AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH THE INTERNATIONAL RESTAURANT & FOODSERVICE SHOW OF NEW YORK
Sunday, Februar y 27, 2011
Oser Communications Group
THREE THINGS I’VE LEARNED FROM THE ‘WILL IT BLEND’ PHENOMENON Founder and CEO of Blendtec and Internet celebrity, Tom Dickson, discusses a few key insights from the ‘Will It Blend?’ viral-marketing phenomenon.
ENDURA GREASE INTERCEPTOR CELEBRATES 10TH ANNIVERSARY WITH NEW 10GPM ADDITION
New York City
WHEN IT COMES TO BUYERS, DAVID’S COOKIES AIMS TO DELIVER Luis Florencia, Vice President, New Business Development, David’s Cookies, discusses his company’s expansions.
TD: For decades my goal has been to create the strongest blenders in the world. The best way for me to find weak spots in my blenders is to blend hard and weird-shaped objects and see if anything breaks. If something breaks, I make it stronger. One day my marketing director saw me blending lumber and recommended we make some fun blending videos. Here we are a few years later with
In 2001 the first Endura grease interceptor was sold in North America by Canplas. Using their core injection molding expertise and an extensive knowledge of plumbing and hydraulic design, the Endura interceptor set new standards for durability, longevity and performance in the commercial kitchen environment, offering a game-changing alternative to traditional metal grease traps. Ten years on, Endura continues to perform and grow. “This product line has become a significant part of the Canplas offer,” said Andrew Bird, Business Development Manager for Plumbing Products at Canplas, “and has shown remarkable resilience and sustained growth in a market that like most was significantly
In addition to our terrific cookies, we also have other exciting bakery products like our brownies, scones, crumb cakes, muffins and many others that complement
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RDN: How did the ‘Will It Blend’ campaign get started?
TABLE TALK PIE: COMMITTED TO PROVIDING THE FRESHEST, BEST-TASTING PIES
RUGGIERO SEAFOOD BRANCHES OUT BEYOND CALAMARI Rocco Ruggiero, President of Ruggiero Seafood, talks about his company.
RR: We are Ruggiero Seafood Inc., one of the largest calamari companies in the USA. Our main product line is frozen calamari but we have also begun to diversify over the last few years. We now carry frozen Branzino [Mediterranean sea bass], Swai fillets, octopus, mussels, clams, anchovies, smelts, breaded calamari rings, fresh gourmet salads [calamari, octopus and mixed seafood] and canned Scungilli [conch].
Serving the foodservice and retail industry since 1924 from its bakery in Worcester, Mass., Table Talk Pie has become a nationally known brand with its heritage in the Northeast. Its well-known snack pie is readily available to millions of devoted consumers in grocery chains, independent supermarkets throughout the country, and to the independent mom and pop grocery store on the corner. Recently, Table Talk has begun distributing its snack pies to convenience stores throughout the U.S. and the brand is now available to local and regional convenience chains. Distributed fresh or frozen, millions of snack pies are sold every week! Offering a complete variety of pies from seasonal
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RDN: Tell our readers a little about your company.
RDN: What is David’s Cookies’ main line of business?
LF: Our main line of business is frozen cookie dough and we make lots of it. Our experience and drive allow us to be more creative, more productive and better fit to suit our customers’ needs.
GREAT EASTERN ENERGY: REAL ENERGY, REAL PEOPLE
Energy brings us the comforts of life and propels the engine of industry. It creates opportunity and affords us the power to make human connections. Energy enables us to create, shape, improve and deliver. It sustains our lives and provides the economic growth that we depend on. Your customers depend on you. And your business depends on energy. Great Eastern Energy offers an array of options such as fixed and variable rate plans, customized budget plans based on your annual energy consumptions, and short- and long-term contracts to name just a few. Great Eastern Energy’s track record—established on more than 40 years of industry experience—speaks for Continued on Page 24
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Sunday, Februar y 27, 2011
10 SECRETS RESTAURANTS NEED TO KNOW TO IMPROVE WINE BY THE GLASS PROFITABILITY By Nick Moezidis, Napa Technology
There are 10 immediate solutions that many restaurant and bar owners don’t know that can increase profitability of your wines by the glass program— overnight. The WineStation®, the world’s first automated temperature-controlled wine dispensing and preservation system, has helped increase profits by more than 30 percent at thousands of restaurants world-
wide by maximizing each bottle’s potential. Recent wine consumption trends across the country point to more robust wines by the glass sales, accounting for 50 percent of total sales with bottle. Savvy restaurateurs can capitalize on this trend with a cutting-edge wine preservation and distribution advancement, such as Napa Technology’s WineStation. An intelligent wine preservation system will allow your restaurant to:
HOW TO MAKE THE GRADE: A SANI PROFESSIONAL PRIMER Sani-wipe® No Rinse Hard, Non-Porous Surface Sanitizing Wipes Help Prevent Cross-Contamination And Satisfy Codes
Health and safety compliance is now easier with Sani Professional’s Sani-Wipe No Rinse Hard, Non-Porous Surface Sanitizing Wipes. Sani Wipe is ideal for sanitizing food prep/food contact surfaces and dining area tables where the prevention of cross-contamination and foodborne illness is critical. Just pull, wipe, and toss―health and safety
compliance is now that easy. Sani-Wipe No Rinse Hard, NonPorous Surface Sanitizing Wipes have been tested and proven to be 99.999 percent effective against E. coli, staph, salmonella, Shigella boydii and other organisms on cleaned surfaces in 60 seconds. Pre-moistened and pre-measured, each of the Sani Wipe wipes consistently deliver an average of 175 ppm of quat sanitizing solution wipe after wipe with no rinsing required. “True sanitation begins with an
Restaurant Daily News • Increase per glass sales and profit. • Reduce theft. • Manage the pour. • Eradicate waste. • Understand staff/guest interaction. • Increase the upsell. • Eliminate risk. • Maintain quality for perfect wine service. • Upgrade wine selection. • Remove consumer objections.
The WineStation provides restaurant operators with a serving solution that guarantees guests the freshest wines every time without the fear of product spoilage or over-pouring, and 60-day Continued on Page 29
effective cleaning program; these wipes provide that ‘extra layer’ of protection for any hard, non-porous surface,” said Zachary Julius, Chief Executive Officer of Professional Disposables International, Inc. “By using Sani-Wipe No Rinse Hard, Non-Porous Surface Sanitizing Wipes, owners and operators of commercial and consumer foodservice outlets can satisfy the requirements of state and local health codes, and help to protect the health and safety of the people they serve.” Sani Wipe is EPA-registered and contains a Food Code compliant formula that helps to prevent cross-contamination from bacteria that can cause food-borne Continued on Page 29
Lee M. Oser
CEO and Editor-in-Chief
Steve Cox Kate Seymour
Senior Associate Publishers
Kim Forrester Lyle Sapp
Associate Publishers
Lorrie Baumann
Editorial Director
Brandon Derrow Justyn Dillingham Associate Editors
Valerie Wilson Art Director
Yasmine Brown
Graphic Designer
Selene Pinuelas Traffic Manager
Paul Harris James Martin Joe Matteson Bill Morris
Account Managers
Enrico Cecchi
European Sales Restaurant Daily News is published by Oser Communications Group ©2011. 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.edtechshowdaily.com Restaurant Daily News is a publication of Oser Communications Group, an independent publishing company which is not affiliated with the International Restaurant & Foodservice Show of New York, Reed Exhibitions, the New York State Restaurant Association or any other organization. It is not an official publication of the International Restaurant & Foodservice Show of New York.
Sunday, Februar y 27, 2011
Restaurant Daily News
AMERICOLD UNVEILS NEW AND IMPROVED ‘WHITE GLOVE SERVICE PROGRAMS’ Leading New York restaurateurs, hospitals, catering facilities, universities and dealers count on Americold Refrigeration Consultants to select, install and maintain reliable refrigeration that will perform at its highest level and prevent costly downtime and revenue loss. In operation for more than 25 years, Americold has developed a reputation for consistently delivering exceptional customer service, earning the trust and loyalty of some of the
region’s most demanding restaurateurs. Utilizing a dedicated team approach to fulfilling each customer’s needs, Americold emphasizes strong communications, strategic planning and internal controls to help clients build a dependable refrigeration system they can rely upon. Their service technicians are factorytrained on all brands and receive ongoing support and training on the latest equipment advances and repair techniques.
BAKTO FLAVORS PROVIDES ‘EDUCATION IN A BOTTLE’ FOR CONSUMERS An interview with Daphna HavkinFrenkel, Director of Research & Development at Bakto Flavors LLC.
RDN: Tell our readers a little about your company. What’s your main line of business?
DHF: At Bakto Flavors we make natural flavors for gourmet chefs. We make vanilla products including extracts, a line of herbs and spices for baking, and
natural preservatives. We sell internationally to top hotels, restaurants and specialty stores. We have strong ties to vanilla growers worldwide and are committed to delivering pure, high quality products.
RDN: What would you say makes your company unique?
DHF: Bakto Flavors is a science-based company. I have a Ph.D. in Food Science, and as Director of Research &
With this broad knowledge base, they are also able to maintain and refurbish older equipment so that it serves up fresher food and energy savings. What makes Americold stand out from the competition is our truly unique approach to refrigeration service. Their renowned “White Glove Service Development I use my background to ensure the highest quality goods. To achieve this we use the latest techniques and technologies for extraction, drying and preservation. Beyond that, we think it’s important to educate consumers. We call it ‘education in a bottle.’ In addition to producing and selling products, the company carries out meetings, symposia and workshops on flavors, preservatives, antioxidants and antimicrobials. Bakto also offers consultancy on natural products, preservation and post-harvest of fruits and vegetables. RDN: What distinguishes your products
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Programs” offer a comprehensive service experience that’s designed to keep each client’s equipment operating at peak efficiency through regular maintenance and care. The program starts with the assignment of a Senior Consultant that is responsible for overseeing all aspects of the account. With a thorough understanding of all equipment needs, locations, layout, service history and personnel, Americold is proud to say that they can respond faster than the competition and achieve the right solution, saving valuable time, money and headaches. Visit them today at booth 1531 and schedule your free consultation, e-mail arode@americoldny.com, or call 631262-7964. from the competition?
DHF: We’re a young company with an eye on the future. We are up-to-date on new developments in science and technology and their applications. Our products have it all: they are natural, kosher, gluten-free, allergen-free, GMO-free and we never use added sugar, corn syrup or colors. But Bakto is more than just its products: the company is about the people behind the products. We’re a small company—we currently have seven employees—but together we have a broad knowledge, and while we Continued on Page 29
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Restaurant Daily News
REWARDS NETWORK–REACHING THE FREQUENT DINER Headquartered in Chicago, Ill., Rewards NetworkSM powers the leading dining rewards programs in North America. The company provides more than 3.4 million members with incentives to dine at participating restaurants. These incentives include airline miles, college savings rewards, reward program points and even up to 15 percent back on their dining bill.
Rewards Network offers its dining programs in partnership with major airline frequent flyer programs, several of the nation’s largest bankcard issuers, numerous key players in the loyalty marketing industry and dozens of national corporations. Members of Rewards Network earn rewards by joining one of the dining programs, registering a debit
CHEFS AND FOOD INDUSTRY AUTHORS TO HOST BOOK SIGNINGS AT THE INTERNATIONAL RESTAURANT & FOODSERVICE SHOW OF NEW YORK Renowned Chef David Burke will be among several authors who will be signing copies of their latest books at the 18th annual International Restaurant & Foodservice Show of New York. The Conference and Expo will be held Feb. 27 to March 1, 2011 at the Jacob K. Javits Convention Center in New York City. Other authors include Registered Dietician Marlisa Brown and Food Allergy Blogger Sloane Miller. “We are thrilled to have industry leaders choose the International Restaurant Show to meet with our attendees and sign copies of their latest
books,” said Ron Mathews, Event Director. “This is one more example of how the event provides attendees with access to all the latest foodservice industry trends, strategies and product innovations—it’s a one-stop opportunity to learn about all of the cutting-edge strategies, products and services needed to guide business into the future.” Chef Burke will be signing copies of his “New American Classics” and “Cooking with David Burke” in booth 2140. Burke stands as one of the leading pioneers in American cooking today. His fascination with ingredients and the art of
or credit card and then dining at a location on the program. Rewards Network members include frequent flyers, corporate cardholders and diners who spend hundreds of millions of dollars annually at participating restaurants, bars and clubs. Additionally, Rewards Network provides a variety of business services to restaurant operators. For more than
the meal has fueled a career marked by creativity, critical acclaim and the introduction of revolutionary products and cooking techniques. In addition to his flagship restaurant David Burke Townhouse, Burke’s other properties include Fishtail (New York, N.Y.), David Burke at Bloomingdale’s (New York, N.Y.), Burke in the Box at McCarran Airport (Las Vegas, Nev.), David Burke’s Primehouse (Chicago, Ill.), David Burke Canplas (Con’t. from p. 1)
challenged in recent years.” He continued: “The strength of growth in the Endura line has supported the continuation of our investment in product development with the Lo-Pro model being introduced in late 2008 and now being followed in the 10th anniversary year of the product, by the latest additions of 7, 10 and compact 15gpm models.” The new models which launched just last month are being shown for the first time at NAFEM 2011. Drawing on all of the proven elements of the range like the EZ-Open cover latching system, the load rated and odor-tight cover, removable baffles, and of course PDI Approval, the new models fit right in to the Endura family of products. There are however a number of new design elements that have been incorporated. “The new compact interceptors use a development of our patented baffle system,” said Bird. “The effectiveness and capacity of smaller units is often questioned by code officials and local jurisdictions. These new units however are just as efficient as their larger hydromechanical counterparts: the 7gpm model for instance, achieving over 95 percent efficiency during independent thirdparty evaluation for PDI.” Bird went on to explain: “This Table Talk Pie (Con’t. from p. 1)
pumpkin and sweet potato to custards, fruit pies and the always popular Boston Crème, Table Talk has a flavor to appeal to any family’s taste. Pies are also available in all of the sizes a consumer may want, from the broad flavor variety, from the 4-inch single serve snack pie to Table Talk’s new 6-inch “pie for two,” to the traditional 8-, 9- and 10-inch dessert pies. Table Talk works side by side with its customers to deliver frozen pies for “bake on premise” locations, pre-baked pies for “thaw & sell” programs or freshly baked pies delivered to Northeast locations. Table Talk has thrived as a familyowned business devoted to baking pies that taste just like “homemade.”
25 years, thousands of restaurants, bars and clubs have benefited from the company’s marketing services, which include e-mail, mobile applications, social media, dining websites, diner feedback and business intelligence. Restaurants may also receive access to capital to fund renovations, purchase equipment, expand to a new location or pay for business expenses. For additional information about Rewards Network, visit www.rewards network.com, or call 877-491-3463, or go to booth 1435.
Fromagerie (Rumson, N.J.) and David Burke Prime (Foxwoods Casino, Conn.). Marlisa Brown, Registered Dietitian, Certified Diabetes Educator, Chef and Author of “Gluten-Free, Hassle-Free” and new release from the American Dietetic Association “Easy, Gluten-Free” will be presenting in The Ferdinand Metz Food Service Forum Educational Continued on Page 29
consistency of performance is upheld by the new diffuser baffle that has been incorporated into these units. This lengthens the flow path of the grease and waste water through and in doing so actively promotes FOG (Fats, Oil and Grease) separation at lower flow rates.” In addition to showing the new compact interceptors, Canplas will be previewing another new product—the Endura Solids Interceptor. “The management of solid material in a grease interceptor is equally important to that of the grease itself,” commented Bird. “We always look for ways to improve performance and the new Solids Interceptor certainly fits this bill. It will be available as both a complete stand-alone solids interceptor that can be used in conjunction with any installation where solids accumulation is an issue, and secondly as a retrofittable accessory directly into any of the full height Endura models.” More information about this new addition and the full line of Endura products is available at www.endura interceptor.com. Be sure to add Canplas to your must-see list at the International Restaurant and Foodservice Show of New York 2011, booth 1535. Canplas is part of the Aliaxis Group of companies, a worldwide manufacturer of plastic products for the building and construction industries. Time-starved consumers are comfortable knowing they can purchase a Table Talk Pie and take all the credit as though they baked the pie at home! That is because Table Talk uses the freshest, premium ingredients including real butter, eggs and 100 percent pure vegetable shortening. Table Talk pies are trans fat-free and each day fresh fruit fillings are made for the pies baked that day. Table Talk is committed to increasing its awareness by providing its customers the best-tasting, freshest products even in these demanding economic times. With 86 years of baking experience and time-honored and tested recipes, Table Talk Pies can answer all of your pie baking questions and supply all of your customers’ pie needs. Visit them at booth at booth 1848.
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Restaurant Daily News
HOW CAN MODERN INTERNET TECHNOLOGY HELP RESTAURANTS WITH THEIR PHONE SERVICE? SAFFTEL HAS THE ANSWER Old-style telephone technology can be clunky, inefficient, and, worst of all, expensive. That’s why Safftel’s modern solution–using Internet technology in order to offer restaurant owners a wide array of choices at an affordable price–has been so well received by restaurant owners. “Our new technology is a perfect fit for the restaurant industry,” according to
Victor Elmann, CEO of Safftel. “Callers can reach the person that they need to at the restaurant in a variety of ways: They can leave voicemail which is delivered to a mailbox; they can leave voicemail which is forwarded to an e-mail address in the form of a WAV file; or they can choose from a variety of phone menu options including speaking to a person at the restaurant, getting recording
MEAT MASTERS BLEND INNOVATION & TRADITION Master Purveyors, the family owned and operated specialty butcher which has been supplying New York city’s most prestigious hotels, restaurants, institutions and retailers since 1957, continues
to add to its industry leadership status with 21st century innovations, while adhering to the time honored tradition of hand-fabricating fresh hanging meat onsite. Already serving clients such as Peter
David’s Cookies (Con’t. from p. 1)
delis and supermarkets to white tablecloth restaurants.
each other. It’s truly an exciting line-up and besides, it’s a lot of fun to work with and work with our customers. We’re proud of our products, and it’s really a thrill to see that same level of acceptance from the buyers and consumers. But we’re not just a cookie dough company… In 2005 we acquired an award-winning dessert and gourmet pastry company and have since grown those sales by over 100 percent.
In 2008, we likewise acquired a notable cheesecake company which provides upscale products to both domestic and foreign markets.
Bottom line: we’re a one-stop shopping experience for customers ranging from
RDN: What would you say makes your company unique?
LF: We found that our best path of growth is when we listen to our customers and provide them products that they know will sell in their markets. Their markets and not us are the predictors of what we provide at what cost. We don’t dictate trends … we listen and learn from them and when we hear the message, we go to work making new things … not remakes. RDN: Describe your current marketing strategy. LF: It’s no different than most … to try to identify, locate and focus on profitable mar-
information, or leaving a message.” VoIP technology, also called Voice Over Internet Protocol technology, can be used in a variety of ways. Restaurant owners on the go can answer phone calls and place phone calls from their laptops using softphone technology. They can have numerous extensions, a telephone conference room, a company directory with dial by name
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option, hold music, paging and intercom, fax service, and numerous other options. “These options allow even the smallest companies to appear to be large professional enterprises, and give customers an impression of professionalism and success,” Elmann said. Safftel works with business owners to customize their services and select the best package for their individual needs. “We ensure that restaurant owners can select just the options that they need, and that way they don’t have to pay for options that they don’t need,” Elmann explained. Those seeking more information may visit the company website at www.safftel.com or visit booth 2120.
Luger Steakhouse, Wolfgang’s, and Bobby Van’s, with the largest dry aging room on the East Coast–more than 1,600 square feet housing some 100,000 pounds of USDA prime and choice beef–Master Purveyors has recently raised the facility bar for the industry by enclosing and refrigerating its loading dock and is in the process of “greening” its 18,0000 square foot Hunts Point
Market plant with the installation of a new energy-efficient lighting system. The new enclosed temperaturecontrolled loading dock enables an unbroken cold chain for products, assuring an industry standard-setting degree of food safety. The new $50,000 lighting installation will yield a brighter,
kets. The only difference between us and them is we do it better. We’re really hooked on innovation and customer service … not just in words but in real measurable accomplishments. Ask any of our customers.
LF: Some of our newest introductions are Old Fashion Cinnamon Rolls and World Class Danish. Both product lines were developed using formulas written in the 1950s when good meant good. These are not ‘me too’ products, by far!
RDN: What do you anticipate to be your greatest challenge in the year ahead?
LF: Our biggest challenge is the mushrooming cost of foods worldwide. From the wheat field to the table, we all feel it. Here at David’s, our goal is to focus on cost reduction without a reduction in quality and consistency of our product. For that reason, we have heavily invested in new equipment technology, employee improvement programs and by buying our raw materials smartly. RDN: Are you introducing any new products?
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Also, we’re really excited about our new cookie profiles which will be introduced at the International Restaurant & Food Service Show in New York Feb. 27 through March 1, 2011. RDN: Where’s David’s going?
LF: David’s will go where the markets take us but one thing is for sure … ‘we’re just not a cookie company anymore’!
For more information, call David’s at 800-217-2938, visit www.davidscookies corp.com or stop by booth 1431.
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Restaurant Daily News
NEW USES FOR VANILLA IN GOURMET FOOD HERE TO STAY
MUSSELS MATCH UP CHEF COMPETITION AT THE SHOW
Introduction Vanilla is the world’s most popular and used flavor. Vanilla was introduced to Europe in the 16th century by the Spanish conquistadors who brought vanilla beans from Mexico. The flavor has been gaining in popularity ever since. Vanilla is the most popular and loved flavor, apparently because it evokes emotions of comfort and familiarity. Vanilla has found new uses, however, by two new emergent trends. One is natural, organic and health consciousness. The other is culinology: the practice of combining art and food science by chefs to create new exciting recipes that will taste and look great, and will be nutritionally balanced as well. Although vanilla by itself tastes almost bitter, there are around 300 individual components in the vanilla bean which create a unique pleasant experience in each different application. Vanilla beans and other vanilla products have become more affordable, an encouragement for the use of vanilla in traditional as well as new applications.
The Canadian mussel industry is hosting the first ever chef’s competition featuring fresh blue mussels at the International Restaurant & Foodservice Show of New York. The Chef Competition will be on the Demonstration Stage where competitors will be judged on their creativity, taste and flavor combinations over the three days of the show. There will be U.S. and Canadian chefs displaying their talents and vying for prizes and the chance to become the Chef of the Year. This popular shellfish is not only highly versatile, but it’s also among the tastiest, nutritious and affordable seafood. Canadian mussels are ropegrown and are recognized worldwide as sustainable seafood. They are farmed in the pristine clean waters of east coast Canada (Prince Edward Island, Nova Scotia and Newfoundland). The mussel industry continues to grow at a rapid pace, as the overall consumption of
Traditional Uses for Vanilla Vanilla has been used traditionally as a sweet flavor in ice cream, yogurt and other dairy products, confectionary, baking, beverages and many other food products. Although vanilla is used for its own distinctive flavor it is also a flavor enhancer, which can be added to other flavors such as fruit flavors, salad dressing or meat sauces. Addition of vanilla to hot and spicy food, ginger, hot mustard or hot peppers will smooth and balance the overall flavor. In classic American cuisine, vanilla had been used in sweet dishes, whereas in hot Mexican dishes vanilla is used to mellow the hot spicy taste. Great Eastern Energy (Con’t. from p. 1)
itself. Since its inception in 1993 as a premier energy provider to the New York Metropolitan Area, Great Eastern has cemented a reputation as the preferred provider of natural gas and electricity service to thousands of commercial and industrial customers in New York, New Jersey and Connecticut. Great Eastern Energy’s innovations in managing commercial and industrial energy applications extend Master Purveyors (Con’t. from p. 21)
whiter light level for Master Purveyors’ brigade of 50 butchers and packers to execute their precise portion control and custom cuts, while significantly reducing the plant’s carbon footprint. Known for consistently supplying the country’s finest meat products at competitive prices, especially USDA prime beef, Master Purveyors also plays a major role in the current hamburger craze by providing the custom ground blends that constitute
Vanilla Use as Flavor in New Applications In an emergent trend of culinology, chefs in top restaurants make use of vanilla in non-traditional seafood, vegetables and meat dishes. Whereas the traditional use of vanilla focused on dessert-type dishes, culinology applies vanilla to main dishes. Vanilla is used as a versatile flavor to enhance food pleasure. Dishes such as butternut squash soup, sweet potato, yam, turnip or other similar preparations call for a dash of vanilla. In the last few years flavor companies kept chefs on staff to explore new flavor combinations and applications, including the increased use of vanilla. Many combinations, such as vanillaraspberry, vanilla-mango, vanillapassion fruit, vanilla-ginger or other mixes, are appearing more and more on the stores shelves or freezers. With the trend for natural and health awareness as well as price and availability, artificial vanilla ice cream is vanishing from many supermarkets. This trend is, apparently, not reversible.
Vanilla Proliferation in Retail Stores– Back to Home Cooking When visiting retail stores, vanilla extracts and vanilla beans (sometime other vanilla products) can be found in abundance on the shelf. There are around 200 different vanilla brands, including store brands. It is found in supermarkets, most health food stores, gourmet stores, department stores, discount stores such as Home Goods, art supplies stores such as Michael’s or A.C. Moore, and even Wal-Mart and Target. The consumers are specifically shopping for vanilla to be used in home cooking. Vanilla extract, enjoying a long shelf life (in dark glass bottles), is found on store shelves alongside salt, pepper and olive oil.
to all walks of American life—department stores to restaurants, hospitals to schools, the corner pharmacy to the nearest airport. Energy’s greatest value comes when it is selected and used intelligently and with care. Great Eastern Energy offers practical, efficient power solutions that fit the demands of real life. For more information, please call 888-651-4121 or visit Great Eastern Energy at booth 1332 or online at www.greateasternenergy.com. some of New York City’s most celebrated burgers. And to make Master Purveyors the full-service go-to source for clients, the company has expanded its scope beyond beef, veal, pork, lamb and poultry to include premium seafood and fish, as well as a broad range of provisions. For more information about Master Purveyors and its products, please call Mark Solasz at 718-542-1000 or e-mail mark@masterpurveyors.com. (The company is building a new interactive Website to replace the current one)
mussels in 2010 has increased by 20 percent from the previous year. The competition schedule will run from 10:30 a.m. to 12:30 p.m. on Sunday, Feb. 27, and 3 p.m. to 4:15 p.m. on Monday, Feb. 28; with the finalist competition presentations at 12:45 p.m. on Tuesday, March 1. The Mussels Match Up Chef of the Year will be announced at 1:30 p.m. The winner will receive a trip for two in September 2011 to Atlantic Canada valued at $10,000. The land portion of the trip will be escorted, including a special visit to a working mussel farm in Prince Edward Island and the chef featured at a food festival. Participants must have completed the necessary apprenticeship program identified by their state or national chef association and must be 18 years of older. For entry and official contest rules, go to www.appcluster09.com/images/100072/ 2010_emails/mussels_match_up_chef_ competition_2011.pdf.
CRABBY PETE’S ADDS EXCITEMENT TO YOUR MENU CRABBY PETE’S ® Maryland-Style Crab Cakes presents its first of many seafood products for wholesale and retail distribution. CRABBY PETE’S Maryland Style Crab Cakes wholesale line offers both lump crab and blue claw crab blends including a bulk crab cake mix for custom crab cake preparation and stuffings, 100 piece hors d’oeuvres box and a 20 piece pre-cooked 4 oz. crab cake that is individually wrapped. Blendtec (Con’t. from p. 1)
hundreds of millions of views on the Internet, and Blendtec is widely recognized as having one of the most successful viral marketing campaigns ever.
RDN: What are three things you have learned from ‘Will It Blend’?
TD: First: I can’t go out in public without being mobbed by the paparazzi … Just kidding. However, millions of people from around the world know about Blendtec and how incredible our blenders are. It has been hard to directly track the sales from ‘Will It Blend,’ but the exposure and branding has been phenomenal. Blendtec has grown like never before. Even in this economic downturn we have had three record years in a row, and feel that 2011 won’t be any different.
Second: Marketing is not simple 2 + 2 = 4 these days. I hate to admit this, but we got really lucky. It is hard to ‘go viral.’ We are still trying to figure out ways to take advantage of ‘Will It Blend.’ How do we continue this tidal wave, how can we educate people that the blender doesn’t just blend iPads, but makes the best smoothies in the world, or how do we continue the conversation with our fans and customers? Marketing has become a conversation. This conversation is
CRABBY PETE’S Maryland Style Crab Cakes retail line includes a 4 oz. pre-cooked and individually wrapped lump crab cake item packed 4 to a box, a .6 oz. hors d’oeuvres size lump crab cake packaged with 25 pieces to a box, and a 1 lb. container of lump crab mix for custom size crab cake and stuffings. Visit CRABBY PETE’S Maryland Style Crab Cakes at booth 1220 and receive a 1 for 12 offer. happening from the time people wake up and check their Facebook status on their smartphones until they say good night on Twitter. We are trying to find the best ways to join the conversation and give people the right tools to talk about Blendtec.
Third: Innovation is ongoing. Since ‘Will It Blend’ many people have labeled us as innovators in the marketing world. However, before our Internet success, Blendtec had that same reputation in the blending and dispensing world. In order to grow you can’t stop innovating. In fact, at NAFEM 2011 we officially launched our newest creation: the Blendtec Self Serve Machine. This machine allows customers to “make their own dang smoothies” through a simple three-step process. RDN: What is the future of ‘Will It Blend’?
TD: Now that is top secret. Honestly, I am not sure because it is constantly evolving. Our goal right now is to listen and participate in more relevant conversations about blending, health, and the growth of the blended beverage industry. If you have any recommendations let me know. For more information, stop by booth 1252.
Sunday, Februar y 27, 2011
Restaurant Daily News Ruggerio Seafood (Con’t. from p. 1)
RDN: Are you showing any new and interesting items at this year’s show?
RR: We have a new and very unique product here at the show: frozen AsianStyle Calamari Salad. This is packaged for foodservice sales but is also a great item for retail.
RDN: What makes these new items unique?
RR: The calamari is cooked to perfection, mixed with all natural Asian ingredients, and blast frozen in vacuum bag packaging to lock in freshness. They are also very easy to prepare: place frozen vacuum bag in the refrigerator overnight or under cold running water for about 10 minutes.
RDN: How can a foodservice company benefit from using an item like this? RR: You may notice when you look at most menus you tend to always see the same items over and over again. The main reason for this is the time and attention to Book signing (Con’t. from p. 12)
sessions on Sunday, Feb. 27 from 1:30 to 2:30 p.m. on “Going, Gluten-Free” and then a culinary demo from 3:45 to 4:30 p.m. on “Healthy Trends-Quick and Easy Gluten-Free Menu Items.” Copies of “Easy, Gluten-Free” will be raffled off during the session. Marlisa is also president of Total Wellness Inc., a nutrition consulting company specializing in culinary programs, corporate wellness, diabetes and medical nutrition therapy. On Monday, Feb. 28, Sloane Miller, MFA MSW LMSW, a writer, advocate and consultant to the foodservice and food allergic community will sign copies of her new book “Allergic Girl” following her session titled “Food Allergies: How to Capture the Trend” from 1:30 to 2:30 p.m. Her blog, Allergic Girl®, has been featured in The Wall Street Journal, The New York
detail it takes to create new dishes. This product now offers the chef a frozen shelf-stable entrée/appetizer that will taste the same every time it’s served. With the growing palate of the average consumer, the demand for dishes with more complex ingredients is growing.
RDN: How do you see this year in terms of economy, sales and product evolution?
RR: We have all felt the slowing economy and the best way to handle it is to offer your customer fresh and creative ideas. It is very important for the chef to offer his customers revised menus with new and exciting recipes. The convenience of our line helps them offer these new recipes without the time and expense of trying to create them on their own. A large percentage of restaurant customers like to order from the specials menu due to the uniqueness of these dishes. I think all chefs should use this as a tool to help keep the customers interested in their establishment. For more information, call 866CALAMARI or visit booth 1830.
Times, CNN.com, New York Magazine, Huffington Post, ABCNEWS.com, iVillage.com and several other national media outlets. A New York state licensed psychotherapeutic social worker since 2000, Sloane opened a private coaching practice in 2007 for the food allergic community. Restaurant and foodservice industry professionals attending the International Restaurant & Foodservice Show of New York will have the opportunity to comparison shop products and services at more than 700 booths; find tens of thousands of products and ideas to help drive their business; uncover new trends in pavilions—Japan, Pride of New York, Coffee & Tea and—more and experience special events including the Culinary Demonstration Theater, Ultimate Barista Challenge and U.S. Pastry Competition. For more information, call 888-334-8705.
Bakto Flavors (Con’t. from p. 9)
focus on technology to push our offerings forward, service is also a top priority. We are always available to our customers. We don’t just want to help them bake a cake like Grandma used to—we want to make those cakes even better.
RDN: How do you keep your company moving forward?
DHF: Bakto Flavors is only a few years old, but in those few years we’ve enjoyed double-digit growth. We believe that the more familiar customers become with our products, the more they will appreciate them, and the better we can do. That’s why we put so much effort into education, from informative labeling to national tours and presentations. As a small company we think it is important to stay close to consumers, so we work with small distributors and sell directly to retailers and manufacturers. We stand by our products and conduct rigorous testing Sani Professional (Con’t. from p. 4)
illnesses on prep tables, countertops, scales, cutting boards, refrigerators and appliances. These durable wipes were made specifically to sanitize hard, nonporous food contact surfaces and are ideal for any foodservice establishment’s cleaning program. Also, they are great for surfaces like tables and chairs, pages, Napa Technology (Con’t. from p. 4)
product preservation. Utilizing the cutting-edge intelligence of the Accuserve Smartcard technology, the WineStation provides product sales trends in addition to a full suite of staff, management and consumer insights. The system, designed to provide enterprise software solutions for restaurants large and small, also supports a wealth of product, staff and customer reporting that all can be controlled from a single remote source.
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for safety, and functional and organoleptic attributes. That means we inspect every batch for taste, smell and color, and check every shipment for quality. Our customers can trust that everything Bakto sells is the best available. RDN: What’s in store for the future of Bakto Flavors?
DHF: We want people to be familiar with natural vanilla and natural flavors. We make our vanilla affordable for everyone to use. Our goal is not to be in every store but to be in every kitchen and restaurant. Flavor is our passion, and it’s a passion we want to share. This year we are adding a new line of spices and herbs for baking.
For more information, call Daphna Havkin-Frenkel, Ph.D., MBA at 732-991-3462, e-mail daphnaq@bakto flavors.com, visit www.baktoflavors.com or stop by booth 1866.
condiment bottles and shakers, cash registers, highchairs and booster seats, as well as laminated menus. Sani-Wipe No Rinse Hard, NonPorous Surface Sanitizing Wipes are National Sanitation Foundation Listed and currently available. For more information, visit Sani Professional at booth 1245, or visit www.wipe yourworldclean.com. Installation is plug and play with no expensive plumbing or wiring required. A successful wine program can improve profits, but it also benefits your guests by giving them a compelling reason to return. For more information on how the WineStation can help increase your restaurant’s wines by the glass program, contact Nick Moezidis, Napa Technology by e-mail at info@ napatechnology.com, phone at 800-916-3338, visit www.napatech nology.com or stop by booth 1960.