Energy conservation has been discussed in America at least since the oil crises of the 1970s, and energy-efficient restaurant equipment perhaps nearly as long.But for many restaurant operators, it was last year’s spiking oil prices and resultant hikes in a wide range of commodities that turned good intentions into action. Although energy prices have moderated of late, the need to reform energy usage remains acute, especially in light of the threat of global warming as a result of fossil fuel ...
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