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The Dish, January 20, 2015

Posted By Heather Webb, RFMA, Tuesday, January 20, 2015



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Congrats to our 3 newest CRFPs
RFMA
Kristy Alleman, CRFP Wendy Gallo, CRFP Jennifer Hall,
CRFP
RFMA welcomes three more new CRFPs! Kristy Alleman with Starbucks Coffee Company, Wendy Gallo with Complete Facility Solutions, Inc., and Jennifer Hall with Pizza Hut, Inc., have all earned their CRFP designations. Congratulations to these three ladies, who have now joined this elite group of facility professionals and will be recognized at RFMA 2015!

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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What to Know Before You Go to RFMA 2015
RFMA
Click here to view some important things you need to know before you join us in San Diego!

Don't miss the boat! There is still time to register for RFMA 2015 in San Diego
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 — and register!

RFMA 2015 session preview: Females in Facilities: The Benefits of Having A Diverse Leadership Team
Join the panel — Doris Duncan, DARDEN, Steven Gottfried, ServiceChannel, Maria Johnson, Facilities' Professional, Carolyn Roberts, Chipotle, and moderator Ann Nickolas, Cintas — in their session, "The Benefits of Having A Diverse Leadership Team" on Tuesday, Feb. 3, at RFMA 2015.

What is this session about? Diversity can be a sensitive subject. Are you unsure of how to speak about it? Are you interested in learning how it can impact your team? The RFMA Females in Facilities group is proud to sponsor this session on the importance of a diverse leadership team. This session addresses the challenges of hiring, developing and retaining a diverse team. Learn about embracing innovation through diversity and the basic values to look for in team members. Hear from this panel of your peers on how they have been successful in creating their own diverse teams. Come prepared with questions.

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SPONSORED CONTENT


Join us this Friday for our Energy Management webinar
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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Member Pro Files: Mark Arrington, Chipotle Mexican Grill
RFMA

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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: Green waste management
Susan Daywitt
There are many reasons restaurants go green. Besides a genuine concern for the environment, a restaurant can actually increase its profits by going green. Savvy foodies flock to restaurants that specialize in food made from local, organic ingredients, and those restaurants that advertise green practices in their marketing strategy are winning a greater market share.
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INSIDE THE INDUSTRY


3 ways to tame kid customers
Food Fanatics
Restaurants around the country are finding new ways to tackle fussy kids to ensure parents stick around a little longer. Try these techniques to guarantee a seamless meal with the potential for repeat visits.
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First-ever competency model released for food industry
QSR
The National Restaurant Association Educational Foundation announced the debut of the Food and Beverage Service Competency Model — the first-ever competency model designed expressly for the restaurant and foodservice industry.
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7 technologies that are transforming the hospitality industry
Hospitality Magazine
Almost every industry is undergoing a technology-driven transformation, and the hospitality industry is no different. There are a number of solutions that have already begun to change the way that business is done, or the way that it will be done in the near future. The common attribute that they all share is the fact that they allow businesses to have a more convenient, informed and valuable relationship with their customers.
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5 ways to simplify your restaurant social media
Rewards Network
With only 24 hours in a day, and seven days in a week, there is barely time to do everything you need to do as a busy restaurateur. It's no wonder that so many of you say you simply don't have time to concentrate on social media, especially when it comes to learning and managing new tools and channels that seem to change daily.
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We Manage HVAC/R & Plumbing Assets

Trinity National Accounts is a facilities management company specifically designed to handle HVAC/R/P assets and translates to savings for you!

Visit our Booth #1144


How a Wall Street trader solved the restaurant industry's biggest problem
Business Insider
The restaurant industry pays notoriously low wages. Restaurant owners have argued for decades that raising wages would require an increase in menu prices, resulting in fewer customers and ultimately fewer jobs. Former Wall Street trader Bobby Fry says he's found a way around that problem.
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Employment growth fuels restaurant industry
Nation's Restaurant News
One thing is certain: Recent employment growth has been a boon to the restaurant industry.
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Miss an issue of The Dish? Click here to visit The Dish's archive site.


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]


Keeping your parking lot in top shape
Occupational Health & Safety
No one likes being sued. Unfortunately, America has become a litigious society. Reducing potential liabilities on your property is an integral part of ensuring patron safety, reducing insurance premiums, and maintaining an aesthetically pleasing curbside appearance.
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New white paper offers business performance toolkit for restaurants
Ultimate Software
From catering to the needs of your customers to ensuring proper management for a huge variety of roles, restaurants rely on effective human capital management to get the job done. But it's a challenge, due to high turnover rates and complications from seasonal hiring, variable payroll needs, forecasting unpredictable labor trends and evaluating labor cost versus sales.
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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.


How cloud-based energy management systems help keep customers happy
EnTouch Controls
As a restaurant owner, you put a lot of money, time, thought and effort into your customer experience because it makes a difference in getting customers in the door — and then keeping them coming back. How can energy management systems contribute to the customer experience?
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Energy cost savings: 9 steps any organization can use
Oscar Brandser
Organizations wanting to reduce energy costs can accomplish sustainable savings using a clear strategy and plan. Building a foundation for an energy management plan is the first step in developing a sustainable energy management plan. The following nine steps can help any organization reduce energy costs by using manageable and sustainable activities to develop a foundation for an energy management plan.
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Looking for similar articles? Search here, keyword ENERGY SAVINGS




On the menu in 2015: Final menu labeling regulations
Polsinelli via JD Supra
After waiting more than three years, the FDA published the long-anticipated final menu labeling regulations on Dec. 1, 2014. While the processed food industry has been operating under similar standards for some time, the menu labeling regulations are a game changer for those who serve ready-to-eat food.
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What you need to know about Obama's proposal for the middle class
CNNMoney
The White House has made it clear recently: President Barack Obama intends to use Tuesday's State of the Union address to make a statement about where Democrats stand on a key issue ahead of the 2016 election: the middle class. Obama is expected to unveil proposals that would expand tax credits, institute mandatory paid sick leave for workers and more.
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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.


Clean up your act: Tips for restaurant organizing and storage
FoodTender
A new e-book, "Improve Your Restaurant's Ordering Practices," asserts that poorly organized storage areas could be costing you money, both by increasing labor costs and by causing food to be wasted. Are you as organized as you could be?
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Green walls are useful as acoustic insulation
Buildings
A new study shows that vegetated walls are an attractive option to improve biodiversity, control rainwater and dampen noise within buildings. The walls are created by inserting plants into polyurethane boxes and maintaining them with organic irrigation.
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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


Game on: Using the power of play to engage customers
Pizza Marketplace
It's one thing to get a loyal customer to download your restaurant's app. It's another to get them to use it on a regular basis. Upping customer engagement with brand is a big motivator behind several brands' recent addition of games to their loyalty apps.
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Building your foodservice business: 3 points to ponder for 2015
Foodservice Equipment & Supplies
It's a new year, and this year, a new dawn. The economy is the strongest it's been in several years, the restaurant business continues to grow and that means foodservice designers are much busier than before.
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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.


Restaurants embrace wait-list apps for added convenience
Mobile Commerce Daily
Mobile applications such as The List are lending convenience to customers met with long wait times at restaurants with updates via text message when their table is ready.
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Stealable idea: Getting consumer feedback
Restaurant Business
Whether you're a new restaurant, in a new market or have been around for a while, it's important to understand what consumers think of your operation. The trouble is that getting in-the-moment feedback isn't always an easy task, and Yelp and other online-review sites aren't the most accurate measure of the everyday consumer experience.
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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


McDonald's experiment: Look less like McDonald's
Reuters
The Corner, a new cafe in Sydney's trendy inner west, looks a lot like its peers: white frontage, rustic wooden seating, potted plants on the counter, quinoa on the menu and servers wearing hemp aprons. But look a little closer at the black name sign over the door and a visitor will see "McCafe, established 2014" scrawled in small type.
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Wendy's removes soda option from kids' meal
USA Today
Wendy's is the latest fast-food chain to remove the soda option from kids' meal menus. McDonald's made a similar commitment to drop soda from Happy Meals in 2013, after partnering with the Alliance for a Healthier Generation, a group aimed at fighting childhood obesity.
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Which Wich tries to break Guinness record for charity
Nation's Restaurant News
Which Wich franchisees, corporate staff and volunteers made 26,710 peanut butter and jelly sandwiches in an hour on a recent Thursday morning to challenge a current world record.
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The Shake Shack economy
The New Yorker
In 2004, when Danny Meyer opened a burger stand named Shake Shack in Madison Square Park, it didn't look like the foundation of a global empire. But today, Shake Shack brings in at least $100 million dollars a year and is planning an IPO that could value the company at $1 billion.
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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.


How to clear bottlenecks so you can get your work done
The Business Journals
You could get so much done if it weren't for other people, right? How often have you twiddled your thumbs, waiting for someone to get you the data or permission to proceed? Here's how to get things rolling again.
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Surviving in a family business when you're not part of the family
Harvard Business Review
We see all kinds of office politics — the good, the bad and the ugly — in family-owned businesses. Families can be intensely political organizations, and non-family executives must know how to play politics both in the business itself and in the dangerous borderland between the business and the family.
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TRENDING ARTICLES
Missed last week's issue? See which articles your colleagues read most.

Who will be affected by pending Legionella standard? (FacilitiesNet)
Restaurant landscaping: A brand ambassador (Landscape Solutions & Design)
16 tips for restaurant food waste reduction (POS Sector)

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





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Tags:  CRFP  education  energy management  newsletter  RFMA 2015  San Diego  The Dish  webinar 

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10/26/2016
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