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The Dish, January 28, 2014

Posted By Administration, Tuesday, February 4, 2014

 

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Jan. 28, 2014








 

 



RFMA NEWS

 

RFMA 2014 is coming! Have you registered?
RFMA
RFMA 2014 is less than 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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The RFMA 2014 Conference app is here!
RFMA
Download RFMA 2014's conference app to help you navigate through RFMA 2014! Once you have downloaded the app to your mobile device, you will be able to log in and create a username and password by entering the email you used when registering for RFMA 2014. Only those who have registered for the conference will be able to log in to the app.

The app is available for iPhone, iPad and Andriod users. In the App Store search "RFMA 2014" and for Blackberry or other smartphones, go to rfma2014.gatherdigital.com (no www) and bookmark it. If you have questions contact Heather at heather@rfmaonline.com.

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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: RFMA developing CRFP prep course
Maria Johnson, CRFP
One of RFMA's strategic goals is to expand the online resources available for individuals interested in preparing for the Certified Restaurant Facility Professional exam. RFMA Board Chair Maria Johnson, CRFP, offers an update on the ongoing initiative.

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INSIDE THE INDUSTRY



Trans fats walk the plank at Long John Silver's
The Lane Report
Long John Silver's, the world's largest quick service seafood company, has announced its entire menu of fish, chicken, tasty sides and desserts now boasts zero grams of trans fat.

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Grease blotting product paves way for wellness, sustainability in food prep
SBWire
StitZii, a new product designed to remove excess grease, fats, oils, salts and carbohydrates from prepared foods, is showcasing its superior effectiveness and innovative composition through recent lab test results.

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  FEATURED COMPANIES

North America's Rollout Leader

Equipment Installs, Project Management, Rollout Service, Site Surveys, Electrical Upgrades, Water Filtration, Data POS, Seating, Reimage Services for Fortune 100 & 500 and Forbes 500 Companies.
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Got Grease? — Get Endura!

You missed us at the RFMA show in Orlando! Canplas manufactures the best repair and replacement grease interceptor solution in the industry. Click here for more information.

 



How restaurants can reduce salt in food
CNN
Almost two years ago, Philadelphia launched its Healthy Chinese Take-out Initiative with the goal of reducing sodium content by 10 to 15 percent. The city's Public Health Department worked with 206 restaurants, first evaluating their menus for sodium content and then helping them choose ingredients and develop recipes with less sodium. One way found to reduce sodium was for restaurants to cut the use of commercially prepared sauces and instead make their own. The result? A 20 percent reduction in sodium, more than the project's goal.

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10 tips for running a profitable restaurant or bar
Restaurant News
Faced with intense competition, rising food and labor costs and sluggish economy, today's bar and restaurant owners and operators know they can never take their eyes off of the bottom line. From menus and culinary trends to technology, here are 10 smart ideas to help your bar or restaurant stay competitive and profitable.

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3 steps to energy efficiency for your facility
Mandy Gardner
In 2014, facility managers should be focusing on three technological modernizations: updated energy meters, facility software upgrades and serious efficiency goals for this year and the future.

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6 lighting retrofits with dramatic benefits
Buildings
A few cost-effective retrofits can save a staggering 85 percent of lighting electricity demand, according to the Center for Building Performance and Diagnostics at Carnegie Mellon University.

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Looking for similar articles? Search here, keyword LIGHTING

 

FEATURED ARTICLE

TRENDING ARTICLE

MOST POPULAR ARTICLE

The importance of food safety training
Pizza Marketplace
While much has been done to educate kitchen and wait staff on safe food-handling practices, continued instruction could be the difference between life or death for one of your patrons.

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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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Cintas: 7 ways to stay off your boss's radar
Business Wire via MarketWatch
Many situations that can completely disrupt a restaurant's operations and generate red flags at the corporate level can be easily avoided with planning and policies.

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New ways to balance the restaurant business and family
The Boston Globe
Chef Jody Adams was in the kitchen of her Cambridge restaurant, Rialto, when she received an urgent phone call from her husband. "He was taking our daughter bra shopping," she recalls. "He wanted to know if she was allowed to get a bra with lace. I told him, 'It's up to you. I can't see it from here.'" Such is family life in the restaurant industry. It's an unforgiving landscape.

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A new paradigm for older workers
Michael J. Berens
Results of a recent Gallup study show that large numbers of baby boomers plan to continue working well past the current average retirement age of 61 and even the traditional retirement age of 65. This is both good news and bad news for organizational leaders: good because older workers are valuable employees, bad because many organizations don't know what to do with older workers as they seek to increase opportunities for talented younger employees.

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  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.

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.
MORE

 



Think big-picture to reduce fire safety costs
Building Operating Management
In fire protection, facility managers can often overlook the big picture. Decisions may be made on a system-by-system basis. But this is a poor strategy because decisions in one area may increase both capital and maintenance costs in other areas.

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New restaurant equipment business likes Chattanooga's vibe
Chattanooga Times Free Press
Nick Adams, president of Restaurant and Kitchen Supply, a Direct South Company, and Steve Austin, project manager, say Chattanooga, Tenn., home to one of their newest storefronts, offers a good vibe and lots of potential.

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Secondary refrigeration the coolest technology in fruit storage
Fresh Plaza
Unlike traditional direct expansion refrigeration systems where a refrigerant gas occupies the entire system in all zones, the HYCOOL secondary system has its refrigerant contained within a full-featured packaged stainless steel chiller that sits outdoors.

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New beverage refrigeration technology launched
FoodBev.com
Pera Technology has developed a new refrigeration technology known as V-Tex, which has the ability to cool drinks while consuming less energy. Developed under the Rapidcool project consortium headed by Enviro-Cool and Pera, the new technology employs a unique spin cycle to achieve optimum cooling.

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TRENDING ARTICLES

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

 

 

How we saved a restaurant more than $100,000 a year (Entrepreneur via Reuters)
Facilitator: Bob Fonville in the CRFP Spotlight (Facilitator)
How restaurants can prepare for Valentine's Day (Nation's Restaurant News)

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



  PRODUCT SHOWCASES



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Water Heat = Scale

If you have water that is being heated for cooking or beverages then you have scale forming in that equipment. Scale negatively impacts taste of foods and beverages in addition to the maintenance nightmare caused in equipment.

Want a solution that saves money? Contact Mavea.

www.Mavea.com



SELF - PERFORMING = SAVINGS FOR YOU

Trust Blair General Maintenance Contractor for all your restaurant and retail store maintenance needs with highly qualified handymen and licensed electricians, plumbers and HVAC technicians.

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www.blairgmc.com
877-889-0600




Benjamin Moore – Customer Care Program

Benjamin Moore introduces Customer Care, a powerful new service program for the facility maintenance industry. This program guarantees product availability & pricing consistency nationwide for property owners or managers, as well as, provides a centralized model for ordering, billing and project reporting. Learn more about becoming a Benjamin Moore Customer Care Member 201-949-6643.



Weapons Against Ice Machine Slime

• Want optimum performance from your ice machine? Want to improve water quality, machine reliability, and help reduce the risk of slime? Add the Pentair® Everpure 4SI and 7SI cartridges to your arsenal to help prevent dirt and scale buildup and fight slime, all from one cartridge!
www.everpure.com




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

More info

 

 



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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