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The Dish, June 18, 2013

Posted By Administration, Thursday, June 20, 2013

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June 18, 2013





Call for Abstracts for RFMA 2014!
Interested in submitting an abstract for an education session at RFMA 2014? Abstract submissions are being accepted until July 15. Click here to view the Presentation Guidelines. Click here to submit an abstract.

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Only 2 weeks until the next Member-Get-a-Member drawing
Spread the news about RFMA and you might just win an Apple iPad mini! Refer a new restaurateur to RFMA and if they join and put your name in the "Referred by" section on their membership application, you will be entered in a drawing for an Apple iPad mini. The next drawing is July 1. Start spreading the word about RMA today!

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Interested in learning more about concrete? Join us July 19 for RFMA-U's latest webinar
When: July 19, 11 a.m. EDST
Topic: Set in Concrete: An Overview of Concrete Surfaces in the Parking Lot System

Have you ever wondered why concrete sidewalks have symmetrical "cracks"? And why do some properties have concrete parking lots as opposed to asphalt? Join us on July 19 for an in-depth webinar on concrete pavements and the basics of sidewalk repairs. This comprehensive seminar will cover such topics as:

  • Causes and types of surface deterioration
  • Preparing existing concrete for repairs
  • Sealants and other protective materials
  • Understanding cracks and joints
  • ADA compliance

Developed by Pavement Exchange Group and Ace Asphalt of Arizona.

To register visit the RFMA-U Online tab under Education on our website or click here!

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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.

Got Grease? — Get Endura!

You missed us at the RFMA show in Orlando! Canplas manufactures the best repair and replacement grease interceptor solution in the industry. Click here for more information.


In memory of Matt Neville
Written by Dan Gibbons, Sr. Director of Facilities with Brinker

Last weekend we said good bye to our good friend and senior manager of facilities, Matt Neville. He passed away Saturday, June 15, after complications from surgery. He is survived by his wife Maryking and triplet sons Thomas, Nathan and Sean (age 11). Matt was about to celebrate his seventh anniversary with Chili's, but his legacy stretches far beyond his years with the brand. Matt was larger than life — he filled the room with his passionate personality, his boisterous laughter and his caring heart. He had an impact on everyone he met and every operator he supported in our restaurants. Matt's unyielding passion extended to every area of his life — to his family, as he coached his sons' football and baseball teams, to the Chili's and Maggiano's restaurants he supported, and to the team of facilities managers he led on the East Coast. Matt's coaching gave many young boys and Brinker teammates the opportunity to experience his win together spirit that inspired everyone he touched to strive for their best, and to have fun doing it. That will be Matt's legacy. There are few people in our lives who truly have a love and passion for what they do, and there are few who touch our hearts, minds and souls the way Matt did. Matt was a family man, a leader, a teammate and a buddy. He leaves behind a space in our hearts that will never be filled and a memory that will never fade.

A Service Celebrating the Life of Matthew Casey Neville will be held Thursday, June 20, 2013, at 2 p.m. at Grayson United Methodist Church with interment at Eternal Hills Memory Gardens, Snellville, GA. In lieu of flowers, donations should be made to the college fund for Matthew's children.

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Facilitator: Demystifying HVACs
Sal Brunetto
In today's business climate, rising energy costs have significantly challenged the U.S. restaurant industry, which uses five times more energy per square foot than other commercial buildings. But where there's a challenge, there's also an opportunity — and today's facility manager has new resources that can help considerably reduce a restaurant's energy consumption.

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Father's Day restaurant freebies on the rise
USA Today
Knowing that Dad would probably rather flip burgers on the grill, restaurant chains are offering freebies to lure in Father's Day business.

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Equipment, operations both offer areas for improved HVAC efficiency
Building Operating Management
When looking for areas to improve efficiency, why wouldn't you start with HVAC, the largest chunk of your energy usage?

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How a failing guest feedback program helped Texas Steakhouse
What happens when your guest feedback programs insist your customers love you, but your restaurant is empty?

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Restaurant sales reach 2013 high in May
Nation's Restaurant News
Restaurant industry same-store sales reached their highest level for the year in May, driven by strong performances from the fine dining and fast food segments, but operators remain wary of the impact of the health care law, according to the latest NRN-Miller Pulse survey.

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Piccadilly announces new emergency services division
Food Management
Piccadilly Restaurants LLC has established a new division within its restaurant and food service unit, Piccadilly Emergency Services, which will allow the company to streamline efforts to conduct mass feedings during post-disaster situations. The unit can respond to any disaster in the United States and serve up to 100,000 meals in a single day.

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Reduce Energy Consumption by 5-8%
Give us 3 months, we’ll show you how to reduce energy consumption and save $. Our device level solution and cloud based app helps you optimize energy consumption and improve operational efficiency, with a quick ROI. Contact us today; click here or call us at 860-656-7716 or 860-918-2591

Advertise here!

To find out how to feature your company in the RFMA eNewsletter and other advertising opportunities, Contact James DeBois at 469-420-2618.


Is LED a bright spot in the future of your business?
Ed Malinowski
LED lights are making a name for themselves as a cost-saving, environmental alternative to neon and fluorescent lights in signage, parking-lot lights and other exterior and industrial lighting solutions. LED lighting offers many benefits that simply make sense for the way we live and work. So is it worth it to retrofit your signage and lighting? First, you'll want to weigh the cost and benefits.

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Services and maintenance: Grounds check
Today's Facility Manager
Busy facility managers might take the landscaping around their buildings for granted. With many other pressing issues and challenges, how much focus should be given to groundskeeping as long as the site looks presentable?

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Looking for similar articles? Search here, keyword "GROUNDS."



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



Save the date for RFMA-U's next webinar: July 19 (RFMA)
Here comes the sun: Conducting pre-summer property assessments (The Facilitator)
Top 6 tips for managing your restaurant effectively (Ideal Software)

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

Wendy's is latest to see gross photo go viral
USA Today
In recent days, social media images of a few fast food workers doing pretty gross stuff with brand-name food have gone viral. The latest shows an unidentified Wendy's worker at an unidentified Wendy's location bending down with his mouth wide open under a familiar Frosty machine. For the fast food industry, it's all about figuring out how to keep damaging images of employees doing dumb, if not dangerous, stuff with food from going viral.

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Report: Foodservice consultants' expertise not being used fully
Food Management
"Foodservice consultants frequently aren't used to their full value by their corporate clients," says Tom Mac Dermott, president of the Clarion Group corporate food service consulting firm. "Often, we're brought into a project too late to provide maximum benefit for our client."

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Small victories, setbacks after fast food workers strike
St. Louis Post-Dispatch
Nobody got $15 an hour. But smaller victories have occurred in the month since about 100 fast food workers returned to work after a one- to two-day strike at dozens of locations around the St. Louis region. Organizers and workers report that a handful of workers have received raises of 40 to 55 cents an hour.

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Northwest Companies - Signing up RFMA members

We are experts in exterior facilities management for restaurants across all 48 states. Our services include:
• Snow plowing
• Sidewalk shoveling
• Snow and Ice abatement
• Parking lot striping
• Window washing
• Landscape management
• Landscape installation
Most of all you make only ONE CALL for service regardless of the number of locations you manage.
For more information

Safety By Choice, Not By Chance

Field’s Fire Protection specializes in the Installation, Inspection, Design and Maintenance of Portable Fire Extinguishers, Exit & Emergency Lighting, Automatic Sprinkler Systems, Special Hazard Systems, Fire Alarm Systems and more.



Serve your guests barista-quality coffee drinks with the superior technology of Nespresso Aguila. Just one touch creates a wide range of truly exquisite hot and cold coffee drinks including perfect Espressos, Cappuccinos and Lattes.

Visit Nespresso at the
National Restaurant
Association Show
Booth 1457

to discover Aguila and
receive a full demonstration and complimentary tasting.

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



The Dish

Colby Horton, Vice President of Publishing, 469.420.2601
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Valerie Hunt, Senior Content Editor, 469.420.2690   
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