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Saturday, Day 1, May 18, 2013 | Chicago | McCormick Place Convention Center
Strahman Interview with August Percoco, President and CEO
Barilla Foodservice
Chobani
Lauren Sudekum with ChowNow Online Ordering
Interview with Stephen Dean, Vice President of Sales, Foodservice
Find Flavorful Companions Beverage Show October, 28-29 2013, Miami for Whole Grain Pasta Beach Convention Center Just a few years ago, Whole Grain pasta was a mystery to most. With 75% of consumers trying to eat more foods with whole grains in 2012,1 a growing number are discovering the flavorful nuances of Whole Grain pasta. American acceptance is foreseen in the same way as whole grain bread. Although
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BOOTH 4654
American Food Fair, North
Foodservice Daily News: What makes Strahman Valves’ products so special? August Percoco: For ninety years we've designed and manufactured the best-performing and highest-quality wash down products in the world. Smart customers know great quality and su-
Online Ordering Powered by ChowNow - Generate More Orders and Bigger Orders. A constant flow of orders from a loyal customer base. ese are the main ingredients for any successful restaurant. ChowNow, the online ordering system for restaurants, is
Foodservice Daily News: Tell us about your product. Stephen D e a n : Chobani was founded on the belief that people have great taste, they just need great options. at’s why Chobani produces only the highest quality, best tasting authentic strained Greek Yogurt
BOOTH 2285
BOOTH 6370
BOOTH 6457
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American Food &
ChowNow
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Have you ever wondered how you might start or expand selling your food products in the lucrative, growing Caribbean and Latin American markets? e annua
Comcast Business
AppTechTeam
Q Water
Tablecheck
Interview with Juan Bustamante
Still and Sparkling Water on Tap
An Interview with Barbara Launches New Celebrity Chef Partnership Horan, President of Tablecheck Technologies
HoodMart.com is proud of being 'Your One Stop Hood Shop' for high quality commercial and restaurant kitchen exhaust, grease, odor and fume ventilation equipment. Economy has not slowed down this commercial hood manufacturer. Ohio commercial kitchen hood manufacturer HoodMart, Inc.
Foodservice Daily News: Tell us about your product. Juan Bustamante: Our product is an Intelligent Smartphone Marketing System (iSMS) exclusively for Restaurants. It combines cutting-edge technology to refine the restaurant experience for the customer while at the
e Demand at our tables are becoming Greener and Greener. As local produce and sustainable food choices are inundating the market, consumers are now assessing what they drink. Is it Healthy? Is it Environmentally Sound? e Team at Drink To Your
Money is Walking Out Your Front Door! Foodser vice Daily News: How do you know money is walking out the front door of restaurants? Barbara Horan: I have done it! Advertising dollars got me in the door but circumstances soon after entering made me walk out again.
Comcast Business Launches Partnership w i t h Celebrity Chef, Restaurateur, and Business Entrepreneur, Robert Irvine Comcast Business has announced a partnership with celebrity chef, restaurateur, and
BOOTH 1105
BOOTH 9658
BOOTH 883
BOOTH 5248
BOOTH 6866
HoodMart Your One Stop Hood Shop
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REAL IS CRAFTED, AUTHENTIC, AND SIMPLE. JUST LIKE YOGURT SHOULD BE.
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Foodservice Daily News
May 18-21, 2013 | Chicago McCormick Place Convention Center
Foodservice Daily News
Welcome to NRA 2013
Christopher R. Gudenzi, Editor & CEO It is all about engagement. Of course all of us at Foodservice Daily News love it when the restaurant numbers are on the upswing - and there is no denying that they are. As for getting the diner through your doors there are ever changing tools at your disposal. A great upward trend is the adoption of mobile app usage by consumers and business alike. It was reported recently by Tech Crunch that mobile app users are now equal to laptop and desktop users. A pretty amazing statistic when you think about it. is means everything to the restaurant owner who has to adapt with the competition not only in terms of smart phone marketing but also the ancillary services associated with mobile technology. Namely the services of online ordering, payment and delivery need to be addressed. If you are not prepared to meet this rapidly growing segment, you will probably lose business to the restaurateur that does. ere are services in place that can truly deliver a better mousetrap and indeed some will do a great deal of hand holding manage if bandwidth is an issue. ough consider in producing a social media/ technology position in a restaurant, could be part time, that is on the message for you all the time. Something like the sidewalk barker of yesteryear. is could be a savvy busboy for all we know. Consider visiting the following
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business that addresses these needs at this year’s show. Chow Now Booth: 6370 for a leading online ordering platform and a company that pioneered Facebook ordering. App Tech Team Booth: 9658 for a firm that creates apps for just about any service, be it smart phone or mobile web, simple or highly complex. Fuwak Communications Booth: 9295 for a variety of engagement tools including site traffic evaluations, online assessments of where you stand and what you can do to maximize your presence. You need to be engaged with your patrons more than ever and for this the technology of mobile applications has the answer. Dick Tracy would approve. Not to overlook the the rubber hits the road…we don’t want you to forget to check out the great front of the house technology of Table Check Booth: 5248. is clever system allows for the management of table turns that simply increase revenue for you. Barbara Horan, founder and President, likes to call it a “virtual cash machine”. We think she’s right.
Chris@FoodserviceDailyNews.com
Jay Avery, Publisher/National Sales Mgr. Jay@FoodserviceDailyNews.com
John Deibel, Associate Editor/ Production Manager John@FoodserviceDailyNews.com
Sheila Moon, Associate Editor Sheila@FoodserviceDailyNews.com
Toni Goodman, Photographer Toni@FoodserviceDailyNews.com
Richard H. Stewart, Art/Design Director Richard@FoodserviceDailyNews.com
Kelly Clements, Internet Technologies Icarus Networking www.icarusnetworking.com Daily Media Group, llc does not accept responsibility for the advertising content of this publication nor for any claims, actions or losses arising therefrom. Products and services advertised within the publication are not endorsed by, or affiliated with Daily Media Group, LLC. Foodservice Daily News is a publication of Daily Media Group. P.O. Box 732 Evergreen, CO 80437 PH: 720-414-2200
Editor & CEO
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Foodservice Daily News
Chobani made with only natural ingredients. Our strained yogurt has two times more protein per serving than traditional, unstrained yogurt. All Chobani products are Kosher certified, made with milk from cows not treated with rBST and provide five live and active cultures. FDN: How long has Chobani been producing yogurt? SD: In 2005, Chobani Founder and CEO Hamdi Ulukaya, stumbled upon a classified ad for a yogurt plant recently closed down by Kraft. After initially throwing the ad away, Hamdi listened to his gut, fished it out of the trash and went to see it that day. He decided to buy the plant, and went to work on perfecting the recipe for Chobani based on his belief that everyone, regardless of income or location, deserved access to delicious, high-quality yogurt. e first cup of CHO finally hit shelves 18 months later and has since grown to become America’s No. 1
selling yogurt brand. FDN: What separates your company from the competition? SD:We believe that yogurt is meant to be simple: just milk and cultures paired with
only natural ingredients. Instead of cutting corners, we take the time to make yogurt using a centuries-old, authentic recipe. is means our Greek yogurt does not contain any thickeners, additives or artificial chemicals. FDN: How are you positioned in the
American Food & Beverage Show Americas Food & Beverage Show is a perfect opportunity to test the waters. Buyers attend from all over the Caribbean, Argentina, Brazil, Venezuela, Guatemala, Colombia, Panama, Costa Rica, Dominican Republic, Mexico and more. Forty percent of the buyers are distributors, importer/exporters and wholesalers, twenty percent are in the HRI sector, sixteen percent are manufacturers or food processors and nine percent are retail. In 2012 exhibitors from 27 countries generated more than $192 million in sales to show visitors from 81 countries. e greatest attendance was from the Caribbean region, followed by South America and Central America. Recent free trade agreements in the Western Hemisphere have significantly improved the playing field for U.S. exporters of food products – these include NAFTA, DRCAFTA, U.S.-Chile, U.S.-Panama and U.S.
market? SD: Chobani is the No. 1 selling yogurt brand in America. We have begun to grow our presence in Foodservice with distribution in both the commercial and non-commercial segments, throughout Drug and Convenience Stores, K-12, C&U, Healthcare and Military as well as quick service and full service restaurants. FDN: Why should operators buy your product? SD: Authentic strained Chobani has led the growth of the Greek yogurt market and our product line provides delicious grab and go solutions that satisfy different usage occasions, from a healthful breakfast to an indulgent snack or dessert. In K-12, we’ve developed a 4oz Chobani Champions cup to meet that segment’s specific needs, and there are more Foodservice innovations in the pipeline. Chobani is also a versatile, healthful ingredient in bulk applications. We see Greek yogurt as a staple in the back of house, the
same way you always have milk, butter and eggs on stock. Cooking with Chobani instead of conventional ingredients is an easy way to add flavor to your favorite recipes, while slashing calories and fat. FDN: Where do you see the Greek yogurt market going? SD: At Chobani, we believe the yogurt story in this country is just getting started. We'll start to see increased awareness for Greek yogurt and further education on Greek yogurt's health benefits as manufacturers bring more products to market. We also believe with education on Greek yogurt, consumers will begin to discern between authentic strained Greek yogurt products like Chobani, and 'Greek-style' yogurts that contain additives. ere’s currently no standard of identity for Greek yogurt in this country, and as a manufacturer, it’s our responsibility to educate consumers while protecting and growing the category.
One of the value-added features offered to exhibitors in the U.S. Pavilion at the Americas Food & Beverage Show is the opportunity to participate in a series of organ-
meetings and met with qualified buyers form the South and Central American region, which is perfect for me. e meetings with the buyers were relaxed in an unrushed environment – that worked very well.—Jeff Flathau, Flathu’s Fine Foods, Hattiesburg, MS All of these markets bring strong representation to the Americas Food and Beverage Show. Iris Mayaudon, of Agri Food & Feed LLC, in Miami, noted that “We are seeing buyers for hotels, cruise ships, restaurant/food service and grocery chains. If you are exporting products to the Caribbean or the Americas it only makes sense to exhibit at the America Food & Beverage [Show] because the buyers come looking for products . . . .”To learn more about participating in the Americas Food & Beverage Show, go to www.nasdatradeshows.org or contact Janet Williams at janetwilliams@naylor.com
Colombia. Within the Latin American and Caribbean markets (LAC), forty percent of U.S. food exports go to the Caribbean. On a country basis, the Dominican Republic and Guatemala are the largest markets. Within the greater region, the Caribbean is still a larger market than either Central or South America. Central and South America, however, are growing faster. U.S. exports of processed food products to Central America have increased eighty-five percent. Sometime this year, South America is likely to overtake the Caribbean as the leading import partner for U.S. processed food products. Brazil accounts for one third of the exports to South America, while the Dominican Republic is the strongest importer within the overall combined Caribbean and Latin American markets. Appropriately, the most numerous national group of attendees at the 2012 Americas Food & Beverage Show were from the DR.
ized, product matched meetings with selected buyers. ese take place outside of trade show hours, but the show itself provides a great opportunity to follow-up further. “is is our third year exhibiting in the USA Pavilion at the Americas Food & Beverage Show. All our exports for the company have been gained from this show year after year.”—Abel Menendez, Barnard Nut Company, Miami, FL “I participated in the one-on-one buyer
eral ways to do this. One way is our autopilot system that sends a text message which shows a full photo of the customer's favorite food just right before lunch or dinner time as a special offer with a take action button. So you are taking the customers who already enjoy your food and motivating them to buy more from your business. e app offers the customer an easy way to immediately place an order based on his
order history. You can also schedule special offers that encourage customers to visit your restaurant during the slow periods. A really great feature that customers will love is the 'My Meal Ready on the Table'. After the customer places his order, the system has the capability to show his distance to the restaurant so that he can have seats available for his guests and food ready for the time of their arrival. is helps your customers to avoid long waiting lines, which potentially could turn away customers. is feature alone will do so much for your business. It takes stress away from your servers and kitchen staff and allows you to have more seats available during busy hours since customers will avoid spending long periods waiting at tables for food. FDN: What makes your app the best? JB: It's more than just an app for the customer. It's a complete marketing system
App Tec Team same time greatly increasing profits for the restaurant owner. FSDN: What makes this product different from others? JB: ere is currently no other system like ours on the market. ere are a lot of restaurant apps for the smartphone market but this one goes beyond the typical menu app for a restaurant. It's a complete system that engages the customer and allows the owner to execute strategic personalized marketing to that customer. FSDN: What types of restaurants could use this product? JB: Any restaurant or deli can use this system. FSDN: Can you tell me about some of the product features and their benefits? JB: We have great features that will increase your customer loyalty. ere are sev
May 18-21, 2013 | Chicago McCormick Place Convention Center
Visit us at booth 6457
Visit us at American Food Fair, North Hall for your restaurant. e screen interface is very professional looking and easy to use. It offers your marketing staff detailed reports that help track the success of your promotions and helps you to target new opportunities to increase sales. ISMS (Intelligent Smartphone Marketing System)
Visit us at booth 9658 Look for tomorrow’s edition of
Foodservice Daily News Day 2, Sunday, May 19, 2013
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Foodservice Daily News
May 18-21, 2013 | Chicago McCormick Place Convention Center
Strahman Valves
now, we sell some of the world’s best performing and highest quality pre-rinse noz-
perior performance costs more out of the gate, but costs less over the life of the product. And, our long term customers are some of the world’s smartest, biggest and best: PepsiCo Inc. Diego Cargill Coca-Cola Co. ConAgra Inc. Sara Lee Corp. AnheuserBusch H.J. Heinz Co. Nabisco Inc. Best Foods Tyson Foods Inc. Campbell Soup Co. General Mills Quaker Oats Co. Seagram Co. Hershey Foods Dole Food Co. Procter & Gamble Interstate Bakeries Corp. Hormel Foods Suiza Foods Corp. Dean Foods Co. Chiquita Brands International Ralston Purina Co. International Multifoods Corp. Maple Leaf Foods Inc. Smithfield Foods Inc. Adolph Coors Co. Gallo and many more. We manufacture and sell a full line of wash down products, including hoses, hose stations, nozzles, water and steam mixing units, cold and hot water mixing units; plus,
zles, handles, hoses, risers, goose-neck springs, faucets and our Pivot Pro™, the world's only pre-rinse ergonomic swivel connector. FDN: We’ve heard a lot about your Kwik Clean 3® pre-rinse nozzle. Just how good is it? AP: Kwik Clean 3® is simply the best in
the world – proven by having won the NRA’s 2011 Kitchen Innovation award. It is an ultra-low-flow (less than 1 gpm), ultra-highperformance spray with the world record cleaning time, lowest per nozzle water and sewage use, lowest energy consumption, best environmental friendliness, lowest lifetime cost of any high user-satisfaction nozzle in the world, and it has the best warranty in the industry at 5 years. ere is a correlation between warranty and how long a product lasts. So, for every Kwik Clean 3® you buy, you'll have to buy three or four of our competitors' nozzles. at’s real value. FDN: Now your Vari-Spray® pre-rinse nozzle also received a 2013 Kitchen Innovations award? AP: Yes, we’ve introduced yet another great pre-rinse nozzle – our Vari-Spray®. is fantastic nozzle allows a user an immediate choice of infinite spray patterns, from a gentle hollow cone to a powerful jet blast,
entrepreneur Robert Irvine. Comcast Business and Irvine will work together to educate hoteliers and restaurant and bar owners on the importance of integrating technology into their operations to help improve efficiency, increase revenue and reduce costs while also enhancing the overall guest experience. As more people continue to rely on technology as part of their everyday lives, it is critical for the hospitality industry to provide high-speed communications to their guests and also integrate technology into their businesses. Whether technology is used to track inventory, handle online reservations or provide high-speed Internet connectivity for a guest’s mobile device, it is important to have a reliable, high-performance network that helps keep businesses running smoothly. “Robert’s direct experience as a success-
ful restaurant owner and his passion for helping businesses succeed by integrating technology into their daily workflow aligns well with the vision for the Comcast Business Hospitality suite,” said Alexandra
hotels, restaurants and bars to leverage advanced technology from a single provider so that they can utilize cloud computing and other web-based resources to improve backoffice functions and manage costs.
Sewell, executive director of Hospitality Services and Strategic Verticals at Comcast Business. Comcast Business Hospitality provides a suite of Ethernet, Internet, HD video and voice services packaged in an integrated offering that is customized for the hospitality industry. Comcast’s product suite enables
“e hospitality industry has been set in its ways for some time, but this ‘old school’ mentality has to change if the industry is going to adapt and thrive in this world of rapidly changing technology,” said Robert Irvine. “I believe that Comcast Business provides the right tools to help businesses stay ahead of the technology curve, which is
Barilla
• Consider aged, cow’s-milk cheeses of Northern Italy, like Parmigiano-Reggiano.
counterpoint. • Robust vegetables like kale, cauliflower,
Comcast Business
Barilla® Whole Grain has a mild, neutral flavor profile, thanks to a blend of whole grain wheat and semolina, Whole Grain pastas in general convey slightly bitter, nutty and grainy flavor notes from the wheat bran. As a result, acidic sauces like lemon cream or agro-dolce don’t work as well, including some purely tomato-based sauces. Also, delicate sauces, such as light dairy, don’t do enough to balance those flavors. Sweeter sauces tend to work better, as do savory, umami-rich sauces. For best results, use ingredients that can either complement or mask the whole grain flavor. Perfect Ingredient Pairings: • Nuts like pistachios, walnuts or almonds in pestos complement the nutty flavors already in Whole Grain pasta. • Mushrooms of all types, but especially roasted wild and exotic types like morels, porcini or chanterelle, pair perfectly. • Naturally sweet-savory seafood works very well, and as a lighter protein it’s recognized as healthier fare.
by simply applying different pressure to the trigger. Simply put, we turned the handle into a high-performing nozzle. Vari-Spray® has all stainless steel operating parts versus the industry standard plastic and chrome-plated brass. At 1.25 gpm, it uses 12% less water, sewage and energy than the industry standard nozzle at 1.42 gpm; so it saves about $450 per year in utility costs. And, it’s also warranted for 5 years versus only 1 year as the industry standard. FDN: Any final thoughts? AP: Sure. Come see us at booth #2285. We have a live, operating sink so you can try out our Kwik Clean 3® and Vari-Spray® nozzles and see for yourself just how great they really are.
Visit us at booth 2285 paramount to addressing both employee and customer expectations in this ‘always on, always connected’ world. And that’s true whether it is a large hotel or the local corner bar.” e combination of Comcast’s broad portfolio of services, high-performance network and dedicated hospitality support team make it uniquely suited to meet the needs of the hospitality industry. Comcast operates and supports its advanced network, which is separate and diverse from traditional telecom carrier networks and serves 20 of the nation’s 25 largest markets. For more information on Comcast Business Hospitality, please visit http://business.comcast.com/enterprise/industry-solu tions/hospitality. For more information on Robert Irvine, please visit: www.hefirvine.com
Visit us at booth 6866 when accented by a bit of pancetta or bacon. • Naturally sweet winter squashes, carrots and other root vegetables pair nicely, especially when roasted. Put ese Pairings to the Test Visit the Barilla booth (#4654) on Saturday and Sunday May 18-19 during the 2013 NRA Show and have the opportunity to take the “Rethink Whole Grains Taste Challenge”. Simply by tasting a Barilla® Whole Grain pasta dish and answering two quick questions about what they tasted, participants will be able to access a virtual scratch off card to see if they instantly win one of several prizes, including a year’s supply of pasta for their family. 1.IFIC Food & Health Survey, 2012
Visit us at booth 4654 • Heat from chilies or crushed red pepper flakes (peperoncino) make an excellent
cabbage, broccoli rabe or other cruciferous vegetables tend to work well, particularly
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Foodservice Daily News
ChowNow in the business of generating more, bigger orders for restaurants around the country. From Graham Elliot’s Grahamwich, to multiunit Ground Round, to Wisconsin mainstay Ian’s Pizza, ChowNow works for all types of restaurants. Generating More Orders Our online food ordering system generates more orders in a number of new ways. ChowNow uses the three most lucrative channels: Facebook, mobile apps and branded websites. Facebook ordering takes a static page and taps into a restaurant’s most engaged customers, their Facebook Fans. Mobile restaurant apps, which are custom developed, enable ordering anytime, anywhere. Web ordering enhances restaurants’ online brand by taking their menu from static to an online marketplace. Holiday or timely promotions drive short-term order peaks with staying power. Before online ordering, restaurants were
passively responding to the next “big game” or food-related holiday. With ChowNow, this engagement is proactive. ChowNow’s marketing team works with each individual client to develop a custom strategy to reach
Generating Bigger Orders ChowNow’s Order with Friends tool enables large groups to eat together but pay separately--essentially the online ordering answer to large group dining. Groups of
new customers and encourage a specific behavior. After restaurants make an initial connection with a new customer base, ChowNow works with clients on loyalty programs to maintain current customers. For many restaurants, communication with customers was limited to in-store engagement through signage or staff. ChowNow acts as an online portal so that restaurants have a go-to source for marketing with tools like email blasts, push notifications, and online advertising.
coworkers or friends are able to purchase their own meal, and yet the restaurant still sees the order under one ticket. rough word of mouth, these sharable orders expose restaurants to new customers without any additional advertising or marketing dollars. Facebook ordering taps into customer’s online networks so that orders are shared across the web. For Ian’s Pizza, monetizing their Facebook page was what set ChowNow apart: “e Facebook integration is what sold us on ChowNow. Keeping people on our
age is $15, then you are losing at least $9,000 per year and probably much more! I want that money to stay in your hands, not walk out and go next door.
FDN: What is the solution to this problem? BH: Creating efficiencies at the host stand will go a long way in eliminating this waste! One of the best solutions is the TableCheck Seating Management System which helps in all the ways that caused me to leave: Reduces noise in the restaurant. Helps get more people in seats while they are still streaming in the door. Informs hosts of immediate table information so they can seat all the open tables. FDN: What if it does not work? BH: I personally guarantee that by using the TableCheck Seating Management Sys-
Table Check Technologies Why? Too noisy; wait is too long; host leaves me standing alone to go find a table; I am told to wait while I see empty tables not being seated. FDN: How big a problem is this? BH: I am guessing that since I have left and I have seen others leave about the same time, that it happens on a regular basis. As an example of the enormous problem this can be, let's assume it happens just 3 times per week - one party of 4 comes in and goes back out without spending a dime. How much will that cost you? If your check aver-
May 18-21, 2013 | Chicago McCormick Place Convention Center page was huge for us, and something no one else could offer,” said Adam, Marketing Director at Ian’s Pizza. A Loyal Customer Base ChowNow enhances a restaurant’s relationship with their most loyal customers. “e vast majority of to-go orders come from repeat, loyal customers,” says ChowNow cofounder and CEO Chris Webb. Instead of restaurants repeatedly paying the 15 percent that portal sites charge, ChowNow clients are able keep customers on their own website without any per order charge. “It’s not logical to pay 15 percent to a portal (e.g. GrubHub, etc.) if someone was going to order from the restaurant anyway. If a restaurant sends a customer to a portal, it would be like Delta sending a customer to Kayak or Priceline to buy tickets,” Webb said.
Visit us at booth 6370
tem correctly you will serve more people and make lots more money on EVERY shift when you have a wait! If it does not work for you for any reason, then I will take the product back and return all of your investment including any shipping or installation charges. It is a guarantee. You will get your money back if it does not do everything I say it will! Stop by the TableCheck Technologies booth #5248 and chat with me about keeping all the money that comes through your front door in your restaurant!
Visit us at booth 5248
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Foodservice Daily News
HoodMart sends a BIG1. ank You! to the many thousands of proud restaurant owners who have installed its commercial kitchen ventilation equipment this year, and in the past years, to make 2012 another record sales year. Every HoodMart commercial kitchen exhaust hood & ventilation system is available with or without pre-piped fire suppression. HoodMart hoods are 'Guaranteed to Pass All State and Local Codes'. ETL listed to the UL710 Standard, built to the NFPA 96 Standards and NSF Marked. Come Visit HoodMart at Booth 1105 and learn about our many happy and satisfied customers, for example:
Q Water Health Inc., headed by the President Paula Tekela, has the solution, the alternative that rejects bottled water. “Q water - Still and Sparking Water on Tap” e brand “Q water” debuted at the 2009 CRFA Show [the Canadian Restaurant Food Association Annual Trade Show]. is HOT New Product found its way into the Food and Hospitality Industry, and rapidly moved into Hotels, Banquets and Sporting Venues, Business offices and Homes. It is now served Coast to Coast. Q water is an investment that starts to pays for itself on the very first day. Q water uses the existing tap water, then a unique 4stage filtration system. Each and every cold
EyesOn An Interview with Diego Capelluto, Global Business Development Director Eyeson Digital Foodservice Daily News: Tell us about your product. Diego Capelluto: EyesOn Digital is a complete business intelligence solution for Restaurants and QSR of` all sizes. e EyesOn solution can help improve sales while reducing losses by leveraging the use of a current surveillance infrastructure and converting it into a management tool designed to create a template for operating efficiency. FDN: What separates your company from the competition? DC: EyesOn has developed most of this unique technology and supports it with a network of technicians in locations around the world. EyesOn is always working for you. Our dedication in development, our success in implementation has placed us as one of the leaders of delivering the ultimate in video management systems. FDN: How long have you been in operation? DC: Since its first video installation in 2001, EyesOn has grown into a global developer and provider of video security, proactive business intelligence, and management solutions. EyesOn has proven its dedication and expertise to be the best source for security and business intelligence to hundreds of
e Motherwell Ranch Story A perfect example of the HoodMart, Inc. can do spirit, ship anywhere, solve any prob-
lem, is the story of e Motherwell Ranch Colorado's Premier Hunting Lodge. e HoodMart Team was asked if they could quote a hood for this 12,000 acre World Class Hunting Lodge, 9,000ft in the high
May 18-21, 2013 | Chicago McCormick Place Convention Center
mountains of Colorado. HoodMart was able to provide a solution for Executive Chef Jackson's tricky, custom kitchen expansion. Long story made short, Executive Chef Jackson and General Manager Brian Gardner couldn't have been happier with their delivery, of a complete custom hood system, and over the top factory support. HoodMart® Restaurant Exhaust Hood Systems HoodMart.com offers complete, commercial kitchen hood systems in a variety of sizes from 4 feet to 30 feet, Manufacturer Direct with Factory Support. Restaurant and Food Service Safety is a Priority with HoodMart's UL300 wet chemical pre-piped fire suppression systems. All HoodMart's restaurant exhaust hood
glass of Q water produced, is clean and fresh tasting without any added sodium, available either as Still or Sparking water. Q water eliminates the cost of purchasing bottled water and the hassle of waste or recycling. No need to pre fill bottles, as Q water is an on demand product. Served in reusable Decanters, Classic Milk Jugs, Screw top bottles, and all having large openings to allow the inside of the vessel to be cleaned in a standard dishwasher [small opening bottles do not clean well unless a high pressure bottle washer is used] e lineup of vessels by Q water shows how versatile their product is, and is used from the elegant décor restaurant, to room service, alternative relaxed atmospheres, Grab & Go, to their Sport bottles. Wide opening vessels allow for the
next HOTTEST product. Infusion, the taste of real fruits , vegetables, or custom made
companies worldwide FDN: Why would I buy your product? DC: Extraordinary Value defined by: Quality, Smart Design, expert installation, all leading to unsurpassed results. Combined they will exceed your expectations, and create a real sense of value.
your goals. FDN: What makes your product the best? DC: With the EyesOn’s solution in a few clicks you can have in your hands real and accurate information for better decisions and improvement. EyesOn’s simplicity is its best
systems are ETL listed to the UL710 Standard, built to the NFPA 96 Standards and NSF Marked. Want more information about HoodMart's commercial kitchen ventilation equipment and services? Call 1-800-7151014 now and don’t forget to add http://www.hoodmart.com/ to your favorite bookmarks. Having the fastest lead times, a knowledgeable and friendly customer service staff, as well as an experienced technical support team, has made HoodMart, Inc. one of the major players in the commercial ventilation equipment industry.
Visit us at booth 1105
sodas from your Chef, make your own signature drinks. e end result is the freshest, best tasting water you have ever tasted. Co branded vessels top up the attractive look. is energy efficient equipment is the lowest cost in the industry. Using UL and NSF approved components that produce an unlimited supply of cold beverage. Start to make higher profits the first day it is installed. Watch your investment grow, it is in your control !!! Sample Q water at the NRA Show, booth 883, in the Conserve Solutions Center. Contact a Team Member at 1-877-7520808 today or visit
www.QwaterUSA.com. Visit us at booth 883 solution that we call e-BIS “electronic Business Intelligence & Surveillance”. Our systems integrate with the major POS solutions, providing Text insertion over the video, Data mining, Real Time Alerts, and Productivity Reports. FDN: Are you responsible for any new product? DC: Because of our partnerships with other technology providers EyesOn is always on the cutting edge of video management implementations. Our video analytics division leads the way with an array of alerts regarding customer activity within the store, and each behavioral exception is linked to the associated video clip. Clear Vision For Better Decisions!
FDN: How will my business benefit from using your product? DC: Many of our clients have reported instant returns on their investment before the first day of business closed! rough influencing workplace efficiency, improving the Loss Prevention initiative and by providing more relevant information about your customers’ experience, EyesOn gives your business a distinct competitive advantage. e result is clear, more satisfied customers, and a formula which allows you to react quickly to changes which conflict with
description. FDN: How are you positioned in the market? DC: Our ease of use, full integration with existing POS systems coupled with scalability places EyesOn in a Perfect position to be called upon to implement its system to anyone, anywhere at any time! FDN: What goods/services do you offer? DC: EyesOn Manufactures in USA Digital Video Recorders (DVR’s) utilizing the more advanced technologies. Our Security Cameras System loaded with our Business Intelligence Software provides the ultimate
Diego Capelluto Global Business Development Director EyesOn Digital Surveillance & Management Systems LLC, FL, USA #diegocapelluto EyesOn -“Business Intelligence for everyone”
www.EyesOn.biz. Visit us at booth 6474
BRITEVISION SLEEVE MESSAGING
DRIVES SALES… · Full Color Printing · Short Lead Times · Promote Seasonal Coffees · Gift and Loyalty Cards · Introduce New Food Items QSR & Fast Casual, Hotel/Resort & Casino
…AND SAVES YOU
MONEY! · Plain Brown Sleeves · 100% Compostable · 100% Recyclable · Shipping Included Food Service, Distributors, Schools, Commissaries
LEARN MORE ABOUT BRITEVISION’S CUSTOM PRINTED & GENERIC CUP SLEEVE PROGRAMS. VISIT OUR BOOTH #357! don@britevision.com
www.britevision.com
26
Foodservice Daily News
May 18-21, 2013 | Chicago McCormick Place Convention Center
Maximizing Patio Profits & Extending Patron Enjoyment – Announcing the New Port-A-Cool Islander™ Presented by Port-A-Cool, LLC Al fresco dining and imbibing outdoors in the heat of summer is a challenging proposition for restaurant owners and patrons alike. e revolutionary new Port-A-Cool Islander™ provides a new and unique solution! is patent pending, commercial-grade portable evaporative cooling unit lowers outdoor temperatures by as much as 30 degrees Fahrenheit operating for pennies a day on just tap water and standard current. e Islander, showcased at NRA Booth #1845, is uniquely designed to provide powerful airflow that projects 360° of cooled air up to 14 feet. is unit offers an improved alternative over fans that blow hot air or drenching misters that do not provide a
drop in temperature. e Islander will cool up to 600 square feet naturally utilizing the simple and inexpensive process of evaporation. A relatable example of evaporation can be illustrated as the cooling sensation felt from a breeze when stepping out of a pool. Maximum cooling from the Islander is achieved as the water evaporates off high-efficiency rigid cooling media called KÜÜL® pads.
ere are no harsh chemicals or refrigerants. At 2500 cubic feet per minute (CFM), the unit provides quiet, powerful air flow. Further, the variable speed fan and adjustable louvers ensure the right amount of air is delivered where it is desired. “We’ve harnessed the benefits of mobile evaporative cooling to create for the restaurant industry the ‘first of its kind’ patio unit that will allow restaurant owners to maximize their outdoor spaces at high-traffic times in the summer, thereby increasing profits.” says Ben Wulf, vice president of marketing for Port-ACool, LLC. Patrons and servers can enjoy outdoor settings with the Islander without being uncomfortable. With a suggested MSRP of $2,495
www.NaturesWayMagazine.com
and electrical cost less than 15 cents an hour, overall costs for the Islander are exceptionally low. To learn more about the new unit, please visit www.port-a-cool.com/islander.html. e Islander is from Port-A-Cool, LLC, a worldwide industry leader in the design and manufacture of portable evaporative cooling units, evaporative cooling media and accessories since 1991. Headquartered in Center, Texas, the company produces a wide range of units that cool 500 to 5,000 square feet. A member of the Walter Meier Group, the company is positioned as a global leader in the evaporative cooling business with distributors selling the branded products across the nation and in 56 countries abroad. To learn more about the company, call 1-800-695-2942 or see the line of products at www.port-acool.com.
Visit us at booth 1845
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Foodservice Daily News
May 18-21, 2013 | Chicago McCormick Place Convention Center
ShopKeep POS Wins Technology Innovation of the Year Award from Electronic Transactions Association Innovative ShopKeep POS iPad point of sale technology recognized at this week’s Electronic Transactions Association Conference in New Orleans. NEW YORK, NY – May 1, 2013 – ShopKeep POS, the leader in iPad point of sale to brick and mortar merchants across the U.S., announced today that the company is the winner of the Technology Innovation of the Year Award given annually by the Electronic Transactions Association’s (ETA) Star Awards Committee. In addition, ShopKeep POS has been selected to be one of only four companies included on the 2013 ETA Technology Tour. e announcement closely follows the launch of the ShopKeep POS Surround 360° Program designed
specifically for credit card processors, indirect sales organizations, and other reseller partners to offer innovative cloud-based iPad point of sale technology to small and medium size businesses. Partners can generate significantly more revenue and provide value added services by offering merchants an easy-to-use POS system. “We are thrilled that ETA has recognized our innovative technology and are excited to showcase our iPad point of sale at this year’s conference,” said Jason Richelson, CEO and Founder of ShopKeep POS. “Our Surround 360° Program gives partners the flexibility they need to integrate their products and services into our POS system and offer their clients something much more robust than ever before.” rough the ShopKeep POS Surround
360° Program, partners have the opportunity to resell the existing POS system or to white label it based on the needs of their clientele. Over 600 partners are already part of the program and are selling ShopKeep POS to retailers across the U.S. e ETA Star Awards are designed to recognize and showcase individuals and companies that have made a significant difference in the payments industry, whether through innovation, business practices, or contributions to the association. e Technology Innovation Award honors one company that makes significant advancements for the industry and has demonstrated results with a product that is currently available in the marketplace. ShopKeep POS has over 6,000 active merchants nationwide and will be exhibiting their innovative new technology in
booth #1039 at this week’s ETA conference in New Orleans, LA. Read more about it at shopkeep.com/blog. About ShopKeep POS e simplest way to make smarter business decisions, ShopKeep POS is the affordable, complete platform for running a shop from an iPad with real-time reporting on the web or from your smartphone. Backed by award-winning customer care, the ShopKeep POS iPad App rings up sales, processes credit cards and mobile payments, prints and emails receipts, and modifies and prints orders remotely to the kitchen. At only $49/month merchants can manage inventory, employees, and customers and view ClearInsight® Reports from any web browser. Plus, access real-time sales remotely via a smartphone. Learn more about our innovative Surround 360° program at www.shopkeep.com/partners.
Visit us at booth 6078
NRA Board Vice Chairman Testifies on Healthcare Law Source: National Restaurant Association www.restaurant.org e 2010 health care law presents numerous challenges for business owners and could lead to fewer jobs in restaurants in North Carolina and across the country if reforms are not made, National Restaurant Association Board Vice Chairman Ken Conrad told a House panel Tuesday. Conrad, chairman of Libby Hill Seafood Restaurants in Greensboro, N.C., testified during a hearing of the U.S. House Education and Workforce Committee’s subcommittee on Health, Employment, Labor and Pensions. e hearing, which was held to discuss the health care law’s impact on North Carolina lobs, was hosted by Subcommittee Chairman Phil Roe (R-Tenn.) and Rep. Richard Hudson (R-N.C.). ree areas of the law are particularly problematic for the restaurant industry, Conrad said: the definition of a full-time employee, the complexity of the “applicable large employer” determination, and the potential harm the automatic-enrollment provision could cause for some employees. Libby Hill restaurants will have to make
adjustments due to the health care law’s definition of a full-time employee as one with an average of 30 hours of service a week in any given month, Conrad said. “We have always used a 40-hour workweek to define who is full-time and part-time within our
meet that definition are complex and costly. Employers who meet the “applicable large employer” definition must either offer health care plans to full-time employees or face potential penalties. “My business is on the bubble of being an
company, so we will have to make changes based on this law’s new definition of fulltime,” he said. Conrad said that many restaurants operate near the 50 full-time-equivalent employee threshold used to determine whether they are large employers, and that the calculations required to determine whether they
applicable large employer defined as employing 50 full-time- equivalent employees on business days in a calendar year,” Conrad said. “We must consider the number of fulltime employees now based on 30 hours a week, as well as the hours worked by all our other employees. Given we are an industry of small businesses and that restaurants are
labor intensive…many small businesses will have to complete this calculation annually to determine their responsibilities under the law.” e “auto-enroll” provision of the law is also a concern, as it requires businesses with 200 or more full-time employees to automatically enroll full-time employees in a health care plan if those employees do not specifically opt out of coverage, Conrad said. “Despite education and notification, employees may miss the 90-day window to opt out, causing potential confusion and financial hardship. Since the same full-time employees must be offered coverage by the same employers subject to the automatic enrollment provision and the employer mandate provisions, we believe the automatic provision is redundant and should be eliminated.” Conrad thanked Hudson for his leadership in introducing H.R. 1254, the Auto-Enroll Repeal Act, which would eliminate the health care law’s automatic enrollment requirement.
www.restaurant.org
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Foodservice Daily News
May 18-21, 2013 | Chicago McCormick Place Convention Center
FDN Advertiser / Exhibiter Directory 1-2-3 Gluten Free
7667
AppTechTeam
9658
Barilla
4654
BluFi Wireless
6857
BriteVision
DMG D A I LY M E D I A G R O U P w w w. D M G 5 . c o m
357
Chobani
6457
ChowNow
6370
CleanTemp
9541
Comcast
6866
Command Packaging
5309
Drop ought
9131
East Coast Umbrella
1285
Eyeson
6474
Fareapps
9547
Fuwak Connections
9295
Green Mountain Flavors
3484
HoodMart
1105
Kendell Seafood
9220
Las Tablas
9612
Lindt & Sprungli (USA) Inc.
9733
Madison Energy Group, LLC
9589
Mrs Prindables
9561
NASDA Passport Food Group Q Water
American Food Fair, North Hall 6846 883
Shop Keep
6078
Strahman Valves
2285
SurePayroll
9453
Look for tomorrow’s edition of
Tablecheck
5248
Foodservice Daily News
Teller-Mate
6472
e Fryer Tuck
8260
Tomlinson
6834
Day 2, Sunday, May 19, 2013
Thank You For Your Support. See You in 2014
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As a Kendell customer you have 24 hour access to invoicing, bills of lading, sales history, order tracking and proof of delivery. Helping you to service your customers better. And anyone, anywhere can scan the bar code on our packages with a hand held device to identify the vessel name, FAO location of catch and chain of custody of the Platinum Chilean Seabass the package contains.
SEAFOOD IMPORTS
TRACEABLE & SUSTAINABLE WWW.KENDELLSEAFOOD.COM
Easy. Online. SurePayroll for Restaurants. Making Payroll Easy & Affordable Automatic Tax Pay & File. >L WH` HUK ÄSL `V\Y federal, state and local WH`YVSS [H_LZ MVY `V\ Multiple Pay Rates & Earnings Types. *HSJ\SH[LZ WH`YVSS MVY T\S[PWSL WH` YH[LZ earnings types with LHZL 7H`YVSS MVY employees and contractors KVUL PU TPU\[LZ Automatic FICA Tip Credit Calculations. ;YHJRPUN OLSWZ LUZ\YL `V\ RUV^ M\SS JYLKP[ HTV\U[ `V\»YL LU[P[SLK [V JSHPT Minimum Wage Alerts & Shortfall Reports. Helps LUZ\YL [H_ YLX\PYLTLU[Z HYL TL[ HUK HKQ\Z[Z M\[\YL WH`YVSSZ [V JV]LY ZOVY[MHSSZ
Scan QR Code or Call Today! 877-954-7873 www.SurePayroll.com
NRA Booth #9453
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BOOTH 883