Recently Lis Bertagnoli of Restaurants and Institutions wrote a great article on using tank less water heaters and for those of you that missed it I will surmise here and add some of my own thoughts.

Me being a huge proponent of green technology and of course the money savings that go with them, I was intrigued as to the feasibility of the machines especially in QSR and Fast Casual chains.

Long and short, they take up less space, but cost more money to install.  That cost is offset in about 3 years then continues to pay dividends in the form of reduced utility cost.  That, combined with low flow water nozzles, automatic water censors on faucets, and the recycling of dish rinsing water can reduce basic operation costs considerably.