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 view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.