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The Dish, August 2, 2014

Posted By Heather Webb, RFMA, Tuesday, September 2, 2014


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September 02, 2014






RFMA Gives 2015 Update
Check out RFMA Gives 2015 Project Manager Tim Corcoran's new blog post on the progress happening at ECTLC, our RFMA Gives 2015 project.

Click here to read Tim's latest post and subscribe to the RFMA Gives 2015 blog.

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Introducing Double Points Month
Need some more InSite InSider points? Make sure to take advantage of all the "double points" opportunities all September long.

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1 week until California Member Meet-up! Join the RFMA Board of Directors in Pasadena
Our next Member Meet-up is just a week away with the RFMA Board! Join us — register now!

All Member Meet-up attendees are encouraged to bring any gently used business clothing to donate to our RFMA Gives 2015 project recipient, ECTLC (East County Transitional Living Center). The clothes donated will be given to ECTLC residents to use when they go on job interviews.

Billiards with the Board at Barney's
Tuesday, Sept. 9, from 5-7 p.m.
Where: Barney's Beanery, Pasadena, California
Register now!

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Facilitator: Pizza passion
Sherleen Mahoney
Americans are passionate about pizza. There are contentious debates over which style and city's pizza is the best. But regardless of whether we're talking about New York style, California style or Chicago's deep dish, these pizzas all have one thing in common: They take about 10 minutes to bake. With the emergence of fast-casual pizza, people can enjoy pizza in a whole new way.

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Stopping soda thieves
Restaurant Business
Do you have a self-serve drink station? Do you notice customers asking for a water cup and then proceeding to fill it with a soft drink, tea or other beverage that isn't free? There are a few potential solutions to this problem.

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The new era of smart dining
Although our way of life has undergone a complete metamorphosis into today's modern society, restaurants themselves have changed very little. The basic guest experience today is fundamentally the same as it was so many centuries ago in Rome's thermopolia. Software is changing all of that. Just as the rapid evolution of software is transforming how we live at home (think Nest), how we drive in cars (think Google) and how we travel in airplane cabins (think Virgin America), software is also dramatically transforming how we eat at restaurants. In restaurants, there is an entirely new consumer-facing software layer of apps and services being deployed as we speak.

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Beyond the dollar menu: Diners value quality over price
The Christian Science Monitor
The fast food landscape is changing in response to the growing demand that food be better tasting, healthier and sustainable.

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Looking for similar articles? Search here, keyword DOLLAR MENU



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.


Training programs must adapt to next-generation skillsets
Nation's Restaurant News
Have you noticed your youngest staff — the Gen Z team — struggling with basic in-person communications skills and etiquette? The rise of the smartphone has led to a generation of staff that are disconnected from customers and need extra training to learn how to facilitate better service and higher sales.

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Questions to ask a roofing contractor
Sometimes, roofing projects can spring up by surprise. In those cases, when time is of the essence, you may not be able to spend the amount of time you'd like researching roofing contractors and their bids. Before you sign on a dotted line, be sure you know what you are really getting.

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Capitalizing on new school nutrition policies
Fast Casual
Nutritional policies in schools have seen a radical change over the past few years under the direction of Michelle Obama and the Healthy, Hunger-Free Kids Act. Restaurant concepts are answering this call through the development of partnerships in which brands provide options such as yogurt and healthier pizza varieties to school districts and individual locations.

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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.


Blaze Fast Fire'd Pizza has big expansion plans
Contra Costa Times
Blaze Fast Fire'd Pizza is spreading like wildfire. The Pasadena-based company already operates 29 restaurants throughout California and the Midwest, but 35 new locations are set to open later this year, expanding the concept into New York, Miami, Washington D.C., New Orleans, Knoxville, Raleigh-Durham, Boise, Rapid City and Columbus.

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Starbucks takes food trucks for a test drive
Foodservice Equipment & Supplies
A new offering from the coffee giant: Starbucks will test mobile units, or food truck-like operations, at three college campuses this fall. The new truck offers a menu of drinks and food nearly identical to what customers would find in their neighborhood Starbucks stores, according to a company release.

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Chipotle co-CEO unwraps the restaurant's success story
The Street
Chipotle is something of a phenomenon in the American dining industry. Pictures of enormous Chipotle burritos light up Twitter feeds across the country almost around the clock, while Vine videos showing long lunch lines at newly opened locations flood Facebook.

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Tables, tablets, data and eating
Fables about amazing restaurant tech have inevitably leapt to futuristic ideas: robot waiters, food printers, talking refrigerators. Reality is far more interesting and complex.

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How to cut energy use and boost profitability
Valerie Hunt
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.

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Kicking off football season promotions
Restaurant Business
Now that every other venue offers big screen TVs and half-price beers, it's crucial to start building a loyal customer base early through strategic promotions.

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LYFE Kitchen to open in downtown Boulder
Boulder DailyCamera
Three years after the first LYFE Kitchen restaurant opened in Palo Alto, California, the burgeoning health foods-focused chain is on a tear.

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Why Dallas is ready to give healthy restaurants a shot
CultureMap Dallas
Out of nowhere, Dallas-Fort Worth has become America's new center of "healthy" dining, with a number of high-profile chains opening and more on the way. Seasons 52, True Food Kitchen and LYFE Kitchen are among the big players who've set up shop in DFW.

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China's Uncle Sam ready to test US market in New York City
China Daily
Beijing-based burger chain Uncle Sam is looking to compete with Shake Shack and other burger chains in New York City, according to a real estate insider.

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



Warren Buffett to help finance Burger King tax-saving deal (Bloomberg)
New energy standards aim to reduce refrigeration costs — for a price (Restaurant Business)
Buffalo Wild Wings expands pizza business (Fast Casual)

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



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