After completing the overview of the restaurant chain, many questions concern me regarding sustainability, electricity, products and water waste. Unfortunately, the restaurant chain's current situation is far from being a "green" establishment. There are many solutions for the restaurant chain to become “greener” while saving money to make a profit. From energy-efficient equipment to locally grown produce to recycling, this restaurant chain can make a difference to our environment and generate more profits every day. The amount of change needed in this chain will take time, motivation and determination to bring about change not only in the environment but also ultimately for profit. If the chain's habits don't change, thousands of dollars will be wasted on overtime. Currently, the equipment of restaurant chains is old. Old equipment uses a lot of power, which doesn't make it very efficient. Many watt hours of electrical usage represent an overload for daily operation. The first step to making an impact should be to replace all major kitchen equipment with Energy Star equipment. Energy Star equipment helps businesses make an impact on the environment while reducing their energy bills by using more efficient energy. Equipment that can be replaced includes convection ovens, fryers, ice makers, dishwashers, refrigeration appliances, hot plates, freezers, steamers and storage cabinets. This large appliance can help significantly reduce energy costs over time. “A 10% reduction in energy costs for an average limited-service restaurant can increase net profit margin by 4%.” (Warehouse, 2010) The US Department of Energy and Environmental Protection Agency is involved...... middle of paper ......facility and environment. Becoming a “green” establishment is viewed more positively in the community and attracts more business because people want to support good, sustainable places. Works Cited Botkin, D. and Keller, E. (2009). Environmental sciences. In D. Botkin and E. Keller, Environmental Science (pp. G-14). Hoboken: John Wiley & Sons, Inc. Dean, A. (October 25, 2007). Local products versus global trade. Retrieved August 16, 2010 from Policyinnovations.org: http://www.policyinnovations.org/ideas/briefings/data/local_globalEnvironment-Green. (2008). More recycling facts and statistics. Retrieved August 16, 2010 from Environment-green.com: http://www.environment-green.com/More_Recycling_Facts_and_Statistics.htmlWarehouse, FS (2010). Certified Green Commercial Kitchen Program. Retrieved August 16, 2010 from foodservicewarehouse.com.