This website uses cookies to store information on your computer. Some of these cookies are used for visitor analysis, others are essential to making our site function properly and improve the user experience. By using this site, you consent to the placement of these cookies. Click Accept to consent and dismiss this message or Deny to leave this website. Read our Privacy Statement for more.
The Dish - Archives
Blog Home All Blogs
Here is where you will find the latest issues of RFMA's weekly newsletter. Use the links at the bottom of this issue to access past issues.


Search all posts for:   


Top tags: The Dish  newsletter  dish newsletter  peer to partner  RFMA Gives  CRFP  RFMA 2015  regional event  RFMA 2016  education  facilitator  regional events  buyer's guide  dallas  webinar  Denver  events  Nashville  RFMA 2013  Dish  InSite  RFMA 2014  annual conference  San Diego  member meet-up  RFMA 2017  females in facilities  new members  blog  RFMy 

The Dish, January 21, 2014

Posted By Administration, Tuesday, January 21, 2014

This message contains images. If you don't see images, click here to view.
Advertise in this news brief.



Text Version    RSS    Subscribe    Unsubscribe    Archive    Media Kit


Jan. 21, 2014





Show support for your fellow RFMA members by nominating them for an RFMy award at RFMA 2014
The RFMy Awards will be presented on Tuesday, Feb. 18, at RFMA 2014's Tuesday General Session & Awards ceremony. There are seven RFMy award categories, each designed to recognize a different area of achievement that is critical to the profession. If you would like to nominate a RFMA member for an RFMy award, please complete our online nomination form. Nominations must be submitted by Thursday, Jan. 23. Click here to nominate someone now!

   Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article



RFMA 2014 is coming! Have you registered?
RFMA 2014 is just three weeks away! The RFMA 2014 Annual Conference is your one and only chance this year to network with the largest gathering of restaurant facility professionals and vendors. It's the one place where you can share insights and learn about the newest products and services needed to succeed. So even if you're riding the bucking broncos and staying just ahead of the facilities stampede, make the time to attend!

Visit our annual conference website at to get all of the details and register today! See you in Dallas!

Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article

Are you prepared for a disaster at your restaurants? Join us on this month's Peer to Partner Best Practices call on Jan. 24!
Take time to benchmark with your peers and vendor partners. This month's Peer to Partner Best Practices call will be on Disaster Management. You must be a RFMA member to participate and you must pre-register online.

When: Friday, Jan. 24, from 2 to 3 p.m. CST
Topic: Disaster Management

Click here to register now!

Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article


Females in Facilities Event at RFMA 2014
We are very excited about our Females in Facilities Event at RFMA 2014! We will be having a "sweet" time with a chocolate and wine tasting in one of the Gaylord's "Sweet" Suites! This event is for female RFMA members that are registered for RFMA 2014. Registration is $15 per person.

Click here to register for the Females in Facilities Event.

Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article

Facilitator: Bob Fonville in the CRFP Spotlight
Bob Fonville, director of facilities at Fuddruckers/Cheeseburger in Paradise, shares how his career has progressed since his first job in his family's North Carolina tobacco fields.

Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article

How restaurants can prepare for Valentine's Day
Nation's Restaurant News
Valentine's Day falls just a heartbeat behind Mother's Day among restaurants' busiest days of the year, and with it comes operational heartaches. The Feb. 14 holiday falls on a Friday this year, raising the potential for a tsunami of love-struck guests, from bastions of high-dollar fine dining to the kitsch of White Castle.

Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article

Tips for keeping your facility clean in winter
With much of North America covered by snow and ice, now is the perfect time to review one of the most effective ways to keep facilities clean and healthy during the winter months.

Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article

Will FoodBots revolutionize the fast food industry?
Silicon Angle
What's faster than fast food? Robots. That's right: The automation trend has made its way to the crux of American culture, all but solidifying the rise of the machines.

Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article

Looking for similar articles? Search here, keyword AUTOMATION


North America's Rollout Leader

Equipment Installs, Project Management, Rollout Service, Site Surveys, Electrical Upgrades, Water Filtration, Data POS, Seating, Reimage Services for Fortune 100 & 500 and Forbes 500 Companies.

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.


Restaurants' sales to rise 3.6 percent in 2014, NRA forecasts
Restaurant Business
Restaurants will vie this year for a 3.6 percent increase in total industry sales, which should hit an all-time high of $683.4 billion, according to the just-released business forecast of the National Restaurant Association.

Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article

Technomic: Let's focus on takeout
With consumers increasingly ordering takeout, foodservice operators must focus on ways to create specific takeout products that will help grow programs, Technomic announced in a new report.

Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article

'Why I hate foodservice gloves and you should, too'
Ed Zimmerman has nearly four decades of experience in the food sector. A new California law requiring all foodservice operators to wear gloves won't work, he says. "Around 20 years ago, food-handling gloves began showing up in foodservice kitchens. The theory was that gloves would protect diners from bacteria and the spread of disease. Foodservice workers would don the gloves and magically cleanliness and food safety would rise. I think the exact opposite occurred, which is why I hate gloves."

Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article





Trend watch: Potatoes are a center-plate food
Fast Casual
Consumers' demand for customization along with more healthy options has led to the emergence of a new fast casual category: the potato concept.

Share on FacebookTwitterShare on LinkedinE-mail article

Ruby Tuesday repositions for a rebound
Baking Business
In the mid-2000s, Ruby Tuesday, Inc. undertook a significant shift in strategic direction. The goal: reposition the brand as "high-quality casual dining."

Share on FacebookTwitterShare on LinkedinE-mail article

How we saved a facility more than $100,000/year
Entrepreneur via Reuters
For restaurant owners, basic steps like reeling in costs can lead to success, while simple mistakes such as poor menu choices may lead to failure.

Share on FacebookTwitterShare on LinkedinE-mail article


Teens expand nationally recognized grease recycling program
Rhode Island NPR
A local program to help residents and businesses recycle their used cooking oil has added 12 recycling receptacles at transfer stations in southeastern Connecticut. The program, Turn Grease Into Fuel, launched five years ago, with the help of most area restaurants.

Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article

Some restaurants dropping automatic tips for large groups
Morning Sentinel
A new federal tax code change, which took effect Jan. 1, forces restaurants to treat automatic gratuities as service charges rather than as voluntary tips. That means automatic tips are taxable wages and must go through a more stringent accounting and taxation process, restaurant and tax analysts said. Some restaurant employees said eliminating automatic gratuities could reduce their income, because large parties don't always tip enough to compensate for the time it takes to serve them. Others said they would rather eliminate mandatory tips than be forced to receive that income as part of a weekly paycheck.

Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article

Aim for perfection to achieve operational excellence
Nation's Restaurant News
How much of your time do you spend correcting or minimizing the repercussions of mistakes: 10 percent, 20 percent? Maybe more? Imagine having processes that, if followed, produced 100 percent perfect products or services every time.

Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article


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.

Environmentally Friendly Maintenance & Treatment

We only offer products determined to be environmentally friendly, safe & effective for restaurants & other food processors, grease & odor control at an affordable cost.


Cintas: 7 ways to stay off your boss's radar
Business Wire via MarketWatch
It's every restaurant operator's worst nightmare: walking into the restaurant to find raw sewage at their feet. It's a situation that can completely disrupt a restaurant's operations and generate red flags at the corporate level. However, it's also a situation that can be easily avoided.

Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article

Retail's 'Big Show' offers big benefits for hospitality sector
Hospitality Technology
Retail operations might be the focus at the National Retail Federation's Big Show, but many of the vendors were showcasing technology that offers benefits for the hospitality space as well. Here are some highlights from the show floor that will make an impact in both restaurants and hotels.

Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article

General Mills transforms its convenience and foodservice division
Over the past five years, General Mills has transformed its lesser-known $2 billion Convenience & Foodservice division, bringing more innovative new products to key growth channels such as convenience stores, schools, hotels, hospitals, restaurants and bakeries throughout the United States, according to the company's new case study on the division.

Share this article:   Share on FacebookTwitterShare on LinkedinE-mail article


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



Top 2014 super foods: Eat more kale with your bacon (Bloomberg)
RFMA 2014 is coming! Have you registered? (RFMA)
Facilitator: Backflow prevention could save your restaurant (Susan Daywitt)

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


Lower Your Cost of Ownership!

General Parts distributes parts and provides services for over 36,000 customers and 400 commercial equipment manufactures. With General Parts as your partner you will be supported throughout the lifecycle of your equipment both during its warranty period and for many years after. Call 888 498-1238 or email

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.


Trust Blair General Maintenance Contractor for all your restaurant and retail store maintenance needs with highly qualified handymen and licensed electricians, plumbers and HVAC technicians.

• Serving major-metro markets throughout Texas & Oklahoma
• Dedicated account manager and centralized call center.

Benjamin Moore – Customer Care Program

Benjamin Moore introduces Customer Care, a powerful new service program for the facility maintenance industry. This program guarantees product availability & pricing consistency nationwide for property owners or managers, as well as, provides a centralized model for ordering, billing and project reporting. Learn more about becoming a Benjamin Moore Customer Care Member 201-949-6643.

Weapons Against Ice Machine Slime

• Want optimum performance from your ice machine? Want to improve water quality, machine reliability, and help reduce the risk of slime? Add the Pentair® Everpure 4SI and 7SI cartridges to your arsenal to help prevent dirt and scale buildup and fight slime, all from one cartridge!

To find out how to feature your company in The Dish and other advertising opportunities, Contact Geoffrey Forneret at 469-420-2629

More info



The Dish

Colby Horton, Executive Vice President of Publishing, 469.420.2601
Download media kit

Valerie Hunt, Senior Content Editor, 469.420.2690   
Contribute news

This edition of The Dish was sent to To unsubscribe, click here. Did someone forward this edition to you? Subscribe here -- it's free!

Recent issues

Jan. 21, 2014
Jan. 14, 2014
Jan. 7, 2014
Dec. 31, 2013


7701 Las Colinas Ridge, Ste. 800, Irving, TX 75063


Tags:  Females in Facilities  RFMA 2014  RFMys  The Dish 

Page 2 of 9
1  |  2  |  3  |  4  |  5  |  6  |  7  >   >>   >|