Outdoor Dining is Here to Stay

— 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.  …

Waste Harmonics: Signature Vendor Spotlight

— Interview with Michael Hess —   R&R: Where are you based? Michael Hess: Waste Harmonics is based in Victor, New York. R&R: How long have you been with the company? Hess: I acquired Waste Harmonics from Capital Environment in…

DENTCO: Signature Vendor Spotlight

— Interview with Teresa Phelps —   R&R: Where are you based and how long has the company been in business? Teresa Phelps: DENTCO is based in Dewitt, Michigan, and has been in business for 44 years. R&R: How long…

Stratus: Signature Vendor Spotlight

— Interview with Josh Wilder —   R&R: Where are you based and how long has the company been in business? Josh Wilder: Stratus is headquartered in Mentor, Ohio, with an HQ2 in Rolling Meadows, Illinois, and offices in New…

Retail in the COVID Era

— 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…

Diverting PPE From the Waste Stream

— 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)…

What’s In Store

— 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,…

Making the Cut

— Interview with Greg Smith —   Sport Clips Haircuts proves how essential its service is with a thriving franchise system of more than 1,800 stores and locations in all 50 states.   As many of us realized very soon…

Better For Your Bottom Line

— 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…

Let There Be Light

— 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…

Before the Fall

— 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…

A Delicate Balance

— 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…

Cost & Effect

— 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…

Plans in Motion

— Interview with Tim Welsh, Chief Development Officer — QDOBA was already making key changes prior to the pandemic.   With a variety of smaller floor plans and a revamped digital suite already in the works pre-COVID, QDOBA Mexican Eats…

Honoring History

— 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…

Show Me State

— By Patrick Scheb —   Keeping customers safe and happy: It all starts with a clean restroom.     Does anyone know a restaurant that is following social distancing?” “Are there retailers that are taking safety precautions seriously?” “Which…

High & Dry

— By Frederic Perreault —   Hand hygiene is a two-part process.   While COVID-19 has brought the importance of hand washing to the forefront of discussions about how to stop the spread of germs and bacteria, a critical element…

Winter Is Coming

— By Julie Fields — With cooler temperatures on the horizon, restaurants will be forced to find indoor dining solutions.   Restaurants have been through the wringer since the Coronavirus pandemic reached the United States earlier this year. We have…

Edible + Adaptable

— Interview with Patricia Perry, Vice President, Franchise Development, Edible — Edible was ready when the pandemic hit.   When the pandemic hit, Edible was ready. It already had a dedicated delivery model, made possible by a robust fleet of…

Commercial Grade

— By Nelson Salas — Commercial vs. residential plumbing: A business owner’s guide to hiring the right professional.   Nowadays, navigating the plumbing world has become increasingly easy. Referral sites such as Angie’s List, Craigslist, Offerup and Thumbtack create numerous…

Curtains Rise

— By Phil Thomas — Air curtains with COVID-19 disinfection: How to present stores and restaurants that customers are confident to enter during a pandemic.   Confidence is one game-changing factor restaurants and retailers must restore to regain patrons and…

Clean Eating

— By John Goetz — Removing the fear from food: foodborne illness and prevention best practices.   Foodborne illnesses can wreak havoc on the foodservice industry and its patrons. One in 10 people fall ill every year from eating contaminated…

Preparing for Two Storms

— By Steve Peldiak — Hurricane response during COVID-19.   This is one of the most active seasonal forecasts that NOAA has produced in its 22-year history of hurricane outlooks,” says U.S. Secretary of Commerce Wilbur Ross. “We encourage all…

What to Know: On the Go

— By Michelle Egan — What you need to know when adding or updating curbside pickup service.   Prior to the pandemic, it could be argued that many (if not most) restaurants offered takeout while some actually had curbside pickup.…

Common Area Costs During COVID

— By Dan Villalpando — Key retail lease provisions to revisit in light of COVID-19.   The outbreak of the COVID-19 pandemic forced many retailers to close their doors to customers beginning in March 2020, just as the overall economy…

Clean Air Action

— By Doug Engel — Protecting guests from COVID-19 in restaurants and retail stores without breaking the bank.   Restaurants and retail stores have been hit hard by plummeting business and consumers shifting to buy goods online. Ensuring safe physical…