Water Costs You Three Ways - Stop throwing Money Down the Drain
Water, like electricity and natural gas, is a mission critical component of any restaurant operation. Whether turned into steam to cook vegetables or heated to sanitize soiled wares and wash customer and staff hands alike, water has three embedded costs - the cost of the water itself, the cost to dispose of it and the cost to heat it. Efficient cooking and sanitation technologies as well as regimented maintenance programs can drastically reduce water and energy costs and maximize profits.
Date and Time
Thursday Jun 18, 2015
9:00 AM - 12:00 PM PDT
Tuesday, June 18, 2015 9am-12pm
Location
PG&E Food Service Technology Center 12949 Alcosta Blvd. San Ramon, Ca 94583
Fees/Admission
Free
Website
Contact Information
Kiana Caban
925.866.2844
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