Overview and results of an extensive project that seeks to modernize hot water system design and operation are discussed. The speaker discusses a study that monitored use from generation to point of use in a restaurant. Details will be provided on the original system’s energy and water use, delivery performance and overall efficiency. Updates on the design, installation and monitoring of the replacement system will be covered. The study was conducted to understand the limitations of conventional design and ways to remediate performance issues through a redesign that utilizes decentralized water heating, optimized distribution systems, and innovative dishwashers.