What “Clean” Means

— By Chris Gurreri —   How restaurants can rise to the raised expectations of what “clean” means in a post-pandemic world.   The COVID-19 pandemic has heightened everyone’s awareness of everyday actions, from breathing to touching doorknobs. One area…

New Standard of Safety

— By David Vigil — Embracing consumer demand for a new standard of safety and hygiene.   Retail and restaurant leaders understand the importance of customer service, but amidst the events of the past 12 months, a greater focus has…

Free & Fair Air

— By Ramez Naguib, P.E. — Effect of air filter rating on energy consumption in restaurants during COVID-19.   This we know: COVID-19 is primarily transmitted from person to person through respiratory droplets, which are then released when someone with…

Invitation to Gather

— By Joe Pazdan, AIA — Open-air restaurant and music venue thrives through COVID-19.   The restaurant business is notoriously fickle, but the COVID-19 pandemic dealt death-blows to thousands of establishments across the country as they struggled to stay afloat…

Power Trip

— By Rick Orman — Why power surges are the hidden threat to restaurant business operations.   The last decade has seen the rapid adoption of digital equipment in quick-service and full-service restaurants. It’s not uncommon to see mobile devices,…