— By Paul Bothner — Selecting proper water heating solution can improve restaurant’s bottom line. Restaurants use as much as five to seven times the amount of water per square foot than other commercial businesses, according to the National Restaurant Association (NRA). Water (often heated) is used to cook meals; clean dishes, floors and equipment; quench the thirst of customers; and to wash countless hands (staff and guests). NRA has also reported that quick-service restaurants consume 500 to 1,500 gallons of water each day while full-service eating establishments use …