As eco-friendly practices take center stage at a growing number of restaurant businesses, Todd Mann, senior vice president of business development for the National Restaurant Association, and his group spend more time advising operators about what they can do to help the environment and operate more efficiently at the same time. Can any operation really be totally green? Is it economically feasible?I think there’s a cost there as there is with anything new, but as ...
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?