Wednesday, June 11, 2025
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Dana Russell quote from article on snow and retail and restaurant business
Content Partnerexterior services/landscapingfacilities managementFeaturesrestaurantsretailersroofingsnow and ice management

Snow Strategy Starts in Summer: Eight Tips for a Safe and Successful Winter

by Sarah Daniels

For restaurants and retailers, customer service doesn’t stop at the front door. It extends to the sidewalks and parking lots. During the winter months, prompt snow and ice clearing is essential for ensuring guest safety and maintaining smooth business operations. “A strategic snow and ice removal program is critical for mitigating safety hazards and preventing downtime and lost revenue,” says Dana Russell, vice president of exterior operations at MCS & Chain Store Maintenance. “Having a program in place as far in advance as possible helps ensure your business can keep …

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construction and designCover Storyfranchise developmentFrom The Magazineremodelsrestaurants

Owning Its Success

by Katie Lee

— By Katie Lee — Founder Peter Cancro looks back on 50 years of Jersey Mike’s ownership — and what the next 50 could bring. When he was 17, it was a very good year for Peter Cancro. The high school senior was president of his class. He was on track to study law and political science at the University of North Carolina-Chapel Hill; he might even play football there. He’d worked part-time at the local sandwich shop since he was 14. Summers were a blast because the sub shop, …

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Schaphorst AI HVAC Maintenance quote
Content Partnerenergy managementfacilities managementFeaturesHVAC/RIndustry ContentMaintenXrestaurantsretailers

Will AI Improve HVAC Performance?

by Sarah Daniels

Given the high cost of purchasing and running heating, ventilation and air-conditioning equipment, restaurant and retail operators want their HVAC units operating efficiently to minimize utility bills and extend the working life of system components. In as little as a few years, however, business owners may have a powerful new tool to help meet those goals. This digital aid would not only monitor HVAC performance and alert owners to perform preventive maintenance or needed repairs, but may also suggest subtle operational adjustments or equipment substitutions to boost efficiency and cost …

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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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