Thursday, April 18, 2024
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COVID-19

facilities managementIndustry Voiceskitchen equipmentrestaurants

“Tech”-tonic Shift

by Katie Lee

— By Daniel Estrada — The new frontier for restaurants in the back of the house.   If it feels like the restaurant industry has been in the headlines for the last year — it’s because it has. Restaurants are all over the news cycle, with stories ranging from closings to openings, pivots to changing businesses, and a pandemic-inspired boom for tech platforms and digital innovation across all aspects of the industry. From apps that streamline takeout orders and table assignments to staff scheduling and invoice collection, the front-of-house is …

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Industry Voicesrestaurants

Legal Considerations for Restaurants Following the Biden Vaccine Mandate

by Katie Lee

Like broader society, the restaurant industry must contend with the 3-way collision of economic reality, medical ethics and societal health concerns. More specifically, on September 9, 2021, President Biden issued an executive order requiring COVID-19 vaccinations for federal employees. As part of the order, the U.S. Department of Labor was instructed to require all employers with more than 100 employees to mandate vaccinations or require its employees to undergo weekly COVID-19 testing. The restaurant industry has been forced to contend with innumerable, and often times confusing, municipal and state government …

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Cover Storyfranchise developmentFrom The Magazineretailers

Dog Days

by Katie Lee

— Interview with Neil Gill —   As the leader in dog daycare, Dogtopia is on track to open 50 new locations this year through robust retail franchising and a business model that focuses on overall wellness — for the dogs and their humans.     As the saying goes, “Pets are people too.” And lucky are the dogs who get to experience day care at Phoenix-based Dogtopia, which currently operates 166 locations across 35 U.S. states and five Canadian provinces. During the height of the pandemic in 2020, when …

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Industry Voicesmanagementproperty management

Post-COVID Capital

by Katie Lee

— By Carty Davis — The evolving restaurant facility, changing priorities in CAPEX and capital through and post-COVID.   As regulations and mandates end, owners and operators continue to adapt to a post-COVID society. Declining COVID cases and vaccine availability on a large scale show hints of the virus fading into the past, which is encouraging to business owners and the overall economy. While COVID may be on the decline, consumer behaviors, preferences and the distribution systems that support these evolving consumer tastes are here to stay. The quick-service restaurant …

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Newsrestaurants

Silver Diner is First Restaurant Group in Mid-Atlantic to Offer On-Site Vaccination

by Katie Lee

Rockville, Md. — Silver Diner is taking the lead in ensuring that its employees are vaccinated and offering a convenient way for its guests to get vaccinated. The restaurant is partnering with Kaiser, the company’s primary insurance carrier, and the Fairfax County Department of Health, and bringing a mobile van to Silver Diner locations throughout the Washington, D.C., region and Baltimore. Kaiser has partnered with Silver Diner on health and wellness programs for the past 15 years. Now, they have a mobile health unit they began bringing to various Silver …

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construction and designfranchise developmentNewsrestaurants

Another Broken Egg Cafe Sales Rise 20% From Pre-Pandemic Levels

by Katie Lee

Orlando, Fla. — Another Broken Egg Cafe, a full-service breakfast, brunch and lunch franchise, has seen its focus on seasonality, service and guest experience both on- and off-premise pay off this year. Same-store sales are up nearly 20% from pre-pandemic levels, and that momentum is attracting new franchisees as well as inspiring many of the brand’s existing franchisees to develop more locations. “Between our sales increases and new cafe openings, we expect system-wide growth to exceed 35% this year,” says Paul Macaluso, president and CEO of Another Broken Egg Cafe. …

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Industry Voicesrestaurantssoftware/technology

JLL Survey: Frontline QSR Workers Favored Over Technology by Consumers

by Katie Lee

57% of consumers believe restaurant employees have more control over their experience than the brand itself.   Chicago — Labor demand is continuing to outstrip labor supply by a wider margin despite record job openings. The hospitality industry is just one industry taking hard hits, with some restaurants reporting temporarily closing or cutting hours due to the labor shortage. But just as restaurants look to robotics, apps and digital tools to fill the voids in the frontline workforce, consumers are pressing pause, expressing their desire for more human experiences. Big Red …

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energy managementHVAC/RIndustry Voiceslightingvendors

Active Airflow

by Katie Lee

— By Del Williams —   How UVC light inactivates viruses and other airborne pathogens, thus improving indoor safety.   With commercial facilities taking precautions against viruses as never before, an effective new tool in their arsenal is a new type of “germicidal” LED fixture.  This specialized, enclosed LED fixture draws in air and irradiates it with ultraviolet light (UV), significantly improving indoor safety by providing continuous disinfection of airborne viruses as well as bacteria and germs. While traditional UV fixtures have been used for many years to clean surfaces, …

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Industry Voicesjan/san

Defeating the Virus, Together

by Katie Lee

— By Patricia Olinger —   The virus doesn’t care — and we all know which virus I’m talking about. SARS-CoV-2, the virus that causes the disease COVID-19, does not care about politics, an individual’s socioeconomic status, race, gender, sexual orientation, or age. It has one mission: infect whomever and as many as it can. Over the past year and a half, we’ve realized just how quickly pathogens can travel from person to person. This has caused us to adjust infection prevention protocols, including increased cleaning and disinfection efforts, mask …

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Industry Voicesjan/sanvendors

Commercial Cleaning Post-COVID

by Katie Lee

— By Adam Povlitz — Best practices and applying lessons learned during COVID-19 to commercial cleaning.   For a time, the COVID-19 pandemic ushered in an era of remorseless uncertainty, and every industry across the nation grappled with how to address the pandemic safely while making every effort to keep businesses afloat. This is especially true for retail and restaurants in our cities and neighborhoods. In the early days of the pandemic, closures caused widespread damage to our favorite shopping and dining spots. For retail outfits, operations shifted and relied …

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