The Dish

RFMA Members, check your inbox for your Board ballot! Cast your vote for our FOUR new members of the RFMA Board of Directors. The newly elected Directors-at-Large will serve a three-year term on the Board of Directors.
You must submit your vote by Wednesday, October 31st.

Visit https://www.rfmaonline.com/events/EventDetails.aspx?id=1108840&group= to view the full article online.

Visit https://www.naylornetwork.com/rfm-nwl/articles/index.asp?aid=528055&issueID=60556 to view the full article online.

Join us in Irvine for our LAST Member Meet-Up of the year! We will have Peer to Partner Scenario-based Roundtables and networking with your RFMA peers over Dave & Buster’s fun and games!

When: Thursday, November 1st from 3:00PM-6:00PM PDT

Where: Dave & Buster’s in Irvine, CA

Click here to register now! 

*Member Meet-Ups are networking opportunities open to all RFMA Members.

Thank you to our Irvine Meet-Up Sponsor, Zen EcoSystems!

RFMA 2019 Session Preview - You Want What? When? How Much? Why Didn’t You Tell Me? Solutions for Communication Issues Between FMs and Their Vendor Partners Part II

Speakers: Danny Koontz (Collier Restaurant Group), Keith Moore (US Exterior Maintenance & Repair), and Lynn Harnishfeger (Springwise Facility Management, Inc.)
Based on feedback from our session at RFMA 2018 we decided to create Part II of this topic. This presentation will focus on the components of the communication issues stumbling blocks that interfere with what it takes to create true partnerships between FMs and their service partners: Integrity, Prompt Communication, Honesty, Fair pricing, on time performance, adherence to SLAs and transparency.

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.

Forbes
Last week, San Diego’s city council voted to ban polystyrene food and beverage containers. Some local restaurant owners fought the ban, saying alternative packaging would be too expensive. 

Visit https://www.forbes.com/sites/lisabeebe/2018/10/21/plastic-free-polystyrene-free-restaurant-goodonya/#1d46db22335a to view the full article online.

NRA
The research, conducted in partnership with the Center for Generational Kinetics, interviewed more than 1,600 Gen Z respondents, asking them the methods they used to find jobs in the industry, what motivated them to pursue those jobs and what kinds of professional careers they hope to achieve in the future.

Visit https://www.restaurant.org/News-Research/News/Gen-Z-job-hunters-seek-good-pay-opportunity-bran to view the full article online.

FSR Magazine
Look for these restaurant brands to continue growth and set an example in the industry.

Visit https://www.foodnewsfeed.com/slideshows/9-breakout-restaurant-chains-rise to view the full article online.

QSR
When considering the design on a modern limited-service restaurant kitchen, there’s one axiom that holds true: Modern is a moving target. In this era of heightened food-safety expectations, increased demand for quality cuisine, rising labor costs and rental rates, improved technology, and the growing use of pickup and delivery options, today’s kitchen will need to be built with tomorrow in mind.

Visit https://www.qsrmagazine.com/design/designing-modern-quick-service-restaurant-kitchen to view the full article online.

Restaurant Business
Several of the mega-forces shaping the restaurant business are set for a near-term change in direction, predicted participants at an industry event this week, citing third-party delivery and guest loyalty programs as particularly likely to veer sharply.

Visit https://www.restaurantbusinessonline.com/operations/3-big-changes-looming-restaurants to view the full article online.