Author

Janine Windsor

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Why Going Green Could Save Your Business

PUT STEREOTYPES ASIDE For most restaurateurs, the idea of going green usually comes with the preconceived notion of expense. With razor thin division between making a profit and being in the red, expense is the driving force behind decisions for many foodservice operators. There is often trepidation upon embarking on any new project, including sustainability, coming from the concern that a major investment of both money and time are required. The great news is that none of the above are necessarily true. On the broad spectrum of sustainability, the degree to which an operator decides to implement changes largely determines the required investment. Many changes  are easy to implement, are low or no cost, and provide a quick return on investment. GO SMART, GO GREEN While environmental sensitivity itself is a key driver for many operators, the business case for sustainability is calling to a whole other sector of the industry.…