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The Dish, January 21, 2014

Posted By Administration, Tuesday, January 21, 2014

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Jan. 21, 2014








 

 



RFMA NEWS

 

Show support for your fellow RFMA members by nominating them for an RFMy award at RFMA 2014
RFMA
The RFMy Awards will be presented on Tuesday, Feb. 18, at RFMA 2014's Tuesday General Session & Awards ceremony. There are seven RFMy award categories, each designed to recognize a different area of achievement that is critical to the profession. 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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RFMA 2014 is coming! Have you registered?
RFMA
RFMA 2014 is just three weeks 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 www.rfmaannualconference.com to get all of the details and register today! See you in Dallas!

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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!
RFMA
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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SPONSORED CONTENT



Females in Facilities Event at RFMA 2014
RFMA
We are very excited about our Females in Facilities Event at RFMA 2014! We will be having a "sweet" time with a chocolate and wine tasting in one of the Gaylord's "Sweet" Suites! This event is for female RFMA members that are registered for RFMA 2014. Registration is $15 per person.

Click here to register for the Females in Facilities Event.

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Facilitator: Bob Fonville in the CRFP Spotlight
Facilitator
Bob Fonville, director of facilities at Fuddruckers/Cheeseburger in Paradise, shares how his career has progressed since his first job in his family's North Carolina tobacco fields.

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How restaurants can prepare for Valentine's Day
Nation's Restaurant News
Valentine's Day falls just a heartbeat behind Mother's Day among restaurants' busiest days of the year, and with it comes operational heartaches. The Feb. 14 holiday falls on a Friday this year, raising the potential for a tsunami of love-struck guests, from bastions of high-dollar fine dining to the kitsch of White Castle.

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Tips for keeping your facility clean in winter
Buildings
With much of North America covered by snow and ice, now is the perfect time to review one of the most effective ways to keep facilities clean and healthy during the winter months.

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Will FoodBots revolutionize the fast food industry?
Silicon Angle
What's faster than fast food? Robots. That's right: The automation trend has made its way to the crux of American culture, all but solidifying the rise of the machines.

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Looking for similar articles? Search here, keyword AUTOMATION



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Restaurants' sales to rise 3.6 percent in 2014, NRA forecasts
Restaurant Business
Restaurants will vie this year for a 3.6 percent increase in total industry sales, which should hit an all-time high of $683.4 billion, according to the just-released business forecast of the National Restaurant Association.

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Technomic: Let's focus on takeout
NACS
With consumers increasingly ordering takeout, foodservice operators must focus on ways to create specific takeout products that will help grow programs, Technomic announced in a new report.

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'Why I hate foodservice gloves and you should, too'
QSR Web
Ed Zimmerman has nearly four decades of experience in the food sector. A new California law requiring all foodservice operators to wear gloves won't work, he says. "Around 20 years ago, food-handling gloves began showing up in foodservice kitchens. The theory was that gloves would protect diners from bacteria and the spread of disease. Foodservice workers would don the gloves and magically cleanliness and food safety would rise. I think the exact opposite occurred, which is why I hate gloves."

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FEATURED ARTICLE

TRENDING ARTICLE

MOST POPULAR ARTICLE

Trend watch: Potatoes are a center-plate food
Fast Casual
Consumers' demand for customization along with more healthy options has led to the emergence of a new fast casual category: the potato concept.

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

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How we saved a facility more than $100,000/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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Teens expand nationally recognized grease recycling program
Rhode Island NPR
A local program to help residents and businesses recycle their used cooking oil has added 12 recycling receptacles at transfer stations in southeastern Connecticut. The program, Turn Grease Into Fuel, launched five years ago, with the help of most area restaurants.

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Some restaurants dropping automatic tips for large groups
Morning Sentinel
A new federal tax code change, which took effect Jan. 1, forces restaurants to treat automatic gratuities as service charges rather than as voluntary tips. That means automatic tips are taxable wages and must go through a more stringent accounting and taxation process, restaurant and tax analysts said. Some restaurant employees said eliminating automatic gratuities could reduce their income, because large parties don't always tip enough to compensate for the time it takes to serve them. Others said they would rather eliminate mandatory tips than be forced to receive that income as part of a weekly paycheck.

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Aim for perfection to achieve operational excellence
Nation's Restaurant News
How much of your time do you spend correcting or minimizing the repercussions of mistakes: 10 percent, 20 percent? Maybe more? Imagine having processes that, if followed, produced 100 percent perfect products or services every time.

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  FEATURED COMPANIES

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Cintas: 7 ways to stay off your boss's radar
Business Wire via MarketWatch
It's every restaurant operator's worst nightmare: walking into the restaurant to find raw sewage at their feet. It's a situation that can completely disrupt a restaurant's operations and generate red flags at the corporate level. However, it's also a situation that can be easily avoided.

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Retail's 'Big Show' offers big benefits for hospitality sector
Hospitality Technology
Retail operations might be the focus at the National Retail Federation's Big Show, but many of the vendors were showcasing technology that offers benefits for the hospitality space as well. Here are some highlights from the show floor that will make an impact in both restaurants and hotels.

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General Mills transforms its convenience and foodservice division
CSNews
Over the past five years, General Mills has transformed its lesser-known $2 billion Convenience & Foodservice division, bringing more innovative new products to key growth channels such as convenience stores, schools, hotels, hospitals, restaurants and bakeries throughout the United States, according to the company's new case study on the division.

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TRENDING ARTICLES

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

 

 

Top 2014 super foods: Eat more kale with your bacon (Bloomberg)
RFMA 2014 is coming! Have you registered? (RFMA)
Facilitator: Backflow prevention could save your restaurant (Susan Daywitt)

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



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Benjamin Moore – Customer Care Program

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Weapons Against Ice Machine Slime

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To find out how to feature your company in The Dish and other advertising opportunities, Contact Geoffrey Forneret at 469-420-2629

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The Dish


Colby Horton, Executive Vice President of Publishing, 469.420.2601
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