Yes, in some cases today there really is pie in the sky…and drinks and food to go with it. It is becoming a trend, usually in multi-story urban hotels, to put a bar up on the roof and thus provide the owner with another revenue source. You do not HAVE to own a high rise […]
Armand Iaia
September 2, 2015
By: Armand D. Iaia, FCSI Regional Manager – Chicago, Illinois A new refrigerant gas is on the horizon that will change substantially some segments of the refrigerant market, especially those dealing with foodservice. R290 will be the first hydrocarbon refrigerant to contain no CFC’s (Chlorofluorocarbons) or HFC’s (Hydrofluorocarbons). This means that there will be no […]
January 25, 2012
By: Armand D. Iaia, FCSI Regional Manager – Chicago Office One of the things that many architects and interior designers don’t consider when they are planning foodservice facilities is the staff count and associated cost of labor that will be needed to run the facility they are designing. While large cafeteria facilities typically generate enough […]
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