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The Dish, February 4, 2014

Posted By Administration, Tuesday, February 4, 2014

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Feb. 4, 2014








 

 



RFMA NEWS

 

Be ready for RFMA 2014 with The RFMA 2014 Conference App
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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Exhibitors: What you need to know for RFMA 2014
RFMA
RFMA 2014 is less than two weeks away! Please take a few minutes to view this short informative video just for RFMA 2014 Exhibitors. This video will give you and your team all of the information you need to make the most of your experience at RFMA 2014. Click here to watch the video now!

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Welcome Jeff Dover to the RFMA team
RFMA
RFMA would like to announce Jeff Dover as our new Facilities Resource Manager at RFMA. For those of you who don't know Jeff, he was the first Chairman of the RFMA Board of Directors and comes to us with more than 25 years of experience in Facilities and Energy Management. Please join us in welcoming Jeff to the RFMA team!

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Facilitator: One big family
Sherleen Mahoney
Inspired by a philosophy of highest-quality food using natural ingredients, a new Jason's Deli prototype was created. Joe Tortorice Jr., the chain's founder, has kept one thing constant, however: He treats employees like family.

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INSIDE THE INDUSTRY



Controlling restaurant food costs
CrunchTime via Nation's Restaurant News
A short while ago, a CrunchTime! client recovered $12,000 in accidental vendor overcharges — on ketchup. In the super-competitive world of restaurant food distribution, prices change constantly and it's common for an invoice to show a price that's above or below the contracted price. In many cases restaurant costs can be driven down materially simply by comparing what the company SHOULD BE paying for products vs. what it ACTUALLY IS paying.

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Survey finds food cost increases will beef up menu prices
Fast Casual
A recent survey from SpenDifference found that American chain restaurants plan to increase menu prices as part of a move to offset higher food costs. Last year, 83 percent of the chains surveyed increased prices somewhat, while this year 92 percent are planning hikes, according to a news release from SpenDifference. This year's increases are expected to average 1.8 percent, compared to last year's 1.65 percent.

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17 things a restaurant manager should never do
Restaurant News
Restaurant managers have a lot of responsibility … and of course, this can be a good thing or a bad thing! If you would like to avoid making some of the biggest management mistakes, read on to find out what you should never do.

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Cracking Chick-fil-A's customer service secrets
CSPnet.com
Chick-fil-A founder Truett Cathy had a tough egg to crack explaining to management at the first shopping mall he was about to rent space in that his concept would still make money, even if it closed on Sundays, said Steve Hester, senior director of strategic initiatives of the $5 billion quick-service restaurant. The chain's mission statement emphasizes hospitality and a caring nature that has become a central differentiator.

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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.
MORE

Preview Endura XL at RFMA 2014

Launching in Fall, the Canplas Endura XL interceptors get their first preview at RFMA. This is a must see for anyone involved with the specification, operation, or maintenance of Grease Interceptors. See us at Booth 1129. www.EnduraXL.com

 



AHR Expo highlights important trends in HVAC&R industry
Denny Hydrick
Denny Hydrick recently attended the AHR Expo 2014 in New York City, along with several thousand more freezing souls. The show is co-sponsored by AHRI and ASHRAE, which is obviously pointed towards HVAC professionals, many of whom are employed in some type of facility. This fact alone made the Association for Facilities Engineering presence almost a necessity.

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Looking for similar articles? Search here, keyword HVAC

 

 

FEATURED ARTICLE

TRENDING ARTICLE

MOST POPULAR ARTICLE

When to replace: A primer on walk-in refrigerators and freezers
Foodservice Equipment & Supplies
Take time for this rundown on everything you need to know about walk-in refrigerators and freezers — and the combination units.

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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.

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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! Only those who have registered for the conference will be able to log in to the app.

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Controlling the dinner rush
Restaurant Business
It's unpleasant for the kitchen to be slammed and in the weeds, especially if it drags on for some time and impacts on the guest experience as they wait too long for a seat or food. There are certainly things you can do to help to alleviate this problem in the front of house.

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On-premise alcohol sales up modestly after 5 years of declines
Fast Casual
Just as the overall economy has been slowly stabilizing, so has the on-premise alcohol segment. After almost five years of steep declines, 2012 marked the first year of modest beverage alcohol consumption increases, with spirits and wine leading the push into positive territory.

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The 5 indispensable pieces of cooking equipment in a successful kitchen
WZDX-TV
Whether it's a quaint corner cafe, the newest chain in the neighborhood or a high-end steak house with the city's hottest chef, every restaurant owner and manager knows what's in the kitchen can make or break a business. Bottom line: Good restaurant equipment is a must.

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FDA addresses safe transportation of food
Federal Register
FDA has released the Proposed Rule on Sanitary Transportation of Human and Animal Food that would require certain shippers, receivers, and carriers who transport food by motor or rail vehicles to take steps to prevent the contamination of human and animal food during transportation.

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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.
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Operational Efficiency Month: Day 1
Food Production Daily
The editorial staff at Food Production Daily have dubbed February as Operational Efficiency Month, and they are determined to bring you stories highlighting ways to reduce production costs, cut down on waste and optimize sustainable efficiency.

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Landscape care in frigid weather
Today's Facility Manager
For commercial facility managers, the safety concerns for employees, buildings and outdoor landscaping begin to pile up as soon as wintry weather begins. Here are a list of tips on keeping people safe and protecting landscape investments during frigid weather conditions.

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Building automation: Internet of Things meets facilities management
SearchIT Channel
Channel partners see a growing opportunity in deploying integrated building automation systems and bringing the Internet of Things into the realm of facilities management.

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TRENDING ARTICLES

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

 

 

Facilitator: RFMA developing CRFP prep course (Maria Johnson, CRFP)
6 lighting retrofits with dramatic benefits (Buildings)
A new paradigm for older workers (Michael J. Berens)

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



  PRODUCT SHOWCASES



Parts Available for Local Pick-Up


Stop by any one of our eighteen stocking locations and not only will you have the convenience of local pick-up but you will also find industry experienced staff to help you identify just what you need. We look forward to serving you soon.



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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• Dedicated account manager and centralized call center.

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

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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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