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The Dish, November 25, 2014

Posted By Heather Webb, RFMA, Tuesday, November 25, 2014

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November 25, 2014





Who will win? Nominate now for the RFMy awards at RFMA 2015
The RFMy Awards will be presented Tuesday, Feb. 3, at the closing General Session & Awards ceremony at RFMA 2015. 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, Dec. 11. Click here to nominate someone now!

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Get involved! Join a RFMA Committee in 2015
Would you like to take a more active role in your association? Join a RFMA Committee in 2015!
● Conference Curriculum Committee
● Online Learning Committee
● Communication & Publications Committee
● RFMA Resources Committee
● Member Engagement Committee

All our committees will meet face to face on Saturday, Jan. 31, before our annual conference in San Diego. This is a great chance to get to know other RFMA members, so if you plan to join a committee, make plans to attend.

Learn more about our RFMA committees and join now here!

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Join us to discuss Energy Management in January
Join your colleagues for the upcoming webinar, "Energy Management in 2015: A menu of best practices and technologies to maximize control, minimize your effort and costs and optimize equipment."

When: Friday, Jan. 23, 2015 at 1 p.m. CST
Duration: 60 minutes
Panel: Jay Fiske with Powerhouse Dynamics, George Huettel with Ecova, Rich Shandross with Navigant Consulting, Inc., and Scott Amerault with Pepper Dining, Inc.
Cost: FREE for RFMA Members and $75 for Non-Members

Click here to learn more about the webinar and to register now!

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RFMA 2015 Session Preview: Keeping Roof Leaks from Draining Your Bottom Line
Join Anthony Vross with Simon Roofing at his session on "Keeping Roof Leaks from Draining Your Bottom Line." Vross is an owner of Simon Roofing and has 29 years of experience in executive administration, manufacturing, operations, distribution and sales and marketing. He has a Bachelor's of Science in Business Administration degree from Youngstown State University. He is the inventor of the Fume Recovery System and is involved in many other concepts and technology in the roofing industry. Mr. Vross sponsors his company's membership in the National Roofing Contractors Association and Restaurant Facilities Management Association and was a speaker for Professional Retail Store Management.

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

Are you a current RFMA member or want to become one? Contact Ryan Nordling at 972-805-0905, ext. 5, or for questions about your RFMA membership.

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Facilitator: Tips on proper hood cleaning
Jeff Dover, CRFP
Proper hood exhaust cleaning is the single most important preventive service completed in a restaurant. The following tips cover the design and cleaning of hoods and will help ensure the safety of your employees and guests.

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Refrigeration Door Gaskets Are a Snap - Literally
[Total Refrigeration Gaskets]
Did you know that most of your gaskets just snap into the door? Changing them is easy. So why are you paying someone else for their time, travel, and (hopefully!) insurance to do what you can do? Could it be that your concern is getting the right gasket, the high price of ordering from the manufacturer, or just the unknown?

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Promoted by [Total Refrigeration Gaskets]



Study: Open kitchens boost restaurants' bottom line
Many operators already rely on exhibition kitchens to create dining room excitement. Now some brainiacs at Harvard have figured out how to measure just how much buzz these open kitchens produce. Their study found double-digit increases in customer satisfaction scores when diners see their meal being prepared. Even better, when chefs can see the people they're cooking for, significant boosts in food quality and kitchen throughput occur.

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New OSHA reporting requirements begin Jan. 1
Today's Facility Manager
Beginning Jan. 1, 2015, there will be a change to what covered employers are required to report to the Occupational Safety and Health Administration. Employers will now be required to report all work-related fatalities within eight hours and all in-patient hospitalizations, amputations and losses of an eye within 24 hours of finding about the incident.

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Miss an issue of The Dish? Click here to visit The Dish's archive site.


Technomic sees strong growth for top restaurant chains
Food Business Review
The top 500 largest U.S. restaurant chains are predicted to grow at a rate of 2.3 percent over 2013, according to Technomic, a Chicago-based market research firm. The increase is slightly higher than the 2.1 percent growth rate from 2012 to 2013 and significantly higher than the 0.5 percent growth rate in 2009.

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Ready or not, here comes winter!
Facility Dude
An arctic blast has hit the U.S. — and that means problems with frozen pipes. Here are a few questions to ask yourself to be sure you are ready for winter.

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Emergency planning tool aims to speed response times
American City & County
FacilityDude's Crisis Plan is a cloud-based mobile safety system that enables facility, operational and emergency management professionals to mobilize paper-based emergency plans.

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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.


Chipotle launches new mobile job application tool
Chipotle Mexican Grill launched a new Web-based mobile job application program for smartphones and tablets to allow job applicants to apply using their mobile devices.

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Why you shouldn't set specific goals for employees
The rule of thumb for managers is to set actionable goals with specific expectations for their teams. That's how you get concrete results, right? New evidence shows that may not be the case.

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Looking for similar articles? Search here, keyword HIRING



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.



Facility managers' titles vary as much as their duties
Between the rise of millennials entering the workforce, the impending retirement of baby boomers, technological growth and energy efficiency initiatives, there are many moving parts in running a successful business. Executives look to their facilities manager to develop a workspace that meets these growing needs while still realizing a growing bottom-line. These evolving needs shift almost daily, making the facilities management profession both unique and influential.

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New restaurant aims to help food industry fight climate change
Fast Company's Co.Exist
For most restaurants, "sustainable" food means some combination of organic and local and seasonal. And while that's not a bad thing, a new restaurant shows how much farther the food world can go in fighting issues like climate change.

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



15 behaviors and traits of great leaders (Entrepreneur)
Service and clean your equipment to make the most of the holidays (FES)
In the memory-making business (Facilitator)

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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