Restaurant Daily News • May 23, 2022

Daily RESTAURANTNews

CHICAGO MAY 23, 2022

AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH NRA

Automated Technologies Meet New Demands

Simplifying Restaurant Oil Management

BOOTH #806

BOOTH #621

Oser Communications Group

New Equipment for Chefs and Mixologists BOOTH #3680

Restaurant owners are looking for more innovative ways to meet increased demand in today’s post-pandemic environment, particularly with the current shortage of available workers. Using automation to

An interview with Corby Stow, Director of Sales, Oil Solutions Group, Inc. RDN: What can Oil Solutions Group® provide for restaurants?

Breville | Commercial is the leading manufacturer of cutting-edge equipment for chefs and mixologists.

By bringing precision, innovation and great design to the culinary world, it aims to build products that give

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The Shift to Precision Food Management

Quality and Innovation Never Go Out of Style

The Future of Foodservice

BOOTH #7839

BOOTH #S1634

BOOTH #5431

An interview with Shawn DiGruccio, Executive Vice President, CDN.

By Kent Wright, CEO, Vesta Precision.

Forbes Industries sets the bar when it comes to mobile innovators. Forbes has been providing the hotel and restaurant industries with quality mobile products for over 100 years.

Starting with premium raw

RDN: As we look forward to 2022 and beyond, what’s in store for foodservice professionals?

Pandemic. Climate change. War. The world has felt the grips of these forces on our lives. We cannot deny the feeling of uncertainty that these issues have raised within each

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XLERATOR Hand Dryers: A Recipe for Hygienic and Efficient Restrooms

Corby Hall Tableware

When it comes to hand drying solutions in public spaces, especially restaurants, hygiene is of the utmost importance, as a restroom is the ultimate reflection of an establishment’s

Choose Corby Hall for the highest quality foodservice dinnerware, flatware and hollowware.

Corby Hall, one of the few remaining family-owned foodservice tabletop companies in the

Getting laid off from his Silicon Valley job might have been the best thing for Kirk Wells. He had followed his father into the world of engineering, but then took the path of his

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BOOTH #1619

Foodie Engineers His Own Career with Smoked Seasonings

BOOTH #6228

Daily RESTAURANTNews

CHICAGO MAY 23, 2022

AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH NRA

Automated Technologies Meet New Demands

Simplifying Restaurant Oil Management

BOOTH #806

BOOTH #621

Oser Communications Group

New Equipment for Chefs and Mixologists BOOTH #3680

Restaurant owners are looking for more innovative ways to meet increased demand in today’s post-pandemic environment, particularly with the current shortage of available workers. Using automation to

An interview with Corby Stow, Director of Sales, Oil Solutions Group, Inc. RDN: What can Oil Solutions Group® provide for restaurants?

Breville | Commercial is the leading manufacturer of cutting-edge equipment for chefs and mixologists.

By bringing precision, innovation and great design to the culinary world, it aims to build products that give

Continued on Page 62

Continued on Page 69

Continued on Page 69

The Shift to Precision Food Management

Quality and Innovation Never Go Out of Style

The Future of Foodservice

BOOTH #7839

BOOTH #S1634

BOOTH #5431

An interview with Shawn DiGruccio, Executive Vice President, CDN.

By Kent Wright, CEO, Vesta Precision.

Forbes Industries sets the bar when it comes to mobile innovators. Forbes has been providing the hotel and restaurant industries with quality mobile products for over 100 years.

Starting with premium raw

RDN: As we look forward to 2022 and beyond, what’s in store for foodservice professionals?

Pandemic. Climate change. War. The world has felt the grips of these forces on our lives. We cannot deny the feeling of uncertainty that these issues have raised within each

Continued on Page 69

Continued on Page 67

Continued on Page 73

XLERATOR Hand Dryers: A Recipe for Hygienic and Efficient Restrooms

Corby Hall Tableware

When it comes to hand drying solutions in public spaces, especially restaurants, hygiene is of the utmost importance, as a restroom is the ultimate reflection of an establishment’s

Choose Corby Hall for the highest quality foodservice dinnerware, flatware and hollowware.

Corby Hall, one of the few remaining family-owned foodservice tabletop companies in the

Getting laid off from his Silicon Valley job might have been the best thing for Kirk Wells. He had followed his father into the world of engineering, but then took the path of his

Continued on Page 67

Continued on Page 67

Continued on Page 73

BOOTH #1619

Foodie Engineers His Own Career with Smoked Seasonings

BOOTH #6228

4

Restaurant Daily News

Monday, May 23, 2022

Daily News

Experience the Extraordinary with Delux Royal Range has hit it out of the park with their new Delux series line of equipment. By taking the 75 years of proven reliability of Rankin Delux and the full product offering of Royal Range, the Delux series is an operator’s dream. The Delux series has an all-welded frame and 1,200°F mineral insulation, wool plus a stainlesssteel burner box on the ranges for

AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH NRA

cleanability.

This combination makes the Delux series one of the highest quality equipment lines in the industry.

Kimberly Oser Publisher Anthony Socci Vice President of Sales

Rotella’s Italian Bakery: 100 Years of Baking Excellence Continued on Page 73

Third-Party Delivery Disruption? Here’s a Smarter Way

By Mike Rizzo, Chief Growth Officer, Apex Order Pickup Solutions

RESTAURANT

Family Owned Partnering with clients to exceed their customers’ expectations – that’s something Rotella’s Italian Bakery takes incredible pride in. From its beginnings in Calabria, Italy, to its present-day, state-of-the-art campus in La Vista, Nebraska, the Rotella’s tradition has always remained the same: a commitment to its products, its employees and its loyal customers. The company’s sense of integrity and purpose as a business stems from its sense of integrity and purpose as a family.

Yasmine Brown Production Manager/Art Director AJ Flick Senior Editor Jeanie Catron Associate Editor Heather Albrecht Customer Service Marcos Morhaim Senior Account Manager Alisha Dicochea Account Manager Tara Neal Director of Operations Iszac Saetieo Show Logistics & Distribution Enrico Cecchi European Sales Restaurant Daily News is published by Oser Communications Group ©2022 All rights reserved.

If you’re a restaurant operator, you are well aware of the challenges that come along with third-party delivery. On one hand, delivery service providers (DSPs)

Plant Growth Grounded in a commitment to quality and exceptional customer service, Rotella’s Italian Bakery is built on five

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Executive and editorial offices at: 1877 N. Kolb Road, Tucson, AZ 85715 520.721.1300/Fax: 520.721.6300 European offices located at Lungarno Benvenuto Cellini, 11, 50125 Florence, Italy www.osercommunicationsgroup.com

Lee M. Oser Founder

10

Monday, May 23, 2022

Restaurant Daily News

Table Top Packaging Units From Wilpack Wilpack’s table top units offer Point of Service packaging of fresh ingredients.

This Kitchen Innovation Award winner is not only patented, but is UL listed and NSF approved, making it a “must have” tool for managing costs and increasing

customer satisfaction. This leads to the next stage in operating a successful business; after discovering what sets you apart from the rest, managing cost of operations is a daily juggling act.

With increases in staff wages and the

cost of quality, fresh, locally sourced products; there’s little one can do but increase menu prices. But no worries, Wilpack has you covered, literally. You can reduce cost of lost product and increase employee efficiency by prepping and sealing products in “downtime.” The oxygen and moisture barrier created with Wilpack's table top sealer prolongs shelf life and creates spillproof packaging. The cost of operations is reduced, and efficient production is increased. That sounds like a recipe for success.

Wilpack’s products offer increased sales and distribution channels. Printed packaging supplies with your logo offer excellent marketing potential. Get your products on store shelves, sell singleserve dressings to customers to take home, or open an online market – the potentials are endless. Increased sales don’t stop there. With customer satisfaction, customers will keep coming back. Research shows that the largest complaint with customers is spilled food in the bag whether pick up or delivery. Give your customers something great to talk about, like how amazing your food tasted and how it arrived to them.

Along with Made in the USA table top equipment, Wilpack Packaging manufactures rotary filling/sealing machines for when your production picks up. It now has a semi-automatic Model 75 rotary almost ready for the market. This is an affordable, low-powered machine that can be fitted with or without fillers. Having a small footprint (3-foot square) allows it to fit in restricted locations. One operator is needed to load and unload cups with a max rate of 20 cups per minute.

Visit Wilpack at booth #10423, or if you are unable to make it, visit www.wilpackpackaging.com, call 815.490.9235, or stop by the company’s Rockford, Illinois, facility. Wilpack would love to show you what its equipment can do and how much pride and effort the company has put into its products. Wilpack’s philosophy has always been if you succeed using its equipment and packaging supplies, then Wilpack succeeds. Plain and simple.

For more information, visit booth #10423, call 815.490.9235, email sales@wilpack packaging.com or go to www.wilpack packaging.com.

Introducing Seviroli Foods’ Signature Reserve Ravioli

ARY Inc. Brings Innovation and Experience to Your Door

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 Foods 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. Seviroli Foods guarantees that each bite will fill your mouth with a burst of flavor. Its Signature Reserve Line is no exception. Seviroli Foods is proud to introduce you to this premium line of ravioli that currently includes the following items:

For over 45 years, ARY Inc. has been bringing innovation and a wealth of experience to restaurateurs and foodservice professionals alike. It began when the company’s founder gained unique insight into the challenges and shortfalls of the professional cutlery available to the food industry. A desire to improve these conditions led him to found ARY Cutlery.

The goal – to provide quality, comfortable cutlery at an affordable price – won the business of many in the foodservice and food processing industry.

Innovations such as double-injected handles ensure a longlasting and sanitary knife that can stand up to repetitive use in a fast-paced work environment.

An economy line that is capable of perfect cuts time and time again but is perfectly priced for buying in bulk.

Creating designs that earn NSFapproved ratings to reduce worries during inspections.

For years, VacMaster, a division of ARY Inc., has been the standard in commercial-grade vacuum packaging equipment for restaurants. It began over 30 years ago when there were little to no options for quality yet affordable vacuum packaging machines.

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, sunflower-shaped ravioli.

Braised Beef Ravioli: Seviroli Foods fills each round ravioli with braised beef, vine-ripened tomatoes, cremini mushrooms, and a rich blend of Ricotta and Romano cheeses. Each bite bursts with flavor.

With each of its pastas, Seviroli Foods uses an advanced IQF (Instantly Quick Frozen) method that locks in freshness, so with the Signature Reserve Line, you can serve premium ravioli that tastes like it was made from scratch in your kitchen, only in minutes.

Family owned and operated in New York since 1960, Seviroli offers a full line of authentic and innovative filled pastas including ravioli, tortellini, ricotta cavatelli, stuffed shells, manicotti and more. Seviroli Foods can customize its formulas to meet the needs of your brand, from highend artisan pastas such as Signature Reserve ravioli to everyday value items. The company’s commitment to high quality, authentic ingredients is a difference you can taste. Seviroli Foods invites you to stop by, sample its new items and taste the Seviroli difference.

For more information, visit booth #1640, go to www.seviroli.com, call 516.222.6220 or email customer service@seviroli.com.

VacMaster filled that void and quickly became a favorite of foodservice professionals. Throughout the years, the product line has expanded. VacMaster now offers packaging equipment to fit any budget.

It isn’t just packaging solutions they provide. For restaurateurs and chefs wanting to offer a unique experience for their customer, VacMaster has developed three sous vide immersion circulators that deliver consistent, flavorful results even at scale.

ARY Inc. continues to innovate and develop solutions for those in the food service and food production industry. Working with both food processors and restaurant staff, they have developed a line of personal protection equipment that delivers on quality and affordability. It is their mission to provide customers with PPE that meets or exceeds regulatory standards, provides worker comfort and safety and gives owners peace of mind.

For more information, visit booth #1068, go to www.vacmasterfresh.com or call 800.821.7849.

Monday, May 23, 2022

Restaurant Daily News

Bake’Up Pastries Provide a Single Solution for Multiple Challenges There’s one thing that is certain in 2022: times are still tough in the restaurant industry. Between labor shortages, supply chains suffering and a lingering sense of unease, operators are looking for solutions to alleviate one or all of the challenges they face daily.

Even before the pandemic took its toll, Vandemoortele USA was providing solutions to customers who sought consistently high-quality products that didn’t put a strain on their schedules, pantries or budgets. But with shifting stressors over the last two years, Vandemoortele’s ability to address those challenges has led to increased partnerships with customers in need of support.

“With our freezer-to-oven technology, we’re able to offer customers the ability to easily bake authentic French pastries throughout the day without the need to have a trained pastry chef on site,” says Masterbaker Johan Coppens.

Vandemoortele’s patented Banquet d’Or® Bake’Up® technology allows frozen pastries, crafted with authentic European ingredients, to bake in virtually any kind of oven.

Without any expert knowledge, the

operator can create perfectly flaky, golden-brown pastries in under 30 minutes.

With 1 to 2 million restaurant jobs open across the United States, most restaurants that have managed to stay

open have had to adjust their hours of operation to accommodate the lack of personnel. Additionally, of the much smaller pool of hospitality employees, the number of skilled workers is even lower. This causes disruption in all areas of restaurant operations, but especially in providing consistent menu items and guest experiences.

“Banquet d’Or Bake’Up pastries eliminate the need for an expert baker on staff, allowing for product consistency despite staffing needs,” Coppens says.

Captain Ken’s Foods: 55 Years of Quality

By Mike Traxler, Co-Owner, Captain Ken’s Foods, Inc. Great foods often originate in unlikely places. In fact, Capt. Ken Freiberg developed his famous Firehouse Oven-Baked Beans while on duty at Firehouse No. 14 in St. Paul, Minnesota. Over 55 years later, this signature recipe (plus many others) is made with the same attention to detail and commitment to quality.

The story of Captain Ken’s Foods began in the summer of 1943, when Ken Freiberg joined the St. Paul fire department. In 1953, he was promoted to captain.

As was custom at most fire stations, each fireman took turns cooking meals for his fellow firefighters. Captain Ken’s specialty was making oven-baked beans with bacon. Word spread and people from the neighborhood would stop by the fire station hoping to sample some of Captain Ken’s home cooked oven-baked beans.

As Ken’s bean recipe grew in popularity, his fellow firefighters urged him to start a business, but Ken wasn’t ready to give up life as a firefighter. In 1963, though, he used his

two-week vacation to sell his ovenbaked beans from a food stand at the Minnesota State Fair. The beans were a big hit! A few years later in 1967, at age 55, Ken retired early from the fire department to start Captain Ken’s Foods. It didn’t take long for Captain Ken’s reputation for making quality

food products to grow.

Today, Captain Ken’s processes and markets a diverse range of premium food products for the foodservice and retail markets. The company features a broad line of award-winning chilis, made-from-scratch oven-baked

Launched as a European brand to provide high-quality and delicious pastries for the discerning consumer, Banquet d’Or Bake’Up freezer-to-oven products – all of which adhere to Clean Label standards – deliver the taste and texture expected from unfrozen, housemade bakery items.

Further bolstering overall consistency, frozen products purchased in bulk from a reliable source remove the risk of individual ingredients not being available. As an added benefit, the Bake’Up line of products’ frozen state is 60% smaller than an average frozen good, so users can store more product in less space. In keeping with Vandemoortele’s sustainability commitment, this size difference requires less packaging per unit and lower fuel cost to transport.

“An authentic-tasting croissant, made with clean European ingredients, that can be baked by anyone who can follow simple instructions, in under 30 minutes would seem to be a unicorn product, yet Banquet d’Or Bake’Up pastries are just that,” says Raoul Dexters, general manager, Vandemoortele USA. “We’re proud to offer a single solution for so many different challenges restaurants are facing today.”

For more information, visit booth #874 or go to www.banquetdor.us. beans (not canned!), specialty taco meats, varied flavored macaroni and cheese recipes and more. Other customer favorites include Sloppy Joe Meat Sauce, Tater Tot Casserole, Chicken Pot Pie Filling, Cheesy Hashbrown Potatoes, Spanish Rice and Home-Style Chicken Chow Mein. All products are made using premium ingredients and are pre-cooked, then flash frozen to lock in freshness and nutritional value.

Captain Ken’s Foods is family owned and operated. Products are manufactured at the company’s St. Paul facility, which is a USDA- and FDA-inspected and certified plant.

Package types range from institutional size, one-gallon pouches to singleserve containers. Products are distributed by national and regional broadline distributors. End-user operators include restaurants, cafeterias, resorts, casinos, caterers, convenience stores, delis, healthcare facilities, schools and more.

All Captain Ken’s products offer quality, consistency and value.

Employees take great pride in making great tasting food products and continuing the commitment to quality that founder Capt. Ken Freiberg started more than 55 years ago.

For more information, visit booth #8262, go to www.captainkens.com, call 800.510.3811 or contact Mike Traxler at mtraxler@captainkens.com.

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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 National Sales Manager Harold Surabian.

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 offers employees a year-round 30 percent discount on SKECHERS slip-resistant work shoes and corporate casual styles. All of the SKECHERS slip-resistant shoes are tested to meet or exceed industry standards.

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 more (30% off on over 3,000 styles).

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 of the other benefits of the SKECHERS Direct Corporate Shoe Program.

The SKECHERS Direct program also provides mobile truck visits to your property in Las Vegas, Illinois, Indiana, Louisiana and Mississippi.

For more information, visit booth #3154, call 855.759.7463 or email info@skechers direct.com.

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Monday, May 23, 2022

Restaurant Daily News

Labor Concerns? Hire the Rotator Oven!

With all the changes in the post-pandemic foodservice industry, many operators are on the hunt for future-proof cooking solutions. Many establishments are planning expansions, remodeling and adding ghost kitchens or pizza concepts to their current locations. The pandemic brought pizza to the forefront of successful menu offerings. However, it’s no secret that restaurants continue to struggle with filling positions.

The question is, what equipment will meet the rising demand for fast, efficient, easy to use and versatile cooking equipment? You may have seen a colorful dome-shaped oven at your favorite pizza spot, supermarket or food hall. Or you may have seen your favorite celebrity chefs posting photos of their new Marra Forni home ovens.

Marra Forni is the fastest growing commercial brick oven manufacturer in

the industry, with its world headquarters, culinary innovation center, and manufacturing facilities based outside of the nation’s capital. Marra Forni is proud to be “Manufactured in the USA.” At the crossroads of traditional artisan brick-by brick handcrafted workmanship and technology, the proprietary bricks (called MarraStone) imported directly from Italy, are exceptionally high porosity, allowing for better temperature retention and distribution to the food. Combined with American steel fabrication, engineering and quality standards, Marra Forni builds the highest performing ovens available on the market today.

Each oven is built brick-by-brick using the same tried and tested process used by Italian masons hundreds of years ago. Marra Forni is the only company in the world that produces a passthru (“Due Bocche”) rotating oven that

Sterno Continues Sustainability Initiatives to Reduce Carbon Footprint An interview with Thad Smith, Executive Chef, Sterno Products.

RDN: Give our readers an overview of how Sterno is repositioning itself as a leader in sustainable manufacturing.

TS: Just before the pandemic, we announced our blueprint to reduce the company’s overall carbon footprint associated with keeping food hot. The initiative, which introduced a concentrated formula with redesigned chafing fuel cans that use less steel, cardboard and non-renewable resources, has reduced Sterno’s environmental impact from landfill waste to greenhouse gas emissions, while still producing the same great products that customers have come to expect.

RDN: What kind of impact has this had on Sterno’s suppliers?

TS: By taking a hard look at our supply chain, we’ve been able to make an impact on our material sourcing and

selection by re-engineering and enhancing our chafing fuels to create a more efficient packaging design. This reduces waste and limits the number of trucks on the road.

RDN: Let’s get into specifics. What are the major areas where you’re making measurable strides in reducing Sterno’s carbon footprint?

TS: The first is product design. We’ve optimized the size of our chafing fuel cans to use 10 percent less steel – that equals the amount of steel in nearly 2,500 SUVs annually. The team has also reduced the consumption of non-renewable resources by a full 10 percent, by optimizing the size of the wick and reformulating the fuel blend.

The second is material sourcing and selection. All of our chafing fuel cans and lids are made from highly

can cook pizzas evenly in a half rotation, in under 90 seconds. This is due to the dual-stage forced air power burner technology, which blends 60% gas and 40% air while averaging only 84,000 BTUs. As if Marra Forni’s Rotator oven were not innovative enough, the Kitchen Innovation Award-winning pass-thru Rotator oven features a rotating cooking deck designed to maximize efficiency, bridging FOH and BOH, streamlining food production and providing consistent cooking results. A service member can finish and serve menu items in a restaurant’s bar area, while the chef operates the oven from the kitchen side of the oven. While the Rotator is known as a high-volume oven, able to cook 250+ pizzas per hour, these ovens are designed to support a variety of cuisines and menu applications.

The MarraSmart technology gives the operator full control of critical functions such as temperature, deck rotation speed and direction, and auto on/off. Marra Forni’s powered exhaust fan and direct ventilation system are also touchscreen controlled. Enjoy labor and energy savings thanks to better heat absorption, retention and faster, more consistent cooking with the Marra Forni Rotator oven.

Every oven is unique and completely customizable to order, with a large variety of tile options to create the interior décor that diners love coming back again and again to enjoy.

For more information, visit booth #5218, go to www.marraforni.com, call 888.239.0575, or email inquiries@ marraforni.com. recycled steel. This makes it easier for waste management facilities to easily separate steel with magnets if the product is not recycled properly. Something that can’t be done with aluminum or plastic. The other material change was going to Sustainable Forestry Initiative (SFI) certified packaging that we were able to redesign to require seven percent less cardboard. That equals nearly 350 trees saved annually.

And finally, delivery of the product. With smaller packaging, we are able to reduce the number of trucks delivering raw materials to the factory, and in the end, our high-quality chafing fuels to our customers.

Fewer trucks equal fewer emissions.

RDN: Any final thoughts?

TS: Please stop by booth #7012. We’d be happy to share more, plus show you how Sterno is changing the industry.

For more information, visit booth #7012, go to www.sternoproducts.com, or call 951.682.9600.

Single Printer Mechanism BOHA! Workstation The BOHA! suite of apps and hardware has changed commercial kitchen productivity and food safety forever. Some of the top kitchens in the country rely on BOHA! to print customized labels on-demand, increase HACCP compliance with timers and temperature monitoring and enforce brand standards with digital photos and recipes – all managed in one cloud-based system.

To meet the ever-evolving needs of the restaurant and foodservice industry, BOHA! is constantly adapting to deliver new solutions. So, what’s new with BOHA! WorkStation?

The Single Printer Mechanism BOHA! WorkStation Does your foodservice location only use one label size – for example, expiration/date-code labeling on prepped food? Or, do you run a small-scale restaurant that needs to enhance processes before scaling? If so, the BOHA! Single Printer WorkStation could be a better fit over the endlessly flexible double printer version.

You’ll still get all the great features of the advanced WorkStation. All the functionality of menu management and 300 DPI wireless printing from a tablet. It’s absolutely ideal for when your operation uses one type of label more than any other.

In fact, on the right side, where there is no printer mechanism, there’s room to hold a spare roll of labels. And, of course, BOHA! also offers a printer mechanism upgrade kit – so if you need to print two label sizes later, you’ll have that option. BOHA! efficiency and adaptability at its best!

The BOHA! WorkStation Wall Mount Commercial kitchen operators have asked for a wall-mount solution to the popular BOHA! WorkStation and BOHA! has proudly delivered.

The space-saving wall-mount kit takes your WorkStation to the next level. With the hardware unit raised above your countertop, now you’re able to expedite food safety date-code labeling and print sharp, FDA-compliant grab ’n’ go labels at an industryleading 300 DPI. For more information, visit booth #6657.

Monday, May 23, 2022

Restaurant Daily News

27

Forno Bravo Offers Wide Selection of Pizza Ovens Inspired by old-world design principles, but 100% made in the USA, Forno Bravo, LLC, has been in the business of making and selling high-quality, artisan pizza ovens since 2003. With worldclass factories in California and Colorado, the company is focused on consistency. From sourcing the best components and incorporating advanced engineering into its oven cores to handcrafting its finishes with detail, precision and creative customizations, Forno Bravo strives to produce the best pizza ovens on the market.

Forno Bravo’s commercial oven line is chef-tested and approved! It offers both front-of-house showpieces and back-of-house workhorses. With a classic, wood-fired only option for purists or a powerful, modulating gas burner option for flexibility, these ovens are capable of cranking out and maintaining 800 to 900°F temperatures for baking both true, Neapolitan-style pizzas and the popular Pizza Classica style through the busiest service periods.

Fuel efficient, fast recharging fire brick floors and great heat retention are favorite features.

Forno Bravo’s commercial ovens come in five sizes to fit the volume needs, space constraints, and various price points required by restaurant, bistro, bakery, brewpub and winery owners. Forno Bravo even offers modular kits and knock-down versions for restaurants with narrow doors or stair-

way entrances.

For businesses that have a catering arm, or want to skip the storefront and go purely mobile, Forno Bravo has mobile drop-in ovens and modular kits that work smoothly with most food trucks and trailers. With thousands of wood-fired ovens successfully working out on the road today, its mobile designs have proven themselves reliable, time-tested and profitable for their owners.

Forno Bravo recognizes that wood-fired cooking at home can be an enjoyable lifestyle choice as well. It is the perfect opportunity for fun and easy entertaining, and for spending quality time with your family and friends. With that in mind, Forno Bravo designs and constructs its residential ovens with the same technology, materials and quality as its commercial ovens, just scaled down for home use.

The variety of Forno Bravo’s residential pizza ovens and modular kit options is extensive to fit any style or preference. They come in seven sizes, multiple body types and several finishes – including seven standard stucco colors and a wide assortment of glass tile choices. The kits allow customers and installers an even greater opportunity to customize the oven’s exterior

Sprouted Grain Breads from Food For Life Baking Co. Food For Life Baking Co., maker of the incredibly delicious and nutritious Ezekiel 4:9® Sprouted Grain Bread, has been committed to the health of its customers since its inception over 50 years ago.

Among the many natural sprouted grain breads are its widely popular Ezekiel 4:9 and Genesis 1:29® breads, English muffins, tortillas, buns and cereal.

Sprouting maximizes digestibility and nutrition while lowering the glycemic index in its flourless bakery

products.

Beyond the commitment to superior nutrition, there’s also a commitment to a balanced and protected pH in every loaf. Why is a balanced pH so important? Because Food For Life recognizes that a balanced pH is absolutely essential for optimum health.

This is why Food For Life meticulously chooses its ingredients and refuses to use acidifying agents such as cultured wheat starch, vinegar, calcium propionate and ascorbic acid – all preservatives

Innovative New Product Solutions from Sigma

design, while saving construction time and maintaining optimal baking performance. They come in wood- and gasfired options, stand or countertop models, built-in or stand-alone installation and small, single-pizza sizes or plenty of room for making multiple pizzas at once!

Forno Bravo’s home ovens are also designed to cook a variety of foods.

From roasts, steaks, bread, fish and vegetables to desserts, you can definitely think outside of the pizza box!

For more information, call 800.407.5119 or go to www.fornobravo.com.

As an amazing benefit of sprouting, grains actually become more alkaline as water and oxygen support the growth of the new plant and naturally balances the pH. While a balanced pH is great for health reasons, helping protect against disease and illness, a higher pH does tend to shorten shelf life. This is why the company primarily sells Food For Life breads frozen.

Since its Ezekiel breads have become so popular, Food For Life is seeing more competitors releasing sprouted grain breads, though using acidifying agents like vinegar and cultured wheat starch to extend their shelf life.

Unfortunately, these ingredients lower the pH by increasing the acidity, which Food For Life feels often defeats the purpose of sprouting in the first place.

To be a truly healthful product, Food For Life strongly believes in protecting the pH level of its sprouted grain bread, targeting a balanced pH. Because of Food For Life’s commitment to health, you can be assured that Ezekiel 4:9 Bread is the pinnacle of nutrition.

Sprouted to maximize nutrition and digestibility! By adding pure filtered water to certified organic grains, legumes and seeds, Food For Life is able

Sigma Foodservice is a part of a global food company dedicated to bringing local, favorite foods to communities everywhere. In 18 countries worldwide, Sigma offers quality food at a range of price points and across diverse categories. It exists to be the indispensable go-to partner for customers across the food industry that consistently satisfies the cravings for their consumers.

Current top sellers range from Hispanic hand-rolled burritos, premium franks and sausages in a variety of flavor profiles and sizes, and classic corn dogs.

Sigma offers innovative new product solutions, such as plant-based alternative proteins in multiple formats for health-conscious consumers. New to the Sigma Foodservice portfolio is a line of avocado pulp and guacamole products, perfect for applications in large batches or convenient, on-the-go formats.

Sigma Foodservice supports your business by leveraging its global capabilities, data-driven insights, cutting-edge technology and personalized expertise that you won’t find anywhere else.

For more information, visit booth #4176. to maximize nutrition and digestibility.

Enzymes such as amylase and protease are released naturally, helping to break down carbohydrates and protein, making them easier to digest while maximizing nutrition and lowering the glycemic index.

Baked to perfection! Food For Life’s slow baking technique means that every sprouted grain loaf is baked at lower temperatures to help preserve important natural vitamins and minerals – never “flash browned,” which can often trap active yeast.

Loaded with both soluble and insoluble fiber! Food For Life Ezekiel 4:9 Bread is loaded with both important natural soluble and insoluble fiber to help your body function at its peak.

Aren’t all breads just carbs?

Amazingly, Food For Life Ezekiel 4:9 breads often contain just as much protein as the stuff you put on your sandwich, from all plant-based sources.

Ezekiel 4:9 Bread, made with 100% organic ingredients. Your body and taste buds will know the difference!

Please check with your food distributor for the best options.

For more information, visit booth #1582 or go to www.foodforlife.com.

30

Monday, May 23, 2022

Restaurant Daily News

Frying Oil Management With VITO – Going Green With Benefits Becoming more sustainable and greenminded is an increasingly important part in the HORECA industry. Running a restaurant “the green way” sends a great message to existing and potential customers and provides peace of mind for owners and operators that they're doing something good for the planet.

Walking the eco-minded path often comes with increased operation costs.

Luckily, that is not the case when it comes to frying oil management. Done right, your business is not only more sustainable, but more profitable, offering products with increased quality.

With the right handling and maintenance of frying oil, its lifetime can be doubled, which automatically leads to a positive impact on the environment.

Less oil usage leads to fewer oil orders, leading to less delivery and disposal trips, leading to lower gasoline consumption and decreased CO2 output.

The less oil needed, the smaller the

amount of packaging material thrown away for new oil orders. Lower oil consumption also decreases the needed agricultural space.

The fact is that every restaurant cutting its oil usage in half can easily conserve around one football field worth of plants per year.

Lowering oil usage is easier than you think. Optimized operations, the right frying temperatures, and a good filtration system will do the trick.

It is proven that a high-efficient filtration system, like the VITO oil filter system, can save up to 50% on oil costs and slows down the formation of acids and acrylamides in prepared food.

With the right oil filtration, food quality is increased, and customers can taste and see the difference. Satisfied and well-fed customers are the result.

By managing oil with the right procedures and the right filtration system, operators will have a positive impact on

Teasdale Latin Foods: The Right Partner for Your Business

By Vada Liggins, Marketing Coordinator Teasdale Latin Foods provides high-quality and nutritious on-trend Latin foods that deliver the best fiesta worthy flavors.

Throughout Teasdale, we pride ourselves on our heritage and the diversity of flavors it adds to our product portfolio.

Integrity and quality are echoed in our diverse Latin inspired offerings.

For more than 75 years, we have been feeding consumers just like family. We could not be more proud of the delicious and smart contributions we offer to the foodservice industry.

Throughout our history, we have taken great care in sourcing the highest quality conventional and organic ingredi-

ents, while offering true authentic flavors.

Our Latin inspired lineup includes brined, sauced and refried beans; three types of hominy; a wide array of salsas; corn and flour tortillas; tortilla chips and taco shells in both conventional and organic format. Our products are made in one of six best-in-class, SQF Certified factories across the nation.

Still not convinced on why Teasdale Latin Foods is the right partner for your business? We offer proactive solutions when the industry faces challenges. Our bakery offers a shelf-

Sanitation Faucet System is Environmentally Friendly Oxidis ® Patented Aqueous (O3) ensures a safe and effective antimicrobial use. Attractive and ergonomic design fits in any restaurant, grocery or agricultural facility. Effective sanitizer for poultry, shellfish, fruits and vegetables, and will extend their shelf life without leaving residue. FDA (GRAS). Aqueous (O3) can be used as a general surface sanitizer and for direct contact on food. Aqueous (O3) kills all common food pathogens like E-coli, Listeria, Shigella, Salmonella, Norovirus, Legionella and many more.

Aqueous (O3) kills bacteria and viruses within seconds. Aqueous (O3) is non-

toxic and environmentally friendly.

Leaves no residue of any kind!

Change plain tap water into aqueous (O3) that is effective against almost all gram positive and gram negative pathogens, enveloped and non-enveloped viruses, mold and mildew. Patented fully automatic switch sensor on select models ensures effective and safe aqueous ozone concentration and auto-cutoff protection. Aqueous (O3) concentration produced is from .8 to 1.4 ppm is

the environment and increase customer satisfaction, quality and profits. It is our responsibility to do our best to promote a healthy environment for our future generations.

For more information, visit booth #5412, go to www.vitofryfilter.com, call 847.859.0398 or email info@vitofryfilter.com. stable line of corn and flour tortillas and pre-cut (RTF) tortilla chips with an array of benefits for the restaurant industry. To provide the freshest masa for our corn products, we grind the corn ourselves. Teasdale canned beans and hydrated beans will maximize your profit through fast table flip without losing the genuine flavor or taste. We have e n a b l e d improved product and labor cost by up to 47% percent. Reduction of cooking time provides even further savings in energy cost.

Visit Teasdale Latin Foods at the National Restaurant Association to sample our offerings.

For more information, visit booth #5463. a proven anti-microbial and is environmentally safe.

(O3) gas overspill is well below EPA safety standards.

Faucet produces an abundant volume of (O3) water (1.2 gallons per minute) for practical use in a commercial food or grocery setting.

Installation is simple and requires no retro-fitting of existing plumbing. Requires standard 120 volt electric outlet.

Eliminates the need for other surface sanitizing agents generating thousands of dollars in cost savings every year. EPA registered. NSF registered.

System is guaranteed for one year.

Available in a variety of designs.

For more information, visit booth #9929.

50

Monday, May 23, 2022

Restaurant Daily News

RAK Porcelain USA Unveils Dining Solutions

Smart Buffet Ware: Redesigned Induction

By John Marino, President & CEO, RAK Porcelain USA

David Moreland of Smart Buffet Ware says that for more than 20 years, companies have been trying to develop an induction system that could efficiently run on a battery. A couple of manufacturers have come out with similar systems, but with marginal success and huge price tags. Smart Buffet Ware was able to accomplish this when so many others have not.

Here is Moreland’s explanation: “First, induction will only work as well as the pan that is placed on top.

Fundamentally, most have failed because they start with a poor quality chafer or pan. We partner with Tiger Company based in South Korea, simply because they make the highest quality chafers in the world. The conductivity of the magnetic field of the Tiger cladding is between 30 and 70 times more conductive than other manufacturers. This enables us to establish a far more efficient induction connection. This means our induction will not need to work as hard. It’s quite shocking, really. We have run our system using what some historically have considered the ‘better’ induction chafers on the market, and they required as much as 300% more energy than our chafers.

“When we started to develop the new induction, another surprising side of this was most, if not all, induction warmers on the market did not have a real thermostat. When you set the desired temperature, they used a huge amount of power to get to that temperature, but never backed down once it was reached. Without a thermostat, the induction has nothing to tell it to dial back the power. It’s like driving at 70 miles an hour, getting to a stop light but keeping one foot on the gas and the other on the brake. Your fuel economy would be horrible. All our competitors have failed to accomplish both key

issues I’ve just mentioned.

“We totally redesigned our induction to be tuned to the highly conductive magnetic field of Tiger chafers. In addition to this, we have a real thermostat that will dial back the required energy to maintain a proper temperature.

“One more exciting element of our design is that we have eliminated the need for a fan on our induction warmers.

The body of our units are cast aluminum.

The body will get warm and this dissipates the internal heat. Fans are designed to pull cool air into the body to cool the electronics inside, the same as on a computer. However, in a cooking environment the fan pulls smoke, steam, dust, and dirt – all the things we have been told to keep away from our electronics.

“In a perfect world, we can run

OiLChef brand, Eco Friendly Chef Corp., offers a free, full three-year warranty).

This device is not a chemical, not a filter, requires no wires, has no replacement parts, no complicated software applications, is unbreakable and is virtually maintenance free.

Simple, robust, reliable. Easy to use.

The OiLChef is best described as a catalytic convertor for your deep fryer.

The technology behind this formidable device is FDA approved. By adding the OiLChef device to your deep fryer, you will be able to cook twice as much food per pound/liter of oil and save yourself around 50% on cooking oil purchases.

The savings don’t stop there. This

device can save you between 4% and 7% on energy and the labor savings on less oil changes.

The OiLChef device has a number of different designs, which make OiLChef available for pressure fryers, open pot fryers, gas and electric.

It even has an application for some continuous line fryers which are used in the food processing industry and special approved units for the cruise line and marine industry.

With a 14-day money back guarantee and a full, three-year warranty, there is no downside.

RAK Porcelain USA is all set to unveil a bouquet of dining solutions at the NRA Show. Exhibiting at one of the most popular tabletop fairs of the U.S. region, post pandemic, we are all set to take our game a notch higher for enthusiasts, admirers and solution seekers of the HORECA dining segment.

This season, we officially unveil our groundbreaking collection – RAK Stone. It is an amalgamation of the best of both worlds as it flaunts the look and finish of stoneware and yet is fully vitreous and edge chip resistant like porcelain. A first in the market, which is distinctive and ideally suited for the HORECA industry’s precise requirements, RAK Stone collection comprises two newly developed ranges, Ease and Spot, which offers diners and chefs exceptional durability and aesthetics.

Ease reflects unrivaled luxury. The interplay of speckled colors and the durability of stoneware results in distinct porcelain pieces that adorn dining tables with novelty. Available in dazzling shades of Cobalt Blue, Clay and Honey, metallic finishes of Rust and Caldera and a grainy textured Dual.

Spot defines timeless elegance, a hand-painted artisan series featuring abstract and unique patterns that lend visual perfection on to plated meals.

The grit and grace of natural stone is presented in shades of Emerald, Peridot, Sapphire, Garnet and Jade.

Youngstown, our latest series in the commodity dinnerware segment, will also take center stage this season.

We are solidifying our proposition of being a one-stop shop that delivers dinnerware, flatware and glassware to cater to a wide variety of dining solutions. Our landmark partnerships with glassware stalwarts Stolzle and flatware experts Sola Netherlands have bolstered our portfolio and resulted in a competitive synergy, which immensely benefits our customers and partners.

Further, visitors have much to be excited about as we globally launch our iconic Le Ballet Bone China dinnerware collections, Bravura and Fedra, amidst industry fanfare.

Light as a feather, yet sturdy as a bull – the Vegan ranges possess unmatched strength, luminosity and ethereal beauty.

With this, RAK Porcelain earns yet another distinction of being the industry’s only dinnerware manufacturer to offer fine porcelain; bright white high alumina porcelain; colored, formulated stoneware and bone china variants produced through a single factory.

Additionally, we are also exhibiting several new collections in custom decor, cutlery and glassware. We look forward to an exciting event at the NRA and eagerly await to meet and greet our longstanding fraternity partners to showcase an array of lifestyle products, exclusively developed to serve the evolving demands of the HORECA industry.

Join us at our booth, as we ensure to make it worth your time and Make Sure It’s RAK. For more information, visit booth #7218, go to www.rakporcelain.com/ us-en, call 866.552.6980 or email info@rakporcelainusa.com.

Save Money With OiLChef The cost of cooking oil is up 300% in many regions and there is no reduction in prices on the horizon. Foodservice operators are hurting and the cost to fill a deep fryer now is really painful. The cost of producing staple favorites such as deep-fried chicken, wings, tenders, French fries, fried fish and all your favorite tempura battered delights can only lead to passing on these price increases to the consumer.

But how much more is the consumer willing to pay? Is the industry going to start producing the first $10 portion of French fries?

Foodservice operators who rely on deep fryers as part of their kitchen artillery have been looking at ways to

save money on cooking oil for their deep fryers. From adding chemicals to the oil, to filtering, to fancy plumbing systems – all of these solutions do help with increasing oil life, but at what real cost? More often than not, there is increased labor involved and increased monthly consumables, which add to the cost of the frying operation.

OiLChef is winning industry recognized awards all over the world for its innovative cost savings and for reducing environmental impact. The device is an accessory that you can add to your deep fryer in less than three seconds and only needs replacing every three years. (The company behind the

three of our chafers for 16 hours on the battery system, eliminating open flames and extension cords. The system can be used anywhere and any place you desire, since fire isn’t an issue and you’re not tethered to extension cords.

“We also have the AC version of our induction. Since all the same principles apply, we can operate as many as 16 induction warmers and chafers on a standard 20-Amp circuit. Why spend $20,000 to $30,000 to rewire your building when you can simply just operate more efficiently? “Going green was never so easy. The ROI is typically six months or fewer, and that’s not taking into account the savings of not re-wiring.

This system is patented, and we are so proud to introduce it to the world!”

For more information, visit booth #7821 or go to www.smartbuffetware.com.

For more information, visit booth #1242 or go to www.oilchef.com.

Monday, May 23, 2022

Restaurant Daily News

Business Intelligence to Drive Your Business Goals PriceAdvantage™, a division of Skyline Products, is demonstrating how its Market Share Business Intelligence software can help QSRs and other retail convenience locations make strategic business decisions based on solid analytics. Market Share is a cloud-based solution that provides critical information without the need for IT resources. Marketing and real estate departments can gain valuable insight into consumer behavior by analyzing foot traffic to their sites, compared to foot traffic to their competitors’ sites.

“Our customers’ business decisions are becoming more data driven every year and they have expressed a desire for reliable and accurate market share data,” shared Chip Stadjuhar, CEO of Skyline Products, parent company of PriceAdvantage. “This Market Share Business Intelligence offering helps retailers quickly discover how market variables, including store promotions, pricing and seasonal trends, impact customer behavior. They can compare

site visits to those of coffee shops, quick-serve restaurants and any other place of business they would consider a competitor or a point of interest.”

The Market Share Business Intelligence pre-configured data can be drilled down in selected markets from the county level all the way down to a specific address. Location visit traffic can be sorted and analyzed to assess competitive intelligence, current site

Stainless Steel Cleaner and Polish from Howard Products Howard’s gentle yet effective Stainless Steel Cleaner and Polish leaves no oily residue or harsh chemical smell. This rich and creamy formulation instantly cleans and polishes in one step. It is

specially formulated to require less wiping and leave nothing behind but a beautiful, streak-free shine. Perfect for use on modern kitchen appliances, toasters, trashcans, backsplashes,

2022 Best of Show

performance and future site selection.

Historical year-over-year, month-overmonth, and week-over-week dashboards track trends and seasonality against the competition. Learn traffic behaviors as they relate to peak travel times, promotions and pricing strategies. Identify the best areas for new growth based on under-served areas and avoid areas that are oversaturated.

Historical data can predict potential foot traffic for any new sites.

Located in the Lakeside Center in booth #8337, the PriceAdvantage team from Skyline Products can demonstrate the power of its Market Share Business Intelligence software analytics. Can’t make it to the booth? Visit www.price advantage.com to request a demo.

Make better-informed decisions for business based on reliable data.

About PriceAdvantage PriceAdvantage creates Software to Fuel Your Pricing Strategy™. The easy-to-use, highly configurable, patented solution allows fuel marketers to execute their unique pricing strategy faster and more accurately by reducing manual processes and human errors. The software enables customers to make rapid, informed pricing decisions based on their unique business rules, automatically post new prices to their POS systems, grills, countertops, faucets, fixtures and more. This ready-touse formula is manufactured in the USA with strict quality controls from a brand you can trust.

It removes dirt, haze, smudges, static, smears, watermarks, oil, dust, streaks, grime, residue and fingerprints from cooktops, ovens, ranges, countertops,

55

fuel pumps and price signs, and then receive price change confirmation – all in just minutes. PriceAdvantage is a division of the privately held U.S. company Skyline Products that produces software solutions and thousands of Americanmade electronic price and transportation signs annually.

About Skyline Products Skyline Products helps convenience stores and fuel retailers differentiate themselves and increase automotive traffic through electronic LED and scroll price signs that are Designed to be Bold, Engineered to Last. Since 1970, Skyline has invested heavily in research and development to create the industry’s most legible and reliable price signs. Fully designed and manufactured in Colorado Springs, Colorado, its industry-exclusive technologies provide superior display feedback, unmatched brightness control, exceptional full-bodied digits, advanced energy efficiency and military-grade durability. Additionally, Skyline provides customers with price-change confirmation and the most advanced sign diagnostics on the market.

For more information, visit booth #8337, go to www.priceadvantage .com and www.skylineproducts.com, call 866.961.4084 or email price advantagesales@skylineproducts.com. dishwashers, trash cans, commercial/residential, refrigerators, grills, hoods, faucets, microwaves and indoor/outdoor surfaces. MSRP is $7.99 to $9.99; packaged six to a case.

For more information, call 800.266.9545 or go to www.howard products.com.

RESTAURANT Daily News

58

Monday, May 23, 2022

Restaurant Daily News

Creative Products International: Quality, Trust and Health

By Dave Maurer, Founder

Uncommon Threads Provides Chef Uniforms Are you tired of waiting on your chef uniform supplier to ship your order? Are they even answering the phone?

Uncommon Threads offers quality chef apparel and aprons ready to ship today!

Uncommon believes that your chef uniform should be durable, fashionable and professional, and you shouldn’t have to wait weeks to get your order.

With nearly a million products in stock at all times and a 24-hour shipping guarantee, Uncommon delivers your order when you need it, and that’s a promise.

You have more important things to worry about than when your staff’s uniforms and aprons will arrive.

Uncommon has over 40 years of experience in the hospitality industry, so you can count on it to deliver quality, durable apparel with great customer service – and, yes, your order can ship today.

Find Your Look Imagine wearing a chef uniform that reflects your style. At Uncommon Threads, you’re sure to find a coat that expresses your personality, whether it’s bright orange with a dedicated cell phone pocket (the Venture) or a slight twist on the classic white coat (the Murano).

With different colors, styles and fabrics to choose from, the chef coats at Uncommon are as varied as the clients they serve. Make sure you also check out Uncommon’s coat with moisturewicking Pro Vent mesh, which keeps you cool and comfortable when the kitchen gets hot.

Unlike most other manufacturers, Uncommon’s Pro Vent mesh coats include color matching, so you don’t have to sacrifice style for comfort. The mesh comes in the same vibrant colors as the fabrics.

More Than Coats Uncommon Threads also offers aprons, shirts, chef pants and hats for your entire staff, so they look and feel their best.

All these products are made to last.

You perform your best when you’re not worried about stains, spills or fraying fabric. Let Uncommon Threads handle all your chef apparel needs, so you can focus on what you do best: serving up unforgettable food and experiences for your guests.

For more information, go to booth #1668 or go to www.uncommonthreadschef apparel.com or @utchefapparel.

Potatoes Benefit Cardiovascular Health Research suggests that diets rich in potassium and low in sodium reduce the risk of hypertension and stroke. A study published in the Journal of the American College of Cardiology found that adding 1,600 mg of potassium a day can lower stroke risk by 21 percent.

While those carefully watching carbohydrates have been avoiding potatoes, potatoes are considered good for cardiovascular health. A single serving of potatoes has 620 grams of potassi-

um, which is more than a medium-sized banana. Skin-on potatoes rank highest for potassium content among the top 20 top-selling fruits and vegetables.

Accumulating evidence also suggests that increasing dietary potassium can negate some of the adverse effects of dietary sodium on blood pressure.

Reducing sodium along with increasing potassium provides greater heart disease protection than intervention alone.

For cardiovascular health, the American Heart Association recommends foods that are limited in fats and sodium and a source of naturally occurring nutrients.

Potatoes are naturally free of fat, cholesterol and sodium.

A 5.3-ounce serving of potatoes has 15 percent of the daily value of potassium and 30 percent of vitamin C, provides 3 grams of plant-based protein and has 2 grams of dietary fiber.

Creative Products International, Inc. (CPI) has been the world leader in microfiber innovation for more than 20 years, holding many patents on manufacturing and applications of 4D Clean Systems™ relating to intelligent ifiber®.

At CPI, we believe quality products will always cost the end-user less by lasting longer, being safer and making the work seem effortless through innovative design.

Join the leaders in infection prevention cleaning by trying our many revolutionary products in your facility.

We pride ourselves on training and showcase this at the CPI Innovation Center, a GBAC Star Facility. We help your facility provide a new cleaning standard by implementing the eTROWEL® with ifiber where you will clean a table in seconds with a higher level of sanitizing.

Your associates will be delighted

when using these products along with the 4D Clean Pre-Treat™ system, where they do not touch any dirty cloth or cleaning solutions. Clean with clean is our motto and your customers will notice a difference.

Our i-fiber products are guaranteed for over 1,000 launderings, so they will last years while performing at a high level. Quality is just one of the important factors in our company. Our team is at the forefront of Innovation, Quality, Trust and Health. Through these key initiatives, we believe we can help everyone have a cleaner, healthier facility for better living.

Stop by our CPI Innovation Center or visit our website for the latest technologies. Thank you for taking a look at our innovations. We look forward to serving you.

For more information, visit booth #371, go to www.creativeidea.net, email info@creativeidea.net or call 616.335.3333.

Intuitive Concepts Offers Serv-A-Charge An interview with Joe President, Intuitive Concepts

Hennessy,

JH: We have products that keep customers happy and spending more. Our Serv-ACharge line of products keeps your customer’s phones charged. This is the way to reduce waiting line frustration while increasing extra spending.

tents that contain a high powered battery. The battery inside of the table-tent will charge five or 10 completely dead phones. Essentially, your customers are just looking to get a quick boost of maybe 20%. This means our chargers can service about 20 to 40 phones between refresh. So, these can be deployed for days on end. All you need to do is refresh the charger perhaps once or twice a week overnight and your customers will be extremely pleased.

RDN: What is Serv-ACharge?

RDN: What your company unique?

JH: Serv-A-Charge is our line of phone charging equipment that can be deployed on any tabletop without the need for 120V outlets. Imagine that your customers can charge their phones in the middle of any dining area and they won’t have a need to seek out a wall outlet or bother your wait staff to find a way to charge their phone. Instead, the phone charger is right there in front of them as part of the centerpiece.

JH: We are committed to innovation and customer satisfaction. We continually develop new products and strive to over deliver on any promise. This can be seen by our ever evolving product line that always includes features and benefits that improve the bottom line for our customers.

RDN: Do you have any new products this year?

RDN: How does this work without a wall outlet?

JH: Absolutely, yes. Please visit our booth at the NRA show.

JH: Basically, our chargers are like table-

For more information, visit booth #9342.

RDN: Tell our readers how to increase profits.

makes

62

Monday, May 23, 2022

Restaurant Daily News

Filter Your Oil With Magnesol Powder An interview with Kevin Ryan, Director of Foodservice Sales – North America.

tems on the market. Why should someone choose Magnesol?

RDN: Tell our readers about The Dallas Group, the manufacturer of Magnesol®.

KR: Magnesol continues to be the industry standard that all other filter media are compared to. We service the world’s largest restaurant chains, and they continue to recognize Magnesol as the most effective, economical and simple way to ensure the highest quality fried products and tremendous cost savings.

We also provide extensive oil testing in our laboratories that are staffed by AOCS-certified chemists.

KR: The Dallas Group of America (DGA) is a family-owned company, started by our founder Robert Dallas in 1989. DGA manufactures products for the filtration of edible oils, both for industrial manufacturing and foodservice applications.

We operate multiple manufacturing and packaging facilities in North America, Europe and China.

RDN: Magnesol is a unique means of oil filtration. What is it and how does it work?

KR: Magnesol is a safe, food-grade powder that removes both solid and dissolved impurities from used frying oil to provide extra oil life and enhance food quality. Our product is trusted and used globally in over 115 countries every day, thanks to our valued distributors.

RDN: There are many oil filtration sys-

annually per store for a large volume chicken restaurant. We will be conducting oil savings analyses onsite at the NRA Show in booth #5233 for any attendees interested in seeing how much Magnesol could benefit their operations.

RDN: Is this product simple to use? Is training necessary?

KR: It couldn't be easier! Simply add the Magnesol powder during the filtration process. The powder remains in the filter box and acts like a magnet to attract and remove impurities from used edible oils. Plus, we have a full team of oil management experts strategically

Montague Designs & Builds Custom Island Suites

retention, even when both doors are being opened. Chefs love the passthrough oven for its ability to streamline service and increase food quality.

An interview with Joe Deckleman, President, The Montague Company.

ing and building custom island suites.

What is something new being added to island suites?

RDN: What equipment have you developed for the non-commercial market?

JD: Every island suite is a custom design to meet the unique cooking and cooling needs of the operation. Montague works with the customer to design the best product to meet the ever-changing needs of the kitchen. Two new elements chefs are requesting in island suites are passthrough finishing ovens and induction burners. The pass-through finishing allows the food to be finished directly on the plate right before serving. The oven has a cast-iron plate at the bottom and a 650°F thermostat, providing excellent heat

JD: Montague has always had a strong relationship with the K-12 segment, specifically with our K12 Series School Cooking Equipment. Our Vectaire Pro 115 Convection Oven was designed to be used in the school market, but is an efficient piece for any high-volume operation. The “muffled” design has been a favorite school oven for years as no flue gasses enter the kitchen when the oven doors are open. This design is safer and healthier for the staff.

The Pro has all the power and durable stainless construction, with 11 side rails to accommodate more sheet

health code violations.

By investing in an automated system, activities such as tracking inventory and food rotation labeling takes less time and results in food safety and consistency in operations. MenuPilot’s accurate food rotation labels help track when food will expire, reducing food waste – a common problem in most food service settings. In addition, knowing when food products expire minimizes foodborne illness. By placing food rotation labels on storage bins, workers can quickly and easily label the type of food in a container, the date it was added to the storage bin and the date the food will expire.

With the variety of MenuPilot available applications, restaurant

operators can now use iOS iPad or Android tablets to organize, monitor and modify shelf life, nutritional facts, allergen information and prep data virtually anytime and anywhere. Data collected from the applications can be managed on a monitoring web platform using tablets already being used in many restaurant kitchens. Tablets utilizing the latest operating systems can provide real-time data analytics through the cloud and include kitchen statistics such as workload, delays and performance.

DayMark also delivers companion hardware with the Matt85™ and Matt77™ direct thermal label printers, facilitating on-demand production of shelf life, food rotation and complex

RDN: What would you say makes your company unique?

JD: Montague is well-known for its craftsmanship, reliability and customization. We are proud to say we have been making cooking equipment for 165 years. All our products are made in the USA with parts, mostly sourced locally.

RDN: Montague is famous for designAutomated Technologies (Cont’d. from p. 1)

handle day-to-day manual tasks for restaurant employees can help avoid many of the frustrations that staff shortages cause with back-of-house operations.

One example of automation that can dramatically reduce time spent on day-to-day tasks and help a kitchen run more efficiently is the DayMark MenuCommand® Kitchen Automation Platform, featuring MenuPilot®. Many restaurants are spending significant time and money having their workers handwrite food rotation labels. This often results in labels that are illegible or incorrect, leading to food waste, improper hold times and potential

RDN: Is Magnesol safe to use? Does the powder remain in the oil?

KR: Magnesol is food grade and completely safe. Our product meets all the food grade specifications of the U.S. Food and Drug Administration (FDA), National Sanitation Foundation (NSF) and the Joint Expert Committee on Food Additives (JECFA) of the World Health Organization (WHO). Frying oil passes through Magnesol filter powder during the filtration process. The filter powder does not remain or dissolve in the frying oil. These findings have been third-party verified.

RDN: How does Magnesol improve sustainability?

RDN: What kind of savings would an average restaurant see using Magnesol?

KR: There are many variables (volume of oil, type of products being fried, hours of operation, cooking temperature, etc.) when it comes to savings, but we typically see a 40% or greater extension of frying oil life. This could mean a savings of $500 for a small single fryer or up to $20,000

located around the globe to assist you with onsite training, if needed.

KR: By using Magnesol, restaurant operations will reduce oil consumption and waste, resulting in a positive impact on our environment and a safer workspace for employees.

For more information, visit booth #5233, go to www.magnesol.com, call 800.367.4188 or email magnesol@dallasgrp.com. pans and a sixth rack. It comes standard with a two-speed, half-horsepower fan for even browning and faster cooking.

Pilot relight is added to make lighting a breeze and allow the oven to be used in an emergency or disaster. This oven is not just for the school market; any facility looking for quality and performance in a convection oven will love it.

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

JD: We carefully listen to the needs of our customers, then employ proud old traditions in new designs and new ways to make equipment offering exceptional quality, reliability and performance.

For more information, visit booth #5013, go to www.montaguecompany.com or call 800.345.1830. product labeling. MenuCommand provides a dashboard with high-level overviews of status, performance, and other pertinent information and data that gives restaurants a new way to keep operations running smoothly.

Data changes can be communicated immediately to staff anywhere as long as there is access to an internet connection.

Utilizing technology goes a long way in upholding customer confidence, maintaining food safety and running an efficient, cost-effective kitchen.

For more information, visit booth #806, go to www.daymarksafety.com, call 800.847.0101 or email info@daymark safety.com.

Monday, May 23, 2022

Restaurant Daily News

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Bristol Seafood, top importer and processor of line-caught Norwegian haddock, expects a reduction in the global supply, according to a whitepaper signed by its president and CEO, Peter Handy.

As with all industries, the pandemic has affected the industry negatively.

The largest haddock catching region is experiencing reductions, with Norway – the largest catcher in the ICES regulated region – having its quota cut by 23 percent from the previous year.

China is the top producer of frozen fillets and portions, according to the whitepaper. Tariffs remain in place for export to the United States and container rates from China to the United States are among those worst affected

by COVID, according to the report.

Production capacity was reduced in China due to energy constraints and the ongoing pandemic.

Yet demand in the United States for haddock is growing, Wright noted.

“Haddock is a regionally consumed species, with the bulk in New England and the Mid Atlantic,” he wrote.

The total haddock category was up 6.8 percent in 2021 (3 percent in 2020).

Fresh haddock grew 4.8 percent in 2021 (and was flat in 2020). Frozen haddock, which represents 39 percent of the category, grew 10.1 percent (8 percent in 2020).

Globally, landings have been down recently, yet above average historically.

The largest source of haddock globally is countries managed by the intergovernmental marine science group International Council for Exploration of the Sea, which includes Europe and Russia. The largest source of haddock from ICES countries is Norway, the principal area in which Bristol Seafood has sourced over the last 30 years.

China is the largest source of haddock to the United States and is under pressure, according to the report.

Nearly 40 percent of the U.S. supply consists of haddock processed in China and imported. The volume of haddock imported from China is down 57 percent from peak levels as a confluence of tariffs, increased freight rates and reduced production capacity weigh on trade.

As inflation looms everywhere, Bristol Seafood expects haddock prices to rise. The average U.S. unit price in

Vesta Precision (Cont’d. from p. 1)

for food storage and preparation.

However, freezing food in the traditional sense may result in a loss of the food’s integrity. Traditional freezing cools a product at a slow rate, which allows large ice crystals to form – microscopically speaking. These crystals permeate the cell membrane of the product. Once thawed, the item may have an altered taste and mushy consistency. An alternative method of food preservation is blast freezing. Blast freezing cools the product down much quicker by circulating air at high speed, which reduces the size of crystals that form on the food product, thus reducing the amount of cellular damage.

Food frozen using a blast chiller will maintain the same consistency and flavor when thawed.

The vessel that a food product is stored in can also be problematic.

Freezing food in a loose plastic bag can lead to freezer burn. However, vacuum sealing can help eliminate food waste by reducing the likelihood of freezer burn. Additionally, vacuum sealing extends the life of frozen foods three to five times when compared to regular plastic bags. Vacuum sealing can also be environmentally friendly when a compostable vacuum sealing solution is incorporated, such as VestaEco. Lastly, it is important to touch on a not-so-obvious PFM element – precision temperature cooking. If you are looking for consistent quality and waste reduction, precision temperature cooking can help. Precision temperature cooking, also known as sous vide cook-

ing, is a unique method of cooking foods by immersing them in a water bath. Of course, food safety is paramount – as well as education within government agencies and oversight committees for broader adoption to be possible. Yet, it is an aspect that should be considered as part of every precision food management strategy.

Consider your processes and identify how a precision food management plan could help your business and your community. Contact us to learn more about Precision Appliance Technology and how we are innovators in the precision food management realm.

pricing.

Corby Hall specializes in long-lasting, bright white porcelain dinnerware, and 18/10 stainless steel flatware and hollowware. In fact, the 50-plus flatware patterns range from modern to traditional, with a variety of finishes including mirror, satin and silverplate;

each pattern has a minimum of 13 pieces.

Customer service is everything to Corby Hall, which is why the company invests in inventory to ensure that not only your first order, but also reorders, are ready to ship right away. Once you’ve joined the Corby Hall family,

they are committed to treating you like family, and will be available to you 24 hours a day, seven days a week to meet your needs. That is why you will find them in the best restaurants, resorts and casinos in the world.

Massachusetts and Connecticut, they know what it takes to build a successful eatery, including maintaining a hygienic environment. Bean Restaurant Group has XLERATORs installed in each and every one of their restrooms, because they were sick and tired of paying for paper towels.

“When you’re running 16 operations, paper towels are a big line item,” said Andy Yee. “It’s significant. In my world, it’s a no-brainer to bring XLERATOR Hand Dryers into your facilities.”

XLERATORs don’t require maintenance workers to constantly check and restock them like paper towel dispensers. What happens if the paper towels run out before staff can address the issue? Visitors have to choose between not washing their hands or washing their hands without drying them, which really isn’t much of a

choice at all. Experts say wet hands can be 1,000 times more likely to transfer germs than dry hands. Most importantly, XLERATOR Hand Dryers are a touchless hand drying solution with a proven track record of hygiene.

In 2020, Excel Dryer contracted LMS Technologies, a leading air media and filter testing company, to conduct viral filtration efficiency testing on their flagship XLERATOR Hand Dryer equipped with a HEPA Filtration System. This testing challenged the dryer’s HEPA system with approximately 380 million viruses.

In response, the system removed 99.999% of viruses from the airstream.

Despite the proven benefits, misinformation has been put forth regarding the efficacy of hand dryers versus paper towels with regard to their ability to help prevent the spread of illness.

During the height of COVID, the Centers for Disease Control and Prevention (CDC) updated its hand-washing and drying language to make its stance clear. Showing its support for multiple drying methods, the CDC now states, “There is currently not enough scientific evidence to determine if using a clean towel or an air hand dryer to dry your hands is more effective at reducing germs on your hands. Both are effective ways to dry your hands.”

As evidenced by the previous facts and statistics, the XLERATOR is the best method for restaurants to reduce the spread of harmful germs while providing an energy-efficient hand drying solution.

Haddock Shrinking in Global Supply, Sizing

one of us. Our behaviors have been altered and forever changed because of them. Two years ago, as the COVID-19 pandemic spread across the world, shutdowns began and stores became rattled by high demand and low capacity for re-supply. As hoarding ensued, supply issues were amplified.

Businesses and people alike felt the strain of low inventory. The lack of precision food management usage may have resulted in a loss of food for businesses as well as consumers.

What makes up Precision Food Management (PFM)? The concept is simple – food preparation that results in optimal storage and consumption.

Freezing in bulk is a common practice Corby Hall (Cont’d. from p. 1)

United States, has provided high-quality and cost-effective flatware, dinnerware and hollowware for more than 40 years. All Corby Hall tableware is manufactured in Europe for consistent quality, a quicker lead time and competitive XLERATOR (Cont’d. from p. 1)

hygienic practices. During the COVID19 pandemic, patrons have become more cognizant of cleanliness and now have higher expectations when it comes to facility upkeep. To a restaurant patron, paper towels that are littered on the bathroom floor or clogging the toilets is a sign of an unclean establishment.

High-efficiency XLERATOR® Hand Dryers from Excel Dryer eliminate these problems, providing an environmentally friendly alternative while cutting maintenance costs by about 95% over paper towels – and it’s not uncommon for a midsized restaurant to save about $5,000 each and every year. Take the Bean Restaurant Group, for example. With more than a dozen popular restaurants across western

2021 was up 4 percent in 2020, according to the report.

“The recent quota reduction, a slow start to the catch in Norway and continued strength in demand could drive continued upward pressure on boat prices,” according to the report. “Over the last several years, China has had a deflationary impact on haddock prices by offering low-cost processing and low-cost freight.

Bristol was named to the Top 25 Seafood Sustainability & Conservation list, the Top 25 Seafood Product Innovations and is the first seafood company in the United States to earn a Fair-Trade certification. The company partners with foodservice companies nationwide; operates the My Fish Dish, Seafood Singles and Grab & Go retail brands; and provides contract manufacturing services to a select group of strategic partners.

For more information, visit booth #5431, go to www.vestaprecision.com, or email sales@vestaprecision.com.

For more information, visit booth #6228.

For more information, visit booth #1619 or go to www.exceldryer.com.

Monday, May 23, 2022

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

operators ultimate control so they can focus on delivering their best creative work.

The HydroPro™ Plus is the new generation of professional sous vide immersion circulators. Featuring a digital needle probe that displays the core temperature of the food in real-time, enabling delta cooking. Data is managed via HACCP Manager App via Bluetooth for easy logging of all your sous vide cooks. Sous Vide Toolbox™ is an intuitive on-board guided cooking experience that simplifies sous vide cooking times and temperatures.

Repeatability of your cooks is made simple thanks to My Presets and usability has been enhanced via a large touch screen. The design features a smooth, CDN (Cont’d. from p. 1)

SD: CDN has been a global category leader in kitchen measurement tools for over 35 years, and we’ve never been more optimistic about opportunities for our business. People are ready to eat out, and restaurants are ready to build back their business and expand in new directions.

RDN: What significant trends do you see?

SD: Increased time constraints are a fact of life. The labor shortage plays into this, because operational speed can be challenged when there is minimal staffing and/or a higher percentage of new staff members. Consumer expectations also play into this, because today’s consumers do not have time to waste.

Successful operations are continually increasing efficiency and productivity. This creates a demand for faster thermometers and for equipment that Oil Solutions Group (Cont’d. from p. 1)

CS: Our goal at Oil Solutions Group is to save you money, allowing you to achieve a more consistent fried food quality and have a happier kitchen team in the process. We achieve these goals by providing best-in-class products and industry expertise. We have over 145 years of foodservice experience and are recognized nationally as a leader in oil life extension across the foodservice industry. We offer the Masterfil® reusable and are here to help you elevate your return on investment, train your staff on filtration techniques and help you optimize oil life. By simply switching to Masterfil fabric filters, you will use 40-60% less oil – saving thousands of dollars per fryer.

RDN: Why is oil management important?

CS: We believe when oil management is executed correctly, you will have repeat customers, which is every restaurant’s

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waterproof construction, quick-release clamp and a magnetic impeller for easy cleaning and descaling. Removable parts are commercial dishwasher safe.

The Control °Freak® induction cooking system is the first of its kind to accurately measure, set, and hold 397 cooking temperatures from 86° to 482°F. The unique through-glass sensor precisely controls pan temperatures. The Probe Control™ remote thermometer precisely controls the temperature of both 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 temperature profiles for 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 flexi-

ble 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 Super Q™ Pro is the next generation of commercial super blenders.

Preset functions feature optimized times and speeds to produce the smoothest, silkiest blends with onetouch operation. The powerful 1800 watt motor delivers blade tip speeds of 186 mph under load. The 68-fluid ounce jug features smooth contours to extract the maximum possible yield of your blend. The preset Auto Clean feature removes stubborn purees from under-

neath the blades where it can otherwise be hard to reach by hand. Two jugs are included for optimal workflow efficiency.

The Juice Fountain® XL Pro brings the bar industry’s favorite centrifugal juicer from Breville® to the commercial space. A speed selection dial allows you to maximize your juice yield whether you’re working with citrus, soft fruits or hard vegetables. The extra wide 3.5inch feed chute allows you to juice whole fruits and vegetables without pre-cutting. An included 70-ounce juice jug and pulp bin means you can juice more and clean less. The juice nozzle eliminates mess when juicing directly into serving cups.

is streamlined and easy to use and clean.

multiples of routinely used products so that employees do not have to share, decreasing the risk of cross contamination. Our customers want relevant added value features, such as BioCote antimicrobial technology, which provides long-lasting antimicrobial protection by creating a surface on which microbes cannot survive.

Thermometer (DTTW572) is a top seller and designed for chefs. It is NSFCertified, with fast four-second response and an IPX7 waterproof rating – for protection against water immersion for up to 30 minutes at three feet.

The 1.5mm thin tip allows for easy insertion into thin cuts of fish or meat and is ideal for all-purpose use. It features hold and min/max modes and an easy-to-read display. It is manufactured with BioCote.

Our Thin Tip Pocket Thermometer (DTT450) is NSF-Certified, providing accurate readings in just four seconds. It features a 1.5mm thin tip, hold, field calibration and a stainless-steel stem. It also coordinates with the HACCP color coding system to promote food safety: Red (meat), Blue (seafood), Green (produce) and Yellow (poultry). It is manufactured with BioCote.

RDN: Has the experience of the last two years created lasting changes in foodservice kitchens?

SD: During the pandemic, cleanability and hygiene became a major focus and important differentiator for the best foodservice operations. The industry has developed new procedures and habits that are not going away. High standards of cleanliness can reduce risk on multiple levels. It’s much more efficient to avoid problems versus solving them.

RDN: How does cleanability relate to kitchen measurement tools?

SD: Our waterproof models, including select thermometers that can be sanitized in commercial dishwashers or a full sink of water, are in big demand.

Foodservice operations are stocking goal. Customers are looking for value and a culinary experience, but they also expect excellent food quality every time they visit. Oil costs are going up and it can equate to 10% of your food costs.

You can reduce oil costs by tracking oil life and in return increase your profits.

By using Masterfil reusable filters, saving on oil costs and extending oil life by five days (when filtering twice a day) are well within your reach.

RDN: What are some critical components when managing oil?

CS: Most important, you should be filtering at least once a day.

Understanding the cost of oil, how long oil lasts, knowing when to discard oil, having an SOP in place that helps manage and execute the life of your oil. We recommend appointing one person in your operation to manage this tracking and to ensure all tasks are documented and executed correctly.

RDN: What are some overlooked tasks

RDN: What is CDN’s focus for the coming months?

SD: Our strategy has always been the same: product innovation, superior customer service, quality and value. We stand out as a global category leader that is family owned and focused solely on kitchen measurement tools. We are also a WBENC certified member.

RDN: What are some of your most important foodservice products?

SD:

Our

Waterproof

Thin

Tip

by fry teams?

CS: Some often overlooked but easy to fix tasks are daily filtration, skimming floating food off the surface of your oil, keeping fryers clean and maintained and not loading baskets and seasoning over fryers. All these components lead to oil being damaged prematurely and result in disposing oil earlier than necessary. Case studies have shown that with every filtration skipped, restaurants can easily save one to three days of oil life.

RDN: What is the difference between paper filters and Masterfil reusable fabric filters?

CS: By simply changing your filter media to Masterfil, you will begin saving money immediately. Most of our customers tell us that before they switched to Masterfil (used standard paper filters), they experienced only three to four days of oil life. By using Masterfil filters, oil now lasts seven or more days, increasing

For more information, visit booth #3680 or go to www.brevillecommercial.com.

For more information, visit booth #S1634 or go to www.cdnmeasurement.com. the oil sweet spot by more than 90% with optimal fry quality. Masterfil is a unique reusable fabric filter that filters out particulates up to 120 times smaller than paper filters, by using depth filtration. Paper filters are thin with large holes that allow particles to flow back into the fryer. Masterfil is thick and tightly woven with excellent flow rate and returns clear oil back to the fryer.

Masterfil doubles oil life, saving you up to $2,500 per fryer. Your kitchen team will no longer have to handle the dangerous filter assembly in changing the filter every day; they will simply scrape the crumbs from the top of Masterfil fabric filter twice a day and change fabric filter once a week. Unlike paper filters and pads, Masterfil does not saturate with oil, which means 1 to 2 pounds of oil that would normally go into the trash with daily use paper filters is now eliminated, significantly reducing oil costs.

For more information, visit booth #621, go to www.oilsolutionsgroup.com or call 888.459.2112.

Monday, May 23, 2022

Restaurant Daily News Whiskey Oak (Cont’d. from p. 1)

mother, a baker, although along a more savory route.

In 2014, Wells decided he needed to create a smoker for seasonings, which he manufactured in his garage.

His smoked seasonings were soon in high demand from his circle of friends.

Eventually, he started selling his seasonings online and in farmers markets Forbes Industries (Cont’d. from p. 1)

materials and adding attention to detail puts Forbes several steps ahead in quality and design. All Forbes products are designed and engineered to be safe, durable, functional and attractive, which are at the forefront of its core values. Manufactured at a state-of-the-art facility in California and shipped worldwide, Forbes’ mobile hospitality products are built to last, giving you a better ROI and lower cost of ownership.

As a global provider of mobile equipment for hotel operations, food and beverage, and meetings and events, Forbes brings those same core Royal Range (Cont’d. from p. 4)

With a full line of fryer filter systems, both gas and electric ranges, convection ovens, counter equipment, pasta cookers and fryers, Royal has the quality equipment every kitchen needs at a price point the operator deserves.

Royal offers the largest selection of gas griddles in the industry with depths of 18", 21", 24" and 30" and widths from 12" to 72".

Rotella's (Cont’d. from p. 4)

generations of tradition. Its campus currently spans 40 acres in La Vista, just southwest of Omaha. Its diverse team of more than 500 – the Rotella’s Bakery family – works in five separate production facilities; 500,000 total square feet, including 15,000 square feet dedicated to gluten-free products.

Apex (Cont’d. from p. 4)

provide access to large pools of diners in search of their next meal. On the other hand, going down the path with DSPs can be a slippery slope. Aside from the obvious impact to operating margins, introducing delivery to your restaurant operation creates disruption that can further dilute the value that comes from access to more diners.

Worse yet, many operators report it is a struggle to get the right order to the right driver or customer.

The reality is third-party delivery is here to stay, so many restaurant brands have decided to not leave order pickup to chance. They’re turning to OrderHQ™ Smart Food Lockers from Apex Order Pickup Solutions, manufactured by Merco, a Welbilt

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and built larger capacity smokers so he could produce his seasonings on a larger level.

Whiskey Oak Seasonings are created in small batches with high-quality ingredients, Wells says, which takes meals to the next level. The seasoning blends are slowly smoked using natural hardwoods.

“This process creates a smokiness that will tease your palate and sense of

smell,” says Wells, who posts blogs on his website with recipes. “This smokiness is not intended to overwhelm your taste buds, but rather kick the flavors up a notch.”

Whiskey Oak Seasonings come in six blends: Smoked Sugar, Smoked Salt, Smoked Steak, Smoked Pork & Poultry, Smoked Sea Salt, and Salty Sweet N’ Smokin’.

The Whiskey Oak Sampler allows

cooks to try a little bit of each of these distinctive smoked seasonings.

Whiskey Oak Seasonings complement savory (steak, roast, burger, chick, ribs, etc.) and sweet dishes and have a long shelf life.

Whiskey Oak Seasonings are sold in all Northern California Whole Foods Market stores, select regional stores and online.

values to today’s hospitality and restaurant industries. These innovative mobile products make it easy to give your guests five-star service, when and where they expect it.

Forbes’ commitment to excellence never stops, and they are always looking for ways to improve guest satisfaction through the products hoteliers rely on every day.

That’s why Forbes has spent many years working with several high-end hotel brands developing systems that work with hotel and restaurant operations, streamlining systems (i.e., space-saving storage and labor-savings equipment) that improve all

areas that challenge the ever-changing industries.

This dedication to customers’ success has helped Forbes thrive as a world-renowned global hospitality and restaurant equipment provider.

They skillfully create what the hotelier can envision and beyond; consider Forbes Mobile Mixology Carts. Forbes worked with industry leaders and mixology experts to develop the ultimate mobile cocktail experience.

These tableside portable bar carts provide a complete mixology solution designed to offer an elevated guest experience. The end result: increased repeat business, additional revenue

streams, a worry-free ROI and a lower cost of ownership.

At Forbes, they welcome the opportunity to create customized solutions that contribute to customer success. Relying on their ability to design and produce products that the hotel industry can’t get from anyone else, Forbes produces product solutions that project an image of quality and will be long lasting. No hassles, no worries, just innovations that work.

The Royal fryer filter systems are easy to operate and feature the highest energy efficiency and production available in the industry today. The RHEF-75 fryer is 72% efficient and produces 129 pounds of fries per hour, almost 30% higher than the closest competitor.

“I have been selling fryer systems for over 20 years and the Royal filter systems are as good as they get,” says Dean Thedford, director of National

Accounts. Royal offers electromechanical, digital and computer control options on all of its fryer systems.

Royal has an industry inclusive removable burner box on all of their char-broilers, including the high production infrared Turbo Broiler, and come in depths of 18", 21" and 23".

Royal uses real lava rock in its lava rock char-broilers for superior cooking performance.

Product Line To ensure the company’s national and regional clients always have the supply they need, Rotella’s state-of-the-art, high-speed production lines run almost non-stop, churning out seven main product lines. Its R&D team is continually evolving its formulas and techniques, leading to new product introductions and efficiencies. In 2016,

Rotella’s created a test kitchen and hired an executive chef, a corporate chef and a scientist to serve clients’ growing desire for custom menu ideation.

brand. This next level solution uses ApexIQ™ software to automate getting the right order to the right person, while also providing real-time data visibility and security.

Designed to streamline operations, compartments in the OrderHQ FlowThru model are open in the back. This allows employees to load orders quickly, which saves steps and increases throughput. Each order stays secure until the driver or customer scans their pickup code – ensuring no one else can touch it or take it accidentally (or on purpose). The best part is that drivers and customers can pick up in fewer than 10 seconds, so they’re on their way (and out of your lobby) quickly.

The Doherty Enterprise owned and operated Applebee’s in East Islip, New York, saw what a difference fast order

pickup can make when they installed their OrderHQ food lockers a few weeks before this year’s Super Bowl game.

They placed the lockers where they wouldn’t interfere with dine-in traffic and provided instructions to drivers on how to use them. On game day, most drivers already knew where to go and what to do, which meant no interruptions for busy Applebee’s employees.

Drivers also commented that they can get in and out quickly, and don’t have to search a shelf or counter for the right order or need to catch the attention of a busy server.

For greater efficiency, the ApexIQ software can be easily integrated into the kitchen tech stack, streamlining employee workflows. It also offers tremendous benefits for enterprise brands, giving them visibility of a sin-

A Century of Pride in Every Slice Rotella’s Italian Bakery reached a milestone and celebrated its 100 year anniversary based on three principles:

For more information, visit booth #7839, go to www.forbesindustries.com, email solutions@forbesindustries.com or call 800.832.5427.

Be sure to stop by booth #3862 and see the full line of superior equipment on display. Ask for the owner and head engineer, L. Vasan, and he will be happy to go through all of the outstanding features on their equipment.

For more information, visit booth #3862, go to www.royalranges.com, call 951.360.1600 or email paul@ royalranges.com. quality products, great service and a fair price. Now, in 2022, the company looks forward to serving you for the next 100 years with the same principles it started with from the very beginning.

For more information, visit booth #9924, go to www.rotellasbakery.com or call 800.759.0360. gle store or all locations and brands across their portfolio. The operator gains access to data and analytics on exactly when each order was placed in the locker, and when it was picked up (what’s known as “dwell time”) so they can continually improve quality and efficiency of their order handoff processes.

ApexIQ software can also provide valuable metrics to help manage your delivery service providers. As you reduce order dwell time, you can keep drivers moving faster, and potentially negotiate fees based on that data.

Discover how to minimize delivery service disruptions with OrderHQ Smart Food Lockers.

For more information, visit booth #5870 or go to www.apexorderpickup.com.