You can't manage what you don't measure. “The first issue on the
table when you consider onsite kitchens is that we typically do
not measure the steam, the electricity, the water or natural gas
that goes into running a college or hospital or other onsite
kitchen. People want to do the right thing but have no way to
know if they are doing the right thing. “In contrast, if you go
to a typical shopping mall, every shop is separately metered. So
you are starting off with a premise that on its ...  Register to
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