Restaurants are among the businesses most dependent on a safe, reliable water supply as significant consumers of water. The Environmental Protection Agency (EPA) estimates restaurants account for about 15% of total water use in the commercial and institutional sector.
Dylan Wolff grew up in Southern California, understanding the need to conserve water. He learned a shocking fact about water use in restaurants from a friend.
“He said, ‘Dyl, we’re not serving the drinking water, but in the back of house, in the kitchen, we’re running the faucet for eight to 10 hours a day, defrosting our frozen food.’ Wow. I had no idea, right?” recalls Wolff.
A typical sit-down restaurant uses between 3,000 and 7,000 gallons of water daily. A single restaurant can use between 25,000 to over 300,000 gallons of water per year. Roughly 84% of water in a restaurant is used in the kitchen and bathrooms.
A typical restaurant like the Bluewater Grill in Carlsbad can use between 25,000 to over 300,000 gallons of water per year. Photo: San Diego County Water Authority
Wolff’s curiosity led to his quest to solve the problem. Wolff is the founder and CEO of CNSRV, a Los Angeles-based startup business offering a new product to remove a hidden source of water waste.
His device, called the CNSRV DC-02, helps save 98% of the water previously used for defrosting food and cuts food prep time in half. His technology is getting noticed by the restaurant industry for its positive environmental impact, along with its cost savings.
See a demonstration video of CNSRV
Running water over frozen food is among a limited number of approved defrosting methods under California’s public health codes, along with defrosting, microwaving, or cooking from frozen. These methods can be slow, affect food quality, or are impractical.
“It didn’t seem like anyone else was out there doing anything about it,” said Wolff. He embarked on learning more, getting feedback from chefs and prep teams, and working with health departments and health inspectors to learn more about food safety and regulations.
Wolff hired an industrial designer and an engineering team. Together, they built their prototype and sought out collaboration and reviews by health department contacts.
Early Adopter Sees Multiple Benefits Beyond Water Saving
Bluewater Grill Executive Chef Albert Serrano says he sees cost savings from no longer having kitchens run water throughout the thawing process, saving thousands of dollars a year per location. Photo: San Diego County Water Authority
One of CNSRV’s early adopters was Chef Osvaldo Albert Serrano of the Bluewater Grill in San Diego. Wolff said Serrano agreed to try the newest prototype at one location 18 months ago. It worked so well it was added to multiple locations.
“I thought it was a great idea,” said Serrano. “It was a no-brainer for our concept and efforts to support sustainability.”
Serrano said it also produces operational benefits. “The thawing process is cut in half, if not more. Not only can it be used to rapidly thaw product, but it also can be used to speed up the cooling process for in-house made sauces.”
The cost savings to Bluewater Grill are significant. “No longer having kitchens running water throughout the thawing process saves Bluewater thousands of dollars a year per location,” said Serrano.
Debby Dunn, Senior Water Resources Manager for the San Diego County Water Authority, became familiar with Wolff’s company through her efforts working with the restaurant industry.
“Over the last decade, I have worked with restaurants to help them find ways to use water efficiently. I was stunned at the amount of water that had to be used at restaurants serving seafood to safely defrost the fish.
“When Dylan from CNSRV came to me with information on his device, I was intrigued. After seeing it in action and hearing the multiple positive benefits from restaurant staff, I am thrilled,” said Dunn.
CNSRV is now celebrating its first anniversary. CNSRV units are now in restaurants in New York, Texas, Florida, Oregon, and throughout California, including San Diego County.
“What started out as just a water saving mission, as we developed the product further, we found we’re actually saving the kitchen’s time. We’re saving 98% of the water that was going down the drain, which means massive water bill savings for our customers, and with that is a pretty clear return on investment on the device itself,” said Wolff.
Wolff said most restaurants can see a complete return on investment in six months.
CNSRV Device Approved for MWD Rebate Program
The CNSRV DC-02 is eligible for a rebate from the Metropolitan Water District of Southern California. Photo: CNSRV
CNSRV is now approved by the Metropolitan Water District of Southern California (MWD) for its ICP Program, offering an $800 rebate on the purchase and installation of the CNSRV unit.
Wolff worked with MWD to produce a third-party study to collect data on the device’s results. It validated the 98% water savings, allowing it to qualify for the rebate.
Serrano appreciates the availability of the MWD rebate. “In this business with tight margins, every little bit helps. He recommends the CNSRV device to his industry colleagues. “If they care about saving money and water. I personally think they should use the machine.”
CNSRV’s device also received a NSF (National Sanitation Foundation) listing, which establishes standards for water treatment devices.
Wolff points out this is not an issue restricted to restaurants. “Our customers are restaurants, grocery stores, hospitals, hotels, stadiums. Then we’re looking to grow into the area of senior living facilities, colleges, universities, and schools, anywhere where they’re preparing food for a decent amount of people. If we could get 5,000 units out, we’re talking billions of gallons saved.”
