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Article: Big bowl big progress: Asian chain profits from natural, sustainable ingredients.(Foodservice Profile)
- Article from:
- Seafood Business
- Article date:
- November 1, 2008
- Author:
CopyrightCOPYRIGHT 2008 Diversified Publications. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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[ILLUSTRATION OMITTED]
Dan McGowan, president of the authentic Chinese and Thai chain Big Bowl in Chicago, uses solar energy to heat the water in his home instead of oil or electricity, and encourages local parents to walk with their kids to school instead of driving, all in the name of reducing energy use.
One day McGowan realized that he should implement some of his personal eco-friendly beliefs in his restaurants.
"The whole process started about three years ago when I was talking to one of the regulars at my restaurant [the L. Woods Tap & Pine Lodge Restaurant] about fair trade chocolate and coffee. I thought, 'I have eight Big Bowls. I can ...