Striving to cut utility costs and don the mantle of “greenness,” more operators are turning to eco-friendly equipment and design features and operational practices.“More and more restaurants really are appraising this, which is a big change from years past,” said Jim Maxwell, co-owner of Architects II in San Francisco, an architectural firm that consults on green restaurant design and operations.At Province, a weeks-old restaurant in Chicago, chef-owner Randy Zweiban’s approach to equipment ...
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