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2 4 • S P O N S O R E D C O N T E N T • J A N U A R Y / F E B R U A R Y 2 0 1 8 T here are many things restaurant operators have some control over, such as the menu and staffing. But there are also things they have no control over, like the weather. Few operators know that as well as Patrick King. King is franchisee of a Flanigan's Seafood Bar and Grill restaurant in Deerfield Beach, Fla. Flanigan's is a 23-unit casual restaurant chain in South Florida renowned for its local seafood dishes and baby back ribs. Operating in an area that's often hit by storms, King has direct knowledge of how weather- related issues can affect restaurants. Last year's Hurricane Irma, for example, "was a very nasty storm and had a negative impact from a power out- age standpoint," King says. "Damages weren't that significant but the power outages created quite a problem for all our locations because we were without power for various amounts of time." One of the reasons why King's restaurants were able to withstand the storm is the stringent building and equip- ment codes imposed by the Miami-Dade County authorities. "They updated all their codes [for equipment] to withstand 140mph winds," King says. "Those codes actually helped a lot of operations be able to withstand glancing blows from hurricanes." King thinks that these tough code requirements should absolutely be part of the initial design and equipment pro- curement process for a restaurant, no matter where it is located. "If [we] didn't have the stringent codes and I hadn't been required to meet those codes, I might have gone with a less expensive, less structured cooler…and I might not have it today." Even in good weather, King's equipment has to withstand tough treat- ment from the elements. That's just one of the reasons why he has gone with Polar King for his walk-in coolers. The fact that Polar King coolers are made from durable fiberglass was just one of the things that sold King. "I didn't find any other cooler manufacturers who offered that material," he says. "We have several other walk-ins and they're not fiberglass. They require all kinds of maintenance and they don't hold up to the elements. Anything you put near the beach, if it's not fiberglass it's going to rust, corrode and deteriorate over time. A year into it, I can't see any blemishes on the Polar King cooler." Polar King's complete line of walk- in coolers and freezers successfully passed the rigorous testing required to gain Miami-Dade County product control approval. Miami-Dade's Product Approval System, viewed by many as the benchmark for code-related building product approvals, is directly related to the structural wind resistance of buildings and building components. This approval further demonstrates the quality of the seamless construction methods used to manufacture Polar King walk-in units. Whether you're in a hurricane zone or not, the durable construction of seam- less fiberglass Polar King walk-in cool- ers and freezers will help you withstand whatever Mother Nature can dish out. www.polarking.com POLAR KING WALK-INS: HURRICANE TOUGH Flanigan's Seafood Bar and Grill in Deerfield Beach, Fla. The Polar King walk-in cooler is set in place before construction on an outside deck.