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 ...

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