Needs Further Assessment

— 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

Controlling Interest

— 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

(Right) Size Matters

— 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

Maintain a Little, Save a Lot

— 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

Costs Go Up When Elevators Go Down

— 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

Real Savings

— 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

Proactive Protocols

— 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

The High Costs of Low Bids

— By Adam Kulpa — How the lowest asphalt bid might cost you more in the long run. Replacing a parking lot is a huge investment for most property owners. It is also a huge liability when it comes to

Refresh Results

— By Jim Arabia — Grocery stores in particular generate big boosts in sales from refreshing and remodeling.   The fear of online shopping overtaking in-store purchases certainly hasn’t hit the grocery market yet, with a Gallup poll showing 84%

No Pests, More Guests

— By Mike Watt —   How to get rid of the frequent diners you do NOT want.   There is no privacy anymore, and no privacy can often turn into terrible publicity for restaurants. For instance, go to YouTube

Plan, Prepare, Prevent

— By Michael Mastous — Fire prevention and protection tips business owners need to know.   According to the U.S. Fire Administration, 8.3% of fires take place in non-residential properties, with an estimated 100,300 non-residential fires reported between 2014-2016, resulting

Mastic Makes it Possible

— By Lee Lowis — Durable parking lot repairs with less downtime.   Henry Ford did not invent the automobile, nor did he invent the assembly line. His efforts did bring the horseless carriage within reach of the middle class.

Water Works

— By Paul Bothner — Selecting proper water heating solution can improve restaurant’s bottom line.   Restaurants use as much as five to seven times the amount of water per square foot than other commercial businesses, according to the National

Thoughts on Thermal

— By Brent Lammert — Thermal imaging tools for post-hurricane water restoration and remediation. Thermal imaging tools integrated with moisture meters can speed up the post-hurricane recovery process, improve repair quality, and add to contractor credibility. A thermal imaging camera

Mood Lighting

— By Tim Blanchard — The impact of LED lighting in retail facilities. Without a doubt, it’s important for retail facilities to maintain a well-kept and organized store to guarantee a positive environment for customers. The overall environment should be

Frozen Assets

— By Ian Eyberg — Secure servers in foodservice: how to freeze the hackers out cold. 2018 was a record-breaking year for data breaches. Everyone from Facebook to Marriott to even Google suffered and continues to suffer. What’s the rub?

Modern Warfare

— By Shane McCoy — How technological developments are changing pest management. Pest management is an ancient practice, one that has existed since crops have been cultivated for food. Just because it’s been around since the beginning of time, though,

Local History

— By Jennifer Morris —   Fast-casual concepts breathing new life into historic buildings.   In the competitive restaurant industry, it’s often a challenge for concepts to break away from the pack. The dining experience and brand identity aren’t solely

LED Conversion

— By David Goodwin —   Should I retrofit my sign with LED lights?   The commercial sign market has experienced a watershed shift in the use of one of a sign’s crucial components. Fluorescent bulbs long were the favored

In the Mix

— By Borja del Nido and Brian Cook —   Retail continues to grow through mixed-use developments.   The retail industry is in the middle of a major transition. Traditional, pure retail developments are decreasing, but that doesn’t mean retail

Brand Ambassador

— By Belinda O’Kelly — How to captivate ‘captive’ audiences at airports with stunning design. The thing that makes the design industry interesting is that our world as a context is constantly changing, and in turn, the changes influence design.

‘Air’ Apparent

— By William Gagnon — High-speed hand dryers offer total solution for retail restroom challenges. Cleanliness and general appearance are top concerns for successful retail and restaurant establishments, which often rely on positive brand reputation and word-of-mouth advertising to keep

Realities of Retail Pest Problems

— By Angela Tucker, Ph.D. — It’s not just a restaurant problem: Here are some common pests in retail facilities. With frequent deliveries, changing inventories and new visitors every day, retailers face a unique set of pest control challenges and

Do You See What I See?

— By Carol L. Carey — It’s also what’s OUTSIDE that counts with customers. Your company has prepared by making sure the market research has been done, you have all the latest gadgets, toys, clothing and items everyone would want

Safety First

— By John Goetz — Establishing a food safety culture with chemical dispensers.   In a 2017 study published by Kline & Company, food safety compliance in commercial kitchens and food preparation areas was rated as the Number 1 emerging

Peak Efficiency

— By Jay Black — LEDs are the secret to success when it comes to reducing facility costs. Facility maintenance and management can no doubt be expensive, hence why many managers are left to find options that can help them

Going Digital

— By Jesse Wood — How document management software can help the restaurant industry. When your entire business is focused on bringing customers the services they need, paperwork often feels like it just gets in the way. However, in the