Posted By Heather Webb, RFMA,
Monday, October 27, 2014
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Join RFMA on the golf range in Atlanta
We hope you can join us at Topgolf to meet and mingle with other area RFMA members and have fun at the same time! We will have a private area and multiple bays where our group can gab and golf. Topgolf is not just for golfers. Anyone from the hopeful pro golfer to your neighbor's 7-year-old kid can play year-round. Just picture a 215-yard outfield with dartboard-like targets in the ground. The closer to the center or "bull's-eye" you get and the farther out you hit your micro-chipped balls, the more points you receive.
When: Tuesday, Nov. 4, from 5-7 p.m.
Where: Topgolf Alpharetta
Cost: $20 per attendee
Click here to register now!
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2015 Board Election Ballots to go out Oct. 22
You can have a direct impact on who will help lead RFMA into the future. Keep an eye out in your Inbox for ballots for the 2015 Board of Directors Election. All members in good standing will vote to fill four open positions for Restaurant Directors-at Large. Primary Vendor Members only will vote for the Vendor Representative to the Board. Please submit your ballot no later than Nov. 7.
RFMA 2015 Session Preview: Easy Fixes Mean Easy Money
Join Stephen Domzalski at his session on repair and maintenance, "Easy Fixes Mean Easy Money — Why 'DIY' Should be a Part of Your R&M Repertoire" at RFMA 2015 in San Diego, Feb. 1-3. Domzalski has been with Franklin Machine Products for 16 years and is currently their marketing manager. Steve earned his BA in Communications from Temple University and his MBA in marketing from LaSalle University. He currently resides in Blackwood, New Jersey, with his wife, Barbara. He has three sons, Stephen Jr., Brian, and Dan.
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 email@example.com for questions about your RFMA membership.
Have you checked out "From the InSide Out"?
RFMA Facilities Resource Manager Jeff Dover's blog, "From the InSide Out," is specifically created for RFMA members and intended to provide pertinent information on protecting company assets.
Click here to read Jeff's latest post on Computerized Maintenance Management Systems and to subscribe to the blog.
Facilitator: Safe and Sound
As any facility manager knows, repairing a broken safe is expensive in both money and time. The first hour can cost $225 and often doubles after-hours. Then there are the soft costs of managers/employees spending hours trying to coordinate a safe repair, business interruption and increased risk to protect assets. There is a better way.
Firehouse CEO: Restaurant industry dealing with unprecedented headwinds
Firehouse Subs CEO Don Fox has been involved in the restaurant industry in one capacity or another for more than 40 years. However, during the recent Fast Casual Executive Summit in Denver, he said he can't remember a time when there were so many headwinds.
Starbucks' order-ahead app to start with test in Portland
Starbucks Corp. is introducing its first order-ahead mobile application this year in Portland, Oregon, in a bid to speed up service and boost sales.
Technology and FM: The Enernet — the next frontier?
Today's Facility Manager
SmartGrid, net zero energy, intelligent buildings, Internet of Things, distributed energy generation, clean energy, net metering, electricity prosumer… If you work in facilities management and know the meaning of more than two or three of these energy buzzwords, you're probably under siege by your management, your building occupants, your suppliers, your local codes officials or maybe all of the above.
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.
Touch-free systems help keep up with high restroom traffic
Touch-free systems offer big benefits to high-traffic restrooms. "Electronic flush is a big improvement, and no-touch faucets make everything faster," says one expert.
Ebola fears and other signs of the times for restaurants
The week of Oct. 17 marked the first time Ebola was raised as a possible threat to restaurant sales, but that's merely one sign of the times to spin beans during the past seven days.
The ABCs of employee retention
There is a direct correlation between employee retention, customer loyalty and company profits. Employee retention efforts don't have to be elaborate or laden with perks. You just have to do a good job on the fundamentals. Take a look at the following ideas and add at least a few to your employee retention strategy. You do have a retention strategy, don't you?
Looking for similar articles? Search here, keyword EMPLOYEE RETENTION
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.
Suburb eyes new rules for restaurants that cook with grease
Boston Business Journal
Northampton, Massachusetts, restaurants without proper grease traps may soon have to change their ways. The city's Board of Health is crafting a bylaw that would require all food service establishments which generate fats, oil and grease to install and maintain a compliant pre-treatment system.
The waiting game: Some make restaurant serving a career
The Des Moines Register
Even in the United States, which has codified the idea that all are "created equal," being a waiter or a waitress is often considered less equal. But Jessica Dunker, the president and CEO of the Iowa Restaurant Association, calls serving "one of the last truly pay-for-performance jobs." The restaurant industry is "projected to grow by about 1,000 more per year over the next 10 years."
Restaurants turning to faster food sittings
It's the growing restaurant trend that has turned leisurely dining into a race against time: set sittings. It was not so long ago that diners would receive a subtle, apologetic gesture from a waiter if their table needed to be re-set. But today, more restaurants are offering sittings at specific times.
Baltimore company builds on the science of food delivery
The Baltimore Sun
In the age of smartphones and tablets, delivering restaurant food can be more than just taking calls, making the stuff, bagging it and sending a guy out in a rundown Toyota.
Missed last week's issue? See which articles your colleagues read most.
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