Imagine getting a 34% surcharge on your next restaurant tab, with the explanation that it’s to help pay for a bloated and inefficient restaurant industry. When it comes to health care costs, it’s a similar story, says David Lind, principal of David P. Lind Benchmark. Lind, who has researched health costs for more than two decades, provides an interesting read with some revealing numbers estimating the amount of waste that is “baked in” to the health care costs that are largely borne by businesses offering group insurance coverage. To read his latest blog, click here.