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Power Outages

Posted By Jeff Dover, CRFP, RFMA, Wednesday, January 17, 2018
Updated: Tuesday, January 9, 2018

Hello RFMA members,

With the recent winter storms that effected a good portion of the country, did any of your restaurants lose power? With extremely cold weather, snow, freezing rain, and high winds, there's a good chance the electric will be knocked out for periods as short as a few seconds to several days. Are your stores ready to handle this for the time required? Do they know what actions to take, who to call, and how to keep the guests and employees safe? Following are procedures that can be utilized to ensure your restaurants are prepared when power goes down.

- Employee and guest safety is always the first priority. If storms are powerful, take shelter in an interior safe room, like the restrooms or even the walk in's. When weather permits, get everyone out of the building.

- Turn off all electrical equipment asap at its source by switching it to off or unplugging it. Don't forget to turn off the hvac's and hood exhaust and make up air fans. Ensure electrical breakers are marked accordingly for each piece of equipment and switch those off too.

- Keep on several interior lights to know when power is restored.

- Report power outage to supervisors and other operational personnel. Check in your Disaster Management Plan handbook, if applicable.

- Determine if electric is out for your restaurant and/or the surrounding areas by checking with neighboring establishments.

- Contact the local utility to report outage and, if possible, get details on when they expect power to be restored.

- Keep all refrigeration equipment and walk in doors shut. Do not open unless absolutely necessary.

- Put lids on all topping stations.

- If using generators, make sure they have proper ventilation.

- If using a gas or wood burning fireplace, ensure there is a functioning carbon monoxide detector in the room(s) affected.

- If possible check on the establishments nearby to see if they need assistance or if they could assist you.

- If electric is scheduled to be out for longer than 3-4 hours, transfer food from the walk in's to other stores in the area if possible. Ensure internal food temperature has not exceeded the health code requirements. Contact your supervisor for discussions.

- When power has returned, go the the electrical panel and turn on equipment slowly, one at a time over several minutes which will decrease the electrical surge that will occur when power is restored. This will minimize the kilowatt demand charge.

- Go to the individual pieces of equipment and slowly turn then on or plug them in, one at a time. Wait a few minutes between each.

- Reset all time clocks accordingly.

This is a general list of action items for a power outage. Each restaurant will have additional items needed. If not done so already in the store's disaster management plan binder, I recommend summarizing this on one page and have it handy for restaurant operations.

What other items have I missed?

Dover and out.

Tags:  carbon monoxide poisoning  disaster plan  electric outage  Power outage 

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Are You Registered and Ready for the Conference?

Posted By Jeff Dover, CRFP, RFMA, Wednesday, January 3, 2018
Updated: Tuesday, November 21, 2017

Hello RFMA members,

Well, it's only a few months until the conference in Phoenix, running from March 4-6. Are you ready? Have you registered and made hotel reservations? The national conference is such a busy time. It gives everyone a great opportunity to learn, network, and explore methods on saving valuable R&M dollars and look at better ways to take care of your facilities. The conference is designed and intended to to make your life easier in protecting your company's assets. It is the only conference designed specifically for restaurant facility professionals.

Due to the size and scope of this event, it is highly recommended do a little research to gain as much knowledge as possible to prepare. The RFMA Conference App will be available in a few weeks but feel free to visit our conference website at www.rfmaannualconference.com to review all the scheduled events. Reviewing all the events will give you a better opportunity for projecting your time out efficiently. Check out all the great educational sessions to determine which is best suited for you and your company. Are you looking for new vendors or following up with existing ones? The Exhibitor List shows who's attending along with where their booth is located. With over 300 booths, it can be a bit overwhelming if you do not have an effective game plan when the conference floor is open so plan accordingly. Make sure to sign up for the Restaurant Roundtable as it provides an excellent opportunity to network with other facility professionals in your same geographical area(s).

If you are arriving early, don't forget to sign up for the 5K Fun Run/Walk which benefits RFMA Gives 2019 or play in the golf tournament. Enjoy the conference and have fun. There are no secrets being shared just great restaurant facility best practices. Lastly, don't forget to stop by the RFMA booth to learn more or ask questions. We are here to help. See ya soon!

Dover and out.

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It's Holidays Time

Posted By Jeff Dover, CRFP, RFMA, Wednesday, December 20, 2017
Updated: Monday, November 20, 2017

Hello RFMA members,

Well, the Holiday Season is upon us again. Seems like only a year ago it was here :). Time to spend some quality time with family and friends. Time to reflect on the past 12 months and all we are grateful for. I will be taking several days off next week to enjoy my family and I hope you are able to do the same. All of us here at RFMA wishes you a very merry Christmas and Happy New Year! I sincerely hope your emergencies are few. RFMA appreciates everything you do for your company and our association.

Dover and out.

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Freezing Weather is Coming!!

Posted By Jeff Dover, CRFP, RFMA, Wednesday, December 6, 2017
Updated: Thursday, November 16, 2017

Hello RFMA members,

It's early December and the temperatures are finally cooling off. Soon freezing weather will be here for awhile. Are your stores ready for the deep freeze? The cost of not be prepared is very expensive both in dollars and potential lost sales due to restaurant shutdowns. Now is the time to ensure your stores are ready. Several simple actions can be implemented to prevent a plumbing or other facility disaster and keep the restaurants warm and customers and employees safe. Following is a brief checklist to keep Mother Nature from ruining your winter:

- All interior exposed plumbing on, or near, exterior walls above ceilings, and in attics need to be fully insulated for protection from freezing. It's very inexpensive to install pipe insulation. In extreme cold areas, use heat tape and/or a heat source (lamp or fan) to radiate or blow heated air to the effected pipes.

- If possible, keep cabinet doors open to exposed water lines in, or on, exterior walls.

- If temperatures are forecast to fall below 0 degrees, keep faucets on to a regular steady drip for both the hot and cold lines. This will reduce the chance of the pipe(s) freezing.

- Turn off and drain all exterior irrigation lines and equipment.

- Disconnect exterior hoses from their spigots and install an insulated, cone type cover over them.

- If temperatures are expected to remain below freezing for a prolonged period, reprogram the thermostat settings to a minimum of 65 degrees at night and eliminate the night setback feature. In extreme cold conditions, you may want to leave the daytime t-stat setting alone all day and night until warmer weather arrives.

- Ensure all roof drains are clean and not clogged.

- Have the HVAC furnaces professionally checked for proper operation. Service immediately if needed.

- Install weather stripping on all exterior doors and windows. Make sure bottom door sweeps are in place and in good condition.

These actions will cost a few dollars but could prevent a major expenditure if a pipe freezes or a HVAC unit goes down caused by freezing conditions. The money spent is well worth it.

Have a safe winter.

Dover and out.

Tags:  cold weather  Freezing pipes  irrigation  plumbing  restaurants  winter conditions 

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Become a CRFP (Certified Restaurant Facilty Professional)

Posted By Jeff Dover, CRFP, RFMA, Wednesday, November 22, 2017
Updated: Monday, November 13, 2017

Hello RFMA members,

The year is winding down. Hopefully your workload is getting a bit easier with the Holidays coming up. Have you achieved all your goals? How about Professional Development? A CRFP designation would surely help. Attaining RFMA's CRFP is a huge step in increasing your facilities management knowledge and elevating yourself within our industry. The prerequisite, in general, for taking the exam for the designation requires 3-5 years of restaurant facility experience, knowledge of all aspects of facility management, and a commitment to advancement of the restaurant facility management industry. To prepare for the exam there is a CRFP Prep course on the RFMA website consisting of fourteen (14) topic areas (modules) to review. They are:

- Site Work

- Building

- Kitchen Equipment

 - HVAC

- Electrical Systems

- Plumbing Systems

- Preventative Maintenance

- Disaster Management

- Energy Management

- Financial Planning

- Financial Management

- Project Management

- Property Management

- Codes & Guidelines

The modules are free to RFMA members and are online for self training with no time constraints. Each has a pre-test, the learning material, and a post-test. They take anywhere from 15-45 minutes to complete and will prepare you for the CRFP exam. The modules provide valuable information that will benefit you in your day to day decision making activities. I highly recommend this great learning tool as it will only help in your professional development. How about a great way to finish off 2017 in your development?

So, are you up for it? Are your ready to elevate yourself in our industry? Challenge yourself. You will not be disappointed. Feel free to contact me to discuss further.

Dover and out.

Tags:  CRFP  professional development  restaurant facilities professional 

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Best Practices Articles Needed

Posted By Jeff Dover, CRFP, RFMA, Wednesday, November 8, 2017
Updated: Monday, October 16, 2017

Hello RFMA members,

Hope you enjoyed the latest edition of the Facilitator Magazine which included a separate Best Practices booklet. We are now accepting article submissions for the next booklet on Best Practices for the late summer, 2018 printing of our magazine. The next set of topics are:

- ADA

- CMMS (Computer Maintenance Management Systems)

- EMS (Energy Management Systems)

- Kitchen Exhaust Cleaning

- Pest Control

- Roofing

If you are interested in submitting an article on any of the above topics, feel free to click on the following: http://rfmaonline.site-ym.com/page/BestPractices. Submissions are accepted thru January 31, 2018. If you have any questions, feel free to contact me at (972) 805-0905, x-3.

Thanks for your support!

Dover and out.

Tags:  ADA  Best Practices  CMMS  EMS  Pest Control  Roofing 

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Daylight Savings Time is Almost Over

Posted By Jeff Dover, CRFP, RFMA, Wednesday, October 25, 2017
Updated: Tuesday, October 24, 2017

Hello RFMA members,

Daylight Savings time officially ends early on Sunday, Nov.5th. It's time to turn the clocks back one(1) hour. This is also a good time to follow up with your restaurants reminding them to adjust their clocks and perform a few other housekeeping items, such as:

- Adjust time clocks for all interior/exterior lighting.

- Change times for exterior signage on/off times (time clocks).

- Clean photocell lenses for exterior building and parking lot lights.

- Check for burned out light bulbs in all exterior fixtures as it will be darker earlier.

- Change programmable thermostat settings for proper times and temperatures.

- Adjust irrigation controls to proper time and ensure they are properly winterized for the cold season, where geographically applicable.

- Change times for the security systems, i.e., burglar, fire, and CCTV.

- Adjust POS time setting if not done automatically.

- Have roof drains cleaned out as they be be clogged from fall storms.

- Walk the roof and remove items that could cause leaks if stepped on.

- Check all exterior door sweeps for good conditions. Replace as needed.

- Ensure HVAC/R fall PM's have been completed or are scheduled.

On your personal residence, now is a good time for:

- Change batteries in all smoke/CO2 detectors.

- Change filter on ac/heating unit.

- Clean out dryer vent.

- Clean refrigerator coil.

- Check windows for drafts, caulk where necessary.

- Check all exterior door sweeps to ensure they are in good condition.

- In the northern, colder climates, unhook all exterior hoses from their spigots.

What did I miss? Always looking for feedback.

Dover and out

Tags:  daylight savings time  HVAC PM  programmable thermostat  roof cleaning 

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Winter is Coming

Posted By Jeff Dover, CRFP, RFMA, Wednesday, October 11, 2017
Updated: Wednesday, September 27, 2017

Hello RFMA members,

The temperatures may still be in the 80's but winter is coming. With all the recent disasters, you probably haven't thought much about preparing for cold weather but now is the time to make plans to ensure your restaurants are ready. Are your contractors ready? Is the equipment ready to perform effectively and efficiently? It's time to finalize plans to ensure your stores are prepared. Following are a list of activities to review and complete before the cold hits:

- RTU's. Are the fall start-ups scheduled with your contractors? These units need to be checked for proper winter operation. Heat exchangers, blower motors, filters, wiring, and belts all need to be looked at and serviced as required. Now is still a good time to replace a cracked heat exchanger if needed. May be a good time to replace the belts also. Don't want to lose heat in the winter on such an inexpensive repair. Make sure an additional belt is on hand for emergencies.

- Building air balance. Are your building negative or positively balanced? After a long hot summer there may be some adjustments necessary to have a slight positive building air balance. This is extremely important during the frigid temperature conditions in the winter. A negative balance will waste energy and, more importantly, create drafts which will make customers and employees uncomfortable. Have your contractor add this task to the fall check list. Make sure the technician is fully versed on what an store air balance is and how to correct issue(s) effecting it.

- Roof drains. Make sure these are clean and free of debris. With normal fall and winter precipitation, water needs to be drained properly off the roof. Check the flashings and roof seams for damage as water penetration then freezing will cause leaks and potentially expensive repairs.

- Irrigation systems. Have the lines completely drained and unhook all hoses from their spigots.

- Exterior lighting. Going to be getting darker earlier. Make sure all parking lot, building, and walkway lights are working and turning on and off at appropriate times. Reprogram the timers as required.

- Exterior doors. Are the sweeps in good condition? Change as necessary. This will keep the cold out along with pests.

- Snow removal. Who is responsible for the snow removal at the restaurant? If it's not handled by the landlord, do you have a contract in place for snow and ice removal? Is it updated? What are the parameters when they need to come out to plow? After 2 or 3 inches? Work out the details now or the facilities liability may be increased.

- Thermostats. Reprogram accordingly for winter operation.

- Pest control. Colder weather drives pests inside where it's warmer. Schedule your restaurants accordingly for a treatment and review their report to correct any minor facility issues to keep pests out.

Getting ready for winter now saves money, time, and increases customer and employee satisfaction which always protects your brand.

Always looking for feedback. What other activities do you complete for winter preparation? Let me know.

Dover and out.

Tags:  building air balanc  HVAC  roof drains. cold weather  snow removal  winter equipment start-ups 

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Conference Registration is Now Open

Posted By Jeff Dover, CRFP, RFMA, Wednesday, September 27, 2017
Updated: Tuesday, September 12, 2017

Hello RFMA members,

RFMA 2018 conference registration is now open. RFMA 2018 is the premier annual event for restaurant facility professionals to gather with peers, vendors, and other industry-shapers under one roof. Two (2) full days of building existing and new relationships, learning from speakers and education sessions, sharing knowledge, networking, and gathering new resources. This is the place to be for anything related to restaurant facility items. This conference will help you in your mission to "protect your company's assets". Everything from energy saving devices to new building materials to better ways to perform necessary services will be displayed for your interest and education. We're not sharing recipes just restaurant facilities best practices.

Please note the following concerning the registration:

- Register by November 1st to receive the $125 early bird registration rate and be entered into a drawing to win a free 3-night stay at the Sheraton Grand Phoenix Hotel

- Register by December 15th to receive the $125 early bird rate

- After December 15th, the rate is $275 and by waiting to register on site the cost is $425

- Remember to use your RFMA member number to get the reduced rate. By using this number when registering the majority of the required "fields" will auto populate. If you do not remember your number, log into the RFMA website and check on the "Manage Profile" at the top of the page to find or feel free to contact anyone within RFMA to obtain.

- Ensure your 2017/2018 RFMA membership is current and up to date

- Restaurant companies will be rebated one(1) conference registration for every ten(10) registrations

- For large groups needing ten(10) or more rooms, check out the hotel rebate program

We are looking forward to seeing you all again in Phoenix This will be another great conference. Any questions, feel free to contact anyone in the RFMA office.

Dover and out.

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Hurricane Disaster Follow Up

Posted By Jeff Dover, CRFP, RFMA, Wednesday, September 13, 2017
Updated: Tuesday, September 12, 2017

Hello RFMA members,

Hurricane Harvey and Irma are almost over but the devastation isn't. The massive amount of rain and wind damage will continue to cause problems for months. I'm sure you are now just beginning to wrap your hands around the next steps in getting your restaurants open. How did your Disaster Management procedures work? In a few weeks, it may be a good time to meet with other internal departments to review what went well and what did not. Every disaster presents different, difficult challenges and decisions. Restaurant facility professionals are looked at to lead in protecting local stores (assets) and they may be asked to initiate a complete review of current disaster management plans. Some items and a brief review review are as follows:

- Planning, how was the overall plan and what input is needed for a better response in the future? Were the restaurants ready for all the water damage?

- On site store procedures, was the written portion of store procedures satisfactory? Were utilities turned off? Did unit restaurant managers know who to contact and when?

- Decision making, were the critical decisions made in a timely, safe manner and by the proper, designated individuals? Were the stores closed early enough to keep employees safe and protect company assets?

- Communication, was it timely? Were the responsible parties able to communicate? Are other forms of communication needed, i.e., satellite phones, 2-way radios, etc.?

- Store supplies, were the proper supplies and their quantities enough or are additional needed, i.e., flash lights, batteries, First Aid kit, drinking water, phone chargers, cash, generators, etc.?

- Contractors and boarding up materials, were shutters and/or plywood available and contractors ready to install? Did they have enough time to install?

- Recovery, were the Response and Recovery parts of the plans on target? Were local public officials contacted and included in reopening the restaurant?

- Insurance, was your company properly protected by the correct insurance coverage? What, if any, changes may be needed?

Hurricanes are just one of the natural disasters to plan for. Periodic practice and review of your plans are necessary to protect company assets and keep employees safe. RFMA has several Disaster Management planning resources on our website in the Resource Library in the Facilities Toolkit section and there is an Online Learning Module in our CRFP Prep Course. Additionally feel free to review past articles in the Facilitator magazine.

Let me know how your plans went.

Dover and out.

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more Calendar

1/22/2018
Peer to Partner Call: Franchise Involvement With Corporate Initiatives

1/25/2018
Females in Facilities Virtual Book Club Call

1/26/2018
Restaurant Roundtable: Dallas

2/6/2018
RFMA 2018 Vendor Boothmanship Webinar

2/8/2018
Restaurant Attendee: RFMA 2018 Know Before You Go Webinar

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