RRI Staff insights
Let’s be honest: "Triple Bottom Line" (TBL) sounds like something a consultant in a turtleneck sells you for $200 an hour. We’ve all heard the pitch: Focus on…
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Let’s be honest: in the restaurant world, "going green" usually sounds like an expensive luxury. It’s the kind of thing you do when you’ve finally conquered your delivery…
Read article →In the high-stakes game of restaurant scaling, most operators think about three things: location, labor, and how many times they can refresh their Instagram feed before a critic…
Read article →For a long time, the word "sustainability" in the restaurant world was synonymous with "expensive." It conjured images of $28 avocado toast served on a hand-carved piece of…
Read article →Let’s be honest: in the restaurant world, "Social Responsibility" often feels like another line item on a list of things you don’t have time for: somewhere between “deep-cleaning…
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In the high-stakes world of hospitality, "sustainability" often sounds like an expensive buzzword: something you do when you have too much profit and want to feel good about…
Read article →How We Make Sustainability Happen (For Free) We know what you’re thinking: "This sounds great, Penny, but I don't have $50,000 to overhaul my HVAC and buy smart…
Read article →Let’s be real: for a long time, "sustainability" in the restaurant industry was seen as a luxury. It was something you did if you had a 5-star rating,…
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Let’s be honest: in the restaurant world, "going green" used to sound like an expensive hobby for owners who had too much time and not enough bills. It…
Read article →Let’s be honest: when most restaurant owners hear the word “sustainability,” they don’t think about saving the polar bears: they think about their bank accounts bleeding. There’s a…
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