Thursday, January 19, 2017
Since joining RD Weis, Sheri has single handedly put a face on the company in the A&D arena an area that always remained elusive for us in years past. Sheri's deep personal and business connections with the design community, has given us a pathway to success in this segment. RD Weis through Sheri has been an impressive force with manufacturers who brought new products to market to test out the concepts and in some cases, gave RD Weis an exclusive for product launches, Stile and Surface Supply to name a few. Our most successful relationship, which was developed under Sheri's leadership, is our over five-year relationship with Stile, the Italian wood line that we represent and continue to sell worldwide. Other manufacturers like Avaire, ASM, and many more, have come to Sheri to assist in product launches.
Outside of our day to day business, Sheri has been a leader in the business community by heading up Starnet's "Specifier" group as it's committee chair, and has served for many years on the board of CARE, the carpet industry's leading organization promoting the reclamation of carpeting. When Starnet members look at whether they should go into the A&D specifying arena, many times they reach out to Sheri to find out what her success formula is. With Sheri, it is a mix of knowledge, integrity and in many transforming those business relationships into personal friendships. We are grateful to have Sheri on our team.
In addition to her busy and important role at RD Weis, Sheri also excels in her most important role as mother to 13-year-old Brett, the tour de force in their household.
Bernard Vargas started out in our carpet care division as a carpet cleaner, and quickly distinguished himself as mature beyond his years. Bernard was our pick to head up teams at some of our most important accounts. He could always be relied on to be the leader of his group, and leadership came naturally to him. When we secured a floor care contract at JP Morgan Chase some seven years ago, Bernard was the pick to run the building and become the key contact with JPM executives. Political shifts at JPM caused us to lose the floor care contract at that location and it came at a time when we needed to expand our project management capabilities in the NY area. Bernard was a perfect fit for the job, and we just needed to teach him the mechanics of estimating and project management. Very quickly Bernard was running some of the highest profile jobs in the company. Today, not 30 minutes go by when we do not hear of a reference to a job that Bernard is involved in, helping the sales team put together proposals and monitoring ongoing jobs. We are fortunate to have Bernard for the past 15 years, and he is still growing and making us all look good.
Bernard is also challenged with balancing fatherhood against his busy schedule but does find time to be a good father and husband while stay current on all sports - depending on the season. And he sill makes time for taking calls from customers and sales people seven days a week.
Both Sheri and Bernard epitomize the textbook RD Weis associate who has ambition, drive, and does their best to make the whole company successful. On Thursday, January 19, 2017, RD Weis hosted an appreciation luncheon the Elmsford, NY La Quinta Inn honoring both Shari and Bernard. Congratulations to these two pro's.
Last night RD Weis Companies and Sweaty Betty hosted a party for RDI at the Sweaty Betty shop in SoHo. RD Weis helped refine the shop with Stile wood flooring that helps bring a warmth and sophistication to the store. For even more photos check out our Facebook Page!
Thursday, December 29, 2016
Thursday, December 22, 2016
Wednesday, December 21, 2016
Brooke Prussin, Contract Manager, for Masland Contract, gave a presentation on some gift wrapping ideas at the It’s a Wrap Party at RD Weis Companies. hanks to everyone who came and wrapped with us.
Friday, December 9, 2016
Suzanne Kolb headed an installation project for a pharmaceutical company in NY. Our team installed 4000 sq ft of Mipolam Symbioz from Gerflor which is the reference in clean room all over the world.
Tuesday, December 6, 2016
Vinyl Flooring Uncovered
RD Weis Companies
150 West 30th Street
New York, NY 10001
Tuesday, December 13
Noon to 1:00pm
Lunch will be served
This course provides an overview of vinyl flooring and its manufacturing process, testing standards and performance characteristics. We will review and clarify the environmental impacts of vinyl flooring throughout its lifespan and explain how vinyl can help meet green building standards.
Participants will earn one CEU learning unit for AIA, IDCEC and USGBC.
Monday, December 5, 2016
Blue Cross Blue Shield in Middletown, NY received a new custom blended epoxy floor for the entrance lobby. What was once an old drab carpeted entrance is now an exciting, bright floor with character that will last for years to come. We'd like to thank Bernard Vargas and his project management team, the wonderful people at EliteCrete products, and our Hard Surfaces team. Great job done by all and a beautiful floor!
Thursday, December 1, 2016
In a restaurant, it’s no surprise that an incredible amount of time and effort is spent on cleaning and maintaining the kitchen and its equipment and supplies. From sanitizing prep lines and degreasing equipment to mopping floors and cleaning out sinks, restaurant kitchens are cleaned regularly and thoroughly. After all, customers visit a restaurant for the quality of its food, and a dirty kitchen often means sub-par fare.
But, while the kitchen is of most importance, restaurant owners, operators and managers also need to pay attention to another room that can highly affect the patronage of their facility: the bathroom.
The Hidden Costs of a Dirty Restroom
Unlike the kitchen, the restroom is highly trafficked by customers. If a bathroom is dirty and unkempt, that will be the last impression a customer is left with about the restaurant overall.
Customers prefer to frequent businesses that look and feel clean as cleanliness is often a reflection of a business’s image overall. The implementation of proper and effective cleaning can directly affect customer satisfaction. The positive image that a clean facility creates is a lasting one for consumers.
In 2010, Procter & Gamble facilitated a cleanliness satisfaction study of leading fast food or quick-serve restaurant chains in the United States that documented factors deemed as annoying to customers. Among the most annoying: unpleasant restrooms. Cleanliness had the highest correlation to customer satisfaction at these establishments. Participants noted that if a restaurant were clean, they would return there again and again. In fact, cleanliness topped value, speed, convenience, variety and order accuracy.
Additionally, a 2011 Harris Interactive Study for Cintas Corporation found that 94% of 1,000 adults surveyed would avoid a business in the future if they encountered dirty restrooms.
According to Cintas’s senior vice president for facility services, Mark Thompson, “Dirty restrooms cost businesses lost sales, customers, referral and repeat business…If customers are not satisfied with the state of a restroom, they will take their business elsewhere.”
The Look and Feel of Clean
While the cleanliness of a restaurant’s restroom can clearly have a direct impact on its business, managers often find restroom cleaning to be one of the most laborious and difficult tasks in the facility. Restroom cleaning is often delegated to various staff members, which means staffers are often not properly trained on the right tools, techniques and solutions for cleaning. This can ultimately result in restrooms that typically do not meet acceptable levels of cleanliness.
In restaurant restrooms, cleaning for aesthetics and cleaning for public health are dual priorities. Selecting the right products and processes for effective cleaning and disinfection can help ensure that restrooms are both aesthetically and hygienically clean.
Training Staff Prevents Spread of Germs
In a study conducted in partnership between Clorox and ISSA, professionals surveyed said they believed only half their staff was aware of all the risks associated with the spread of germs and that even more of those same staffers do not understand the difference between cleaning, sanitizing and disinfecting. While a restroom may look clean, staff must also ensure it is properly disinfected to prevent the spread of germs and potential illness. Managers need to be sure to rely on product label instructions to train staff and review cleaning protocols regularly to combat this knowledge gap.
Clean and Disinfect Correctly
Remind employees to always follow label directions on cleaning products and disinfectants. It is important to note that the directions on most disinfectant products require cleaning the surface first. Employees in charge of bathroom cleaning and maintenance should first clean surfaces with a general purpose cleaner to remove germs, and then follow with an EPA-registered disinfectant to kill germs. For disinfectants, it’s important to review the label instructions for dwell time, the amount of time necessary for the disinfectant to reside on the surface in order to effectively kill the germs. The surface should remain wet during the dwell time to properly disinfect and kill the germs.
Technology Saves Time
Patrons expect a clean, fully stocked and pleasant experience when they use the restroom. Technology can help create this atmosphere without creating additional work. Typically, staffers are tasked with restocking bath tissue, refilling soap dispensers, and managing supply orders through manual checks, stall by stall. Thanks to technological advances in bathroom supplies and equipment, including hands-free dispensers, high-tech restroom systems can become increasingly vital in helping building and facility managers efficiently manage restroom upkeep. The most advanced restroom facilities are now using sensors to transmit information from dispensers to a web application accessible to managers and cleaning staff indicating product refill levels.
Cleaning is often thought of as an operational cost, but if a restaurant lacks cleanliness, it can mean a difference in revenue year after year. Patrons have many choices when deciding to eat at a particular establishment. The best way to make their choice an easy one — and to keep them coming back — is to be dedicated to being clean. Take the necessary and noticeable steps that instill confidence in them so they can be assured that you take cleanliness seriously.
Tuesday, November 29, 2016
Recently, Ann and Bill Van Ness hosted a private fundraiser at their home to support Pajama Program, a national non-profit organization based in New York City. The event included a conversation with Jane Weitzman, executive vice president of Stuart Weitzman and the first vice president of Stuart Weitzman retail and author of Art & Sole. Carla Hall, of ABC-TV's The Chewand restaurateur of Carla Hall's Southern Kitchen, was the host. Funds raised at the event will benefit Pajama Program in providing warm, new pajamas and enchanting storybooks to at-risk children across the country. Because Good Nights are Good Days!