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The Dish, July 15, 2014

Posted By Heather Webb, RFMA, Tuesday, July 15, 2014

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July 15, 2014






 

 



RFMA NEWS

 

Calling all RFMA Vendor Allied Members: The Buyer's Guide is coming!
RFMA
The Buyer's Guide edition will be our October/November Facilitator magazine issue. Make sure to update your company information in your primary vendor members profile by Aug. 22. All RFMA Vendor Allied Member Companies will receive:

  • A free listing with their company name, address, phone number and Web address
  • A 30-word description of your company
  • 5 category listings

Want to enhance your listing?
Click here to see all of the enhanced options you can purchase through our online store.

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Join RFMA in Downtown Denver
RFMA
Member Meet-Up in Downtown Denver
When:
Monday, Aug. 18, from 5-7 p.m.
Where: The Tavern Downtown
Registration: $15 per person

Come join us for a Member Meet-up in Downtown Denver on Aug. 18. Meet up with your RFMA peers on the patio at The Tavern Downtown overlooking Coors field, home of the Colorado Rockies. Registration is just $15 and includes drinks and appetizers. Hope you can join us in Denver! Click here to register now!

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

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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SPONSORED CONTENT



Announcing our 2 new InSite Blogs: RFMA Gives 2015 and From the InSide Out
RFMA
We are celebrating Week 3 of InSite InSider double points month with Blog week. Two new blogs have been added to rfmaonline.com — check them out and subscribe to them!

Want to get the latest updates on our RFMA Gives 2015 project? Make sure to subscribe to our RFMA Gives 2015 blog for updates on the projects, including pictures and materials that are needed for the project.

Enjoy Jeff Dover's Facilitator column each issue? Now you can have regular access to an expanded look at the issues facility managers face, through Jeff's new blog, From the InSide Out.

Make sure to comment on any news article or blog post to receive double points this week to celebrate our InSite InSide double points month. *You must be logged into InSite to comment.

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Facilitator: The power of paint
Brian Foster
The language of facilities maintenance is ever-changing. As cutbacks continue to hit companies across the country, facility departments are being asked to do more with less — yet still increase sales. Can the appearance of a restaurant help in that effort?

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INSIDE THE INDUSTRY



Local sourcing for less
Restaurant Business
Despite operators' best intentions, the cost of local sourcing can be difficult to swallow. Rather than padding prices, restaurateurs are taking other money-saving steps to have their local veggies and eat them, too.

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A look at the summer burger boom
Nation's Restaurant News
Hamburgers are a perennial favorite on menus, but more than usual have been added to menus in recent months. Traditional burger chains, both in quick service and casual dining, have introduced new items as competition from newer burger restaurants grows.

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Looking for similar articles? Search here, keyword BURGERS



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

 



Restaurants facing labor crunch
Bloomberg
A labor crunch fueled by improving consumer confidence is cooking in the restaurant industry as venues from San Francisco to New York increase wages and benefits to attract cooks, servers and dishwashers.

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Recruiting strategies: Finding and keeping top talent
Facility Maintenance Decisions
Maintenance and engineering managers are constantly on the lookout for qualified employees to perform inspection and maintenance tasks in institutional and commercial facilities. The challenge remains especially tough.

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Can you really afford mediocre employees?
Mel Kleiman
Hundreds of research studies have quantified the difference between an "A player" versus a "C player." Every one of them concludes that the difference in productivity and the impact on the bottom line is anywhere from 20 percent to over 1,000 percent greater return when you compare the best, most productive employees to those who are "average."

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How a Chicago native is working to link chefs from around the world
Chicago Tribune
A Chicago native's idea to create a LinkedIn-like professional online network for chefs and other food industry workers seems to be picking up steam.

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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.

 



Technology is driving the food and beverage industry forward
Archita Datta Majumdar
Food industry leaders have been quick to see which way the winds are blowing and have been active in welcoming technological innovations. Hack//Dining NYC is one of the latest events to showcase how technology will be a driving factor in the industry's future.

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Introducing your next healthy food trend: halal and kosher
Fast Company's Co.Exist
As mainstream shoppers seek out safer and more ethical foods, kosher and halal supermarket brands are working to appeal beyond their traditional niches.

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FEATURED ARTICLE

TRENDING ARTICLE

MOST POPULAR ARTICLE

France's restaurants now use 'homemade' logo
Daily Mail
France is so worried about its culinary reputation that authorities are set to introduce a "homemade" logo to menus to prove to diners that food is freshly prepared.

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Pizza chain brings new concept to fast casual
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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Why Cheddar's is No. 10 fastest-growing chain
Nation's Restaurant News
Irving, Texas-based Cheddar's Casual Cafe Inc. was founded in 1979 and focused on neighborhood clientele, scratch-kitchen food preparation and value-oriented pricing.

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Twin Peaks: In-house brewery could be key to success
Nation's Restaurant News
Front Burner Restaurants L.P., parent to the 52-unit Twin Peaks chain, sees its first in-house brewpub as a cost-effective source for its best-selling product: draft beer.

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Taco Bell's appeal to protein junkies
The Wall Street Journal
After introducing the world to Doritos Locos Tacos and the breakfast Waffle Taco, Taco Bell is talking up tweaks to its menu to appeal to diners interested in somewhat more wholesome fare.

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Pizza gets personal: Build-it-yourself pie shops explode on food scene
Orange County Register
Buoyed by the success of Chipotle Mexican Grill, a new generation of assembly-line restaurants are cropping up in the millennial-friendly fast-casual sector. Diners are taking control, choosing to design their own burritos, salads and burgers as customization, value and freshness drive sales in the $34.5 billion industry.

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Jet's Pizza zooms into Orlando
Central Florida Future
Michigan's very own Jet's Pizza will be making its way to several locations in Florida, including the newly opened Town Park shopping center just minutes from UCF.

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Protect yourself from dangerous arc flashes
Jeannea Jones
Arc flash is the result of an electrical fault (such as a voltage source contacting a grounding source), and it presents an extremely hazardous condition. The light and heat energy produces sufficient electrical energy to cause substantial damage, fire, injury or death.

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TRENDING ARTICLES

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

 

 

Paying employees to stay, not to go (The New York Times)
Facilitator: Don't let energy costs manage you (Martin Flusburg)
LYFE Kitchen stakes claim with healthy food that tastes good (CultureMap Dallas)

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

 

 



The Dish


Colby Horton, Executive Vice President of Publishing, 469.420.2601
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