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The Dish, November 11, 2014

Posted By Heather Webb, RFMA, Tuesday, November 11, 2014

 

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November 11, 2014







 

 



RFMA NEWS

 

$100 Early Bird rate ends THIS Saturday for RFMA 2015
RFMA
Make sure to take advantage of our $100 Early Bird registration rate for RFMA 2015. The $100 rate is only available to RFMA restaurant members. You must use your member number when registering for RFMA 2015 to receive this member discounted rate. Want to learn more about RFMA 2015? See all the education sessions and conference activities that are planned for RFMA 2015 and REGISTER NOW on our conference website at www.rfmaannualconference.com.

Renewed your RFMA Membership for 2015? Make sure to log on to www.rfmaonline.com to renew your membership for 2015.

Questions? If you have any questions or need assistance registering for RFMA 2015 or renewing your RFMA membership, contact Ryan Nordling, Membership Coordinator, at ryan@rfmaonline.com or 972-805-0905, ext. 5.

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Congratulations to RFMA's newly-elected 2015 Board members
RFMA
Help us congratulate our new RFMA Board members for 2015. Click here to see a complete list of our newest RFMA Board members, chosen by you!

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Show support for your fellow RFMA members by nominating them for an RFMy award at RFMA 2015
RFMA
The RFMy Awards will be presented Tuesday, Feb. 3, at Tuesday's General Session & Awards ceremony at RFMA 2015. There are seven RFMy award categories, each designed to recognize a different area of achievement that is critical to the profession. If you would like to nominate a RFMA member for an RFMy award, please complete our online nomination form. Nominations must be submitted by Thursday, Dec. 11. Click here to nominate someone now!

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Facilitator: Reducing liability from slips and falls
Dave Magill
This may be a surprise to many, but most slip-and-fall incidents don't happen on snow, nor do they happen during the heaviest periods of snowfall. The majority of falls occur in the days following a snowfall, and they almost always happen on ice.

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SPONSORED CONTENT

 

INSIDE THE INDUSTRY



Hot restaurant menu trends for 2015
Nation's Restaurant News
"I want what I want, when I want it" will be the theme of the food and beverage world in 2015, with customization-crazed millennials — or the Demand Generation — driving most of the upcoming trends.

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Bar vs. dining-room seating
Restaurant Business
Should your bar area be considered a seating section and included in the overall table rotation for your restaurant? There are advantages and disadvantages to both perspectives.

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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]



How to evict 5 pests that love your facility in wintertime
Buildings
Don't let your facility be overrun by pests in the wintertime. Use these quick tips to knock them out fast.

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Tools for driving down facility costs
FM:Systems
It's no secret that costs associated with facilities are one of the largest expenses on an organization's income statement and owned property is one of the largest assets on the balance sheet. By better aligning the available supply of space with internal customer demand, facility professionals can help the organization unlock significant value from the property portfolio.

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Looking for similar articles? Search here, keyword TECHNOLOGY

 



From mobile payments to tableside tablets, restaurants embrace tech
Suzanne Mason
A new survey released by the National Restaurant Association proves that the usage of technology is increasing within the restaurant industry. One result showed that more than one-third of consumers were more likely to use technology-related options in restaurants than they were just two years ago.

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Wireless sensors help optimize building energy efficiency
CleanTechnica
Joe Costello, Enlighted CEO and chairman, recently discussed his company's technology and its benefits.

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3 keys to make change stick
Adrian Davis
Are you planning or in the midst of significant change in your organization? The key that inspires and galvanizes a team is but one ingredient in any successful change effort. Here are three things you can do to ensure the change sticks.

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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

 



Pizza Hut overhauls menu
The Associated Press via Daily Reporter
Pizza Hut is letting customers play mad scientist, giving them the freedom to make pies with honey Sriracha sauce or add curry flavor to the crusts. The atypical flavors and new ingredients are part of a menu overhaul set to hit stores in November.

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The 11 restaurants that need to cater to millennials
Forbes
Millennials have cut back their annual restaurant trips by 21 percent over the past seven years. Brands like Starbucks, McDonald's and Panera depend on this age group for future business success.

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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.

 



Arby's CEO: Sandwiches sans onions and mayo is 'direction of industry'
The Associated Press via Daily Journal
Arby's, the chain known for its roast beef sandwiches, is trying to stand out in the crowded fast-food industry. It's marketing its meats as being of superior quality and pushing to let customers know they can order sandwiches sans onions or mayo.

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Bye-bye, burgers: New fast food chains bet on healthy eating
Los Angeles Times
Some of the fastest-growing fast food chains aren't slinging artery-clogging cheeseburgers or cooking up calorie-packed fried chicken. Instead, diners can order Brussels sprouts salads and kale smoothies, served with the same speed as In-N-Out or Burger King. America's interest in locally sourced and healthy foods has spurred a boom in farmers markets and farm-to-table restaurants and has expanded organic produce at the supermarket.

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TRENDING ARTICLES

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

 

 

Facilitator: 5 common triggers for restaurant fires (Kimberly Denman)
2015 restaurant trends: Technology, tickets, tipping, more (Nation's Restaurant News)
From general manager to Chipotle's top female executive (Fortune)

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

 

 



The Dish


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