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 ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

 

Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
 

Questions about your account or how to access content? 

Contact: Brian Galletta (813) 627-6722 Brian.galletta@penton.com or Desiree Torres (813)-627-6792 Desiree.Torres@penton.com

Already registered? here.