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The Caterer

Practical advice on the water front

01 June 2006
Practical advice on the water front

Gardeners across South-east England are agonising over the effect of the current hosepipe ban on their flower beds and hanging baskets. But for hospitality operators the water shortage brings a financial headache. It is an economic fact of life that utility scarcity leads unerringly to price hikes and, sure enough, water bills have grown by 25% in the past two years - and the trend looks set to continue.

The good news is that environmental watchers reckon operators can realise savings of up to 30% by following best practice on water conservation. Better still, cutting water consumption not only saves you money, it also allows you to bask in the warm glow of eco-friendliness.

This week, Caterer focuses on the simple steps you can take to reduce the amount you pay for your water services. By carrying out a water audit you can identify areas where there is room for improvement. From there, a blend of new technologies and products, recycling initiatives, education and plain common sense can help conserve this increasingly precious commodity.

To give you something to aim for, we've included case studies from companies in the vanguard of water efficiency. One, Newbury's Donnington Valley hotel, explains how it has managed to continue irrigating its 18-hole golf course in spite of current shortages by recycling its waste water more efficiently. Another, Bristol's Bordeaux Quay restaurant complex, still under development, describes how a rainwater-harvesting tank will be used to drive down water bills.

Look out for much more advice from the Caterer team on profiting from heightened environmental awareness in the coming months.

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