UserRestaurants can reduce risk and drive financial performance by ensuring food safety and offering healthy options while managing supply chains and minimizing resource intensity $($especially waste, energy and water$).$ If global efforts to reduce carbon emissions take hold, attention could intensify on emissions embedded in restaurant menus. The industry's reliance on low$-$paid workers and typical high employee turnover represents both risk and opportunity. Click on and read the Bloomberg Intelligence Restaurant Primer. Which statement is best supported by the Primer?If restaurants wait to take action until environmental regulations are imposed, they will have higher profits as they won't be spending resources to modify their offerings.Government regulations are the sole reason restaurants are working to reduce food waste, recycle cooking oil, and improve takeout packaging.Restaurants globally are all transforming their current business models to better manage their use of resources and better control their waste within the next $5$ to $10$ years.A challenge of comparing restaurants' environmental impact is that restaurants are employing different strategies from each other to minimize resource intensity.