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The Dish, March 11, 2014

Posted By Heather Webb, RFMA, Tuesday, March 11, 2014

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March 11, 2014





Red Carpet Crew needs you!
Help us welcome our new restaurant and vendor members to RFMA by serving on the Red Carpet Welcome Crew. It is just an hour or less commitment each month where you would email and call a new member, welcoming him or her to RFMA. We value all of our RFMA members and want them to be personally greeted by both the RFMA staff and fellow RFMA members after they join.

We would love to have you join the Red Carpet Welcome Crew. Please email to join the crew!

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Peer to Partner Best Practices Calls announced for Spring, 2014
The spring lineup of Peer to Partner Best Practices calls has been set. Join us for these informative and helpful calls:

  • Parking Lots: Friday, March 28, from 1 to 2 p.m. CDT
  • HVAC: Friday, April 18, from 1 to 2 p.m. CDT
  • Sign & Lighting: Friday, May 16, from 1 to 2 p.m. CDT

Click here to visit our online event calendar to register for any of these upcoming Peer to Partner Best Practices calls. You must be a RFMA member to participate, and you must register for the call online.

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Interested in writing for RFMA's Facilitator magazine?
Click here for more details about submitting an article, deadlines for submitting editorial and the subjects and topics for each issue of Facilitator.

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Facilitator: Part of the neighborhood
Sherleen Mahoney
Each Corner Bakery Cafe has a unique way of enriching the neighborhood in which it resides. The people behind each facility are passionate about giving back to their communities and bringing neighbors together.

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How to advance your facilities career
Denny Hydrick
You're already "God's gift to the facilities engineering world" or to the maintenance management world or to any world (take your pick). You never make mistakes. You're flexible, always on time, rarely take breaks, well-liked, communicative and so on. To sum this up with fewer adjectives: You are a perfect employee. How, then, do you advance your career?

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Professional development: Follow the leader
Today's Facility Manager
Lasting leaders, those who can weather economic downturns and even seismic market shifts, are the ones who know how to assemble a diverse team and bring out their very best. If facility management professionals are not building relationships that will last with their associates, even financial success will be short-lived.

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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.


Energy Department plans new tests for commercial water heaters
Federal Register
The U.S. Department of Energy is seeking public comment on its new plan to revise the testing procedures for commercial water heaters and storage tanks, aiming for a better way to determine energy efficiency.

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The HVAC factor: Standard maintenance
Today's Facility Manager
In 2013, a revised ACR — the Standard for Assessment, Cleaning, and Restoration of HVAC Systems from NADCA — was released to the industry. It is based on reliable principles, review of applicable industry literature and information and practical experience.

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Looking for similar articles? Search here, keyword HVAC






McDonald's introduces Bacon Clubhouse
Nation's Restaurant News
After struggling in winter, McDonald's USA has debuted its first premium limited-time offer of the year, the Bacon Clubhouse Sandwich.

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2014 restaurant technology study
Hospitality Technology
In the 16th annual Restaurant Technology Study, the latest technology trends influencing the food service industry are revealed.

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Facility management: Proactive vs. reactive
Jeannea Jones
As with most things in life, an offensive position yields better results than a defensive one. The same holds true in facility management.

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Survey: Consumers expect to spend less on dining out in 2014
Nation's Restaurant News
Nearly 30 percent of American consumers say they intend to spend less on dining out in the year ahead, according to a new survey from business advisory firm AlixPartners.

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Refrigeration Commissioning Guide ensures system performance
Commissioning commercial refrigeration systems could yield hot energy savings, according to a new ASHRAE guide. About 60 percent of energy use in supermarkets is attributed to refrigeration, and studies have shown that commissioning could result in 7-25 percent energy savings.

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Inspect grounds equipment, irrigation systems for signs of winter damage
Irrigation systems are a likely source of significant spring problems following an extended period of inactivity and harsh conditions from a long winter. Cracked valves and pipe leaks are among the most common problems managers might face. Another potential problem is snowplowing that results in broken irrigation heads.

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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 their customers’ drain lines using our Low cost Biological System. We're well suited for self-service, too!


Greening takeout: Moving past plastic and polystyrene
Restaurant Business
Portland, Ore. and Brookline, Mass. may be on opposite ends of the country, but restaurants in both cities are among the many adjusting to life without plastic bags and polystyrene. Foam clamshell boxes and crinkly petroleum-based bags are becoming persona non grata, and it's changing the way restaurants pack takeout orders.

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Report: More than half of chains plan gluten-free offerings
Pizza Marketplace
More than half of U.S. chain restaurants plan to increase their light- or low-calorie menu items this year, with 52 percent adding offerings to their gluten-free menu, according to a national menu price survey by restaurant supply-chain co-op SpenDifference.

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Hotels, restaurants respond to shifting customer base
Linchi Kwok
Millennials have grown up. They are not only replacing baby boomers in the workforce, but they also are becoming an important source of business for the travel and tourism industry. Different from baby boomers, millennials are known for their chic, urban lifestyle and tech-savvy trait. Many hotels and restaurants immediately responded to the shifting landscape in the marketplace by taking one of more of the following approaches: new product development, acquisition and/or brand makeover.

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



TGI Fridays in talks to sell itself to TriArtisan (Reuters)
Interested in writing for RFMA's Facilitator magazine? (RFMA)
10 food franchise technology tools and solutions (Small Business Trends)

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


Service Emergencies dealt with, fast!

Factory trained and CFESA certified technicians mixed with 1,000’s of OEM parts makes the perfect recipe to end your emergency fast. Whether your equipment cools, heats, dries or washes, we repair it all 24/7/365. Call 888 498-1238888 498-1238

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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The Dish

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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