Pre-dillution (avoids mixing). Bottled drinks.
DO WE REALLY NEED THE NAPS?
Consumables and paper goods are no brainers.
Many great beers (duh), wines, and some fortified wine are available in kegs.
While we are still a ways away from kegged spirits, many great beers (duh) and also wines
are available in kegs. Some vermouths and aperitifs as well.
Kegged wine is a fledgeling industry right now. It is our job as leaders in the biz to help make
it a thing.
A bar can absolutely go bottle free outside of spirits. And should.
BAR TOOLS AND OTHER THINGS
Where do your tools come from and who made them? Try some Japanese tools—the come
to SF via boat and are made in cleaner facilities that offer better wages. Umami Mart!!
Others grids and thinking big:
LOCAL IS GLOBAL—different countries have more or less footprints according to their power
grids. Something made in a low emissions grid, while made far away can often be a better
option in terms of footprint.
THE HUMAN ELEMENT
Developing good habits: at the end of the day, the only thing that can make green happen is
people, not design, not products…burning wells…Yeah this still happens. So there is always a
This is a human issue, a training issue. Green is a collection of good behaviors.
THE TAKE AWAY
Items effecting water usage and their approaches:
Equipment (Ice, Dish, Racks, Glass),
Methods (Production, Prep),
Systems (Predilution, Menu writing, ice handling, cleaning etc.),
and Design give you the flexibility to gain back some wasted water.
—-Pre-dillution and smart offerings—maybe we don’t do as many DTOs as give aways?
Shot of gin is the comp shot of choice! Or local pear brandy!
—MAYBE THIS IS WHERE YOU SHOW OFF YOUR MASTERY OF 1 AND 1s OR
—-Second uses of water: Still potable water (ice melt from shaking and stirring) will be
collected for second use YTBD. Ice from guests glasses, unfortunately we will have to waste.
—people still burn their ICE!!! Stop it!!