Features

— By Doug Head — The creative use of color can add to your signage/lighting program — and draw consumers in to your business. What do you do when the sign code in your city is very restrictive and your building needs more attention than your small display will provide? Many businesses have discovered that a colorfully lit wall or accent lighting will draw attention to the building and add appeal. Using color to capture attention and highlight architectural features on buildings can be the answer to the small sign …

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— By Katie Lee — The QSR leader never stops innovating — from the current rollout of its new Global Next Gen restaurant design to the highly anticipated launch of its future high-capacity kitchen. It’s hard to imagine that quick-service restaurants once existed without drive-thrus, but someone had to start somewhere. In 1970, Wendy’s Founder Dave Thomas popularized the “Pick-Up Window” at a freestanding Wendy’s restaurant and that innovation became, essentially, one of the first modern drive-thrus. While the pick-up window wasn’t brand new, no one had made it work …

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— By Alicia Chandler — Franchise remodeling for maximum benefits. If you’ve been notified that your franchisor is requiring you to remodel your restaurant, you may be thinking of the headaches you’re likely to encounter. While it’s true that remodeling a franchise restaurant comes with challenges, it can have big payoffs in terms of increased sales. Planning for challenges can help you manage any difficulties that do arise and maximize the benefits to come. Why Remodel? Outside of the obvious reason — the franchisor requires it — remodeling can lead …

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— By Ray Hatch — 3 ways retailers and restaurants can get ahead of a potential recession and avoid greenwashing. A possible recession, the risk of ESG-related litigation and allegations of greenwashing are troubling to navigate, making transparency and analytics a vital check and balance in today’s market. Whether you’re a retail grocer, restaurant executive or otherwise, investing in a waste audit and data reporting platforms are effective routes to avoiding the chopping block. According to a recent survey from Deloitte, 49% of respondents said data and reporting helped them …

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— By Sean-Paul Ferrera — The promise of energy efficiency for restaurant franchises. Today’s restaurant operators face a whole host of challenges, from increased competition and a tight labor market to rising commodity (i.e. food, packaging or cutlery) and energy prices. As a result of constantly juggling these contending pressures, owners have to carefully evaluate where they spend their time and money to ensure both happy customers and profitable margins. For restaurant owners, sustainability has traditionally taken a backseat to these more tangible day-to-day concerns, but ultimately, this amounts to …

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— By Jessy Perone — Filta takes care of fryer oil management for more than 50 Dairy Queens — personalizing plans and service for each franchise owner to meet specific needs. More than 50 Dairy Queen restaurants nationwide rely on Filta Environmental Kitchen Solutions for fryer oil management so their restaurants can consistently produce delicious, golden brown fries and chicken tenders for customers while keeping employees safe, keeping restaurants clean and sustainable, and boosting profitability. From Connecticut to Georgia and South Carolina to New Mexico, the majority of these 50 …

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— Interview with Don Oakes — Built into every Sea Bags product are style, substance and sustainability — and now these unique, handmade bags from Maine are showcased in 50 U.S. stores and counting. Within the last 4 years, Sea Bags, the designer and manufacturer of stylish and durable bags, totes and accessories handmade from recycled sails, has opened 26 new stores, increased its employee count to 300 — all while keeping up with demand. In order to accommodate the sales demand, the brand expanded its manufacturing space from 10,000 …

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— By Jason Hlewicki — It’s a new day in retail and restaurant construction: here are 3 realities today. As consumers are changing the way they shop and dine, the way restaurant and retail spaces are being designed and built is also evolving. New footprints and new prototypes mean fresh challenges and opportunities in both architecture and construction. A learning curve is at play today as build-and-design professionals catch up to the realities of the newest environments. By considering these three realities impacting the restaurant and retail industry, developers, restauranteurs …

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— By Scott Faucheux — How modular and sustainable flooring is shaping retail design. In today’s dynamic retail and restaurant landscapes, adaptability is key. Consumers are craving experiences that jump off the page –– literally. The internet has transformed our perceptions and expectations of shopping, fulfillment and convenience, creating a constant demand for what is new and popular. It is worth noting that a brand’s physical store and online presence may have different goals, and transforming a physical space can be more complex than updating a digital narrative. Retailers face …

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  The Oct. 12 webinar “How to Plan & Finance a Successful QSR Remodel,” hosted by Retail & Restaurant Facility Business and sponsored by First Franchise Capital, discussed best practices and strategies for planning, financing and executing remodels for quick-service restaurant (QSR) projects. In this brief, 30-minute webinar, expert panelists covered financing options, industry challenges and information on how to drive more traffic through remodeling.  Why is remodeling important and how can it fit into a franchise’s growth strategy? What options do franchisees have when it comes to remodeling, refreshing or re-imaging their …

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