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December 18, 2012 Dish Newsletter

Posted By Administration, Tuesday, December 18, 2012

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Dec. 18, 2012




RFMA Gives 2013 update
RFMA    Share   Share on FacebookTwitterShare on LinkedinE-mail article
RFMA Gives 2013 is fast approaching, and we are so excited to get started on the Midway Safe Harbor demolition Jan. 5-6. If you or your company is interested in volunteering onsite at Midway Safe Harbor in Florida, please contact Heather Webb at If you have already committed to volunteering for RFMA Gives 2013 onsite at Midway Safe Harbor please complete this volunteer release form on our website under the RFMA Gives page.

If you are unable to volunteer, please feel free to donate funds to the project. At this time we have acquired donations for many of our large equipment needs, but we also have some cost associated with the project. If you would like to make a monetary donation to RFMA Gives 2013 please visit our website.

To make a monetary donation, please make your checks out to RFMA and note on the memo line that the check is for RFMA Gives. Please mail donations to the RFMA office at: 5600 Tennyson Parkway, Suite 280, Plano, TX, 75024.

Just in case you don't get an iPad this holiday season, win one
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

Announcing our 2 new peer-to-partner benchmarking calls
RFMA    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Take time to benchmark, discuss and gain knowledge with your peers and vendor partners. We will be discussing interior and exterior lighting Jan. 18 and vendor management — national, regional, local trade vendors vs. integrated facility managers — on Feb. 15. Please join us on these calls from 2-3 p.m. EST. You must be registered to participate. To register, please visit our website or click here.

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 December, including new restaurant members, David Bernado with Rafferty's, Tim Dickey with Waffle House, Michael Cassity with Cafe Zupus and Gene Davis with Groupe le Duff North America.


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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.


RFMA renewals
RFMA    Share    Share on FacebookTwitterShare on LinkedinE-mail article
RFMA membership renewals are in full swing, and we wanted to make sure our members had some tips for renewing their 2013 memberships. The top three tips for RFMA renewals are:

  1. The easiest way to renew your membership is to log on to our website at and log in with your username and password. After logging in, click on the "Renew" link under the "JOIN/RENEW" tab.
  2. You must be logged into the website using your username and password to renew your membership. Forgot your password to log in to the website? No problem at all. Simply log on to our website at and click "Forgot Password?" under the login section. Enter either your email address or your username and a password reset email will be delivered to your inbox.
  3. To print or view your membership invoice for your 2013 membership dues or any past membership dues log into our website then click on Manage Profile and then Membership at the bottom of the page. This is a great way to forward your invoice onto your company or to keep for your own records.






More Information

Jan. 5-6

RFMA Gives 2013: Demolition at Midway Safe Harbor in Sanford, Fla.


Jan. 18

Peer to Partner Benchmarking Call


Feb. 15

Peer to Partner Benchmarking Call


March 10-12

RFMA 2013 Annual Conference in Orlando, Fla.




Be a grease guru: Work toward best practices for your restaurant's FOG procedures
Bob Cole    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Restaurant and food service kitchens produce a lot of grease, which makes its way into drain lines from innumerable sinks, dishwashers and cooking equipment. If the grease is not removed, it will congeal in the sewer or in the on-site septic system, causing blockages and backups. For these reasons, nearly all municipalities require commercial kitchen operations to install an interceptor device to collect the grease before it enters the sewer. More



Looking ahead: What to expect in 2013
Foodservice Equipment & Supplies    Share    Share on FacebookTwitterShare on LinkedinE-mail article
The good news is that the business environment is expected to improve in 2013. The bad news is that food service operators face no shortage of challenges heading into next year. While the food service industry has a positive outlook heading into 2013, that perspective remains pretty fragile. So said Hudson Riehle, vice president of the Knowledge and Research Group for the National Restaurant Association during a webcast the organization hosted to reveal its 2013 forecast. More

Operators reflect on how disaster preparation should change after the storm
QSR    Share    Share on FacebookTwitterShare on LinkedinE-mail article
It's been a month and a half since Hurricane Sandy wreaked havoc on parts of the East Coast. The storm caused an estimated $62 billion in damage, according to Eqecat Inc., a provider of catastrophic risk models. As many restaurant operators in the affected areas slowly clean up and reopen for business, many are realizing the importance of disaster-recovery plans that could have helped them prepare for the storm. More

New Florida food code improves inspection process, adds warnings
South Florida Business Journal    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Florida has updated its food code for restaurants and hotels with improvements to the inspection process and addresses new safety concerns, such as warnings for food allergens. The 2009 Food Code will go into effect for Florida restaurants Jan. 1, according to the Florida Department of Business and Professional Regulation. A new part of the code is the descriptions of safety and sanitation violations, which will be divided into three categories: high priority, intermediate and basic. More

Introducing full-service, small-scale induction
Foodservice Equipment & Supplies    Share    Share on FacebookTwitterShare on LinkedinE-mail article
With the real estate costs remaining a concern, many foodservice operators continue to explore smaller, more compact kitchen designs that leverage the energy-efficient nature of induction, rapid cook ovens and other ventless technologies. More

Doubletree Hotel Downtown revamping its restaurant
Tulsa World    Share    Share on FacebookTwitterShare on LinkedinE-mail article
The Doubletree Hotel Downtown in Tulsa, Okla., will be the first Hilton facility in the nation to debut a new fast-casual dining concept as the company updates its offerings to lodging guests and others. The new restaurant, called Made Market, will open in mid-January with fresh breakfast, lunch, dinner and snack options as the hotel overhauls its food services. More

2013 to be big year for food concept start-ups
MediaPost Communications    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Food and restaurant concepts enabled through crowd-funding sites like Kickstarter and GoFundMe will be more numerous than ever next year, predicts The Food Channel, in its Top 10 Food Trends for 2013. The forecasters also note a below-the-radar start-up trend, dubbed "hush dining," in which talented cooks who lack the capital or time to start a full-blown restaurant are setting up — illegal — on-order restaurants in their own homes and using social media and word-of-mouth to drive business. More

Federal report: Wage violations 'systemic' in San Francisco restaurants
San Francisco Business Times    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Dozens of fast-food employees recently protested in New York City, demanding higher pay and more respect, and in Chicago restaurant workers are airing many of the same grievances. While food workers haven't made much noise in San Francisco, some shocking numbers from the U.S. Department of Labor indicate that there's more happening beneath the surface. More

Papa Murphy's plans 100-plus new stores in 2013
Pizza Marketplace    Share    Share on FacebookTwitterShare on LinkedinE-mail article
Papa Murphy's operates more than 1,300 franchised and corporate-owned locations in 37 states and Canada. By the end of next year, Kevin King, chief development officer for Papa Murphy's, plans to further expand Papa Murphy's national footprint by more than 100 new stores in direct competition with Pizza Hut, Domino's, Little Caesars and Papa John's. More


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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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