It takes 250 employees to run the Angus Barn restaurant in Raleigh. It also takes thousands of gallons of water.
"It has run as high as 23,000 gallons on a daily basis. We have brought that down to 15,000," said Gregory Aardal, who does maintenance for the Angus Barn.
Rusty Harris-Bishop, an engineer with the state Department of Environment and Natural Resources, is taking notes. He is showing how business can turn a profit and still save thousands of gallons of water.
Most restaurants hose down their floors at the end of the night. Harris-Bishop said mopping the floors like they do at the Angus Barn cuts down on water usage and gets the job done.
"It's a lot of water coming out. There's high pressure," Harris-Bishop said.
Harris-Bishop said another water-saving tip is to soak pots and pans instead of spraying them with hot water. Harris-Bishop said the information he gathers will be distributed to other companies in town.
The visits by the state to explain how to conserve water are a free service. Those who own a business and would like to know about saving water can go the state Department of Environment and Natural Resources
Web site
.
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