Doing the right thing for the environment: all well and good, but — for many restaurant owners — kind of a yawner. Making a few tweaks that yield positive impact on the bottom line: Now we're talking. The economic sense of trimming energy and water usage and reducing waste seems obvious, but it gets shunted aside in the bigger picture at many restaurants. “People know what they're paying for potatoes, coffee, aprons and labor, but they ignore their water and energy costs because they feel ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.