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“I wanted to continue serving. I feel like it’s really rewarding. And to see the results of that through the conference, through the calls, and seeing the members bring up something in one committee and then seeing it to fruition is really rewarding.” – Bevin McPherson, (7:04)
“With the labor shortages and everything, you still want that personal touch. All those companies out there, the way they treat people when they come through the drive-through or in the restaurant, that personal touch is everything.” – Bevin McPherson, (11:14)
“Nobody is holding information. Nobody doesn’t want to share. And that’s what I’ve found to be the biggest help. You can give anybody a call…If you just open up and open that door, they will help you.” – Bevin McPherson, (22:49)
“That’s what we’re always looking for is new ideas. We continue to talk about technology and all these youngsters coming up or people that are new to the industry and have different ideas, different outlooks, and we look at the same thing everyday and we’re like, ‘How do we solve this problem?’ And new ideas help everybody in the industry.” – Bevin Mcpherson, (26:04)
On this episode of Service Evolution, hosts Shawn Black and Jim Robinson sit down with Bevin McPherson, a regional facilities manager for Inspire Brands, a multi-brand restaurant company whose portfolio includes some of the largest worldwide fast-food restaurants. Bevin is a prominent member of the Restaurant Facility Management Association who shares her insights on leadership, success stories, and strategies for career advancement in restaurant facility management. Throughout the episode, Shawn, Jim, and Bevin explore how RFMA is staying relevant with modern trends and making a positive impact on the restaurant industry. Stay tuned until the end to find out more about upcoming events and how you can get involved with RFMA.
In recent years, the biggest factors inciting change within the facility management industry have been new innovative technologies and COVID. With more technology becoming available, it allows for automated and streamlined work processes that require less human interaction. And COVID has caused restricted working conditions, forcing companies to enact multiple rounds of layoffs. Therefore, both have resulted in labor shortages and manufacturing issues that have yet to be regulated.
“With the labor shortages and everything, you still want that personal touch. All those companies out there, the way they treat people when they come through the drive-through or in the restaurant, that personal touch is everything.” – Bevin McPherson, (11:14)
Although labor shortages and manufacturing issues are expected to remain prominent challenges in the near future, RFMA does its best to remain current by listening to its members and keeping a pulse on what their needs are. For example, in an effort to stay educated on technological advancements in the industry, it has created the Technology Trends Committee to learn how the FM industry can benefit from modern technology instead of resisting it.
Additionally, RFMA continues to positively impact the restaurant industry by striving to bring more opportunities to its members through certification education sessions, conferences, round tables, leadership programs, and facilitators. Furthermore, it also provides forums where industry professionals can exchange ideas and encourage progress and improvement. RFMA is filled with members and staff that want to succeed and help others in the industry succeed.
“Nobody is holding information. Nobody doesn’t want to share. And that’s what I’ve found to be the biggest help. You can give anybody a call…If you just open up and open that door, they will help you.” – Bevin McPherson, (22:49)
This year’s RFMA annual conference is being held at the Henry B. Gonzalez Convention Center in San Antonio on March 21 through March 23. The exhibit hall will feature three hundred-forty exhibitors with a record-breaking five hundred restaurant attendees. This conference allows industry professionals to foster relationships, share industry knowledge, and discover new resources, which ultimately helps them learn the best strategies for effectively managing restaurant facilities.
Thank you for tuning in to this week’s episode of Service Evolution! What are you interested in hearing about? Leave us a comment and keep up with us by following us.
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