In the restaurant business, you fight for every penny. Save a nickel here, and a dime there, and it can add up quickly, making the difference between a banner year and staggering to the finish line at the end of the fiscal year.

In Restaurant Startup & Growth magazine, we've highlighted inventory control methods and keeping an eye on food costs. We even cautioned you about the perils of employee nibbling, when a large green olive costs about 10 cents. Well, a much more insidious form of nibbling is energy costs. As long as the lights are on and the equipment running, you figure everything is hunky-dory. Still, wouldn't it be nice if some of the money that went out the door to your utility providers could go into your bank account? It can if you look at your energy consumption habits and make a few changes.

Click here to read this article...