A Fresh Start

— By Melissa Hard — Restaurant cleaning in a post-COVID era.   As the saying goes, every cloud — even a very dark cloud like COVID-19 — has its silver lining. This is undoubtedly true in the restaurant and hospitality

Clean Eating

— By John Goetz — Removing the fear from food: foodborne illness and prevention best practices.   Foodborne illnesses can wreak havoc on the foodservice industry and its patrons. One in 10 people fall ill every year from eating contaminated

Touchless Tips

— By Jon Dommisse — Six ways the pandemic is transforming restroom design.   The global pandemic of COVID-19 is fast-tracking infection control technologies and products in public restrooms. While cleanliness has always been a goal in designing restrooms, coronavirus

Inspecting Disinfectants

— By Marc Ferguson — A closer look at electrostatic sprayers. Of all industries, COVID-19 has impacted the hospitality industry just about the hardest. Now, as restaurants around the country begin to reopen, most are taking several steps to ensure

All Hands On Deck

— By Fabio Vitali — Protecting your brand in a precarious time.   As businesses open their doors following COVID-19-related closures, they face a range of new challenges. From sourcing essential supplies and meeting the increased demand for cleaning to

Workable Response

— By Deb Millette — Advice for facilities management teams in the midst of COVID-19.   [EDITOR’S NOTE: This article originally appeared in the May 2020 issue of Retail & Restaurant Facility Business magazine.] In the face of the worldwide

3 Tips For a Safer Retailer & Restaurant Return

— By Jude Charles —   Retailers and restaurants all around the country are slowly considering the prospect of reopening their doors as federal, state and local restrictions begin to relax. While welcoming customers and employees back to your business