Michigan
Restaurant Show
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Advantages of Going Green with Frank Wszelaki
Wed. Oct. 17 - 1:30pm
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More and more, restaurateurs are finding ways to conserve energy, recycle, offer a more healthful menu and cut down on waste all in efforts to "Go Green". Join DTE to discuss the advantages and concepts of "going green" and how it can give you a competitive advantage on your bottom line.
Presentation Handout
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