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The Dish, April 24, 2019

Posted By Rheagan Willis, RFMA, Wednesday, April 24, 2019
ISP Painting
The Dish
RFMA News
This interactive RFMA-U webinar is designed to provide attendees with a basic understanding of the history behind monitoring requirements, the new codes and how they are interpreted, and help attendees gauge their organization's risk and exposure for the future.
 
On this webinar, you will:
1) Learn the basics of CO2 gas
2) Understand the history behind CO2 regulations
3) Learn the basics of codes and requirements
4) Develop an understanding of risk exposure for their organization
5) Assess capital planning needs for new and remodeled facilities

When: Friday, April 26th at 1:00pm CDT
Presenter: Josh Pringle, CO2Meter, Inc.
 
 

Restaurant Peer to Peer Call: Budgeting & Store Audit
Join in on the discussion with your fellow RFMA Restaurant members for our May Restaurant Peer to Peer Call.
When: May 2nd from 10:00AM – 11:00AM CDT
Topic: Budgeting & Store Audit
Facilitator: Preston L. Funkhouser, IV, CRFP, Cracker Barrel Old Country Store
Click here to register for the call.

Franchisee Focus Peer to Peer Call: Ice Machines
Join in on the discussion with your fellow RFMA Restaurant Franchisee Members for our May Franchisee Focus Call.
When: Wednesday, May 8th from 1:00PM – 2:00PM CDT
Topic: Ice Machines (Cleaning of Ice Machines, Black Ice, Yellow Ice, etc.)
Facilitator: Tony Elrod, ZAX Inc.
Click hereto register for the call.

 
 
Our newest issue of Facilitator is now LIVE! Check out our April/May edition featuring Chuy’s and relevant restaurant facility articles such as:
- Cover Story: The Heart of Tex-Mex – Chuy’s spreads its love of Tex-Mex across the country
- RFMA Gives 2019 Recap – RFMA Gives lifts up Austin’s homeless community
- More than a Parking Lot – Paving the way to a smooth customer experience
- Don’t be Frozen Out – Stay informed about refrigerant trends
… and more!
 
 
Kason Industries
Top Industry News
QSR
A&W isn’t in a rush. Given the brand hit the restaurant landscape a year after World War 1 ended, you might credit decades of wisdom for the patience. But that wouldn’t be quite right.
 
Nation's Restaurant News
The Houston-based company, which also operates a culinary contract services division, said it was continuing its asset sales program, which it launched last year.
 
Franchise Times
A new survey shows that the labor headaches continue. While restaurant operators need little reminder of that and the overabundance of restaurants, a 4 percent unemployment rate and historic job openings amount to extended labor challenges, and the survey from Harri showed how they're reacting.
 
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Fast Casual
In an industry where costs are high and margins are low, the idea of "going green" can seem like an unrealistic objective. However, there are smaller day-to-day activities that restaurant operators can practice as individuals and as companies that can collectively make a huge impact.
 
Foodservice Equipment
The concept of making foodservice operations and the equipment they use more environmentally friendly is one that everyone can support. It’s when trying to determine how to approach such noble goals that things can get complicated.
 
The Restaurant Facility Management Association Vendor Marketplace is a tool used to search for products and services.
 
 
Restaurant Business
How is the march toward a $15 minimum wage affecting restaurants in California? That all depends on where you look, according to a study released last week by a university researcher.
 
Naylor Association Solutions
Protect-All Flooring

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