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The Dish, April 7, 2015

Posted By Heather Webb, RFMA, Tuesday, April 7, 2015
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What you need to know about hood cleaning
RFMA
Facilities professionals' No. 1 priority is protecting company assets. Hood cleaning may be the most important preventative service completed in a restaurant. Find out more about this key task — and get tips on how to ensure it has been completed properly — by reading Jeff Dover's latest post on his blog, From the InSide Out.

Subscribe to Jeff's blog
Make sure to subscribe to Jeff's blog to get instant updates when new posts are added. To subscribe you must be logged into InSite using your username and password.
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Join the Females in Facilities group on April 17 for their 1st Leadership Lessons Call
RFMA
Maria Colangelo, CRFP Susan Daywitt
Maria Colangelo, CRFP, with Kentucky Fried Chicken and Susan Daywitt with SLM-Facility Solutions Nationwide will share their stories about becoming leaders in their industries and lessons learned along the way. Join your female RFMA peers on this interactive call.

Date: Friday, April 17
Time: 1-2 p.m. CDT

Click here to register now!

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SPONSORED CONTENT


Join us in May for our first Member Meet-Up event of 2015
RFMA
If you can spare a couple of hours on May 12, come strike up a conversation with your peers in the restaurant facilities industry. It's sure to be a ball!

Date: Tuesday, May 12
Time: 4-6 p.m. CDT
Location: Pinstack Bowl in Plano, TX
Registration: $20; includes bowling, shoe rentals, drinks and appetizers.

Click here to register now. We hope to see you in Texas!

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Facilitator: 3 keys to unlock the power of a grateful mindset
John Foley
"Glad to be here." Learn how these four words influenced a former Blue Angels pilot — and how they can influence your staff as well. "As we grow more aware of our gratefulness, it becomes a trigger that activates higher performance," writes John Foley. "If you need to be creative and innovative, this mindset can be the key to unlocking new ideas."
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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.


INSIDE THE INDUSTRY


Tips for sprucing up your restaurant's patio space
RestaurantNews.com
With the weather warming up, it's the perfect time to get the most out of your restaurant's patio for dining and entertaining. If your patio needs some love, here are fun ways to add excitement and appeal to your outdoor patio space.
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Starbucks will pay full tuition for workers to take online college program
Bloomberg
Starbucks Corp. will now pay full tuition for its workers to get a degree from Arizona State University online, instead of just partially footing the bill, to attract employees amid a tightening labor market.
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How recent FMLA changes will affect restaurants
Restaurant Hospitality
The Family and Medical Leave Act now covers employees in same-sex marriages. Here's how to ensure compliance.
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Avoid these 5 job interview no-no's
Anne Rose
At some point in your life, you're going to be sitting on one side or the other in the interview process. Whether you're interviewing a prospective employee or you're the one interviewing for a new position, remember that the interview is a two-way process. You're both being evaluated for professionalism, expertise and likability. For a productive interview, avoid these disasters during the process.
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3 ways to improve the hiring process for restaurants
Assess Systems
There is a way to make the cumbersome task of selecting new employees much easier and more effective. By using talent assessments, you and your hiring managers can make better and more informed decisions about the people who apply at your company.
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Looking for similar articles? Search here, keyword HIRING


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!


How to tame the dining room din
Restaurant Hospitality
Excessive noise is a big irritant for many restaurant guests. Fixing the problem is easier than you might think.
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Restaurants upgrade coffee offerings as consumer tastes mature
Nation's Restaurant News
Coffee is America's favorite hot beverage, and it's getting hotter, with new consumers starting to drink it at a younger age and restaurants upgrading their coffee offerings.
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FEATURED COMPANIES
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.
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.
MORE


Better sales forecasting: Use these tips
Restaurant Business
There are restaurateurs and restaurant business people who can look at a space, estimate the square footage, envision how many seats it will have, what sort of check average and how many turns will be needed to be profitable. Even for these gurus, good forecasting is really a conservative extrapolation of the smallest unit.
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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]


The 7 deadly sins of facility energy management
Automated Buildings
Building operators and corporate real estate managers everywhere are now charged with moving their facilities toward "best practice" levels of energy management and occupant engagement. The journey begins with understanding: You need to measure before you manage, make the invisible obvious and generally walk before you run.
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Restroom analytics dashboard: How smart is your restroom?
Marketwired via Consumer Electronics Net
What are the restroom's largest issues? Is the current schedule keeping the restroom clean? When are the issues typically occurring? These can all be answered using a new analytics dashboard.
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Lighting trends: Quality illumination
Facility Executive
Lighting products of the 1980s are a reminder that the future is here — but for how long, and how do facility decision-makers keep pace?
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PRODUCT SHOWCASES


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.

www.kai-pavement.com


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


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 to make the most of point-of-sale signage
National Restaurant Association
Use point-of-sale signage to catch customers' eyes while they're ordering food to entice them to add to their order. For example, consider promoting dessert items or T-shirts. The key is to be creative. The more innovative and unique your promotion is, the more likely the customer is to buy what you're advertising.
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What is Strategic Facility Planning — and how can you master it?
Service Futures
In order for FM providers to effectively address the needs of public sector organizations, it is imperative to move beyond Facility Management and engage in a degree of Strategic Facility Planning.
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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.


Asset sharing: The new task for facility managers
Collaborative Consumption
The development of a sharing economy presents a huge chance for procurement and facility professionals. Why should we stay focused on buying while everybody else is sharing? Why not explore the possibility of sharing underutilized company assets to save money or generate additional income?
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Hard skills in the restaurant business
Houston Chronicle
Chefs and restaurateurs work in a notoriously tough business, with long hours, slender profits and a high failure rate. Whether the restaurant is an independent establishment or a franchise in a national chain, it balances the demands of food preparation with those of running a viable business. This requires a combination of both "hard" and "soft" skills.
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Retail, restaurant managers say they don't want overtime
The Business Journals
President Barack Obama wants to give restaurant and retail managers a raise, and they don't want any part of it. At least that's according to a new online survey of 200 salaried retail and restaurant managers conducted for the National Retail Federation by GfK.
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The business case for developing women in leadership
Building Operating Management
What's the business case for focusing specifically on attracting, retaining and professionally developing women for leadership?Workplaces that consciously cultivate female talent win in the short run and in the long run.
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TRENDING ARTICLES
Missed last week's issue? See which articles your colleagues read most.

What's trending in restaurant equipment (Nation's Restaurant News)
The hidden psychology of menu design (Wired)
6 ways for facility managers to reduce operating costs (Moffitt Corp.)

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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Valerie Hunt, Assistant Executive Editor, 469.420.2690
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