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The Dish, August 19, 2014

Posted By Heather Webb, RFMA, Tuesday, August 19, 2014

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August 19, 2014






 

 

 

RFMA NEWS

 

Congrats to our newest CRFP!
RFMA
Thomas Fuller with Texas Roadhouse earned his CRFP designation this month. Congratulations to Thomas!

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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Thanks to all who attended our Member Meet-Up in Denver
RFMA
We hope that all of our RFMA members who attended our downtown Denver event had a great time! If you would like to join your RFMA peers at any of our Member Meet-Up events this fall, check out our Event Calendar on rfmaonline.com. Come join us for our next Member Meet-Up:

Billiards with the Board at Barney's
When: Tuesday, Sept. 9 from 5-7 p.m.
Where: Barney's Beanery in Pasadena, CA

Click here to register now!

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SPONSORED CONTENT



Buyer's Guide Deadline this Friday
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 this Friday, Aug. 22. All RFMA Vendor Allied Member companies will receive a free listing in the guide, which includes:

  • A 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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Facilitator: Everyday tech tools to make your life easier
Terry Byerly
In the second edition of Wet Your APPetite, facility professionals get the inside scoop on two new apps designed to make life easier: Parking Meter Pro and PayPal.

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INSIDE THE INDUSTRY



Taco Bell to introduce dollar menu nationwide
Bloomberg
Taco Bell, mimicking a strategy used for years by McDonald's Corp., is introducing a dollar menu nationwide for the first time.

Related: Will new Taco Bell dollar deals chew up competition? (USA Today)

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IFMA publishes emergency preparedness/business continuity guide
Occupational Health & Safety
The International Facility Management Association and RLE Technologies have produced a report about facility management perspectives on emergency preparedness and business continuity in North America. The report, "High Stakes Business: People, Property and Services," includes a step-by-step guide to practicing emergency preparedness/business continuity planning effectively.

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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

 



How to cut energy use and boost profitability like Pizza Hut
Valerie Hunt
When Pizza Hut announced this summer it is adopting a new energy-monitoring system for 500 corporate locations, company officials touted the environmental benefits — plus a return on investment that is "quicker than a lot of things that we do." Just how much — and how quickly — can a facility save through energy monitoring? The number is likely to surprise you, says Greg Fasullo, founder and CEO of EnTouch Controls, the Richardson, Texas-based company behind Pizza Hut's initiative.

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The science of menu design
Fast Company's Co.Design
Responding to the rise of American obesity rates, some politicians have proposed regulations that would require restaurateurs to reduce portion sizes, eliminate drive-thrus and limit soft drink sizes. Brian Wansink, director of the Cornell Food and Brand Lab, thinks the restaurant industry can police itself — and make more money — by leveraging the power of menu design.

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Why restaurants need digital menu boards
Digital Signage Today
Imagine handing the keys to your business success to an undertrained frontline employee who's having a bad day and maybe a bad attitude when they ask, "You want fries with that?" That's why you need digital signage, according to restaurant franchisee and digital signage provider Ernest Koury.

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Looking for similar articles? Search here, keyword DIGITAL SIGNAGE

 

 

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.

 



The operational snafus that most annoy restaurant guests
Nation's Restaurant News
What bugs restaurant customers most? Such operational slip-ups as dirty tables, soiled utensils and unkempt restrooms were among the top gripes cited in a recent survey by the Consumer Reports National Research Center.

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3 ways proper equipment selection reduces kitchen labor
Fast Casual
Labor and food costs chew up the bulk of any restaurant's operational budget. When the two conflict, the result can spoil the bottom line. That's why solidifying the platform of the kitchen is pivotal to the success of a restaurant.

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Behavior beyond training
Food Business News
How do we communicate the importance of treating products and their contact surfaces with a heightened degree of reverence and respect with regard to food safety? Much of it comes back to effective training to promote awareness of personal behaviors and the associated consequences.

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FEATURED ARTICLE

TRENDING ARTICLE

MOST POPULAR ARTICLE

The disruptors of the restaurant industry
Restaurant Business
These 10 factors are rocking restaurants to their core and revolutionizing how operators do business for a decade, a generation or a lifetime.

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Burger robot poised to disrupt fast food
Singularity Hub
Momentum Machines' burger-bot can make a burger in 10 seconds while freeing a manager's resources to focus on consistency and sanitation.

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9 ways to manage a facility department's bottom line
Facilitator
By thoughtfully managing your department's bottom line, you can help ensure the success of your team — and the company as a whole.

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FDA tells restaurants to be cautious about making gluten-free claims
Portland Business Journal
With labeling rules on gluten-free foods taking effect this month, the U.S. Food and Drug Administration is cautioning restaurant operators to take care with their gluten-free claims.

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Emergency shower selection
Today's Facility Manager
They may not always be readily visible, but hazardous materials or chemicals lurk in many workplaces, presenting great risks to workers' eyes and bodies. It is crucial for facilities to have a solid emergency plan with the appropriate plumbed emergency fixtures — eye washes, eye/face washes and drench showers — correctly installed and ready to be activated at a moment's notice.

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Back-of-the-house software for foodservice industry
Refrigerated & Frozen Foods
Culinary Software Services, Boulder, Colorado, released a revised version of its ChefTec xt3 software for the foodservice industry, complete with new functionality, improved performance and a refreshed user-interface.

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TRENDING ARTICLES

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

 

 

Fire at Duluth Wendy's sparks big comeback (Forum News Service via SCTimes.com)
Virginia town warning of FOG in drains (The Daily)
An inside look at a restaurant opening (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, Assistant Executive Editor, 469.420.2690
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