Facing rising energy costs and concerns about environmental impact, prepared foods departments look to suppliers for more efficient equipment
It's tough to open a paper or turn on a television lately without hearing talk of businesses that have gone “green” by adopting practices that are more environmentally sensitive. Facing significant pressure from rising utility costs, restaurants and prepared foods departments may be next in line for that green makeover. “The time has finally come where food-service equipment manufacturers are starting to get on board, and the food-service buyers are starting to look at energy efficiency,” ...
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