Features

Maximizing Your Space

by Katie Lee September 13, 2023

— By Andrew Pudalov — How to make the most of restaurant spaces with less square footage. It’s natural in the restaurant industry to have the perception that more is more, such as more menu offerings or more seating options. While some concepts may function better with this approach, it’s important to look at the individual restaurant and examine what those target customers desire and what makes the most sense operationally. For square footage, Rush Bowls is guided by an efficiency-driven model that benefits each of its locations in many …

September 13, 2023

Bealls Bets on Branding

by Katie Lee September 13, 2023

— Interview with Matt Beall — How Bealls has streamlined its name and its brand identity, all while robustly growing its store count. Spanning more than a century and four generations, Bealls Inc. has been owned and operated by its founding family in Bradenton, Florida, since 1915. This year, the veritable scion of retail is undergoing a significant rebranding of two of its largest chains. The company’s 600 Bealls Outlet and Burkes Outlet locations in 23 states are uniting to become “bealls.” Bealls, Inc. also operates a retail chain that …

September 13, 2023

construction and design Industry Voices retailers

Impressions Have Impact

by Katie Lee September 6, 2023

— By Alec Zaballero — Experiential design in brick-and-mortar retail offers competitive advantages. Retail is on the rise. Despite continued discussion of rising inflation and a possible recession, U.S. gross domestic product grew by 2.1% year over year in 2022 vs. 2021, and the National Retail Federation economists expect it to continue growing into 2023. E-commerce has grown exponentially in recent years, but brick-and-mortar stores still offer a substantial competitive advantage for retailers. Customers crave physical retail experiences after being locked to digital shopping for so long; 63% of customers …

September 6, 2023

Industry Voices kitchen exhaust/grease control restaurants vendors waste management/recycling

Dedicated to the Craft

by Katie Lee September 6, 2023

— By Ethan Cohen — Serving fryers in multiple Ballast Point kitchens. Ballast Point is an iconic name, not only in California but nationwide. The brewery is known not only for its proud and pioneering hops history, but for equally fastidious food offerings in its topnotch restaurants. Kitchens with 50- to 85-pound fryers require frequent and demanding service to keep fried food tasting delicious and kitchens running faster, greener, safer and cleaner — it was a tall task to begin servicing Ballast Point. Arguably first on the ground of the …

September 6, 2023

Industry Voices waste management/recycling

Separate & Sustainable

by Katie Lee August 30, 2023

— Interview with Cameron Funk — How separating your waste streams can maximize sustainability. Following is a Q&A with Cameron Funk, chief sustainability officer of CheckSammy, an on-demand nationwide waste removal and sustainability services company headquartered in Dallas. We were interested to learn what options facilities managers may have to divert materials from the waste stream, and what challenges they may run up against in their quest to achieve maximum profitability through sustainability. R&R: What are the biggest challenges for retail and restaurant facility managers who are looking to divert …

August 30, 2023

Industry Voices restaurants software/technology vendors

A Delicate Balance

by Katie Lee August 30, 2023

— By Savneet Singh — Balancing automation and workforce: navigating the future of restaurants. In an era of shrinking workforces and rising costs, the restaurant industry faces significant challenges in maintaining operational efficiency and profitability while delivering exceptional customer experiences. Many establishments have implemented automation — including robots and artificial intelligence (AI) — to address these pain points and supplement their human workforce. While automation enhances productivity and streamlines operations, restaurants must balance relying on technology and prioritizing the hiring/retention of employees. A Growing Need for Automation In a labor-driven, …

August 30, 2023

Industry Voices restaurants signage

Their Story

by Katie Lee August 23, 2023

— By Jon Jaggers — How to leverage brand heritage in the restaurant industry and beyond. Have you ever found yourself drawn to a restaurant not just because of the food, but because of its unique history and story? Maybe it’s a local diner that’s been around for decades, or a chain that’s been passed down from generation to generation. Whatever it may be, brand heritage is a powerful tool in the food and beverage industry. In this post, we’ll dive into why brand heritage matters, and how it can …

August 23, 2023

flooring/floor care Industry Voices restaurants

Stick With It

by Katie Lee August 23, 2023

— By Mickie Bollinger — How to get a grip on floor safety. Slips, trips and falls have unfortunately provided the source material for countless viral videos on social media, but business owners and facility managers know they’re no laughing matter. Whether it’s a team member who’s at risk due to unsafe working conditions, or a customer who encounters slippery floors when they enter your building, there’s great potential for injuries and liability claims if you’re not all in on floor safety. Slips, Trips and Falls by the Numbers The …

August 23, 2023

construction and design Cover Story From The Magazine restaurants

Better Together

by Katie Lee August 16, 2023

— By Kristen Hartman — Co-branding the future of QSR — dos and don’ts. The concept of co-branding has resurfaced again as a way for brands to maximize their product and capitalize on the variety of opportunities it allows. The idea is exactly as it sounds: multiple brands partner with each other under one roof to provide a wider variety of products that are complementary to one another. This creates excitement and interest among consumers while allowing the brands to see savings on rent and other costs, all while streamlining …

August 16, 2023

Industry Voices restaurants vendors

Protect Your Profits

by Katie Lee August 16, 2023

— By George Lessmeister — 5 tips to protect profit by controlling cost. In this period of high inflation, restaurant owners may feel pressure to raise prices to keep up with soaring costs. But this approach can backfire if not done carefully, and customers may go elsewhere with their already-stretched dollars if restaurant prices go too high. Being smart with expenses, especially labor costs, can help restaurants successfully compete in this challenging climate. What Do the Numbers Say? The Consumer Price Index released in early January showed prices actually decreased …

August 16, 2023

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