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The Dish, July 29, 2014

Posted By Heather Webb, RFMA, Tuesday, July 29, 2014

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July 29, 2014






 

 



RFMA NEWS

 

Emerging Professionals group announces next webinar
RFMA
We invite you to register for "Leading to Success," sponsored by RFMA's Emerging Professionals group.

When: Monday, Aug. 18, at 1 p.m. CDT
Topic: Leading to Success
Presenter: Gordon Bruner
Summary: There are a quite a few qualities that a person must have when it comes to being a leader as well as being able to lead your team to success. Gordon will touch on a couple topics such as Communication, Integrity, and Problem Solving and why they are critical attributes that a leader should possess to take their team across the finish line.
Cost: Free to all RFMA members!

Click here to register now or visit the RFMA-U Online page under the Education tab on 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's information in your primary vendor member's profile by Aug. 22. All RFMA Vendor Allied Member companies will receive:

  • A free listing with company name, address, phone number and web address
  • A 30-word company description
  • 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



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 or want to become one? Contact Ryan Nordling at 972-805-0905, ext. 5, or ryan@rfmaonline.com for questions about your RFMA membership.

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Facilitator: Jack Kortekamp in the CRFP Spotlight
Facilitator
As a 37-year veteran of the vendor side of the restaurant business, Jack Kortekamp has seen the industry evolve — in many beneficial ways. Learn more about this Cincinnati-based member, who serves as director of Commercial Business Development for Roto-Rooter Services Co.

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INSIDE THE INDUSTRY



The Future 50: Who are the fastest-growing small chains in America?
Restaurant Business
The Future 50, an annual ranking of the fastest-growing small chains in the U.S., offers a snapshot of restaurant concepts on the rise: the up-and-comers that are the ones to watch, invest in or be inspired by.

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Fast food chains engaging in extreme makeovers
The Associated Press via Columbus CEO
National fast-food chains are spending millions of dollars renovating, relocating, razing and rebuilding their restaurants. The reasons are varied and the investments considerable.

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Looking for similar articles? Search here, keyword DESIGN



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

 



Burger King's 33-year-old CEO successfully reinvents the company
Financial Buzz
Daniel Schwartz, the 33-year-old who rose to the CEO job within three years of joining the company, has completely reinvented the Burger King franchise. What's even more impressive, other than being the CEO of a major corporation at such a young age, is that he did it in such a short time.

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How do you become the UBER of food?
Fast Casual
UBER, like many companies before it, disrupted an established business model so consumers get better, faster, cheaper goods and services. The food industry is dealing with disruptions, too.

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Uno debuts new fast-casual concept
Nation's Restaurant News
Uno Restaurant Holdings Corp. is experimenting with a new fast-casual concept, Uno Fresco, which opened in Stoneham, Massachusetts, this summer.

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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.

 

 

FEATURED ARTICLE

TRENDING ARTICLE

MOST POPULAR ARTICLE

Tickets, please: The new restaurant reservation
Sourceable
The first ticketed restaurant has opened in Australia, offering pre-purchased meals and a guaranteed seat. Can this trend, with its list of advantages, catch on in the U.S.?

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Inside Panda Express's 'innovation kitchen'
Fast Company
There are 1,658 Panda Express locations in the U.S. and Puerto Rico. But the newest outpost to open in Pasadena, California, could help the company re-imagine the brand.

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Smartphone use is slowing down table turnover
Mobile Commerce Press
As customers use their phones at the table, they are taking longer and longer to finish their meals and allow the restaurant to turn the table over to the next customer, a study has found.

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Watch out for these 3 common electrical safety hazards
Joe Tedesco
Proper electrical installations are a crucial part of any construction or remodeling effort — whether that's in the home, a commercial setting or a large industrial complex. However, it's not hard to find instances where shortcuts have been taken that violate electrical codes and safety. Here is a look at three such electrical safety hazards.

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Summer fire safety tips for facility managers
Business Wire via MarketWatch
According to the United States Fire Administration, summer fires rank second in incidence rates compared to other seasons, averaging almost 5,000 fires per day. With summer heating up, Cintas Corp., a leading provider of fire protection services, has announced six fire safety tips to prevent the likelihood of a fire in high temperatures.

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Transformation management
Today's Facility Manager
Transformation management may not be as familiar to facility managers as its more commonly used cousin, change management. Transformation is about modifying traditional or often dogmatic beliefs so people choose actions that enable the desired results. Considering wide-ranging changes within facility management, TM appears to be "just what the doctor ordered."

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Wireless lighting controls: Reducing energy use, costs, maintenance
Facility Maintenance Decisions
Wireless lighting controls are gaining in popularity in institutional and commercial facilities as an effective way to control operating costs and reduce energy use for lighting systems.

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Cypress Hospitality launches Web-based restaurant management software
QSRweb.com
Cypress Hospitality has announced plans to release a Web-based restaurant management software, FobeSoft, nationwide. Previously only available in the Jacksonville, Florida, market, FobeSoft enables operators to run their numbers in real-time and provides specific suggestions to increase profitability.

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TRENDING ARTICLES

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

 

 

Congrats to our newest CRFP (RFMA)
Restaurants wrestle with rising rents (Nation's Restaurant News)
3 easy ways to increase refrigeration efficiency (Facilitator)

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

 

 



The Dish


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