photos by Susan Teare • www.susanteare.com
Inspiration for a small rustic beige one-story wood gable roof remodel in Burlington

Photos by Kaity
Example of a mid-sized farmhouse red two-story wood gable roof design in Grand Rapids

Mud Room, laundry room, Groveport, Dave Fox, Remodel, Design Build, gray tile floor, white countertops, open shelving, black hardware
Transitional entryway photo in Columbus

Inspiration for a huge transitional l-shaped light wood floor eat-in kitchen remodel in Miami with mosaic tile backsplash, paneled appliances, an island, an undermount sink, shaker cabinets and multicolored backsplash

Metropolis Series - Framed Shower Enclosure Metropolis Series, influenced by Tudor window architecture, is fabricated with symmetrical, geometric, grid pattern. This European style from the late 18th Century offers Renaissance embellishments such as luxurious black metal finishes and hard-edge detailing. GlassCrafters’ Metropolis Series is intended to complement a broad range of interior décors including Traditional, Transitional and Art Deco. The Series combines historic styling with fine craftsmanship.

Matthew Niemann Photography
Example of a transitional u-shaped light wood floor and beige floor kitchen design in Austin with a farmhouse sink, raised-panel cabinets, gray backsplash, paneled appliances, an island, white countertops, quartz countertops, white cabinets and stone tile backsplash

For our full gut renovation of this Manhattan loft penthouse, we partnered with architecture firm Todd Zwigard Architects. Many of our clients know us as experts in the full design-build approach, where we handle every aspect of the project. But in this case, architectural plans were already drawn, the full schedule was finished, and our clients needed a partner to execute on the architectural plans – enter Gallery. Construction management is as vital to a project as the design phase, so we’re happy to offer our expertise in this type of scenario. A DIFFERENT APPROACH Construction and design are often the face of most renovations, but the planning and follow-through are naturally just as necessary to make it all come together. The project itself was a fairly straightforward gut renovation of the loft. Everything was included: new floors, a new kitchen, new bathrooms, new lighting. Our task was to manage every aspect of the construction, ensuring that the planning work of Todd Zwigard Architects was executed to the exact vision imagined for this Manhattan loft renovation. CONTEMPORARY GOES ECLECTIC Although we didn’t contribute to the aesthetic of the interior design in this project, we did carry out the plans that brought it life. The tone was very modern, with some eclectic touches. The kitchen, featuring an island with a baby blue lacquered finish, blends contemporary clean lines into an industrial-tinged, almost futuristic aesthetic. Reclaimed wooden doors and art pieces collected throughout the years are an ode to the client's travels, an artistic touch from Todd Zwigard Architects. LET’S TALK Quality of work is of course important, but there are several components of construction management that are equally vital: communication; processes that make sure you're able to adhere to schedules; protocols with both safety and communication. You might say this is the nerding out of the construction process. It’s not often the face of a project, but it’s absolutely massive in terms of carrying out a successful renovation, whether it’s a penthouse loft in Manhattan, a condo in Prospect Heights, or a kitchen in a Brooklyn brownstone. Quality construction management is probably one of the biggest ways to separate professional contractors from those who aren’t. ART FROM CHAOS This was such a large project, so our ability to procure and source all the finishes and fixtures was hugely important to our clients. The sheer number of floors, tiles, and plumbing fixtures alone that need to be ordered, in addition to everything else, plus figuring out lead times, shipments, deliveries, and inspections. It can quickly become chaotic, but there’s an art to the planning and organization, and we’ve mastered it. The larger a project is, the more likely that havoc will rear its head. The antidote is not only really proper planning and construction management, as we achieved in this Manhattan loft penthouse renovation, but also a great working relationship with everyone else involved in the project: contractors, architect, and clients alike. GET IN TOUCH Is a loft renovation in New York in your future? We’re experts in renovating New York homes, from apartment combinations in managed buildings to kitchens and bathrooms in co-ops and condos to gut renovations of historic spaces and landmark renovations. ‍ Contact us to learn more about our approach as a design-and-build firm, where all aspects of your project are handled under the same roof. In addition to construction management, you’ll get our in-house architect in-house and the added renovation benefits of experts in design, material selection, and paperwork.

Traditional meets modern. The flooring tile in this picture is our 12x12 Saltillo regular square tile in its natural color variations. They are sealed with our oil based sealer (semi gloss). You can also have the Saltillo tile stained and sealed in brick red, antique birch, soft brown, walnut, or white wash. Other sealed options are glossy, and matte. The beautiful tile backsplash is our Talavera tile in the following patterns: T31 blue 4x4, T31 blue 2x4 SBN (surface bullnose), T55 decorative Talavera tile in 4x4. Theses tiles are sold per piece. (Saltillo tidbits: The area of Saltillo Mexico where the tile is made has the proper mix of clay, climate, and dedicated workers to produce one of the world's most popular tiles. Saltillo tiles are not merely "sundried", they are also kiln fired. The way in which these tiles are stacked and positioned in the kiln produces their natural shading and range of colors. The stripping is caused by the overlapping of tiles when they are stacked in the kiln). We also carry Saltillo regular square in 4x4, 8x8, and 16x16, or in Super (round edges) in 12x12. Questions? Message us or call us at 210-736-2634. Check out our website at www.reesotiles.com.

Inspiration for a transitional family room remodel in New York

  Phoenix's food scene is vibrant and thriving, but also one of the most closely watched in the country. Health inspectors in Maricopa County are strict, and customers expect spotless dining spaces.  To stay competitive, restaurant owners and food vendors must stay on top of evolving health codes, sanitation protocols, and food safety benchmarks. That starts with a firm grip on restaurant cleaning safety standards. Ignoring sanitation rules risks more than bad reviews. It invites citations, customer complaints, and operational shutdowns. Whether you're operating a food truck or a restaurant, following these Phoenix cleaning standards helps you stay compliant, pass health inspections, and build customer trust. Importance of a Clean Phoenix Restaurant that Follows Food Health and Safety Standards The restaurant industry in Phoenix operates under strict oversight. The Maricopa County Environmental Services Department conducts regular inspections, and violations can result in fines or closures. In this climate, restaurant cleaning is not just a hygiene standard. It is a business-critical measure. Proper food handling and establishment cleaning protocols reduce the risk of foodborne illnesses, control pests, protect equipment, and keep your staff safe. Inconsistent practices, on the other hand, can quickly become liabilities. Start With the Food Code Phoenix food vendors must comply with the 2017 FDA Food Code as adopted by Maricopa County. This includes rules on:

• Sanitizing food-contact surfaces after each use
• Maintaining proper water temperatures for dishwashing
• Cleaning restrooms frequently and keeping them stocked
• Storing cleaning chemicals away from prep areas

Each violation tier, from Priority to Core, has consequences. Priority violations (like improper sanitization) trigger repeat inspections and possible permit suspensions. Establish a Daily, Weekly, and Monthly Cleaning Routine for Phoenix Restaurants and Commercial Kitchens High-performing food vendors operate with cleaning checklists categorized by frequency:

• Daily: Wipe prep tables, mop floors, clean grills, sanitize cutting boards
• Weekly: Deep clean kitchen hoods, polish cooking equipment, disinfect drains
• Monthly: Check pest control measures, clean freezer coils, and inspect HVAC filters

Your routines should align with the facility’s risk level and menu complexity. A meat-heavy kitchen faces a higher risk of contamination than a coffee cart. Build your cleaning schedule accordingly. Train Staff on Cleaning Protocols Staff must be trained to clean as effectively as they cook and do food preparation. This includes:

• Using the right sanitizers and PPE
• Logging cleaning times and who performed the task
• Identifying signs of mold, grease buildup, or rodent activity
• Conducting thorough surface cleaning to ensure all food-contact surfaces are sanitized regularly

Training is not one-time. Update it quarterly and post protocols in shared areas. Use EPA-Approved  Cleaning Products for Arizona Food Business Phoenix regulations call for cleaning products that meet EPA standards. These should be:

• Food-safe and non-corrosive
• Effective against norovirus, salmonella, and E. coli
• Clearly labeled and stored in original containers

Over-the-counter products won’t always meet the grade. Confirm that all cleaning products meet EPA standards by checking them against the official List N for food-contact disinfectants. Maintain Clean Air and Water Systems Your HVAC system can be a hidden contamination source. Dirty filters affect air quality and can lead to dust settling on surfaces. Water lines used in ice machines and beverage dispensers must also be sanitized. Schedule routine inspections with licensed technicians and keep maintenance logs. Phoenix’s dry climate compounds dust issues, making this step even more essential. Waste Management Is Part of Cleaning Waste bins should be emptied multiple times a day and sanitized regularly. Grease traps, in particular, require strict oversight. Phoenix plumbing codes demand regular removal of grease buildup to prevent clogs and contamination. Document waste pickup schedules and trap cleanings to show inspectors you take this seriously. Be Pest-Prevention Oriented Phoenix’s warm climate creates a year-round pest risk. From roaches to rodents, pest sightings during inspections can instantly tank your sanitation score. To avoid this:

• Seal gaps around doors and pipes
• Store dry goods in sealed, elevated containers
• Keep outdoor waste bins locked and distanced from entry points

Implement a pest control plan that follows local best practices. Proactive prevention will save your operation from reputational damage. Comply With Local Licensing and Inspections Food establishments and vendors must display current food permits and be ready for unannounced inspections. In Phoenix, inspectors from Maricopa County use a digital scoring system, and all inspection results are publicly available online. That means your customers can see your cleaning track record before ever placing an order. If you want to access your past inspection scores or understand local codes better, refer to the official Maricopa County site. The Role of Digital Logs and Compliance Software Many Phoenix-based vendors now use cleaning log apps or digital food safety checklists. These tools:

• Record cleaning completion in real time
• Alert managers when tasks are missed
• Keep a historical record for inspections

Adopting digital systems minimizes human error and provides credibility when auditors review your procedures. Monitor Cleaning Performance Through Internal Audits Routine cleaning is only effective when verified. Conduct regular internal audits to identify missed steps, correct improper practices, and maintain accountability. Assign a team member to perform weekly sanitation checks using a standardized checklist. Focus on key areas like surface residue, properly labeled chemicals, and temperature logs. Document each audit and review the results with your team during pre-shift meetings. This ensures your staff stays inspection-ready and fosters a culture of vigilance. In Phoenix’s competitive food market, consistent self-checks help prevent issues before inspectors arrive. When to Hire Restaurant Cleaning Services in Phoenix Some cleaning jobs go beyond what your in-house team can handle. Tasks like vent hood cleaning, ceiling dusting, or chemical deep cleaning are best left to commercial cleaning services. Choose a cleaning vendor who:

• Is certified and understands the Arizona food codes
• Provides documented service reports
• Offers customized cleaning plans
• Offers flexible scheduling around your operating hours

Outsourcing specialized cleaning ensures your facility stays compliant without interrupting your business flow. Cleaning Practices for Food Prep Areas In Phoenix, with its dry climate and year-round warmth, food prep areas are especially vulnerable to contamination. To comply with restaurant cleaning safety standards, these areas require focused cleaning efforts to prevent cross-contamination and maintain food safety. Here’s how to integrate cleaning into your food prep protocols:

• Cross-contamination prevention: Regularly clean food prep surfaces and tools, and use separate equipment for raw meats, vegetables, and ready-to-eat foods. Proper cleaning prevents any contact with food that could lead to cross-contamination and affects food quality.
• Temperature monitoring: While not directly related to cleaning, maintaining proper food temperature is essential. Hot foods should be stored above 140°F, and cold foods below 40°F. Regularly monitor temperatures and clean temperature gauges to ensure accuracy.
• Proper storage: Use clean storage containers and shelving for food storage, keeping items off the floor. Ensure all food is sealed and labeled to avoid contamination risks and comply with food safety standards.

Food Safety Starts With What Customers Can’t See In Phoenix's food service industry, cleanliness is essential to your success. But cleanliness goes deeper than shiny tables and spotless floors. It’s the behind-the-scenes work: the sanitizing, logging, and double-checking that keep your kitchen safe and your customers confident. When you take both sides seriously, your business doesn’t just stay open; it thrives. Meta Title: Restaurant Cleaning Safety Standards for Phoenix Food Vendors Meta Description: Explore Phoenix-specific restaurant cleaning safety standards so your food business stays compliant, avoids fines, passes inspections, and earns customer trust.  

Rikki Snyder
Inspiration for a timeless kitchen remodel in DC Metro

www.27diamonds.com
Example of a mid-sized trendy u-shaped light wood floor and brown floor open concept kitchen design in Orange County with a farmhouse sink, recessed-panel cabinets, gray cabinets, quartz countertops, white backsplash, marble backsplash, stainless steel appliances, an island and white countertops

Contact our office concerning price or customization of this Kids Bedroom Set. 347-492-55-55 This kids bedroom furniture set is made in Italy from the fines materials available on market. This bedroom set is a perfect solution for those looking for high quality kids furniture with great storage capabilities to embellish and organize the children`s bedroom. This Italian bedroom set also does not take lots of space in the room, using up only the smallest space required to provide room with storage as well as plenty of room for your kids to play. All the pieces within this kids furniture collection are made with a durable and easy to clean melamine on both sides, which is available for ordering in a variety of matt colors that can be mixed and matched to make your kids bedroom bright and colorful. Please contact our office concerning details on customization of this kids bedroom set. The starting price is for the "As Shown" composition that includes the following elements: 1 Composition Bridge Loft. Top bed with internal dimensions W31.5" x D75" (requires special size mattress) 1 Bottom Twin size platform bed (bed fits US standard Twin size mattress 39" x 75") 1 Top Bed Safety Bar 1 Metal Ladder Please Note: Room/bed decorative accessories and the mattresses are not included in the price. MATERIAL/CONSTRUCTION: E1-Class ecological panels, which are produced exclusively through a wood recycling production process Bases 0.7" thick melamine Back panels 0.12" thick MDF Doors 0.7" thick melamine Front drawers 0.7" thick melamine Dimensions: Composition Bridge Loft: W137.8" x D33.5" x H84" Twin bed frame with internal dimensions W39" x D75" (US Standard) Full bed frame with internal dimensions W54" x D75" (US Standard) Top Bed with internal dimensions: W31.5" x D75" (Requires Special Size Mattress)

Converted from an existing Tuff Shed garage, the Beech Haus ADU welcomes short stay guests in the heart of the bustling Williams Corridor neighborhood. Natural light dominates this self-contained unit, with windows on all sides, yet maintains privacy from the primary unit. Double pocket doors between the Living and Bedroom areas offer spatial flexibility to accommodate a variety of guests and preferences. And the open vaulted ceiling makes the space feel airy and interconnected, with a playful nod to its origin as a truss-framed garage. A play on the words Beach House, we approached this space as if it were a cottage on the coast. Durable and functional, with simplicity of form, this home away from home is cozied with curated treasures and accents. We like to personify it as a vacationer: breezy, lively, and carefree.

LOFT | Luxury Loft Transformation | FOUR POINT DESIGN BUILD INC This ultra feminine luxury loft was designed for an up-and-coming fashion/travel writer. With 30' soaring ceiling heights, five levels, winding paths of travel and tight stairways, no storage at all, very little usable wall space, a tight timeline, and a very modest budget, we had our work cut out for us. Thrilled to report, the client loves it, and we completed the project on time and on budget. Photography by Riley Jamison

Mid-sized farmhouse u-shaped slate floor eat-in kitchen photo in Salt Lake City with a farmhouse sink, raised-panel cabinets, white cabinets, granite countertops, gray backsplash, subway tile backsplash, stainless steel appliances, an island and multicolored countertops

The Black Gum tree, Nyssa sylvatica, becomes a show-stopper in the fall season with its outstanding red color.
Inspiration for a rustic backyard landscaping in DC Metro for fall.

Tessa Neustadt
Transitional multicolored floor dedicated laundry room photo in Los Angeles with open cabinets, white cabinets, multicolored walls and a stacked washer/dryer

Every year, the same thing happens. The first real snowfall arrives, demand for de-icing materials spikes overnight, and the businesses that waited too long find themselves scrambling for supply at the worst possible moment. Facility managers, property owners, contractors, and municipalities all depend on a steady supply of salt and ice melt to keep their properties safe and operational through winter. The ones who plan ahead sail through. The ones who don't pay more, wait longer, and take on real risk. Sourcing de-icing materials well is not complicated, but it does require thinking ahead and understanding the options. The choices you make about what to buy, how to buy it, and who to buy it from have a direct effect on your costs, your reliability, and your ability to keep people safe when conditions turn dangerous. This article lays out what matters. Why Your Choice of Supplier Matters More Than You Think It is easy to treat de-icing material as a commodity, something you grab whenever you need it without much thought about where it comes from. That works fine until the moment it doesn't, usually in the middle of a storm when everyone needs supply at once and the casual sources have run dry. At that point, the relationships you built before the season become the difference between staying stocked and being stuck. Reliable supply is the whole game in winter operations. A property that runs out of ice melt during a storm faces safety hazards, liability exposure, and disruption, none of which can wait for a back-ordered shipment. This is why establishing relationships with dependable rock salt suppliers before the season starts is one of the smartest moves a facility manager or contractor can make. It locks in supply, often locks in better pricing, and removes a major source of mid-winter stress. The lesson here is to treat sourcing as a planning decision rather than a last-minute errand. The businesses that come through winter smoothly are almost always the ones that secured their supply chain early, chose suppliers who could actually deliver when it counted, and never had to gamble on finding material during a shortage. Reliability bought in advance is far cheaper than scarcity paid for in a crisis. Bagged or Bulk: Matching the Material to the Job One of the first practical decisions is whether to buy de-icing material in bags or in bulk, and the right answer depends entirely on the operation. Each format has clear advantages, and many operations end up using both for different purposes. Bagged material offers convenience, control, and easy storage. It is simple to handle, easy to distribute to different locations or crews, straightforward to store without special equipment, and convenient for spot application by hand. It suits smaller properties, businesses without bulk storage, and situations where portion control and tidiness matter. Bulk material, on the other hand, tends to make sense for large operations that go through high volumes, where buying in quantity lowers the per-unit cost and the operation has the equipment and space to store and handle it. The tradeoff is between the convenience and flexibility of bags and the volume economics of bulk. For many operations, the right approach is a mix: bulk for the high-volume core of the work and bags for flexibility, spot treatment, and locations where bulk handling is impractical. The key is to match the format to how the material will actually be stored, moved, and applied, rather than defaulting to one or the other out of habit. Thinking this through in advance avoids both the waste of over-buying bulk you can't handle and the expense of relying entirely on bags for a large operation. Rock Salt Is Not Your Only Option Rock salt, or sodium chloride, is the workhorse of winter de-icing for good reason. It is effective, widely available, and cost-efficient, which makes it the default choice for most operations most of the time. But it has limits, and understanding the alternatives helps you choose the right material for the conditions you actually face. The most important limitation is temperature. Rock salt becomes less effective as temperatures drop, and in genuinely cold conditions it can struggle to do the job at all. This is where alternatives come in. Calcium chloride, for instance, works at much lower temperatures than rock salt and acts quickly, which makes it valuable when conditions are severe or when fast melting matters. Operations that face hard freezes or need dependable performance in extreme cold often keep calcium chloride for sale on hand for exactly those situations, using it alongside rock salt rather than instead of it. The practical approach is to understand the conditions your property faces and stock accordingly. For many operations, rock salt handles the bulk of the work while a faster, colder-rated material like calcium chloride covers the extreme days when ordinary salt falls short. Matching the material to the temperature and the urgency of the situation is what separates an operation that stays ahead of winter from one that is constantly reacting to it. Securing Your Supply Before the Season Knowing what to buy is only half the equation. The other half is making sure you can actually get it when you need it, which means securing your supply before winter arrives rather than after it has already started. Timing is one of the most underrated factors in winter operations. The logic is simple. Demand for de-icing materials is highly seasonal and spikes sharply during storms, when everyone needs supply simultaneously. Prices and availability both move against the buyer at exactly those moments. By contrast, planning ahead, estimating your needs and arranging supply before the season, puts you in a far stronger position. Working with established rock salt suppliers ahead of time means your material is accounted for before the rush, often at better pricing and with the confidence that it will be there when the first storm hits. This kind of planning also lets you think clearly rather than react under pressure. You can estimate your seasonal needs based on your property and past winters, decide on the right mix of materials and formats, and arrange storage in advance. Operations that do this consistently spend less, worry less, and never find themselves making frantic calls during a storm. The effort of planning ahead is modest, and the payoff in reliability and cost savings is substantial. Storing and Handling What You Buy Securing supply is not much use if the material degrades before you can use it, which makes proper storage and handling an important and often overlooked part of the equation. De-icing materials are sensitive to moisture, and poor storage can turn a good supply into a clumped, hardened mess that is difficult to apply. The fundamentals are straightforward. Keep material dry and protected from moisture, since salt and ice melt readily absorb water and can harden if exposed. Store it in a way that suits the format, whether that means a proper bulk storage area or a dry space for stacked bags. Keep it accessible, so crews can get to it quickly when a storm hits and time is short. And handle it with the right equipment for the format and volume, which protects both the material and the people working with it. None of this is complicated, but neglecting it can undermine even a well-planned supply. Good storage practices protect the investment you made in securing supply early. There is little point in arranging your materials ahead of the season only to have them degrade before use. Treating storage and handling as part of the overall plan, rather than an afterthought, ensures that the material you secured is actually usable when the moment comes. It is the final link in a supply chain built to perform under winter conditions. Estimating How Much You Actually Need One question trips up operations of every size: how much de-icing material to buy. Order too little and you risk running short during a storm. Order too much and you tie up money and storage space in material you may not use. Getting the estimate reasonably right is a meaningful part of sourcing well. Several factors shape the answer. The size and type of the areas you treat, sidewalks, lots, entrances, and drive lanes, set the baseline for how much material each application consumes. The local climate matters too, since colder regions and those with frequent snowfall go through far more material than milder ones. Application frequency depends on how often storms hit and how quickly surfaces need to be cleared, which varies with the kind of property and the expectations of the people who use it. And the type of material plays a role, since different products are applied at different rates. Past experience is often the best guide. Operations that track what they used in previous winters, adjusted for the size of the property and the severity of the season, can estimate their needs with reasonable confidence. For newer operations without that history, it helps to plan conservatively and to work with a supplier who can replenish stock reliably, so that a low estimate does not turn into a mid-storm shortage. The goal is not perfect precision but a sound, slightly cautious estimate paired with a dependable supply relationship. That combination lets an operation keep enough material on hand to handle the season without over-committing to volume it cannot store or use. Thinking this through before winter, rather than guessing during it, is one more way that planning ahead pays off when the snow starts to fall. The Bottom Line Sourcing de-icing materials well comes down to a few straightforward principles: plan ahead, choose reliable suppliers before the season, match your materials and formats to your actual needs and conditions, and store what you buy properly. The operations that follow these principles move through winter with confidence, while those that improvise pay more and take on needless risk. Winter is predictable in one respect: it arrives every year, and demand for de-icing material spikes the moment it does. The businesses that prepare for that reality, rather than being surprised by it, are the ones that keep their properties safe, their costs controlled, and their operations running no matter what the season throws at them. A little foresight before the first snowfall pays off through every storm that follows.