Wednesday, July 2, 2025
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Industry Voices

construction and designIndustry Voicesremodelsrestaurants

Liquid Theater

by Katie Lee

— By Rick Marencic — The rise of the ‘mocktail’ movement and how it impacts restaurant bar design and facility operations. Consumer awareness of the benefits of low alcohol consumption has increasingly permeated the market — influencing everything from product offerings to how restaurants, bars and entertainment venues are designed. Retail surveys show that sales of non-alcoholic wines, beers and spirits grew from $8 billion in 2018 to over $11 billion in 2022, according to IWSR (International Wine and Spirits Record). This paradigm shift is largely driven by evolving health …

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Industry Voiceslightingrestaurantsvendors

Lighten the Mood

by Katie Lee

— By Brett Andersen — How to transform your dining experience through architectural lighting design. Lighting can transform a diner’s evening. A restaurant’s lighting should be functional while also providing the right ambiance. Hiring a professional lighting designer ensures a cohesive approach that balances aesthetics and technical considerations, including LED technology and control systems. To better understand what makes for a successful design, our firm conducted a study of the top 50 restaurants in New York City and came up with the following expert tips so you, too, can use …

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Industry Voicesparking lotsvendors

Pavement Prep

by Katie Lee

— By Chuck Jeffries — Paving the way for better facility management: why proactive maintenance is a game changer. In retail and restaurant facilities, paved surfaces like parking lots, walkways and service areas often take a backseat to other priorities — until there’s a problem. But these areas are more than just asphalt and concrete. They’re critical to the customer experience, employee safety and day-to-day operations. Too often, maintenance becomes a reactive exercise — patching up damage after it’s already created headaches. The smarter approach? Planning ahead with proactive maintenance …

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franchise developmentIndustry Voicesrestaurants

The Future of Franchising

by Katie Lee

— By Mohaimina Haque — Building success through partnership and innovation. The franchising landscape continues to evolve, shaped by changing consumer preferences, technological advancement and economic dynamics. At Tony Roma’s, we are meeting these changes head-on while staying true to the principles that have made our brand a global success for over 50 years. Our approach to growth is rooted in a simple yet powerful belief: our franchisees’ success drives our success. This isn’t just a saying — it’s the foundation of our business model and shapes every decision we …

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energy managementfacilities managementgreen newsHVAC/RIndustry VoicesProduct Spotlightsoftware/technologyvendors

Emerging Energy Technologies

by Katie Lee

— By James Walton — Emerging trends & technologies in energy management that retail and restaurant businesses need to know about. Energy management is critical to any multi-site business. Rising energy costs and inefficiency directly affect the bottom line and sustainability goals. Businesses should constantly be looking for ways to improve their energy management practices. In recent years, significant technological advancements have revolutionized how energy is managed and consumed. These emerging energy management technologies deliver more efficiency and offer greater control and visibility into a business’s energy usage. Let us …

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flooring/floor careIndustry Voicesjan/sanrestaurantsvendors

From the Ground Up

by Katie Lee

— By Ed Quinlan — To create a tantalizing restaurant experience, consider professional floor cleaning. There’s a phrase commonly used to describe squeaky-clean facilities: floors so clean you could eat off them. While few restaurant owners would literally serve patrons at the floor-level, this state of cleanliness is nevertheless a noble aspiration. In fact, when it comes to creating an enticing experience for diners, one of the best things restaurant owners can do is develop a consistent schedule for professional floor cleaning. Because restaurant flooring is largely obscured by tables …

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energy managementfacilities managementgreen building/LEEDHVAC/RIndustry Voicessoftware/technologyvendors

Visible Results

by Katie Lee

— By Norm Pensky — How gyms can reduce costs and embrace sustainability. Today’s fitness market is increasingly competitive, with boutique workout classes and home exercise options pulling customers in new directions. Instead of chasing costly trends, gym owners can reduce costs and improve profitability by optimizing what’s within their control: energy efficiency. While high-end equipment and lavish amenities may attract attention, smarter energy management offers a more sustainable way to succeed in this crowded industry. Running a gym is energy-intensive. Climate control, lighting and equipment drive up electricity and …

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construction and designenergy managementgreen building/LEEDgreen newsHVAC/RIndustry Voicesretailersvendors

Navigating a Changing Climate

by Katie Lee

— By Kyle Klahre — The world of refrigeration is rapidly changing — here’s what grocers need to know. Refrigeration systems in the U.S. are rapidly evolving due to new government regulations affecting residential, commercial and industrial systems. To understand current changes, it’s helpful to look back at the history of refrigerant regulation. This regulatory journey can be traced back to the middle of the 1980s. The Baby Boomer and Generation X readers likely remember hearing NASA discovered a hole in the ozone layer over Antarctica. Well, the cause of …

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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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