Community Search
The Dish - Archives
Blog Home All Blogs
Search all posts for:   


View all (214) posts »

The Dish, September 23, 2014

Posted By Heather Webb, RFMA, Tuesday, September 23, 2014


This message contains images. If you don't see images, click here to view.
Advertise in this news brief.



Text Version RSS Subscribe Unsubscribe Archive Media Kit

September 23, 2014





InSite Update: Our Forum Facelift
As an organization RFMA wants to always provide our members with innovative and useful resources. InSite, our exclusive member-only online community, is one resource that we encourage our members to utilize. To better help our members connect with each other on InSite, we have created some new forums where members with shared interests can connect and discuss topics that are relevant to them.

Our new forums include:

Small Staff Facilities Team


Vendor Voice

7 Regional Forums

Check out all of our new InSite Forums by logging in to with your username and password. *You must be logged in to access the InSite Forums. Click here to start exploring!

Share this article: Share on FacebookTwitterShare on LinkedinE-mail article


RFMA 2015 Session Preview: How Depreciation Impacts the Bottom Line
Join Leita Hart-Fanta, CPA, at her session on Tuesday at RFMA 2015 in San Diego. Fanta is the author of the McGraw Hill book Accounting Demystified and has taught non-financial professionals how to understand the language of finance for over 20 years. Her clients include Wal-Mart, Dell Computer, Schlumberger, Valero Energy, Sandia Labs, the Navajo Nation and the University of Texas. She has led over 1,000 full-day seminars and conference sessions for CPAs, auditors and other professionals on over a dozen topics ranging from performance-based budgeting to financial statement analysis to audit planning and reporting. She lives with her fishing-obsessed husband and two tween daughters in Austin, Texas.

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.

Share this article: Share on FacebookTwitterShare on LinkedinE-mail article


Submit your recommendation for the 2015 RFMA Board
We invite you to send us your recommendation for candidates to be considered by our nominating committee to serve as Directors-at-large on our 2015 Board of Directors. We are looking for members with a strong background in restaurant facilities, who are leaders as well as team-players and strategic thinkers. These candidates should be prepared to commit time and energy to help lead RFMA into the future, but they will get much more in return as they build relationships with other industry leaders.

We have openings for four restaurateurs to serve a three-year term. You can recommend up to two people and each must be a current restaurant member in good standing.

You must be logged in to complete the form. Online forms must be submitted by Friday, Sept. 26, to be accepted. Click here to make a recommendation.

Questions? Please feel free to contact Tracy Tomson at (972) 805-0905 or email

Share this article: Share on FacebookTwitterShare on LinkedinE-mail article

RFMA Gives 2015 Volunteer Weekend
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.

Our next RFMA Gives 2015 Volunteer call is this Thursday. If you are interested in joining other RFMA Gives 2015 volunteers on the call please contact Jeff Dover.

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.

Share this article: Share on FacebookTwitterShare on LinkedinE-mail article

Facilitator: CRFP Spotlight on Joshua Rains
Joshua Rains serves as the construction manager — special projects for Qdoba Restaurant Corp. in Denver. As he shares the insights he has gained during a career in the restaurant facility management sector, he focuses on the benefits of the CRFP certification.

Share this article: Share on FacebookTwitterShare on LinkedinE-mail article



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.




More restaurants layer loyalty programs onto smartphone apps
Nation's Restaurant News
From big companies like 20,500-unit Starbucks to smaller brands like 20-unit Your Pie, operators are finding that putting the rewards literally in the customers' hands via their phones makes good business sense.

Share this article:

Taste the future: Ordering ahead meets fast food
Ordering take-out from your phone is not new. GrubHub, Foodler and Seamless have been doing it for a few years now. But now the major fast food chains are starting to catch on.

Share this article:

'Leaf' your autumn maintenance troubles behind with these tips
Facility Dude
Autumn is a great time of year for scarf enthusiasts and pumpkin spice fanatics, but for facility managers, the turning of the leaves can often signify the arrival of a new seasonal maintenance headache. While the brightly colored foliage can be a favorite attraction for some, it can also be the cause of a chief headache for those concerned with roof and gutter maintenance.

Share this article:


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.


How to measure your social media strategy
Mayur Kisani
Measuring the ROI from social media is a widely debated topic. Marketers around the world have their most important task set out for them: What are the benefits of their marketing efforts? Then arises the next question: Can the ROI from social media be measured?

Share this article: Share on FacebookTwitterShare on LinkedinE-mail article

Securing safe water is a worthwhile investment in resources
Today's Facility Manager
In order to achieve success in building water management, facility managers need to be smart about their water systems. Many simply assume that the water in their buildings is safe.

Share this article:

Looking for similar articles? Search here, keyword WATER





New AC standards aim to yield big savings
As part of a plan to cut 3 billion metric tons of carbon emissions by 2030, the DOE has proposed new energy efficiency standards for commercial rooftop air conditioners.

Share on FacebookTwitterShare on LinkedinE-mail article

Incident readiness is the new BCM
The challenge of Business Continuity Planning is to plan for the unknown event that might disrupt an organization's ability to serve critical customers or impact the brand.

Share on FacebookTwitterShare on LinkedinE-mail article

In-house pest management tips
Is there anything worse than seeing a roach when you're dining? Most restaurants have pest control contracts, but there is still much work to be done to keep pests at bay.

Share on FacebookTwitterShare on LinkedinE-mail article


Pizza, beer and wine: Mooyah Burgers parent is preparing to deliver
Dallas Business Journal
Mooyah Burgers Fries & Shakes' newly created holding company is in the process of developing a new full-service pizza concept that would include delivery of wine and beer. Reach Restaurant Group, which now has Mooyah and Ojos Locos Sports Cantina under its umbrella, is developing Pie Tap Pizza Workshop Bar, which is slated to open in March or early summer.

Share this article: Share on FacebookTwitterShare on LinkedinE-mail article

Taco Bell tests fried chicken in several products
USA Today
Does Taco Bell want to make its menu finger lickin' good? The Mexican fast food giant is experimenting with fried chicken in at least four menu items. This from a 52-year-old chain that has never sold fried chicken nationally.

Share this article:

Minneapolis scraps liquor, food ratios for some restaurants
Star Tribune
Hours, menu options and even prices at some Minneapolis restaurants could be in for a few tweaks following a change to the way the city manages alcohol sales. Restaurant owners said the city council's 12-0 vote to end strict food and alcohol sales ratios for some businesses outside downtown will allow them to drop unprofitable breakfast service or offer a limited late-night menu.

Share this article:

McDonald's expands 'build-your-own-burger' test
Chicago Press
Amid reports that younger generations are favoring fast-casual restaurants like Chipotle, McDonald's expanding its fast and casual way of ordering.

Share this article: Share on FacebookTwitterShare on LinkedinE-mail article


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



RFMA Gives 2015 Volunteer Weekend announced (RFMA)
Why drive-thru dining is getting slower (Fast Company's Co.Design)
How to prepare a business case for your facilities initiative (David E. Patnaude)

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
Download media kit

Valerie Hunt, Assistant Executive Editor, 469.420.2690
Contribute news

This edition of The Dish was sent to To unsubscribe, click here. Did someone forward this edition to you? Subscribe here -- it's free!

Recent issues

Sept. 16, 2014
Sept. 9, 2014
Sept. 2, 2014
Aug. 26, 2014


7701 Las Colinas Ridge, Ste. 800, Irving, TX 75063


Tags:  Board of Directors  Forums  InSite  RFMA 2015  RFMA Gives  The Dish 

Permalink | Comments (0)
more Calendar

Restaurant Facilities Benchmarking Roundtable: Athens, GA

Member Meet-Up: Boston 2016

Greener Restaurants: The Power of Green Seminar hosted by the PG&E Food Service Technology Center

RFMA Gives 5K at RFMA 2017

Association Management Software Powered by®  ::  Legal