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The Dish, May 27, 2014

Posted By Heather Webb, RFMA, Tuesday, May 27, 2014


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May 27, 2014





RFMA 2015: Call for Abstracts
RFMA is now accepting abstract submissions for our annual conference being held at The San Diego Convention Center, Feb. 1-3, 2015. The abstract submission phase will be open from May 15 – June 15, 2014. All abstracts undergo critical review by the members of the RFMA Education Committee to ensure high quality of content. The Education Committee will decide, based on these reviews, whether the abstract proposal will be acceptable or need revisions.

Click here to submit the abstract proposal via the RFMA conference website. The abstracts will be reviewed by the Education Committee Conference Task Force. If you need to access your abstract to update or make changes, go to the Presentation Service Center.

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Come join RFMA in Dallas!
Join us in the new RFMA office space to kick off our first RFMA regional event of 2014 and Terry Byerly with Pizza Hut's new column series, "Wet Your APPetite" in our Facilitator magazine. Come socialize with your RFMA peers and learn how to prepare some delicious appetizers with Chef William while also learning about the newest app technology to make the most of your social events. Remember to bring your favorite app to the party, as well as a fully-charged mobile device!

When: Thursday, June 26, 5-7 p.m.
Where: The New RFMA Office | 5600 Tennyson Parkway Suite 265 | Plano, Texas 75024
Registration: $15 per person*

Click here to register for this event now!

*You must register online in advance of the event and be a current RFMA member to attend.

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Facilitator: Countdown to summertime
Erich Munzner
Although recent weather patterns have been strange lately, we can be certain the summer season will wrought sweltering heat and suffocating humidity upon us. Your guests will be searching for ways to beat the heat, and as facility managers, we want to be assured that our restaurants will be pleasantly climate controlled to provide a temporary respite. But can you rely on your HVAC systems to perform under the increased demand and load?

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TGI Fridays sold for $800 million
TGI Fridays has been sold by Carlson Restaurants Inc. to private-equity firms Sentinel Capital Partners and TriArtisan Capital Partners, according to multiple reports. The restaurant chain, which reported $2.7 billion in systemwide sales in 2013, was sold for $800 million, reports suggest.

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Restaurants to add more than half-million summer jobs
Restaurants are expected to add 508,000 jobs this summer season, according to National Restaurant Association projections. This would represent the second consecutive year in which restaurants add at least 500,000 jobs during the summer season.

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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.


Tips for adding appeal to your restaurant's patio space
Restaurant News
With the weather warming up, it's the perfect time to get the most out of your restaurant's patio for dining and entertaining. If your patio needs some love, here are fun ways to add excitement and appeal to your outdoor patio space.

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Prepare your trees for summer storm season
Jeannea Jones
Preparing for summer storms is not always easy as the weather can be unpredictable. Cleanup from summer storms can also equate to increased overtime, so it is important that grounds professionals be as proactive as possible when it comes to weather changes and preparation. According to recent surveys, more than 1 million trees are struck by lightning in the United States each year. Trees can be killed immediately from lightning strikes, but more often they are weakened allowing a secondary attack from disease or insect infestation to finish the job.

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Looking for similar articles? Search here, keyword LANDSCAPING


How to buy a restaurant dishwasher
Restaurant Hospitality
If the dishwasher in your restaurant is more than 10 years old, you are almost certainly wasting money in energy usage. On the other hand, the most recent generation of dishwashers offers real improvements in energy and water savings. Here are the features to look for and where some of those savings are.

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Anatomy of a noncommmercial buy
Foodservice Equipment Reports
Exclusive research confirms noncommercial ops may not dig as deeply as commercial chain counterparts in choosing suppliers. But beneath the skin, both groups' DNA and purchasing priorities are pretty similar.

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Spec check: Tilting skillets
Foodservice Equipment & Supplies
One of the most versatile pieces of commercial kitchen equipment, tilting skillets provide precise heating capabilities for a variety of production-related tasks. "From an investment perspective, a tilting skillet is like having three pieces of equipment in one," says John Marenic, principal at Marenic Food Service Consulting.

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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.

Endura XL lasso's RFMA Attendees!

The new Endura XL models received a great response at RFMA 2014. If you didn’t get a chance to see Endura XL, take a moment to visit & see why your business needs this upcoming addition.


The 10 characteristics of an outstanding foodservice GM
What are the characteristics of an outstanding general manager in the foodservice sector? It's a job that requires a broad scope of knowledge, grace under pressure and the ability to get the best out of every relationship.

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Making the FM case for millennials
Facility Management Journal
Why have facility managers not yet realized how important it is to embrace and mentor millennials? If current attitudes continue, the profession of FM as practiced today might disappear or at least be diminished because of its inability to attract young members.

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The tech revolution: Coming soon to a restaurant near you
Make no mistake, the tech revolution is coming to the restaurant category. Applebee's and Chili's have introduced table kiosks and gaming apps to entertain customers and help turn the restaurants more quickly; several variations on the mobile-payment app are being rolled out by Wendy's, Burger King, Starbucks, Dunkin' Donuts and others; and Chipotle and Jimmy John's opted for ordering apps to expedite long wait times. Where will it go next? Literally anywhere — Domino's customers who drive a Ford can order a pizza through their vehicle's "sync" app.

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Nationwide Pavement Maintenance

We provide pavement construction and maintenance at more than 4,000 locations throughout the U.S. & Puerto Rico. From paving the parking lot at a distribution center to correcting drainage and sewer lines at a retail locations; with KAI, you always get what’s best for your project and your budget.






Gluten-free tops the nutrition trends of 2014
What's trending on nutrition in the restaurant industry? The National Restaurant Association Show emphasized five trends foodservice operators should know — starting with gluten-free.

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Facilitator: Seeing through the FOG
Susan Daywitt
Most of us are familiar with the negative impact fats, oils and grease — FOG — can have on wastewater collection and treatment systems. But not all disposal systems are correct.

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Odor remediation: A breath of fresh air
Facility Management Journal
While most buildings are now tobacco free, there are other opportunities for malodorous issues to arise. Odor remediation technology allows occupants to breathe easily.

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Saving energy with intelligent lighting
Considering the cost of electricity, outdated lighting does not save money by any means. However, some recently developed intelligent lighting systems are exceptional in all aspects.

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Florida city working on cooking oil disposal regulations
City officials in Bradenton, Florida, are now closer to drafting certain regulations about the disposal of restaurant cooking oil. So what does that mean for businesses?

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Burgers and brews set sustainability standard in the heartland
Business Facilities
What do burgers and brews have in common, other than the basis for a tasty meal? They're products, generated by Midwestern companies, that are setting the standard for sustainability in the heartland.

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



The HVAC factor: Keeping cool, safely (Today's Facility Manager)
New energy efficiency standards will lead to big savings (NRDC Switchboard)
6 tips on choosing an HVAC contractor (Buildings)

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



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