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Serious question, has anyone else noticed how much restaurants waste on water pressure issues?
I was at a diner downtown for lunch yesterday and saw the manager banging on a back sink that was barely trickling. Got to chatting with him and he said they've been paying a plumber $300 every other month just to snake the same grease trap line. I looked up the actual cost of installing a proper grease interceptor with a flow control valve and it's like $1,200 upfront but would save them over $1,800 a year in service calls. Wild how many small kitchens just accept throwing money at temporary fixes instead of spending once on the right setup. Has anyone else run into this with commercial accounts?
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michael89521d ago
Totally agree with what @danielwhite was getting at - once you factor in the lost labor from waiting on the plumber, that $1,200 fix pays for itself in under a year. Just make sure the contractor sizes the interceptor right for your peak grease load or you'll still be snaking it.
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Paying a plumber $300 every other month" is rough, honestly. My uncle used to own a burger joint and spent so much on drain guys that his wife just bought him a snake for his birthday as a joke.
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