Community Search
The Dish - Archives
Blog Home All Blogs
Search all posts for:   

 

View all (219) posts »
 

The Dish, May 7, 2013

Posted By Administration, Tuesday, May 7, 2013

  Mobile version    RSS    Subscribe    Unsubscribe    Archive    Media Kit

   

May 7, 2013







 

 



RFMA NEWS

 

Looking for opportunities to benchmark? Sign up for our next Peer to Partner Calls
RFMA
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 rfmaonline.com. You must be pre-registered to participate.

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

Check out our previous Peer to Partner Best Practices Calls and last summer's Benchmarking survey results in our Resource Library on rfmaonline.com!

   Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article

READ MORE  

 



Start connecting with your RFMA peers through InSite!
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. Primary vendor members, make sure to log in to InSite to update your profile for the Buyer's Guide. 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. You may also purchase enhanced listings for the Buyer's Guide through our online store. All updates to InSite and enhanced listings must be purchased by May 20.

Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article

SPONSORED CONTENT



Drink up! Beverage system management
By Roger Goldstein, CRFP
As those in the restaurant industry know, beverage systems require regular maintenance for the safety of the consumer and to ensure the reliable operation of equipment. Often, the equipment or product supplier performs the maintenance for these systems. However, restaurant personnel also can conduct the task. Regardless of who performs the service, all restaurant operators should understand the process.

Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article



  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

 

 

INSIDE THE INDUSTRY



Consumers push restaurants for cheaper food
USA Today
Consumers are giving the restaurant industry no choice but to let them eat cheap. Late Thursday, value kingpin Taco Bell announced it's close to rolling out a national "$1 Cravings" menu — which it recently began to test in Sacramento and Kansas City.

Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article



Used cooking oil for profit
MonkeyDish
"Can I donate or sell my used cooking oil rather than pay for carting?" If you've asked this question, the answer is yes (maybe). There are enough vendors interested in yellow grease, ranging from large companies to delivery trucks running on biofuel, that paying for carting should be a last resort.

Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article



NPD: 40 percent of consumers show loyalty regardless of deals
QSR
More than 40 percent of consumers say they are loyal to their favorite restaurants and will go there whether or not the establishment has a promotion, reports The NPD Group, a leading market research company. And although there are still more than one-third of consumers looking for bargains when choosing a restaurant, this large group of "loyal" restaurant consumers defines value as more than price, according to a recently released NPD foodservice report.

Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article

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

 

 

FEATURED ARTICLE

TRENDING ARTICLE

MOST POPULAR ARTICLE

Taco Bell may roll out $1 Cravings menu nationwide
Nation's Restaurant News
Taco Bell is looking to redefine value with a revamped low-price menu that might be introduced nationwide soon.

Share on FacebookTwitterShare on LinkedinE-mail article

Upcoming Peer to Partner Calls: Parking Lots, HVAC
RFMA
Join your fellow RFMA peers for the May 17 and June 14 calls, discussing Parking Lots and HVAC best practices.

Share on FacebookTwitterShare on LinkedinE-mail article

Cash in on kitchen equipment rebates
National Restaurant Association
Restaurants with energy-saving equipment and fixtures can cut utility costs through rebates, tax credits and other incentives.

Share on FacebookTwitterShare on LinkedinE-mail article

 



Restaurant tenants: Lease terminating tips
The Lease Coach via Foodservice.com
Whether you are an independent restaurateur or a franchisee, you may have found it quite easy to secure a lease with a commercial landlord; however, you may face many roadblocks if, or when, you need to terminate your lease. As business owners themselves, commercial landlords need good rent-paying tenants to fill their buildings. Empty space does not generate any income for a landlord. Therefore, negotiating that initial lease should come quite easily. Should you need to terminate your lease, however, things may not be quite as smooth.

Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article



Using inventory control effectively
BizCommunity
Without restaurateurs being able to manage the flow of foods and supplies in an effective manner, the chances of making any sort of significant profit from food service shrink significantly. However, how does one effectively take control of inventory and what does it constitute? The answers to these questions can significantly affect profitability.

Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article



13 ways to painlessly improve profitability in 2013: No surprises
By Jay Fiske
Imagine opening your electricity bill and finding it was $1,000 more than last month even though you didn't use any more energy. It's caused by what utilities call "demand charges." Don't confuse demand charges with "time of use" pricing, in which utilities charge more for electricity during times when ratepayers, as a whole, use more energy, generally 12-6 p.m. Demand charges are based strictly on your business's highest rate of usage or energy spike in a 15- or 30-minute timeframe — any time of day or night.

Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article


Industry Pulse: Have you ever encountered demand charges on an energy bill?


Previous survey: Does your facility use high-efficiency toilets?



  FEATURED COMPANIES

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.

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.

 

 

TRENDING ARTICLES

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

 

 

Dusting commercial refrigeration condensers (Food Service Warehouse)
13 ways to painlessly improve profitability in 2013: Peak water (By Jay Fiske)
New rules mean Austin restaurants must compost food scraps (Austin American-Statesman)

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



Reliability includes more than equipment performance
Foodservice Equipment and Supplies
In recent years, a new guiding factor has entered the equipment selection equation: the relationship between an equipment manufacturer and its local sales/service representatives.

Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article



Oil analysis integrated with other condition-monitoring strategies
By Angie Meinsma
It is often said that oil is the "lifeblood" of machines and equipment. Taking oil samples from rotating equipment for condition monitoring is like taking blood samples from a human. Analysts look for abnormalities within the fluid. The goal is to find faults, treat the condition and extend the life expectancy. When used properly, fluid analysis becomes a valuable diagnostic tool that can reduce maintenance costs, increase productivity and boost company profits.

Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article



  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   
Contribute news



This edition of The Dish was sent to heather@rfmaonline.com. To unsubscribe, click here. Did someone forward this edition to you? Subscribe here -- it's free!


Recent issues


May 7, 2013
April 30, 2013
April 23, 2013
April 16, 2013



 


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

Permalink | Comments (0)
 
more Calendar

12/6/2016
Restaurant Facilities Benchmarking Roundtable: Austin

12/7/2016
Greener Restaurants: The Power of Green Seminar hosted by the PG&E Food Service Technology Center

1/25/2017
Restaurant Facilities Benchmarking Roundtable: D.C. Area

3/5/2017
RFMA Gives 5K at RFMA 2017

Association Management Software Powered by YourMembership  ::  Legal