For as long as Jack Polsenberg, chief financial officer of China Grill Management Inc., can remember, his restaurants kept their lights and heating or air conditioning on all night long for the cleaning crews that typically worked till dawn. Last month, however, Polsenberg decided to bring the crews at many of his restaurants in at 7 a.m. so that all utilities could be turned off overnight. He estimates that the simple switch will help the nearly 30-unit, Miami-based ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
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?