It’s no longer a question as to whether there is a trend toward “green” restaurants, sustainably raised local ingredients and the like. The discussion among many operators has moved on to how best to leverage this trend to maximize incremental revenue. Two Colorado-based operations, one at the high end, the other squarely in the middle of the fast-casual segment, demonstrate how going green might work for you. In Boulder, CO, it’s the Zero Carbon Footprint Wine Dinner. The March 20th ...

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