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The Dish, April 21, 2015

Posted By Heather Webb, RFMA, Tuesday, April 21, 2015
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Get to know InSite, RFMA's exclusive online community
RFMA
Check out our new short video tutorial to learn how to utilize InSite, an online community exclusive to RFMA members.
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Member Meet-Up in May! Join us at Pinstack Bowl in Plano, Texas
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!

Special hotel rate available at the Cambria Suites
Need a room? We have a special rate for the Cambria Suites in Plano, Texas, in conjunction with the Member Meet-Up Event. Click here to reserve a room now! Please contact Ryan Nordling at 972-805-0905 or ryan@rfmaonline.com if you have any questions.

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SPONSORED CONTENT


Member Pro Files: Helen Truong, Panda Restaurant Group
RFMA


Know a RFMA member we should spotlight? Email ryan@rfmaonline.com to recommend someone to be spotlighted on our Member PROfile blog.

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INSIDE THE INDUSTRY


Head of Romano's Macaroni Grill forms new company, buys brand
The Dallas Morning News
A Phoenix-based company headed by the president of Romano's Macaroni Grill said Monday it has completed the acquisition of the brand.
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The untapped demographic
QSR
With Hispanics accounting for 20 percent of quick-service sales, operators beef up their engagement efforts.
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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


Veggies take center plate as healthy fast-casual chains expand
The Associated Press via Pioneer Press
They want it fresh. They want it cheap. They want it fast. And most important, they don't want it to taste like it's good for them. That's a tall order for the new crop of healthy fast-casual restaurant chains, a segment that has struggled in the past but now is flourishing, thanks to celebrity chef backings and the popular farm-to-table trend.
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Using restaurant design to catch millennials
Nation's Restaurant News
A picture-perfect restaurant design can go a long way to luring the sought-after millennial consumers — both as first-time visitor and repeat customer.
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Looking for similar articles? Search here, keyword DESIGN


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]


LeBron-backed pizza chain aims to top Chipotle
Bloomberg
Blaze Pizza LLC, a fast-casual restaurant chain touted as the next Chipotle, added 40 new locations last year and saw sales increase more than fivefold.
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America's greenest restaurants of 2015
The Daily Meal
Going green isn't just a food trend anymore — it's a movement that's here to stay. More and more restaurants are focusing on water efficiency, waste reduction and recycling, sustainable furnishings and building materials, sustainable food, energy and disposables, and chemical and pollution reduction.
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Focused on Excellence Since 1998

More than 150 restaurants and retailers trust RSM Maintenance for plumbing, HVAC-R, electrical, handyman, locks, exterior services and painting. Self-performing general repairs in the Northeast!


Real-time energy data: 4 big benefits
Facility Executive
A facility manager's ultimate goals are to catch problems early, make operating fixes quickly, keep occupants happy and drive down operating expenses. Enter real-time data.
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The challenge of effective supply chain management
Frank Wilhelm
Companies are always looking for creative ways to reduce costs and expand profit margins. The impact of total cost of ownership upon cost reduction and profit elevation among capital-intensive industries is quite significant, yet this approach has been largely missed. Many industries would benefit greatly from the adoption of this concept.
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Vendor management a key component of effective HACCP plan
Food Manufacturing
For a truly effective HACCP plan, companies must formalize vendor policies and communication with vital service partners.
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Missed an issue of The Dish? Click here to visit The Dish's archive site.


Report: Industry may be entering new cycle of growth
Nation's Restaurant News
Restaurant industry same-store sales rose 2.8 percent during the first quarter, the best quarterly performance since the recession, indicating that the industry may be entering a new cycle of sustained growth, according to TDn2K's Black Box Intelligence.
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Getting employee feedback
Restaurant Business
The restaurant industry has devoted much time and effort to moving traditional HR procedures online, making workflow more efficient. But many sitting in the C-suite have found that, when soliciting employee feedback, a strict reliance on the Internet won't work. It's face-to-face time that gets results, no matter the company's size.
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The benefits of giving: How to measure the ROI of philanthropy
QSR
The quick-serve business is known for its philanthropy; operators are frequently assisting one charitable organization or another. Doing charity work helps a business connect with its community, give back to those in need and foster personal relationships with customers. But there is another reason for quick serves to be philanthropic other than it being the "right thing to do": Operators also find that investing in charitable giving has a tangible return.
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TRENDING ARTICLES
Missed last week's issue? See which articles your colleagues read most.

What if you can't afford predictive analytics in your budget? (Peter Moloney)
Facilitator: The secret to success (Roger Goldstein, CRFP)
Be careful letting employees use their smartphones for work (D. Albert Brannen)

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





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