Waterless urinals for restaurants and restaurant groups
Restaurant washrooms are small, busy and judged by every guest. For a group with many locations, the same fixture decision repeats across the portfolio — and so do its water use and its maintenance calls.
Common pain points
- Small rooms, heavy useOne or two urinals can serve an entire dining room and bar. Every visit flushes, and a fault leaves guests with no alternative.
- Service calls during service hoursA running flush valve on a Friday night means a plumber or a closed fixture. Neither is good for a busy kitchen team.
- Guest perceptionDiners connect washroom cleanliness with kitchen standards. Odour control and a tidy fixture matter more than the fixture itself.
- Consistency across locationsGroups want one standard fixture, one cleaning routine and one supplier conversation, not a different answer at every site.
A practical approach
- Pilot one location firstA single site lets a group check cleaning routines, odour performance and staff acceptance before deciding on a wider rollout.
- Write the cleaning routine downWaterless fixtures need daily cleaning with compatible products and periodic trap replacement. A short written routine keeps closing staff consistent.
- Use real cover countsYour covers and opening days give a far better usage estimate than generic assumptions.
Estimating usage: Restaurants often run 6–7 days a week. Set operating days to match your schedule and estimate uses from covers per day. Open the calculator
What we'll ask in the assessment
- How many locations, and how many urinals at each?
- What are typical weekly covers and opening days?
- Is washroom cleaning done by staff or a contractor?
- Are any locations due for a washroom renovation?
Request a free assessment for your restaurant chains facility
Your enquiry comes to FlowSave Commercial. We share details with a supplier or installer only to respond to your request.