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The Dish, February 18, 2014

Posted By Administration, Thursday, February 27, 2014

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Feb. 18, 2014





Be on the lookout for RFMA 2014 Overall Evaluations
We hope you are enjoying RFMA 2014 so far! Our overall conference evaluation will be sent to all RFMA 2014 attendees. Please check your inboxes for the direct link to the survey. We value and appreciate your feedback!

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Help us congratulate our MVP, Restaurateur of the Year, Vendor of the Year and the 2nd Annual RFMy Award winners!

RFMA is pleased to recognize these outstanding individuals who have distinguished themselves and earned a place among RFMA honors recipients. Help us congratulate:

  • MVP: Patrick Hentzen, Kentucky Fried Chicken
  • Vendor of the Year: Keith Moore, US Exterior & Repair LLC
  • Restaurant of the Year: Phil Walton, Red Lobster
  • Calm After the Storm Award: George Maag, Olive Garden
  • Shooting Star Award: Keefe Aldst, Optipure
  • Rookie of the Year Award: Jen Hall, Pizza Hut
  • Marvelous Mentor Award: Dan Hill, Pizza Hut
  • Easy Being Green Award: Noelle Faille, Jason’s Deli
  • Superhero Award: Eric Korth, Starbucks Coffee
  • Recruitment Rockstar Award: Joe Bell, Regions Facility Services
  • Retention Rockstar Award: Ed Malinowski, MX Services, Sign and Lighting Maintenance
  • Education Excellence Award: Tim Corcoran, Jack in the Box
  • Education Excellence Award: Jim Mahoney, Waste Management
  • Resource Rockstar Award: Bill Schaphorst, MaintenX International
  • RFMA Gives Go-Getter Award: Jay Alexander, Pizza Hut
  • RFMA Gives Go-Getter Award: Craig Buck, Chipotle
  • RFMA Gives Go-Getter Award: Mike Remakel, Olive Garden
  • Lifetime Achievement Award: Gary Richert, CRFP


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Sustainability in foodservice: Where we stand today
Foodservice Equipment & Supplies
Sustainability has become a standard part of the foodservice industry's lexicon. Individual members of the community have long embraced the concept. But actually putting it into practice? Well, that's been a different story. Until now.

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IFMA releases new facility management trend report
Around the world, the facility management industry continues to advance to new levels of importance as the built environment grows more sophisticated. A new report from IFMA, in conjunction with the CBRE Group, explores trends and opportunities.

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Looking for similar articles? Search here, keyword FACILITY MANAGERS


Restaurateur: The answer to a customer is always yes
Pizza Marketplace
Cameron Mitchell is the poster child of a rags-to-riches story. The Columbus, Ohio-based restaurateur, opened his first restaurant in 1993 and has since grown his company to include 33 multiconcept units worth about $120 million. "There are two components to opening a successful restaurant," he said. "Number one is having a good strategy. Number two — the most important piece — is the company's culture and values."

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New social media monitoring, analytics tool hits market
Market Force Information, a provider of customer intelligence solutions, is helping restaurants and other multi-location businesses provide better customer service through a new solution for social media monitoring, analytics and management.

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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.

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.


Taco Bell to offer mobile ordering nationwide
Nation's Restaurant News
Taco Bell is preparing to roll out mobile ordering nationwide later this year, a move that will likely fuel a trend expected to shake up the quick-service world.

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Tablets boost restaurants
Droid Report
An innovative mobile POS tablet can change restaurant strategy. Mobile POS solutions have been improving the industry, boosting sales and driving efficiency.

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The story of NASA and the $125,000 pizza
Liberty Voice
NASA has decided to spend $125,000 on a project that will allow astronauts to eat pizza during their missions.

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How to hire winners and avoid the whiners
Mel Kleiman
Who do you want on your team — a bunch of whiners or roll-up-their-sleeves-and-work winners? Here's how to find them.

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Yum to add thousands of Taco Bell sites
Yum! Brands plans to add hundreds of more Taco Bell locations on top of the 5,000 sites already in the U.S.

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Equipping your kitchen: How to work with the space you've got
In the first of this special feature series, BigHospitality speaks to operators and suppliers to find out how best to equip your restaurant, pub or hotel kitchen, depending on the size you have to work with.

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Rational combination ovens now ENERGY STAR certified partner
Fast Casual
The food preparation technology provider Rational announced that it has joined EPA's ENERGY STAR program as an ENERGY STAR partner. The company reported it is one of only two combination oven manufacturers that is an ENERGY STAR partner.

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Planning a lighting controls upgrade
Building Operating Management
Achieving the goals of a lighting upgrade requires a solid understanding of the way in which the facility and current lighting control system are used. In addition, facility managers starting an upgrade will want to be familiar with the advances in lighting control technology that have occurred over the past few years.

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Minimizing water waste, maximizing savings
New plumbing products and systems have come a long way in performance and water conservation in recent years. Unfortunately, restrooms in many institutional and commercial facilities continue to use outdated and inefficient plumbing fixtures, valves, toilets and faucets that contribute to water waste and drive up utility costs.

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FAQs on window film
Today's Facility Manager
Window film can be a very cost-effective solution for a variety of building issues: minimizing cooling costs, cutting glare and heat buildup, upgrading windows to safety standards, creating privacy in places like interior conference rooms, reflecting heat inside and more.

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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

Service Providers can prevent grease build-up in customers’ drain lines using our Low cost Biological System. We're well suited for self-service, too!


Antimicrobial worth its weight in silver
Food Production Daily
Biotechnology firm PURE Bioscience has launched an antimicrobial product that uses silver to efficiently and safely sanitize food surfaces.

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What type of music is right for your bar or restaurant?
Restaurant News
For many people, going to a restaurant isn't just about the food. It's about the overall experience and atmosphere, and music plays a huge part in that. Having that perfect playlist can create the ideal ambiance.

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As trans fats exit, DuPont offers healthful option
USA Today
America's love affair with fried foods could get a healthful boost from DuPont Pioneer's new Plenish soybean.

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Are smartphones productive tools or distractive devices?
C. Fredrick Crum
Many businesses provide leaders with smartphones or reimburse employees for their use of their private phones for business use so that productivity is increased. Does this practice actually increase productivity — or is it just another distraction? A group of researchers at Kent State University seems to have provided an answer in a study that has gained international attention.

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DAVACO partners with chains to roll out digital menu programs
DAVACO is partnering with a variety of quick-service restaurant brands to integrate digital technology into locations across the country. According to DAVACO executives, there is a growing trend to replace traditional menu boards with digital signage because of the increased efficiencies and sales opportunities, particularly as restaurant brands continue to cater to the changing needs of its customers.

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



Yum to add thousands of Taco Bell sites (
IRS begins enforcing rule on automatic tips (Small Business Trends)
How to hire winners, not whiners (Mel Kleiman)

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



General Parts launches! For the first time thousands of items that we use every day are available direct to the public. Visit and press the ‘Register Now’ button. Soon you will be enjoying the benefits of shopping with a foodservice specialist.

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.


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.

• Serving major-metro markets throughout Texas & Oklahoma
• Dedicated account manager and centralized call center.

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 201-949-6643201-949-6643.

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!

To find out how to feature your company in The Dish and other advertising opportunities, Contact Geoffrey Forneret at 469-420-2629469-420-2629

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Colby Horton, Executive Vice President of Publishing, 469.420.2601469.420.2601
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Valerie Hunt, Senior Content Editor, 469.420.2690469.420.2690   
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