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The Dish, December 16, 2014

Posted By Heather Webb, RFMA, Tuesday, December 16, 2014


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December 16, 2014






Congrats to our newest CRFPs!

Michael Helm, CRFP

Tim Wilkinson, CRFP

Michael Helm with Habit Burger Grill and Tim Wilkinson with Red Robin Gourmet Burgers have earned their CRFP designations. Congratulations to both of these gentlemen, who have now joined this elite group of facility professionals!

You too could become a CRFP — the Online CRFP Exam Prep Course is here to help you! The online prep course was designed by RFMA Member experts to help all RFMA members be the best restaurant facility professionals they can be. It's comprehensive. It's all-new. It's self-paced. And it's FREE for every RFMA member. So whether you're ready to brush up or expand your facility knowledge or go to the next level and take the exam for your CRFP credential — the choice is yours, and this one-of-a-kind course is for you!

Click here to learn more about the CRFP Exam Prep Course.

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RFMA 2015 Session Preview: Emerging Technologies and Economic Trends Driving the Kitchen of the Future

Robin Ashton

Don Fisher

Join Robin Ashton and Don Fisher at their session at RFMA 2015, "Emerging Technologies and Economic Trends Driving the Kitchen of the Future." Robin Ashton is publisher of Foodservice Equipment Reports and its ancillary products. He also serves the company, which he helped found in 1996, as president. He has spent nearly three-and-a-half decades in specialized business publishing, as an editor, editor in chief and publisher before founding Gill Ashton. Throughout his career, Mr. Ashton has pioneered innovative market research in which he has been involved.

Don Fisher, President of Fisher Consultants, is the former manager of the Food Service Technology Center in San Ramon, California. Don received a B.Sc. in Mechanical Engineering in 1972 and a M.Sc. in Mechanical Engineering in 1974 from the University of Manitoba. After graduation, he jumped into the world of foodservice energy research. After 10 years of promoting energy efficiency in Canadian restaurants, Don migrated to California in 1986 with Judy Nickel to operate PG&E Food Service Technology Center. Don was founding chairperson of a technical committee on kitchen ventilation for ASHRAE to develop guidelines and standards for foodservice operations.

RFMA Restaurant members are invited to register now to take advantage of our $250 member rate! Click here to register!

Have you renewed your RFMA membership for 2015? Contact Ryan Nordling at 972-805-0905, ext. 5, or for questions about your RFMA membership or on how to renew.

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We need your help! Donate to Our RFMA Gives Silent Auction at RFMA 2015
We are very excited about the RFMA Gives Silent Auction at our Opening Party at RFMA Gives 2015 in San Diego, but we still need a few more items so we can raise as much money as possible for RFMA Gives. All the money raised will go directly to our next RFMA Gives project. Interested in donating an item to the silent auction? Click here for more details! Questions? Contact Heather at

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Congrats to our latest Member Get-A-Member winner!
Congratulations to Kathy Sorenson with Buffalo Wild Wings for referring Ashley Lawrence with Buffalo Wild Wings to RFMA. Kathy won an iPad mini for referring Ashley to RFMA — and you can, too! Simply refer a new restaurant member to RFMA and have them mention your name in the "Referred By" section in their new member application. Our next Member-Get-A-Member drawing will be on March 1.

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How to stop guests from bringing outside food and drinks
Restaurant Business
If there's a phrase to describe our most recent questions, it's "season of the mooch." There seems to be some combination of tough times, ill manners and ignorance on the part of consumers about the implied contract of dining.

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You can Do It Yourself - believe it! DIY Gaskets can be easy.
[Total Refrigeration Gaskets]
Are you changing your gaskets in-house? Congratulations! Now see how TRG can make it even better. If you're not, let TRG show you how easy it can be. Managers who include in-house gasket replacement in their routine enjoy cost savings, increased equipment efficiency and longevity, better control over scheduling installations, and the satisfaction of knowing they're making their business more sustainable.

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Promoted by [Total Refrigeration Gaskets]


McDonald's to pare US menus, ingredient lists
McDonald's Corp said it plans to cut the number of items on its U.S. menus and use fewer ingredients in food as it moves to speed up service, bolster sales and offer consumers personalized options to compete better with Subway and Chipotle Mexican Grill.

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Survey: Consumers to dine out more, spend less
Nation's Restaurant News
The improving macroeconomic climate is giving consumers confidence to dine out more frequently, but they don't plan to increase their spending, according to a survey published by foodservice consulting group AlixPartners.

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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.


7 critical skills every assistant manager should master
Nation's Restaurant News
No matter how much of a workaholic your general manager may be, the fact is that 70 percent of a restaurant's shifts are supervised — in whole or in part — by assistant managers.

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Holiday hiring heats up
Quick-service restaurants, along with retailers, hospitality firms and other companies, are hiring more employees this holiday season than past holidays. Many restaurant operators are also paying those seasonal hires more than they did last year.

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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.


Taming winter weather with snow and ice management
Facility Maintenance Decisions
Maintenance and grounds managers are responsible for ensuring institutional and commercial facilities remain open, functional and productive. They, as well as facility operations, cannot afford to be hindered by snow and ice each year.

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Be sure snow removal is done right
Property Casualty 360
Winter officially starts on Dec. 21, but many areas of the country have already dealt with several feet of snow and ice. Be sure to deal with snow removal properly to avoid the risk of lawsuits.

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Looking for similar articles? Search here, keyword SNOW REMOVAL



Heatcraft Worldwide Refrigeration - Booth 810

Heatcraft is a global leader in the commercial refrigeration industry providing foodservice and convenience store customers with a wide range of innovative refrigeration solutions.


Eliminating parking headaches
Facility Management Journal
Parking facilities are a crucial element of any building or complex. They often serve as de-facto lobbies, providing the first experience of a building to visitors and tenants. Parking facilities can therefore shape an individual's impression of an entire complex.

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Hospitality brand survival: Gen X and millennial markets
Kay Corriere
Until the early 2000s, it was all about the baby boomers, born 1946-1965. This group drove restaurant and lodging prosperity with excessive discretionary spending. Hospitality companies that marketed to the boomers' peak spending years saw increases in sales and market share. Now, aging baby boomers' spending habits have changed with impending retirement. Chains that built business models around the baby boomers' partialities are struggling to attract a younger clientele.

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



FDA finalizes menu labeling for restaurants, vending machines (Food Safety News)
What the aging workforce means for facility management (Facility Dude)
Top 5 reasons facility managers still aren't using the right software (iOffice)
RFMA 2015 Session Preview: The Internet of Things – How will it impact Restaurant Facilities Management? (RFMA)
3 emerging trends worth watching (Restaurant Business)

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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Valerie Hunt, Assistant Executive Editor, 469.420.2690
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