Grease Monkeys: What to do with waste vegetable oilApr 16, 2010
Waste vegetable oil has become a valuable bi-product of the restaurant industry. Thanks to modern ingenuity, there are a handful of ways a restaurant can make even better use out of this green-colored gold.
Green Alternatives to Hidden ToxinsApr 16, 2010
How to clean floors, unclog drains, and be pest-free without the use of harsh chemicals.
Greener Than Thou: Mastering the Art of Earning Green Points Apr 16, 2010
There are hundreds of ways your restaurant can reduce its environmental impact, but that doesn't mean you have to do them all. In the era of Green, your focus as a restaurateur should be figuring out which green steps, points, methods, and initiatives are right for your restaurant.
Catering to Green AffairsApr 16, 2010
A business-savvy way to keep the demand coming is to offer customers green piece-of-mind with their next catered event. Here's a collection of tips to get it done.
Defining the Buzzwords of 2010. What Should be on Your Radar?Apr 16, 2010
In the last two years, the Green lexicon has expanded at a rapid rate, leaving many business owners and consumers in the dust. Here are some buzzwords and hot-button topics that you should be aware of in 2010.