8.3 : Commercial Sector Water Consumption




8.3.3 Normalized Annual End Uses of Water in Select Restaurants in Western United States (1)
Range of Water Use Range of Water Use Range of Water Use
Fixture/End Use (2) (gal/SF) (gal/seat) (gal/meal/day)
Faucets 68.9 - 250 1225 - 4630 1.1 - 2.6
Dishwashing 54.4 - 183.3 970 - 3000 0.9 - 1.4
Toilets/Urinals 25.6 - 75 455 - 1230 0.4 - 0.5
Ice Making 7.8 - 44.6 140 - 1440 0.1 - 0.9
Total Indoor Use 163.3 - 563.3 (3) 2910 - 15350 (4) 2.7 - 16.2 (4)
Building Size (SF) 1200 - 9800 Seats: 73 - 253 Meals: 190 - 800
Logged average Indoor peak instantaneous
daily use (thousand gal) demand, gpm (5)
1.5 - 9.7 21.1 - 59.6
Benchmarking Values for Restaurants (6) N 25th Percentile of Users
Gal./SF/year 90 130 - 331
Gal./meal 90 6 - 9
Gal./seat/day 90 20 - 31
Gal./employee/day 90 86 - 122
Note(s): Familiy-style dine-in establishments. Four restaurants in southern California, one in Phoenix, AZ. 1) Water use data for the buildings was collected over a few days. Estimates of annual use were created by accounting for seasonal use and other variables, billing data, and interviews with building managers. 2) Based on three restaurants. 3) Based on four restaurants. 4) Based on five restaurants. 5) gpm = gallons per minute. 6) The study derived efficiency benchmarks by analyzing measured data and audit data. The benchmark was set at the lower 25th percentile of users.









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