Restaurant Sustainability Efforts and Customer Attraction
The Restaurant Group
JANUARY 27, 2020
For some time now, the members of the foodservice industry in some areas have been forced, at a minimum, to practice proper waste disposal and recycling. 6+/10 adhere to start up/shut down equipment schedules. More than 60% recycle cardboard/paper and fats/oils/grease. Nearly 50% track food waste.
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