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The Dish, July 28, 2015

Posted By Heather Webb, RFMA, Tuesday, July 28, 2015
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Join RFMA for Member Meet-ups in Colorado and Tennessee!
Member Meet-up in downtown Denver
When: Thursday, Aug. 13 from 4-6 p.m.
Where: Wynkoop Brewing Co. in Downtown Denver

RFMA Gives 2016 Volunteer Day
When: Saturday, Sept. 12
from 9 a.m.-5 p.m. Where: The Journey Home in Murfreesboro, TN

Click here to register for one or both of these events.

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It's time for our 5th Annual Buyer's Guide! Update now!
We are happy to announce that our 5th Annual Buyer's Guide will be featured in our October/November Facilitator magazine. Every Vendor Allied Member company will receive a FREE listing in the Buyer's Guide which will include:
  • Company name
  • Address
  • Website
  • Phone number
  • Company description
  • 5 vendor categories
This information will be pulled from your Primary Vendor member's InSite profile. Remember the Vendor categories HAVE changed so you must update them.
You must update all of your information by Aug. 21!

Want to enhance your Buyer's Guide listing? Click here to view your enhanced options.

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Meet our new Member PRO file: Brittney Turpin with Ruby Tuesday

Would you like to nominate a RFMA member to be spotlighted in our Member PROfile series? Contact Ryan Nordling at

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Make sure your facility's waste management strategy is in the bag
Facility Dude
Commercial and industrial facilities are busy, complicated places. They're staffed by employees all working to ensure that their companies are able to produce as much as they need to to maximize revenue. But not everything that a facility produces can be a useful product. In fact, many facilities generate a substantial amount of waste of various kinds. As the facility manager, one of your jobs is to establish a waste management solution that balances all the needs of your facility. It's important to devise a system that is effective, economical and sustainable all in one. Here are a few things to keep in mind.
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What is driving annoying restaurant trends?
By Kay Corriere
You go out to enjoy a pleasurable meal with a friend at a nice restaurant. She gets king crab legs, and you order steak. But as you savor the last juicy morsel of steak, the server appears and — with two fingers already on your plate — asks if he can remove it. You are left smiling sheepishly at your companion, who is wondering whether she should order a takeout box, as you are already finished. She has only finished one of her crab legs. Talk about awkward.
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Water + Heat = Scale

If you have water that is being heated for cooking or beverages then you have scale forming in that equipment. Scale negatively impacts taste of foods and beverages in addition to the maintenance nightmare caused in equipment.

Want a solution that saves money? Contact Mavea.

5 ways to future-proof your restaurant via Wi-Fi
Fast Casual
Changing market dynamics has fueled fierce competition among QSR, fast casual and casual dining restaurants, but providing guest Wi-Fi represents a strategic opportunity to differentiate the customer experience and drive sales. Today, mobile apps allow customers to easily order food, reserve a table and purchase gift cards. Frictionless integration with loyalty programs encourages reward redemptions, which turns occasional diners into avid fans.
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Missed an issue of The Dish? Click here to visit The Dish's archive site.

Restaurants that are ditching tips for higher wages are on the rise
Yahoo Food
A new message appearing at the top of the menu at Camino, a high-end restaurant in Oakland, California, declares the end of an age-old American practice. "No more tips!" it reads. "Our prices now include service so we can pay our employees a living wage."
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Why Choose Heritage Parts?
Heritage Food Service Equipment, Inc.
With same-day shipping, extended Saturday hours and dedicated parts specialists, Heritage Parts is the industry’s leading distributor of foodservice replacement parts. When you choose Heritage, you’re choosing the parts experts.
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Promoted by Heritage Food Service Equipment, Inc.

Why restaurants should up their mobile games
Pizza Marketplace
Digital technologies and social media are now commonly accessed via mobile platforms, especially by millennials and Gen Z, generations that seek the personalization, customization, self-expression and connection these segments offer. Savvy restaurant brands seeking to engage this influential target audience have found mobile gamification an attractive option, according to Mark Mears, CMO of Schlotzky's Bakery-Café. Restaurants looking to harness social media and digital technologies are implementing mobile gamification strategies in ways that benefit both the customer and the brand, Mears said.
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Fast food is witnessing a fast decline in US sales
By Archita Datta Majumdar
Americans are not eating out as much they used to. Growing awareness for health and nutrition has finally seeped deep into the American psyche. And it's not just the health freak who likes to work out zealously and eat right; it seems most Americans want to do the same. The direct result of this growing awareness is decreasing instances of eating out, a phenomenon that has been an intrinsic part of urban America since the 1980s.
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Focused on Excellence Since 1998

More than 150 restaurants and retailers trust RSM Maintenance for plumbing, HVAC-R, electrical, handyman, locks, exterior services and painting. Self-performing general repairs in the Northeast!

Natural ventilation enhanced by passive solar design
Green Building Elements via CleanTechnica
What is passive solar design? It goes by many names, though all are similar: passive design, passive solar, passive heating, Passivhaus and passive house. Buildings using this strategy rely on the heat of the sun to moderate the temperature indoors without the need for artificial heating and cooling. How do they do it?
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11 ways your bar or restaurant can stay afloat during the offseason
Restaurant Magazine
Although some food and beverage establishments enjoy crowds year-round, many businesses struggle with seasonality in some form. For some, it can be extreme seasonal swings, says Stephen Zagor, a restaurant consultant, former restaurateur and current dean of culinary business and industry studies at The Institute of Culinary Education in New York City. For example, at beachfront restaurants in the Northeast, there may be a high season of 3 to 5 months, then a stark drop-off as vacationers leave town, Zagor says. Whether your small business experiences major seasonal swings or just some summertime lulls, here are 11 tactics to keep your finances on track during the offseason and avoid restaurant failure.
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Conserving, tracking commercial buildings' water use
Consulting-Specifying Engineer
Water consumption and conservation have become front-page news in recent months, and building owners and plumbing engineers are frequently being tasked with doing everything they can to conserve water in commercial buildings. You may have heard the statement, "water is the next energy crisis."
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Missed last week's issue? See which articles your colleagues read most.

Tips to responding to a flood or water intrusion (CleanLink)
Facility management software improves efficiency (Business 2 Community)
How smart lighting has the potential to reduce energy costs by 90 percent (Firstpost)
OpenTable research reveals what diners actually want from technology (Restaurant Magazine)

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

The Dish

Colby Horton, Executive Vice President of Publishing, 469.420.2601
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Christina Nava, Content Editor, 469.420.2612
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