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Congrats to our New CRFP
Congratulations to Scott Roy with First State Bank who earned his CRFP. Scott joins this elite group of facility professionals and will be recognized at RFMA 2016.
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.
Interested in presenting a session at RFMA 2016?
We are now accepting session abstract submissions for our RFMA 2016 annual conference, being held March 13-15, 2016, at the Gaylord Opryland in Nashville.
The session abstract submission phase will be open from May 5 – June 15. Click here for more details about how to submit a session abstract.
3 tips to improve your conservation efforts
Conservation, efficiency and an eco-friendly operation are all goals that facilities strive toward. Whether your goal is environmental, or you're driven by a different sort of green motivation, efficient and sustainable operation have become integral to the facility management industry.
1 ingredient at a time, consumers are changing the food industry
Consumers of today are much more health-conscious and ingredient-aware than those of the past. When it comes to food and beverage choices, an increasing number of consumers want 100 percent transparency and "clean" ingredients, meaning no artificial additives.
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.
How to get (and keep) customers with an 8-second attention span
By Emma Fitzpatrick
Bad news: Goldfish now have a longer attention span than most humans. New research from Microsoft found that since 2000, the average human attention span has dropped from 12 seconds to a mere eight — one second shorter than that of a goldfish. That means most of you didn't even make it to this sentence. The biggest change since the start of the study in 2000? The omnipresent smartphone. In this age of ever-shrinking attention spans, the question for marketers and advertisers becomes: How can we get and keep the attention of consumers?
Heritage Food Service Equipment, Inc.
With same-day shipping, extended Saturday hours and dedicated parts specialists, Heritage Parts is the industry’s leading distributor of foodservice replacement parts. When you choose Heritage, you’re choosing the parts experts.
Why bacon is still a huge moneymaker for restaurants
For those who think bacon — as a frenzied food fad — has jumped the shark, think again.
Beyond it being salty and delicious, bacon is still a huge moneymaker for food purveyors for three big reasons.
Missed an issue of The Dish? Click here to visit The Dish's archive site.
The do's and don'ts of using Instagram for restaurants
Nation's Restaurant News
Are you promoting your restaurant with Instagram? If not, you could be missing a big opportunity.
Instagram has gained millions of followers in the past couple years, and it's the social media platform of choice for many of your potential customers.
More than 150 restaurants and retailers trust RSM Maintenance for plumbing, HVAC-R, electrical, handyman, locks, exterior services and painting.
Self-performing general repairs in the Northeast!
How the face of tipping is changing due to technology — are you prepared?
Small Business Trends
Today's newer payment apps and platforms can be pre-programmed for certain tipping amounts and seem to be resulting in higher tips for wait staff, cab drivers and others.
For some entrepreneurs, this is good news. Even restaurateurs can benefit from their wait staff getting higher tips. Big tips tend to lead to happier employees, which generally fuels better customer service. And happier customers are willing to tip more.
5 key drivers to impact growth in 2015
It continues to be hot times for restaurants across the U.S. According to the National Restaurant Association's 2015 Industry Forecast, the restaurant industry is booming; industry sales are expected to hit a record high. Restaurant operators are expressing ongoing optimism for their domestic and overseas prospects, and, to stay ahead of the competition, these businesses need to keep an eye out for opportunities to invest in their continued growth. Here are the five key drivers set to impact growth in the restaurant industry this year.
Theme parks introduce food apps for restaurant orders
Theme parks are using technology to reduce waits, but not just for rides.
They have started to allow customers to skip the cashier and order food ahead of time.
Disney World recently started allowing online preordering for Be Our Guest in Magic Kingdom, and this month it tested smartphone ordering at Backlot Express and during the Fantasmic! nighttime show in Hollywood Studios.
Do's and don'ts of using 2 facilities management tools
If two heads are better than one, why aren't two facilities management tools always better than a single tool? Often, the effectiveness of your facilities management comes down to the strength of your tools and how they work with your facility's needs. While there are times when using two tools makes sense, often system integration is the better choice.
Missed last week's issue? See which articles your colleagues read most.
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