— By Mike Watt — How to get rid of the frequent diners you do NOT want. There is no privacy anymore, and no privacy can often turn into terrible publicity for restaurants. For instance, go to YouTube and type in the query “video rats in a restaurant” and more than three pages come up all showing rats running around a restaurant kitchen. But, that’s not the only rodent restaurant owners and managers may have to grapple with. If rats are present, very often mice are as well. …
Features
— By Michael Mastous — Fire prevention and protection tips business owners need to know. According to the U.S. Fire Administration, 8.3% of fires take place in non-residential properties, with an estimated 100,300 non-residential fires reported between 2014-2016, resulting in annual property losses of $2.4 billion, and, tragically, an estimated 90 deaths. What does this mean to you, as a business owner? Fire protection and prevention is an integral aspect of keeping your business, employees and guests safe. The Cost of Fires Lies Not in Repairs With a commercial …
— By Lee Lowis — Durable parking lot repairs with less downtime. Henry Ford did not invent the automobile, nor did he invent the assembly line. His efforts did bring the horseless carriage within reach of the middle class. Similarly, neither Microsoft nor Apple invented the computer. They saw an opportunity to take computer technology and make it available and useful to everyone. These are just two examples of ingenuity making a difference. Innovative Technology for Your Parking Lots How could your retail store or restaurant benefit from a …
— By Paul Bothner — Selecting proper water heating solution can improve restaurant’s bottom line. Restaurants use as much as five to seven times the amount of water per square foot than other commercial businesses, according to the National Restaurant Association (NRA). Water (often heated) is used to cook meals; clean dishes, floors and equipment; quench the thirst of customers; and to wash countless hands (staff and guests). NRA has also reported that quick-service restaurants consume 500 to 1,500 gallons of water each day while full-service eating establishments use …
— By Brent Lammert — Thermal imaging tools for post-hurricane water restoration and remediation. Thermal imaging tools integrated with moisture meters can speed up the post-hurricane recovery process, improve repair quality, and add to contractor credibility. A thermal imaging camera can help you identify moisture areas faster and can lead to more accurate inspections with fewer call backs for verification by insurance companies. Many times, a good thermal image sent via email may be sufficient documentation to authorize additional work, leading to improved efficiency in the repair process. Post-Event Process …
— By Tim Blanchard — The impact of LED lighting in retail facilities. Without a doubt, it’s important for retail facilities to maintain a well-kept and organized store to guarantee a positive environment for customers. The overall environment should be aesthetically pleasing as it has the potential to make or break the customer’s experience. With the many factors that contribute to an overall pleasant environment, a pertinent one is lighting. As it is, retail facilities can be quite costly to maintain. Due to the cost savings as well as the …
— By Ian Eyberg — Secure servers in foodservice: how to freeze the hackers out cold. 2018 was a record-breaking year for data breaches. Everyone from Facebook to Marriott to even Google suffered and continues to suffer. What’s the rub? Unfortunately, every year seems to be a record-breaking year. Restaurants have traditionally not had to worry as much about all the nastiness involving technology — after all, what’s a frying pan or an oven have to do with computers? In the past, restaurants have only had to pay attention to …
— By Shane McCoy — How technological developments are changing pest management. Pest management is an ancient practice, one that has existed since crops have been cultivated for food. Just because it’s been around since the beginning of time, though, doesn’t mean it’s stayed the same. In the last 10 to 15 years, technology has revolutionized how we communicate, how we socialize and how we do business. The pest management industry is no exception. The use of technology, whether created specifically for or adapted to the pest management industry, has …
— Interview with Anthony Vross — R&R: Where are you based and how long has Simon Roofing been in business? Anthony Vross: Simon Roofing is a family-owned commercial roofing company being operated today by third- and fourth-generation family members. Founded more than 100 years ago, our company is headquartered in Youngstown, Ohio. R&R: What is your title and how long have you been with Simon? Vross: Co-owner, 41 years. R&R: What trades/services do you offer retailers and restaurants? Vross: Simon Roofing’s customer list includes many large retailers and restaurants who …
— Interview with Sean Gillespie — R&R: Where are you based and how long has the company been in business? Sean Gillespie: Harrison Contracting Company began in 1995 and recently celebrated 20 years in business. Our main national office is based in Villa Rica, Georgia, just outside of Atlanta. We also have offices in Destin and Tampa, Florida, and Savannah, Georgia. R&R: What trades/services do you offer retailers and restaurants? Gillespie: We are a commercial painting contractor serving both new construction and repaint/reimage projects across all of our office …