CUTTING down on waste across the board is a key part of The Rusk Company’s business.
The Glasgow-based operator of The Butchershop Bar & Grill and Hutchesons Bar & Brasserie strives to reduce all aspects of waste in its venues, according to director James Rusk.
Steps taken by the company include the installation of sensored toilets and sinks in bathrooms, aerators on kitchen equipment as well as glasswashers and dishwashers which are “as energy efficient as you can get”.
“Everything we do is to conserve,” said Rusk.
And while he conceded that utility bills haven’t fallen drastically, Rusk suggested the measures do provide stability for the future.
“What it [conservation] does is it allows you to monitor [use] and it maybe means if there’s an increase in the rates you can manage it,” he said. “If there’s an increase [in utility prices] your bills may stay static.”