Going green to save

Operators cut down on wasted energy to stop ballooning utility bills

It was an ever-increasing utility bill rather than environmental consciousness that prompted Wendy’s franchisee Raul Dominguez to find better ways to conserve energy in his restaurants.

With the help of a monitoring system, Dominguez cut his energy costs 17 percent at one of his Miami restaurants. He was so impressed, he rolled the system out to his other 11 units, five more in Miami and six in Orlando, Fla. Employees can no longer manipulate the thermostat, and if someone props

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