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The Dish, May 14, 2013

Posted By Administration, Tuesday, May 14, 2013

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May 14, 2013





If you enjoyed the Restaurant Roundtables at RFMA 2013 – keep the conversation going on our Facility Manager's Forum
Check out our Facility Manager's Forum exclusively for RFMA restaurant members. Start your own discussion or answer some of the current questions about Asset Tagging, Emergency/Exit Light Program, Midwest Service Providers, Water Heaters, Maintenance Management Software and more! Click here to go to the forum or visit our website at Remember, you must be logged in to post or see any forums.

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Buyer's Guide Deadline is fast approaching!
Primary vendor members, make sure to log in to InSite to update your profile for the Buyer's Guide. Every vendor company who is a RFMA member will be featured in the Buyer's Guide with a free listing including company name, company address, website, 30-word description and 5 categories. You may also purchase enhanced listings for the Buyer's Guide through our online store. All updates to InSite and enhanced listings must be purchased by May 20.

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Peer to Partner call this Friday on Parking Lots!
Get in on the conversations! Join your fellow RFMA peers and discuss topics relevant to you! Register today for the May 17 and June 14 calls, when you and your RFMA peers will be discussing Parking Lots and HVAC best practices. Click here to register or visit our event calendar at You must be pre-registered to participate.

  • May 17: Best Practices for Parking Lots
  • June 14: Best Practices for HVAC

Check out our previous Peer to Partner Best Practices Calls and last summer's Benchmarking survey results in our Resource Library on!

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Females in Facilities
Females in Facilities is excited to announce our first Leadership Lessons call Friday, June 14, from 11 a.m. to 12 p.m. CST. This call will feature two great RFMA leaders: Maria Johnson, CRFP, Pei Wei, and Ann Nickolas, Cintas. This call is open to any RFMA female member, and you can register for this event through our event calendar on our website. Register today!

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How to be at our best in changing times
By Murray Banks
In a world of change, most of us prefer rhythm, consistency and predictability. But strong leaders have learned to be agile, adaptable and imaginative. And, they love solving problems and tackling new challenges.

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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.




Marketing your outdoor area for graduations, proms and weddings
Lowes for Pros
Spring is a great time of year for restaurants, country clubs, hotels and other establishments that have outdoor spaces. From weddings and showers to prom and graduations, there are plenty of ways to market your outdoor venue. Here are a few tips from other business owners.

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Multiply your message and make the most of your marketing efforts
Cindy Woudenberg
Customers now have the ability to interact with information about your business in the digital world. They oftentimes encounter your brand and message through social media and make prospective buying decisions and other engagements before getting to the actual sales process. In order to capitalize on this environment, you need to control and push your message through a variety of platforms to drive your site traffic and conversions to make the most of your marketing efforts.

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Looking for similar articles? Search here, keyword "SOCIAL MEDIA."






Blendtec, Lancer team up
There's a new automated blended ice beverage station for making smoothies, frozen coffee drinks and BIB-based drinks.

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Beverage system care
By Roger Goldstein, CRFP
Regardless of who performs the service, all restaurant operators should understand how to maintain beverage systems.

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Used cooking oil for profit
There are enough vendors interested in yellow grease that paying for carting used cooking oil should be a last resort.

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Restaurant marketers wake up to $50 billion breakfast opportunity
Advertising Age
McDonald's is considering putting breakfast on the all-day menu, not long after Wendy's earlier this year ended its national breakfast experiment. Breakfast accounts for 25 percent of McDonald's business and has been one of the biggest opportunities for the restaurant industry — the only area of growth in the past decade, according to NPD.

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Restaurant meals 'alarmingly high' in fat, study finds
The average meal at a chain restaurant contains more than half the calories, 1.5 times as much sodium and almost all the fat that people are recommended to consume in an entire day, researchers in Canada found.

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Report: Consumers want clean restaurants with menu variety
Pizza Marketplace
According to a new report from Mintel; cleanliness (96 percent), menu selection and variety (94 percent) and comfortable seating (91 percent) are the most important attributes for consumers planning to dine out.

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People watch wallets when eating out
Facts, Figures & the Future
Restaurants aren't out of the woods yet. Traffic appears to be down, "good prices" are the top reason (90 percent) people choose a restaurant and "special offers" matter to nearly two-thirds of Gen Xers (age 36-47) and boomers (48-66) and more than half of echo boomers/millennials (18-35) and matures (67+).

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Klarify Analytics - Go Beyond the Dashboard!
Klarify is an analytics engine that expands the capabilities of your current Energy Management System to allow for real time analysis of your entire portfolio.

Parker Line Striping

NATIONS LEADING PAVEMENT MARKING COMPANY trusted by national retailers across the USA. Let us handle your portfolio and leave the headaches to us.


13 ways to painlessly improve profitability in 2013: Online resources
By Jay Fiske
How can energy become a profit center? Over the past several months we've provided a guide on how that can be done utilizing simple, low-cost/no-cost tips. We've covered a wide array of topics in the series, from showing you how to decipher your electricity bill and conduct your own energy audit to motivating your staff to become energy/water misers and scheduling energy usage just like you schedule your staff. As we close the series, we'd like to leave you with a treasure trove of websites where you can find out more about the topics covered.

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Previous survey: Have you ever encountered demand charges on an energy bill?

A look at Burger King's digital menu board rollout
Last year Burger King rolled out digital menu boards to nearly all of its U.S. locations as part of a major rebranding initiative, installing the digital signage solutions in more than 6,500 stores — and it all happened in only four short months.

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Economics at McDonald's: Out with the third, in with the quarter
The Wall Street Journal
Last Friday McDonald's confirmed it was dropping one of its most expensive menu items, the Angus Third Pounder burger, which has been a mainstay of the chain since its introduction in 2009. This week, the company announced less-expensive quarter-pound burger variations that will take its place.

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



Consumers push restaurants for cheaper food (USA Today)
Sign up for our next Peer to Partner Calls (RFMA)
13 ways to painlessly improve profitability in 2013: No surprises (Jay Fiske)

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

Fast food strike disrupts business in Detroit
Hundreds of fast-food employees in Detroit walked off the job May 10, temporarily shuttering a handful of outlets as part of a growing U.S. worker movement that is demanding higher wages for flipping burgers and operating fryers.

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How to keep your coil
Restaurant Facility Business
When choosing a walk-in evaporator coil, there are several considerations to keep in mind. Coils come in different styles, sizes, capacities and airflow. While you can use several different types of coils for a particular application, each one is specifically designed for a particular job.

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Starting a new floor on the right foot
Building Operation Management
Flooring installation failures are an increasing problem that can be costly and time-consuming. Curling carpet tile, bubbles in sheet vinyl, curling edges on linoleum and cork tiles, corners turning up on vinyl plank flooring — the list goes on. What can you, as a facility manager, do to prevent installation problems?

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Northwest Companies BOOTH 1323

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 CLICK HERE.

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.

Reduce Energy Consumption by 5-8%

Give us 3 months, we’ll show you how to reduce energy consumption by 5-8%. Panoramic Power’s device level solution and cloud based analytics app helps restaurant facility managers optimize their energy consumption and improve operational efficiency.

Contact us today to see if your organization qualifies for the pilot program.
Simply click here or call us at 860-656-7716 or 860-918-2591

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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