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The Dish, December 31, 2013

Posted By Administration, Tuesday, December 31, 2013

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Dec. 31, 2013





As 2013 comes to a close, RFMA would like to wish its members and other industry professionals a safe and happy holiday season.

As we reflect on the past year for the industry, we would like to provide the readers of the The Dish with a look at the most popular articles from the year. Our regular publication will resume Tuesday, Jan. 7.



The ROI of preventative maintenance
From Dec. 10: When you think about the phrase "preventative maintenance" do you ever ask yourself, "What exactly am I preventing? Am I truly preventing or reducing the chance of a catastrophic failure? Am I actually extending the useful life of my equipment or asset? Or am I just paying money for someone to tell me that I have to spend more money?" Does preventative maintenance work?

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10 tips for restaurant equipment maintenance
Food Service Warehouse
From April 16: The only way to get the most benefit and trouble-free service out of your restaurant equipment is to perform regular maintenance. Regular maintenance, which includes cleaning, will keep everything functioning in good working order and can catch minor malfunctions or worn out parts before they cause expensive breakdowns. Regardless of the type of equipment, there are 10 maintenance-related tasks that you need to do for every piece of restaurant equipment that you own.

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Outback opens prototype unit in North Texas
Nation's Restaurant News
From July 23: Outback Steakhouse has brought its prototype building to the North Texas market with the opening of a new unit in the Dallas-Fort Worth suburb of Hurst.

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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.

Got Grease? — Get Endura!

You missed us at the RFMA show in Orlando! Canplas manufactures the best repair and replacement grease interceptor solution in the industry. Click here for more information.


The sanitation of ice-making equipment
Food Safety Magazine
From Aug. 13: Using a classical Hazard Analysis and Critical Control Points approach in evaluating the use of ice in the average retail food establishment will reveal that ice manufacturing, storage, distribution and handling is quite complex because of its almost universal use in preparation, service and as a food.

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Guidebook outlines steps to achieve ADA-compliant restrooms
Nation's Restaurant News
From Feb. 19: Bobrick Washroom Equipment Inc. has developed a guide that addresses the new building standards promulgated under the updated Americans with Disabilities Act, or ADA. Bobrick's "Planning Guide for Accessible Restrooms" discusses requirements contained in the 2010 ADA Standards for Accessible Design for restaurant and other commercial bathrooms.

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Snow removal RFP best practices
Kevin Smith
From Sept. 17: So you have selected your service partners, completed your preseason walks, staked your lots and now you're just waiting for that first snowfall. What should you expect from your service partners when the snow arrives?

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The next stop in the drive-through revolution
From July 9: Salt Lake City is the latest addition to the list of cities with a Starbucks drive-through constructed out of old shipping containers. The container-as-coffee-shop model is part of Starbucks' push further into drive-throughs.

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Turning energy into profit center at your restaurant
Jay Fiske
From May 21: As the economy gains steam, are you prepared to reap the full benefit? While operators are conditioned to keep a tight rein on food and labor costs, when it comes to overhead, many throw up their hands in frustration.

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Tricks of the trade: Tackling sewage odors
Today's Facility Manager
From Nov. 12: If you've treated drains, replaced grease traps, checked for air balance, installed new vents and you're still battling sewage odors, what can you do next? Is there a cost-effective total solution?

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A closer look at slip-and-fall accidents
From Sept. 10: It is possible — with all the other demands on their plates — that restaurant owners and managers are unsure or unaware of the statistics when it comes to slip-and-fall accidents in U.S. food service facilities. According to the National Floor Safety Institute, each year more than 4 million slip-and-fall accidents occur in U.S. restaurants.

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From McDonald's to Starbucks: 4 secret menu orders that save money
PRWeb via Digital-Journal
From April 23: GoBankingRates' latest report explores the ingredients in popular menu items from a few of the country's most-frequented fast food names and finds four secret menu and ordering tricks for saving money at the cash register.

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How 30 seconds and a gallon jug could save your kitchen $400 a year
Grand Rapids Herald-Review
From July 16: Most commercial kitchens use a pre-rinse spray valve to clean off the food waste before the dishes go into the washing machine. The problem? A lot of these units use three times more water and energy than newer, more efficient models. Do this simple test to see what kind of pre-rinse spray valve you have.

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Concrete Repair and Floor Resurfacing

Simon Surfaces offers concrete repair services and floor resurfacing systems that provide quick and economical solutions for improving the concrete inside and outside of your facilities.

Advertise here!

To find out how to feature your company in the RFMA eNewsletter and other advertising opportunities, Contact Tom Crist at 972-402-7724.


Automated facility management: How it works
Archita Datta Majumdar
From Sept. 3: The use of emerging technologies in facility management systems has been a boon for bringing about better and more precise delivery of service. One key element in the use of these technologies has been to automate the entire system so there is instant data and information transfer between the various units and faster mobilization of resources. But how exactly does automated facility management work?

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



RFMA 2014 Update (RFMA)
The future of facility management: On the move (Automated Buildings)
How to build your dream team (Mel Kleiman)

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



We hate to break it to you. If you’ve waited until June to prepare for the coming winter, you are already behind. As this year’s unusual weather patterns have shown, snow is a year-round concern.

Northwest Companies provides the following:
• Two providers per facility
• Tier-one service
• Real time work confirmation
• LEED certification


Click Here For More Info

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.


Trust Blair General Maintenance Contractor for all your restaurant and retail store maintenance needs with highly qualified handymen and licensed electricians, plumbers and HVAC technicians.

• Serving major-metro markets throughout Texas & Oklahoma
• Dedicated account manager and centralized call center.

Is your bottom line "dieting”?

Rebuilt electronics & controllers can greatly lengthen the life and improve the reliability of commercial food equipment without compromising their integrity.

Repairing/Rebuilding Printed Circuit Boards with GTS offers 50-60% cost saving, increased equipment life and is environmentally friendly.

Contact GTS and learn how we can help increase your bottom line!

Build A Powerful Online Presence

iPage makes it easy and affordable to create a powerful website for your business – no experience necessary. Add to that a 24x7 support team and tons of free marketing tools, and you’ve got the recipe for online success! You can drive more traffic and get more customers than ever before.

To find out how to feature your company in The Dish and other advertising opportunities, Contact James DeBois at 469-420-2618

More info



The Dish

Colby Horton, Executive Vice President of Publishing, 469.420.2601
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Valerie Hunt, Senior Content Editor, 469.420.2690   
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