— By Anthony Vross — Addressing ponding water on a heavily penetrated low slope roof. There are essentially two ways water leaves a roof: positive drainage or evaporation. When neither can occur quickly enough, the result is ponding water. Ponding water is defined as any water remaining on a roof 48 hours after a rain. Most commonly occurring on low-slope commercial roofs, ponding water can result from poor building/roof design, poor drainage and pockets forming on the roof after a building or substrate settles. Retail and restaurant facility managers …
Features
— By Katie Lee — With an 18,000-square-foot physical store now open in Manhattan, PUMA has created an exciting new retail experience fusing sports, fashion and technology. In August 2019, PUMA burst on the U.S. retail scene in a brand-new way: opening its first North American flagship store. Located at 609 Fifth Avenue in New York City, the massive 18,000-square-foot space with double-height storefronts uses cutting-edge technology and products to immerse the customer in the PUMA experience. A sports engagement zone and a customization studio are just two of …
— By TJ Durham — Four keys to successful property management. Often flying under the radar, a trusted property manager is among the most valuable assets a retail owner can have in its corner. The role goes far deeper than landscape and curb appeal — it also includes managing the finances and operations of the asset, creating a budget and working within that budget to hire contractors for routine maintenance, fit-outs and overseeing basic improvements on the property. The ability to rely on a professional who can seamlessly maximize …
— By Ted Stouch — From service programs to vendor selection, everything you need to know about choosing a national sign service provider. An integral part of any business owner or facilities manager’s job is looking for a national sign service company to maintain their storefront signage. Your signage is a significant part of your brand identity, and it’s how customers, executives and prospects identify your location. Maintaining this signage can become a challenge with all the other tasks associated with running a business. For instance, we’ve all seen …
— By Erich Lawson — 6 simple ways to reduce food waste in restaurants. Every year a lot of food is wasted, of which restaurants are major contributors. Recyclable items like cardboard and paper waste find their way to landfills instead of being recycled. As a restaurateur, you can do your bit for the planet by reducing this waste. You can even install self-contained trash compactors to handle waste efficiently. Audit the Waste If you cannot measure how much you are wasting, there is no way you can minimize …
— By Tom Dunn — How active fryer management improves employee safety, reduces costs and increases sustainability. Restaurants and commercial kitchens are demanding environments. Quick-service operators, fast-casual franchisees, full-service restaurant owners and facility kitchens everywhere often struggle with a number of challenges in today’s competitive market: increases in minimum wage, joint-employer positioning, new government regulations, evolving consumer tastes, and more. It’s abundantly clear to anyone involved in the industry that foodservice is a challenging field and frontline employees in the kitchen are at high risk for serious injury because …
— By Katie Lee — At Mamoun’s Falafel, it’s one big, happy (growing) family — with over 40 new franchises soon to join the fold. As one of the oldest falafel restaurants in New York City, Mamoun’s Falafel has long held the title of being the most authentic and flavorful falafel in the city. The first location opened in Greenwich Village in 1971 and has been family owned and operated for over 45 years. Founder Mamoun Chater, who had emigrated from Damascus, Syria, had little time for the …
— By Jamie Johnson — Seven energy-saving changes businesses can make to save on energy costs. Operating a business has various costs, some we have control over and some that we don’t. In my business, I love the costs that directly contribute to sales and new revenue, and I don’t spend a lot of time thinking about those fixed costs to keep the lights on. Ironically, we focus on helping our clients reduce energy costs, and we love clients who have 24/7 operating hours. Businesses with 24/7 operations have …
— By Jeff Hill — The growth of self-service kiosks presents new challenges for quick-service restaurant facilities teams. Do you like self-service kiosks, or would you prefer to interact with a human cashier when visiting your favorite quick-service restaurant (QSR)? Your answer to that question, unsurprisingly, is likely driven by your age: 18- to 24-year-olds are more than 70% likely to visit a restaurant if it had a kiosk option; 25- to 34-year-olds are 65% more likely to visit; 45- to 54-year-olds are 60% more likely; and Over 55-year-olds …
— By Robert Kravitz — What if electric hand dryers sometimes do more harm than good? The men’s room in a Chicago restaurant included a sign many of us have seen before in other restaurants, movie theaters and similar locations. Above the electric hand dryers were these words: “We hate them too. But they save trees and help us keep the restroom clean as well.” Signs like this will probably slowly disappear if for no other reason than customers have gotten used to seeing electric hand dryers in all …