Features

No Time For Flies

by Katie Lee June 9, 2021

— By Pat Hottel — Controlling filth flies inside — and outside — restaurant facilities. Filth flies, like house flies and bottle flies, reproduce quickly and are associated with pathogen laden environments like manure, garbage and sewage. The bodies are well adapted for transporting the microorganisms responsible for foodborne illnesses to our food and food contact surfaces. As summer months approach, a relatively quick life cycle from egg to adult becomes even shorter. Depending on the species, development can occur in as little as 1 week. As a result, …

June 9, 2021

Know the Drill

by Katie Lee June 9, 2021

— By Steve Peldiak — The importance of having a disaster plan in place — prior to the emergency at hand. Did you know, there is a new bill being introduced to streamline disaster recovery assistance? It is named The Natural Disaster Recovery Program Act of 2021. States would be awarded half of the total grant funds immediately after Congress appropriates them, allowing recovery to start faster. Retailers, restaurateurs and commercial property owners need not wait for government intervention. Organizations that made emergency response planning a priority fared much …

June 9, 2021

exterior services/landscaping Industry Voices

Grow Into the Season

by Katie Lee June 3, 2021

— By Lesley Dunham — [EDITOR’S NOTE: This column originally appeared in our April 2021 magazine.] Before you jump into spring, be sure to schedule a property inspection. After the last snow melts and before you jump into spring, it is vital to organize a property inspection. Inspecting the condition of your site after the winter is an important step to putting your best foot forward. By setting up an inspection, you create an opportunity to hold your snow removal contractors accountable for any damage to your landscaping, hard …

June 3, 2021

Industry Voices painting vendors

Get With the Program

by Katie Lee June 2, 2021

— By Chris Murphy — Planning your successful painting program. As we begin the next season of reimage, repainting and rebranding, many facility managers will be using all their creativity to find the “magic” to maximizing budgets and facilities’ upkeep. That’s no easy task, and the answer isn’t as simple as deferring more maintenance or finding cheaper pricing. But there are tools that can minimize the challenges and ensure that your desired painting programs can move forward without breaking the bank. Utilizing a contractor who is already familiar and …

June 2, 2021

Cover Story From The Magazine remodels restaurants

Modern Visionary

by Katie Lee June 1, 2021

— Interview by Katie Lee — Burger King unveils a new visual design for a bold, modern future. When Burger King, one of the founding titans of the fast food hamburger industry since 1954, creates a completely new visual design, it definitely makes waves. The more modern look is the company’s first total rebrand in over 20 years. As part of the new look, BK® is rolling out a new logo (the current logo was launched in 1999), menu boards, crew uniforms, signage and décor, as well as social …

June 1, 2021

energy management HVAC/R Industry Voices

COVID-19 and HVAC

by Katie Lee May 20, 2021

— By Clive Samuels — Creating safer and healthier indoor air quality. The spotlight is on indoor air quality as COVID-19 continues to change the way we look at the world. While there is more to learn about SARS-CoV-2, there is strong evidence that it spreads through the air from person to person.1 As a result, consumers and employees are aware — perhaps more than ever before — of the importance of safe and healthy indoor air quality. Viruses present a difficult challenge for air sanitizing and filtering systems. …

May 20, 2021

Industry Voices restaurants

Inside Out

by Katie Lee May 20, 2021

— By Andrew Eck — From the inside looking out: 2021 foodservice industry trends. I think we all put a lot of pressure on 2021 to be a year of rebounding, the year that we return to normal. So far, we are off to a slow start! From the events in Washington, D.C., in early January to the traumatic weather events we have seen in Texas recently, maybe 2021 won’t be perfect, but I do believe there is reason for optimism. There is reason for a lot of optimism, …

May 20, 2021

Industry Voices software/technology

Lifestyle & Location

by Katie Lee May 13, 2021

— By Pranav Tyagi — Enhancing your store location strategy with technology. Retailers and restaurants live and die by the addresses they call home. Yet, over the last few years, rapid digital transformations have all but forced some retailers and restaurants to re-think their physical store strategies and embrace new consumer behaviors. This shift, however, also bent the other way. Brands with strong e-commerce and direct-to-consumer approaches, like Amazon and Warby Parker, also saw the value that comes with opening physical locations. Then COVID-19 happened, putting an even higher …

May 13, 2021

exterior services/landscaping Industry Voices parking lots vendors

What Does the Lot Say?

by Katie Lee May 13, 2021

— By Carol E. Carey — Does your parking lot and exterior say your company is clean and inviting — or stark, dark and unsafe? Deciding not to keep your parking lot and building exteriors clean and fresh can be as devastating for your location and your reputation as having a dirty, unkept interior. Unfortunately, many times, parking lot, sidewalk and exterior building cleaning repair and maintenance are the bottom tier of the facility maintenance departments’ priority list. The unkempt lot, building and sidewalks/apron of the store is …

May 13, 2021

construction and design Industry Voices restaurants

Building Back Better

by Katie Lee May 7, 2021

— By Chris Birkinshaw — Limited-service concepts, high-quality food options take pole position for QSR buildouts. The COVID-19 global pandemic changed the landscape of many businesses. As we move forward with vaccines and a stronger understanding of how the virus spreads, businesses are more confident in reopening. Some are returning to pre-COVID operations, while others have taken on a complete redesign of operations to survive. For the restaurant industry, re-examining all operational processes and costs is taking place at a rapid, reactive rate. For many, this includes re-examining the …

May 7, 2021

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