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The Dish, June 23, 2015

Posted By Heather Webb, RFMA, Tuesday, June 23, 2015
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Join us for our next Member Meet-Up in Denver
RFMA
When: Thursday, August 13th from 4-6 p.m.
Where: Wynkoop Brewing Co. in Downtown Denver
Click here to register for this event.

*Remember you must be a RFMA member to register for this event.
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Last week of InSite InSider Double Points Month!
RFMA
This week receive double points when you comment or post on a RFMA Forum. View our InSite forums when you log into our www.rfmaonline.com using your username and password.
  • Facility Manger Forum
  • Industry Exchange Forum
  • Small Staff Facilities Team Forum
  • CRFP Forum
  • Vendor Voice Forum
  • Regional Forums (Canada, Midwest, Northeast, Pacific Northwest, Southeast, Southwest, West)
What are the InSite Insider Levels?
Level 1 (50 points): Recognized in the community as an InSite Featured Member
Level 2 (150 points): Social media recognition
Level 3 (250 points): Dish Newsletter recognition
Level 4 (350 points): Facilitator magazine & RFMA Annual Conference recognition

Click here to view the June InSite Insider calendar to see how you can get double points each day!

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SPONSORED CONTENT


Meet our new Member PRO file: Ron Wilhite, CRFP
RFMA

Would you like to nominate a RFMA member to be spotlighted in our Member PROfile series? Contact Ryan Nordling at ryan@rfmaonline.com.

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INSIDE THE INDUSTRY


Restaurant industry added more than 9,000 locations in 2014
National Restaurant Association
The restaurant industry continued to grow at a steady pace in 2014, according to preliminary figures released today by the Bureau of Labor Statistics. The restaurant industry added a net 9,022 establishments* in 2014, an increase of 1.5 percent. The 2014 expansion was an improvement over the net 7,562 locations added in 2013, and represented the fifth consecutive year in which the industry grew by at least 7,000 establishments.
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Egg shortage: Restaurants raise prices, drop items
NBC News
Those who like to indulge in a good omelet or quiche at the local cafe should prepare to pay a little more — if it's even on the menu. Restaurants are struggling to deal with higher egg prices and an inability to get enough eggs and egg products in the midst of a shortage brought about by a bird flu virus that wiped out millions of chickens on commercial farms this spring. Some restaurants are pulling especially eggy dishes off menus while others are contemplating raising prices until the supply returns to normal.
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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


5 pizza trends to optimize operations
Pizza Marketplace
Tyson Food Service has identified five trends in the pizza industry to drive successful operations, the company said in a press release. "We've combined our pizza segment experience, consumer research and industry insights from the BONICI brand and Tyson Food Service to show operators how they can optimize their pizza operations and increase profitability," Tyson Food Service Senior Brand Manager Tiffany Jetter said in a statement.
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Missed an issue of The Dish? Click here to visit The Dish's archive site.


Restaurant spending flat, but better days lie ahead
Restaurant Hospitality
Are Americans spending more in restaurants? Not yet, but some experts are predicting they soon will be. First, the bad news: The new National Eating Trends report from the NPD Group shows that while foodservice spending rose three percent in the 12 months ending in April, that figure did not necessarily equate to more restaurant visits, which, according to the group's research, were just about flat for that period.
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Why Choose Heritage Parts?
Heritage Food Service Equipment, Inc.
With same-day shipping, extended Saturday hours and dedicated parts specialists, Heritage Parts is the industry’s leading distributor of foodservice replacement parts. When you choose Heritage, you’re choosing the parts experts.
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Promoted by Heritage Food Service Equipment, Inc.


Restaurant marketing ideas for July
RestaurantNews.com
With summer upon us, restaurant owners and operators are gearing up to help family and friends savor the season. Independence Day will see party and picnic deals, of course, but the month of July offers many more restaurant marketing opportunities.
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4 tips for avoiding lightning indoors
Facility Dude
Summer rains are a mainstay of the season, and with them, the thunder, lightning and stormy weather that often accompanies a good shower. Whether you're a fan of watching storms play out from the safety of your foyer or you run and hide at the first sign of foul weather, you'll need to take precautions to keep your facility and its occupants safe during a storm.
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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!


What's ahead in 2015 for HVAC systems and maintenance
Industrial Distribution
HVAC systems have a crucial role in facilities and account for a large portion of a building's energy use and expenses. Despite its importance, some facility managers often wait until there is an issue or a problem with the HVAC system before focusing attention on its operations and efficiency, costing countless hours and dollars.
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QSRs, fast casuals among top-performing segments in 2014
Pizza Marketplace
Consumers today enjoy snacking throughout the day and quality, inexpensive food, which has led to the popularity of fast casuals. Emerging fast-casual brands are increasing market share, with snack and fast casuals generating 16.5 percent of revenue at top brands.
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Survey: Consumers expect more tech from all restaurants
Nation's Restaurant News
Pizza chains are leading the industry with cutting-edge technology, but American consumers expect more tech features from all restaurant segments, according to a recent report by Technomic Inc.
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The drop on 3rd-party delivery services
Restaurant Business
Chipotle recently announced that consumers soon would be able to get burritos delivered to their doors — but the drop-off wouldn't be done by its own staff. Instead, the chain is bringing a third party into the mix, partnering with Postmates, a San Francisco-based startup gaining steam. And Chipotle isn't the only big chain signed up with the food-courier service. Starbucks revealed earlier this year that it'll start testing two complementary delivery models: a Green Apron service using its baristas for nearby deliveries and a pilot program through Postmates that will begin testing soon in Seattle.
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TRENDING ARTICLES
Missed last week's issue? See which articles your colleagues read most.

How much will minimum wage hikes hurt restaurants? (CBS News)
Deferred maintenance: Turning crisis into strategy (FacilitiesNet)
Avoiding rent rip-offs (Restaurant Business)
Tablecloths or no? That is the question (Restaurant Hospitality)

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





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Christina Nava, Content Editor, 469.420.2612
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