Exhaust Wars, Sewer Smells & HVAC Truth Bombs: Restaurant Engineering Q&A

Ep. 13 - In this no-holds-barred Q&A episode, we’re diving headfirst into the unseen forces behind every successful restaurant build – the mechanicals, HVAC, hoods, airflow, and all the nerdy-but-necessary engineering details that make or break your operation. Bruce Russo and Diane Armitage answer questions about 2nd-gen restaurant conversions, wood-fire grill compliance, and why your front door flying open might be your HVAC system screaming for help.You’ll learn what causes that dreaded sewer gas smell (and how to stop it), how exhaust and makeup air must balance to keep your team from walking out, and why “paid air” flying out of your hood is literally flushing your cash. Bruce also reveals power-broker strategies the big restaurant chains use to slash utility costs, and the truth about HVAC in different climate zones. Plus, he shares the behind-the-scenes engineering of his now-legendary all-glass hood and other nerdy adventures – yes, including the never-ending scheme to win the war on dirt.