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October 30th Dish

Posted By Administration, Friday, November 2, 2012

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Oct. 30, 2012





What are you going to do after the election?
Come join RFMA in California

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NewportJoin us for some "peer-to-pier" interaction at the Newport Landing Restaurant & Oyster Bar in Newport Beach, Calif. Come connect with other area RFMA members you already know, or meet some of our newest members and those who are coming to learn about our wonderful organization. Registration is $15 per person and includes beer, wine and hors d'oeuvres. Special thanks to our sponsors: DunnWell and RSM Maintenance.

Networking in Newport
When: 5-7 p.m. Wednesday, Nov. 7
Where: Newport Landing Restaurant & Oyster Bar in Newport Beach, Calif.

Visit our events calendar to register.

Take advantage of our latest RFMA member benefit!
Register for our Peer to Partner Platform Call

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Take time to benchmark, discuss and gain knowledge with your peers and vendor partners. We will be discussing predictive budgeting on our first call. Please join us on the call from 2-3 p.m. EST Nov. 16. You must be registered to participate in the call. To register for this event, please visit our website or click here.

Early bird registration is happening now! Join us at RFMA 2013
RFMA    Share    Share on FacebookTwitterShare on LinkedinE-mail article
RFMAEarly bird registration is available now for RFMA restaurant members until Dec. 15. Register today to guarantee your spot to network with the largest gathering of restaurant facility professionals and exhibitors.

Check out our RFMA website for more details about what's happening at RFMA 2013 by visiting

Interested in writing? Contribute to our Facilitator magazine
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The Facilitator welcomes articles and contributors all year round. Take a look at the writer's guidelines in our resource library on our website, or click here to go directly to guidelines.





More Information

Nov. 7

Networking in Newport


Nov. 16

Peer to Partner Platform Call


March 10-12

RFMA 2013 Annual Conference in Orlando, Fla.




Slip-and-fall smarts: Follow these guidelines to prevent injuries, reduce costs and focus on growing the bottom line
Facilitator Magazine    Share    Share on FacebookTwitterShare on LinkedinE-mail article
The restaurant industry has long known that slip-and-fall injuries pose a significant risk to their businesses. According to the National Floor Safety Institute, more than 3 million food-service employees and more than 1 million guests are injured annually as a result of restaurant slips and falls. According to the National Restaurant Association, slips and falls are the greatest source of general liability insurance claims within the restaurant industry. But the impact can be more far reaching. More


Serving thousands of commercial rooftops across the USA, Rooftop Solutions delivers numerous services such as grease containment, HVAC Services, rooftop assessments, cleanup and inspections for your facility. READ 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.




7 must-have software tools for delivery restaurants    Share    Share on FacebookTwitterShare on LinkedinE-mail article
When you add delivery service to your restaurant business, you've added a new level of complexity to manage. The right technology can help you keep control of your delivery operation — and make it more profitable. While ordinary restaurant point-of-sale systems fall short in this area, most specialized point-of-sale systems have made delivery management a priority. Here's what to look for when evaluating a point-of-sale system. More

Inspections, streamlined menus key to Jimmy John's operations
Nation's Restaurant News    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Arming field agents with Spackle paste is one way that Jimmy John Liautaud can "keep it simple" at his rapidly growing Jimmy John's sandwich chain, he said. Liautaud's Champaign, Ill.-based chain of about 1,500 restaurants has grown its store base by nearly 55 percent in less than three years. More

Taco Cabana showcases new restaurant design    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Taco Cabana opened its newest Dallas unit recently, featuring the company's new restaurant design that combines authentic and contemporary elements to highlight its Mexican cuisine. The new design features decorative metal "estrella" lights hanging from the ceiling, papel picado — iconic Mexican paper flag cutouts — accents throughout and large street-life photos from Mexico decorating the colorful walls. More

The 'stew' behind Panera Bread's stock pop
CNBC    Share    Share on FacebookTwitterShare on LinkedinE-mail article
VideoBriefShares of Panera Bread are up 20 percent year-to-date, outperforming many other restaurant stocks as it continues to post strong growth despite a sluggish economy. Characterizing the third quarter as "superb," Ron Shaich, founder and co-CEO of Panera Bread, said the company is expecting another superb fourth quarter. "For the last 10 years, we've been driving growth through a stew of factors," Shaich said. "It's about food. It's about operations. It's about marketing. It's about catering." More

Architects get creative to meet green expectations
Seattle Daily Journal of Commerce    Share    Share on FacebookTwitterShare on LinkedinE-mail article
For the last decade, green design has transitioned from superlative to status quo, becoming a fundamental element of architectural design across all building sectors — commercial and civic to higher education and aerospace manufacturing. As building owners look to designs that continually improve efficiency, add sense of place, reduce environmental impacts and add to the bottom line, architects are charged with creating green projects that can go from concept to construction while delivering the intended results. More

Fast-food outlets look to compete with fast-casual eateries
The San Diego Union-Tribune    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Unlike the rest of the restaurant industry, chains like Chipotle Mexican Grill and Panera have not only successfully weathered the economic downturn but thrived, as budget-conscious consumers have sought out their healthier, but still affordable, food. Not surprisingly, fast-food chains, such as Wendy's, Taco Bell and McDonald's, are looking to capitalize on that success, a trend not lost on their fast-casual rivals. More

A new way to help Chicago restaurants go green
Crain's Chicago Business    Share    Share on FacebookTwitterShare on LinkedinE-mail article
More restaurant owners may consider seeking green certification after one group makes its application more Chicago-friendly. The nonprofit Green Chicago Restaurant Coalition is inviting Chicago-area restaurants, caterers and cafeterias to participate in a pilot study just launched by Green Seal to make its sustainability certification process more relevant to the realities of running a food-service operation in Chicago, says Eloise Karlatiras, president and CEO of GCRC. More

Americans are tipping more now than before the recession
U.S. News & World Report    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Despite lingering unemployment and other economic hardships in many parts of the country, studies show Americans are actually leaving higher tips. According to Zagat, the average restaurant tip has increased from 18 percent in 2000 to 19.2 percent in 2011. However, Americans are also dining out less since the recession — 3.3 meals per week in 2006 compared to 3.1 in 2011. More


Northwest Companies Snow Management

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Call us today at 855-822-7220

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

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.

Call 855-DAR-PRO1 or visit



The Dish

Colby Horton, Vice President of Publishing, 469.420.2601
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Ronnie Richard, Content Editor, 469.420.2682   
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