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The Dish, November 4, 2014

Posted By Heather Webb, RFMA, Tuesday, November 4, 2014

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November 04, 2014







 

 

 

RFMA NEWS

 

Two RFMA events this week
RFMA
Join RFMA tonight 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!

When: Tuesday, Nov. 4, from 5-7 p.m.
Where: Topgolf Alpharetta
Cost: $20 per attendee

Click here to register now!


Peer to Partner Best Practices Call
Take time to discuss best practices and share helpful experiences with your peers and vendor partners.

When: Friday, Nov. 7, from 1-2 p.m. CST
Topic: Roofing

Click here to register now!

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It's Election Day! Vote for your 2015 Board by Nov. 7
RFMA
After you cast your vote for your local representation on this Election Day, make sure to cast your vote for your RFMA representation! You can have a direct impact on who will help lead RFMA into the future. 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. You can find your 2015 Board Election ballot in your inbox. Please submit your ballot no later than Friday, Nov. 7.

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SPONSORED CONTENT



RFMA 2015 Session Preview: Field Notes – An Energy Auditor's 10-Year Odyssey in the World of Commercial Food Service
RFMA
Join Todd Bell, Sr. Energy Analyst with Fisher-Nickel Inc., as he discusses Energy Management at his session at RFMA 2015. Mr. Bell is responsible for the Food Service Technology Center's energy audit/site survey program, which examines the cooking equipment, HVAC, lighting, refrigeration, water heating and sanitation systems in commercial food service operations. Essentially the "man in the trenches," Mr. Bell visits commercial food service sites ranging from the very small to large full-service kitchens. With his field experience and continuing research activities in the FSTC's equipment testing laboratory, Mr. Bell brings a formidable array of knowledge to the myriad of energy efficiency and sustainability, his workshops and seminars are designed to reduce energy use and operating costs.

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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Facilitator: 5 common triggers for restaurant fires
Kimberly Denman
Restaurants pose a unique fire risk because of the large number of people congregating in one building, where cooking - the No. 1 cause of restaurant fires - is present.

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INSIDE THE INDUSTRY



2015 restaurant trends: Technology, tickets, tipping, more
Nation's Restaurant News
Technological innovation, food science, increasingly curious customers and rising labor costs will be driving factors in food and beverage trends at restaurants and hotels next year, according to a recent report by food and restaurant consulting firm Baum Whiteman.

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Do you make this common hiring mistake?
Mel Kleiman
Most interviewers consider the interview to be a simple, one-step process that leads directly to the hire/don't hire decision. But to make better hiring decisions, the interview needs to be processed in two distinct steps.

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Miss an issue of The Dish? Click here to visit The Dish's archive site.



Product Temperatures a Major Factor In Creating Appetizing Meals
[Total Refrigeration Gaskets]
The freshness of your food items is just as important to flavor and appearance as the preparation. Are you compromising that freshness and flavor with improperly maintained refrigeration doors? Are budget constraints to blame? How can you keep on track with essential maintenance without breaking the budget?

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Promoted by [Total Refrigeration Gaskets]



New research shows tech use in restaurants is up
Resturant Magazine
The National Restaurant Association released new research during its second annual Restaurant Innovation Summit that shows overall technology use in restaurants is increasing. More than a third of consumers say they are more likely to use technology-related options in restaurants now than two years ago.

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Taco Bell's new mobile ordering app is changing fast food
Tech Times
Taco Bell is shaking up the fast food industry today with the announcement of a smartphone app that lets you order and pay for your food on your phone before coming to pick it up.

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Looking for similar articles? Search here, keyword MOBILE APPS

 



From general manager to Chipotle's top female executive
Fortune
In 1995, Gretchen Selfridge almost turned down the opportunity to manage the second Chipotle in the country. The exec initially thought a restaurant model like Chipotle's would never work. Now, she runs around 850 of them.

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Yum! Brands assigns new Pizza Hut global CEO
Franchise Herald
David Gibbs will take over as the new Pizza Hut Inc. global CEO on Jan. 1, after current chief executive Scott Bergren retires. Gibbs is currently the president of Pizza Hut's U.S. operations.

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Restaurant turns cooking oil into soap to sell in-house
Restaurant Business
Federal Donuts, a fried-chicken-and-doughnuts concept chain in Philadelphia, uses an estimated 400 gallons of cooking oil a week. Now they are working with a local high school where students will use the glycerin to make donut-shape soap that Federal Donuts will sell out of its four Philadelphia units, and the youngsters will help run that side business.

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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

 



It's a myth that millennials are abandoning fast food
The Consumerist
Millennials have been the subject of hand-wringing in the fast food industry as industry experts fret that the young people just aren't interested in traditional fast food, instead preferring slightly classier quick-serve fare like Chipotle or Five Guys.

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Why your brand should be thinking outside the bun
Forbes
There are a lot of today's big brands that love to talk. The more outlets and social opportunities brands receive, the louder the shouting match seems to become. The funny thing is, most of the same brands shouting have forgotten how to listen to what their consumers actually want.

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Sioux City restaurant offers discount for no cellphones
Sioux City Journal
Karen and Daryl Brown sat in a booth at Sneaky's Chicken recently, waiting for their food to arrive. A box holding their smartphones sat at the edge of the table against the wall. Daryl Brown said the Sioux City couple thought it would be fun to put away the devices while they dine and earn a discount in the process. Between 5 and 10 p.m. on Wednesdays, customers who voluntarily relinquish their phones receive 10 percent off their entire bill.

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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.

 

 



Starbucks delivery service announced
Food World News
Now you don't have to run to Starbucks to get your favorite lattes or cappuccinos before starting your day in the office. CEO Howard Schultz in October announced its plans to start a food and beverage delivery service late next year in selected markets, according to NBC.

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Full bloom: Gardens and living walls become trendy design elements
Foodservice Equipment & Supplies Magazine
By incorporating on-site gardens and living walls, a growing number of foodservice operators are conveying a message of freshness and literally bringing the farm to the table.

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With restaurants, it's about stories, not just food
GMA News
When it comes to restaurants, it's about stories, not just food, the chefs at the recent Culinary Festival said. "People want to the story of food," said TV host RJ Ledesma.

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TRENDING ARTICLES

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

 

 

Restaurants taking tips off table, adding surcharge (San Francisco Chronicle)
10 things you didn't know about the fast food drive-thru (Time)
Timing is critical in social media: A lesson from Chrissy Teigen (Linchi Kwok)

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

 

 



The Dish


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