Features

disaster recoveryHVAC/RIndustry Voicesplumbingproperty managementrestaurantsroofingsnow and ice managementvendors

How Water Finds a Way

by Katie Lee

— Interview with Austin Duchaine & Shawn Hester — Breaking down the most common water-related issues experienced by restaurants — and how to prevent, mitigate and recover. For independent restaurants operating in aging buildings, a hidden water leak can quickly escalate from a maintenance issue to a financial crisis. Older plumbing systems, grease-clogged drains and HVAC condensation failures increase the risk of sudden shutdowns, especially in older retail centers and standalone locations. When a restaurant is forced to close for even a few days, the financial impact compounds fast, creating …

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construction and designIndustry VoicesProduct Spotlightretailersvendors

Design on Display

by Katie Lee

— By Liz Snyder — How glass wall systems are emerging as a strategic investment for retailers. Today, the most successful retail stores aren’t designed solely for transactions; they are experiential and foster emotional connection. A well-designed store engages customers and attracts prospective shoppers, even when staff are busy. To do so, many retailers are incorporating hospitality-inspired elements, such as cafés, restaurants and communal gathering areas, into their layout design, transforming furniture and retail stores into lifestyle destinations. Floor plans that prioritize openness, natural light and seamless flow enhance the …

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construction and designenergy managementgreen building/LEEDgreen newsHVAC/RIndustry Voiceslightingretailers

More Money, More Problems

by Katie Lee

— By Nellie Day — California buildouts get a power upgrade — and a new set of challenges. The two items development teams are always trying to manage — time and cost — are getting a whole lot harder to control due to California’s updated Title 24 Energy Code. This code, which is updated every 3 years, sets efficiency standards for building systems like HVAC, lighting and electrical infrastructure across the state. The latest version took effect Jan. 1, 2026, and requires all newly permitted projects to include higher-efficiency systems, …

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construction and designCover Storyfranchise developmentFrom The Magazineretailers

Elevating the Experience

by Katie Lee

— Interview with Courtney Claghorn — Building on its founding principle of affordable luxury, SUGARED + BRONZED is smartly growing through store expansions, pop-up locations and 11 new stores in 2026. Retail takes all forms, and service-oriented retailers occupy a crucial, high-demand piece of a shopping center’s tenant mix. California-based SUGARED + BRONZED is one such brand. The growing salon was founded in 2010 and offers luxury at an affordable price, with services including hair removal and sunless tanning. With 48 units now open, as well as a pop-up store …

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exterior services/landscapingfacilities managementIndustry Voicespest controlrestaurantsvendors

Ratting Out the Problem

by Katie Lee

— By Ken Huening — How to mitigate the risks rodents pose to the foodservice and restaurant industries. Rodents have been a problem for the food industry since the first food cart operator started hawking meat pies in the Middle Ages. But the problem has exploded in scope in recent years. According to a recent study published in the journal Science, 69% of cities studied, including Washington, D.C., San Francisco, New York City, Oakland, Buffalo, Chicago, Boston, Kansas City and Cincinnati, had significant increases in rat populations in the period …

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Industry Voicessoftware/technologysupply chainvendors

Multimillion-Dollar Mistake

by Katie Lee

— By Brad Forester — Why the technology business case is not a strategy: For retailers and restaurant operators, the story is becoming uncomfortably familiar. A compelling demo. A polished ROI model. Confident assurances that a new facilities management, workforce scheduling or asset visibility platform will “pay for itself” within 12 to 18 months. The business case is approved; contracts are signed — and 3 years later, the organization is left with underutilized technology, frustrated store managers and the realization that the expected value never materialized. In many cases, the …

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construction and designIndustry Voicesproperty managementrestaurants

A Small, Simple Solution

by Katie Lee

— By Koji Kanematsu — Why landlords are turning to light-infrastructure food concepts to fill retail dead zones. Landlords and shopping center owners are facing a familiar problem. Many retail properties have space that gets foot traffic but doesn’t work for a traditional restaurant. Old kiosks, narrow inline units, corridors and spaces that cannot support full restaurant infrastructure are hard to lease. Too often, they sit empty. At the same time, many food operators want to expand but can’t justify the cost, time or risk of a full restaurant buildout. …

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construction and designCover Storyfacilities managementfranchise developmentFrom The Magazinekitchen equipmentremodelsrestaurantssoftware/technology

A Scalable Refresh

by Katie Lee

— By Katie Lee — 2026 marks the full rollout of Gong cha 2.0, a comprehensive modernization of technology, operations and store design for the bubble tea leader. Gong cha is the world’s leading bubble tea brand with nearly 2,200 locations in 33 markets globally, including more than 240 stores in the U.S. across 23 states, Washington, D.C. and Puerto Rico. But it still has plenty of room to grow — both in number of locations and in brand recognition — in the United States. With a solid foundation undergirding …

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energy managementHVAC/RIndustry Voicessoftware/technologyvendors

Warming Up Winter

by Katie Lee

— By Jay Fiske — Achieving winter savings through effective energy management. [EDITOR’S NOTE: This article originally published in winter 2025 as part of the December/January magazine issue.] It’s cold outside, and the temperature may drop even further. According to The Weather Channel, “from the Northern Plains to the Midwest, Southeast and Northeast, the last 2 weeks of January are typically the coldest times of the year.” This frigid weather puts pressure on multi-unit retail facility managers (FMs), who juggle two conflicting priorities: (1) providing shoppers with an exceptional in-store …

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Industry Voiceskitchen equipmentkitchen exhaust/grease controlrestaurantsvendors

Seasonal Impact

by Katie Lee

[EDITOR’S NOTE: This article originally published in December, in the December 2025/January 2026 issue of Retail & Restaurant Facility Business.] — Interview with Nathan Willard — HOODZ’s Nathan Willard talks preventative maintenance: steps your facility should take to clean & maintain kitchen exhaust systems this holiday season. R&R: Why is kitchen exhaust cleaning especially important during the busy holiday season? Nathan Willard: During the holidays, families are not only eating together in the comfort of their own homes; they are also sharing meals at local restaurants. While kitchen exhaust cleaning …

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