There are simple and elaborate methods for identifying and measuring the energy and water use of equipment in commercial kitchens. This seminar will cover the various sub metering methods and equipment including: using free equipment available in all kitchens like the "bucket and scale approach", simple over the counter tools for measuring energy and water use, and elaborate equipment used by FSTC researchers. A showcase of the top 10 pieces of equipment to sub-meter will be provided based on savings potential and ease of metering. Additionally, valuable insights from many years of monitoring equipment in commercial kitchens will be shared along with where you can obtain monitoring equipment free for short term use or purchase equipment for long term studies.