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The Dish, July 7, 2015

Posted By Heather Webb, RFMA, Tuesday, July 7, 2015
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It's time for our 5th Annual Buyer's Guide! Update now!
RFMA
We are happy to announce that our 5th Annual Buyer's Guide will be featured in our October/November Facilitator magazine. Every Vendor company will receive a FREE listing in the Buyer's Guide which will include:
  • Company name
  • Address
  • Website
  • Phone number
  • Company description
  • 5 vendor categories
This information will be pulled from your Primary Vendor member's InSite profile. Remember the Vendor categories HAVE changed so you must update them.
You must update all of your information by Aug. 21!

Remember, renew now!
Your membership will expire on 12/31/2015. Renew your membership now so you will have continual member benefits and will not expire until 12/31/2016. Would you like to enhance your free Buyer's Guide listing? Click here to view and purchase an enhancement.
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Congrats Traci Ismert, CRFP on becoming an Level 3 InSite InSider!
RFMA

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SPONSORED CONTENT


Meet us in Denver in August
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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INSIDE THE INDUSTRY


Tips for keeping your facility exterior looking new
Facility Dude
Now that the weather has warmed up, more people will be spending time outside, taking walks through their respective cities' downtown districts. This means that for many facility managers, their building is going to be on display for countless passers-by, and it's important that the facility put on its best face.
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How to deal with an employee who steals
Restaurant Hospitality
Someone on your staff is stealing. It happens. What now? "Most operators have a general idea about how the thefts are happening, but even if they run a really good restaurant, they don't know what to do about it," says security expert Craig Whitfield, author of "Guess Who's Eating Your Profits…" (AuthorHouse, 2013). His book provides restaurant and bar managers advice on loss prevention and investigations.
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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 program for effective carpet maintenance
Cleaning & Maintenance Management
Of all the surfaces in a facility, there is perhaps none more difficult to keep clean and maintain, while ensuring a good visual appearance, than carpet. Carpet is an effective surface for a facility because it provides many benefits, such as reduced noise pollution, improved indoor air quality and reduced slip-and-fall accidents, as well as reducing the injuries that accompany those accidents.
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Can lunch-only service be successful?
Restaurant Business
You are in one of the few environments where being open for one meal service is potentially feasible. In general, since restaurants pay rent for 24-hours a day, it is best to maximize your operating hours as long as the costs of staying open are less than the revenue earned.
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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.


How to increase revenue in your restaurant without sacrificing customer service
Pizza Marketplace
There are many ways to quickly boost profits for your restaurant. The simplest is just to raise your prices. If you do that too much though, you'll drive off your customers. Finding ways to boost profitability while still retaining your customer base is quite possible: It's just a matter of adding perceived value to your restaurant in the eyes of your customers.
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A democracy of data for the quick-service restaurant industry
QSR Magazine
The quick-service restaurant industry is built on the delivery of food — and data. The former is obvious, complemented by the physical layout and the queue of customers, standing or seated, waiting, respectively, to place their orders or receive their meals. But the latter is the proverbial secret sauce, the (data) packet of ingredients that, when arranged and made accessible to a business owner, reveals valuable information about the interests, habits and expectations of consumers.
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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!


5 tips to create a killer patio
Restaurant Hospitality
OpenTable recently revealed its list of top restaurants for outdoor dining, as voted by OpenTable users. While many of them were standouts for their jaw-dropping views of oceans, deserts and mountains, the spaces represented a variety of settings from garden patios to rooftop decks. So what makes a good outdoor space, and are you missing out on visits because your al fresco is just so-so? Here are a few tips to make the most of your decks, patios and other outdoor dining areas.
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Consider tax appetite in picking best financing for energy efficiency
FacilitiesNet
Facility managers who plan to outsource energy efficiency or other sustainability projects have several options when considering how to contract for or finance such projects. In fact, the number as well as variety of options for both contracting and financing projects seems to grow every six months. Matching the right type of contract with the energy and fiscal goals for a project, as well as an organization's culture and priorities, can be challenging.
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Customer satisfaction drops for QSR, pizza chains, climbs for fast casuals, full service
Pizza Marketplace
Customers are less satisfied with fast food as their discretionary income improves and preferences shift in favor of quality over price, according to new data from the American Customer Satisfaction Index. Customer satisfaction with full-service restaurants held steady at 82 on ACSI's 100-point scale, while fast food restaurants fell 3.8 percent to 77, the lowest score in five years. The gap between fast food and full-service restaurants is the largest since 2010, said Claes Fornell, ACSI chairman and founder.
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TRENDING ARTICLES
Missed last week's issue? See which articles your colleagues read most.

What additional skills are essential for every facility manager? (Facility Dude)
Saving energy with employee engagement: Strategies for restaurants (Pizza Marketplace)
5 trends likely to drive restaurant sales into 2016 (Restaurant Business)
Announcing our newest CRFP
Restaurants use social media to fight crime (Nation's Restaurant News)

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





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Tags:  buyer's guide  CRFP  denver  facilitator  insite insider  member profile  newsletter  October/November  regional event  The Dish  Traci Ismert 

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