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Text Version    RSS    Subscribe    Unsubscribe    Archive    Media Kit     August 25, 2015


Announcing our first RFMA Gives 5K at RFMA 2016
Join us at RFMA 2016 as we support RFMA Gives with our first 5K Fun Run/Walk. Your complete registration fee of $40 will be donated to our next RFMA Gives project. Each registration includes a race T-shirt and race number.

When: Sunday, March 13 from 8-10 a.m.

Click here to register now!
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Webinars, webinars, webinars: Register to attend all 3 of our webinars in October
Beyond the Sticker Price: Life Cycle Costing
Food service equipment can be very expensive, but the purchase price is usually just the tip of the iceberg when it comes to the true cost to own and operate appliances. Understanding the life cycle cost of a piece of equipment is the only way to make a truly informed and financially wise purchasing decision. Fortunately, there are some very powerful and free online tools that can be used to estimate the real cost of ownership for foodservice equipment. — See more here.
When: Friday, Oct. 2 from 1-2:15 p.m. CST
Presented by: Richard Young, senior engineer and director of education at the Food Service Technology Center

App Technology: Tame the Facilities Beast with a Touch of Your Finger
The many different focuses of facility management can be a real beast. From managing properties to controlling multiple budgets to traveling, it can be difficult to keep it all straight. In this session, we will show you how utilizing technology can assist you with managing your projects, communicating with your team and better managing your time. Come learn about the tools you didn't realize you have at your fingertips (literally!) that can make your job easier.
When: Friday, Oct. 16 from 1-2 p.m. CST
Presented by: Nic McLaughlin, director of facilities at Jason's Deli

Variable Ventilation for QSR and Fast Causal Restaurants
This webinar will provide a comprehensive look at variable ventilation for restaurants — what it encompasses, why it's important, the technology involved, best case scenarios and how a variable ventilation exhaust management system can benefit a restaurant. The speaker, Alan Greer is an expert on energy management products and solutions for the restaurant industry. He has spoken at a McDonald's conference on the technical workings and benefits of a smart enabled kitchen. He has also made presentations on the benefits of energy management systems for restaurants, particularly those in the Fast Casual and QSR segments.
When: Friday, Oct. 23 from 10-11 a.m. CST
Presented by: Alan Greer, director of energy management products at Franke Foodservice Systems, Inc.

RFMA members, click here to register now to attend these webinars for FREE.

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RFMA 2016 registration is now OPEN! Take advantage of our $100 early bird rate for Restaurant Members now
We are excited to announce that our RFMA 2016 conference website is live and registration is now open.

RFMA Restaurant Members: Register early for a chance to stay at the Gaylord Opryland for FREE!
Make sure to take advantage of our $100 early bird registration rate PLUS if you register by Oct. 1 you will be entered to win a FREE 3-night stay at the Gaylord Opryland during RFMA 2016.

Click here to register now for RFMA 2016!

Want to take your whole team to RFMA 2016? Click here to check out the special deals just for large groups attending RFMA 2016.

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Restaurants finally embracing mobile wallets, ordering?
Fast Casual
The current state of mobile payments in the U.S. is one that tends to cause a lot of confusion with restaurant merchants. Some retailers are waiting for consumer adoption to increase before adding mobile wallet support at the physical point of sale. Others have embraced mobile payments as a way to increase their bottom line and give consumers another choice in how they pay for goods and services.
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Best practices to avoid credit card fraud
Restaurant Hospitality
It's the nature of the fast-paced restaurant business to create plenty of challenges for owner operators. While credit card processing lacks the drama of a culinary challenge requiring a visit from Gordon Ramsay or a drinking disaster necessitating a Jon Taffer shutdown, unpracticed credit card handling habits can prove to be much worse than a slight annoyance.
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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.

In push to scrap artificial dyes, restaurants facing a less vibrant color palette
Restaurant Business
In chain restaurants' bid to clear their menus of artificial additives, many are making the switch to duller natural dyes, such as those derived from vegetables, fruits and spices. Though natural coloring agents can be costlier and more temperamental in recipes than their artificial counterparts, consumer backlash about menu items' altered appearance is an additional concern. But not all concepts are worried, according to the Associated Press.
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Minimum-wage offensive could speed arrival of robot-powered restaurants
The Washington Post
Crowded. That's how Ed Rensi remembers what life was like working at McDonald's in 1966. There were about double the number of people working in the store — 70 or 80, as opposed to the 30 or 40 there today — because preparing the food just took a lot more doing. "When I first started at McDonald's making 85 cents an hour, everything we made was by hand," Rensi said — from cutting the shortcakes to stirring syrups into the milk for shakes. Over the years, though, ingredients started to arrive packaged and pre-mixed, ready to be heated up, bagged and handed out the window.
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  Focused on Excellence Since 1998

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!

Study: Americans embracing global flavors on menus
Restaurant Business
Two-thirds of U.S. consumers say they're eating a broader variety of ethnic cuisines than they were five years ago, according to recent research from the National Restaurant Association, indicating that ethnic foods are becoming an increasing part of everyday American diets. Restaurants are diners' main access point to foods with ethnic flair, the study found, with Italian, Mexican and Chinese menu items being the most popular among American consumers.
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10 key steps to resilience planning for buildings
With the impact of climate change continually increasing, it makes sense to be proactive about strategic resilience planning and preparation. Following are 10 recommendations to help ensure that your building is prepared to address climate change issues.
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  Compact Interceptor Performance - Canplas Endura®XL

Endura®XL – Reliable, high performance and durable grease management for commercial foodservice operations. Approved to CSA B481.1, (referenced & required in all but a handful of Canadian jurisdictions), Endura®XL is available in 75gpm & 100gpm models, replacing up to 1500gallons of physical (gravity) capacity. Accessible internal flow control is standard on XL with optional remote pumping capability.

As minimum wages rise, restaurants say no to tips, yes to higher prices
The New York Times
Restaurant owners, customers and staff have long railed against the tyranny of tipping, but like a love affair gone bad, it has proved difficult to quit. Now, prompted by a spurt of new minimum wage proposals in major cities, an expanding number of restaurateurs are experimenting with no-tipping policies as a way to manage rising labor costs.
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Your building envelope keeps air in and water out
Facility Dude
Perhaps one of the most difficult parts of facility management is staying on top of the flow of financial resources. In other words, it's key that a facility manager ensures that the money coming in through the budget remains higher than the money going out into things like repairs, upgrades and regular building maintenance.
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Restaurant marketing ideas for September
As summer gives way to fall, many families find that their busier schedules just don't allow for dining out on a regular basis. But September offers restaurant owners and operators many restaurant marketing opportunities to help build traffic and sales. September is a great time to roll out some of your restaurant's top breakfast, chicken, mushroom and rice recipes as the entire month is devoted to those products.
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Missed last week's issue? See which articles your colleagues read most.

    Thanks for joining us in Downtown Denver on Thursday!
Are your HVAC controls helping or hurting? (Buildings)
How operators are coping with higher costs (Restaurant Hospitality)
How 1 restaurant creates zero environmental waste (Fast Casual)

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


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Colby Horton, Executive Vice President of Publishing, 469.420.2601
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Christina Nava, Content Editor, 469.420.2612   
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