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The Dish, August 27, 2013

Posted By Administration, Thursday, August 29, 2013

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Aug. 27, 2013





Save these dates for RFMA events in September!

To register for any of these events and see what's coming up, go to our Event Calendar.

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Have you checked out our August/September Facilitator magazine yet?
Go online to read our "Souplantation and Sweet Tomatoes" cover story, as well as access bonus videos and more! Click here to view the latest Facilitator magazine and also access past Facilitator issues.

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Take advantage of our $100 registration rate for RFMA 2014!
Emmitt Smith, The Water Coolers, Connie Podesto, Carey Lohrenz and Tim Gard, CSP, CPAE, are just some of the many great speakers and sessions happening at RFMA 2014! To see a complete list of all the education sessions being offered at RFMA 2014, click here to visit our Education Schedule-at-a-Glance or go to for all the conference details. RFMA Restaurant members: register now to take advantage of our $100 Early Bird Registration rate!

Click here to register now for RFMA 2014!

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Facilitator: The restaurants' guide to zero waste
As more restaurant operators aim for a higher standard in sustainability, they are finding that not only does it make a statement to their customers on their business philosophy, but also it optimizes the overall performance and functionality of their facility.

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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.




Balancing sustainability, profitability in the restaurant business
Nation's Restaurant News
Michael Leviton, chef-partner of Lumiére restaurant in Newton, Mass., is not just one of New England's most celebrated chefs. He's also the board chair of Chefs Collaborative, a leading conservationist group focusing on sustainable practices. Like many fine-dining chefs, Leviton has recently branched out into the more casual food world, first with the opening of Area Four and a related food truck in June 2011, and then last week with that restaurant's little brother, A4 Pizza.

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Snow removal RFP best practices — Price drivers
Kevin Smith
What drives cost from the perspective of your national partners? Here is the simple truth: This is the part of the process where you risk losing your most qualified service partners through confusion and lack of transparency. Even as I approach my 11th winter, I still receive snow removal RFPs from potential clients where I have no idea what they are asking for in their bid sheets. Our recommendation when preparing a bid sheet is to keep it simple.

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Looking for similar articles? Search here, keyword "SNOW REMOVAL"

The attraction of magnetic refrigeration
Andrew Gaved
After years of being viewed largely as the preserve of academic research, magnetic refrigeration has now emerged into the mainstream spotlight. In fact not just the mainstream, but the commercial mainstream, as the technology seems to have accelerated rapidly. The industry now finds itself supporting two separate developments destined for launches in the next two years — one for domestic refrigerators and one aimed initially at retail display counters.

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Working with food? You need cleaner hands
Food Production Daily
A sanitation products company is challenging professionals in the food industry to check their hand hygiene and ensure it's up to snuff.

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Industry: Are we seeing the end of tipping?
The idea of eliminating tipping at restaurants made headlines in August, but experts in the industry aren't sure that would work well.

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Smashburger wants to be 'Starbucks of burgers'
USA Today
Smashburger is aiming to be the un-McDonald's of burger joints. It's all about better burgers, unconventional sides and savvy social media marketing.

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Digital signage at the new KFC eleven pilot
Digital Signage Today
KFC's foray into fast casual opened its doors in Louisville, Ky., recently, and the pilot location for the new KFC eleven concept has incorporated digital signage into its interior design in interesting ways. Surprisingly, though, the digital signage at KFC eleven (eleven for Colonel Sanders' original recipe of 11 herbs and spices, of course) doesn't include digital menu boards, with the menu boards instead made up of printed posters not dissimilar from those usually seen at a Qdoba Mexican Grill.

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'Mighty Wings' landing at McDonald's
USA Today
McDonald's is moving off the sidelines and into the chicken-wing business, with a limited-time roll-out of Mighty Wings planned next month.

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Range hood research: Cooking spikes indoor air pollution
KQED Science
The summer season often brings outdoor air pollution alerts, but it turns out the air inside a kitchen can sometimes be just as harmful. Several of the same pollutants found in smog come from cooking dinner. Range hoods are designed to capture these cooking fumes, but even some expensive models aren't very effective. So researchers at Lawrence Berkeley National Lab are trying to fix that.

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Energy Management Best practices

Learn how you can manage energy costs and improve operational efficiencies by centralizing and harmonizing your energy management processes with an enterprise energy management solution.

Click here to download

Advertise here!

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


Outsourcing: Managers discuss the often-controversial practice
Facility Maintenance Decisions
Outsourcing can be a controversial practice in maintenance and engineering departments. But when used properly by managers, outsourcing can bring efficiency and savings to the operation of institutional and commercial facilities, and be a benefit to departments with ever-increasing workloads.

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Let your customers decide how much is too much
Harry J. Friedman
You've established a rapport with your customer, you've asked plenty of good probing questions and now it's time for a demonstration. It's time to show the customer merchandise that is most likely to satisfy their wants and needs. Let's say there's been no conversation about price. You were able to get a pretty good idea of what the customer was looking for, but they didn't say they were on a tight budget — and they didn't say they weren't. So which items do you show when you have a vast selection from which to choose?

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Health inspectors work to keep up with changing landscape of restaurants
The Columbus Dispatch
More central Ohioans who are heading out to eat at a restaurant, food truck, festival or fair — or to shop at a supermarket — can now go online to check the latest food safety inspections.

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



RFMA Gives selects 2014 project recipient: Dallas Life Ministries (RFMA)
Phoenix restaurant source of growing E. coli outbreak (Food Poisoning Bulletin)
Plumbing and legionella: Setting the record straight (Facilities Management)

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.

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DAR PRO Solutions, a Darling/Griffin Brand

DAR PRO Solutions, the nationwide leader for superior grease management service, offers world-class used oil collection systems that can be installed indoor or outdoor, providing a solution to increasing grease theft. Our Cleanstar and B.O.S.S. Space Saver lines are easy to use, eliminate spills and burns, and protect the quality and quantity of your used oil, helping to retain its value.

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