Three Ways to Engage and Retain Employees

— By George Lessmeister —   We all know the quote, “Insanity is doing the same thing over and over again and expecting different results.” It can readily be applied to the current job market. Employers are desperate to find…

Getting Rid of Rodents

— By Chad Gore —   Proactive steps to prevent rodent infestations in your facilities this winter.     As retail and restaurant facilities prepare for increased foot traffic over the holiday season, it is imperative for store operators to…

Barrier to Entry

— By Bryan Campbell —   When developing on potentially contaminated property, you can protect your new building from VOCs with a vapor barrier.     Historically, the term “vapor intrusion” was discussed only in association with the most heavily…

Full Service

— By Tom LaMartina — How to facilitate a more efficient, cost-effective FM program for your retail or restaurant business.   Below is a Q&A with RWS Facility Services, which provides the nation’s largest companies with full-service facility management services…

Revamp With a Repaint

— By Sean Gillespie — How to kickstart your branding cycle with a trusted painting contractor.   Over the past 2 years, keeping up with planned painting programs has been challenging. Deferring a planned program cycle is never a simple…

On its Face

— By Cindy Price — Refresh your business with face replacements for signage.   Outdoor signs must be durable enough to withstand all kinds of weather that Mother Nature throws at them. Your sign is quite literally the “face” of…

From Fire to Ice

— By Shaw Hergenrather —   Are you ready for a Texas-sized deep freeze? Nine ways restaurants and retailers can prepare for and mitigate winter disasters.     Winter is coming. Even if truly cold weather rarely hits your part…

Intentional Design

— By Greg Houck — How emerging mixed-use trends can translate to long term success.   Mixed-use projects have a retail problem. Too often, incorporating retail spaces into a mixed-use project is straightforward and static: a single complimentary demand driver,…

Breath of Fresh Air

— By Chris Marasco — Improving IAQ to better protect your customers.   The COVID-19 pandemic has been a catalyst of disruption for more than a year. In 2020, the virus quickly shut down many restaurant locations while forcing retail…

Demonstration: Smarter Cleaning for Retail, Grocery & Restaurant Facilities

The Dec. 1 “Smarter Cleaning for Retail, Grocery & Restaurant Facilities” demonstration, hosted by Retail & Restaurant Facility Business, focused on important topics for any facility interested in cleanliness. Kaivac’s vice president of business development, Mike Perazzo, also makes note…

Post-COVID Design

— By Steven Duffy — Retail formats — grocery formats especially — must adapt quickly.   The future of retail changed forever as the pandemic exposed the inadequacies of e-grocery. Consumers seek convenience at a fair price, and they want…

From the Top

— By Tom Dawson — How to prep your roof for winter.   Winter and colder weather are coming — which means snowfall and ice dams and, if you do not prepare correctly, roof leaks. Did you know that it…

Vintage Design

— By Todd S. Kentzel, R.A. — New speakeasy beats pandemic-era odds to become a summer of ‘21 restaurant success story.   Architetra p.c. , an architectural firm based in Paoli, Pennsylvania, has announced  a collaboration, more than 2 years…

Warm Welcome

— By Jeff Hungarter — Videri Chocolate Factory: an LED lighting solution showcases a sweet spot.   When Roxanne Lundy began working at Videri Chocolate Factory in Raleigh, North Carolina, she was fresh out of college and the company was…

Decision To Go Digital

— By Dan Hyman — Davanni’s Pizza & Hot Hoagies invests in staff with bold new software.   For more than four decades, Davanni’s Pizza & Hot Hoagies has been a fixture in the Twin Cities metropolitan area. And now,…

Temperature Check

— By Manik Suri — Food waste is a major issue. Here’s what you can do about it.   What do Dutch Bro’s, Eggs Up Grill, and Domino’s have in common? They are creating more sustainable businesses by replacing manual…

Tools of the Trade

— By Colin Trethewey — Local Pizza Co. depends on technology to maintain profitability through challenging times.   The Local Pizza Co. story began in early 2019 when owner Milen Kolev decided to bring a novel pizza concept to St.…

Moving the Needle

— By Cedar Blazek — Two major businesses effectively meet and exceed energy-efficiency goals despite COVID-19 challenges.   It’s no secret that the onset of the COVID-19 pandemic in March of 2020 brought everything to a screeching halt. Nearly overnight…

Protect People, Not Pests

— By Dr. Nancy Troyano — Storm recovery tips to keep people safe and prevent pest infestations.   As a result of several consecutive storm seasons tracking above-average activity, the National Oceanic and Atmospheric Administration has redefined the qualifications for…

Reinventing Retail & Restaurants

— By James “Gino” Ginopoulos — As a result of the pandemic, retailers and restaurants are getting a new look.   Even prior to the pandemic, many industries were looking for ways to adapt to changes in their markets to…

The Enemy Within

— By Alex Blahnik — What is eating at your profits? (It may be smaller than you think.)   Maybe supply chain disruptions and historic labor shortages are your biggest problems as you emerge from the pandemic, or perhaps, your…

From Kitchen to Customer

— By Eric Symon — Keeping restaurants connected to enhance the customer experience.     One of the biggest challenges that restaurant owners face is implementing technological advancements to stay current with customer demands. According to a recent survey conducted…

Routine Roof Maintenance

— By Michelle Grojean — Did you know the Number 1 cause of premature roof failure is lack of regular roof inspections?   Let’s talk about the necessary protection of one of the largest assets of your commercial building: your…

“Tech”-tonic Shift

— By Daniel Estrada — The new frontier for restaurants in the back of the house.   If it feels like the restaurant industry has been in the headlines for the last year — it’s because it has. Restaurants are…

Legal Considerations for Restaurants Following the Biden Vaccine Mandate

Like broader society, the restaurant industry must contend with the 3-way collision of economic reality, medical ethics and societal health concerns. More specifically, on September 9, 2021, President Biden issued an executive order requiring COVID-19 vaccinations for federal employees. As…

Post-COVID Capital

— By Carty Davis — The evolving restaurant facility, changing priorities in CAPEX and capital through and post-COVID.   As regulations and mandates end, owners and operators continue to adapt to a post-COVID society. Declining COVID cases and vaccine availability…

Extinguish the Threat

— By Chad Connor — The importance of checking your restaurant’s fire safety.   Restaurant kitchens have many places where fires can occur. Business owners need to be aware of potential fire hazards and take preventative steps when it comes…