Thanks to all who attended our Member Meet-Up in Denver
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!
Buyer's Guide Deadline this Friday
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.
Facilitator: Everyday tech tools to make your life easier
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.
Taco Bell to introduce dollar menu nationwide
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)
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.
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.
How to cut energy use and boost profitability like Pizza Hut
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.
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.
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.
Looking for similar articles? Search here, keyword DIGITAL SIGNAGE
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.
3 ways proper equipment selection reduces kitchen labor
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.
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.