Your bartenders and baristas may have noticed an increase of customers asking for beverages without a straw, or even berating them for using single use plastic straws. If, like me, you were one of the 12 million people who watched and were...
Have you ever looked in your restaurant’s dumpster? Not just a peek while holding your breath to see if it’s full, but a good, hard, pungent look all the way through? If not, you should.
Reducing energy use not only benefits the environment by saving natural resources and cutting pollution, it also saves you money and increases your bottom line.
In an industry where costs are high and margins are low, the idea of “Going Green” seems like an unrealistic objective. Here are some simple low or no cost solutions that to implement immediately to stay in the black while going green.