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The Dish, December 29, 2014

Posted By Heather Webb, RFMA, Monday, December 29, 2014

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December 29, 2014








 

 

 

As 2014 comes to a close, RFMA would like to wish its members and other industry professionals a safe and happy holiday season.



As we reflect on the past year for the industry, we would like to provide the readers of the The Dish with a look at the most popular articles from the year. Our regular publication will resume Tuesday, Jan. 6.



Stopping soda thieves
Restaurant Business
From Sept. 2: Do you have a self-serve drink station? Do you notice customers asking for a water cup and then proceeding to fill it with a soft drink, tea or other beverage that isn't free? There are a few potential solutions to this problem.

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The Future 50: Who are the fastest-growing small chains in America?
Restaurant Business
From July 29: The Future 50, an annual ranking of the fastest-growing small chains in the U.S., offers a snapshot of restaurant concepts on the rise: the up-and-comers that are the ones to watch, invest in or be inspired by.

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Why they don't quit: 3 drivers of employee retention
Greg L. Alston
From June 24: The debate has raged for years about what the biggest drivers of satisfied employees are. Most people default to pay as being important, and it is, but it may not be at the top of the list. So what are the elusive factors that determine whether you as an employer can attract and retain the high-quality people you need to do your job well? This is where it gets a little tricky.

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SPONSORED CONTENT

 

INSIDE THE INDUSTRY



5 common triggers for restaurant fires
Facilitator
From Nov. 4: 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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You can Do It Yourself - believe it! DIY Gaskets can be easy.
[Total Refrigeration Gaskets]
Are you changing your gaskets in-house? Congratulations! Now see how TRG can make it even better. If you're not, let TRG show you how easy it can be. Managers who include in-house gasket replacement in their routine enjoy cost savings, increased equipment efficiency and longevity, better control over scheduling installations, and the satisfaction of knowing they're making their business more sustainable.

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Why Cheddar's is the No. 10 fastest-growing chain
Nation's Restaurant News
From July 8: Irving, Texas-based Cheddar's Casual Cafe Inc. was founded in 1979 as a casual-dining restaurant focused on neighborhood clientele, scratch-kitchen food preparation and value-oriented pricing. The company now has more than 150 company-owned and franchised locations in 28 states.

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

 



The best new restaurants in America for 2014
Pursuitist
From Feb. 25: A fine dining restaurant that cross-pollinates Asian and Texan influences and distills them onto plates like taco of sea eel, scrambled eggs, trout roe and kale has been named the best new American restaurant of 2014 by GQ magazine.

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How we saved a restaurant more than $100,000 a year
Reuters
From Jan. 14: For restaurant owners, basic steps like reeling in costs can lead to success, while simple mistakes such as poor menu choices may lead to failure.

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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.

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Pizza Hut to offer 'by the slice'
The AP via KDFW-TV
From Jan. 14: Pizza Hut plans to start offering pizza by the slice for the first time in two locations this week, part of a test to refashion its image and court diners in their 20s and 30s.

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Restaurants taking tips off table, adding surcharge
San Francisco Chronicle
From Oct. 28: Call it the tipping point. Thanks to widening staff salary discrepancies and increasing minimum wage requirements, local restaurants are taking tips off the table — literally.

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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.

 

 

Looking for similar articles? Search here, keyword LEASE



How to advance your facilities career
Denny Hydrick
From March 11: You're already "God's gift to the facilities engineering world" or to the maintenance management world or to any world (take your pick). You never make mistakes. You're flexible, always on time, rarely take breaks, well-liked, communicative and so on. To sum this up with fewer adjectives: You are a perfect employee. How, then, do you advance your career?

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Cracking Chick-fil-A's customer service secrets
CSPnet.com
From Feb. 4: Chick-fil-A founder Truett Cathy had a tough egg to crack explaining to management at the first shopping mall he was about to rent space in that his concept would still make money, even if it closed on Sundays, said Steve Hester, senior director of strategic initiatives of the $5 billion quick-service restaurant. The chain's mission statement emphasizes hospitality and a caring nature that has become a central differentiator.

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Heatcraft Worldwide Refrigeration - Booth 810

Heatcraft is a global leader in the commercial refrigeration industry providing foodservice and convenience store customers with a wide range of innovative refrigeration solutions.

 

 



Fast food chains engaging in extreme makeovers
The Associated Press via Columbus CEO
From July 29: National fast-food chains are spending millions of dollars renovating, relocating, razing and rebuilding their restaurants. The reasons are varied and the investments considerable.

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The ABCs of employee retention
Mel Kleiman
From Oct. 21: 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?

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TRENDING ARTICLES

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

 

 

Slick solution for grease disposal (Restaurant Business)
Facilitator: How Chipotle helped reimagine exhaust hood cleaning (Carolyn Roberts)
How to turn around an unhappy workplace (Inc.)

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

 

 



The Dish


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