Monday, August 18, 2025
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Industry Voices

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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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 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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Industry VoicesProduct Spotlightretailerssoftware/technologysupply chainvendors

Growth of Grocery AI

by Katie Lee

— By Tremaine Kirkman — Revolutionizing retail facilities — specifically grocers — with AI solutions. Independent grocery retail facilities, such as neighborhood markets, corner stores, family-run supermarkets and bodegas, fuel the heart of our communities. They bring fresh, often local, goods to consumers; offer diverse product selections; and foster a sense of connection while contributing significantly to local economies. However, as large retail chains with extensive resources dominate the grocery market, smaller and independent grocery retailers face mounting challenges, compounded by minimal adoption of advanced technology due to price and …

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construction and designIndustry Voicesremodelsrestaurants

Liquid Theater

by Katie Lee

— By Rick Marencic — The rise of the ‘mocktail’ movement and how it impacts restaurant bar design and facility operations. Consumer awareness of the benefits of low alcohol consumption has increasingly permeated the market — influencing everything from product offerings to how restaurants, bars and entertainment venues are designed. Retail surveys show that sales of non-alcoholic wines, beers and spirits grew from $8 billion in 2018 to over $11 billion in 2022, according to IWSR (International Wine and Spirits Record). This paradigm shift is largely driven by evolving health …

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Industry Voiceslightingrestaurantsvendors

Lighten the Mood

by Katie Lee

— By Brett Andersen — How to transform your dining experience through architectural lighting design. Lighting can transform a diner’s evening. A restaurant’s lighting should be functional while also providing the right ambiance. Hiring a professional lighting designer ensures a cohesive approach that balances aesthetics and technical considerations, including LED technology and control systems. To better understand what makes for a successful design, our firm conducted a study of the top 50 restaurants in New York City and came up with the following expert tips so you, too, can use …

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Industry Voicesparking lotsvendors

Pavement Prep

by Katie Lee

— By Chuck Jeffries — Paving the way for better facility management: why proactive maintenance is a game changer. In retail and restaurant facilities, paved surfaces like parking lots, walkways and service areas often take a backseat to other priorities — until there’s a problem. But these areas are more than just asphalt and concrete. They’re critical to the customer experience, employee safety and day-to-day operations. Too often, maintenance becomes a reactive exercise — patching up damage after it’s already created headaches. The smarter approach? Planning ahead with proactive maintenance …

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