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The Dish, March 14, 2013

Posted By Administration, Thursday, March 14, 2013

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March 14, 2013





Gator done: RFMA 2013 was a huge success!
We hope you were able to join us for RFMA 2013 in Orlando this week! We welcomed more than 1,250 attendees to the Gaylord Palms for our largest show thus far! The conference included great committee meetings, entertaining and unforgettable parties, memorable and informative education sessions, over $20,000 raised for RFMA Gives 2014 and even a flash mob! Thank you to all of our attendees, sponsors and exhibitors who attended RFMA 2013 — and we hope you can all join us next year in Dallas for RFMA 2014, Feb. 16-18. There will be photos posted on the RFMA website in the coming days, and look for a complete conference recap in the April/May issue of Facilitator magazine.

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Dual drive-thrus: Double trouble?
A restaurant has a big problem if customers drive up and consider leaving, says Darren Tristano, executive vice president of Technomic, a restaurant consulting and research firm. Dual drive-thrus may help a busy unit keep up with customer demand — but they also come with a unique set of challenges.

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Energy Star recognizes efficient foodservice equipment manufacturers
Pizza Marketplace
The U.S. Environmental Protection Agency has named Scotsman Ice Systems as a 2013 Energy Star Partner of the Year for its contribution to reducing greenhouse gas emissions by manufacturing energy-efficient products and educating consumers about energy efficiency.

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Sponsored Content

How franchisees can find room for innovation
"Innovative franchisee" is not technically an oxymoron; there are more of them around than, say, skinny sumo wrestlers. Still, they're not the norm. Franchising by its nature discourages innovation on the part of franchisees, who are required by their franchisors to follow very specific policies and procedures. But even the most rigorously disciplined franchisors remain hungry for new ideas.

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2,000 new restaurants — all because of one Taco Bell menu item?
New York Daily News
Taco Bell sold more than 375 million of its Doritos Locos tacos in 2012 — or about 1 million per day. CEO Greg Creed says, "We believe we can add 2,000 new restaurants in the next 10 years, because what we have is proprietary and exclusive. And that's just in the U.S."

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Wherever you are...We can be!
When your business has multiple locations, coordinating all of them is a massive job. You need one source to get everything functioning as a unified whole and to keep it that way. Source One is that one source.

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13 ways to painlessly improve profitability in 2013: Employees are key
By Jay Fiske
Saving energy is a team sport. It's not rocket science — it's as much about profitability as food and labor costs. Just think about it — if you could cut energy use by 10 percent in your business, what would that do to your profits? There's no doubt that conserving energy requires thought, a clear action plan and quantifiable goals, but you're not alone in the effort. Your employees can be your most valuable players in this game and it cannot be done without their buy-in. So how do you get that?

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Industry Pulse: Have you included your employees in your energy-saving efforts?

Previous survey: Have you conducted an energy audit of your facility?

White paper: 7 strategies for increasing traffic for restaurants
Payroll tax increases along with rising gasoline prices are impacting sales at independent restaurants. CORE Restaurant Marketing is offering a free white paper to restaurant owners who are looking for solutions to maximize their restaurant marketing by increasing customer counts and improving sales.

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Foodservice sees upswing in consumer spending
The past year proved to be good for food retailers — both restaurants and foodservice at retail — and 2013 looks to bring continued good news, according to the findings of AlixPartners' annual "North American Restaurant and Foodservice Review."

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A winning recipe for managing multiple locations
The Globe and Mail
Managing one location is difficult enough, so how does a small-business owner manage multiple locations? That's a question Jared Ross has faced since he started Toronto-based Veda Takeout Inc. in 2005. There are now four locations of Veda, a "healthy Indian-inspired takeout" restaurant. The company's ability to grow by adding locations is a result of deliberate choices Ross made at startup and along the way.

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Franchisees finding room for innovation
Even the most rigorously disciplined franchisors remain hungry for new ideas, opening the door for franchisees who want to focus on innovation.

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Regulatory rulings affect the restaurant industry
Queens Ledger
Restaurant operators must keep up with the plethora of changing regulations and the potential impact those requirements can have on their business.

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Signs — like cars — are not created equal
By Paul Ingle
If you have worked in or operated a business, you are probably aware that an exterior sign is important, maybe even critical to a company's success.

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Immigration reform and the US restaurant industry
Resources for Entrepreneurs
Federal immigration reform is emerging as a key issue in the restaurant and food service industry. It's no secret that some industries rely on undocumented or guest workers to perform low-wage jobs that other workers are unable or unwilling to do. In addition to agriculture, the foodservice industry is especially vulnerable to disruptions in the supply of foreign workers or legislation that limits employers' ability to retain foreign workers for extended periods of time.

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Top 10 loss control tips for 2013: Hazard identification and mitigation
By Dennis Truitt
Many of us are looking for the best way to improve safety in the workplace. To that end, we take certain measures to mitigate risk and to control loss. Yet we often wonder, "Are we taking the right measures — and are they working?" The first step is getting everyone is on the same page. It is vital that you identify and list potential hazards found in your work environment.

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EnergySherlock - Energy Conservation Delivers Profits
EnergySherlock specializes in multi-site restaurant energy management services that generate $1000s per site per year savings and improve operational standards and controls. EnergySherlock clients become more profitable through energy conservation.

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Taco Bell incorporates order confirmation display technology
HyperActive Technologies, a technology company for the restaurant industry, is now approved by Taco Bell to provide the HyperView PE order confirmation display.

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Women's Foodservice Forum finds common ground at White House
Restaurant News Release
More than 30 women executives from the foodservice industry left a Feb. 20 White House briefing with a commitment from senior Obama administration officials to work together toward the common goal of cultivating and advancing women business leaders. The delegation representing the Women's Foodservice Forum spent more than two hours in dialogue on several of the organization's most important issues.

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Missed last week's issue? See which articles your colleagues read most.



Welcome new RFMA members for February (RFMA)
Learning to unthink (The Facilitator)
The customer comes 2nd in foodservice design (Foodservice Equipment & Supplies)

Don't be left behind. Click here to see what else you missed.

What's that restaurant in a restaurant? It's a pop-up
Inside Tucson Business
In "Hamlet," author William Shakespeare adds intrigue to his famous plot by introducing a play-within-a-play, in which the Hamlet actors perform the roles of other characters in another play. That may be the inspiration behind the concept of a restaurant within a restaurant called a "pop-up."

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Passion for food fuels restaurant industry jobs
Tribune Media Services via Chicago Tribune
Americans love to eat and drink. Consequently, one of our favorite pastimes is eating out. This fact has long been good news for the nation's restaurant owners and their more than 13.1 million workers, and new data shows restaurants have grown during the past three years to become the nation's third-largest private-sector job creator, according to the U.S. Bureau of Labor Statistics.

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A sweet 90 years: Family still keeping restaurant 'going forward'
The Raton Range
For nine decades — and four generations — the Pappas family has kept their restaurant in Raton, N.M., open and moving forward. What lessons can they share from such longevity?

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Is your cleaning contractor green?
Environmental Leader
As more and more facilities transfer from conventional to green cleaning, property owners and facility managers typically turn to their contract cleaning service for help. But how can they be sure their cleaning contractor is truly familiar with all aspects of green cleaning?

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Do your employees leave the lights on in your walk-in coolers and dry storage areas? Save energy with Component Hardware’s LED-321420 Motion Sensor bulb. Instant-on LEDs provide bright light without emitting heat into refrigerated spaces. Easy installation – no adapter or electrician required. Just screw in the bulb and start saving!

Benjamin Moore – Customer Care Program

Benjamin Moore introduces Customer Care, a powerful new service program for the facility maintenance industry. This program guarantees product availability & pricing consistency nationwide for property owners or managers, as well as, provides a centralized model for ordering, billing and project reporting. Learn more about becoming a Benjamin Moore Customer Care Member 201-949-6643.

Managing Water Just Got Easier

Everpure® SimpliFlow™ Water Management Systems by Pentair® can help you spend less time identifying and tracing beverage lines along with easy shut-off of lines during servicing. A variety of configurations are available to meet specific needs. SimpliFlow provides organization and efficiency in back-of-house operation and makes adding new beverage equipment in the future easier. For more information, contact customer service at or 800.942.1153/630.307.3000.

General Parts, LLC

Our service commitment is based on having one of the largest in-stock inventories of Original Equipment Manufacturer parts in the industry. Our reputation is based on having the right parts in the right places in our warehouses and on our service trucks

To find out how to feature your company in The Dish and other advertising opportunities, Contact James DeBois at 469-420-2618

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The Dish

Colby Horton, Vice President of Publishing, 469.420.2601
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Valerie Hunt, Senior Content Editor, 469.420.2690   
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