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November 27, 2012 Dish Newsletter

Posted By Heather Webb, RFMA, Tuesday, November 27, 2012

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Nov. 27, 2012





 

 



 RFMA NEWS


December is right around the corner — Have you registered for RFMA 2013 yet?
RFMA    Share   Share on FacebookTwitterShare on LinkedinE-mail article
Make sure to take advantage of the $100 early bird registration rate for RFMA restaurant members before Dec. 15. To register for the conference or to get some details about the education sessions and activities at RFMA 2013, check out our conference website.



Renew your RFMA membership today
RFMA    Share    Share on FacebookTwitterShare on LinkedinE-mail article
RFMA membership renewals are in full swing for those whose membership expires Dec. 31, and we wanted to make sure our members had some tips for renewing their 2013 memberships. The top three tips for RFMA renewals are:

  1. The easiest way to renew your membership is to log on to our website at www.rfmaonline.com and log in with your username and password. After logging in, click on the "Renew" link under the "JOIN/RENEW" tab.
  2. You must be logged into the website using your username and password to renew your membership. Forgot your password to log in to the website? No problem at all. Simply log on to our website at www.rfmaonline.com and click "Forgot Password?" under the login section. Enter either your email address or your username and a password reset email will be delivered to your inbox.
  3. To print or view your membership invoice for your 2013 membership dues or any past membership dues log into our website then click on Manage Profile and then Membership at the bottom of the page. This is a great way to forward your invoice onto your company or to keep for your own records.



Like RFMA on Facebook
RFMA    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Next time you're on Facebook — not at work, of course, wink, wink — make sure to "like" our RFMA page. Keep up with the latest RFMA news and connect with other RFMA members! Click here to go directly to our Facebook page.

 

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 RFMA CALENDAR OF EVENTS

 

Date

Event

More Information

March 10-12

RFMA 2013 Annual Conference in Orlando, Fla.

Register

 

 FACILITATOR ONLINE: FEATURED STORY



Building relationships through proper etiquette
Colleen Rickenbacher    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Etiquette plays a role in all we do, from servicing our customers, to the way we dress, send a text or email or dine at a restaurant. But it is the little things done on a regular and consistent basis that will separate you from your competition and give you that special edge. It only takes seconds to make that separation from being good to being the very best. More

 INSIDE THE INDUSTRY



Bob Evans speeds up restaurant revamps
The Columbus Dispatch    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Bob Evans Farms executives are expecting future rewards from investments being made today in their restaurant and prepared-foods businesses. Now, the company not only wants to sell its Mimi's Cafe casual-dining restaurants, but also is speeding up its Bob Evans Restaurant remodeling program — called "Farm Fresh Refresh" — completing all 565 restaurants a year ahead of schedule by the first half of 2014, as well as expanding its prepared-foods business. More

Health care views cause clash between restaurant companies, franchisees
Nation's Restaurant News    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Schisms are appearing between franchisors and franchisees as restaurant operators become more vocal with their views on the looming health care act after presidential election results took its possible repeal off the table. The Patient Protection and Affordable Care Act impacts the restaurant industry more than most, said Chris O'Cull, senior restaurant analyst with KeyBanc Capital Markets. More

Restaurant CEO: Franchisees want certainty, not fiscal cliff
CNBC    Share    Share on FacebookTwitterShare on LinkedinE-mail article
VideoBriefCharley's Grilled Subs has been growing quickly in spite of a sluggish U.S. economy, but the company's franchisees remain concerned about the uncertain regulatory and tax environment, Bob Wright, the company's chief executive said. Charley's has 210 franchisees operating more than 400 restaurants, and Wright said many operators are keeping an eye on Washington, D.C. More



Restaurant gift card competition ramps up
Nation's Restaurant News    Share    Share on FacebookTwitterShare on LinkedinE-mail article
With the shopping season kicking into high gear, restaurant chains are aggressively competing for gift card sales, offering buyer incentives and increasingly inviting guests to send gifts via mobile devices. The National Retail Federation predicts that 81.1 percent of shoppers this year will purchase at least one retail gift card of some sort, spending an average of $156.86 — the highest amount in a decade. More

The 5th meal: Is brunch the next big daypart?
QSR    Share    Share on FacebookTwitterShare on LinkedinE-mail article
The breakfast and post-dinner dayparts have proved to be successful business extensions for many quick serves the last few years. Now, some operators are testing another daypart: brunch. Florida-based fast casual Salsa Fiesta added a brunch offering to its fresh, made-to-order Mexican menu to open the door for additional weekend sales. More

2012 best in class: Foodservice equipment and supplies
Foodservice Equipment and Supplies    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Operating conditions in today's foodservice industry are as tight as they have ever been. As a result, the pressure is on operators, consultants and dealers to pick manufacturer partners that will meet a variety of performance targets, including product quality, product value, product design and aesthetics, service and support, sales representation, product inventory and availability and product information availability. Those are precisely the attributes we asked our subscribing foodservice operators, consultants and dealers to evaluate the manufacturer community as part of FE&S' 2012 Best in Class study. More




Facility to turn kitchen grease into energy
WZVN-TV    Share    Share on FacebookTwitterShare on LinkedinE-mail article
VideoBriefWe've all been there. You finish eating a hamburger at your favorite restaurant and look down at a plate full of grease. So what happens to that grease, where does it go? One company is turning it into water, compost and fuel. Affordable Bio Feedstock just opened a $1.5 million facility in Port Charlotte, Fla. It will recycle the grease instead of sending it to the landfill. More

How to get results from the mobile restaurant user
QSR    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Restaurants are one of the most important retail categories for mobile users. In fact, those accessing restaurant websites from their mobile phones grew by 65 percent last year, and the trend has continued this year as well. The restaurant industry is built solely on brick and mortar locations, thus making restaurants the perfect storm for access by on-the-go customers. Yet, while restaurants are one of the most important categories for mobile users, it continues to be highly underdeveloped in terms of mobile marketing. More

 

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Call 855-DAR-PRO1 or visit www.darpro.com.

 

 


 


Tags:  dish newsletter  facebook  registration  renewals  RFMA 2013  The Dish 

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