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The Dish, April 9, 2013

Posted By Administration, Tuesday, April 9, 2013

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April 9, 2013





Announcing our next Peer to Partner Best Practices Call!
Take time to benchmark, discuss and gain knowledge with your peers and vendor partners. Our next Peer to Partner Call will be held Friday, April 19, from 2 to 3 p.m., and the topic will be landscaping. Remember, you must be registered to participate on the call. To register, please visit our event calendar on our website or click here.

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The Buyer's Guide is on its way!
The annual Buyer's Guide will be featured in the June/July issue of Facilitator magazine. Every vendor company who is a RFMA member will be featured in the Buyer's Guide with a free listing including their company name, company address, website, 30-word description and 5 categories. The Buyer's Guide listing information will be pulled from your company's primary member record in our database. To update or change your company's profile make sure the primary member logs into and clicks on "Manage Profile" and "Edit Bio" to update any information. *Important Note: The Professional Address listed in the profile will be the address used for the Buyer's Guide, not the Personal Address.

Interested in purchasing an Enhanced Listing? To purchase any enhanced listings for the Buyer's Guide visit our Online Store at or click here.

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Darden: Leading an industry while making a difference
By Sherleen Mahoney
Behind popular names like Red Lobster, Olive Garden, LongHorn Steakhouse, Bahama Breeze, Seasons 52, The Capital Grille, EddieV's and Yard House is Darden Restaurants, the largest full-service restaurant company in the world. With such a large footprint, Darden has always understood it has the opportunity and responsibility to make positive impacts on their employees and guests, the communities they serve and the planet.

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Sponsored Content



The 2013 Restaurant Growth Index shows competition is fierce
The 2013 Restaurant Growth Index — compiled for Restaurant Business by Nielsen — shows weakening restaurant sales, but more restaurants: a volatile combination. Nielsen tracked a $3.8 billion dip in total industry sales last year, a rollercoaster drop from the increase in sales of $17.5 billion reported in last year's RGI.

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13 ways to painlessly improve profitability in 2013: Refrigeration
By Jay Fiske
How many refrigeration systems do you have in your operation? You might be surprised. Of course, the first thought is of the behemoth walk-in, but what about the under-counter reach-ins, cold drawers, blast chillers, ice machines, milk coolers and other drink machines? Following are some tips that may help you take the energy bull by its horns, but let's first talk about the nature of refrigeration.

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Industry Pulse: Do you have strip curtains on your walk-ins?

Looking for similar articles? Search here, keyword "EQUIPMENT."


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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Regions remodels school kitchen for RFMA Gives project
Albany Times Union
A beautiful new commercial kitchen opened in February at the Seminole County Public School's Midway Safe Harbor 21st Century Community Learning Center that will expand the facility's ability to feed school children, thanks to the efforts of the RFMA and Regions Facility Services.

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Coming soon to a restaurant menu near you: Livable wages
Crain's Chicago Business
In the trend-conscious restaurant industry, foodies are asking questions not only about whether their beef was raised humanely and whether their asparagus is organic, but also about the working conditions of those who prepare and serve their food.

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Experts: KFC boneless chicken may have long-term potential
Nation's Restaurant News
KFC's forthcoming launch of original recipe boneless chicken could be a game-changer for the brand, but only as part of a long-term effort, according to industry observers.

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Taco Bell's secret to success
ABC News
Taco Bell's transformation of the traditional taco with Doritos shells has proven very successful in a country fueled by fast food.

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Got answers? Visit the Facility Manager's Forum!
Check out the Facility Manager's Forum for RFMA restaurant members. Answer current topics or introduce new questions.

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NRA names 2013 Operator Innovations finalists
The finalists have been chosen for the 2013 Operator Innovations Awards, with three standouts named in each of five categories.

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The critical cleaning zone
Food Safety Magazine
Separate zones have become a given in food processing. To ensure optimal public safety, it is important to consider cleaning processes designed specifically for those zones and also to keep cleaning activities separated to avoid cross-contamination. Success requires an understanding not only of the nature and constraints associated with a given zone but also of how cleaning works and why sanitization alone is not sufficient. Successful critical cleaning also requires having an educated workforce.

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How higher beef prices are playing out at steakhouses
There has been a lot of discussion and speculation about how higher beef prices and perceived health and sustainability concerns are affecting consumer behavior and restaurant menus. While quick-service and family restaurants ramp up chicken, pork and even meatless alternatives (Chipotle just added a new vegan burrito filler made with tofu), it has been less clear how (or if) these factors are affecting high-end restaurants and steakhouses.

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Energy Sherlock - Go Green & Save Green
Having difficulty with finding and securing money for energy conservation projects? Good news, EnergySherlock has helped restaurant operators secure rebates and tax strategies to fund 15% to 100% of project costs.

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Frontline International unveils oil management system
Did you know hot grease causes more than half of all injuries among restaurant workers? And, according to the U.S. Bureau of Labor Statistics, 57 percent of all foodservice general liability insurance claims are for slip-and-fall accidents? With Frontline International's Smart Oil Management solutions, foodservice establishments can reduce or eliminate manual handling of hot waste oil, thus reducing the risk of injuries — which translates to lower insurance premiums and workers' comp costs.

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Why pizza, tacos and Pop-Tarts have gone 'crazy'
Food companies are launching campaigns for products they call crazy. Instead of grossing out consumers, it's creating a nation of 'loco'-vores.

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



Restaurant owners are bringing down cost estimates on Obamacare (The Wall Street Journal)
13 ways to painlessly improve profitability in 2013: Kitchen equipment (Jay Fiske)
Pilot Flying J joins fast-casual dining movement (CSNews)

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

Businesses on alert as I-9 audits increase
By Jeniffer Betts
The drastic increase in I-9 audits and record-breaking fines have prompted many employers to take additional steps to minimize their risk. Most employers understand the basics of the Immigration Reform and Control Act in regard to hiring illegal workers, but what they don't realize are the penalties for technical paperwork errors on I-9 forms. A large number of companies have been fined, not for hiring illegal workers, but instead for poor record-keeping and clerical errors.

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Pork chops are now ribeyes as US meat industry renames cuts
In an effort to boost sales just ahead of the U.S. grilling season and make shopping at the meat counter a bit easier, the pork and beef industries are retooling more than 350 names of meat cuts to give them more sizzle and consumer appeal.

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Targeting trustworthy management candidates
One of the frustrating things about finding the right manager is that key qualifications — dependability, trustworthiness — can be difficult or even impossible to articulate.

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MRO Q-and-A: Hiring best practices for mechanics
Food Processing
The hiring process is an extremely important one for both the employee and the employer. It should consist of more than just having the prospective employee filling out an application and conducting a few one-hour interviews. Define your short- and long-term functional needs for this position. If your need is for a mechanic, you will have one set of criterion, but if you need this position to develop into a team leader or a maintenance manager in a couple of years, your criterion will differ.

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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 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:  buyer's guide  dish newsletter  peer to partner  The Dish 

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