-
1 week ago | 
rddmag.com | Peter Fabris
Americans love pizza and pizzerias are ubiquitous, comprising 17% of all restaurants, according to The Pizza Calc.com. That amounts to more than 70,000 pizza-focused establishments. About 94% of Americans eat pizza regularly, with about 3 billion pies consumed domestically each year.
-
2 months ago | 
probuilder.com | Peter Fabris
From a sprawling 18,000-acre site near Punta Gorda, Fla., north of Ft. Myers on the Gulf coast, the planned community of Babcock Ranch will eventually house more than 55,000 people, and aims to be a model of sustainability that generates at least as much energy as it uses.
-
2 months ago | 
probuilder.com | Peter Fabris
This article first appeared in the January/February 2025 issue of Pro Builder. Even when you know you’re good, it’s nice to hear someone else acknowledge it. And while that’s not the mission of the National Housing Quality Award (NHQA), which evaluates home builders’ operational excellence, the program’s examiners heaped praise on Manuel Builders for its business acumen—enough to bestow a Bronze award on the Louisiana-based home builder.
-
Dec 3, 2024 | 
treefrogcreative.ca | Peter Fabris |Kevin Mason |Bob Brash |Robert McKellar
National Museum of Forest Service History building will itself be an exhibit By Peter Fabris Building Design + Construction December 2, 2024 Category: Wood, Paper & Green Building Region: United States, US West The Conservation Legacy Center for the non-profit National Museum of Forest Service History in Missoula, Montana, aims to educate the public about the history and ongoing conservation work of the United States Forest Service (USFS). The building, now under construction, will itself be...
-
Nov 29, 2024 | 
rddmag.com | Peter Fabris
A brand that grows to 1,000 units is in rare air. Few restaurant chains grow from humble beginnings to that level. Locations in the quadruple digits means that the brand is — or is likely on the way to becoming — a household name. Certainly, no one needs an explanation of what to expect when a friend says, “Let’s go to Starbucks” (or “Chipotle” or “Panera”).
On the road to 1,000, when a brand hits the 100-300-site range, it faces several key challenges.
-
Nov 21, 2024 | 
rddmag.com | Peter Fabris
Selecting items and materials for a new restaurant project or substantial renovation often hinges on the availability of products and the lead times to acquire them. Although cost is an important factor, many times a stronger consideration is whether a supplier can meet a tight construction schedule.
Ideally, designers have at least a few weeks to obtain price quotes from several suppliers and choose items that cost the least.
-
Oct 30, 2024 | 
bdcnetwork.com | Peter Fabris
Photo: U.S. Department of Energy Continue Reading The U.S. Department of Energy (DOE) recently announced the winners of the first phase of the Building Envelope Innovation Prize. The prize targets high-performance, cost-effective secondary glazing systems to improve efficiency of commercial windows. The prize aims to enable equitable decarbonization and optimize building envelopes for electrification.
-
Oct 30, 2024 | 
bdcnetwork.com | Peter Fabris
Photo by Pavel Danilyuk via Pexels Continue Reading All eight manufacturers in the U.S. Department of Energy’s Residential Cold Climate Heat Pump Challenge completed rigorous product field testing to demonstrate energy efficiency and improved performance in cold weather. On the heels of that success, DOE is working with nine heat pump manufacturers to test heat pump rooftop units (RTUs) for commercial buildings through a new technology challenge.
-
Oct 30, 2024 | 
bdcnetwork.com | Peter Fabris
Rendering courtesy VMI Studio Continue Reading Leasing recently began for The Dupont, a 41-story luxury rental property along the Brooklyn, N.Y., waterfront. Located within the 22-acre Greenpoint Landing, where it overlooks the newly constructed Newtown Barge Park, the high-rise features East River and Manhattan skyline views along with 20,000 sf of indoor and outdoor communal space.
-
Oct 29, 2024 | 
rddmag.com | Peter Fabris
Social media platforms are essential marketing vehicles for restaurants today. As older standbys, X (formerly Twitter), Facebook and Instagram continue to make their marks in the food and beverage space, newer platforms like Tik Tok have also captured consumers’ attention. Video clips have replaced food pics as the standard on Tik Tok, Instagram’s Reels, and YouTube Shorts. They’re all making a big impact in food and beverage marketing.
