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The Dish, October 7, 2014

Posted By Heather Webb, RFMA, Tuesday, October 07, 2014

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October 07, 2014






 

 

 

RFMA NEWS

 

Get Involved! From the Desk of Your RFMA Chair
RFMA

Roger Goldstein, CRFP

We hope everyone received the email from Roger Goldstein, CRFP, last week about getting involved and joining a RFMA committee for 2015. If you haven't had the chance to read Roger's letter, click here and learn about Roger's volunteer experience, leadership journey and what he challenged the RFMA membership to do.

For more details about joining a RFMA committee for 2015, click here or visit the RFMA committees page under Member Tools on rfmaonline.com.

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RFMA is coming to Columbus this Thursday
RFMA
Join RFMA in Columbus on Thursday for an interactive cocktail dining experience. Network with your RFMA peers in Columbus's historic German Village while creating your own flatbreads and snacking on farm to table appetizers and wine and beers.

When: Thursday, Oct. 9, from 5-7 p.m.
Where: The Kitchen, Columbus, Ohio
Cost: $15 per attendee

Click here to register now.

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Project Update: New RFMA Gives Blog Post
RFMA
Click here to check out our RFMA Gives 2015 Project Manager Tim Corcoran's new blog post about the progress happening at the RFMA Gives 2015 project site at East County Transitional Living Center (ECTLC). To become a subscriber and get instant updates about new blog postings and updates, visit our Blogs page under the InSite tab on rfmaonline.com or click here.

RFMA Gives 2015 Volunteer Weekend
Join RFMA at East County Transitional Living Center (ECTLC) on Saturday, Oct. 25, and Sunday, Oct. 26, for our RFMA Gives 2015 Volunteer Weekend in El Cajon, California. You can register to attend the RFMA Gives 2015 volunteer days by visiting our Event Calendar on rfmaonline.com or by clicking here.

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SPONSORED CONTENT



RFMA 2015 Session Preview: Project Management in a Virtual Setting
RFMA
Join Noelle Faille with Jason's Deli as she discusses project management at RFMA 2014. Faille is an active RFMA member, Facilities Manager at Jason's Deli and a doctoral student at Grand Canyon University, (Phoenix, Arizona) currently working on her dissertation to achieve the degree of Doctor of Education in Organizational Leadership and Development. Noelle has been a restaurant operator, corporate trainer, buyer and facilities manager. Winner of the 2014 RFMY "Easy Being Green Award," Noelle has a multi-dimensional understanding of the restaurant business and organizational learning at all levels.

RFMA Restaurant members are invited to register now to take advantage of our Early Bird registration rate of $100. The Early Bird rate ends Nov. 15! 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 ryan@rfmaonline.com for questions about your RFMA membership.

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INSIDE THE INDUSTRY



Passion for the job keeps many in restaurant industry long-term
The Gazette
According to a National Restaurant Association report released in August, 7 out of 10 restaurant employees said they likely would continue working in the industry until they retired. The report was based on a survey of 5,100 current and former restaurant employees and owners.

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Best practices checklist offered for snow and ice management
Green Industry Pros
The Snow & Ice Management Association's best practices checklist is really taking off among property and facility managers, says Martin Tirado, SIMA's chief executive officer. This tool can be used by anyone who is seeking to hire snow and ice management services, and by snow removal contractors themselves, to asses the various attributes that make up a professional, quality snow management operation.

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Looking for similar articles? Search here, keyword SNOW REMOVAL



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

 



Charging servers for their mistakes
Restaurant Business
It is not an uncommon practice to charge servers for their mistakes — but that doesn't mean it's legal. Or that a mistake is a mistake.

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Massachusetts kicks off commercial food waste ban
The Associated Press via WBZ-TV
Under the first-in-the-nation ban, businesses in Massachusetts that produce at least 1 ton of food waste a week must recycle or reuse that material instead of sending it to landfills or incinerators.

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State senators support food allergy bill
PetoskeyNews.com
Looking at a growing number of people who suffer from food allergies, Michigan lawmakers are moving forward with a proposal aimed at making it easier for restaurants and their customers to prevent an adverse reaction before one occurs.

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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.

 

 

FEATURED ARTICLE

TRENDING ARTICLE

MOST POPULAR ARTICLE

The 14 best breakfast restaurants in the US
Time
If you've demoted breakfast to slamming a glass of orange juice and rushing out the door with a granola bar, Travel + Leisure invites you to give it another look.

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New app helps consumers find gluten-free food
KYW-TV
If you need to hunt for gluten-free offerings in area restaurants, there's an app for that. And it's growing in popularity as restaurants realize the importance of gluten-free.

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How to profit from ATMs: A guide for restaurateurs
QSRweb
Reestaurateurs have choices when selecting an ATM business model. A new guide examines the retail ATM market and explains the role and services of various participants.

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Is Olive Garden 1 of 37 new restaurants Darden's planning for 2015?
Pacific Business News
Darden Restaurants, the parent company of that pushed the pause button earlier this year on what would have been the first Olive Garden Italian Restaurant in Hawaii, is opening 37 new restaurants in its fiscal year 2015 that encompasses sometime this year or next, according to its quarterly report.

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How restaurants can catch consumers
Nation's Restaurant News
In this special report on restaurant traffic, NRN explores the challenging traffic environment for operators, the consumer "need states" brands must target to succeed and the strategies of chains winning in this market-share game.

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Restaurants are offering wine on tap. Here's why that makes sense
Baltimore Business Journal
It's the way wine was meant to be tasted: straight from a keg. That's what Joe Barbera, owner of Aida Bistro & Wine Bar in Columbia, says. And he would know. His restaurant has 30 wines available on tap.

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Fast food deals roll out for fall
USA Today
Fall fast food deals are rolling out like so many pumpkins. With summer in the rearview mirror and the weather cooling off, many consumers choose eating options beyond the fast food joint. So, the major fast food chains are offering special deals and limited-time promos to try to keep the customers from leaving or to lure them back for more.

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Chipotle expands to Southeast Asian food and pizza
Bloomberg TV
Bloomberg's Carol Massar reports on job creation at Chipotle and their investment in different types of cuisine, including the chain's move to enter the popular pizza sector.

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TRENDING ARTICLES

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

 

 

Tech replacing servers at some restaurants (The Columbus Dispatch)
Apps the 'best way to build customer loyalty in restaurants' (SWNS)
Restroom satisfaction vital to guest comfort (Buildings)

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

 

 



The Dish


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Tags:  Columbus  committees  newsletter  regional event  RFMA Gives 2015  The Dish  volunteering 

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