— By David Dawdy — Alternatives to elevator lobbies are a game changer for the retail and hospitality industries. In 1980, a kitchen fire tore through the casino floor of the MGM Grand in Las Vegas. The inferno sent plumes of toxic smoke through the sprawling complex — including elevator shafts and stairwells to the floors above. Of the 85 people killed that day, 61 deaths were on the upper floors of the hotel — nowhere near the fire. These victims, as well as the other fatalities, died of …
Features
— By Rusty Amarante — The future looks bright for service-based franchises. Providing specialized and on-demand services, service-based businesses currently represent a large portion of the franchise establishments in the United States. For almost a decade, service-based franchises have been on the rise because of the nation’s high demand for services that require technical skills and expertise, and those that cater towards commercial and residential upkeep are most prevalent. To maintain the proper safety standards that these properties are expected to meet, the expert teams that provide maintenance services …
— By Ted Stouch — Parking area liability: are you vulnerable? In a retail or restaurant setting, a dark and foreboding parking lot or garage is a business owners’ worst nightmare. While a perfect setting for a horror movie, in real life, an unlit or poorly lit parking area is a recipe for disaster. Assault, robbery, rape and even murder are a few of the rampant occurrences plaguing parking areas across the U.S. They have low lighting, shadowy expanses and distractions, which make for a tempting invitation for criminals. According …
— By Katie Lee — Pasadena, California-based Dog Haus is entering new markets through franchising and partnerships with Kitchen United and Live Nation. Dog Haus is an emerging new restaurant concept that, frankly, isn’t that new. But it is new to much of the country. Next year, the Pasadena, California-based eatery will mark its 10th anniversary as a creatively crafted hotdog joint that also offers burgers, sausages and brews. While many of its 30+ brick-and-mortar locations are 2,500-square-foot Biergartens with 24 beers on tap, a large sit-up bar, expansive …
— Interview with Tim Eippert — R&R: Where are you based and how long has the company been in business? Tim Eippert: MC Group was founded in Ashtabula, Ohio, in 1953 as MC Sign Company, serving Northeast Ohio and Western Pennsylvania in sign sales, manufacturing, service and installation. At the time, it was a small business operated out of a local garage. R&R: What is your title and how long have you been with the company? Eippert: In 1994 at the age of 24, I purchased MC Sign Company …
— Interview with Bennett Van Wert — R&R: Where are you based and how long has the company been in business? Bennett Van Wert: DWM Comprehensive Facility Solutions is a 22-year-old company with offices in Latham, New York, and Orlando, Florida. R&R: What trades/services do you offer retailers and restaurants? Van Wert: DWM is a full-service facility solutions company that specializes inside the box. Under our three divisions (Facilities Maintenance, Construction & Renovation, and Water Filtration), we handle anything from day-to-day break-fix items, preventive maintenance programs and water filtration …
— Interview with Keith Turner — R&R: Where are you based and how long has the company been in business? Keith Turner: HOODZ was started in 2009 and is headquartered in Ann Arbor, Michigan. R&R: What is your title and how long have you been with the company? Turner: I am the president of HOODZ and have been with the company for almost 5 years. R&R: What trades/services do you offer restaurants? Turner: HOODZ provides a variety of mission-critical commercial facility services. Services include cleaning, compliance and preventive …
— By Dr. Nancy Troyano — The most common pest issues in restaurants by month — and what you need to know to defeat them. With plenty of food, sugar-rich beverages, moisture and heat, restaurants are essentially the perfect environment for pests. Battling pests is a daily, year-round war, but it can be hard to prepare if you don’t know what the enemy looks like or from what direction it is coming. Based on an analysis of 2 years’ worth of data from restaurants, we were able to determine …
— By Jay Hart — How businesses can plan for the growing concern of active shooters and workplace violence. Active shooter incidents used to be rare. But now, people realize they are more likely to be involved in an active shooter incident as the frequency of such events increases. According to a 2018 FBI report, 21 states around the country, from California to Maryland, saw active shooter incidents in the 2-year period from 2016 to 2017 — 10 more than in the previous 2-year period. The report found most …
— By Gene Belli — What retail and restaurant facility owners need to know about environmental and condition assessments. At some point or points during the life of a thriving retail or restaurant property, it will inevitably require an assessment of sorts in the form of a Phase I Environmental Site Assessment (ESA), a Property Condition Assessment (PCA), a Facility Condition Assessment (FCA) or a Compliance Audit/Safety Assessment. The importance of these evaluations can often be underestimated due to their relative infrequency. That said, owners and managers of these facilities …