Hotels, clubs, restaurants and pubs

Hospitality venues use nearly 14 per cent of Sydney’s business water use – or 52 million litres of water every day.

Is your club or hotel water efficient?

You can benchmark water use to see if your club, hotel or food business is water efficient.

Type of club	Average L/patron/day	Target L/patron/day
No pool, no cooling tower	27	20
Cooling tower, but no swimming pool	35	22
Cooling tower and swimming pool	39	28

The benchmarks developed for water use for non-Asian style kitchens are below.

(litres of water per food cover)^*

Good <35

Fair 35 – 45

Poor >45

^*Use based on total kitchen use divided by the number of covers or restaurant customers

Sydney Water audits show that the main areas of water use in hotels, clubs, restaurants and pubs are:

Hotels, clubs, restaurants and pubs can save water by:

Installing flow restrictors on basin taps and showers to reduce flow to at least a 3A rated nine litres per minute. In hotels, guest rooms use between 40 per cent and 60 of all water consumed.
Installing flow restrictors on taps in public amenities, and taps that automatically turn off.
Installling dual flush toilets. The high use toilets get in hospitality venues makes replacing toilets more cost effective.
Maintaining cooling towers and keeping them free from leaks. Also, making your venue more energy efficient will reduce the load on your cooling tower, saving water and money.
Using high efficiency pre-rinse spray valves and trigger nozzles on hoses in kitchens.
If you have a swimming pool, use a pool cover, to reduce evaporation when the pool is not in use. Observe the manufacturer’s instructions for pool filter backwashing frequency. Sub meter your swimming pool to make sure there are no undetected leaks.
If you have a large laundry, new generation continuous batch washers reuse rinse water and are very efficient. If you use smaller domestic machines, choose 4 or 5A rated models.
Mulch garden areas deeply. Use alternative water supplies, such as collected rainwater or treated greywater to irrigate gardens.
Replace traditional wok stoves with waterless wok stoves where possible.

The following best practice guidelines and fact sheets can also help hospitality venues save water.

To find out how the EDC Business Program has helped hotels, clubs, restaurants and pubs to save water see our case studies.

Use our contact form for membership enquiries and questions about the program.