Restaurants' eco-friendly decisions raise environmental awareness and reduce costs.

Independents can procure better product and cut costs by forming purchasing groups.

Rob shares six key ways that Professional Employer Organizations are helping independent restaurants improve their bottom line.

John believes that hospitality has both the opportunity and the obligation to take a leadership role in the "green" movement.

Reclaim precious profits from too-costly credit-card charges.

Every operation needs an efficient system that moves orders from the cook to the customer. Here are five tips from Randy Evans, executive chef at Brennan's of Houston.

Restaurants can control their appetite for energy using green design and discipline.