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The Dish, January 8, 2013

Posted By Heather Webb, RFMA, Tuesday, January 08, 2013

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Jan. 8, 2013






 

 



 RFMA NEWS


Vote 2013: Cast your ballot by Jan. 11
RFMA    Share   Share on FacebookTwitterShare on LinkedinE-mail article
Make sure to cast your ballot for our 2013 Directors at Large and Vendor Representative. You must be logged in to vote and your ballots must be submitted by Jan. 11.

To vote for the 2013 director at large board representatives, click here. You may select up to three candidates and may only submit your ballot once. Voting is open to all RFMA members.

To vote for the 2013 vendor representative, click here. You can only vote once, and voting is open for current vendor primary members.



Renewed and registered yet?
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Make sure that you have renewed your 2013 RFMA membership. The easiest way to renew is on our website. If you have any questions regarding renewals or your membership status feel free to contact our membership coordinator, Carly Wohlers, at 972-805-0905.

Visit our conference website and register today for RFMA 2013 from March 10-12 in Orlando, Fla. RFMA members get a special member rate, so make sure to renew your membership and take advantage of the savings today.

Sponsored Content




Peer to partner call coming Jan. 18
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Take time to benchmark, discuss and gain knowledge with your peers and vendor partners. We will be discussing interior and exterior lighting Jan. 18 and vendor management — national, regional, local trade vendors vs. integrated facility managers — on Feb. 15. Please join us on these calls from 2-3 p.m. EST. You must be registered to participate. To register, please visit our event calendar.

Introducing our newest CRFP: Congratulations to Tom Jones with Panda Restaurant Group
RFMA    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Our Certified Restaurant Facility Professional certification exam provides the restaurant facility management industry's first and only official designation. Through the development of this certification exam, RFMA defined the core competencies required to meet the high standards of knowledge and skill that have become critical to the success of the restaurant facility management professional within our industry.

 

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To find out how to feature your company in the RFMA eNewsletter and other advertising opportunities, Contact James DeBois at 469-420-2618.
MORE

 



Congrats to Chase Anderson who won our member-get-a-member iPad
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Chase Anderson recruited David Bernado with Rafferty's in December. Congratulations, Chase!

Welcome new RFMA members
RFMA    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Click here to see the list of restaurant and vendor members who joined RFMA during December, including new restaurant members, Dale Garrett with Grimaldi's Coal Brick-Oven Pizzeria, Alan Lovelace with RPM Pizza, LLC, Theresa Matthews with OSI and Malcolm McGowan with Starbucks Coffee Company.

 

 RFMA CALENDAR OF EVENTS

 

Date

Event

More Information

Jan. 5-6

RFMA Gives 2013: Demolition at Midway Safe Harbor in Sanford, Fla.

Volunteer

Jan. 18

Peer to Partner Benchmarking Call

Register

Feb. 15

Peer to Partner Benchmarking Call

Register

March 10-12

RFMA 2013 Annual Conference in Orlando, Fla.

Register

 

 FACILITATOR ONLINE: FEATURED STORY



Bloomin' success: Bloomin' Brands continues to focus on brand investments and process improvements
Sherleen Mahoney    Share    Share on FacebookTwitterShare on LinkedinE-mail article
While the "Crocodile Dundee" decor worked for more than a decade, Bloomin' Brands thought it was time for a fresh, new look for Outback Steakhouse in 2007. Working with external consultants; internal design, construction and operations teams; and, of course, customers, Outback explored new concepts that would make sense from a facilities standpoint, please customers and stay true to the culture. More

 

 INSIDE THE INDUSTRY



Restaurants happy to dodge a fiscal cliff bullet
The Wall Street Journal    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Some executives in the restaurant industry are breathing a sigh of relief that the fiscal cliff has been averted. Economic uncertainty hits restaurants particularly hard since consumers have a choice about where to spend their food dollars. So the fact that a deal has been struck is giving restaurateurs hope that people will increase their visits. And it's led some to start planning for expansion again. More

New legislation extends HVAC and water heating 25C tax credits
Today's Facility Manager    Share    Share on FacebookTwitterShare on LinkedinE-mail article
President Barack Obama recently signed legislation designed to avoid the fiscal cliff and keep tax rates from increasing for every American who pays taxes. In addition to its many other tax provisions, the bill retroactively reinstates the 25C tax credits for highly efficient HVAC and water heating equipment that expired at the end of 2011. More

What's ahead for the restaurant industry in 2013
Nation's Restaurant News    Share    Share on FacebookTwitterShare on LinkedinE-mail article
As restaurant operators prepare for yet another busy year ahead, editors at Nation's Restaurant News take a look at menu, marketing, finance, technology and other trends expected for the restaurant industry in 2013. More

Restaurant franchising to heat up in 2013
Dayton Business Journal    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Restaurant franchising is expected to grow at a faster rate in 2013 than this year, despite most sectors of the U.S. economy projecting slowdowns, according to research by the International Franchise Association. The quick-service restaurant segment is expected to see a 5.2-percent sales increase to $206.5 billion in 2013, up from improvement of 5.1 percent in 2012. More




The kitchen of the future
Foodservice Equipment & Supplies    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Flexibility in menu construction and equipment use has become the name of the game for today's kitchens, and that will undoubtedly ring true for many years to come. But when designing kitchens that can withstand the tests of time, allowing for lean foot prints, sustainable food service practices and the needs of a changing consumer demographic will be equally important. More

The top 14 buildings of 2012
Fast Company    Share    Share on FacebookTwitterShare on LinkedinE-mail article
From a skyscraper that cleans pollution to a re-invented college dorm to a prefab house that comes in a shipping container, these are some of the most mind-blowing structures of the last year. More

Surge of new restaurants on Magazine Street in New Orleans
The Times-Picayune    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Ten years ago, when Tarek Tay and his business partners first opened Byblos on Magazine Street, the six-mile boutique strip was home, by some counts, to about 25 restaurants mostly clustered on a handful of blocks. Today, there's more than three times that number. New Orleans, as a whole, has seen a surge of new eateries since Hurricane Katrina. But the growth rate on Magazine Street is particularly eyebrow-raising. More

Green roofs could grow energy savings for London firms
BusinessGreen    Share    Share on FacebookTwitterShare on LinkedinE-mail article
A trial is underway to see if planting fruit and vegetables on the roofs of office blocks could cut companies' energy bills and provide a source of fresh food for their canteens. The six-month pilot of green roofs recently got underway on four London buildings and is expected to realise savings of between 3 to 10 percent on heating and ventilation costs. More

 

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Tags:  CRFP  new members  newsletter  Peer to Partner  RFMA 2013  the dish  voting 

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