Restaurant Daily News in Chicago • May 21, 2019

Oser Communications Group

Award-Winning Authentic Ethnic Street Food

Street foodinspired dishes were named a top trend prediction on NRA’s What’s Hot 2019 Culinary Forecast, and 40 percent of 18-34 year olds are looking for ethnic items specifically described as “street foods,” according to Technomic.

A previous hurdle for restaurant operators interested in menuing authentic global street foods was the need for specialized equipment like vertical broilers, plus the necessary kitchen space and labor talent. With new technology and

BOOTH #812

AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH THE NRA OR THE NATIONAL RESTAURANT ASSOCIATION SHOW

LFC Biodigesters from Power Knot The LFC® biodigester is a machine that digests waste food. LFC biodigesters are made of stainless steel and are usually installed in the kitchen or wherever waste food is generated. The LFC biodigesters reduce the expense, inconvenience and mess of disposing of waste food. Power Knot has models that process from 20 pounds to 4,000 pounds per day of waste food.

LFC biodigesters are simple to install and use and can accept waste food

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Wholesome Food Products from Pulmuone USA

An interview with John Penty, National Sales Manager – Foodservice, Pulmuone USA.

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Dairy Disruptor JoeFroyo Explores Lactose-Free Cultured Milk

By Colby Scharsch, Lead Designer, JoeFroyo

DeBrand Truffles: Effortless, Profitable, Enticing

An interview with Harold Surabian, National Sales Manager, SKECHERS Direct.

BOOTH #10618

BOOTH #3126

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New Technology from the Front of House to the Back of House

JP: Established in May 1984, Pulmuone Foods positioned itself as a ‘wholesome foods’ company by being the first company to sell packaged tofu/sprouts products in Korea. The company has made and sold more than 700 wholesome food products in a range of categories, from

Anyone who has been in the dairy aisle in the past decade has seen the wild proliferation of dairy alternatives, from soy, almond and rice milks to hemp and quinoa beverages, and that’s just scraping the surface. While all of these grain/seed/nut milks have been vying for the attention of the dairy averse, innovators within the dairy industry, like JoeFroyo, have been busy

BOOTH #10724

BOOTH #10216

BOOTH #11309

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SKECHERS Caters to Foodservice Industry

Imagine having the perfect dessert to complement your menu that requires no preparation.

DeBrand Truffles are the luxurious sweet conclusion that will entice each and every customer. These 12 incredible variations seem almost too beautiful to eat ... almost! Each oversized piece is individually and artistically designed, but their true beauty lies within.

These irresistible silky, rich truffles are petite, gourmet chocolate desserts, perfect for the table or to go. DeBrand

Dallas-based manufacturer SandenVendo America, Inc. is promoting its revolutionary technology, Lumilinna and KuraBan, at the 2019 NRA Show.

Lumilinna B dispenses super-chilled, icy beverages to consumers.

Lumilinna B is the new four compartment cooler that uses precise refrigeration control to hold products just below the freezing point. This technology produces ice crystals throughout a beverage which delivers a refreshing new drink

RDN: Tell our readers about Pulmuone USA.

Chicago Tuesday, May 21, 2019

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RDN: How long has SKECHERS been in this business, offering a line of work shoes?

HS: SKECHERS originally started in 1992 as a utility footwear company, so this goes back to our roots from day one.

Most people are really surprised to see all the different work shoes we make, but Continued on Page 93

Udi’s Gluten Free and Gardein Plant-Based Proteins

Nearly 45 percent of Americans are experimenting with their approach to eating, and many of them are looking to gluten-free or plant-based diets.

Udi’s® and Gardein™ products provide the delicious flavor, ease of use and category expertise you need to take your menu beyond the basics and offer something for everyone.

Gardein Plant-Based Protein For consumers seeking a healthier,

BOOTH #1453

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Tuesday, May 21, 2019

Restaurant Daily News

Flax-Based Products from Flax4Life

By Kasondra Shippen, General Manager, Flax4Life

Flax4Life is a small family owned and operated bakery located in the Pacific Northwest that is certified gluten-free, dairy-free and nut-free (except coconut).

Our goal is to make flax-based products that not only taste good, but are good for you. Healthy ingredients are essential, but the taste is, too. Our baked goods are meant to be enjoyed by anyone, allergies or not.

If you are looking for a flavorful

treat that is high in Omega 3s, healthy protein, fiber and lignans, look no further. Your taste buds will not be disappointed with our delicious line of muffins, brownies, granola, cakes and toaster buns. All the products are all natural, preservative and cholesterol free.

We are excited to introduce the newest flavor of our brownies: Chocolate Mint. Our rich and gooey brownies just got a little better with this sweet addition.

Make sure to come by our booth and experience some fudgy, sweet mint goodness. This new flavor will delight your

Five Issues That Can Cause Food Safety Failures According to the U.S. Centers for Disease Control and Prevention, one in six Americans will get sick from a foodborne illness this year; if foodborne illnesses fell by just 10 percent, it would save five million Americans from getting sick.

However, food safety incidents can result from more than just the usual suspects – like storing food at unsafe temperatures or failing to cook them to sufficiently hot temperatures. Here are five unexpected issues that can cause food safety failures in a restaurant.

1. Misplaced Trust Sometimes restaurant owners will invest

in a temperature monitoring system ... and then ignore it. For example, when coldholding equipment offers a built-in readout and displays data that conflicts with the new temperature sensors, owners often favor the readout. Unfortunately, the thermostat in cold-holding units can be very fragile and fail before the equipment itself does. At minimum, test any discrepancy with a third sensor.

2. The Wrong Temperature Sensors Restaurants have many options when it comes to checking temperatures, but not all thermometers, probes and sensors are appropriate in all locations. For example,

senses.

If you are in search of something onthe-go, our single-serve muffins and brownies are a perfect solution. The same quality product, but in more convenient packaging. You can choose from three muffin flavors: Carrot Raisin, Chocolate Chip and Wild Blueberry, and now all five brownie flavors are available. These small, delicious packages are perfect for lunches, road trips, games or any time Continued on Page 93

Bluetooth or Wi-Fi sensors placed in a deep freezer might struggle to transmit without signals modifying the unit (and thus voiding the warranty). In other cases, the specific temperature sensor may not be sufficiently accurate for its intended usage. The FDA requires that a probe inside a restaurant be accurate to +/- 2 degrees Fahrenheit. However, some probes and sensors will only meet that requirement within a very narrow operating range, like 68 to 86 degrees Fahrenheit. Consequently, once you Continued on Page 93

AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH THE NRA OR THE NATIONAL RESTAURANT ASSOCIATION SHOW

Kimberly Oser Publisher Jules Denton-Card Senior Associate Publisher Lorrie Baumann Editorial Director Anthony Socci Associate Publisher Jeanie Catron • JoEllen Lowry • Karrie Welborn Associate Editors Yasmine Brown Art Director Jonathan Schieffer Graphic Designer Caitlyn McGrath • Susan Stein Customer Service Managers Marcos Morhaim Senior Account Manager Abeer Abi-aad • Paul Harris Tara Neal • Bo Robinson Account Managers Tara Neal Director of Operations Jay Watson • Hannah Stefanovich • Margaret Oser Show Logistics & Distribution Enrico Cecchi European Sales Restaurant Daily News is published by Oser Communications Group ©2019 All rights reserved.

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Lee M. Oser Founder

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Tuesday, May 21, 2019

The Mighty Story: A Grand Distribution A large restaurant chain was looking to refresh its brand image. With approximately 170 locations and 5,100 employees, it needed a cost effective, professional and customized solution that would showcase its brand and help staff connect with guests.

The Challenge Rolling out brand new uniforms was costly and unsustainable. With numerous locations, the brand must be represented consistently and professionally for all employees. The franchise was looking for a tool that would create a connection

between employees and customers. In the midst of a busy season, it required a timely execution of four weeks to design, manufacture, package and distribute to each location across the USA. The Mighty Badge accepted the challenge, and was the perfect solution to reach all locations quickly.

The Solution The easy to use, reusable Mighty Badge name badge kits allowed each store to personalize and assemble the badges quickly and easily. Because supplies were stocked on-site, franchises did not

Deliver First-Class Service to Your Customers The difference between a great dining experience and a fantastic dining experience can be the smallest detail. Surprise your customers with a pre-moistened, 100 percent cotton terry cloth refreshment towel before, or after, their meal.

Served refreshingly chilled or soothingly warmed, your customer will remember that touch of first-class service they received.

White Towel Services offers a full range of affordable pre-packaged, pre-

moistened, single use, terry cloth towels sized from 8 inches by 8 inches up to 12 inches by 12 inches. Each towel comes scented with lemon or lavender essential oils for the ultimate in a luxury towel.

Also available in peach-mango and unscented.

Using a White Towel Services towel warmer for heating is easy. Just add its pre-moistened towels at the beginning of service and turn the warmer on. Your towels will be hot and ready all day. With

Varimixer Introduces Kodiak Mixers The Varimixer Kodiak sets a completely new standard for how a professional mixer should work. Heavy lifting and uncomfortable working positions are a thing of the past. The unique Danish design saves you clean up time and makes this machine the market’s most hygienic. Now, the 30-quart Kodiak model has been joined by a 20-quart mixer.

For more than six months, designers and engineers from the Danish American manufacturer of professional mixers observed how people work in 25 different kitchens and bakeries. With a focus on working positions, heavy lifting and moving, cleaning and hygiene, they studied the routines before, during and after the working at the mixer.

The result is the Kodiak, 20- and 30quart mixers that set a new standard for

ease-of-use, a result that has been recognized with the prestigious NRA Kitchen Innovation Award.

“We saw that work at many mixers requires a lot of heavy lifting,” says Jan Zimmerman, Chief Executive Officer of Varimixer. “Working with Kodiak does not. The bowl is placed on a high bowl trolley that is wheeled directly under the mixer, where it is easily attached, raised and lowered using an ergonomically designed handle on the side of the machine.”

The bowl trolley allows the bowl to be wheeled directly to and from the machine at worktop height. The bowl is seated securely in a rubber ring during movement. At the worktop, the bowl can be tipped, making it easy to remove the contents.

Varimixer Kodiaks comply with the

New Waring Commercial Dehydrator Maximizes Flavor, Creativity, Sales Driven by consumer demand for fresh, flavorful menu enhancements, dried food items are increasingly popular among chefs for their highly concentrated flavor and versatility. Pastry chefs integrate dried fruits into desserts for a boost of flavor, while bartenders use them to give craft cocktails a tasty twist.

To meet the needs of the market, Waring has developed the WDH10 10Tray Dehydrator – an exceptional, highefficiency unit designed to perfect the dehydration process and produce a wide

variety of dried food items. Ideal for customizing dishes with delicious jerky, dried fruits, herbs and vegetables, the dehydrator is engineered with sophisticated airflow mechanics to concentrate flavor, preserve freshness and add texture.

Equipped with an array of easy-touse features, including a capacitive-touch LED display that features five programmable memory settings, the Waring Dehydrator puts custom specialty applications at a chef’s fingertips. From dried fruit-infused specialty drinks to platters

Restaurant Daily News need to order new badges for new or seasonal staff, or misplaced badges. In order to maintain a consistent look and feel throughout the locations, design templates were premade and locked in by head office. Onsite staff only needed to add employee names and titles using a custom dropdown list, and had the option to include information about their favorite product, which allowed customers to connect on a personal level. In addition, the name badges were competitively priced, and the reusability made them extremely cost effective.

The kits were delivered on time to each restaurant chain, ensuring the brand

was presented consistently in every Further, store. employees were able to share a bit of themselves with customers by identifying their favorite meal combos.

a small footprint, you can place it almost anywhere.

Each warmer has a 100 percent money back lifetime warranty, and are UL Listed.

Using White Towel Services private label options, you can design the towel packaging any way you wish. Convey your marketing message creatively and stand out from your competition.

Add Your Brand Your company has its own unique identity, from your signature products and services to the special relationships you’ve created with your customers.

Now it’s time for you to build your most precious asset – your good name – by creating your own prestige brand.

The Results The Mighty Badge provided a strategic solution that exceeded all expectations.

The customer received exceptional value, customer service and a long-term partnership.

For more information, visit booth #9932, go to www.imprintplus.com, call 800.563.2464 or email customerservice@ imprintplus.com.

White Towel Services, Inc. is the original source for hot and cold towel service.

Visit White Towel Services at booth #3878.

For more information, go to www .wtowel.com, email info@wtowel.com or call 817.868.7900.

CE and UL requirement that prohibits the operation of mixers when the bowl is not in place – thanks to a unique, magnetic bowl detector. This protects the user from harm from rotating mixer tools.

The patented safety guard is also held in place by magnets, which also act as safety cut-offs – the machine will not operate if the guard has not been attached. The safety guard with integrated funnel is made of transparent polycarbonate. This makes it easy to monitor progress in the bowl. The bowl has a high position, and the sides of the upper part of the machine slope inwards to increase the field of view of the bowl.

“The bowl and the mixer tools have also been widened. This increases the speed and saves time during production.

Our whip is the world’s most efficient,”

Zimmermann concludes.

“Kodiak is hand-built in Denmark from stainless steel, which, coupled with clever design, makes it very easy to clean. As the only mixer in the world, Kodiak complies with the IP44 standard, which means it can be cleaned using water.

And the safety guard and bowl and mixing tools can be washed in a dishwasher,” the director says.

But beyond that, the machines’ standard equipment can be supplemented with a smaller bowl and accompanying mixer tools for the production of smaller volumes. Kodiak 20 can be equipped with a 12-quart bowl and Kodiak 30 with a 15-quart bowl, which increases the mixers’ utility value.

of dried meats, fruits and veggies, the unit makes it easy to add variety to any menu. Because the dehydration process preserves flavor and nutrients, it extends shelf life and eliminates waste.

The Waring Dehydrator ensures optimal performance with adjustable temperature range and timer, and the viewing window allows for easy monitoring of food items as they dehydrate. Constructed with solid, brushed stainless steel housing, the unit fuses sleek, sophisticated form with simple, stress-free function, and includes removable stainless steel mesh trays.

What’s more, the Waring Dehydrator

offers generous output yet conserves counterspace with its compact design. A combination of power and portability makes it perfect for high-traffic restaurants, bakeries and other busy foodservice operations.

“We pride ourselves on equipping operators to meet customer demand and take advantage of the latest food trends,” said Dan DeBari, Waring’s General Manager. “Today’s consumers are especially drawn to the fresh flavor of dried snacks. Our dehydration technology brings out flavor, maintains freshness and reduces spoilage.”

Visit Varimixer at Middleby booth #4200.

Visit Waring at booth #2616.

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Tuesday, May 21, 2019

Pitco’s Latest in Integrated Oil Management As technology in our personal lives becomes faster and more efficient, the need for instant gratification and technical adaptation grows in tandem. More output with less effort is quickly changing from a luxury to a necessity, especially in commercial kitchens. From restaurants to catering companies and convenience to grocery stores, needs are changing, and if they don’t adapt to add more variety to suit their crowd levels, either someone else will or their profit remains stagnant at best.

All of Pitco’s innovations are geared towards management needs and user needs alike. Nothing is a better example of that the latest roll out of its ROV Rack Fryer. This fryer uses almost 20 percent less oil than standard rack fryers, easing the financial burden management faces to supply oil for operations. The ROV Rack Fryer features a newly designed filtration system that not only features a wider drain for faster filtration, but also features many automated processes. No one has to stand over the fryer waiting for

Café Espresso Machine for Restaurants The Café Espresso is the one-step solution that delivers authentic espresso and specialty beverages in a reliable, affordable and compact design. Complement your coffee program by offering coffee house quality drinks to your menu and elevate the customer experience while generating more revenue per ticket.

Serve lattes, cappuccino and espresso beverages without the hassle or expense of an in-house barista.

Espresso with intelligent “one touch” control, wrapped in a sleek modern

design. Choose your coffee’s perfect grind from five available settings. Personalize your drink with the intuitive touch wheel by controlling the amount of espresso or milk during preparation. Café Espresso delivers espresso and specialty drinks any barista would be proud to serve.

The professional frothing head delivers perfectly hot or frothed milk.

Easy to use, remove and keep clean. The adjustable coffee spout from 3.15 to 5.5 inches accommodates a wide range of cup sizes from demitasse to a large cup,

Oasis Concepts Reveals New Products Oasis Concepts specializes in professional foodservice products that are foldable, portable, high quality and require no assembly. Its patented precision-hinge folding mechanisms allow them to open and fold easily within seconds. Each product is built with durability and convenience in mind. When not in use, they can be folded up to just a few inches thick to save space.

Oasis Concepts is introducing a new

folding cabinet. “We used the same principles that helped create our existing lineup of folding carts, islands, tables and racks to develop this product,” said Kelvin Ng, President. “In the process, a few more patents were achieved. You will have to stop by our booth to see how a cabinet can fold down to just a few inches.”

“The folding cabinet can be customized to fit your needs. We can make

Theater Chain Eliminates Lines, Saves on Labor with Apex Despite complete disruption from streaming entertainment services, the movie industry thrives as successful theaters reinvent the guest experience by upgrading amenities, including seating, ticketing and concessions.

Now guests can reserve seats before coming to the theater and they’re more likely to explore expanded concession options. But they’re not willing to wait for their order. Luckily, technology ensures guests don’t have to wait in line to get what they want.

Santikos Entertainment®, a San Antonio-based movie theater chain, relies on self-serve automated solutions from Apex Supply Chain Technologies® to eliminate the wait at concessions while reducing labor-intensive order handling.

Streamlining Order Pick-Up Helps Guests and Employees Santikos knows order pick-up can negatively impact the guest experience and

frustrate employees.

Previously, as concession employees ran hot orders from the kitchen to warming units, guests were notified by text to pick up their orders. Two more employees helped guests find their order as quickly as possible.

But during peak hours, it was common to see more than a dozen guests hovering around the busy warming station as orders spilled out onto the counters. This confusion was creating an operational bottleneck.

“We saw a clear opportunity to streamline the order pick-up experience,” says Rob Lehman, Santikos Entertainment’s Chief Operating Officer.

“We began working with Apex to make order pick-up as seamless as the rest of our guest experience.”

Differentiating the Guest Experience with Technology Apex worked closely with Santikos,

Restaurant Daily News one tank to fill up in order to start the next filtration process.

Not only that, but this fryer contains a unique in-tank sensor that is the safest solution to prevent the fryer from heating without oil in the tank, which is the number one cause of fryer fires. The sensor is also used to help the fryer know when to kick on its Auto-Top Off feature, in that any oil that is lost through the cooking and filtration process is safely administered with fresh oil to keep safe and optimum cooking levels. This fryer is equipped to manage those operations all on its own to keep oil standards at optimum levels for the best food quality

and to get the highest output of product possible.

These fryers can handle the most demanding crowds, cooking racks full of bone-in chicken perfectly every time. The unit can fry up to 64 pieces of bone-in (eight piece cut) chicken or 60 chicken strips on four racks.

Fried chicken is an incredible value add to any menu, and with the Pitco ROV Rack Fryer you’ll see a return on investment faster than ever before.

while reducing splash. It also offers automatic cleaning cycles and portable pour-over design.

Since 1974, Newco has earned a solid reputation in the OCS and foodservice markets through the development of innovative products designed specifically to meet the unique needs of its customers. The company is dedicated to building innovative beverage solutions for creative customers through teamwork and exceptional performance that leads to success.

Newco Enterprises operates in a state-of-the-art 120,000-square-foot

facility located in Saint Charles, Missouri. Newco is vertically integrated with in-house capability of software and engineering design, metal fabrication, custom graphics and electronic control board manufacturing processes. Specializing in manufacturing coffee brewers, tea brewers, single cup brewers, water systems and beverage accessories.

them in a number of sizes with any number of shelves,” said Ng. “You can also choose the materials you would like. We offer it in stainless steel, powder coated steel, hardwood, MDF with woodgrain veneer.

The shelves can be made adjustable as an option.

We can also add adjustable partitions. A wooden top can also be added to turn it into a serving

cart with cabinet. This collapsible cabinet has already been patented in several countries.”

Oasis Concepts can custom design its carts and cabinets to fit your requirements.

deploying two banks of Apex Flow-Thru™ 10,000 lockers across two locations.

Now when orders are delivered from the kitchen, they’re placed in a locker compartment. This automatically triggers a guest notification, alerting them their order is ready and giving them a unique pick-up code.

Once a guest enters their code, the secure compartment containing their order opens automatically. The guest takes their order and shuts the compartment door. The entire transaction takes just seconds and doesn’t require them to wait in a line.

“Implementation and training went really smoothly,” says Lehman. “Once the managers saw it in action, they were all in. Line employees picked up on the workflows quickly and enjoy the new process.”

Guests also picked up the new process quickly. The Apex technology is easy for them to use and the lockers’ LED lighting attracts everyone’s

Visit Pitco at Middleby booth #4200. For more information, go to www.pitco.com, call 603.225.6684 or email orderpitco@ pitco.com.

Visit Newco at booth #238. For more information, go to www.newcocoffee.com or call 800.325.7867.

Visit Oasis Concepts in the South Building at booth #3494.

For more information, visit www.oasisconceptspro.com, call 800.231.1330 or email sales@ oasisconcepts.com. attention.

Order Sizes Increase, Labor Plummets The lockers easily handled more than 44,000 orders in the first few months across both locations, and Santikos has seen order size increase with customers using the lockers.

Labor has seen an even bigger impact, dropping from three order pickup employees to one – regardless of peak ordering periods.

Based on these results, the Santikos team is expanding its use of the solution to other locations and also adding the AXCESS 2000.H Pick-Up Station. It’s the industry’s first heated, self-service order pick-up station and received the 2019 Kitchen Innovations Award from the National Restaurant Association.

For more information, go to www .apexsupplychain.com/foodservice, email info@apexsupplychain.com or visit booth #5670.

Tuesday, May 21, 2019

Restaurant Daily News

Renau’s SPM-708 Uses Advanced Technology to Protect Foodservice Equipment Featuring Renau’s advanced, patentpending Over-Current Protection Technology and boasting eight 5-amp power outputs, the SPM-708 replaces large and expensive solid state relays and relay switches with a microprocessorbased smart power module using advanced technology not available anywhere else that significantly increases reliability and equipment life while reducing the end-user’s labor, maintenance and inventory costs.

With eight separate 5-amp outputs and a small footprint (measuring just 3.62 inches deep by 3.42 inches wide by

0.875 inches high), the powerful, compact SPM-708 can be placed inside controlled equipment along with any of Renau’s powerful process controllers to safely and reliably power industrial equipment. Machine operators interface with the SPM-708 and process controllers via any of Renau’s sleek and intuitive display devices, which can be mounted virtually anywhere on the outside of the controlled appliance. This eliminates expensive, complicated and bulky wiring harnesses and greatly simplifies installation.

Renau’s unique, innovative Single

Not Just A Pizza Oven

By Francesco Marra, President and Chief Executive Officer, Marra Forni

What sets Marra Forni’s brick ovens apart from all others on the market is the incredible functionality. We use proprietary refractory bricks that give our ovens the ability to reach up to 1,000 degrees. Additionally, we use forced air burner technology instead of atmospheric burners, so that the heat spreads uniformly. All of this makes it possible to produce authentic Neapolitan, neoNeapolitan, New York, Sicilian and just about any other style of pizza.

We are the only company with touchscreen-operated rotating decks, which enable the operator to customize the timing, anywhere from 15 seconds to three minutes and control the deck rotation speed to the second, to cook the

pizza to perfection every time. Also, Marra Forni is an American manufacturer so customer service and technical support are readily available. That is not always the case with an imported oven.

Another asset of our oven is the versatility of cooking. Even though a brick oven is known mostly for cooking pizza, it’s also great for baking, slow roasting, braising and searing (meats, vegetables, seafood, etc.) in cast-iron pans – even sous vide! With all these capabilities, a Marra Forni oven is one piece of equipment that is capable of replacing many appliances, making it incredibly cost efficient. But don’t take our word for it – take it from our clients.

“It’s more like, what don’t I put in the oven! Everything from fresh bread, to sandwiches, meatballs, blistered cherry

Meet the Founders of ANIKs They say necessity is the mother of all invention. Truer words could not have been spoken for Al and Debbie Erturk, the founders of ANIKs Outdoor Comfort Solutions. It was the early 2000s and the Erturk’s were suddenly confronted with their young daughters’ diagnosis of allergic reactions to mosquito bites.

“What do you do?” said Al Erturk.

“We live in a humid environment and there are mosquitos everywhere.” The thought of their daughter missing out on

outdoor play dates and catching the ball with dad weighed heavily on the Erturks.

Outside of ineffective topical sprays and restrictive clothing, there weren’t a lot of options for combating mosquitos.

“We had two options,” said Debbie Erturk. “Become a prisoner to the indoors or develop a solution that would give our daughter the freedom to run and play outside.” In 2004, Al and Debbie Erturk founded ANIKs Outdoor Comfort Solutions.

Innovation Continues to Drive 80-Year-Old White Coffee

By Lorrie Baumann

White Coffee’s newest coffee blend celebrates the company’s 80th anniversary, but even as the company celebrates its past, Executive Vice President Jonathan White, a third-generation member of the family that started White Coffee in 1939, is looking forward to a future that builds on the company’s history of innovation.

Fourscore Blend, a specialty, mediumroast blend, was greeted enthusiastical-

ly on its launch at the Winter Fancy Food Show, and the company is planning to release several more new products, potentially including ready-todrink options, over the course of 2019.

“There are multiple concepts, and we’re looking at both foodservice and retail applications – that’s for sure,” White said. “If we proceed with a ready-to-drink product, we won’t to come to market if it’s another verysimilar version of an already-available ready-to-drink product. It’s got to have

Wire Communication Network offers unrivalled scalability and upgradeability while eliminating the need for expensive and complicated wiring harnesses. With the Single Communication Wire Network, Renau’s customtailored controllers can control anything in your kitchen or commercial foodservice environment without paying for costly extras or sacrificing desired performance.

The SPM-708 offers countless advantages over traditional solid state and mechanical relays. With silent operation, no moving parts and drastically longer operating life due to Renau’s patented hybrid relay technology, the SPM-708 is a small, yet powerful device that you can count on to reliably power tomatoes, charred onions, prime rib, roasted pork butt, branzino and just about anything else. I cook a lot of things overnight, slow and low.”

– John Paolone, Executive Chef/Owner at Cafe Firenze in LA

“People who say that these are just pizza ovens couldn’t be more wrong. We bake everything from bread to slow roasted meats and fish.”

– Jeff Grant, Owner/Culinary Director at Tazza Kitchen in VA

“I have two Marra Forni’s in each of my five Fortina Restaurant locations. One for pizza and in the other we cook all our proteins, vegetables and fish.”

– Christian Petroni, Owner of Fortina Restaurants in NY

One of our proudest accomplishments

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the most demanding applications in your kitchen or other foodservice industry environment.

Engineered with the foodservice industry’s harsh environments specifically in mind, all Renau products are fully encapsulated for outstanding protection from extreme temperatures, humidity and shock.

Designed and manufactured at Renau’s state-of-the-art facility in the United States, all Renau products are rigorously tested before shipment and come with an industry-leading three-year warranty. more information, visit For www.renau.com, stop by booth #4652 or call 818.341.1994.

last year was the development of our Metal Fabrication Department.

We now control the entire process of manufacturing, so we can offer custom sizes, shapes and features.

Additionally, our highly-skilled tile setters can deliver handcrafted tile designs that not only complement but enhance the look of your restaurant. This is why we’re the fastest growing brick oven manufacturer in the world.

All ovens are 100 percent American manufactured and are all ETL, NSF and CE certified. Each handcrafted oven is custom built and tiled to order, offering abundant color choices to complement unique establishments.

Questions? Consult with an expert Business Developer at inquiries@ marraforni.com.

Visit Marra Forni at booth #2068. For more information, go to www.marraforni.com.

“Providing that outdoor relief for our daughter made us realize there was an opportunity in the outdoor comfort space to grow,” said Al Erturk.

The two set out to develop products and services that would allow customers to maximize the enjoyment of their outdoor spaces. From mosquito and NoSeeUm control to the patented TurboCool™ and TurboCool with Heat climate control systems, to shade and shelter products like the Vortex Umbrellas and Vizione

Louvered Roof Systems, ANIKs Outdoor Comfort Solutions blazed a trail to become America’s No. 1 outdoor comfort provider.

“When we set out down this path in 2004, we had no idea ANIKs would grow to become the premier provider of outdoor comfort service,” said Erturk. “We’re extremely thankful because we love what we do, are passionate about our products and committed to our customers.”

excellent quality, value and really unique taste and characteristics. And we wouldn’t bring it to the marketplace until we’re ready to deliver all of that.”

As the company plans all of its new concepts, its developers are leaning on a history of innovation that includes licensing deals that pair White Coffee quality with names like Kahlua, Entenmann’s, Jim Beam and the “Frozen” franchise as well as pioneering with the BioCup™, an environmentally-friendly way to package singleserve coffee. “We think that there are untapped opportunities,” White said.

“We think that people are looking for something different that tastes great,

that’s well packaged. That could be sustainability, healthy eating, contemporary flavor profiles or a combination of all those things. How you combine those can be unique. We use those standards for every product that we do.”

“I think people, more than ever before, are shopping not only with their taste buds but with their eyes, hearts and brains,” he continued. “A truly successful product, be it coffee or chocolate, has to be something that can reach people at all those levels.”

For a truly successful product, the package must not only include the product that’s identified on the label, it must

For more information, visit booth #1678.

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Tuesday, May 21, 2019

New Table Lamps from Sterno An interview with Laura Calder, Senior Product Manager, Sterno Products.

RDN: What’s new with table lamps and Sterno Products?

LC: Sterno is launching 20 new and ontrend table lamps this season, which brings us to over 130 lamps in our portfolio. Our expanded assortment provides operators with more options that they can choose between to find the design that best enhances their concept.

RDN: What makes these lamps unique?

LC: Our new lamp designs are influenced by trends in restaurant décor and styling. Maintaining a pulse on restaurant trends and translating them into table lamp designs is what has guided our refreshed line.

RDN: Is the farm-to-table trend still relevant?

LC: Yes, this trend and the increased attention to locally-sourced ingredients continue to influence cuisine, and have now crept into restaurant styling. Anticipate more exposed weathered brick, metals like chrome and brass and an emergence of wood paneling. Locally-discovered décor and greenery, like ferns and vines, are popular for the natural and calming atmosphere they create. Our new Penny lamps mix metal with glass for an industrial statement, and our simplistic Sonoma lamps are a gorgeous, subtle complement to wood accents and greenery.

RDN: What about formal dining and table lighting?

LC: Formal diners today want to experience a unique, upscale dining experience, but without the traditional stuffiness.

‘Comfy elegance’ is being created throughout the country, through thoughtful lighting, crisp color palettes and comfortable, plush seating. White linen table

Vertullo Imports: Sourcing the Finest Italian Ingredients Vertullo Imports sources high quality specialty items from all over the world, leveraging longstanding supplier relationships and robust networks. While the company truly is all over the map, a high concentration of its items are sourced from Italy. To ensure attention to craftsmanship, quality, authenticity and taste, it even has overseas staff headquartered in Italy to help source and interface directly with Italian suppliers. It’s no secret that Vertullo Imports loves Italy and its fantastic cuisine. Every region has its own

distinctive style of cuisine, and the goal of Vertullo Imports is to bring a myriad of authentic Italian flavors to your dishes.

Italy is synonymous with pasta; however, Northern Italy is actually known for its rice and polenta. Vertullo Imports offers Arborio and Carnaroli Rice, Pearled Italian Farro, Quick Cooking Polenta and more. In addition, it also offers a line of frozen, ready to cook and serve Risottos, available in Parmesan, Broccoli & Cauliflower, Porcini Mushroom and Saffron.

White Coffee (Cont’d. from p. 27)

communicate that it’s wrapped around the values that consumers bring to the marketplace, White said. “People have certain aspirational goals when they buy something,” he said. “They may want to

clothes are less common, and many are adding lounge areas with smaller tables.

RDN: Smaller tables – does that mean smaller lamps?

LC: Yes. We’ve seen many restaurants trend toward using smaller, easierto-move tables as a solution to accommodate the daily mix of small and large parties of customers. We offer a wide selection of smaller footprint table lamps, from our classic, chandelier-inspired Anka, to our sleek, color-saturated Siren.

RDN: How has social media changed how restaurateurs style their spaces?

LC: Review sites are powerful influencers on how food is prepared and served, as well as how table tops are styled. We’re going to see an elevated level of creativity, and many embracing the comeback of retro colors and vibrant, graphic wallpapers as a way to impress their guests and encourage them to socially share their experience.

Southern Italy is all about olive oil.

Vertullo Imports’ Mediterranean Blend Extra Virgin Olive Oil has a buttery flavor and fruity aroma.

Enjoy it as an ingredient in dressings, soups and sauces or drizzle over pasta, fish and grilled vegetables. In addition to olive oil, Vertullo Imports also has a line of truffle oils.

Vertullo Imports certainly can’t talk about its Italian ingredients without mentioning its Balsamic Vinegar of Modena.

Add an extra layer of depth, acidity and brightness to dressings, sauces, marinades, stews and more with its flavorful

RDN: How’s Sterno supporting this elevated creativity?

LC: Our bold new colors and ontrend designs can be styled with a broad range of concepts to add interest and intimacy to a space.

Our new Allure – Real Flame, No Mess Candle offers the opportunity for endless creative applications. Developed to meet the challenges of using a real wax candle, the Allure provides a real flame, without the melted wax mess. It features a patent pending plastic cover and base that fits 24-hour and 30-hour Sterno SoftLight® Liquid Wax Candles. The Allure can be used in a unique vessel or within the included hurricane and filled with sand, coffee beans or shells, etc. to create a stunning piece.

To learn more, review our catalogs or request samples, operators should connect with their Sterno Products Representative or explore www.sternoproducts.com.

Visit Sterno Products at booth #6912. For more information, go to www.sterno pro.com or call 951.682.9600.

line of vinegars.

Head south to Sicily and enjoy Vertullo Imports’ Arancini rice balls. Each is blended with local mozzarella and Parmesan cheese and rolled in Italian breadcrumbs.

If you’re looking for authentic Italian ingredients to elevate your next dish, look no further. Vertullo Imports is your source for the finest ingredients across the different regions throughout Italy.

Visit Vertullo Imports at booth #5645. For more information, go to www.vertullo imports.com, call 516.222.6220 or email customerservice@seviroli.com.

its Folding Utility Cart, which is marketed under the Folding Master brand and engineered in America.

The company’s newest launch is the Heavy Duty Folding Utility Cart. It has the following features and is excellent for all carting and commercial kitchen professionals.

The carts are easy to open and to fold, are space saving up to 80 percent, and are heavy duty, strong and durable.

They have a safety device in place to avoid finger injuries, and have an alligatoring (patterned cracking resembling an alligator’s scales) corrosion-resistant lacquer. The carts include two locking and two non-locking caster roller wheels, and have 5 inches of heavy duty hard rubber threaded stem casters with ball bearing construction, 3/8-inch stem width and

300 pound load rating per wheel.

The carts are 34 inches long by 17.5 inches wide by 35 inches high, have a payload of 500 pounds, 170 pounds per shelf for even distribution and are patent pending.

Master Grade also is known for its I.O.Shen brand of professional cooking knives, with more than 30 styles and designs that use a harder steel in order to achieve the ultimate cutting edge. Master Grade perfected the use of two grades of steel to create a three-layer blade. The I.O.Shen Master Grade knives use a layer of extremely hard Japanese steel (Erdon 62⁰) which is sandwiched between two layers of a softer stainless steel (Erdon 10⁰) in order to produce the ultimate cutting edge. The softer layers add a protective, shock-absorbing element to the blade that then reduces resistance as the knife cuts through food. The Erdon 62⁰

steel is exposed at the very edge of the blade, which then ensures that the knife is the sharpest blade allowed to be manufactured.

Master Grade is one of only two manufacturers to produce knives without machinery. Each I.O.Shen knife takes approximately seven hours of exquisite manual craftsmanship to create the perfect three-layer blade.

Chef Karim Maoui noted that I.O.Shen knives are “designed to fit and balance perfectly in the hand with the perfect compromise of the weight of a German knife with the exquisite cutting edge of Japanese craftsmanship.”

Master Grade is committed to continuous improvement. It epitomizes innovation, quality and value.

feel that they’re consuming food and beverages with certain qualities. They may want to send a message.”

Those growing consumer expectations are driving food producers, including White Coffee, to rise to meet them, and companies that can’t or

won’t do that aren’t going to be doing business with conscientious retailers for very long, White said. “We’re in the business of hearing what people want.

The marketplace in general demands this.... When I started in this business 28 years ago, vendors didn’t have to be

as good. You made product – it was pretty good; it was packaged pretty good, and more often than not, it was okay,” he said. “Now we have to sell really great stuff.... We sold really good stuff then. Now we have to sell really great stuff.”

Folding Utility Carts and I.O.Shen Knives from Master Grade Master Grade manufactures high-end products for commercial kitchens, including but not limited to kitchen knives, butcher knives, knife accessories, electric knife sharpeners, manual knife sharpeners, sharpening sticks, small kitchen appliances and more.

The founders of Master Grade realized that every electric knife sharpener on the market left users wanting something better. Its founding team was determined to develop the finest knife sharpener consumers could find at the best possible prices. The resulting flagship knife sharpener was introduced in 1994.

That very first sharpener is now universally known and used in fine restaurants, hotels and grocery stores around the world. In addition to a variety of sharpeners, Master Grade is particularly proud of

Restaurant Daily News

For more information, visit booth #8258 or go to www.mastergrade.net.

Tuesday, May 21, 2019

Restaurant Daily News

The Perfect Pizza Oven for You Starts With Forno Bravo

By Alexander Clark, Marketing, Forno Bravo

Director

of

Each year, thousands of people begin their journey towards finding “the perfect pizza oven” for their newly inspired outdoor kitchen, startup pizzeria or an expansion to their current business offerings. But what does “perfect” mean when the context is so far reaching? Does it come down to size, shape and finish? Do things like accessibility and fuel options count? What about recovery times and

community-tested longevity? Price point? I believe the simple answer is ... yes.

To me, perfect is not made up of a single feature or design, but rather, a combination of elements that make an oven perfect for you. Our goal at Forno Bravo is to create a foundation of performance and reliability that our customers can build upon to match their individual needs.

Each pizza oven core is manufactured in our Salinas, California facility,

Glastender Introduces Space-Maximizing Refrigeration Line Glastender, Inc., headquartered in Saginaw, Michigan, has expanded its refrigeration offerings with a new line of space-maximizing coolers and frosters.

The new models have a unique condensing unit design which offers increased capacity and functionality not normally found in a compact footprint.

The C1SB series includes five different sizes of one-zone, bar-profile coolers, which are available in 24- and 28-inch one-door units and 36-, 44- and 48-inch two-door units. Despite their compact footprint, they maintain the ability to fit a full-height keg, three vertical rows of long neck beer bottles, or two vertical

rows of 750ml wine bottles.

In addition to being listed to NSF Standard 7 for open food storage, the C1SB coolers share many of the same highly configurable features as Glastender’s traditional back bar coolers, which includes doors and drawers in a variety of finishes, finished or unfinished tops, and the capability of shelf storage or draft beverage dispensing, just to name a few.

The same five widths available in the C1SB coolers are also available in lowprofile heights. Like Glastender’s traditional low-profile coolers, the C1SL lowprofile coolers are 6 inches shorter than

Keep Staff and Kitchen Safe with Baffle Boss and Franklin Filter

By Kimberly Salesky, Editor, Franklin Machine Products

Cleaning your grease filters is an important component of your facility’s procedures to help prevent grease fires. While this task is necessary and has proven to help reduce the threat of grease fires, it’s a rather cumbersome job. Grease filters are above the reach of the average worker, which invites unsafe practices of getting to the height of your exhaust hood

system. Often, restaurant workers remove grease filters for cleaning in dangerous ways, such as ladders and climbing on hot food equipment like fryers.

This can result in an injured staff member, a worker’s comp claim and a staff shortage. While these methods seem unavoidable, there’s a better, safer way to remove your grease filters without the risk of injury.

The best way to protect your staff while cleaning grease filters is to have

Krasdale Foods Promotes Steve Silver to President Krasdale Foods, a 110-year-old, privately-owned company providing many essential services to supermarket operators, including grocery distribution, merchandising, and marketing, has elevated Steve Silver to the role of President as

part of the company’s succession plan.

Silver has been with Krasdale 37 years, and in addition to his new role, will continue to serve as Chief Operating Officer and as a member of the board of directors. Over the years, he has played a

Growing Consumer Demand for Beef According to the latest retail sales data from IRI/Freshlook, beef demand is up 15 percent since 2012. Strong consumer beef demand is expected to continue into 2019, with the U.S. Department of Agriculture predicting consumers in the United States will eat 8.9 percent more

beef this year than in 2015. Much of beef’s demand is driven by ground beef and loin cuts, which are particularly popular with consumers at the grocery store.

Not only are consumers eating more beef, they are also enjoying more high-

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and features a proprietary formula designed to famously retain heat, as well as withstand extreme changes in temperature without putting stress on the dome. High-quality materials plus science equals long lasting, high-quality ovens.

By controlling the entire process from start to finish right here in the USA, we’re able to uniquely provide highlycustomizable configurations and finishes that truly meet our customers’ needs without compromising quality or accruing excessive costs.

From kits to fully assembled, wood fired, gas or combo, stucco or custom

tile, countertop or steel stand, the list goes on and on ... all with transparent pricing to match.

On behalf of Forno Bravo, I want to thank the countless members of the Forno Bravo family for welcoming us into your homes and businesses. I’m proud to be a part of such an amazing community and an unbelievably talented team. If you’re thinking about buying a pizza oven in 2019 that will reach your measure of perfection, I hope you’ll start with us.

them reach the exhaust hood system from the floor. This can be accomplished with The Baffle Boss® Hood Filter Lifting Fork. It’s designed to reach grease filters with a pole that extends up to 5 feet high and features specially made prongs to easily grab most brands of grease filters, all while keeping the user grounded. In addition, its pronged head can be positioned five different ways, and it folds for simple storage.

For an added safety bonus to your grease filter cleaning program, check out The Franklin Filter® Hinged Hood Filter.

It’s hinged for easy cleaning to ensure your grease filters receive the most thorough cleaning to further reduce the threat

of grease fires. Plus, its unique design helps your exhaust hood system work more efficiently. It features slotted baffles to reduce static pressure, which in turn creates less strain on the exhaust hood fan motor, allowing for greater heat removal and a quieter operation.

To learn more about how The Baffle Boss and Franklin Filter can benefit your kitchen, visit our website at www.fmp online.com. We’re proud to continue to serve you and help make your kitchen a safer place.

bar-profile coolers, which makes them ideal for underbar or other height-constrained applications.

Glastender’s C1SU undercounter coolers are modified versions of the C1SL coolers.

They include specific features intended to make them more suitable for the undercounter foodservice environment, like a stainless steel pull tab handle, 24-1/8 inch deep top, and casters or legs included as standard.

The new C2SB two-zone, bar-profile coolers have two doors, each with their own thermostatically controlled temperature zone for beer, white or red wine.

They are available in 36-, 44- or 48-inch widths and have a 4-inch wide, insulated wall between compartments to ensure consistent temperatures.

Visit Forno Bravo at booth #264. For more information, go to www.forno bravo.com, call 800.407.5119 or email sales@fornobravo.com.

The new F1SB and F1SL frosters increase Glastender’s reach-in froster offerings fivefold and are available with the same options as the C1SB/C1SL coolers (except drawers). At 29-3/4 inches high, the F1SB bar-profile frosters provide the industry’s tallest door opening, capable of holding four vertical rows of pint glasses. The F1SL frosters, capable of holding three vertical rows of pint glasses, are the industry’s only low-profile, reach-in froster.

“We are excited to be releasing a total of 28 new coolers and frosters to the foodservice industry,” stated Todd Hall, President of Glastender. “We are sure our customers will appreciate the increased capacity and design flexibility our new space-maximizing units offer.”

For more information, go to www.fmp online.com, call 800.257.7737 or email sales@fmponline.com.

major role in expanding Krasdale into the largest grocery distributor in New York City while also building out its vertically integrated structure.

Krasdale has grown from a New Yorkcentric brand to a multi-state grocery servicer and supplier, providing personalized counseling, and business and marketing support to multiple generations of entrepreneurs. With its headquarters in White Plains, New York, and distribution center in the

Bronx, Krasdale services more than 300 independent supermarkets with many of them operating under the C-Town and Bravo banners in the Northeast and Florida, along with hundreds of smaller markets that are located in the New York area. A fully integrated grocery servicer and supplier, Krasdale is comprised of several affiliated companies including Alpha 1 Marketing, Beta II Marketing, Consolidated Supermarket Supply and KoolTemp Foods.

quality beef. This is due to more cattle in the U.S. herd grading higher than ever before.

“Cattle farmers and ranchers, and the entire beef industry, have worked particularly hard during the past 10 years to produce higher-quality beef, and that work is clearly paying off with increased consumer demand,” said Bridget Wasser, Executive Director of

Meat Science & Supply Chain Outreach for the National Cattlemen’s Beef Association, a contractor to the Beef Checkoff. “We’re seeing demand for USDA Choice and Prime beef grow, signaling consumer desire for a higherquality product. An increase in the size of the U.S. cattle herd paired with a higher-quality beef supply shows the industry is responding.”

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Tuesday, May 21, 2019

Royal Range: Engineered for Excellence

By Paul Wilhite, Vice President Sales and Marketing, Royal Range of California

Celebrating our 25th anniversary, Royal is an engineer driven company with award-winning designs in cooking equipment. Our focus is on manufacturing high-quality products for both the single unit operator and multi-unit chains. All our products are “Engineered for Excellence” with foodservice operators in mind. We proudly manufacture all our products in the U.S.A. Royal’s owner and head engineer, L. Vasan, has been designing and manufacturing cooking equipment for over 30 years. He has designed new products for most of the leading cooking equipment manufacturers in our industry. As owner of L.V. and associates, the industry would come to him when they needed new products designed. With multiple

patents, Vasan is known as a leading designer in the food service industry.

“After designing high quality cooking equipment for so many manufacturers in our industry, I decided I should do it for myself. I wanted the freedom to manufacture the highest quality products without the constraints of corporate encumbrance,” says L. Vasan.

Royal works very closely with energy and environmental organizations as the Gas Technology Institute, Gas Utilities and the Food Service Technology Center (FSTC) to ensure that all Royal products not only comply but lead the way in energy efficiency. All R&D is performed on-site at its Eastvale, California, manufacturing facility to ensure the utmost in product excellence.

“Royal Range has pioneered innovative new engineering approaches to commercial foodservice appliance design,”

Emerson: Solutions for Food Safety An interview with Paul Carlson, Vice President and General Manager for Foodservice Solutions, Emerson.

RDN: What demands are changing the landscape of solutions you provide?

PC: Food safety – with one in six Americans contracting foodborne illnesses each year, one 250-person outbreak has the potential to cost a QSR up to $1.9 million. Food quality – with global sales of healthy food products estimated to reach $1 trillion, the demand on quality is even higher on the people who produce, transport or sell food. Regulations – The Department of Energy (DOE) is mandating energy reductions from 5 to 50 percent on various classes of commercial refrigeration equipment, which raises the demand for more efficient systems.

Infrastructure and maintenance impacts – new strategies are in higher demand to minimize service disruptions.

RDN: What solutions does your company offer to help tackle the issue of food safety?

PC: Emerson offers a broad range of solutions, from harvesting, processing, transporting, distributing and end user operations. Our compressors and refrigeration systems, industrial refrigeration, controls, loggers, trackers, temperature controls, and management and connectivity offerings collectively help ensure food safety all the way through the cold chain. Emerson solutions also include IoT-based technologies that can validate and manage temperature, humidity and other conditions; track transportation time and location; automate record-keeping, and improve other handling processes. This sophisticated cold chain management helps maintain fresh food to the point of consumption, reduces food waste, improves food safety and drives

Fiscalini Cheese Company Welcomes New Head Cheesemaker

By Lorrie Baumann

Alex Borgo has joined Fiscalini Cheese as its new Head Cheesemaker. Borgo succeeds Mariano Gonzalez, who has moved on to become the Head Cheesemaker at Grafton Village Cheese in Vermont.

Borgo came to Fiscalini Cheese, which specializes in aged cheeses and the company’s internationally renowned Clothbound Cheddar, all made with milk from the California company’s dairy herd, from Marin French Cheese, which specializes in soft-ripened cheese made in the French tradition. Although Borgo will have to make some adjustments in his thinking to adapt to the Fiscalini cheeses, he doesn’t anticipate that he’ll have much difficulty with that, he said. “I’ve been in the business for a long time,” he said.

“I’ve been in this business for a very long time, and I know what I’m capable of and what I can bring to the table.”

Previous to his employment at Marin French Cheese, Borgo worked as a fifthgeneration cheesemaker in his family’s business in Canada. “I started making cheese when I was 10,” he said. “I started making brie when I was 18.... My dad has some aged cheeses, and the process we do in vats here – even mozzarella – is similar, although with different cultures and different temperatures. I’m not walking into something blind.”

From there, he pursued a career playing baseball, and then upon his return to the family business, went to study cheesemaking in Europe, where he met Marin French Cheese’s previous owner, who recruited him to come and work in California. He stayed there for 11 years before moving on to Fiscalini upon Gonzalez’s departure.

Now at age 38, Borgo has a wife and family of his own, who were delighted with the move from Marin County to the

Restaurant Daily News said David Zabrowski, General Manager, FSTC. “The Center has been working with Royal to validate these new designs on several research projects that have yielded impressive results.”

“GTI specializes in developing and bringing to new technology market, and I really enjoy working with a company like Royal Range,” added Frank Johnson, PhD and Institute Engineer, Gas Technology Institute.

“Their engineers maintain an open and ongoing dialogue with our researchers and other industry peers through collaborative efforts like Utilization Technology Development (UTD) that helps to feed their innovations.”

“We are very proud of the fact that we have strong relationships with the FSTC and the Gas Technology Institute,” said Vasan. “They recognize that our technical team has the ability and skill to create top-rated products, and that we compliance with the Food Safety Modernization Act (FSMA) and other regulations.

RDN: How is IoT impacting your business strategy?

PC: As equipment and devices become increasingly connected, the amount of information available through IoT is rapidly growing. Providing more data points means more complete information, a better understanding of how equipment is operating and whether or not it’s trending toward failure.

The impact for us and the industry over the next five to 10 years will come from adding intelligence and extrapolating more meaningful data. It will become more important to filter all the data that can be realized from IoT and push intelligence to the edge. It also will be important to be able to contextualize that data, provide smart interpretation and enable predictive maintenance and analysis.

This will help reduce risk and maintenance costs and decrease equipment Modesto area, where Fiscalini Cheese is located, and along with his experience in cheesemaking, he brought along a fresh pair of eyes that he’s already put to use as he has settled in at Fiscalini, according to Laura Genasci, who, along with her brother Brian Fiscalini, runs the business started by her great-grandfather, a Swiss immigrant who started it in 1914 with 12 Holstein cows. “We will challenge him to increase production by using updated technology and equipment that we may not be familiar with,” she said. “He brings with him expertise in plant management and will give us the opportunity to open doors to new styles of cheese.”

She doesn’t have any qualms about Borgo’s ability to carry on the standards of cheesemaking excellence set by Gonzalez, whose Fiscalini Bandage-Wrapped Cheddar has three times been named the world’s best cheddar at the World Cheese Awards and is the only American cheddar to win the award. “Our small team of cheesemakers has over 20 years combined experience with Fiscalini,” she said. “We are confident we will be able to continue crafting and aging our award-winning

work hard to develop innovative products that not only increase efficiency but also significantly reduce emission. Our goal is always to create the best of the best for our

customers.”

Our award-winning fryers boast some of the industry’s highest efficiency in the 35-, 45- and 75-pound class and all with cooking recovery times under 10 seconds. From the REEF-35 standard fryer with an energy efficiency of 54.4 percent to the RHEF-75 with an industry leading 72 percent efficiency, Royal is setting a new standard in energy efficient fryers. All our fryers are available in multiple fryer banks with easy to use built-in filters.

For more information, go to www.royal ranges.com, call 951.360.1600 or email paul@royalranges.com. downtime even further.

RDN: How important is the concept of connectivity as part of your offerings?

PC: At the core of any foodservice operation is its ability to consistently prepare and deliver safe, fresh and highquality products to its customers. From refrigeration to cook time temperatures, energy consumption to consumer foot traffic, product hold times to refrigerator door openings, the range of information available grows every day. This data comes from communicating equipment, sensors, controls and local gateways, and is then transferred to the cloud (or another data repository) for remote access. Our IoT solutions continue to broaden and evolve to support the increase in revenue and operational efficiencies and enable proactive and preventative maintenance from connectivity.

For more information, go to www .emerson.com or call 937.890.5311.

products without complication.”

Fiscalini Cheese produces a signature line of three raw milk cheese varieties made in wheel form, ranging from 30 to 60 pounds. Those include Bandage-Wrapped Cheddar, which is aged for 14 months; San Joaquin Gold, which is a hard Italian-style cheese aged 12 months; and Lionza, a Swiss Alpine-style cheese aged for six months. The company also makes a traditional mild block cheddar and a variety of flavored cheddars. “Mariano Gonzalez helped to develop all these cheeses and put us on the map, and for that we are very grateful,” Genasci said.

For the future, in addition to the possibility of moving into cheeses similar to the soft-ripened varieties with which Borgo has recent experience, Fiscalini Cheese is also looking at the possibility of developing other products to use more of the milk produced by the company’s 1,500 dairy cows. The company currently uses about 10 percent of its milk to make its cheeses and sells the other 90 percent to a local milk processor.

“There is plenty of opportunity in not only the cheese category, but in the broader dairy category,” Genasci said. “Sky is the limit!”

Tuesday, May 21, 2019

Restaurant Daily News

GIANT Plans Three New GIANT Heirloom Market Locations in Philadelphia GIANT Food Stores plans to expand its strategic growth in the city of Philadelphia, Pennsylvania, with the opening of three more GIANT Heirloom Market™ stores during 2019.

Building on the success of the first location of this innovative urban store concept in the Graduate Hospital area, the new GIANT Heirloom Market stores will bring a format and assortment specially curated for each of the unique Philadelphia neighborhoods of University City, Northern Liberties and Queen Village, with local vendor partnerships lending authentic and familiar flavors.

“GIANT Heirloom Market is the next chapter in our innovative growth story. The response to our first location in Graduate Hospital has exceeded our expectations, and we couldn’t be more excited about the future of our GIANT Heirloom Market brand,” said Nicholas Bertram, President, GIANT Food Stores. “Equally as important, today’s news also supports GIANT’s commitment to the city of Philadelphia and the people who call it home. We can’t wait to introduce our GIANT Heirloom Market concept to more of the city’s unique and treasured neighborhoods.”

First to open over the summer will be the University City store at 3401

Chestnut Street, situated between Drexel University and the University of Pennsylvania to offer easy access to fresh, convenient food for these two large populations of students, faculty and administration. The Northern Liberties site will open its doors at 1002 North Second Street, across from the popular Schmidt’s Commons in the fall, followed by the Queen Village location at 201 South Street by the end of 2019. The three new stores are anticipated to further bolster Philadelphia’s economy by hiring approximately 150 full- and part-time associates in total from surrounding communities.

“We are always grateful when companies decide to open or expand in Philadelphia, and that is especially true when the business helps provide access to fresh foods for our residents,” said Philadelphia Mayor Jim Kenney.

“GIANT has become an integral part of the Philadelphia region, and we’re looking forward to the opening of these three new stores across numerous neighborhoods over the next year.”

While GIANT has held a longestablished position in Philadelphia’s suburbs, the company’s presence within Philadelphia itself has been limited in the past. The opening of the three new

Elements Truffles Brings Balance to Indulgent Chocolate

By Greg Gonzales

Stopping to take a breath now and then can help us pay attention to our inner voices. That’s how Alak Vasa, coFounder of Elements Truffles, says she found her way to making chocolate. She left a career on Wall Street to follow her passion, and now she and her team make truffles and chocolate bars with a mission in mind.

Vasa spent more than a decade on Wall Street before she quit to train at Financier Patisserie in Manhattan. A friend had introduced her to meditation, which enabled her to understand herself better, she said. While she appreciated the chance to learn a new craft, she still didn’t feel at home. That inner voice kept getting louder, she said, telling her she had to create something of her own.

In 2015, she got to work finding the right product.

“I never thought I would be making chocolate,” said Vasa. “When I quit my job I didn’t know what I wanted to do, but I did know I wanted to do something with food and with good food – food that you can trust, food that you can give to your child and not worry about what they’re eating – and to build a company with values, in terms of the partnerships, the sourcing of ingredients, the packaging, the people. When we decided we wanted to build the company, we wanted to be mindful, to make it a human-centric company.”

The brand makes chocolates in small batches that are raw, organic and dairy-free, with no refined sugars, preservatives or emulsifiers. Each of its

United Fresh Promotes Mary Coppola to Vice President, Marketing & Communications The United Fresh Produce Association has promoted Mary Coppola to Vice President, Marketing & Communications.

Coppola joined the association in the fall of 2014, spearheading the organization’s marketing and communications efforts.

“When Mary joined our team, we asked her to take on two major tasks,” said United Fresh President and Chief Executive Officer Tom Stenzel. “First,

she focused on growing the association’s marketing and communications capacity to deliver targeted messaging to our members and broader fresh produce industry.

“Equally important, Mary also took on the role of staff liaison to the association’s Produce Marketing & Merchandising Council, a group of 45 leading marketing professionals from

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GIANT Heirloom Market stores not only reaffirms GIANT’s continued commitment to the Philadelphia region, but to its strategic investment in the city’s urban core. GIANT unveiled this expanded commitment at the company’s 95th anniversary celebration in October of 2018, when Bertram joined Mayor Kenney to announce the opening of the first GIANT Heirloom Market in Graduate Hospital, as well as GIANT’s $1 million donation to Philabundance, the region’s largest hunger relief organization.

With the addition of the three new GIANT Heirloom Market locations, the company will operate five locations within the city limits, including one GIANT on Grant Avenue in northeast Philadelphia that opened in 2011.

While the GIANT Heirloom Market stores occupy a smaller footprint than a traditional GIANT store, they maximize space and the customer experience with selections and features uniquely curated for the neighborhood it serves.

The new 9,950 square-foot GIANT Heirloom Market in University City, for example, will cater to the convenience and needs of its busy academic neighbors by offering a wide selection of grab-and-go meals to take to work for breakfast or lunch, to enjoy in the gathering area with friends, or to take home for an easy, nutritious dinner. The University City store also intends to accept payment by DragonCard and

Penn Card.

“We’re excited to be able to collaborate with our new urban communities to create a store tailored to their specific needs, preferences, and neighborhood flavor,” explained Bertram. “Finding ways to better serve our neighbors drives everything we do at GIANT.” Like the Graduate Hospital store, all three new locations will offer an inspiring selection of high-quality, fresh, local, and seasonal foods, everyday essentials, and GIANT’s organic brand Nature’s Promise®. An onsite Produce Chef will be available to cut fresh vegetables and fruit on demand, while a sampling station will encourage customers to explore new flavors. The GIANT Heirloom Market stores will also feature a curated selection of craft, imported, and domestic beers and wines, as well as a vast array of plant-based foods, local artisanal breads, fresh-made sushi, kombucha on tap, and a do-it-yourself olive oil and vinegar blending station.

Local customers will be pleased to see favorites from Philadelphia-area food purveyors such as High Street on Market, Claudio’s, Isgro Pastries, and One Village Coffee. For added convenience, all three new GIANT Heirloom Market stores will offer both self and mobile checkout. In addition, the “Endless Aisles” service will enable customers who need something unavailable in-store to order via iPad for next-day pick up or delivery.

products is made in its New Jersey facility, where they’re sweetened with local honey that makes each bite melt slowly. Elements Truffles mixes essential oils, ginger, black pepper, beet root, turmeric and lavender into its products.

The result is a new kind of flavor experience, and a bar that’s less likely to end in a sugar crash.

Much of the inspiration for these flavors comes from Ayurvedic eating, something Vasa and her husband learned as kids in Ahmedabad, India.

She explained that where most diets are about do-and-don’t thinking, Ayurveda is about bringing balance to the diet. “For example, in the fall the air element is dominant, which means that element can go off balance in you very quickly,” she said. “So that’s when you eat more grounding foods, like beets, sweet potatoes, foods that grow in the ground. You eat warm spices too.”

Beyond providing nutrient-dense, delicious chocolate to customers,

Elements Truffles also donates 25 percent of its profits to the Care for Children project by the Art of Living Foundation, a non-profit. The project helps educate underprivileged kids in India.

It’s not just chocolate bars at Elements Truffles. The company also sells Turmeric-Infused Drinking Chocolate, truffles infused with flavors like turmeric or cardamom or lavender, and gift boxes that contain an assortment of all the company’s products as well as smaller bars in the Pantry Edition line.

All the bars come in a cardboard box, with a fabric label hand-stitched onto the box, colored with vegetable ink. On the back, consumers can read about Ayurveda and Ayurvedic doshas, right above the nutrition facts.

Suggested retail prices are $6.99 for the bars, $4 for Pantry Edition bars, $12 for drinking chocolate, $12 for a small box of truffles and $35 for a large box of truffles.

our member companies. Working with these volunteer leaders, Mary has helped create a strong professional community of produce marketers that is helping our industry bring great new products to consumers around the world,” he said.

The Produce Marketing & Merchandising Council is known for organizing and hosting BrandStorm™, the industry’s premiere interactive learning and professional development event for produce marketers. The fourth annual BrandStorm conference took

place in San Francisco in February.

“Congratulations to Mary on this great and well-earned career step,” said Mark Munger, Vice President, Sales & Marketing, 4Earth Farms and Chairman of United Fresh’s Produce Marketing & Merchandising Council.

To learn more about BrandStorm and the Produce Marketing & Merchandising Council, contact Mary Coppola, Vice President of Marketing & Communications at mcoppola@unitedfresh.org.

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Tuesday, May 21, 2019

California Milk Advisory Board Presents Award to Pinnacle Food Sales The California Milk Advisory Board (CMAB) has presented a Golden Seal Award to Mark Finocchio, President of Pinnacle Food Sales of Florida, in recognition for outstanding achievement in sales and promotion of California cheese in the Southeast.

The award, which recognizes individuals and partner organizations for contributions “above and beyond” to the

California dairy industry, was presented in the CMAB’s booth during the Winter Fancy Food Show in San Francisco.

CMAB Chief Executive Officer John Talbot presented Finocchio with a wooden plaque featuring a three-dimensional depiction of the Real California Milk seal.

“We appreciate Mark’s hard work and dedication to building a home for

Dietz & Watson Announces Plans to Eliminate Nitrates, Nitrites By the end of 2020, Dietz & Watson deli slicing meats including turkey and chicken breast, ham and roast beef, will be uncured. The company will not use nitrates or nitrites in the curing process for these products.

“We will be removing nitrates and nitrates from many of our other products including franks, sausages and snacks and will be making announce-

ments as we do,” said Lauren Eni, Vice President of Brand Strategy for the company, and a fourth-generation family member. “Our turkey and chicken breasts have always been uncured, so removing nitrates and nitrites from some of our other products is just another step towards giving consumers the most choice at the deli.”

This is the latest move in Dietz &

Drink Coffee Do Stuff: From Pro Snowboarding to Pro Coffee

By Greg Gonzales

Imagine you’re a professional snowboarder, fresh off an X Games medal win, crowd screaming for you, the famous rapper Nas adorning you with a medal, and a week later, you have a broom in your hand at the local coffee bar – by choice. This is how former professional snowboarder Nick Visconti shredded his way to the Good Food Awards finalists list after just one year in business as Drink Coffee Do Stuff.

Visconti got an idea when he saw a missing piece of outdoor brands: highquality coffee. “There are so many examples of successful outdoor lifestyle brands and consumer packaged goods. Fuel, gear, beer,” he said.

“Nuun electrolyte tablets, Clif Bars, breweries like Basecamp in Portland, or 10 Barrel, what have you – we were aiming to complete this outdoor lifestyle with a specialty coffee product, making us half outdoor brand and half coffee roasting.”

However, Visconti didn’t start off with any experience in specialty coffee.

Before he could reach the peaks, he had to climb the foothills with a barista job at a little cafe called Anchor Chip, and learn to maintain machines.

“That was kind of the beginning, just working my way up, getting exposure and experience in all parts of the industry,” Visconti said. “Coming from a snowboarding career, I knew that in order to become an expert, I would have to come to fully understand the A-to-Z index of what the coffee industry was like.” He was drawn to the technical aspects of coffee like he was to the technical details of snowboarding. “I’m a firm believer of thinking outside the

box, but in order to think outside the box you first have to know what’s in the box.”

From there, he apprenticed with a roaster. After about five years of experience roasting coffee, Visconti got started on his own roaster in Truckee, California, a small town in the Sierra Nevada Mountains near the north shore of Lake Tahoe.

One of the biggest obstacles, he said, was finding a location – it’s not easy finding a landlord to lease from without a resume or collateral – but his other challenge was more interpersonal. “Everyone and their mom was asking me, ‘Why ... are you quitting professional snowboarding?’” he said. “I mean, I left at the top of my game. I had multi-year contracts with 10-plus sponsors, endorsements, I was traveling the world nine months out of the year, making great money, so from everybody else’s perspective I had made it in life.”

Visconti, however, had other ideas.

“From my perspective, I had accomplished my goals and was ready to set on a new path with new goals,” he said. “A lot of people challenged my every thought process – which was great because that became a refinement tool for my business and the brand. But there was a lot of proving to other people and to myself that this was the right idea, that we had advantages in the market and that we had opportunities.”

Now, Visconti says Drink Coffee Do Stuff is seeing month-to-month growth, and appreciates the kudos from Good Food Awards. His coffee owes the flavor that impressed the judges to its own career in the heights, he says.

Drink Coffee Do Stuff’s GFAfinalist Ethiopian Guji was grown at

Restaurant Daily News California cheese and dairy products in the Southeast,” said Talbot. “His relationships with retailers like Harris Teeter, Lowes, Publix and Winn Dixie are key to the continued growth in demand for Real California dairy in the east.”

The Golden Seal Award was launched in 2017 to recognize California dairy processor partners for their rapid and generous response to hurricane victims in Texas and Florida. The award is presented annually to individuals and organizations for outstanding contributions to California dairy farm families and the promotion of California dairy.

Past recipients include Cacique, Inc., the California Dairy Quality Assurance Program (CDQAP), FitPro, Pacific Cheese, Rizo Lopez and Super Store Industries.

California is the nation’s leading milk producer. It also produces more butter, ice cream and nonfat dry milk than any other state. The state is the secondlargest producer of cheese and yogurt.

Dairy products made with Real California milk can be identified by the Real California Milk seal and are available throughout the U.S. and around the world.

Watson’s drive to stay apace with consumers’ health concerns with regard to the deli category. The company introduced its Gourmet Lite line in the mid1970s with products featuring lower sodium, low fat, low cholesterol turkey breast and deli ham, as well as a no-salt added turkey breast. The company is also very proud of its Originals line of Organic and No Antibiotics Ever deli meats and cheeses, which are already free of nitrates and nitrites.

Nitrates are found in small amounts in processed meats, in larger amounts in foods like vegetables and in

drinking water. Nitrates and nitrites are frequently added to processed meats like bacon, ham, sausages and hot dogs.

“We are all about and have always been about responding to what consumers want, and we pride ourselves on giving consumers the most choice at the deli,” said Eni. “While there is very little evidence that nitrates are harmful, more and more consumers are choosing to eat meats that are not cured with nitrates, so we found a natural way to get that traditional color and flavor in cured meats without them.”

6,700 feet, and it’s roasted at 6,000 feet. “There’s always this really cool mountain-altitude connection with our coffees,” said Visconti. “I think people were able to taste the results of that in our Ethiopia Guji, particularly because roasting at altitude means we begin caramelizing sugars earlier in the roast process.” Higher altitude, he said, peaks caramelization while preserving palatable acidity compared to sea level.

The brand’s new Peruvian Rutas del Inca is grown at 9,000 feet in the Peruvian Andes, and has flavor notes of brown sugar, molasses, toffee and candied almonds. Also new to the lineup is a Colombian, El Obraje, and a peaberry coffee called Iyenga, a coffee made from a bean that only has one seed instead of two, which is said to have more sugar, among other benefits.

It’s not just the coffee itself that benefits from the elevation – even its packaging is about the terrain. The gloss on the bag features mountain icons like skis, peaks, bears and coffee tools. Visconti calls the design mountain-modern, and says the speckles and color make it stand out on the shelf.

“We felt like the name is really unique, and love it or hate it, you pick the package up,” he said. “We didn’t want to hide who we were, but be proud of it, and do whatever we could to share that lifestyle quickly.”

Visconti also sees his brand as a chance to provide premium coffee at a competitive price. “While we want to honor the supply chain, the farmers, our buying habits and our selling habits, the general public is not ready to pay premium prices on coffee,” he said. “So we take a margin hit in the middle to provide these coffees at a competitive price.

That’s been huge from the beginning – we want to make specialty coffee more accessible – but that shouldn’t come at the expense of the farmers or the cus-

tomer.”

He says his business takes a hint from the craft beer industry to understand that life can be pretty serious, but that it’s important to have a good time too. When it snows and it’s not busy, Drink Coffee Do Stuff provides season passes so employees can hit the slopes. “By merit of where we live, everybody loves something outdoors. Nobody chooses to live in Tahoe if they’re not obsessed with something,” Visconti said. “For some people it’s mountain biking, for others it’s snowboarding, for others it’s photography, hiking, exploring – we try to facilitate a healthy work-life balance for that.”

“I never understood why making gourmet foods and roasting specialty coffee can’t be fun,” he added. “We have a creative culture that’s more enjoyable, and how that translates to marketing and social media, customer engagement and brand name and packaging – if people aren’t enjoying it throughout the whole brand experience, I feel like we didn’t do our job. Our brand position is truly to get people out, whatever they’re doing, whether they’re going to work or the next alpine adventure or the party that night.

We like to say we drink coffee and then drink beer after.”

As for his passion in coffee, Visconti said he’s loved the personal, social aspect of specialty coffee since that first day sweeping up the cafe.

“Coffee is a connection point, a conduit to people,” he said. “For most people, coffee is the first experience they have in the day. You start your day out with coffee; going to the shop can be your first human interaction of the day, so however you look at it, coffee initiates your day. So I very much believe that if your first experience of the day is extraordinary, that’s going to give you an attitude shift or paradigm shift that today’s a good day, not a bad day.”

Tuesday, May 21, 2019

Restaurant Daily News

Lillie’s Q Adds Zero-Sugar Carolina Barbeque Sauce to Lineup of Artisan Sauces Lillie’s Q, purveyors of authentic Southern barbeque, has launched its popular Carolina Barbeque Sauce in a zero-sugar variety. Recognizing the increased demand for low or no-sugar eating options, Lillie’s Q creator and Chef Charlie Mckenna has eliminated sugar from his tangy Western Carolina style sauce, without sacrificing taste.

The new Carolina Zero Sugar Barbeque Sauce is sweetened only with sucralose, combined with the iconic flavors of Western Carolina barbeque traditions like apple, lime and other secret family ingredients.

According to Mintel, 33 percent of American adults are limiting sugar more than they did last year, citing future health concerns and weight loss as key

consumer motivators. Additional research by Lillie’s Q unveiled that nearly 40 percent of consumers are following a carb-restricted diet, and almost one-quarter follow the ketogenic diet, the extremely low-carb and high-fat diet designed to burn fat for energy. Mintel’s “Sugar and Alternative Sweeteners Report” cites that 22 percent of American adults are buying items specifically labeled low/no/reduced sugar more than they did last year, with 19 percent claiming that high levels of sugar have caused them to stop buying a savory food product, such as a cooking sauce. Data by Lillie’s Q reinforces these sentiments, with consumers selecting taste, sugar content, protein content and then the presence of carbohydrates

Sleepers Offers a Taste of California

By Lorrie Baumann

On the eve of 2008’s financial meltdown, Mark Sleeper was a mortgage banker in the commercial real estate market. His wife, Christina, was getting gigs as a television actor, mostly for commercials, and the couple was raising a teenage daughter. Then came the financial meltdown that started them looking around for other options.

Among their assets were Mark’s previous experience as a manager in a fourstar hotel and Christina’s background in catering and event planning. “We had always been very mindful in health and what we eat,” Christina said.

The couple also had a recipe for a seasoning mix that they’d been making and giving away, especially at the holiday season, since 1990. “My husband said, ‘What if we tried to sell it?’”

Christina said. “We didn’t have the cushion of finance, the ability to get a loan.

We just decided, let’s do it anyway.”

They packaged up their seasoning mix, labeled it Sleepers Magic Rub, and launched a website. “It sounded like a fun little play. We launched the website in 2009, and we’ve been growing ever since,” Christina said. “I can see now, from 10 years ahead, that the instinct to start the company was a way to signal a whole new evolution in gourmet and artisanal food. When we started in 2008, nobody had websites. The industry was dominated by bigger companies and bigger players.”

“All of these things that we’re seeing now, with the palates of everyone really expanding and flavors coming into the arena that are much more diverse than they were 10 years ago,” she continued.

“I feel like we kind of caught a little break – it didn’t do much for us, but we caught a little break coming into the gourmet food business when we did because we brought an understanding of

Blue Moose Launches Snack-Size Hummus Packs Blue Moose has just launched two new product lines in snack sizes: its Organic On The Go Hummus Snack Pack and Organic Moose Minis 100 Calorie Single Serve Cups.

“With the shift in trends towards snacking, we’re filling a void in the marketplace to ensure our customers don’t

have to sacrifice convenience for quality or taste,” said Tenley Satre, President of Blue Moose. “We’re thrilled to be able to deliver nutrient dense organic snacks that you can truly feel good about.”

Organic On The Go Hummus Snack Packs buck the status quo by pairing its hummus with organic carrot sticks rather

Maple Stream from Coombs Family Farms Delivers Mess-free Flavor Coombs Family Farms, a seventh generation producer and packer of pure and organic maple, presents Coombs Family Farms Maple Stream™, the first sprayable maple syrup. At the push of a button, Coombs Family Farms Maple Stream dispenses just the right amount of organic Grade A maple syrup, with its amber color and rich taste. Coombs Family

Farms Maple Stream is great for families and comes in a convenient, eco-friendly format.

“Kids love maple, and there’s something inherently wholesome about a New England tradition and real sweetener,” says Arnold Coombs, seventh generation Sugarmaker. “Parents are wanting convenience, but they also want unrefined

as the most important attributes in packaged foods, respectively.

“It’s simply not true that barbecue can’t be healthy,” said Lillie’s Q Founder and Chef Charlie Mckenna. “Grilling and smoking meat naturally brings out the natural flavors of the protein and fat, while tried-and-true Southern spices and flavors enhance that. We design every product so that it complements and adds to the flavor of the food, rather than covering it up – which is often the culprit of unnecessary calories and sugar in packaged foods.”

Labeled #40 on the bottle, the flavor was inspired by Charlie’s regular pilgrimages on Route 40 from the barbecue havens of Memphis eastward to Shelby, Greensboro and Asheville, North Carolina. Here he learned the nuances of North Carolina’s “sauce

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divide,” where a slightly sweeter tomato-based vinegar sauce is favored westward of Raleigh-Durham, which made its way into his Carolina variety. The Zero-Sugar sauce is available online in the Lillie’s Q store, in Lillie’s Q restaurants as a sauce option and will roll into retailers throughout the year, in addition to making its way into lighter Lillie’s Q restaurant side dishes.

The brand is the fastest growing premium barbecue sauce in America and is rapidly growing its retail presence to stores, including national roll outs at Sprouts and Whole Foods, and recent regional additions such as Target, Albertson’s, Safeway, Kroger, Wegman’s and Fresh Thyme.

For more information, visit www .lilliesq.com.

diverse palates.”

Since those early days as Sleepers Magic Rub, the couple’s flagship product has become The Original, and the company has gone from being known as Sleepers Gourmet to Sleepers. “It’s our name – it’s not anything associated with sleeping – it’s just Sleepers people,” Christina said.

The product line has also expanded with the addition of more seasoning blends – there are now eight in the line – along with jams, salts and teas. “Our jams have really taken off,” Christina said. “There is a really distinct flavor – things just taste so fresh. It really is fresh; it’s fresh from the farm.”

Sleepers’ signature jam is Jalapeno Madness, which is made from fresh California jalapeno. “We can’t seem to keep it in stock. It is probably our number one-selling jam all year long,” Christina said. “This one is pure jalapeno, which appeals to the much more adventurous palates that we’re seeing in the younger consumers who have become our customers. They want things

to be bold.”

The Sleepers seasoning mixes are sold in 2.5-ounce glass bottles that retail for $10.

“That price point is a nice bottle for most home kitchens,” Christina said. “All of the seasonings are also available in bulk.” Only one of the seasonings includes any sugar at all, and that’s pure cane sugar. Two of them are salt free, and the others have low salt content. “Customers say the flavor comes through like nothing else, and it’s because salt is not our number-one ingredient – the peppers are the number-one ingredient,” Christina said. “It really enhances the flavors of the meats, vegetables and fish without overpowering it. We want our customers to have a wonderful home-cooked meal experience without the stress.”

Sleepers jams, marmalades and butters are sold in jars of roughly 7 ounces that retail for $12. Distribution is from Los Angeles, California, where the company is based, and shipping is available to all 50 states and Canada.

than pretzels or chips. The nutrientpacked dehydrated carrot sticks are made

by Rhythm Superfoods. With 150 calories, 5g protein and 0g added sugar per container, this snack delivers real nutrition. Available in three flavors: Original, Roasted Red Pepper and Lemon Turmeric.

Organic Moose Minis 100 Calorie Single Serve Cups are convenient graband-go containers of creamy hummus for consumers to pair with their own dippers.

Available in three flavors: Original,

Roasted Red Pepper and Lemon Turmeric.

As with all products in Blue Moose’s hummus portfolio, the new snacks are certified organic by the U.S. Department of Agriculture and non-GMO by the Non-GMO Project. They’re also certified gluten free, and they’re vegan and contain no preservatives.

The new snack lines launched at the Winter Fancy Food Show, and Blue Moose has already started shipping the products.

sugars and none of the fake stuff.”

For more than seven generations, Coombs Family Farms has been making pure, organic maple in New England. Coombs Family Farms sources additional maple from over 3,000 small family farms in the U.S. that share its commitment to quality, environment stewardship and sustainable forestry management.

Coombs Family Farms Maple Stream comes in a 7-ounce recyclable can that streams out mess-free,

For more information, visit www.sleepers gourmet.com.

portion-controlled, organic maple syrup. The syrup contains no flammable propellants. Maple Stream is available nationwide in groceries and retailers with a suggested retail price of $7.99.

Like all Coombs Family Farms organic maple products, Maple Stream is certified organic. In addition to being free of toxic pesticides, synthetic fertilizers, and GMOs, Coombs Family Farms organic maple syrup is produced with sustainable forestry practices.

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Tuesday, May 21, 2019

Eco-Friendly Products from Karat Earth

By Kendra Cerbasi, Marketing Coordinator, Karat® by Lollicup™

If you’re in the foodservice industry, you know the new impending straw bans and focus on how to combat the waste of single use disposables have taken off this past year. Local and nationwide straw bans have left business owners in a pinch to find a solution and fast.

Karat Earth® has a line of ecofriendly products that are sure to help you combat your carbon footprint. The line of eco-friendly straws is perfect for those looking to find a solution for their straw

problems. Karat Earth carries a variety of sizes and designs of paper and PLA straws.

Karat Earth offers a variety of products made from PLA, a plastic made from renewable resources that are compostable in commercial facilities. These PLA products include straws, disposables and utensils. Karat Earth also offers containers and dinnerware made from bagasse, which is a natural fiber made from sugar cane residue that is a great alternative to foam products. These products can easily be used to replace everyday plas-

Introducing Seviroli Foods’ New Signature Reserve Line Seviroli Foods searches the world for the best spices, herbs and other premium ingredients that make up its delicious filled pastas. The pasta dough is made with whole fresh eggs and enriched semolina flour. Seviroli uses real imported cheese and its fillings are generous. So much so that each Seviroli ravioli is more than twothirds filling. You will never taste empty fillers. The company guarantees that each bite will fill your mouth with a burst of flavor. Seviroli’s new Signature Reserve Line is no exception. It is proud to introduce this new premium line of ravioli that includes the following items.

Porcini Truffle Ravioli These luxurious ravioli are nutty with a strong, earthy flavor and aroma. Toss in a brown butter and sage sauce or white wine, garlic and butter. The options are endless with these delicious, sunflowershaped ravioli.

Burrata Ravioli A twist on traditional, cheese-filled ravioli, Seviroli’s Burrata Ravioli are stuffed with handmade Burrata cheese and Ricotta, creating a unique and flavorful taste with every bite. It uses a double belly die, which creates an extra-large

Lemon & Vine: Greek Traditions with a Modern Twist

By Alethia Erotas, President and Owner, Lemon & Vine

Lemon & Vine is a family owned and certified woman owned company dedicated to the art of food with true quality, taste and visual appeal that is made with the best, premium ingredients.

The inspiration for the products at Lemon & Vine came from our Yaya (Greek for Grandma). It was 1930 when Angelique came to America from Greece – a young woman with her husband and children. Times were hard, but she held her family together with her boundless

love and the wonderful food she prepared. She knew that the dinner table was the center of family life. Just serving their favorite meals was her way of saying “I love you” every day.

Today, Mediterranean flavors, especially Greek, are gaining popularity at a rapid rate. Discriminating consumers are looking for Greek food products that are amazingly authentic and make the consumer feel good about eating and sharing with family and friends. Lemon & Vine’s soul is based in Mediterranean ingredients and classic recipes as well as a creative modern spin on the traditional.

Le Macaron French Pastries Sets Eyes on New York Le Macaron French Pastries, an elegant French patisserie that offers guests the finest, authentic French macarons and pastries, recently announced plans to introduce more than 20 locations in targeted communities throughout New York. The community-focused brand will ignite growth through strategic franchise partnerships and aims to open the new locations within the next five years.

Le Macaron French Pastries currently has more than 50 locations across the nation and is looking to ramp up growth through a selective strategy, focusing on a solid foundation of smart franchise partnerships and tactical site selection. Already

finding success in the market is franchisee Frank Kelly, whose Yonkers location has been in operation since April 2017.

“New York has proven to be the perfect market for Le Macaron French Pastries – the community has been incredibly supportive and the community appreciates the elevated flavors our pastries have to offer,” stated Kelly. “From the locals to the millions of visitors that flock to the city every year, we’ve developed a loyal-fan base with our authentic macarons that are unparalleled in the market. I look forward to watching Le Macaron French Pastries further expand its presence throughout New York.”

Restaurant Daily News tic products that are not environmentally friendly.

Karat Earth’s wide selection of eco-friendly products makes it easier for its customers to become more eco-friendly. All products are responsibly sourced from renewable resources that can be biodegradable back into the earth, as opposed to standard plastics derived from fossil fuels that are not biodegradable.

By choosing Karat Earth eco-friendly products, you are making a choice to better our land, our water and our air.

Make the switch today. (Custom printing available on select items.)

Karat Earth is a brand under Karat pocket for the filling.

Artichoke Pesto Ravioli Creamy pesto with bright and tender artichokes make for a perfect pairing.

Seviroli blended these together to create a delicious ravioli with a velvety bite.

Pancetta & Pea Ravioli Seviroli’s pasta is rolled very thin and tender, yet with the perfect al dente texture.

The pancetta and pea filling is an excellent juxtaposition to the delicate pasta, adding a salty, savory and smoky flavor.

Sausage & Broccoli Ravioli Seviroli fills each round ravioli with mild

Lemon & Vine takes great pride in working very closely with our co-packers to ensure that only the best ingredients and time-honored techniques are used in our products. We order custom made pasta and only use fresh Fillo dough made onsite. Every Lemon & Vine product is handmade to ensure the visual of the food you are eating is as beautiful as the taste is amazing. You will think they were made by YaYa herself – they are that good. We accept nothing less and neither should our customer.

We are 100 percent dedicated to making truly great food you will be proud to serve your customers. At Lemon & Vine we are continuing to create new

Founded by France natives and mother-daughter team Rosalie Guillem and Audrey Saba, Le Macaron French Pastries provides an authentic French experience for Americans nationwide.

Upon entering, guests are greeted with brilliant colors and a modern interior complemented with traditional music playing throughout the café. Offering more than 20 flavors of macarons, as well as seasonal flavors, the menu extends to include pastries, gelato, coffee, cakes, éclairs, and more. Known for providing guests with a light dessert with lesser calories, the French patisserie has grown to over 50 locations through strategic franchise partnerships.

“New York draws many parallels to our native area of France, being rich in culture with a thriving economy,” said Rosalie Guillem, Chief Executive Officer

by Lollicup USA, Inc., which is a premium manufacturer and supplier of disposable beverage and foodservice disposables.

Karat Earth was established in 2008 under Karat by Lollicup with the thought to become more environmentally conscious. Since then the company, its employees and new products live by being more environmentally friendly.

For more information, visit booth #1257, go to www.karatpackaging.com or www.lollicupusa.com, call 626.965.8882 or email marketing@karatpackaging.com.

Italian sausage, fresh broccoli and a rich blend of Parmesan and Ricotta cheese.

With each of Seviroli’s pastas, it uses an advanced IQF (Instantly Quick Frozen) method that locks in freshness, so with its new Signature Reserve Line, you can serve premium ravioli that tastes like it was made from scratch in your kitchen, only in minutes. The company’s commitment to high quality, authentic ingredients is a difference you can taste.

Visit Seviroli Foods at booth #5645. For more information, go to www.seviroli.com, call 516.222.6220 or email customerservice@seviroli.com.

and interesting products to bring to the market.

Today’s diners are more interested in the health, quality and taste of their food than ever before. It is important to many of our customers to support family owned businesses whose values in food quality and production equal their own.

More and more new products are coming on the market that are better quality. The frozen food world is changing, and Lemon & Vine will be at the forefront of these changes – the go-to brand for the best Mediterranean food.

For more information, go to www.lemon andvine.com or email info@lemonand vine.com.

and co-Founder of Le Macaron French Pastries. “As a prime state for expansion, especially with our versatile mobile cart franchise opportunity, we look forward to increasing our footprint through the downtown Manhattan area, as well as Williamsburg and Staten Island, with franchise partners to help give all New York residents access to our little bites of heaven known as macarons.”

In larger metropolitan cities, like New York, Le Macaron French Pastries offers a new franchise opportunity which aims to lean into the growing quick-serve and snack brand trend of kiosks, mobile carts, and express locations. As consumers’ on-the-go lifestyle continues to accelerate, Le Macaron French Pastries seeks to capitalize on these captive audiences at malls, airports, sporting events, festivals and other gatherings.

Tuesday, May 21, 2019

Restaurant Daily News

Innovative Packaging from Lacerta An interview with Ali Lotfi, President and co-Owner, Lacerta Group, Inc. RDN: Tell our readers about Lacerta.

AL: We are a family-owned business, started over 25 years ago. We manufacture thermoformed packaging with a focus on food and custom packaging.

We have three facilities: one in Massachusetts with design, mold-making and thermoforming capabilities, we just added California with thermoforming capabilities and one in Mexico with thermoforming and injection molding capabilities.

RDN: Tell our readers about the facility in California. Any other expansions?

AL: We’re really excited to be opening up a facility on the West Coast. We bought

seven machines and moved them to a building with 100,000 square feet, allowing extra space for inventory and whatever comes next. California offers an opportunity to reach more food companies and expand our reach for our customers.

We are constantly adding new equipment to keep up with demand to maintain our speed to market, cost competitiveness and flexibility. Our Massachusetts campus has been very busy; in 2018 we added five new thermoformers, including a high-speed dedicated K-Cup line for high barrier, polypropylene recyclable cups. We also added another PET extrusion line, a cup sleeving line and an additional 45,000 square feet. 2019 is also going to be a big year for us, adding four more thermoformers, a labeling line and an additional K-Cup line.

RDN: What would you say makes your

Norbec Offers Slip Resistant NextGrip Floor An interview with Jason Giuliani, Vice President of Sales, Norbec.

RDN: Tell our readers about Norbec.

JG: As a leading cold room manufacturing in the foodservice industry for more than 35 years, Norbec offers custom cold rooms to meet any project specifications.

Norbec walk-ins are manufactured according to exact specifications to ensure the highest quality, performance and space optimization for all types of projects, no matter the complexity.

RDN: What differentiates your product

offering on the market?

JG: Product flexibility. Multiple configurations of cold rooms are available for our customers such as coolers, freezers, combos, refrigerated or dry storage.

Furthermore, Norbec solutions are tailored to your needs and ensure the highest quality, performance and space optimization.

Also, we offer unparalleled customer support. Norbec prides itself on being a trusted partner for all types of projects in a variety of sectors, including supermarkets, convenience stores, restaurants, food processing plants, refrigerated

Montague Offers Excalibur UDC Plug-and-Play Island Suite To prepare the dishes today’s diners crave, foodservice operations need to stay competitive and select equipment that provides flexibility, quality and reliability. The Montague Company has delivered on all counts with the introduction of its new Excalibur™ UDC Plugand-Play Island Suite.

This multitalented, front-of-thehouse performer lets busy operations effortlessly replace or reposition equipment to suit menu changes, seasonal dishes, and shifts in their growing busi-

ness, while enhancing communications between cooks through its versatile unobstructed design. It works perfectly with all of Montague’s batteries, demo counters and island suite configurations.

Modular utility distribution, configurable utility connections and innovative features ensure that this Excalibur Suite can empower a chef’s creativity while providing the exceptional return on investment that has made Montague famous. Common gas, electrical and

Rudy Marchesi of Montinore Estate Named “Wine Person of the Year” Rudy Marchesi, Partner at Montinore Estate, has been recognized by Oregon Wine Press as “Wine Person of the Year.”

The annual award recognizes people across the state who have helped transform Oregon’s wine industry and is published in the Oregon Wine Almanac at the end of each year.

A leader in biodynamic® viticulture, Marchesi has been recognized for his dedication to biodynamic farming and

his contributions to biodynamic wine education, both locally and globally.

With more than 12 years of experience in biodynamic winemaking, Marchesi has shown that biodynamic agriculture doesn’t have to be reserved for small farmers, but can also be done on a larger scale.

Today, with its 200-acre Demeter-certified biodynamic estate vineyard, Montinore Estate is the largest producer of estate wines made from Biodynamic

business unique?

AL: Our ability to help our customers get to market much faster than our competitors, with a lower capital investment.

Customers are often surprised at how quickly we can get their product to shelves. Customer service is core to our culture.

Our flexibility and ease of doing business makes us unique. Our customers can be dependent on us. We go to extremes to get things done for them and will do whatever we can if possible.

RDN: Are you introducing any new products this season?

AL: Yes, a lot of new tamper evident containers from our Fresh n’ Sealed line.

We are focused on unique containers with sleek lines. We have added more snacking containers, handheld multicompartment packages and smaller sizes warehouses, hospitals and research centers. Our goal is to ensure your complete satisfaction and help you achieve your project goals.

RDN: What’s new at Norbec?

JG: Foodservice industry workers rely on a safe and enjoyable work environment. Kitchen and cold room floors, when subjected to unsanitary conditions, poor cleaning or frost, can be very slippery and potentially dangerous. Norbec is proud to present NextGrip, a new slip resistant floor.

The NextGrip floor is characterized by an enhanced adherence, improved security measures as well as being sta-

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for a quick snack. We’re also adding salad containers and ready meal packages that can be microwaved.

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

AL: Prepared food options.

We think our ultra-clear microwavable tamper evident containers are the perfect fit. Food security offers peace of mind with improved clarity. Customers trust and enjoy being able to see the product. A container should enhance the customer’s experience and show off the product.

We also see grab-and-go containers to continue to grow. Snacking is very popular and with everyone’s busy schedules, convenience is key.

For more information, visit booth #10539, go to www.lacerta.com, call 508.339.3312 or email sales@lacerta.com.

ble for heavy loads, durable and much more.

This new embossed floor by Norbec, in comparison to the traditional diamond tread plate, has superior properties creating a more optimal and secure working environment for its users.

RDN: Will you be showcasing the NextGrip floor at the NRA Show?

JG: Yes. Visit us at booth #5457 to discover and try this new slip-resistant floor, and find out how Norbec solutions can enhance the value of your projects.

Visit Norbec at booth #5457. For more information, go to www.norbec.com.

water lines simplify installation, cleaning and maintenance.

Smart utility distribution eases strain on appliances. Quarterturn shut-off valves add convenience, and mounted eye bolts facilitate uncluttered cabling.

Plus, this new suite is the only one of its kind to offer whole-suite UL listing and NSF approval. There’s a GFCI for 15- and 20-amp service with straightblade receptacles, along with many other electrical features that add value and safety.

Just as important, the “bones” of the

Visit The Montague Company at booth #2209. For more information, call 800.345.1830 or go to www.montague company.com.

grapes in the country.

“I’m incredibly humbled to receive this level of recognition from Oregon Wine Press,” said Marchesi. “My passion for biodynamic practices has only grown over the years, and I hope to continue to share that message with other leaders in the wine industry.”

Marchesi has been in the wine industry for more than 40 years and supports the vineyard, winemaking and sales teams at Montinore Estate. Prior to Montinore Estate, Marchesi developed an interest in organic agriculture while working for a wine distributor in the northeastern U.S. He enrolled in a year-long training course

in biodynamic farming at the Pfeiffer Center in New York before returning to work in wine production.

Marchesi accepted a consultancy at Montinore Estate in 1998 and started biodynamic trials on the vineyard five years later. The vineyards showed a dramatic transformation after only one season of biodynamic treatments, and by 2006 all of Montinore Estate’s vines were being converted to biodynamic farming techniques. In 2008, Montinore Estate achieved biodynamic certification for both its vineyard and winery by Demeter USA, the nation’s governing body for biodynamic practices and certifications.

Excalibur UDC Plug-andPlay Island Suite are pure Montague. Born of 150 years of foodservice equipment design and manufacturing expertise, it’s proudly made in the USA using heavy-gauge stainless steel metal construction.

From ranges to ovens, fryers and more, Montague has been dedicated to bringing the world premium-quality cooking equipment since 1857.

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Tuesday, May 21, 2019

Plant to Plate: Simple Food Make way for a new line of plant-based pastas, grains and “coming soon” pestos – all with clean labels and exceptional taste, crafted by culinary artists with a mind for using the only freshest and responsibly sourced ingredients nature has to offer. These dishes not only taste amazing, but you can feel good about what you’re eating, too.

In retail, four delicious offerings have already hit the shelves, including two hearty ravioli, with roasted vegetables and cauliflower, a half-moon shaped

pasta with tofu and edamame, and a robust barley risotto with tomatoes and sweet corn, trend setters in the plantbased space.

In foodservice, the varieties provide a unique and on-trend canvas for you to get creative with your own sauces.

Butternut squash and kale and roasted vegetable raviolis are made with 100 percent stone ground whole wheat, organic avocado and sweet potato infused dough.

Simply delicious, with nutritionals unparalleled in the industry.

Growing Consumer Demand for Beef According to the latest retail sales data from IRI/Freshlook, beef demand is up 15 percent since 2012. Strong consumer beef demand is expected to continue into 2019, with the U.S. Department of Agriculture predicting consumers in the United States will eat 8.9 percent more

beef this year than in 2015. Much of beef’s demand is driven by ground beef and loin cuts, which are particularly popular with consumers at the grocery store.

Not only are consumers eating more beef, they are also enjoying more high-

MarDona Bulk Olive Oil & Balsamic Program MarDona has expanded its line to include a new bulk food service program, which will offer all of its olive oil

products: pure olive oil, extra virgin olive oil, and infused olive oils in onegallon jugs and five-gallon pails.

Waring Continues Legacy of Innovation Waring Commercial is a global leader in foodservice equipment. Dedicated to providing innovative, reliable, value-driven solutions, its goal is to make its customers’ lives easier and their businesses more profitable. Whether you serve up old

favorites, trendy new menu items or a combination of both, Waring Commercial equipment guarantees unparalleled results. Imagine. Invent. Inspire.® Waring has an extensive collection of products that it separates into four distinct

2019 Best of Show

Restaurant Daily News Each culinary masterpiece was carefully curated to inspire the flexitarian community. This shift toward plant-based eating was driven by Millennials, who are more likely to consider the food source, animal welfare and environmental impact when navigating their purchase options.

Growth in this sector will continue with the 70 million Gen Z consumers on the same path, shaping the future of the food landscape over the next several years.

These chef-inspired recipes have been developed using ingredients that

you can actually recognize, are always protein-enriched and a good source of fiber. Simple food with “no artificial anything,” minimal added sugars, whole grains, plant-based protein, driven by taste – a refreshing addition to the marketplace.

Plant to Plate is a brand extension of Carla’s Pasta.

Carla’s Pasta is the largest specialty filled pasta company in the U.S., woman owned and family operated since 1978.

quality beef. This is due to more cattle in the U.S. herd grading higher than ever before.

“Cattle farmers and ranchers, and the entire beef industry, have worked particularly hard during the past 10 years to produce higher-quality beef, and that work is clearly paying off with increased consumer demand,” said Bridget Wasser, Executive Director of

Meat Science & Supply Chain Outreach for the National Cattlemen’s Beef Association, a contractor to the Beef Checkoff. “We’re seeing demand for USDA Choice and Prime beef grow, signaling consumer desire for a higherquality product. An increase in the size of the U.S. cattle herd paired with a higher-quality beef supply shows the industry is responding.”

MarDona’s, Wild Forest’s and La Truffe’s black and white truffle-infused olive oils are also included in the program, as well as MarDona’s Balsamic Condimenti product line, including Traditional categories. “As world-renowned specialists in Blend, Prep and Cook, we’re proud to introduce the addition of Brew,” says Samantha Mullins, Waring Marketing Manager. “Our Brew product lineup will soon offer a full range of solutions in the hot beverage category. It will bring us full circle as the complete Solutions Specialist, offering the perfect solution within each category for each customer.”

Blend The original Waring blender was invented over 80 years ago, and the company continues to lead, innovate and elevate the category. Its comprehensive lineup of classic blenders, made in the USA of U.S. and foreign parts, and immersion blenders and drink mixers feature efficient design and intuitive controls. Made for maximum output with minimal effort, they’re built to last, with a diversity of options to exceed the expectations of any foodservice operation.

Prep The Prep category includes a vast range of dependable, powerful and durable food prep solutions, designed to meet customers’ demands for optimal speed and reliability. Waring’s selection of Prep solutions includes food processors, grinders, juicers and extractors, chamber vacuum sealers, chocolate melters, stand mixers, ice cream makers and other essentials for the fully equipped professional kitchen.

Cook Waring’s Cook category sets the standard for space-saving solutions that let businesses expand their menus. High powered and low maintenance, the compa-

Visit Carla’s Pasta at booth #707.

Imported Balsamic and all of the company’s fruit-flavored balsamics.

For more information, call 855.645.7772, email info@mardona specialtyfoods.com or go to www.mardonaspecialtyfoods.com.

ny’s cooking equipment includes a full selection of induction ranges, convection and pizza ovens, panini grills, heavy-duty griddles, microwaves, thermal circulators, pasta cookers and more. Its extensive line of essentials helps you build your business.

Brew With Brew, Waring continues its legacy of innovation with high-performance, hot beverage solutions from a brand you can trust. Its strong commitment to extensive R&D, thoughtful design and precision manufacturing ensures the company equips its customers with unsurpassed brewing equipment solutions, from coffee urns to hot water dispensers. Like the other categories, Waring’s new Brew category features a product lineup that combines reliability and innovation.

Waring keeps professional kitchens on trend and presents creative new ways to use its products. “We are committed to introducing new breakthroughs to meet the needs of the market,” Mullins says.

“Our new Mini Belgian Waffle Maker, for example, is engineered to meet high demand, producing up to 100 mini Belgian waffles per hour. Our Bubble Waffle Maker enables operators to add the ice cream-filled bubble waffle, the most popular street snack in Hong Kong, to their dessert menus.”

From small establishments to multiunit chains, foodservice operations everywhere turn to Waring as their onestop solutions specialist.

Visit Waring at booth #2616.

Tuesday, May 21, 2019

Restaurant Daily News

Point-of-Sale Sealing Equipment from Wilpack Packaging Wilpack Packaging began by manufacturing high-speed contract packaging equipment. A division of A-American Companies, founded in 1986, Wilpack is a full-service packaging supplier and equipment manufacturer. With years of experience, it became apparent to Wilpack that there was a need for sealing equipment that would allow start-up and point-of-service facilities to provide quality, safe packaging solution to their customers – a solution that would allow entrepreneurs to start using the correct packaging supplies that would transition to a fully automated process once the product line grew. This inspired Wilpack to invent a tabletop tamper-evident sealing line of equipment. Its patented, UL and NSF certified equipment allows any

Toby’s Family Foods Releases New Salad Dressing Packaging Oregon-based Toby’s Family Foods has released new, bold packaging for its line of sweet and savory handcrafted salad dressings and dips. New labels feature bright colors, crisp detail, whimsical illustrations and deliver the brand’s distinct vision to new and returning consumers alike.

All of the roster of Toby’s seven dressings and dips – Blue Cheese, Ranch, Greek Feta, Honey Mustard, Jalapeño Ranch, and two yogurt-based dressings, Lite Blue Cheese, and Lite Ranch – receive an artful overhaul. This exciting new look further spotlights Toby’s highquality ingredients including non-GMO oils, raw honey, herbs, aromatic spices, rBST free cultured milk, buttermilk from Lockmead Dairy and sour cream and yogurt from Nancy’s Yogurt to name just a few.

Toby’s Family Foods is the creation of Founder Toby Alves. As a working mother in the 1970s, she crafted healthful, delicious products for an underserved clientele – those looking for nutritional alternatives without the hassle. What started as a booth at the Eugene Saturday Market has become a four-decades-strong family business.

Jonah Alves, current President of Toby’s Family Foods, says he is happy to have a new label after over 20 years.

Customers will be happy too, with visuals sure to entice shoppers visiting Toby’s robust catalog of natural, conventional, independent and coop grocers as well as restaurants and salad bars across the northern West Coast.

Brand new packaging displayed on Toby’s signature high-quality glass jars has been hitting shelves around the Oregon, Washington and northern California area since the fall season.

New designs come from Matt Ebbing of Ebbing Branding + Design.

Ebbing is known for work on designs for Bend, Oregon-based Humm Kombucha in addition to other innovative food and drink branding projects.

company the opportunity to grow their product line with branding in safe, spillproof packaging.

The company is known for aiding customers in choosing the correct packaging materials and equipment to fit their needs. Wilpack’s main customers are kitchens, restaurants, startups and large contract packaging facilities. Its packaging materials include a full line of polypropylene cups with tamper-evident seals. Its diverse line of equipment ranges from manual tabletop sealing equipment through production-ready Rotary Fill and Seal machines with indi-

vidual capabilities up to 80 cups per minute each. Its solutions also turnkey include conveyors and vacuum pack off devices.

The team at Wilpack is proud to provide its innovative, tamper-evident sealing solutions and to provide customer safety and satisfaction.

It knows what it takes to be above the crowd and be seen. Wilpack works with foodservice providers, educational facilities and contract packagers.

By always improving equipment and determining the best methods of delivering a finished product to market in the most economical and reliable ways possible, Wilpack is the best choice for those seeking positive and cost-effective meth-

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ods for all levels of packaging product. The company is able to offer solutions to organizations that are ready to take products to market but perhaps do not have the same expertise in packaging those products that Wilpack has been refining and expanding. The company prides itself on its quality service and exceptional customer support.

Wilpack takes enormous pride in its ability to protect each of its customers’ special products by providing the best materials and packaging.

Visit Wilpack at booth #10438. For more information, go to www.wilpack packaging.com or call 815.490.9235.

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Tuesday, May 21, 2019

United Food Group Introduces New Products United Food Group (UFG), is a premier developer and manufacturer of specialty dry powder mixes. Its philosophy is not to profit from selling equipment, but to utilize the equipment to enhance the excellent reputation of its product lines.

United Food Group’s brands are ideal for high volume, high traffic areas such as restaurants, fast food, c-stores, bars, selfservice and cafeterias.

Introducing New Perfect Servings® Hot Beverage Dispenser Perfect Servings Hot Beverage Dispenser features on-demand coffee by the cup or carafe. The dispenser delivers the highest quality microground coffee with a better flavor profile at 20-30 percent less than the cost of liquid coffee. The hot beverage dispenser features five custom selections, including coffee, tea, hot chocolate, hot liquid creamer and cappuccino, all from

one machine. Each selection offers digitally programmed portion control as well as a manual press and hold options.

Benefits include: coffee and tea dispenses in under 8 seconds for a 10-12 ounce cup; hot chocolate and cappuccino dispenses in under 15 seconds for a 10-12 ounce cup; the hot liquid creamer selection has an option for one, two or three creamers; the dispenser makes one 60 ounce pot of coffee in under 45 seconds; the dispenser is programmable for any size carafe; optional advertising video or backlight front; and state-of-the-art touchscreen.

Perfect Servings Coffee Condiment Dispenser The Perfect Servings Coffee Condiment program supplies a no charge dispenser for the exclusive use of United Food Group’s premium products. The dis-

Comark Launches New Bluetooth Thermometer Comark Instruments is launching its latest Bluetooth™ product innovation, the BT48 Bluetooth Thermocouple Thermometer.

Visit booth #3746 to see how the Comark range can automate the temperature data collection required for today’s HACCP and Food Safety plans. You’ll be amazed at how far temperature monitoring has come since the early days.

The new Comark BT48 Thermometer is designed for all foodservice operations

to quickly, safely and effectively monitor critical temperatures for deliveries, storage, cooking, cooling and hot holding, through to final serving. The Comark BT48 has all the features of the best-selling C28 Thermometer, but now incorporates recording via Bluetooth to eliminate the need for paper record keeping.

Following the earlier launch of the BT250 Pocketherm™ Fold-Out Thermometer last year, it became clear that customers welcomed the ease of

Sterno Shows New Product Extensions to Award-Winning SpeedHeat Line An interview with Thaddaeus Smith, Executive Chef, Sterno Products.

RDN: Tell our readers about SpeedHeat®.

TS: Last year, Sterno Products introduced SpeedHeat®, a flameless, wateractivated system that produces high-heat steam, with zero ramp-up time. It is considered by many in the catering industry to be the most innovative portable heat system since the introduction of Sterno chafing fuel more than a century ago.

This year, Sterno is introducing SpeedHeat HD. Designed for repeat use, this new product offers a reusable, flameless heat system, designed for optimal

heat performance and operator convenience.

RDN: What does the HD in the name SpeedHeat HD mean, and why did you develop this new product?

TS: HD stands for heavy duty. Stepping back, the first generation of this product line was designed for drop and go catering events. Many of our restaurant and caterer partners were looking for a product that would keep their drop and go hot menu items hot during service but could do so flamelessly and without the hassles and risks associated with wire racks, large volumes of water and open flames.

Wild Planet Foods Launches Skipjack Wild Tuna in Pouches As demand for convenient and nutritious grab-and-go meals increase, Wild Planet Foods, a provider of sustainable seafood, has launched Skipjack Wild Tuna in single-serve pouches.

Boasting 21 grams of protein and an average of 230mg EPA and DHA Omega

3 per serving, Wild Planet Foods’ new Skipjack Wild Tuna delivers premium nutrition in only 90 calories per pouch.

Like the company’s wildly popular Albacore Tuna pouches, these Skipjack Wild Tuna Pouches contain only 100 percent pure, sustainably pole and line

Restaurant Daily News penser requires minimal maintenance, but the company’s knowledgeable service staff is always there to answer any questions you may have. The powder dispenser keeps your beverage area neat, eliminates pilferage, reduces cleanup and product stocking time. Save time and money with the push of a button.

Perfect Servings has over 21 premium quality product offerings, including sugar, sweeteners, creamer, flavored creamer, cappuccino, cocoas, hot beverages and oatmeal.

To enhance your brand, United Food Group includes custom private labeled backlight fronts on all its dispensers. The Perfect Servings Powder Dispenser has the capabilities of an optional video screen to further market and brand your upcoming entertainment events, contests and specials.

Komoniwana™ Shakes, Smoothies, Frappés and Granitas Komoniwana currently has 14 high-qual-

ity product offerings. Classics like Chocolate Malt and Strawberry Shake and new favorites such as Madagascar Vanilla Bean Shake and Frozen Coffee Bean Frappé are just some of the flavors available with many more to come.

Komoniwana is simple to prepare.

Just add 4 ounces of water, one singleserve packet, 16 ounces of ice and blend until smooth utilizing the Blendtec® Stealth 885 Blender that United Food Group provides through its program with your initial order. Each packet makes one 16 ounce finished beverage. Flavor offerings are conveniently packed in 25 count cases including Komoniwana branded cups with dome lids. This eliminates the need for additional SKUs and inventory space.

For more information, visit booth #2293 or go to www.unitedfoodgroup.net.

recording and storing temperature records on the Cloud, hence a thermocouple thermometer with a choice of specialty probes was the next step.

The BT48 Bluetooth Thermometer is designed for use with Comark Kitchen Checks app, a complete HACCP management platform that uses a Comark Bluetooth Thermometer to collect your HACCP temperature data and relay it to the Cloud.

The app streamlines HACCP compliance through an intuitive sorting by kitchen functions. Cooking temperatures,

for instance, can be recorded by product, and if there is a problem, a corrective action can appear immediately to ensure food stays safe. Stepby-step information on the screen guides operators through tasks to ensure consistency from shift to shift.

Observing your Comark Kitchen Checks Dashboard on your PC gives an overview of the system 24/7. You can see your operation at a glance, review data and produce reports for your HACCP compliance program.

They were also looking for a product that they could leave behind with the customer to recycle. This would allow them to cut out the time and labor element of retrieving equipment. We learned from our customers that they would also like the option of having a product that was durable; something that could be reused as many times as a traditional chafer. That’s why we developed SpeedHeat HD.

starts producing high-heat steam right away to keep food at the ideal temperature for the ideal length of time.

RDN: Before we go into the features and benefits of this product, explain how SpeedHeat works.

TS: It’s a simple process that involves two water-activated heat packets and an included base and tray that replaces the traditional water chafing pan.

SpeedHeat has zero ramp-up time and caught tuna – with no water, oil or filler added.

“In speaking with our customers, we’ve learned that consumers want what’s good for the earth, their bodies and their busy schedules,” explains Bill Carvalho, Founder and President of Wild Planet Foods. “Our Skipjack Wild Tuna 100 percent pole and line-caught and is sourced from the central or north Pacific Ocean. Protein-rich and full of flavor, Skipjack is one of the tuna species lowest

Visit Comark at booth #3746.

RDN: What makes SpeedHeat HD a stand out product?

TS: This product is highly resilient. Its durable construction handles accidental drops and daily handling better than traditional chafers. Its stackable design and minimal parts provide an organized storage solution and helps prevent lost components. It’s easy-to-clean, dish machinesafe and is compatible with standard depth stainless steel and foil pans for added versatility.

Visit Sterno Products at booth #6912. For more information, go to www.sterno pro.com or call 951.682.9600.

in mercury. To meet consumer demands for environmentally-friendly, convenient nutrition, we took this nutritional powerhouse and put it in a pouch, so that fitness enthusiasts, the health conscious, and individuals who are simply pressed for time can easily toss a pouch in their bag and go for a filling, nutritious and messfree meal.

For more information, visit www.wild planetfoods.com.

Tuesday, May 21, 2019

Restaurant Daily News

Excel Dryer Offers One-Stop Hand Hygiene An interview with William Gagnon, Vice President of Sales and Marketing, Excel Dryer, Inc. RDN: What is Excel Dryer all about?

WG: Excel Dryer is a family-owned, Massachusetts-based company that’s been manufacturing the finest Americanmade hand dryers for more than 50 years.

We revolutionized the industry with the original, patented, high-speed, energyefficient XLERATOR® Hand Dryer that created the high-speed hand dryer category, and we continue to develop sustainable, cost-effective hand-hygiene solutions.

RDN: How do your products benefit restaurants?

WG: A restaurant’s restrooms can significantly impact the guests’ experience, positively or negatively. To a customer, paper towels littered on the floor

or clogging toilets signal an unclean establishment. As one restaurateur stated, ‘Your restrooms have to be as clean as your kitchen,’; if they’re not, guests will wonder about what else isn’t clean.

Our high-efficiency hand dryers eradicate these problems, providing an environmentally friendly alternative while cutting maintenance costs by a typical 95 percent over paper towels. What’s more, XLERATOR dries hands three times faster than conventional hand dryers, meaning less time in the restroom and more at the table.

RDN: Talk about what’s next in green restroom design.

WG: The D|13 Sink System, our latest collaboration with D|13 Group and Gensler, is the future of commercial restrooms and the most hygienic, sustainable and cost-effective system on the market for washing and drying hands. High-efficiency fixtures for soap and water are all

Raising the Bar with Non-Commercial Cooking The focus of commercial restaurants has always been on food and profits.

Recently, this has been a rising trend for non-commercial outlets.

“One of the most important items to recognize as a challenge in a non-commercial operation is providing creative, healthy and cost-effective food options with low labor to your patrons,” says Angelo Mojica, Senior Director of Nutrition and Culinary Services at John Hopkins Health System. “Also, in noncommercial operations, operators are not easily able to find highly-qualified chefs, so a good amount of dedicated time is dedicated to training.”

This is not as simple to overcome as it may seem.

“Training costs money as an investment into the employees, but that investment can be turned around in a negative

format if that trainee decides to leave for other endeavors in a career field,” says Mojica.

The tide has changed, and there is equipment technology that raises the bar.

Marra Forni’s Authentic Hand-Crafted Brick Ovens provide a solution for noncommercial operators struggling with budgets and staff training challenges who are seeking high-quality, consistent and high-volume results.

Marra Forni’s ovens are easy to use with an innovative touchscreen technology that fully controls temperature, deck rotation direction and speed as well as the auto on/off powered exhaust fan, so there is no need for a highly-trained operator.

These customizable, durable, energy efficient and high-tech feature-packed handcrafted brick ovens perform high-volume cooking, expanding menus with high-

Astra Manufacturing Acquired by Cornerstone Foodservice Group Cornerstone Foodservice Group, of ShoreView Industries, is pleased to announce that it has acquired assets of Astra Manufacturing, Inc.®, a designer and manufacturer of premium coffee equipment for both the commercial and home segments. This is the group’s third acquisition. It acquired Spring USA in September 2016 and LloydPans in July 2017.

“Cornerstone is a family of innovative and trusted brands,” said Kristine Holtz, Chief Executive Officer of Cornerstone Food Service Group. “We believe Astra’s thoughtful approach to the art of coffee provides a highly profitable solution for our customers in the fast-paced, rapidly growing premium coffee segment.”

“I am excited to be joining forces with Cornerstone Foodservice Group,” said Richard Hourizadeh, President and

Founder of Astra Manufacturing, Inc. “Cornerstone’s vast customer and distribution channels will allow us to bring our products to new markets and help fuel Astra’s long-term growth.”

About Astra Manufacturing, Inc. Since 1993, Astra has produced premium, professional espresso machines, steamers, grinders and accessories with the goal to exceed customer expectations every time. Designed with aerospace engineering and manufactured within the USA, these reliable and efficient machines provide gourmet coffee selections to a wide range of commercial and residential consumers.

About LloydPans®/ Lloyd Industries, LLC LloydPans is an industry leading man-

mounted on the sink deck, providing the ultimate user experience. It is customizable in size, shape and material, allowing designers to completely change and elevate the aesthetic of the restroom.

RDN: What advantages does the system offer?

WG: First would be quiet convenience.

The integration of all three components, each with an auto sensor for a no-touch experience, means hand hygiene has never been simpler. Then, there is the sound reduction; the decorative air outlet is deck mounted, but the motor is underneath, equipped with a sound-suppression air delivery system that significantly reduces decibel levels.

Combined with the adjustable speed and sound options available with every XLERATOR dryer, you’ve got the quietest high-efficiency drying system

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available. The drying system also offers superior hygiene, with HEPA filtration that filters bacteria from the air and a reversed airflow that blows the water off the user’s hands into the sink basin instead of on their clothes or the sink deck.

RDN: How would you describe the look of the system?

WG: Like its performance, the system’s aesthetic is unparalleled. We’ve heard it called sleek, modern and beautiful, with a feel of both high-end luxury and understated simplicity. That versatility is by design. We set out to build a sink system that would enhance the look of any establishment’s restroom, and with the D|13 Sink System, that’s just what’s been accomplished.

Visit Excel Dryer at booth #3476. For more information, go to www.excel dryer.com, call 800.255.9235 or email sales@exceldryer.com.

quality items.

The proprietary bricks and rotating deck allow Marra Forni ovens to cook made-to-order gourmet pizzas that are much healthier than the traditional version.

These pies have fewer calories, and the flour used is often better for people with gluten sensitivity. Another asset of this oven is its versatility. It can be used for baking, slow roasting, braising and searing meats. It delivers fire roasted vegetables and seafood in cast-iron pans, and even can be used for preparing fresh baked bread and sandwiches.

“What Marra Forni developed is a product that identifies the need for entry level cooking personnel to produce a highly profitable product, such as pizza,” says Mojica. “Their rotating ovens assist in efficiency and effectiveness in training, labor costs savings and low shrinkage rates. For example, the LCD touchscreen capabilities allow operators to

automatically turn the oven off and on, so there’s no need for an employee to arrive early to warm up the oven. If you calculate two hours every day by the amount of days you are open, times the hourly wage you pay your opening crew, your savings from the automatic on and off function would buy your oven in theory.”

The Marra Forni oven’s integrated eye-brow hood system allows for direct venting to be used, instead of a traditional hood system, which can save operators thousands of dollars. This design also ensures better performance due to proper air flow in and out of the oven, which will result in consistent cooking results.

The appeal of the oven’s custom tile work and crackling open fire create an enticing visual, further raising the bar for non-commercial applications.

ufacturer of commercial grade baking, pizza and restaurant equipment made in the USA. The company designs and manufactures commercial pizza pans and pizza tools, commercial bakeware and commercial and consumer restaurant equipment in its 80,000-square foot facility in Spokane Valley, Washington.

LloydPans distributes its products around the world through multiple sales channels.

is chosen by industry professionals worldwide for its performance and quality.

About Spring USA® Spring USA is a foodservice industry leader, first to introduce countertop induction to the United States. Known for the innovation and design of reliable, durable and beautiful products, Spring USA specializes in induction cooking and warming equipment, buffetware, mobile cooking stations and custom-built tables with hidden induction and cooling elements. Spring USA

Visit Marra Forni at booth #2068. For more information, go to www.marraforni.com.

About Cornerstone Foodservice Group Cornerstone Foodservice Group is a family of leading and groundbreaking brands trusted by industry professionals worldwide for providing innovative, high quality products and creative business solutions.

About ShoreView Industries Founded in 2002 in Minneapolis, Minnesota, ShoreView Industries manages three funds totaling $900 million.

ShoreView has partnered with family or entrepreneurial-owned companies across many sectors, including engineered products, distribution, industrial services, business services and niche consumer products.

For more information, visit booth #3212.

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Tuesday, May 21, 2019

Cutting-Edge Equipment from Breville | PolyScience Breville | PolyScience is a leading manufacturer of cutting-edge equipment for chefs and mixologists, including sous vide immersion circulators, the Control ºFreak® precision induction cooktop, the Smoking Gun® Pro smoke infuser, AntiGriddle® flash freeze plate, Sonicprep™ ultrasonic emulsifier, Rotary Vacuum Evaporator and other culinary technologies. By bringing precision, innovation and great design to the culinary world, the company aims to build products that give operators ultimate control so they can focus on delivering their best creative work.

The Sous Vide Professional Chef Series sets the standard for sous vide cooking. It was developed to meet the requirements of the world’s best restaurants and adds a whole new dimension of control to your operation. With innovative features and award-winning design,

the Chef Series delivers outstanding results under the toughest conditions and demands. Its compact design makes for easy storage.

The Sous Vide Professional Classic Series is the legendary immersion circulator that changed kitchens forever. With its one-touch control it enables you to quickly set or adjust the cooking temperature. Its selectable high and low pump speeds provide precise liquid circulation control.

The Control °Freak induction cooking system is the first of its kind to accurately measure, set and hold 397 cooking temperatures from 86 degrees to 482 degrees Fahrenheit. The unique real-time sensing system uses a through-glass sensor to directly measure surface temperature. The Probe Control™ remote thermometer precisely controls the temperature of both

High Graphic Corrugated Packaging from Accurate Box An interview with Mark Schlossman, Executive Vice President Sales and Marketing, Accurate Box Company.

RDN: Tell our readers about your company.

MS: Accurate Box is a 75-year-old company that specializes in high graphic corrugated packaging. In our space, we are one of very few companies who control all aspects of production in house. We make our own tooling (printing plates, cutting dies, graphics, etc.) and all production is done under one roof. This makes us extremely competitive in the marketplace because we are not moving materials from facility to facility.

RDN: What makes your company unique?

MS: What makes our company unique is the way we have invested in our business. No company in our category has invested in their equipment and infrastructure like Accurate Box has in the last five years. The combination of our design capabilities and our folding carton mentality bring unusual styles and concepts to the QSR industry. Our manufacturing facility is FSSC 22000 food safety certified, which is a globally acknowledged benchmark food safety standard stabled by the Global Food Safety Initiative (GFSI). Also, we just received our G7 Certification, which is an internationally recognized methodology for calibrating printing presses and proofing systems to ensure color consistency and gray balance.

RDN: Why have your sales in the QSR

Restaurant Daily News water and fat-based liquids.

The Intensity function gives incredible control over the heat up speed to the set temperature. A Create function stores frequently used custom temperature profiles for simple one-touch recall.

The Smoking Gun Pro produces cold smoke, which allows it to be used for any kind of food or liquid. As a flexible hand-held device, it is easy to use for infusion or finishing with a variety of smoky flavors and aromas. Your selection of combustibles includes wood chips, teas, herbs, spices and more. The limit is your imagination!

The all-new Smoking Gun Pro features a large robust housing designed specifically to withstand commercial use.

The Anti-Griddle is a traditional cook top with an amazing twist: instead of heating, the device quickly freezes sauces, purees, vinaigrettes, crèmes, foams, fruits or any type of food.

Instantly create solid or semi-frozen creations with stable, crunchy surfaces

industry grown so rapidly?

MS: We are excited that Accurate Box’s foray into the QSR market has paid off with extreme growth from new customers. We believe our combination of creative structural design and unlimited graphic capabilities has been a major reason for our product to be introduced into this category. Our customers have the ability to change the graphics on their packaging as frequently as they would like. We have some customers who change their graphics for every upcoming holiday. Our graphics, tooling and platemaking are all done inhouse so these changes are done with little to no cost to our customer.

RDN: What do you attribute to your company’s success?

MS: Our new enhanced plant has improved our workflow and our state-ofthe-art equipment has allowed Accurate Box to bring extremely attractive pricing

and cool, creamy centers.

The tantalizing dual-textures create a surprising and unique experience for guests. At buffets and catering events, the AntiGriddle will attract diners when preparing a frozen appetizer or dessert right in front of

their eyes.

The PolyScience 400 Series Commercial Chamber Vacuum Sealer offers true HACCP data logging and support. Users have access to HACCPPortal™, allowing them to prepare HACCP plans for vacuum sealing and sous vide cooking with ease. This unit exhibits excellent performance under heavy use and is easily programmable.

Direct temperature logging of sous vide cooking cycles is supported via dual K-Type Thermocouple Probe Ports.

For more information, visit booth #1840 or go to www.polyscienceculinary.com.

to the marketplace. Our brand new equipment can outproduce our competition and our attention to design helps our customers in this category wow the consumer. Our number one core value is to be customer focused; we cannot succeed unless our customers do.

RDN: What are your delivery turnaround times like?

MS: Accurate Box specializes in vendor managed inventory programs where we can work within various different systems to manage our customer’s inventory. This concept has the ability to reduce lead times to a matter of days and allows our customers to keep their inventories low without the fear of ever running out of product.

Visit Accurate Box at booth #7260. For more information, go to www.accurate box.com or call 973.345.2000.

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Tuesday, May 21, 2019

How Food Safety Technology Can Make Labor Management Easier Traditionally, employees have been the weakest links in food safety at most restaurants. Even well-intentioned workers make mistakes, and foodservice is an industry where isolated incidents can quickly mushroom into nationwide or global PR disasters. A food safety incident in one location means diners everywhere will stop visiting; as a result, errors, failures or malfeasance by even entry-level, minimum-wage workers can have an outsized impact on the bottom-line.

When labor goes wrong – whether through fraudulent activity, human error, inadequate training or some other form of mismanagement – it has business ramifications that affect the entire organization.

How can brands make sure that the minimum-wage worker does his job so that the food safety incident never happens in the first place? Food safety technology

has the answer.

Technology enforces accountability at the individual and store level.

When it comes to checklists, for example, a smart system can impose constraints on users and alert their leaders when those constraints are breached. For example, the restaurant can set a custom timeframe for each checklist to be completed; if the checklist scheduled for noon doesn’t get completed within 60 minutes, it alerts management.

Technology puts an automatic spotlight on areas requiring review.

Similarly, a smart system can analyze checklist entries for accuracy and ensure they meet expected thresholds. For instance, if one checklist should take about five minutes to complete but one

Plastic Straw Bans – Where Do You Turn?

By Michele Moran, Director of Marketing and New Product Development, Hoffmaster Group, Inc.

Aardvark paper straws are by far the most environmentally-friendly option and are marine friendly, naturally degradable, FDA/EU compliant and compostable. It is important to note that some brands use harmful chemicals when manufacturing the straw in order to overcome complaints that the paper straws become soggy too quickly or the color of the paper leaches into the drinks. Aardvark uses no harmful chemicals in manufacturing, and the colors will not leach into your drink.

Turning away from plastic straws is unquestionably better for the environment. Paper straws aren’t the only alternative out there, but there is no getting around it: PLA straws pollute the same way plastics do. PLA stands for polylactic acid, which is made from renewable resources such as sugarcane or corn starch. Naturally, one would assume that since PLA straws are derived from natural ingredients that they are better for the environment. However, this is not always the case and can often be misleading.

The issue with PLA straws is that people think they are buying and using an environmentally-friendly product.

SuperSorb CarbonPad and Supersorb F-23LV from Filtercorp Filtercorp’s patented SuperSorb® CarbonPad has been proven to perform in top foodservice operations, consistently out-performing other types of frying oil filtration media.

The SuperSorb CarbonPad extends the useful life of frying oil by trapping damaging particles 500 times smaller

than a grain of sand. Among the benefits are less oil usage, less oil change outs, cleaner oil, greater savings and more consistent food quality. Food products cooked in clean oil cook faster, absorb less oil and have a crisper texture. Simply drop a SuperSorb CarbonPad into your fryer filter and start enjoying the benefits

Benefits of the SKECHERS Direct Corporate Shoe Program Are you tired of costly slip-and-falls? Are you frustrated with your current shoe program? The SKECHERS Direct Corporate Shoe Program is the answer.

This program is cost-free with no minimum purchasing requirements or setup fees – your employees buy direct from SKECHERS and save.

SKECHERS will put together a custom ecommerce site and will customize the selection based on your company’s uniform policy. Your employees can purchase shoes online with free shipping and free returns or by shopping at any of the

500-plus SKECHERS retail stores in the United States and Canada.

“This cost-free program has some incredible benefits and will provide your employees with a substantial discount on safe, comfortable and durable trend-right footwear resulting in improved worker safety, morale and overall efficiency,” says Harold Surabian, National Sales Manager.

The SKECHERS Direct program is available to companies with 200 or more employees and who are based in the United States or Canada. The program

Restaurant Daily News worker completes it in three minutes, the system can alert managers. Maybe that employee figured out a way to complete the checklist in a more efficient way, a process that could be replicated at other stores, or maybe they’re trying to cheat the system and need review.

Technology can correct worker errors and help train staff.

Employees don’t always follow food safety policies and procedures. Nearly two-thirds (62 percent) of food manufacturers and processors told industry analysts at Alchemy Systems that not all their employees adhere to their food safety programs. A digital food safety system can protect against non-compliance.

First, it can automate many functions – reading temperatures from remote sensors automatically – to remove humans, and thus human errors, from the process.

Second, digital food safety can provide guidance, corrective actions and helpful

Although PLA is biodegradable, PLA straws and other PLA products become another form of plastic that will take years to break down in landfills and the ocean.

PLA straws need to be composted under specific conditions to degrade, and several areas don’t have common facilities to compost PLA-based products, forcing them to end up in landfills. PLA and bioplastics can only break down when all oxygen is removed and temperatures are constantly above 140 degrees Fahrenheit for at least 10 days. There are very few places in the world that meet these conditions, and when these materials do break down, they still of cleaner oil.

In 2018, Filtercorp introduced its newest patented technology: the SuperSorb F-23LV. It is the high-volume filter for your lowvolume fryer. Filtercorp’s new fry oil filter is the next-generation of its SuperSorb CarbonPad. The Supersorb F-23LV has a pleated pre-filter stitched on top to collect the larger food debris. This technolooffers employees a year-round 30 percent discount on SKECHERS slipresistant work shoes and corporate casual styles. All of the SKECHERS slip-resistant shoes are ASTM Mark II tested to meet or exceed a coefficient of friction of 0.50 or greater.

Included in the program is SKECHERS $5,000 Slip and Fall Warranty that helps protect your company from costly slip-and-falls. In addition, employees will benefit from SKECHERS Quarterly Friends and Family Days events on shoes for the entire family, including kids’ shoes, walking shoes, running shoes and even golf shoes (30 percent off on over 3,000 great styles).

prompts from the employee’s handheld device whenever issues arise.

Technology can help control labor costs.

The cost of labor relative to revenue can be a major contributor to unnecessarily thin profit margins in the industry.

According to point-of-sale technology provider Toast, the average restaurant sales per full-time equivalent (FTE), nonsupervisory employee in 2015 was $56,000 (compared to $226,000 per grocery store worker). Automating certain food safety functions and streamlining the rest can free hours of time for workers and managers to focus instead on revenue-generating activities and front-ofthe-house concerns.

For more information, visit booth #9442, go to www.compliancemate.com, call 678.526.4628 or email info@ compliancemate.com.

leave behind a harmful residue of “plastic soup” micro particles that pollute the environment and threaten life at the bottom of the food chain. PLA straws are not marine degradable, and when they make their way into the waterways and oceans, they act like regular plastic – when they’re consumed by marine wildlife and fish, that can endanger or kill them. Humans as well are at risk via the potentially deadly toxins that become concentrated in the seafood we eat.

For more information, visit booth #2788, go to www.hoffmaster.com or www .aardvarkstraws.com, email marketing@ hoffmaster.com or call 800.327.9774.

gy enables the filter to be even more efficient, resulting in a two filters-in-one system that has all the advantages of the SuperSorb CarbonPad. The proof is in the profits and the taste. At Filtercorp, “filtration is what we do, and people are why we do it.”

Visit Filtercorp at booth #10730. For more information, go to www.filtercorp.com.

Should you choose to participate, you may also offer your employees a payroll deduction program for their shoe purchases, which would enable them to spread the cost of their shoes over multiple paychecks. This part of the program is entirely optional for the employer, and you need not offer a payroll deduction plan to enable your employees to enjoy all the other benefits of the SKECHERS Direct Corporate Shoe Program.

For more information, visit the SKECHERS Direct Booth in the South Hall at booth #3126. After the show, call Harold Surabian at 310.318.3100, ext. 1860 or email haroldsu@skechers.com.

Tuesday, May 21, 2019

Restaurant Daily News

TurboCool with Heat Saves Space & Money There’s really nothing like eating your favorite meal at your favorite restaurant, under the stars with that oh-so-perfect breeze tying it all together. But there’s a fine line between enjoying your meal al fresco and huddling in the cold with your table mates over a steaming bowl of soup.

The pressure that restaurants and resorts are under to keep their patrons happy and comfortable is a constant battle. There are a variety of ways to keep your patrons warm, but they often take away from the al fresco dining experience. Radiant space heaters and warming

tents are an option for restaurants, but they take up space and inhibit the ambiance created from al fresco dining.

Additionally, if your patio dining experience is up to snuff, you’ve already invested in cooling options for those hot and humid summer days. That’s a lot of unused dining real estate being occupied by heating and cooling equipment that can’t be monetized. That’s where ANIKs Outdoor Comfort Solutions and TurboCool™ with Heat come in.

“Each TurboCool with Heat unit will cool or heat an area of 75 to 125 square feet,” says Al Erturk, co-Founder and

Forbes Industries Celebrates 100th Year Anniversary Forbes Industries was founded in 1919.

Longevity in a business is not a given.

Each year can test a company’s value and relevance. A commitment to its customers’ success has helped Forbes Industries thrive as a provider of mobile bars, buffet systems, lecterns and a wide variety of solutions for hospitality operations such as luggage carts, bellman’s equipment and housekeeping carts.

Every product is designed with the customers’ needs in mind.

The company’s iconic birdcage luggage cart, first introduced in 1983, exem-

plifies the company’s focus on creating memorable experiences for hoteliers and their guests. Forbes’ birdcage luggage cart was innovative in its use of materials and design. It was the first brass cart on the market, priced higher than competitive models to accommodate a more luxurious look and feel.

Innovations also evolve from recognizing a need. Storage has become a big issue for hotels and several Forbes products address this concern. The SlimFold bar is completely mobile and folds to half its size. Forbes Mystique Bar has remov-

Delight Patrons with Mediterranean Plant-Based Proteins Plant-based fare is expected to rule supreme in 2019, according to Whole Food’s 2019 trend predictions, and plantbased proteins are certainly all the rage for menus today. Plant-based proteins aren’t just for vegans and vegetarians anymore, and there is more to the world of plant-based proteins than imitation meat products.

Pulses, the dried form of legumes such as chickpeas, lentils and peas, have become a preferred plant-protein source.

According to Datassential, 43 percent of consumers are interested in increasing the total protein in their diet through beans and legumes, versus 23 percent for meat analogs. Chickpeas, one of these desired plant-proteins, are the primary

ingredient in exciting, on-trend ethnic items like falafel and hummus.

Falafel and hummus both represent authentic ethnic, plant-based proteins with a wide variety of menu applications to help operators meet the growing need for these items. Hummus and falafel have also been called entry points for consumers to the rising popularity of Middle Eastern cuisine.

“Hummus madness” was a top predicted food trend for 2019, according to hospitality consultancy af&co.

According to Datassential, in addition to the continued growth in commercial restaurants, hummus now appears on more than 55 percent of all college and university menus, an increase of 124 per-

SBT Bin Tipper from Power Knot The SBT™ bin tipper lifts garbage bins to deposit the contents into a container.

The machine is made of stainless steel so that it can be used safely in kitchens and other places that demand cleanliness and hygiene. The tipping mechanism is driven by a low pressure hydraulic mechanism that assures safety and quiet operation. The tipper is battery operated and is easily moved through any standard door.

The entire tipper is waterproof and can be washed down with a hose pipe to maintain cleanliness.

The charge on the batteries will typically last for a week with the built-in

battery meter indicating when charging is needed. A waterproof charger is incorporated, which will typically recharge the batteries in five hours. All that is needed is to plug the SBT bin tipper into any standard AC outlet.

The SBT bin tipper is sold to handle American (ANSI Z245 type B) or European and Asian (EN 840) style of bins. These bins can be sized from 60 litre to 140 litre (international) or 32 gallon and 35 gallon (USA). The bin lifter can lift up to 70 kilograms (150 pounds).

Safety features include dual switches that require the operator to have hands on

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Chief Executive Officer of ANIKs Outdoor Comfort Solutions. “It’s literally one unit for every season.”

Utilizing an integrated Solamagic Heater, TurboCool with Heat uses the only UL listed electric outdoor heater, reduces glare by up to 30 percent and has best-in-class infrared efficiency. When those cold winter nights turn into hot summer days, the integrated TurboCool misting ports kick in to lower ambient temperature by 10 to 15 degrees in humid climates and up to 30 degrees in arid climates. Manufactured in the United

States, the patented TurboCool with Heat is the world’s first and only all-in-one heating and cooling system. Available in white or black aluminum cabinets (additional colors are a paid option) TurboCool with Heat can be wall, post or ceiling mounted.

If you are looking to maximize your available outdoor dining area with an allin-one climate control solution, TurboCool with Heat is the ideal solution.

able and interchangeable front and side panels, making it possible to change the look of the bar in minutes. Other products like mobile nesting tables can be stored in public spaces.

Inspiration for new products often comes from customers. Forbes spent three years working with a major theme park designing an in-room housekeeping cart that keeps bulky linens out of hallways, creating a more pleasant environment for guests. The streamlined cart also improves ergonomics and worker safety.

Forbes’ New Product Development Committee takes feedback from the field and brainstorms new offerings.

Renderings of new ideas are engineered in house and are shared with the field sales team and key hoteliers. The most promising ideas move to prototypes, then functional, durable products. In every category, Forbes offers good, better and best solutions. Having a broad range of products with multiple price points allows Forbes to provide affordable solutions to properties of 3 star to 5 star ratings.

cent in the last four years, indicating strong interest from the newest generation of restaurant patrons.

Make hummus the MVP (Most Versatile Protein) on your menu by taking advantage of all its possibilities to add plant-based global flavor excitement to so many dishes. More than just a dip, hummus is a nutritionally advantageous alternative to mayonnaise on deli sandwiches, in tuna or chicken salads, on salad bars, as protein spread for vegetarian wraps, a cream cheese replacement on bagels, and as a base for trending ethnic and grain bowls.

Grecian Delight has a complete line of hummus pack sizes and flavors, including the featured clean label line made with olive oil. Free of artificial colors, flavors and preservatives, these vari-

eties are high pressure pasteurized for long shelf life and are vegan and kosher.

Grecian Delight’s Falafel Fritters 1-ounce uncooked pucks were a 2018 FABI Award winner, clean label, vegan, kosher and gluten free.

The same award-winning formula is also available in a dough form.

Grecian Delight, A Pure Mediterranean Foods Company, brings you the very best of Greek and Mediterranean cuisine with products including gyros and specialty meats, pitas and flatbreads, tzatziki, hummus and spreads, falafel and additional Mediterranean specialties.

them at all times for operation, a red light on the opposite side to warn other personnel, a safety cutout switch with a removable key and solid lockable wheels.

Further, at all times the center of mass of the bin and its contents are within the footprint of the SBT bin tipper, ensuring that the bin tipper cannot tip over. The tipper can be equipped with optional side panels with a mesh screen and an interlocking door.

The SBT bin tipper can be used in a variety of applications where mobility and cleanliness are required. The machine is ideal for lifting waste food

and depositing it into a Power Knot LFC-300 or LFC-500 biodigester.

As a profitable company with installations globally, Power Knot is a market leader in products to process waste food. Power Knot’s SBT bin tippers are the most technologically advanced machines available and the company offers a three-year warranty. Power Knot designs, develops and manufacture all its products at its headquarters in the capital of Silicon Valley, California.

For more information, visit booth #1678.

Visit Forbes Industries at booth #11249.

For more information, go to www.forbes industries.com, call 800.832.5427 or email sales@forbesindustries.com.

Visit Grecian Delight at booth #812, South Hall. For more information, go to www.greciandelight.com or call 800.621.4387.

For more information, go to www .powerknot.com.

Tuesday, May 21, 2019

Restaurant Daily News SandenVendo America (Cont’d. from p. 1)

experience.

KuraBan utilizes a Non-Thermal Electric Field Energy (N-TeFe) technology, developed through more than 15 years of research and development in Japan. N-TeFe technology, which works within a temperature range of 28 degrees Fahrenheit to 37 degrees Fahrenheit (-2 degrees Celsius to 2 degrees Celsius) to inhibit oxidation and bacterial growth. The KuraBan JoeFroyo (Cont’d. from p. 1)

addressing many of the issues that people have with cow’s milk, including removing lactose.

“We think nature got it mostly right with milk,” says JoeFroyo Founder and President Zach Miller. “Great taste, essential nutriation, that delectable mouthfeel.

Our process amplifies what’s already great about milk and tones down the lactose.

What you’re left with is real, high quality dairy, but it almost tastes like a new drink.”

While formulating JoeFroyo’s first product, Probiotic Cold Brew™, Miller developed a proprietary process for creating a lactose-free cultured dairy base, which expanded the company’s ambitions and product offerings.

Pulmuone USA (Cont’d. from p. 1)

conventional water-packed and ready-toserve pre-marinated and pre-baked tofu to authentic Asian-inspired foods, such as dumplings, vegan kimchi, noodle bowls, low-carb noodles, wraps and more.

We have manufacturing facilities throughout California, New York and Massachusetts. We employ food scientists and experts to utilize cutting-edge technology in order to research and develop the most organic, natural, delicious products. Pulmuone is recognized as a leader in refrigerated, natural food products.

At Pulmuone, we are committed to the well-being of your family and the environment, promoting sustainable and earth-friendly lifestyles. By delivDeBrand (Cont’d. from p. 1)

Truffles boast a minimum shelf life of two months at room temperature, with no need for refrigeration or preparation by your staff. All varieties are guaranteed in stock and are available to ship within one to two business days, all year round.

DeBrand packaging is also available for purchase, and its truffle wholesale prices are currently set for resellers to earn a Udi’s (Cont’d. from p. 1)

plant-forward lifestyle, such as the onethird of Americans who consider themselves “flexitarians,” Gardein offers plantbased cuisine in an abundance of flavors and varieties that will excite the palate and help create a wide selection of meat-free menu options for any time of day.

Vegan/vegetarian diet-based menu claims have risen 17 percent, and Gardein boasts the widest variety in the plant-based protein category to help you refresh your menu. The newest additions to the Gardein family of products reflect

CaffeUno: Bean-to-cup coffee machine featuring the tankless instant heat water system.

Crysta: Fully-automatic fresh-

brewed coffee machine that serves delicious café latte with “coffee of rich flavor” that is not beaten by milk.

Open Hot Food Displays: The same stylish look as the current HFD line with the open design that increase impulse purchases. The Ambient Food Display features LED lights and white shelves, swing open front doors and sliding back doors perfect for full and/or self-serving.

WHYNOT: Using the patented FreshKeep™ wine saver technology, the cork replacement from the bottle is per-

Introducing Crema Smart™ JoeFroyo’s new Crema Smart line, launching at the 2019 National Restaurant Association Show, features an array of lactose-free probiotic ice creams, and the world’s first powdered half & half.

Cold-Pressed Creamery™ Cold-Pressed Creamery is a new label for

technology creates a perfect environment for preserving fresh foods without the need for potentially harmful chemicals or radiation.

SandenVendo America will also be showing its Hot Food and Ambient Food Display, CaffeUno and WHYNOT Saver and Dispenser System.

Through its process, JoeFroyo cultures Real California Milk® to unlock live and active cultures, adds lactase to break down the lactose, and produces a naturally sweet, probiotic-packed, lactose-free dairy base that pairs perfectly with coffee and – well, anything else that milk pairs well with.

After using this base to create its Probiotic Cold Brew and Clean Label Creamer™ products, JoeFroyo has widened its scope to include other dairy staples, ice cream and powdered coffee creamer.

ering convenient and wholesome foods and services that fit today’s busy lifestyles, we are able to provide conscious choices for the planet and its people, which puts us all on a path for a better tomorrow.

RDN: What do you hope to accomplish at the show?

JP: We are seeking opportunities to present our product offerings and production capabilities to large food service operators (chains), college and university, and industrial/manufacturing customers. We want to be the go-to company for plantbased protein now and in the future for all foodservice operators.

RDN: What brings Pulmuone the most

margin over 62 percent. DeBrand makes it easy to offer a gourmet chocolate experience year-round.

Featuring these beautiful truffles on your menu and in a display case is the perfect way to entice your customers. As they arrive, they will be greeted by the promise of a high-quality, gourmet dessert. Even if they decide against indulging immediately after their meal, they can purchase truffles as they leave to

the latest foodservice trends. Create indemand entrées, appetizers, breakfasts and sides featuring Breaded Chick’n Breasts and Wings, Sliced Italian Saus’age, Breakfast Saus’age Patties and Beefless, Black Bean and Chick’n Slider Patties.

Gardein has partnered with Meatless Monday to create a program to help operators benefit even more from the trend toward plant-based dishes – and participating in Meatless Monday reduces your environmental impact.

Visit www.gardeinmeatlessmonday.com for details, recipes and much more.

Crema Smart Ice Cream is packed with prebiotics, probiotics and 5 grams of protein per serving. The brand will debut a trio of classic flavors – chocolate, vanilla and cold brew latte – with more flavors coming soon, including caramel macchiato, espresso chip, cookie dough, Moose Tracks® and more.

Crema Smart lactose-free powdered half & half is one of a kind, any way you slice it up. Not only is it the world’s first powdered half & half, it is also lactosefree and full of beneficial probiotics.

Perfect on the go, now you can have perfectly creamy coffee, on the countertop or on a mountaintop.

pride?

JP: We take great pride in providing quality plant-based food products that are good for people and good for the earth.

RDN: What products are you launching this year?

JP: We’re excited to launch Ready-toEat Tofu Crumbles in three varieties, as well as Crispy Tofu Bites, and our Bulk Super Firm High Protein (Sprouted) 6/6# Vac Pack Tofu.

RDN: Who are your target customers?

JP: Our target customers are all segments of foodservice – any operator that is ready to take part in the hottest food

be enjoyed later. This is an easy add-on sale and has no need for any preparation, just bag or box and go. DeBrand is also happy to provide artwork and product descriptions for menus, displays and social media advertising.

DeBrand recommends carrying an ongoing selection of at least four to six different truffles to provide a wide selection and an eye-catching display. Its four most popular truffles are Dark Chocolate,

Udi’s Gluten Free Since 2013, the number of menus featuring gluten-free items has increased 182 percent, and Udi’s products will help you make sure your operation is cashing in on the gluten-free trend with a pleasing texture and delicious taste enjoyed by everyone. Udi’s offers breads, rolls, buns, tortillas, pizza crusts and more to expand your menu offerings.

With Udi’s as your partner, serving gluten-free products is a snap. It has created the Udi’s Gluten Free 1-2-3 program to assist operators with setting up their operation. Visit www.udisglutenfree123

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formed within a nitrogen gas filled environment, permitting zero exposure of the wine to oxygen, preserving the wine for up to 11 months.

SandenVendo America is a Dallas, Texas (USA) based manufacturer of foodservice equipment, vending machines and micro market solutions.

For more information, visit booth #11309, go to www.vendoco.com or call 800.344.7216.

JoeFroyo’s cold-pressed dairy beverages produced using high-pressure processing (HPP) to extend shelf life and improve taste. The label will include two of JoeFroyo’s previous products, Probiotic Cold Brew and Clean Label Creamer as well as upcoming lactose-free probiotic whole milk and chocolate milk products.

Probiotic Cold Brew combines caffeine, probiotics and protein by bringing together smooth cold brew with the valuable health benefits of lactose-free cultured dairy. Clean Label Creamer provides these same functional benefits, whatever coffee you’re drinking.

Visit JoeFroyo at booth #10216.

For more information, go to www .joefroyo.com or call 253.682.8586.

trend and the future of food: plant proteins.

RDN: How do your products or services help your customers compete in their marketplace?

JP: Pulmuone consistently seeks unique ways to present plant proteins that help our customers connect with all types of guests, including but not limited to vegan, vegetarian and flexitarians. A Harris Poll in 2016 indicated that 37 percent of all guests nationally are seeking vegetarian options when dining out.

For more information, visit booth #10724, go to www.pulmuonefoodsusa.com, or email John Penty at john.penty@ pulmuone.com.

Caramel, Peanut Butter and Raspberry. In addition to selling truffles by the piece, they are also available in prepackaged assortments, ideal for holidays, events and when guests are in a hurry. DeBrand Truffles deliver a high-quality, gourmet chocolate experience that your guests are sure to remember.

For more information, visit booth #10618.

.com to see how easy gluten free can be.

Easy to Implement Don’t miss out on the additional traffic, revenue and customer satisfaction from patrons seeking plant-based or glutenfree options. Both Gardein and Udi’s products are nearly effortless to implement in your existing menu – then use their broad product portfolios to inspire even more creative menu ideas.

To learn more, visit booth #1453, go to foodservice.pinnaclefoods.com or call 866.816.7313.

Tuesday, May 21, 2019

Restaurant Daily News Grecian Delight (Cont’d. from p. 1)

product innovations like ReadyCarved™ Flame Broiled Off-the-Cone Slices from Grecian Delight, any operator can now serve popular ethnic street foods like gyros, shawarma and al pastor.

At the 2019 National Restaurant Show, Grecian Delight is being recognized with FABI Awards for its new ReadyCarved Natural Halal Shawarma Slices, available in Beef & Lamb and Chicken, plus its new ReadyCarved Al Pastor Pork Slices. These new additions join ReadyCarved Gyro Slices which were introduced in early 2018 and available in Beef & Lamb and Chicken.

ReadyCarved Flame Broiled Offthe-Cone Slices are the quick and easy Power Knot (Cont’d. from p. 1)

at any time. They are free of odors and have low operating costs. The output is grey water that is safely discharged into the sewer system. Each LFC biodigester reports the amount of waste ingested on its touchscreen and sends that data to the cloud. The information about usage and statistics can be accessed anywhere on any device.

By diverting waste food from landfills, you will save money on the collection of trash with a payback that is

way to add real, authentic ethnic street foods to any menu. New ReadyCarved Al Pastor and Natural Halal Shawarma feature cuts of meat that are tumble marinated, then hand stacked by artisan carvers to 500-pound cones, flame broiled, robotically sliced and individually quick frozen to lock in that conecarved freshness and flavor.

ReadyCarved Slices go from freezer to plate in four minutes or less. No extra space, labor, special skills or equipment needed. ReadyCarved Slices can be heated on a flattop grill, in an oven, high speed oven, impingement oven or even a microwave, making authentic ethnic street food a possibility for any operation.

Beyond their classic sandwich for-

typically two years or less. By eliminating smells, flies and rodents around trash bins, you will improve cleanliness, and by removing the need for plastic bags and the staff having to take trash out of the kitchen, you improve operations.

By keeping the waste food out of the landfill, you are significantly reducing your carbon footprint. With the LFC cloud you can easily create reports for any stakeholder.

The LFC biodigesters use aerobic digestion to break down the waste food.

you can see in our booth that we provide a lot of options for foodservice employees who want to look good, stay safe from slips and falls and be comfortable throughout their shifts.

from SKECHERS and get 30 percent off year-round on our ASTM Mark II tested slip-resistant work shoes and corporate casual styles. If your company does not meet the minimum employee requirement, we can set you up on our 25 percent off program.

HS: Our corporate shoe program has been out for about seven years now and it’s available to companies with 200 or more employees who are based in the U.S. or Canada. It’s a cost-free program with no minimum purchasing requirements, no set-up fees, no costs whatsoever. Your employees simply buy direct

HS: Yes. Purchases can be made online on our SKECHERS Ecommerce site that’s custom-built to the uniform needs of your company. If you require black slip-resistant shoes, your employees won’t see a brown boot on the website, so they can’t buy it thinking that it would be okay to wear to work. That’s the beauty

SKECHERS (Cont’d. from p. 1)

RDN: Tell our readers about the SKECHERS Direct Corporate Shoe Program. Who can join?

Flax4Life (Cont’d. from p. 4)

you need a little treat.

Are you in the mood for something a little richer? We also have our guilt-free rich Chocolate Cake covered in fudge frosting and dark chocolate shavings, or our scrumptious Carrot Cake covered in dairy-free cream cheese frosting with toasted coconut. If you are at a birthday party or dinner gathering, there won’t be any leftovers of these cakes, so get the Food Safety Failures (Cont’d. from p. 4)

place it in a cold-holding unit, the accuracy may exceed the +/- 2 degrees Fahrenheit error margin requirement.

3. Equipment Malfunctions and Failures Even the best cold-holding equipment will suffer from maintenance hiccups, and eventually, total failure – taking restaurateurs by surprise if they didn’t realize there were problems. Careful temperature tracking can reveal patterns of

RDN: Can you accommodate companies with uniform requirements that include shoes?

party started! Or stay in and eat the whole cake by yourself.

No matter the time of day, our products are healthy treats that will keep you going and satisfy any hunger cravings. If it’s first thing in the morning with a bowl of our uniquely soft granola or a latenight chocolate brownie snack, you will not feel guilty enjoying our products, because they are good and good for you.

Handmade wholesome goodness, nutritious and delicious!

behavior, like temperatures fluctuating over time, that can enable restaurants to take care of the issue before the device fails and inventory sits at unsafe temperatures until someone happens to notice.

4. Fraud Not all worker fraud is malicious. Often, it’s just lazy practices. If the boss isn’t around, why not just fill out the paperbased temperature logs in advance?

Unfortunately, a lazy employee means the restaurant may miss equipment mal-

mats, ReadyCarved Slices have applications all across the menu. These authentic ethnic proteins make delicious and exciting additions on salads, in popular ethnic bowls, omelets, breakfast sandwiches, on loaded French fries, Mediterranean nachos, Mezze-style sampler or shareable platters, or even as pizza toppers.

In addition to the FABI Award recognition for ReadyCarved Al Pastor and Natural Halal Shawarma Slices, Grecian Delight was also the recipient of a third 2019 FABI Award for its reformulated Skhug sauce (a.k.a. Four Pepper Cilantro Sauce). Skhug is a spicy Middle Eastern sauce and a traditional accompaniment to shawarma and falafel, but also has great applications with any meat, as a

A proprietary blend of naturally occurring microorganisms digests the waste rapidly; these are supplemented once per year. The mechanism is not maceration, so the exiting water comprises mostly digested material that has been converted to water. A motor in the machine turns the contents of the drum slowly – and only for a quarter of the time – to ensure no physical breakdown. Energy consumption is very low and operating costs are minimal.

As a profitable company with installations globally, Power Knot is a of our program compared to many of our competitors.

RDN: How long does it take to get the shoes ordered through the website?

HS: Orders usually ship within 48 hours and online orders receive free shipping and free returns. If you have an employee that you hire to start the next day or would simply like to try on their shoes before purchasing, they can also shop at any of our 500-plus SKECHERS retail stores nationwide and in Canada. We have a SKECHERS retail store in every major city and this is an enormous benefit that none of our competitors can touch.

RDN: Are there any other benefits?

Muffin Flavors: Wild Blueberry, Carrot Raisin, Chocolate Chip, Cranberry Orange, Apple Cinnamon and Hawaiian Pineapple.

Brownie Flavors: Chocolate, Toasted Coconut, Dark Cherry, Cappuccino, and new Chocolate Mint.

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salad dressing, pizza drizzle or mix in with hummus or Greek yogurt for an amazing dip. Skhug has been called out

by Technomic, Datassential and NRA’s What’s Hot Annual Chef’s Survey as a trend for 2019.

Grecian Delight, A Pure Mediterranean Foods Company, brings you the very best of Greek and Mediterranean cuisine with products including gyros and specialty meats, pitas and flatbreads, tzatziki, hummus and spreads, falafel and additional Mediterranean specialties.

Visit Grecian Delight at booth #812, South Hall. For more information, go to or call www.greciandelight.com 800.621.4387.

market leader in kitchen food digesters. Its LFC biodigesters are the technologically advanced most machines available and the company offers a three-year warranty. The LFC biodigesters offer a payback period typically of less than two years. Power Knot designs, develops and manufactures all LFC biodigesters at its headquarters in the capital of Silicon Valley, California.

For more information, go to www .powerknot.com.

HS: Yes. Our slip-resistant shoes come with a $5,000 slip and fall warranty that helps protect your company from the expensive consequences of slips and falls.

Plus, your employees will enjoy our quarterly friends and family day events, which allow them to extend their 30 percent discount on SKECHERS shoes for the entire family, including kids’ shoes, sandals, casual shoes and our performance line of running, walking and golf shoes (over 3,000 styles to choose from). This is another employee benefit that our competitors can’t offer, as they only make work shoes.

For more information, visit the SKECHERS Direct Booth in the South Hall at booth #3126. After the show, call Harold Surabian at 310.318.3100, ext. 1860 or email haroldsu@skechers.com.

Toaster Bun Flavors: Original, Everything and Cinnamon Raisin.

Cake Flavors: Chocolate and Carrot.

Granola Flavors: Apple Cinnamon, Chocolate Chip, Pineapple Coconut & Mango, Banana Coconut and Cranberry Orange.

Visit Flax4Life at booth #10509. For more information or to order a sample, go to www.flax4life.net, call 360.715.1944 or email customer service@flax4life.net. Follow the company on Facebook, Instagram and Twitter.

5. No Alerts One of the biggest risks in food safety: you don’t know what you don’t know. If

For more information, visit booth #9442, go to www.compliancemate.com, call 678.526.4628 or email info@ compliancemate.com.

functions or other issues, as described above, until it’s too late. Digital checklists and automated temperature sensors can save the day here; they can either automate the process (removing the worker from the process entirely) or impose controls that force the worker to fill out checklists and logs when, where and how they’re supposed to.

your food safety system depends on someone checking all temperatures all the time, the system is prone to problems.

An automated system can generate alerts via email, text message or even phone any time temperatures go out of spec – potentially saving your restaurant from an extremely unpleasant surprise.