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 ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
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?