Features

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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energy managementfacilities managementgreen newsHVAC/RIndustry Voicesrestaurantssoftware/technologyvendors

The Energy Intelligence Model

by Katie Lee

— By Matt Browning — How QSR chains are moving beyond reactive maintenance. For a quick-service restaurant operator managing hundreds of locations, equipment failure is never just a maintenance problem — it’s a guest experience problem, a food safety problem and a bottom-line problem…all at once. A malfunctioning HVAC unit on a hot summer afternoon sends customers out the door. A refrigeration anomaly discovered too late means spoiled inventory and potential health code violations. An emergency repair call on a holiday weekend carries a price tag that can erase a …

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construction and designIndustry Voicesretailers

From Click to Brick

by Katie Lee

— By Tom Lekometros — Successfully transitioning online retail brands into brick-and-mortar stores takes design strategy. Transforming an online retail business into a brick-and-mortar store is a considerable step that comes with a great deal of strategy, planning and preparation to achieve success. Despite the popularity and seeming dominance of online shopping, more than 80% of retail sales still occur in physical stores, according to Capital One Shopping Research. While most consumers still prefer the in-person shopping experience, many devoted online shoppers visit physical stores to see, test or experience …

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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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