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The Dish, January 14, 2014

Posted By Administration, Tuesday, January 14, 2014

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Jan. 14, 2014





Nominate a fellow RFMA member for an RFMy!
The RFMy Awards will be presented on Tuesday, Feb. 18, at RFMA 2014's Tuesday General Session & Awards ceremony. If you would like to nominate a RFMA member for an RFMy award, please complete our online nomination form. Nominations must be submitted by Thursday, Jan. 23.

Click here to nominate someone now!

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Are you prepared for a disaster at your restaurants? Join us on this month's Peer to Partner Best Practices call on Jan. 24!
Take time to benchmark with your peers and vendor partners. This month's Peer to Partner Best Practices call will be on Disaster Management. You must be a RFMA member to participate and you must pre-register online.

When: Friday, Jan. 24, from 2 to 3 p.m. CST
Topic: Disaster Management

Click here to register now!

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RFMA 2014 is coming! Have you registered?
RFMA 2014 is just 1 month away! The RFMA 2014 Annual Conference is your one and only chance this year to network with the largest gathering of restaurant facility professionals and vendors. It's the one place where you can share insights and learn about the newest products and services needed to succeed. So even if you're riding the bucking broncos and staying just ahead of the facilities stampede, make the time to attend!

Visit our annual conference website at to get all of the details and register today! See you in Dallas!

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Facilitator: Backflow prevention could save your restaurant
Susan Daywitt
The success of a restaurant takes more than a top-notch menu, ideal location and dedicated employees. It relies on many unique factors that require planning, attention and efficiency. One factor is backflow prevention.

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How we saved a restaurant more than $100,000 a year
Entrepreneur via Reuters
For restaurant owners, basic steps like reeling in costs can lead to success, while simple mistakes such as poor menu choices may lead to failure.

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Tips for success in a small-town restaurant
Danielle Wegert
Restaurants in small towns across the U.S. struggle to stay alive on a daily basis. New restaurants are opened often, but they close often, too. How does a small-town restaurant succeed in such a difficult environment? The owners of Magnolia Station offer some pointers.

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Got Grease? — Get Endura!

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Tech and alcohol: 2 paths to restaurant profits
Facts, Figures & the Future
Drink up and click away: Industry data shows technology (such as tableside tablets) and adult beverages top the list of growing ways eateries satisfy consumers, build tickets and repeat trips.

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Top 2014 super foods: Eat more kale with your bacon
Nutritionist and food blogger Madeleine Shaw discusses the top super foods for 2014 and different health trends to watch this year.

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Chefs hate glove law
Los Angeles Times
Many California chefs are up in arms about having to wear gloves while cooking, per a new food safety law that takes effect over the next six months.

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Preventing frozen pipes
Discuss your options with a trusted plumbing contractor to prevent costly repairs and insurance claims resulting from pipes freezing.

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Gauging customer service
Today's Facility Manager
Projects, budgets, schedules and competitive bidding are quantifiable ways to measure success, but there is another key task: leadership.

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Xbox 360: Pizza Hut's $1 million sales channel
Pizza Hut sold $1 million worth of pizzas through its online delivery app on the Xbox 360 game console in the first four months the app was live, Polygon reported last week.

Related: Pizza Hut to offer 'by the slice' amid competition (The AP via KDFW-TV)

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Ruby Tuesday repositions for a rebound
Baking Business
In the mid-2000s, Ruby Tuesday, Inc., a restaurant chain with nearly 800 units, undertook a significant shift in strategic direction. The goal: reposition the brand as "high-quality casual dining."

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KFC wants to know: #HowDoYouKFC?
QSR Magazine
KFC is tuning into the needs of its consumers, new and old. The brand's latest marketing campaign and product launch reflect a fusion of changing industry demands and decades-old tradition.

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Gourmet salsa latest addition to organic food offerings
NAKED infusions is introducing a new organic, gourmet salsa line to the food industry, with flavors such as rustic blue cheese, California blue cheese, Oaxaca white chocolate and black silk espresso.

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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.

Environmentally Friendly Maintenance & Treatment

We only offer products determined to be environmentally friendly, safe & effective for restaurants & other food processors, grease & odor control at an affordable cost.


Who is today's diner?
Restaurant Business
If you really want to understand restaurant consumers, pay attention to what they do as much as what they say. They demand healthy options but indulge when out to eat. They want to dine out more but continue to cut back. That's just a few of the surprises we found when we culled the latest research to paint a picture of today's diners, that fickle bunch.

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Smart buildings, smart cities will take center stage in 2014
Allen McHale
There is a clear direction that will take us down the path to reach our destination of a low-carbon economy in the 21st century: simply putting a lot more effort into reducing CO2 emissions in buildings and cities.

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Dealing with green cleaning complacency
Environmental Leader
Scores of facilities throughout North America now have an effective green cleaning program in place. However, a big concern among many professional cleaning experts is that facility managers and cleaning professionals will become complacent about green cleaning and green cleaning practices.

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



New members joining RFMA in December (RFMA)
Refrigeration commissioning guide now available (Buildings)
Facility maintenance does not have to be a 4-letter word ( Denny Hydrick)

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


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The Dish

Colby Horton, Executive Vice President of Publishing, 469.420.2601
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Valerie Hunt, Senior Content Editor, 469.420.2690   
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