My family and I are opening a soup salad and sandwich shop focusing on sustainable and organic food in New Jersey.
i’d also like the operation of the restaurant to be as green as economically possible. after all we are a business and if we’re not economically feasible, we can’t be environmentally responsible.
that being said, i have no idea what i’m talking about. this is a family venture and although we have thirty years combined nyc restaurant experience – we know nothing about going green in nj.
as such, i’d like to document our research hoping someday in some way some other poor schmuck will find it helpful.
2 responses so far ↓
Julie Witzele // July 24, 2008 at 3:23 pm
http://online.wsj.com/article/SB121544038199132549.html?mod=googlenews_wsj
Thought you’d be interested in this article on green restaurants.
Paul // September 16, 2008 at 4:17 am
Good work and good luck with the venture. Check out my web site for tips on being sustainable in the foodservice industry. If you are doing a full build out make sure you are getting efficient water heaters and HVAC systems. Contractors tend to sell you the cheap less efficient ones. And don’t forget about trying to cut your garbage bill once you are open. You’ll save a lot, especially in NJ where you have expensive waste hauling.