1. Highlight your vegetable sides.

Last week I was at a restaurant with friends. Three of us made up our own vegetable plates from the list of $5 side items and the others had meals that were composed of meat and a side item. The meat meals ran $15-$18 and the three or four side item entrées we created were respectively $15 and $20. I don't have to tell you that even though we paid as much or more for the veggie plates, the restaurateur made a considerably higher margin on these dishes compared to the meat entrées. Our server told us about the lovely pork loin special but didn't mention that the Swiss chard was to die for (it was) and his endorsement influenced the choices of my meat-eating friends. They also would have been influenced by a recommendation of creatively prepared vegetable entrées - they love good food.

2. Turn down the lights.

This one is self-explanatory (so let me explain it). The lower the lights, the less energy you are consuming. The less you consume, the less you have to buy. The less you have to buy, the lower your electric bill. As a customer, I'll just appreciate the romantic ambiance.

3. Turn down the air.

See above about lowering your electric bill. I can't tell you how many times I've shivered through dinner because the A/C was set to accommodate the staff (who were slaving over a hot stove or running around the dining area) rather than the patrons. Rather than the environment. I'm tired of taking a sweater to restaurants with me. I shouldn't have to snuggle up in the middle of summer when I live in HotLanta. The more comfortable you make the dining environment, the more customers you will attract. The more customers you have, the more money you will make. See? We'll both be more comfortable.

4. Encourage patrons to bring their own to-go containers.

The fewer of these that head to the landfills, the better. And the better for you too, since you don't have to buy them. Put a sign in the window or a note on the menu that says, "Please help us protect the environment by bringing your own to-go container" or some such. Verbally thank those customers that come in with their own container. Let them know you appreciate it. It feels good to be recognized for doing the right thing, so recognize it, and watch those supply costs take a dive.

5. Even if you have to give them a to-go container, don't give them a bag.

I eat out a lot and there are two scenarios I see played out over and over again. In one, a customer asks for a to-go container for leftovers and that's what the server brings to the table, often accompanied by a plastic bag. In the other, the server takes the plate back to the kitchen and returns the food in either (1) a take-out container or (2) a take-out container inside of a (usually plastic) bag. I have never seen a customer ask for a bag when they were handed either a take-out box for their leftovers or their leftovers in a take-out box. Even if you buy the bags (and please don't) you'll save money and make less of an impact on the environment if you don't just automatically hand them to people  who don't  ask for them and probably don't want them.

6. Put a LEED certified hand dryer in the bathroom.

We just talked to Chris Gwin, manager of the Park Tavern, who said that making this one change had saved him $50,000 a year! Of course, his case is a little unusual, in that he opens his bathrooms to anyone who wants to use them, rather than posting a sign that says that bathrooms are for restaurant customers only. That means a lot of towels were being used by folks who just ducked in from their festivities in Piedmont Park, in addition to the Tavern's patrons. Still, the quick drying machines can save any restaurant the monthly expense of tri-fold towels, not to mention the environmental expenses related to the item's production and disposal.

7. Serve water by request only.

Not everyone drinks it, so don't fill up a bunch of glasses with every table turnover and then throw it out when people leave. And when people do request it, give them a glass but let go of the need to keep it brimming over. Bring more if they want more, don't just bring more in order to keep the glass filled to the top. The days when such an action was viewed as good customer service are long-gone. Lower your water bill and conserve this valuable natural resource at the same time.

8. Buy from people who sell sustainable products.

They're proud of what they do and assume you will be too, so they provide you with a lot of free advertising. Just take a look at this spotlight on the EcoFish restaurant of the month. Endorsements like this can help lower your PR costs as well as draw in customers who are looking for products that are delivered with integrity. I only wish the featured restaurant of the month was here in Georgia. Next month, it can be.