We want to wish you, your family and friends a very Happy Thanksgiving! We are so thankful to have you as our members and we can’t wait to continue serving you in 2017!

Many RFMA memberships are expiring these next six weeks and we want to make sure you continue to see your RFMA benefits. Log onto rfmaonline.com and login with your username and password to renew your membership for 2017.

Need assistance renewing? Contact Ryan Nordling, Membership Coordinator at ryan@rfmaonline.com or 972-805-0905, ext. 5

Join speaker Ian Pope as his session guides you from beginning to end and every step in-between to understand, build, and manage a commercial food waste program. This session will be your resource to identifying food waste in your business, understanding local regulations, finding hauling and processing services, building a collection program, educating staff, and blueprinting your success to additional locations.
When: Tuesday, March 7th from 8:00-9:00am at RFMA 2017

Click here to see all of our RFMA 2017 education session and to register now!

Remember...RFMA restaurant members, our RFMA 2017 conference registration rate goes up on December 15th! Make sure to register at the Early Bird $100 rate now!

Patricia Cobe, Restaurant Business
Restaurants are promoting a veritable feast of Thanksgiving meal packages this season, playing into consumers’ demand for convenience.

National Restaurant Association
Here are a few ways to start recycling – and saving.

Thank you to everyone who voted in our 2017 Board Elections.
We are happy to announce the new Directors and Vendor Representative joining the 2017 RFMA Board of Directors.

Retail & Restaurant Facility Business
Dunkin' Donuts has signed a multi-unit store development agreement with franchise group Safari Foods Inc. to develop six restaurants in Greenville, N.C., and three new restaurants in Raleigh-Durham, N.C., over the next several years. The first restaurant is planned to open in Greenville in 2017.

Kelsey Nash, Restaurant Business
Shoney’s will next year debut a new restaurant design it plans to later roll out in an effort to modernize the brand and boost its appeal among younger diners.

Brian McClimans, Modern Restaurant Management
With restaurants constantly changing promotions, new FDA regulations, day-parting, etc., fresh communication to the customer is always in demand.