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Industry Contentkitchen exhaust/grease controlrestaurantsVendor Spotlightvendors

HOODZ International: Signature Vendor Spotlight

by Katie Lee

— Interview with Nathan Willard — R&R: Where are you based and how long has the company been in business? Nathan Willard: HOODZ is based out of Ann Arbor, Michigan. We have been in business since 1972 and have provided franchising opportunities since 2009. R&R: What is your name and title, and how long have you been with the company? Willard: My name is Nathan Willard, and I have acted as president of HOODZ International since 2015.    R&R: What trades/services do you offer retailers and restaurants? Willard: As the leading …

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construction and designCover Storyfranchise developmentFrom The Magazineremodelsrestaurantssoftware/technology

Inside Bojangles’ Design Strategy

by Katie Lee

— By Jim Cannon — Location design and its impact on operations, franchisee success and guest experience. Restaurant design plays a critical role in the success of any QSR brand. From streamlining operations and supporting menu execution to shaping the guest journey, every design decision has a direct impact on restaurant performance. At Bojangles, our approach to location design evolves as we continue to grow as a brand. And, with nearly five decades of experience behind us, evolving with changing consumer, operations, menu, financial and technology trends is something Bojangles …

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energy managementgreen newsHVAC/RIndustry Voiceskitchen equipmentrestaurantssupply chainvendors

Cutting Cooler Costs

by Katie Lee

— By Steve Benes — Designing a smarter barrier strategy for your walk-in cooler with air curtains. Walk-in coolers are critical for restaurants and cafeterias to store perishable goods, but they also contribute significantly to energy consumption. To maintain consistent low temperatures, walk-in coolers run continuously with little to no relief. Research from the National Renewable Energy Laboratory (NREL) suggests that refrigeration accounts for about 20% of the total energy use in restaurants, making it a major driver of utility costs. Every time the cooler door is opened, warm air …

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Industry Voicesparking lotsproperty managementvendors

Summer Sealcoating

by Katie Lee

— By Sal Arena — Summer is an ideal time to renew your paved surfaces after the harsh freeze-thaw cycle of winter and even early spring. As temperatures rise and the days get longer, summer brings the perfect opportunity to take stock of your property’s exterior. One area that’s often overlooked until it’s too late? The pavement. After enduring winter’s freeze-thaw cycles, snow removal and salt exposure, asphalt surfaces can take a beating. This is why asphalt sealcoating should be at the top of your maintenance list right now. Sealcoating …

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Justin Hicks roof walkpads MaintenX quote From article
Content Partnerexterior services/landscapingfacilities managementFeaturesHVAC/Rkitchen exhaust/grease controlMaintenXrestaurantsretailersroofing

The Other Overhead: Love Your Roof, Customers Will Thank You

by Sarah Daniels

A roof is often out of sight and out of mind for business operators, but failure to regularly inspect the roof risks more than voiding the roofing manufacturer’s warranty. An undetected and unaddressed leak, loose debris or similar rooftop hazard can expose a restaurant or retail operation to water damage, wildlife infestations, electrical failures and even fires. That’s why Justin Hicks, senior roofing account manager at MaintenX, encourages clients to schedule regular inspections by one of the company’s roofing experts. MaintenX is a facility maintenance provider serving multisite retailers, restaurants …

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facilities managementIndustry Voicesvendors

The Gold Standard

by Katie Lee

— By John Fairclough — Be the facility director great vendors want to work with. Great vendors don’t just want work. They want to do work that matters. They want to be appreciated, challenged and trusted. They want to be part of a team that delivers with pride. And the best ones? They have options. That’s why the facility director sets the tone, not just for internal teams but for every vendor interaction. Here’s a story about one world-class facility director — we’ll call her “Amy” — who brought out …

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flooring/floor careIndustry Voicesvendors

Proactive Steps Forward

by Katie Lee

— By Kevin Bourassa — Mitigating risk in retail & restaurant facilities. In the retail and restaurant industry, risk management is essential. From bustling kitchens to high-traffic customer areas, slips and falls pose a serious threat to both employees and guests. The right flooring can significantly reduce these risks, ensuring a safer environment while protecting your business from potential liabilities. Slips, trips and falls account for 30% of all reported injuries in North America and are the leading cause of workplace accidents in restaurants, hotels and public buildings, according to …

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facilities managementfire protectionIndustry Voiceskitchen equipmentkitchen exhaust/grease controlrestaurantsvendors

Let Them Cook

by Katie Lee

— By Nathan Willard — Regular conveyor oven cleanings help extend their lifespan and significantly reduce fire risk. Commercial conveyor ovens (also known as pizza ovens or pizza conveyor ovens) play an essential role in busy commercial kitchens as pieces of equipment that are used yearly to cook over 3 billion pizzas in the U.S. alone. However, while there are few things better than a cheesy slice of pizza, conveyor ovens — as well as your entire kitchen operations — have the ability to go up in flames when they …

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construction and designCover StoryFrom The Magazinegreen building/LEEDretailerssoftware/technologysupply chainvendors

Print the Wall

by Katie Lee

— Interview with Darin Ross — Building a wall for Walmart has never been faster, cheaper or safer — thanks to 3D concrete printing. When Walmart makes waves, it can create a tsunami. The mega-retailer, which has more than 10,000 stores around the globe, continues to be a leader in sustainability, productivity and innovation. Recently, Walmart teamed up with Alquist 3D, in partnership with Atlanta-based FMGI as general contractor, to complete their second 3DCP (3D Concrete Printing) build. The new 5,000-square-foot expansion at Walmart Supercenter #5197 outside Huntsville, Alabama, set …

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construction and designIndustry Voicesremodelsrestaurantsstore closings

Rethinking Real Estate

by Katie Lee

— By David Conklin — Retail-to-restaurant conversions have proven to be a profitable real estate strategy for Golden Corral. The rising costs of new development present an opportunity for retail and restaurant brands to rethink their expansion strategies. One of the most effective ways to fuel growth while mitigating high development costs is by repurposing second-generation spaces — previously occupied retail locations — into thriving restaurant concepts. Golden Corral is leading the charge, targeting these spaces as prime opportunities for conversion and rapid expansion. Why Second-Generation Retail Spaces Work for …

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