Green operations, design can lead to significant savings

Green operations, design can lead to significant savings

Striving to cut utility costs and don the mantle of “greenness,” more operators are turning to eco-friendly equipment and design features and operational practices.

“More and more restaurants really are appraising this, which is a big change from years past,” said Jim Maxwell, co-owner of Architects II in San Francisco, an architectural firm that consults on green restaurant design and operations.

At Province, a weeks-old restaurant in Chicago, chef-owner Randy Zweiban’s approach

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