Tomorrow’s kitchen will take advantage of new technical innovations in food service equipment to be smaller, faster, more flexible and more efficient. Water, like electricity and natural gas, is a mission critical component of any restaurant operation. Efficient cooking and sanitation technologies as well as regimented maintenance programs can drastically reduce water and energy costs and maximize profits. This session presents examples of new technologies that can maximize output, while minimizing energy and water use and fulfilling the evolving demands of the 21st century commercial kitchen.