Water scarcity is a growing threat, impacting millions of people globally. While individual water conservation efforts are crucial, the hospitality industry, with its high daily water consumption, plays a significant role. Although restaurants have become cultural icons in metropolitan areas, little is known about their water use and inefficiencies. However, by implementing and showcasing water-efficient methods, these businesses can become effective educational and awareness-raising platforms. In this chapter, a project undertaken as part of the Mission LiFE Global Call for Ideas and Papers (GCIP) Program (of Government of India) for water conservation measures in restaurants in Delhi is discussed. This is an original research study on water conservation in the hospitality sector, under which the “Blue Star” rating framework for water conservation has been developed and implemented through frugal technical and behavior change interventions such as installing low-flow aerators in handwashing taps that could result in significant water savings, as well as gray water management. This helps not only conserve fresh water but also reduce the environmental impact by enabling reuse and sustainable disposal. The focus has also been on information, education, and communication (IEC) activities for sustained behavior change among hospitality sector staff, which results in a mindset change among customers as well. The implication of these small interventions, when extrapolated at a large scale, is quite enormous. The chapter also provides "Blue star" rating framework and recommendations for simple, scalable and implementable interventions for key stakeholders to provide impetus to this concept by fostering a shift toward water-conscious practices across the hospitality industry and thereby a sustainable future.