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The Dish, March 26, 2014

Posted By Administration, Tuesday, March 26, 2013

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March 26, 2013





Want to relive the RFMA 2013 flash mob?
Check out our RFMA homepage ( or click here to view our flash mob from our Opening Party at RFMA 2013. Thank you to all of our members who participated in the flash mob!

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We need your help!
Help welcome and greet new members to RFMA by joining the Red Carpet Crew. As a crew member you will be able to sign up and welcome new RFMA members with a friendly phone call or email. If you are interested in joining the Red Carpet Crew please email membership coordinator, Carly Wohlers, at

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Are you a RFMA Young Professional?
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

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Welcome new RFMA members
Click here to see the list of restaurant and vendor members who joined RFMA in March so far, including these new restaurant members: Jon Ahrendt with Bloomin Brands, Donny Morrow with Texas Roadhouse, Buzz Hempel with K&N Management and Phil Brown with Boston Market.

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Sponsored Content

Mobile opportunities in technology: Facility management on the go
By Thomas Krier
Technology news and features have focused on mobile devices and their applications in the past few years. The rapid adoption of smartphones and tablets has surpassed even manufacturers' expectations, and it presents some key opportunities for restaurant facility and asset management.

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Drain cleaning: Looking for trouble
Maintenance Solutions
Institutional and commercial facilities, with their occasional updates of aging plumbing systems and changing activities, can present maintenance and engineering departments with a host of drain cleaning challenges. One important challenge for managers is specifying the right drain cleaning products for front-line technicians to meet and efficiently perform their daily duties. By understanding the locations of the most common drain cleaning trouble spots in facilities' plumbing systems, managers are more likely to specify the most appropriate drain cleaning equipment to meet the identified challenges.

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13 ways to painlessly improve profitability in 2013: Control HVAC
By Jay Fiske
If you can't stand the heat, stay out of the kitchen. It may be an old adage, but five minutes in a bustling kitchen leaves little doubt that it's also literally true. According to the U.S. Department of Energy, restaurants spend approximately three times more per square foot than other small commercial facilities for electricity. More than a third of that cost can be directly traced to heating, ventilating and air conditioning. Here are some simple tips that can help you save money and boost the bottom line.

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Industry Pulse: Does your HVAC system get inspected annually?

Previous survey: Do you have an energy schedule at your facility?


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.

InstaKey Security Systems is an effective alternative to inconvenient & costly Locksmith callouts, inopportune IC core swap delays, and unauthorized Key Duplication. Visit Booth #200. Learn More


What's important to consumers at restaurants?
International Business Times
Today's consumers have seemingly endless dining options, from hundreds of restaurants to prepared foods purchased from stores or even home-cooked meals. If restaurant operators want to successfully compete in this environment, they need an intimate understanding of the restaurant experience from a consumer perspective. Enter Technomic's new "Voice of the Customer" report.

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Top 500 restaurant chains show recovery
The 500 largest U.S. restaurant chains saw 4.9 percent sales growth in 2012, a marked improvement over 2011's 3.5 percent and a growth level not seen since 2007, according to foodservice consultancy Technomic.

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Coughing cooks stay home as US cities require paid sick leave
If lawmakers in New York City, Massachusetts, Washington state and Vermont get their way, restaurant and foodservice workers who call in sick wouldn't risk being fired or losing a day's wages. Similar measures won approval this month in Portland, Ore., and Philadelphia, where a bill awaits the mayor's signature.

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A new spin on fats and oils
Food Business News
Whether it's their nutrition properties, shelf life impacts or flavor and texture profiles, oils and shortenings have often fallen short of marketplace expectations. For years, fats and oils have been a liability for baking and snack food companies. But recent innovations in this area may change all that.

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Growth being seen in noncommercial foodservice
Foodservice Equipment & Supplies
Noncommercial operations accounted for 34 percent of total U.S. foodservice sales in 2012, garnering more than $200 billion in sales.

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Improve profitability: Schedule your energy
By Jay Fiske
Would you schedule your wait staff to work when your restaurant isn't open? Well, you may be doing exactly that if you don't have a schedule to maximize energy efficiency.

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'Connected Facility' maintenance platform
Business Wire
Verisae introduced a new software platform at RFMA 2013, calling its "Connected Facility" solution the most widely adopted CMMS in the global food industry.

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Service and specs: Where can you turn?
Foodservice Equipment & Supplies
Most operators associate service agencies with service. They can help when a piece of equipment goes down and (if contracted) come by a handful of times each year to perform scheduled maintenance. But most service agencies can do far more for their customers, including helping them when the time comes to buy new equipment. Their deep understanding of equipment — not just how much a piece costs, but how much it costs to operate and maintain — puts them in a position to offer expert advice.

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Established restaurants hit the streets with food trucks
The Seattle Times
It used to be the law of the land: Prep cooks and T-shirt-clad entrepreneurs started up taco trucks and mobile kitchens with the goal of upgrading to a full-service restaurant — without wheels — down the road. It's a two-way street now, kid. In a reversal, established brick-and-mortar restaurants are taking to the streets in food trucks, trying to extend their brands and reach new diners.

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EnergySherlock - Post Installation Services & Support
Having difficulty monitoring and analyzing data from your new energy management system or validating your energy savings? EnergySherlock's Performance Monitoring Center team will do it all for you

Parker Line Striping

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Darden to offer cheaper menu options
Darden Restaurants Inc., owner of the Olive Garden and Red Lobster chains, says it will offer a better selection of lower-priced fare after blaming higher payroll taxes and gasoline prices for a fall in traffic in the third quarter. The company, which has already introduced lighter lunch items such as calzones and Italian sandwiches at Olive Garden and non-seafood items at Red Lobster, also says it will be more aggressive with promotions.

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Horse meat scandal exposes weakness in global food chain
The horse meat substitution scandal that broke in Europe has struck a nerve, as people wonder what else they're eating that isn't what they think it is.

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Study: Styrofoam ban could double foodservice product costs
Pizza Marketplace
On the heels of a court ruling overturning the ban on large sodas, another proposal from New York City Mayor Michael Bloomberg and his administration is under fire from some in the foodservice industry. The proposal to ban polystyrene foam, or Styrofoam, was first introduced in February. The material is commonly used by take-out restaurant operations and is difficult to recycle. A new study done by MB Public Affairs, on behalf of the American Chemistry Council, finds that banning the material could cost city businesses, consumers and tax payers nearly $100 million per year by nearly doubling foodservice product costs.

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



Check out RFMA 2013 photos! (RFMA)
Foraging for a better future (André LaRivière)
Is your restaurant a good candidate for digital signage? (Restaurant Hospitality)

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

Dickey's Barbecue named fastest-growing fast casual
Restaurant News
Dickey's Barbecue is no stranger to growth. The Texas-based fast casual restaurant was recently named the Fastest Growing Restaurant Chain by Technomic's Top 500 Annual Report. Dickey's outpaced many larger fast casual restaurant chains to seize the title.

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Building a reputation as an effective people manager
Retail Dietitians Business Alliance
Building a successful career in business includes a lot of managing: managing upward, project management and people management. Proving that you can be an effective people manager — in essence, meeting goals and objectives through others — is essential to climbing the corporate ladder. It can also be one of the most rewarding experiences of your career. But what does it mean to be an effective people manager?

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Northwest Companies BOOTH 1323

We are experts in exterior facilities management for restaurants across all 48 states.
Our services include:
• Snow plowing
• Sidewalk shoveling
• Snow and Ice abatement
• Parking lot striping
• Window washing
• Landscape management
• Landscape installation

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

For more information CLICK HERE.


Component Hardware’s LED-40000 bulbs are the only UL-listed Edison-base LED bulbs for canopy hoods. Replacing inefficient incandescent bulbs can reduce your energy consumption by 88%! Most operators see less than a one year payback in energy savings, and with a 50,000 hour rated life, you’ll change bulbs far less often.

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

More info



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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Tags:  Dish  flash mob  new members  newsletter  RFMA  young professionals group 

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