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The Dish, July 8, 2014

Posted By Heather Webb, RFMA, Tuesday, July 08, 2014

 

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July 08, 2014





 

 



RFMA NEWS

 

RFMA 2015 registration is now open
RFMA
Join us Feb. 1-3 for RFMA 2015 at the San Diego Convention Center. RFMA Restaurant members take advantage of our Early Bird registration rate of $100. Click here to register now!

Are you a current RFMA member? Contact Ryan Nordling at 972-805-0905, ext. 5, or ryan@rfmaonline.com for questions about your RFMA membership.

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Congrats to our newest CRFP
RFMA
Marlon Travis with Caesars Entertainment earned his CRFP designation this month. Congratulations to Marlon!

You too could be a CRFP — the Online CRFP Exam Prep Course is here to help you!
The online prep course was designed by RFMA Member experts to help all RFMA members be the best restaurant facility professionals they can be. It's comprehensive. It's all-new. It's self-paced. And it's FREE for every RFMA member. So whether you're ready to brush up or expand your facility knowledge or go to the next level and take the exam for your CRFP credential — the choice is yours, and this one-of-a-kind course is for you!

Click here to learn more about the CRFP Exam Prep Course.

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SPONSORED CONTENT



Earn InSite InSider double points all July
RFMA
This is Week 2 of InSite InSider double points month! Make sure to upload your photos this week to earn 6 points per photo. To see the entire InSite InSider calendar, click here.

Questions? Contact Ryan Nordling at 972-805-0905, ext. 5, or ryan@rfmaonline.com.

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Facilitator: Don't let energy costs manage you
Martin Flusburg
Of all businesses, restaurants — particularly restaurant chains — would seem the most logical adopters of energy management systems. After all, restaurants use as much energy per square foot as the typical commercial facility.

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INSIDE THE INDUSTRY



Why Cheddar's is the No. 10 fastest-growing chain
Nation's Restaurant News
Irving, Texas-based Cheddar's Casual Cafe Inc. was founded in 1979 as a casual-dining restaurant focused on neighborhood clientele, scratch-kitchen food preparation and value-oriented pricing. The company now has more than 150 company-owned and franchised locations in 28 states.

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Pizza chain enters fast casual segment with new concept
Meatingplace
Round Table Pizza, a chain of 450 restaurants located throughout the West Coast, has jumped into the fast casual segment with the opening of its new concept, Fresh Pixx.

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LYFE Kitchen stakes claim to Preston Center with healthy food that tastes good
CultureMap Dallas
Don't call it healthy, but LYFE Kitchen, the new fast-casual concept where everything on the menu is 600 calories or less, has landed in Dallas.

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PRODUCT SHOWCASE

 

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

 



The HVAC factor: Double duty
Today's Facility Manager
The proliferation of smartphones and tablets, coupled with the general acceptance of Bring Your Own Device in offices, has created a new challenge for facility managers and property owners alike. In many cases, the existing HVAC system in a facility may hold the key to delivering the outstanding mobile connectivity users demand.

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Standex adds a fryer to its product line
Foodservice Equipment & Supplies
Multi-line foodservice equipment manufacturer Standex Corp. has acquired San Antonio-based Ultrafryer Systems, a manufacturer of commercial deep fryers for restaurants and other foodservice operations.

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Looking for similar articles? Search here, keyword FRYER

 



Hands-on prehire tests for line cooks
Restaurant Business Online
Resumes don't cut it when hiring a line cook; you need to see their cooking and communication skills. Here are recommendations for cook employment tests.

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Paying employees to stay, not to go
The New York Times
Ben Nawn, a sophomore at the University of New Hampshire, says his friends who work at McDonald's are envious of what he earns working for the Boloco burrito restaurant. Nawn works at one of the handful of restaurant chains that deliberately pay well above the federal minimum wage.

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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.

 



7 key elements of a workplace investigation
D. Albert Brannen
Many issues that arise in the workplace require employers to conduct a prompt and thorough investigation. Among other things, employers should investigate allegations or reports of theft, fraud, harassment, discrimination, retaliation, workplace violence or threats, substance abuse, security breaches, inappropriate use of the employer's computers or other property, etc. Although the underlying allegations may be different, certain basic elements should be a part of every investigation.

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LEED v4 tunes up acoustic performance
Building Operating Management
Typically, the term indoor environmental quality evokes considerations of healthy indoor air along with visual and thermal comfort. Adequate ventilation, indoor pollution source control, equitable control of lighting systems, and access to daylight and views appropriately draw focus as key concepts for design teams endeavoring for optimal indoor environments. However, the high-performance design community is now beginning to recognize the importance of acoustical comfort as an important sensory influence in assessing IEQ.

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PRODUCT SHOWCASE

 

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.

 

 

FEATURED ARTICLE

TRENDING ARTICLE

MOST POPULAR ARTICLE

Let's Pizza vending machine ready for US
Pizza Marketplace
Let's Pizza, a vending machine that creates pizzas from scratch in 2.5 minutes, is about to plant a flag in U.S. soil. Distributor A1 Concepts is planning its U.S. headquarters near Atlanta.

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Restaurant workers try their hand at ownership
Richmond BizSense
A shuttered Fan space in Richmond, Virginia, is set to reopen with a landlord who's a veteran restaurant owner and three operators new to running a business of their own.

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No, the customer is not always right
Anne Rose
We've all heard "the customer is always right." But we've also encountered clients who demand something that is unethical, illegal or just plain wrong. How do you respond?

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Technomic's hot trends: The ghost pepper in the foodservice machine
CSP Daily News
Foodservice research and consulting firm Technomic has identified trends emerging for the second half of 2014, including hot peppers and sauces beyond Sriracha, barbecue flavors in QSR handhelds and classic snack brands incorporated into new menu offerings.

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Sweet success
QSR
Dessert could be a missed opportunity for limited-service restaurants, according to the results of a new Food Genius report.

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Tawny crazy ant a growing concern
Turf
In Texas, there's a new sheriff in town. He's not very big — but he's plenty tough. The tawny crazy ant, aka Rasberry crazy ants, are voracious eating machines that swarm in dense numbers with quick, erratic movements.

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TRENDING ARTICLES

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

 

 

Facilitator: From retro to metro at Sonic Drive-In (Sherleen Mahoney)
Olive Garden eyes 4 ways to refresh (Food Business News)
California Legislature repeals glove law for food handlers (Los Angeles Times)

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

 

 



The Dish


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