As eco-friendly practices take center stage at a growing number of restaurant businesses, Todd Mann, senior vice president of business development for the National Restaurant Association, and his group spend more time advising operators about what they can do to help the environment and operate more efficiently at the same time. Can any operation really be totally green? Is it economically feasible?I think thereâ€™s a cost there as there is with anything new, but as ...
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Contact: Desiree Torres Desiree.Torres@penton.com