Restaurant Daily News - May 21, 2011 - NRA 2011

Saturday, M ay 21, 2011

BAYER ENVIRONMENTAL SCIENCE DEDICATED TO ADVANCING SCIENCE FOR A BETTER LIFE

An interview with Gordon Morrison, Maxforce® Market Manager.

Oser Com m unications Group

FMP HOSTS TOP CHEF WINNER KEVIN SBRAGA AT THEIR NRA 2011 BOOTH 1751

Kevin Thomas, Account Director, Williamson-Dickie Mfg Co., talks about what they offer the foodservice industry.

An interview with Louis Eni, President and CEO of Dietz & Watson.

PREMIUM SOUS VIDE COLLECTION FOR PROFESSIONAL CHEFS

INNOVATION? FOCUS ON SOLVING CUSTOMER PROBLEMS

OBTAIN OPTIMUM EFFICIENCY IN YOUR KITCHEN WITH MENUMAX

RDN: Kevin, congratulations on being crowned Top Chef. Please give our readers

Continued on Page 105

Continued on Page 96

Restaurant Daily News caught up with Jarrod Stokes, President of Four S Foods, LP.

JS:

RDN: Williamson-Dickie Mfg. Co. has been around a long time. What can you Continued on Page 96

By Rob Connelly, President, Henny Penny Corporation

We are a family-owned meat

Sous Vide describes a cooking method to cook vacuum-sealed fresh food, such as meat, fish or vegetables, at a stable water temperature of 50-85 degrees C. The method was developed in France in the 1970s. Sous Vide literally means ‘under vacuum’ and is also frequently described

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

Continued on Page 75

Continued on Page 96

Continued on Page 108

RDN: Who is Four S Foods, LP?

EASTMAN CHEMICALS PROVIDES DURABLE MATERIALS TO HELP STRENGTHEN PRODUCTS

An interview with Brock Thomas, Senior Applications Engineer, Eastman Chemical Company.

RDN: What is Eastman Tritan™ copolyester?

Continued on Page 108

DIETZ & WATSON AN INDUSTRY PIONEER IN PROVIDING HEALTHY DELI CHOICES

Top Chef season seven winner Kevin Sbraga talks about his experiences with the show and what brings him to NRA.

RDN: Tell us a little bit about your business; you’re one of very few pest control product manufacturers at this year’s NRA Show.

FOUR S FOODS LP: DOING IT DIFFERENTLY TO MAKE IT EASIER ON YOU

DICKIES― THE BRANDED FOODSERVICE UNIFORM SOLUTION

Chicago

GASKET GUY HELPS CUSTOMERS STAY ON THE CUTTING EDGE OF VALUE-ADDED SERVICE

An interview with Gasket Guy International’s President, Susan Scherer.

RDN: Tell us about your company and what makes it unique.

Continued on Page 105

DRAGON FIRE THERMO RECOVERY FILTER: THE GREEN INNOVATION THATʼS RED HOT

An interview with Chef Bob Prasser, a.k.a. The Short, Fat, Happy Chef and the inventor of the Dragon Fire Thermo Recovery Filter™.

RDN: As an award recipient of the Continued on Page 108

RDN: What kind of products does Dietz & Watson offer?

Continued on Page 129

Due to the ever-changing economy, it is important for those in the foodservice industry to stay on top of all aspects of their business. Steve Kent, CEO of MenuMax, explains how chefs can gain operational efficiency and maximize their profit margins by utilizing technology.

JACQUELINEʼS GOURMET COOKIES— A RELIABLE, EASY-TOPREPARE FAVORITE

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An interview with Marc Hazel, President of Jacqueline’s Gourmet Cookies

RDN: Are you offering any new products this year?

Continued on Page 129

ANCIENT EATING UTENSIL GETS A 21ST CENTURY INNOVATION 4

Saturday, M ay 21, 2011

Chopsticks originated in ancient China during the Shang dynasty (1600-1100 B.C.) and were widely used throughout Eastern Asia. Tools resembling chopsticks were unearthed in the archaeological site Megiddo in Israel. Chopsticks were also common household items of civilized Uyghurs on the Mongolian steppes during the 6th-8th centuries.

The preferred Asian eating utensil for thousands of years was the traditional chopstick. In 2010, Brown Innovation Group brought to market a revolutionary new

concept for the Asian restaurant industry in the form of the Chork. The Chork is a combination utensil that can be used as a fork, chopsticks and training chopsticks. No matter the experience level with chopsticks, Asian food consumers of all ages can choose whichever method―fork, chopsticks, or training chopsticks―makes them comfortable without the need of multiple utensils.

Brown Innovation Group has patented this unique, disposable combinationeating utensil to create excitement among consumers in the Asian fast food segment

MORE OPTIONS, MORE SAVINGS WITH CAMBRO CAMRACKS

Cambro® Camracks® offer complete protection and lower replacement costs for all types of delicate and valuable stemware and tumblers. From washing and handling to stacking, storing and transporting, Camracks are a complete and portable sanitary storage unit.

With the recent addition of the 20- and 30-compartment Camracks, this line features more options to decrease breakage and increase savings.

The new 20-compartment Camrack contains a honeycomb design and

provides secure protection for glassware items with maximum diameters up to 3 7/8” (9.84 cm).

This glass rack is the perfect solution for items that are too big for the 25-compartment racks and too small for the 16-compartment racks.

The new 30-compartment Camrack provides a similar solution with the same type of design. This glass rack will hold glassware with maximum diameters up to 3 1/8” (7.94 cm) and provides a solution for the sizes between the 25- and 36compartment dish racks.

Restaurant Daily N ew s and to make their eating experiences more memorable. In addition, the Chork will allow restaurants to eliminate inventory of both forks and chopsticks. With the Chork, this one novel and unique product, a restaurant will provide a more fun and memorable experience for the consumer, as well as offer utility and cost savings by minimizing inventory needs.

The Chork can be used as a fork, training chopsticks or created into traditional chopstick configurations. Be the first in your area to have a unique and novel experience with this new innovative approach to Asian dining.

For more information, visit www.thechork.com, call 877-424-6757 or stop by booth 5930.

Each of the new compartment sizes will be available in six different rack heights. These new dish racks will offer the same benefits of the entire Camrack system, consisting of the dolly that seals from the bottom, closed outer-walled Camracks and the cover that seals from the top. The design of the outer-walled system eliminates the need for wasteful plastic wrap and re-washing. The open inside compartments of the system promote thorough washing and drying.

The Camrack system’s efficient design saves labor, time and money for operators and is backed by the trusted Cambro brand.

The new 20- and 30-compartment racks offer more space-saving options that provide a better fit for glassware, while Continued on Page 60

AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH NRA

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 Jennifer Miller

Associate Editors

Valerie Wilson Art Director

Yasmine Brown

Graphic Designer

Selene Pinuelas Traffic Manager

Gabrell (Gabby) Felix Paul Harris James Martin Marlene Miller Bill Morris Adam Pesola Deborah Yarbrough 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 European offices located at Lungarno Benvenuto Cellini, 11, 50125 Florence, Italy.

PROVIDER OF FINE SOUS VIDE EQUIPMENT TO RELEASE NEW PRODUCTS, EXPAND OFFERINGS 16

Saturday, M ay 21, 2011

Robert Lamson, President of Eades Appliance Technology, discusses the difference its new and exciting products make.

RDN: What’s your main line of business?

RL: SousVide Supreme makes worldclass water ovens, as well as all the accessories chefs need for sous vide cooking. The sous vide technique— cooking vacuum-sealed foods at precisely maintained temperatures—offers a foolproof way to consistently prepare perfectly-cooked foods.

RDN: Are you introducing any new products this year?

RL: Absolutely—we are introducing new water ovens, as well as many new accessories, making us a one-stop brand for all sous vide needs. Excitingly, we are launching our all-new Chef series, including the flagship product in that line, the SousVide Supreme Chef water oven. The Chef is currently in the latter stages of UL Commercial and NSF certification and we’ll be showing it at booth 7730 as part of our live cooking demos, along with our new chamber vacuum sealer. Both of these products are designed specifically for the professional

chef and the rigorous demands of commercial kitchens.

Additionally, the SousVide Supreme product line has expanded in the past year to include the Demi, the smallest of our water ovens available in five colors; a compact, countertop suction vacuum sealer; vacuum pouches in quart, gallon and roll sizes; seasoning sheets and blends; and cookbooks. We also have a new hand-held vacuum sealer for use with our new line of zip-closure cooking bags, which make it easier to vacuum seal liquids.

RDN: What is unique about your product compared to others on the market?

RL: Our water ovens are specifically designed as countertop appliances for everyday use, giving everyone from the gourmet chef to the novice cook access to the celebrated sous vide culinary technique. Our patent-pending technology relies on thermal convection currents to maintain a temperature consistent to within 1 degree F. This differs from other sous vide appliances, which rely on water circulators to regulate temperature. Our Continued on Page 93

TAIWAN: BIG PURCHASES FROM A SMALL COUNTRY AND YOUR GATEWAY TO CHINA

Restaurant Daily N ew s

The island of Taiwan, off the southeast coast of China, 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 ninth largest trading partner of the U.S. and the sixth largest importer of U.S. food and agricultural products.

In 2010, Taiwan’s foodservice sector reached sales of nearly U.S. $10.9 billion. Also, the total food and agricultural imports reached more than U.S. $9.6 billion. General affluence and the growth of two-income 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 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 digest high-end food products.

Another factor favoring U.S. trade with Taiwan is the long-term relationship 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.

Taiwan is also a great platform to enter the Greater China market.

Numerous Taiwan companies have already invested millions of dollars in joint-venture food processing/retailing operations in mainland China. These companies understand both Western and Continued on Page 75

TASTE THE SUGARDALE BACON DIFFERENCE 28

Saturday, M ay 21, 2011

Bacon continues its reign as one of the most popular items on menus throughout the foodservice industry. It was ranked as the number two trend of the decade by The Food Channel and, according to the National Pork Board, bacon has grown across nearly all menu parts for all food service 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 a strong, reliable and committed leader in the industry. For more than 90

years, Sugardale has demonstrated its commitment to providing bacon for any menu application. Sugardale’s vast selection of bacon includes traditional raw bacon in sliced slab and E.Z.® Pan styles, fully cooked bacon strips and pieces and Chef-Finish™ bacon. In addition to the market-leading flavor profile of Sugardale smoked bacon, Sugardale offers numerous other flavor profiles, including applewood smoked and jalapeno bacon. All are available in different pack sizes and slice counts to meet the needs of food service operators of any size.

Continued on Page 60

CARLISLE FOODSERVICE PRODUCTS GOES GREEN WITH ECOMADE MELAMINE

Restaurant Daily N ew s

Carlisle FoodService Products (CFSP), a leading global manufacturer of commercial foodservice solutions, recently added EcoMade Dayton™ Dinnerware to its line of products. The Dayton Dinnerware line of products is made from one of the most environmentally friendly commercialgrade melamine used in the industry, consisting of 50 percent sustainable natural resources. Melamine is extremely durable and easily molded into a variety of different shapes, which makes it ideal for dinnerware.

For more than 55 years, CFSP has

led the commercial foodservice products industry in the creation of functional and efficient smallwares. EcoMade melamine allows CFSP to take one step further into the production of durable, sustainable and economical dinnerware. Dayton Dinnerware is made of a material that begins to biodegrade in 90 days once placed in a compostable environment. It Continued on Page 60

DARLING INTERNATIONAL AND VALERO ENERGY PARTNER FOR GREEN DIESEL 40

Saturday, M ay 21, 2011

With gasoline prices heading upwards of $4 a gallon, finding alternatives to petroleum fuel to run our nation’s fleet of consumer and trade vehicles is even more imperative.

Darling International is taking steps to help that happen.

In September of 2009, Darling announced it had joined with a subsidiary of Valero Energy Corporation to form a joint venture to build the largest animal fat to hydrocarbon facility in the world. And in January of this year,

the U.S. Department of Energy (DOE) formally offered a conditional commitment for a $241 million loan guarantee to build the renewable diesel facility.

If finalized, the loan guarantee will support the construction of a facility capable of producing over 9,300 barrels per day, or 137 million gallons per year, of renewable diesel on a site adjacent to Valero’s Continued on Page 60

COMARKʼS ʻPDQ400ʼ POCKET DIGITAL MEETS NEW FOOD CODE REQUIREMENT FOR THIN TIP THERMOMETERS

Restaurant Daily N ew s

One of the many positives of our greater awareness and attention to food safety and HACCP is that it has spurred innovation in temperature measuring and at the same time has driven down costs.

Comark’s thermometers and temperature monitors are geared to the need for speed and accuracy of measurements, but always at affordable prices.

Their new “PDQ400” pocket digital thermometer is just the latest model to bring the operator a convenient, fast

responding thermometer that is accurate and reliable and can be used everywhere in the kitchen. In addition, the PDQ400 is waterproof, can be calibrated in the field, has a max hold reading and can be used to test the rinse cycle in commercial dishwashers. The slim design fits easily in a pocket or sleeve.

Perhaps the most important feature Continued on Page 60

COMPONENT DESIGN NORTHWEST INTRODUCES ADVANCED DISHWASHER THERMOMETER Restaurant Daily N ews

To help foodservice professionals meet the highest standards of sanitation and food safety, Component Design Northwest (CDN) presents a new advanced Dishwasher Thermometer (DW428). This multipurpose thermometer measures dishwasher temperature to

ensure proper sanitation of dishes, silverware, barware and more.

The new Dishwasher Thermometer is durable, efficient and precise, streamlining the needs of foodservice establishments.

Offering temperature readings in a range of 14 to 200 degrees F in dishwashers, it

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 bank card 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

THE STRAIGHT UP LLC ADVANTAGE: “MINORS: REDUCING A MAJOR LIABILITY” TRAINING AND TOOLKIT

The “Minors: Reducing a Major Liability” training program combines several unique aspects of training, including all of the tools and materials a manager needs to conduct proper training on: • How to ask customers for IDs. • What to check for when carding.

• How to use the tools available in the kit to confirm that an ID is legitimate.

• Company-specific policies (customized training programs are available for larger chains).

• State and local laws.

Straight Up, LLC, also sells a patented “ID Coder”: a plastic overlay that servers can use to find out whether a driver’s license is legitimate. This is one of the tools included in the kit, but it can be

FROM ABRUZZO TO CHICAGO, DELVERDE BRINGS PERFECT PASTA TO NRA This week at the National Restaurant Association Show in Chicago, one brand of all-natural pasta will come to the attention of a whole new customer base. At the NRA

Show, professional chefs and restauranteurs will be introduced to Delverde pasta, a premium Italian brand that has long been a favorite of discerning home cooks.

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55

utilizes a Min/Max feature that reads the minimum and maximum temperature of the water during a cycle.

The Dishwasher Thermometer’s 304 stainless steel 4-inch stem provides fast, accurate temperature readings and has a high IPX4 waterproof rating safe for running foodservice dishwasher cycles up to 30 minutes.

The Dishwasher Thermometer can also be used as a fully functional waterproof cooking thermometer. It can read the minimum and maximum temperature of food with a wide cooking temperature

range of 14 to 428 degrees F. An ABS plastic safety sheath slides easily over the stainless steel stem for protection while not in use, and its bright yellow color makes it easier to find and harder to lose in a professional kitchen.

The Dishwasher Thermometer (DW428), a CDN foodservice exclusive, is available for immediate shipment with a list price of $22.00 and comes with a five-year warranty. One LR44 battery is included.

Find out more at www.cdn-time andtemp.com.

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.

Additionally, Rewards Network provides a variety of business services

to restaurant operators. 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.

For additional information about Rewards Network, visit www.rewards network.com or call 877-491-3463.

purchased separately as well. The “ID Coder” clearly identifies the license holder’s birth date, the license’s expiration date and whether the person was born on or before the appropriate date to be able to legally buy alcohol.

“We find that having a physical prop like the ID Coder can help servers feel more comfortable asking customers for their IDs,” said Kim Pouncey, President of Straight Up, LLC. “Instead of just having to go up to a table full of people and inconvenience them, the ID Coder gives the server an external authority, as if to say, ‘Sorry, I’ve got this thing here that I am required to

use; it’s company policy.’”

TopShelf Responsible Beverage Service training programs also include complete exams, answer sheets, policy sheets and documentation that employees can review even after the training is complete.

The company offers the TopShelf RBS training programs for restaurant and retail staff, but their new “Minors: Reducing a Major Liability” is a big focus of their online marketing, as it is available to be sold in all 50 states.

A free sample of the “Minors: Reducing a Major Liability” DVD is available on the TopShelf website at www.topshelfrbs.com.

The pros will soon discover what devoted consumers have known so well for so long—that Delverde produces a simple, pure product that many consider to be the “perfect pasta.”

Delverde was founded in 1970 in

the small village of Fara San Martino in the Abruzzo region of central eastern Italy. The company takes its name from the Verde River, the source of the spring water used to make the pasta. This water, like the durum wheat with which it is combined, is renowned for its remarkable purity.

The water Delverde uses comes Continued on Page 58

ENERGY-SAVING PRODUCTS SAVE MONEY AND MEET ENERGY STANDARDS 58

Saturday, M ay 21, 2011

Eliason Corporation’s EISA-compliant line of doors, energy-saving EconoCovers®, Econo-Strips® and EconoShield™ helps restaurant owners comply with federal regulations and save on energy costs.

Eliason’s energy-saving EISA door line consists of the EISA-10, EISA-20 and EISA-30 models, all of which are filled with CFC-free foam insulation and meet the federal EISA (Energy Independence & Security Act) mandate, which states all walk-in cooler doors must have a minimum R-value of 25. The

goal of the EISA regulations is to reduce dependence on fossil fuels.

Never again worry about someone propping open the cooler door while stocking or retrieving products, allowing a large amount of energy to escape.

All EISA doors come with Eliason’s Easy Swing® hinge, the smoothest and most reliable hinge in the traffic door industry. The Easy Swing hinge allows the door to open with less than five pounds of pressure and is guaranteed to close every time.

Econo-Covers and Econo-Strips by

Eliason Corporation help decrease energy costs and save money by reducing refrigerated air loss and protecting product quality. Econo-Covers may be used on horizontal or vertical reach-in refrigeration cases, and store neatly in specially designed trays. Econo-Covers have been proven to save up to 23 percent in refrigeration energy costs and are less expensive to purchase and install compared to a competitive brand, based on an independent study.

Econo-Shield™, Eliason’s newest energy-saving product, provides the energy efficiency of the Econo-Cover in a single-acting shade. Both products are constructed with Eliason’s new Memory Roll™ technology, resulting in a virtually maintenance-free product.

Certain states and energy utilities offer incentives or rebates on energy-saving products. Restaurant owners should check with their energy providers or state agencies regarding the availability of rebates or incentives.

Since 1952, Eliason Corporation has provided energy-saving solutions to the restaurant, hotel, food processing, retail, supermarket and manufacturing industries.

For more information about Eliason Corporation and its full line of products, visit www.eliasoncorp.com, or call customer service at 800-828-3655 to place your order today.

Visit booth 1747 at the National Restaurant Show to learn how these energy saving products can save you money.

first of its kind—an on-the-go, handmade sandwich wrap, made with natural and delicious ingredients. It’s a godsend for establishments that cater to a clientele that appreciates cuisine that is both straightforward and exotic.

Savvy businesses in the foodservice industry recognize that in today’s market, while innovation is paramount, convenience is king. More and more, consumers appreciate not only being able to access the things they like, but the extreme ease with which they can

access these things. What’s more, competition has forced food manufacturers to be increasingly inventive.

However, the progression was simple for Greg Bukuras, Founder of Falafel Republic. The brand was first launched by selling conveniently packaged falafel balls in supermarkets across the country, catering to families looking for a healthier alternative to meat and an ethnic twist to traditional dishes. In part, what works so well with the brand’s new wrap is the unconventional combination of savory hummus and tangy salsa, accounting for a

mouth-watering meal with a unique flavor profile. The result is a fast, nutritious and affordable meal for anyone seeking high protein, high fiber and lowcalorie foods for themselves or their families.

Falafel Republic’s falafel & Salsa Wrap with Hummus is available in 5.7 ounce individually wrapped packages in shipper display cases. They can either be purchased frozen or slacked out to be sold fresh. It is also available in bulk.

Readers who are interested in learning more can visit www.falafel republic.com or stop by booth 4083.

FancyHeat Green different?

One should start with their unique formula. Unlike synthetic ethanol that is produced from crude-based fossil fuels or natural gas, both having limited resources, FancyHeat Green is manufactured with ethanol derived from corn. This feedstock has the ability to reproduce continually! Ethanol made from corn is a renewable energy resource that reduces U.S. dependency on foreign oil and this corn based ethanol comes from farmers who grow right here in the U.S.

FancyHeat Green, along with the rest of the company’s entire chafing dish fuel line, comes in steel cans and ships in corrugated boxes that are 100 percent recyclable.

FancyHeat’s commitment to promoting recyclable products goes into all aspects of the company’s manufacturing process.

FancyHeat recognized the need for a product that was lacking for many users of chafing dish fuels. Caterers, resorts, hotel chains, cruise lines, chefs and even retail home users have demanded an eco-friendly, environmentally sensitive

chafing dish fuel. The FancyHeat Green product will fill the need in a marketplace that clearly is looking for green technology.

With the innovation of FancyHeat Green, the company has hit another gold standard in innovation in the fuel market.

Their FancyHeat product is available in many packages, including sleeves for retail sales in everyday shopping stores.

For more information on FancyHeat products visit booth 7547 at the NRA Show. You can also visit their website for more information at www.fancyheat.com.

THATʼS A WRAP—CLEVER OUTLETS JOIN THE FALAFEL REPUBLIC Few thought they’d see the day when one of the most well-known Mediterranean dishes—falafel—could be as readily available at foodservice as it is from a friendly and authentic street cart.

Foodservice has seen a sizeable leap in patrons embracing Mediterranean dishes over the past few years and Falafel Republic has been able to respond to their demand with their falafel and Salsa Wrap with Hummus, a simplistic new product that fills a void of the past 4,000 years. The dish is the

FANCYHEAT NEW GREEN CREATES BUZZ AT 2011 CHICAGO NRA SHOW

Last year FancyHeat® introduced their new Eco Friendly Green product line and interest in the new product has soared!

For over a decade, FancyHeat has been the leader in the chafing dish fuel market with its innovative products. With this in mind, the company once again finds itself displaying their innovative thinking with the introduction of their new chafing dish fuel FancyHeat Green.

FancyHeat Green represents and embodies all of the eco-friendly aspects when looking at products that help improve our world. What makes

Restaurant Daily N ew s

Delverde (Con’t. from p. 55)

from deep in the rocks of the Majella Mountains. Just 9 degrees celsius when it reaches the surface, it is also free of bacteria and contains a low mineral content.

For this reason, the water is extremely light and requires no disinfectants or purifying agents. It is a truly special and completely natural ingredient that is essential to the remarkable purity of Delverde pasta.

The other essential for superb pasta, of course, is durum wheat, of which there are many varieties or varying qualities.

Delverde insists on sourcing its durum from southern Italy, where the pervasive sunshine and dry climate are ideal for wheat cultivation. The company has a

time-tested process for selecting and combining a mix of top-quality, high protein durums that give Delverde pasta its distinctive personality.

No chemicals are used in the growing of the wheat, the processing of the water, or the production of the pasta. The remarkable purity of the water and wheat is maintained as these two simple ingredients combine to create the crisp, clean flavor that is the hallmark of the Delverde brand. This is the flavor that has made Delverde the choice of premium pasta lovers in over 50 countries. And now Delverde, the pefect pasta, is perfectly poised to be the choice of culinary professionals as well.

For more information visit booth 7553 and www.delverde.com.

SUNBRITETV HIGHLIGHTS SUNLIGHT-READABLE, 46-INCH, ALL-WEATHER OUTDOOR DISPLAY AT NRA SHOW 2011 60

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Tailoring its product line for the digital signage market, SunBriteTV®, the innovator of all-weather outdoor television technology, introduces Model 4655DSEST. This new 46-inch, all-weather, sunlight-readable digital display is targeted for outdoor commercial installations and will be available July 1, 2011 with an

MSRP of $6,995.

“The restaurant industry will truly appreciate this product,” said Lynn Stearn, SunBriteTV’s Vice President of Sales and Marketing. “It is packed with the features needed for quality outdoor installations, including a 46-inch highbright screen, extended solar tolerance

MEDIEVAL TIMES BATTLES PAPER TOWEL COSTS AT CASTLES NATIONWIDE

With locations throughout the U.S. and Canada, Medieval Times has instituted a number of green initiatives through its ‘Cutting Edge Task Force’ to help save the environment—and money.

Each year, over 2.5 million guests Sugardale Foods (Con’t. from p. 28)

Sugardale bacon pieces and ChefFinish bacon are excellent solutions for adding bacon flavor to dishes quickly with virtually no clean-up. Sugardale bacon pieces are fully cooked and available in an array of sizes and flavors.

Chef-Finish bacon is partially cooked, allowing operators to finish it on the grill.

The bacon takes approximately 45 seconds to one minute per side, and produces less grease than traditional raw Carlisle FoodService Products (Con’t. from p. 28)

is also able to withstand the rigors of commercial foodservice dishwashers and can be used safely with temperatures up to 212° F. Stain-, scratch-, and breakresistant EcoMade Dayton Dinnerware is ideal for a multitude of foodservice Darling International (Con’t. from p. 40)

St. Charles refinery near Norco, La. The facility will convert grease, primarily animal fats and used cooking oil supplied

by Darling, into renewable diesel and may also use other feedstocks that become economically and commercially viable. Commencement of the project is contingent, among other things, on the Comark (Con’t. from p. 40)

of the PDQ400, as well as the full line of Comark pocket digitals, is the thin 1.5mm tip. A thin tip with the sensor at the end offers speed and precision only found in thermocouple probes, but at a significantly lower price!

The USDA feels a thin tip is so important that they have written the requirement into the latest version of the Food Code in paragraph 4-302.12: “…temperature measurements in thin foods can be accurately

visit Medieval Times to experience an authentic 11th century medieval dinner banquet, thrilling competition between knights on horseback and plenty of theatrical excitement.

First opened in Majorca, Spain in

bacon with the full flavor of cookedfrom-raw bacon. Chef-Finish bacon is considered fully-cooked, but is still versatile enough to finish crisping, when paired with other foods like shrimp, that have shorter cook times.

No matter what your bacon needs, Sugardale is committed to meeting them head-on. Sugardale: strong, reliable and committed to meeting your needs.

To learn more about Sugardale bacon, visit booth 2452 and www.sugardalefoodservice.com.

Restaurant Daily N ew s capabilities and a serviceset that allows users to perform maintenance and service—all without dismounting the display!”

Model 4655DS-EST is designed specifically for outdoor commercial digital signage applications. The 46-inch, HD LCD screen delivers a super-bright, 1500 nit HD image with a 3000:1 contrast ratio. The display can be factoryconfigured in landscape or portrait mode.

The company’s patent-pending

Extended Solar Tolerance enhanced airflow system cools the LCD panel and reduces the effects of extended direct sunlight exposure on the display.

The display is designed with a time-saving service set that allows users to perform routine maintenance and service functions without dismounting the display. The hinged front-bezel assembly allows easy access to the AR glass window, LCD module and fan modules. The electronics drawer

1973, the dinner and jousting-themed establishment expanded to North America in 1983 with the opening of its successful Kissimmee, Fla., castle.

Today, Medieval Times operates nine medieval castles throughout North America and Canada, with each castle hosting nearly 1,000 guests per evening.

As the name suggests, each castle is designed around the medieval period, complete with an authentic dinner experience. Guests feast on pewter plates of medieval fare and are required to only eat with their hands.

In 2009, executives at Medieval Times took on a more modern challenge—the development of a ‘Cutting Edge Task Force’ that encouraged employees to identify new ways to make environmental upgrades and trim operating costs without compromising the guest experience or safety.

“Restroom paper towels were one of the first areas we assessed,” said Jon Speier, Senior Vice President of Operations, Medieval Times. “Our goal was to both reduce paper towel and janitorial dumpster usage, recognizing there

was a big potential for savings in terms of paper waste and cost. A more pristine restroom, without paper littering the floors or falling out of trashcans, was another great result.” Initially, a few new hand dryer models were tested at the company’s Dallas headquarters. “They just didn’t feel intuitive enough to use and the cost per hand dryer was going to be prohibitive,” Speier added.

Eventually, while searching the Web, Speier came across XLERATOR®. After a brief trial, Speier purchased 75 XLERATOR XL-SI custom cover units to replace the paper towels in the castles’ restrooms. Unlike conventional hand dryers, which average 30 to 45 seconds of drying time, XLERATOR dries hands three times faster (completely in 10-15 seconds) and uses 80 percent less energy than conventional hand dryers. XLERATOR represents a 95 percent cost savings when compared to paper towels, reduces the need for maintenance and improves restroom hygiene. XLERATOR is also the only hand dryer to be MADE IN THE USA

Continued on Page 73

Continued on Page 75

operators. The dinnerware is certified by the National Sanitation Foundation (NSF) and is available in 12 shapes and 10 colors, including Bavarian cream, black, turquoise and toffee.

Visit Carlisle FoodService Products at booth 1012 and online at www.carlislefsp.com.

continuing to save operational costs.

For more information on Camracks and other great Cambro products, please visit NRA booth 3200, www.cambro.com or contact Cambro customer service at 800-833-3003.

About Cambro Cambro Manufacturing is based in Huntington Beach, Calif., and is a leading manufacturer and supplier of equipment and supplies to the foodservice industry worldwide. For more information about Cambro, visit www.cambro.com.

execution by the parties of a definitive loan guarantee agreement, an acceptable final cost estimate for construction of the facility and the final approval of Darling’s and Valero’s respective boards of directors.

Randall C. Stuewe, Chairman and CEO of Darling, said, “We are pleased to work with both the Department of Energy’s Loan Programs Office and

Valero on reaching this milestone and look forward to finalizing this process and commencing construction.”

Darling International is the largest publicly traded, food processing by-products recycling company in the U.S. The company recycles used restaurant cooking oil and by-products from the beef, pork and poultry processing industries into useable products such as tallow,

feed-grade fats, meat and bone meal and hides. These products are primarily sold to agricultural, leather, oleo-chemical and bio-diesel manufacturers around the world. In addition, the company provides grease trap collection services and sells equipment to restaurants.

For additional information, visit the company’s website at www.darlingii.com.

determined using a small-diameter probe 1.5mm (0.059 inch) or less….”

As an additional safety measure, all of Comark’s pocket digitals, as well as their thermocouples, contain an antimicrobial called BioCote® built into the instrument cases to inhibit the growth and reproduction of bacteria on the case itself. BioCote active ingredients are registered with the EPA, but though this inhibits the growth of bacteria on the cases, it does not remove the need to practice the highest standards of personal

and professional hygiene and cleanliness.

Another increasingly popular solution to innovative and economical temperature measuring and monitoring in HACCP programs is the use of RF wireless monitoring systems in the cold chain, from distribution centers to kitchens. A system such as Comark’s RF500 wireless monitoring system offers 24/7 security and peace of mind, knowing that both night and day critical temperatures are being monitored and recorded and alarms sound whenever something goes awry.

RF systems are certainly more expensive than simple thermometers or even data loggers, but measured against the costs of throwing away a freezer full of food when you don’t know how much the temperature has fluctuated after a power outage, the savings and payback can be substantial.

Visit Comark at booth 4549 to see solutions to temperature needs, plus how to save time and money. For more information, call them at 800-555-6658 or visit www.comarkusa.com.

Cambro Manufacturing (Con’t. from p. 4)

BEST OF SHOW 2011

CONSTRUCTION, RENOVATION, DISASTER … TEMPORARY KITCHENS KEEP BUSINESS MOVING Restaurant Daily N ews

When a fire recently destroyed a college dining facility in the Northeast, the Director of College Housing and Food Services picked up the phone and ordered a temporary kitchen from Kitchen Corps as easily as if he were ordering a pizza.

“I never knew you could call up and say, ‘Can I get a kitchen,’ and someone would say, ‘Yep. We’ll bring it right over,’” he said. “We signed the contract on Friday … and trucks with tandem drivers were rolling from Arizona with our kitchen the next day.”

Kitchen Corps, a nationwide leader in temporary kitchen facilities, receives many phone calls from stressed executives wondering how they’re going to keep their organization fed and functioning without a dining facility.

Within a few minutes of talking with Kitchen Corps professionals, the executive realizes he/she just crossed (almost effortlessly) the huge hurdle of keeping his/her organization fed and moving forward.

Leaders from various government and private companies operating in Louisiana and the Gulf Coast after Hurricane Katrina felt the same way.

Within weeks of the catastrophe, Kitchen Corps had planned and established several large temporary kitchen facilities so that companies could feed their employees while rebuilding southern Louisiana and the Gulf Coast’s infrastructure.

Kitchen Corps President Glenn Therrien said, “We understand the pressure these leaders are under and

INTERESTED IN REDUCING LABOR COSTS AND INCREASING SAFETY?

Integrated Control Corporation (ICC), a global leader in the field of foodservice technology solutions, helping restaurants, hotels, motels, quick serve restaurants and other areas in the hospitality industry, as well as schools and hospitals, achieve consistent daily kitchen operations with ICC’s CCP Minder™.

CCP Minder is a wireless device that not only takes and transmits temperature data, but acts as a total restaurant solution for planning, executing and reporting critical control points within the

SunBriteTV (Con’t. from p. 60)

slides open to service the display’s control electronics and allows users to install and service aftermarket electronic devices and network boxes.

Designed with SunBriteTVs allweather environmental feature-set, Model 4655DS-EST is built for permanent outdoor installation. The corrosion-resistant, powder-coated aluminum exterior protects the internal LCD components from rain, dirt, insects and

• • • • • •

we recognize their urgency in wanting to keep major disruptions to a minimum. When we receive that phone call from anywhere in the nation, we keep it simple; we set up quickly; and we deliver an innovative, flexible temporary kitchen facility.”

Who uses temporary kitchen facilities?

For the past 14 years, Kitchen Corps clients include organizations facing renovations to their kitchen facilities, new construction, long-term events or disaster relief from a fire, flood or other unforeseen event. These organizations include: • Universities • Military bases

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Correctional facilities Hospitals Nursing homes Corporations Disaster relief organizations Country clubs

What typically comprises a temporary kitchen facility?

• A full-service industrial kitchen equipped with production, preparation, dishwashing, dry storage and walk-in cooler/freezer areas.

• Production areas that consist of UL listed commercial cooking equipment and UL listed hood systems with NFPA certified fire suppression systems.

• Facilities built to meet all international building codes.

• Customized units with bathrooms, dining facilities, generators, decks, ramps and lift systems.

Learn about Kitchen Corps and what their clients say about their performance at www.kitchencorps.com.

restaurant. This is just one of many enhancements to their Temp Minder™ line of 24/7 wireless temperature monitoring products. CCP Minder brings food safety to a whole new level.

CCP Minder is a portable device that is used in a foodservice environment to automate the logging of critical control point inspections in a HACCP system. A schedule is created on a website and loaded into the CCP Minder via a gateway. CCP Minder alerts the user to perform scheduled inspections throughout

the day.

To support scheduling, the CCP Minder comes with the easy-to-use Web tool CCP Planner: a custom electronic form that facilitates the set-up of CCP parameters and loads schedules via a Bluetooth gateway into the CCP Minder.

The planner acts as an excellent source for calculating the amount of time resources are needed, which provides an excellent measure to assess manpower requirements.

CCP Minder is attractively priced and, like all Integrated Control products, can be easily customized to meet a specific brand’s unique requirements. From one restaurant operation to thousands all over the world, CCP Minder can assure

consistent operational performance, integrity and excellence to meet the demands of an ever-changing market.

Integrated Control Corp.’s mission is to improve food safety and quality while simplifying operational consistency of foodservice environments all over the world, with results that will mutually benefit both the food provider and the consumer. In addition to CCP Minder, ICC maintains a portfolio of patents, including Temp Minder, Kitchen Minder™, Product Quality Timers™, and Label Minder2™, which will also be displayed at the ICC booth.

Stop by booth 1431 to see Fresh Technology for Good Food! For more information visit www.goicc.com.

Health Organization created a new standard of care and was heralded as “the biggest clinical invention in 30 years.”

According to a New York Times article, without adding a single piece of equipment or spending an extra dollar, all eight hospitals involved in the WHO study saw the rate of major post-surgical complications drop by 36 percent in the six months after the checklist was introduced; deaths fell by 47 percent.

Everyone has daily “to-do” lists and project lists, but what makes Gawande’s checklists different is that they are concise lists of standard operating procedures for any task―even some of the most complex imaginable, like flying a plane.

People’s lives are becoming increasingly complex. According to a study by the University of California, San Diego, in 2008, Americans consumed information for about 1.3 trillion hours―an average of almost 12 hours per day. Consumption totaled 10,845 trillion words. But, unless all of that information can be harnessed in a meaningful way, it will go to waste. The checklists that Gawande advocates are designed to help professionals organize all of this data and better communicate with colleagues to maximize the outcomes of their efforts.

Gawande makes a distinction between errors of ignorance (mistakes made due to lack of knowledge) and errors of ineptitude (mistakes made due to improper use of knowledge). The

checklists that Gawande argues for so effectively address the latter. He repeatedly shows that, in many professions, the tasks have become so complicated that mistakes of ineptitude are almost inevitable.

How many mistakes could be eliminated if there were checklists that helped improve performance in some of the most routine tasks? What would the impact be on outcomes? No matter what line of business, there are countless routine processes for which a checklist can be used to improve results.

Read the Better Managers Blog at www.bettermanagers.com for more insight into this topic and others. Another great resource brought to you by Red Book Solutions.

extreme temperature ranges. Built into the exterior is an anti-reflective, impactand scratch-resistant window that protects the LCD screen, reduces glare and improves the picture quality.

The TV’s internal climate control consists of a thermostatic heater/variable-speed fan system that automatically protects the TV in external temperatures from -24 to 122 degrees F. This also helps to control humidity and condensation, allowing the TV to safely remain outdoors in extreme temperatures.

SunBriteTV’s innovative watertight cable entry system and cable pass-through design ensures quick and easy hook-up to a wide selection of video inputs, including: four HDMI connections, component, VGA, Svideo, composite, RF, RS232 serial and the discreet IR control. The IR window is concealed, so the emitter can be installed and protected in the water-tight cable box.

In addition to Model 4655DS-EST, SunBriteTV also offers Model

4650DS-EST, which comes with a 46-inch, 1080p full-HD LCD screen that displays a 4000:1 contrast ratio in standard brightness. This model is offered with an MSRP of $5,495.

SunBriteTV’s entire line of allweather outdoor LCD displays and TVs have been time-tested in major stadiums, hotel chains, restaurants and arenas throughout the U.S. since 2004.

To find out more, visit the company’s website at www.sunbritetv.com, call 866-357-8688 or visit them in booth 326.

CHECKLISTS: CREATING PROCESS

“A short pencil is better than a long memory,” goes an old saying. It’s a powerful message. In an age of technological advances and complexity, where the most basic steps are so easy to overlook and where missing even one step can have disastrous consequences, something as primitive as writing down a to-do list to “get the right things done the right way” can make a profound difference.

In his book The Checklist Manifesto, Atul Gawande proves just that point.

Gawande illustrates how the simple use of a checklist has had life-altering effects for airline pilots, hospital surgical teams and building professionals. For instance, Gawande detailed how implementing a simple surgical checklist with the World

Saturday, M ay 21, 2011

A FAMILY BUSINESS SPANNING THE CONTINENT

Saturday, M ay 21, 2011

Restaurant Daily N ews

Despite its success and being named a “Top 100 Minority-Owned Company” by Minority Business News, Roses Southwest Papers, Inc., has not let la familia go out of its business. What Roberto and Rose Marie Espat began as a small family business in Belize expanded to the United States in 1984. In 1985, a 20,000 squarefoot facility was built in Albuquerque, NM to produce toilet tissues and kitchen roll towels using recycled fiber.

By 1989, the bag division was added to the product line and the facility grew

to 40,000 square feet. In 1993, additional warehouse, dock facilities and converting equipment were added, which resulted in the addition of another 40,000 square feet. With the addition of the napkin division in 1995 to the product line and further warehouse and office expansion throughout the years, Roses has expanded to 250,000 square feet and now employs 250 people.

Even before the major fuel price increases, Roses recognized the costs involved in shipping paper products and

Servisensor is announcing the world-wide launch of the ServiceLight™ for restaurant customer service. The ServiceLight, with its patented design, is a waitstaff calling system that eliminates the need for complicated paging systems and waving down servers.

The ServiceLight is a portable tabletop communication device that allows restaurant customers to simply and easily communicate their needs to their server, giving servers and managers all the information they need while eliminating wasted and unwelcome trips to the table. Three attractive touch lights cover all services―service, refill and check―required to provide customers with excellent service.

ServiceLight takes the guesswork out of customer service. Based on the

color of the light, servers and managers instantly know what the customer is requesting. A green light allows the server to make one trip to the table to drop off the check and also indicates when the payment is ready to be picked up. Customers enjoy uninterrupted time to look at the menu when they know they can simply touch the service light when they are ready to order. ServiceLights just make sense! Happier customers become repeat customers and bring new customers, meaning everyone wins! Some benefits of the ServiceLight: • Efficient and effective • Inexpensive and attractive • Light, portable and brandable • Increases table turns

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how that, as much as anything, affected the company’s bottom line. In 2005, Roses purchased a mill in Sanford, near Orlando, Fla., and has expanded the facility to over 100,000 square feet. The Florida operation allows Roses to make its shipping more cost effective and energy efficient.

Through all of this expansion, the family has remained the guiding force, with younger generations learning the business and then plugging into the evergrowing and evolving operation. But how does this sense of family translate in the competitive paper manufacturing business? First, it is a decidedly different modality of business than that of the “big guys” in paper. This translates into a

more customer friendly approach to business with an emphasis on service, quality and integrity. The family-like work environment allows Roses to be more nimble than the big guys in the industry.

Employees are stakeholders.

Management decisions can be made quickly, allowing the company to rapidly react to the ever changing competitive environment. There is a staying power that comes with the multigenerational management, along with the patience necessary to makes changes and watch the business grow.

Find out more about Roses Southwest Papers at booth 1668, online at www.rosessouthwest.com and by phone at 505-842-0134.

After 50 years in business, the family of Joseph Campione continues to excel in producing its traditional “Old World” European-style Italian breads. Hearth-baked in stone ovens, Campione breads bring a delicate crispy crust with a taste and texture crafted from generations of baking heritage.

As an Italian immigrant, Joseph Campione used only the finest, freshest ingredients and baked with pride. The company was established in 1960.

Family members continue the tradition today, offering the same consistent, superior homemade taste in its endless varieties of frozen garlic breads, cheese breads, Texas toast, bread sticks/stuffed sticks and specialty breads. Each product is carefully coated with one of many perfect blends of creamy, buttery toppings and robust garlic combinations, then carefully dressed with a variety of freshchopped herbs.

Joseph Campione garlic bread products can be found in supermarket frozen-food sections throughout the USA. If not their brand, in many cases, it’s being carried under the store brand through Campione’s private-label division.

Joseph Campione offers a complete foodservice division. Its range of capabilities gives the customer the flexibility to create customized recipes or use a tasty ready-made product. Joseph Campione breads go from oven to table in just minutes. Packaging options include bulk packed in a poly liner, individual wraps, quantity wraps, inner/outer date code/UPC print and club-pack options.

Over the last few years, Joseph Campione has made several new items bringing new excitement to the category.

These new offerings include pizza Texas toast―in cheese, pepperoni or

SERVISENSOR INTRODUCES THE CAMPIONE FAMILY CONTINUES SERVICELIGHT―THE CUSTOMER WITH TRADITIONAL BREADS, SERVICE SOLUTION FOR RESTAURANTS ADDS NEW PRODUCTS

Taiwan market (Con’t. from p. 16)

mainland Chinese business practices.

U.S. companies can first come to Taiwan to test the local market and then work with Taiwan partners to more effectively enter the rapidly developing mainland China market together. A good example of this strategy is Starbucks, which partnered with Taiwan’s Uni-President to XLERATOR (Con’t. from p. 60)

Certified, the first hand dryer to be GreenSpec® Listed and helps facilities qualify for LEED credits.

In just one year, Medieval Times recognized a dramatic drop in its paper towel costs-cutting their expenses by one-third. “In this economy, we looked like heroes,” said Speier. The company saved over $27,000 in just one year and expects the numbers to increase as its large California-based castle continues the transition from paper towels to hand dryers. The company is also expanding the use of the high-speed hand dryers in employee locker rooms.

Decorated with the company’s branded sword and shield logo, Speier

Continued on Page 96

open over 190 stores in East China (the Huadong region).

For more information about the Taiwanese market for food products, contact the U.S. Agricultural Trade Office at atotaipei@fas.usda.gov or check out www.usfoodstaiwan.org. For information about other products, contact the Foreign Commercial Service office at www.buyusa.gov/taiwan/en/. said, “It’s like having a work of art in our restrooms.”

For more information about the XLERATOR, stop by booth 3425, visit www.exceldryer.com or call 800-255-9235.

About Excel Dryer, Inc. Excel Dryer, Inc. manufactures the industry’s finest quality hand dryers and hair dryers, including the ‘new industry standard’ XLERATOR hand dryer. For more than 45 years, Excel’s full line of American-made products has provided cost-effective hand dryers and hair dryers for schools, hospitals, airports, service stations, correctional facilities, restaurants, stadiums, movie theaters, health clubs, office buildings, factories, hotels and many other commercial facilities.

Four S Foods (Con’t. from p. 1)

business in the heart of West Texas. We specialize in making products that are different and needed in today’s markets. We think about how to make life easier on the person who is preparing the meals.

RDN: What makes Four S Foods’ products different?

JS: We make products that are ready to use to eliminate waste, save time and lessen the possibilities of cross contamination in meal preparation. We make hamburger patties that look and eat like one you made by hand, then we individually freeze (IQF) them so they can be cooked from frozen. We have products that ethnic and international dishes require, such as diced or thinly-sliced beef, pork and chicken. We also specialize in offal items such as diced beef tripe, cut beef and pork feet and cross cut shanks.

RDN: What product do you think is going to be your biggest mover this year?

Continued on Page 108

JS: Hamburger patties―everyone is looking to set themselves apart from the next guy and we have the patty to do that.

It is not the typical hamburger that is found in most fast food restaurants. We wanted to offer something that makes us different and, in turn, helps our customers be different. The patties are available in several sizes from sliders to half-pound patties, round to oval and in several fat to lean ratios.

RDN: For what other types of customers can you offer products?

JS: Ethnic and international customers―we produce products strictly for those types of dishes. We have diced beef tripe, cut beef and pork feet for menudo.

We have diced beef, pork and chicken for soups and tacos. There is thinly sliced beef for dishes like an Asian stir-fry and steak a la Mexicana.

For more information on Four S Foods, LP and the products it produces please visit booth 7733, visit www .foursfoods.com, call 325-655-0642, or e-mail sales@foursfoods.com.

IN MEMORY OF WILLIAM “BILL” MERRICK, QUBICAAMF WORLDWIDE AMUSEMENT SALES MANAGER 78

Saturday, M ay 21, 2011

William “Bill” Merrick November 22, 1952 – January 20, 2011 Amusement Sales Manager QubicaAMF Worldwide Bill Merrick, Amusement Sales

Manager for of QubicaAMF, recently passed away. For those of you who knew Bill, you also knew his love for the bowling and amusement industries.

Bill came to work for AMF Bowling

as a District Sales Manager for Florida in 1991, spending five years managing and developing that region. In 1996, Bill joined Qubica Worldwide, where he was responsible for the setup of Qubica’s U.S. distribution network, growing U.S. sales and the development of Highway66 mini-bowling. With the merger in 2005, Bill began heading sales for the Amusement Division in North America.

QubicaAMF Worldwide

most advanced blending equipment available, such as Vitamix® blenders.

Vitamix blenders can help operators build their smoothie programs in a number of ways, starting with offering the highest quality blend. A well blended smoothie will garner a higher sales price and greater margin for the operator.

Vitamix products also provide consistency from store to store and drink to drink.

This ensures that an operator will be known for the consistency of the product and customers will know that they’ll receive the same product that they expect, every time. Finally, operators are looking for reliable equipment with the best total cost of ownership over the life of the blended drink offering.

“Where Vitamix blenders consistently outperform is in the total cost of ownership,” said Anthony Ciepiel, Vice President of Marketing and Sales for Vitamix. “By focusing on designing blenders for the most demanding users and the most demanding applications, Vitamix creates blenders that last longer and need fewer repairs. Other blenders may cost less in the initial purchase, but cost more over the life of the blender due to early end-of-life failures, higher repair expenses and lower reliability, resulting in lost sales,” Ciepiel added.

As today’s foodservice powerhouses, including leading smoothie bars, coffeehouses and restaurants worldwide, demand more from their equipment, Vitamix continues to deliver. Its most recent product innovation, The Quiet One®, is a powerful, premium blender designed to maintain an atmosphere for coffee shops, high-end bars or any front-of-the-house environment. It provides exceptional blends for a consistently superior product,

significantly improved speed of service and unparalleled sound reduction.

According to independent thirdparty testing, the Quiet One operates at an amazing 18 decibels below its closest competitor on one of the most demanding recipes—the milkshake. Based on that testing, it would be perceived as being four times quieter than its closest competitor. Designed to create a more enjoyable customer environment, it also offers operators the ability to deliver a wide variety of superior blended beverages to their customers through its program buttons, with 34 optimized settings.

“Our customers’ reputations are built on quality. Whether our products are being used in a coffee house, smoothie bar or one of the finest restaurants in the world, we’ll continue to create value and versatility to help ensure success,” Ciepiel stated.

For more information, stop by booth 3413, visit www.vitamix.com/the quietone or call 800-4DRINK4.

chair. Gone are the days of having to worry about any of those dining mishaps. Enter The Purse Butler to solve all of those dining problems and more, once and for all.

The Purse Butler is not only considered to be the ultimate dining companion for women, but also the ultimate marketing tool for a restaurant or bar. The Purse Butler lets customers hang their purse— in sight and off the floor—while the medallion with the business logo rests on top of the dining table for all to see.

The Purse Butler can be customized with any restaurant, bar, or business logo. Rod McClean, who first met Purse

Butler’s Sandra Bagan at NRA 2009, ordered The Purse Butler for all three of his restaurants: Abbey, Tower Pizza and Kelly’s.

McClean said, “Women keep The Purse Butler and use it all over town. In fact, I had a lady in the restaurant today using one from the Abbey. It is marketing money well spent.” The Purse Butler is a gift to the customer that they will use again and again; they will not throw it away. There really is no better way to send a message home with customers.

The Purse Butler is a great way to reinforce a marketing message; for example, it can be used to draw in new customers after a change in location, change of name, menu revision, or to highlight a signature dish. Use it for the introduction of a new chef, ladies night promotion, family night promotion, or simply a logo; the possibilities are endless. Twitter about The Purse Butler and watch to see

how many new customers come in and to spend money to get a free Purse Butler.

President and Owner of The Purse Butler, Sandra Bagan, founded the company after a trip to Spain, where she first saw a similar purse hanger in use. “Women in Spain believe that it is bad luck to put a purse on the floor and have used purse hooks for more than 100 years,” said Bagan. “I could not wait to introduce The Purse Butler to women and restaurant owners here in the U.S. It is a unique, functional and reliable accessory that makes female diners feel good and the restaurant owners feel they are providing their customers with an even more enjoyable experience.”

To learn more about customizing The Purse Butler for restaurants or bars, please visit booth 1239W or visit www.thepursebutler.com.

and aroma. Served in more than 115 countries around the world, Twinings North America offers over 50 varieties of tea that are available in delicious flavored and traditional blacks, spicy chais, refreshing greens and flavorful herbals.

The same master blending and excellence is delivered in Twinings Cold Brewed Iced Tea, which is available in classic black, flavored black and green tea varieties. Crafted with simplicity in

mind, the Cold Brewed Iced Tea is expertly blended to deliver a refreshing, full-flavored beverage you can enjoy anytime, anywhere, for any occasion. The tea bag brews in just a few minutes, without sacrificing the flavor, aroma and taste of the tea blend. The tea bag is added to cold water, stands for a few minutes and is ready to serve—no boiling water needed. The Cold Brewed Iced Tea bags are convenient for making a single glass or a whole pitcher of iced tea.

From robust black teas to smooth green tea, there is a blend for every taste palate. Cold Brewed Iced Teas are all-natural and available in: English Classic, Lady Grey, Mixed Berries and Green Tea with Mint. Patrons who enjoy these flavors in hot tea will find the iced versions refreshing any time of day.

For information on Twinings of London and its Food Service Programs, please visit www.twiningsusa.com, call 800-803-6695 or stop by booth 5221.

BUILDING A SUCCESSFUL SMOOTHIE OR ICED BEVERAGE BUSINESS, ONE BLEND AT A TIME Some things come and go in an industry; that’s why they’re called trends. But it appears the frozen blending boom isn’t one of them. It continues to sweep the industry and with the rising popularity of smoothies, frozen coffee drinks and sophisticated blended bar beverages, consumers are now demanding cool treats year-round as healthy meal replacements or relaxing indulgences.

For businesses that want to build their smoothie or blended beverage businesses, that’s more than encouraging news.

One of the cornerstones of building a successful smoothie or blended beverage business is achieving and maintaining the highest level of quality for customers.

This can be accomplished by using the

THE PURSE BUTLER: THE ULTIMATE DINING COMPANION FOR WOMEN AND THE ULTIMATE RESTAURANT MARKETING TOOL

Some women would say their idea of a perfect dining companion is their significant other, their mom, or their best friend. Some might even say that a perfect dining companion is a great meal and a glass of wine. But, many women would agree that the ultimate dining companion for them nowadays is definitely The Purse Butler purse hanger!

The last thing women want to worry about when out on the town is where they will put their purse. No one wants to ruin their purse by putting it on the dirty floor next to their seat while dining, or to see their purse stolen off the back of their

ICED TEA PERFECTION ONLY TWININGS CAN DELIVER For over 300 years, no other specialty tea purveyor has been able to match the quality and reputation of Twinings® of London. The longevity of Twinings has been achieved through its consistent and expert blending of the highest quality tea leaves sourced from the finest tea gardens in the world. With nine master blenders tasting over 3,000 cups of tea per week, Twinings assures each cup of tea has the perfect balance of taste, flavor

Restaurant Daily N ew s Bill’s passion and dedication for bowling and Highway66 could not go unnoticed. He established a strong network of friends in the bowling and amusement industries. Qubica lost a valuable peer and co-worker in Bill, but more importantly, they lost a friend.

A “FRESH” NEW WAY OF MANAGING WAIT LISTS AND MARKETING YOUR RESTAURANT Restaurant Daily N ews

By Steve Elefant, Chief Information Officer, Heartland Payment Systems®

It’s every restaurant’s dream and worst nightmare: a full-house with a long queue of hungry customers. Nothing short of a challenge, managing a long wait list can be extremely overwhelming. Thankfully, there’s now a solution to lessen this burden for both the restaurateur and the customer, while raising customer satisfaction at the same time.

In March, Heartland Payment Systems, one of the nation’s largest payment processors, unveiled Freshtxt, an innovative restaurant management solution that eliminates the need for traditional, clunky restaurant pagers and helps restaurants communicate directly with guests both in and outside their

establishment.

Upon arrival at the restaurant, customers simply provide the restaurant host or hostess with their cell phone number to receive a text or automated voice call when their tables are ready. Empowered with a newfound freedom, they can pass the time as they choose―no longer restricted to a defined physical range while waiting.

By eliminating the need for pagers, Freshtxt saves restaurants hundreds of dollars in replacement costs. Freshtxt also helps streamline operations by simplifying table management through its online portal that includes an innovative suite of features, enabling restaurateurs to access real-time analytics to manage table turn times and change floor plans through an interactive seating chart.

Engaging customers to generate

FINELINE SETTINGS OFFER A COMPREHENSIVE ASSORTMENT OF PLASTIC PARTY AND CATERING TABLEWARE

Fineline Settings’ designs range from classic to contemporary, and their products establish tomorrow’s trends in today’s market. A decade of experience in the disposable tableware industry ensures they know just what the customer wants and they provide it.

Their standards are set high. Their commitment to being at the cutting edge of style and originality without ever compromising on quality or practicality is evident in every one of their products.

Their mission is to enhance the most upscale event and to please the most discriminating customer.

Their Wavetrends Collection is a perfect example of high-class, highgloss style. It provides caterers, event planners and hostesses with the convenience of disposables without compromising on the effect and atmosphere created by expensive china. The Wavetrends Collection includes plates, serving bowls, tumblers, stemware and Eades Appliance Tech (Con’t. from p. 16)

water ovens also use little energy, have lids to contain steam and are completely silent while in use. Additionally, our newest commercial-grade product, the SousVide Supreme Chef, will have both UL Commercial and NSF certification and retail for a fraction of the cost of comparable products.

RDN: What is your outlook in general for this product line?

RL: We’ve only scratched the surface of the sous vide category, and expect tremendous growth as the technique

coffee mugs.

Their complete repertoire of products features a number of collections.

Their Flairware and Savvi Serve dinnerware lines include coordinating drinkware, serving pieces and accessories. Their Silver Secrets flatware collection comes with serving utensils.

Their Quenchers line is a bar assortment that speaks to the spirits and elevates drinking to a whole new level, and their Platter Pleasers is a caterer’s bonanza of bowls, trays, pitchers and ice buckets, with a hostess tool for every imaginable purpose.

Introducing Tiny Temptations: a terrific assortment of tiny serving dishes to tantalize your guests and transform your table into a spectators delight. It’s the little things that count!

Be sure to visit their booth 1886 to view their full line of upscale plastic tableware. More information is available at www.finelinesettings.com. rapidly is adopted. In particular, we are excited by the feedback from the many professional chefs who have used our first water oven, the original SousVide Supreme, in their kitchens. They relay stories of how it has helped them to better run their kitchens and please their customers.

We hope to bring this experience to many more kitchens and are working continuously to expand our product line to meet the needs of this nascent category.

For more information visit www .sousvidesupreme.com or come to the SousVide Supreme booth 7730 for live demos. For appointments, contact Shannon Kelliher at sales@sousvidesupreme.com.

Saturday, M ay 21, 2011

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repeat business and grow profit has never been easier, or more cost efficient, than through Freshtxt’s innovative text marketing capabilities. Restaurants can create instant promotions and offers that give customers incentive to come in during slow periods or for special events.

With statistics showing a read rate over 95 percent, text marketing has become one of the most effective ways to connect with target customers.

The process of making a reservation has also been simplified with Freshtxt.

The technology features an online reservation module, allowing customers to make reservations directly on the restaurant’s website without being redirected to a third-party site—and at no additional cost per guest. Reservations are imported directly into the Freshtxt portal, so staff can manage all reservations in one convenient location.

The best part? Any restaurant with an Internet connection can implement the Freshtxt technology—no special equipment purchases or software installations are required. Freshtxt is also offered at a

low monthly fee, with no upfront costs.

With Freshtxt, restaurant management and marketing as we know it has been transformed. With this smarter way to manage both front of house and guests, it’s time to get “out of line” and embrace the simple freedoms this latest technology offers.

Learn more about Freshtxt by visiting Heartland at booth 7413 and visiting HeartlandPaymentSystems.com/ freshtxt.

Steve Elefant is Chief Information Officer at Heartland Payment Systems (NYSE: HPY), one of the nation’s largest payments processors. Heartland, in partnership with the National Restaurant Association, Council of State Restaurant Associations and 44 state restaurant associations, empowers restaurateurs across America to improve their businesses with a full course of business solutions, including an exclusively endorsed suite of card processing, gift marketing, payroll services, tip management and check management services. For more information, visit GoFullCourse.com and call 866-941-1HPS (1477).

PURITY technology is available for the first time in a filter cartridge format: the PURITY C range of filters suitable for coffee brewers, vending machines, Combi ovens and steamers.

MAVEA, LLC, suppliers of water filtration solutions for the professional, are launching their new range of PURITY C cartridges. Available in three sizes―C50, C150 and C300―this new range of filters are compact and were developed for a wide range of use. All use a patented four stage filtration process and one filter head to accommodate all filter sizes.

PURITY technology delivers consistently high-quality water through its four-stage filtration process. The PURITY C removes not only course and fine partials, but also carbonate hardness, heavy metals and unpleasant odors and off tastes This helps protect the machine from limescale whilst saving money and guarantees optimal taste and appearance for products.

grow filtration requirements. This means no more having to install complete new systems because business picked up. The intelligent water shortcut feature enables the upstream machine to be operated even if the cartridge has been removed. No more shutting down your business to change a filter.

PURITY TECHNOLOGY AVAILABLE FOR THE FIRST TIME IN A CARTRIDGE

Small Size, Optimal Performance MAVEA offers professional solutions in a limited space. These high performance filters are the result of years of planning and design. They are compact, but offer high capacity through the use of PURITY four-stage technology. PURITY technology delivers consistently high quality water through its four stage filtration process. PURITY C will operate in the horizontal, vertical or even upside down positions, offering optimal water quality, simple handling and the highest level of product safety at an attractive price.

Flexible Technology One head fits all cartridges: the PURITY C head futures either a fixed 30 percent bypass or a variable option allowing a bypass of 0 to 70 percent. All filters―the C50, C150 and C300―will fit the same head, allowing the user to

Safe & Simple Handling PURITY C has been designed to be quick and simple to exchange; it can be done in one fast, effective process. As soon as the release on the filter is rotated, it is safe to remove and replace with a new filter. As with all MAVEA products, the PURITY C is tested and certified by independent institutions.

Constant Bypass PURITY C filters all of the water; the user decides what percentages will bypass the iron exchange resin and only be filtered over carbon. Due to Intellibypass technology, the flow rate of the water will not affect the quality of the water to the machine. This technology functions completely independent of the volumetric flow and ensures the set bypass water proportion remains constant at all times.

Filter Head MAVEA developed the special filter head to overcome the issues of differing water quality across the country and the specific needs of clients. A flexible filter head concept for the PURITY C range, the two filter heads are available with either a fixed 30 percent bypass or a variable 0 to 70 percent bypass. All filter heads are equipped with an integrated flush and bleed valve. They are burst pressure tested and designed for a service life of ten years.

Find out more at booth 2880 and online at www.mavea.com.

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Saturday, M ay 21, 2011

Williamson-Dickie Mfg. Co. (Con’t. from p. 1)

tell us about the company’s history?

KT: Williamson-Dickie Mfg. Co. started in 1922 and remains a family-owned operation based in Fort Worth, Texas.

From manufacturing bib overalls to producing uniforms for the U.S. military during World War II to establishing itself as a global leader in work wear innovation, Dickies has a proud heritage of providing durable, high-quality clothing to hard-working individuals for more than 89 years. Our work wear apparel can stand the test of time and that’s why workers consistently choose Dickies.

RDN: How long has Dickies been in the occupational wear business?

KT: Although Dickies is primarily known as a retail brand, we have been in the occupational wear business from the beginning, outfitting workers in all types of job categories.

RDN: What changes have you seen over the course of time in the industry?

KT: Consumers desire brands they know and trust as their wallets are tighter in the current economy. Workers are thinking long and hard about the brands they choose to wear for work because they need the clothing to maintain its quality and functionality. They are no longer satisfied to work in generic, non-branded garments, Sous Vide Collection (Con’t. from p. 1)

as low temperature cooking.

The chef-centric fusionchef product line provides best-in-market features and benefits: robust stainless steel construction, industry leading temperature stability (±0.03 degrees C), intuitive automatic calibration and 12 model combinations to fit any chef’s needs.

The fusionchef circulators have an unprecedented heating capacity of up to 15 gallons (58 liters). The integrated safety protection grid prevents the vacuum pouch from contacting the pump and heater. The circulating pump ensures FMP (Con’t. from p. 1)

a little background on who you are.

KS: Sure thing. I’m a New Jersey native.

While growing up I worked in my parents’ bakery and went on to hone my cooking skills in top kitchens from Belgium to Philadelphia. I’ve worked for some great chefs including Stephen Starr, Jose Garces and Georges Perrier, among others, in Philadelphia.

Before competing on Top Chef, I was executive chef of Rat’s Restaurant, a fine-dining French country bistro at Hamilton, N.J.’s Grounds for Sculpture.

RDN: What was it like seeing yourself on television?

Servisensor (Con’t. from p. 75)

• Improves customer service

instead seeking brands like Dickies that they trust and are proud to wear.

RDN: What do you think are the most important details for a consumer to think about when purchasing work wear, especially in the restaurant and foodservice businesses?

KT: Fit, comfort, durability and appearance are the most important qualities for restaurant and foodservice workers to consider when purchasing work wear.

The service industry is a demanding profession, and it is important that service workers have work apparel that keeps them comfortable, while looking professional. Ease of mobility, functionality and durability are very important, especially when consumers are watching every dollar they spend.

Restaurant Daily N ew s

of Dickies apparel over others in your category.

KT: Our brand heritage is important to foodservice buyers who seek value, durability, comfort and style in their uniform programs. We have over 89 years of experience, providing authentic, nononsense work apparel. The breadth of our core line, which includes a variety of shirts, pants, shorts and denim for both men and women, along with the diversity of our licensees, represent one of the most comprehensive branded apparel solutions available to the foodservice industry today.

RDN: How has the global economy affected the way you do business and how have you adapted to it in order to maximize opportunities?

KT: A few years back, we completely redesigned our occupational wear line to increase its durability and incorporate the styles and functionality that were the most successful at retail. This ‘premium’ industrial line has been very well received in all occupational channels, even swaying some major fast food uniform programs to choose the pant styles for their staff. We will also be showing our new line of value-priced occupational products: the same rugged durability workers enjoy in our premium line, but at a price point that’s sensitive to today’s economy.

RDN: Why do you think Dickies has been so successful and stable over time?

KT: Since Dickies has a longstanding history of providing tough, uncomplicated work wear at a great value, the brand is especially appealing to consumers in the current economic climate.

We are working to maximize opportunities by communicating our value proposition to foodservice buyers. Also, we’re utilizing our Web service capabilities to partner with restaurant chains and provide purchase incentives to employees who must purchase part of their work uniform themselves.

RDN: Tell us a little about the advantages

RDN: Are there any new lines or categories you’re particularly excited about?

KT: Dickies remains authentic and true to the heritage that led to the company becoming a leading global work wear manufacturer, while listening and adapting to consumer needs along the way. We remain a family-owned business, holding true to our core values year after year. We have an annual tradition of selecting the ‘American Worker of the Year,’ which speaks directly to the kind of company we are―one out to support and ease the stresses of today’s workers. We not only outfit hard-working Americans, but we also strive to align ourselves with their values of being confident, determined and passionate independent spirits.

optimal temperature stability and water distribution throughout the bath.

Additional standard features include optical and audible low level water alarm, vapor barrier protection and temperature displayed in Celsius or Fahrenheit.

The Pearl circulator is a simple, fast and economical model. It is great for chefs venturing into sous vide cooking, as well as highly experienced chefs who have already established sous vide cooking techniques.

The Diamond model is geared towards chefs who desire cutting-edge performance features. This model

combines all the unique features of Pearl with additional innovative functions, including HACCP data logging with a core temperature sensor and fusionchef software for downloading and storing cooking data on a computer.

The Diamond also employs pre-programmed temperature memory keys for meat, fish and vegetables; each key stores five recipes. This feature provides optimal reproducibility every time by taking the guesswork out of cooking. Additional features include simultaneous display of set point, current temperature, core temperature and three color-coded timer keys.

The product portfolio of fusionchef

by Julabo consists of 12 models for flexibility in the kitchen. It offers complete solutions with bath sizes ranging from 5 to 15 gallons (19 to 58 liters). The bath tanks provide optimal heating results, as they are made of insulated stainless steel and come with a matching lid and front drain tap.

The fusionchef by Julabo equipment is chef-friendly while providing many options, high durability and accuracy. Its sleek and sophisticated design making it essential for your show kitchen!

To find out more visit booth 2783 and www.fusionchef.us.

KS: Pretty crazy. You’re watching how good or how bad you really are. You look different, you sound different, you do things you don’t know you do. It’s a very humbling experience.

RDN: That dessert really wowed the judges. Did you know that you were going to make that if you got that far?

as my connection with FMP, I am a firm believer in supporting the local community and local businesses. I’m working on some projects with a couple foodservice companies in the Philadelphia/South Jersey area and FMP happens to be one of them. FMP is a quality company and I’m proud to be signing at its booth at NRA. Most Chefs learn about FMP quality through exposure to its multi-channel timer or from working with its catalog, so I was familiar with its products before Top Chef. You can be sure once my restaurant is opened, I’ll be filling it with FMP items.

RDN: What are some of Dickies’ goals and/or expectations for your visit to the NRA show?

KT: When given the choice, wait staff generally choose Dickies as their work apparel brand of choice. However, when it comes to complete restaurant uniform programs, we have an opportunity to improve our recognition. Our goals are to introduce our full product line to wearers and buyers and explore opportunities to make Dickies a bigger part of their total uniform solution.

RDN: Summarize yourself and your experience with Top Chef.

KS: Some considered me a dark horse— others, a sleeper. I kept finishing in the middle on a lot of challenges, especially early on. It was my performance during the finale in Singapore that landed me the title. All the finalists were given the same proteins, which leveled the playing field.

Fans say I really delivered with my cooked duck, duck ravioli, seared rouget and an updated version of the Singapore sling for dessert.

Today, Servisensor is receiving worldwide attention. For restaurants that care about customer service and increasing

KS: Yeah, I worked on it quite a bit. The main difference was when I made it at home, I used canned fruit juice. In Singapore, I had to use fresh fruit. Actually, it tasted a lot better [in Singapore].

RDN: What’s next for you, and what’s your connection to FMP?

KS: I’m working on starting up a restaurant in Philadelphia. It will be a very small restaurant, 20 to 40 seats only. My menu will change often—whatever I feel like cooking that day. It’s not going to be labeled any type of specific cuisine; it’s just going to be about great food. As far the bottom line, ServiceLight is the customer service solution.

For more information, call

For more information, call 800-3367201 ext. 6950 or stop by booth 615.

If you’d like to get Kevin’s autograph, stop by booth 1751 (Saturday and Sunday only). To learn more about FMP, visit www.fmponline.com or call 800257-7737.

800-559-2047, email info@servisensor .com, or visit www.servisensor.com and www.impactmovie.com/servisensor.

ECO-HYPOCRISY IN THE FOODSERVICE INDUSTRY

Saturday, M ay 21, 2011

Restaurant Daily N ews

As the foodservice industry grows so does its production of waste. In recent years the recycling bin has become the preferred alternative to garbage cans, as public opinion has forced businesses to become increasingly environmentally conscious.

Reducing waste is one of the biggest things you can do to minimize your Bayer Environmental Science (Con’t. from p. 1)

GM: Most people know Bayer as a health care company. Bayer, however, is also a global crop science company helping to improve the world’s food supply, as well as a world leader in the development of pest management products.

We’re dedicated to advancing Science for a Better Life™.

RDN: What products do you see as being hottest this year?

GM: Cockroaches and flies are the two pests we hear about most from attendees, as they tend to be the most prevalent in the restaurant industry. Maxforce FC Magnum Roach Killer Bait Gel provides the fastest and best overall control of cockroaches; if you have a problem, ask your pest management professional for Maxforce FC Magnum.

Maxforce fly baits, however, are Bayer’s fastest growing products in the food service industry. Maxforce technology revolutionized cockroach control in the MenuMax (Con’t. from p. 1)

RDN: What is MenuMax?

SK: MenuMax is a recipe and menu analysis system. The system is on the Internet so there is no software to download and maintain. As a subscription service, the members can access their recipe and menu IP from any computer, tablet or other mobile device with Internet connectivity.

RDN: What is your main line of business?

SK: Our concentration is in software that analyzes recipes for ingredient costs. This works by linking the ingredients in an ordinary recipe to the operator’s vendor Gasket Guy (Con’t. from p. 1)

SS: We are the largest installer of custom, commercial refrigeration gaskets.

We use only 100 percent Americanmade, highest quality gaskets, and we are unique because our business model is a win-win-win. Because we cut out the middleman and work directly with the extruders, we can sell our gaskets to our ‘Gasket Guys’ at very competitive prices and they, in return, can pass those savings on to the restaurants and grocery stores they service.

RDN: How is your company structured?

SS: We sell territories for exclusive

carbon footprint and become greener.

Being green is nothing new to Gruenewald, which, by coincidence means green forest. They have supplied the food service industry with innovative American made products that produce fresh real whipped cream in a cost effective and environmentally friendly

1990s, and now our fly baits are doing the same for control of house flies.

Maxforce Granular Fly Bait is a ready-touse formulation for outdoor application by pest management professionals that controls flies before they get inside an establishment; it also works well when applied around outside dining areas. If your pest management professional is looking for a more versatile product, our newer Maxforce Fly Spot Bait could be just the ticket. Spot bait is a concentrated powder that’s mixed with water and sprayed on surfaces. This revolutionary house fly product is labeled for use indoors as well as outdoors. Both Maxforce Granular Fly Bait and Maxforce Fly Spot Bait kill house flies in about 60 seconds.

RDN: Tell our readers about your trade show objectives.

GM: Restaurateurs understand how devastating cockroaches and other pests can be to their business. As a leading manufacturer of pest control products, we at Bayer Environmental Science exhibit at order guide. At the same time, the recipe ingredients are linked up to our 27,000ingredient nutrition database, providing operators with menu nutrition transparency.

Menu profitability is also a core application, where an operator can quickly identify their star and dog menu items.

manner since 1952. Rocket™ Whipped Cream Dispensers and the Refillo-Whip™ Charger are 100% selfrecycling resulting in no waste, and they will also save you 50-75% compared to other methods.

Hundreds of millions of aerosol cans and disposable chargers are discarded each year ending up in landfills, millions by large companies professing to be “green.” Corporate social

responsibility web pages of major players in the food service world consistently assert that they strive to minimize their carbon footprint. It is ironic that some companies spend more money on public relations efforts to convince the public that they are green, than the cost of sustainable equipment that would prevent millions of disposable chargers

NRA to make sure attendees are aware of the latest technology for controlling pests in and around sensitive food-handling establishments.

reputation from these unsightly pests, Bayer continuously works to develop the most innovative pest control products on the market.

RDN: Who is your target end-user?

GM: While Bayer products are ultimately handled by pest management professionals, it’s important for all parties involved in the pest management process to be aware of the portfolio of options that Bayer offers. If you’ve been in this business long enough, you already know that word of mouth can make or break your establishment’s reputation. As a matter of fact, studies show that customers who have a positive experience in an establishment will tell an average of three individuals about their experience.

However, those who are unsatisfied or have had a negative experience will share it with 11 friends, family, co-workers and even strangers. You heard it right; consumers are almost four times more likely to banter about spotting a cockroach than they are to rave about your cuisine. To help protect your establishment and your from the competition?

RDN: Who is your target user?

SK: In a word … all-in-one. We import recipes for common word document; we also import purchasing data from simple spreadsheets. We can cost a recipe, a menu plate, tell you the FDA-required nutrition values and control your inventory with a few clicks of a mouse.

RDN: What distinguished MenuMax

SK: Besides giving away a great iPad to a lucky person, we are introducing our multi-unit administration dashboard and our unique inventory control tool. We will be demonstrating how easy it is to

SK: We have users from all aspects of the foodservice industry, including hospitality, clubs, health care and multi-unit operations. Our core customer is the independent operator struggling to manage time and profitability in their day to day operations. distributorships. The folks get to use our trademarked Gasket Guy name, get to purchase product exclusively through us and have the support of a network which includes our home office for sourcing, research and development, product testing, marketing and training.

RDN: Who is your target market?

SS: Our target market is any restaurant, grocery store, convenience store, cafeteria, nursing home or anyone who has commercial refrigerators. No account is too large or too small. We have a few national or super regional accounts (and are targeting to get more) as well as local mom and pop shops.

105

RDN: Tell our readers about your trade show objectives, plans, products, promotions, etc.

RDN: How has the economy affected your business?

SS: We are in a unique situation.

Gaskets do wear out, and not only is it smart to replace them to help equipment maintain temperature (therefore reducing waste and spoilage) and keep food safe, but health departments and internal inspection teams require them to be changed for the same reasons.

Good sealing gaskets also help reduce your energy bills, so it is a “green” product for that reason as well.

RDN: What are the plans for the future for Gasket Guy?

Continued on Page 108

RDN: What distinguishes your products from the competition?

GM: Bayer Environmental Science has a long history of developing highly effective pest control products. But when you do business with Bayer, you’re also buying an added measure of confidence and support. We’re a familiar exhibitor for those that attend the NRA show on a regular basis, which demonstrates our ongoing commitment to the food service industry by making attendees aware of the pest control options available to them through their pest management professionals.

We strive for the same level of commitment in all that we do at Bayer Environmental Science and we’d be happy to tell you more about this if you stop by our booth, number 3484, during the show this week.

manage your recipes and menus using MenuMax. The MenuMax Influence Engine will be live for our manufacturing friends to see how we can help them market to foodservice operators at the right time in the decision-making process.

RDN: To what do you attribute your company’s success?

SK: Since 1982, we have built interactive websites and recipe content management systems. We are here with MenuMax as we leverage the power of cloud computing and mobile devices to streamline foodservice operations.

For more information visit booth 944 and www.menumax.com.

SS: It is a very exciting time for the company. After owning our own territory, we were approached by the founders―who wanted to retire―to buy the company. So, as of June 1, 2010, Gasket Guy has been under new ownership. Our goal is to become a truly national company, as well as be the largest installer of custom commercial gaskets in the WORLD. We are also actively seeking new and complementary items and products to offer our Gasket Guys to take to their customers, to help keep them on the cutting edge of valueadded service.

Visit Gasket Guy at booth 1285 and find them online at www.gasketguy.com.

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Saturday, M ay 21, 2011

Chef Bob Prasser (Con’t. from p. 1)

2011 Kitchen Innovations™ [KI] Award, the Dragon Fire Thermo Recovery Filter is generating a lot of interest at this year’s show. What makes Dragon Fire so innovative?

BP: Dragon Fire is a combination grease filter and heat reclamation device, which means it not only traps the grease exhausting through the vent over your grill but it also uses that hot exhaust for heating water or air. As a grease filter, Dragon Fire uses a twostage filtering process, which captures more grease than conventional filters.

During testing, Dragon Fire widely exceeded the UL requirement, sending 14 times more grease to the trough than the filter. More grease in the trough means less to clean off your filter and Eastman Chemical Company (Con’t. from p. 1)

BT: As a resin supplier, Eastman Chemical Company provides brand owners with materials that will enhance their product’s function and help them bring the best possible product to the market.

Eastman works closely with these brand owners to specify the appropriate material that meets their needs. One of Eastman’s materials, Eastman Tritan copolyester, has found great success due to its toughness, clarity and dishwasher durability, all of which enhance product function and aesthetics. We recently launched our Tritan Tough campaign to show just how durable Tritan really is.

RDN: How does the Tritan Tough Henny Penny (Con’t. from p. 1)

and effective solutions to problems our customers 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 using 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 Joseph Campione (Con’t. from p. 75)

deluxe―their alternative to pizza bread.

It’s made by starting with the number one selling item in the section, Texas toast, and topping with a custom Italian pizza sauce, IQF pepperoni, sausage, peppers, onions and spices, then topped with Gruenewald (Con’t. from p. 105)

and aerosol cans from being thrown into landfills each year.

Eliminating waste benefits more than just our planet; returning green to your bottom line and creating a loyal following of consumers who value natural food and “green” products. According to

less emitted to the outside air.

RDN: How did the idea for Dragon Fire come about?

BP: At the time, I was chef and owner of Der Stube in Wabeno, Wis., a family run business. One morning while Dad and I were prepping, we received a visit from a water bath filter salesman. After he left I started wondering, what if instead of cooling the grease with a stream of water, I used the water as a heat transfer device?

If I put water inside copper tubing―like a heat exchanger―and installed it within the grease filter, maybe I could capture both the heat and the grease. I took down a grease filter, went back to my workshop and soldered together the first prototype.

RDN: How does it capture heat from the grill? campaign fit into this space?

BT: Tritan Tough demonstrates the value that durability brings to a product in any market. For restaurant, bar and nightclub owners, using products made of tough, dishwasher-durable, shatter- and scratchresistant materials means less expense caused by broken or brittle beverageware. Eastman Tritan copolyester is tough enough to stand up to hundreds of commercial dishwasher cycles without cracking, crazing or other aesthetic defects, so products made with Tritan last longer.

RDN: What are other benefits of Eastman Tritan copolyester for restaurant and bar owners?

BP: It’s simple: Heat from the exhaust of the cook line flows through the grease filter and over the heat exchanger. Heat is transferred to the water inside the heat exchanger. The heated water can be pumped to the water heater until you need it, or used to heat make-up air.

RDN: Why is the Dragon Fire a good green energy investment?

BP: Recycling energy you are already paying for [in the form of grill exhaust] gives you more for your energy dollar. Using Dragon Fire to heat water reduces your water heater’s workload and saves fuel and maintenance costs. As a green energy solution, Dragon Fire delivers energy savings―enough to pay back product and installation costs in two years or less.

RDN:

What

about

cleaning

and

BT: Eastman Tritan copolyester allows for unique designs, shapes and vivid colors. Restaurant and bar owners can customize their products made with Tritan with a logo or design to enhance their brand and differentiate their barware. Tritan also provides excellent clarity without the weight of some other clear materials, so products are lighter and easier to handle. In addition, products made with Tritan are stain- and odor-resistant.

RDN: In what areas are you seeing the most success with Eastman Tritan copolyester?

Restaurant Daily N ew s maintenance?

BP: Being in the restaurant business myself, I know things have to be easy.

Dragon Fire is available in standard sizes of 16” x 20” and 20” x 20” that snap into the channels of the existing vent hood. Snap-in installation and quick connect water hook-ups make Dragon Fire easy to install and maintain. After installation by a professional plumber, the entire unit―both filter and heat exchanger―can be disconnected, washed manually or in the dishwasher and reconnected by kitchen staff.

Visit Chef Prasser at booth 776 or the Kitchen Innovations Pavilion booth 3289, go to www.nationalhotwater.com or call National Hot Water toll-free at 888-444-4435.

appliance and smallwares markets with the introduction of many beverageware applications by leading brands. One of the beverageware products made with Tritan that Eastman is featuring at the National Restaurant Association Show is the Drinique™ line of beverageware.

The Drinique products have had great success in high-end nightclub and bar settings due to the combined toughness, clarity and dishwasher durability advantages of Tritan. Additional smallwares products made with Tritan will be featured in the Eastman Chemical Company booth.

BT: Eastman Tritan copolyester has a strong impact on the housewares, small

To speak with the Eastman team and take a look at some of their offerings, visit booth 651.

wouldn’t use as much of it to cook.

Filtering is the key to longer oil life, so it became a question of how to make filtering fast, 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. 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

doesn’t matter. If it doesn’t help them get better at what they do, then 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 … what makes them better. And it’s what we at Henny Penny are going to keep on doing for our clients.

See the new Evolution Elite open fryer at Henny Penny booth 3618 or www.hennypennyevolution.com.

mozzarella cheese. Stuffed breadsticks― stuffed with 100 percent real mozzarella cheese then smothered with a garlic margarine spread―is a yummy snack for kids AND adults. On the sweet side, they have the NEW diced apples and cream cheese-stuffed cinnamon sticks―a healthier alternative to a doughnut. It’s

great for morning breakfast, afternoon break or dessert. The aroma of the cinnamon will make the crowd come pouring in. Ciabatta bruschetta, or bruschetta toast, is coated with a rich-tasting buttery spread, fresh-crushed garlic, extra virgin olive oil, fresh spices, then topped with five flavorful Italian

cheeses: mozzarella, provolone, parmesan, romano and asiago. It’s quick and convenient, ready in minutes. This, too, can be served with a meal, as a meal or as an appetizer. Guests will think preparation took hours!

For more information, call 414-7618944 or visit booth 3854.

a recent NBC Green is Universal poll, nine out of ten consumers believe companies have a social responsibility to protect the environment, 77% say they favor companies that promote environmental causes, and 27% say they have boycotted a company or product in the past year because it had policies or practices that were not environmentally

responsible.

Some well-known “responsible and progressive” businesses insist they are always looking for ways to move closer to their goal of sending zero waste to landfills. Rocket and Refillo-Whip are zero waste and low cost alternatives to disposable chargers and aerosol cans.

Companies claiming to be committed to

the environment should back those claims with actions, unless that commitment is simply a pile of compost!

For more information about Gruenewald products go to www.whipcream.com. To take a closer look at Rocket Whipped Cream Dispensers and the Refillo-Whip Charger, please visit booth 5951.

WINESAVER COMMERCIAL

BY PROWINE PRODUCTS Restaurant Daily N ews

Saturday, M ay 21, 2011

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development, they were able to eliminate an inherent gas leak potential that can often occur during busy service hours or at closing when bottles are improperly sealed―no sudden gas loss surprises!

They found, in this simpler format, they could deliver 10-bottle service for around $1,300 or $130 per-bottle, nearly half the price of similar residential or socalled ‘professional’ grade wine savers.

And with the new WineSaver Commercial system being clearly intended for

commercial use, instead of the typical $1.00 per bottle operating cost of some other wine savers, commercial operators can look forward to comfortable operating costs around 8 cents per bottle.

“When we analyzed the market,” the spokesperson said, “we realized the competition at this level is mostly about selling their expensive, little throw-away gas cylinders in a rail that can easily leak that pricey gas out pretty quickly. Literally, in a direct quote from one manufacturer’s website, they say ‘you will instantly realize all the gas will be leaking out from the tap head.’ That’s just not a good thing, especially when you are exclusively bound to buying their gas!” The

WineSaver Commercial operates from nitrogen or argon cylinders, readily available from thousands of local gas suppliers across the country.

As this efficient, fool-proof system is just reaching market at this time, it will not be available at the 2011 NRA show, but attendees are offered a show special discount of 10 percent or $1,170 for 10bottle service (see ProWine’s half-page ad in this issue). WineSaver Commercial helps raise their customers’ bar, and the industry’s bar, to a whole new standard of cost-effective wine service performance.

For more information on ProWine Products call 616-494-0100 or visit www.n2vin.com.

up to 50 percent more grease removal than standard baffle filters, though that is a benefit they quickly learn to appreciate.

It’s also not the fact that it features unique slotted baffles, which help to improve air flow and reduce static pressure, contributing to a cooler kitchen and less wear and tear on the fan motor. What really attracts customers to The Franklin Filter Plus is its hinged design. The hinge enables the filter to open flat, allowing for a total cleaning inside and out, either in a pot sink or through a dishwasher.

Totally cleaning a baffle filter prevents grease build-up and reduces the risk of

fire in the hood. When asked why they purchased The Franklin Filter Plus over other filters on the market, a number of restaurant chain managers responded. One explained, “The fact that these filters open fully and can be cleaned so easily and so thoroughly contributes to an overall attitude change in my staff concerning the job of cleaning the filters. In the past, the filters got nasty pretty quickly and because of that, cleaning filters was a job no one wanted to do. With The Franklin Filters, everyone is willing to take down the filters and clean them so the job isn’t avoided and the grease isn’t given a chance to build up.”

This is important, especially with a

filter as efficient as The Franklin Filter Plus. The specially designed baffle channel screens capture grease particles as small as two microns, a size that would pass through a normal filter. Extra-strong hinges ensure that with all of the opening and closing, they’ll last a long time. The Franklin Filter Plus is constructed of stainless steel and is available in all baffle filter sizes. It meets NFPA no. 96 criteria and requirements, is tested to ASTM-F2519 criteria and requirements and is ETL listed to UL1046 and UL-S649.

To learn more about The Franklin Filter Plus, stop by the FMP booth at NRA (1751), visit their website at www.fmp online.com or call 800-257-7737.

Nothing can ruin a dining experience faster than an unwelcome fly buzzing around a customer’s food. While flies are undoubtedly a nuisance, certain species have the ability to transmit disease-causing organisms, making the pests even more undesirable for you and your customers.

House flies, also known as filth flies, tend to be the most common in restaurants. This species is particularly problematic because it thrives both indoors and outdoors; it also has the ability to transmit illnesses due to its tendency to feed on decaying organic matter and garbage. For this reason, it’s

important to implement an integrated pest management program using both pesticide treatments and non-pesticide control options to ensure that your restaurant remains fly-free.

One way to conquer fly problems before they start is to ask your pest management professional (PMP) about Maxforce® fly baits from Bayer Environmental Science. Both Maxforce Granular Fly Bait and Maxforce Fly Spot Bait are highly effective and can rid your establishment of house flies quickly; the pests start to die in 60 seconds or less when they come into contact with the baits.

Maxforce Granular Fly Bait is a

ready-to-use formulation for outdoor application by pest management professionals that controls flies before they enter inside an establishment. This product also works well when applied around outside dining areas, dumpsters, trash compactors and other areas that attract flies. Maxforce Fly Spot Bait is a concentrated powder that’s mixed with water and sprayed on surfaces both indoors and outdoors. Flies are attracted to treated areas that control flies for up to six weeks indoors and 14 days outside.

Non-pesticide control is also an important part of fly management for restaurateurs, beginning with sanitation.

Ensure garbage is disposed of regularly, trash containers have tight-fitting lids

and trash cans are cleaned on a regular basis. Keep doors and windows closed and confirm that screens are in good condition and fit tightly; also be sure to seal cracks, crevices and entry points around your restaurant’s perimeter.

Above all, restaurant owners should contract with a PMP who has access to the latest tools and technologies for fly control. While non-pesticide procedures help to manage flies, a PMP is best equipped to take care of infestations as well as to help you manage problems before they start.

Be sure to ask your PMP about Maxforce fly baits, and for more information visit booth 3484 or go to www.backedbybayer.com.

Coffee is 98 to 99 percent water.

Foodservice brewers of coffee and espresso know that better water quality results in a better-tasting cup. Without the right water, not even the best beans, the best brewers, or the most sophisticated baristas can deliver the consistent taste and quality demanded by today’s increasingly-sophisticated coffee customer.

The TFS450 reverse-osmosis system from 3M™ Water Filtration Products

produces 300-450 gallons of Recipe Quality Water™ per day for a better-tasting cup of coffee or espresso. Equipped with a precision blending valve, this small wall-mountable system allows a store owner to dial in the desired level of dissolved-minerals for the perfect cup of coffee or espresso. The system also reduces objectionable tastes and odors that may be in the incoming water. The result is better water for better coffee—

ProWine Products of Michigan has their WineSaver announced Commercial™ model available Q2-2011.

“This is our first foray into non-refrigerated wine preservation systems, but we discovered a few things in the latter part of 2010 that we believe will greatly interest businesses that serve wine by the glass,” said a spokesperson for ProWine.

According to the company, by use of a unique new valve design headed for a new premium system currently under

FMP FINDS THE CASE FOR CLEAN FILTERS IS OPEN AND SHUT

Starting with the NAFEM show and extending throughout the spring trade show season, industry awareness of Franklin Machine Products’ new, high efficiency hood filter, The Franklin Filter Plus, has grown to an all-time high.

Kitchen consultants, purchasing agents, restaurant managers and even hood manufacturers have tuned in to the product’s unique features and are equipping their hoods with these high efficiency filters to take advantage of the many benefits it can bring to their kitchens.

The Franklin Filter Plus’ appeal to customers isn’t the fact that it provides

STOP FLY PROBLEMS BEFORE THEY START WITH MAXFORCE FLY BAITS

3M WATER FILTRATION PRODUCTS INTRODUCES BETTER WATER FOR BETTER COFFEE WITH THE NEW TFS450 REVERSE OSMOSIS SYSTEM

and better business.

To achieve their “Golden Cup Certification,” the Specialty Coffee Association of America (SCAA) recommends that water used to brew coffee or espresso should contain 100200 parts per million (ppm) of dissolved minerals for coffee and about 50 ppm for espresso. The major feature of the TFS450 reverse-osmosis system is the precision blending valve that gives restaurants and foodservice coffee brewers the ability to fine-tune the amount of total dissolved solids (TDS) in the brewing water.

Brewing water should not contain off tastes or odors (“musty” or chlorine, for example), typically found in many

municipal and well water supplies. The product water from the 3M TFS450 reverse-osmosis membrane reduces organic molecules that can cause these characteristics.

Not only does the 3M TFS450 reverse-osmosis system help make a better cup of coffee, it also helps to reduce both the coffee-brewing problems and high maintenance costs caused by lime scale deposits. Because reverse osmosis removes a significant percentage of the minerals that cause lime scale, the associated problems of reduced energy efficiency, poor coffee flavor profiles, Continued on Page 129

ATK FOODS―OVER 80 YEARS OF QUALITY, INTEGRITY AND INNOVATION 120

Saturday, M ay 21, 2011

What is ATK Foods? On the one hand, an innovative, youthful company of five brands that develops delicious and ontrend foods for the gourmet, healthconscious consumer. On the other, a company with deep roots and wellearned respect in the industry for bringing customers the very best traditional and ethnic sausage products. Established in 1924 as Leon’s Sausage Company

when Leon Tiahnybik emigrated from Austria, ATK Foods is a third-generation, family owned and operated diversified food products company.

For more than 80 years, their quality and integrity has not varied and neither has their ability to help their customers succeed. To stay on top of the food trends, the country’s most successful chefs and buyers routinely come to ATK

Foods to develop flavor profiles, portion sizes and even new products to help them compete successfully by exceeding their customers’ expectations. From specialty ethnic sausages to gourmet high-end poultry sausages, burgers and meatballs, to fillings for great-tasting appetizers, they work with clients to create signature flavors, products and dishes that stand apart.

To consumers, their products are exciting and delicious. To the trade, their

products represent the best in premium quality, from trendsetting to traditional.

To their customers, ATK products can lead to a success partnership.

For three generations, they’ve upheld an unwavering commitment to quality in the products they create and integrity in relationships with all their customers.

To find out more stop by booth 5316 and visit www.atkfoods.com.

grains and fiber without sacrificing the great flavor and taste consumers have come to expect from pasta. Made with 51 percent whole wheat, Barilla Whole Grain is all natural and an excellent source of fiber, delivering three times the fiber of traditional pasta.

Nutrition experts and policy makers are lining up to recommend more whole grains for American diets. In fact, the U.S. government now recommends that “at least half of daily grain servings should be whole grains” due to the strong research

supporting their health benefits. Still, while consumption has grown by 20 percent since 2005 according to NPD Group1, less than 5 percent of Americans consume the minimum recommendation of whole grains each day1. To help close that gap and deliver a solution to operators looking to provide healthier options, Barilla―the number one pasta brand in Italy and the U.S.―offers a line of Whole Grain pastas.

A recent study conducted by IFIC found that over 70 percent of consumers are looking to increase their intake of whole grains,” said Steve Napoli, Barilla’s Director of Foodservice. “From a taste perspective, three out of four people agree that Barilla Whole Grain exceeds their expectations of whole wheat pasta,” Napoli added.

In the current environment, health

concerns continue to be top of mind, with 62 percent of consumers saying they “will eat more healthfully at restaurants” in 2011. Now, foodservice operators can use better-for-you meal components such as whole grain pasta to help diners accomplish their healthy eating goals.

The added benefit of the Whole Grain Council Stamp on the Barilla Whole Grain pasta line makes it easier for operators to confidently satisfy consumer interest in healthy eating.

Barilla Whole Grain is now available to foodservice nationwide in three shapes: spaghetti, penne and rotini. Ask a Barilla representative for nutritious menu bundling options, and for more information and recipe ideas visit www.barillafoodservicerecipes.com.

Visit them at NRA booth 4054.

long periods of time. The exclusive Croslite material conforms to the foot creating a custom fit, and the added looseness allows the foot to bend and expand naturally to reduce fatigue.

With a closed heel design, and its Crocs Lock™ tread with special slip resistant benefits*, the Bistro is perfect for kitchen aficionados. Additional design elements include a thicker metatarsal area to help protect the top of the foot, as well as a supportive arch and foot

bed circulation nubs to ensure all-day comfort. In addition, Crocs Work shoes have the added benefit of being odorresistant and can be simply sterilized in clean water and bleach.

The Bistro is available in a signature Mario Batali™ edition in classic orange and graphite colors, featuring a raised Mario Batali signature and the iconic Batali Otto flowers on the heel strap. Also available in black, navy, and white the Bistro retails for $39.99 in women’s sizes 6-12 and men’s sizes 413. To learn more about Crocs Work shoes or to order a pair of Bistros, visit www.crocs.com.

The 10 styles in the Crocs Work

collection have undergone rigorous durability and comfort testing to ensure that Crocs Work shoes are designed not only to exceed your foot’s expectations—but professional industries’ expectations as well. Crocs Work shoes—footwear for the way you work.

For more information, call 303-8487399, visit www.crocsworkshoes.com, email crocswork@crocs.com or stop by NRA booth 6051.

BARILLA WHOLE GRAIN HELPS OPERATORS ANSWER THE CALL FOR HEALTHIER MENU OPTIONS Pasta Delivers Healthy, Tasty Experience Consumers Demand

With national menu labeling laws set to be released March 23, new dietary guidelines from the federal government just released, and Michele Obama’s “Let’s Move” initiative making headlines on a daily basis, foodservice operators are feeling the pressure to deliver nutritious menu items. Barilla® Whole Grain is a solution operators are turning to in order to add the important nutrients of whole

CROCS WORK SHOES—FOOTWEAR FOR THE WAY YOU WORK Crocs™ has long been known for offering comfort footwear. Utilizing the same proprietary closed cell resin Croslite™ technology that sets Crocs footwear apart from the rest, Crocs Work shoes provide professionals in foodservice, restaurants and hospitality, hospitals and health care industries the ultimate in comfort in footwear designed to meet workplace standards.

Crocs’ Bistro shoe provides superior comfort to workers on their feet for

SIMPLICITY AND INNOVATION THE DRIVING FORCES BEHIND CANPLASʼ SUCCESS

NRA 2011 will be the fifth consecutive attendance for Canplas LLC. Andrew Bird, Business Development Manager for Plumbing, answered our questions.

RDN: How does Canplas cater to the foodservice industry?

AB: Canplas is, by tradition, a plumbing products manufacturer that identified an opportunity to improve upon the traditional steel grease interceptor located in many thousands of commercial kitchens. Using our considerable experience in the plastics industry, we successfully developed the ‘next generation’ grease interceptor made completely of thermoplastics. This year sees the tenth anniversary of the introduction of

Restaurant Daily N ew s

the Canplas Endura grease management line―products that have successfully grown to become the industry standard for repair and replacement applications. Our presence at NRA continues to contribute to the substantial growth of this product line with both end users and restaurant equipment dealers being a significant channel for us in this business.

RDN: What has made the Canplas Endura product line so successful?

AB: In one word: simplicity. At an end user level, for the restaurant owner/ operators who have to work with grease management products on a regular basis, the design of the Endura products address

all of the key issues that have been and remain familiar to users of traditional metal interceptors.

The patented baffle system, EZ-Open latching on the cover and odortight seal alone make Endura Interceptors a better all round solution, but the biggest benefit comes in the consistency of operation. Being injection molded, the product is 99.9 percent plastic with the only exception being the cover latch pivots/pins. This means that in operation there is no deterioration or corrosion of the internal surfaces, the tank, the baffles, etc. This is key because that means your interceptor works as well in year five as it did on day one, providing you maintain it regularly.

RDN: What is the greatest challenge

*Crocs Lock™ tread exceeds industry slip-resistance standards for oil, water, soap and a wide variety of slippery surfaces as tested by ASTM F1677 standards.

Canplas will face in 2011?

AB: As with past years and part one of our key objectives in exhibiting at NRA, growth of product awareness is essential yet extremely challenging to achieve without significant marketing budgets. At every trade show we attend, without fail, there will be a sample of the attendees that see the Endura grease interceptor for the first time. Canplas will have a new website in place by the time the NRA Show opens and mEnduraInterceptor.com will have a new look and feel. This will mark the beginning of new activities to spread the word about the full product line using modern marketing tools.

RDN: What exciting products will you be displaying at the NRA 2011?

Continued on Page 127

NEW RECYCLING BIN FROM CLEANRIVER MEETS CHANGING WASTE REQUIREMENTS Restaurant Daily N ews

Good recycling management will boost financial performance by reducing waste disposal costs, enhancing the physical appearance of facilities by reducing litter and improving the environment. The return on investment in recycling is very real, but achieving this ROI requires programs that are planned, implemented and managed within the reality of a facility’s specific waste stream.

Modular, interchangeable and configurable solutions easily adapt to changes in streaming efficiently and economically, extending the life cycle and contributing to the ROI of the recycling program. CleanRiver™ Recycling Solutions, a Division of Midpoint International, has introduced a publicspace waste and recycling bin that is

easily configured—and reconfigured—to meet current and future waste stream requirements. CleanSort™ Transition™ Series Recycling and Waste Sortation Containers use stream-specific openings and internal dividers to accept multiple types of recyclables in a single unit.

Transition™ recycling containers represent a breakthrough in container design. The unit may first go into service as a single-stream trash receptacle. As recycling programs are implemented, the trash opening can be replaced with one, two, three or even four modular and interchangeable restrictive opening plates that are color coded and supported by full color graphics featuring location-specific image cues to indicate what is being collected in each stream.

TRUST THE OIL EXPERTS— TRUST BUNGE

2011 is underway and foodservice operators are still facing some of the same challenges that have plagued the restaurant industry since 2007: lower average customer spending, slim operating budgets and declining customer loyalty. However, as the country creeps towards economic rebound, the good news for operators is that consumers still find comfort in the crispy and crunchy, the rich and savory and the fried and craveable—comfort foods in which Bunge products are staple ingredients.

Sure, deep-fried food seems like an indulgence, but the fact is, consumers love it. According to a Technomic report, despite the 47 percent of consumers who claim to have cut back on fried food orders in restaurants, the fried food category is projected to track overall restaurant sales for the foreseeable future.

Bundling, combos, value promotions and menu strategies that commonly feature America’s favorite side dish, the French fry, will fuel the category’s growth. Plus, deep frying is a messy, difficult and often dangerous cooking technique when attempted at home. Consumers leave Canplas (Con’t. from p. 120)

AB: NRA 2011 will see a number of exciting new products on the booth.

Firstly we have been working on a new compact tank which, with some clever design and plastics technology, extends our range to include 7 and 10 gpm models. However, the same tank has also been designed and independently performance tested (PDI and ASME) to achieve 15gpm flow rates and now means 15gpm performance in a footprint

their deep-frying needs to their favorite restaurants, which is good news for the restaurant industry.

Bunge is much more than just frying oils. Even in an unstable economy, Bunge is always looking out for our customers’ profitability and best interest. By utilizing Bunge Oils’ highly stable products and taking advantage of Bunge’s value-added products and services, such as Bunge’s fast&profitable concepts magazine, your place of business stands to turn a profit. Here are four advantages that Bunge, the oil experts, can offer your operation.

Longer Frylife, Better Bottom Line Long-lasting, healthier frying oils are the name of Bunge’s game. Bunge’s line of NT frying oils are made from oilseeds that provide enhanced stability in addition to being trans fat-free and low in saturated fat. Your customers will appreciate your healthier fried menu offerings and you’ll enjoy a lower annual cost.

How? Bunge’s NT oils, when properly maintained, have a longer fry life than other oils. A longer fry life means less oil

of just 14.5 x 17 inches! That’s significant when you are pushed for space in the kitchen and at the last minute your inspector goes “... but where’s your grease interceptor?” The same tank has then been used in conjunction with a second new development to address solids management. The accumulation of food solids and debris in an interceptor can significantly reduce its efficiency and physical capacity, causing blockage. The new Endura solids interceptor has been designed not only as a

Saturday, M ay 21, 2011

“This added flexibility lets you customize your recycling station based on current needs and reconfigure it in the future as your needs change,” said CleanRiver President Dave Jarrett.

“Transition Series containers provide greater assurance that you won’t outgrow your waste management equipment and assure a higher ROI on your purchase.”

CleanRiver manufactures recycling containers, bins and cabinets made from raw materials with the highest recycled content available, changes. Less oil changes means less overall cases of oil used, lower labor costs and reduced waste—all of which add up to a bottom line of your operation’s added savings.

The Taste of Butter at a Fraction of the Cost Bunge also offers a line of trans fatfree liquid butter alternatives and cooking sprays that are conveniently shelf stable and cost-effective for a highly efficient kitchen. Bunge’s NT liquid butter alternatives are a great substitute to butter, but at a fraction of the cost.

With an indistinguishable taste profile, these liquid butter alternatives offer none of the scorching, spattering or darkening of butter. Plus, Bunge liquid butter alternatives perform great under high heat, unlike butter. And Bunge’s EZ Coat® line of cooking sprays is made up of long-lasting, highly versatile back-of-house products that you won’t want to operate without. On top of Bunge products having best-in-class performance and value, they taste great. Backed by Chef Adam Moore and Bunge’s culinary team, food made with Bunge Oils stand up to the most discerning palates.

Purchase Bunge Oils and Get Rewarded Bunge is the ONLY edible oil manufacturer who is a sponsor of Foodservice Rewards, a customer loyalty program that’s free to use and rewards foodservice operators for purchasing widely-used

standalone solution but also to work in conjunction with the range of Endura grease interceptors, again saving valuable footprint in the kitchen. Make sure you stop by the Canplas booth for a demonstration!

RDN: Where can we find out more about your products?

AB: Canplas works directly with the dealer, installers and end users in determining the right products to meet their

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including long-lasting plastic lumber made from recycled high-density polyethylene (HDPE). The company combines innovative recycling containers, creative graphics and effective programs into complete recycling solutions that are tailored to each client’s specific waste stream management and recycling requirements. These modular, interchangeable and configurable solutions easily adapt to changes in the waste stream and help to ensure the success of each recycling program.

In addition to product design and manufacture, CleanRiver supports customer recycling initiatives and sustainability efforts with a variety of programs to implement and maintain efficient and productive recycling of paper, plastic, metal and compostable materials. These services include designing waste audits, interpreting waste stream regulations and guidelines and ROI analysis.

To find out more visit CleanRiver at booth 564 and online at www.cleanriver.com. products and services. Collect the yellow labels on participating products from Bunge Oils and other foodservice manufacturers and watch your points accumulate. Redeem gifts to use to reward your valuable employees, drive customer traffic or treat yourself for your hard work. To sign up and start earning rewards today go to FoodserviceRewards.com.

The Oil Experts are Online Now it’s even easier to find fast, profitable and on-trend menu concepts from Bunge Oils. With Bunge’s new fast&profitable podcasts, Chef Adam Moore shows you step-by-step how to create delicious and inexpensive menu items made with Bunge Oils products.

You’ll learn Bunge Oils’ back-of-house tips, tricks, best-practices and much, much more!

To subscribe to the fast&profitable podcasts, search Bunge under podcasts in the Apple iTunes store.

Want to see the Bunge difference for yourself? Stop by booth 1662 to set up a fry test with the Oil Experts or sample Bunge Oils products at your operation. Come find out how Bunge and the Oil Experts can save you money and keep your operation ahead of the game. For more information call 800-828-0800, e-mail oilsales@ bunge.com, or visit www.transfat solutions.com, www.bungemoe.com and www.bunge.com. needs. Our knowledgeable customer service and product management teams can help you properly size an interceptor for your application and answer your installation questions. The new website will also include full specification cut sheets by product and comprehensive product information and downloads.

Call 888-461-5307 or visit www.endurainterceptor.com for information and be sure to visit them at NRA 2011 booth number 1249.

DAKOTA PRAIRIEʼS EXPANDED PRODUCT LINE INCLUDES GLUTEN-FREE OFFERINGS Restaurant Daily N ews

In addition, a packaging. cumulative sample of the final product is sent to an external lab to verify the product passes gluten-free specifications of their customers.

The plant is certified gluten-free (in a dedicated gluten-free facility), USDA Organic, Japanese Organic, Europe Organic and Kosher. The plant has a comprehensive HACCP plan and GMP’s.

AIB does an annual food safety audit; currently, Dakota Prairie has Superior AIP recognition.

For your flour and baking mix needs Dakota Prairie is your one-stop shop. Visit booth 7274 or their website www.dakotaprairie.com to see their complete line of gluten-free baking mixes. Contact Dakota Prairie on how to get their flours and baking mixes at sales@dakota-prairie.com or 701-324-4330; press 5401 for Chris or 5402 for Eric.

MH: We’re seeing a spike in demand in small indulgences, cookies made with wholesome ingredients such as whole grains, flaxseed, nuts and fruits and all natural macaroons.

chocolates, plump fruits, premium nuts and all natural preserves. Our research and development, quality control and customer service are also second to none.

We continue to differentiate ourselves by providing innovative product selections for our discerning customers.

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.

MH: Jacqueline’s Gourmet Cookies uses only the finest ingredients: premium

MH: Jacqueline’s has been successful in building strong, longstanding

and grains you want with the ash and protein level you desire.

With a surging demand for glutenfree, Dakota Prairie offers a dedicated and certified gluten-free facility where they can mill the grain, mix the products and package the product all within the confines of the same facility. This saves costs and reduces contamination risk, which saves you money and time.

They offer flours in bulk or retail, excellent pre-mixes, or they will mix and package your recipe in your own private label bag.

With 37 different gluten-free baking mixes, Dakota Prairie has an ideal

Jacqueline’s Gourmet Cookies (Con’t. from p. 1)

2011/2012?

RDN: What do you see as hot trends for Dietz & Watson (Con’t. from p. 1)

LE: Dietz & Watson is one of the nation’s leading producers of premium deli meats and cheeses, and an industry pioneer in providing healthy deli choices.

We produce more than 450 products, offering something for everyone. Many of our products are still made from the same recipes my grandfather used when we first opened our doors, and we have new products coming out all the time.

While we are best known for our deli meats and franks, we also offer a wide assortment of artisan cheeses and a full line of condiments—everything you would need to prepare a great meal for your family. For us, it’s about maintaining tradition while thinking forward.

RDN: How are you helping families make healthy choices?

LF: As a family company, we know the importance of giving our loved ones food that tastes good and is good for them.

Our Healthier Lifestyle line features 3M (Con’t. from p. 117)

poorly-controlled water temperatures and high maintenance costs are greatly reduced with water filtered by the TFS450 system. The annual savings could be hundreds or thousands of dollars.

The water utilization efficiency (water conversion) of the TFS450 is among the “greenest” of competitive foodservice RO systems.

A pressurized product-water tank (sold separately) and a non-electrical

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line-up for the foodservice industry. Their Gluten-Free All Purpose flour can be used as a direct substitute for the gluten flour in most recipes. This gives any food service company the ability to take their award-winning recipe and service it to gluten intolerant customers. You will find it challenging to tell the difference between Dakota Prairie’s gluten-free Angel Food Cake and gluten Angel Food Cake. Packaging consists of everything from a retail package, to a 50 pound bag to a 220,000 pound pneumatic rail car.

Dakota Prairie also works with their customer and the farmers to plan for the supply chain for the crop year.

Dakota Prairie has an internal lab to test the characteristics of the flour.

Within the lab they test all gluten-free raw grains when received, the flours during production and all products during

Dakota Prairie is the manufacturer of flours and baking mixes. Utilizing separate facilities, they offer both gluten-free and gluten flours, mixes and many packaging options. As a customer driven business they will custom mill, blend and package to your specs as well as offer private label packaging.

Dakota Prairie produces the highest quality organic flours made from the finest grains. Visit Dakota-prairie.com and pick one of many wonderful flours with the protein that will you need. If you require a specific blend or a low ash flour, Dakota Prairie is willing and able to manufacture the flour or mix of flours MH: This year, we’re offering our delicious macaroons in three flavors: coconut, cranberry and chocolate. They’re allnatural, contain coconut flakes and sweet cranberries, are naturally wheat-free and are kosher. We’re also showcasing all new brownie bars, carrot cake bars and delicious hermits. Stop by our booth to try them; you won’t be disappointed!

Saturday, M ay 21, 2011

RDN: What distinguishes your products from the competition?

more than 60 of our signature products that exceed USDA and FDA guidelines for healthy food. The line includes nearly a dozen poultry, beef and ham products that are prepared, not processed. And like all of our products they contain no fillers, artificial flavors or MSG.

RDN: There has been a rise in glutenfree diets and foods in recent years. Is Dietz & Watson doing anything to address this trend?

LF: Dietz & Watson is proud to offer an extensive variety of gluten-free products, including 99.5 percent of our premium meat delicacies, 100 percent of our artisan cheeses and 100 percent of our condiments. All but two—scrapple and brockwurst—of our 450 products are gluten-free. We have never added any fillers to our products and we never will.

RDN: To what do you attribute your company’s success?

Department started the National Salt Reduction Initiative, or NSRI, last year to help prevent heart attacks and strokes by reducing the amount of salt in packaged and restaurant foods. The initiative is working to help food manufacturers and restaurants voluntarily reduce the amount of sodium in their products.

We are proud that we’ve met the 2014 standards since the late ‘70s with the introduction of our Gourmet Lite Turkey and Ham in our Healthier Lifestyles line, but we plan to work hard to decrease the sodium content of more of our products without compromising the high quality and flavor we’re known for.

RDN: We read that Dietz & Watson has joined the National Sodium Reduction Initiative. What is that?

Did you know that nearly 80 percent of our daily intake does not come from our table salt shakers? It is already added in the foods we buy! To help change this health-threatening trend, Dietz & Watson announced in March our commitment to meet the NSRI standards.

bypass valve help to maintain flow during peak demand periods. This is extremely important to quick-serve restaurants and specialty coffee houses that cater to the early crowd. Flow rates of up to 5 gal/min (18.7 lit/min) are possible with the TFS450.

All TFS450 product water is carbon filtered for a final “polish,” even with the bypass in effect. The reverse-osmosis system is very compact, measuring approximately 19” wide by 25” high by 7” deep.

It can be wall mounted in a small kitchen

or back room. The TFS450 includes a battery-powered online TDS meter and pressure gauges for easy performance monitoring and troubleshooting. The system (excluding an optional pumping module) is completely non-electrical.

Each of the cartridge filter elements in the TFS450 system are sanitary-quickchange (SQC) encapsulated design for rapid and easy change-out. This eliminates exposure to contaminated media.

More information about the TFS450 Reverse-Osmosis System from 3M Water

LF: The New York City Health

Our deli meat and artisan cheese

To find out more, stop by booth 3362 or visit them online at www.jaquelines bakery.com.

products already meet the NSRI 2012 and 2014 standards. We already meet the 2012 NSRI standards for hot dogs and cream cheeses, and we have pledged to reduce the sodium in our products in these categories to ensure they meet the 2014 standards.

While we are proud to have met several standards years ahead of schedule, we plan to work hard to further decrease the sodium content of our products without compromising the high quality and flavor we’re known for.

RDN: Why do you think Dietz & Watson has been so successful?

LE: We refuse to compromise the quality of our products and our customers know that. Since 1939, we have always put quality first. We never offer anything that we wouldn’t be proud to serve our own families.

To find out more visit Dietz & Watson at booth 2872 and online at www.dietz andwatson.com.

Filtration Products, including contact information for local representatives, is available at www.cunofoodservice.com or by calling 3M Purification Inc at 888218-2866. Please visit them at booth 1612 at the 2011 NRA Show.

3M PURIFICATION INC, Recipe Quality Water, Scotch and Post-It are trademarks of 3M Company used under license. 3M is a trademark of 3M Company © 2009 3M Company. All rights reserved.