Community Search
The Dish - Archives
Blog Home All Blogs
Search all posts for:   


View all (271) posts »

The Dish, September 1, 2015

Posted By Heather Webb, RFMA, Tuesday, September 1, 2015
This message contains images. If you don't see images, click here to view.
Advertise in this news brief.

Text Version RSS Subscribe Unsubscribe Archive Media Kit September 01, 2015

Additional speaking opportunity at RFMA 2016! RFMA's Riff Talk (Our version of a TED Talk)
This session will take place Tuesday, March 15, 2016, 4:15 p.m. to 5:30 p.m. Each talk will be 8 minutes giving us a total of eight different "Riff Talks" to present. In order to be considered you must send a link to your 8-minute YouTube video for the RFMA Conference Curriculum Committee to make their selections. The topic can be anything in the restaurant facility management industry or something else that you're passionate about that would be of interest to our attendees. For more details about Riff Talks at RFMA 2016, click here. You must submit your video link by December 15, 2015 to be considered!
Share this article: Share on FacebookTwitterShare on LinkedinE-mail article

Webinars, webinars, webinars: Register to attend all 3 of our webinars in October
Beyond the Sticker Price: Life Cycle Costing
Food service equipment can be very expensive, but the purchase price is usually just the tip of the iceberg when it comes to the true cost to own and operate appliances. Understanding the life cycle cost of a piece of equipment is the only way to make a truly informed and financially wise purchasing decision. Fortunately, there are some very powerful and free online tools that can be used to estimate the real cost of ownership for foodservice equipment. — See more here.
When: Friday, Oct. 2 from 1-2:15 p.m. CST
Presented by: Richard Young, senior engineer and director of education at the Food Service Technology Center

App Technology: Tame the Facilities Beast with a Touch of Your Finger
The many different focuses of facility management can be a real beast. From managing properties to controlling multiple budgets to traveling, it can be difficult to keep it all straight. In this session, we will show you how utilizing technology can assist you with managing your projects, communicating with your team and better managing your time. Come learn about the tools you didn't realize you have at your fingertips (literally!) that can make your job easier.
When: Friday, Oct. 16 from 1-2 p.m. CST
Presented by: Nic McLaughlin, director of facilities at Jason's Deli

Variable Ventilation for QSR and Fast Causal Restaurants
This webinar will provide a comprehensive look at variable ventilation for restaurants — what it encompasses, why it's important, the technology involved, best case scenarios and how a variable ventilation exhaust management system can benefit a restaurant. The speaker, Alan Greer is an expert on energy management products and solutions for the restaurant industry. He has spoken at a McDonald's conference on the technical workings and benefits of a smart enabled kitchen. He has also made presentations on the benefits of energy management systems for restaurants, particularly those in the Fast Casual and QSR segments.
When: Friday, Oct. 23 from 10-11 a.m. CST
Presented by: Alan Greer, director of energy management products at Franke Foodservice Systems, Inc.

RFMA members, click here to register now to attend these webinars for FREE.

Share this article: Share on FacebookTwitterShare on LinkedinE-mail article


RFMA 2016 registration is now OPEN! Take advantage of our $100 early bird rate for Restaurant Members now
We are excited to announce that our RFMA 2016 conference website is live and registration is now open.

RFMA Restaurant Members: Register early for a chance to stay at the Gaylord Opryland for FREE!
Make sure to take advantage of our $100 early bird registration rate PLUS if you register by Oct. 1 you will be entered to win a FREE 3-night stay at the Gaylord Opryland during RFMA 2016.

Click here to register now for RFMA 2016!

Want to take your whole team to RFMA 2016? Click here to check out the special deals just for large groups attending RFMA 2016.

Share this article: Share on FacebookTwitterShare on LinkedinE-mail article

Meet our new Member PROfile: Phil Byers with Zoes Kitchen

Share this article: Share on FacebookTwitterShare on LinkedinE-mail article


How Arby's turned on energy efficiency without turning off customers
Fast Casual
For restaurant chains in particular, corporate responsibility continues to take front seat, with water conservation and energy efficiency topping the priority list, according to Heidi Spade, spokesperson for Hobart Warewash, commercial washing equipment made by Hobart Corp. Environmental sustainability matters now more than ever, and with states like California entering their fourth year of record-breaking drought conditions, no stone for conservation will go unturned, she said in an interview.
Share this article: Share on FacebookTwitterShare on LinkedinE-mail article

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.

Restaurateurs speak out against NLRB ruling
Pizza Marketplace
Operating a franchise may have become more difficult thanks to the recent ruling by The National Labor Relations Board, which made it easier for workers to unionize under the larger parent company. The Board ruled that Browning Ferris Industries, a waste management company, qualifies as a "joint employer" alongside one of its subcontractors. The decision loosens standards for who can be considered a worker's boss under labor law.
Share this article: Share on FacebookTwitterShare on LinkedinE-mail article

Missed an issue of The Dish? Click here to visit The Dish's archive site.

Kick apps: 5 cool digital tools for restaurants
Restaurant Hospitality
Isn't technology great? And it keeps getting better: From digital to-do lists and scheduling programs to "secret menu" and check-splitting apps, these electronic tools will help you work more efficiently and bring more guests through your doors.
Share this article: Share on FacebookTwitterShare on LinkedinE-mail article

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!

US study: The best plants for green roofs
A new study in the U.S. has completed a five-year trial to evaluate the best plants for a promising green roof. The study, the largest of its kind in the U.S., was conducted by the Chicago Botanic Garden with results featured in Plant Evaluation Notes. The benefits of green roofs are widely documented, from cooling the buildings they sit atop (and the planet as whole) to helping with insulation, improving acoustics, increasing biodiversity and supporting rainwater runoff.
Share this article: Share on FacebookTwitterShare on LinkedinE-mail article

NPD: Seasonal beverage programs attract loyal visitors
Nation's Restaurant News
As fall quickly approaches, many consumers are looking forward to cooler weather and a change in routine, but also to the return of their favorite seasonal beverages, such as pumpkin coffees and lattes and white mochas. New data from global market research firm The NPD Group shows that such seasonal beverage limited-time offers can have a positive impact on chain operators' business.
Share this article: Share on FacebookTwitterShare on LinkedinE-mail article

Compact Interceptor Performance - Canplas Endura®XL

Endura®XL – Reliable, high performance and durable grease management for commercial foodservice operations. Approved to CSA B481.1, (referenced & required in all but a handful of Canadian jurisdictions), Endura®XL is available in 75gpm & 100gpm models, replacing up to 1500gallons of physical (gravity) capacity. Accessible internal flow control is standard on XL with optional remote pumping capability.

Lean protein options expand as more consumers seek high-quality, energy-sustaining calories.
QSR Magazine
Some of the latest popular menu descriptors are sending a message loud and clear. With terms like buff bowls, packed and powerful, and breakfast power sandwich finding their way to more menus nationwide, it seems protein has become a power food that consumers desire, whether they are following the Paleo diet, avoiding gluten, trimming fat or just eating better.
Share this article: Share on FacebookTwitterShare on LinkedinE-mail article

Keep your facility's landscape looking beautiful with these tips
Facility Dude
With all the hectic running around from work order to work order that being a facility manager entails, it can be easy to overlook the simpler, more enjoyable aspects of your building. While maintaining your plumbing, HVAC and other essential infrastructure is crucial, neglecting the purely aesthetic aspects of your building isn't advisable.
Share this article: Share on FacebookTwitterShare on LinkedinE-mail article

5 ways to put social media on your restaurant's menu
BPT via Las Vegas Review-Journal
Is social media marketing on your restaurant's menu? It should be. These days a social media campaign is an essential component of any marketing plan and this is especially true for restaurants. Unlike many other industries, restaurants have the unique opportunity to meet their customers face to face with every single transaction, and in today's market, more and more of those meetings are being coordinated through social media.
Share this article: Share on FacebookTwitterShare on LinkedinE-mail article

Why fast casual's customer experience isn't so casual
Fast Casual
The industry standard of using a variety of on-the-table printed menus, lobby signage and other marketing materials in chain restaurants has been left behind since fast casual restaurants came along and upgraded the customer experience. These days, the customer experience is about guests getting what they want. That includes customized, fresh, unique food being prepared in front of them. Most of us recall the jingle in the mid 1970s by Burger King, "Hold the pickle, hold the lettuce, special orders don't upset us." Little did we know that Burger King was on to something special.
Share this article: Share on FacebookTwitterShare on LinkedinE-mail article

Missed last week's issue? See which articles your colleagues read most.

Best practices to avoid credit card fraud (Restaurant Hospitality)
Minimum-wage offensive could speed arrival of robot-powered restaurants (The Washington Post)
As minimum wages rise, restaurants say no to tips, yes to higher prices (The New York Times)
In push to scrap artificial dyes, restaurants facing a less vibrant color palette (Restaurant Business)

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
Download media kit

Christina Nava, Content Editor, 469.420.2612
Contribute news

This edition of The Dish was sent to ##Email##. To unsubscribe, click here. Did someone forward this edition to you? Subscribe here — it's free!

Recent issues

Aug. 25, 2015
Aug. 18, 2015
Aug. 11, 2015
Aug. 4, 2015

7701 Las Colinas Ridge, Ste. 800, Irving, TX 75063

Tags:  education  events  newsletter  phil byers  RFMA 2016  speaker  The Dish  webinars  zoes kitchen 

Permalink | Comments (0)
more Calendar

Females in Facilities Virtual Book Club Call

Restaurant Roundtable: Dallas

Peer to Peer Call: Remodeling/Green Building, Recycling, Energy Management (LED Lighting)

RFMA 2018 Vendor Boothmanship Webinar

Restaurant Attendee: RFMA 2018 Know Before You Go Webinar

Association Management Software Powered by YourMembership  ::  Legal