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

 

View all (220) posts »
 

The Dish, September 8, 2015

Posted By Heather Webb, RFMA, Tuesday, September 8, 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 08, 2015










RFMA Gives 2016 Volunteer Weekend is almost here!
RFMA
We are very excited to have everyone join us at The Journey Home this Saturday, Sept. 12 for our RFMA Gives 2016 Volunteer Day. If you have registered for the event, make sure to check your inboxes for more details about our Volunteer Day including parking instructions and a schedule for the day. If you haven't signed up and plan on attending, please register on our RFMA Event Calendar and complete our Volunteer Release Form. Questions? Please contact Jeff Dover at jeff@rfmaonline.com.
Share this article: Share on FacebookTwitterShare on LinkedinE-mail article





2 events added to RFMA's calendar
RFMA
Peer to Partner Best Practices Call
Join us for our September Peer to Partner Best Practices Call. We will be discussing Sustainability: Best Practices in Conducting Waste Audits. Anthony J. Dilenno, President, Recycling and Waste Solutions, Division of HAVI Global Solutions will be leading the call. He has over 30 years of experience in global recycling and waste solutions. Register now and join us on the 24th!
When: Thursday, Sept. 24 from 12-1 p.m. CST

Females in Facilities Leadership Lessons Call
Becky Burton with Logan's Roadhouse and Michelle Higgins with Ameritech Facility Services will share their stories about becoming female leaders in their industries and lessons learned on this interactive call with other RFMA female peers. Please register online for this great call through our event calendar. A question and answer portion will also happen during the call and you will be able to submit questions for Becky and Michelle when you register for the event online.
When: Friday, Oct. 2 at 1 p.m. CST

Click here to register for one or both of these upcoming events!

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


SPONSORED CONTENT


RFMA 2016 registration is now OPEN! Take advantage of our $100 early bird rate for Restaurant Members now
RFMA
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




INSIDE THE INDUSTRY


When to use menu photos
Restaurant Business
Proceed with caution. Photos can be great menu merchandising tools, especially for casual concepts. If the big groups are doing it, it may seem logical for an independent operator to follow. However, there are some common pitfalls with menu photos you need to avoid.
Share this article: Share on FacebookTwitterShare on LinkedinE-mail article
READ MORE


How restaurant chains can increase profits by improving energy and operational efficiency
Fast Casual
Restaurant chains seem to endlessly struggle to improve profit margins. Wholesale food prices are constantly rising, yet menu prices have not risen at the same pace, thereby putting even more pressure on food-service companies. However, improvements in operational and maintenance efficiencies, as well as energy efficiency, can boost profit margins while maintaining customer satisfaction.
Share this article: Share on FacebookTwitterShare on LinkedinE-mail article
READ MORE


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


Google starts steering diners to certain restaurants
Restaurant Business
After years of telling consumers how to get to a restaurant, Google has started advising them about which places to try. The tech giant has added a new restaurant-recommendation feature to its Google Maps program in selected markets.
Share this article: Share on FacebookTwitterShare on LinkedinE-mail article
READ MORE


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


Don't get left in the dark during a power outage
Facility Dude
Don't get left in the dark during a power outage When you were a kid, chances are you found power outages exciting. As an adult, however — and specifically a facility manager — these occurrences have gone from fun and entertaining to troublesome and irritating. One difficult thing about responding to power outages is the fact that they can be brought on by any number of factors, many of them out of your control. Weather, mistakes at the power company or even mix-ups with utility bills can all result in the lights going out when you don't expect them to.
Share this article: Share on FacebookTwitterShare on LinkedinE-mail article
READ MORE


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!


How one restaurant became 'EMV ready'
Pizza Marketplace
The nationwide shift to EMV is well underway, but it's unlikely that the transition will be fully complete by the Oct. 1, deadline created by major U.S. credit card issuers MasterCard, Visa, Discover and American Express. After Oct. 1, the liability for card-present fraud will shift to whichever party is the least EMV-compliant in a fraudulent transaction, according to creditcards.com.
Share this article: Share on FacebookTwitterShare on LinkedinE-mail article
READ MORE


Restaurants pour on the sauce to attract picky millennials
Bloomberg
Restaurant chains that want to let diners customize their meals — but balk at upending their kitchens — have found the answer: sauce. Buffalo Wild Wings Inc. is introducing a wing sauce made with Mountain Dew this year, and Popeyes Louisiana Kitchen Inc. is coming out with a red hot honey sauce in October. Chick-fil-A Inc., meanwhile, will soon be testing a spicy sauce and updating its older varieties. KFC also recently added a signature sauce based on the secret recipe of its chicken seasoning.
Share this article: Share on FacebookTwitterShare on LinkedinE-mail article
READ MORE


PRODUCT SHOWCASE
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.


Tips for proper chemical storage
CleanLink
You should never store a chemical in any container than the one it came in. One exception to that rule is that if you use "Buddy Jugs" which is a way of having a five gallon container with RTU (ready to use) chemicals they should have a secondary (crack and peel) label provided by the manufacturer. Use extreme caution in putting a different chemical into a spray bottle that contained some other product. The worst case is when a worker innocently puts glass cleaner in a bottle that had an oil based product thereby guaranteeing the contamination of the glass cleaner.
Share this article: Share on FacebookTwitterShare on LinkedinE-mail article
READ MORE


Trendinista: Restaurants broaden reach with takeout windows
Restaurant Hospitality
For those who hate the indoors, Los Angeles has never been short on dining options. The city is spotted with burger and hot dog stands, not to mention the now ubiquitous food trucks. Two full-service restaurants, however, are making the takeout window cool again. Susan Feniger's Mudhen Tavern this week debuted the "blue window," a takeout window with an entirely different menu than inside the restaurant.
Share this article: Share on FacebookTwitterShare on LinkedinE-mail article
READ MORE


Digital ordering startup Olo launching Uber for restaurants
CNBC
The race to be the Uber of food delivery has drawn many entrants, including Uber itself, but that is not stopping one startup from throwing its hat in the ring. Already a digital ordering heavyweight, privately held Olo is betting a new service it recently announced called Dispatch will speed up food delivery and help simplify the process for large restaurant chains. It will begin rolling out in the third quarter with select clients before a nationwide release late in the fourth quarter.
Share this article: Share on FacebookTwitterShare on LinkedinE-mail article
READ MORE


The importance of building resilience
Facility Dude
The importance of building resilience A facility manager's job centers on increasing operational efficiency of the building while minimizing the costs needed to get the desired performance. This is a delicate process that requires balance between building maintenance, budgeting, benchmarking and reporting.
Share this article: Share on FacebookTwitterShare on LinkedinE-mail article
READ MORE


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

Meet our new Member PROfile: Phil Byers with Zoes Kitchen
Webinars, webinars, webinars: Register to attend all 3 of our webinars in October
Kick apps: 5 cool digital tools for restaurants (Restaurant Hospitality)
How Arby's turned on energy efficiency without turning off customers (Fast Casual)
US study: The best plants for green roofs (Sourceable)

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

Sept. 1, 2015
Aug. 25, 2015
Aug. 18, 2015
Aug. 11, 2015






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

Tags:  females in facilities  leadership  Nashville  newsletter  peer to partner  regional events  RFMA 2016  rfma events  RFMA Gives  The Dish  volunteer 

Permalink | Comments (0)
 
more Calendar

1/25/2017
Restaurant Facilities Benchmarking Roundtable: D.C. Area

3/5/2017
RFMA Gives 5K at RFMA 2017

Association Management Software Powered by YourMembership  ::  Legal