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The Dish, October 14, 2014

Posted By Heather Webb, RFMA, Tuesday, October 14, 2014


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October 14, 2014





Discuss Waste & Recycling this Friday!
Take time to benchmark with your peers and vendor partners. October's Peer to Partner Best Practices call will be on Waste & Recycling. You must be a RFMA member to participate, and you must register online to participate in the call.

When: Friday, Oct. 17, from 1-2 p.m. CDT
Topic: Waste & Recycling

Questions? Contact Jeff Dover at Click here to register now!

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Join us Next Weekend for our RFMA Gives 2015 Volunteer Weekend
If you haven’t already signed up for our RFMA Gives 2015 Volunteer Weekend make sure to sign up by clicking here! 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. We are excited about all the progress that has been happening so far at ECTLC and we can't wait for our RFMA members to join us Saturday and Sunday to help complete the project.

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Want to contribute to the Facilitator?
Take a look at our upcoming Facilitator issues and our editorial topics for each issue:

Facilitator's December/January Issue
Focus: Exterior Maintenance
Additional topics include: Exterior/Interior Lighting/Signage, Landscaping, Parking Lot Maintenance, Snow Removal, Waste Management & Winterize Plumbing
Deadline: Must submit an article for consideration by Friday, Oct. 17

Facilitator's Conference Issue: February/March
Focus: Sustainability
Additional topics include: Disaster Recovery, Remodeling/Green Building, Codes & Guidelines, Roofing/Flooring, Capital Investments, Pest Control, HVAC/R & Technology
Deadline: Must submit an article for consideration by Friday, Nov. 21.

If you would like to learn more about contributing to Facilitator or would like to review our contributor guidelines, click here. If you have any questions please feel free to contact Heather at

Interested in advertising in Facilitator magazine? Please contact Kristie Thymes at if you are interested in learning more about the different advertising opportunities within Facilitator.

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RFMA 2015 Session Preview: Building a Successful Pest Control Program
Join Paul Curtis, B.C.E. with Terminix Commercial as he discusses how to build a successful pest control program. Curtis is a Certified Food Defense Coordinator (AIB), a Six Sigma Green Belt and an approved provider of Continuing Education Units. He has been a licensed pest control operator with Terminix for more than a decade. He has served at various levels of sales and branch management in 27 branches across the Southeast. He is also responsible for training, regulatory relations, complex customer issues, service quality standards and all technical issues. Paul is a member of the Entomological Society of America, American Institute of Baking, National Pest Management Association and the Tennessee Pest Control Association.

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 for questions about your RFMA membership.

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Facilitator: 5 common triggers for restaurant fires
Kimberly Denman
According to the National Fire Protection Agency, there were approximately 8,000 restaurant fires annually in the United States between 2006 and 2010. These fires caused an estimated $246 million in property loss. The majority of the fires began in the kitchen or cooking area, with 4 in 10 fires actually beginning with food as the item that was initially ignited.

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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.




Can a business block consumers' mobile Internet access?
Linchi Kwok
Marriott International was recently fined $600,000 after the company was found blocking people's Wi-Fi networks from their mobile service providers in an event held at one its hotels. During the same period, the hotel was charging as much as $1,000 per device for anyone who wanted to access the Internet through the hotel's wireless network. Shortly after the incident, Marriott defended its position. Should businesses have the right to block consumers' Internet access to their own mobile networks, leaving consumers with two options — forgoing the Internet or paying a fee for the service?

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3 things chains can learn from independents
Restaurant Business
Even before the Great Recession, it was the fashion among restaurant-business savants to predict the imminent extinction of the independent restaurant. How could a single place compete with the purchasing, marketing, siting and recruitment advantages of a chain with any scale? No wonder casual dining was in its heyday.

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6 tips for playground safety and maintenance this winter
Facility Dude
As the weather changes, new maintenance and safety concerns can arise due to shifts in temperature and precipitation. Especially for an area where children are so prevalent, it's important to keep your facility's playground safe and properly maintained. Here are a few tips to keeping your recreational areas up to standards.

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Looking for similar articles? Search here, keyword PLAYGROUNDS



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.


3 things managers must do to lead change
Adrian Davis
Every organization is dealing with change — some more successfully than others. The linchpin in change efforts is middle management. If middle management is not engaged, the front-line workers will not be either.

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Report: Restaurants see best sales trends in 2 years
Nation's Restaurant News
The restaurant industry posted its best sales results in more than two years during the third quarter of 2014, amid continuing signs of economic growth, according to the latest Restaurant Industry Snapshot from TDn2K's Black Box Intelligence and People Report, based on weekly sales from more than 20,000 restaurant units representing more than $45 billion in annual revenue.

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The curse of the 3 percent healthcare surcharge in restaurants
Los Angeles Times
Most of us, as regular or infrequent restaurant patrons, might be willing to pay a fair price for our meals so the people who provide service to us can enjoy the far more basic service of healthcare. But adding a 3 percent itemized surcharge to customers' tabs for employee health insurance, as increasing numbers of restaurants have been doing over the past year, is one tone-deaf way to go about it.

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Travelers' 25 best restaurants in the world
Retail Latin America
TripAdvisor went searching for a list of the best restaurants from around the world for 2014, and to find it they went straight to the source: the ratings and reviews of millions of travelers.

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

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Best practices 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.

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Startup aimed at helping restaurants pay suppliers on single platform
Sourcery, a San Francisco-based startup that helps restaurants, caterers and corporate kitchens to order and pay for food from local suppliers on a single platform, raised $2.5 million in seed funding from angel investors.

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The LYFE Story: A conversation with Nate Cooper and Jeremy Bringardner
Gapers Block
Though founded by two McDonald's executives, LYFE strays far from that sugar and fat-laden image. Their all-encompassing motto is "Great food can do amazing things. It can make you feel better. It can support local farms. Promote sustainability. Reward environmentally sound businesses. Give back to the community." And if one doesn't care about any of the aforementioned claims, then at least LYFE is relatively affordable for the type of premium quality it serves.

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Emerging trends in energy management
REMI Network
In recent years there have been significant advances in both the technologies used at home and work, and in those designed to specifically help with energy management in all types of buildings. These advances can be broadly classified into four key trends.

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



Best practices checklist offered for snow and ice management (Green Industry Pros)
Charging servers for their mistakes (Restaurant Business)
Massachusetts kicks off commercial food waste ban (The Associated Press via WBZ-TV)

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



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Valerie Hunt, Assistant Executive Editor, 469.420.2690
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