Tuesday, April 1, 2025
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Content Partnerfacilities managementIndustry ContentMaintenXVendor Spotlightvendors

MaintenX: Signature Vendor Spotlight

by Katie Lee

— Interview with Herman Wilkinson — R&R: Where is MaintenX based, and how long has it been in business? Herman Wilkinson: MaintenX is based out of Tampa, Florida.  We have been in business for over 40+ years! R&R: You are the new chief operating officer of MaintenX — how long have you been with the company? I think I read that you worked your way up from previous positions in the organization.  Wilkinson: I have been with MaintenX for 16+ years. Yes, I started as a regional service coordinator, and …

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green newsIndustry Voicesrestaurantsvendorswaste management/recycling

For Good Measure

by Katie Lee

— By Frenchie Audette — Why tackling wasted food is good for sustainability — and good for business. Every year, the foodservice industry contributes a staggering amount of waste to U.S. landfills. Consumer-facing businesses are responsible for 20% of all wasted food, with restaurants accounting for nearly half of that. That’s almost 9 tons of food waste annually. And 70% of that waste comes from plate waste — what’s left uneaten on customers’ plates. This all points to the unique challenge that the foodservice industry faces when dealing with wasted …

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Colt Facility Maintenanceconstruction and designContent Partnerfacilities managementIndustry ContentplumbingVendor Spotlightvendors

Colt: Signature Vendor Spotlight

by Katie Lee

— Interview with Tracy Gaw — R&R: Where is Colt based, and how long has the company been in business? Tracy Gaw: March 2023 until the present — so 1 year, 10 months. Colt is based in Dallas. R&R: Please describe its connection to MaintenX. Gaw: Colt has shared ownership and shared executive leadership with MaintenX. Our vision, principles, processes and overall mission are in line with MaintenX. R&R: You are the new vice president of service at Colt — how long have you been with the company? Gaw: I …

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construction and designCover StoryFrom The Magazinegreen building/LEEDretailers

The Little Store That Could

by Katie Lee

— By Katie Lee — How Half Price Books has grown into the largest family-owned new and used bookstore chain in the U.S. by rehoming books into the hands of more people — and not into landfills. Book lovers often joke that they could “start their own bookstore” from the stacks of books tucked into every corner of their own home, but imagine actually doing it. Over 50 years ago, a pair of bibliophiles named Ken Gjemre and Pat Anderson did just that. In the summer of 1972, they drew …

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exterior services/landscapingIndustry Voicespaintingrestaurantsvendors

Ambiance For All Seasons

by Katie Lee

— By Rich Kilgannon — How winterization and preventative maintenance can give restaurants the upper hand. When it comes to dining experiences, people eat with their eyes. Studies have shown that the way food looks can alter the diner’s perception of its taste and flavor. But it’s not just the look of the food, it’s the look of the place. We all have our own stories about visiting one of our favorite restaurants and thinking the food might still taste OK, but the stale look on the outside and in …

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disaster recoveryfacilities managementIndustry VoicesProduct Spotlightretailerssoftware/technology

Radio Revolution

by Katie Lee

— By Caleigh Peterson — How Spice Village improved communication and store operations with two-way radios. With the retail industry facing more challenges than ever before, effective communication is crucial. A study published by the International Journal of Business Communication found that clear communication is correlated with higher sales performance. This is especially evident for the retail industry. To ensure a business runs smoothly, it’s essential for retail owners and managers to find solutions to address these issues. In the bustling heart of Waco, Texas, Spice Village, a sprawling retail …

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disaster recoveryfire protectionHVAC/RIndustry Voicesjan/sanplumbingvendors

Risk Assessment

by Katie Lee

— By Josh Miller — Preventive maintenance measures before disaster strikes. As a business owner, you’re always thinking about how to scale to the next level. You’re focused on what to do to improve daily operations, outshine the competition and attract more customers. But amid all of the strategic thinking and execution, one key aspect that often gets overlooked is planning for the worst-case scenario. In all my years in the restoration industry, I’ve seen firsthand how devastating these events can be whether in retail spaces or restaurants. One moment …

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exterior services/landscapingIndustry Voicespest controlvendors

A Season of Prevention

by Katie Lee

— By Sarah J. Carter — Colder weather is the time to plan for the return of migrating birds next spring. [EDITOR’S NOTE: This article originally appeared in the November 2024 magazine issue.] The seasons have changed, the autumn foliage is starting to brown and crisp early mornings greet you as you walk out the door. Every year, with the change of seasons, we make little adjustments, switching from iced coffee to a warm cup of cocoa, exchanging T-shirts for sweaters and jackets. Just as we make these minor changes …

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energy managementfacilities managementHVAC/RIndustry Voiceslightingsoftware/technologyvendors

Riding the Tailwinds into 2025

by Katie Lee

— By Jay Fiske — Connected equipment lays the foundation. Happy New Year! Brick-and-mortar retailers are starting 2025 with the wind at their backs. According to worldwide commercial real estate services and investment company CBRE, average monthly foot traffic in top retail districts could surpass pre-pandemic levels by late this year. But whether getting more customers in the door will elevate stores’ top and bottom lines remains an open question. To capitalize on this foot traffic, facility managers must help their stores provide a great experience while controlling costs. Balancing …

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Cover Storyfranchise developmentFrom The Magazinerestaurants

Sweetening the Deal

by Katie Lee

— Interview with Flynn Dekker — With a fresh new development team in place, Shipley Do-Nuts leans into growing digital sales and new product innovation as it enters new states and markets. Shipley Do-Nuts has been a sweet, savory mainstay for many generations, first opening in 1936 and now operating more than 360 units in 12 states — and growing. This year, the Houston-based brand added significant new members to its executive team, as well as more than 100 units to its development pipeline. To support this dynamic growth, Shipley …

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