AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH THE INTERNATIONAL RESTAURANT & FOODSERVICE SHOW OF NEW YORK
Monday, Februar y 28, 2011
Oser Communications Group
REWARDS NETWORK REACHING THE FREQUENT DINER
Headquartered in Chicago, Ill., Rewards NetworkSM powers the leading dining rewards programs in North America. For more than 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. Additionally, Rewards Network 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 Continued on Page 24
AMERICOLD COMMERCIAL REFRIGERATION CONSULTANTS: A TRADITION OF EXCELLENCE Bob Levine and Artie Rode, Owners of Americold Commercial Refrigeration Consultants, talk about their company.
SAFFTEL SERVES UP A BUFFET OF QUALITY PHONE SERVICE OPTIONS
It’s crucial for a restaurant business to be easy to reach by phone and to be accessible: to suppliers, to employees, to contractors, and even more importantly, to potential customers. Unfortunately, a high quality phone service can also be expensive–and the more services that a restaurant needs (voicemail, IVR, multiple extensions, hold music, remote office features), the more expensive it gets. So, in these economically stressed times when all businesses are struggling to keep expenses down, what’s a restaurant to do? After all, if customers can’t call a restaurant and make a reservation, ask for directions, or find out what’s on the menu, they’re pretty unlikely to show up.
HOW TO MAKE THE GRADE: A SANI PROFESSIONAL PRIMER, PART II Table Turners™: Improve The Guest Experience One Table At A Time
A: Our factory-trained technicians will arrive on the job Continued on Page 29
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A: Experience, reliability and responsiveness. We know what your pain points are and can fully appreciate the damage to your bottom line whenever your equipment is down.
RDN: How do you avoid multiple service visits to fix the same issue?
WINESTATION ALLOWS RESTAURANTS TO REDUCE WASTE, MAINTAIN PRISTINE GLASSES
An interview with Nick Moezidis, cofounder, Napa Technology and the WineStation.
RDN: Why developed?
was
WineStation
NM: We created the WineStation and its technology to give restaurants a plug and play wine preservation and distribution system that can increase the maximum profit potential of each bottle of wine.
RDN: What kind of results are restaurants experiencing by using the WineStation? NM: Because restaurants are able to reduce theft,
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Have you seen the latest hygiene innovation for FOH restaurant operations? They’re in use at key foodservice locations from KFC to P.F. Chang’s and many others. A simple yet revolutionary way to prevent germ transfer and keep dining room tables spotless is now available for mass distribution, and they are a potential game-changer for your unit(s). They’re called Table Turners™, and they’re only available from Sani Professional®. Best of all, quantitative testing among restaurant diners reveal that they are preferred to traditional “rag & bottle” methods by a 10to-1 margin1.
RDN: What sets Americold apart from the rest?
New York City
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JACQUELINE’S GOURMET COOKIES: THE FINEST INGREDIENTS AND INNOVATIVE FLAVORS Restaurant Daily News caught up with Marc Hazel, President of Jacqueline’s Gourmet Cookies, to discuss his company’s success.
RDN: What do you see as hot trends for 2011?
MH: We’re seeing a spike in demand in small indulgences, all natural macaroons, and cookies with wholesome ingredients, such as whole grains, flaxseed, nuts and fruits. RDN: Are you offering any new products at the IRFSNY?
MH: This year, we’re showcasing our delicious macaroons Continued on Page 24
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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 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
TABLE TALK’S PIES HAVE EVOLVED ALONG WITH THEIR CUSTOMERS Table Talk Pies, Inc. has been baking snack and dessert pies since 1924. As the changing needs of consumers have evolved, so have the product offerings of Table Talk. In the early 1920s through the 1970s, a Table Talk dessert pie was considered by many to be the perfect end to the traditional family dinner. As families became more mobile, Table Talk began baking the perfect “take anywhere snack,” a single serve snack pie. Moms put the snack in lunchboxes for the kids to take to school. She put snack pies in lunches for Dad to take to the office and they were always available for a snack anytime at home.
Today’s consumers are faced with less family time and fewer dollars in their food budget and family dinners are becoming a rare event. To help make these dinner occasions more special, Table Talk is offering a new, smaller size 6-inch pie suited for today’s smaller, on-the-go families. Table Talk’s new 6-inch pie provides small families or couples with a favorite dessert anytime of the week. Pie is no longer a dessert for special occasions. The new 6-inch pie fits into today’s
Restaurant Daily News industrial customers in New York, New Jersey and Connecticut. Great Eastern Energy’s innovations in managing commercial and industrial energy applications extend 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. family’s everyday budget, provides a portion for three people and brightens up any meal without leftover servings or waste. Available in best selling flavors of apple, blueberry, and lemon meringue, Table Talk added strawberry rhubarb in the summer of 2010. Table Talk’s experience and commitment to providing the freshest, premium quality products for today’s families make it the best choice for your pie supplier. Contact Table Talk Pies to answer your questions or to develop a pie program that meets your requirements at the New York Restaurant & Food Service Show (booth 1848) or by calling 508-798-8811.
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.
Monday, Februar y 28, 2011
Restaurant Daily News
like gaskets, hinges, latches and more.
AMERICOLD AHEAD OF THE CLASS WITH NEW HEALTH DEPARTMENT GRADED INSPECTIONS requirements have “Temperature changed dramatically over the past year and the inspection process has become more stringent,” report Bob Levine and Artie Rode, owners of Americold Commercial Refrigeration Consultants.
While maintenance programs are designed to keep your refrigeration equipment clean and running efficiently,
it should not be considered a guarantee that your equipment will consistently meet the changing criteria of the Health Department at all times. In an effort to be more proactive, implement these helpful tips: 1. Be sure that all doors are KEPT CLOSED as often as possible. 2. Check your temperatures carefully and often.
BLENDTEC: SETTING THE STANDARD IN THE BLENDING WORLD Over the past 35 years, Blendtec has pioneered many different innovations but one thing has always remained the same―their focus on customers. Blendtec’s goal is to constantly develop the kind of products their users can depend on to deliver a superior customer experience while ensuring a healthy bottom line. Smoothie shops, coffee shops, restaurants, bars, resorts and other businesses that sell blended beverages demand two things above all else from their blending equipment: speed and consistency. Business owners understand that
speed is a function of more than just the duration of the blend. It is tied to the preparation, cleaning, simplicity, labor, education, customer satisfaction, unit sales per hour and much more. They also know how important consistency is for their repeat sales. Consistency is related to the taste, texture and temperature for the customer’s satisfaction, as well as precise portion control for managing costs and inventories. According to smoothie shop owner David Williams, “faster and more consistent blending gives me higher margin potential and provides my customers with speedy and reliable service.”
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3. If the Health Department should make a visit, call us immediately. We will dispatch a technician to your location and remain on-site during the inspection to verify any findings. 4. Report needed repairs as soon as possible; we can expedite hardware repairs
Americold has been providing expert commercial refrigeration service at competitive prices throughout the New York metropolitan area for more than 25 years. We are proud to be considered by reputation as one of the best food preservation and ice-making service companies in the area. Our highly trained professionals work hard every day to continually refine the caliber of our service and its delivery to our valued customers. Visit them at booth 1531 for your EMERGENCY STICKER, e-mail arode@americoldny.com, or call 631-262-7964. More power for more blending in less time.
To deliver speed and consistency to its customers, Blendtec was the first to develop many of the innovations the industry relies on today.
Pre-Programmed Blending Cycles Blendtec’s blenders are designed to create the perfect blend every time with just the touch of a button. Each cycle can be programmed for specific beverages and there is no need to waste time assisting the blender during the blend. These cycles also ensure that each blend has the ideal consistency.
13, 18, and 20 amp motors
Sound enclosures that substantially reduce noise Allows employees to help customers without shouting.
The WildSide: 96-oz five-sided jar The patented fifth-side of Blendtec’s WildSide jar shifts the vortex off-center and forces ingredients down into the blade. This has freed smoothie makers all over the world from the inconvenience of using a plunger, resulting in quicker blends and reduced labor costs. Blending and Dispensing Systems
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Restaurant Daily News
DAVID’S COOKIE DOUGH: FRESH BAKED PROFIT Started in 1979 in the heart of Manhattan, it did not take long for David’s Cookies to find success. Using only the finest ingredients such as pure vanilla, butter and Swiss chocolate chunks (not chips), David’s awardwinning recipes were quickly recognized as New York’s favorite cookie. Since being purchased by Fairfield
Gourmet Foods Corp in the early 1990s, the brand has since found new life by introducing these high quality cookies and frozen cookie dough into the food service and co-branding industries. David’s Cookie dough consists of only the best all-natural and kosher ingredients. They have no added preservatives and are flash frozen to retain
TEMPSTATIONS TO INTRODUCE A NEW PRODUCT TO IMPROVE ICE CREAM SERVICE Provider Of Cold Catering Equipment Introduces The Single Size Mix-In Tray To Accessorize The Frostation And Better Meet Ice Cream Catering Needs
A manufacturer of cold catering equipment that alleviates time and temperature food safety concerns, TempStations, is proud to introduce the Frostation Single Size Mix-In Tray. This innovative tray, an accessory to the Frostation, a portable ice cream mix-in station, is designed to maintain freezing surface temperatures to create the optimal ice cream mix-in experience. TempStations’ new tray is perfect for smaller venues and events as it
saves space, while still allowing you to create delectable made-to-order ice cream treats with a greater payback. “The single mix-in tray is perfect for caterers and other foodservice venues seeking unique and exciting ways to serve ice cream to smaller groups. We believe that this new tray will continue to enhance the catering industry,” stated Cheri Eggert, Product Manager. The new Single Size Mix-In Tray has a durable stainless steel surface with a granite option, a great way to add a polished look. The product’s specifications are 28’’L x 17’’W x 5’’H. This new mixin tray’s convenient size and lightweight design will better accommodate smaller
freshness, flavor and consistency. Flavors include classic chocolate chunk, white chocolate macadamia, sugar, peanut butter with Reese’s chips and a variety of other mouth-watering
catering events, while offering the same attractive functionality. TempStations is excited to continue providing solutions to your cold catering equipment needs. For more information and to view their products, visit www.tempstations.com. About TempStations TempStations is a manufacturer of a revolutionary modular, temperature
Safftel (Con’t. from p. 1)
So what every dining establishment needs is a phone service that’s reliable, versatile, adaptable to their individual needs–and affordable. They need a phone service that will work for them as a 24 hour a day, 7 days a week advertisement for their business. That’s where Safftel enters the picture. By using new VoIP (Voice Over Internet Protocol) technology, Safftel can offer competitively priced telephone service with a whole menu of options that are perfectly suited for the restaurant industry. During the day, if multiple calls are received at the same time, customers can be placed on hold in a queue after listening to a brief message assuring them that their call will be answered promptly. Sani Professional (Con’t. from p. 1)
A University of Arizona research study reported in 2006 that dining room tables in restaurants utilizing reusable cotton towels and sanitizing solution were 45 times dirtier and left 19 times more coliforms on surfaces AFTER use2. In short, the traditional method in use by most operators today is potentially doing more harm than good, particularly at the end of a given shift or when routine inspections are not part of sanitation protocol. Why take the risk? Take the leap. Try Table Turners for 30 days in your operation and see if you don’t see a difference in table cleanliness AND consumer satisfaction. The same study, which uncovered the 10-to-1 preference for a pre-moistened wipe solution also revealed that consumers would be 15 times more likely to return to an establishment that uses a single wipe to clean each table vs. a reusable cotton cloth and sanitizer system3. A recent study commissioned by Cintas showed that 74% of restaurant guests STRONGLY AGREED that they would NOT RETURN to an establishment where they encountered dirty tables4. That statistic trumps the number who would not return for poor service or
favorites. Preparing these is as easy as it gets: simply bake our pre-formed dough for 12 minutes at 325° and enjoy! The quality, variety and convenience offered by David’s Cookie Dough allow all of our partners to equally succeed: from delis and supermarkets to white tablecloth restaurants. Once you’ve wrapped your taste buds around one of these fresh baked cookies you too will see that David’s Cookies are truly a bite above the rest. Come by our booth 1431 and taste what our cookie dough can do for you! maintaining technology to help caterers, chefs, franchisees and foodservice managers worldwide. TempStations currently markets two product lines using this technology: CoolStation and Frostation. The revolutionary technology was patented by Chef John Warren in 1999. With more than 30 years of foodservice experience, his expertise in the industry led to innovative products that solve universal foodservice obstacles.
Customers can listen to music while they are on hold. Safftel provides the option of a company directory, which can steer callers to the right place, day or night; for instance, there can be separate lines for those wanting phone reservations, for vendors, for recordings which provide callers with the restaurant hours of operations and with for directions to the restaurant, and for any other options that are needed. If callers dial in after business hours, numerous messaging options are available. And because Safftel uses new, more efficient Internet technology, they can offer their services at lower prices than the traditional copper wire technology. More information about Safftel is available at www.safftel.com. dirty floors and as many who cited unclean restrooms as a reason to stay away. The numbers don’t lie, and neither do the words of some early adopters of this innovative turnkey solution for this troublesome touch point. Read on for testimonials* in support of this new method your customers will notice and thank you for. “I was blown away when I saw the hostess cleaning with a Table Turner and not the nasty spray bottle and rag most fast food places use, regardless if customers are present or not.” “The positive feedback is daily. Also, the health department was very pleased at our buffet store. Thanks for a great product!” “We are using the table wipes in six restaurants now and we’ve had no ServiceCheck™ issues. We used to get a call a week complaining about wiping tables with a dirty towel or tables and chairs with the same towel, but not anymore!” 1,3:
ELQ Market Research, 2010 University of Arizona; 2006 4: Cintas; 2010 *Names and establishments for testimonials available upon request: visit www.wipeyourworldclean.com. 2:
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Restaurant Daily News
OCEAN’S CATCH: DEEP ROOTS IN SEAFOOD WILL HELP YOUR BUSINESS GROW The mission at Ocean’s Catch is to add value to your seafood procurement and marketing programs. This value takes form in the insights and judgment they offer on important supply and purchasing decisions. Its roots are found in the more than 50 years of combined seafood industry experience of Ocean’s Catch’s three principals—Jim Mullin, David Jedrey and Steve Foreman. From
experience on fishing vessels to procurement, plant management and national marketing at leading seafood processors, they have worked in all areas of the industry. Their experience is most definitely global, which allows them to offer a world of seafood solutions to their customers. From Westport, Mass., Ocean’s Catch provides retailers, distributors,
AMERICAN CUSTOMIZED TRAINING SOLUTIONS BRINGS 25+ YEARS OF EXPERIENCE Dorothy Cann Hamilton, CEO and Founder of The French Culinary Institute and The Italian Culinary Academy, announced the official establishment of the American Customized Training Solutions division, and the appointment of Gary Prell as President. Napa Technology (Con’t. from p. 1)
eliminate waste, eliminate risk and maintain the pristine quality of each glass as if it were just poured, restaurants and other institutions are increasing their wines by the glass profits by up to 30 percent―almost overnight. If your guest knows that every time they are going to get the best-tasting glass of wine, they are going to come back and feel confident to order a more expensive glass. RDN: What is the greatest technical advance that WineStation offers?
NM: By far the greatest technology advance that sets the WineStation apart from its competitors is the Clean-Pour
With access to 25-plus years of knowledge in culinary education and training from The French Culinary Institute and The Italian Culinary Academy, and relationships with hospitality experts with specialties including on-and-off-premise catering, concessions, Head. The Clean-Pour Head’s patented design preserves wine’s freshness with argon or nitrogen gas for up to 60 days after the wine is opened. This technology also allows wines to be opened and prestaged prior to serving without any risk of spoilage or loss. This one-of-a-kind system also eliminates the need for citric purging and lengthy cleaning processes.
RDN: What type of data feedback can the WineStation provide to restaurants?
NM: Napa Technology has three flexible software packages designed to meet the individual needs of small, medium and large scale restaurant operations: The WineStation Premier offers staff-
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processors and foodservice operators with top quality domestic and imported seafoods. The daily focus at Ocean’s Catch is to bring the seafood resources they specialize in to customers as efficiently as possible. The company offers exceptional value on selected products on a consistent, year-round basis. They work closely with each customer to forecast supply and market demand to position you for profitable purchasing decisions. When Ocean’s Catch was founded seven years ago, they decided to set a course that would result in successful, long-term relationships based on trust and reliability. Ocean’s Catch is proud
to have established business relationships with some of the most respected companies in the seafood business. You can count on a commitment to these principles: • Produce the highest quality product. • Provide product at an exceptional value. • Deliver on promises. • Maintain honest and open communication. • Keep it as confidential possible.
healthcare, hotels, dining, management, law, and real estate, American Customized Training Solutions is uniquely positioned to offer hospitality industry clients custom programs designed to meet the specific needs of their organizations, providing both measurable and successful outcomes. As President of this division, Gary Prell has been tapped to lead the charge to counsel corporate hospitality clients looking to gain expertise and ways to improve their operations. With almost 30 years of experience in
the culinary and foodservice industry, Prell has worked as both a hospitality industry professional and a culinary and hospitality educator. Most recently, Prell served as president and Chief Executive of the Professional Culinary Institute. At Centerplate he held a number of positions, including executive chef and general manager for the Colorado Convention Center and Denver Performing Arts Complex, as well as Vice President for Operations of the Washington, D.C. and Orlando
service with detailed sales reporting. The system assigns AccuServe Smartcards to staff and provides detailed employee sales monitoring and reporting; wine sales reports by brand and varietal; and manages the wine by the glass database with accuracy and ease. The software can configure portion control settings, customized LCD displays over each bottle position, bar code scan each bottle to provide swift and easy replacement and inventory management. It also provides remote system monitoring and access via Internet. Reporting and access to important data is at your fingertips at all times, regardless of your location.
are primarily concerned with eliminating product waste and theft. This application is great for traditional, behind the bar staff-service. This easy to use technology package features AccuServe Smartcard access control, pour volume control, position level control and reporting and wine sales reports by position.
The WineStation Professional software with staff-service is designed for restaurants that
Discuss how Ocean’s Catch can assist in your seafood sourcing and marketing. Contact them at 508-6368288, sales@oceanscatch.com, and www.oceanscatch.com.
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Both systems require zero build out and can be installed in under 30 minutes.
For more information on Napa Technology and to learn how WineStation can improve your restaurant’s profits, please visit booth 1960; for more information call 1-800-916-3338 or contact Napa Technology via e-mail at info@napatechnology.com.
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Restaurant Daily News
ADVANCED GOURMET EQUIPMENT & DESIGN BECOMES THE EXCLUSIVE IMPORTER OF CATTABRIGA, COLDELITE AND THE OTT FREEZER MULTICHEF FOR THE U.S. Advanced Gourmet Equipment proudly announced a newly formed agreement in December with Cattabriga—a company that began operations in 1927, a division of the Carpigiani Group in Bologna and part of the Ali SpA Group of companies headquartered in Milan, Italy—to become the sole representative within the United States of specialty frozen dessert equipment manufactured in the Bologna, Italy headquarters. Included in the arrangement are the Coldelite Compacta, the Cattabriga Effe machines and traditional horizontal batch freezers, as well as the Multichef professional production machine, which opens a new frontier with pastry chefs and continually increases in popularity worldwide. Cattabriga Effe machines are famous throughout the world and are now available in the United States. Now, serious producers of the finest ice cream, gelato and sorbets have the option to produce the absolute best frozen dessert possible with the patented vertical technology of
the Cattabriga Effe machines. The Coldelite Compacta is the allin-one machine that mixes, heats and freezes ingredients—the superior solution for those who wish to produce traditional hot-based gelato, ice cream and gourmet frozen desserts within the retail shop or kitchen, while the Compacta offers one machine that does the job of two, saving important resources such as space, labor and utilities. The Multichef unveils a new frontier for professional cooking and freezing, presenting the ideal solution for the kitchen. Now you can prepare many gastronomy-pastry recipes in a very short time, plus fabulous ice cream, gelato and sorbets while assuring the highest standard of quality and hygiene. Advanced gourmet technologies incorporated in this machine provide 16 permanent recipes and allows up to nine additional recipes to be programmed by the operator,
Beverages Hydration is health, which is why from breakfast to bedtime we have a host of quality beverage options, including fresh juices and individual waters.
Don Pepe Pasta Pasta is always on the menu. Providing quality pasta at the price you want, Don Pepe has more than 30 cuts, from Acini Di Pepe to Ziti, that cook right every time.
Value Added Produce
American Customized (Con’t. from p. 21)
Convention Centers. As Dean of the School of Culinary Arts at the Art Institute, Prell built the organization’s first free-standing culinary school in Denver. Prell is certified by the American Culinary Federation as an Executive Chef and culinary educator, and is also certified as a hospitality educator by The American Hotel and Motel Association. In addition, he has served the foodservice and hospitality community as a past President and Executive Officer of the ACF Colorado Chefs de Cuisine, a member of the board of directors for the Denver Convention & Visitors Bureau,
Hub International Limited (Hub), a leading insurance brokerage firm, announced on Feb. 7 that it has acquired the assets of Knight Insurance Agency, Inc. (Knight), a Drexel Hill, Pa.-based brokerage firm. Terms of the acquisition were not disclosed. In connection with the acquisition, the Knight operations will become part of the Hub International Northeast Limited team and will move into Hub’s existing office in Blue Bell, Pa. Terence Joyce, President of Knight, will join Hub as part of this acquisition as Vice President, Sales, reporting to Joseph Spinner, Senior Vice President of Pennsylvania Operations, Hub International Northeast. Founded in 1888 and acquired by Terence Joyce in 1990, Knight serves the commercial insurance needs of businesses in Delaware County and the five surrounding counties in the Philadelphia metropolitan area. Throughout the history of the company, Knight has maintained a high retention rate from its commercial lines customers, including many entrepreneurial accounts. “This acquisition provides opportunity
for Hub to expand Knight’s existing book of business and further solidify its close ties to the entrepreneurial community in our region,” said Damian Testa, President of Pennsylvania and New Jersey operations. “The Knight team will now have access to the resources of a full-service brokerage, which will benefit the personal lines and employee benefits needs of its clients. We welcome Terence and the Knight team to Hub and look forward to providing their customers with the quality products and services of a top 10 U.S. brokerage.”
About Hub International Limited Headquartered in Chicago, Hub International Limited is a leading insurance brokerage providing a broad array of property, casualty, risk management, employee benefits, investment and wealth management products across North America. Hub is dedicated to helping businesses and individuals manage their insurance needs and plan for the unforeseen. For more information, visit www.hubinternational.com.
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ACE ENDICO: SUPPLYING FOODSERVICE NEEDS FOR YOUR HEALTH CARE FACILITY Breakfast Whether it’s hot or cold, for the patient or the visitor, we’ve got a full range of healthful and delicious breakfast foods for the day’s most important meal.
HUB INTERNATIONAL ACQUIRES ASSETS OF KNIGHT INSURANCE AGENCY
We understand that you save money if you can save on labor, which is why we have a full range of fruits and vegetables already prepped and ready to go!
Desserts We’ve got delicious desserts, including a host of budget cakes, brownies and cookies. We also have a full range of quality canned fruit, yogurts and puddings.
Prepared Meals From breakfast to dinner, we’ve got a full range of quality and delicious prepared meals, from healthful salads to sumptuous stromboli.
Place your order at 914-347-3131 and 212-517-3035 and at aceendico.com.
and Chairman of both the Denver Hospitality Alliance and the Colorado Restaurant Association. “I am excited to announce the formal establishment of American Customized Training Solutions and the appointment of Gary Prell as its president,” said Dorothy Cann Hamilton. “Gary Prell’s years of experience in both the hospitality industry, and as a culinary and hospitality educator, enable American Customized Training Solutions to provide an even higher level of service and value to our customers.” For more information on American Customized Training Solutions, please contact Gary Prell at gprell@intlculcenter.com.
FOOD LOGISTICS RECOGNIZES LANSA AS A TOP 100 TECHNOLOGY SOLUTION PROVIDER LANSA, a leading provider of data synchronization software and cross-platform integration tools, announced that Food Logistics magazine has included LANSA in its annual Food Logistics 100 (FL100) list for the seventh consecutive year. Jacqueline’s Gourmet Cookies (Con’t. from p. 1)
in three flavors: coconut, cranberry and chocolate. They’re all-natural, contain coconut flakes and sweet cranberries, are naturally wheat-free and kosher. We’re also offering brand new spring seasonal flavors, including Mint Mojito cookies, Bumbleberry scones and Strawberry Shortcake scones. RDN: What distinguishes your products from the competition?
MH: Jacqueline’s Gourmet cookies uses only the finest ingredients: premium chocolates, plump fruits, premium nuts and all-natural preserves. Our research and development, quality control and customer service are also second to none. We also differentiate ourselves by Rewards Network (Con’t. from p. 1)
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,
LANSAData Sync Direct was recognized for helping businesses rebound the economic downturn by maximizing efficiency in information exchange via the Global Data Synchronization Network, resulting in a greater return on their investment.
continually providing innovative product selections for our discerning customers. RDN: To what do you attribute your company’s success?
MH: Jacqueline’s has been successful in building strong, long-standing relationships because we listen to our customers’ changing needs, respond to their concerns relating to market changes, and consistently provide them with the highest quality products. We do all of this while partnering with our customers to help them grow their cookie sales, offering support throughout every stage of the process.
Check out Jacqueline’s Cookies at booth 1857, call 978-744-8600, or visit www.jacquelinesbakery.com.
registering a debit 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. For additional information about Rewards Network, visit www.rewardsnetwork.com or call 877-491-3463.
Restaurant Daily News Americold (Con’t. from p. 1)
with a service truck fully stocked with original equipment manufacturers parts. And, if the going gets really tough, we offer instant response by experienced field supervisors to fix any more challenging issues. RDN: We have heard horror stories about response time for service. How do you avoid long waiting periods?
A: We offer guaranteed rapid response by a dedicated team of technicians who are knowledgeable about your locations, equipment history and needs–which means that they can get you back in business quicker than the other guys. RDN: Do your customers find foodservice equipment spending high and difficult to manage?
A: We offer ‘White Glove Service Programs’ and a Comprehensive Maintenance Programs that are designed to control costs.
Americold: Service done right when you need it. Most leading New York restaurants, hospitals, catering facilities and dealers count on Americold Refrigeration Consultants to select, install and maintain reliable refrigeration equipment that will perform at its highest level and prevent costly downtime and revenue loss. Why shouldn’t you? Advanced Gourmet (Con’t. from p. 24)
plus produce the finest frozen desserts possible. The powerful performance of the Masterchef saves time in the kitchen while assuring perfect results. Other equipment offered within the Advanced Gourmet-Cattabriga line include traditional batch freezers, pasteurizers, as well as the famous counter model Cattabriga Group batch freezer that is popular with chefs and inside kitchens throughout the world. Advanced Gourmet also distributes Electro Freeze
Monday, Februar y 28, 2011 A TRADITION OF EXCELLENCE:
BAR AMERICAIN “Americold has always been our refrigeration company. They have my complete trust and confidence.” —Laurence Kretchmer GOTHAM BAR AND GRILL “Americold has been our refrigeration contractor for many years. They have always proven themselves to be honest, professional and very responsive to our needs.” —Jeff Bliss FRESCO by SCOTTO “These guys are solid! They’re always there when we need them!” —Anthony Scotto
ONE IF BY LAND, TWO IF BY SEA “We have been working with Americold for more than 10 years now and are extremely happy with their services. They respond to calls quickly and efficiently and resolve every issue in a timely manner. We especially appreciate the preventative work they do, informing us of potential problems before our equipment breaks down. They are extremely sensitive to the nature of our business. Doing repair work in a restaurant is not always easy and Americold performs in a professional manner without disrupting our ongoing business.” —Rosanne Martino soft serve equipment, another Ali SpA Group company that is headquartered in Moline, Ill. About Advanced Gourmet Equipment Advanced Gourmet Equipment offers education and consulting along with ice cream and gelato equipment, supplies, product, and complete support for those wishing to open a new retail shop, add frozen desserts to an existing shop, or simply research the many opportunities within the exciting frozen dessert industry.
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CHEF TODD CARRELL EXPLAINS BAKTO’S KEYS TO SUCCESS Interview with Chef Todd Carrell, EVP of Sales and Procurement at Food Innovations, Inc on behalf of Bakto Flavors. RDN: Tell our readers a little about your company.
TC: Food Innovations is a chef-driven, chef-perated company dedicated to assisting culinary creativity by sourcing and supplying the best specialty products available in the world. We give chefs access to unique products from specialty manufactures, growers and fishermen that they may not otherwise be able to purchase in their marketplace. Our chef customer base counts on us to deliver the highest quality products available. That is why we chose Bakto to be our supplier of gourmet flavors and extracts. RDN: What were some of the reasons that you chose Bakto as a supplier?
TC: At Food Innovations, we look for unique companies that can deliver exceptional quality products. In addition to the fact that their flavors and extracts surpassed the quality of anything we had tested, we were impressed with the extensive research and development that was being done to develop their products. They are very thorough in the inspection process to ensure that their products are consistent and continue to meet their high expectations for quality. They are a young company focused on Blendtec (Con’t. from p. 9)
A single unit that consistently dispenses ice and product then blends to perfection every time. This line of product addresses every part of the speed/ consistency factor. In 2011 Blendtec will be officially launching the world’s first self-serve “smoothie shop in a box.” This one-of-akind machine is self-contained, self-cleaning and self-calibrating. It allows customers
foodservice that is looking to differentiate themselves from their competitors. RDN: What are some of the current industry trends that Bakto’s products address?
TC: The best chefs and bakers are looking for quality, all-natural products to use as ingredients in their dishes. With the rapid growth in the diagnosis of celiac disease, there is an increasing demand for glutenfree products and ingredients. With Bakto’s products being gluten-free, GMO-free with no sugar, corn syrup or color added and in addition being natural, they are valuable to any chefs looking to produce products that meet this very important demand.
RDN: What do you look forward to from Bakto in the future?
TC: I expect nothing but growth from Bakto. Once chefs try their product, they are loyal fans. Our goal at Food Innovations is to help get them into the kitchens of as many chefs as possible across the country. We look forward to growing with Bakto as they broaden their line into the world of baking spices and herbs. The synergies between Bakto and Food Innovations are many, and we expect our partnership to last long into the future.
Visit Bakto at booth 1866, call 732-9913462, e-mail daphna@baktoflavors.com, or visit www.baktoflavors.com.
to “make their own dang smoothie” in three simple steps. With seven different primary flavor options and up to four additional flavors/shots/boosts, customers have hundreds of options to chose from.
Blendtec’s industry breakthroughs have set the standard for blending. That is why Blendtec is considered the market leader when it comes to speed and consistency in this fast-paced world of blending. Visit Blendtec at booth 1252.