This website uses cookies to store information on your computer. Some of these cookies are used for visitor analysis, others are essential to making our site function properly and improve the user experience. By using this site, you consent to the placement of these cookies. Click Accept to consent and dismiss this message or Deny to leave this website. Read our Privacy Statement for more.
Community Search
From the Inside Out
Blog Home All Blogs
A blog specifically created for RFMA intended to provide pertinent information on protecting company assets.

 

Search all posts for:   

 

Top tags: HVAC  CMMS  CRFP  education  Roof drains  daylight savings time  RFMA  power outage  air balance  Benchmarking  hurricanes  irrigation  irrigation systems  parking lots  recharge  RFMA Gives  RFMA national conference  roofs  Spring start ups  time off  Vacation  Vendor management  ADA  Asset management  Best Practices  Coil cleaning  electrical outage  EMS  Facilities  floods 

How are Your Contractors Performing?

Posted By Jeff Dover, CRFP, RFMA, Wednesday, January 16, 2019
Updated: Monday, December 10, 2018

Hello RFMA members,

Hope your 2019 is off to a great start. It's the beginning of a new year and this may be a good time to consider how your contractors performance. With the conference right around the corner, will you be looking for new or replacement vendors? Are you looking at bidding out some services? Possibly changing the scopes in your PM's?  Due to the large amount of responsibilities FM have, it's difficult and time consuming to grade, rate, and find replacement or new vendors. Normally, you only hear of problems thru Operations or accounting personal. How often do you rate your contractors? If you utilize a CMMS, performance measures should be completed for each service ticket prior to approving the invoice. If you do not employ a CMMS, do you have a system in place to measure performance? If not, a simple 5-7 question survey can be created and sent to your store managers and area directors for their input. Keeping it basic will ensure it is completed in a timely manner. Questions can be rated on a 1-5 point scale and should include basic information such as:

- The timeliness of the call

- The quality of repair, including any callback(s) and general clean up of the area where work was performed

- Accuracy of the service ticket/report

- The overall appearance and attitude of the service tech

- Did the tech accurately communicate the issue and repair required.

- Did they offer any specific training on equipment care and troubleshooting

The survey results should be shared with the vendor on a periodic basis. In most cases, they are doing their own internal reviews and should welcome the feedback from their customers. Continued feedback between you, the contractor and operations keeps everyone informed and encourages all to work together.

Don't be afraid to reach out to some of your peers within RFMA to discuss. No need to "reinvent the wheel" when these types of performance surveys have already been created and in use by other facility professionals. Any comments would be appreciated.

Dover and out.



Jeff Dover, CRFP 
Facilities Resource Manager | Restaurant Facility Management Association 
jeff@rfmaonline.com
972-805-0905 ext.

 

This post has not been tagged.

PermalinkComments (0)
 

Power Outage

Posted By Jeff Dover, CRFP, RFMA, Wednesday, January 2, 2019
Updated: Monday, December 10, 2018

Hello RFMA members,

With the recent winter storms that effected a good portion of the country, did any of your restaurants lose power? With extremely cold weather, snow, freezing rain, and high winds, there's a good chance the electric will be knocked out for periods as short as a few seconds to several days. Are your stores ready to handle this for the time required? Do they know what actions to take, who to call, and how to keep the guests and employees safe? Following are procedures that can be utilized to ensure your restaurants are prepared when power goes down.

- Employee and guest safety is always the first priority. If storms are powerful, take shelter in an interior safe room, like the restrooms or even the walk in's. When weather permits, get everyone out of the building.

- Turn off all electrical equipment asap at its source by switching it to off or unplugging it. Don't forget to turn off the hvac's and hood exhaust and make up air fans. Ensure electrical breakers are marked accordingly for each piece of equipment and switch those off too.

- Keep on several interior lights to know when power is restored.

- Report power outage to supervisors and other operational personnel. Check in your Disaster Management Plan handbook, if applicable.

- Determine if electric is out for your restaurant and/or the surrounding areas by checking with neighboring establishments.

- Contact the local utility to report outage and, if possible, get details on when they expect power to be restored.

- Keep all refrigeration equipment and walk in doors shut. Do not open unless absolutely necessary.

- Put lids on all topping stations.

- If using generators, make sure they have proper ventilation.

- If using a gas or wood burning fireplace, ensure there is a functioning carbon monoxide detector in the room(s) affected.

- If possible check on the establishments nearby to see if they need assistance or if they could assist you.

- If electric is scheduled to be out for longer than 3-4 hours, transfer food from the walk in's to other stores in the area if possible. Ensure internal food temperature has not exceeded the health code requirements. Contact your supervisor for discussions.

- When power has returned, go the the electrical panel and turn on equipment slowly, one at a time over several minutes which will decrease the electrical surge that will occur when power is restored. This will minimize the kilowatt demand charge.

- Go to the individual pieces of equipment and slowly turn then on or plug them in, one at a time. Wait a few minutes between each.

- Reset all time clocks accordingly.

This is a general list of action items for a power outage. Each restaurant will have additional items needed. If not done so already in the store's disaster management plan binder, I recommend summarizing this on one page and have it handy for restaurant operations.

What other items have I missed?

Dover and out.


Jeff Dover, CRFP 
 Facilities Resource Manager | Restaurant Facility Management Association 
jeff@rfmaonline.com
972-805-0905 ext. 3

 

Tags:  Power loss  power outage  staged power up  turning power on/off  utilities 

PermalinkComments (0)
 

Are You Registered for the Conference?

Posted By Jeff Dover, CRFP, RFMA, Wednesday, December 19, 2018
Updated: Thursday, November 8, 2018

Hello RFMA members,

Well, it's only a few months until the conference in Austin, running from Feb. 10-12th. Are you ready? Have you registered and made hotel reservations? The national conference is such a busy time. It gives everyone a great opportunity to learn, network, and explore methods on saving valuable R&M dollars and look at better ways to take care of your facilities. The conference is designed and intended to to make your life easier in protecting your company's assets. It is the only conference designed specifically for restaurant facility professionals.

Due to the size and scope of this event, it is highly recommended doing a little research to gain as much knowledge as possible to prepare. The RFMA Conference App will be available in a few weeks but feel free to visit our conference website at www.rfmaannualconference.com to review all the scheduled events. Reviewing all the events will give you a better opportunity for projecting your time out efficiently. Check out all the great educational sessions to determine which is best suited for you and your company. Are you looking for new vendors or following up with existing ones? The Exhibitor List shows who's attending along with where their booth is located. With over 300 booths, it can be a bit overwhelming if you do not have an effective game plan when the conference floor is open so plan accordingly. Make sure to sign up for the Restaurant Roundtables as these provide an excellent opportunity to network with other facility professionals in your same geographical area(s).

If you are arriving early, don't forget to sign up for the 5K Fun Run/Walk which benefits RFMA Gives 2020 or play in the golf tournament. Enjoy the conference and have fun. There are no secrets being shared just great restaurant facility best practices. Lastly, don't forget to stop by the RFMA booth to learn more or ask questions. We are here to help. See ya soon!

Dover and out.



Jeff Dover, CRFP 
Facilities Resource Manager | Restaurant Facility Management Association 
jeff@rfmaonline.com
972-805-0905 ext

Tags:  Austin  education  exhibit floor  RFMA national conference  roundtable 

PermalinkComments (0)
 

Best Practice Articles

Posted By Jeff Dover, CRFP, RFMA, Wednesday, December 5, 2018
Updated: Monday, November 12, 2018

Hello RFMA members,

Hope you enjoyed the latest edition of the Facilitator Magazine which included a separate Best Practices booklet. We are now accepting article submissions for the next booklet on Best Practices for the late summer, 2019 printing of our magazine. The next set of topics are:

- What Will Shutdown Your Restaurant and How To Avoid It

- Dealing With Operations: Facilities & Operations Communications Barriers

- Hot-Side Equipment Maintenance

- Concrete vs Asphalt, Pros & Cons

- Landscaping Guidelines

- Mold Remediation: Water - Friend or Foe

If you are interested in submitting an article on any of the above topics, feel free to click on the following: http://rfmaonline.site-ym.com/page/BestPractices. Submissions are accepted thru February 1, 2019. If you have any questions, feel free to contact me at (972) 805-0905, x-3.

Thanks for your support!

Dover and out.



Jeff Dover, CRFP 
Facilities Resource Manager | Restaurant Facility Management Association 
jeff@rfmaonline.com
972-805-0905 ext.

 

Tags:  Best Practices  RFMA. educational articles 

PermalinkComments (0)
 

Happy Thanksgiving!!

Posted By Jeff Dover, CRFP, RFMA, Wednesday, November 21, 2018
Updated: Thursday, November 8, 2018

Hello RFMA members,

Well, it Thanksgiving already. Here's hoping you are able to take a few days off and enjoy time with family and friends and have a wonderful meal. Try not to check on any work related issues for a few days. It's imperative to take time off away from work from time to time and this means completely checking out. Don't check emails or follow up on normal day to day items. Hopefully you have set up strategic/emergency back-up vendors to deal with any issues. You may want to even post an "out of office" in your Outlook account.

I know it sounds easier said than done but both you and your family or friends will benefit from your time off.

Have a safe and wonderful Thanksgiving!

Dover and out.



Jeff Dover, CRFP 
Facilities Resource Manager | Restaurant Facility Management Association 
jeff@rfmaonline.com
972-805-0905 ext.

Tags:  recharge  refresh  Time off 

PermalinkComments (0)
 

Educational Calls Galore

Posted By Jeff Dover, CRFP, RFMA, Wednesday, November 7, 2018
Updated: Friday, November 2, 2018

Hello RFMA Members,

The last several weeks has seen numerous educational calls take place at RFMA. In the past three(3) weeks there has been three(3) Peer to Peer calls along with one(1) Peer to Partner call. The participation has been great along with everyone's engagement. These calls are designed to provide important educational information to our members. The topics covered included the following:

- Ops Training

- Time Management

- Exterior & Interior Lighting

- Drive-Thru Technology

- Property Management

- Winterizing Facilities

- Facilities Audits

- Preventive Maintenance

- Vendor Management

There are two(2) more opportunities available before the end of the year to take advantage of further learning. On November 27, there is a Peer to Partner call doing a deep dive into "Vendor Relations" and on December 6th, a Peer to Peer call is scheduled covering "Hood Cleaning, Security Systems, and Fire Safety. Don't miss out. There's great information to learn and share. We're looking at potential topics for 2019. Let me know what would interest you. Feel free to reply back or contact me at jeff@rfmaonline.com or at (972) 805-0905, x-3.

Dover and out.



Jeff Dover, CRFP 
Facilities Resource Manager | Restaurant Facility Management Association 
jeff@rfmaonline.com
972-805-0905 ext.


 


This post has not been tagged.

PermalinkComments (0)
 

Clock Changing Time/Restaurant Communication

Posted By Jeff Dover, CRFP, RFMA, Wednesday, October 24, 2018
Updated: Tuesday, September 4, 2018

Hello RFMA members,

Daylight Savings time officially ends early on Sunday, Nov.4th. It's time to turn the clocks back one(1) hour. This is also a normal time to follow up with your restaurants reminding them to adjust their clocks and perform a few other housekeeping items preparing for shorter days and cold weather, such as:

- Adjust time clocks for all interior/exterior lighting. Also check for any burned out bulbs (especially exterior) and change or have professionally replaced as it will be darker substantially earlier. This is a must to protect customers, employees and your brand.

- Change times for exterior signage on/off times (time clocks).

- Clean photocell lenses for exterior building and parking lot lights.

- Change programmable thermostat settings for proper times and temperatures. Do not program under 60 degrees in extreme cold climates.

- Adjust irrigation controls to correct time and ensure they are properly winterized for the cold season, where geographically applicable.

- Change times for the security systems, i.e., burglar, fire, POS, and CCTV, if not done automatically.

- Have roof drains cleaned out as they be be clogged from summer/ fall storms.

- Walk the roof and remove items that could cause leaks if stepped on.

- Check all exterior door sweeps for good conditions. Replace as needed.

- Ensure HVAC/R fall PM's have been completed or are scheduled.

On your personal residence, now is a good time for:

- Change batteries in all smoke/CO2 detectors.

- Change filter on hvac unit.

- Clean out dryer vent.

- Clean refrigerator coil.

- Check windows for drafts, caulk where necessary.

- Check all exterior door sweeps to ensure they are in good condition.

- In the northern, colder climates, unhook all exterior hoses from their spigots and cover with insulation cap.

What did I miss? Always looking for feedback.

Dover and out



Jeff Dover, CRFP 
Facilities Resource Manager | Restaurant Facility Management Association 
jeff@rfmaonline.com
972-805-0905 ext.

 

 

 

 

 

Tags:  changing clocks  daylight savings time  winter tasks for restaurants 

PermalinkComments (0)
 

Hurricane Season Ending Soon

Posted By Jeff Dover, CRFP, RFMA, Wednesday, October 10, 2018
Updated: Tuesday, September 4, 2018

Hello RFMA members,

The hurricane season is coming to a close but the chances still remain for a storm to hit during the next few months. Thus might be a good time to review your Disaster Management Plan with other internal departments and make adjustments as necessary. All plans are living, breathing documents that need review and updates from time to time. Restaurant facility professionals are looked at to lead in protecting local stores (assets) and may be asked to initiate a complete review of current disaster management plans. Some items to look at are as follows:

- Planning. Are the stores employees ready and informed on how to plan for a storm event? Does everyone know what to do and when to do it? What about corporate personnel?

- Decision making. Who is responsible for the critical decisions and when? What are the critical decisions? When should stores close to keep employees safe? When should contractors be notified an set-up to board and/or prepare the restaurant for the storm? These are just a few of the critical questions.

- Communication timing. Who is responsible to communicate the decisions reached? Are the disaster communication devices available and ready, i.e., satellite phones, 2-way radios, etc.?

- Store supplies. Are the proper supplies and their quantities available or are additional items needed, i.e., flash lights, batteries, First Aid kit, drinking water, phone chargers, cash, generators, etc.?

- Recovery. Are the Response and Recovery parts of the plans on target? Are the local public officials contact information up to date and written down which may be needed in reopening the restaurant.

- Insurance. Is your coverage up to date, active, and include all potential disasters, i.e. hurricane, flood, fire, etc?

Hurricanes are just one of the natural disasters to plan for. Periodic practice and review of your plans are necessary to protect company assets and keep employees safe. RFMA has several Disaster Management planning resources on our website in the Resource Library in the Facilities Toolkit section and there is an Online Learning Module in our CRFP Prep Course. Additionally feel free to review past articles in the Facilitator magazine.

Dover and out.



Jeff Dover, CRFP 
Facilities Resource Manager | Restaurant Facility Management Association 
jeff@rfmaonline.com
972-805-0905 ext. 3

 

 

Tags:  disaster follow-up  disaster management planning  fires  floods  hurricanes 

PermalinkComments (0)
 

Winter is Quickly Approaching !

Posted By Jeff Dover, CRFP, RFMA, Wednesday, September 26, 2018
Updated: Tuesday, September 4, 2018

Hello RFMA members,

OK, we all probably experienced a record hot summer and it's still warm but it will be changing soon. With a little while before winter hits, now is the time to make plans to ensure your restaurants are ready for cold weather. Are your contractors ready? Is the equipment ready to perform effectively and efficiently? It's time to finalize plans to ensure your stores are prepared. Following are a list of activities to review:

- RTU's. Are the fall start-ups scheduled with your contractors to check on winter operation?  Heat exchangers, blower motors, filters, wiring, and belts all need to be looked at and serviced as required. Now is still a good time to replace a cracked heat exchanger if needed. May be a good time to replace the belts also. Don't want to lose heat in the winter on such an inexpensive repair. Make sure an additional belt is on hand for emergencies and possibly train a restaurant employee on emergency replacement.

- Building air balance. Are your building negative or positively balanced? After a long hot summer there may be some adjustments necessary to have a slight positive building air balance. This is extremely important during the frigid temperature conditions in the winter. A negative balance will waste energy and, more importantly, create drafts which will make customers and employees uncomfortable. Have your contractor add this task to the fall check list. Make sure the technician is fully versed on what an store air balance is and how to correct issue(s) effecting it.

- Roof drains. Make sure these are clean and free of debris. With normal fall and winter precipitation, water needs to be drained properly off the roof. Check the flashing and roof seams for damage as water penetration then freezing will cause leaks and potentially expensive repairs. Have any issues professionally repaired.

- Irrigation systems. Have the lines completely drained and unhook all hoses from their spigots.

- Exterior lighting. Going to be getting darker earlier. Make sure all parking lot, building, and walkway lights are working and programmed for proper on/off times.

- Exterior doors. Are the sweeps in good condition? Change as necessary. This will keep the cold out along with pests.

- Snow removal. Who is responsible for the snow removal at the restaurant? If it's not handled by the landlord, do you have a contract in place for snow and ice removal? Is it updated? What are the parameters when they need to come out to plow? After 2 or 3 inches? Work out the details now and minimize facilities liabilities.

- Thermostats. Reprogram accordingly for winter operation. In extreme cold climates do not program below 60-65 degrees.

- Pest control. Colder weather drives pests inside where it's warmer. Schedule your restaurants accordingly for a treatment and review their report to correct any minor facility issues to keep pests out.

Getting ready for winter now saves money, time, and increases customer and employee satisfaction which always protects your brand.

Always looking for feedback. What other activities do you complete for winter preparation? Let me know.

Dover and out.



Jeff Dover, CRFP 
Facilities Resource Manager | Restaurant Facility Management Association 
jeff@rfmaonline.com
972-805-0905 ext. 3

 

 

 

This post has not been tagged.

PermalinkComments (0)
 

Are You a CRFP (Certified Restaurant Facility Professional)?

Posted By Jeff Dover, CRFP, RFMA, Wednesday, September 12, 2018
Updated: Friday, August 24, 2018

Hello RFMA members,

Wow, the year is flying by. Cool weather is right around the corner. Hopefully your workload is getting a bit easier with the summer months behind you. How has your year gone? Have you achieved all your goals? How about Professional Development? A CRFP designation would surely help. Attaining RFMA's CRFP is a huge step in increasing your facilities management knowledge and elevating yourself within our industry. The prerequisite, in general, for taking the exam for the designation requires 3-5 years of restaurant facility experience, knowledge of all aspects of facility management, and a commitment to advancement of the restaurant facility management industry. To prepare for the exam there is a CRFP Prep course on the RFMA website consisting of fourteen (14) topic areas (modules) to review. They are:

- Site Work

- Building

- Kitchen Equipment

 - HVAC

- Electrical Systems

- Plumbing Systems

- Preventative Maintenance

- Disaster Management

- Energy Management

- Financial Planning

- Financial Management

- Project Management

- Property Management

- Codes & Guidelines

The modules are free to RFMA members and are online for self training with no time constraints. Each has a pre-test, the learning material, and a post-test. They take anywhere from 15-45 minutes to complete and will prepare you for the CRFP exam. The modules provide valuable information that will benefit you in your day to day decision making activities. I highly recommend this great learning tool as it will only help in your professional development. How about a great way to finish off 2018 in your professional development?

So, are you up for it? Are your ready to elevate yourself in our industry? Challenge yourself. You will be better qualified in restaurant facility maintenance. Feel free to contact me to discuss further.

Dover and out.



Jeff Dover, CRFP 
Facilities Resource Manager | Restaurant Facility Management Association 
jeff@rfmaonline.com
972-805-0905 ext. 3

 

 

 

Tags:  CRFP  facility management education  restaurant facility management  rfma 

PermalinkComments (0)
 
Page 1 of 13
1  |  2  |  3  |  4  |  5  |  6  >   >>   >| 
more Calendar

1/25/2019
Exhibitors: RFMA 2019 Know Before You Go Webinar

2/10/2019 » 2/12/2019
RFMA 2019 Annual Conference

2/10/2019
Females in Facilities "Cruisin' around Austin" Event at RFMA 2019

2/10/2019
RFMA Gives 5K at RFMA 2019

Association Management Software Powered by YourMembership  ::  Legal