— 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 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 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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— 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 Dr. Nancy Troyano — The most common pest issues in restaurants by month — and what you need to know to defeat them. With plenty of food, sugar-rich beverages, moisture and heat, restaurants are essentially the perfect
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— By Jay Hart — How businesses can plan for the growing concern of active shooters and workplace violence. Active shooter incidents used to be rare. But now, people realize they are more likely to be involved in an
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— By Gene Belli — What retail and restaurant facility owners need to know about environmental and condition assessments. At some point or points during the life of a thriving retail or restaurant property, it will inevitably require an assessment
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— By Carol L. Carey — How to control social media and news coverage of your establishment through effective, preventative pest control. Facebook, Twitter, Instagram, YouTube, local news outlets and even national television cover everything: the good, the bad
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— By Dan Brickner — Now trending: right-sizing and reducing the store footprint with smaller-format stores. Retailers have discovered there is no longer a “one-size-fits-all” approach to market expansion. As a result, astute retailers are “right-sizing” their retail footprints and
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— By Mike Rosen — How your parking lot can drive down operating costs. Of all the areas you’re responsible to maintain, the parking lot is one of the largest. And, in the fast-paced retail and restaurant industry, it
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— By Charlie Slater — Consistent elevator & escalator maintenance is helpful to the bottom line. It’s no secret that elevators and escalators are essential to a building. They provide the building’s occupants safe and efficient vertical transportation to
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— By Ted Stouch — The financial benefits of converting parking lot lighting to LED. Anyone who has been in any part of the facility business, for even a short amount of time, has read, talked about or spoken
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— By Megan Varano — Changing the game from reactive to proactive facility maintenance protocols. The last decade-plus has brought tremendous change in the FM industry. It’s been thrilling to be part of the evolution. Working on both the retail
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