For as long as Jack Polsenberg, chief financial officer of China Grill Management Inc., can remember, his restaurants kept their lights and heating or air conditioning on all night long for the cleaning crews that typically worked till dawn. Last month, however, Polsenberg decided to bring the crews at many of his restaurants in at 7 a.m. so that all utilities could be turned off overnight. He estimates that the simple switch will help the nearly 30-unit, Miami-based ...

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