Wanna go to Vegas? Bid on 'A Trip to the Strip' at the RFMA Gives Auction
We are very excited about the RFMA Gives Silent Auction at our Opening Party at RFMA Gives 2015 in San Diego. All the money raised will go directly to our next RFMA Gives project. We already have some wonderful donations given to the auction such as...
"A Trip to the Strip Getaway Package": Donated by our friends at Chain Store Maintenance
The package includes a 3-night junior suite stay at the MGM Grand overlooking the Vegas Strip, airfare for 2, dinner, show tickets and Las Vegas Monorail passes! Valued at $3,000
Interested in donating an item to the silent auction? Click here for more details!
RFMA 2015 session preview: A New Recipe for HVAC System Performance and Efficiency
Join Don Langston, President of Aire Rite at his session at RFMA 2015, “A New Recipe for HVAC System Performance and Efficiency.” Langston has 35 years of practical experience with the design, engineering, installation, service and maintenance of commercial HVACR systems within the restaurant industry. National board of directors with the Air Conditioning Contractors of America. California Public Utility Commission Advisory executive committee member through the HVAC Performance Alliance. Committee Chairman of the ASHRAE/ACCA Standard 180 Commercial Maintenance. Frequent speaker for SCE workshops on commercial HVAC and refrigeration maintenance and service.
RFMA Restaurant members are invited to register now to take advantage of our $250 member rate! 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 firstname.lastname@example.org for questions about your RFMA membership.
Register now for our next RFMA-U webinar: Energy Management
Join your colleagues for the upcoming webinar, "Energy Management in 2015: A menu of best practices and technologies to maximize control, minimize your effort and costs and optimize equipment."
When: Friday, Jan. 23, 2015 at 1 p.m. CST
Duration: 60 minutes
Panel: Jay Fiske with Powerhouse Dynamics, George Huettel with Ecova, Rich Shandross with Navigant Consulting, Inc., and Scott Amerault with Pepper Dining, Inc.
Cost: FREE for RFMA Members and $75 for Non-Members
Click here to learn more about the webinar and to register now!
Facilitator: How Chipotle helped reimagine exhaust hood cleaning
Within the restaurant industry, exhaust hood cleaning is a necessary evil that helps ensure the safety of customers, employees and facilities. Despite its benefits, exhaust hood cleaning is not always easy — something that Chipotle knows firsthand.
[Total Refrigeration Gaskets]
Did you know that most of your gaskets just snap into the door? Changing them is easy. So why are you paying someone else for their time, travel, and (hopefully!) insurance to do what you can do? Could it be that your concern is getting the right gasket, the high price of ordering from the manufacturer, or just the unknown?
Chefs predict top culinary trends for 2015
Nation's Restaurant News
Local sourcing of meat, seafood and produce is expected to remain a top culinary trend in 2015, but nose-to-tail cooking, bruschetta and kale salads are on the decline, according to an annual survey of chefs conducted by the National Restaurant Association.
Social media expert: Restaurants need to get better at brand storytelling
Because of its necessary focus on food and service, the restaurant industry has been dogged for being behind other industries on many fronts, especially those related to technology. According to one social media expert, it's also behind on an important marketing component: brand storytelling.
Slick solution for grease disposal
Grease disposal has gone from a loss to a profit, but there's still a price to pay. Indeed, there are cost considerations for operators on not only the front end — from the purchase and preservation of the fryer to the oil itself — but also on the back end, namely grease disposal and what happens once it leaves the lot.
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5 flu prevention tips for facilities
Flu season is here, so use these easy strategies to cut down on the amount of illnesses passed between your staff and your patrons.
Snow removal: Contract care
With the snow season upon us, getting your contracts in place is essential. The best contracts clearly outline what both clients and service providers can expect.
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.
Dining room efficiency
Foodservice Equipment & Supplies
Seating capacity is one of the first things people look at when reviewing architectural drawings for a restaurant. The reason for this is simple: They want to know how many people the restaurant can accommodate during peak periods. Unfortunately, focusing solely on seating capacity can be a little short-sighted.
New year, new OSHA reporting requirements
The requirements for covered employers to report certain work-related incidents to the Occupational Safety and Health Administration will change beginning Jan. 1, 2015. Employers now will be required to report all work-related fatalities within eight hours and all in-patient hospitalizations, amputations, and losses of an eye within 24 hours of finding about the incident.
Looking for similar articles? Search here, keyword OSHA
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.
How to turn around an unhappy workplace
Many companies chase profits and squeeze whatever they can out of their employees. But that kind of soul-sucking behavior will only hurt morale. Find a worthy cause to energize your talent.
Bertucci's to expand rollout of open kitchen
Nation's Restaurant News
Bertucci's Corp. plans to extend its Bertucci's Kitchen remodels, now in two units, to more restaurants next year, chief executive Bill Freeman said. The Bertucci's Kitchen format opens the casual-dining concept's kitchen to the dining room to provide theater-style cooking and modifies the bar area.
Delivery app exponentially expands restaurant takeout options
Favor, which went live in Dallas in mid-November, is an on-demand delivery service that picks up food (or groceries or dry cleaning or pretty much anything else save for alcohol) and brings it to you. Gone are the days of choosing pizza or Chinese simply because those are the only options. If you want it, Favor can get it.