Saving money, energy and the environment were all valid reasons to pursue low-wattage lighting for use in Red Robin Gourmet Burgers’ restaurants. But ultimately it was how good the food looked under the dining table lamps that sealed the deal. ...More
This is the first story of a four-part series about how restaurants can improve sustainability practices.
Going green isn’t exactly an easy process for restaurants, but those that make the investment – from finding ways to reduce energy use to sourcing local or organic produce – can reap significant rewards with customers and in cost savings....More