— Interview with Carmine J. Esposito — R&R: Where are you based, and how long has the company been in business? Carmine J. Esposito: National Waste Associates was founded in 1997 and is now headquartered in Glastonbury, Connecticut. However,
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— Interview with Michael Di Taranto — R&R: Where are you based and how long has the company been in business? Michael DiTaranto: We are based in Long Island, New York. Solutions Management, Inc. (SMI) was founded in 2004;
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— Interview with Ted Stouch — R&R: Where are you based and how long have you been in business? Ted Stouch: Action Services Group is headquartered in the Philadelphia suburb of Aston, Pennsylvania. Incorporated in 1991, we started as
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— Interview with John Mitro — R&R: Where are you based and how long has the company been in business? John Mitro: Delta Controls is headquartered near Vancouver, British Columbia, in Canada, and has representation in every major market
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— By Ray Hatch — How restaurants can help curb the plastics epidemic. With 2020 having been set as a benchmark for business’ sustainability programs, many restaurant operations are working hard to achieve their waste-reduction goals. One area that
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— By Anthony Vross — Addressing ponding water on a heavily penetrated low slope roof. There are essentially two ways water leaves a roof: positive drainage or evaporation. When neither can occur quickly enough, the result is ponding water.
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— By Katie Lee — With an 18,000-square-foot physical store now open in Manhattan, PUMA has created an exciting new retail experience fusing sports, fashion and technology. In August 2019, PUMA burst on the U.S. retail scene in a
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— By TJ Durham — Four keys to successful property management. Often flying under the radar, a trusted property manager is among the most valuable assets a retail owner can have in its corner. The role goes far deeper
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— By Ted Stouch — From service programs to vendor selection, everything you need to know about choosing a national sign service provider. An integral part of any business owner or facilities manager’s job is looking for a national
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— By Erich Lawson — 6 simple ways to reduce food waste in restaurants. Every year a lot of food is wasted, of which restaurants are major contributors. Recyclable items like cardboard and paper waste find their way to
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— By Tom Dunn — How active fryer management improves employee safety, reduces costs and increases sustainability. Restaurants and commercial kitchens are demanding environments. Quick-service operators, fast-casual franchisees, full-service restaurant owners and facility kitchens everywhere often struggle with a
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— By Katie Lee — At Mamoun’s Falafel, it’s one big, happy (growing) family — with over 40 new franchises soon to join the fold. As one of the oldest falafel restaurants in New York City, Mamoun’s Falafel
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— By Jamie Johnson — Seven energy-saving changes businesses can make to save on energy costs. Operating a business has various costs, some we have control over and some that we don’t. In my business, I love the costs
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— By Jeff Hill — The growth of self-service kiosks presents new challenges for quick-service restaurant facilities teams. Do you like self-service kiosks, or would you prefer to interact with a human cashier when visiting your favorite quick-service restaurant
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— By Robert Kravitz — What if electric hand dryers sometimes do more harm than good? The men’s room in a Chicago restaurant included a sign many of us have seen before in other restaurants, movie theaters and similar
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— By Maia McNair — Time for a floor care overhaul before winter sets in. With winter right around the corner, facility managers must have a sound floor care strategy in place to keep surfaces looking their best,
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— By Flavia Da Silva-Benson — Disrupting facility cleaning traditions. The public places a great deal of trust in the restaurants and retailers they patronize. They feel safe in the assumption that these facilities maintain clean and hygienic
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— By Keith Gipson — Using a building’s thermal mass for efficient energy management. Efficient energy usage has been, and continues to be, one of the hottest topics in the building management industry. Each year, businesses spend tens of
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— Interview by Katie Lee — At Blink Fitness, it’s not just another gym — it’s a better approach to customers, to franchisees and to facility operations overall. As Thomas Flaherty of Blink Fitness likes to say: “There’s always
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— By Del Williams — Taking convenience stores to the next level with IP network surveillance systems. Convenience stores and mini marts have traditionally installed surveillance cameras to deter crime and encourage safety, but too often these have provided
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— By Jim Arabia — How facility managers of multi-location maintenance projects can benefit from an automated, single source heavy equipment rental provider. Every project manager and maintenance director knows the importance of having the right construction equipment delivered
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— By Aaron Hartung — Developing a maintenance plan for your facility’s carpet, LVT, VCT and ceramic floors. Flooring maintenance protects your initial investment, paying dividends when compared to ripping and replacing every 5 years. And here’s an insider
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— By David Dawdy — Alternatives to elevator lobbies are a game changer for the retail and hospitality industries. In 1980, a kitchen fire tore through the casino floor of the MGM Grand in Las Vegas. The inferno sent
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— By Rusty Amarante — The future looks bright for service-based franchises. Providing specialized and on-demand services, service-based businesses currently represent a large portion of the franchise establishments in the United States. For almost a decade, service-based franchises have
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— By Ted Stouch — Parking area liability: are you vulnerable? In a retail or restaurant setting, a dark and foreboding parking lot or garage is a business owners’ worst nightmare. While a perfect setting for a horror movie, in
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— By Katie Lee — Pasadena, California-based Dog Haus is entering new markets through franchising and partnerships with Kitchen United and Live Nation. Dog Haus is an emerging new restaurant concept that, frankly, isn’t that new. But it is
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— Interview with Tim Eippert — R&R: Where are you based and how long has the company been in business? Tim Eippert: MC Group was founded in Ashtabula, Ohio, in 1953 as MC Sign Company, serving Northeast Ohio and
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