facilities management

construction and designCover Storyfacilities managementFrom The Magazineremodelsrestaurants

Sky High is the Limit

by Katie Lee

— By Katie Lee — Mellow Mushroom, the psychedelic pizza franchise known for its imaginative pizzas, hand-tossed stone-baked dough and unique atmosphere, projects a laid-back vibe but is anything but ‘mellow’ in its ambition. One year after marking its 50th anniversary, Mellow Mushroom spent 2025 not basking in the glow of its half-century of success but rather laser-focused on improving restaurant operations and rolling out a new store prototype. Today, those investments are paying off. “In 2026, our milestones have been about disciplined growth and evolution: 8 new locations signed …

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disaster recoveryfacilities managementfire protectionIndustry Voiceskitchen exhaust/grease controlrestaurantsvendors

Grease Happens

by Katie Lee

— By Lauren McCormick — Why smart facilities stay ahead of the mess. There is a lot to love about a great restaurant — the food, the atmosphere, the satisfied customers. But behind every busy kitchen is something most people never think about: the grease trap. It is not glamorous and when ignored, it quickly becomes everyone’s problem. What Is a Grease Trap, and Why Does It Matter? A grease trap is a device that catches fats, oils and grease (often called FOG) before they flow into the city’s sewer …

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facilities managementIndustry Voicesrestaurantssoftware/technologyvendors

Harness the Power

by Katie Lee

— By Parminder Singh — How restaurant facility professionals can harness AI platforms for smarter store operations. If you’re responsible for facilities in a restaurant chain, you know how much your brand’s reputation depends on the comfort, safety and reliability of every location. From keeping guests comfortable in the dining area to ensuring refrigeration and kitchen systems run smoothly, the facility director’s job is invisible, yet vital. When something fails — a rooftop unit stops cooling, the walk-in freezer loses temperature or the air quality suffers — it’s not just …

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facilities managementNewsretailersvendors

National Facilities Direct Adds lululemon to Growing Portfolio of National Brands

by Katie Lee

New York City — National Facilities Direct (NFD), a leading provider of integrated facility infrastructure and management solutions for complex, multi-location organizations, has been selected to support lululemon’s U.S. retail portfolio. The national partnership brings one of the world’s most recognized athletic apparel brands into NFD’s growing client portfolio and expands the company’s presence across high-expectation, experience-led environments. “lululemon has built a category-defining brand by holding every part of the experience to a high standard,” says Vince Kiel, founder and CEO of National Facilities Direct. “We’re excited to help protect …

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facilities managementkitchen equipmentNewsrestaurantsvendors

Study: Rising Costs Force U.S. Restaurants to Raise Menu Prices, Delay Equipment Upgrades

by Katie Lee

SilverChef’s 2026 Hospitality Operator Report found that while many operators have a positive outlook for the next 12 months, one in four still can’t afford equipment upgrades due to costs Dallas — Rising costs and supply chain disruptions are forcing U.S. hospitality operators to reshape everything, from what they charge diners to the equipment they invest in, according to a new study from SilverChef USA, which provides flexible equipment financing for the hospitality industry. Over two-thirds (68%) of U.S. operators raised menu prices in the past 12 months, and nearly …

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facilities managementNewspeoplesoftware/technologyvendors

Fexa Names Chief Technology & Product Officer

by Katie Lee

Jersey City, N.J. — Fexa, a leading facilities orchestration platform for multi-site operators, welcomes Josh Jabs as chief technology and product officer. Jabs will lead the product and engineering organization and report to CEO Kurt Smith. The role is new to Fexa. “When we looked at our recent growth, the size and pace of our business, and our incredible ambition to lead this industry in the AI era, adding a world-class CTPO was an obvious decision,” says Smith. “Josh was distinctive from my first call. He thinks about problems from …

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energy managementfacilities managementHVAC/RIndustry VoicesProduct Spotlightrestaurantsretailersvendors

Stop Flying Insects at the Door

by Katie Lee

— By Natalie Clarke — How air curtains deliver proactive, chemical-free pest control for retail and restaurant facilities. For facility managers in retail stores and restaurants, flying insect control is a constant operational challenge. A single open door can invite flies into food prep areas, dining spaces and checkout lines — creating sanitation risks, failed inspections, and negative customer experiences. The challenge is compounded by increasing pressure to reduce chemical use and adopt more environmentally responsible pest management strategies. Traditional tools like insect light traps and sprays still play a …

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construction and designenergy managementfacilities managementHVAC/RIndustry Voicesproperty managementrestaurants

The Hidden Cost of Comfort

by Katie Lee

— By Julia Burman Tziolis — Resolving a restaurant’s HVAC breakdown through partnership. Operational performance and energy efficiency are closely connected in commercial real estate. Each supports the other, and both are critical to tenant satisfaction and long term business success. My firm, a net-lease real estate company named Essential Properties Realty Trust (EPRT), recently demonstrated how aligning the right expertise with strategic partnerships can resolve persistent facility issues and deliver measurable results. When one of its restaurant tenants, a Zaxbys location in Florida, struggled with longstanding HVAC problems that …

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construction and designCover Storyfacilities managementfranchise developmentFrom The Magazinekitchen equipmentrestaurantssoftware/technology

The Best Kind of Delicious

by Katie Lee

— By Katie Lee — Smoothie King unveils its next chapter with a new brand campaign and in-store transformation, celebrating over 50 years of balancing nutrients and flavor. In 1973, Smoothie King introduced a bold new F&B category to the world, literally coining the term “smoothie.” Since then, the king of smoothies has grown to more than 1,200 U.S. locations — and more than 200 new store commitments — with over 1,500 available trade areas in its development pipeline. Now underway on a new brand evolution, Smoothie King is setting …

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construction and designdisaster recoveryfacilities managementHVAC/RIndustry Voicesjan/sanremodelsvendors

From Disaster to Renewal

by Katie Lee

— By Pam Johnson — The complete journey through mold, restoration and rebuilding. Disasters rarely arrive gently. They strike fast, often without warning, and even when we see them coming, the impact can be more devastating than anticipated. Hurricanes, floods, burst pipes, fires and structural failures leave behind more than broken materials and waterlogged rooms. They create hidden dangers that are silent, are invasive and create unseen damage until it’s too late. Behind soaked drywall, beneath buckled flooring and deep within air ducts, mold begins its quiet takeover. It grows …

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