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The Dish, February 3, 2015

Posted By Heather Webb, RFMA, Monday, February 9, 2015
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Be on the lookout: RFMA 2015 Overall Evaluations are coming soon
RFMA
We hope you are enjoying RFMA 2015 so far! Our overall conference evaluation will be sent to all RFMA 2015 attendees. Please check your inboxes for the direct link to the survey. We value and appreciate your feedback!
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Check out RFMA Tonight daily recaps of RFMA 2015!
RFMA
RFMA 2015 has been a productive, jam-packed gathering, and we are keeping you up-to-date with daily video recaps. Don't miss these fun-filled, informative videos:

Day 1 Recap: http://youtu.be/y79TXJXhYuA
Day 2 Recap: http://youtu.be/y79TXJXhYuA

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Congrats to our 2 new CRFPs
RFMA
Carl LeBoeuf, CRFP Rob Wach,
CRFP
Congratulations to our two new CRFPs: Carl LeBoeuf with K & N Management and Rob Wach with Habit Restaurants LLC. These individuals earned their CRFPs and joined this elite group of facility professionals, who were 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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SPONSORED CONTENT


Facilitator: What legends are made of
Sherleen Mahoney
Texas Roadhouse is built on a strategy that puts people first — and it is leading to remarkable growth and success.
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INSIDE THE INDUSTRY


Could art be the acoustic solution for noisy venues?
Sourceable
Loud cafés, deafening restaurants, and harsh-sounding bars soon could become an issue of the past. Black Canvas Acoustic Design & Art Gallery plans on creating noise-absorbing acoustic panels out of stretched canvas frames for local emerging artists.
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The Chipotle effect: Why America is obsessed with fast casual food
The Washington Post
The market for fast casual food has grown by 550 percent since 1999, more than 10 times the growth seen in the fast food industry over the same period, according to data from market research firm Euromonitor. Chipotle has seen its sales more than quadruple during that time; Panera has watched its sales more than triple. And Shake Shack has done so well that it just went public despite operating only 36 outlets.
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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.


Remote management technology lets franchisee run business from afar
Pizza Marketplace
Veterinarian and pet hospital franchisee Jaime Pickett entered into a new market when she decided to become a Papa John's franchisee. Ready for a challenge, Pickett decided to let technology steer the way in her management, marketing and business practices when she became the remote franchisee of a Boston-based Papa John's from her home in Richmond, Virginia.
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NRA: 2015 restaurant sales to grow 3.8 percent
Nation's Restaurant News
Restaurant sales will grow for the sixth consecutive year, reaching a record high of $709.2 billion in 2015, according to the National Restaurant Association's latest Restaurant Industry Forecast.
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Bigger isn't always better: The case for limited menus
Fast Casual
A segment of restaurant chains have cluttered menu boards representing enormous menu items. Today, consider the financial and operational arguments for limited QSR and fast casual menus.
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The top-down guide to menu design
FSR
A restaurant menu sends guests a message about the establishment as a whole, from its level of sophistication to how much care is put into the sourcing of ingredients. More than a list, a menu is a handheld storyteller, and everything, from the organization of the sections and physical size of the menu down to the white space, colors and typography, combine to create this autobiography.
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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


Are you a bit too nice?
Rashid Kotwal on LinkedIn
Meet Carl. He's a wonderful relationship builder who enjoys talking to prospects and clients. People are always willing to chew the fat with him and enjoy his calls. Carl's great when it comes to customer service. Nothing is too much trouble. He's always on your side. Maybe even a bit too much. Know anyone like that?
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How to handle difficult conversations at work
Harvard Business Review
Difficult conversations — whether you're telling a client the project is delayed or presiding over an unenthusiastic performance review — are an inevitable part of management. How should you prepare for this kind of discussion? How do you find the right words in the moment? And, how can you manage the exchange so that it goes as smoothly as possible?
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Change my own gaskets?!#!?
[Total Refrigeration Gaskets]
“Change my own gaskets?” you say? “I don’t know how!” Does it seem like your gasket is made into the door? You can’t see any screws or rivets that hold it in place, can’t even figure out how to get it off, much less put on a new gasket?
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Promoted by [Total Refrigeration Gaskets]


How to help make sure the flu doesn't sideline your business
Dallas Business Journal
Flu season can be devastating for businesses that cannot afford to have employees sidelined as they recover from the illness.
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Facility staffing in 2015 and beyond
Buildings
With 2015 now well underway, what should we expect to happen in facilities management staffing within the next few years? Managing Director Jim Lord from Helbling & Associates, Inc., a search firm for facilities professionals, answered a few questions about what FMs and organizations should expect to see in the future.
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Miss an issue of The Dish? Click here to visit The Dish's archive site.


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.


Scripting a successful Limited-Time Offer
Restaurant Business
Differentiation is a major goal when a chain launches a new menu item or limited-time offer. But too much differentiation can backfire, according to Chicago research firm Datassential.
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Sustainability a hot trend for restaurants
Green Building News
In the culinary world, sustainability tops the list of hottest trends for 2015. Environmental sustainability, sustainable seafood, and food-waste reduction are among the top restaurant trends for 2015, according to the Washington-based National Restaurant Association. From large franchises such as Dunkin Donuts, to local eateries, chefs and restaurant owners are focusing on where they can improve their operations in an environmentally friendly way.
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Why wage increases might be on the horizon
Inc.
Rising sales helped boost hiring at U.S. businesses in the last three months of 2014, and companies are optimistic that continued improvement in business conditions will bring increased employment and wages in the current quarter, a new survey shows.
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Restaurant surcharges, reservation fees and more dining trends
Los Angeles Times
Going out to dinner isn't as simple as it used to be. Just ask anyone trying to make a last-minute reservation at top restaurants such as Bestia or order tickets to dine at Trois Mec. We're seeing more smartphone apps for fee-based reservations, surcharges on guest checks all over the city, an increase in prix fixe-only spots and a lottery system that is creating golden restaurant tickets.
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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.


6 tips to keep your regulars happy
Buzztime
Regulars are the heart and soul of your restaurant. They're the people who come back again and again and they're responsible for most of the money your restaurant makes. Clearly, keeping your regulars happy is important.
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Why you must manage complaints before the customer leaves
RestaurantNews.com
Even if your restaurant is successful, chances are you'll have an unhappy customer every once in awhile. Whatever the problem, many customers don't keep quiet about your restaurant's mistakes. Believe it or not, a customer complaining to you is actually a blessing in disguise.
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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


Valentine's Day sales get sweet projection
Gifts and Decorative Accessories
Americans are expected to spend more money on jewelry, candy and a special night out this year on Valentine's Day, according to the National Retail Federation Valentine's Day Consumer Spending Survey conducted by Prosper Insights and Analytics.
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Top 100 most romantic restaurants in America
RestaurantNews.com
As diners around the world prepare to celebrate love and loved ones on Valentine's Day, OpenTable has announced the 2015 Diners' Choice Award winners for the Top 100 Most Romantic Restaurants in America.
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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.


'Pop-up' dining company Dinner Lab rebels against food industry
CBS News
Dinner Lab is a unique pop-up restaurant company that, like its founder Brian Bordainick, is rebelling against conventional notions in the food industry.
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Online reservations: A nonnegotiable for millennials
Restaurant Business
The need for online reservations also is supported by millennials' desire for frictionless service, which we've been hearing about so much as of late. Younger diners don't necessarily want tons of interaction with a real person, again prioritizing quick and convenient service.
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Survey: Managers tackle growing regulatory compliance challenges
Facility Maintenance Decisions
As maintenance and engineering managers continue to face pressing daily challenges such as cost containment and staffing, regulatory compliance ranks high on their priority lists, and this emphasis only figures to increase over the next year, according to a new survey.
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Restaurant manager: 1 of the deadliest jobs in America?
The Washington Post
From "The Deadliest Catch" to "Reno 911," there are plenty of popular representations of Americans doing dangerous work. Yet occupations with the highest risk of death are not always the ones you hear about.
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What you should know about skylights
Facility Dude
Skylights are a common architectural feature in many homes and commercial facilities across the country. They can literally brighten up a room, allowing some much-needed natural light into spaces that may otherwise not get much of it. Additionally, they can help cut down on energy costs, especially in the winter.
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Designing restaurant kitchens to fit, not fight, the space
The Splendid Table
Food writer Francis Lam, a judge on the show "Top Chef Masters," interviews restaurant designer Jimi Yui on how designers go about designing restaurant kitchens. "I think any decent designer will tell you that what we really do is listen really, really hard," says Yui, who has designed kitchens for chefs like Mario Batali, Eric Ripert, and Masaharu Morimoto.
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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.


Researchers find way to unboil eggs
World Tech Today
Scientists at UC Irvine have found a way to unboil eggs. The discovery could save the food and pharmaceutical industries billions of dollars. The researchers have filed to patent their discovery.
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Culver's raises nearly $500,000 for farmers
QSR
Culver's restaurants across the nation continue to build support for America's farm families as part of the chain's "Thank You, Farmers" initiative. In two years, Culver's has raised nearly $500,000 in support of the National FFA Foundation, local FFA chapters and a variety of local agriculture organizations.
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Fine dining reclaims its place in the spotlight
Foodservice Equipment & Supplies
While other segments of the restaurant industry remain in take-share mode, fine dining continues to enjoy a period of growth. Here we explore the impetus behind the success of two fine-dining concepts.
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TRENDING ARTICLES
Missed last week's issue? See which articles your colleagues read most.

3 ways to tame kid customers (Food Fanatics)
Facilitator: Green waste management (Susan Daywitt)
How a Wall Street trader solved the restaurant industry's biggest problem (Business Insider)

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





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