Industry Voices

Outdoor Dining is Here to Stay

by Katie Lee March 12, 2021

— By Leslie Chapus — Outdoor dining became a staple during the pandemic — and guests have grown to love and expect it, no matter the weather. The good news is, investment in all-weather outdoor dining pays for itself. After a full year of pandemic living, customer demand for safe dining environments has taken full root in the American psyche. As restaurants evolve to these changing demands, industry experts from Food & Wine Magazine to worldwide management consultants McKinsey & Company are advising restaurant owners to embrace outdoor dining …

March 12, 2021

Industry Voices property management

Retail in the COVID Era

by Katie Lee February 18, 2021

— By Gary Glick — Top 3 lease provisions negotiated by landlords and tenants. Almost a year into this pandemic, retailers are still facing uncertainty in light of the recent spike of COVID-19 cases accompanied by a new wave of lockdowns and regulations across the nation. Eager to protect themselves from ever-changing governmental restrictions and closures, retail tenants, whether traditional retailers, restaurants, fitness centers or theaters, are now requesting a variety of specific lease provisions in almost every newly negotiated retail lease. In addition, prior to the COVID-19 outbreak, …

February 18, 2021

green news Industry Voices vendors waste management/recycling

Diverting PPE From the Waste Stream

by Katie Lee February 10, 2021

— By Jennifer Wolanik — How COVID-19 PPE compliance and sustainability can work together. Use of Personal Protective Equipment (PPE) in restaurants and retailers is surging in order to comply with the Centers for Disease Control and Prevention (CDC) guidelines and to keep patrons and staff safe. As a result, businesses are generating even more landfill waste from used PPE, impacting their sustainability image. The impact of COVID-19 coronavirus on the restaurant and retail industry is undeniable as locations across the nation fight to reopen and stay open during …

February 10, 2021

construction and design Industry Voices retailers software/technology

What’s In Store

by Katie Lee February 4, 2021

— By Kenneth Gruskin, AIA — Coronavirus as a catalyst for innovation in stores and restaurants. The coronavirus has resulted in a cosmic shift in retail and hospitality. Customers have moved from seeking high-touch retail experiences, extensive product/service selection, and vibrant, extensive menu and dining options/experiences…to staying well. In response, retailers and restauranteurs are now focused on providing efficiency, safety and convenience. This has accelerated the transition from “bricks to clicks” and, with this, many retailers are adapting their physical locations to better accommodate the surrounding population, using these …

February 4, 2021

energy management Industry Voices kitchen equipment

Better For Your Bottom Line

by Katie Lee January 21, 2021

— By Tom Szafranski — Managing energy efficiency in a commercial kitchen. Energy efficiency can often be an overlooked component of commercial foodservice equipment; in reality, an energy-efficient unit is not only better for the environment, but better for the bottom line for the owner/operator. According to ENERGY STAR®, the EPA’s program to promote and certify energy efficiency, restaurants use around 5 to 7 times more energy than any other commercial facility. Additionally, energy costs for commercial foodservice establishments — such as restaurants, hotels and quick-service eateries — make …

January 21, 2021

HVAC/R Industry Voices lighting

Let There Be Light

by Katie Lee January 21, 2021

— By Mark Timmons — The 101 on UV-C lighting. Fall and winter present a new challenge in restaurant and facility management with the continuing COVID-19 pandemic impacting businesses around the world and now it’s flu season. Taking a look back, several months ago, in-person dining felt like an overwhelming hurdle. Reopening a retail business seemed daunting. Yet we did it. As we turn to stabilizing business, in some parts of the United States al fresco dining is done. It’s simply too cold outside for outdoor dining. With the …

January 21, 2021

exterior services/landscaping Industry Voices property management snow and ice management

Before the Fall

by Katie Lee January 14, 2021

— By Jessica Schultz — Don’t slip up this winter and let your patrons down. Preventing and managing slip-and-fall accidents at your locations is just as important as all other exterior and interior maintenance items. Being in the middle of winter, the main concern right now is slippery snow and ice, as well as unavoidable hazards underneath the snow and ice. In areas without snow, handling and fixing property defects is important year-round. There are many key things to consider when managing risks on your properties and preventing injuries …

January 14, 2021

Industry Voices waste management/recycling

A Delicate Balance

by Katie Lee January 6, 2021

— By Anthony Dilenno — Balancing economic and environmental responsibility. For restaurants and retailers, COVID-19 has disrupted every aspect of business. With so many critical issues that have risen to the top of the list of concerns, recycling programs tend to fall to the back burner as companies focus on economic survival. However, while COVID-19 (and a drop in scrap commodities prices) has driven up recycling costs for some items, prioritizing recycling of high-quality commodities still provides better value than sending trash to the landfill. America is facing a …

January 6, 2021

HVAC/R Industry Voices

Cost & Effect

by Katie Lee December 31, 2020

— By Richard Boothman — Increasing winter heating efficiency. Restaurants, retail outlets and shopping centers face plenty of efficiency challenges with heating during the winter. There are, however, easy tweaks, procedures at startup and specialized equipment that can save energy, reduce costs and improve the lifespan of the HVAC system. While oversizing and under-sizing are also common problems, there are ways to minimize their negative effects. A key step to take early on is to make sure the building is pressurized so that it’s not pulling out more conditioned …

December 31, 2020

construction and design Industry Voices remodels restaurants

Honoring History

by Katie Lee December 10, 2020

— By Jeff Rabbitt and Ruba Younan — A case study in restaurant design authenticity. The past couple of years have been marked by a shift in restaurant design towards authentic environments that reflect their surrounding context, people and culture. Rather than just great food and service, customers are increasingly drawn to places that offer experiences, connection and history. Yet not all locations are conducive to authenticity and sites boasting a rich history are indisputably advantaged. Such is the case with the renovation of 118 W. Chapman, a century-old …

December 10, 2020

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