Foodservice Daily News | Day 2

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East Coast Umbrella Offers Long-Lasting, Custom Umbrellas

Kendall Seafood Imports

American Food & Beverage Show

Designed Specifically for Chefs

Chinese Visitors make Splash at NRA Show

SurePayroll

Tomlinson Industries

Interview with President & CEO Michael Alter - Making Payroll Easy for Restaurants.

NEW and Exciting Products on display in Booth #6834.

Foodservice Daily News: We understand you’ve implemented some great enhancements that make payroll much easier for restaurants- can you tell us how?

Michael Alter: With everchanging tax regulations, payroll

As one of the hottest trends in tabletop, mini cast iron servers are ideal for small plates, sides, snacks, sauces, appetizers, dips and desserts. Serve up comfort and creativity with Tomlinson's

Since 1988, East Coast Umbrella has been quietly building a solid reputation in the casual industry, manufacturing a high-quality line of custom umbrellas and cushions out of its 68,000square-foot complex in Laurel Hill, North Carolina. Now, the company is poised to expand its name and its

After researching current trends, we set out to provide chefs with a wildcaught product line which better meets the expectations of their customers.

Kendell Platinum is a line designed specifically for chefs and restaurateurs at the world’s finest eateries.

From vessel to table, Platinum is

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BOOTH 1285

BOOTH 9220

American Food Fair, North Hall BOOTH 9453 Continues page 10 BOOTH 6834 Continues page 10

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In 2012, 171 Chinese (including approximately 30 exhibit personnel) attended the NRA Show. is fifty-six percent increase compared to 2010 is a testament to the

Cocina Las Tablas

BluFi Wireless

Fare Apps

Drop Thought

Sustainability in Modern Italian Cuisine

Nation's Top Colombian Restaurant Launches Exclusive Product Line

Not Only for theLargest of Chains, But Also the Smaller Operations

Join the Mobilution with Fareapps!!

An Interview with Karan Chaudhry, CEO, Dropought

While Italian food culture will always be heavily influenced by tradition, the trends on the plate in modern Italy have much in common with what today’s American diners are looking for. Perhaps most pervasive in both food cultures is an emphasis on sustainability and local foods. Here we look at

It's no secret that the U.S. has had a long affinity for Latin American cuisines. Part of this consistently growing trend includes foods from various Central and South American countries, especially Colombia.

One nationally-acclaimed, Chicago-based Colombian restaurant is at the 2013 NRA to debut a new wholesale and retail

No matter what kind of restaurant you manage, keeping up with the latest technologies can ensure smooth operations, great customer service and keep you ahead of the competition. BluFi Wireless are fast emerging as the preferred partner for restaurant

Now is the time to Join the Mobilution!™ with Fareapps™. We offer an effortless, affordable, tailor-made app to help grow your business. With a Fareapps smartphone app, you can grow your sales and offer enhanced convenience

D r o p ought Provides Instant Feedback at Point-ofSale Foodservice Daily News: Karan, tell us about your Company. Karen Chaudry: Dropought is an Instant Feedback Platform which enables

BOOTH 4654

BOOTH 9612

BOOTH 6857

BOOTH 9547

BOOTH 9131 Continues page 14

Barilla

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REAL IS CRAFTED, AUTHENTIC, AND SIMPLE. JUST LIKE YOGURT SHOULD BE.

REAL IS CRAFTED, AUTHENTIC, AND SIMPLE. JUST LIKE YOGURT SHOULD BE.

availab ble in Foodservice Now available NRA booth # 6457 877-847-6181 877-847-6181

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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

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busboy for all we know. Consider visiting the following 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, Assiciate 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 Gourmet is a publication of Daily Media Group.

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Foodservice Daily News

East Coast Umbrella success even further – with styles, services, and merchandising options designed to meet the needs of any customer.

Offering products featuring exceptional design and construction along with unparalleled customer support, East Coast Umbrella focuses primarily on patio and beach umbrellas, but its manufactured line extends to custom outdoor furniture cushions in acrylic and vinyl mesh. What’s more, the familyowned company is a distributor for Outdura brand fabrics, as well as having partnerships with MiYu Furniture and Florida Patio Furniture, enabling customers to fulfill a variety of outdoor furnishings needs all from one source.

No order is too big or too small for East Coast Umbrella to handle. e company will ship umbrellas to customers in any quantity desired, from a single umbrella to hundreds. e cost per umbrella in large quantities is just slightly higher than imports, but offers

Kendall Seafood Imports the highest of high-end seafood.

Kendell Platinum is packaged in clearly labeled, durable outer boxes that meet the needs of a busy commercial kitchen by holding up from factory to freezer. We label the outer surfaces of our packaging on all sides, making inventory and reordering simpler no matter how a freezer is packed.

As a Kendell Customer, you have 24 hour access to invoicing, bills of lading, sales history, order tracking and proof of delivery.

And anyone, anywhere can scan the bar code on our Chilean sea bass packages with a

the advantage of American made.

A range of sizes and styles make up the company’s line, including models in fiber-

we think is a smart answer for the restaurant industry. As more and more restaurants are offering beautiful outdoor dining areas, we offer a heavy duty commercial grade solar umbrella that shades during the day and illuminates the dining table at night. We are very excited over this addition and we will be showcasing it at our booth, #1285, at the National Resturant Show in May. All umbrellas in the company’s line are made with 100 percent acrylic fabric from Outdura and other quality fabric brands. It is the best fabric in the outdoor industry for longevity and durability. For added appeal, our in-house graphics department is on the cutting edge of outdoor advertising using digital prints and applications of graphics that you can only find at our facility. We can customize your umbrellas with any logos or full umbrella prints that you can dream up.

glass, wood, and heavy-duty commercialgrade aluminum. All are manufactured to the highest quality; for example, the thick-

ness of the aluminum center pole is double the thickness of standard umbrellas. Plus, the company developed an exclusive fiberglass frame that dramatically improves the umbrellas’ ability to withstand severe weather conditions.

“A couple of years ago, we saw a distinct need for a frame that would hold up better in wind and weather,” says DeWayne Day, vice president. “So we designed our own fiberglass frame, which almost immediately became our best-seller. Since its introduction, we have seen a 75 percent reduction in repairs from wind damage. At the same time, we also designed the ribs to clip into the hubs, so users can easily replace them and not have to throw out the whole umbrella.”

Our newest addition to our product line, the solar Illumishade™ umbrella, is one that

hand held device to identify the vessel name, FAO location of catch and chain of custody of the Platinum Chilean seas bass the package contains.

Over twenty years experience in the global seafood market allows us to procure our product from the most desirable vessels, fishing the most sought after waters. It is a product line created with both the kitchen and customer in mind, providing chefs with the raw materials required to achieve results that create repeat customers and a positive buzz. e commission for the Conservation of Antarctic Marine Living Resources

(CCAMLR) and the National Oceanic Atmospheric Administration (NOAA) certify via Dissostichus C a t c h Do cuments (DCD) that all of Kendell’s Chilean sea bass products are legally caught and sustainable. Our products are fished from vessels equipped with

satellite-linked Vessel Monitoring Systems (VMS) that track vessel movements to insure compliance with set quotas. All VMS data is reported to CCAMLR who them issues a Catch Documentation Scheme (CDS) chain of custody document. e CDS requires fishing captains, exporting officials and importing officials to sign off on the legality and sustainability of the catch.

posable income to spend in higher level stores and in better dining establishments. ese trends are obvious to travelers visiting cities like Wuhan, Chongqing, Chengdu and Xian in the interior or coastal cities like Dalian, Qingdao or Xiamen. e HRI sector is also supported by increasing demand for a wide variety of Chinese and international cuisines.

Pushed by the influx of foreign business residents and by the booming Chinese travel industry that is taking people around the country and the world, many restaurants are finding success selling a wide variety of non-Chinese foods and in infusing Western foods into their traditional menus.

In addition, the huge number of visitors to China is supporting an equally booming business for five star hotels. Although China’s population includes a growing number of seniors, the sheer size means that there are plenty of young customers open to international styles and cuisines.

Food safety concerns and government efforts to improve food safety in the HRI sector have provide a lift for imported food and beverage products from sources perceived to have high qualitative and safety standards.

All of this means that China is a strong and growing market for imported food and institutional kitchen products. As a result, Mw in Chicago has enjMo\\\\\ed excellent attendance from China in recent years, setting a new record in 2011 and remaining strong in 2012. Don’t be surprised if Chinese visitors have a strong interest in your product! For more information about opportunities in China please visit www.usdachina.org.

American Food & Beverage Show growing commerce between the U.S. and China. Based on surveys of the attendees, they represent importers, restaurateurs and HRI suppliers hailing from Beijing, Shenyang, Shanghai, Hangzhou, Chongqing and a number of other cities. eir interests include flavorings, health foods, organic foods, meat and poultry products, and equipment. ey have already purchased more than $49 million and anticipate purchasing an additional $30 million in U.S. food products based on their visit to the show.

Chinese culture places a huge emphasis on food and hospitality. Entertaining is a big deal! New Western visitors to China are likely to be awed by the size of some of the larger restaurants, some of which can seat several thousand people in a combination of large open spaces and hundreds of private rooms. Meanwhile, as more and more Chinese families include two wage earners, casual dining out has gained greater and greater traction featuring both Western and local style fast foods. e Hotel, Restaurant Institutional and sector has been one of the main beneficiaries of China’s economic boom since market liberalization began more than thirty years ago.

May 18-21, 2013 | Chicago McCormick Place Convention Center

e growth in business activity and incomes, which has spread across most of China, has

created a new and growing middle class with higher standards and expectations. And, the Chinese middle class is creating new generations of young people who have never experienced or witnessed the hard times experienced by their grandparents.

At this point, middle class consumers are expected to be more than 50 percent of all consumers by 2015. As a result of this widespread increase in wealth, there will be scores of millions more consumers with dis-

Visit us at booth 1285

Visit us at booth 9220

American Food Fair, North Hall Look for tomorrow’s edition of

Foodservice Daily News Day 3, Monday, May 20, 2013

10

Foodservice Daily News

Sure Payroll can be complicated for any small business owner. SurePayroll makes it easy by handling the calculations and tax payments for you. is minimizes the time you need to spend on administration and saves you from potentially costly mistakes. When it comes to payroll, restaurants often face even greater administrative challenges just based on the nature of the business. One challenge is that restaurants often employ staff that may perform several different jobs. It’s a hassle to track these and many software options don’t support this. For example, say Jane the hostess also bartends and waits tables for your restaurant. She gets paid different rates for each position. Easy Online SurePayroll for Restaurants allows you to just enter hours associated with the different jobs and in minutes payroll is calculated for you and the payroll taxes, federal, state

Tomlinson Industries wide selection of rustic cast iron pieces.

Sizzling Hot pre-seasoned mini size cast iron servers are the latest addition to the extensive line of cast iron products offered by Tomlinson Industries. e new products include divided rectangular servers in 11-1/4” and 9-3/4” lengths, round skillets with pour spouts in 5-1/2” and 3-1/2” diameters, 10” split skillet and a wood underliner to handle both the new 10” split skillet and standard crescent griddle. All these pieces are great for serving up appetizer combos, dessert tasters, side dishes, fajita combinations, tapenades and more!

Tomlinson’s complete line of cast iron serving skillets, griddles and fry pans represent the most requested styles and dimensions by the commercial foodservice industry. Cast iron lasts indefinitely and is a true non-stick cooking utensil with a finish that lasts a lifetime. Matching underliners

Barilla two trends happening on the menu in Italy today, compiled by Barilla Executive Chef Lorenzo Boni and his colleagues in Parma and Milan.

Trend #1: Slow food in overdrive Both at retail and in restaurants, the slow food concept of “kilometro zero” or zero miles product is everywhere. It’s not uncommon for the menu to include the total miles that the ingredients have traveled, often less than 20 miles from farm to fork.

A quintessential example is Chef Alberto Bettini’s gnocchi at Trattoria de Amerigo, comprised of truffles and potatoes grown in the same field.

Trend #2: Making high-end food from humble ingredients Even more so than in America, Italy’s struggling economy has driven chefs to make the most out of low-cost, high-quality ingredients. A simple but brilliant example is called pasta risottata, or “risotto-style,” as

May 18-21, 2013 | Chicago McCormick Place Convention Center

notifies you when employee wages and/or tips do not reach the minimum wage requirements, providing you with helpful tipsto-minimum verification. Our Shortfall Report protects you and your employees from potential errors and penalties by noti-

fying you if employees’ wages on a particular payroll don’t cover the amount owed for taxes and/or deductions. Our service will notify you and continue to withhold the amount owed on future payrolls.

DMG: What about cash versus credit card tip reporting?

MA: It can be a real challenge for restaurants to accurately report all tips with certain payroll systems.

Our Tips Sign Off Report makes it easy because it tracks tips received from both credit cards and cash transactions which will help ensure compliance with IRS regulations on tip reporting.

DMG: What about the FICA tip credit?

MA: is is an important feature be-

are available for most platters and skillets to make serving and handling easy. Teflon handle covers for cast iron serving skillets are also available and come in a variety of colors.

Light Up Pizza Sales with Tomlinson’s

even heating performance throughout the oven, heavy-duty chrome-plated baking rack and more! ese ovens are designed to cook all types of frozen pizza and snack foods.

Power Up Soup Sales with Tomlinson’s

new countertop pizza ovens with seethrough tempered glass door and interior cabinet light. Available in two sizes, these new pizza ovens also feature easy set timer with hold feature, adjustable temperature control, brushed stainless steel exterior,

new 800 watt Glenray® Premium Soup Cooker. Now you can cook soup from scratch and keep it warm in one kettle.

Glenray, the #1 soup-warming kettle, has had its temperature raised – so you can prepare, warm, retherm and hold soup, stew or

and local – are automatically paid! Easy.

DMG: Are there other challenges that can be overcome? Tip reporting for example?

MA: Our restaurant customers really appreciate our new Minimum Wage Alerts and Shortfall Reports. e Minimum Wage Alert

cause you want to be sure you are getting the full tip credit that you’re entitled to. Our FICA tip credit feature calculates and tracks the amount for you so you don’t have to try to keep track for each separate employee. is special tax credit can amount to hundreds of dollars per employee each year.

DMG: And what about franchises?

MA: We have another great enhancement that our franchise customers are very happy about. Our new Easy Franchise Management Portal allows you to log in and have instant online access to manage payroll for all of your franchises. You can easily run your online payroll anytime; anywhere you have mobile access, even from your mobile phone. With this addition, franchisors with just a few franchises in neighboring towns or 200 across 10 states can have one easy payroll solution.

Visit us at booth 2285 chili all in one kettle. e Glenray Premium’s adjustable temperature control goes from sizzle to simmer to serve – you save time and spend less on equipment. Test results show the Glenray Premium Kettle heats up twice as fast as the leading competition.

In addition to the Glenray Premium Kettle, Tomlinson offers a complete line of quality kettles for large or small operations, salad bar/self-serve areas and for front or back of house operation. ese kettles include the Deluxe Frontier Kettle®, the Frontier II Kettle, the Glenray Kettle and the Dual Soup Warmer.

Be sure to visit our booth #6834 at the NRA Show to see all the attractive and versatile products Tomlinson has to offer.

Visit us at booth 6834

served at Chef Oldani’s restaurant D’O. Basically this means cooking spaghetti in the sauce, adding a little liquid at a time, and letting the starches get super-creamy while keeping the al dente bite.

Other restaurants highlight unusual or high-end techniques while using cheaper cuts of meat, reviving what was once considered “peasant food.” Chef Chris Cosentino's Incanto in San Francisco does this very well. e same thing is happening with fish.

“Pesce azzurro” (mackerel, sardines, anchovies), which was once considered too oily and only good for fishermen, is now showing up on menus. It’s a win from a sustainability perspective too, as they're not overfished.

Visit us at booth 4654

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Foodservice Daily News

Drop ought management to get credible feedback from customers at Point-of-Sale, quickly take corrective action and be on top of business trends. Our team includes management grads from top schools like Stanford, Berkeley, Columbia and Dartmouth. We were founded in 2011 and are based in California’s Silicon Valley (close to Google and Facebook).

FDN: What separates your company from the competition?

KC: ere is no good way today for businesses to communicate with their customers. Surveys don’t work and social media makes businesses look reactive as the word is already out. Moreover, the customer response rates are really low. We help businesses proactively communicate with customers and resolve their issues. We provide management with key customer trends and offer very compelling social media marketing solution.

FDN: Who is your target audience/market and demographic?

KC: Our target audience are owners/managers in restaurant industry who care about customer service and customer retention. Our solution is beneficial for small and large chains as well as individual restaurants.

FDN: As your customer, how will my business benefit from using your product?

KC: We guarantee you will love our product. We offer a complete solution comprising of instant feedback and resolutions, analytics and social media marketing. You will be able to hear from your customers instantly no matter where you are. A lot of issues can be resolved if the right person is

May 18-21, 2013 | Chicago McCormick Place Convention Center

alerted. It will enable you to increase customer satisfaction and customer retention.

Our text analytics will enable you to stay on

is highly actionable.

FDN: What brings you to the NRA Show? Do you have any specials or attrac-

top of customer trends and our social media package will help you engage with your customers like never before.

FDN: How does feedback received on Dropought platform feedback compare to other sources?

KC: Our clients receive 5-20 times more feedback compared to other feedback sources. Most of the feedback received is positive and the negative feedback received

tions taking place from your booth this week?

KC: We are very excited to be a part of NRA show. It is the largest restaurant conference and anyone offering products to restaurant industry has to be here. We have several specials this week. Firstly, we are offering a special discounted price to customers who buy our product at NRA. Secondly, guests will be able to get fun pho-

tos clicked at our booth. Finally, there will be lucky dips every day where visitors to our stall will have a chance to win iPads and other gifts.

FSDN: Are you launching a new product/service this week/year that you really want people to know about?

KC: We are officially launching our new check binder solution at NRA. It allows restaurant managers to get feedback from customers while they are waiting for their bill to get processed. If the feedback has a complaint, the manager is instantly alerted and they can take care of the issue. e check binder solution is our patented technology. It allows customers to give feedback to management from the comfort of their seats. us, a lot more customers tend to use it. A lot of feedback received tends to be positive for well-run restaurants. Also, the negative feedback is received in a private setting and gives management an opportunity to fix the issue before the customer posts on social media. We have seen Yelp scores improve for our clients after they started using Dropought.

FSDN: How much does it cost?

KC: e base solution is $200/month.

Our solution is very unique and adjacent solutions in the market are more expensive and much less effective.

FSDN: How does a potential customer reach out to you? (Contact, phone, email, etc) KC: ey can email us on info@dropthought.com. Alternatively, they can go to our website.

www.Dropought.com Visit us at booth 9131

16

Foodservice Daily News

App Tech Team Foodservice Daily News: e Smartphone Era is here. e world has gone crazy with this new invention. For many folks this hand-held gadget has really got their attention and for billions it is their most attached device. You see people in the malls, on street corners, in check-out lines.... talking, texting, and playing on these smartphones.

People carry them everywhere they go; that is why Texts (SMS) has a 97% read ratio.

Without a doubt “Mobile Marketing is the most powerful media ever invented” (New York times). e Developers at App Tech Team LLC. proudly launch their new Profit Making Sys-

tem for Restaurant owners. ey created an ingenious smartphone app for your restaurant's customers. e app focuses on in-

creasing sales by letting you know your customers' dining habits such as food selection and the time of day and frequency that

May 18-21, 2013 | Chicago McCormick Place Convention Center

customers visit your restaurant. It allows you to send full-photo special offer Texts (MMS) of their favorite food just minutes before lunch or dinner time, with a take-action button to complete the sale. More good news! All of these intelligent processes can be done on autopilot. is system has an advanced sales analysis report that will prove to you that Our System Really Rocks! e app offers you a new innovative way to serve your customers and this feature is called “My Meal Ready on e Table” … a customer places an order from his phone, arrives at the restaurant, and sees that his meal is ready for his party. How? Our system has the capability to show the restaurant the distance of the customer from the restaurant for a best estimation to start

BluFi Wireless communication technologies, not only for the largest of chains, but also the smaller operations where cash flow is tight. From Guest and Staff Paging Systems, Two Way Radios, Table Call Buttons, to our newest iFlex Kitchen Communications Solution; BluFi Wireless can help you identify the best solution for your facility.

When your guests are waiting for a table, a Guest Pager is by far the most economical and reliable way to alert them when their table is ready. is is also a great opportunity to market your brand and demonstrate your investment in modern technology. So why hand your customers old, unreliable, worn, non-branded pagers, or allow them to walk away and wait for an SMS? e Boomerang™ range of Guest Paging systems, developed and manufactured by BluFi Wireless, are the

Fare Apps and satisfaction to your customers.

Fareapps, LLC is starting a Mobilution in the restaurant industry enabling restaurants to stay connected to their customers, wherever they are. We offer an effortless, affordable tailor-made app to help grow your restaurant business and compliment your social media presence. Fareapps partners with restaurants that want to control their budget by offering an app that prints orders directly to an Epson ermal printer that we install for you. And we’ll have you up and running in less than 3 weeks.

Fareapps was founded in 2011 in Foley, AL by two enterprising guys who saw a need,

Table Check Return on Investment Begins Immediately! Guaranteed!

By Barbara Horan, President, Tablecheck Technologies e TableCheck Seating Management System has money rolling to your bottom line immediately!

From the very first minute on the very first shift after installation you will notice an

preparing everything ahead of time. e iSMS (Intelligent Smartphone Marketing System) is one that surpasses all others when it comes to increasing revenues in the Restaurant and Food Industry.

You need to come check out the iSMS, booth #9658 at the NRA Show 2013. You will not be disappointed with what you discover.

We will give you an Eye-Opening demo that will light your pathway to a much more successful restaurant business experience.

We hope you really profit big in this Smartphone Era, and look forward to meeting you.

Visit us at booth 9658

can be custom designed specifically for your requirements as your business grows. e system comprises of Kitchen and Cancel panels, which can be assigned to specific kitchen and pass areas, allowing for dynamic Server AND inter-kitchen communications.

Servers, Chefs, and managers can choose from myriad of end devices such as Pagers, Android devices, Apple iOS devices or Two Way Radios (Alerts are spoken over the two way radio system, so no need to carry multiple devices); making the iFlex system truly the most flexible communications tool for your kitchen.

Visit us at booth 6857 and take advantage of our SUPER trade show specials or sign up today for a system lease or purchase and have your system delivered in 24 hours!

only certified waterproof pagers available. e attractive design of each model, all with large custom advertising area, allow you to market YOUR brand in a sleek and modern way – you could even add a QR code for direct link to your web marketing campaigns.

Efficient delivery of meals to your customers is paramount, along with keeping

your sales staff (Servers) on the floor and tending to occupied tables. e Boomerang™ iFlex™ Server Solution, is the single most advanced kitchen communications system available today. Developed by BluFi Wireless, the iFlex Server solution utilizes Android or Apple Tablet touch screen technology, for a uniquely flexible communications tool that

had a vision and went to work to provide solutions for restaurateurs. Our company currently operates out of offices in Foley, AL and Atlanta, GA.

At Fareapps, we don’t expect you to have expertise in technology or understand how to publish an application in the Apple Store.

We take care of that part for you. We don’t even expect you to own a smartphone, (we’ll

might be surprised if you don’t)…

Sure, your customers find you on Yelp, Zagats, Urbanspoon and AroundMe…and might even make reservations through Open Table…but now, you can offer customers even more by partnering with Fareapps to launch a tailor-made app personalized to your brand that they can use to place food orders.

Food ordering is evolving into a mobiledominated activity at a fast pace, with 69 percent of mobile users having placed food orders via their smartphone or tablet, according to a new report from the Interactive Advertising Bureau and Viggle. e report, Mealtime Goes Mobile: Mobile Screens’ Impact on Ordering Takeout

and Delivery, also found that 50 percent of mobile users have downloaded at least one restaurant-specific application. Many consumers order take-out or delivery on a regular basis and for special events such as the Super Bowl, Final Four, etc.

To learn more about how to Join the Mobilution!™ with Fareapps, hit www.fareapps.com or call 888-944-3335.

Fareapps is a mobile application developer based in Atlanta, Georgia.

Come visit us at Booth #9547 at this year’s NRA Show and JOIN the MOBILUTION!!

improvement! ings will run more smoothly. e hosts will be more calm and confident. ey will be able to do their jobs better and be more friendly with the guests.

Right in front of them is an up to the second view of the whole restaurant. ey will know every table that is seated, is being cleaned, is reserved for a party or ready for immediate seating. ey will know which sections are open and which ones are closed and know immediately when any status changes.

You will see at least a 10% increase in people per hour while you are on a wait!

Guaranteed! e number of people per hour can easily be obtained from most POS systems. At the end of a busy shift, you will see that you have served more people. ey will be staying at your place instead of going next door

because they will not have to wait so long. I guarantee it!

Install the TableCheck Seating Management System. Watch the money roll in. e system pays for itself many times over in the very first year!

Stop by booth #5248 and chat with someone about the great return on investment (ROI) with TableCheck SMS!

Visit us at booth 6857

Visit us at booth 9547

Visit us at booth 5248

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Our supply fans are constructed with heavy gauge aluminized and galvanized steel and powder coated to resist weathering. All come with a limited 90 day warranty. Our fans utilize belt drive motors encased in weather tight compartments.

Our canopy hoods systems are constructed of 18 Gauge 430 Stainless Steel. The hoods are available in many different styles and sizes. The hoods are ETL Listed to the UL710 Standard, NSF Marked and built to NFPA96 Standards. All hoods are Made in USA. Packages are available and can be designed to meet your ventilation needs.

The perfect solution where portability is needed. Our ventless hoods are triple filtered and come with a cleanable grease filter along with an integrated wet chemical fire suppression system.

No venting is needed.

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26

Foodservice Daily News

Cocina Las Tablas product line of unique South American flavors.

Las Tablas Colombian Steakhouse first opened in Chicago in 1991, and at the time was one of the very first Colombian restaurants in the Midwest. At first, they were forced to sell tacos and burritos to attract clientele not familiar with Colombian cuisine. Today after more than two decades in business, Las Tablas tops a list of more than 20 Colombian restaurants in Chicago, and hundreds in the region. In 2012, the nationally-aired restaurant program America's Best Bites selected Las Tablas as having the best skirt steak in the country. Soon after they were bombarded by viewers from across the country asking if their products were sold online. is gave the Suarez family the idea

to develop an exclusive product line and ecommerce website, which are being debuted at the 2013 NRA show in Chicago.

According to Leo Suarez, son of the orig-

inal founders of Las Tablas, "We decided that we wanted to give people the opportunity to cook in their homes with the same flavors we use in our cocina (kitchen). We also wanted

May 18-21, 2013 | Chicago McCormick Place Convention Center

to provide an all-natural alternative to lesshealthy seasonings and sauces such as the Goya brand offerings". With this goal in mind, the Cocina Las Tablas line was born and is now at the NRA show introducing their two initial product offerings: e Cocina Las Tablas 'Signature Sazón', an allnatural, MSG-free, all-purpose protein rub and seasoning; along with the Cocina Las Tablas 'Ají Casero', an all-natural, all-purpose salsa and marinade.

Until now, the 'Signature Sazón' protein rub and seasoning has been a Suarez family secret recipe. It is what has given Las Tablas it's distinctive taste over 20-plus years and the biggest reason behind Las Tablas being selected as the best skirt steak in the nation.

It can be used on everything from red meat, pork, chicken, and seafood in addition to soup broths and beans. e 'Ají Casero' is

www.NaturesWayMagazine.com

equally versatile and unique in flavor. "People always assume it's going to taste like any other Mexican salsa you find at the grocery store, and even though you can totally eat it plain with tortilla chips, the feedback has shown that it definitely has a distinct and original flavor from any Mexican salsa on the market", says Suarez. It can be used as a cooking base, as a quick guacamole mix, and as an addition to practically any meal.

Taste the difference for yourself, visit the Cocina Las Tablas (booth 9612), online at www.cocinalastablas.com, or at one of their two original Chicago steakhouses (2942 N. Lincoln Ave and 4920 W. Irving Park Road, www.lastablas.com)

Visit us at booth

Mrs. Prindableâ&#x20AC;&#x2122;s Handmade Confections is pleased to announce the addition of a brand new line of specialty handmade confections. New products include Chicago-Style Toffee, Gourmet Caramels and Chocolate Truffles. The truffles are all-natural, hand-decorated and will be available in a multitude of classic flavors.

They will be available in a shelf-stable line as well as a fresh-cream line ideal for the food service industry.

Visit us at the NRA Sho w Booth 9561 Show to sample some of the ne w products! products! new MrsPrindables.com/wholesale â&#x20AC;˘ 866.678.9797

28

Foodservice Daily News

May 18-21, 2013 | Chicago McCormick Place Convention Center

FCSI-e Americas Partners with National Restaurant Association on Popular Ask the Design Experts Attraction at Annual NRA Show 2013 BLOOMINGTON, IL, April 22, 2013 – FCSI-e Americas, the only consulting society dedicated to serving independent foodservice design and hospitality management professionals, will offer free consultations to attendees of the 94th annual National Restaurant Association (NRA) Restaurant, Hotel-Motel Show and International Wine, Spirits and Beer Event, running May 18-21 at the McCormick Place in Chicago.

Also known as NRA Show 2013, the foodservice and hospitality industry’s showcase event has partnered with FCSI-e Americas to manage its popular Ask the Design Experts attraction for more than a decade. Each year, FCSI-e Americas staffs the meetings held at the Ask the Design Experts booth, which is again located in North Hall, Booth 6000 (next to the National Restaurant Association booth). e annual hospitality industry gathering attracts more than 2,000 suppliers and tens of thousands of buyers seeking information and insights that will help their restaurants and foodservice operations thrive.

All registered attendees that are identified as foodservice, lodging and retail operators are invited to register for a free 30-minute private consultation. e meetings allow operators to discuss personalized solutions for front-of-the-house, back-ofthe-house, and management advisory issues with a certified foodservice consultant.

Appointments for consultations may be booked on a first-come, first-served basis through the NRA Show website.

“FCSI members look forward to the NRA Show every year, and they truly enjoy the opportunity to partner with the National Restaurant Association,” said Wade Koehler, executive director, FCSI-e Americas. “FCSI is proud to represent the hospitality and restaurant industry’s top designers and management advisory consultants.”

Up to 36 free, 30-minute consultation sessions with designers and management advisory consultants may be scheduled each day over the four days of this event. Design and management experts from the following companies will be featured: Saturday, May 18, 2013 • Steven P. Carlson, FCSI, Principal of Robert Rippe & Associates, Inc. in Minneapolis, MN (providing Back-of-House consulting) • Christine Guyott, FCSI, Principal of Robert Rippe & Associates, Inc. in Min

neapolis, MN (providing Back-of-House consulting) • Brad Belletto, FCSI, CEO of Vision 360 Design in Dallas, TX (providing Frontof-House consulting) • Anne Sasso, FCSI, Interior Designer of Vision 360 Design in Dallas, TX (providing Front-of-House consulting) • Char Norton, FFCSI, Executive Success Coach of DM&A Webb in Chula Vista, CA (providing Management Advisory Services consulting) Sunday, May 19, 2013 • William V. Eaton, FCSI, Chairman of Cini-Little International, Inc. in Germantown, MD (providing Back-of-House consulting) • eodore Farrand, FCSI, President of Cini-Little International, Inc. in Germantown, MD (providing Back-of-House consulting) • Armand Iaia, FCSI, Regional Manager of Cini-Little International, Inc. in Germantown, MD (providing Back-of-House consulting) • Ed Norman, FCSI, President of MVP Services Group of Dubuque, IA (providing Back-of-House consulting) • Eric Norman, FCSI, Vice-President of MVP Services Group of Dubuque, IA (providing Back-of-House consulting) • William H. Bender, FCSI, Founder & Principle of W.H. Bender & Associates of Santa Clara, CA (providing Management Advisory Services consulting)

Food Bites Fish like arctic char, branzino, barramundi, mackerel, bluefish, and redfish are also becoming more popular.

Last year one in five best-selling new foods were either bite-sized or handheld; 45 percent of consumers want snacks that can be eaten on the go (IRI 2012; Wyatt, 2013). It’s noted that the mini-foods introduced were not only sweet, but also savory. Even restaurants have added bite-sized food to their menus and 67 percent of consumers find it “extremely appealing” to get their flavor through dips/condiments, up 8 percent vs. 2009 (Technomic, Bull City Burger and Brewery (BCBB) brewpub is celebrating its second annual Exotic Meat Month featuring exotic meat burgers throughout March. Going by the motto, “I never met a meat I wouldn’t eat, ”BCBB is sourcing exotic meats for limited burgers each week; meats range from caribou, python, elk, ostrich, elk, beaver, alligator (pictured above) and more.

e vast majority of Americans (79 percent) say the world’s best restaurants are right here in the U.S., according to a fine dining survey released by S.Pellegrino® Sparkling Natural Mineral Water. e survey also found that three in 10 Americans (30 percent) say “si” to Italian as their favorite cuisine, and this is the top choice among nearly all genders, age groups and regions across the country. e next three favorite types of cuisine are American (27 percent) followed by Mexican (15 percent) and Chinese (10 percent).

Monday, May 20, 2013 • Karen Malody, FCSI, Principal of Culinary Options in Seattle, WA (providing Management Advisory Services consulting) • Melanie Corey-Ferrini, FCSI, Architect of Dynamik Space in Seattle, WA (providing Front-of-House consulting) • Juan Martinez, PhD, PE, FCSI, Principal of Profitality, LLC in Miami, FL (providing Back-of-House consulting) Tuesday, May 21, 2013 • James Peterson, FCSI, President of C.i.i. Food Service Design in Lapeer, MI (providing Back-of-House consulting) • Rudy M. Miick, CMC, FCSI, President of e Miick Companies, LLC in Boulder, CO (providing Management Advisory Services consulting) • A.J. Barker, FCSI, VP Concept Development, of ink Tank HG in Seattle, WA (providing Back-of-House consulting) • Lu Schildmeyer, FCSI, Designer, of ink Tank HG in Seattle, WA (providing Back-of-House consulting) About FCSI-e Americas For more than 50 years, FCSI-e Americas has served as the voice of independent foodservice and hospitality consultants, defining excellence in the development, execution and process flow implementation of commercial foodservice design and hospitality management.

30

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

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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© 2013 Barilla America, Inc.

For more information on Barilla® products, call 1-866-349-4386.