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December 4, 2013 Dish Newsletter

Posted By Administration, Tuesday, December 4, 2012

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Dec. 4, 2012




Make attaining your CRFP your 2013 goal
RFMA    Share   Share on FacebookTwitterShare on LinkedinE-mail article
Our Certified Restaurant Facility Professional certification is the restaurant facility management's first official designation. Through the development of this certification exam, RFMA defined the core competencies required to meet the high standards of knowledge and skill that have become critical to the success of the restaurant facility management professional within our industry. Interested in getting your CRFP? Please visit the certification area on our website. If you have questions about the exam or getting your CRFP, please contact Debi Kensell at

The early bird — or gator — gets the worm
RFMA    Share    Share on FacebookTwitterShare on LinkedinE-mail article
RFMADecember is here and time is running out to take advantage of our early bird rate. This $100 early bird conference registration rate is for RFMA restaurant members attending RFMA 2013 in Orlando. You must register for the conference before Dec. 15 to take advantage of this $100 early bird rate. To register for the conference or to get more details about the education sessions and activities at RFMA 2013, check out our conference website.

Welcome new RFMA members
RFMA    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Click here to see the list of restaurant and vendor members who joined RFMA during November, including new restaurant members, Austin Publicover with Union Square Hospitality Group, Ray Catania with Taco Bell and Richard Machesky with Starbucks Coffee Company.

Have you renewed for 2013 yet?
RFMA    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Log onto and renew your membership for 2013 today. If you are coming to RFMA 2013, make sure your membership is current to get our special RFMA member registration rates. Click here and renew now.

iPad envy?
RFMA    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Make sure to get into our Member-Get-A-Member drawing happening Jan. 1. If you would like a chance to win an iPad, make sure to refer a new restaurateur to RFMA. The new member must put your name in the referred-by section on his or her membership application. Start spreading the word about RFMA. More


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To find out how to feature your company in the RFMA eNewsletter and other advertising opportunities, Contact James DeBois at 469-420-2618.







More Information

March 10-12

RFMA 2013 Annual Conference in Orlando, Fla.




Proud to be square: Dave Thomas' founding principles permeate every aspect of Wendy's
Sherleen Mahoney    Share    Share on FacebookTwitterShare on LinkedinE-mail article
When Dave Thomas opened the first Wendy's restaurant in Columbus, Ohio, in 1969, he set out to be a cut above his competition by preparing fresh—never frozen—made-to-order hamburgers for customers. Fittingly, for a restaurant named after one of four daughters with a logo that bears her likeness, Thomas structured Wendy's around the traditional values taught to him by his adoptive grandmother: honesty, integrity and hard work. More


The facility technologist: Video beyond borders
Today's Facility Manager    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Video is on the loose. This medium has escaped its confines and is rampaging through facilities. Facility managers know technology has been changing the way their facilities work, but lately it is also changing the way facilities look — employing video in places you would not expect. Full-motion video displays are covering walls, both inside and outside, and are no longer restricted to conventional rectangular screens. More

Restaurant operators pessimistic on sales growth, the economy
Nation's Restaurant News    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Operator pessimism concerning sales growth and the economy deflated the National Restaurant Association's Restaurant Performance Index in October, driving it to its lowest level in more than a year. The RPI, a monthly composite that tracks the health of and outlook for the foodservice industry, fell 0.9 percent in September, to 99.5 in October. More

Retail stores serving food in bid for shoppers
Bloomberg Businessweek    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Tommy Bahama will soon open a restaurant at its new flagship store in Manhattan. Shoppers will be able to buy one of the chain’s signature tropical print shirts and then order the Macadamia-nut encrusted snapper. More and more retailers are following the Tommy Bahama model these days, using food and drink to lure customers into stores as sales increasingly migrate online. More

Behavioral change: A building and its operations are only as sustainable as those who use them
EDC    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Relative to reducing energy consumption, we could define behavioral change as: a purposeful modification of an individual's or group's previous mode of operation/action. When it comes to reducing consumption related to energy, transportation and water, what is the impact of the individual person in the outcome? Is there enough information to support the concept of behavioral change as a quantifiable — and therefore measurable — component of available energy efficiency strategies? More

Small employers weigh impact of providing health insurance
The New York Times    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Ever since the Patient Protection and Affordable Care Act was enacted in 2010, opponents have argued that employers who were forced to offer health insurance would lay off workers or shift more people to part-time status to compensate for the additional cost. Restaurants and hotels are among the industries likely to be squeezed the hardest by the law because they are low-wage industries that do not offer coverage to most of their workers. More

Decoding the restaurant dress code
Forbes    Share    Share on FacebookTwitterShare on LinkedinE-mail article
In recent years we have witnessed a shift from the stuffy environs associated with some fine-dining establishments to more casual vibes. But that doesn't mean all eateries have followed suit — many chefs and owners still have dress codes that require men wear jackets to dinner, as others allow their servers to sport jeans. More

The ethnic food revolution is here    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Most urban cities have established districts of independently owned restaurants, specializing in various cuisines, such as New York City's Little Italy and Chinatown. Although we know and love those districts for their culture, authenticity and adventure, ethnic ingredients are now being spotted outside of those neighborhoods. In fact, ethnic ingredients are on mainstream commercial chain menus at a faster rate than ever before. More

With day of protests, fast-food workers seek more pay
The New York Times    Share    Share on FacebookTwitterShare on LinkedinE-mail article
The biggest wave of job actions in the history of America's fast-food industry began at 6:30 a.m. Nov. 29 at a McDonald's in New York, with several dozen protesters chanting: "Hey, hey, what do you say? We demand fair pay." That demonstration kicked off a day of walkouts and rallies at dozens of Burger King, Taco Bell, Wendy's, McDonald's and other fast-food restaurants in New York City, organizers said. More


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