Asteam-heated griddle that’s an energy miser, “smart” deep-fryers that power down when idle and exhaust hood fans that match their speed to the cooking load are helping a Denny’s franchise owner in suburban Chicago slash operating costs and model the first green restaurant of the 1,500-unit family-dining chain. “The savings are just amazing,” franchisee Joey Terrell said, referring to the 4,000-square-foot, 110-seat new Denny’s he opened in Joliet, Ill., last December. Over the ...
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