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Your complete design, construction and facility operations information source for major commercial construction.

Current Issue

Patrick Stringer, senior manager of global store development, shows us how the future of retail continues to evolve for the Under Armour brand. Read their story and much more in our January/February issue.

Today in the news

Tim Hortons parent eyes global growth amid rising sales
posted on Mar 02 15

Restaurant Brands International, the parent company of Burger King and Tim Hortons, reported a rise in same store sales for both brands in the fourth quarter. The company plans to expand Tim Hortons in the United States and internationally. Read The Toronto Star story here

Posted by: Mike Pallerino
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Chico’s to slow new-store openings
posted on Mar 02 15

Chico’s┬ásaid that along with closing about 35 stores this fiscal year ending January 31, 2016 that it plans to open about 40. The company, which operates 1,547 stores in the United States and Canada, opened 109 stores last year. Read the Reuters story here

Posted by: Mike Pallerino
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Tokyo Joe’s picks Tucson for first franchises
posted on Mar 02 15

Fast-casual Asian chain Tokyo Joe’s will expand outside its Colorado home with a franchisee who aims to open his first restaurant in Tucson, Ariz., by Independence Day. The menu includes sushi and build-your-own rice and noodle bowls. Read the AzBiz.com story here

Posted by: Mike Pallerino
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Blaze Pizza becomes a heavy hitter, touts customization
posted on Feb 27 15

Blaze Pizza, backed by celebrities such as LeBron James and Maria Shriver, opened 50 locations last year and is scheduled to open another 60 to 70 stores in 2015. Customers have the option to completely customize their pizzas. Read the Times Union/Business Insider story here

Posted by: Mike Pallerino
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Restaurant concepts aim to stay authentic as they grow
posted on Feb 27 15

A growing number of smaller, regional restaurant concepts aim to avoid the “chain” title and maintain the personalities and authenticity they carefully cultivated when starting out as independent eateries. Read the QSR Magazine story here

Posted by: Mike Pallerino
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