Don’t miss our next Restaurant Roundtable in Washington, DC hosted by RFMA Members from Nando’s Peri Peri, California Pizza Kitchen, and Bojangles Restaurants, Inc.
When: Tuesday, October 23rd from 10:00AM – 1:00PM
Where: Nando’s Peri Peri Corporate Office
Topics: Equipment Training for Operations, R&M Cost Controls, and Disaster Management
Click here to register now!
*Restaurant Roundtables are education opportunities for RFMA Restaurant Members only
Thank you to our 2018 Roundtable Sponsor, Branded Group!
|
Franchisee Peer to Peer call will cover a variety of restaurant facilities topics that specifically relate to the franchisee community and are moderated by a franchisee peer.
When: Wednesday, October 24th from 1:00PM-2:00PM
Facilitator: Greg Fuchs, CRFP, TEAM Schostak Family Restaurants (Olga’s Kitchen, Applebee’s, MOD Pizza, and Del Taco)
Topics: OPS Training & Time Management
*Peer to Peer calls are facilitated discussions open to Restaurant Members only
|
|
RFMA 2019 Session Preview - Waste, Recycling, and the Internet of Things: Lessons from Krispy Kreme
Speakers: Geoffrey Aardsma, Eveno Inc. and Will Cash, Krispy Kreme Doughnut Corporation
Enevo will host a session discussing the Internet of Things-driven management of waste and recycling. Waste is often an afterthought, let alone a priority for technological innovation and insight. But it is also a hidden opportunity for huge savings, further sustainability, and a more detailed and expansive understanding of their business operations. We'll be highlighting the challenges and solutions found within Krispy Kreme and a few other restaurant clients as they modernize their waste, utilizing tools and technology of the IoT.
When: Monday, February 11th from 2:00PM – 3:00PM
Click here to learn more about this session and other RFMA 2019 education sessions.
Ready to Register?
Restaurant Members, be sure to take advantage of the $150 Early Bird registration rate before December 1st.
|
Nation's Restaurant News
One wonders if customer-facing service (and the training expense associated with it) is still even necessary in a digital world? Is a customer’s time and efficiency more valuable to them than hospitality?
inhabitat
Restaurants in Austin, Texas have revamped operations this week by adopting sustainable measures for food waste. According to a new law, which went into effect on October 1, local eateries must now dispose of waste in a responsible manner as part of Austin’s Universal Recycling Ordinance (URO).
FSR Magazine
For most restaurants, food and labor costs remain the two largest expenses, and yet they too often get rubber-stamped week after week. By using historical data and generating informed sales forecasts, restaurants can rework staff schedules and purchasing to settle those costs.
QSR
Check out QSR's Drive-Thru Study, which ranks the fast restaurant service, based on seconds.
NRA
The National Restaurant Association's research has found that 90 percent of restaurateurs in the United States participate in charitable work. Are you one of them? If you are, you could win a 2019 Restaurant Neighbor, Faces of Diversity or Ambassador of Hospitality award – and maybe $10,000.
|
