Restaurants Install Water-Efficient Commercial Kitchen Equipment
The water efficiency best management practices implemented at each of three restaurants—Uncommon Ground, The Grey Plume, and Founding Farmers—are described in this case study.
Uncommon Ground (Chicago, Illinois)
When Uncommon Ground first opened, it was a small café in a converted apartment in Chicago. Twenty years later, Uncommon Ground has two 4,000-square-foot restaurants that serve approximately 20,000 customers per month. As the restaurants’ popularity began to grow, the owners sought ways to reduce their environmental impact.