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The Dish, April 30, 2013

Posted By Administration, Tuesday, April 30, 2013

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April 30, 2013





Upcoming Peer to Partner Calls on Parking Lots and HVAC!
Get in on the conversations! Join your fellow RFMA peers and discuss topics relevant to you! Register today for the May 17 and June 14 calls, when you and your RFMA peers will be discussing Parking Lots and HVAC best practices. Click here to register or visit our event calendar at You must be pre-registered to participate.

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

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New category added to the Buyer's Guide!
Asset Tagging is a new category that you may select for the 2013 Buyer's Guide. Make sure to log onto InSite to select your 5 free categories and edit any information in your profile. Every vendor company who is a RFMA member will be featured in the Buyer's Guide with a free listing including 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. All enhanced listings and profile updates must be made by May 10.

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Sponsored Content

Welcome new RFMA members
Click here to see the list of restaurant and vendor members who joined RFMA in April, including these new restaurant members: Cynthia Nelson with Pizza Inn Holding and Jim Rice Sr. with Buffet's, Inc.

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Log on to InSite today!
One of the great benefits to all RFMA members is their own InSite profile! Make sure to log on to 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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The model for successful remodels
By Ron Wilhite, CRFP
When embarking on a restaurant remodel, the keys to success lie in reliable communication and agreed-upon expectations between facilities, the restaurant operator and the contractors. When a knowledgeable and proven contractor with expertise in restaurant remodels effectively communicates expectations to the facility manager and the operator — and keeps those lines of communication open throughout the process — the door to a successful remodel is wide open.

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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.

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




Twitter icon wants to fix how fast food does business
USA Today
What Twitter did for the world of communications, its creator, Jack Dorsey, is now trying to do for the world of commerce — especially fast food — with Square Register. Dorsey's free mobile payments point-of-sale system is adding special tweaks that will help restaurants improve order accuracy. Among other things, the iPad-based system will allow for improved customization — and even allow customer names to be attached to orders.

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2 important EMV deadlines for restaurant operators
Heartland Insights
The next generation of the credit card is coming and preparations are already well underway in the U.S. for the adoption of EMV (Europay, MasterCard and Visa), the smartcard standard for secure payments. To accommodate EMV, every point-of-sale terminal and ATM card acceptance sub-system will require replacement or enhancement.

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Restaurants vow to stop tossing out so much food
The New York Times
New York City Mayor Michael R. Bloomberg said Thursday that more than 100 New York City restaurants, including haute cuisine temples like Le Bernardin and chains like Pret a Manger, have pledged to reduce the food waste they send to landfills by 50 percent.

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New rules mean restaurants in Texas capitol must compost food scraps
Austin American-Statesman
Austin, Texas, restaurants and other food businesses will have to compost food scraps starting in 2016, under new rules set by the City Council. Foodservice businesses — including fast food chains, caterers, cafeterias and bars — that are bigger than 5,000 square feet will be required to separate organic and compostable materials from other trash and have them picked up by private haulers.

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





Why Wendy's is the consumer's favorite
Recent data findings from food industry market research and consultant group Technomic show Wendy's wins over McDonald's and Burger King.

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Improve profits in 2013: Energy traffic jams
By Jay Fiske
The law of supply and demand is perhaps society's most basic principle. Your utility may price energy the same way, via "time of use" pricing.

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4 secret menu orders that save money
PRWeb via Digital-Journal
GoBankingRates' latest report explores the ingredients in popular fast food menu items and finds four secret tricks for saving at the cash register.

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13 ways to painlessly improve profitability in 2013: Peak water
By Jay Fiske
Peak water? Yes, just like oil, we're headed into a state of "peak water," and we know what happens to costs when demand exceeds supply. However, peak water could make peak oil look like a walk in the park. Remember that water is essential for human life, and the demand for it will continue to grow with our world's population. The writing is on the wall, so let's see how we can mitigate that in our own businesses.

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Industry Pulse: Does your facility use high-efficiency toilets?

Previous survey: Do you precool your facility during off-peak energy times?

Cash in on kitchen equipment rebates
National Restaurant Association
Restaurants that invest strategically in energy-saving commercial foodservice equipment and fixtures can cut utility costs 10 percent to 30 percent through rebates, tax credits and other financial incentives.

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EnergySherlock - Energy Conservation Management Services
Having difficulty with selecting multiple contractors for energy related services?  Good news, EnergySherlock is a trusted "one stop shop" for restaurant operators that need energy action plans developed and implemented.

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.


Improve your restaurant sales with catering
Food Service Warehouse
Catering can be one way for traditional restaurateurs to improve revenue. When you already have a kitchen, dedicated patrons and a successful menu, adding the additional operational strategy can be a big but beneficial change.

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Dusting commercial refrigeration condensers
Food Service Warehouse
Simply wiping off the dust every day is a good way to keep a daily check on the compressor, but to really get into the grit you need to incorporate a more in-depth cleaning method. Follow these steps at least once every month.

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



NRA pushes for permanent 15-year tax depreciation schedule (Restaurant News Resource)
RIP cupcakes, long live juice cleanses? Inside the fickle food trend bubble (Forbes)
Employers beware when conducting criminal background checks (D. Albert Brannen)

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

Embracing FSMA from a pest management perspective
Food Safety Magazine
Shifting the food safety focus from response to prevention, a new FSMA rule on preventative controls put the spotlight on increased documentation, accountability and corrective actions — and puts a facility's pest management plan in greater focus.

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Specifying for sports
Foodservice Equipment & Supplies
With the advent of food on TV and a celebrity chef-inspired culture, consumers want better food everywhere they go, and that includes at the ballpark. That's why today's stadium foodservice needs to be flexible enough to handle changing menus and have enough capacity to feed large crowds in short periods of time.

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State approves KAI for minority and women-owned business program
Kansas Asphalt Inc. and KAI Total Pavement Management have received official certification as a Woman Business Enterprise by the Kansas Department of Commerce Minority and Women Business Certification Program. The official WBE status allows the commercial parking lot construction agency to serve the business needs of its clients at yet another level.

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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.

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.



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 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  HVAC  parking lots  peer to partner  The Dish 

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