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The Dish, March 19, 2013

Posted By Administration, Tuesday, March 19, 2013

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March 19, 2013









 

 



RFMA NEWS

 

Check out RFMA 2013 photos!
RFMA
We can't wait for everyone to see all the great pictures taken at RFMA 2013! Please visit www.bubba-loo.com to look at the photos and to request high-resolution images from our photographer Kelly Willardson with Bubba-Loo photography. All the photos will also be uploaded to the RFMA website, but you cannot request high-resolution images from rfmaonline.com.

Instructions to look or order any RFMA 2013 photos:

  1. Please visit www.bubba-loo.com.
  2. Click on the "proofing" tab.
  3. Enter the password "RFMA2013" (case sensitive).
  4. This will take you to the RFMA 2013 viewing gallery.
  5. Once you have viewed and selected your photos, please email RFMA's Official Photographer (Kelly Willardson DBA Bubba-Loo Photography) at Kelly.Bubbaloo@gmail.com with the file name(s). She will email you the full resolution digital image(s) at her earliest convenience.

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Log on to InSite today!
RFMA
One of the great benefits to all RFMA members is their own InSite profile! Make sure to log on to www.rfmaonline.com to update your profile, connect with RFMA peers and discuss topics on our Facility Manager's Forum and Industry Exchange Forum. Log on today and start connecting!

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Help us welcome new RFMA members
RFMA
Join the Red Carpet Crew to help welcome and greet new members to RFMA. After joining the crew, you will be able to sign up to welcome new members with a friendly phone call and email welcoming them to RFMA and asking them if they have questions about RFMA. If you are interested in joining the Red Carpet Crew please email membership coordinator, Carly Wohlers, at carly@rfmaonline.com.

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Are you a RFMA Young Professional?
RFMA
RFMA is looking for restaurant and vendor members who are 35 and younger and want to be part of a new Young Professionals group we are forming within our association. If you have any interest in being a part of this new group or have some ideas or suggestions for the direction it might take, please contact Carly at carly@rfmaonline.com.

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Sponsored Content


 

INSIDE THE INDUSTRY



Foraging for a better future
By André LaRivière
"The Facilitator" has published a number of helpful articles describing the many long-term benefits of sustainability initiatives at foodservice operations. With tight competition in a still-changing economic market, even the boldest and most environmentally committed companies often hesitate to engage in substantial change, let alone innovation, to their standard business model.

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13 ways to painlessly improve profitability in 2013: Schedule your energy
By Jay Fiske
Would you schedule your wait staff to work when your restaurant isn't open? Would you want to pay them starting at 7:30 a.m. even though lunch service doesn't start until 11:30 a.m.? Of course not. Well, you may be doing exactly that with your energy. According to the National Restaurant Association, the cost of utilities runs approximately 2.5 to 3.4 percent of total restaurant sales, depending on the type of operation. At first glance, that number may seem relatively low, but remember that every energy dollar saved drops right to the bottom line.

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Industry Pulse: Do you have an energy schedule at your facility?


Previous survey: Have you included your employees in your energy-saving efforts?



  FEATURED COMPANIES

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Global foodservice traffic sluggish, but spending on the rise
NPD Group
"Sluggish" and "weak" were terms used throughout 2012 to describe the state of the foodservice industry across the globe, and the last quarter proved these fitting descriptors. But on the brighter side, increases in average check brought spending up in many countries, reports The NPD Group, a leading global information company.

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Is your restaurant a good candidate for digital signage?
Restaurant Hospitality
See digital signs in action and there's no question they add visual flair and high-tech cool to restaurant settings. They've proven their merit in the QSR segment, but could they do the same in full-service or fast casual? A new guidebook — available as a free download, no registration required, no strings attached — can help interested operators answer that question.

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FEATURED ARTICLE

TRENDING ARTICLE

MOST POPULAR ARTICLE

Check out the photos from RFMA 2013 now!
RFMA
We can't wait for everyone to see all the great pictures taken at RFMA 2013! Please visit www.bubba-loo.com today.

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2,000 new restaurants – all because of 1 menu item?
New York Daily News
Taco Bell sold more than 375 million Doritos Locos tacos in 2012 — which could lead to 2,000 new restaurants.

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Dual drive-thrus: Double trouble?
QSR
Dual drive-thrus may help a busy unit keep up with customer demand — but they also come with challenges.

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Going green: Why sustainability is the future of facility management
Business Software
The changing face of the workplace has directly affected the role of facility management teams, who are now tasked with managing more malleable spaces with the potential for different use patterns and greater energy needs than ever before.

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Menu labeling a 'thorny' issue
CSP Daily News
Diners will have to wait a little longer to find calorie counts on most restaurant chain menus, in supermarkets and convenience stores, and on vending machines. Writing a new menu labeling law "has gotten extremely thorny," said the head of the Food and Drug Administration, as the agency tries to figure out who should be covered by it, according to an Associated Press report.

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Easy cleaning key to restroom savings
Facilites Net
One essential measure of efficiency for managers seeking savings in restrooms is ease of cleaning. The less time spent cleaning a restroom, the better. To minimize cleaning times, managers should give careful thought to restroom materials and fixture selection.

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Technomic: Millennials, Hispanics drawn to family-style restaurants
Pizza Marketplace
According to a new survey from Technomic, nearly half (49 percent) of parents said they visit family-style restaurants at least once a week. However, even though parents and kids are the primary target audience for these concepts, data shows there are many opportunities to boost traffic and sales from millennial and single Hispanic consumers as well.

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  FEATURED COMPANIES

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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Tips for boosting restaurant patio traffic
Nation's Restaurant News
As springtime starts to roll northward across the nation, restaurant operators' thoughts turn to outdoor dining. While patios are a year-round staple of Sun Belt dining, they remain an important piece of expanded restaurant real estate, from sidewalk cafes in New York and Rush Street-side seating in Chicago to beach-side tables in Miami or San Diego.

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Verisae introduces 'Connected Facility' maintenance platform
Business Wire
Verisae introduced a new software platform at RFMA 2013. "The 'Connected Facility' platform we are rolling out to the food service industry at the RFMA annual conference is used by numerous retail customers including Wal-Mart, Target, Costco and Tesco, and is the most widely adopted CMMS in the global food industry today. We are excited to be entering the food service market with a big splash at the RFMA show," CEO Jerry Dolinsky said.

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TRENDING ARTICLES

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

 

 

13 ways to painlessly improve profitability in 2013: Employees are key (Jay Fiske)
Immigration reform and the US restaurant industry (Resources for Entrepreneurs)
How franchisees can find room for innovation (Entrepreneur)

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



How safe is your dust collector?
By Lee Morgan
A dust collector is a vital component in the environmental safety of almost any industrial plant. While the most basic function of the dust collector is to keep workers and workplaces safer, not all collectors are created equal from a safety standpoint. Here are some tips for ensuring that your dust collector is as safe as possible.

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Protect your business, customers by training staff about food allergies
National Restaurant Association
FARE, a merger of the Food Allergy & Anaphylaxis Network and Food Allergy Initiative, works with restaurant, health care and school professionals to increase food allergy awareness. The group estimates that more than 15 million Americans are allergic to milk, eggs, peanuts, tree nuts, wheat, soy, fish, shellfish — the eight most common food allergens. Here are a few tips to protect guests and train staff.

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Industry insiders dish: What makes a good restaurant great
Vancouver Free Press
What separates a good restaurant from a great restaurant? Industry insiders share what makes or breaks the experience — from the smallest things like lighting to the most obvious, like quality of ingredients and attitude of staff.

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  PRODUCT SHOWCASES



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Most of all you make only ONE CALL for service regardless of the number of locations you manage.

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THREE WAYS TO SAVE MONEY

Component Hardware’s new Encore® KLF-Y104 pre-rinse is like three spray heads in one. Three spray positions - one for every job and they all save water, energy, and time. The KLF-Y014 cleans dishes in as little as 20 seconds, using less than .6 gallons of water. Encore – Plumbing That Works



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 cseverpure@pentair.com 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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March 14, 2013
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