Facilities Management News



Sustainable Retail: Creating an Eco-Friendly Store and Saving Money in the Process

By Vixxo Management on May 10, 2023 1:59:53 PM | 4 minute read

Retailers are increasingly recognizing the importance of sustainability in their operations, not only to reduce their environmental impact but also to save money and meet evolving consumer expectations. According to a report by the National Retail Federation and IBM, nearly two-thirds of consumers prefer to buy from companies with sustainable practices, and more than half are willing to pay more for sustainable products.

Topics: Retail Stores Energy Management Restaurants Facilities Management

Have Restaurant Dining Trends Permanently Shifted?

By Vixxo Management on Oct 2, 2020 11:47:15 AM | 3 minute read

Topics: COVID-19 Facility Management Restaurants Design Customer Experience

Crisis In Confidence

By Vixxo Management on Mar 29, 2020 10:31:00 AM | 3 minute read

HOW RETAILERS AND RESTAURANTS CAN REDUCE EMPLOYEE AND CUSTOMER FEARS DURING THE PANDEMIC

Topics: COVID-19 Retail Stores Restaurants Rapid Response Planning

Common Threads: Guiding The Customer Experience In Restaurant And Food Retail

By Vixxo Management on Mar 14, 2020 10:27:00 AM | 2 minute read

A lot has been said about the importance of positive customer experiences and how they impact food retailer and restaurant success. But what are the key factors that make for a great experience? A series of recent surveys about consumer preferences consistently reveal three factors that drive loyalty, and therefore revenue: Atmosphere, Quality and Convenience.

Topics: Restaurants

Consistent Food Service Equipment Maintenance Means Smoother Workflows And Happier Customers

By Vixxo Management on Jan 17, 2020 10:08:00 AM | 3 minute read

Food service and beverage equipment is a foundational element of strategy and operations for businesses ranging from restaurants and cafes to commissaries and cafeterias. When equipment doesn’t operate as intended, it can introduce issues like higher operational costs, decreased output, compromised food safety and unappealing final products. Even worse, these assets going offline can quickly bring operations to a halt and harm both the bottom line and customers’ perception of your brand.

Topics: Food Service Equipment Restaurants