— Interview with Ted Stouch — R&R: Where are you based and how long have you been in business? Ted Stouch: Action Services Group is headquartered in the Philadelphia suburb of Aston, Pennsylvania. Incorporated in 1991, we started as a national lighting and signage company. In 2001 we added our LED retrofit and electrical service lines, focusing our business goals on providing an exceptional customer experience. R&R: What is your title? Stouch: President and CEO. I am the founder of Action Services Group and have been with the company …
Features
— Interview with John Mitro — R&R: Where are you based and how long has the company been in business? John Mitro: Delta Controls is headquartered near Vancouver, British Columbia, in Canada, and has representation in every major market in the United States and Canada. We were founded in 1986. R&R: What is your title, and how long have you been with the company? Mitro: I am a Certified Energy Manager, supporting clients in my business development manager – U.S. role. I have been with Delta Controls over 12 …
— By Ray Hatch — How restaurants can help curb the plastics epidemic. With 2020 having been set as a benchmark for business’ sustainability programs, many restaurant operations are working hard to achieve their waste-reduction goals. One area that restaurants are starting to focus their attention, and rightly so, is on the problem of post-consumer waste. Your operation can be squeaky clean and generating a relatively low volume of waste, but once you account for single-use packaging… your environmental footprint becomes significantly larger. Nothing can derail an environmental program …
— 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 …
— 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 …