Blog

Has one of your peers retired or moved on and corporate decided not to replace them? Have you been asked to take on 20-30 more locations recently – most of them in a totally different region of the country? Is your Director or VP asking you for more timely, transparent updates on projects?

Have you ever been enjoying a meal in your favorite booth, at your favorite restaurant, when all of a sudden...WHAM! A driver was in the wrong gear and accidentally drove their car through the corner of the restaurant.

Bob hung up the phone and walked out to the parking lot to catch some air. It had been a frustrating morning. He was struggling to see how his project could still be completed on time. Three months ago, Bob (whose name has been changed), a Facility Manager for a nationwide restaurant brand, was working with a general contractor who was completing a list of improvements and ADA accessibility projects to the patio. The team ran into a series obstacles as the job progressed.

It’s not anyone’s favorite topic, but in the restaurant industry, it’s a fact of life. To ensure profitability, well run brands recognize store closings as financial lever they can use when the situation merits.

Last month we were excited to share some great news about our Project Managers being trained by FSF Manufacturing in the fine art of measuring and estimating a custom stainless food service installation.  In this blog, let’s take a deeper dive on the subject of cook line replacements.  We’ll share a bit about our process and preparation for this type of job, as well as a time-lapse video of an actual installation.  Let’s get started.

RFS® prides itself on becoming an extension of the Facilities Manager. Part of the value that RFS® provides to our clients includes site visits and estimating, especially for complex projects. This fact, combined with of our strong relationship with FSF Manufacturing, means that the facilities we work with receive some of the finest turn-key solutions for cook lines, salad bars, chef’s stations, and other custom stainless steel food service equipment.

There’s something about the start of a new year which encourages us to refocus our priorities. Why? The daily grind of the can be tedious and distracting. It’s easy to get caught up in tangents and lose sight of mission. As businessman and author Stephen Covey is famous for saying, you’ve got to work hard to “keep the main thing the main thing.”

Remember the saying “an ounce of prevention is worth a pound of cure?” It might as well be the golden rule of the facilities management industry. It is especially true when an FM selects vendors to execute a project list. The success of your own projects often depends on…

We are pleased to announce that RFS® will soon be expanding into Texas. This strategic initiative puts our resources closer to the client, accelerating response times, and ultimately enriching our relationships with our clients and affiliates in the region.