— By Casey Hoffhines — The importance and functionality of parking lot bollards to protect your stores, restaurants and customers. Parking bollards are short, protective posts that are embedded into the ground and serve as a parking lot safety
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— Interview with Hal Moorefield — R&R: Where are you based, and how long has the company been in business? Hal Moorefield: Moorefield Construction Inc. headquarters are located in Santa Ana, California, with a second office in Sacramento, California.
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— By Katie Lee — David’s Bridal exists for magical moments — and puts customers front and center its new store format. In November 2022, David’s Bridal announced plans to debut a new store format systemwide, following
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— By Sean Gillespie — Why it’s important — even during challenging times — to keep multi-site painting programs consistent and on track. There is no question the past few years have presented more challenges than solutions relative to
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— By Jason Narod — Why it pays for your retail and restaurant facilities to be grid-interactive. Rising costs, energy mandates, electrification trends and more prevalent power disruptions — as seen recently in California and Texas —
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— By Al Subbloie — How one Arkansas-based IHOP operator received new equipment, lowered his energy bills and improved operations without out-out-pocket costs. Restaurants use anywhere from five to seven times more energy per square foot than other
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— By Kait Paradowski — The benefits of custom mosaics for F&B and retail applications. In order to stand out from the competition, restaurants and retail spaces are seeking thoughtful ways to create memorable experiences and touchpoints for patrons
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— By Scott Green — How odor management can prevent pest infestations. Retail and restaurant establishments dealing with unwanted pest issues are like a ticking time bomb. One batch of contaminated food or product, one pest sighting posted on
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— Interview with Jeff Sturgis — Another Broken Egg Cafe understands that people crave more in-person, meaningful experiences post-pandemic — and its new “New South” prototype meets people exactly where they want to be. Even before the
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— By George Lessmeister — 6 reasons to ‘go gig’ — and give hourly workers the flexibility they want. Sitting at a restaurant we’ve all become more patient. We know staffing is tight. And we know the
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— By Sonja Berry — From LED retrofits to lighting controls and daylight harvesting, this is where efficient, cutting-edge commercial lighting is headed. It is well known that upgrading your company’s lighting system to LED greatly reduces energy
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— By Shawn Morrow — Proactive practices to protect your retail/restaurant roof when severe weather strikes. Severe weather events can be considered the Number 1 enemy to a commercial roof. Depending on where a building is located in the
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— By Rob Reiter — A new law in California creates insurance incentives for installation of safety barriers to protect outdoor diners and other pedestrians. As outdoor dining and similar streetside venues became commonplace throughout the U.S.
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— By Katie Lee — To meet today’s retail consumers where they are, Macy’s offers a new smaller store format, expanded digital conveniences, and sustainable operations. Macy’s, the venerable New York-based department store chain we all know and love,
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— By Cindy Price — Superpowers your business can’t ignore: customer service and customer experience. Are you aware that your business possesses superpowers? It’s true. Like Dorothy and the ruby slippers, you’ve had them all along. So what are
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— By Ashik Ahmed — Scheduling hacks to foster a thriving workplace. Across industries, happy employees are likely to be more productive and yield favorable customer satisfaction rates in return. This is especially true for restaurants and
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— By Jared Bradley — Anticipating the future of wellness F&B in construction. Participating in the wide world of architecture, design and construction takes on different meanings to each individual, especially when it comes to cultivating spaces that speak
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— By Doug Groves — Is your commercial property insured correctly? The world of property ownership has changed dramatically in recent years. With interest rates increasing, the overall cost of building materials going up, and the market value of
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— By Balmiki Bhattacharya — Micro fulfillment centers are on the rise — and here to stay. The fundamental changes in consumer behavior have caused an essential shift in how items are delivered. The rise of e-commerce has
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— By Jason Roeder — Advancing restaurant and retail sustainability: the power of equipment data. Last March, the Securities and Exchange Commission (SEC) proposed new rules that will impact every publicly traded multi-unit retailer or restaurant. If the regulations
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— By Paige Ward — Women who lead from executive-level positions are bringing much needed diversity, strength and stability to a rebounding restaurant industry during uncertain times. With the quick-service restaurant industry drastically shifting as a result
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— By Del Williams — More effectively preventing slips and falls on high-traffic stairs. New, high-tech epoxy formulation offers longer lasting traction, visual warnings at tread edges, and a tactile element to prevent slip-and-falls more effectively in high-traffic areas.
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— By Rob Tedesco — The next digital frontier for restaurants. Brands have spent the past few years adapting to a digital-first mindset. They’ve reoriented their businesses toward programs like online ordering, invested in their tech stacks and
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— By Kristin Naragon — Communicating a brand’s commitment to environmental impacts requires transparency in today’s omnichannel shopping landscape. More so than ever, consumers are inundated with choices. For any given product or service, they have a
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— By Michael Hess — 5 tips for successful waste management in the retail and restaurant industries. Owning a restaurant or retail location comes with a great deal of responsibility — including waste disposal. Regardless of business
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— Interview with Brittany Hunter — R&R: Where are you based, and how long has the company been in business? Brittany Hunter: LGC headquarters are based in Indianapolis, Indiana. We have been in business since May of 2003. R&R:
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— By John Moody — Insights for boosting profit margin with technology. According to the USDA, the level of food price inflation for restaurant food purchases rose 7.4% from May 2021 to May 2022. While some operators
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