SHOW - Oser Communications Group

Transcription

Tuesday, May 25, 2010
Oser Communications Group
Chicago
ANCHOR HOCKING OFFERS
BEST BLEND OF PRICE,
VALUE FOR GLASSWARE
RED THE UNIFORM TAILOR:
FIT, FORM AND FUNCTION
FOR MORE THAN 35 YEARS
Mark Eichhorn rejoined The Anchor
Hocking Company as President and
CEO in 2004. He has been in the
glassware industry for more than 20
years, and has previously served as
President of Rubbermaid Home Products
and Anchor Hocking.
Harvey Klein, President of Red The
Uniform Tailor, talks about what
makes his company unique.
RDN: What is your company’s main
line of business?
RDN: In your opinion, what are some key
Continued on Page 141
issues affecting the foodservice industry?
HK: We manufacture and distribute
uniforms for hotels, restaurants and casinos,
security, and theme parks.
TUKAIZ’ SECRET SAUCE
TAKES MARKETING TO
THE NEXT LEVEL
NSF COMMITTED TO
PROTECTING AND IMPROVING
PUBLIC HEALTH WORLDWIDE
DORMONT OFFERS SOLUTION
FOR SCALE BUILD-UP ON
KITCHEN EQUIPMENT
Dan Defino, Vice President and
Managing Partner of Tukaiz LLC,
discusses BackstageTM by Tukaiz,
a proprietary online marketing
management system, and how
it impacts the way companies
market themselves.
Joe Phillips, General Manager, NSF
International Food Equipment
Certification Program, tells us
about the importance of certification.
Dormont is proud to introduce
OneFlow™,
an
innovative
new product developed by their
parent company Watts that
prevents scale build-up on commercial kitchen equipment.
David Bernstein, V.P. of the
Foodservice Business Unit at
Dormont, discusses what this new
RDN: Tell us about Tukaiz.
RDN: Why is NSF certification
important?
JP:
Foodservice
equipment Continued on Page 139
INNOVATION? SOLVE CUSTOMER
PROBLEMS WITH THE
HELP OF HENNY PENNY
AUSTRALIAN BEEF AND
LAMB: TRACEABLE, SAFE,
NATURAL AND SUSTAINABLE
REWARD YOUR BEST
CUSTOMERS BY GIVING
THEM VIP STATUS
Insight from Rob Connelly,
President, Henny Penny
Corporation
Australian Beef And Lamb
Delivering Quality Solutions For
U.S. Foodservice
Innovation can be defined along a lot of paths. New products, new methods…new ways of thinking. At Henny
Penny, innovation is what happens as we focus on relevant and effective solutions to problems our customers
Australian beef and lamb will be on show at this year’s
National Restaurant Association Show at booth 3214 in the
South Hall. The Australian red meat booth, hosted
by Meat & Livestock Australia (MLA) in partnership with
Eighty percent of your business will
come from 20 percent of your loyal
clientele, and that 20 percent spends
18 percent more on average than
your casual customers! Why not
reward them with the Loyal Customer Club, a full-service
e-mail marketing provider?
Offer your VIPs information on special events,
4
MIDDLEBY HIGHLIGHTS
ENERGY-EFFICIENT TECHNOLOGIES
The Middleby brands are focused on
“going green to save green” with their
products on display at the NRA Show.
These products will help the environment
with less energy and water usage, while
saving customers money by reducing
operating costs.
Middleby has the largest line of
Energy Star rated convection ovens.
Ovens from Blodgett, Southbend, Lang
and Doyon lead the way in energyefficient and eco-friendly technologies.
Carter-Hoffmann has more than 100
Energy Star warming technologies, while
Pitco has a total of 64 fryer configurations
that are Energy Star approved. Pitco’s
Solstice technology maximizes efficiency
in filtering oil, which lowers energy consumption while the oven operates at peak
performance. Jade ranges are also among
the industry leaders in energy efficiency.
In speed cooking technologies,
TurboChef will be highlighting the Sǒta
and i3 ovens, along with other ventless,
speed cooking technologies. The Sǒta is
the most energy-efficient rapid-cook
oven on the market. Additionally,
Middleby Marshall will be cooking live
with its energy-efficient and fast-cooking
WOW! conveyor oven. The conveyor
oven will also be featured in the Kitchen
Innovations section of the show.
CookTek will debut its inductioncooking technologies, which are extremely
THE NEXT BIG THING IN ASIAN FOOD
In the last couple of decades, we’ve
become experts at navigating Thai,
Chinese and Indian menus. Dishes like
Pad Thai or Moo Shu Pork are as familiar
as mac ‘n’ cheese these days—they may
even be on our list of favorites. Not the
same can always be said for Malaysian
menus. But that’s all about to change.
Malaysia Kitchen for the World, a
campaign just launched by the Malaysian
External Trade Development Corporation,
is on a mission to make signature
Malaysian dishes like Satay, Curry Laksa,
Roti Chanai and Beef Rendang as familiar
as Chinese fried rice.
And for good reason. Savvy consumers are always on the lookout for new
restaurants and food trends. And chefs
are eager to create new experiences and
break through with a new concept or
idea. Malaysian food, with its fascinating
blend of Malay, Chinese and Indian food
traditions along with Indonesian, Thai,
Portuguese and Middle Eastern influences, is ready to fill that gap and satisfy
everyone’s craving for something new.
Restaurant Daily News
energy efficient by using 95 percent of the
energy generated toward cooking the product. Traditional electric and gas ranges are
significantly less efficient.
For countertop cooking Star, Wells and
Toastmaster offer many energy-efficient
and versatile options. Wells offers a ventless
hood, which makes a kitchen layout more
versatile and can save in energy costs when
compared to a traditional hood.
Middleby announced a partnership
with SPINFRESH in early 2010.
SPINFRESH will have a unit in the
Middleby booth to demonstrate its centrifugal technology and how the technology results in cleaner, healthier and
better-tasting product.
See all of the Middleby products and
brands at booth 3900. Visit the company
website at www.middleby.com and
see their eco-friendly products at
www.greenstainless.com.
Rice, or nasi in Malay, is a staple food
in the Malaysian kitchen and is eaten at
every meal. Plain rice accompanies a variety of stews and curries, but there are also
more complex rice dishes that stand on their
own, such as nasi lemak, cooked in coconut
cream and spices and served with beef
rendang, small dried anchovies, roasted or
fried peanuts, hard boiled egg, cucumber
slices and a hot spicy sauce called sambal.
Fresh and dried noodles show up a
lot in Malaysian meals as well. Popular
noodle dishes include laksas, curry mee,
fried char kway teow, mee goreng, prawn
AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH NRA
Lee M. Oser
CEO and Editor-in-Chief
Steve Cox
Kate Seymour
Senior Associate Publishers
Kim Forrester
Michael Harris
Deb McQueen
Lyle Sapp
Associate Publishers
JoEllen Lowry
Senior Associate Editor
Justyn Dillingham
Associate Editor
Valerie Wilson
Art Director
Yasmine Brown
Graphic Designer
Selene Pinuelas
Traffic Manager
Dewayne Gamez
Paul Harris
Bill Morris
Grant Wadsworth
Account Managers
Lorrie Baumann
Business Affairs Manager
Enrico Cecchi
European Sales
Restaurant Daily News is published by
Oser Communications Group ©2010.
All rights reserved.
Executive and editorial offices at:
1877 N. Kolb Road, Tucson, AZ 85715
520-721-1300/Fax: 520-721-6300
www.oser.com/www.foodequipmentnews.com
European offices located at
Lungarno Benvenuto
Cellini, 11, 50125 Florence, Italy.
6
CDN PROACCURATE QUICK-READ
THERMOMETER LINE FOR
SPEED AND CONVENIENCE
Component Design Northwest Inc.
(CDN), the only company focused solely
on time and temperature, offers the
broadest assortment of thermometers and
timers on the market. The company has
expanded its extensive foodservice
line with feature-filled ProAccurate
Quick-Read Thermometers.
The exclusive new ProAccurate
Quick-Read collection includes highly
accurate, NSF®-approved thermometers
that provide highly accurate temperature
measurements in six seconds or less, in a
wide range from -40 to +450˚F (-40 to
+230˚C).
The line also includes a convenient recalibration feature that adds
value for a lifetime of use. Most digital
thermometers need to be discarded if
recalibration is needed, but with the
ProAccurate Quick-Read Thermometers,
recalibration is quick and easy,
ensuring reliable and consistent results
over time.
The ProAccurate® Quick-Read®
Pocket Thermometer (Q2-450X) has a
304 stainless-steel stem that measures 2¾
inches in length and features a reduced
tip (2.5 mm) for easy insertion.
Adding to its functionality, the large
digital read-out is conveniently located
on the handle near the function buttons.
The data-hold function makes it easier to
monitor temperature readings, and a
handy temperature guide is located on the
protective sheath.
The ProAccurate Quick-Read
Thermometer (DTQ450X) is quick, precise and handy. It features large digital
readout, easy-to-press buttons and a
ROBOT COUPE USA: TO PROCESS
OR NOT TO PROCESS
To process produce in your kitchen or to
purchase ready-to-use pre-packaged produce is a decision foodservice professionals must make. The question boils down
to: “Do you really save time, labor and
food costs by using a food processor?”
Let’s take a look at the facts.
Whether you use a small food
processor or a larger vegetable preparation unit, the facts are clear: You do save
time and labor, thereby increasing profits.
A vegetable prep machine (or commercial
durable design with stainless steel housing that is waterproof and shatterproof.
A temperature guide on the sheath
offers instant guidance for a variety of
foods and liquids, for food safety and
best culinary results. The 5-inch stem,
with a 2.5 mm reduced tip, enables the
thermometer to be easily inserted into
food. It features a handy pocket clip to
keep it close at hand.
The ProAccurate Quick-Read Thin
Tip Thermometer (DTT450) in yellow,
features a super-accurate 1.5-mm slim tip
that measures the internal temperature of
food with minimal impact and a recalibration feature ensures consistent and
reliable results over time.
The data-hold feature makes it
easier for the user to monitor temperature
readings in a hectic foodservice environment. The durable design is shatterproof,
waterproof and resistant to high heat, and
a safety sheath easily slides over the
stainless steel stem for protection while
not in use.
Slim, accurate and waterproof,
the new ProAccurate Quick-Read
Waterproof
Pocket
Thermometer
(DT450X) offers added functionality and
convenience in the kitchen. Because of
its waterproof design, it can withstand
moisture and humidity and will continue
to work accurately even if accidentally
submerged. It is also shatterproof and
high-heat resistant.
The 2¾-inch long stem, made of 304
stainless steel, is designed with a slimmer
2.5-mm tip that allows for easy insertion
into the food. The big digit display makes
for easy reference, and the data-hold
function gives the user added flexibility
when monitoring temperatures for food
safety and best culinary results.
CDN, The Time and Temperature
Company™, is a global category leader
with the personal service and commitment of a business that has been family
owned for more than 27 years. The specialists in time and temperature, CDN
offers more than 70 items from the
basic to the unique.
For more information, call 800-3385594, visit www.cdn-timeandtemp.com
or stop by booth 5938.
food processor with vegetable prep
attachment) will enable you to achieve a
large variety of cuts (slice, ripple cut,
dice, shred, grate, julienne, French fry) in
different sizes in a short period of time. A
combination dual-function commercial
food processor—vegetable prep assembly
and bowl unit—enables you to mix, chop,
purée and blend as well as perform your
vegetable prep, making it a great
multi-tasking machine.
Additionally, by doing your own
vegetable prep, you could purchase locally
grown fruits and vegetables, thereby
helping the economy of your local area.
An added benefit is that by purchasing
produce in season and at the height of
their flavor, you will be serving the freshest, most nutritious, tasteful fruits, vegetables and salads. A win/win situation for
A.J. ANTUNES & CO. MAKING THEIR
CUSTOMERS SUCCESSFUL
A.J. Antunes & Co. (AJA) has always
been customer-focused. Thus, when they
recently created their Vision Statement,
they were already living their purpose
statement: “We exist to make our
customers successful.”
The best example of how Antunes
makes their customers successful is by
means of their products. They offer a wide
range of products, including Roundup
countertop foodservice equipment: toasters, steamers, grills and others; VIZION
water filtration systems; and Antunes
Controls custom electric controls and pressure switches. Although they have a wide
variety of general market products, they
work very closely with their customers
from concept to design products that will
meet their customers’ specific needs.
From a minor change of altering the
pass through time on the Vertical Contact
Toasters (VCT) to a major change of
designing an entirely new steamer,
Antunes will work with their customers
to produce a product that offers a cost
effective solution to their customers’
needs and fits perfectly in the back room
of their foodservice operation.
One recently released product was
the new Roll-Rite Roller Grill. The primary focus of A.J. Antunes & Co. is the
convenience store (C-Store) market along
with the Quick Service Restaurants
(QSR). As they exchanged ideas with
A WHOLE NEW WAY TO FLAG DOWN
THAT WAITER: SERVISENSOR
Local restaurants and national chains are
talking up the launch of Servisensor, a
device thought up by frequent-diner-out
and first-time inventor Brenda Solheim.
The Servisensor ServiceLight device
is a low-tech, low-key solution to
improving efficiency among service staff
and keeping customers happy, said
Solheim, who ate in more than her share
of restaurants as long-time Northern
California Administrator for Cultural
Homestay International.
“During the collective hours I spent
waiting for a coffee refill, waiting for a
glass of water, waiting for the check, I
often wished there was a quiet way to indicate what I needed in the way of service,”
said Solheim. “Or when I didn’t want service at all, which I did just as frequently.”
She came up with a touch-sensitive
LED array that customers use to ask for
refills, general service or the check.
25
many C-Store customers, many requested
a Roller Grill that assures uneven products such as breakfast burritos and
taquitos would be turned continuously. As
a result the Roll Rite was developed with
oval rollers and a textured surface that
grips and continuously turns the products.
For the VIZION water filtration
products, recently designed and released
was the new VZN water filtration systems. The VZN systems provide the same
benefits as the other VIZION systems,
providing the highest-quality water for
the lowest cost of ownership for premium
water filtration, as well as being designed
to take up less space at a lower initial
cost. These improvements were made
because of their customers’ suggestions.
The third division of A.J. Antunes &
Co. is Antunes Controls. This division
manufactures pressure switches and custom control boards. During the creation
of any custom control board, AJA works
very closely with their customers to
design the perfect boards that will meet
their customers’ specific needs. For the
switches, the new Versa switch was just
recently released. They private-labeled
this switch for several of their customers,
allowing their customers to be more
price-competitive as well as use a switch
that has their name on it.
A.J. Antunes & Co.’s dedication to
their customers has gained several industry awards—among them Supplier of the
Year. AJA is honored to work with their
customers and understands that if their
customers are successful then they will
be successful as well.
Come see the complete line of
Roundup, VIZION and Antunes
Controls products at their NRA booth in
the South Hall near the Innovation
Center at booth 3185.
“I contacted Applebee’s corporate
headquarters to tell them what I was
developing. When they called me back
the next day I knew I was on the right
track,” she said.
The devices are now in beta testing
in about 450 locations in the United
States and Canada, drawing a positive
response from customers and staff.
“Our staff was worried that customers would overwhelm them with
requests for service, but it didn’t happen,” said Jeanette Carpenter, Manager
of the Tivoli Garden Restaurant in
Reno. “Instead, they made fewer visits
to the table with no decline in the level
of service. And the customers found it
very interesting.”
After finding a patent attorney,
Solheim hired an electrical engineer and
a mechanical engineer to build the
ServiceLight prototype. She also worked
with Steve Schneider at the Santa Rosa
Junior College Sawyer Center to find test
markets and distributors.
“One contact led to another. Once
we had the prototype, interest was immediate,” she said.
The lightweight, stackable devices
cost $74.99, with discounts for volume
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OPEN OR CLOSED? EQUINOX
LOUVERED ROOF ALLOWS
YOU TO DO BOTH
INNOVATIVE STRETCH-TO-FIT
FOOD COVER SAVES OPERATORS
TIME AND MONEY
Trying to keep every customer
happy is a challenging endeavor.
Everyone has their own individual preferences—they like the
cold, they like the heat, sun, no
sun, etc. Amerimax Building
Products Inc. (Plano, Texas) has
introduced at least one option
that could keep your patio diners happy.
The Equinox Louvered Roof™ system is
a motorized louvered patio cover with
blades that can be positioned anywhere
in their 160º range of motion. This
CoverMate Launches
Product Line
allows the business
owner to provide
direct or indirect sun
on pleasant days and
complete protection on
rainy days.
Problem solved?
Not quite. Equinox can
also be divided into segments running on
different motors so one section can be
positioned at the optimal location and
Foodservice
Claus Sadlier, Founder and President of
CoverMate, discusses the expansion of
his company’s successful retail product
into foodservice distribution.
RDN: Since CoverMate may be new to
many of our readers, please give us a little background on the business.
CS: I started CoverMate after selling my
last business Insulair to
Georgia Pacific/Dixie
Cup. We launched
CoverMate into retail
distribution in 2008 and
are currently sold in over
15,000 stores nationally.
CoverMate is the fastest growing item in
the retail food storage category. At the
NRA show we are launching a foodservice line of CoverMate food covers.
RDN: How did you come up with the
idea of a stretch-to-fit food cover?
CS: Well, I’ve always been frustrated
with how difficult it is to apply plastic
wrap when I save leftovers at home. Then
a few years ago I remember someone
telling me that they would take shower
caps from hotel rooms to use as food covers. The next day I went to a beauty supply store to buy some shower caps and
was horrified to think that someone
would actually use them to cover their
food. Shower caps are basically a sheet
of plastic with an elastic strip sewn to the
edge with thread. Clearly not food-grade.
So I developed a process of heat-sealing
an elastic band into the edge of a sheet of
heavy-duty plastic wrap to make a foodgrade commercial product. Four patent
applications later, we started CoverMate.
RDN: What are the advantages of
CoverMate?
CS: CoverMate fits any size or shape
plate, bowl, container, pan or tray. We
like to say round or square, big or small,
CoverMate fits them all. They keep food
fresh and prevent odor migration.
They’re microwave-safe so you can use
them for splatter-free reheating. And
they’re dishwasher-safe, so you can even
reuse them.
RDN: How can foodservice operators
reduce costs by using CoverMate?
CS: That’s simple: by using CoverMate
instead of conventional foil and plastic
dome lids. For example a standard 19''
dome lid for a food tray retails for about
$1.25. A CoverMate extra large size
cover, which will cover the same size
tray, costs only $0.25, an 80 percent savings. Similarly, a foil lid for a full-size
pan is approximately $0.50, so again
using Covermate will save you over 50
percent. And that’s just hard costs. When
our customers use CoverMate over pans
of prepared food in their walk-in, they
find that it is so much easier to uncover
and securely recover during peak hours
that they save time and reduce spoilage.
RDN: How do our readers find out more
about CoverMate?
CS: Just come by booth 5040 to see a
product demonstration and get a free
CoverMate Foodservice sample pack.
For additional information and to
order online, please visit www
.covermatefoodservice.com.
COOL SMOKE!
Imagine the unique and exciting culinary experiences you can create by
adding smoky flavors to liquids and
delicate foods that can’t be smoked in a
traditional way!
Your secret weapon? A PolyScience
Smoking Gun—an exceptionally easyto-use kitchen tool that enables chefs to
quickly infuse all types of foods and beverages with smoky flavor and aromas
without grilling or flame broiling.
The Smoking Gun is excellent for
adding smoky depth and complexity to
meats and other dishes that are cooked
using techniques (such as sous vide) that
do not expose them to fire or smoke. It’s
also great for infusing delicate foods like
cheeses and vegetables with smoky flavor
and aromas without changing their texture.
The Smoking Gun can also be used
to directly infuse spirits with various
smoky flavors or add a smoky essence to
ingredients such as syrups, garnishes and
even the ice over which the drink is
poured. What results are drinks with a
definite culinary feel and interesting
smoky dimension.
The Smoking Gun can be used with
herbs, spices, teas, small wood chips or
sawdust, or other dry powdery
HOT NEW PATIO HEATERS
FROM CALCANA
Calcana High Output Patio Heaters
operate from mild to heat wave hot at the
turn of a dial!
Calcana Industries Ltd.’s exhibit will
showcase working models of this revolutionary, patented patio heater in booth
644. These sleek, unobtrusive units feature a compact new design in combination with the sought-after variable heat
level control package, giving the gasfired units infinite heat settings from low
to high. Two compact models boast stainless steel construction and low clearances
to combustibles, allowing them to be
installed in space-restrictive locations.
The benefits offered by the Calcana
units are many, but include:
• Overhead and sidewall mounting
YOU SAY YOU WANT A CAST IRON
(SERVINGWARE) REVOLUTION?
Revolutions start small, then build to a
culture-changing crescendo. Just in case
you’ve missed it, we’re in the middle of
a Lodge Cast Iron Revolution in restaurants and culinary institutions.
That’s right. From trendy independents to chain restaurants, Lodge servingware, griddles, skillets, kettles and
mini-serving pieces are wildly popular,
receiving enthusiastic reviews from
influential chefs and food writers. The
reason is quite simple: Cast iron keeps
hot foods hot and cold foods cold better
than any other product on the market.
And Lodge is distinctly versatile,
preparing entrées, appetizers and
desserts, with chefs utilizing techniques
and styles stretching the imagination.
Seeds Of The Revolution
Every chef worth his paring knife knows
that Lodge Cast Iron is extremely
durable, with recipes prepared in ovens,
over open flames and on induction
stovetops, producing spectacular results
time after time.
NEW TAX BREAKS FOR HIRING
PREVIOUSLY UNEMPLOYED PEOPLE
By Mark Strippy, Executive Director of
Payroll Services, Heartland Payment
Systems®
Job growth in the restaurant industry is
expected to ramp up in 2010, according to
the National Restaurant Association’s
2010 Restaurant Industry Forecast. If
you’re one of the employers who will be
looking to bring on more staff before the
end of the year, take advantage of two new
tax incentives for hiring and retaining certain people who haven’t worked in the
past 60 days. The benefits are part of the
Hiring Incentives to Restore Employment
(HIRE) Act President Obama signed into
law on March 18 of this year.
The HIRE Act provides:
A. Relief from the employer portion of
Social Security Tax (6.2 percent) wages
paid from 3/19/2010 to 12/31/2010 to
new employees who were previously
unemployed. There is no Medicare Tax
(1.45 percent) exemption.
Qualifications:
1. The hire date must be after
2/3/2010 and before 1/1/2011.
2. The employee must have been
unemployed prior to the hire.
Unemployment is defined as not having
worked more than 40 hours in the 60
days prior to beginning work at the
client. The employee must sign an affidavit certifying this fact.
3. The hire can be for a new position
or to replace an employee but only if that
former employee voluntarily resigned or
was terminated for cause. The hire cannot
replace an employee who was laid off.
4. The employee cannot be related to
the employer or related to or a dependent
of anyone owning 50 percent or more of
the employer.
substances that readily burn. You simply
load the material in the open combustion
chamber, ignite the material and flip a
switch. An internal fan creates a suction
that pulls the smoke through the chamber
and out the Smoking Gun’s barrel. A
flexible rubber tube allows you to direct
the smoke directly onto the food, bubble
it through the liquid or inject it under the
lid of a cooking vessel.
Here are some of the culinary
37
creations made possible with the
PolyScience Smoking Gun:
• Smores tart consisting of a graham cracker crust, a chocolate ganache filling and a
smoked marshmallow meringue topping.
• Cold smoked whitefish filets.
• Smoked chocolate ice cream.
• Apple-wood smoked oven-roasted
chicken.
• Cigar-smoke infused Manhattan.
• Smoky Hemingway daiquiri.
• Martini topped with a cherry-wood
smoked Laphroaig foam.
• Smoked Four Roses bourbon.
For more information, call 800-2297569 (U.S. and Canada) or 847-6470611, visit www.cuisinetechnology.com
capabilities, offering more profitgenerating, usable outdoor space.
• With the high capacity burners of the
HO series, Calcana units heat more space
effectively with less equipment.
• No glowing parts not only translate
into safety but also into low operating
cost as energy is converted into infrared
heat and not light.
• Easy light, three-try, electronic ignition
(no pilot lights) reduces downtime and
maintenance.
• Units feature a low voltage control
panel which can be located remotely,
allowing the operator to turn the heater
on and off and adjust the level of heat for
the conditions of the day as well as for
patrons’ desired comfort.
These heights of performance are backed by 114
years of perfecting our
metal formula in their South
Pittsburg, Tenn. foundry.
And now they’ve taken cast
iron to another level:
foundry seasoning.
With Lodge Logic, a
soy-based vegetable oil
baked onto their servingware
and cookware, restaurants can use Lodge
items right out of the box—eliminating
valuable time and money spent seasoning
cast iron for tabletop use—and sparking
flames of the Lodge Cast Iron Revolution!
Some people might think the sizzle of
steaks and fajitas on Lodge servingware is
the crescendo of the revolution. Actually, it’s the opening act. Like any drama,
there are more characters
than they could ever list on
this opening playbill.
For the full story, visit
booth 5621 during the NRA
show. Check out all the
amazing Lodge Cast Iron
servingware, underliners and
other items that are the talk of the culinary world. And before you know it,
you’ll be a leading advocate of the
Lodge Revolution.
Bon Appetit, y’all!
For more information, call 423-8377181 or visit www.lodgemfg.com.
5. Rehires qualify if they meet the
conditions above.
6. The employer cannot receive the
Workplace Opportunity Tax Credit
(WOTC) on any wages paid while
receiving HIRE Act benefits. A client that
wants to claim under the WOTC with
respect to a qualified employee can elect
not to participate in the HIRE benefit.
7. Other conditions may apply.
Process:
1. There will be no change for the
first quarter 2010 Form 941 or payments.
Wages from 3/19/2010 to 3/31/2010 will
be used as credits for the second quarter.
2. Beginning in the second quarter,
federal payroll tax payments may be
reduced to account for the relief on qualified new hires. Form 941 will have provisions to account for the employer relief.
weeks receive at least 80 percent of
wages he/she receives in the first 26. For
example, if an employee was paid
$10,000 in the first 26 weeks, he/she
must earn at least $8,000 in the last 26.
Process:
The employer may take a credit for
each qualified new hire subject to provisions A or 6.2 percent of the employee’s
wages up to $1,000 per employee. This
credit is taken against the employer’s business income taxes and will be claimed on
the 2011 income tax return.
Note that employers may claim both
the Social Security Relief and the
Business Tax Credit. Wages paid to
employees who can claim the foreign
earned income exclusion do not qualify
for either.
These credits add up quickly and can
save you a substantial amount of money.
For more information, visit irs.gov, or
contact Heartland Payroll Services at
877-729-2968, ext. 4400, or heartland
paymentsystems.com/payroll. Please also
B. A separate Business Tax Credit of up
to $1,000 per employee, if the employee
is kept on for 52 weeks.
Qualifications:
The employee(s) must work a minimum of 52 weeks and during the last 26
Consistent heat along the entire length
of the unit, and the ability to deliver
soft, gentle heat on mild days or melt
snow in cold weather, make the PHHigh Output Series the first choice for
outdoor patio heating. All units are
CSA designed certified to AGA/CGA
standards for North America.
For more information, call 800-7786729, e-mail [email protected], visit
www.calcana.com or stop by booth 644.
40
COOKSHACK INTRODUCES A
FIRST-OF-ITS-KIND CHARBROILER
Industry leader Cookshack has once
again broken the barrier by creating a
charbroiler that cooks with the consistency of gas and the flavor of real
wood smoke.
This electronically controlled 100
percent wood pellet-fired charbroiler
eliminates the problems of lack of flavor,
heat inconsistency, fuel storage and ash
disposal, making it easier and cleaner for
restaurants to serve their customers delicious grilled foods.
One major problem restaurants face
when using a grill is the dirty mess the
log ashes leave behind. Cookshack’s pellets leave behind only about 3 percent
ash—a fraction of the 30 percent ash produced by logs. The ashes can be taken out
in a saucepan rather than a big trash can.
Disposal is safe and quick, without the
risks associated with the large amount of
hot ashes from wood logs. Employees are
not in danger of being burned and dumpster fire danger is eliminated. With less
ash output, cleaning bills won’t be so
high. One Charbroiler owner stated,
“This grill won’t coat the entire restaurant in a light dusting of ash every night.
I worked for a chain that cooked on a logfired grill and the cleaning bills were
enormous. We had to have an outside
crew in every store, every day, to clean
WEBSTAURANTSTORE.COM
OFFERS ADVANTAGES FOR
FOODSERVICE PROFESSIONALS
WEBstaurantStore.com, the industry
leader in online distribution of foodservice equipment and supplies, offers
convenient, one-stop shopping for
restaurant equipment, disposables, furniture and supplies.
WEBstaurantStore.com thrives off
of innovation and price competitiveness
with its strictly Web-based presence. By
using technology to eliminate the costs
of traditional distribution methods,
WEBstaurantStore.com is able to bring
its customers the highest-quality products at the lowest prices.
Busy foodservice professionals have
the opportunity to place and receive
orders without leaving the comfort of
their restaurants with WEBstaurant
Store.com’s innovative shipping system
working quickly and efficiently behind
the scenes for them.
By creating enduring relationships
GREEK ISLAND SPICE:
ARTISAN, DEFINED
By JoAnne Theodore, President of
Greek Island Spice
I was doing a little research to better
understand exactly what the term “artisan” actually means. So, of course, I
went straight to Wikipedia. “an adjective
to refer to the craft of hand making food
products.” Nothing helpful there.
But then, I stumbled upon a timeless
morsel of wisdom. “The artist is he who
detects and applies the law from observation of the works of genius, whether of
man or nature. The artisan is he who
merely applies the rules which others
have detected,” by none other than Henry
David Thoreau.
Now here was some real insight
into why artisan products are so special. As artisans, we have the daunting
task of applying “works of genius” in a
modern world. Here we are, surrounded
by mind-bending technology, yet the
simple laws of culinary perfection
remain unchanged.
As a Greek, and great lover of
ATTRACT NEW CUSTOMERS
WITH FGF BRANDS
SANDWICH FLATS
Bagels, pita bread, mini-loaves, spongy
focaccia, sliced bread and even wraps in
the foodservice arena are so…2009.
Trend-watching foodservice operators across the country are moving to
FGF Brands Sandwich FlatsTM. These
are tasty, high-fiber, high-protein
flatbread sandwiches, made with natural ingredients.
Oh, and did they forget to mention—
they are low in fat and taste superior
to commercial, in-store versions of
ultra-thin breads.
FGF Brands Sandwich Flats can
help foodservice operators attract new
customers, particularly women and
young adults, who tend to be more
conscious about their weight and what
they eat. “Thin is in” among this consumer set, and Sandwich Flats help
gain their traffic.
Offer it…and they will come!
FGF Brands ultra-thin Sandwich
Flats are ideal for making sandwiches,
hamburgers, tuna melts or even minipizzas. Foodservice operators who have
the dining rooms from top to bottom.
Hanging light fixtures, pictures, everything. Anything that puts out less ash will
be greatly appreciated by restaurateurs.”
Cookshack’s electronically controlled pellet-fired system has many
other advantages that are most impressive. Pellets are readily available, take up
little space and can be stored inside.
Cookshack’s pellets are kiln-fired, eliminating all dangers of pests and chemicals,
and are packaged in pest-free plastic
bags. The pellets are introduced into an
internal firepot by an auger which
requires only a small amount of electricity
to operate. Grill temperatures remain
consistent because the system knows
exactly when to add more pellets to the
firepot. This pellet feed system has been
field-tested and proven to work over
years of use in thousands of Cookshack
pellet smokers.
The Charbroiler is made of high-quality stainless steel, and is NSF and ETL
approved. As with all Cookshack products,
the Charbroiler comes with a 30-day
money back guarantee—if you are not 100
percent satisfied, return within 30 days for
a full refund, credit or replacement.
Cookshack is one of the world’s
leading smoker oven manufacturers,
located in Ponca City, Okla., with almost
five decades of manufacturing experience in the foodservice equipment industry. The company also offers a complete
line of barbecue sauces, spice blends,
woods, wood pellets and accessories.
Visit www.cookshack.com or call
800-423-0698 for more information.
Cookshack will be presenting their new
Charbroiler along with their commercial
smokers at booth 1585.
with key vendors, WEBstaurantStore
.com has developed a system in which
many non-stock items may be shipped
directly from the manufacturer to the customer. This system saves valuable warehouse storage space while passing on
lower costs throughout the supply chain.
WEBstaurantStore.com’s shipping
department operates seven days a week.
They employ the latest innovations in
advanced technology to ensure that
orders are shipped within one business
day. Nearly all orders placed before 2
p.m. EST ship out on the same day.
With more than 20,000 products
available, organization in product picking is not only a convenient solution for
increasing productivity, but also a
necessary one. To meet these needs,
WEBstaurantStore.com uses revolutionary order-picking equipment within
its warehouse.
Using cutting-edge warehouse management software custom-designed by
in-house professionals, WEBstaurant
Store.com is able to effectively monitor
all orders from the time they’re placed to
their destination.
With so much innovation abounding
at WEBstaurantStore.com, it’s no wonder that the company has claimed the
position as the industry leader in online
distribution of foodservice equipment
and supplies.
Visit www.webstaurantstore.com for
more information.
history, the truth remains that
for thousands of years
humans have loved to eat.
The concept of grinding up
aromatic and fiery tidbits
sourced from the earth is a
culinary tradition passed
from generation to generation. Wars, conquests and
famines have left their mark
on what has ended up in the bottom of a
cook’s mortar and pestle. Today, we
throw it all in a food processor, but the
“genius” remains.
I guess this is my mission as
President of Greek Island Spice. We are
upholding centuries-old culinary tradition through artisanship. We implement
those gems of wisdom into
concoctions for a fast-paced,
technology-driven world.
Our wholesome recipes utilize fresh ingredients to
create amazing pestos, marinades, curries and finishing
sauces from around the
globe. Each recipe is prepared fresh and hand-packed
to order in our HACCP run, third party
audited plant. How cool is that!
I love my job.
taken a core item, such as a
hamburger, and offered it on
ultra-slim Sandwich Flats,
report a significant increase
in new traffic—individuals
aiming to reduce their intake
of carbohydrates, calories
and fat.
FGF Brands Sandwich
Flats are available in two formats: Whole-Grain White
and Multigrain.
Particularly attractive to foodservice
operators is the fact that with FGF
Brands Sandwich Flats, there is no
shrinkage and no waste. Fully baked FGF
Brands Sandwich Flats are shipped
frozen (nine-month shelf life frozen) and
need only two hours to thaw for use in
breakfast, lunch or dinner applications.
What
you
thaw today is still
good tomorrow!
Once
thawed,
FGF
Brands
Sandwich Flats
have a five-day
shelf even without
artificial
preservatives.
Tired of customers asking you to “scoop out” their
bagels? Want to attract ingredient-conscious consumers to a lighter lunchtime
sandwich? Turn to FGF Brands
Sandwich Flats for the solution.
For details and recipe suggestions,
visit www.fabulousflatbreads.com.
For more information, stop by
booth 3586.
For
more
information,
visit
www.greekislandspice.com or stop by
NRA booth 7227, North Hall in the
International Pavilion.
GREEN-E ENERGY CERTIFIES
GLACIAL ENERGY HOLDINGS’ GLACIAL
RENEWABLE ENERGY CREDITS
Glacial Energy’s customers can sign up
for a Certified Renewable Energy option.
Recently, The Center for Resource
Solutions announced that the Multiple
Mix REC product “Glacial Renewable
Energy Credits” is now Green-e Energy
Certified. Glacial Energy joins the growing network of renewable energy
providers that offer products certified by
Green-e Energy, the nation’s leading certification and verification program for
renewable energy.
“We are very pleased to announce
that Glacial Energy will participate in
Green-e Energy by offering a certified
renewable energy option to its customers,” said Andreas Karelas, Program
Analyst. “Glacial Energy’s customized
REC solutions have just made it even
easier for businesses and institutions
nationwide to reduce the environmental
impact of the electricity they use.”
Glacial Energy can now offer their
commercial clients a flexible suite of
renewable energy products. By purchasing Glacial Renewable Energy Credits,
customers will support currently available renewable resources as well as aid
the development of new renewable
resources to be built in the United States.
“Our customers have asked us for
products that allow them to reduce greenhouse gas emissions associated with their
energy use. Green-e Energy REC certification is part of our initial response,” said Joel
Glassman, Vice President of Corporate
Development. “We are now able to offer
TEMPTRAK BY COOPER-ATKINS
TempTrak by Cooper-Atkins® is a highly
sophisticated Wireless Temperature
Monitoring System designed to monitor
readings 24/7, store data and alert the
user of change in environment. As one of
the early developers of a wireless temperature monitoring system designed
exclusively for the health care environment, Cooper-Atkins has been at the
forefront of monitoring temperatures
since 1885 and now TempTrak is
installed in more than 1,000 locations in
the United States.
Wireless transmitters placed in
designated areas monitor temperature
and humidity and transmit the results
back to computer software. This information is saved into a database and
monitored continuously every five
minutes, 24 hours a day. TempTrak
software creates automatic reports for
any department on all information
DIETZ & WATSON: ‘FROM OUR
FAMILY’S TABLE TO YOURS’
Dietz & Watson’s refusal to compromise
on quality is a tradition that has not
wavered since the premium deli meat
company was founded by sausage maker
Gottlieb Dietz in 1939. Today, it remains
a family-run business and has grown to
be one of the top national sellers of deli
counter meats and cheeses nationwide.
The company is run by Gottlieb’s three
grandchildren, Louis Eni, Chris Eni and
Cindy Eni Yingling, who are overseen by
Gottlieb’s daughter Ruth Dietz Eni, better known as Momma Dietz.
At the age of 84, Momma Dietz can
57
our customers renewable products that meet the highest
standards in the renewable
energy industry.”
Green-e Energy is the
leading renewable energy
certification and verification
program in the United States. The
program provides independent, third party
certification to ensure certified renewable
energy meets strict environmental and consumer protection standards.
Providers of Green-e Energy
Certified renewable energy agree to
abide by the Green-e Energy Code of
Conduct, and meet strict disclosure and
truth-in-advertising requirements. All
marketers of Green-e Energy Certified
products undergo an annual verification
audit to document that the company purchased and/or generated enough quantity
and type of renewable energy to meet
customer demand and marketing claims.
The Green-e logo, the national symbol for renewable energy excellence,
enables a growing number of consumers to easily identify high
quality, certified renewable
energy options, as well as
everyday consumer products
that are produced by companies
that use renewable energy in their
operations.
Glacial Energy, directed by CEO Gary
Mole, is one of the fastest-growing retail
energy marketers in the United States, currently selling electricity to commercial,
industrial and institutional customers in 16
markets where deregulation has been legislated. The markets Glacial Energy is
licensed to do business in are New York,
New Jersey, Massachusetts, Connecticut,
Rhode Island, Maine, New Hampshire,
District of Columbia, Delaware, Maryland,
Ohio, Illinois, Michigan, Pennsylvania,
Texas and California. Additionally, Glacial
Energy will be selling natural gas in the
near-future.
For more information, visit www
.glacialenergy.com or stop by booth 681.
collected through the
system. It provides corrective actions and
monthly performance
summaries for easy
identification of problem equipment. When a
transmitter identifies a monitoring
point has fallen out of the pre-set
range, it sends an alert notification via
a variety of methods including pop-up
message, e-mail, voice alert or page.
The TempTrak Wireless Temperature Monitoring System eliminates the
time and expense
of manual temperature collecting
and uses “Alert
Escalation,” which
means no alert
goes unanswered.
The system can provide years of history
and data can be stored indefinitely.
TempTrak Version 4.4 is now available with updated features and multiple
speed enhancements!
For more information, call
860-347-2256.
be seen in Dietz & Watson’s new advertising campaign, and now her name can
be seen in refrigerators across the country. Adding to Dietz & Watson’s collection of more than 450 premium products,
she is launching a new homestyle signature collection of Momma Dietz Original
Recipes. The line features family
favorites like Premium Roast Chicken
and Pot Roast of Beef made straight from
recipes in Momma Dietz’s personal
cookbook. All are hand-tied and slowroasted with vegetables and natural seasoning, just like Momma prepares for her
family. If anyone knows how to cook a
family meal, it’s Momma Dietz.
“At the Dietz household, family dinners are a big deal, and we know the
importance of sitting down at the table
together for a delicious meal,” said
Momma Dietz. “Our customers are like
our family, and I’m proud to share some
of my family’s favorite meals with them.”
From a Healthier Lifestyle line to an
array of Deli Complements, the new
Momma Dietz Original Recipes collection is the most recent example of Dietz
& Watson’s commitment to creating an
unparalleled variety of quality products.
While many companies might scrimp on
ingredients, each of Dietz & Watson’s
450 products is made from the freshest,
natural ingredients and never contains
artificial flavors, colors, fillers or MSG.
For more information, please stop by
booth 2872 or visit www.dietzandwat
son.com. You can also call Dietz & Watson
at 800-333-1974 and ask for sales.
60
WATCH SALES SKY ‘ROCKET’
DESPITE TOUGH TIMES
Business owners are attempting to
improve efficiency and productivity due
to the current economic climate, not only
because it’s the right thing to do but also
because their livelihood may depend on it.
Increased efficiency, in conjunction
with reduction of waste generation,
yields tremendous economic and environmental benefits. Establishing new,
innovative ways to cut waste benefits
more than the planet, returning green to
the bottom line. A positive public environmental image can help create market
opportunities with consumers who value
healthy, wholesome food, including
“green” products. When it comes to
whipped cream, RocketTM systems can
dramatically increase your cash flow and
profits, improving quality and reducing
your operating costs without decreasing
portion size or increasing prices. The
Rocket is simple to use, extremely
durable and environmentally friendly.
The current recession has forced
everyone to take a good look at his or her
establishment, and make changes for better, more efficient operation. Rocket
whipped cream dispensers are unparalleled, offering the capability to provide
your customers with premium quality
fresh real whipped cream at a 50-75
percent savings compared to other methods. Foodservice professionals are
focused on costs, expenses, profits and
losses more so than in prior years. The
Rocket provides a way to maximize profits, eliminate waste and deliver the highest in quality whipped cream, enhancing
XLERATOR HAND DRYERS
NOW AVAILABLE WITH
CUSTOMIZED COVERS
The new industry standard hand dryer,
which dries hands three times faster than
traditional dryers, can now be branded
with unique logos and artwork.
Excel Dryer Inc., a leader in the manufacture of American-made hand dryers,
now offers exclusive digital imaging
technology that allows buyers to design
their own high-speed XLERATOR® hand
dryers with company or restaurant chain
logos or any other high resolution image.
Excel Dryer’s imaging technology allows
the dryers to be branded with a fully integrated design, rather than a sticker or
other surface brand that could easily be
marred or removed. Buyers can supply
their own digital artwork or develop the
AN AFFORDABLE POLYMER: TERRAZZO
LOOK, FOR DINING ROOM FLOORS
An industry-leading professional, Vinicio
Tresin is a native of Italy, where he
earned his doctorate at the University of
Padova. His international experience
includes the planning, design and coordination of major polymer floor overlay
installations in wide ranging locations
both here and abroad. Dr. Tresin is based
at Crown Polymers U.S. corporate headquarters in Huntley, Ill.
CrownVenetian™, yet another Crown
Polymers exclusive, is an inventive and
cost-effective way to create the classic
look of Terrazzo, without its high price
and cumbersome and time-consuming
installation requirements.
Dr. Tresin stated, “This product is a
significant development for our company.
It is an important addition to Crown
Polymers extensive line of decorative
floor overlay products. CrownVenetian
will find its way into settings where traditional terrazzo floors are desirable but
cost-prohibitive, or impractical.”
Tresin goes on, “CrownVenetian floor
system offers the same cosmetic appearance as traditional terrazzo. Essentially, it
is a combination of cement and polymer
available in white or gray formulations.
This means that marble or porcelain
chips, recycled glass, stones or other fine
aggregates can be added, just as in traditional terrazzo installations. Terrazzo
requires extensive grinding and polishing, whereas, CrownVenetian only
requires one grinding process to a smooth
finish. Once the grinding process is complete, a clear or tinted topcoat can be
applied to create the desired finished
effect and a safe walking surface.”
SOUSVIDE SUPREME:
AN INGENIOUS APPLIANCE
FOR RESTAURANT KITCHENS
What chef, restaurateur or kitchen manager would turn away a “secret weapon”
that turns out flavorful, fail-proof dishes
every time? That magic new product or
appliance that will not only pay for itself
quickly, but one that is easy to use and
can help save time and money, while
also drawing customer intrigue:
Introducing—the SousVide Supreme.
Developed by physicians and
well-respected
nutritional
experts
Drs. Michael and Mary Dan Eades of
your business now and assuring it will
flourish for years to come.
The Rocket is the only whipped
cream dispenser of its kind, and its
unique design will increase operational
efficiency. Unlike other methods, with
the Rocket whipped cream is dispensed
through a flexible hose so multiple portions are served efficiently, and the
spring-actuated dispensing control regulates the flow of the whipped cream. The
“power-flush” method simplifies the
cleaning process as it enables the user to
sanitize the Rocket without disassembling the entire unit.
Knowing your cost is one of the most
basic yet overlooked aspects of turning a
profit. The Rocket enables the user to
stretch their dairy dollar further. Each
batch of whipped cream made in a Rocket
produces considerably more whipped
cream than the same amount of cream
would yield by other methods. There is a
cost associated with nearly every business
decision, but one cost that is not always
considered is that of doing nothing.
Considering both the ecological and
economic impact, the Rocket has helped
improve the reputation and bottom line of
many foodservice establishments. At a
time when economic conditions are forcing business owners to be more conscious about costs and waste, improving
your whipped cream quality will save
you money by increasing customer
loyalty and earnings, making the Rocket
a very profitable investment.
Gruenewald has been manufacturing
quality whipped cream equipment since
1952. They are leaders in industry innovation, and all Gruenewald products are
proudly made in the United States.
For more information about
Gruenewald
products,
visit
www.whipcream.com. To see the full line
of Rocket Whipped Cream Dispensers
and the Refillo-WhipTM Charger, please
stop by booth 5951.
cover graphics with the help of Excel
Dryer’s design team.
This new option enhances the
already extensive XLERATOR line,
which to date includes the following
cover styles:
• Traditional white.
• Brushed stainless steel.
• Vandalism-resistant bulk molded
compound.
• Fingerprint-resistant textured graphite.
• Chrome plated.
• Custom colors for specific applications.
“Our customers, in particular architects
and interior designers, have asked for
customized finishes for our popular
XLERATOR hand dryers, and we’ve
delivered,” said William Gagnon, Excel
Dryer’s Director of Marketing.
“Customized covers allow for continuity in restroom design. Attaching your
logo to a product that is proven to eliminate paper waste and reduce energy
usage also communicates a commitment to sustainability.”
XLERATOR dryers can help facility
managers save thousands of dollars annually by eliminating the need for paper
towel dispensers and their maintenance.
For more information, stop by
booth 1662.
Because CrownVenetian can utilize recycled materials, it is an ideal way to create
a customized floor system with its own
look, and be environmentally responsible. Further, CrownVenetian is “green.”
It is free of potentially harmful VOCs
with nearly no odor during application.
In addition, Tresin reports that
CrownVenetian will earn LEED® points
while supporting sustainability and
energy objectives.
“Like all Crown Polymer floor systems, CrownVenetian is easy to clean and
maintain. In many circumstances, it can
contribute to the reduction of overall
building costs. Moreover, because the
polymer creates a monolithic bond with
the concrete, a CrownVenetian floor is
durable and considered a wise investment, and it may last as long as the concrete itself,” shared Tresin.
According to Tresin, “We are finding
that many of our customers are placing
CrownVenetian in residential settings,
including kitchens, recreation rooms
and basements. Other
applications include
corporate offices, hallways and lobbies as
well other areas subjected to pedestrian
traffic.” Dr. Tresin continued by saying,
“Retailers seem to be pleased with the
elegant effect that can be achieved by
combining this remarkable material with
colorful medias and a little imagination.”
CrownVenetian is one of many innovative decorative polymer floor overlays
formulated and manufactured by Crown
Polymers in response to market demand.
According to Dr. Tresin, the best way to
learn about CrownVenetian and the many
other innovative Crown Polymers products is to “visit Crown Polymers’ booth
1979 and see samples that will stimulate
your imagination.”
For more information, call 888-7321270, visit www.crownpolymers.com or
stop by booth 1979.
Eades Appliance Technology
LLC (EAT), the SousVide
Supreme is the first—and
only—water oven designed
specifically to simplify the
sous vide process. Its easyto-use interface allows
chefs to control exacting
time and temperature with a
single push of the button.
The compact countertop appliance
then automatically regulates the water
temperature throughout the water bath
to within one degree
Fahrenheit. The precision is so accurate that
sous vide experts, such
as Chef Richard Blais,
are finding the economical SousVide Supreme
to rival, and even
exceed, the results of
commercial sous vide
units that cost thousands of dollars.
BESTOF
SHOW
2010
SWEETLEAF STEVIA SWEETENER—
THE SWEET REVOLUTION
Making the world a sweeter place…one
packet at a time.™
Even from the very beginning, Jim May
could foresee being part of a great food
revolution when he first brought stevia to
the United States and began selling products out of his garage 28 years ago. By
adherence to high standards in producing
products that are 100 percent natural,
May has become one of the pioneers in a
movement toward embracing healthier,
organic food currently sweeping America.
May is widely regarded as the
“Father of Stevia” for his pioneering
efforts. His company, Wisdom Natural
Brands™, produces a selection of delicious stevia products including
SweetLeaf
Sweetener®
packets,
SweetLeaf Sweetener Stevia Tabs™ dissolvable tablets, and the SweetLeaf
Stevia Plus® shaker bottle. SweetLeaf
Sweetener tabletop packets also contain
inulin, an all-natural vegetable soluble
fiber found naturally in fruits and vegetables. Along with being 100 percent natural, SweetLeaf Sweetener® contains zero
calories, zero carbohydrates and zero
glycemic index, making it the ideal
sweetener for the 21st century.
“Today’s wise consumers are looking for a high-quality tabletop sweetener
that has low calories and low carbohydrates to replace artificial sweeteners,
while food and beverage producers are
looking for a high intensity sweetener to
replace aspartame, sucralose and high
fructose corn syrup,” stated May.
Jim May is more convinced than
ever that the world is ready for a
change to a great-tasting, natural,
healthy sweetener. “I’m convinced stevia has the potential to significantly
change the world for the better, including improving the health and wellbeing of people everywhere.”
MENUMAX SHOWS YOU HOW
INTELLIGENT YOUR RECIPES CAN BE
Analyze Nutrition And Cut Costs With
New Foodservice Platform
MenuMax is the foodservice industry’s
premier Web-based cost-control system. Only MenuMax is fully automated
to help today’s foodservice professional
maximize profits and gain operational
efficiency
with
a
host
of
business-building tools built into a convenient online platform.
In addition to the benefits offered to
foodservice operators, MenuMax strives
to serve foodservice suppliers, including
manufacturers, brokers, distributor
organizations and distributor sales representatives. MenuMax offers unique
opportunities to reach its community of
users at the point of recipe conception.
“From the start, we recognized
that recipes are an art form, and we
didn’t want to take away from that,”
said Ronan O’Donohoe, MenuMax
Vice President of Operations.
“Instead, we empower the culinary
artist with a new canvas. We want
them to keep doing what they do, and
in a matter of a few mouse clicks, let
us capture the data they generate in the
background. From costing to nutrition,
INTRODUCING THE VERSA FOOD
SERVICE SYSTEM FROM CAMBRO
The Versa Food Service System provides
custom designs without the custom price.
This stylish, completely portable system
goes anywhere and keeps food cold with
either ColdFest® pans or Buffet
Camchillers®. The smart design allows
for easy set-up, storage and transport.
The knock-down sneeze guards and tray
rails allow for the unit to fit through a
single, standard doorway.
“Cambro’s Versa Food Service
System takes cold food service to the
next level by eliminating the need for
ice,” said Chip Jarvis, Cambro’s V.P. of
New Product Development. “We made
the Versa Food Bar fully compliant with
all 2011 NSF regulations while greatly
enhancing the mobility and functionality
of the entire unit.”
Modularity is featured as all Versa
Food Service System components connect easily to form multiple configurations.
TAIWAN—BIG PURCHASES
FROM A SMALL COUNTRY
The island of Taiwan off the Southeast
China coast is home to 23 million consumers whose purchasing power is outsized compared to the geographic size of
the country and the population. Taiwan’s
high levels of education and infrastructure support a booming economy based
on high-technology and trade. First-time
visitors are always impressed by the
vibrant business culture and the general
affluence of consumers.
Because the culture places a high
level of emphasis on food and dining,
and because geography forces Taiwan to
be a net food importer, affluent Taiwan is
a fertile market for imports of both food
products and equipment for foodservice
applications. In fact, Taiwan is the 12th
85
Staying ahead of
the competition in the
restaurant business is
an art defined by
anticipating desires.
Exceeding expectations is rewarded with
return visits and
word-of-mouth endorsements. That is
why cutting-edge restaurants such as the
nationally-renowned Blue Hill at Stone
Barns serves SweetLeaf Stevia
Sweetener to their guests.
Popular restaurants catering to a
wide-ranging clientele like Hyatt River
Walk in San Antonio and Rockefeller
Center in New York City appreciate the
opportunity to offer a premium natural
product like SweetLeaf Stevia Sweetener
on their dining tables. SweetLeaf™
is elegantly pure and well-suited to
virtually every diet.
Chefs are also discovering the endless uses SweetLeaf Stevia® provides in
cooking and baking. SweetLeaf is teaming up with the chef of a Five Star
Manhattan restaurant to develop even
more taste-tempting sensations. The
versatility of this natural
sweetener is a welcome
addition to the professional kitchen where
creativity connects with
the leaner, sweeter
future your customer is
striving toward.
The Sweet Revolution is here. Chefs
who choose to explore its full potential
along with restaurants that have correctly
discerned growing customer demand for
healthy, natural options will be praised
for their innovation.
Indulging your patrons will also simplify your supply list. Because
SweetLeaf Stevia Sweetener is 100 percent natural, you no longer need to
choose between calorie- and carbohydrate-laden natural sweeteners versus no
calorie, no carbohydrate artificial sweeteners. It’s the best of both worlds in one
delicious, healthy sweetener.
SweetLeaf Stevia Sweetener is the
ideal sweetener for the 21st century.
For more information, call 480-9211373, visit www.sweetleaf.com or stop
by booth 1064.
we believe we have created a
kitchen tool that every chef
will want to use.”
National Restaurant Show
attendees are invited to enjoy an
exclusive 30-day trial membership. Using free recipes available to all users or their own time-tested
favorites, operators can easily calculate
food costs, analyze nutritional content,
plan courses and menus, resize recipes by
yield, portion size or baker percentage,
and share recipes with colleagues.
The highly advanced technology in
MenuMax is the result of 25 years of foodservice industry expertise. The MenuMax
team—several of whom are former restaurateurs—consulted with chefs, manufacturers and distributors to create the ideal
game-changing application. MenuMax
also brings users
the strengths of its
partners, who are
experts in their
respective fields:
ESHA Research,
AFS Technologies,
the American Culinary Federation and The
Food Channel.
MenuMax understands the daily
challenges chefs face in the selection,
costing and consistent preparation of
recipes, whether preparing a meal to
serve two or catering an event for
2,000 patrons.
MenuMax subscribers will pay
$29.95 monthly or $299.50 yearly. For
more
information,
visit
www
.menumax.com, call 877-MENUMAX or
stop by booth 212.
The Versa Bar and
Versa Work Table are
both available in 5-foot
(152 cm.) and 6-foot
(183 cm.) models. The
Versa Work Table does
double duty as a prep
station or cold beverage and packaged food merchandiser. The
Versa Equipment Stand can be used on its
own or connected to the Versa Bar or
Work Table as a check-out counter. The
components are all built with all-weather
material that is easy to clean.
Whether it’s space considerations,
frequent menu changes or merchandising
requirements, the Versa Food Service
System offers unequaled versatility.
For more information on the
Versa Food Service System, visit
www.cambro.com or contact the
Cambro Sales Department at 800854-7631.
largest trading partner of the United
States and the sixth largest importer of
U.S. food and agricultural products.
By 2007, Taiwan’s foodservice sector reached sales of nearly U.S. $10 billion. By 2009, total food and agricultural
imports totaled more than U.S. 10 billion.
General affluence and the growth of twoincome families have resulted in more
income and less time. As a result, dining
out is a high-growth industry. Options for
dining out are plentiful, and competition
among these various options is fierce.
In addition to a flourishing hotel and
About Cambro
Cambro Manufacturing is headquartered
in Huntington Beach, Calif., and is a
leading manufacturer and supplier of
equipment and supplies to the foodservice industry worldwide. For more information, visit www.cambro.com or stop
by booth 3200.
foodservice sector with many different
varieties of cuisine, Taiwan is also highly
developed in the retail food sector, featuring hypermarkets such as Costco,
Carrefour, RT Mart and Geant, and more
than 10,000 highly developed convenience stores including 7-Eleven, Family
Mart and Hi-Life. All of these chains feature private label brands. Additional
high-end retailers like Sogo, Mitsukoshi,
City Super and Jason’s Gourmet Market
demonstrate the Taiwanese ability to
88
MVP GROUP OFFERS OZONE
PURIFICATION EQUIPMENT FOR
THE FOODSERVICE INDUSTRY
The recent stories of food contamination reported in the media serve to
highlight the need for the food industry
in the United States to seek better,
more effective methods of ensuring the
safety of food products. In the vast
majority of cases reported, the culprits
have been identified as Escherichia
coli, Salmonella enteriditis, Listeria
monocytogenes and other pathogens
found in fruits, meats, shell fish and
other foods consumed by the public.
The results of these cases of contamination have been serious illnesses, and
in some cases, fatalities.
The (FDA) Food & Drug
Administration’s approval of applied
ozone in food safety practices (2001)
serves to provide the basis for expanded
use of ozone in food processing with
applications ranging from produce washing to recycling of poultry and seafoods
to wash water sterilization.
Ozone, first discovered in 1840
(Schonbein), began being utilized as a
disinfection agent in the production of
potable water in France in the early
1900s. The majority of early development was limited to Europe where it
became more widely used in drinking
water treatment. The potential utility of
ozone to the food industry lies in the fact
that ozone is 51 times more effective than
chlorine bleach, kills bacteria 3,000
times faster than chlorine and has been
shown to be effective over a much wider
spectrum of microorganisms than chlorine and other disinfectants.
Complementing the effectiveness is
the fact that ozone, unlike other
WHIRLEY-DRINKWORKS!
CELEBRATING 50 YEARS OF
PROMOTIONAL PRODUCT INNOVATION
Do you remember the Moo Cow Creamer
and the black and white push button salt
and pepper dispenser? If so, you remember the late 1960s and the first product
innovations from Whirley Industries.
Back in the ’70s, they stake claim to creating the first refill coffee and fountain
travel mugs for the convenience store
channel. And who can forget the neon
sport bottle craze in the 1990s and the
launch of the first 100-oz. insulated mug!
In 2004 they purchased DrinkWorks, a
custom product design company with
Asia production capabilities and the
innovation continues!
Hot News
Their latest and one of the most exciting industry innovations is “ValidFill,”
a patented RFID beverage cup technology that allows a client to offer
self-serve fountain refill beverage vessels with FULL CONTROL…that
means removing customer theft/pilferage and decreasing labor costs while
providing
amazing
convenient
customer service! Visit their booth
3038 for more information on this
revolutionary solution to self-serve.
Whirley-DrinkWorks! has created
hundreds of innovative products and
disinfectants, leaves no chemical residual and degrades to
molecular oxygen (regular
H2O) upon reaction or natural
degradation. The fact that
ozone has a relatively short
half-life is both an asset and a
liability to practitioners.
As a result of the recent
FDA ruling, it is anticipated
that ozone in food purification processes will be greatly accelerated due to a number of factors:
1. The use of chlorine by the U.S.
food industry is coming under increasing
scrutiny by regulators due to toxicity
issues and disinfection by-products
(DBPs).
2. Ozone has been proven to produce
greater lethality rates for microorganisms
than chlorine or other chemical sanitizing
agents, and is a green product.
3. The recent surface water rules
promulgated by the U.S. EPA relating to
chlorine and chlorine derived DBPs will
undoubtedly stimulate operators to
seek technologies which will assure
discharge compliance.
4. The increasing cost of
water resources (both makeup and discharge), together
with the drive toward more
conservation, will stimulate
industry to seek treatment
methods which allow recycling of product wash water
and process water.
5. Monumental advances
in ozone generation and
applications technologies have continued to make the process more reliable
and economical.
MVP Group (booth 3952) has harnessed this revolution in ozone technology
with their new series of Ozone
Purification Equipment designed for the
foodservice industry.
Come witness for yourself how
ozone can effectively reduce your exposure to foodborne illnesses in your
establishment; increase shelf-life of your
produce and seafoods while maximizing
the bottom line! For more information,
stop by booth 3952.
programs across many channels. For
theme parks they have created many
custom products such as the custom
molded Shamu Topper bottle or
Disney’s light-up Tinkerbell Straw that
increased food and beverage check
averages. They also partner with 7Eleven on creating Marvel-licensed
cups and character straws which continue
to drive sales for Slurpee products.
They have experience in working with
both Coke and Pepsi on fountain programs to help grow restaurant fountain
refill business as well as developing
kid’s meal premium products to
increase frequency.
Whirley-DrinkWorks! has 50 years’
experience in understanding the main
objective of all food and beverage managers which is to provide promotional
solutions that:
• Drive Trial: Provide give-away or
incentive campaign products to support
new store openings or the introduction of
new drink and menu items.
• Increase Check Average: Offer
cool premium and up-sell products.
• Build Frequency: Create refill
loyalty programs and collectable/
continuity products.
Whirley-DrinkWorks! is a familyrun manufacturing and design
company started in 1960 by Bob
Sokolski and his partner Hal Conarro
and now employs more than 300
TeamMates at their headquarters
located in Warren, Pa. In addition, they
have a team located in Hong Kong that
oversees Asia factory qualification,
custom product production, quality
control and testing.
For more information, call 800-8255575, visit www.whirleydrinkworks.com
or stop by NRA booth 3038.
slab and E.Z.® Pan styles, fully cooked
bacon strips and pieces and Chef-Finish™
bacon. Sugardale offers numerous flavor
profiles including applewood-smoked and
jalapeño bacon as well as different pack
sizes and slice counts to meet the needs of
any foodservice operator.
Sugardale bacon pieces and ChefFinish bacon are excellent solutions for
doesn’t matter. If it doesn’t help them get
better at what they do, we’re wasting our
time. What matters is being able to provide restaurant operators with a meaningful return on their activities. Henny
Penny has always done a good job of
staying focused on customer needs.
These are challenging economic times.
Investing in innovation is no longer
optional. As a supplier, you have to apply
your expertise and resources on what’s
important to the restaurant operator…on
what makes them better. And it’s what
we’re going to keep on doing for them.
See the new Evolution Elite open
fryer at Henny Penny booth 3618 or
www.hennypennyevolution.com.
Bacon continues its reign as one of the
most popular items on menus throughout
the foodservice industry. It was ranked as
the No. 2 trend of the decade by The Food
Channel (www.foodchannel.com) and
according to the National Pork Board,
bacon has grown across nearly all menu
parts for all foodservice chain
sectors (National Pork Board, 2008 Menu
Opportunities). Many operators are adding
bacon to sandwiches, salads and combination dishes, while others are using bacon as
a flavor enhancer for other proteins.
When it comes to bacon, Sugardale
Foods is an industry leader. With more
than 90 years of experience in the industry,
Sugardale has bacon for any menu application. Sugardale’s vast selection of bacon
includes traditional raw bacon in sliced
Henny Penny (Con’t. from p. 1)
Filtering is the key to longer oil life, so it
became a question of how to make filtering fast and easy, and smart enough not to
disrupt food production. First, we developed the SmartFilter Express™ to allow
four-minute filtering per vat and allow
the operator to keep cooking in the others. Cooking with less oil in the vat presented another challenge: The operator
would constantly need to top off the vats
with fresh oil. So we made that part automatic with our Oil Guardian™ technology,
which keeps oil level constant and thus
delivers consistent quality time and time
again. Add these innovations together
and the oil in the vat lasts up to three
times longer than conventional fryers.
Where the Evolution Elite really
shines is its reduced impact on the environment. This innovative fryer reduces the
amount of spent cooking oil returned to the
environment, as well as the resources
needed to manufacture, package and deliver
fresh oil. You can’t get much greener.
Now our customers have a fryer that
achieves the same or better results while
reducing their stores’ impact on the environment and saving them a bundle on oil,
labor and energy in the process. I would
certainly call that innovation.
Every morning we get up and go to
work producing relevant, practical solutions that help solve our customers’ problems. What we think is clever or innovative
SUGARDALE: CUSTOMIZED
SOLUTIONS FROM A
NAME YOU TRUST
face every day. A good example is the
Evolution Elite. Here’s a fryer that cooks
the same amount of food in the same time
with 40 percent less frying oil. How can
you do that? How did we do that?
The Evolution Elite came about
because we focused on developing a
fryer that uses less oil. Why? Because our
customers were focused on managing the
cost of frying oil, which happens to be
the highest single operating expense in
most frying programs.
We knew if our customers could
keep their oil cleaner for longer they
wouldn’t use as much of it to cook.
CUSTOMIZED TABLEWARE BY
BENNER CHINA & GLASSWARE
in order to utilize
the best form of
advertizing…‘word
of mouth.’
Scott Mills, General Manager, Benner
China & Glassware, talks about his
company’s trade show objectives.
to introduce the foodservice industry to
the world of branding, name recognition
and portion control glassware.
RDN: What is your
outlook in general
for this product line?
RDN: Who are your target end users?
RDN: How do you see the next year in
terms of economy, sales, technology and
product evolution?
SM: We expect great growth in branding and name recognition. In this difficult economic environment, marketing
to stay one step ahead of the competition can mean the difference between
success and failure.
SM: Our market target is the small
regional chains and standalone
independent operations.
RDN: Tell our readers about your
trade show objectives, plans, products,
promotions, etc.
SM: Our objective in Chicago this year is
SM: I feel the economy is on the road
to recovery. That said, the pent-up
need to purchase new or replacement
tableware should create a surge in
demand for our products. As the economy improves, operators will need to
build recognition with their establishment
INDEPENDENT RESTAURANTS
NEED COVERBOOM
As an independent restaurateur, the clock
ticks for anything that keeps you away
from the kitchen or front of the house.
You are busy, discerning and you need
things to work quickly and efficiently to
ensure that your time is spent creating
amazing meals for your customers.
Many target customers will get their
first exposure to your restaurant online,
so your website needs to communicate
your story, telling them exactly what sets
you apart from other independent restaurants in the area. The stakes are high, so
keeping your website fresh, up-to-date
and utilizing social media is critical in
today’s online and mobile world.
CoverBoom delivers an integrated
Web marketing platform to bring it all
together: A strong Web presence, social
media integration, simple-to-execute email campaigns and website content that
stays fresh over time. CoverBoom online
tools are adaptable and programmed to
give you control and spread your message out across multiple mediums in one
easy step. CoverBoom tools work seamlessly together—updates, customer communications and social media posts are
easy to set up and roll out.
CoverBoom is specifically designed to
broadcast your message, to tell your story,
effectively using their streamlined platform.
• Restaurant website differentiates you
in the marketplace, tells your story.
• Website content is simple to update
daily so it stays fresh.
BRING A TWIST TO YOUR TABLE WITH
THE NEWEST DINNERWARE SHAPE
It’s no secret that square dinner plates
have added an exciting new dimension
to tabletops in all sectors of the foodservice industry. This simple yet creative shape lends itself perfectly to food
presentations of all kinds and to all dining occasions including breakfast,
lunch and casual or formal dinners.
Square dinnerware can give your tables
a modern look whether you choose bold
shapes or classic colors.
Today, new twists are being put on the
ever-popular squares that will elicit
“oohs” and “aahs” from your guests
every time you place your food presentation on the table. Cutting-edge manufacturers have added just the right twist to
the classic square shape that gives the
square a bold yet elegant look.
EMI Yoshi has a wide assortment of
geometric dinnerware selections, each
with the look of fine china and the convenience of disposable. Its new
SQUARE WAVES line is made of
SOUTHERN ALUMINUM’S SWIRL
SERPENTINE TABLE WITH TIER
AND SPANDEX SKIRT
Southern Aluminum’s Swirl® table was
designed to provide a solution to their customers’ need for a “linenless” table. They
enjoy collaborating with each of their customers and want to make their buying
experience the best possible. The Swirl
offers a permanently etched swirl pattern
on their aluminum lightweight banquet
tables. Each pattern is hand-etched, creating a table design that is unique.
The aesthetic qualities of the Swirl
table eliminate the use of linens, therefore saving money on laundry expenses.
The durable stain- and scratch-resistant
finish is economical yet sleek and stylish.
Add a touch of class to any facility with
their Satin, Copper, Tucson, Bahama
Blue, Graphite and New Penny Swirl colors. These tables are offered in a 1'' (15
year warranty) and 1 ½'' (lifetime
RDN: Please assess the marketplace as it
relates to your product line.
105
products we offer.
There is a limited
availability in the market for customized
tableware.
RDN: To what do
you attribute your
company’s success?
SM: Our success is due to our ability to
react to the challenges we have been
dealt. We have been in business for 26
years. Over that time we have learned to
be more efficient and cost-conscious.
SM: We feel the market is right for the
For more information, write to 5329
Powers Ave., Jacksonville, FL 32207,
call 904-733-4620, visit www.benner
deco.com or stop by booth 1274.
• Website photo gallery and displays
effectively communicates the look and
feel of your restaurant.
• Google mapping and directory allows
customers to find you easily.
• Quick menu updates, POP, About Us
page and contact information.
• Events and e-mail marketing campaigns
can be set-up and ready in advance.
Events show up on your home page only
when you want them to be there.
• Instant Gift Certificates online and
available to customers 24/7.
• Search Engine Optimization (SEO)
content to improve search ranking.
• Social media integration—once you
create an event it goes to the restaurant’s
homepage, social media (Facebook and
Twitter), and can be used with your
e-mail marketing campaigns.
CoverBoom is focused on giving independent restaurants the online tools to
effectively and uniquely get their message
out into the marketplace. Restaurants compete every day to deliver unique and exciting food that customers will love and return
for again and again. CoverBoom is
designed to help your restaurant break
through the clutter and deliver a unique and
independent message to target customers.
CoverBoom delivers a strong Web
presence, online gift certificates, social
media, e-mail campaigns and consistently
fresh website content to busy restaurants.
It streamlines your marketing efforts for
maximum results: increased revenue from
existing and new customers.
Visit CoverBoom in booth 1139E
and register to win a free website!
They’re giving away one each day of the
show! Also register to win an iPad! The
winner will be chosen and notified following the event.
premium quality plastic
which is a durable and
practical choice for many
of today’s restaurants.
SQUARE
WAVES
capitalize on the hot trend
of shaped dinnerware. This
line of dinnerware is
uniquely curved on each
side to give your creative
food presentations a new
twist. Each plate is appropriately sized for any meal application
including appetizers, desserts, salads,
lunches and dinner occasions. The plates
have deep rims to minimize spills and the
sophisticated and stylish shape will
add a fresh new look to
your tables.
EMI Yoshi manufactures disposable servingware for every type of
dining occasion and for
every type of foodservice
operation and has been
delighting
customers
with its innovative products and world-class customer service for more
than 10 years.
For more information, please call
732-248-5533, visit www.emiyoshi.com,
e-mail [email protected] or stop by
booth 5844.
warranty) profile edge. The legs will
support up to 2,000 lbs and are welded
for added durability. The silent hinge
tubes provide quiet set-up as well.
Adding a tier to the Swirl Serpentine
Table creates a stylish option for displaying and serving.
Southern Aluminum offers a custommade spandex table wrap which covers
the legs and instantly dresses up the folding tables. The spandex skirt is the perfect complement to the Swirl table.
Coordinate your table with any of the
many color options available. All Swirl
tables come standard with a spandex
attachment hook system which makes
spandex application easy.
You don’t have to break a sweat with
Southern Aluminum’s distinguished,
lightweight products because set-up and
take-down is a breeze. The table’s edge
provides effortless grip for anyone to
carry. In addition, the Swirl table is constructed of 100 percent recyclable aluminum. Recycling aluminum saves 95
percent of the energy it would take to
make new metal from bauxite ore. All of
their products are backed with a no questions asked guarantee…“as long as you
own it.” The Swirl—who says tables
can’t be cool?
For more information, call 800-2210408, visit www.southernaluminum.com
108
EXCITING NEW SUN DRIED TOMATO
PRODUCTS FROM VALLEY SUN
For quality and the largest variety of sun
dried tomato products in the country,
VSP Products Inc.—Valley Sun is the
place to go! For more than 100 years,
Valley Sun has been producing sun dried
products with pride and integrity. VSP’s
tomatoes are harvested at the peak of
ripeness and meet and exceed the strictest
California state inspection standards. As
part of the Morning Star Co. family,
Valley Sun uses only the finest California
grown Roma style tomatoes and you can
trace their products from seed to shelf.
Dryin’ In The Sun!
Valley Sun tomatoes are dried in the sun
on their nearly 80-acre paved dry yard at
the world’s largest and most advanced
processing facility, where state-of-the-art
technology and equipment assure a product of unparalleled quality. Just one of
the reasons why Valley Sun is the leader
in sun dried tomatoes.
From halves and julienne and product in olive oil to diced and sun dried
powder, you are sure to find anything
you are looking for at booth 5020 at the
NRA Show.
Looking for something new and
exciting? Try a sample of the new Toss
‘N Topping Fruit Medley, a mix of julienne sun dried tomatoes lightly tossed
with oil, Italian-style seasoning and delicious dried fruits. A sweet and savory
taste treat! Other new items include Sun
Dried Tomato Bruschetta, Pesto and their
new Water Packed Sun Dried Tomatoes
with Seasoning.
FANCYHEAT INTRODUCES PARTY
BUFFET PACK AT 2010 NRA SHOW
For over a decade FancyHeat® has been
the leader in the chafing dish fuel market
with innovative products. With this in
mind the company once again finds itself
displaying their innovative thinking with
the introduction of their new home use
Party Buffet pack.
Along with all of the other
FancyHeat product lines, the new
FancyHeat Party Buffet pack offers many
of the innovative ideas that have made
the company so successful since the
inception in just over a decade.
What makes this buffet party pack
different than the others, one may ask?
Let’s start with a newly designed
FancyHeat “two piece safety interlocking
rack™” that offers incredible safety
when handling hot foods requiring chafing fuel to keep the food hot while
ZEROLL CELEBRATES 75 YEARS
OF TRADITION AND INNOVATION
The Zeroll ice cream scoop was invented
in 1935 and is considered the first modern ice cream scoop. The scoop contains
heat conductive fluid inside the handle.
The heat from your hand warms the fluid,
which in turn defrosts the ice cream,
making it simple to scoop a bigger looking portion by eliminating compression,
and providing 20 percent more scoops of
ice cream per gallon. The Zeroll scoop
has become an American icon and is on
display at the Museum of Modern Art. It
is often hard to improve upon perfection,
but Zeroll has done just that. Zeroll is
releasing their dishwasher-safe version of
their scoop at the NRA show. The new
scoop has an improved protective coating
that can withstand even the harshest dishwasher environments. The Zeroll scoop
is made in America.
Zeroll’s ergonomically-designed
portion control dishers are specified in
many well-known restaurant chains,
hotels and cafeterias worldwide. Zeroll
UMI INC. PROVIDES EVERY PIECE
TO THE MARKETING PUZZLE
Brooke Furness-Pollock, Founder and
President of UMI Inc., a marketing
and advertising agency based in Dallas,
Texas, discusses what makes their company stand out.
RDN: There seems to be quite a buzz in
the restaurant industry around UMI’s
online Marketing Toolkit. How is this
product helping your restaurant clients
succeed in this challenging economic
environment?
BFP: Our proprietary Web-based
Marketing Toolkit allows a multi-unit
chain to manage all of their marketing
activity within a dynamic, easy-to-use,
virtual platform. This system is a Godsend for any chain that is struggling
with the volume and complexity that
comes with managing a vast array of
marketing programs and materials over
a network of different users. Imagine
giving each unit the power to execute
any imaginable marketing program with
a touch of a button: Customize and print
POP and marketing materials, perform
detailed trade area analysis and launch
marketing programs that capitalize on
what you see, mine your customer database and then execute e-marketing and
direct mail communication, and much,
Looking for a less expensive sun dried tomato? We’ve
got them as well! Check out
the new line of Ready To Eat
(Imported) and Ready To
Serve (Domestic). These
items are higher in moisture
and therefore less expensive.
Sun dried tomatoes exemplify the ideal ingredient for
today’s fresh food products.
Top Chefs know to specify sun dried
tomatoes when intense tomato flavor,
healthful nutrition profile, versatility,
convenience and value-added appeal
head the list of product criteria. Equally
important, sun dried tomatoes offer end
users a year-round, reliable source for
pleasing tomato identity and taste.
Don’t stress about tomato shortages
or rising prices. Sun dried tomatoes are
available throughout the year at the same
low price.
VSP Products’ sun dried tomatoes
are easy to order! Let your
favorite distributor know that
you want your sun dried tomatoes from VSP Products Inc.—
Valley Sun and let them know
that they are stocked at DOT
Foods, a national re-distributor. Most distributors are
already using DOT foods each
week so there should be no
problem getting your new
products to you fast!
While at the NRA Show, visit them
at booth 5020 and meet Chef Lou
Petrozza (pictured) from Season 4 of
FOX TV’s “Hell’s Kitchen.” Petrozza
will be available to talk to you about sun
dried tomato recipes, sign autographs and
give you the scoop on being on a
national reality TV cooking show.
For more information or to order
samples, please contact Chuck Perry,
National Sales Manager, at 585-3309277 or visit www.valleysun.com.
serving. The upper portion
of the rack can be handled
to fill the water pan, eliminating the possibility of
carrying the rack with
lighted fuel cans that could
fall and create a fire hazard
when not used properly.
Retail store owners
will love its packaging!
Because the FancyHeat
Buffet Party Pack comes in two pieces, it
is half the size of your traditional rack
size. That means a store can put double
the amount of buffet packs out on the
store floor and customers can
conveniently fit them in their
shopping carts. It also makes
for easy transport home.
Each FancyHeat Party
Buffet Pack comes with the
“two piece safety interlocking
rack,” two plastic serving utensils, two food trays and a water
pan. Each FancyHeat Party
Buffet pack will also contain
two cans of the company’s premier fuel line.
For
more
information
on
FancyHeat products, visit booth 7547 at
the NRA show.
manufactures a full line of dishers from
0.34 ounces to 4.86 ounces. In time for
NRA 2010, Zeroll is unveiling its
improved disher with many new heavy
duty components. It will maintain its
standard color-coded handles on all 13
sizes for quicker identification. The
stainless steel bowls are now thicker with
a larger scraper blade. The shaft has been
changed from hollow to a solid stainless
steel structure. The Zeroll disher already
did not utilize springs, but with an
improved gear made of stainless steel, it
makes the disher even easier to use and
virtually indestructible.
Third, but definitely not the last
improvement you will see from The
Zeroll company is the new line of
kitchen utensils, Ussentials. Stir and
serve in style, the most essential kitchen
utensils will now hold the Zerroll name.
Ussentials will feature 67 items, all
with the same ergonomically designed,
easy grip handle. From large whisks,
serving spoons, pizza wheels, peelers,
graters and many more, Ussentials is
essential in every kitchen environment.
The complete line will be available in
both a stainless steel and a durable quality nylon that is heat-resistant up to
450°F. There are several colors to
choose from.
Visit booth 1815 to see more of The
Zeroll products featured.
much more! As our
current clients such
as Steak ‘n Shake,
Dairy Queen, El
Pollo Loco and
California Tortilla
will attest, this
product represents
the future of restaurant marketing.
problem is—most companies don’t have
the expertise or resources that it takes to
reach-out and communicate with these
customers on a local level. This is what
UMI does best. We work with both corporate and franchise communities to
design and execute an assortment of customized Local Store Marketing [LSM]
programs. We execute proven marketing
programs on a national level and then
turn right around and run these programs
on a store-by-store basis. The emphasis
is on cost-effective, strategic, one-onone marketing to core—and potential
core—customers.
RDN: That sounds amazing; what
strategies are contributing to your
clients’ success?
BFP: The key to success in this market is
getting back to basics. You must be forging a one-on-one relationship between
the local restaurant and the individual
consumer. Everyone knows that most
customers come from a one-to-three mile
radius of each restaurant location. The
As a result, our business has never been
better! Our clients are among the most
successful in today’s challenging market.
INTERACTIVE CELL PHONE-BASED
GUEST FEEDBACK SOLUTION
UMI Inc. (Con’t. from p. 108)
Touchwork, a leading developer of
mobile enabled business solutions, has
launched an interactive text messagingbased guest feedback solution for campus and corporate dining facilities.
The system enables dining room
managers to get immediate feedback
from guests about their dining experience
using their cell phones. Guests are
prompted to provide feedback by sending
a single text message to a short code—this
includes rating their dining experience
BFP: Before starting UMI, I served as
Director of Relationship Marketing
Worldwide for T.G.I. Friday’s. It was a
great experience, but my biggest frustration was working with multiple
vendors in order to execute a marketing
campaign. I wanted an organization to
provide me with a turnkey solution.
(food quality, service, cleanliness on a
1-5 scale) and adding any comments.
All responses are processed in realtime with results available on a secure Web
portal. Comprehensive metrics of dining
room performance help managers identify
and address issues as they occur and they
can respond to individual guests by text
message. The solution is provided as a fully
hosted service (Software-as-a-Service) that
is quick to deploy and works with all major
North American wireless operators.
TUUCI INTRODUCES NEW OCEAN
MASTER MAX CANTILEVER
Innovative shade company TUUCI has
reached a new level of design innovation
with the recent introduction of its Ocean
Master MAX Cantilever™ Collection.
Designed with a telescoping mast and
parasol inspired by sailing yachts, the
OM MAX Cantilever Collection creates
a stable sail of shade over any outdoor
living space.
“The Cantilever is simply art and
engineering harmonizing in a symphony
of shade,” said Dougan Clarke, Founder
and CEO of TUUCI. “Never before has a
parasol of this size, shape and elegance
been available in the marketplace.”
Inspired by engineering derived
RDN: What makes your company
unique in the marketing industry?
What I discovered was there was no
one in the market who could provide a
seamless marketing transaction—start
117
to finish. So, I started UMI 14 years
ago to fill this void. Even today, we are
the only provider of nuts-to-bolts, turnkey solutions. Not only do we provide
every piece to the marketing puzzle—
design, print production, e-marketing,
direct mail, customer database development, promotions, grand opening
services, etc.—we also take care of
every detail of every campaign, using
our team of industry experts.
To learn more, visit them at booth 4959
(South Hall), or contact them directly
by calling 214-826-0011, e-mailing
[email protected]
or
visiting
www.umi-inc.com.
directly from the marine world and with
components of the finest marine-grade
materials, the OM MAX Cantilever
Collection is ideal for the most demanding, wind-swept environments. The product features a solid stainless steel milled
fulcrum and automatic telescoping oval
shaped mast, with a shade membrane that
easily closes over tables and chairs.
The
OM
MAX
Cantilever
Collection is available in the Classic
canopy style and is crowned and polished with TUUCI’s new and inspiring
“Ocean-Sail” finial design.
“The OM MAX Cantilever Classic
offers graceful and generously proportioned shade to any sun drenched environment,” Clarke said. “It is timelessly
designed for all settings, traditional and
contemporary.”
Despite its size and unique design,
the Cantilever is very easy to operate.
Made with patent-pending, first-of-itskind, 4:1 tandem-retrieving crank
•
•
•
•
T&S Brass, a leading manufacturer of
plumbing and foodservice equipment,
announced the launch of the new
ChekPoint® EC-3106 electronic faucet,
offering the ability to switch from a sensor faucet to a manual faucet.
Available immediately for deck-mount
applications, the EC-3106 converts by
simply rotating the top cap of the faucet
until it locks into the desired mode.
Once engaged in the manual mode, the
faucet is turned on and off by rotating
the cap on the top of the faucet. In
addition to this new feature, the
EC-3106 offers all of the same features
and reliability as the rest of the
ChekPoint electronic faucet line. This
model is also available for order with the
Hydro-Generator (EC-3106HG).
The following are features of the
EC-3106 when switched into sensor
faucet mode:
• AC/DC capable.
• Easy to install.
• Reliable electronics—tested to well
exceed industry standards.
Servisensor (Con’t. from p. 25)
is visible to bus staff and managers as
well as individual servers,” she said.
The devices are manufactured by
Wright Engineered Plastics in Santa Rosa,
Calif. Masterwork Electronics in Rohnert
Park is building the circuit boards. Sweet
River Cafe in the Coddingtown mall is
eager to try the product.
“Because we’re a chain, it’ll be a
few weeks before we can get the
ServiceLights, but I think it’s the wave of
the future,” said Sweet River manager
George Pineda.
Although he agreed that the devices
would improve staff efficiency and
allow tables to be turned more quickly,
he said that was not the reason
Sweetwater was interested.
“We don’t care if customers stay for
hours if they’re happy. Efficiency is not
our goal; a well-attended, pleased diner is
what we’re after,” he said.
Betsey Fischer, instructor and coordinator of front house operations for the
Santa Rosa Junior College Culinary
Academy, agreed. “Good service is all
about communication, and establishing a
relationship between two people who
don’t know each other. Zagat surveys
about bad service conclude that it mainly
stems from miscues about what the
customer wants.”
She regards the Servisensor device
as an enhancement, not a replacement,
for personal service.
“Anything that adds to communication should be welcomed by service
staff,” she said. The Culinary Academy
restaurant will have the lights in a week
or so.
For more information, visit
www.servisensor.com.
Everyone is happy.”
Separately powered sections are just
one of the ways an Equinox Louvered
Roof system can be customized. Because
the systems are built on-site, the installer
can fabricate the system to complement
your existing architecture. Fan beams can
also be installed so the business can
install ceiling fans to create an air current. Heating and misting systems can
also be attached directly to the extruded
perimeter of the Equinox cover.
About Amerimax Building
Products Inc.
Amerimax Building Products Inc. is a
division of Euramax International
(Norcross, Ga.), a leading international
producer of value-added aluminum,
steel, vinyl and laminated products for
original equipment manufacturers, distributors, contractors and home centers
in the United States and Western
Europe. With more than 50 years of
experience, Amerimax has established
itself as a premier supplier assuring its
customers of quality products
delivered on a timely basis while providing outstanding value. Amerimax’s
commitment to state-of-the-art production facilities, precision engineering
and
intensive
quality
control
ensures your business receives the
value you deserve.
Visit booth 715 or go to www.aluma
wood.net to learn more about the
Equinox Louvered Roof system.
is a summary of the Act. It is not intended
to be and should not be construed as
legal, tax or other professional advice by
Heartland. The recipient of this communication should consult with his or her
own attorney or tax professional to
discuss the implications of this program
and whether the he or she should take
advantage of this program. Heartland
makes no warranties with respect to the
accuracy and/or completeness of the
information contained herein and, to the
extent allowable by law, disclaims all
liability of any nature arising from the
content of this document.
T&S BRASS RELEASES CHEKPOINT
SENSOR/MANUAL FAUCET
orders. Servisensor allows restaurants a
14-day trial period and provides cards for
customer feedback. Those cards go into a
raffle, the winner returning to the restaurant for a free meal.
Nobody is making a similar device,
said Solheim, although the maker of a
popular restaurant pager is working on a
table-side device.
“But it only reaches one staff person,
and that person still has to visit the table
to find what’s needed. The ServiceLight
Amerimax Building Products (Con’t. from p. 28)
another section can have their position
optimized for them. Ron Wilson,
National Sales Manager for Amerimax,
explained, “We realize businesses have
pressure to meet, even exceed customer
expectations. This is just another tool for
them to utilize in meeting those expectations. One section can be open, while the
one next to it can be closed so the entire
patio can be utilized to seat customers.
Heartland Payment Systems (Con’t. from p. 37)
stop by booth 7417.
The information contained in this bulletin
Long battery life.
Low-battery indicator light.
Adjustable temperature control.
Sensor range adjustment.
Additionally, the EC-3106 offers a one
year warranty and comes with vandalresistant aerators and reliable electronics.
It also complies with the CSA
B125/ASME 11.18.2 performance
120
Dormont (Con’t. from p. 1)
product means for Dormont and the
foodservice industry.
RDN: What are some of the things you
have learned since starting to sell
OneFlow to the foodservice market?
DB: Well, we’ve learned that scale is a
major problem for a significant amount
of operators and service personnel in
the industry. There are a number of
people spending hundreds of dollars as
often as every four to six weeks to
descale their equipment and over a
year, these expenses add up.
DB: OneFlow uses a physical water
treatment process that controls scale
without removing any nutrients like calcium from the water, without the use of
electricity, and without the use of
phosphate-based chemicals or salt.
W512 standard which is a standard created
by the German Technical and Scientific
Association for Gas and Water that states a
scale prevention product must achieve an
80 percent efficiency rating. OneFlow
achieves a 99.6 percent efficiency rating.
RDN: What results are you seeing from
people who have adopted OneFlow?
RDN: How long will OneFlow work?
DB: Users of OneFlow are seeing a
dramatic decrease in both scale buildup on their equipment and their annual
maintenance costs.
RDN: What industry certifications does
OneFlow carry?
DB: OneFlow media has been tested to
successfully control scale for up to three
years, but Dormont recommends replacing the media once every year.
products and provide complete commercial kitchen solutions to our customers.
OneFlow allows Dormont to expand its
offering of water products which already
includes grease interceptors, faucets,
water connectors and various water line
installation products.
RDN: On average, how long does it take
to gain a return on investment for a
OneFlow unit?
RDN: How does OneFlow fit into
Dormont’s current product offering?
DB: Most restaurant operators will gain a
return on their investment in six months
to two years based on their water hardness and current repair frequency.
RDN: What makes OneFlow different
from other scale control products?
DB: OneFlow carries an NSF 42 certification for its media and exceeds the DVGW
DB: Since being acquired by Watts,
Dormont has expanded its traditional
product offering to move beyond just gas
For more information on OneFlow and
scale control, visit them at NRA booth
3012 or call 800-DORMONT.
Meat & Livestock Australia (Con’t. from p. 1)
beef and lamb supply chain is focused on
meeting, and exceeding, customers’
requirements,” he explained.
Australia produces a wide variety
of beef and lamb including naturally
raised, free range, pasture-fed, grassfed, grain-fed and organic products.
Australian beef and lamb are predominantly chilled products that arrive in
the United States vacuum-packed and
aged with a shelf life of approximately
120 days for beef and 80 days for lamb
as long as the vacuum seal and cold
chain are maintained.
Australian red meat is produced to
tight specifications and heavily trimmed
resulting in minimal wastage when primals are cut for retail display.
Hansen continued, “Australian beef
and lamb delivers a package of benefits
to foodservice end users. It offers the
highest level of food safety and traceability standards in the world and a versatile
range of cuts and products to suit any
plate cost while still maintaining the
highest level of quality.”
Delivering this message will be five
of the leading suppliers of Australian
beef and lamb in the United States, who
will showcase a wide range of products
including grain-fed Wagyu (Kobe style)
and grass-fed beef, 100 percent Angus
beef and grass-fed lamb.
Exhibitors include Broadleaf,
Foodcomm International, JBS Swift
Australia, The Lamb Company and
Teys USA.
To find out more about the benefits
of Australian beef and lamb, come and
taste at the Australian beef and lamb
booth 3214 in the South Hall.
www.australian-meat.com or call Scott
Hansen, Regional Manager of Meat &
Livestock Australia, at 202-521-2553.
smaller repeat orders with
minimums and quicker delivery.
HK: Our customers are asking for the uniforms to look more contemporary, meaning more like clothes they would wear
every day. They don’t want them to look
like a uniform, but still want and need the
same strong construction as before.
company start each project with the
intent on making the most durable uniforms we can that meet our customers’
needs. By combining years and years of
experience, between our sales team and
our inside designers, pattern makers and
production coordinators, we know how
to deliver a quality product, and on time.
leading Australian suppliers, reflects the
positive attributes of Australian red meat—
traceable, safe, natural and sustainable.
MLA Regional Manager Scott
Hansen said, “The Australian beef and
lamb industries have worked hard over
the years to meet U.S. customer requirements and produce a high-quality, safe
and sustainable product.
“From our mandatory whole of life
traceability system for livestock on farm,
through to our world-class processing
and packaging, the whole of the Australia
Red The Uniform Tailor (Con’t. from p. 1)
RDN: What makes you different from
other suppliers?
HK: Red the Uniform Tailor is uniquely
positioned in the hospitality market
because we are large enough to handle
any size order and small enough to be
responsive. By combining our own
domestic capabilities with off-shore
resources, we can deliver both at a fair
price with the added benefit of doing
Malaysia Kitchen (Con’t. from p. 4)
mee, and mee bandung.
And finally, a Malaysian menu
wouldn’t be complete without some of
Malaysia’s other signature dishes. Its most
famous contribution to the culinary world
Robot Coupe (Con’t. from p. 6)
everyone.
Let’s look at labor savings using a
food processor versus hand-processing in
the kitchen. (Savings depend on the
amount of produce processed and the
food processor used.)
For this example, the Robot Coupe
CL50E Vegetable Processor (processes
2,000 servings in three hours) is used:
With CL50E—Process 1,500 servings
1 person working ¾ hour (at $8.00/hr)
$6.00 (with the CL50E)
By Hand—1,500 servings
2 people working 2-1/2 hours
(at $8.00/hr)
$40.00 (chopped by hand)
lower
RDN: In this ever-changing economy, do
you see as any significant changes?
HK: Interestingly enough, in spite of our
customers’ needs to cut cost, we have
been asked to make more of the uniforms
in the United States.
RDN: You have been in business for
more than 35 years; to what do you
attribute your company’s success?
RDN: What do you see as trends in
uniform attire?
HK: I think there are several factors that
link directly to our success. First, we as a
For more information, contact Tracy Gluck,
V.P. Hospitality Division, at 908-832-9969
or Harvey Klein, President, at 848-2990100. Please also stop by booth 4656.
is satay, small pieces of marinated meat
(usually chicken) skewered on sticks,
grilled over a charcoal fire, and served
with a spicy peanut dip. But beef rendang,
a sumptuously spiced dry curry commonly
made with beef, and Malaysia’s wonderful
roti chanai, a testament to India’s
influence, are also must-haves.
As soon as you get a taste of
Malaysian food, you know you’re in for
a treat. Rich, satisfying and extremely
versatile, its cultural variety makes it
appealing to a wide array of diners.
So it’s time for customers hungry for
something new to become as familiar
with Malaysian signature dishes as they
are with other Asian foods. It’s time to
add Malaysian to your menu.
www.malaysiakitchennyc.com or stop by
booth 7220.
Savings with the CL50E
$34.00/day, $238.00/week, $1,031.33/
month and a whopping $12,376.00/year
on labor costs.
Iceberg Lettuce/18 lbs.
Fresh, Bulk: $14.20
Pre-processed: $22.66 (chopped)
Savings = $8.46 per 8 lbs. using
fresh iceberg lettuce
doing the processing with a commercial
food processor/veg prep machine. With
this savings, the food processor/veg prep
machine would pay for itself in just a
matter of months, leaving you to save
each month the rest of the first year and
continue to save for many years to come.
Robot Coupe has the perfect food
processor to meet your needs, with more
than 70 different units available. Robot
Coupe U.S.A. Inc. is the inventor and for
more than 45 years the leading innovator
of the commercial food processor,
vegetable preparation machines, vertical
cutter-mixers, Blixers, Power Mixers,
automatic sieves and juicers.
For more information, call 800-8241646, e-mail [email protected],
visit www.robotcoupeusa.com or stop by
booth 3024.
Now let’s look at the difference between
purchasing fresh produce and purchasing
pre-processed foods:
Bulk Green Cabbage/25 lbs.
Fresh, Bulk: $13.92
Pre-processed: $41.20 (grated)
Savings = $27.28 per 25 lbs. using
fresh green cabbage
Red Onions/10 lbs.
Fresh, Bulk: $9.89
Pre-processed: $23.01 (sliced)
Savings = $13.12 per 10 lbs. using fresh
red onions
Savings (approximate; using
a variety of vegetables)
$17.79/day, $124.53/week, $539.63/
month, $6,475.56/year by purchasing
fresh, locally-grown produce instead of
pre-processed. As you can see, the savings really add up by using fresh, bulk
vegetables. For savings on additional
vegetables, contact Robot Coupe for
their cost savings chart.
Save more than $1,000 per month, each
and every month—over $12,000 for a
year—on the labor and produce costs by
Loyal Customer Club (Con’t. from p. 1)
coupons and news, all distributed through
the power of permission-based e-mail.
They create strong, effective e-mails
for you to send to your loyal customers,
organize and maintain your e-mail
NSF International (Con’t. from p. 1)
certification is important because it assures
both equipment buyers and health officials
that the equipment meets the applicable
public health and safety standards. This
includes ensuring the equipment is constructed of materials free of toxic substances, that it can be easily cleaned and
that it performs correctly to keep food safe.
For example, if a unit is intended to hold
hot and/or cold food [i.e., a refrigerator or
hot food holding cabinet], it must undergo
several performance tests to verify that the
food can be held at the proper temperature
regardless of the ambient temperature [i.e.,
air conditioning unit malfunctions, but the
refrigerator continues to perform properly]. Using non-certified products, which
have not undergone this type of extreme
performance testing, can be dangerous. A
final bonus of specifying NSF equipment
in your operation—it satisfies a component to a HACCP plan. Bottom line, NSF
certification offers peace of mind.
Additional information on food equipment
certification
can
be
found
at
www.nsf.org/business/food_equipment/in
dex.asp.
RDN: How does NSF certification help
with a company’s brand protection and
risk management efforts?
JP: Using NSF certified products and
equipment can help protect a company’s
brand by minimizing the risk of food
contamination or spoilage. This includes
minimizing risk that can arise from
Eades Appliance Technology (Con’t. from p. 60)
“I think sous vide will be one of
the next big restaurant customer
demands, as the public becomes more
familiar with the technique and accustomed to its flavor and texture results
that you cannot create with any other
cooking method,” said Chef Blais,
known for his innovative cooking and
appearances on “Top Chef” and “Iron
Chef America.” “It’s exciting to see
Taiwan (Con’t. from p. 85)
digest high-end food products.
Another factor favoring U.S. trade
with Taiwan is the long-term relationship
Sugardale (Con’t. from p. 88)
adding bacon flavor to dishes quickly and
with virtually no clean-up. Sugardale
pre-cooked bacon pieces are fully cooked
and available in an array of dices.
TUUCI (Con’t. from p. 117)
system, the Cantilever provides 200
square feet of uninterrupted shade
and ambience.
139
database, provide you with monthly
reports gauging the effectiveness of each email message, and give you a great return
on investment for your marketing dollars.
They are a turnkey e-mail marketing
service providing customized sign up
cards/box, postage-paid envelopes to return
completed cards, data entry, a trained Client
Solutions Coordinator, high-quality designs
and HTML coding for your webmaster, providing online sign-up page. Customers can
join your loyalty e-mail marketing program
directly from your website.
Why spend precious time entering
data, using time-worn template art and
wearing the hat of technical writer, when
they will do it all for you for as little as
$99 per month?
Visit the Loyal Customer Club,
Division of Total Loyalty Solutions,
Gannett Publishing at booth 5956.
chemicals in materials that may come
into contact with food, the inability to
effectively clean the product and equipment running at improper temperatures.
Many companies have established
HACCP Plans for their operations and
the use of NSF certified equipment
addresses their Critical Control Points
[CCP] for the equipment used in the
operation. In summary, NSF certification
helps eliminate concerns about material
safety and hygiene/cleanability, reduces
risk and provides regulators the assurance that the equipment meets applicable
public health and safety standards.
JP: NSF assigns each customer a
Certification Project Manager to manage
the complete certification process. This
individual will guide you through the certification process and will remain your
primary contact for future certifications.
It is best to start the certification process
at the equipment development stage to
ensure certification requirements are built
into the design from the beginning. This
helps avoid the costs of design changes to
units already in production. While it’s not
always possible, we recommend involving NSF at the prototype stage.
any applicable performance test results.
The use of NSF registered food-grade
lubricants and cleaners are equally
important.
The
NSF
Nonfood
Compounds Registration program
ensures the safety of a wide range of
products including food grade lubricants
and cleaners. Based on the NSF
Registration Guidelines [formerly the
USDA Guidelines for Compounds Used
in Meat and Poultry Plants], the Nonfood
Compounds Program includes formulation review, label review and confirmation of appropriate use instructions.
Products complying with these requirements are identified in the online NSF
White Book™ [www.nsfwhitebook.org].
The food equipment certification process
begins with a complete product evaluation against the requirements of the applicable NSF Standards and appropriate
policies. This evaluation includes examining the materials coming into contact
with food and reviewing the construction
design against the requirements to ensure
cleanability and prevent the harborage of
vermin. When applicable, performance
testing will be conducted to ensure it
operates as required, maintains proper
temperature, etc.
If the product is in full compliance with
all of the standard requirements, the
product is certified and the manufacturer is authorized to use the Mark on
the product. The formal documentation
report is provided to the manufacturing
facility to be used by the NSF auditor
when conducting yearly unannounced
compliance audits of the manufacturing
facility. The NSF Mark demonstrates
to buyers, regulators and health inspectors that the product has been certified as meeting applicable public health
and safety standards. A complete list of
food equipment products that have been
certified by NSF can be found at
www.nsf.org/certified/food.
RDN: What is NSF International?
JP: Founded in 1944, NSF International
is an independent, not-for-profit public
health
and
safety
organization
[www.nsf.org]. NSF certifies products,
writes public health effects standards and
conducts audits to help protect food,
water, dietary supplements and consumer
goods from causing adverse health
effects. Operating in more than 120
countries, NSF is committed to protecting and improving public health worldwide, and is a World Health Organization
Collaborating Center in the areas of food
safety, water safety and indoor air.
RDN: What does the food equipment
certification process entail?
During the certification process, the
Project Manager will develop a documentation report. This report details
what has been certified and includes a
description of the product, the models
represented by the evaluation, any enduse limitations, accepted food contact
materials, comprehensive documentation
including drawings and photos depicting
construction design details, as well as
sous vide really taking off, and the
SousVide Supreme helps makes it
accessible to any restaurant kitchen.”
With sous vide, food retains the
same temperature inside and out while
cooking, so it is almost impossible to
overcook and delivers fool-proof results
with little effort. Plus, cooking food in
sealed pouches helps lock in crucial flavor and nutrients that are lost during
traditional cooking methods. The end
result is moist, colorful, tender and
flavorful foods cooked to consistent perfection all the way through.
Cooking everything from meats to
poultry, seafood, fruit, vegetables, eggs
and more, the sous vide cooking style is
also noted for its ability to maximize both
time and budgets. Ideal for “prep and
leave” meals, food can be left submerged
and unattended for hours until the exact
moment it’s time to plate, without ever
overcooking or losing heat. The long cooking periods also tenderize and transform
inexpensive cuts of meat, turning lowercost menu items into premium sensations.
With so many unique benefits, it’s
no surprise sous vide is emerging as a
must-do 2010 trend in commercial and
home kitchens coast to coast. For more
information on the SousVide Supreme,
visit www.sousvidesupreme.com. Visit
them at the National Restaurant
Association Show, booth 5347. Please
send distributor and retail inquiries to
[email protected].
between the two countries. Many
Taiwanese work hard to send their children to America’s finest universities. As a
result, many Taiwanese speak excellent
American English, are familiar with
American customs, food and culture, and
are receptive to U.S. products.
For more information about the
Taiwanese market for food products,
contact the U.S. Agricultural Trade
Office at [email protected] or
check out www.usfoodstaiwan.org. For
information about other products, contact
the Foreign Commercial Service office at
www.buyusa.gov/taiwan/en/.
Chef-Finish bacon is partially cooked,
allowing operators to finish it on the grill.
The bacon takes approximately 45 seconds to 1 minute per side and produces
less grease than traditional raw bacon.
Chef-Finish bacon is considered cooked,
but is still versatile enough to use when
wrapping other foods like shrimp that
have shorter cook times.
No matter what your bacon needs,
Sugardale is committed to meeting them
head-on. To learn more about Sugardale
bacon, visit booth 2452 and “Make It
Special, Make It Sugardale.”
For more information, write to
P.O. Box 571, Massillon, OH 44648, call
800-860-3053, e-mail mslaughter@
freshmark.com or stop by booth 2452.
In addition to being known for
forward-thinking design, TUUCI products are also famous for durability; the
Ocean Master MAX Cantilever
Collection is no exception. Its core
strength is supported by TUUCI’s patented
independent bracket hub system and
V-MAX™ Strut Design, which reduces
weight and provides a multi-faceted polished exterior for refined design appeal.
“We crafted the Cantilever to not
only beat the elements, but to blend in
with its natural surroundings,” Clarke
said. “Exhibiting these characteristics,
you gain the ultimate shade experience.”
The NSF WhiteBook offers a credible
source to locate more than 10,000 approved
products in 75 different product categories.
Visit NSF International at booth 3449 or
on the Web at www.nsf.org.
BLOUNT FINE FOODS INTRODUCES
SQF-CERTIFIED GLUTEN-FREE
SOUPS AND CHOWDERS
Blount Fine Foods, a leading manufacturer
of hand-crafted artisan soups and seafood
products, announced March 1 from the
floor of the International Boston Seafood
Show that through proper testing and validation, 15 of its soup and chowder varieties have been certified as gluten-free
according to the FDA’s Good
Manufacturing Practices (GMPs) along
with product testing and validation.
As a result, Blount Fine Foods is marketing these products as containing less
than 5 ppm (parts per million) of gluten,
which is below the FDA’s current proposal of 20 ppm. These products do not
contain any source of gluten such as
wheat, rye, oats or barley. It has been
reported that one-fifth of Americans
purchase gluten-free food products.
“Restaurants always want to offer
choice to their customers, and families that
live with food allergies also want assurances,” said William Bigelow, Blount’s
Director of Research and Development.
“By offering 15 varieties of soups that we
certify as gluten-free, Blount is delivering
both variety and assurance.”
“This step of certifying a line of soups as
gluten-free certainly separates Blount from
our competition,” added Bob Sewall,
Blount’s Vice President of Sales and
Marketing.The varieties, which are ready to
ship immediately, are:
• Chicken Tortilla Soup
Anchor Hocking (Con’t. from p. 1)
The recent redesign of our Anchor
Hocking Florentine line is another example. While very affordable, the improved
Florentine line of stemware is more brilliant and durable than ever, is made of
crystal glass and has laser-cut rims. Plus,
Florentine now offers larger martini and
goblet sizes that reflect the current consumer demand for larger capacities.
ME: There is no question that as the
U.S. economy goes, so goes the foodservice industry. This remains the single
most significant issue affecting our
industry, and more specifically, Anchor
Hocking’s role as a major provider of
foodservice glassware.
RDN: How has the economic slowdown
created opportunities for Anchor Hocking?
ME: In a word, value. As the foodservice
industry demands more for its money,
Anchor Hocking is well positioned to
meet this need. Our partnership with
Stolzle, a name synonymous with excellent stemware, is a great example.
Through this partnership, Anchor
Hocking now offers the quality and elegance of high-performance stemware at a
much lower cost. That’s value.
Tukaiz (Con’t. from p. 1)
DD: Tukaiz is a results-driven marketing
services provider with over 47 years of
experience working with corporations
and their advertising agencies. We offer
our clients complete media flexibility
through our three core business units
[Imaging, Print, and Interactive] and the
ability to manage your projects from
design to delivery.
RDN: What marketing services does
Tukaiz provide to the restaurant industry?
DD: For years Tukaiz has provided highend retouching and color correction services to industry leaders. We also produce
and fulfill printed materials such as menu
board signs, window clings and other
POP/POS marketing. However, recently
we have become a valued partner to
restaurants with the development of our
proprietary marketing management
T&S Brass (Con’t. from p. 117)
standard and has passed rigorous testing.
Like other ChekPoint models, the EC3106 can help qualify towards points
needed for LEED certification when in
sensor mode.
A final example of value is the RealityTM
beverageware line. This collection of
attractive and durable glassware offers a
unique option to the standard beverage
glass, at competitive pricing. With the
added durability of rim-tempering and
such ‘upscale’ features as thicker shams
and controlled beads, Reality delivers an
unmatched combination of fashion, functionality and affordability.
Combine the value of these products with
our overall breadth of line, outstanding
system
and
production
called Backstage.
process
RDN: Why develop an online marketing
management system?
DD: In our experience producing, kitpacking and fulfilling campaigns for
thousands of restaurant locations, we
recognized the need to streamline production and reduce the amount of waste
produced. And we definitely identified
with the growing pressure for businesses
and marketing teams in specific to ‘do
more with less.’
RDN: Other than streamlining the marketing production process, how does
your Backstage system help corporate
marketers and franchisees with their
marketing efforts?
DD: In the words of our largest client, a
top 5 QSR, ‘it has changed the way we do
For more information on T&S Brass
or the products it manufactures, please
visit www.tsbrass.com. You can also follow T&S Brass on Twitter: @tsbrass.
About T&S Brass
T&S Brass and Bronze Works Inc. has
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Chicken & Wild Rice Soup
Beef Chili with Beans
Manhattan Clam Chowder
Organic Tomato Bisque
Spiced Pumpkin Bisque
Maryland Crab Soup
Portuguese Kale Soup
Stuffed Pepper Soup
3 Bean Chili
Fire-Roasted Vegetable Soup
Tuscan Bean & Sausage Soup
Hunter Stew
Sausage & Lentil Soup
Vegetarian Split Pea Soup
About Blount Fine Foods
Blount Fine Foods is a family owned
company that has been processing food
since 1946. It is the largest manufacturer
of lobster bisque in America and produces more than 350 proprietary soup
recipes, including 75 varieties of clam
chowder alone. Its product lines include
fresh and frozen gourmet soups for
glass quality and superior customer service, it is clear to see how Anchor Hocking
offers the best mix of price and value in
today’s foodservice industry.
RDN: What’s the latest with Anchor
Hocking serving ware?
ME: This year, we’re very excited about
our serving ware. Throughout the foodservice industry, the idea of glass serving
ware is really catching on—especially
for appetizers and desserts—because it
showcases the color, texture and creativity
of the dish being served. To meet the
demand, we now offer many unique
shapes and sizes of serving ware, several
of which work together in combinations.
We are featuring three new glass serving
ware lines at this year’s trade show—the
Eclipse, Square and Troy Collections.
RDN: Anything else Anchor Hocking
business and how we market ourselves.’
By that they mean it has provided both
corporate marketing teams and individual franchisees the ability to implement
relevant local marketing, track and measure it’s results, and turn on a dime with
improvements. The on-demand approach
not only helped increase speed to market,
but it’s convenience and ease of use
helped increase the amount of marketing
and advertising implemented by franchisees, while improving the franchisorfranchisee relationship.
RDN: Wow! Are there any other benefits
Backstage provides?
DD: The benefits to Backstage are endless, as it is customized for each client’s
needs. However, another key benefit is
the ability to create and develop customized materials for demographically,
geographically and event-specific
messaging and creative.
been a leader in providing innovative
equipment solutions to the foodservice
and plumbing industries for 60 years—
since 1947—when it developed the first
pre-rinse unit. Today, T&S leads the way
in environmental initiatives from an
eco-friendly manufacturing process to
141
foodservice and retail as well as custom
clam meat products and breaded
seafood. Blount’s gourmet soups and
specialty foods are made with the finest
and freshest ingredients, handcrafted by
a dedicated team through unparalleled
customer collaboration.
Blount also carries a full line of fresh
and frozen soups sold to restaurants, club
stores and retailers nationwide under the
Legal Sea Foods and Panera Bread
brands. Blount specialty clam products
are used by other famous soup makers,
restaurants and retailers alike.
The hallmark of Blount’s success is
a great team, known as Team Blount.
This team works hard to assure great customer service and impeccable quality.
The company is managed by an
innovative and collaborative management team and supported by well trained
and empowered production team that
generates more than 60 million servings
of hand-crafted gourmet soups each year.
brings to the ‘table’?
ME: Besides the high quality, competitive pricing and vast selection of
glassware designs, we also pride ourselves on outstanding customer service. In-stock product, on-time delivery
and a sales management team that
works with you to find the best glassware solution—that’s what makes
Anchor Hocking the ‘clear’ choice for
glass. We invite you to stop by our
booth [6825—South Hall] and see
what Anchor Hocking has to offer,
including our new Signature Serving
Ware,
redesigned
Florentine
Stemware, as well as Reality and
Solace beverageware lines.
For more information regarding Anchor
Hocking, log on to www.anchor
hocking.com, call 800-848-7200 or stop
by booth 6825.
RDN: What makes Backstage and
Tukaiz unique from its competitors?
DD: Tukaiz’ secret sauce is a combination of several powerful ingredients. Our
solution is extremely robust, with features and functionality designed for the
restaurant industry, yet flexible and customizable to fit each customer’s needs.
In addition, Tukaiz’ diverse capabilities
ensure the most economical production
possible, without sacrificing quality; due
to our unmatched ability to control brand
and color consistency throughout all of
the materials produced. But what truly
makes Backstage by Tukaiz is our
unique ability to develop and manage
your custom solution from software
development, to production, to fulfillment and reporting. The best part…it all
happens under one roof.
To learn more, visit Tukaiz at booth 4361
or e-mail [email protected].
developing water and energy-conserving
products. T&S is among the first commercial plumbing manufacturers to be
registered by UL to ISO 9001
Certification, the most stringent certification a corporation can receive. For more
information, visitwww.tsbrass.com.

SHOW - Oser Communications Group

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