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The Dish, February 5, 2013

Posted By Administration, Tuesday, February 5, 2013

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Feb. 5, 2013





Just a few days left to nominate a member for a RFMy award
We are very excited to have the first RFMy awards ceremony at our General Session on Tuesday, March 12 at RFMA 2013. Some of the RFMy awards for 2013 include Calm After the Storm Award, Shooting Star Award, Marvelous Mentor Award, Easy Being Green Award, and Believe It or Not Award. To nominate a RFMA member for a RFMy or to learn more about these awards, click here. Nominations must be fully completed and submitted by Feb. 8.

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Get involved in RFMA
Help us welcome new RFMA members! Join the Red Carpet Crew to help welcome and greet new members to RFMA. After joining the crew, you will be able to sign up to welcome new members with a friendly phone call and email welcoming them to RFMA and asking them if they have questions about RFMA. If you are interested in joining the Red Carpet Crew please email membership coordinator, Carly Wohlers, at

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Welcome new RFMA members in January
Many great new restaurant and vendor members joined RFMA in January, including these new restaurant members: Kenneth Pantea with BJ’s Restaurants, Inc., Jay Johnson with Burgerville USA and David Obrien with Firebirds Restaurants.

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Sponsored Content

Conference Spotlight: LED Lighting — What You Really Need To Know
Another great education session at RFMA 2013 is our LED Lighting — What You Really Need To Know, presented by Paul Jeziorowski, VP Business Development, USLED and Julie Lapacka, EVP, US-1 Sign Maintenance Experts. Thinking about implementing an LED retrofit? Become proficient in evaluating LED products for quality, suitability and sustainability. What are the basic components in LED lighting? How are LED modules quality rated? These questions and many more will be answered during the session.

Interested in attending this session? Make sure to register for RFMA 2013, March 10-12 at the Gaylord Palms in Orlando, Fla. RFMA members get a special member rate, so make sure to renew your membership and take advantage of the savings today. Visit our conference website and register now.

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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.

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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

Feb. 15

Peer to Partner Benchmarking Call


March 10-12

RFMA 2013 Annual Conference in Orlando, Fla.




Let it snow: Preparing for the cold
Kevin Dent
With forecast heavier snowfall in the northern regions, restaurant facility managers are relying on snow removal providers to barrel through ice and snow this winter. Snow and ice conceal storefronts and impede the flow of traffic, but that is just half the problem. Minor and severe injuries are often caused by ice and snow. Teaming up with a 100-percent-risk-management snow and ice removal program will save you significant costs.

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



Restaurants crave smaller venues (The Wall Street Journal)
Smashburger debuts restaurant makeover (
Masonry maintenance: Extending envelope value (Buildings)
Industry takes notice of pizza franchise on unstoppable growth path (
Restaurant industry grew by nearly 4,500 units in 2012 (

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



5 disaster recovery myths
Is your facility ready to weather a disaster? Most FMs would answer yes, but most of them would be wrong. Preparation doesn't stop at testing the alarm systems. In fact, the law requires much more emergency planning than many realize. No one is safe from disaster — not even you. Make sure your facility is truly prepared for the worst by avoiding these five pitfalls.

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Cleaning restaurants now a passion for former restaurant owner
Palm Beach Post
In these tough economic times, it helps to have a niche. So when Taylor Smith left the restaurant business due to the slumping economy, he settled on an idea few would consider: the less-glamorous business of cleaning restaurants.

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Green tip: Water filtration systems
Foodservice Equipment & Supplies
Many operators install water filtration systems or softeners to slow the wear and tear on their ice machines, steamers and other water-based equipment and ensure optimal performance of these items. They also use different types to enhance coffee and beverage service, develop and carbonate their own healthy sodas, even recreate water with a chemical composition similar to that in New York City to help make the region's infamous pizza and bagels in other parts of the country. Think green meets value-added.

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Restaurant traffic declines in December, but outlook is up
Due in large part to softer same-store sales and customer traffic levels, the National Restaurant Association's Restaurant Performance Index declined in December. The RPI — a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry — stood at 99.7 in December, down 0.2 percent from November. In addition, December marked the third consecutive month in which the RPI was below 100.

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3 tips to care for carpet tiles
Carpet tiles first became a significant product in the U.S. floor covering industry during the mid-1950s and by the 1970s, they were being installed much more extensively in both residential and commercial settings. However, carpet tiles do require some special care.

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Hotline makes expertise readily available to facility professionals
Today's Facility Manager
The Design-Build Institute of America is committed to making access to information easy for both public and private owners using or considering design-build project delivery. DBIA's new Owner Hotline allows public agencies and private owners quick and direct access to information on design-build. This project delivery method is an integrated approach that delivers design and construction services under one contract with a single point of responsibility.

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Fast-food chains revamp value menus
The Columbus Dispatch
Wendy's launched its first value menu in October 1989 — seven items ranging from a junior bacon cheeseburger to a garden side salad to a small Frosty, all priced at 99 cents. It was the first volley of a revolution that changed the fast-food industry in America. And with payroll taxes rising and consumer confidence falling, it's time for value again. Restaurant chains such as Wendy's and Taco Bell are making over their value menus to balance customers' dwindling paychecks with rising food costs.

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How to open a chain restaurant
There are 200,000 casual dining establishments in the United States, clustered at highway interchanges and shopping centers. They amount to a $200 billion-a-year industry, and they are successful because they hold a certain appeal: as a refuge for parents who are too tired to cook after a long week, as a convenient gathering spot for workers from suburban office parks, as a suitable place for guys to don their jerseys watch a game.

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Have Snow Removal Needs?


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Component Hardware’s new Encore® KLF-Y104 pre-rinse is like three spray heads in one. Three spray positions - one for every job and they all save water, energy, and time. The KLF-Y014 cleans dishes in as little as 20 seconds, using less than .6 gallons of water. Encore – Plumbing That Works

Benjamin Moore – Customer Care Program

Benjamin Moore introduces Customer Care, a powerful new service program for the facility maintenance industry. This program guarantees product availability & pricing consistency nationwide for property owners or managers, as well as, provides a centralized model for ordering, billing and project reporting. Learn more about becoming a Benjamin Moore Customer Care Member 201-949-6643.

Managing Water Just Got Easier

Everpure® SimpliFlow™ Water Management Systems by Pentair® can help you spend less time identifying and tracing beverage lines along with easy shut-off of lines during servicing. A variety of configurations are available to meet specific needs. SimpliFlow provides organization and efficiency in back-of-house operation and makes adding new beverage equipment in the future easier. For more information, contact customer service at or 800.942.1153/630.307.3000.

General Parts, LLC

Our service commitment is based on having one of the largest in-stock inventories of Original Equipment Manufacturer parts in the industry. Our reputation is based on having the right parts in the right places in our warehouses and on our service trucks

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

More info




Tags:  committes  dish newsletter  RFMA 2013  RFMy  The Dish 

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