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The Dish, April 22, 2014

Posted By Heather Webb, RFMA, Tuesday, April 22, 2014


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April 22, 2014





Discuss Best Practices on HVAC this Friday
Join us for these upcoming Peer to Partner Best Practices Calls to benchmark with your peers and vendor partners:

When: Friday, April 25, from 1 to 2 p.m. CDT
Topic: HVAC
Click here to register now!

You can also register now for May's Peer to Partner Call!

When: Friday, May 16, from 1 to 2 p.m. CDT
Topic: Signs & Lighting

Click here to visit our event calendar and register for one or both of these calls!

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The RFMA office is moving
The RFMA office will be moving tomorrow, Wednesday, April 23, and the RFMA staff's email will be down while the server is being moved. The RFMA website and all of its features will not be affected. Thanks for your understanding.

RFMA's new address is:
5600 Tennyson Parkway, Suite 265
Plano, TX 75024

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Join RFMA for our first Regional Round-Up of 2014
Join us in the new RFMA office space to kick off our first RFMA regional event of 2014 and Terry Byerly with Pizza Hut's new column series, "Wet Your APPetite" in our Facilitator magazine. Come socialize with your RFMA peers and learn how to prepare some delicious appetizers with Chef William while also learning about the newest app technology to make the most of your social events. Remember to bring your favorite app to the party, as well as a fully-charged mobile device!

When: Thursday, June 26, 5-7 p.m.
Where: The New RFMA Office | 5600 Tennyson Parkway Suite 265 | Plano, Texas 75024
Registration: $15 per person

Click here to register for this event now!

*You must register online in advance of the event and be a current RFMA member to attend.

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Do you know about 'Design, Construction and Disaster Preparedness'?
Facilitator's June/July focus is on Design, Construction and Disaster Preparedness, and we are currently looking for editorial not only for this issue, but also for the whole year. Click here for more details about submitting an article, deadlines for submitting editorial and the focus and topics for each issue of Facilitator.

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Facilitator: A royal flush
Keith Vanderbilt
Whether you operate a restaurant, supermarket, hotel, airport or any other facility that services the public, your restrooms are very important in retaining your customer base. Today's customer is more aware of the cleanliness, hygiene and the use of environmentally friendly products.

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America's picky eaters are overhauling the restaurant industry
The Huffington Post
A growing number of diners are walking into restaurants knowing exactly what they want, thanks to an "explosion" of specific diets like vegan and gluten-free, according to David Just, a Cornell University behavioral economist who focuses on food. But for diners who rely on the service traditionally provided by restaurants — to curate a tasty meal tested by professionals so you don't have to think about it — the proliferation of choices could leave them feeling stressed out.

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What Google Glass could do for the restaurant industry
Nation's Restaurant News
More restaurant brands and organizations are eying Google Glass, a new technology device from the monolithic search-engine company, as a tool to use in training and operations as it becomes increasingly available to the public.

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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.


Facility management impacts all aspects of daily living
Jeannea Jones
Facility management encompasses numerous services, including plant operations and maintenance; custodial; and grounds, landscape and sports field maintenance. All of these services impact the quality of life for people. Recognizing that the physical working, learning and living environment is critical serves as a fundamental competitive asset in the world today. Having professional, skilled technicians onsite is beneficial for preventing and addressing mechanical, electrical and plumbing issues.

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CBO: Minimum wage boost would cost $15 billion
The Associated Press via USA Today
A Senate Democratic bill gradually increasing the federal minimum wage to $10.10 an hour would require private businesses to spend $15 billion more in salaries when it takes full effect in 2017, the Congressional Budget Office estimated.

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Looking for similar articles? Search here, keyword MINIMUM WAGE


Restrooms present opportunity for sustainability, savings
Today's Facility Manager
Despite the remarkable achievements of the green building movement and the heightened emphasis placed on sustainable design and construction, more can be done to reduce the environmental impact of washrooms, which too often remain hotbeds for resource waste.

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Cleaning condenser coils: A commonly neglected practice
Commercial buildings of all types contain various plug-in cooling appliances, such as refrigerators, freezers, display merchandisers, vending machines and ice machines. All of these appliances contain a condenser coil unit that is responsible for transferring the heat content of the air originally in the cooling enclosure to the atmosphere. Over time, these coils collect dirt and debris, killing the efficiency of the appliance. To prevent problems, they must be cleaned on a regular basis.

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Wherever you are...We can be!
When your business has multiple locations, coordinating all of them is a massive job. You need one source to get everything functioning as a unified whole and to keep it that way. Source One is that one source.

Endura XL lasso's RFMA Attendees!

The new Endura XL models received a great response at RFMA 2014. If you didn’t get a chance to see Endura XL, take a moment to visit & see why your business needs this upcoming addition.


Waitlist management system aims for smartphone market
Hospitality Technology
Long Range Systems recently announced the launch of On Cue for Restaurants, a complete solution for waitlist management, now available for download in Apple's app store. Based on a patented technology, On Cue is the only waitlist application that seamlessly notifies a customer's cellphone or a guest pager.

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Technology playing bigger role in consumers' restaurant choices
Tulsa World
Technology is helping define the restaurant industry as much as it is the retail sector. According to a National Restaurant Association report, nearly one-fifth of consumers say technology options factor into their decision to choose a full-service restaurant, and 24 percent of 18- to 34-year-olds say they consider a restaurant's technology option when selecting where to go.

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Nationwide Pavement Maintenance

We provide pavement construction and maintenance at more than 4,000 locations throughout the U.S. & Puerto Rico. From paving the parking lot at a distribution center to correcting drainage and sewer lines at a retail locations; with KAI, you always get what’s best for your project and your budget.






Why the gluten-free craze is here to stay
Fast Casual
The FDA's official definition of "gluten-free," first released in August, was a turning point for the fast-growing diet. That's when it went from a fad to a foodservice industry trend.

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The 10 commandments of hiring, staff retention
Mel Kleiman
Recruiting and hiring the right employees is essential to the success of your business. If you are going to succeed, you cannot settle for run-of-the-mill employees.

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Panera launches digital experience
Hospitality Technology
Panera has announced its plans to launch the Panera 2.0 Experience, an enhanced customer experience powered by technology and delivered with Panera warmth.

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Food industry alliance releases toolkit for reducing food waste
Food Safety Magazine
The newly released Best Practices and Emerging Solutions Toolkit was produced by the Food Waste Reduction Alliance, a cross-sector initiative led by the Food Marketing Institute, the Grocery Manufacturers Association and the National Restaurant Association.

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Slim Chickens' goal: By 2025, 600 outlets
Arkansas Business
Slim Chickens, the 11-year-old creation of a couple of Fayetteville, Ark., restaurant entrepreneurs, appears poised to take advantage of diners' increasing appetite for chicken.

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



Facilitator: The energy opportunity (Rich Shandross, Jim Young and Stephanie Plummer)
How Kat Cole operates Cinnabon like a tech startup (Fast Company)
Incorporating shade control in lighting design strategy (Consulting-Specifying Engineer)

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



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