Current Data

— By Ramez Naguib, P.E. — Mitigating COVID-19 spread in restaurants using CFD analysis.   The world is having an unprecedented time due to the pandemic. Currently, more than 93 million people have been infected, and over 2 million people

Inflation’s Impact

— By Aliyah Kaye Crawley —   How is inflation affecting the restaurant industry?     Inflation impacts everyday decisions in restaurants: how they price their food, what type of service they provide, which menu items they can afford to

Embracing a New Normal

— By Mark Kapczynski — Why we should never go back to a pre-COVID supply chain.   For the past decade, global supply chains have been running a seemingly normal path. However, when COVID hit the U.S. in March 2020,

Safe & Sanitized

— By Del Williams —   UVC light inactivates viruses and other airborne pathogens, improving indoor safety in commercial spaces.     With commercial facilities taking precautions against viruses as never before, an effective new tool in their arsenal is

Sanitizing Solution

— By Linda Bommarito —   How to make UVC light work for you in retail or restaurant settings.     UVC light can be an excellent addition to your sanitizing protocols — it is quick, effective and chemical-free. UVC

Service & Convenience

— Interview with Matthew K. Harding —   Retail Outlook: In changeable times, tenants focus on customer service and convenience.   North Plainfield, N.J. — Within a changeable environment impacted by ongoing COVID-19 concerns, labor shortages, supply chain disruptions and

Passion Driven By Purpose

— By James King —   How one Mid-Atlantic restaurant group is navigating supply chain, inflation, COVID and staffing challenges.     Losing a generation of crab pickers, hurricanes in South America, and a COVID outbreak shutting down a plant