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The Dish, June 30, 2015

Posted By Heather Webb, RFMA, Tuesday, June 30, 2015
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Announcing our newest CRFP
RFMA
Congratulations to David Kubicek with Eat'n Park who earned his CRFP. David joins this elite group of facility professionals and will be recognized at RFMA 2016.

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.


Congrats Roger Goldstein, CRFP on becoming an Level 3 InSite InSider!
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Join us for our next Member Meet-Up in Denver
RFMA
When: Thursday, Aug. 13 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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SPONSORED CONTENT


Meet our new Member PRO file: John Kiliany, 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


5 trends likely to drive restaurant sales into 2016
Restaurant Business
As we head into the second half of 2015, industry forecasters already are talking about the trends that will be powering restaurants in Q3, Q4 and beyond. Presenters at Technomic's Trends & Directions Conference, held June 24 in Chicago, propelled that discussion forward, as they shared their research and insights with the audience of restaurant operators and suppliers.
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Saving energy with employee engagement: Strategies for restaurants
Pizza Marketplace
The average restaurant uses five to seven times as much energy per square foot as other commercial buildings. Typically, restaurants can minimize costs by implementing straightforward efficiency measures; the cheapest kilowatt-hour is the one you never use. And restaurants, which typically have low margins (only 3 to 9 percent of revenue) and limited access to capital, stand to benefit more than most businesses from the cash savings that energy efficiency can bring.
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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


A focus on fresh brings out the best in fruits and vegetables for restaurants
QSR Magazine
Fresh has become a mantra of the restaurant industry these days, and there's nothing that conveys fresh better than using raw items, particularly fruits and vegetables. The growth of salads on limited-service menus has fueled operators' use of all types of raw foods, and there are an increasing number of menu items across all dayparts that rely on fresh fruits and vegetables for their taste, texture and color.
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Missed an issue of The Dish? Click here to visit The Dish's archive site.


What additional skills are essential for every facility manager?
Facility Dude
When you think of a competent and successful facility manager, there are likely a few qualities that immediately spring to mind. For example, it goes without saying that a facility manager should be a skilled and experienced maintenance person, and should have a strong knowledge of industry standards for operational elements like energy efficiency, sustainability and construction. On top of this, however, there are a number of important soft skills that can separate the good facility managers from the great ones.
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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.


Technomic: Restaurant sales are accelerating at an unexpected rate
Restaurant Business
Restaurants' sales growth accelerated through the first quarter of 2015 and should continue at a faster-than-expected clip for the remainder of the year, according to an updated forecast from Technomic.
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Restaurant digital signage is heating up
Pizza Marketplace
Test data that proves the value of digital menu boards has been available for several years. However, you have to take advantage of the many features of the digital menu boards in order to obtain their full value.
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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!


Restaurants use social media to fight crime
Nation's Restaurant News
Social media isn't just for restaurant marketing, customer relations and employee recruitment anymore. It's also apparently a crime-fighting tool. Recently, Cleveland restaurateurs put a quick end to a series of big-ticket dine-and-dash incidents by stopping one of the two suspects in their tracks after they were identified in Facebook posts.
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Understand causes of occupant complaints and turn them into a positive
FacilitiesNet
If your organization is thriving and successful, and it's been months since you're had a call from "upstairs" about a problem or an email from an irate customer, you may have lulled yourself into a false sense of security about occupant complaints. Fewer than half of unhappy customers, it turns out, ever bring a complaint to the facility organization's attention. And of those who don't make an actual complaint, they still tell an average of 11 to 15 other people how poor facility service is. In this case, no news is not good news.
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TRENDING ARTICLES
Missed last week's issue? See which articles your colleagues read most.

Meet our new Member PRO file: Ron Wilhite, CRFP
5 pizza trends to optimize operations (Pizza Marketplace)
4 tips for avoiding lightning indoors (Facility Dude)
QSRs, fast casuals among top-performing segments in 2014 (Pizza Marketplace)
Last week of InSite InSider Double Points Month!

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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Christina Nava, Content Editor, 469.420.2612
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