Sunday, December 22, 2024
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construction and designIndustry Voiceskitchen equipmentrestaurantsvendors

Equipped For Efficiency

by Katie Lee

— By Herschel Pazornick — Turning to design and technology to streamline restaurant operations. There are numerous reasons restaurant operators prioritize streamlining operations. The main reason being that efficient and effective operations are crucial to long term success. Staying ahead of technology, incorporating the latest innovations and being mindful of space layout can lead to faster service and reduced wait times for customers. Here are a few ways operators can streamline operations: Keeping Design in Mind To optimize speed of service, kitchens should be designed mindfully to allow chefs to …

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Industry Voiceskitchen equipmentrestaurantssoftware/technologyvendors

Gear Up

by Katie Lee

— By Sabina Campbell — The trend-driven revolution in modern kitchen equipment. The landscape of the culinary industry in 2024 remains fundamentally anchored in the time-honored tradition of crafting delicious dishes; however, the methods and tools at the disposal of chefs and restaurant owners are transforming at an unprecedented pace. Smart technology, artificial intelligence (AI) and a steadfast commitment to sustainability are at the forefront of this revolution, leading to significant advancements in operational efficiency and culinary prowess. In the modern restaurant’s kitchen, what was once the realm of hands-on …

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HVAC/RIndustry Voicesrestaurantsvendors

Let’s Heat

by Katie Lee

— By Jaime Tuinstra — How to find the right heating solution for your restaurant. After a few rough years, the restaurant industry has quickly recovered from the turbulent business environment that took hold from 2020-22. According to the National Restaurant Association, 2023 sales were forecast to reach $977 billion in the United States. In addition, it is projected that 500,000 new jobs entered the industry in 2023. That is a testament to the recovery of a resilient industry that was devastated during the COVID-19 pandemic. This winter, it will …

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facilities managementIndustry Voicesrestaurantssoftware/technologyvendors

Managing Multiples

by Katie Lee

— By Katie Fairchild — 9 steps to managing multi-location restaurant businesses. The dynamic world of running multi-units, multi-brands and franchises offers many advantages. From full-service to fast food and everything in between, having the efficiencies that come with an existing brand, business model and established infrastructure can be an advantage for operators. However, with these advantages comes unique challenges. One of the major issues for operators of multiple entities is that the individual businesses or locations may have their own goals, processes, software, language and more. The final goal …

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energy managementHVAC/RIndustry Voicesvendors

Do More With Less

by Katie Lee

— By Scott Stewart & Jack French — Reduce energy usage this winter without leaving your customers in the cold. As the cold months of winter set in, restaurant owners and chain store facility managers are tasked with the dual challenge of maintaining a warm and inviting ambiance in their establishments and managing energy costs effectively. This balancing act is essential for creating a comfortable customer environment while ensuring operational efficiency. This article offers a winter weatherization guide with practical tips designed to help prepare your restaurant for the colder …

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Peter Tsanacas Facility Maintenance quote
Colt Facility MaintenanceContent Partnerdisaster recoveryenergy managementfacilities managementFeaturesgreen building/LEEDIndustry Contentkitchen equipmentplumbingproperty managementrestaurantsretailers

Slash Costs with Better Facility Maintenance

by Sarah Daniels

It’s another thing for restaurant operators to worry about: all the costs of doing business, including food, rent, labor and energy are increasing, according to the National Restaurant Association’s 2024 State of the Restaurant Industry survey, released in February. It’s bad news for any business operating on razor-thin margins. Restaurant operators complain that they have little control over food and rent costs, while the need to remain competitive often blocks operators from making cuts in staffing and food. The situation forces restaurant owners, and other businesses such as retail, to …

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Industry Voicesrestaurantssupply chainwaste management/recycling

Cooking Up Success

by Katie Lee

— By Russ Spencer — Strategies for restaurants in an evolving landscape. A new year symbolizes new beginnings, particularly within the restaurant industry’s evolving landscape. While some trends may persist from the previous year, Q1 presents an opportunity to reset, recalibrate and plan strategically. These include, but are not limited to, updating menu items, solving staffing challenges and implementing improved ways to reduce waste. Operators who focus on the trends shaping this year and pounce on them will get ahead of competitors and run a successful restaurant in 2024. Preparing …

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construction and designCover StoryFrom The Magazinerestaurants

Room To Grow

by Katie Lee

— By Katie Lee — Coming off a strong year of growth, pizza legend Papa Johns takes its ‘dough show’ on the road, both domestically and abroad, with a brand-new look. The best, by definition, outshine the rest — but some years the best outshines even itself. 2023 was one of those years for Papa Johns. Founded four decades ago in Louisville, Kentucky, the pizza legend notched a great year in 2023, a year that finished as one of its best for new North America store openings in the past …

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Industry Voicesmanagementrestaurantsvendors

Cost of Doing Business

by Katie Lee

— By Glen Greenawalt — 3 hospitality employment challenges facing the industry today. It’s ironic that “Down Under,” the 1980s anthem about a group of Australians traveling the world, is by the band Men at Work. In the song, the protagonists clearly are not working — just like much of today’s working age U.S. population. What’s going on with employment trends, and how can hospitality employers get the workers needed to ensure guests get a guest experience? Here are the top three workforce challenges our team sees facing the industry …

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construction and designIndustry Voicesrestaurantssignage

Memorable Mosaics

by Katie Lee

— By Kait Paradowski — How design and art go hand in hand when creating bespoke spaces for restaurants. In a time when all demographic groups, especially Millennials and Gen Z, are increasingly seeking authentic and immersive experiences, bespoke design is providing a meaningful connection between patron and location. Naturally, design and art go hand in hand. Whether it be a large mural or unique branding, bringing in an artistic element allows designers to tell a captivating story for the restaurant and create meaningful differentiation. When it comes to choosing …

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