AgileChef.com

Part 2 of 2

Now you know just how easy it is to save money and conserve energy with a few quick changes to your restaurant’s water and electricity use. But why stop there? Remember the three R’s — reduce, reuse and recycle! From doing away with Styrofoam tableware to starting a compost pile, you can improve your operation’s environmental efficiency through the simplest substitutions or the most creative recycling programs. We’ll help you find the right balance for your restaurant.

Repairs and Remodels
As any operator can tell you, there’s no way to avoid the occasional repair or remodeling job. Whether your restaurant’s in need of some minor renovations or a total overhaul, there are plenty of ways to go green without going overboard on your budget. Recycled brick, stone and wood products offer interesting (and eco-friendly) alternatives to standard construction materials, while natural lighting sources like windows and sun lights create a more enjoyable dining room atmosphere than harsh overhead bulbs.…

Part 1 of 2

These days, you’ve probably heard a lot about running a more sustainable, environmentally friendly restaurant. But it takes so much effort to keep your operation running smoothly, the last thing you want to do is change the formula that’s working for you! Don’t worry — it’s easier than you’d think to run a greener establishment with just a few quick changes to your daily operations, and with all the incentives out there for eco-friendly restaurateurs, the timing couldn’t be better to start “greening” your business.

In our two-part series on greener restaurants, we’ll give you some surprisingly simple tips for conserving water, energy and cash. We’ll also show you how to use the three R’s (reduce, reuse and recycle) to run a cleaner, greener establishment. You can improve your operation’s environmental efficiency through the simplest substitutions or the most creative recycling programs. We’ll help you find the right balance for your restaurant.

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