Coastal Bend restaurants are cutting water use ahead of possible city restrictions, adopting new practices to conserve water and avoid added costs.
Some business owners say they are already adjusting operations, hoping to get ahead of possible allocations that could be implemented by the city later this year.
Michelle Fraedrick, owner of Bien Mérité, said the ongoing conversations about water have prompted her to rethink daily practices.
“The conversation is a lot about water right now. Everybody’s talking about it,” Fraedrick said.
She said her restaurant has begun limiting unnecessary water use, including only serving water to customers upon request.
“Not going to give out water where not necessary. So if you don’t want it and you’re getting something else, tea, coffee, and you don’t want water, then there’s no need to give it out because on the back end on the washing side there’s a lot that goes into washing a cup even if it wasn’t touched,” Fraedrick said.
Fraedrick added that some of the biggest changes in their operations are happening behind the scenes.
“I’m looking at updating some of our sinks to have foot pedals, so the moment you walk away that sink is turned off,” she said. “Also some other plating that we’re looking at that’s going to reduce the amount of grease and grime that goes on a plate that needs extra scrubbing and extra washing.”
At The Angry Marlin, staff are taking similar steps. Manager Ricky Nichols said the restaurant is also only serving water upon request and encouraging more efficient dishwashing practices.
“Trying to be a little proactive and start planning ahead, you know, for what’s coming,” Nichols said.
Nichols said staff are being encouraged to only run dishwashing loads when trays are completely full, reducing unnecessary water use.
He added that preparing now is key, especially with the busy summer season approaching and potential city allocations on the horizon.
“It’s gonna be a big adjustment. We’re also, you know, a month away from hitting our busy season, and so our water usage will obviously go up quite a bit during that time, but if we can start practicing and reducing some of that now, it’s only gonna create those habits,” Nichols said.
Both restaurateurs said they hope early conservation efforts can help avoid surcharges imposed by the city in the future.
“The last thing we can do right now, especially in this economy, is have unnecessary added on charges,” Nichols said.
Fraedrick said she believes even small efforts can help make a difference.
“It might only be a drop in the bucket compared to what’s going on in Corpus, but we felt it was our responsibility to do that,” she said.
