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Industry Voices

green newsIndustry Voiceskitchen equipmentkitchen exhaust/grease controlrestaurantssoftware/technologyvendorswaste management/recycling

Clear Standards

by Katie Lee

— By Alex Lundy — When fryers are at the heart of a kitchen, complete oil management protects profits. For restaurants where fried chicken, french fries, and other deep-fried dishes dominate the menu, fryer oil is not just an ingredient — it’s a cornerstone of the business. As one of the most significant recurring expenses, its management can directly impact both costs and customer satisfaction. Despite inflation’s squeeze on operating budgets, cutting corners on fryer oil is a risky gamble. The freshness and quality of the oil are fundamental to …

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Industry Voicespest controlrestaurantsvendors

Make No Mistake

by Katie Lee

— By Scott Green — Pest control in restaurants: What you’re getting wrong and how to fix it. Pest control is a critical aspect of restaurant management that directly impacts health standards, customer satisfaction and operational efficiency. Despite best efforts, many establishments fall short in pest-proofing, often due to overlooked vulnerabilities and emerging pest threats. Under-standing the common mistakes and what emerging threats to look out for is essential in maintaining a pest-free environment. Common Mistakes in Restaurant Pest-Proofing Restaurants can provide an inviting environment for pests due to the …

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HVAC/RIndustry VoicesProduct Spotlightretailerssoftware/technologysupply chainvendors

Storage of the Future

by Katie Lee

— By Dana Krug — The future of retail: technology-forward, customer-centric and efficient. For years, consumer behavior has been the driving force behind the rapid growth of omnichannel retail. Today, this trend has become more pronounced than ever, with 73% of shoppers regularly engaging with multiple channels throughout their buying journey. The pandemic further accelerated this shift, making curbside pickup and other omnichannel conveniences a standard expectation rather than a luxury. Now, the future of retail is being shaped by the evolving preferences of Gen Z and millennial shoppers, who …

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Industry Voicesretailerssoftware/technologyvendors

Human Connection

by Katie Lee

— By Jaime Bettencourt — The human side of ‘smart stores’ in 2025. Technology is powering personalized store experiences that outperform e-commerce convenience. Capital One research reports that brick-and-mortar stores capture 80% of impulse purchases, a clear signal that physical retail remains unmatched for discovery and engagement. 2025’s winning retailers won’t just add screens and apps. Instead, they’ll enhance what algorithms can’t replicate: personalized discovery, human connection and sensory engagement. By focusing on these uniquely human elements, tomorrow’s retail innovations will make shopping more intuitive and digital. Making “Chance” Encounters …

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construction and designIndustry Voicesrestaurants

Balancing Intimacy & Efficiency

by Katie Lee

By Griz Dwight, AIA, LEED AP Crafting smaller, purposeful F&B spaces. In the dining landscape, the mantra “smaller is better” has become increasingly relevant. This shift emphasizes the industry’s move toward compact yet highly impactful restaurant designs; in line with changing consumer habits, there is a renewed focus on creating intimate and highly efficient spaces that deliver exceptional experiences. By examining these changes through the lens of Oyster Oyster — a 1,047-square-foot restaurant in Washington, D.C. — we can explore how thoughtful design helps achieve both intimacy and efficiency in …

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construction and designfranchise developmentIndustry Voicesrestaurants

Development By Design

by Katie Lee

— By Ulyses Camacho — Taco Cabana embarks on a new chapter of growth and innovation. At Taco Cabana, we’ve spent nearly five decades delighting guests with bold Mexican-inspired flavors, warm hospitality and vibrant dining experiences. As a beloved Texas institution, we’ve grown alongside our communities, continuously evolving to meet their needs while staying true to our roots. Now, as we look to the future, I’m excited to share how Taco Cabana is embarking on a new chapter of growth and innovation. In October 2024, we proudly launched our national …

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fire protectionIndustry Voiceskitchen exhaust/grease controlrestaurantsroofingvendorswaste management/recycling

Mission Critical

by Katie Lee

— By Brian Smith — The critical role of rooftop grease containment system in protecting life, property and business viability. In the retail and restaurant industries, facility management extends far beyond interior upkeep. One of the most overlooked yet essential components of operational safety and compliance is rooftop grease containment. From the perspectives of life safety, property protection, environmental responsibility and overall business health, implementing the right grease containment system is not just a best practice — it’s a necessity. Why Rooftop Grease Containment Matters Grease discharge from commercial kitchen …

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construction and designIndustry Voicesjan/sanProduct Spotlightremodelsrestroom cleaningsoftware/technologyvendors

Rest & Recharge

by Katie Lee

— By Cassie Keeler — Case study: How The Battery Atlanta™ renovated its restrooms to be more durable and well-functioning. The Battery Atlanta™ is a bustling and unprecedented entertainment experience situated alongside Truist Park — a haven for baseball fans. Spanning 2.25 million square feet, The Battery Atlanta combines numerous restaurants, stores, parks and entertainment venues and is open to the public 365 days a year, not just on game days. The Challenge The design team was tasked with transforming a parking manager’s office and two unisex restrooms into a …

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franchise developmentIndustry Voicesrestaurants

Building A Legacy

by Katie Lee

— By Jim Myers — Why I chose to go into business with my family as a Rita’s franchisee. As a seasoned restaurant executive with 41 years at Burger King, where I led operations, franchising and development for North America, I was ready for a new experience that would make a meaningful impact in my community and my family. I was introduced to Rita’s Italian Ice & Frozen Custard by the brand’s CEO, Linda Chadwick, whom I had worked with at Burger King. After exploring the franchise opportunity, I knew …

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Industry Voicesrestaurants

Need a Skilled Workforce?

by Katie Lee

— By George Lessmeister — Navigating staffing trends for 2025. As 2024 wound down and the new year came into view, we asked our managers across the country for their insights about what’s happening in staffing. They were asked similar questions that resulted in some consistent trends. The team also offered input about how retail and restaurant business owners can navigate the sometimes-tricky waters of staffing while continuing to provide high level customer service. While regional variations exist, these are the trends our managers identified most consistently. Budget Consciousness From …

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