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The Dish, July 22, 2014

Posted By Heather Webb, RFMA, Tuesday, July 22, 2014

 

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July 22, 2014






 

 



RFMA NEWS

 

RFMAonline.com has a new look!
RFMA
We are happy to announce our new mobile-friendly RFMA website. The site will now be easy to access over all mobile devices, so whether you're using your cellphone to update your InSite profile, using your tablet to look up a vendor service provider in our membership directory or cruising the site on your desktop for the latest RFMA news, the RFMA site will be easy to use and navigate.

Check out the new site at www.rfmaonline.com.

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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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SPONSORED CONTENT



Congrats to our newest CRFP
RFMA
David Medley with One Stop Contracting earned his CRFP designation this month. Congratulations to David!

You too could be a CRFP — the Online CRFP Exam Online 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 Online Prep Course.

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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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Facilitator: 3 easy ways to increase refrigeration efficiency
James O'Neill
From walk-ins to reach-ins to refrigerated trucks, there are several simple measures that any restaurant can implement today to make their refrigeration systems run more efficiently, reduce their operating costs and increase their lifespan.

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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

 

 

INSIDE THE INDUSTRY



Inside Panda Express's 'innovation kitchen'
Fast Company
Walk into a shopping mall food court, an airport, and other culinary wastelands, and there's a good chance Panda Express is not far away. There are now 1,658 Panda Express locations and counting in the United States and Puerto Rico, and a growing international presence. But the newest outpost to open in Pasadena, California, could help the company re-imagine the brand.

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Study: Smartphone use is slowing down table turnover
Mobile Commerce Press
A new study has found that smartphones are detracting from restaurant service. As customers use their phones at the table — to text, check email, photograph their plates or otherwise fiddle with technology — they are taking longer and longer to finish their meals and allow the restaurant to turn the table over to the next customer.

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Looking for similar articles? Search here, keyword TECHNOLOGY

 

 

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.

 



Commercial ventilation systems 101: What every restaurant kitchen needs
BPT via WZDX-TV
Running a restaurant or food service business is complex. Business owners need the right restaurant equipment to cool, cook and properly store food — but a safe and successful kitchen requires more than that. One of the most important pieces to keep a kitchen functioning smoothly, and the most necessary to obtain proper permits is having the right commercial ventilation system.

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Restaurants wrestle with rising rents
Nation's Restaurant News
Restaurant rents, which had eased significantly during the Great Recession, have been rising in the past year and a half, and are beginning to put pressure on the industry's bottom line.

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US officials propose ban on refrigerant used in retail food service
Climate Control News
The Environmental Protection Agency is proposing to prohibit the use of R134a in stand-alone retail food refrigeration and vending machines from 2016. The move is part of the EPA's Significant New Alternatives Policy program, which includes changing the status of certain HFCs with high Global Warming Potential in a bid to seek out more climate friendly alternatives.

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FEATURED ARTICLE

TRENDING ARTICLE

MOST POPULAR ARTICLE

FBI issues warning on unapproved refrigerant
RAC Plus
The FBI is warning people to be on alert for refrigerant substitutes that have not been approved by the Environmental Protection Agency.

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Build-it-yourself pizza explodes on food scene
Orange County Register
Buoyed by the success of Chipotle, a new generation of assembly-line restaurants is taking hold in the millennial-friendly fast-casual sector.

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Taking a look at the summer burger boom
Nation's Restaurant News
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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SPIN! to open 3 company-owned Dallas units
QSR
Franchiser SPIN! Neapolitan Pizza plans to open three company-owned locations in the Dallas area, its first company-owned restaurants outside its home market, between November 2014 and May 2015.

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Pizza Patrón's 2014 'Mexicanization' boosts sales
QSR
Pizza Patrón says its first- and second-quarter total sales in 2014 blew past expectations and are up 5.6 percent versus the same six-month period in the prior year. This historic mark was achieved with 14 percent fewer locations.

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Facility-wide energy intelligence: Easier than you think
Manufacturing Business Technology
Recognizing the ever-increasing impact high energy usage has on facility budgets and corporate sustainability agendas, facility managers and engineers are focusing on facility-wide energy management.

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Balancing the energy equation
Building Operating Management
Managing and reducing the cost and consumption of energy and water are integral to a facility manager's responsibilities. Although many organizations, especially larger ones, have instituted the position of energy manager, the facility manager is tasked with operating efficient systems and reducing consumption and cost. To achieve this, a master plan should be developed that focuses on two distinct components.

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TRENDING ARTICLES

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

 

 

Facilitator: The power of paint (Brian Foster)
Technology is driving the food and beverage industry forward (Archita Datta Majumdar)
Local sourcing for less (Restaurant Business)

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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Valerie Hunt, Senior Content Editor, 469.420.2690
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