Restaurant Daily News - May 21, 2011 - NRA 2011

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Restaurant Daily News distributed at NRA 2011 for May 21, 2011 Published by Oser Communications Group, copyright 2011.

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  • By Rob Connelly,President, Henny PennyCorporation

    Innovation can be definedalong a lot of paths. Newproducts, new methods new ways ofthinking. At Henny Penny, innovation iswhat happens as we focus on relevant

    An interview with BrockThomas, SeniorApplications Engineer,Eastman ChemicalCompany.

    RDN: What is Eastman Tritancopolyester?

    An interview with ChefBob Prasser, a.k.a. TheShort, Fat, Happy Chefand the inventor of theDragon Fire ThermoRecovery Filter.

    RDN: As an award recipient of the

    An interview with LouisEni, President and CEOof Dietz & Watson.

    RDN: What kind of prod-ucts does Dietz & Watsonoffer?

    Top Chef season sevenwinner Kevin Sbragatalks about his experi-ences with the show andwhat brings him to NRA.

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

    An interview withGasket Guy Inter-nationals President,Susan Scherer.

    RDN: Tell us about your company andwhat makes it unique.

    Kevin Thomas,Account Director,Williamson-Dickie MfgCo., talks about whatthey offer the foodservice industry.

    RDN: Williamson-Dickie Mfg. Co. hasbeen around a long time. What can you

    Sous Vide describes acooking method tocook vacuum-sealedfresh food, such asmeat, fish or vegetables, at a stable watertemperature of 50-85 degrees C. Themethod was developed in France in the1970s. Sous Vide literally means undervacuum and is also frequently described

    An interview with GordonMorrison, MaxforceMarket Manager.

    RDN: Tell us a little bitabout your business; youreone of very few pest control product manu-facturers at this years NRAShow.

    Due to the ever-chang-ing economy, it is impor-tant for those in thefoodservice industry tostay on top of all aspectsof their business. Steve Kent, CEO ofMenuMax, explains how chefs can gainoperational efficiency and maximize theirprofit margins by utilizing technology.

    Oser Communicat ions Group

    Restaurant Daily Newscaught up with JarrodStokes, President of FourS Foods, LP.

    RDN: Who is Four SFoods, LP?

    JS: We are a family-owned meat

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    An interview withMarc Hazel, Presidentof Jacquelines Gour-met Cookies

    RDN: Are you offering any newproducts this year?

    Continued on Page 129

    DIETZ & WATSON ANINDUSTRY PIONEER INPROVIDING HEALTHYDELI CHOICES

    OBTAIN OPTIMUMEFFICIENCY IN YOURKITCHEN WITH MENUMAX

    INNOVATION?FOCUS ON SOLVINGCUSTOMER PROBLEMS

    DICKIESTHE BRANDEDFOODSERVICEUNIFORM SOLUTION

    FMP HOSTS TOP CHEFWINNER KEVIN SBRAGAAT THEIR NRA 2011BOOTH 1751

    PREMIUM SOUS VIDECOLLECTION FORPROFESSIONAL CHEFS

    FOUR S FOODS LP:DOING IT DIFFERENTLY TOMAKE IT EASIER ON YOU

    BAYER ENVIRONMENTALSCIENCE DEDICATEDTO ADVANCING SCIENCEFOR A BETTER LIFE

    EASTMAN CHEMICALSPROVIDES DURABLEMATERIALS TO HELPSTRENGTHEN PRODUCTS

    GASKET GUY HELPSCUSTOMERS STAY ONTHE CUTTING EDGE OFVALUE-ADDED SERVICE

    DRAGON FIRE THERMORECOVERY FILTER: THEGREEN INNOVATIONTHATS RED HOT

    JACQUELINESGOURMET COOKIESA RELIABLE, EASY-TO-PREPARE FAVORITE

    ChicagoSaturday, May 21, 2011

  • Restaurant Dai ly NewsSaturday, May 21, 20114

    Chopsticks originated in ancient Chinaduring the Shang dynasty (1600-1100B.C.) and were widely used throughoutEastern Asia. Tools resembling chop-sticks were unearthed in the archaeologi-cal site Megiddo in Israel. Chopstickswere also common household items ofcivilized Uyghurs on the Mongoliansteppes during the 6th-8th centuries.

    The preferred Asian eating utensil forthousands of years was the traditional chop-stick. In 2010, Brown Innovation Groupbrought to market a revolutionary new

    concept for the Asian restaurant industry inthe form of the Chork. The Chork is a com-bination utensil that can be used as a fork,chopsticks and training chopsticks. No mat-ter the experience level with chopsticks,Asian food consumers of all ages can choosewhichever methodfork, chopsticks, ortraining chopsticksmakes them comfort-able without the need of multiple utensils.

    Brown Innovation Group has patentedthis unique, disposable combination-eating utensil to create excitement amongconsumers in the Asian fast food segment

    Cambro Camracks offercomplete protection and lowerreplacement costs for all typesof delicate and valuablestemware and tumblers. Fromwashing and handling tostacking, storing and trans-porting, Camracks are a com-plete and portable sanitary storage unit.With the recent addition of the 20- and30-compartment Camracks, this line fea-tures more options to decrease breakageand increase savings.

    The new 20-compartment Camrackcontains a honeycomb design and

    provides secure protection forglassware items with maximumdiameters up to 3 7/8 (9.84 cm).This glass rack is the perfectsolution for items that are too bigfor the 25-compartment racksand too small for the 16-com-partment racks.

    The new 30-compartment Camrackprovides a similar solution with the sametype of design. This glass rack will holdglassware with maximum diameters upto 3 1/8 (7.94 cm) and provides a solu-tion for the sizes between the 25- and 36-compartment dish racks.

    Each of the new compartment sizeswill be available in six different rackheights. These new dish racks will offerthe same benefits of the entire Camracksystem, consisting of the dolly that sealsfrom the bottom, closed outer-walledCamracks and the cover that seals fromthe top. The design of the outer-walledsystem eliminates the need for wastefulplastic wrap and re-washing. The openinside compartments of the system pro-mote thorough washing and drying.

    The Camrack systems efficient designsaves labor, time and money for operatorsand is backed by the trusted Cambro brand.The new 20- and 30-compartment racksoffer more space-saving options that pro-vide a better fit for glassware, while

    and to make their eating experiencesmore memorable. In addition, the Chorkwill allow restaurants to eliminate inven-tory of both forks and chopsticks. Withthe Chork, this one novel and uniqueproduct, a restaurant will provide a morefun and memorable experience for theconsumer, as well as offer utility and costsavings by minimizing inventory needs.

    The Chork can be used as a fork,training chopsticks or created into tradi-tional chopstick configurations. Be thefirst in your area to have a unique andnovel experience with this new innova-tive approach to Asian dining.

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

    ANCIENT EATING UTENSIL GETSA 21ST CENTURY INNOVATION

    MORE OPTIONS, MORE SAVINGSWITH CAMBRO CAMRACKS

    AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH NRA

    Lee M. OserCEO and Editor-in-Chief

    Steve CoxKate Seymour

    Senior Associate Publishers

    Kim ForresterLyle Sapp

    Associate Publishers

    Lorrie BaumannEditorial Director

    Brandon DerrowJennifer Miller

    Associate Editors

    Valerie WilsonArt Director

    Yasmine BrownGraphic Designer

    Selene PinuelasTraffic Manager

    Gabrell (Gabby) FelixPaul HarrisJames MartinMarlene MillerBill Morris

    Adam PesolaDeborah YarbroughAccount Managers

    Enrico CecchiEuropean Sales

    Restaurant Daily News is published byOser Communications Group 2011.

    All rights reserved.Executive and editorial offices at:

    1877 N. Kolb Road, Tucson, AZ 85715520-721-1300/Fax: 520-721-6300

    www.oser.com

    European offices located atLungarno Benvenuto

    Cellini, 11, 50125 Florence, Italy.Continued on Page 60

  • Restaurant Dai ly NewsSaturday, May 21, 201116

    TAIWAN: BIG PURCHASESFROM A SMALL COUNTRYAND YOUR GATEWAY TO CHINAThe island of Taiwan, off the southeastcoast of China, is home to 23 millionconsumers whose purchasing power isoutsized compared to the geographic sizeof the country and the population.Taiwans high levels of education andinfrastructure support a booming economybased on high-technology and trade. Firsttime visitors are always impressed by thevibrant business culture and the generalaffluence of consumers.

    Because the culture places a highlevel of emphasis on food and dining,and because geography forces Taiwan tobe a net food importer, affluent Taiwan isa fertile market for imports of both foodproducts and equipment for foodserviceapplications. In fact, Taiwan is the ninthlargest trading partner of the U.S. and thesixth largest importer of U.S. food andagricultural products.

    In 2010, Taiwans foodservice sectorreached sales of nearly U.S. $10.9 bil-lion. Also, the total food and agriculturalimports reached more than U.S. $9.6 bil-lion. General affluence and the growth oftwo-income families have resulted inmore income and less time. As a result,dining out is a high-growth industry.Options for dining out are plentiful andcompetition among these various optionsis fierce.

    In addition to a flourishing hotel andfoodservice sector with many differentvarieties of cuisine, Taiwan is also highlydeveloped in the retail food sector, fea-turing hypermarkets such as Costco,Carrefour, RT Mart and Geant and morethan 10,000 highly developed conven-ience stores, including 7-Eleven, FamilyMart and Hi-Life. All of these chains fea-ture private label brands. Additionalhigh-end retailers like Sogo, Mitsukoshi,City Super and Jasons Gourmet Marketdemonstrate the Taiwanese ability todigest high-end food products.

    Another factor favoring U.S. tradewith Taiwan is the long-term relationshipbetween the two countries. ManyTaiwanese work hard to send their chil-dren toAmericas finest universities. As aresult, many Taiwanese speak excellentAmerican English, are familiar withAmerican customs, food and culture andare receptive to U.S. products.

    Taiwan is also a great platform toenter the Greater China market.Numerous Taiwan companies havealready invested millions of dollars injoint-venture food processing/retailingoperations in mainland China. Thesecompanies understand both Western and

    PROVIDER OF FINE SOUS VIDEEQUIPMENT TO RELEASE NEWPRODUCTS, EXPAND OFFERINGSRobert Lamson, President of EadesAppliance Technology, discusses the dif-ference its new and exciting products make.

    RDN:Whats your main line of business?

    RL: SousVide Supreme makes world-class water ovens, as well as all theaccessories chefs need for sous videcooking. The sous vide techniquecooking vacuum-sealed foods at preciselymaintained temperaturesoffers afoolproof way to consistently prepareperfectly-cooked foods.

    RDN: Are you introducing any newproducts this year?

    RL: Absolutelywe are introducingnew water ovens, as well as many newaccessories, making us a one-stop brandfor all sous vide needs. Excitingly, we arelaunching our all-new Chef series,including the flagship product in thatline, the SousVide Supreme Chef wateroven. The Chef is currently in the latterstages of UL Commercial and NSF certi-fication and well be showing it at booth7730 as part of our live cooking demos,along with our new chamber vacuumsealer. Both of these products aredesigned specifically for the professional

    chef and the rigorous demands of com-mercial kitchens.

    Additionally, the SousVide Supremeproduct line has expanded in the pastyear to include the Demi, the smallest ofour water ovens available in five colors;a compact, countertop suction vacuumsealer; vacuum pouches in quart, gallonand roll sizes; seasoning sheets andblends; and cookbooks. We also have anew hand-held vacuum sealer for usewith our new line of zip-closure cookingbags, which make it easier to vacuumseal liquids.

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

    RL: Our water ovens are specificallydesigned as countertop appliances foreveryday use, giving everyone from thegourmet chef to the novice cook access tothe celebrated sous vide culinary tech-nique. Our patent-pending technologyrelies on thermal convection currents tomaintain a temperature consistent towithin 1 degree F. This differs from othersous vide appliances, which rely on watercirculators to regulate temperature. Our

    Continued on Page 75Continued on Page 93

  • led the commercial foodservice productsindustry in the creation of functional andefficient smallwares. EcoMade melamineallows CFSP to take one step further intothe production of durable, sustainableand economical dinnerware. DaytonDinnerware is made of a material thatbegins to biodegrade in 90 days onceplaced in a compostable environment. It

    Restaurant Dai ly NewsSaturday, May 21, 201128

    TASTE THE SUGARDALE BACONDIFFERENCEBacon continues its reign as one of themost popular items on menus throughoutthe foodservice industry. It was ranked asthe number two trend of the decade byThe Food Channel and, according to theNational Pork Board, bacon has grownacross nearly all menu parts for all foodservice chain sectors (National PorkBoard, 2008 Menu Opportunities). Manyoperators are adding bacon to sandwiches,salads and combination dishes, whileothers are using bacon as a flavorenhancer for other proteins.

    When it comes to bacon, SugardaleFoods is a strong, reliable and committedleader in the industry. For more than 90

    years, Sugardale has demonstrated itscommitment to providing bacon for anymenu application. Sugardales vast selec-tion of bacon includes traditional rawbacon in sliced slab and E.Z. Pan styles,fully cooked bacon strips and pieces andChef-Finish bacon. In addition to themarket-leading flavor profile of Sugardalesmoked bacon, Sugardale offers numerousother flavor profiles, including applewoodsmoked and jalapeno bacon. All are avail-able in different pack sizes and slicecounts to meet the needs of food serviceoperators of any size.

    Carlisle FoodService Products (CFSP), aleading global manufacturer of commer-cial foodservice solutions, recently addedEcoMade Dayton Dinnerware to itsline of products. The Dayton Dinnerwareline of products is made from one of themost environmentally friendly commercial-grade melamine used in the industry,consisting of 50 percent sustainable natu-ral resources. Melamine is extremelydurable and easily molded into a varietyof different shapes, which makes it idealfor dinnerware.

    For more than 55 years, CFSP hasContinued on Page 60

    Continued on Page 60

    CARLISLE FOODSERVICEPRODUCTS GOES GREENWITH ECOMADE MELAMINE

  • Restaurant Dai ly NewsSaturday, May 21, 201140

    DARLING INTERNATIONAL ANDVALERO ENERGY PARTNER FORGREEN DIESELWith gasoline prices headingupwards of $4 a gallon, find-ing alternatives to petroleumfuel to run our nations fleetof consumer and trade vehi-cles is even more imperative.Darling International is tak-ing steps to help that happen.In September of 2009,Darling announced it had joined with asubsidiary of Valero Energy Corporationto form a joint venture to build thelargest animal fat to hydrocarbon facilityin the world. And in January of this year,

    the U.S. Department ofEnergy (DOE) formallyoffered a conditional commit-ment for a $241 million loanguarantee to build the renew-able diesel facility.

    If finalized, the loan guar-antee will support the con-struction of a facility capable

    of producing over 9,300 barrels per day,or 137 million gallons per year, of renew-able diesel on a site adjacent to Valeros

    One of the many positives of our greaterawareness and attention to food safetyand HACCP is that it has spurred innova-tion in temperature measuring and at thesame time has driven down costs.

    Comarks thermometers and temper-ature monitors are geared to the need forspeed and accuracy of measurements, butalways at affordable prices.

    Their new PDQ400 pocket digitalthermometer is just the latest model tobring the operator a convenient, fast

    responding thermometer that is accurateand reliable and can be used everywherein the kitchen. In addition, the PDQ400 iswaterproof, can be calibrated in the field,has a max hold reading and can be usedto test the rinse cycle in commercial dish-washers. The slim design fits easily in apocket or sleeve.

    Perhaps the most important feature

    Continued on Page 60

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    COMARKS PDQ400 POCKETDIGITAL MEETS NEW FOOD CODEREQUIREMENT FORTHIN TIP THERMOMETERS

  • Restaurant Dai ly News 55Saturday, May 21, 2011

    COMPONENT DESIGN NORTHWESTINTRODUCES ADVANCEDDISHWASHER THERMOMETERTo help foodservice professionals meetthe highest standards of sanitation andfood safety, Component DesignNorthwest (CDN) presents a newadvanced Dishwasher Thermometer(DW428). This multipurpose thermome-ter measures dishwasher temperature to

    ensure proper sanitation of dishes, silver-ware, barware and more.

    The new Dishwasher Thermometer isdurable, efficient and precise, streamliningthe needs of foodservice establishments.Offering temperature readings in a rangeof 14 to 200 degrees F in dishwashers, it

    utilizes a Min/Max feature that reads theminimum and maximum temperature ofthe water during a cycle.

    The Dishwasher Thermometers 304stainless steel 4-inch stem provides fast,accurate temperature readings and has ahigh IPX4 waterproof rating safe for run-ning foodservice dishwasher cycles up to30 minutes.

    The Dishwasher Thermometer canalso be used as a fully functional water-proof cooking thermometer. It can readthe minimum and maximum temperatureof food with a wide cooking temperature

    range of 14 to 428 degrees F.An ABS plastic safety sheath slides

    easily over the stainless steel stem forprotection while not in use, and its brightyellow color makes it easier to find andharder to lose in a professional kitchen.

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

    Find out more at www.cdn-timeandtemp.com.

    REWARDS NETWORKREACHINGTHE FREQUENT DINERHeadquartered in Chicago, Ill., RewardsNetworkSM powers the leading diningrewards programs in North America. Thecompany provides more than 3.4 millionmembers with incentives to dine at par-ticipating restaurants. These incentivesinclude airline miles, college savingsrewards, reward program points and evenup to 15 percent back on their dining bill.

    Rewards Network offers its diningprograms in partnership with major air-line frequent flyer programs, several ofthe nations largest bank card issuers,numerous key players in the loyaltymarketing industry and dozens ofnational corporations. Members ofRewards Network earn rewards by join-ing one of the dining programs, registering

    a debit or credit card and then dining ata location on the program. RewardsNetwork members include frequent fly-ers, corporate cardholders and dinerswho spend hundreds of millions of dol-lars annually at participating restau-rants, bars and clubs.

    Additionally, Rewards Networkprovides a variety of business services

    to restaurant operators. For more than25 years, thousands of restaurants, barsand clubs have benefited from the com-panys marketing services, whichinclude e-mail, mobile applications,social media, dining websites, dinerfeedback and business intelligence.Restaurants may also receive access tocapital to fund renovations, purchaseequipment, expand to a new location orpay for business expenses.

    For additional information aboutRewards Network, visit www.rewardsnetwork.com or call 877-491-3463.

    THE STRAIGHT UP LLC ADVANTAGE:MINORS: REDUCING A MAJORLIABILITY TRAINING AND TOOLKITThe Minors: Reducing a MajorLiability training program combinesseveral unique aspects of training,including all of the tools and materialsa manager needs to conduct propertraining on: How to ask customers for IDs. What to check for when carding. How to use the tools available in the kitto confirm that an ID is legitimate.

    Company-specific policies (cus-tomized training programs are availablefor larger chains). State and local laws.

    Straight Up, LLC, also sells a patentedID Coder: a plastic overlay that serverscan use to find out whether a driverslicense is legitimate. This is one of thetools included in the kit, but it can be

    purchased separatelyas well. The IDCoder clearly iden-tifies the licenseholders birth date,the licenses expiration date and whetherthe person was born on or before the appro-priate date to be able to legally buy alcohol.

    We find that having a physical proplike the IDCoder can help servers feel morecomfortable asking customers for theirIDs, said Kim Pouncey, President ofStraight Up, LLC. Instead of just having togo up to a table full of people and incon-venience them, the ID Coder gives the serv-er an external authority, as if to say, Sorry,Ive got this thing here that I am required to

    use; its company policy.TopShelf Responsible

    Beverage Service training programsalso include complete exams,answer sheets, policy sheets and

    documentation that employees can revieweven after the training is complete.

    The company offers the TopShelfRBS training programs for restaurant andretail staff, but their new Minors:Reducing a Major Liability is a bigfocus of their online marketing, as it isavailable to be sold in all 50 states.

    A free sample of the Minors:Reducing a Major Liability DVD isavailable on the TopShelf website atwww.topshelfrbs.com.

    FROM ABRUZZO TO CHICAGO,DELVERDE BRINGS PERFECTPASTA TO NRAThis week at the National RestaurantAssociation Show in Chicago, one brand ofall-natural pasta will come to the attentionof a whole new customer base.At the NRA

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

    The pros will soon discover whatdevoted consumers have known so wellfor so longthat Delverde produces asimple, pure product that many considerto be the perfect pasta.

    Delverde was founded in 1970 in

    the small village of Fara San Martino inthe Abruzzo region of central easternItaly. The company takes its name fromthe Verde River, the source of the springwater used to make the pasta. Thiswater, like the durum wheat with whichit is combined, is renowned for itsremarkable purity.

    The water Delverde uses comes

    Continued on Page 58

  • Restaurant Dai ly NewsSaturday, May 21, 201158

    ENERGY-SAVING PRODUCTSSAVE MONEY AND MEETENERGY STANDARDSEliason Corporations EISA-compliantline of doors, energy-saving Econo-Covers, Econo-Strips and Econo-Shield helps restaurant owners complywith federal regulations and save onenergy costs.

    Eliasons energy-saving EISA doorline consists of the EISA-10, EISA-20and EISA-30 models, all of which arefilled with CFC-free foam insulation andmeet the federal EISA (EnergyIndependence & Security Act) mandate,which states all walk-in cooler doorsmust have a minimum R-value of 25. The

    goal of the EISA regulations is to reducedependence on fossil fuels.

    Never again worry about someonepropping open the cooler door whilestocking or retrieving products, allow-ing a large amount of energy to escape.All EISA doors come with EliasonsEasy Swing hinge, the smoothest andmost reliable hinge in the traffic doorindustry. The Easy Swing hinge allowsthe door to open with less than fivepounds of pressure and is guaranteed toclose every time.

    Econo-Covers and Econo-Strips by

    Eliason Corporation helpdecrease energy costs and savemoney by reducing refrigeratedair loss and protecting productquality. Econo-Covers may beused on horizontal or verticalreach-in refrigeration cases,and store neatly in speciallydesigned trays. Econo-Covershave been proven to save up to23 percent in refrigeration energy costsand are less expensive to purchase andinstall compared to a competitive brand,based on an independent study.

    Econo-Shield, Eliasons newestenergy-saving product, provides theenergy efficiency of the Econo-Cover ina single-acting shade. Both products areconstructed with Eliasons new MemoryRoll technology, resulting in avirtually maintenance-free product.

    Certain states and energyutilities offer incentives orrebates on energy-savingproducts. Restaurant ownersshould check with their energyproviders or state agenciesregarding the availability ofrebates or incentives.

    Since 1952, EliasonCorporation has provided

    energy-saving solutions to the restaurant,hotel, food processing, retail, supermar-ket and manufacturing industries.

    For more information about EliasonCorporation and its full line of products,visit www.eliasoncorp.com, or call cus-tomer service at 800-828-3655 to placeyour order today.

    Visit booth 1747 at the NationalRestaurant Show to learn how these ener-gy saving products can save you money.

    THATS A WRAPCLEVER OUTLETSJOIN THE FALAFEL REPUBLICFew thought theyd see the day when oneof the most well-known Mediterraneandishesfalafelcould be as readilyavailable at foodservice as it is from afriendly and authentic street cart.

    Foodservice has seen a sizeableleap in patrons embracingMediterranean dishes over the past fewyears and Falafel Republic has been ableto respond to their demand with theirfalafel and Salsa Wrap with Hummus, asimplistic new product that fills a voidof the past 4,000 years. The dish is the

    first of its kindan on-the-go, hand-made sandwich wrap, made with naturaland delicious ingredients. Its a godsendfor establishments that cater to a clien-tele that appreciates cuisine that is bothstraightforward and exotic.

    Savvy businesses in the foodserviceindustry recognize that in todays mar-ket, while innovation is paramount,convenience is king. More and more,consumers appreciate not only beingable to access the things they like, butthe extreme ease with which they can

    access these things. Whatsmore, competition hasforced food manufacturersto be increasingly inventive.

    However, the progres-sion was simple for GregBukuras, Founder of FalafelRepublic. The brand wasfirst launched by sellingconveniently packagedfalafel balls in supermarkets across thecountry, catering to families looking fora healthier alternative to meat and anethnic twist to traditional dishes. Inpart, what works so well withthe brands new wrap is the unconven-tional combination of savory hummusand tangy salsa, accounting for a

    mouth-watering meal witha unique flavor profile. Theresult is a fast, nutritiousand affordable meal foranyone seeking highprotein, high fiber and low-calorie foods for them-selves or their families.

    Falafel Republicsfalafel & Salsa Wrap with

    Hummus is available in 5.7 ounce indi-vidually wrapped packages in shipperdisplay cases. They can either be pur-chased frozen or slacked out to be soldfresh. It is also available in bulk.

    Readers who are interested inlearning more can visit www.falafelrepublic.com or stop by booth 4083.

    FANCYHEAT NEW GREEN CREATESBUZZ AT 2011 CHICAGO NRA SHOWLast year FancyHeat introduced theirnew Eco Friendly Green product line andinterest in the new product has soared!For over a decade, FancyHeat has beenthe leader in the chafing dish fuel marketwith its innovative products. With this inmind, the company once again findsitself displaying their innovative thinkingwith the introduction of their new chafingdish fuel FancyHeat Green.

    FancyHeat Green represents andembodies all of the eco-friendly aspectswhen looking at products that helpimprove our world. What makes

    FancyHeat Green different?One should start with their unique

    formula. Unlike synthetic ethanol thatis produced from crude-based fossilfuels or natural gas, both having limitedresources, FancyHeat Green is manu-factured with ethanol derived fromcorn. This feedstock has the ability toreproduce continually! Ethanol madefrom corn is a renewable energyresource that reduces U.S. dependencyon foreign oil and this corn basedethanol comes from farmers who growright here in the U.S.

    FancyHeat Green,along with the rest ofthe companys entirechafing dish fuel line,comes in steel cans andships in corrugatedboxes that are 100percent recyclable.FancyHeats commit-ment to promotingrecyclable productsgoes into all aspects ofthe companys manufacturing process.

    FancyHeat recognized the need for aproduct that was lacking for many usersof chafing dish fuels. Caterers, resorts,hotel chains, cruise lines, chefs and evenretail home users have demanded aneco-friendly, environmentally sensitive

    chafing dish fuel. TheFancyHeat Green productwill fill the need in a mar-ketplace that clearly is look-ing for green technology.With the innovation ofFancyHeat Green, the com-pany has hit another goldstandard in innovation in thefuel market. TheirFancyHeat product is avail-able in many packages,

    including sleeves for retail sales in every-day shopping stores.

    For more information onFancyHeat products visit booth 7547 atthe NRA Show. You can also visit theirwebsite for more information atwww.fancyheat.com.

    from deep in the rocks of the MajellaMountains. Just 9 degrees celsius when itreaches the surface, it is also free of bac-teria and contains a low mineral content.For this reason, the water is extremelylight and requires no disinfectants orpurifying agents. It is a truly special andcompletely natural ingredient that isessential to the remarkable purity ofDelverde pasta.

    The other essential for superb pasta,of course, is durum wheat, of which thereare many varieties or varying qualities.Delverde insists on sourcing its durumfrom southern Italy, where the pervasivesunshine and dry climate are ideal forwheat cultivation. The company has a

    time-tested process for selecting andcombining a mix of top-quality, high pro-tein durums that give Delverde pasta itsdistinctive personality.

    No chemicals are used in the grow-ing of the wheat, the processing of thewater, or the production of the pasta. Theremarkable purity of the water and wheatis maintained as these two simple ingre-dients combine to create the crisp, cleanflavor that is the hallmark of theDelverde brand. This is the flavor thathas made Delverde the choice of premi-um pasta lovers in over 50 countries. Andnow Delverde, the pefect pasta, is per-fectly poised to be the choice of culinaryprofessionals as well.

    For more information visit booth7553 and www.delverde.com.

    Delverde (Cont. from p. 55)

  • continuing to save operational costs.For more information on Camracks

    and other great Cambro products, pleasevisit NRAbooth 3200, www.cambro.comor contact Cambro customer service at800-833-3003.

    About CambroCambro Manufacturing is based inHuntington Beach, Calif., and is aleading manufacturer and supplier ofequipment and supplies to the food-service industry worldwide. For moreinformation about Cambro, visitwww.cambro.com.

    Cambro Manufacturing (Cont. from p. 4)

    Restaurant Dai ly NewsSaturday, May 21, 201160

    SUNBRITETV HIGHLIGHTSSUNLIGHT-READABLE, 46-INCH,ALL-WEATHER OUTDOOR DISPLAYAT NRA SHOW 2011

    MSRP of $6,995.The restaurant industry will truly

    appreciate this product, said LynnStearn, SunBriteTVs Vice President ofSales and Marketing. It is packed withthe features needed for quality outdoorinstallations, including a 46-inch high-bright screen, extended solar tolerance

    Extended Solar Toleranceenhanced airflow system coolsthe LCD panel and reduces theeffects of extended direct sun-light exposure on the display.

    The display is designedwith a time-saving service setthat allows users to performroutine maintenance and serv-ice functions without dismount-ing the display. The hingedfront-bezel assembly allowseasy access to the AR glasswindow, LCD module and fanmodules. The electronics drawer

    Continued on Page 73

    Continued on Page 75

    capabilities and a service-set that allows users to per-form maintenance andserviceall without dis-mounting the display!

    Model 4655DS-EST isdesigned specifically foroutdoor commercial digitalsignage applications. The46-inch, HD LCD screendelivers a super-bright,1500 nit HD image with a3000:1 contrast ratio. Thedisplay can be factory-configured in landscape orportrait mode.

    The companys patent-pending

    Tailoring its product line for the digitalsignage market, SunBriteTV, the inno-vator of all-weather outdoor televisiontechnology, introduces Model 4655DS-EST. This new 46-inch, all-weather, sun-light-readable digital display is targetedfor outdoor commercial installations andwill be available July 1, 2011 with an

    Sugardale bacon pieces and Chef-Finish bacon are excellent solutions foradding bacon flavor to dishes quicklywith virtually no clean-up. Sugardalebacon pieces are fully cooked and avail-able in an array of sizes and flavors.Chef-Finish bacon is partially cooked,allowing operators to finish it on the grill.The bacon takes approximately 45 sec-onds to one minute per side, and pro-duces less grease than traditional raw

    bacon with the full flavor of cooked-from-raw bacon. Chef-Finish bacon isconsidered fully-cooked, but is still ver-satile enough to finish crisping, whenpaired with other foods like shrimp, thathave shorter cook times.

    No matter what your bacon needs,Sugardale is committed to meeting themhead-on. Sugardale: strong, reliable andcommitted to meeting your needs.

    To learn more about Sugardalebacon, visit booth 2452 and www.sug-ardalefoodservice.com.

    Sugardale Foods (Cont. from p. 28)

    is also able to withstand the rigors ofcommercial foodservice dishwashers andcan be used safely with temperatures upto 212 F. Stain-, scratch-, and break-resistant EcoMade Dayton Dinnerware isideal for a multitude of foodservice

    operators. The dinnerware is certified bythe National Sanitation Foundation(NSF) and is available in 12 shapes and10 colors, including Bavarian cream,black, turquoise and toffee.

    Visit Carlisle FoodService Productsat booth 1012 and online atwww.carlislefsp.com.

    Carlisle FoodService Products (Cont. from p. 28)

    St. Charles refinery near Norco, La. Thefacility will convert grease, primarilyanimal fats and used cooking oil suppliedby Darling, into renewable diesel andmay also use other feedstocks thatbecome economically and commerciallyviable. Commencement of the project iscontingent, among other things, on the

    execution by the parties of a definitiveloan guarantee agreement, an acceptablefinal cost estimate for construction of thefacility and the final approval ofDarlings and Valeros respective boardsof directors.

    Randall C. Stuewe, Chairman andCEO of Darling, said, We are pleased towork with both the Department ofEnergys Loan Programs Office and

    Darling International (Cont. from p. 40) Valero on reaching this milestone andlook forward to finalizing this processand commencing construction.

    Darling International is the largestpublicly traded, food processing by-prod-ucts recycling company in the U.S. Thecompany recycles used restaurant cook-ing oil and by-products from the beef,pork and poultry processing industriesinto useable products such as tallow,

    feed-grade fats, meat and bone meal andhides. These products are primarily soldto agricultural, leather, oleo-chemicaland bio-diesel manufacturers around theworld. In addition, the company providesgrease trap collection services and sellsequipment to restaurants.

    For additional information, visit thecompanys website atwww.darlingii.com.

    of the PDQ400, as well as the full line ofComark pocket digitals, is the thin1.5mm tip. A thin tip with the sensor atthe end offers speed and precision onlyfound in thermocouple probes, but at asignificantly lower price!

    The USDAfeels a thin tip is so impor-tant that they have written the requirementinto the latest version of the Food Code inparagraph 4-302.12: temperature meas-urements in thin foods can be accurately

    determined using a small-diameter probe1.5mm (0.059 inch) or less.

    As an additional safety measure, allof Comarks pocket digitals, as well astheir thermocouples, contain an anti-microbial called BioCote built into theinstrument cases to inhibit the growthand reproduction of bacteria on the caseitself. BioCote active ingredients are reg-istered with the EPA, but though thisinhibits the growth of bacteria on thecases, it does not remove the need topractice the highest standards of personal

    Comark (Cont. from p. 40) and professional hygiene and cleanliness.Another increasingly popular solu-

    tion to innovative and economical tem-perature measuring and monitoring inHACCP programs is the use of RF wire-less monitoring systems in the cold chain,from distribution centers to kitchens. Asystem such as Comarks RF500 wirelessmonitoring system offers 24/7 securityand peace of mind, knowing that bothnight and day critical temperatures arebeing monitored and recorded and alarmssound whenever something goes awry.

    RF systems are certainly moreexpensive than simple thermometers oreven data loggers, but measured againstthe costs of throwing away a freezer fullof food when you dont know how muchthe temperature has fluctuated after apower outage, the savings and paybackcan be substantial.

    Visit Comark at booth 4549 to seesolutions to temperature needs, plus how tosave time and money. For more informa-tion, call them at 800-555-6658 or visitwww.comarkusa.com.

    MEDIEVAL TIMES BATTLESPAPER TOWEL COSTS ATCASTLES NATIONWIDEWith locations throughout the U.S. andCanada, Medieval Times has instituted anumber of green initiatives through itsCutting Edge Task Force to help savethe environmentand money.

    Each year, over 2.5 million guests

    visit Medieval Times to experience anauthentic 11th century medieval dinnerbanquet, thrilling competition betweenknights on horseback and plenty of the-atrical excitement.

    First opened in Majorca, Spain in

    1973, the dinner and jousting-themedestablishment expanded to NorthAmerica in 1983 with the opening of itssuccessful Kissimmee, Fla., castle.Today, Medieval Times operates ninemedieval castles throughout NorthAmerica and Canada, with each castlehosting nearly 1,000 guests per evening.

    As the name suggests, each castle isdesigned around the medieval period,complete with an authentic dinner expe-rience. Guests feast on pewter plates ofmedieval fare and are required to only eatwith their hands.

    In 2009, executives at MedievalTimes took on a more modern chal-lengethe development of a CuttingEdge Task Force that encouragedemployees to identify new ways to makeenvironmental upgrades and trim operat-ing costs without compromising theguest experience or safety.

    Restroom paper towels were one ofthe first areas we assessed, said JonSpeier, Senior Vice President ofOperations, Medieval Times. Our goalwas to both reduce paper towel and jani-torial dumpster usage, recognizing there

    was a big potential for savings in terms ofpaper waste and cost. A more pristinerestroom, without paper littering thefloors or falling out of trashcans, wasanother great result. Initially, a few newhand dryer models were tested at thecompanys Dallas headquarters. Theyjust didnt feel intuitive enough to useand the cost per hand dryer was going tobe prohibitive, Speier added.

    Eventually, while searching theWeb,Speier came across XLERATOR. Aftera brief trial, Speier purchased 75 XLER-ATOR XL-SI custom cover units toreplace the paper towels in the castlesrestrooms. Unlike conventional handdryers, which average 30 to 45 secondsof drying time, XLERATOR dries handsthree times faster (completely in 10-15seconds) and uses 80 percent less energythan conventional hand dryers. XLERA-TOR represents a 95 percent cost savingswhen compared to paper towels, reducesthe need for maintenance and improvesrestroom hygiene. XLERATOR is also theonly hand dryer to beMADE INTHE USA

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  • Restaurant Dai ly News 73Saturday, May 21, 2011

    CONSTRUCTION, RENOVATION,DISASTER TEMPORARY KITCHENSKEEP BUSINESS MOVINGWhen a fire recently destroyed a collegedining facility in the Northeast, theDirector of College Housing and FoodServices picked up the phone and ordereda temporary kitchen from Kitchen Corpsas easily as if he were ordering a pizza.

    I never knew you could call up andsay, Can I get a kitchen, and someonewould say, Yep. Well bring it rightover, he said. We signed the contracton Friday and trucks with tandemdrivers were rolling from Arizona withour kitchen the next day.

    Kitchen Corps, a nationwide leaderin temporary kitchen facilities, receivesmany phone calls from stressed execu-tives wondering how theyre going tokeep their organization fed and function-ing without a dining facility.

    Within a few minutes of talking withKitchen Corps professionals, the executiverealizes he/she just crossed (almost effort-lessly) the huge hurdle of keeping his/herorganization fed and moving forward.

    Leaders from various governmentand private companies operating inLouisiana and the Gulf Coast afterHurricane Katrina felt the same way.Within weeks of the catastrophe,Kitchen Corps had planned and estab-lished several large temporary kitchenfacilities so that companies could feedtheir employees while rebuildingsouthern Louisiana and the GulfCoasts infrastructure.

    Kitchen Corps President GlennTherrien said, We understand thepressure these leaders are under and

    we recognize their urgency in wantingto keep major disruptions to a mini-mum. When we receive that phone callfrom anywhere in the nation, we keepit simple; we set up quickly; and wedeliver an innovative, flexible tempo-rary kitchen facility.

    Who uses temporary kitchen facilities?For the past 14 years, Kitchen Corpsclients include organizations facing reno-vations to their kitchen facilities, newconstruction, long-term events or disasterrelief from a fire, flood or other unfore-seen event. These organizations include: Universities Military bases

    Correctional facilities Hospitals Nursing homes Corporations Disaster relief organizations Country clubs

    What typically comprises a temporarykitchen facility? A full-service industrial kitchenequipped with production, preparation,dishwashing, dry storage and walk-incooler/freezer areas. Production areas that consist of ULlisted commercial cooking equipmentand UL listed hood systems with NFPAcertified fire suppression systems. Facilities built to meet all internationalbuilding codes. Customized units with bathrooms, din-ing facilities, generators, decks, rampsand lift systems.

    Learn about Kitchen Corps and whattheir clients say about their performanceat www.kitchencorps.com.

    INTERESTED IN REDUCING LABORCOSTS AND INCREASING SAFETY?Integrated Control Corporation (ICC), aglobal leader in the field of foodservicetechnology solutions, helping restau-rants, hotels, motels, quick serve restau-rants and other areas in the hospitalityindustry, as well as schools and hospitals,achieve consistent daily kitchen opera-tions with ICCs CCP Minder.

    CCP Minder is a wireless device thatnot only takes and transmits temperaturedata, but acts as a total restaurant solutionfor planning, executing and reportingcritical control points within the

    restaurant. This is just one of manyenhancements to their Temp Minderline of 24/7 wireless temperature moni-toring products. CCP Minder brings foodsafety to a whole new level.

    CCP Minder is a portable device thatis used in a foodservice environment toautomate the logging of critical controlpoint inspections in a HACCP system. Aschedule is created on a website andloaded into the CCP Minder via a gate-way. CCP Minder alerts the user to per-form scheduled inspections throughout

    the day.To support scheduling, the CCP

    Minder comes with the easy-to-use Webtool CCP Planner: a custom electronicform that facilitates the set-up of CCPparameters and loads schedules via aBluetooth gateway into the CCP Minder.The planner acts as an excellent sourcefor calculating the amount of timeresources are needed, which provides anexcellent measure to assess manpowerrequirements.

    CCP Minder is attractively pricedand, like all Integrated Control products,can be easily customized to meet a spe-cific brands unique requirements. Fromone restaurant operation to thousands allover the world, CCP Minder can assure

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

    Integrated Control Corp.s mission isto improve food safety and quality whilesimplifying operational consistency offoodservice environments all over theworld, with results that will mutuallybenefit both the food provider and theconsumer. In addition to CCP Minder,ICC maintains a portfolio of patents,including Temp Minder, KitchenMinder, Product Quality Timers,and Label Minder2, which will also bedisplayed at the ICC booth.

    Stop by booth 1431 to see FreshTechnology for Good Food! For moreinformation visit www.goicc.com.

    CHECKLISTS: CREATING PROCESSA short pencil is better than a long mem-ory, goes an old saying. Its a powerfulmessage. In an age of technologicaladvances and complexity, where the mostbasic steps are so easy to overlook andwhere missing even one step can havedisastrous consequences, something asprimitive as writing down a to-do list toget the right things done the right waycan make a profound difference.

    In his book The Checklist Manifesto,Atul Gawande proves just that point.Gawande illustrates how the simple useof a checklist has had life-altering effectsfor airline pilots, hospital surgical teamsand building professionals. For instance,Gawande detailed how implementing asimple surgical checklist with the World

    Health Organization created a new stan-dard of care and was heralded as thebiggest clinical invention in 30 years.According to a New York Times article,without adding a single piece of equip-ment or spending an extra dollar, all eighthospitals involved in the WHO study sawthe rate of major post-surgical complica-tions drop by 36 percent in the sixmonths after the checklist was intro-duced; deaths fell by 47 percent.

    Everyone has daily to-do listsand project lists, but what makesGawandes checklists different is thatthey are concise lists of standard oper-ating procedures for any taskevensome of the most complex imaginable,like flying a plane.

    Peoples lives are becomingincreasingly complex. Accordingto a study by the University ofCalifornia, San Diego, in 2008,Americans consumed informationfor about 1.3 trillion hoursanaverage of almost 12 hours perday. Consumption totaled 10,845trillion words. But, unless all ofthat information can be harnessedin a meaningful way, it will go towaste. The checklists that Gawandeadvocates are designed to help profes-sionals organize all of this data and bettercommunicate with colleagues to maxi-mize the outcomes of their efforts.

    Gawande makes a distinctionbetween errors of ignorance (mistakesmade due to lack of knowledge) anderrors of ineptitude (mistakes made dueto improper use of knowledge). The

    checklists that Gawande arguesfor so effectively address thelatter. He repeatedly showsthat, in many professions, thetasks have become so compli-cated that mistakes of inepti-tude are almost inevitable.

    How many mistakes couldbe eliminated if there werechecklists that helped improveperformance in some of the

    most routine tasks? What would theimpact be on outcomes? No matter whatline of business, there are countless rou-tine processes for which a checklist canbe used to improve results.

    Read the Better Managers Blog atwww.bettermanagers.com for moreinsight into this topic and others. Anothergreat resource brought to you by RedBook Solutions.

    extreme temperature ranges. Built intothe exterior is an anti-reflective, impact-and scratch-resistant window that pro-tects the LCD screen, reduces glare andimproves the picture quality.

    The TVs internal climate controlconsists of a thermostatic heater/vari-able-speed fan system that automaticallyprotects the TV in external temperaturesfrom -24 to 122 degrees F. This alsohelps to control humidity and condensa-tion, allowing the TV to safely remainoutdoors in extreme temperatures.

    SunBriteTVs innovative water-tight cable entry system and cablepass-through design ensures quick andeasy hook-up to a wide selection ofvideo inputs, including: four HDMIconnections, component, VGA, S-video, composite, RF, RS232 serialand the discreet IR control. The IRwindow is concealed, so the emittercan be installed and protected in thewater-tight cable box.

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

    4650DS-EST, which comes with a46-inch, 1080p full-HD LCD screen thatdisplays a 4000:1 contrast ratio in stan-dard brightness. This model is offeredwith an MSRP of $5,495.

    SunBriteTVs entire line of all-weather outdoor LCD displays and TVshave been time-tested in major stadiums,hotel chains, restaurants and arenasthroughout the U.S. since 2004.

    To find out more, visit the compa-nys website at www.sunbritetv.com, call866-357-8688 or visit them in booth 326.

    slides open to service the displays con-trol electronics and allows users toinstall and service aftermarket electronicdevices and network boxes.

    Designed with SunBriteTVs all-weather environmental feature-set,Model 4655DS-EST is built forpermanent outdoor installation. The cor-rosion-resistant, powder-coated alu-minum exterior protects the internal LCDcomponents from rain, dirt, insects and

    SunBriteTV (Cont. from p. 60)

  • business in the heart of West Texas. Wespecialize in making products that aredifferent and needed in todays mar-kets. We think about how to make lifeeasier on the person who is preparingthe meals.

    RDN: What makes Four S Foods prod-ucts different?

    JS: We make products that are ready touse to eliminate waste, save time andlessen the possibilities of cross contam-ination in meal preparation. We makehamburger patties that look and eat likeone you made by hand, then we individ-ually freeze (IQF) them so they can becooked from frozen. We have productsthat ethnic and international dishesrequire, such as diced or thinly-slicedbeef, pork and chicken. We also special-ize in offal items such as diced beeftripe, cut beef and pork feet and crosscut shanks.

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

    JS: Hamburger pattieseveryone islooking to set themselves apart from thenext guy and we have the patty to do that.It is not the typical hamburger that isfound in most fast food restaurants. Wewanted to offer something that makes usdifferent and, in turn, helps ourcustomers be different. The patties areavailable in several sizes from sliders tohalf-pound patties, round to oval and inseveral fat to lean ratios.

    RDN: For what other types of customerscan you offer products?

    JS: Ethnic and international cus-tomerswe produce products strictly forthose types of dishes. We have diced beeftripe, cut beef and pork feet for menudo.We have diced beef, pork and chicken forsoups and tacos. There is thinly slicedbeef for dishes like an Asian stir-fry andsteak a la Mexicana.

    For more information on Four S Foods,LP and the products it producesplease visit booth 7733, visit www.foursfoods.com, call 325-655-0642, ore-mail [email protected].

    Four S Foods (Cont. from p. 1)

    Restaurant Dai ly News 75Saturday, May 21, 2011

    After 50 years in business,the family of JosephCampione continues toexcel in producing its tradi-tional Old WorldEuropean-style Italianbreads. Hearth-baked instone ovens, Campionebreads bring a delicate crispy crust with ataste and texture crafted from generationsof baking heritage.

    As an Italian immigrant, JosephCampione used only the finest, freshestingredients and baked with pride. Thecompany was established in 1960.Family members continue the traditiontoday, offering the same consistent, supe-rior homemade taste in its endless vari-eties of frozen garlic breads, cheesebreads, Texas toast, bread sticks/stuffedsticks and specialty breads. Each productis carefully coated with one of many per-fect blends of creamy, buttery toppingsand robust garlic combinations, thencarefully dressed with a variety of fresh-chopped herbs.

    Joseph Campione gar-lic bread products can befound in supermarketfrozen-food sectionsthroughout the USA. If nottheir brand, in many cases,its being carried under thestore brand through

    Campiones private-label division.Joseph Campione offers a complete

    foodservice division. Its range of capabil-ities gives the customer the flexibility tocreate customized recipes or use a tastyready-made product. Joseph Campionebreads go from oven to table in just min-utes. Packaging options include bulkpacked in a poly liner, individual wraps,quantity wraps, inner/outer datecode/UPC print and club-pack options.

    Over the last few years, JosephCampione has made several new itemsbringing new excitement to the category.These new offerings include pizza Texastoastin cheese, pepperoni or

    Continued on Page 108

    A FAMILY BUSINESS SPANNINGTHE CONTINENT

    CAMPIONE FAMILY CONTINUESWITH TRADITIONAL BREADS,ADDS NEW PRODUCTS

    Despite its success and being named aTop 100 Minority-Owned Company byMinority Business News, Roses SouthwestPapers, Inc., has not let la familia go out ofits business. What Roberto and RoseMarie Espat began as a small family busi-ness in Belize expanded to the UnitedStates in 1984. In 1985, a 20,000 square-foot facility was built in Albuquerque,NM to produce toilet tissues and kitchenroll towels using recycled fiber.

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

    to 40,000 square feet. In 1993, additionalwarehouse, dock facilities and convertingequipment were added, which resulted inthe addition of another 40,000 squarefeet. With the addition of the napkin divi-sion in 1995 to the product line and fur-ther warehouse and office expansionthroughout the years, Roses hasexpanded to 250,000 square feet and nowemploys 250 people.

    Even before the major fuel priceincreases, Roses recognized the costsinvolved in shipping paper products and

    mainland Chinese business practices.U.S. companies can first come to Taiwanto test the local market and then workwith Taiwan partners to more effectivelyenter the rapidly developing mainlandChina market together. A good exampleof this strategy is Starbucks, which part-nered with Taiwans Uni-President to

    open over 190 stores in East China (theHuadong region).

    For more information about theTaiwanese market for food products,contact the U.S. Agricultural TradeOffice at [email protected] orcheck out www.usfoodstaiwan.org. Forinformation about other products, contactthe Foreign Commercial Service office atwww.buyusa.gov/taiwan/en/.

    Taiwan market (Cont. from p. 16)

    Certified, the first hand dryer to beGreenSpec Listed and helps facilitiesqualify for LEED credits.

    In just one year, Medieval Timesrecognized a dramatic drop in its papertowel costs-cutting their expenses byone-third. In this economy, we lookedlike heroes, said Speier. The companysaved over $27,000 in just one year andexpects the numbers to increase as itslarge California-based castle continuesthe transition from paper towels to handdryers. The company is also expandingthe use of the high-speed hand dryers inemployee locker rooms.

    Decorated with the companysbranded sword and shield logo, Speier

    said, Its like having a work of art in ourrestrooms.

    For more information about theXLERATOR, stop by booth 3425, visitwww.exceldryer.com or call 800-255-9235.

    About Excel Dryer, Inc.Excel Dryer, Inc. manufactures theindustrys finest quality hand dryers andhair dryers, including the new industrystandard XLERATOR hand dryer. Formore than 45 years, Excels full line ofAmerican-made products has providedcost-effective hand dryers and hair dryersfor schools, hospitals, airports, servicestations, correctional facilities, restau-rants, stadiums, movie theaters, healthclubs, office buildings, factories, hotelsand many other commercial facilities.

    XLERATOR (Cont. from p. 60)

    how that, as much as anything, affectedthe companys bottom line. In 2005,Roses purchased a mill in Sanford, nearOrlando, Fla., and has expanded thefacility to over 100,000 square feet. TheFlorida operation allows Roses to makeits shipping more cost effective andenergy efficient.

    Through all of this expansion, thefamily has remained the guiding force,with younger generations learning thebusiness and then plugging into the ever-growing and evolving operation. Buthow does this sense of family translate inthe competitive paper manufacturingbusiness? First, it is a decidedly differentmodality of business than that of the bigguys in paper. This translates into a

    more customer friendly approach to busi-ness with an emphasis on service, qualityand integrity. The family-like work envi-ronment allows Roses to be more nimblethan the big guys in the industry.Employees are stakeholders.Management decisions can be madequickly, allowing the company to rapidlyreact to the ever changing competitiveenvironment. There is a staying powerthat comes with the multigenerationalmanagement, along with the patiencenecessary to makes changes and watchthe business grow.

    Find out more about RosesSouthwest Papers at booth 1668, onlineat www.rosessouthwest.com and byphone at 505-842-0134.

    Servisensor is announc-ing the world-widelaunch of theServiceLight for restau-rant customer service. TheServiceLight, with itspatented design, is a wait-staff calling system thateliminates the need forcomplicated paging sys-tems and waving down servers.

    The ServiceLight is a portable table-top communication device that allowsrestaurant customers to simply and easilycommunicate their needs to their server,giving servers and managers all the infor-mation they need while eliminatingwasted and unwelcome trips to thetable. Three attractive touch lights coverall servicesservice, refill andcheckrequired to provide customerswith excellent service.

    ServiceLight takes the guessworkout of customer service. Based on the

    color of the light, serversand managers instantlyknow what the customeris requesting. A greenlight allows the server tomake one trip to the tableto drop off the check andalso indicates when thepayment is ready to bepicked up. Customers

    enjoy uninterrupted time to look at themenu when they know they can simplytouch the service light when they areready to order. ServiceLights just makesense! Happier customers become repeatcustomers and bring new customers,meaning everyone wins! Some benefitsof the ServiceLight:

    Efficient and effective Inexpensive and attractive Light, portable and brandable Increases table turns

    SERVISENSOR INTRODUCES THESERVICELIGHTTHE CUSTOMERSERVICE SOLUTION FOR RESTAURANTS

    Continued on Page 96

  • Restaurant Dai ly NewsSaturday, May 21, 201178

    IN MEMORY OF WILLIAM BILLMERRICK, QUBICAAMF WORLDWIDEAMUSEMENT SALES MANAGERWilliam Bill MerrickNovember 22, 1952 January 20, 2011Amusement Sales ManagerQubicaAMF Worldwide

    Bill Merrick, Amusement Sales

    Manager for of QubicaAMF, recentlypassed away. For those of you who knewBill, you also knew his love for the bowl-ing and amusement industries.

    Bill came to work for AMF Bowling

    as a District Sales Manager forFlorida in 1991, spending fiveyears managing and develop-ing that region. In 1996, Billjoined Qubica Worldwide,where he was responsible forthe setup of Qubicas U.S. dis-tribution network, growing U.S.sales and the development ofHighway66mini-bowling.With the mergerin 2005, Bill began heading sales for theAmusement Division in North America.

    Bills passion and dedi-cation for bowling andHighway66 could not gounnoticed. He established astrong network of friends inthe bowling and amusementindustries. Qubica lost a valu-able peer and co-worker inBill, but more importantly,

    they lost a friend.

    QubicaAMF Worldwide

    BUILDING A SUCCESSFUL SMOOTHIEOR ICED BEVERAGE BUSINESS,ONE BLEND AT A TIMESome things come and go in an industry;thats why theyre called trends. But itappears the frozen blending boom isntone of them. It continues to sweep theindustry and with the rising popularity ofsmoothies, frozen coffee drinks andsophisticated blended bar beverages,consumers are now demanding cooltreats year-round as healthy mealreplacements or relaxing indulgences.For businesses that want to build theirsmoothie or blended beverage businesses,thats more than encouraging news.

    One of the cornerstones of building asuccessful smoothie or blended beveragebusiness is achieving and maintaining thehighest level of quality for customers.This can be accomplished by using the

    most advanced blending equipmentavailable, such as Vitamix blenders.

    Vitamix blenders can help operatorsbuild their smoothie programs in a num-ber of ways, starting with offering thehighest quality blend. A well blendedsmoothie will garner a higher sales priceand greater margin for the operator.Vitamix products also provide consistencyfrom store to store and drink to drink.This ensures that an operator will beknown for the consistency of the productand customers will know that theyllreceive the same product that theyexpect, every time. Finally, operators arelooking for reliable equipment with thebest total cost of ownership over the lifeof the blended drink offering.

    Where Vitamix blenders consistentlyoutperform is in the total cost of owner-ship, said Anthony Ciepiel, VicePresident of Marketing and Sales forVitamix. By focusing on designingblenders for the most demanding usersand the most demanding applications,Vitamix creates blenders that last longerand need fewer repairs. Other blendersmay cost less in the initial purchase, butcost more over the life of the blender dueto early end-of-life failures, higher repairexpenses and lower reliability, resultingin lost sales, Ciepiel added.

    As todays foodservice powerhouses,including leading smoothie bars, coffee-houses and restaurants worldwide,demand more from their equipment,Vitamix continues to deliver. Its mostrecent product innovation, TheQuiet One,is a powerful, premium blender designed tomaintain an atmosphere for coffee shops,high-end bars or any front-of-the-houseenvironment. It provides exceptionalblends for a consistently superior product,

    significantly improved speed of serviceand unparalleled sound reduction.

    According to independent third-party testing, the Quiet One operates atan amazing 18 decibels below its closestcompetitor on one of the most demandingrecipesthe milkshake. Based on thattesting, it would be perceived as beingfour times quieter than its closest com-petitor. Designed to create a more enjoy-able customer environment, it also offersoperators the ability to deliver a widevariety of superior blended beverages totheir customers through its program but-tons, with 34 optimized settings.

    Our customers reputations are builton quality. Whether our products arebeing used in a coffee house, smoothiebar or one of the finest restaurants in theworld, well continue to create value andversatility to help ensure success,Ciepiel stated.

    For more information, stop by booth3413, visit www.vitamix.com/thequietone or call 800-4DRINK4.

    THE PURSE BUTLER: THE ULTIMATEDINING COMPANION FOR WOMENAND THE ULTIMATE RESTAURANTMARKETING TOOLSome women would say their idea of aperfect dining companion is their signifi-cant other, their mom, or their bestfriend. Some might even say that a per-fect dining companion is a great meal anda glass of wine. But, many women wouldagree that the ultimate dining companionfor them nowadays is definitely ThePurse Butler purse hanger!

    The last thing women want to worryabout when out on the town is where theywill put their purse. No one wants to ruintheir purse by putting it on the dirty floornext to their seat while dining, or to seetheir purse stolen off the back of their

    chair. Gone are the days of having to worryabout any of those dining mishaps. EnterThe Purse Butler to solve all of those din-ing problems and more, once and for all.

    The Purse Butler is not only consid-ered to be the ultimate dining companionfor women, but also the ultimate market-ing tool for a restaurant or bar. The PurseButler lets customers hang their pursein sight and off the floorwhile themedallion with the business logo rests ontop of the dining table for all to see.

    The Purse Butler can be customizedwith any restaurant, bar, or businesslogo. Rod McClean, who first met Purse

    Butlers Sandra Bagan at NRA2009, ordered The Purse Butlerfor all three of his restaurants:Abbey, Tower Pizza andKellys. McClean said,Women keep The Purse Butlerand use it all over town. In fact,I had a lady in the restauranttoday using one from the Abbey. It is mar-keting money well spent. The PurseButler is a gift to the customer that theywill use again and again; they will notthrow it away. There really is no better wayto send a message home with customers.

    The Purse Butler is a great way toreinforce a marketing message; for exam-ple, it can be used to draw in new cus-tomers after a change in location, changeof name, menu revision, or to highlight asignature dish. Use it for the introductionof a new chef, ladies night promotion,family night promotion, or simply a logo;the possibilities are endless. Twitterabout The Purse Butler and watch to see

    how many new customerscome in and to spendmoney to get a freePurse Butler.

    President and Ownerof The Purse Butler,Sandra Bagan, foundedthe company after a trip

    to Spain, where she first saw a similarpurse hanger in use. Women in Spainbelieve that it is bad luck to put a purse onthe floor and have used purse hooks formore than 100 years, said Bagan. Icould not wait to introduce The PurseButler to women and restaurant ownershere in the U.S. It is a unique, functionaland reliable accessory that makes femalediners feel good and the restaurant ownersfeel they are providing their customerswith an even more enjoyable experience.

    To learn more about customizingThe Purse Butler for restaurants or bars,please visit booth 1239W or visitwww.thepursebutler.com.

    ICED TEA PERFECTION ONLYTWININGS CAN DELIVERFor over 300 years, no other specialty teapurveyor has been able to match the qual-ity and reputation of Twinings ofLondon. The longevity of Twinings hasbeen achieved through its consistent andexpert blending of the highest quality tealeaves sourced from the finest tea gar-dens in the world. With nine masterblenders tasting over 3,000 cups of teaper week, Twinings assures each cup oftea has the perfect balance of taste, flavor

    and aroma. Served in more than 115countries around the world, TwiningsNorth America offers over 50 varieties oftea that are available in delicious flavoredand traditional blacks, spicy chais,refreshing greens and flavorful herbals.

    The same master blending andexcellence is delivered in Twinings ColdBrewed Iced Tea, which is available inclassic black, flavored black and greentea varieties. Crafted with simplicity in

    mind, the Cold BrewedIced Tea is expertlyblended to deliver arefreshing, full-flavoredbeverage you can enjoyanytime, anywhere, forany occasion. The tea bagbrews in just a few min-utes, without sacrificingthe flavor, aroma andtaste of the tea blend. The tea bag isadded to cold water, stands for a fewminutes and is ready to serveno boilingwater needed. The Cold Brewed Iced Teabags are convenient for making a singleglass or a whole pitcher of iced tea.

    From robust black teasto smooth green tea, there isa blend for every tastepalate. Cold Brewed IcedTeas are all-natural andavailable in: EnglishClassic, Lady Grey, MixedBerries and Green Tea withMint. Patrons who enjoythese flavors in hot tea will

    find the iced versions refreshing any timeof day.

    For information on Twinings ofLondon and its Food Service Programs,please visit www.twiningsusa.com, call800-803-6695 or stop by booth 5221.

  • Restaurant Dai ly News 93Saturday, May 21, 2011

    A FRESH NEW WAY OFMANAGING WAIT LISTS ANDMARKETING YOUR RESTAURANTBy Steve Elefant, Chief InformationOfficer, Heartland Payment Systems

    Its every restaurants dream and worstnightmare: a full-house with a long queueof hungry customers. Nothing short of achallenge, managing a long wait list canbe extremely overwhelming. Thankfully,theres now a solution to lessen thisburden for both the restaurateur and thecustomer, while raising customer satis-faction at the same time.

    In March, Heartland PaymentSystems, one of the nations largestpayment processors, unveiled Freshtxt,an innovative restaurant managementsolution that eliminates the need for tra-ditional, clunky restaurant pagers andhelps restaurants communicate directlywith guests both in and outside their

    establishment.Upon arrival at the restaurant, cus-

    tomers simply provide the restaurant hostor hostess with their cell phone number toreceive a text or automated voice call whentheir tables are ready. Empowered with anewfound freedom, they can pass the timeas they chooseno longer restricted to adefined physical range while waiting.

    By eliminating the need for pagers,Freshtxt saves restaurants hundreds ofdollars in replacement costs. Freshtxtalso helps streamline operations by sim-plifying table management through itsonline portal that includes an innovativesuite of features, enabling restaurateursto access real-time analytics to managetable turn times and change floor plansthrough an interactive seating chart.

    Engaging customers to generate

    repeat business and grow profit has neverbeen easier, or more cost efficient, thanthrough Freshtxts innovative text mar-keting capabilities. Restaurants can cre-ate instant promotions and offers thatgive customers incentive to come in dur-ing slow periods or for special events.With statistics showing a read rate over95 percent, text marketing has becomeone of the most effective ways to connectwith target customers.

    The process of making a reservationhas also been simplified with Freshtxt.The technology features an online reser-vation module, allowing customers tomake reservations directly on the restau-rants website without being redirected toa third-party siteand at no additionalcost per guest. Reservations are importeddirectly into the Freshtxt portal, so staffcan manage all reservations in one con-venient location.

    The best part? Any restaurant withan Internet connection can implement theFreshtxt technologyno special equip-ment purchases or software installationsare required. Freshtxt is also offered at a

    PURITY TECHNOLOGY AVAILABLEFOR THE FIRST TIME IN A CARTRIDGEPURITY technology is available for thefirst time in a filter cartridge format: thePURITY C range of filters suitable forcoffee brewers, vending machines,Combi ovens and steamers.

    MAVEA, LLC, suppliers of waterfiltration solutions for the professional,are launching their new range ofPURITY C cartridges. Available in threesizesC50, C150 and C300this newrange of filters are compact and weredeveloped for a wide range of use. Alluse a patented four stage filtrationprocess and one filter head to accommo-date all filter sizes.

    PURITY technology delivers con-sistently high-quality water through itsfour-stage filtration process. ThePURITY C removes not only courseand fine partials, but also carbonatehardness, heavy metals and unpleasantodors and off tastes This helps protectthe machine from limescale whilst sav-ing money and guarantees optimaltaste and appearance for products.

    Small Size, Optimal PerformanceMAVEA offers professional solutionsin a limited space. These high perform-ance filters are the result of years ofplanning and design. They are com-pact, but offer high capacity throughthe use of PURITY four-stage technol-ogy. PURITY technology delivers con-sistently high quality water through itsfour stage filtration process. PURITYC will operate in the horizontal, verti-cal or even upside down positions,offering optimal water quality, simplehandling and the highest level of prod-uct safety at an attractive price.

    Flexible TechnologyOne head fits all cartridges: thePURITY C head futures either a fixed30 percent bypass or a variable optionallowing a bypass of 0 to 70 percent. Allfiltersthe C50, C150 and C300willfit the same head, allowing the user to

    grow filtration requirements. Thismeans no more having to install com-plete new systems because businesspicked up. The intelligent water shortcutfeature enables the upstream machine tobe operated even if the cartridge hasbeen removed. No more shutting downyour business to change a filter.

    Safe & Simple HandlingPURITY C has been designed to be quickand simple to exchange; it can be donein one fast, effective process. As soon asthe release on the filter is rotated, it issafe to remove and replace with a newfilter. As with all MAVEA products, thePURITY C is tested and certified byindependent institutions.

    Constant BypassPURITY C filters all of the water; theuser decides what percentages willbypass the iron exchange resin and onlybe filtered over carbon. Due toIntellibypass technology, the flow rate ofthe water will not affect the quality of thewater to the machine. This technologyfunctions completely independent of thevolumetric flow and ensures the setbypass water proportion remains con-stant at all times.

    Filter HeadMAVEA developed the special filterhead to overcome the issues of differ-ing water quality across the countryand the specific needs of clients. Aflexible filter head concept for thePURITY C range, the two filter headsare available with either a fixed 30percent bypass or a variable 0 to 70percent bypass. All filter heads areequipped with an integrated flush andbleed valve. They are burst pressuretested and designed for a service lifeof ten years.

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

    FINELINE SETTINGS OFFER ACOMPREHENSIVE ASSORTMENTOF PLASTIC PARTY ANDCATERING TABLEWAREFineline Settings designsrange from classic to con-temporary, and their prod-ucts establish tomorrowstrends in todays market. Adecade of experience in thedisposable tableware indus-try ensures they know justwhat the customer wantsand they provide it.

    Their standards are set high. Theircommitment to being at the cutting edgeof style and originality without ever com-promising on quality or practicality isevident in every one of their products.Their mission is to enhance the mostupscale event and to please the most dis-criminating customer.

    Their Wavetrends Collection is aperfect example of high-class, high-gloss style. It provides caterers, eventplanners and hostesses with the conven-ience of disposables without compro-mising on the effect and atmospherecreated by expensive china. TheWavetrends Collection includes plates,serving bowls, tumblers, stemware and

    coffee mugs.Their complete reper-

    toire of products features anumber of collections.Their Flairware and SavviServe dinnerware linesinclude coordinatingdrinkware, serving piecesand accessories. TheirSilver Secrets flatware col-

    lection comes with serving utensils.Their Quenchers line is a bar assort-ment that speaks to the spirits and ele-vates drinking to a whole new level, andtheir Platter Pleasers is a caterersbonanza of bowls, trays, pitchers andice buckets, with a hostess tool forevery imaginable purpose.

    Introducing Tiny Temptations: a ter-rific assortment of tiny serving dishes totantalize your guests and transform yourtable into a spectators delight. Its the lit-tle things that count!

    Be sure to visit their booth 1886 toview their full line of upscale plastictableware. More information is availableat www.finelinesettings.com.

    water ovens also use little energy, havelids to contain steam and are completelysilent while in use. Additionally, ournewest commercial-grade product, theSousVide Supreme Chef, will have bothUL Commercial and NSF certificationand retail for a fraction of the cost ofcomparable products.

    RDN: What is your outlook in generalfor this product line?

    RL: Weve only scratched the surface ofthe sous vide category, and expecttremendous growth as the technique

    rapidly is adopted. In particular, we areexcited by the feedback from the manyprofessional chefs who have used our firstwater oven, the original SousVideSupreme, in their kitchens. They relay sto-ries of how it has helped them to better runtheir kitchens and please their customers.We hope to bring this experience to manymore kitchens and are working continu-ously to expand our product line to meetthe needs of this nascent category.

    For more information visit www.sousvidesupreme.com or come to theSousVide Supreme booth 7730 for livedemos. For appointments, contact ShannonKelliher at [email protected].

    Eades Appliance Tech (Cont. from p. 16)

    low monthly fee, with no upfront costs.With Freshtxt, restaurant management

    and marketing as we know it has beentransformed. With this smarter way to man-age both front of house and guests, its timeto get out of line and embrace the simplefreedoms this latest technology offers.

    Learn more about Freshtxt byvisiting Heartland at booth 7413 andvisiting HeartlandPaymentSystems.com/freshtxt.

    Steve Elefant is Chief InformationOfficer at Heartland Payment Systems(NYSE: HPY), one of the nations largestpayments processors. Heartland, in part-nership with the National RestaurantAssociation, Council of State RestaurantAssociations and 44 state restaurant asso-ciations, empowers restaurateurs acrossAmerica to improve their businesses witha full course of business solutions,including an exclusively endorsed suiteof card processing, gift marketing, pay-roll services, tip management and checkmanagement services. For more informa-tion, visit GoFullCourse.com and call866-941-1HPS (1477).

  • Restaurant Dai ly NewsSaturday, May 21, 201196

    of Dickies apparel over others inyour category.

    KT: Our brand heritage is important tofoodservice buyers who seek value, dura-bility, comfort and style in their uniformprograms. We have over 89 years ofexperience, providing authentic, no-nonsense work apparel. The breadth ofour core line, which includes a variety ofshirts, pants, shorts and denim for bothmen and women, along with the diversi-ty of our licensees, represent one of themost comprehensive branded apparelsolutions available to the foodserviceindustry today.

    RDN: How has the global economyaffected the way you do business andhow have you adapted to it in order tomaximize opportunities?

    KT: Since Dickies has a longstandinghistory of providing tough, uncompli-cated work wear at a great value, thebrand is especially appealing to con-sumers in the current economic climate.We are working to maximize opportuni-ties by communicating our value propo-sition to foodservice buyers. Also, wereutilizing our Web service capabilities topartner with restaurant chains and pro-vide purchase incentives to employeeswho must purchase part of their workuniform themselves.

    RDN: Are there any new lines or cate-gories youre particularly excited about?

    KT: A few years back, we completelyredesigned our occupational wear line toincrease its durability and incorporatethe styles and functionality that were themost successful at retail. This premi-um industrial line has been very wellreceived in all occupational channels,even swaying some major fast food uni-form programs to choose the pant stylesfor their staff. We will also be showingour new line of value-priced occupa-tional products: the same rugged dura-bility workers enjoy in our premiumline, but at a price point thats sensitiveto todays economy.

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

    KT: Dickies remains authentic and trueto the heritage that led to the companybecoming a leading global work wearmanufacturer, while listening and adapt-ing to consumer needs along the way. Weremain a family-owned business, holdingtrue to our core values year after year. Wehave an annual tradition of selecting theAmerican Worker of the Year, whichspeaks directly to the kind of companywe areone out to support and ease thestresses of todays workers. We not onlyoutfit hard-working Americans, but wealso strive to align ourselves with theirvalues of being confident, determinedand passionate independent spirits.

    For more information, call 800-336-7201 ext. 6950 or stop by booth 615.

    tell us about the companys history?

    KT: Williamson-Dickie Mfg. Co. startedin 1922 and remains a family-ownedoperation based in Fort Worth, Texas.From manufacturing bib overalls to pro-ducing uniforms for the U.S. militaryduring World War II to establishing itselfas a global leader in work wear innova-tion, Dickies has a proud heritage of pro-viding durable, high-quality clothing tohard-working individuals for more than89 years. Our work wear apparel canstand the test of time and thats whyworkers consistently choose Dickies.

    RDN: How long has Dickies been in theoccupational wear business?

    KT: Although Dickies is primarilyknown as a retail brand, we have been inthe occupational wear business from thebeginning, outfitting workers in all typesof job categories.

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

    KT: Consumers desire brands they knowand trust as their wallets are tighter in thecurrent economy. Workers are thinkinglong and hard about the brands they chooseto wear for work because they need theclothing to maintain its quality and func-tionality. They are no longer satisfied towork in generic, non-branded garments,

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

    RDN: What do you think are the mostimportant details for a consumer tothink about when purchasing workwear, especially in the restaurant andfoodservice businesses?

    KT: Fit, comfort, durability and appear-ance are the most important qualities forrestaurant and foodservice workers toconsider when purchasing work wear.The service industry is a demanding pro-fession, and it is important that serviceworkers have work apparel that keepsthem comfortable, while looking profes-sional. Ease of mobility, functionalityand durability are very important, espe-cially when consumers are watchingevery dollar they spend.

    RDN: What are some of Dickies goalsand/or expectations for your visit to theNRA show?

    KT: When given the choice, wait staffgenerally choose Dickies as their workapparel brand of choice. However, whenit comes to complete restaurant uniformprograms, we have an opportunity toimprove our recognition. Our goals are tointroduce our full product line to wearersand buyers and explore opportunities tomake Dickies a bigger part of their totaluniform solution.

    RDN: Tell us a little about the advantages

    Williamson-Dickie Mfg. Co. (Cont. from p. 1)

    a little background on who you are.

    KS: Sure thing. Im a New Jersey native.While growing up I worked in my par-ents bakery and went on to hone mycooking skills in top kitchens fromBelgium to Philadelphia. Ive worked forsome great chefs including Stephen Starr,Jose Garces and Georges Perrier, amongothers, in Philadelphia.

    Before competing on Top Chef, I wasexecutive chef of Rats Restaurant, afine-dining French country bistro atHamilton, N.J.s Grounds for Sculpture.

    RDN: What was it like seeing yourselfon television?

    KS: Pretty crazy. Youre watching howgood or how bad you really are. You lookdifferent, you sound different, you dothings you dont know you do. Its a veryhumbling experience.

    RDN: Summarize yourself and yourexperience with Top Chef.

    KS: Some considered me a dark horseothers, a sleeper. I kept finishing in themiddle on a lot of challenges, especiallyearly on. It was my performance duringthe finale in Singapore that landed me thetitle. All the finalists were given the sameproteins, which leveled the playing field.Fans say I really delivered with mycooked duck, duck ravioli, seared rougetand an updated version of the Singaporesling for dessert.

    FMP (Cont. from p. 1) RDN: That dessert really wowed thejudges. Did you know that you weregoing to make that if you got that far?

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

    RDN: Whats next for you, and whatsyour connection to FMP?

    KS: Im working on starting up a restau-rant in Philadelphia. It will be a verysmall restaurant, 20 to 40 seats only. Mymenu will change oftenwhatever I feellike cooking that day. Its not going to belabeled any type of specific cuisine; itsjust going to be about great food. As far

    as my connection with FMP, I am a firmbeliever in supporting the local comm-unity and local businesses. Im workingon some projects with a couple foodser-vice companies in the Philadelphia/SouthJersey area and FMP happens to be one ofthem. FMP is a quality company and Improud to be signing at its booth at NRA.Most Chefs learn about FMP qualitythrough exposure to its multi-channeltimer or from working with its catalog, soI was familiar with its products before TopChef. You can be sure once my restaurantis opened, Ill be filling it with FMP items.

    If youd like to get Kevins autograph,stop by booth 1751 (Saturday andSunday only). To learn more about FMP,visit www.fmponline.com or call 800-257-7737.

    as low temperature cooking.The chef-centric fusionchef product

    line provides best-in-market features andbenefits: robust stainless steel construc-tion, industry leading temperature stabil-ity (0.03 degrees C), intuitive automaticcalibration and 12 model combinations tofit any chefs needs.

    The fusionchef circulators have anunprecedented heating capacity of up to15 gallons (58 liters). The integratedsafety protection grid prevents the vacu-um pouch from contacting the pump andheater. The circulating pump ensures

    optimal temperature stability and waterdistribution throughout the bath.Additional standard features includeoptical and audible low level wateralarm, vapor barrier protection and tem-perature displayed in Celsius orFahrenheit.

    The Pearl circulator is a simple, fastand economical model. It is great forchefs venturing into sous vide cooking,as well as highly experienced chefs whohave already established sous vide cook-ing techniques.

    The Diamond model is gearedtowards chefs who desire cutting-edgeperformance features. This model

    Sous Vide Collection (Cont. from p. 1) combines all the unique features ofPearl with additional innovative func-tions, including HACCP data loggingwith a core temperature sensor andfusionchef software for downloadingand storing cooking data on a computer.The Diamond also employs pre-pro-grammed temperature memory keys formeat, fish and vegetables; each keystores five recipes. This feature pro-vides optimal reproducibility everytime by taking the guesswork out ofcooking. Additional features includesimultaneous display of set point, cur-rent temperature, core temperature andthree color-coded timer keys.

    The product portfolio of fusionchefby Julabo consists of 12 models for flex-ibility in the kitchen. It offers completesolutions with bath sizes ranging from 5to 15 gallons (19 to 58 liters). The bathtanks provide optimal heating results, asthey are made of insulated stainless steeland come with a matching lid and frontdrain tap.

    The fusionchef by Julabo equipmentis chef-friendly while providing manyoptions, high durability and accuracy. Itssleek and sophisticated design making itessential for your show kitchen!

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

    Today, Servisensor is receiving world-wide attention. For restaurants that careabout customer service and increasing

    the bottom line, ServiceLight is the cus-tomer service solution.

    For more information, call

    800-559-2047, email [email protected], or visit www.servisensor.com andwww.impactmovie.com/servisensor. Improves customer service

    Servisensor (Cont. from p. 75)

  • Restaurant Dai ly News 105Saturday, May 21, 2011

    SS: We are the largest installer of cus-tom, commercial refrigeration gaskets.We use only 100 percent American-made, highest quality gaskets, and we areunique because our business model is awin-win-win. Because we cut out themiddleman and work directly with theextruders, we can sell our gaskets to ourGasket Guys at very competitive pricesand they, in return, can pass those savingson to the restaurants and grocery storesthey service.

    RDN: How is