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,” ...
REGISTER TO VIEW THIS ARTICLE - Register for a Free Account
Why Register for FREE?
Registering for content on Supermarket News will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. What are you waiting for! In addition you will also receive complimentary access to the SN salary survey data tables.
Attention Paid Print Subscribers: While you have already been granted free access to SN we ask that you register now. We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.