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The Dish, March 18, 2014

Posted By Administration, Tuesday, March 18, 2014

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March 18, 2014








 

 



RFMA NEWS

 

Join us next Friday for March's Peer to Partner Best Practices Call
RFMA
The spring lineup of Peer to Partner Best Practices calls has been set, and the series of informative events kicks off next Friday, March 28.

Date: Friday, March 28
Time: 1 to 2 p.m. CDT
Topic: Parking lots

Click here to register now and benchmark with your peer and vendor partners discussing best practices.

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Member-Get-A-Member is back for 2014
RFMA
Help us reach our 2014 member goal by referring your industry peers to RFMA. Refer a new restaurant member to RFMA and be entered in a drawing to win an iPad.

How do I make sure I get credit for referring a member to RFMA? Make sure the new member enters your name in the "Referred By" field in the new member application.

We will be drawing a new winner every three months. Our first drawing will be June 1 and will include those who referred members from March 1-May 31.

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SPONSORED CONTENT



Red Carpet Crew needs you!
RFMA
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 heather@rfmaonline.com to join the crew!

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Facilitator: Perfecting preparedness in HVAC maintenance
Kevin Smith
As restaurant facility managers know all too well, HVAC systems can easily consume a significant portion of a location's energy bill. Next to food, that often can be the largest expense your facilities encounter. Let's review the pros and cons of operating HVAC maintenance services in reactive and preventative programs so you can best evaluate which solution is best for you.

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INSIDE THE INDUSTRY



Kitchen maintenance: What's under your hood?
Jeannea Jones
Checking under the hood is no longer just an automotive maintenance term. Facility managers should be checking under their hoods when responsible for dining areas in their buildings. In the age where convenience is king and we have everything from sidewalk cafes to full dining facilities at the workplace, you can help sustain kitchen equipment at optimal performance levels through a simple proactive approach. Whether it is a five-star restaurant, college campus dining services, local eatery or the hospital cafeteria, the same approach to maintenance should be adopted by keeping an eye on your equipment performance, exhaust systems and energy consumption.

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Restaurants prepare for changes in credit card technology
Nation's Restaurant News
The restaurant industry has begun preparing for a big change in credit card technology and policies that will affect retail merchants in October 2015, both in economic terms and in operations.

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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

 



Florida restaurant charging for future Obamacare costs
The Daily Meal
Gator Group, which operates eight locations of Gator's Dockside, a popular sports bar chain in central Florida, has begun charging its customers a 1 percent "ACA surcharge," to offset the cost of the Affordable Care Act, or Obamacare.

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Bill would make restaurants' 15-year tax depreciation schedule permanent
QSR Web
U.S. Reps. Mike Kelly, R-Pa., Richard Neal, D-Mass., Jim Gerlach, R-Pa., and Ron Kind, D-Wis., have introduced H.R. 4212, the Restaurant and Retail Jobs and Growth Act. According to a news release, the bipartisan legislation would make permanent a 15-year tax depreciation schedule for restaurant improvements and new construction, as well as leasehold and retail improvements.

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HVAC upgrades: Opportunity knocks
Building Operating Management
A commercial building's HVAC system is naturally one of the first systems that facilities personnel examine when looking to minimize energy use, reduce operational costs, and achieve proper comfort and indoor air quality. Taking a systems view of HVAC upgrades can help meet those goals.

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Looking for similar articles? Search here, keyword HVAC

 

 

FEATURED ARTICLE

TRENDING ARTICLE

MOST POPULAR ARTICLE

10 facts: The changing fast food industry
Medical Xpress
The March issue of Food Technology magazine addresses the increased demand for healthier options on fast food menus.

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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.

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How to advance your facilities career
Denny Hydrick
Let's suppose, for the moment, that you are the overall perfect employee. How, then, do you advance your career in facilities management?

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Small sells big
Restaurant Business
Whatever they're called — appetizers, tapas, small plates or starters — this menu category is a hotbed of growth and creativity. With mix-and-match dining on the rise, according to Chicago-based research firm Technomic, an appetizer can be a snack, and a trio of small plates can make a meal.

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Competition, drought create flood of smart water technologies
GreenBiz
The squeeze on water supplies from drought and growing competition for water is driving a move toward increased water use efficiency, in part through smart technologies. Sustainable water stewardship requires not only water innovation in water reuse, recycling and treatment technologies, such as desalination, but also smarter ways of using water.

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Tree to table, consumers look to source
The Boston Globe
It used to be when you walked into a restaurant, your server recited the specials, and you ordered. Today's dining experience is vastly different. You're told about the farm at which your beef was raised, the story of the farmers who own the land and sometimes even the name of the cow.

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Obama's overtime plan could cost small employers
The Wall Street Journal
President Barack Obama's overtime-pay proposal could be especially costly to small employers, many of which are also grappling with recent changes to minimum-wage and sick-pay laws, human resources experts and business owners said.

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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

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!
MORE

 



Quiznos and Potbelly: A tale of 2 sandwich chains
Fortune
The two restaurant chains offer nearly identical products: toasted subs made fresh. So how have they ended up on opposite ends of the fast-food food chain?

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McDonald's outlines plan to win back its customers
The Associated Press via The Spectrum
At a time when chains like Chipotle and smaller players like Five Guys Burgers and Fries are growing, there are a few strategies McDonald's Corp. is focusing on to overcome "challenging industry dynamics."

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How Chipotle changed American fast food forever
Fast Company
Chipotle set out to challenge fast food trends and be better than the competition. In the end, they launched a new industry. Here's how.

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Should restaurants adopt airline strategies for loyalty?
Hospitality Technology
As consumers' pent-up demand for restaurant services remains elevated, restaurant operators continue to look for additional ways to nudge those consumers into stores. In addition to leveraging traditional loyalty and rewards strategies, National Restaurant Association research shows that more novel tactics also register interest among consumers.

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Stealth ads: How restaurants are building customer loyalty on YouTube
Forbes
Consumers are increasingly fast-forwarding past traditional TV ads, long the bastion of chain-restaurant marketing. How can eateries keep their brand in customers' minds? A growing number of savvy chains are turning to YouTube and posting informational or instructional videos designed to inform and amuse diners — and keep their brand top of mind.

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TRENDING ARTICLES

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

 

 

Peer to Partner Best Practices Calls announced for Spring, 2014 (RFMA)
Refrigeration Commissioning Guide ensures system performance (Buildings)
Greening takeout: Moving past plastic and polystyrene (Restaurant Business)

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.

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

www.blairgmc.com
877-889-0600877-889-0600




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 201-949-6643201-949-6643.



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!
www.everpure.com




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

More info

 

 



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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