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The Dish, June 16, 2015

Posted By Heather Webb, RFMA, Tuesday, June 16, 2015
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Contribute to our August/September Facilitator issue
Focus: Janitorial & Plumbing
Editorial Topics: Grease, Hot Water, Pest Control Programs, Sewer/Septic, Waste Water, Water Heaters, Water Softeners

In order to be considered for the August/September issue, you must submit your article no later than Monday, June 22. Click here to view our contributor guidelines and see the full editorial calendar.

Interested in contributing for a future issue of Facilitator? Submit editorial to Heather at
To advertise in the upcoming issue or any future issues of Facilitator magazine, contact Kristie Thymes at
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Do you need to update or add a picture to your InSite Profile? Upload a photo this week for Double InSite Insider Points
June is InSite Insider Double Points Month! During the month of June, RFMA members will receive double points for making a new connection, commenting on blogs, uploading photos and posting of our forums. This week receive double points when you comment on a RFMA blog.

Click here to view the June InSite Insider calendar to see how you can get double points each day!

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Join us for our RFMA Gives 2016 Volunteer Day
Come join your fellow RFMA peers at our RFMA Gives 2016 Volunteer Day at our 2016 project location, The Journey Home. We have a lot of great projects in the works for our volunteer day, and we can't wait to introduce everyone to the facility in September. We hope you can join us!

When: Saturday, Sept. 12 from 9 a.m. to 5 p.m.
Where: The Journey Home in Murfreesboro, Tennessee

Click here to register now!
Need a Hotel Room in Murfreesboro? RFMA has partnered with a hotel in Murfreesboro, TN. More details to come about how to reserve a room with our special rate.

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Tablecloths or no? That is the question
Restaurant Hospitality
Back in the day, a white or mainly white tablecloth was the standard covering for a dinner table, particularly in Europe. Later, spreading a high quality white linen was an important part of preparing for a feast in a wealthy household. The tradition carried on, and white tablecloths became synonymous with fine dining. But now that more and more diners prefer a casual and comfortable experience, restaurants are beginning to questions their use of tablecloths.
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Avoiding rent rip-offs
Restaurant Business
At a time when the country is seeing established, successful concepts close or relocate because of rapidly escalating rents, operators are focusing on other ways to make a lease still work for them. Frank LeClerc, CEO of Au Bon Repas, which operates four French restaurants in San Francisco, advises restaurateurs to ask for other favorable terms if the rent is high, such as long-term leases, transferable leases or tenant upgrades to make a deal.
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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.

How much will minimum wage hikes hurt restaurants?
CBS News
Hikes in the minimum wage in cities and states around the U.S. will dent profit margins at restaurants, particularly at casual-dining chains, according to Moody's Investors Service. "Clearly the restaurant industry is going to pay a price, or be among the sectors most affected by this," said Jacob Kirkegaard, a senior fellow at the Peterson Institute for International Economics, a nonpartisan research group, citing the large numbers of restaurant workers at or below the minimum wage.
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Missed an issue of The Dish? Click here to visit The Dish's archive site.

Money on the mind
QSR Magazine
Let's talk money. First, the good news: There is plenty of money available for foodservice operators and brands looking to grow or strengthen their concepts. Stakeholders from across the restaurant financial services spectrum agree on that. U.S. Small Business Administration financing is at a five-year high. Hospitality is a hot industry again for private equity firms. Alternative funding options are becoming more common and regulated. And, more importantly, consumer disposable spending is back up.
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Why Choose Heritage Parts?
Heritage Food Service Equipment, Inc.
With same-day shipping, extended Saturday hours and dedicated parts specialists, Heritage Parts is the industry’s leading distributor of foodservice replacement parts. When you choose Heritage, you’re choosing the parts experts.
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Promoted by Heritage Food Service Equipment, Inc.

Deferred maintenance: Turning crisis into strategy
Maintenance and engineering managers know all too well that deferred maintenance never went anywhere. In the last five years, many people inside and outside of institutional and commercial facilities were understandably preoccupied with fallout from the nation's financial crisis.
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How to cultivate brand authenticity for your business
By Emma Fitzpatrick
Brand authenticity is a term you hear a lot, but not everyone knows how to define exactly what the term means. Typically, you know it when you see it — and when you don't. For example, Spirit Airlines was in the hot seat recently for automating their social media platform. Customers looking for that personal touch got bombarded with canned responses. Yikes. The airline completely missed the point of social media — genuine connections between consumers and authentic brands.
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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!

Restaurants proactive on lower sodium in foods
National Restaurant Association
Restaurateurs are making strides to ensure customers have more access to healthful dining options, such as lower-sodium items, when dining out, the National Restaurant Association said following a June 10 proposal by New York City's health department requiring restaurant chains to post warning labels next to menu items containing more than 2,300 milligrams of sodium.
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The price is right
QSR Magazine
All too often, foodservice operators are eager to talk about menu innovations, brand storytelling, and their core mission. But at the base of these more marketable elements is the simple mandate of all businesses: to make a profit. And at the base of making a profit is each company's pricing strategy.
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Restaurant industry strives to shape overtime update
Restaurant Business
Representatives of the restaurant industry recently urged members of a Congressional panel to consider the realities of the business before they recommend changes in the rules governing overtime pay for unit-level managers.
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Missed last week's issue? See which articles your colleagues read most.

How the build-your-own meal craze is reshaping restaurants (AdWeek)
5 things you need to know about restaurant construction (Restaurant Hospitality)
As dinner prep time shrinks, restaurants should expand their reach (Restaurant Business)
Which is the best social media site for your business? (By Emma Fitzpatrick)

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
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Christina Nava, Content Editor, 469.420.2612
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