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CHAPTER THREE: SAVING GREEN
Introduction

Think of initiatives to operate more sustainably as “saving green” – not just “going green.” Many steps are relatively small and effective – they can trim expenses quickly and have a positive impact on the environment, guests, and employees, including:

• Buying energy better, monitoring its use, and reducing waste for savings that go right to the bottom line.

• Undertaking simple strategies such as recycling, composting, and reducing water consumption that produce significant results.

• Addressing the environmental impact of take-out packaging.

• Understanding how to effectively communicate sustainability efforts to today’s savvy consumers.

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