HVAC/R

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More Money, More Problems

by Katie Lee

— By Nellie Day — California buildouts get a power upgrade — and a new set of challenges. The two items development teams are always trying to manage — time and cost — are getting a whole lot harder to control due to California’s updated Title 24 Energy Code. This code, which is updated every 3 years, sets efficiency standards for building systems like HVAC, lighting and electrical infrastructure across the state. The latest version took effect Jan. 1, 2026, and requires all newly permitted projects to include higher-efficiency systems, …

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energy managementHVAC/RIndustry Voicessoftware/technologyvendors

Warming Up Winter

by Katie Lee

— By Jay Fiske — Achieving winter savings through effective energy management. [EDITOR’S NOTE: This article originally published in winter 2025 as part of the December/January magazine issue.] It’s cold outside, and the temperature may drop even further. According to The Weather Channel, “from the Northern Plains to the Midwest, Southeast and Northeast, the last 2 weeks of January are typically the coldest times of the year.” This frigid weather puts pressure on multi-unit retail facility managers (FMs), who juggle two conflicting priorities: (1) providing shoppers with an exceptional in-store …

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construction and designenergy managementHVAC/RIndustry Voicesrestaurants

Warm Guests, Happy Vendors

by Katie Lee

— By Jamie Tuinstra — Essential heating strategies for food halls and communal dining areas. Food halls and communal dining spaces have become essential gathering places, allowing patrons to enjoy great culinary variety in a lively, sociable environment. Such venues can be ideal for family outings, group meet-ups or simply for long, leisurely nights out. When winter arrives, though, these large, high-traffic environments face a significant operational challenge: maintaining a warm, comfortable atmosphere for guests without compromising safety or incurring excessive utility costs. Effective heating is not simply a matter …

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construction and designenergy managementHVAC/RIndustry ContentProduct SpotlightrestaurantsVendor Spotlightvendors

Berner International: Signature Vendor Spotlight

by Katie Lee

— Interview with Natalie Clarke — R&R: Where are you based and how long has the company been in business? Natalie Clarke: Headquarters is located in New Castle, Pennsylvania. We have been in business since 1956. R&R: What is your name and title, and how long have you been with the company? Clarke: Natalie Clarke, marketing manager, 1 year. R&R: What trades/services do you offer retailers and restaurants? Clarke: Berner manufactures high-performance air curtains for both front- and back-of-house applications. Our solutions support code compliance and cleanliness at service doors …

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energy managementgreen newsHVAC/RNewsvendors

Danfoss Climate Solutions Opens Commercial Refrigeration Testing Lab

by Katie Lee

Baltimore — Commercial refrigeration original equipment manufacturers (OEM) will now be able to utilize Danfoss’ Application Development Center (ADC) in Tallahassee, Fla., for their product testing needs. In December 2025, Danfoss opened an additional chamber in the ADC specifically for the testing of food retail and commercial refrigeration equipment utilizing A3, A2L or non-flammable refrigerants. With refrigerant and energy efficiency regulations necessitating product redesigns over the past few years, this new Danfoss testing facility will enable OEMs to get their products to market more quickly. Since its opening in 2017, …

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energy managementHVAC/RIndustry Voiceskitchen equipmentProduct Spotlightrestaurantssoftware/technologyvendors

Remote Work

by Katie Lee

— By Tony Albers — How Café Zupas remotely manages energy usage in 82 stores. With 82 stores across eight states, Café Zupas restaurant chain delivers “house-made happiness” with its healthy menu designed to “nourish the good life,” which is its tagline. Headquartered in Sandy, Utah, Café Zupas sought to control energy usage at all 82 of its nationwide stores. By standardizing the installation of commercial thermostats with remote management, the company achieved reduced energy costs while maintaining indoor comfort for its customers and staff. Challenge: Remotely Manage Energy Usage …

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construction and designenergy managementHVAC/RIndustry Voicesrestaurantsvendors

The Silent Upgrade

by Katie Lee

— By Marc Mascarello — How hidden air diffusers are changing commercial interiors. Walk into a beautifully designed restaurant or retail space, and your eyes are drawn to the details — the layered lighting, the textures and materials, the sense of flow and spatial balance. But when HVAC components like air vents or grilles jump into view, they can interrupt that visual harmony in an instant. Mechanical systems are essential to occupant comfort, yet they’re often considered late in the design process or treated as background elements to work around. …

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Bill Schaphorst proactive maintenance quote from article
Content Partnerenergy managementexterior services/landscapingfacilities managementFeaturesHVAC/RIndustry Contentkitchen equipmentkitchen exhaust/grease controllightingMaintenXplumbingproperty managementrestaurantsroofing

Proactive Maintenance: The Key to Avoiding Costly Restaurant Downtime

by Sarah Daniels

For restaurants, few things are more disruptive or expensive than an equipment failure during working hours. Whether it’s a failed refrigerator, a backed-up drain or an HVAC unit that quits in the height of summer, a single breakdown can halt operations, spoil inventory, drive away customers and result in lost revenue and trust. Yet most of these expensive emergencies can be prevented through proactive maintenance. “Regular inspections and cleaning schedules are the simplest way for restaurants to safeguard uptime and extend the lives of their critical systems,” says Bill Schaphorst, …

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energy managementgreen building/LEEDHVAC/RIndustry VoicesProduct Spotlightsoftware/technologyvendors

The Big Chill

by Katie Lee

— By Ramez Naguib — Exploring the benefits of glycol chillers in restaurants. Glycol chillers are specialized refrigeration systems and often involve the use of antifreeze. A popular application is in beverage production, wherein the food grade chemical propylene glycol is used.i Glycol is not a refrigerant; instead, it is a fluid that is used to carry heat from one location to another in much the same way as a conventional refrigerant does. But, unlike a refrigerant, glycol does not undergo a state change (from a liquid to a gas, …

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facilities managementHVAC/Rkitchen equipmentNewspeoplerestaurantsvendors

Parts Town Honors 10 Technicians for Excellence in the Foodservice Equipment Industry

by Katie Lee

Addison, Ill. — Parts Town, a technology innovator and distributor of original equipment manufacturer (OEM) foodservice parts, HVAC parts and residential appliance parts, has named the 10 final recipients of its 2025 Technician Scholarship Award program at this year’s Commercial Food Equipment Service Association (CFESA) Annual Conference. CFESA is the leading trade association dedicated to advancing the commercial food equipment service industry through training, advocacy and professional development. Since the launch of the program in 2022, Parts Town has awarded more than $85,000 in scholarships, including more than $22,000 in …

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