Posted By Heather Webb, RFMA,
Thursday, August 14, 2014
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Welcome these new members to RFMA
RFMA is excited to welcome all of our new members, including Gaddy Reyes with Catalina Restaurant Group and Jill Stafford with Sizzler USA. Click here to see all the new members who joined RFMA in July.
Join Gordon Bruner next Monday on his 'Leading to Success' webinar
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 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 of 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.
The Buyer's Guide deadline is approaching; have you updated your profile?
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.
Take advantage of our $100 early bird rate at RFMA 2015
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 firstname.lastname@example.org for questions about your RFMA membership.
Facilitator: 9 tactics to manage a facility department's bottom line
As any facility manager knows, the bottom line is one of the driving forces behind every decision made in a company. By thoughtfully managing your department's bottom line, you can help ensure the success of your team — and the company as a whole.
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.
Chili's planning new loyalty program
Brinker International, parent company of the casual restaurant chain Chili's, has announced plans to launch a diner loyalty program to celebrate the chain's 40th anniversary in 2015.
Burger robot poised to disrupt the fast food industry
Momentum Machines is a California-based tech company that's serious about fast food productivity. Their burger-bot can make a burger in 10 seconds while freeing a manager's resources to focus on consistency and sanitation.
Virginia town warning of FOG in drains
Strasburg, Virginia, officials don't want any snags at the expanded sewage treatment plant when it goes online in 2016. That's why Director of Public Works Jay McKinley wants residents and restaurants to mind what they dump down the drain.
Looking for similar articles? Search here, keyword FATS, OILS AND GREASE
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.
An inside look at a restaurant opening
Some new restaurants prefer to stay under the radar on opening day, building momentum as they hit their stride. Others open with a bang. The latter was the case when Chicago's long-anticipated River Roast held its opening party with high-profile Chef Tony Mantuano of Spiaggia fame at the helm.
Mobile payment apps now focusing on restaurants
The Wall Street Journal
Shoppers in stores have so far shown little interest in smartphone apps to pay for purchases. So some technology companies now are focusing on restaurants.
Fire at Duluth Wendy's sparks big comeback
Forum News Service via SCTimes.com
Restaurant owner Bob Sullivan is used to minor disasters — and fixing them. But when he walked into his Wendy's restaurant after a devastating fire in January, he knew there would be no reopening the site anytime soon. However, the 30-year-old restaurant in Duluth, Minnesota, has come back bigger and better than ever.
Missed last week's issue? See which articles your colleagues read most.
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