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The Dish, April 20, 2016

Posted By Heather Webb, RFMA, Wednesday, April 20, 2016



Announcing Our Newest CRFP, Kirk Simon

Congratulations to Kirk Simon, CRFP with Brinker International. Kirk joins this elite group of facility professionals and will be recognized at RFMA 2017!

You too could become a CRFP-the Online CRFP Exam Prep Course is here to help you!
Click here to learn more about the CRFP Exam Prep Course

Join Us at Our Member Meet-Up Event in Dallas! Includes Restaurant Panel & Happy Hour

When: Wednesday, May 11th
4:00-5:00pm: Best Practices Session with Restaurant Panel
Mark Arrington, Good Smoke Restaurant Group
Carl LeBoeuf, CRFP, K & N Management
Nic McLaughlin, Jason’s Deli
Bruce Smith, Brinker International
5:00-6:00pm: Networking Happy Hour
Where: Brinker International Headquarters
Registration: $15
Click here to register for this event now!
*This event is exclusive to RFMA members


The New Restaurant Rules for Eating Out in 2016

Posted by: The Australian | 9 day(s) ago

Cartoon: Jon Kudelka Making a booking Most of the time, placing a booking is a matter of courtesy for both you and the restaurant. There’s no agreement in place. That means there’s not much a restaurant can do about no-shows — unless it takes a deposit. If the restaurant takes a deposit, there’s a...


Burger King's Olive Branch to McDonald's Wins a Big Honor

Posted by: Restaurant Business | 8 day(s) ago

Burger King’s tongue-in-cheek suggestion to McDonald’s last summer that the two giants collaborate on a limited-time “peace” burger called the McWhopper was named Tuesday night as the advertising industry’s best moment of 2015. The stunt won its instigator, the New Zealand office of the Y&R ad...

At the Summit: Are You Embracing the Internet of Things in Your Franchise?

Posted by: Pizza Marketplace | 9 day(s) ago

Everyone seems to be talking about the "Internet of Things," or IOT, but what does that have to do with restaurants? The official definition of the IOT is a "Scenario in which objects, animals or people are provided with unique identifiers and the ability to transfer data over a network without...

Butchery Skills Can Provide the Base for Going Local

Posted by: FSR | 7 day(s) ago

There’s no question sourcing local is one of the nation’s hottest food trends. But that doesn’t mean you should do it just to be trendy. As a chef or restaurant owner, the decision to feature local and seasonal products, especially when it comes to proteins, has to be done for the right reasons and...


Hot Cooking Oil - Better Safe Than Sorry

Posted by: Restaurant Technologies, Inc. | 8 day(s) ago

Hot cooking oil - better safe than sorry By: Daniel Dunn | Sales Executive at Restaurant Technologies When deciding what aspect of the four areas (food quality, efficiency, safety, and sustainability) to cover this week, it became crystal clear when 18+ inches of snow fell in the Rochester area...


Tropical Smoothie Café Signs Franchise Agreements to Open First Locations in Albuquerque, N.M.

Posted by: Restaurant News | 8 day(s) ago

Leading Fast Casual Café Continues Nationwide Expansion with Five New Albuquerque Locations Atlanta, GA ( Tropical Smoothie Café, the leading fast casual café concept known for its better-for-you food and smoothies with a tropical twist, announced today it signed franchise...


McDonald's Cuts Wraps From Menu

Posted by: | 7 day(s) ago

McDonald’s Corp. (NYSE: MCD) is getting rid of its warps, which were introduced to attract younger and healthy eaters. McDonald introduced warps in 2013 after two years development. The Wrap featured with more veggies and fewer calories than other food in its menu. It aimed to draw younger, more...


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Tags:  Brinker International  CRFP  Dallas  Kirk Simon  member meet-up  newsletter  regional event  The Dish 

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