GREEN IS GOOD
The restaurant industry consumes almost 2.5 times more energy per square foot than any other commercial type of building. Although we expect capital spending on improvements this year to decline, those with long-term interests are installing energy-efficient equipment, closely monitoring water usage, implementing sustainable systems, and integrating efficient waste management practices. The net result is a lower cost of operating the facility which allows operators to make up for reduced profit margins elsewhere. If you are interested in building a new building in 2009, you’d be wise to take a hard look at what going green can mean to your bottom line.