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The Dish, January 6, 2015

Posted By Heather Webb, RFMA, Tuesday, January 6, 2015
Updated: Tuesday, January 6, 2015

 

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January 06, 2015








 

 

 

Congrats to our newest CRFPs!
RFMA

Vance Arndt, CRFP

Traci Ismert, CRFP

Jim Wood,
CRFP

RFMA welcomes three new CRFPs! Vance Arndt with Longhorn Steakhouse, Traci Ismert with Schier Products and Jim Wood with Starbucks Coffee Company have earned their CRFP designations. Congratulations to all three of these members, who have now joined this elite group of facility professionals!

You too could become a CRFP — the Online CRFP Exam Prep Course is here to help you! The online prep course was designed by RFMA Member experts to help all RFMA members be the best restaurant facility professionals they can be. It's comprehensive. It's all-new. It's self-paced. And it's FREE for every RFMA member. So whether you're ready to brush up or expand your facility knowledge or go to the next level and take the exam for your CRFP credential — the choice is yours, and this one-of-a-kind course is for you!

Click here to learn more about the CRFP Exam Prep Course.

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Energy Management webinar approaching
RFMA
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, 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!

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Don't miss the boat! There is still time to register for RFMA 2015
RFMA
Join us Feb. 1-3 at RFMA 2015 in San Diego. Click here to visit our RFMA 2015 website where you can view our education sessions, events, and exhibitors that will be attending RFMA 2015.

RFMA Restaurant members register now to take advantage of our $250 member rate! Click here to register! Don't delay; hotels are filling up!

Have you renewed your RFMA membership for 2015? Contact Ryan Nordling at 972-805-0905, ext. 5, or ryan@rfmaonline.com for questions about your RFMA membership or on how to renew.

RFMA 2015 session preview: Optimizing Air Balance Report Data
Join Greg DuChane as he discusses "Optimizing Air Balance Report Data" during a session on Tuesday, Feb. 3, at RFMA 2015. Greg DuChane is the Trane retail-restaurant vertical market leader. He joined Trane in 1989 after earning a bachelor's degree in mechanical engineering from Purdue University. Throughout his 25-year tenure, he's worked with large, national retail and restaurant chains in various capacities — first as an account executive for Trane National Accounts, then as a regional sales manager for the Trane global business development group. DuChane serves on the education committee at RFMA and is a voting member and past Chair of ASHRAE TC 5.10 Kitchen Ventilation committee.

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SPONSORED CONTENT



Introducing a new RFMA feature: Member Pro Files
RFMA

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Facilitator: Making your smartphone more user-friendly
Jaser Akuly
In this edition of Wet Your APPetite, guest writer and contributor Jaser Akuly with EnTouch Controls features an app to help our readers increase their productivity by reducing the number of steps needed to complete the most common actions on your iPhone or iPad.

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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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Promoted by [Total Refrigeration Gaskets]

 

INSIDE THE INDUSTRY



Fast food companies are ditching the 'junk' in 2015
Science World Report
Fast food joints are working on a bit of a New Year's resolution. They're hoping to ditch their unhealthy image by replacing food additives and the like with natural ingredients.

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What the restaurant business can expect in 2015
Nation's Restaurant News
The restaurant industry looks poised for higher sales and profits in 2015, thanks to falling prices for gas and food and an economy that finally appears to be accelerating after years of painfully slow growth.

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

 



6 ways foodservice brands will engage millennials in 2015
Forbes
Sales in the $680 billion restaurant industry will be positive in 2015, thanks in part to many restaurants changing everything from their menu items to service models in an effort to indulge the 80 million millennial consumers. The research firm Technomic predicts the restaurant sector will see a 3 percent growth next year.

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12 mind-blowing statistics every FM should know
iOffice Corp
The way we do business is constantly evolving. New technologies change the way we interact with clients, how we hire employees, and the methods we use to organize our facilities. Some are more agreeable to the thought of using technology to assist with business. We have a few shocking statistics to prove technology is here to help, if used correctly.

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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

 



Improving productivity: Measure what matters
Facility Maintenance Decisions
When maintenance and engineering managers seek to improve the productivity of front-line technicians in institutional and commercial facilities, two key concepts figure prominently in the discussions: computerized maintenance management systems and key performance indicators.

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Ring in the new year with these maintenance New Year's resolutions
Facility Dude
Making New Year's resolutions is a popular way to ring in the year each January. Facility management is no different. No matter the size of your facility, there are likely areas in which you can improve day-to-day operations. Here are some New Year's resolutions you may want to consider after you sing Auld Lang Syne.

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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.

 



Salt shortage sends prices spiking
St. Louis Post-Dispatch
Last winter's heavy snowfall may have already melted in the memories of many, but the spiking price of salt hasn't let those in the snow business forget. "We're seeing anywhere from 50 percent (higher) to double the price per ton of what contractors were paying a year ago," said Martin Tirado, chief executive of the Snow and Ice Management Association in Milwaukee.

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Putting some pop in soda
QSR
Soda sales aren't exactly bubbling at restaurants these days. In fact, they've been declining for years. Despite that, there's fizz remaining in carbonated beverages as operators look toward craft sodas, new technology, homemade beverages, and creative concoctions to put effervescence into their sparkling libations.

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PRODUCT SHOWCASE

 

grab the solution

ProTecBar
is designed to match the existing metal of entry door push or pull bars in pliable plastic to cover unsightly abrasion and scratches as well as providing additional protection against similar issues. ProTecBar can be installed by snapping the piece over the bar without tools or removal of bar.

 



Millenial report: Winning talent through workplace strategies
Business Facilities
Cushman & Wakefield's Global Consulting Group has released a report about the workplace preference of millennial employees. According to "Facing The Millennial Wave," evidence indicates most businesses still don't know what it takes to attract and engage this generation.

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Making the right hire: Everything you need to do
Jared Kligerman
Even 10 years ago, having an excellent product or service at a good price was enough for you to be competitive and successful. Today, with the increasing use of blogs, online review sites and social media, that is not enough. Our employees define the brand, and we rely on them to deliver amazing customer service to ensure our product/service is sold to returning, loyal customers, who in turn recommend our product/service to their friends. The culture of an organization is also reliant on having like-minded employees who support each other.

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Looking for similar articles? Search here, keyword HIRING

 



Restaurant automation: Are we close to the tipping point?
Foodservice Equipment & Supplies
"When I was a kid, my parents used to take me to a restaurant that brought your food via a train that ran on a track right in front of you," writes Juan Martinez, PhD, PE, FCSI. "Little did I know it then, that this was likely my first encounter with automation in a foodservice application."

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Robot chefs watch YouTube to learn how to cook
Big Think
Researchers from the University of Maryland and Australian research center NICTA have developed a method to teach robots repeatable tasks, such as cooking, by exposing them to lessons on YouTube.

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Stay Connected To Your Restaurant

Managing multiple restaurant locations can be a challenging task. But Tyco Integrated Security’s remote security solution can help you stay in control 24/7. Here’s how.

 



Mystery big tipper leaves $11,000 tip to Phoenix restaurant staff
Opposing Views
Restaurant workers at a farm-to-table restaurant in Phoenix had to make a bank run when their shift ended after a notoriously generous tipper left them his biggest tip yet: $11,000.

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Commercial foodservice customers face regulations with grease policy
Monroe County Journal
Relatable to other cities, a slimy situation has hardened into a persistent problem for some time for the Aberdeen Water Department, but city officials are hopeful a policy adopted by the board of aldermen will provide an easier flow once it's implemented at the beginning of 2015.

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McDonald's updates 'I'm Lovin' It' campaign
Nation's Restaurant News
McDonald's is starting the new year with an updated brand vision that it hopes will help reverse a sales slide that dogged the chain throughout 2014.

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Arby's innovates to meet fast food challenges
The Associated Press via Post Crescent
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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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.

 

 



Venture firm seeks seeks next generation of food businesses
Forbes
What will be the next big food businesses in 2015 and beyond? That's the question the team behind Food-X is hoping to answer. Backed by SOSventures, a San-Francisco-based investment group with a $200 million fund, Food-X partners with early stage entrepreneurs and provides an accelerator program for food startups that investors hope will result in the next generation of America's food producers, manufacturers and distributors.

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3-D printing could give new meaning to meals ready to eat
World Magazine
Today's 3-D printing technology may be bringing the world closer to Star Trek-like, custom synthesized food.

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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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