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The Dish, January 13, 2015

Posted By Heather Webb, RFMA, Tuesday, January 13, 2015

 

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January 13, 2015








 

 

 

Congrats to our newest CRFPs!
RFMA

Daniel Flores, CRFP

Noelle Faille, CRFP

RFMA welcomes two new CRFPs! Daniel Flores with Panda Restaurant Group, Inc., Noelle Faille with Jason's Deli have earned their CRFP designations. Congratulations to these two members, who have now joined this elite group of facility professionals!

Please note: Jim Wood, who was recognized last week for earning his CRFP credential, is with Starbucks Coffee Company. We apologize for the error.

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 next Friday
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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SPONSORED CONTENT



Don't miss the boat! Less than 3 weeks until 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: Is Your Beer System Generating Revenue or Impacting Your Bottom Line?
Join Sean Fadden at his session "Is Your Beer System Generating Revenue or Impacting Your Bottom Line?" on Tuesday, Feb. 3, at RFMA 2015.
Who is Sean Fadden?
Whether driving towards a goal in soccer competition or communicating goals and objectives in business, Sean does it with definitiveness of purpose. Sean has been in the beer industry since 1995, when he started with Guinness Import Company as a draught specialist. He moved up to be the Pub Development manager for Diageo-Guinness USA where he doubled targeted openings from 45 to 90. He has been responsible for developing retail business plans including financials, ROI, profitability and industry standards. Sean excels in consulting with clients for the purpose of achieving a positive outcome — always with customer satisfaction being paramount.

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PRODUCT SHOWCASE

 

Benjamin Moore – Customer Care Program

Benjamin Moore introduces Customer Care, a powerful new service program for the facility maintenance industry. This program guarantees product availability & pricing consistency nationwide for property owners or managers, as well as, provides a centralized model for ordering, billing and project reporting. Learn more about becoming a Benjamin Moore Customer Care Member 201-949-6643.

 



Facilitator: Every day is an adventure
Robyn Benincasa
Robyn Benincasa, who will present the Closing Keynote address at RFMA 2015, shares transformative leadership lessons from the world of ultra-endurance racing. She is a two-time Adventure Racing World Champion, a two-time Guinness World Record distance kayaker, a full-time firefighter and the author of the New York Times bestseller "How Winning Works."

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INSIDE THE INDUSTRY



90 percent of Americans more likely to trust brands that back social causes
Mashable
If your brand doesn't support social causes, it's missing out on a huge audience.

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16 tips for restaurant food waste reduction
POS Sector
Do you know how much money you throw away in your trash every day? You do not know? Or, you know but you do not know how to prevent money lost through your food waste? You are in the right place to find the answers to these questions, change your foodservice practices and reduce waste to a minimum in the best possible way.

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We Manage HVAC/R & Plumbing Assests

Trinity National Accounts is a facilities management company specifically designed to handle HVAC/R/P assets. Our single focus in these fields ensures our experience translates to savings for you!

 

 

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Who will be affected by pending Legionella standard?
FacilitiesNet
The Center for Disease Control and Prevention has reported that Legionella is not only the No. 1 cause of waterborne disease outbreaks in the United States, it is also the most expensive, based on the average cost of a hospital stay associated with the disease.

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Do All Your Refrigeration Gaskets Look The Same?
[Total Refrigeration Gaskets]
Wouldn’t it be nice if they were all the same? But it's not even close! Manufacturers use so many different styles and sizes. When you receive an order of gaskets, how do you know which goes where? Maybe it has a part number: Big deal! What does that tell you? "I’m so confused!" you say. "Why can’t somebody just make my life easy for a change?"

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Promoted by [Total Refrigeration Gaskets]



House bill defines full-time as 40 hours per week
Fast Casual
The U.S. House of Representatives passed H.R. 30 this week, which if it becomes law would set the definition of full-time work to 40 hours per week. The current definition of full-time work is 30 hours per week under the Affordable Care Act.

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PRODUCT SHOWCASE

 

Nationwide Pavement Maintenance

We provide pavement construction and maintenance at more than 4,000 locations throughout the U.S. & Puerto Rico. From paving the parking lot at a distribution center to correcting drainage and sewer lines at a retail locations; with KAI, you always get what’s best for your project and your budget.

 



Charging cake-plate fees
Restaurant Business
Does your restaurant charge a plate fee when guests bring outside cakes for their celebrations? Some facilities charge a $1 per guest fee, which gets nice plates, serving utensils, server cutting it, etc. — but also earns the ire of customers.

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Restaurants, caterers serve up appetizing options for corporate lunch crowd
Crain's Cleveland Business
Spice of Life is firmly planted in the special events catering business, with traditional celebratory affairs dotting its annual calendar along with its signature al fresco Plated Landscapes events, fundraisers and business dinners. The Detroit Shoreway chef-driven operation now is tapping a new line of business: boxed lunches, hot lunch buffets and plated meals for the corporate lunch crowd — a niche that operators say is underserved and ripe for growth.

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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.

 



A look at the digital signage year ahead
Digital Signage Today
After starting off the new year with a look back at 2014, now it's high time to turn expectant eyes forward to the future and see what 2015 holds in store.

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Operators drive profits by spotlighting side dishes
Restaurant Business
As protein prices for center-of-the-plate items climb, side dishes are getting more play from menu developers. Potatoes, vegetables and other sides not only moderate food costs, they can help upsell an entree.

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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

 



Stop enabling gossip on your team
Harvard Business Review
Gossip can be a cancer to employee morale — and it's best to eradicate it. First, let's talk about why gossip happens. People wouldn't do it if it didn't serve a purpose.

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Social media changes to keep in mind for 2015
Mayur Kisani
Social media is continuously evolving and rapidly changing. As 2015 approaches, marketers need to be ready with more personalized and, of course, quality content that is also in tune with the way users will consume content. Here are some trends to keep in mind.

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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.

 

 

Looking for similar articles? Search here, keyword SOCIAL MEDIA



Restaurant landscaping: A brand ambassador
Landscape Solutions & Design
Restaurant landscaping can make a big difference, creating a pleasing and inviting atmosphere from the moment a customer enters the parking lot. If things look unruly or outdated it will say all the wrong things about your restaurant, whereas having a fresh, well-maintained look can go a long way to creating the right first impression.

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Service tips: Griddles
Foodservice Equipment & Supplies
Whether you call them griddles or flattops, these units are one of the workhorses of the commercial kitchen. Having a griddle go down, then, can completely disrupt an operation. Here are a few tips to help ensure your griddle operates well for years to come.

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PRODUCT SHOWCASE

 

SELF - PERFORMING = SAVINGS FOR YOU
Trust Blair General Maintenance Contractor for all your restaurant and retail store maintenance needs with highly qualified handymen and licensed electricians, plumbers and HVAC technicians.

• Serving major-metro markets throughout Texas & Oklahoma
• Dedicated account manager and centralized call center.

www.blairgmc.com
877-889-0600

 



6 ways you know you're ready for a CMMS
Facility Dude
Are you ready for a CMMS? When you know, you know.

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Call for action on water use in food industry
Energy & Environment Management
Scientists from the Institution of Chemical Engineers are urging coordinated global action to reduce the amount of hidden water used in food and drink production.

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Chili's goes 'underground' to tease new menu
Nation's Restaurant News
Chili's Grill & Bar recently hosted an event that it dubbed #ChilisUnderground in the test kitchen on the corporate campus of parent Brinker International Inc. for an early peek at a new "Fresh Mex" menu that will debut on Jan. 19.

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Yum's HQ will stay in Louisville, new CEO says
The Courier-Journal
In his first local media interview, Yum! Brands CEO Greg Creed said the planet's largest restaurant company will remain headquartered in Louisville, Kentucky.

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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.

 



Starbucks to require more humane animal-welfare standards from suppliers
Food Safety News
The humane treatment of farm animals won a huge public show of support last month when Starbucks announced plans to require dairy, meat and egg products served in its coffee shops to come from suppliers that follow certain animal-welfare standards.

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Will the menu at Zoe's Kitchen deliver growth in 2015?
The Motley Fool
According to food industry research and consulting firm Technomic, while full-service restaurants increased sales at a rate of 2.5 percent in 2014, and quick-service restaurants improved by 2.3 percent, the fast-casual sector expanded more than four times as fast, at a blistering pace of 10.8 percent.

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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


Colby Horton, Executive Vice President of Publishing, 469.420.2601
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Tags:  conference  CRFP  education  energy management  online learning  RFMA 2015  San Diego  webinar 

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