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The Dish, September 9, 2014

Posted By Heather Webb, RFMA, Tuesday, September 09, 2014


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September 09, 2014





RFMA Gives 2015 Volunteer Weekend announced
RFMA is excited to announce that we have selected Saturday, Oct. 25, and Sunday, Oct. 26, as our RFMA Gives 2015 Volunteer Weekend at East County Transitional Living Center (ECTLC) in El Cajon, California. You can register to attend the RFMA Gives 2015 volunteer days by visiting our Event Calendar on or by clicking here.

Want to get the latest updates on RFMA Gives 2015? Make sure you subscribe to the RFMA Gives blog, which follows the progress of the project from our two project managers, Tim Corcoran with Jack in the Box and Jeff Dover, CRFP, with RFMA. To become a subscriber visit our Blogs page under the InSite tab on or click here.

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Congrats to our newest CRFP!
Joe Murphy with Texas Roadhouse earned his CRFP designation this month. Congratulations to Joe!

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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Take advantage of our $100 early bird registration rate and get to know Robyn Benincasa at RFMA 2015
Take advantage of our $100 early bird registration rate and get to know Robyn Benincasa at RFMA 2015. Just a few of Robyn's accomplishments include:

  • World Champion Eco-Challenge Adventure Racer
  • CNN Hero
  • New York Times bestselling author
  • Founder of the 501(c)3 Project Athena Foundation (Survivors to Athletes!)
  • 3x Guinness World Record Distance Paddler
  • Proud owner of 2 metal "bionic hips"
  • Full-time San Diego firefighter

Learn more about Robyn Benincasa and her story at RFMA 2015 in San Diego, Feb. 1-3, 2015.

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 for questions about your RFMA membership.

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Facilitator: What lies beneath – Best practices in commercial plumbing
Jeremy Weber
The expenses surrounding emergency plumbing repairs, as well as lost sales due to closure, labor reimbursements, inventory loss and disgruntled customers, will add up faster than one might think. The sleeping giant of commercial plumbing requires frequent care, and there are many methods a restaurateur can employ to prevent catastrophes.

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Restaurant operators must plan for minimum wage hikes, other costs
Nation's Restaurant News
The pressure is mounting around the country to raise the minimum wage, which would have a profound impact on the restaurant industry. Right now, an $8-per-hour minimum wage, full-time worker costs operators $16,000 per year. The proposed move to a minimum wage of $10 an hour would raise most entry-level salaries by about $2 an hour, resulting in a pre-tax cost increase of $4,000 a year for employers.

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Ice machine energy management
Foodservice Equipment & Supplies
It's easy to take an ice machine for granted. The unit sits in the corner and turns water into ice. What really changes with these machines? Well, lots. Manufacturers continue to produce more sophisticated units that not only make more ice but also do it more efficiently than previous generations.

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Looking for similar articles? Search here, keyword ENERGY MANAGEMENT



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.


How to prepare a business case for your facilities initiative
David E. Patnaude
As facilities engineers and managers, are we expected to be experts in finance? Should we understand as much as our financial officer or chief executive? We know a lot about how to operate a plant, build something, repair equipment, contract for services and the plethora of work and detail that accompanies our job. The question is, when dealing with our finance office, board or senior decision-makers, can we make a "business case" for a specific initiative? Can we speak their language?

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Why drive-thru dining is getting slower
Fast Company's Co.Design
What does another 15 seconds matter to your day? It's an insignificant sum, nothing you might notice while waiting in a drive-thru for your lunch. But multiply that by 100 customers, and it balloons to a 25-minute wait on your fries. If just 1 in 100 people deem that wait too long, a chain could lose hundreds of thousands of dollars in revenue each day. Over the course of a year, a few seconds here or there can equal tens of millions of dollars or more.

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Why buy LED lighting anyway?
Pamela Tresp
By now everyone has heard of LED lighting, and Kermit the Frog isn't the only one complaining that "it's not easy being green." New technology, especially any kind of electronics, can be expensive and constantly changing, making it difficult to know when to take the plunge. So why are you using or considering LED for your facility?

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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.






Breakfast market holds opportunity
Nation's Restaurant News
With sales generally remaining sluggish, an increasing number of operators are targeting the breakfast marketplace as a promising area of growth.

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Starbucks takes food trucks for a test drive
A new offering from the coffee giant: Starbucks will test mobile units, or food truck-like operations, at three college campuses this fall.

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

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Chick-fil-A founder S. Truett Cathy dead at 93
S. Truett Cathy, who grew his boneless chicken sandwich business from one store in Georgia to the Chick-fil-A chain -- a $5 billion company with more than 1,800 locations -- died Sept. 8. He was 93.

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Majority of restaurants in compliance with new grease trap regulations
The Republic-Monitor
The education and best-practice advice offered by Perryville, Missouri, Publics Works Department concerning commercial kitchen grease problems has paid off. Public Works Director Mark Brown and Building Inspector Angie Fields are proud to report there have only been 4 out of 69 facilities operating commercial kitchens that have not responded to requests from the city concerning grease traps.

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Fast food chains serving up new concepts
In a tough operating environment, restaurants have piled into new concepts in hopes of boosting growth. Restaurant bets on these new concepts typically take one of three paths: buying a small chain outright, making a partial investment in another restaurant or launching a concept from the ground up.

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A new Starbucks, for discerning palates
The Wall Street Journal
When Starbucks helped kick off the espresso craze three decades ago, a big part of its appeal was as a higher-quality alternative to the mainstream coffee that drinkers had become accustomed to. Now, 20,000 stores later, Starbucks is as mainstream as coffee gets and an insurgency of specialty shops boasting ever more elaborate brews have claimed the gourmet throne.

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Firing up the next-generation steakhouse
Hospitality Technology
Technology is helping Homestyle Dining revitalize its classic steakhouse buffet concepts. With the introduction of a fresh new take on fast-casual for the steakhouse genre, Bo's Steak & Grill, plus bringing its legacy brands, Ponderosa and Bonanza, into the 21st century with wireless and digital technologies, Homestyle Dining seeks to strategically position its three brands to offer something for every guest's dining preference.

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



Facilitator: Pizza passion (Sherleen Mahoney)
Beyond the dollar menu: Diners value quality over price (The Christian Science Monitor)
Questions to ask a roofing contractor (FacilitiesNet)

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



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