This is your opportunity to be part of the Restaurant Facility ManagementAssociation’s latest marketing and education tool: our magazine Facilitator.

As the offi cial publication of the Restaurant Facility Management Association, Facilitator is the primary printed resource for industry professionals who are looking for the latest news, information and innovation relevant to the restaurant facilities fi eld.

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Facilitat rttt rrrrrrThe Official Magazine of the Restaurant Facility Management AssociationFebruary/March 2013 CONFERENCE EDITION

The Model for Successful RemodelsIt’s vital to have upfront communication

Facility Management on the GoSmartphones and tablets present some key opportunities for restaurant facility and asset management

Foraging for a Better FutureIntroducing The Next Course, an innovative working model for sustainable renovation

Darden’s “People, Planet & Plate” initiative embodies the company’s culture and sustainability efforts

Leading an Industry While

Making A Difference

68

32

40

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Facilitat rtt rrrrThe Official Magazine of the Restaurant Facility Management AssociationFebruary/March 2013 CONFERENCE SPECIAL EDITION

Darden’s “People, Planet & Plate” initiative embodies the company’s culture and sustainability efforts

Leading an Industry While

Making A DifferenceCONFERENCE ATTENDEES

In this BONUS issue

you will receive

Exclusive editorial(after page 48)

Tear-Out Exhibit Hall Floor Plan

(on page 17)

CONFERENCE

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Facilitat rtt rrrrrThe Official Magazine of the Restaurant Facility Management AssociationApril/May 2013

Panera Bread addresses local hunger with a shared-responsibility concept

Breaking

Bread

Preparing for SummerMaintenance tips and

checklists to guide you through your seasonal

preparations

Facilitat rttt rrrrrThe Official Magazine of the Restaurant Facility Management AssociationJune/July 2013

Answering the Call

Jack in the Box and Qdoba rely on the Facilities Services Center

for superior support

2013BUYER’S GUIDEEdition

Water WorldSolving humidity and moisture issues

in restaurants

www.rfmaonline.com

Facilitat rttt rrrrrThe Official Magazine of the Restaurant Facility Management AssociationAugust/September 2013

Females in Facilities

Focusing on two Females in Facilities

who are standouts in the industry

Garden Fresh’s Souplantation and Sweet Tomatoes Healthy eating begins with the freshest ingredients

www.rfmaonline.com

Staying True

RootsRRRR to its

Ten Key Fundamentals of SuccessIt has nothing to do with luck

Mark Your Calendar!

Facilitat r The Official Magazine of the Restaurant Facility Management AssociationOctober/November 2013

Feet to the FireOwning up to the

importance of kitchen grease exhaust and

fire safety

Despite operational differences, franchisors and franchisees achieve success together

www.rfmaonline.com

Specialty Distribution at:

ORLANDO, FLORIDA

Embracing

Individuality behind a Brand Name

fire safety

Our

Media Kit & Advertising Rates

The best marketing resource for restaurant facility professionals

The Official Magazine of the Restaurant Facility Management Association

Facilitat rmagazine

33The Official Magazine of the Restaurant Facility Management Association August/September 2013

W hen it comes to freshness, minutes count.Within 24 hours of being plucked from the ground, vegetables such as colorful peppers, crunchy carrots and crispy celery are on

refrigerated trucks, traveling to one of Souplantation’s and Sweet Tomatoes’ 17 central kitchen facilities to be washed, sliced, chopped, prepped and cooked for a variety of salads, soups and sauces. Souplantation and Sweet Tomatoes treat guests to an all-you-care-to-eat salad bar that features more than 50 fresh ingredients, including specialty-tossed salads like Caesar Salad Asiago, which are made fresh every 20 min-utes, and prepared salads, such as Tuna Tarragon and Citrus Penne Pasta Salad

32 www.rfmaonline.com Photos courtesy of Garden Fresh Restaurants.

Though this review was disappointing, it served as a catalyst for drastic changes. “Internally, we had seen so much improvement that previous year that we were surprised and extremely unhappy at the thought that our customers had this perspective,” said Judy Glasser, Facilities Services Center Manager for Jack in the Box. “The comments made it clear that our customers were looking for better support.” The first step was for the facilities team to modify their approach. They had to view service issues from the restaurants’ perspective and gain a clear understanding of what the restaurants needed.

Above and BeyondAfter a major overhaul of internal processes, the Facilities Services Center today is in lock step with its restaurants. The staff is there for them 24/7 to take care of their needs. They’re working hard to make sure the vendors are performing well, meeting expectations and of-fering competitive rates. Some of the major improvements include:

Access to the work order system. The district managers now have access to the web-based work order system and can view real-time statuses of any of the work orders for their res-taurant at any time and anywhere with an Internet connection.More authority. The restaurant managers now have the authority to flag any work order as an emergency if the issue is going to significantly impact sales.Improved response times. When a restaurant is closed due to a repair issue, vendors are ex-

pected to be immediately en route when they accept the work order. The staff at the Facilities Services Center follows up with the vendor and restaurant manager every hour, 24/7, until the restaurant re-opens. Better follow-up. Once a work order is overdue, the staff fol-lows up with the vendor every day it is late until it is completed.More weekend support. More staff is now on hand at the Facilities Services Center on the weekends to better serve the restaurants.

This year, to further drill in the Facilities Services Center’s dedi-cation to its restaurants, the team created a slogan: “Yes, we’re pushy … because we love our customers and they deserve the very best.”

This means the staff isn’t afraid to do everything it can to resolve issues for its restaurants.

“There’s no doubt in anyone’s mind that this is important to us,” Glasser said. “This is a priority to us, and we’re going to make it a priority for [the vendors].” After these changes were implemented, the feedback for the next yearly survey was quite different. This time the input from the dis-

We were missing the reporting and tracking. We were blind on lifecycle costs and benchmarking. We were relying on vendors to keep service histories for us, which creates an obstacle if we ever decided to move away

from that vendor. We were slowly digging ourselves into being trapped with a vendor

because they held all our history.”— Josh Rains, Sr. Facilities Manager for Qdoba Mexican Grill

26 www.rfmaonline.com 2013 Buyer’s Guide Issue

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For years, Josh Rains and John Lolmaugh, Directors of Facilities Services for Qdoba and Jack in the Box, respectively, have been comparing notes and discussing ways to integrate the two brands under a common service platform. Merging two completely different brands under one service platform was no easy task.

Restaurant managers are now able to spend more time on guest interactions.

Michael Lehman and Josh Rains “

49April/May 2013 RFMA 2013 Conference Recap Issue The Official Magazine of the Restaurant Facility Management Association

PANERA BREAD BAKERY CAFES begin each day at 10 p.m. the night before. At night, when all the customers and staff are gone, the bakers arrive to await the delivery of fresh—never frozen—dough, made in one of Panera’s fresh dough facili-

ties across the country. Using only the freshest ingredients, Panera’s bakers work all night baking artisan breads, pastries, scones, muffins and bagels.

By morning—with the sweet, warm aroma of freshly baked goodies swirling in the air—16 varieties of bread, including Asiago Cheese, Tomato Basil and Sea Salt Focaccia; 33 varieties of pastries, including Bear Claws, Hot Cross Buns and Cinnamon Crumb Coffee Cakes; and many varieties of scones, muffins and bagels are warm and ready for customers to enjoy. Serving 7.5 million people a week in more than 1,600 locations in 44 states and Canada, Panera bakes more bread each day than any bakery-cafe concept in the country. The made-from-scratch bread, which never includes preserva-tives or additives, is the foundation of Panera’s vast menu of deli-cious sandwiches, salads and soups. For more than two decades, at the end of each day Panera has

BBBBBBBBBrrrrrrrrrrrrrrrreeeeeeeeeeeeeeaaaaaaaaaaaaaakkkkkkkkkkkkkkkiiiiiiiiiiinnnnnnnnnnnnnnngggggggggg Panera Bread addresses local hunger with

a shared-responsibility concept

by Sherleen mahoney

48 www.rfmaonline.com

All photography courtesy of Panera Marketing.

O f the uuunexxpected iissuees rrestaururrannt ffacilityy mmannaagers tackle, one of the most difficult tends to be moisture problems. By the time a facility manager has been called, restaurant

management has identified a musty odor or signs of water damage. The situation already has resulted in visible damage, air quality and comfort issues or, in many cases, guest complaints. In the South, moisture issues naturally follow the more humid climate. However, less humid climates are not shielded from this battle. Water intrusion causes damage in even the driest climates, which means this problem is inevitable. The challenge: In most cases, the problem does not result from a single source. Resolving a serious humidity or moisture problem most likely will require a multi-step process over several weeks or even months. The most important thing to remember about water intrusion: Water always changes its behavior, and its form is never constant, which adds to the challenge. Evaporation, condensation, capillary suction, gravitational flow, vapor diffusion and mass flow of moist air all happen at the same time—outside and inside of the building.

Common CulpritsWhen addressing humidity, comfort and air-quality issues, consider these common causes:

Is the building out of balance? Check for signs of negative air pressure in the building. If pres-ent, schedule to have a certified air balance company professionally balance it.

WWWWWaaattttteeeerrr WWWooorrrrllddd

Solving humidity and moisture issues in restaurants

By Greg DuChane

2013 Buyer’s Guide Issue 32 www.rfmaonline.com

“Sustainability” has evolved into a concept that seems to mean something different to everyone. At its core, it refers to people who are serious about the environment, but it is also used as a feel-good lever for self-promotion and as a negative term to protect business-as-usual practices. Most people define sustainability in terms of leaving a non-depleted environment for future generations, but others, such as the visionary architect and designer William McDonough, consider that definition to be the baseline. During his keynote address at the U.S. Green Building Council’s Greenbuild Conference, McDonough said “…sustainable, is that the best we can do?” His main point was “being less bad is not [the same as] being good.” McDonough and other thought leaders envision a future in which our buildings don’t just operate at net-zero and our materials aren’t merely recycled. They see a day when we actually enrich the environment around us. From a different angle, many climate scientists now look at sustainability as past tense—they are watching the climate change in real time and have, unfortunately, moved on to “adaptation.”

Are we doing enough?— By Richard Young —

44 www.rfmaonline.com

The Restaurant Facility Management Association is the only association created by and for restaurant facility management professionals. RFMA has more than 500 individual restaurant members who are employed at more than 90 restaurant corporations,

including companies like: Brinker International (Chili’s, Maggiano’s), YUM! Brands (Taco Bell, KFC, Pizza Hut, WingStreet), DARDEN (Olive Garden, Red Lobster, LongHorn, Capital Grille, Season’s 52, Yard House, Bahama Breeze, Eddie V’s), Starbucks, Burger King, Chipotle, P.F. Changs/Pei Wei, Applebee’s, Wendy’s, Jack in the Box, Corner Bakery, In-N-Out Burger, Jason’s Deli, Panda and MANY more. Facilitator is the only comprehensive and relevant industry resource for restaurant facility professionals who spend millions of dollars annually on the products and services they need to run their restaurants. Restaurant facility managers are responsible for the repair, maintenance and remodeling of each restaurant facility. These professionals oversee lighting, heating and A/C, electrical, roofi ng, pavement, fl ooring, refrigeration, kitchen equipment and more. A facility manager will infl uence or be the ultimate decision-maker for anything related to the restaurant facility, but not actual food products, soft goods or small-wares (dinnerware, etc.). RFMA restaurant membership represents more than 500 individuals who work for restaurant chains and franchises, and many of whom represent 200 units each. Buyers will be the individual facility managers who work for quick-service, casual-dining or fi ne-dining restaurants. They may work for large chain restaurants or franchise restaurants. These professionals will be looking for products and services needed to build new locations, renovate stores or everyday maintenance of stores. Many equipment purchasing decisions are made nationally by a corporate purchasing department, but RFMA members are very infl uential in the decision-making process as they are charged with the maintenance and repair of that equipment. Facilitator is poised to serve restaurant facility managers, offering guidance and insight to make their jobs easier.

What is your purchasing role? Make decisions 56%Infl uence decisions 26%

Specify Products/Services 5%No role/Other 12%

All responders are facility professionals; directors, managers, project coordinators, buyers, etc.

How many restaurant units do you represent?1-25 >.01% 26-50 — 8% 51-100 — 30% 100+ — 58%

What is your restaurant type?Casual Dining 42%

Quick Serve/Fast Casual 33%Pizza 3%

What BEST describes your ownership?Chain-owned 76%Franchise/Independent 3%

Independent 1%Multi-unit Headquarters 18%

41RFMA 2013 Conference Issue February/March 2013 The Official Magazine of the Restaurant Facility Management Association40 www.rfmaonline.com RFMA 2013 Conference Issue

Mobile Opportunities in Technology

By Thomas Krier

What’s New With You?

T echnology news and features have focused on mobile de-vices and their applications for the last few years. The rapid adoption of smartphones and tablets has surpassed even

manufacturers’ expectations, and the rapid advancement of mobile technologies far exceeds that of any other computing platform, such as laptop or desktop computers. Many restaurant chains are providing mobile applications and websites to their customers, and are working with top mobile application developers such as Yelp, Foursquare and Urbanspoon to help promote their brands. Popular features include customer reviews, online menus, ordering and even the ability to pay for your meal using your smartphone.

Mobile devices and applications present some key opportu-nities for restaurant facility and asset management. Computer-ized Maintenance Management Systems (CMMS) generally sup-port the entire maintenance team, including restaurant, district, regional and facility managers as well as their contractors and vendors. Each of these users can benefit by using a mobile device to access their CMMS.

A Natural FitRestaurant managers are generally very busy, and when they notice an issue that needs to be reported, having to retreat to the office to create a new work request is a hassle and can add unnecessary

delays. A mobile management application reduces the amount of time required to sub-mit a request, and can assist the manager in providing a more accurate and complete description of the problem. For example, if a refrigeration unit is not working properly, a store manager can launch the mobile app and start creating a request by scanning the asset tag barcode on the side of the unit. The app can find the asset record in the CMMS and prefill the request form with the store number, asset number, trade and any additional information. By knowing the type of asset, the application can then present a series of troubleshooting questions related to the refrigerator. After answering a few short questions, the store manager can complete and submit the request, or the problem may even be resolved without the need to create a request. Some types of requests may require a photograph of the issue. A mobile app can initiate the camera feature on smartphones and tablets and upload the photo during the request creation process.

Mobile Opportunities in Technology What’s New With You?

Mobile devices and

applications present some key

opportunities for restaurant

facility and asset management.

Computerized Maintenance

Management Systems (CMMS)

generally support the entire

maintenance team, including

restaurant, district, regional and

facility managers as well as their

contractors and vendors.

Each of these users can benefit by

using a mobile device to

access their CMMS.

Smartphones and tablets present some key opportunities for restaurant facility and asset management

Facility Management on the Go

Graph showing the trend in mobile access to the Internet across the 20 most developed countries in the world.

Scanning the asset tag barcode can begin a real-time work order request Work Requests app screen

I t’s Friday morning at a Los Angeles Jack in the Box. The Taylor ice cream shake machine that is used to make delicious Oreo cookie, strawberry,

chocolate and vanilla shakes is making an awful noise, disturbing everyone in the restaurant and loudly announcing an imminent failure. The restaurant manager called the company’s Facilities Services Center in Phoenix to initiate a work order for the shake machine. The assigned vendor said it would take 10 days to secure the special tool

needed to fix the problem, which was unacceptable. Leveraging long-term business relationships with industry contacts, the staff at the Facilities Services Center called a Taylor representative in Los Angeles, who had the tool and necessary parts for the vendor to pick up. The shake machine was fixed the same day. Without the staff at the Facilities Services Center, which support all company-owned Jack in the Box res-taurants, that store would have had to spend 10 days without its shake machine, losing revenue each day.

Jack in the Box and Qdoba rely on the Facilities Services Center

for superior support

By Sherleen Mahoney

Answering the Call

24 2013 Buyer’s Guide Issue www.rfmaonline.com

trict managers was positive. “We conduct yearly surveys with the district managers to make sure we’re still listening to our customers,” Glasser said. “We listened to them, and now they’re happy.”

Going NationalJack in the Box acquired Qdoba Mexican Grill, an emerging leader in Mexican fast-casual dining, in 2003. Today, Jack in the Box operates and franchises more than 600 Qdobas in 45 states, the District of Columbia and Canada, along with its existing portfolio of 2,250 Jack in the Box restaurants in 21 states. To address facilities needs, for almost a decade, the two brands operated independently. Jack in the Box employed a combination of internal technicians and outside vendors, all managed by Jack in the Box’s Facilities Services Center and a web-based work order system. “We had all different combinations,” Glasser said. “Some regions used mostly internal techs, others used half internal techs and half vendors, and other regions relied all on vendors.” Qdoba relied solely upon vendors. When Qdoba facility issues arose, restaurant managers were the ones calling and following up with vendors. Without the Facilities Services Center, the restaurants

had no work-order tracking until a bill was received and did not keep any service histories for the equipment. “We were missing the reporting and tracking,” said Josh Rains, Facilities Manager for Qdoba Mexican Grill. “We were blind on life-cycle costs and benchmarking. We were relying on vendors to keep service histories for us, which creates an obstacle if we ever decided to move away from that vendor. We were slowly digging ourselves into being trapped with a vendor because they held all our history.“ For years, Rains and John Lolmaugh, Director of Facilities Ser-vices at Jack in the Box, have been comparing notes and discussing ways to integrate the two brands under a common service platform. Merging two completely different brands under one service platform was no easy task. These facilities services leaders had to consider their vastly dif-ferent menus, assets and logistics. The majority of Jack in the Box quick-service restaurants are open 24/7, standalone, and they incor-porate drive-through windows. On the other hand, fast-casual Qdoba restaurants are mostly in inline spaces and employ a face-to-face customer-service model. With all the ingredients in plain view, the customers choose the ingredients for their meal, and the orders are assembled in front of them.

The Official Magazine of the Restaurant Facility Management Association 27 June/July 2013

What the Rest

aurant M

anagers have to say:

“Whenever I’ve called the Facilities Services Center, they are always great and efficient.

My equipment is getting fixed faster than ever.” Brandon, Manager of Qdoba Store No. 2085

Qdoba team members take pride in their work.

Feet Fireto the

Owning up to the importance of

kitchen grease exhaust and f ire safety

Never underestimate the speed and destructive capabilities of a grease fire. Grease burns at temperatures higher than 1,750 degrees Fahrenheit. Even if the fire does not start in a grease-

laden exhaust system, once it reaches excess grease buildup, the destructive capabilities increase exponentially.

IN commercial facilities, restaurant fire safety starts with the cooking equipment and its exhaust systems. Catastrophic fires in restaurants and hotels can lead to

tremendous property and personal losses. Never underestimate the speed and destructive capabilities of a grease fire. Grease burns at temperatures higher than 1,750 degrees Fahrenheit. Even if the fire does not start in a grease-laden exhaust system, once it reaches excess grease buildup, the destructive capabilities increase exponentially. However, the fire-safety knowledge, standards and technological advances we have gained over recent years regarding kitchen grease exhaust vent systems can help prevent catastrophic grease exhaust vent fires. While we cannot completely eradicate fires, we can keep the grease or fuel loads in exhaust systems at a manageable level, allowing suppression systems to easily extinguish grease fires.

27 October/November 2013 The Official Magazine of the Restaurant Facility Management Association

Owning up to the importance of

kitchen grease exhaust and f ire safety

By Don Pfleiderer

26 www.rfmaonline.com Third Anniversary Issue62 www.rfmaonline.com The Official Magazine of the Restaurant Facility Management AssociationRFMA 2013 Conference Recap Issue

The most relevant heat recovery application in the restaura using the hot air to heat water. The EPA reports that nea restaurant’s energy bill goes toward heating water, so us technology to essentially “pre-heat” water can provide t

attion inn the resstauraEPAPA repoorts thatt neaheeatingg water, so us” wwater can proovide t

The heat recovery technology was able to pre-heat Western Sizzlin’s cold water supply from as low as 55 degrees to as much as 125 degrees Fahrenheit—thereby substantially reducing its water heating costs. In fact, in the first year after using this system, Western Sizzlin saved nearly $5,670 on its water heating expenses.

One misconception that restaurant owners have about incorporating heat recovery

technology into existing commercial spaces is that the installation is complicated. However, nothing

could be further from the truth. From an installation perspective, the HVAC system is sized according to

standard load-calculation methods, while the water heater is specified like any standard tank or tankless selection

procedure. The only deviation is the required potable water piping to and from the hot water system.

Variable-Speed TechnologyAll commercial establishments require fresh air and ventilation when buildings are occupied—but this is especially crucial for restaurants due to the wafting aroma of food. Until recently, restaurants had to run their air conditioning systems at full blast during operating hours in order to achieve this constant airflow; alternatively, if the outside

in fan-only mode, then this could suffice. Today, an innovation called variable-speed technology gives restaurants the ability to run the A/C system at a lower-speed, first-stage operation. Variable-speed technology reduces airflow by 50 percent during first-stage cooling and for fan-only operation. It gives restaurant owners and franchisors more options to create a cool, well-ventilated environment. This function saves energy and translates to lower utility bills. Title 24 of California’s Energy Efficiency Standards for Residential and Nonresidential Buildings, as well as the HVAC industry standard, ASHRAE 90.1-2010, helped pave the way for national acceptance of variable-speed technology. While Title 24 is state-specific and ASHRAE 90.1-2010 is not enforced at the national level, commercial HVAC manufacturers have been

focusing research and development on new products that meet these efficiency requirements, which help companies across the

United States easily adopt energy-efficient innovations like variable-speed technology. Dehumidification SolutionsHumidity can wreak havoc on a restaurant. In a kitchen, too much humidity can spawn an increase in bacteria, mold and other biological contaminants. Excess humidity

HVAC Technology PlanningHVAC Technology Planning Repairs and Maintenance

I n today’s business climate, rising energy costs have signifi-cantly challenged the U.S. restaurant industry, which uses five times more energy per square foot than other commercial build-

ings. But, where there’s a challenge, there’s also an opportunity—and today’s facility manager has new resources that can help considerably reduce his or her restaurant’s energy consumption. Since a restaurant’s heating and cooling system takes up nearly 30 percent of its energy bill, according to the U.S. Environmental Protection Agency, restaurateurs who find realistic ways to implement efficient HVAC solutions see a positive impact on their bottom line. And, with an emergence of new HVAC technologies, restaurant facility managers have more options than ever before to implement systems that can provide measurable results. Let’s look at three commercial HVAC innovations that restaurant owners and franchisors need to know about right now—thanks to their ability to provide energy savings while improving comfort: heat recovery technology, variable-speed drive technology and dehumidification solutions.

Heat Recovery TechnologyA typical air conditioning unit removes hot air from a building and uses cold refrigerant to absorb the heat from the air. The cooled air is then sent through the ductwork, but the wasted hot air gets rejected into the atmosphere. Heat recovery technology uses the wasted heat in a productive way. The most relevant heat recovery application in the restaurant industry is using the hot air to heat water. The EPA reports that nearly 20 percent of a restaurant’s energy bill goes toward heating water, so using heat recovery technology to essentially “pre-heat” water can provide tremendous savings. Franchisors Gary Stovall and Wyatt Kaundart know first-hand that heat recovery technology can pay off. Their 9,500-square-foot Western Sizzlin buffet on Towson Avenue in Fort Smith, Ark., is more than 30 years old, and it uses approximately 2,100 gallons of hot water on an average day. In May 2011, the franchisors implemented a new 10-ton air conditioning rooftop unit embedded with heat recovery technology.

By Sal Brunetto

Demystifying HVACsThe three most important HVAC

technologies today’s restaurateurs need to know

Restaurant Floor Care — A Top Priority Repairs and MaintenanceBy Russell Kendzior

Third Anniversary Issuewww.rfmaonline.com46

Don’t Sli Up

R estaurant facility management can make floors safer and more cost efficient by elevating the mindset of floor care to floor safety. With that goal in mind, let’s take a look at ANSI and OSHA standards, insurance company priorities, operational steps, risks and rewards, and

a selection of NFSI-certified products. Slippery floors are common in restaurants and are a major factor in same-level falls, which are the leading cause of injuries among restaurant workers. According to Liberty Mutual research, same-level falls account for 25 percent of restaurant worker injuries in the United States. Standards, when applied, can help reduce the risks. Understanding the definitions is equally important.

p

By Erik Wahl

Sharpen Your Tools

C ognitive psychologists say that we approach the world, our business and even facilities management with a schema, a way of grouping things to make

them easier to understand. Certain things belong together; others don’t. In fact, we have been taught to be mediocre. We have been educated to swim in the sea of sameness. Critical thinking is the foundation of our formal educational process, and it has become increas-ingly significant as students progress through school to prepare for the “real world.”

Train Your Brain to Unthink

Learning to UnthinkWe are capable of so much more than

we have been taught to think

28288288 www.rfmaonline.com RFMA 2013 Conference Issue

We offer compelling editorial content that is carefully previewed and selected by restaurant facility professionals to ensure that we put out the best possible publication for our members and advertisers. Our circulation of more than 10,000 includes restaurant facility directors, managers, project coordinators, owners/operators, construction managers, operations and purchasing managers. We reach the who’s who of the restaurant facility management industry and the decision-makers who you want to impact.

Issue Month Focus Editorial Topics Ad Deadlines

Dec/Jan ‘14 Exterior Maintenance • Snow Removal/Parking Lot Maintenance/Landscaping • Plumbing/Frozen Pipes • Exterior/Interior Lighting/Signage • Waste Management

Ad Close: Friday, Nov. 8 Ads Due: Friday, Nov. 15

Feb/March ‘14 Dallas, TX, Feb 16-18

Conference Issue Sustainability

Disaster Recovery • Remodeling/Green Building • Codes & Guidelines • Roofi ng/Flooring • Capital Investments • Pest Control • HVAC/R • Technology

Ad Close: Wed., Jan. 8 Ads Due: Wed., Jan. 15

April/May ‘14 Conference Recap Preparing for Summer

Asphalt Repair/Replace • Carpet Cleaning • Concrete Site Work • HVAC • Painting • Preventative Maintenance — Cyclical Services • Refrigeration

Ad Close: Friday, Mar. 28 Ads Due: Friday, Apr. 7

June/July ‘14 Design Construction/Disaster Preparedness

Beverage Systems • Disaster Planning • Doors • Energy Management • Kitchen Equipment • Landscaping • Painting • Technology • Ventilation • Windows/Window Treatments/Window Washing

Ad Close: Friday, May 5 Ads Due: Friday, May 16

Aug/Sept ‘14 Janitorial/Plumbing Grease • Hot Water Systems • Pest Control Programs • Sewer/Septic • Waste Water • Water Heaters • Water Softeners

Ad Close: Wed., July 9 Ads Due: Wed., July 16

Oct/Nov ‘14 4th Anniversary

Buyer’s Guide Capital Planning/Code Updates/Hood & Fire Safety

ADA • Capital Forecasting • Codes and Guidelines • Fire Safety • Hood Cleaning • Security Systems • Slip and Fall

Ad Close: Friday, Sept. 5 Ads Due: Friday, Sept. 12

Dec/Jan ‘15 Exterior Maintenance Exterior/Interior Lighting/Signage • Landscaping • Parking Lot Maintenance • Snow Removal • Waste Management • Winterize Plumbing

Ad Close: Friday, Nov. 7 Ads Due: Friday, Nov. 14

22 www.rfmaonline.com April/May 2013 The Official Magazine of the Restaurant Facility Management AssociationRFMA 2013 Conference Recap Issue

A t-risk students in low-income communities face some daunt-ing obstacles, including poverty, family instability and a high prevalence of crime, which sometimes prevent them from

succeeding in school. These students require extra help, attention and services to steer them toward academic success. In Sanford, Fla., where the median annual household income is $40,000, the Midway Safe Harbor Center attempts to knock down some of these roadblocks. Since it opened in 2005, the Midway Safe Harbor Center has been serving Title I Seminole County public school students, their families and the community. Under the No Child Left Behind Act, Title I offers additional federal funding for school districts to

provide extra educational services and activities that help to ensure all children have a fair and equal opportunity to obtain high-quality education. Open 365 days a year, the center offers homework help, physical fitness and character-building programs for kids; school credit recov-ery through PLATO Learning, career guidance and team sports pro-grams to teens; and job search, fitness and crafts programs for adults. In addition, the center feeds around 150 after-school kids five days a week and every day during the summer. The center also hosts teen nights, which include dinner for approximately 45 teens, and special community events, such as a Black History Month breakfast and a Veteran’s Day dinner for 300 guests.

Community center’s small kitchen receives makeover to better serve

after-school students— By Sherleen Mahoney —

Through a partnership with Second Harvest, Midway Safe Harbor has been able to adequately serve meals to these after-school kids. However, due to its small heat-and-serve kitchen that consisted only of a four-burner stove, a refrigerator and a small chest freezer, it was limited in the amount of food it could accept. “Still, we were serving a lot of people out of a home kitchen,” said Brenda Knight, Administrator and Lead Community Educator for 21 Century programs. With a larger commercial kitchen, Midway Safe Harbor would be able to cook, instead of just heat, meals and secure a greater variety and quantity of meals from Second Harvest. Enter RFMA Gives.

Searching for a CauseRFMA Gives, the charitable arm of RFMA, was led this year by Jack McNertney, Senior Director of Facilities for Darden Restaurants, and Ed Bordelon, Director of Facilities for LongHorn Steakhouse at Darden.

Together, they searched for a non-profit food-service organizain the greater Orlando area that would benefit from a kitchen makeo After considering many worthy organizations, Midway Harbor was chosen as the 2013 recipient. McNertney and Bordelon were impressed by how many kids center served with its modest kitchen and instantly saw the potenimpact of a larger commercial kitchen. When Knight learned that RFMA Gives would give them a kitcmakeover, she thought she’d be required to match funds, which—says—is how these charitable remodel programs usually work. “But when I asked about our contribution, they told me therenone,” she said. McNertney explained that RFMA members would take of everything.

A Dream Realized Community center’s smalll kitchen

At the 2013 Annual Conference in Orlando, each RFMA Gives volunteer and participant

received one of these glass mementos etched with the Midway Safe Harbor

and RFMA logos.

The RFMA Gives planteam unveils the for the new kitch

Brenda KnighMidway Safe Ha

Together the

Facilitat r Editorial Calendar & Advertising Deadlines

Advertising RatesgAd size 1X 3X 6X 9X 12X

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2 Page Spread $6,750 $6,075 $5,738 $5,400 $4,725

2/3 Page $2,850 $2,565 $2,423 $2,280 $1,995

Half Page Island $2,380 $2,142 $2,023 $1,904 $1,666

Half Page Horizontal $2,380 $2,142 $2,023 $1,904 $1,666

Third Page Square $1,850 $1,665 $1,573 $1,480 $1,295

Third Page Vertical $1,850 $1,665 $1,573 $1,480 $1,295

Third Page Hoizontal $1,850 $1,665 $1,573 $1,480 $1,295

New Technology Advertisement — Full page $3,500

*ALL RATES ARE GROSS Rates effective November 1, 2013. Rates apply to price per insertion. Circulation is 10,000+

20140

Send all Contracts and Insertion Orders to:

Kristie ThymesSales Manager

Phone: (972) 782-9841Fax: (972) 692-8138

Kristie@rfmaonline.com

The Offi cial Magazine of the Restaurant Facility Management AssociationFacilitat r

1/3Vert.

1/3 PageSquare

1/3 PageHorizontal

The trim size to Facilitator is 8 3/8” x 10 7/8”. Full-page ads should be built to trim. Keep all live copy 3/8” from trim size. For bleed, extend ad 1/8” from trim size.

Page Size Width HeightFull Page/non-bleed 7 3/8” x 9 7/8”

Full Page w/bleed 8 5/8” x 11 1/8”

2-Page Spread/non-bleed 15 3/4” x 9 7/8”

2-Page Spread w/bleed 17” x 11 1/8”

2/3 – Page 4 7/8” x 9 7/8”

1/2 – Page Island 4 7/8” x 7”

1/2 – Page Horizontal 7 3/8” x 5”

1/3 – Page Square 4 7/8” x 4 7/8”

1/3 – Page Vertical 2 3/8” x 9 7/8”

1/3 – Page Horizontal 7 3/8” x 3 1/4”

Publication Trim Size 8 3/8” x 10 7/8” Publication Bleed Size 8 5/8” x 11 1/8”

Acceptable File Types:• PDF (preferred) – Press/

high quality, PDF/X-1a, optimized and high-resolution. PDF fi les must be created via Acrobat Distiller only

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1/2 Horizontal

1/2 Page Island

Full Pagenon-bleed

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Ask about our ONLINE ADVERTISING sales opportunities for even more exposure! See our digital magazine at the link below

http://onlinedigitalpublishing.com/publication/?i=176139

48 www.rfmaonline.com

1 Stop Maintenance267 5th Ave Suite B103 New York, NY 10016-7503O - (646) 403-7887, F - (212) 842-1011TF - (866) 470-2630www.1stopmaintenance.com1 Stop can provide you with every conceivable service. Our professional crew of managers and technicians have over 40 years of experience in the business.

1st Choice Facilities Services1941 Whitfield Park Loop Sarasota, FL 34243-4007O - (866) 241-0070, F - (941) 757-0487TF - (866) 241-0070www.1stchoicecorp.com1st Choice Facilities Services is a full-service construction and facilities services company with the proven experience to handle all of your construction and facilities services needs throughout the USA and Canada.

3M Water Purification Inc406 Mt Pleasant Ct Kennedale, TX 76060O - (817) 312-5915www.3mfoodservice.com3M Water Purification Inc is a leader in the design and manufacture of a comprehensive line of filtration products. Its proprietary products are used in drinking water, health-care and industrial markets.

3WIRE Group21 Northern Ave Plattsburgh, NY 12903O - (518) 324-7384, F - (800) 782-5424TF - (800) 634-5005www.3Wire.comNational parts distributor for all major foodser-vice equipment with $15M+ parts in strategi-cally located warehouses. Solutions to your company’s foodservice challenges from the parts needed today to complete parts management.

Academy Awning2510 Malt Ave Los Angeles, CA 90040O - (323) 721-2929, F - (323) 721-2924TF - (800) 422-9646www.academyinc.comWith over 100 years of industry experience, Academy is a leader in the custom manufacturing and installation of commercial awnings, canopies, umbrellas, shade structures, signs, and cabanas.

Academy Fire Life Safety5829 Maspeth Ave Maspeth, NY 11378O - (347) 473-7200F - (347) 473-7335TF - (800) 773-4736www.academyfire.comAcademy Fire Life Safety is the leading single source for all your Fire Protection and Life Safety needs providing services nationally.

ACS Commercial Services6723 Theall Rd Suite A Houston, TX 77066-1215O - (832) 484-9800F - (281) 866-9347www.acsfixit.comACS is a self performing company with 50 employees throughout Texas, Oklahoma and Louisiana ready to take care of your service needs. ACS technicians are background checked and drug tested. All employees wear company uniforms and ID badges.

Accurex

PO Box 410 Schofield, WI 54476-0410O - (800) 333-1400F - (715) 241-6171TF - (800) 333-1400www.accurex.comAccurex manufactures quality, innovative products for complete energy efficient kitchen ventilation systems. Rely on our nationwide network of kitchen ventilation experts to ensure you get the products you need.

Facilitator magazine

Buyer’s GGuiddeuiG idsryBuy ss dB GGerBu ’sGu2013013 3rd Annual

Here is your resource guide of vendors and service providers that make up the RFMA Allied Member group.

2013 Buyer’s Guide Issue

2013 Buyer’s Guide 2013 Buyer’s Guide 2013 Buyer’s Guide 2013 Buyer’s Guide 2013 Buyer’s Guide Category Listings 2013 Buyer’s Guide Category Listings 2013 Buyer’s Guide

Alarm Systems ManufacturerGreen Turtle Americas LtdSimplexGrinnell

Alarm Systems Repair, Replacement, Installation ServicesAmphionAverusCintas CorporationConsolidated Fire ProtectionField’s Fire ProtectionFM Facility MaintenanceKoorsen Fire and SecurityLife Safety Engineered SystemsSecurity Solutions USASimplexGrinnellVeterans Worldwide Maintenance

Architect DesignBolt Facility Care CorporationKurzynske & AssociatesRegency Lighting

Asset TaggingFacility Solutions Inc

Awning Maintenance, Repair, InstallationAcademy AwningAd Art Sign & LightingAFM IncAllen IndustriesBroadway NationalDouglass Construction IncGlobal Sign Restoration IncHarbinger SignsImageBrite LLCJones SignKing AwningsMC Sign CompanyMorgan Brothers Construction IncSuperclean Service Company IncUmbrellaOne LLC

Awning ManufacturerAcademy AwningAllen IndustriesJones SignKing AwningsMC Sign CompanyMistAMERICA CorpThe Chism CompanyTUUCI

Beverage System ManufacturerFlorida Distributing

Beverage System Repair, Re-placement, Installation Services3WIRE GroupAmeritech ServicesClark Service and PartsCommercial Appliance Parts & Service IncCommercial Foodservice Repair IncCresco IncCulligan InternationalEcolab Equipment CareEichenauer Services IncFM Facility MaintenanceGeneral Parts LLCH2O TechnologiesJust in Time Refrigeration LLC

Legacy Air IncNational Service CooperativeParts TownPeltz Services Inc/Facilities Management LLCTown Center Facility Maintenance IncTWC Services Inc

Building Materials ManufacturerDrain-NetEliason CorporationHJCLATICRETESecurity Solutions USA

Building Materials Roofing Sheet MetalRoyalty Roofing

Carpet Cleaning1 Stop MaintenanceCintas CorporationExpert NJSFirst Florida ServicesFirst Service NetworksJan-Pro Enterprises LLCSuperclean Service Company IncTornado IndustriesW Services Group LLC

Carpet Repair, Replacement, Installation ServicesAll American Mechanical Contractors IncCommercial Repairs & Sales LLCEmcon Associates IncFloormax USAFM Facility MaintenanceProfessional Retail ServicesProgressive Flooring Services IncSuperclean Service Company IncVMC Facilities LLCWind River Services Inc

CO Systems Repair, Replace-ment, Installation ServicesCommercial Foodservice Repair IncFM Facility Maintenance

Complete Service Management (CSM) Domestic1st Choice Facilities ServicesAll Tried and True ContractorsCIS Security SolutionsCommercial Services IncCorrigo IncorporatedFirst Service NetworksJB Passmore IncMaintenX InternationalOfficetrax.comProvisioned Services IncService Repair Specialists IncSMS Assist

Computer Repair, Replacement, Installation ServicesFM Facility MaintenanceSource One Network Solutions LLC

Concrete Repair, Replacement, Installation ServicesAir-Pak Products & Services IncAll American Mechanical Contractors Inc

Avouch Contractors IncBlair General Maintenance ContractorCalvac PavingDouglass Construction IncEmcon Associates IncHOPE Builders IncHorizon Construction CompanyITEK Construction & Consulting IncMorgan Brothers Construction IncPavement Exchange GroupR.A. Heath Construction IncRegions Facility Services IncSuperclean Service Company IncTrenchless Line CompanyUS Pavement Services IncVMC Facilities LLCW Services Group LLCWind River Services Inc

Construction Management ServicesAll Tried and True ContractorsAmeritech ServicesArtemis BioSolutionsASAP Maintenance IncAssurance Facility Management IncAvouch Contractors IncBolt Facility Care CorporationDavaco IncDMC Facility ServicesDouglass Construction IncEDC ServicesFacilities Management Group of MichiganFacility Solutions IncFine Line Facility Services IncITEK Construction & Consulting IncJ&B Construction & Maintenance ServicesJB Passmore IncKAI Total Pavement ManagementOasis FacilitiesPavement Exchange GroupQuality Solutions IncR.A. Heath Construction IncRegions Facility Services IncRenCon Services IncResicomRestroom Remodels CompanyService Repair Specialists IncSheer Enterprises IncShepCo Facility Services & Commercial FinishesVMC Facilities LLCWatterson Environmental Group

Consultant Computer SystemsBig Sky Technologies IncCorrigo IncorporatedOfficetrax.com

Consultant Contracted Facility Management ProfessionalAvouch Contractors IncFacility Solutions IncImageone IndustriesITEK Construction & Consulting IncJB Passmore IncPack-A-Drum IncSLM-Facility Solutions NationwideWatterson Environmental Group

Consultant DesignArchitectural Refinishing Solutions Inc

Avouch Contractors IncFloormax USAHAVI Global SolutionsHJCNational Hot WaterPPG Architectural CoatingsR.A. Heath Construction IncRegency LightingSea Hawk SystemsSignmanager Inc

Consultant Energy ManagementAire Care ExpertsBolt Facility Care CorporationEnergySherlockFacility Solutions GroupLoeb Lighting Services IncMelink CorporationMil-tek USAPowerhouse DynamicsPredictive ServiceRestaurant Lighting ConceptsRestroom Remodels Company

Consultant EngineeringEaststarGreenbrier Technical ServicesITEK Construction & Consulting IncMelink CorporationTelgianWatterson Environmental Group

Consultant Food Service Equipment SpecifierHockenbergsPGPRF Technologies

Consultant HVACAir Care ExpertsAire Rite Air Conditioning & Refrigeration IncASAP Maintenance IncBonded Filter CompanyComfort Systems USAEllis Fibre USAITEK Construction & Consulting IncLegacy Air IncMelink Corporation

Consultant LightingEnergySherlockImageone IndustriesLoeb Lighting Services IncRegency LightingRestaurant Lighting ConceptsStaybright Electric of COTAP and Sons ElectricUS-1 Sign Maintenance Experts

Counter Cabinet Repair, Replacement, Refinish, Installation ServicesACS Commercial ServicesAir-Pak Products & Services IncArchitectural Refinishing Solutions IncBlair General Maintenance ContractorBolt Facility Care CorporationCraft ConstructionDouglass Construction IncFi CompaniesFine Line Facility Services IncHOPE Builders IncHorizon Construction Company

72 www.rfmaonline.com 2013 Buyer’s Guide Issue

BUYER’S GUIDE sample page

BUYER’S GUIDE Category Listing page

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