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The Dish, April 23, 2013

Posted By Administration, Tuesday, April 23, 2013

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April 23, 2013








 

 



RFMA NEWS

 

Only 2 weeks left until The Buyer's Guide deadline!
RFMA
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 rfmaonline.com 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 rfmaonline.com or click here. All enhanced listings and profile updates must be made by May 10.

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Peer to Partner was a success! Register for our next Best Practices call
RFMA
Our Peer to Partner call last Friday had great participation and was a great success! Make sure to register for our next Peer to Partner calls:

  • May 17: Best Practices for Parking Lots
  • June 14: Best Practices for HVAC

Get in on the conversations! Join your fellow RFMA peers and discuss topics relevant to you! Register today at rfmaonline.com on the event calendar or click here.

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Sponsored Content




Don't be floored by an open challenge
By Matthew L. Whelan
In today's marketplace where leases are shorter, budgets are tighter and design changes are critical, it is imperative to understand the challenges that will be faced in planning and executing a successful floor replacement project in an open restaurant. Whether you are faced with replacing an existing floor due to age, damage or a design change or because you are taking on additional space, there are several factors you must take into account.

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INSIDE THE INDUSTRY



Ramping up for Mother's Day: Most moms will dine out
Restaurant News Resource
If there's one day of the year that mothers get (or expect) a break from cooking, it's probably Mother's Day. But does that mean they'll be treated to a special meal in a restaurant? A recent Technomic poll puts the odds slightly in their favor. More than half of those surveyed say they plan to take Mom out to eat on May 12.

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NRA pushes for permanent 15-year tax depreciation schedule for restaurants
Restaurant News Resource
The National Restaurant Association has applauded Sens. Bob Casey, D-Pa., and John Cornyn, R-Texas, for introducing legislation to make permanent a 15-year tax depreciation schedule for restaurant improvements and new construction, leasehold improvements and retail improvements.

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



  FEATURED COMPANIES

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.

LOOKING FOR A KEY CONTROL SOLUTION?
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

 



MRO data key to unlocking savings, efficiency
Today's Facility Manager
Maintenance, repair and operations groups at many companies are facing a major challenge: toxic MRO master catalogs stuffed with incomplete data on replacement parts, a problem that drives up costs and creates large-scale problems for multiple corporate divisions. To combat this problem, companies must engage in a comprehensive effort to standardize and enrich MRO data, adopt a sustainable MRO data-governance model and develop a strategy for MRO lifecycle management.

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13 ways to painlessly improve profitability in 2013: Energy traffic jams
By Jay Fiske
The law of supply and demand is perhaps society's most basic principle. When supply exceeds demand, prices fall and, conversely, higher demand means higher prices. In restaurants, that principle underlies happy-hour and early bird specials that are all based on bringing in customers during slow portions of the day. In some areas of the country, your utility may price energy the same way, using what is known as "time of use" pricing.

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Industry Pulse: Do you precool your facility during off-peak energy times?


Previous survey: What type of lights do you primarily use?

 

FEATURED ARTICLE

TRENDING ARTICLE

MOST POPULAR ARTICLE

IFA report: We're in the 'Year of the QSR'
Nation's Restaurant News
Despite high unemployment, a still-recovering economy and continued policy uncertainty, the franchise restaurant business is still a growth place to be.

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Top items patrons steal from restaurants
Examiner
In restaurants, nothing is safe. There are dining room sticky-fingered guests, and there are patrons who like to pilfer out-of-plain-sight from the bathrooms.

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10 tips for restaurant equipment maintenance
Food Service Warehouse
Regardless of the type of equipment, there are 10 maintenance-related tasks you need to do for every piece of restaurant equipment you own.

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From McDonald's to Starbucks: 4 secret menu orders that save money
PRWeb via Digital-Journal
GoBankingRates' latest report explores the ingredients in popular menu items from a few of the country's most-frequented fast food names and finds four secret menu and ordering tricks for saving money at the cash register.

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RIP cupcakes, long live juice cleanses? Inside the fickle food trend bubble
Forbes
As media attention shines on the collapse of the cupcake fad and the rise of the health-conscious consumer, Forbes wonders where the next food trend will pop up.

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Small portions a big idea
QSR
Small portions are very big these days. Many 2013 trend predictions determined that small plates and snacking are expected to be popular among chefs and restaurant operators this year. While diners are still eating during the traditional meal times — breakfast, lunch and dinner — they are eating less at those times, opting instead to have five or more smaller meals a day.

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Employers beware when conducting criminal background checks
By D. Albert Brannen
The Equal Employment Opportunity Commission recently issued enforcement guidance on arrest and conviction records in employment decisions. Employers need to revise their use of criminal background checks in light of this guidance. Having a criminal record is not a protected basis in Title VII, but liability can arise for employers from two theories: "disparate treatment" or "disparate impact." Employers should avoid actions that could violate Title VII under either of these theories. This article outlines compliance tips for employers.

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The essential guide to hiring and recruitment in restaurants
ClearFit via Pizza Marketplace
It goes without saying that a great organization is built by great people. Check out the success secrets of the most successful entrepreneurs and business gurus — they all emphasize the importance of finding and keeping the best employees.

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  FEATURED COMPANIES

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

NATIONS LEADING PAVEMENT MARKING COMPANY trusted by national retailers across the USA. Let us handle your portfolio and leave the headaches to us.

 



Couponed out? McDonald's franchises complain of too many deals
United Press International
McDonald's franchise operators in the United States are frustrated with mandates from headquarters to push low-margin sales, a survey found; one respondent called it "couponing like there is no tomorrow."

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Food safety crisis management: The first 48 hours
Michigan State University Extension
Response by the affected farm or industry in the first few hours of a food safety crisis can make a difference in the damage caused. Effective crisis management depends on a number of well-executed principles.

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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: See the light (Jay Fiske )
How to get your restaurant to come up on a Google search (Pizza Marketplace)
5 most important tasks of the reliability engineer (Carey Repasz)

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



Branding your digital signage wins audience
Digital Signage Today
When content is highly focused, consistent and truly resonates with an audience, the digital signage network transcends being simply an interesting thing to view for a few seconds — it becomes a brand experience. By making smart content choices and giving the network a consistent look and feel, the network transforms into a destination that viewers come to rely on and trust.

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McDonald's launches new packaging with QR codes for nutrition details
International Supermarket News
McDonald's is unveiling new packaging designs on all carry-out bags and fountain beverage cups featuring QR codes linked to nutrition details. The launch begins this week in the U.S. and will continue rolling out worldwide through 2013, with the text being translated into 18 different languages.

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Chipotle to debut premium margarita
Nation's Restaurant News
After reporting a 22-percent increase in first-quarter net income, Chipotle Mexican Grill said it will debut a new Patron margarita made with premium tequila and fresh juices at most of its restaurants later this month.

Related: Chipotle for breakfast? (Food Business News)

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Burger King tests delivery service
Los Angeles Times
You can have almost anything delivered to your door: pizza, wings, bread sticks, sushi? Done. You can even order an entire week's worth of groceries. And the next time you need a Whopper, you can have Burger King deliver too — if you live in Glendale, Calif.

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  PRODUCT SHOWCASES



Northwest Companies BOOTH 1323
CALENDAR SIGNING & PHOTO-OP


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.



Safety By Choice, Not By Chance

Field’s Fire Protection specializes in the Installation, Inspection, Design and Maintenance of Portable Fire Extinguishers, Exit & Emergency Lighting, Automatic Sprinkler Systems, Special Hazard Systems, Fire Alarm Systems and more.



THE ELEGANT SIMPLICITY OF NESPRESSO AGUILA

 

Serve your guests barista-quality coffee drinks with the superior technology of Nespresso Aguila. Just one touch creates a wide range of truly exquisite hot and cold coffee drinks including perfect Espressos, Cappuccinos and Lattes.

Visit Nespresso at the
National Restaurant
Association Show
Booth 1457

to discover Aguila and
receive a full demonstration and complimentary tasting.




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

More info

 

 



The Dish


Colby Horton, Vice President of Publishing, 469.420.2601
Download media kit

Valerie Hunt, Senior Content Editor, 469.420.2690   
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