Thursday, December 26, 2024
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construction and designIndustry Voicesretailers

The Rise of Micro Fulfillment Centers

by Katie Lee

— By Balmiki Bhattacharya —   Micro fulfillment centers are on the rise — and here to stay.   The fundamental changes in consumer behavior have caused an essential shift in how items are delivered. The rise of e-commerce has transformed supply from its physical and limited state to a virtual state — which is “always available.” According to Digital Commerce 360, 68% of online shoppers cited fast shipping capabilities as the determining factor for placing an online order. Part of the solution for this lies within micro fulfillment centers …

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energy managementHVAC/RIndustry Voiceskitchen equipmentlightingsoftware/technology

Equipped for Efficiency

by Katie Lee

— By Jason Roeder — Advancing restaurant and retail sustainability: the power of equipment data.   Last March, the Securities and Exchange Commission (SEC) proposed new rules that will impact every publicly traded multi-unit retailer or restaurant. If the regulations are adopted, these organizations will have to disclose their greenhouse-gas emissions, climate goals and the effect of climate risks on their businesses. This development adds a new level of urgency for these sectors, which are already working to reduce their carbon footprint. It’s far from easy; a previous study cited …

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Cover StoryFrom The Magazinepeoplerestaurants

Leading Ladies

by Katie Lee

— By Paige Ward —   Women who lead from executive-level positions are bringing much needed diversity, strength and stability to a rebounding restaurant industry during uncertain times.     With the quick-service restaurant industry drastically shifting as a result of post-pandemic consumer trends, many brands are searching for innovative ideas that will keep up with the rapid change of pace. Four brands — Mongolian Concepts, Wetzel’s Pretzels, On the Border and Salata — are altering the very way their corporate suites think by diversifying their teams to place more …

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flooring/floor careIndustry Voicesvendors

Facility Stair Safety

by Katie Lee

— By Del Williams — More effectively preventing slips and falls on high-traffic stairs.   New, high-tech epoxy formulation offers longer lasting traction, visual warnings at tread edges, and a tactile element to prevent slip-and-falls more effectively in high-traffic areas. In commercial facilities across the country, the most common technique for preventing slip-and-fall accidents on stairs is the application of non-skid adhesive tapes or epoxy coatings embedded with aggregate. The appeal of this approach is that untrained personnel can quickly and easily apply the protection. However, for high traffic stairways, …

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Industry Voicessoftware/technology

Moving to Innovation

by Katie Lee

— By Rob Tedesco —   The next digital frontier for restaurants.   Brands have spent the past few years adapting to a digital-first mindset. They’ve reoriented their businesses toward programs like online ordering, invested in their tech stacks and started gathering first-party customer data But as the paradigm now truly shifts, and “outside the four walls” matters more, what’s missing from brands’ digital roadmaps? What will be the next major leaps in restaurant technology and digital guest experiences? Here, we discuss four ways in which digital tools help restaurants …

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Industry Voicesretailerssoftware/technology

Channeling Commitment

by Katie Lee

— By Kristin Naragon —   Communicating a brand’s commitment to environmental impacts requires transparency in today’s omnichannel shopping landscape.     More so than ever, consumers are inundated with choices. For any given product or service, they have a seemingly endless list of options to choose from — meaning they have the ability to choose to support corporations whose values align with their own. It happens more often than you may think; according to this Global B2C Survey conducted by our team, half of the 3,500 survey participants said …

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green newsIndustry Voicesrestaurantsvendorswaste management/recycling

What a Waste Program

by Katie Lee

— By Michael Hess —   5 tips for successful waste management in the retail and restaurant industries.     Owning a restaurant or retail location comes with a great deal of responsibility — including waste disposal. Regardless of business size or location, waste management is essential to day-to-day operations. In recent years, waste and diversion have become top concerns of business owners and retailers, especially when associated with revenue loss. According to a study conducted by the U.S. Environmental Protection Agency (EPA), restaurants produced 17.1 million tons of wasted …

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Industry ContentVendor Spotlightvendors

LGC Associates: Signature Vendor Spotlight

by Katie Lee

— Interview with Brittany Hunter —   R&R: Where are you based, and how long has the company been in business? Brittany Hunter: LGC headquarters are based in Indianapolis, Indiana. We have been in business since May of 2003. R&R: What is your name and title, and how long have you been with the company? Hunter: My name is Brittany Hunter, and I am executive vice president of client relations. I started with LGC on March 11, 2011. R&R: What trades/services do you offer retailers and restaurants? Hunter: LGC is …

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Industry Voicesrestaurantssoftware/technology

Need a Boost?

by Katie Lee

— By John Moody —   Insights for boosting profit margin with technology.     According to the USDA, the level of food price inflation for restaurant food purchases rose 7.4% from May 2021 to May 2022. While some operators are forced to increase menu prices to accommodate this remarkable spike in food costs, others are trying desperately to find other ways to remain profitable without passing the additional burden on to their customers. There are three primary controls that restaurant operators need to pay careful attention to when trying …

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Cover StoryFrom The Magazineretailers

Keeping Up With Kohl’s

by Katie Lee

— By Katie Lee —   Kohl’s expands with smaller-format stores, including Sephora in-store shops; launches new digital conveniences; and reduces its environmental impact.     Kohl’s is going big …by strategically going small. While some traditional discount department stores might bring to mind giant power centers with huge parking fields, Kohl’s is betting on the trend that a smaller footprint can better meet the demands of today’s savvy shopper. Just because the physical space is smaller doesn’t mean big things aren’t happening. With more than 1,100 stores across the …

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