Kitchenologist Mark Finck shares his stories from the QSR trenches and how he transformed the cooking platform and made it work, discovered surprising operational savings that were replicated system wide and learned to diagnose and quickly solve air balance and kitchen ventilation issues. Mark will also share a site survey checklist to help you identify where the energy goes in your facility and give you a framework for achieving efficient operations system wide. Learn how to proactively anticipate the challenges of rolling out new technologies while saving energy and meeting aggressive timelines.
Speaker: Mark Finck
When: Monday, March 6 from 1:45-2:45 p.m. at RFMA 2017

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!

RFMA's official publication, Facilitator, is seeking editorial for our upcoming February/March issue. We are looking for innovative educational articles for our restaurant facility professional readers.
February/March 2017 (Conference Issue)
Focus: Sustainability
Topics: Disaster Recovery, Energy Management, Technology, Roofing, Remodeling/Green Building, Capital Investment, Pest Control and HVAC/R
Editorial Due: Friday, December 9th
Interested in contributing? Contact heather@rfmaonline.com

During this presentation, we will explore what you should know as it relates to LED lighting. We will examine the components and capabilities of LED lighting, cost implications, as well as the impact this lighting technology has on the environment. This is an opportunity to further understand LED lighting so that future improvements will be easier.
Presenters
Tony George, Director of Sales - Demand Lighting
Gary P. Morrissey, COO - Demand Lighting
When: Friday, January 20, 2017
1:00-2:00 p.m. CENTRAL
Price: FREE for RFMA Members

William J. Lynott, Restaurant Hospitality
These days every new employee brings a possible threat to your restaurant. Theft, sexual harassment, physical violence, identity theft, fraud and drug use. The potential for ruinous legal actions is clearly higher today than ever before. Conducting a background check before you hire an applicant could save your business.

QSR
Wendy's announced its partnership with the U.S. Roundtable for Sustainable Beef and a commitment to advancing sustainability efforts throughout the U.S. beef value chain.

Lisa Jennings, Restaurant Hospitality
Impending changes to federal overtime regulations were frozen last week by a federal judge in Texas. But many restaurant companies likely complied with the new rules this week anyway.

Nation's Restaurant News
In recent years, more businesses have started holding meetings and celebrations with a catered meal at the office, rather than at a restaurant.

 

 

 

Nation's Restaurant News
Politics are clouding the future of nationwide menu labeling rules for restaurant brands with 20 or more units, even though they are set to go into effect in May.

QSR
Dunkin’ Donuts, one of the world’s leading coffee and baked goods brands, announced Tuesday that it has signed a master franchise agreement with Amba Daoud B.V. to begin developing Dunkin’ Donuts restaurants in The Netherlands.