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Los AngelesNew environmental regulations have pushed restaurant operation costs upward as users comply. Among new regulations have included a ban on straws and trends have moved away from paper receipts, all in an effort to reduce waste. Restaurants, which have become exceedingly popular in retail centers, have adapted to the new regulations and have mixed feelings about compliance.

“We have to be prepared to adapt to new normal and adjust our comfort zones with some of these new policies,” Holly Fox, CFO of Last Word Hospitality, tells GlobeSt.com. “Luckily for restaurants, we get to set the programming and tone for our guests, so that as long as we believe in what we are doing, we can sell it and keep everything progressing.”

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Kelsi Maree Borland

Kelsi Maree Borland is a freelance journalist and magazine writer based in Los Angeles, California. For more than 5 years, she has extensively reported on the commercial real estate industry, covering major deals across all commercial asset classes, investment strategy and capital markets trends, market commentary, economic trends and new technologies disrupting and revolutionizing the industry. Her work appears daily on GlobeSt.com and regularly in Real Estate Forum Magazine. As a magazine writer, she covers lifestyle and travel trends. Her work has appeared in Angeleno, Los Angeles Magazine, Travel and Leisure and more.

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