Restaurant Daily News • May 22, 2022

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Daily RESTAURANTNews AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH NRA

Business Intelligence to Drive Your Business Goals BOOTH #8337

Chef Uniforms When You Need Them

CHICAGO MAY 22, 2022 Oser Communications Group

Once Again’s Nut and Seed Butters Available in 5lb Containers

BOOTH #1668

BOOTH #487

PriceAdvantage™, a division of Skyline Products, is demonstrating how its Market Share Business Intelligence software can help QSRs and other retail convenience locations make strategic business decisions

Are you tired of waiting on your chef uniform supplier to ship your order? Are they even answering the phone? Uncommon Threads offers quality chef apparel and aprons ready to ship today!

Once Again Nut Butter is offering seven of its most popular, creamy nut and seed butters in convenient and cost-effective 5lb

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Creative Products International Offers New Cleaning Standards

Vertullo Imports Offers the Highest Quality Specialty Items

Middleby Innovation Kitchens Host More Than 3,000 in First Year

BOOTH #1640

BOOTH #4200

BOOTH #371

An interview with Paul Vertullo, President & Chief Operating Officer of Vertullo Imports.

The Middleby Innovation Kitchens (the MIK) based in Lewisville, Texas, proudly hosted more than 3,000 guests since its opening in early 2021. The facility has 15 live

By Dave Maurer, Founder

RDN: Tell our readers about Vertullo Imports. Continued on Page 69

Creative Products International, Inc. (CPI) has been the world leader in microfiber innovation for more than 20 Continued on Page 62

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The Charge Customers Love

Save Space, Increase Efficiency and Expand Menu Production

Startup Creates High-Yield, Sturdier Basil Variety for European Market

An interview with Joe Hennessy, President, Intuitive Concepts

Many of the world’s top chefs and pizzaioli are converting to electric ovens. That’s because there’s a growing market need for electric highproduction baking, space and energy efficiency, and better

Agritech start-up Future Crops has created a pure, highyielding basil variety it successfully adapted for cultivation in the company’s primarily solar powered vertical farm in the Netherlands. The

BOOTH #9342

RDN: Tell our readers how to increase profits. Continued on Page 62

BOOTH #5218

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Daily RESTAURANTNews AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH NRA

Business Intelligence to Drive Your Business Goals BOOTH #8337

Chef Uniforms When You Need Them

CHICAGO MAY 22, 2022 Oser Communications Group

Once Again’s Nut and Seed Butters Available in 5lb Containers

BOOTH #1668

BOOTH #487

PriceAdvantage™, a division of Skyline Products, is demonstrating how its Market Share Business Intelligence software can help QSRs and other retail convenience locations make strategic business decisions

Are you tired of waiting on your chef uniform supplier to ship your order? Are they even answering the phone? Uncommon Threads offers quality chef apparel and aprons ready to ship today!

Once Again Nut Butter is offering seven of its most popular, creamy nut and seed butters in convenient and cost-effective 5lb

Continued on Page 69

Continued on Page 67

Continued on Page 62

Creative Products International Offers New Cleaning Standards

Vertullo Imports Offers the Highest Quality Specialty Items

Middleby Innovation Kitchens Host More Than 3,000 in First Year

BOOTH #1640

BOOTH #4200

BOOTH #371

An interview with Paul Vertullo, President & Chief Operating Officer of Vertullo Imports.

The Middleby Innovation Kitchens (the MIK) based in Lewisville, Texas, proudly hosted more than 3,000 guests since its opening in early 2021. The facility has 15 live

By Dave Maurer, Founder

RDN: Tell our readers about Vertullo Imports. Continued on Page 69

Creative Products International, Inc. (CPI) has been the world leader in microfiber innovation for more than 20 Continued on Page 62

Continued on Page 73

The Charge Customers Love

Save Space, Increase Efficiency and Expand Menu Production

Startup Creates High-Yield, Sturdier Basil Variety for European Market

An interview with Joe Hennessy, President, Intuitive Concepts

Many of the world’s top chefs and pizzaioli are converting to electric ovens. That’s because there’s a growing market need for electric highproduction baking, space and energy efficiency, and better

Agritech start-up Future Crops has created a pure, highyielding basil variety it successfully adapted for cultivation in the company’s primarily solar powered vertical farm in the Netherlands. The

BOOTH #9342

RDN: Tell our readers how to increase profits. Continued on Page 62

BOOTH #5218

Continued on Page 67

Continued on Page 69




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Restaurant Daily News

Sunday, May 22, 2022

Daily News

VestaEco Bags by Vesta Precision The need for environmentally friendly solutions has boomed over the last decade. Today, you can see electric cars driving on roadways, paper straws to replace plastic ones when dining and an increase in recycling campaigns. Vesta Precision has realized the need to be eco-friendly in solving the single-use plastics issue with standard vacuum sealing, and it has made its stamp on the “green” market with the VestaEco compostable vacuum seal bags. Compostable means being made of material, or organic substances, that easily break down over time and will be

The quality of the bread you offer customers says a lot about the quality of your restaurant, sandwich shop, supermarket, grocery store, foodservice operation or sports and entertainment venue. That’s why Amoroso’s hearthbaked bread and rolls will help attract new customers and enhance the reputation of your business. For over 120 years, beginning in

AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH NRA

non-toxic to the environment. VestaEco bags are made from a proprietary PLA resin, food-grade tested and are BPA and phthalate free, which is an optimal choice when considering food storage. Innovative to the vacuum sealing market, VestaEco bags are an ideal choice for your vacuum sealing needs, reducing the amount of plastics introduced into the solid waste stream as they are commercially compostable – simply add them to your food waste for processing. The benefits of using VestaEco

Kimberly Oser Publisher Anthony Socci Vice President of Sales Yasmine Brown Production Manager/Art Director AJ Flick Senior Editor Jeanie Catron Associate Editor Heather Albrecht Customer Service Marcos Morhaim Senior Account Manager

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Amoroso’s Is How Great Sandwiches Roll 1904 in Philadelphia, Amoroso’s Baking Company and its authentic Italian hearth-baked bread and rolls have been the stuff legendary Philly cheesesteaks, hoagies, roast beef and roast pork sandwiches made their reputations on. Over the past 40 years, that reputation has spread across the

RESTAURANT

Food Warming Solutions for Drop-Off Catering An interview with David Amirault, Sr. VP of Marketing, Sterno.

Alisha Dicochea Account Manager Tara Neal Director of Operations Iszac Saetieo Show Logistics & Distribution Enrico Cecchi European Sales Restaurant Daily News is published by Oser Communications Group ©2022 All rights reserved. Executive and editorial offices at: 1877 N. Kolb Road, Tucson, AZ 85715 520.721.1300/Fax: 520.721.6300

Pre-pandemic, restaurant drop-off

European offices located at Lungarno Benvenuto Cellini, 11, 50125 Florence, Italy www.osercommunicationsgroup.com

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Lee M. Oser Founder







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Sunday, May 22, 2022

Restaurant Daily News

Portion Packaging From Wilpack In the competitive restaurant business, restaurateurs are always looking for an edge to attract more customers. Now, a number of proactive restaurateurs, from mom-and-pop shops to regional chains, are looking beyond the dining room to boost their business and brand with portion packaging to go. Portion packaging places food items in conveniently sized containers – from small, dipping sauce-size cups to large, family-size deli cups that can be neatly used anywhere to satisfy today’s increasingly on-the-go consumer lifestyle. To optimize portion packaging, more restaurateurs are foil-sealing items on-site or at central prep areas to eliminate takeout and delivery spills, while enhancing safety, freshness and food preparation, as well as allowing for prepackaged, overthe-counter retail sales. Improving Take Out and Delivery While takeout and delivered orders can be an important part of a restaurant’s business, too often it can make the wrong impression if the product spills in the bag or car on the way home, making a mess. At fault are the “clamshell” food containers and plastic “snap cap” cups typically used for transport. These

not only do not seal securely, but also do not provide an oxygen barrier. This means the take out and delivered food will not stay fresh for long. To prevent spilling liquid or semiviscous products from soup, sauce, salsa, syrup and salad dressing to gravy, curry, chili, pudding, hummus, coleslaw, potato salad and mashed potatoes, more restaurateurs are turning to conveniently portion packaged, foil-sealed cups. These eliminate spills and mess, while enhancing safety and freshness. A foil-seal barrier can preserve product shelf life and freshness longer than a typical, non-airtight, snap-on lid. Optimizing Food Prep and Retail Since the foil seal extends freshness, you are able to eliminate the daily prep of your products in favor of prepping batches once a week. For restaurants with popular special recipes, such as a signature BBQ or spaghetti sauce, foil sealing portion control cups can even enable pre-packaged retail sales. Existing restaurant staff can package these items during non-peak service hours. This can create an additional revenue stream for the restaurant to promote its brand, with its

New, Precise Oil Quality Measurement Methods For decades, any commercial kitchen using deep fryers needed some method to determine the current quality of their frying oil to make sure oil is not used too long nor changed too early. Since actual measurements have not been available, too expensive or could not be done fast enough, chefs tried to determine their oil quality by looking at the color of their oil or submerged a frying basket and decided based on the visibility whether it is time to discard or not. These methods are still widely used and even taught to the next generation. Nowadays, we know that the color of the frying oil usually has no connection to its quality. The dark color of used oil mostly comes from a caramelization process and can vary greatly depending on the product introduced into the oil. Today, digital testing devices are available and more than affordable. Testers such as the VITO FT440 measure the polarity of the oil, which is directly related to chemical quality. These testers are extremely accurate and remove any guesswork around the fryer. It is also important to not only offer affordable measurement devices, but to keep the operation extremely easy, so

anyone in the kitchen can receive reliable readings. Results are not only shown on the display translated into TPM (Total Polar Material), but the added signal lights

flash in green, yellow or red, making it easy to understand. Due to growing awareness and affordability, the testers can be found more and more in restaurants and not only in large fast-food chains around the globe. Using actual measurement devices will become standard and eliminate the old methods. Start now and change your oil at the right time. Never too early, never too late! For more information, visit booth #5412, go to www.vitofryfilter.com, call 847.859.0398 or email info@vitofryfilter.com.

name, logo or other information imprinted on the foil seals or portion control cups. Larger chains are benefitting from more automatic, high-volume fill and seal systems. “Originally, we used snap cap cups for various sauces, but it was too messy and labor intensive,” says Michael Brinkman, President of Bud’s Chicken and Seafood Restaurants, one of the largest family-owned and operated chicken and seafood restaurant chains in South Florida today with multiple locations.

“One employee at our commissary can now produce what several did manually at individual restaurants in the past,” concludes Brinkman. “Since our Wilpack sealer is faster and more compact than our previous machine, it has doubled our production speed and simplified operations in the same floor space.” For more information, visit booth #10423, call 815.490.9235, email sales@wilpack packaging.com or go to www.wilpack packaging.com.

ARY Inc., Cutlery and Utensils Designed for the Foodservice Industry ARY Cutlery was born from experience and expertise in quality cutlery pieces and fueled by a passion for innovation. When the company’s founder first began his career working in the food processing and foodservice industries, he quickly gained unique insight into the challenges and shortfalls of the professional cutlery available at that time. A desire to improve these conditions led him to found ARY Cutlery. New innovations in cutlery followed. The launch of the CG3000 Double Injection Handle increased the longevity of a knife by preventing the blade from getting loose in the handle and eliminating a key area of bacterial growth. These NSF approved knives have a soft, textured elastomer material and ergonomic design reduces wrist strain, provides maximum comfort and increased control. Rounded ribs help eliminate pressure points during continued use. Thumb and finger rest provide added support and knife control. The White Poly Value Grip knives are a solid choice for restaurants and caterers, thanks to the NSF approved sanitary design and contoured handle for comfort. The white polypropylene

handle has a contoured design to provide comfort for extended use. Front and back hilt guards increase safety during use. The knife blades on both models are made from premium high carbon stainless steel with precision sharpening to deliver longer life and good edge retention. In addition, models are available in a variety of blade styles and sizes to handle any application. ARY also provides a wide range of utensils available with the CG3000 and White Value Grip handle. From tongs to pizza cutters to pan scrapers and more, ARY cutlery can outfit your kitchen. Stop by booth #1068 to see ARY cutlery and utensils and learn about their partners in Sheffield England and their unique knife programs. Also on display is a wide selection of vacuum packaging equipment from VacMaster. For more information, visit booth #1068, go to www.vacmasterfresh.com or call 800.821.7849.










Sunday, May 22, 2022

Restaurant Daily News

Golden Cannoli Spreading Cannoli Awareness Since 2001, Golden Cannoli’s second generation has been hard at work building, developing, innovating and creating the finest cannoli products and processes in the world. In 1970, cousins and founders Frank and Angelo built a strong foundation with the finest ingredients and the most productive machines to create a process of passion surrounding consistency, culture and family that Maria, Edwin, Eric and Valerie continue to build on every day. The one thing that the first generation did not focus on is marketing, advertising and promoting their fine cannoli products. Thankfully, Frank and Angelo’s business grew exponentially, and their cannoli products were shared and talked about. Over the years, innovative ways to market a product have evolved and at times it is difficult to navigate without large funding and creative planning. While social media and other inexpensive ways of marketing products are available now, it can be

costly to market. Golden Cannoli rarely participates in costly campaigns, so they can continue to keep their costs down and pass on savings to customers. Enter “Cannoli Awareness,” a fun, easy, and free marketing term created by the sales team at Golden Cannoli during a brainstorming session. It sums up exactly what Golden Cannoli is accomplishing every day in the industry – teaching buyers, leaders and eventually customers to choose cannoli. Owner Valerie Bono-Bunker uses the term regularly: “Spreading cannoli awareness is exactly what we are doing. No one knows about cannoli, how they are made, where they come from. It is our job to teach customers to choose cannoli over brownies, cookies and pies, every time, every day. Ultimately choosing Golden Cannoli, because of our quality, service, pricing and overall passion for our category.” Cannoli awareness is about every

Breville | Commercial Announces SuperQ Pro and Juice Fountain XL Pro The Super Q™ Pro is the next generation of commercial super blenders. Preset functions feature optimized times and speeds to produce the smoothest, silki-

est blends with one touch operation. These functions include Pulse, Ice Crush, Low Speed Stir, High Speed Blend and A Bit More™. The powerful 1800 watt motor delivers blade tip speeds of 186 mph under load, while utilizing innovative noise suppression technology to deliver exceptional results, while being easy on the ears without the need for a sound shield. A precision speed control dial allows the user to set the perfect blending speed in conjunction with a built-in timer that will auto-stop the blend. The 68-fluid ounce Tritan jug features smooth contours, making it easy to extract the maximum possible yield of your blend with the included ScraperTamper™. The preset Auto Clean feature removes stub-

born purees from underneath the blades, where it can otherwise be hard to reach by hand. Two jugs are included for optimal workflow efficiency. The Juice Fountain® XL Pro brings the bar industry’s favorite centrifugal juicer from Breville® to the commercial space. A speed selection dial allows you to maximize your juice yield whether you’re working with citrus, soft fruits or hard vegetables. The extra wide 3.5-inch feed chute allows you to juice whole fruits and vegetables without pre-cutting, shortening prep time. An included 70-ounce juice jug and pulp bin means you can juice more and clean less. The juice nozzle eliminates mess when juicing directly into serving cups. Innovative Cold Spin Technology™ allows juice to flow up and through the stainless steel cutting disc surrounded by an Italian-made mesh filter to ensure an insignificant temperature increase for optimal flavor, color and nutrition. Breville | Commercial is the leading manufacturer of cutting-edge equipment for chefs and mixologists. By bringing precision, innovation and great design to the culinary world, it aims to build products that give operators ultimate control so they can focus on delivering their best creative work. For more information, visit booth #3680 or go to www.brevillecommercial.com.

cannoli manufacturer selling more cannoli, carving out a larger portion of bakery departments nationally and gaining a listing on that restaurant menu dessert section. Margaret Dwyer, director of sales, said, “Cannoli for us is a way of life. We have singleminded focus, and it is our goal to speak about cannoli and why cannoli shells, chips, dip and crumbs a great are choice.” It doesn’t matter if cannoli crumbs are used as an innovative topping or inclusion in a pie or ice cream, or a traditional cannolo is served on a plate with a strawberry at a pizzeria. Cannoli is the best dessert option there is: no waste, long shelf life, high margins and no one ever says no to cannoli. Golden Cannoli has created a mar-

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keting campaign around cannoli awareness, building a brand image that speaks to all things cannoli. Golden Cannoli is launching a new website in 2022 with a robust navigator for those who want cannoli and want to know where to get them. “Honestly, I am not as concerned about the brand of cannoli as much as I want people to choose all cannoli, talk about cannoli and share cannoli. That is how our category will grow and that is how our business will continue to thrive for our next generation.” Keep an eye on www.golden cannoli.com for the #cannoliawareness campaigns, starting with National Cannoli Day on June 16, 2022. For more information, visit booth #1485 or go to www.goldencannoli.com.

OiLChef: Simple, Robust, Reliable The cost of cooking oil is up 300% in many regions and there is no reduction in prices on the horizon. Foodservice operators are hurting and the cost to fill a deep fryer now is really painful. The cost of producing staple favorites such as deep-fried chicken, wings, tenders, French fries, fried fish and all your favorite tempura battered delights can only lead to passing on these price increases to the consumer. But how much more is the consumer willing to pay? Is the industry going to start producing the first $10 portion of French fries? Foodservice operators who rely on deep fryers as part of their kitchen artillery have been looking at ways to save money on cooking oil for their deep fryers. From adding chemicals to the oil, to filtering, to fancy plumbing systems – all of these solutions do help with increasing oil life, but at what real cost? More often than not, there is increased labor involved and increased monthly consumables, which add to the cost of the frying operation. OiLChef is winning industry recognized awards all over the world for its innovative cost savings and for reducing environmental impact. The device is an accessory that you can add to your deep fryer in less than three seconds and only needs replacing every three years. (The company behind the

OiLChef brand, Eco Friendly Chef Corp., offers a free, full three-year warranty). This device is not a chemical, not a filter, requires no wires, has no replacement parts, no complicated software applications, is unbreakable and is virtually maintenance free. Simple, robust, reliable. Easy to use. The OiLChef is best described as a catalytic convertor for your deep fryer. The technology behind this formidable device is FDA approved. By adding the OiLChef device to your deep fryer, you will be able to cook twice as much food per pound/liter of oil and save yourself around 50% on cooking oil purchases. The savings don’t stop there. This device can save you between 4% and 7% on energy and the labor savings on less oil changes. The OiLChef device has a number of different designs, which make OiLChef available for pressure fryers, open pot fryers, gas and electric. It even has an application for some continuous line fryers which are used in the food processing industry and special approved units for the cruise line and marine industry. With a 14-day money back guarantee and a full, three-year warranty, there is no downside. For more information, visit booth #1242 or go to www.oilchef.com.




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Sunday, May 22, 2022

Restaurant Daily News

We Care About Your Air As restaurants continue to welcome back diners and staff, what can restaurant owners do to continue to make the dining experience feel safer? Indoor air quality has become an essential part of the health and safety attributes. Having a visual assurance that restaurant owners are committed to providing pathogen-free air for employees and customers is key. While there are many air purifiers and filters on the market, sanitizing the air with an Uvanna UV Air Sanitizer is a natural fit. The Uvanna UV Air Sanitizer relies on UVC technology to kill viruses, bacteria and mold by forcing the air to interact with the dual germicidal lamp system nine times before exiting at the top, sending sanitized air, free of pathogens, out in a 360° airflow pattern. Sanitizing 5,700 cubic feet, Uvanna quickly and effectively improves indoor air quality. The clever design approach and top tier components enable Uvanna to be virtually maintenance free, which makes sanitizing the air with an Uvanna UV Air Sanitizer the perfect fit for a restaurant environment. Relying on the UVC technology to destroy pathogens allows your patrons to enjoy the aromas they all love when stepping into your establishment. The patent-pending airflow design relies on no physical filtration, such as HEPA filtration, so it does

not require the cost of filter replacements three to four times per year, m a k i n g Uvanna a more economical The choice. only service requirements are a yearly bulb change and a quick cleaning and you are good for another year of cost effective, sanitized air. The sleek, industrial design, along with a small footprint makes it a perfect fit for almost any environment. The standalone Uvanna units require no installation and can easily be relocated within your location as needed. Up until now, UVC only germicidal treatment of the air was limited to large commercial environments or cost prohibitive. However, with the Uvanna Air Sanitization, the best solution is now available for all! For more information, visit booth #455, go to www.newcocoffee.com, call 800.325.7867 or email sales@newco coffee.com.

Mobile Nesting Tables from Forbes Industries Today’s travelers have high expectations. Innovative products that save time and money while providing outstanding flair and functionality are critical for hoteliers focused on increasing their guests’ satisfaction. How can these modern-styled tables satisfy a hotel’s operational needs? Mobile nesting tables enhance a space’s functionality, boost staff efficiency and become a decorative focal point in the room – a genuine statement-maker. They allow for a quick setup for breakfast and seamless changeover to lunch during an executive meeting or conference. They make it easy to present food and drinks at weddings, cocktail functions and corporate events against a rustic, modern or tropically inspired table backdrop. Hoteliers are quick to embrace these easy-tomove, eye-catching nesting tables because they significantly improve operations, all with a dash of elegance. What are the top three reasons why nesting tables are a smart investment for today’s hoteliers?

Saving Space With Modern Form & Function Hotel storage space is premium real estate, so products that effectively save that space are enormously appealing to hoteliers. Mobile nesting tables have a compact footprint and can be easily stowed away until usage – a huge bonus for smaller properties with less storage space and for larger properties with more equipment/materials to put away.

Nesting tables are easy to configure and create a clean, open look for hotel spaces. Plus, they encourage a streamlined room setup, so more space can be allotted to guests and other elements in the room.

Give Employees a Fast, Easy Way to Manage Order Handoff By Mike Rizzo, Chief Growth Officer, Apex Order Pickup Solutions When off-premises orders exploded in March 2020, who would have thought they would still be such a big part of your business more than two years later? For most restaurants, this new normal continues to present challenges to store operations as employees are forced to manage a more complex omni channel approach. Here’s what foodservice operations often look like in today’s restaurants trying to manage offpremises orders. There’s a crowd around your pickup shelf, with customers and delivery drivers hovering impatiently nearby, checking bags for names and waiting for their orders. Your employees take the brunt of it, running the gauntlet multiple times back and forth from the make area, then loading orders onto the shelf. On every trip, they get the same question: “When will my order be ready?” It can be pretty stressful! Of course, you’ve gone to a lot of trouble to find and train those employees, and you need to retain them. What if you could make their jobs easier and less stressful, while optimizing that awkward pickup process for takeout customers and delivery drivers? Follow the lead of some of the world’s leading brands and take a look at OrderHQ™ Smart Food Lockers from Apex Order Pickup Solutions. The Virtues of Versatility Hotels are the ultimate multipurpose facilities and must adapt to the needs of their guests. The products and equipment hoteliers use must also adapt to meet the current functional needs, allowing for maximum utilization of finite resources. Mobile nesting tables are synonymous with being multi-purpose in countless spaces around a hotel, including coffee stations in boardrooms, displays in hotel lobbies, buffet stations for weddings, luncheons for business meetings, cocktail parties in public areas and much more. Benefits Yielded by the Ability to Move Return on investment is always top of mind for hoteliers, who must carefully manage budgets without sacrificing quality or negatively impacting the guest experience. Since mobile nesting tables are a sophisticated piece of artistry and no tablecloths or linens are required, there is less laundering for the

This approach streamlines and automates what is typically a laborintensive process for employees. The innovative OrderHQ Flow-Thru model provides fast order loading through the back, and easy, secure pickup at the front. They use ApexIQ™ software to provide actionable data and insights for a single store location, or across the entire portfolio. Here’s why employees like them. They can quickly load orders near the make area, eliminating trips back and forth to a pickup shelf or counter. Once the order is in the locker, they don’t need to make sure it goes to the right person. The order can only be accessed when the customer or DSP driver scans or enters their secure pickup code. Then the compartment door pops open, and they pick up in fewer than 10 seconds. Your tech-savvy employees enjoy using OrderHQ food lockers because they recognize it is a smarter way to get the job done. Employees you used to assign to keep an eye on orders can be reallocated to other tasks that improve speed of service or delight customers. Your whole team can feel a sense of achievement in meeting their throughput or productivity goals. Find out why OrderHQ Smart Food Lockers are faster for your customers and easier for your employees. For more information, visit booth #5870 or go to www.apexorderpickup.com. property, resulting in a trifecta of savings – labor time, cleaning products and money. For added ease and convenience, Forbes Industries’ nesting tables are outfitted with swivel casters (and two brakes per table), so the tables can move effortlessly and quickly be locked into place. These mobile nesting tables are built with superior-engineered frames and reinforced brackets for strength and durability. They last longer, making smart financial sense for hoteliers with an eye on the bottom line. These quality crafted products come in various price points to meet most budgets and their use expands beyond a single room or public space. Mobile nesting tables are quickly proving their value as a smart investment by today’s hotel professionals. For more information, visit booth #7839, go to www.forbesindustries.com, email solutions@forbesindustries.com or call 800.832.5427.






Sunday, May 22, 2022

Restaurant Daily News

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Benefits of the SKECHERS Direct Corporate Shoe Program

TurboChef PLEXOR Available Now Carrollton, Texas-based TurboChef Technologies, a Middleby company, launched the PLEXOR oven in late 2021. The company is very pleased to not only participate in the NRA Show 2022, but also to launch a product that best encompasses the massive industry changes and innovations in response to the global pandemic. PLEXOR was designed to cook food the way it wants to be cooked, and the way people want to cook it. With three different next-generation cooking technologies – impingement, rapid cook and convection – operators can produce a wide range of menu items, all in a 45-inch ventless footprint using just one plug and a consolidated one-touch user interface. The user interface eliminates the inherent complexity of three different cooking technologies via a seemingly obvious scrolling system that requires minimal training. It’s the company’s most intuitive user interface design. Flexibility is further enhanced through modularity. If your menu or menu mix changes, the cooking modules can be quickly field retrofitted. Impingement to rapid cook, rapid cook to convection, convection to impingement, or any combination. Automation takes on many forms, and they all make increasingly valuable employees more productive. The PLEXOR seamlessly incorporates automation through the user interface combined with the loading and unloading system that empowers multi-tasking employees to plan their movements around PLEXOR, not the other way around. For more information, visit booths #3192 and #4200 or go to www.turbochef.com.

Are you tired of costly slip-and-falls? Are you frustrated with your current shoe program? The SKECHERS Direct Corporate Shoe Program is the answer! This program is cost free with no minimum purchasing requirements or setup fees – your employees buy direct from SKECHERS and save. SKECHERS will put together a custom ecommerce site and will customize the selection based on your company’s uniform policy. Your employees can purchase shoes online with free shipping and free returns or by shopping at any of our 500-plus SKECHERS retail stores in the United States and Canada. “This cost-free program has some incredible benefits and will provide your employees with a substantial discount on safe, comfortable and durable trend-right footwear resulting in improved worker safety, morale and overall efficiency,” says National Sales Manager Harold Surabian. The SKECHERS Direct program is

RENAU Introduces Contactless Radar Sensing Technology Efficiency and safety are paramount in any foodservice environment and RENAU is taking both to the next level of performance with the exciting new RS-700 Radar Sensor. RENAU’s radar sensors use short-range radar operating in the 60GHz ISM band, an established technology proven in the defense and aerospace industries. This technology is perfectly suited for foodservice environments, including (but not limited to) the following applications:

to switch on and off depending on an individual’s presence and position. 5. Object counting – provides a way to

1. Material recognition – distinguishes between surfaces or objects made of different materials. 2. Object detection – detects objects and measures their distance in real time, even in complete darkness. 3. Obstacle detection – helps automated equipment prevent accidents and collisions. 4. Person detection – allows devices

quickly and automatically count the objects in given areas. 6. Liquid level detection – automatically monitors and regulates liquid level within a container and supports automatic, contactless dispensing when an approved cup is detected.

Sigma Foodservice Offers Local Favorites Sigma Foodservice is a part of a global food company dedicated to bringing local, favorite foods to communities everywhere. In 18 countries worldwide, Sigma offers quality food at a range of price points and across diverse categories. It exists to be the indispensable

available to companies with 200 or more employees and who are based in the United States or Canada. The program offers employees a yearround 30 percent discount on SKECHERS slip-resistant work shoes and corporate casual styles. All of the SKECHERS slip-resistant shoes are tested to meet or exceed industry standards. Included in the program is SKECHERS $5,000 Slip and Fall Warranty that helps protect your company from costly slip-and-falls. In addition, employees will benefit from SKECHERS Quarterly Friends and Family Days events on shoes for the entire family, including kids’ shoes, walking shoes, running shoes and more (30% off on over 3,000 styles). Should you choose to participate, you may also offer your employees a payroll deduction program for their

go-to partner for customers across the food industry that consistently satisfies the cravings for their consumers. Current top sellers range from Hispanic hand-rolled burritos, premium franks and sausages in a variety of flavor profiles and sizes, and classic corn dogs.

As a result, RENAU’s compact radar sensors can perform contactless disSigma offers innovative new product solutions, such as plant-based alternative proteins in multiple formats for healthconscious consumers. New to the Sigma Foodservice portfolio is a line of avocado pulp and guacamole products, perfect for applications in large batches or con-

shoe purchases, which would enable them to spread the cost of their shoes over multiple paychecks. This part of the program is entirely optional for the employer and you need not offer a payroll deduction plan to enable your employees to enjoy all of the other benefits of the SKECHERS Direct Corporate Shoe Program. The SKECHERS Direct program also provides mobile truck visits to your property in Las Vegas, Illinois, Indiana, Louisiana and Mississippi. For more information, visit booth #3154, call 855.759.7463 or email info@skechers direct.com. tance measurement and object detection with immunity from interference from environmental noise, dust or light. They are also available in battery- and line-powered versions – allowing them to be used in virtually any type of installation. They can allow an automated system to dispense food or beverage items into an approved container, while locking dispensing if a body part or unauthorized container is within the dispense area. This not only allows for an efficient contactless dispensing solution, but also reduces shrink, mess and the risk of injury to team members and customers alike. In order to perform in the most demanding foodservice industry environments, RENAU products are fully encapsulated for outstanding protection from extreme temperatures, humidity and shock. Designed and manufactured in the United States, all RENAU products are rigorously tested and come with an industry-leading three-year warranty. For more information, visit booth #3885, go to www.renau.com, email sales@renau.com or call 818.341.1994. venient, on-the-go formats. Sigma Foodservice supports your business by leveraging its global capabilities, data-driven insights, cutting-edge technology and personalized expertise that you won’t find anywhere else. For more information, visit booth #4176.




30

Sunday, May 22, 2022

Restaurant Daily News

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

Here is Moreland’s explanation: “First, induction will only work as well as the pan that is placed on top. Fundamentally, most have failed because they start with a poor quality chafer or pan. We partner with Tiger Company based in South Korea, simply because they make the highest quality chafers in the world. The conductivity of the magnetic field of the Tiger cladding is between 30 and 70 times more conductive than other manufacturers. This enables us to establish a far more efficient induction connection. This means our induction will not need to work as hard. It’s quite shocking, really. We have run our system using what some historically have considered the ‘better’ induction chafers on the market, and they required as much as 300% more energy than our chafers. “When we started to develop the new induction, another surprising side of this was most, if not all, induction warmers on the market did not have a real thermostat. When you set the desired temperature, they used a huge amount of power to get to that temperature, but never backed down once it was reached. Without a thermostat, the induction has nothing to tell it to dial back the power. It’s like driving at 70

miles an hour, getting to a stop light but keeping one foot on the gas and the other on the brake. Your fuel economy would be horrible. All our competitors have failed to accomplish both key issues I’ve just mentioned. “We totally redesigned our induction to be tuned to the highly conductive magnetic field of Tiger chafers. In addition to this, we have a real thermostat that will dial back the required energy to maintain a proper temperature. “One more exciting element of our design is that we have eliminated the need for a fan on our induction warmers. The body of our units are cast aluminum. The body will get warm and this dissipates the internal heat. Fans are designed to pull cool air into the body to cool the electronics inside, the same as on a computer. However, in a cooking environment the fan pulls smoke, steam, dust, and dirt – all the things we have been told to keep away from our electronics. “In a perfect world, we can run three of our chafers for 16 hours on the battery system, eliminating open flames and extension cords. The system can be used anywhere and any place you desire, since fire isn’t an issue and you’re not tethered to extension cords. “We also have the AC version of our induction. Since all the same principles apply, we can operate as many as 16 induction warmers and chafers on a standard 20-Amp circuit. Why spend $20,000 to $30,000 to rewire your building when you can simply just operate more efficiently? “Going green was never so easy. The ROI is typically six months or fewer, and that’s not taking into account the savings of not re-wiring. This system is patented, and we are so proud to introduce it to the world!” For more information, visit booth #7821 or go to www.smartbuffetware.com.

Nutritious Products from Teasdale Latin Foods By Vada Liggins, Marketing Coordinator Teasdale Latin Foods provides high-quality and nutritious on-trend Latin foods that deliver the best fiesta worthy flavors. Throughout Teasdale, we pride ourselves on our heritage and the diversity of flavors it adds to our product portfolio. Integrity and quality are echoed in our diverse Latin inspired offerings. For more than 75 years, we have been feeding consumers just like family. We could not be more proud of the delicious and smart contributions we offer to the foodservice industry. Throughout our history, we have taken

great care in sourcing the highest quality conventional and organic ingredients, while offering true authentic flavors. Our Latin inspired lineup includes brined, sauced and refried beans; three types of hominy; a wide array of salsas; corn and flour tortillas; tortilla chips and taco shells in both conventional and organic format. Our products are made in one of six best-in-class, SQF Certified factories across the nation. Still not convinced on why Teasdale Latin Foods is the right partner for your business? We offer proactive solutions when the industry faces

Corby Hall Tableware Choose Corby Hall for the highest quality foodservice dinnerware, flatware and hollowware. Corby Hall, one of the few remaining family-owned foodservice tabletop companies in the United States, has provided high-quality and cost-effective flatware, dinnerware and hollowware for more than 40 years. All Corby Hall tableware is manufactured in Europe for consistent quality, a quicker lead time and competitive pricing. Corby Hall specializes in long-lasting, bright white porcelain dinnerware, and 18/10 stainless steel flatware and hollowware. In fact, the 50-plus flatware patterns range from modern to traditional, with a variety of finishes including mirror, satin and silverplate; each pattern has a minimum of 13 pieces. Customer service is everything to Corby Hall, which is why the company invests in inventory to ensure that not only your first order, but also reorders, are ready to ship right away. Once you’ve joined the Corby Hall family, they are committed to treating you like family, and will be available to you 24 hours a day, seven days a week to meet your needs. That is why you will find them in the best restaurants, resorts and casinos in the world. For more information, visit booth #6228. challenges. Our bakery offers a shelf-stable line of corn and flour tortillas and pre-cut (RTF) tortilla chips with an array of benefits for the restaurant industry. To provide the freshest masa for our corn products, we grind the corn ourselves. Teasdale canned beans and hydrated beans will maximize your profit through fast table flip without losing the genuine flavor or taste. We have enabled improved product and labor cost by up to 47% percent. Reduction of cooking time provides even further savings in energy cost. Visit Teasdale Latin Foods at the National Restaurant Association to sample our offerings. For more information, visit booth #5463.





















50

Sunday, May 22, 2022

Restaurant Daily News

New Dining Solutions from RAK Porcelain USA

Foodservice & Retail Products from Captain Ken’s Foods

By John Marino, President & CEO, RAK Porcelain USA

By Mike Traxler, Co-Owner, Captain Ken’s Foods, Inc.

RAK Porcelain USA is all set to unveil a bouquet of dining solutions at the NRA Show. Exhibiting at one of the most popular tabletop fairs of the U.S. region, post pandemic, we are all set to take our game a notch higher for enthusiasts, admirers and solution seekers of the HORECA dining segment. This season, we officially unveil our groundbreaking collection – RAK Stone. It is an amalgamation of the best of both worlds as it flaunts the look and finish of stoneware and yet is fully vitreous and edge chip resistant like porcelain. A first in the market, which is distinctive and ideally suited for the HORECA industry’s precise requirements, RAK Stone collection comprises two newly developed ranges, Ease and Spot, which offers diners and chefs exceptional durability and aesthetics. Ease reflects unrivaled luxury. The interplay of speckled colors and the durability of stoneware results in distinct porcelain pieces that adorn dining tables with novelty. Available in dazzling shades of Cobalt Blue, Clay and Honey, metallic finishes of Rust and Caldera and a grainy textured Dual. Spot defines timeless elegance, a hand-painted artisan series featuring abstract and unique patterns that lend visual perfection on to plated meals. The grit and grace of natural stone is presented in shades of Emerald, Peridot, Sapphire, Garnet and Jade. Youngstown, our latest series in the commodity dinnerware segment, will also take center stage this season. We are solidifying our proposition of being a one-stop shop that delivers din-

nerware, flatware and glassware to cater to a wide variety of dining solutions. Our landmark partnerships with glassware stalwarts Stolzle and flatware experts Sola Netherlands have bolstered our portfolio and resulted in a competitive synergy, which immensely benefits our customers and partners. Further, visitors have much to be excited about as we globally launch our iconic Le Ballet Bone China dinnerware collections, Bravura and Fedra, amidst industry fanfare. Light as a feather, yet sturdy as a bull – the Vegan ranges possess unmatched strength, luminosity and ethereal beauty. With this, RAK Porcelain earns yet another distinction of being the industry’s only dinnerware manufacturer to offer fine porcelain; bright white high alumina porcelain; colored, formulated stoneware and bone china variants produced through a single factory. Additionally, we are also exhibiting several new collections in custom decor, cutlery and glassware. We look forward to an exciting event at the NRA and eagerly await to meet and greet our longstanding fraternity partners to showcase an array of lifestyle products, exclusively developed to serve the evolving demands of the HORECA industry. Join us at our booth, as we ensure to make it worth your time and Make Sure It’s RAK. For more information, visit booth #7218, go to www.rakporcelain.com/ us-en, call 866.552.6980 or email info@rakporcelainusa.com.

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

CarbonPads from Filtrox Filtrox’s SuperSorb® CarbonPads have been proven to perform in top foodservice operations, consistently out-performing other types of frying oil filtra-

tion media. SuperSorb Carbon flat pads, envelopes and pleated filters extend the useful life of frying oil by trapping damaging particles 500 times smaller than a grain of sand. Among the benefits are less oil usage, fewer oil change outs, cleaner oil, greater savings and more consistent food quality. Food

Great foods often originate in unlikely places. In fact, Capt. Ken Freiberg developed his famous Firehouse Oven-Baked Beans while on duty at Firehouse No. 14 in St. Paul, Minnesota. Over 55 years later, this signature recipe (plus many others) is made with the same attention to detail and commitment to quality. The story of Captain Ken’s Foods began in the summer of 1943, when Ken Freiberg joined the St. Paul fire department. In 1953, he was promoted to captain. As was custom at most fire stations, each fireman took turns cooking meals for his fellow firefighters. Captain Ken’s specialty was making ovenbaked beans with bacon. Word spread and people from the neighborhood would stop by the fire station hoping to sample some of Captain Ken’s home cooked oven-baked beans. As Ken’s bean recipe grew in popularity, his fellow firefighters urged him to start a business, but Ken wasn’t ready to give up life as a firefighter. In 1963, though, he used his two-week vacation to sell his oven-baked beans from a food stand at the Minnesota State Fair. The beans were a big hit! A few years later in 1967, at age 55, Ken retired early from the fire department to start Captain Ken’s Foods. It didn’t take long for Captain Ken’s reputation for making quality food products to grow. Today, Captain Ken’s processes and markets a diverse range of premium food products for the foodservice and Salmonella, Norovirus, Legionella and many more. Aqueous (O3) kills bacteria and viruses within seconds. Aqueous (O3) is non-toxic and environmentally friendly. Leaves no residue of any kind! Change plain tap water into aqueous (O3) that is effective against almost all gram positive and gram negative pathogens, enveloped and non-enveloped viruses, mold and mildew. Patented fully automatic switch sensor on select models ensures effective and safe aqueous ozone concentration and auto-cutoff protection. Aqueous (O3) concentration produced is from .8 to 1.4 ppm is a proven anti-microbial and is environproducts cooked in clean oil cook faster, absorb less oil and have a crisper texture. Simply drop a SuperSorb CarbonPad into your fryer filter pan today and start enjoying the benefits of cleaner oil. For more information, visit booth #10032 or go to www.filtrox.com.

retail markets. The company features a broad line of award-winning chilis, made-from-scratch oven-baked beans (not canned!), specialty taco meats, varied flavored macaroni and cheese recipes and more. Other customer favorites include Sloppy Joe Meat Sauce, Tater Tot Casserole, Chicken Pot Pie Filling, Cheesy Hashbrown Potatoes, Spanish Rice and Home-Style Chicken Chow Mein. All products are made using premium ingredients and are precooked, then flash frozen to lock in freshness and nutritional value. Captain Ken’s Foods is family owned and operated. Products are manufactured at the company’s St. Paul facility, which is a USDA- and FDA-inspected and certified plant. Package types range from institutional size, one-gallon pouches to single-serve containers. Products are distributed by national and regional broadline distributors. End-user operators include restaurants, cafeterias, resorts, casinos, caterers, convenience stores, delis, healthcare facilities, schools and more. All Captain Ken’s products offer quality, consistency and value. Employees take great pride in making great tasting food products and continuing the commitment to quality that founder Capt. Ken Freiberg started more than 55 years ago. For more information, visit booth #8262, go to www.captainkens.com, call 800.510.3811 or contact Mike Traxler at mtraxler@captainkens.com. mentally safe. (O3) gas overspill is well below EPA safety standards. Faucet produces an abundant volume of (O3) water (1.2 gallons per minute) for practical use in a commercial food or grocery setting. Installation is simple and requires no retro-fitting of existing plumbing. Requires standard 120 volt electric outlet. Eliminates the need for other surface sanitizing agents generating thousands of dollars in cost savings every year. EPA registered. NSF registered. System is guaranteed for one year. Available in a variety of designs. For more information, visit booth #9929.






Sunday, May 22, 2022

Restaurant Daily News

PATH: Support Hydration The global market for bottled water is projected to reach $307.6 billion (U.S.) by 2025. People, on average, are drinking more water and now more than ever, people are intrigued by two growing offers: enhanced water that safely supports their hydration goals and sustainable packaging that’s better for the future of the planet. Enter PATH, offering the best of both worlds. Increasingly, people are becoming aware of the ecological damage single-use plastic poses and are

looking for alternatives to ease their negative impact on the planet. The popularity of bottled water and the undeniable harm of plastic waste on oceans has forced us to look at the footprint of many of these wasteful products we consume daily. Addressing how we drink water is one way people can begin to take control of single-use plastic waste. Of all the environmental issues we face today, plastic waste, in particular, is an issue people feel capable and empowered to

Artisan Pizza Ovens from Forno Bravo Inspired by old-world design principles, but 100% made in the USA, Forno Bravo, LLC, has been in the business of making and selling high-quality, artisan pizza ovens since 2003. With world-class factories in California and Colorado, the company is focused on consistency. From sourcing the best components and incorporating advanced engineering into its oven cores to handcrafting its finishes with detail, precision and creative customizations, Forno Bravo strives to produce the best pizza ovens on the market. Forno Bravo’s commercial oven line is chef-tested and approved! It offers both front-of-house showpieces and back-of-house workhorses. With a classic, wood-fired only option for purists or a powerful, modulating gas burner option for flexibility, these ovens are capable of cranking out and maintaining 800 to 900°F temperatures for baking both true, Neapolitan-style pizzas

and the popular Pizza Classica style through the busiest service periods. Fuel efficient, fast recharging fire brick floors and great heat retention are favorite features. Forno Bravo’s commercial ovens come in five sizes to fit the volume needs, space constraints, and various price points required by restaurant, bistro, bakery, brewpub and winery owners. Forno Bravo even offers modular kits and knock-down versions for restaurants with narrow doors or stairway entrances. For businesses that have a catering arm, or want to skip the storefront and go purely mobile, Forno Bravo has mobile drop-in ovens and modular kits that work smoothly with most food trucks and trailers. With thousands of wood-fired ovens successfully working out on the road today, its mobile designs have proven themselves reliable, time-tested and profitable for

2022 Best of Show

solve. In order for a product to reach a point where it’s making a positive impact on the actual environmental issues it’s attempting to solve, it must be accessible so that more people can adopt it. Accessibility means everyone has their chosen form of hydration (often water) close at hand, in a refillable bottle. Walk into your local convenience store or market to pick up some water, and what will you see? A sea of single-use plastic. PATH has come to fill a needed gap in

their owners. Forno Bravo recognizes that woodfired cooking at home can be an enjoyable lifestyle choice as well. It is the perfect opportunity for fun and easy entertaining, and for spending quality time with your family and friends. With that in mind, Forno Bravo designs and constructs its residential ovens with the same technology, materials and quality as its commercial ovens, just scaled down for home use. The variety of Forno Bravo’s residential pizza ovens and modular kit options is extensive to fit any style or preference. They come in seven sizes, multiple body types and several finishes – including seven standard stucco colors and a wide assort-

55

our throwaway society. “We are pushing for reuse with a bottle that can quickly and economically be turned right back into another PATH bottle if and when it’s time to be recycled. With a little math, even the most economically stressed will notice that PATH’s sturdy, refillable bottle can be more affordable than even the cheapest of those less than healthy plastic water bottles,” said Ali Orabi, co-founder of PATHWATER. For more information, visit booth #1871.

ment of glass tile choices. The kits allow customers and installers an even greater opportunity to customize the oven’s exterior design, while saving construction time and maintaining optimal baking performance. They come in wood- and gas-fired options, stand or countertop models, built-in or stand-alone installation and small, singlepizza sizes or plenty of room for making multiple pizzas at once! Forno Bravo’s home ovens are also designed to cook a variety of foods. From roasts, steaks, bread, fish and vegetables to desserts, you can definitely think outside of the pizza box! For more information, call 800.407.5119 or go to www.fornobravo.com.

RESTAURANT Daily News




58

Sunday, May 22, 2022

Restaurant Daily News

Customized Island Suites from Montague An interview with Joe Deckleman, President, The Montague Company. RDN: What would you say makes your company unique? JD: Montague is well-known for its craftsmanship, reliability and customization. We are proud to say we have been making cooking equipment for 165 years. All our products are made in the USA with parts, mostly sourced locally. RDN: Montague is famous for designing and building custom island suites. What is something new being added to island suites? JD: Every island suite is a custom design to meet the unique cooking and cooling needs of the operation. Montague works with the customer to design the best product to meet the ever-changing needs of the kitchen. Two new elements chefs are requesting in island suites are passthrough finishing ovens and induction

burners. The pass-through finishing allows the food to be finished directly on the plate right before The serving. oven has a castiron plate at the bottom and a 650°F thermostat, providing excellent heat retention, even when both doors are being opened. Chefs love the pass-through oven for its ability to streamline service and increase food quality. RDN: What equipment have you developed for the non-commercial market? JD: Montague has always had a strong relationship with the K-12 segment, specifically with our K12 Series School Cooking Equipment. Our Vectaire Pro 115 Convection Oven was designed to be used

Food For Life Offers Sprouted Grain Breads Food For Life Baking Co., maker of the incredibly delicious and nutritious Ezekiel 4:9® Sprouted Grain Bread, has been committed to the health of its customers since its inception over 50 years ago. Among the many natural sprouted grain breads are its widely popular Ezekiel 4:9 and Genesis 1:29® breads, English muffins, tortillas, buns and cereal. Sprouting maximizes digestibility and nutrition while lowering the glycemic index in its flourless bakery products. Beyond the commitment to superior nutrition, there’s also a commitment to a balanced and protected pH in every loaf. Why is a balanced pH so important? Because Food For Life recognizes that a balanced pH is absolutely essential for optimum health. This is why Food For Life meticulously chooses its ingredients and refuses to use acidifying agents such as cul-

tured wheat starch, vinegar, calcium propionate and ascorbic acid – all preservatives As an amazing benefit of sprouting, grains actually become more alkaline as water and oxygen support the growth of the new plant and naturally balances the pH. While a balanced pH is great for health reasons, helping protect against disease and illness, a higher pH does tend to shorten shelf life. This is why the company primarily sells Food For Life breads frozen. Since its Ezekiel breads have become so popular, Food For Life is seeing more competitors releasing sprouted grain breads, though using acidifying agents like vinegar and cultured wheat starch to extend their shelf life. Unfortunately, these ingredients lower the pH by increasing the acidity, which Food For Life feels often defeats the purpose of sprouting in the first place. To be a truly healthful product, Food For Life strongly believes in protecting the pH

in the school market, but is an efficient piece for any high-volume operation. The “muffled” design has been a favorite school oven for years as no flue gasses enter the kitchen when the oven doors are open. This design is safer and healthier for the staff. The Pro has all the power and durable stainless construction, with 11 side rails to accommodate more sheet pans and a sixth rack. It comes standard with a two-speed, half-horsepower fan for even browning and faster cooking. Pilot relight is added to make lighting a breeze and allow the oven to be used in an emergency or disaster. This oven is not just for the school market; any facility looking for quality and performance in a convection oven will love it. RDN: To what do you attribute your company’s success? JD: We carefully listen to the needs of our customers, then employ proud old traditions in new designs and new ways to make equipment offering exceptional quality, reliability and performance. For more information, visit booth #5013, go to www.montaguecompany.com or call 800.345.1830. level of its sprouted grain bread, targeting a balanced pH. Because of Food For Life’s commitment to health, you can be assured that Ezekiel 4:9 Bread is the pinnacle of nutrition. Sprouted to maximize nutrition and digestibility! By adding pure filtered water to certified organic grains, legumes and seeds, Food For Life is able to maximize nutrition and digestibility. Enzymes such as amylase and protease are released naturally, helping to break down carbohydrates and protein, making them easier to digest while maximizing nutrition and lowering the glycemic index. Baked to perfection! Food For Life’s slow baking technique means that every sprouted grain loaf is baked at lower temperatures to help preserve important natural vitamins and minerals – never “flash browned,” which can often trap active yeast. Loaded with both soluble and insoluble fiber! Food For Life Ezekiel 4:9 Bread is loaded with both important natural soluble and insoluble fiber to help your body function at its peak. Aren’t all breads just carbs? Amazingly, Food For Life Ezekiel 4:9 breads often contain just as much protein as the stuff you put on your sandwich, from all plant-based sources. Ezekiel 4:9 Bread, made with 100% organic ingredients. Your body and taste buds will know the difference! Please check with your food distributor for the best options. For more information, visit booth #1582 or go to www.foodforlife.com.

Baking Excellence from Rotella’s Italian Bakery Family Owned Partnering with clients to exceed their customers’ expectations – that’s something Rotella’s Italian Bakery takes incredible pride in. From its beginnings in Calabria, Italy, to its present-day, state-of-the-art campus in La Vista, Nebraska, the Rotella’s tradition has always remained the same: a commitment to its products, its employees and its loyal customers. The company’s sense of integrity and purpose as a business stems from its sense of integrity and purpose as a family. Plant Growth Grounded in a commitment to quality and exceptional customer service, Rotella’s Italian Bakery is built on five generations of tradition. Its campus currently spans 40 acres in La Vista, just southwest of Omaha. Its diverse team of more than 500 – the Rotella’s Bakery family – works in five separate production facilities; 500,000 total square feet, including 15,000 square feet dedicated to gluten-free products. Product Line To ensure the company’s national and regional clients always have the supply they need, Rotella’s state-of-the-art, high-speed production lines run almost non-stop, churning out seven main product lines. Its R&D team is continually evolving its formulas and techniques, leading to new product introductions and efficiencies. In 2016, Rotella’s created a test kitchen and hired an executive chef, a corporate chef and a scientist to serve clients’ growing desire for custom menu ideation. A Century of Pride in Every Slice Rotella’s Italian Bakery reached a milestone and celebrated its 100 year anniversary based on three principles: quality products, great service and a fair price. Now, in 2022, the company looks forward to serving you for the next 100 years with the same principles it started with from the very beginning. For more information, visit booth #9924, go to www.rotellasbakery.com or call 800.759.0360.





62

Sunday, May 22, 2022

Restaurant Daily News

Culinary Institute Creates Gluten-Free Recipes to Promote Japanese Rice Flour In a recent drive to promote the use of Japanese rice flour in the United States,

the Culinary Institute of America created two gluten-free recipes, Cheesy Rice

Once Again (Cont’d. from p. 1)

ed), natural creamy (no salt), and organic creamy (no salt) ● Almond Butter: natural creamy ● Cashew Butter: organic creamy ● Sunflower Seed Butter: organic, lightly sweetened ● Tahini: organic

containers. This smaller size, which joins the company’s 9lb and 35lb containers, is designed to help restaurant owners and foodservice providers easily incorporate the rich taste of nut and seed butter into a variety of menu items. Made with simple, wholesome ingredients and packed with plant-based protein, Once Again’s nut butters will bring a smooth, roasted flavor to both sweet and savory applications. The following products are sold in the new package size: ● Peanut Butter: natural creamy (saltIntuitive Concepts (Cont’d. from p. 1)

JH: We have products that keep customers happy and spending more. Our Serv-A-Charge line of products keeps your customer’s phones charged. This is the way to reduce waiting line frustration while increasing extra spending. RDN: What is Serv-A-Charge? JH: Serv-A-Charge is our line of phone charging equipment that can be deployed on any tabletop without the need for 120V outlets. Imagine that Middleby Innovation Kitchens (Cont’d. from p. 1)

vignettes in a 40,000-square-foot facility with more than 150 pieces of live equipment. “Our guests not only see in-depth demonstrations, but they are fully engaged in a hands-on experience using the most advanced Middleby innovation. The MIK showcases all of our commercial cooking and beverage brands along with our IoT solution, Open Kitchen. We even have onsite beer brewing capabilities. Everything is conveniently in one place,” said Middleby CEO Tim

A pioneer in ethical and sustainable business practices, the company’s certified organic and natural products are each Non-GMO Project Verified, certified gluten-free, vegan, kosher and part of the brand’s Honest in Trade Program. Kristin Wood, Once Again Nut your customers can charge their phones in the middle of any dining area and they won’t have a need to seek out a wall outlet or bother your wait staff to find a way to charge their phone. Instead, the phone charger is right there in front of them as part of the centerpiece. RDN: How does this work without a wall outlet? JH: Basically, our chargers are like tabletents that contain a high powered battery. The battery inside of the table-tent FitzGerald. “The ongoing demonstrations from our highly experienced chef team is the highlight of a visit to the MIK. We will tailor each visitor’s experience to ensure we meet their specific needs and answer their questions.” Along with 15 live cooking vignettes, the MIK offers a chef’s table experience where diners can see their meal being prepared as part of the experience. Also available is a training room, a dining room with a bar and a conference room. The MIK is also attached to the NKBA award-winning Middleby Residential Dallas

Bread and Apple Fritters, for the Japan Food Product Overseas Promotion Center. The center will reach out to bakeries to promote the recipes with the goal of popularizing Japanese rice flour in the United States. In recent years, chewy baked goods made with Mochi (Japanese rice balls) have gained popularity in the United States, setting the stage for other innovation in the category. CIA consulting chefs developed recipes that played on familiar foods, such as apple fritters and pao de queijo, a Brazilian cheese bread, using rice flour in place of fermented tapioca flour, substituting rice flour for other types of flour. In the apple fritters, rice flour replaced wheat flour. “I was honestly surprised to find that the apple fritter tasted good with rice flour, as it was fluffier and softer,” said Chef Dianne Rossomando, CIA baking and pastry associate professor. “After repeated trials, I realized

that one of the reasons for the success was that the fine rice flour enhanced the taste of the apple, emphasizing the sweetness and sourness of the apple.” “In selecting recipes to develop,” said David Kamen, assistant director of the consulting chef program, “I was intrigued by the idea of substituting rice flour for the fermented tapioca flour in pao de quejo. The two products we worked on are gluten free, but they deserve recognition because they are also delicious.” Recipe videos are available at riceflour-jfoodo.jetro.go.jp.

Butter’s national sales manager for industrial and foodservice, said, “Our new 5lb foodservice containers make it simple to provide chefs with high quality, clean nut butters that bring a warm, rich flavor to everything from flavorful sauces, gourmet desserts and baked goods.” Since 1976, Once Again Nut Butter has been paving the way in ethical and sustainable business practices, while simultaneously producing incredibly high-quality and delicious products. In 2016, Once Again Nut Butter opened a state-of-the-art dedicated peanut facili-

ty that has earned and maintained the highest level of food safety through SQF. To prevent the cross contamination of allergens, the company’s tree nut and seed butters are produced in a separate facility nearby. Once Again has a robust quality assurance program and the plant protocols they have in place for cleanliness are unprecedented. For more information, visit booth #487, go to www.onceagainnutbutter.com, call 612.413.1454 or email kwood@ oanb.com. Follow @OnceAgainNutButter on social media.

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

and customer satisfaction. We continually develop new products and strive to over deliver on any promise. This can be seen by our ever evolving product line that always includes features and benefits that improve the bottom line for our customers. RDN: Do you have any new products this year?

RDN: What makes your company unique?

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

JH: We are committed to innovation

For more information, visit booth #9342.

Showroom. Visitors can see the latest from Viking, La Cornue, Aga and other luxury residential brands along with a wide selection for the residential outdoor kitchen. There is also an Ad Hoc kitchen where visitors can arrange their own kitchen layout and equipment. This gives them the opportunity to test different pieces of equipment as they would use them in their own commercial kitchen. Certified Master Chef Russell Scott, Middleby VP of Culinary, shared some incredible statistics about the first year of The MIK in operation. Besides hosting

3,000 guests, he confirmed cooking more than an actual ton of chicken wings, which is more than 100 cases of wings. He also says they have hosted over 200 demonstrations, held more than 100 meetings and made over 3,000 pizzas to feed hungry visitors. More information and an online booking form for the Middleby Innovation Kitchens is available at www.middleby.com/mik. The facility is located in the Dallas area, minutes from DFW Airport. For more information, visit booth #4200 or go to www.middleby.com.






Sunday, May 22, 2022

Restaurant Daily News

Oil Filtration From Magnesol

testing in our laboratories that are staffed by AOCS-certified chemists.

An interview with Kevin Ryan, Director of Foodservice Sales – North America.

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

RDN: Tell our readers about The Dallas Group, the manufacturer of Magnesol®. KR: The Dallas Group of America (DGA) is a family-owned company, started by our founder Robert Dallas in 1989. DGA manufactures products for the filtration of edible oils, both for industrial manufacturing and foodservice applications. We operate multiple manufacturing and packaging facilities in North America, Europe and China.

distributors. RDN: There are many oil filtration systems on the market. Why should someone choose Magnesol? KR: Magnesol continues to be the industry standard that all other filter

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

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

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

media are compared to. We service the world’s largest restaurant chains, and they continue to recognize Magnesol as the most effective, economical and simple way to ensure the highest quality fried products and tremendous cost savings. We also provide extensive oil

Uncommon Threads (Cont’d. from p. 1)

it to deliver quality, durable apparel with great customer service – and, yes, your order can ship today.

Uncommon believes that your chef uniform should be durable, fashionable and professional, and you shouldn’t have to wait weeks to get your order. With nearly a million products in stock at all times and a 24-hour shipping guarantee, Uncommon delivers your order when you need it, and that’s a promise. You have more important things to worry about than when your staff’s uniforms and aprons will arrive. Uncommon has over 40 years of experience in the hospitality industry, so you can count on Save Space (Cont’d. from p. 1)

quality through precise temperature control. In addition, gas fuel and woodfired are not allowed in all spaces. Recently, pizza greats such as John Arena, Chef Leo Spizzirri and many others have been seen using electric ovens. For this and many other reasons, Marra Forni has developed a new modular “ELST” electric deck oven series featuring single deck through four vertically stacked oven decks. The ELST Series electric stackable ovens allow chefs and restaurateurs to vertically optimize and save precious space to offset sky-rocketing square footage costs in the kitchen. Simple to operate and maintain, these ovens also impact excessive operating and labor costs. Marra Forni has also responded to the current state of the industry with flexible purchasing plans that enable restaurants to purchase one or two of the ovens at a time and adding ovens as their demand increases and business grows. With the new ELST Stackable Electric Ovens, Marra Forni sets the

KR: There are many variables (volume of oil, type of products being fried, hours of operation, cooking temperature, etc.) when it comes to savings, but we typically see a 40% or greater extension of frying oil life. This could mean a savings of $500 for a small single fryer or up to $20,000 annually per store for a large volume chicken restaurant. We will be conducting oil savings analyses onsite at the NRA Show in booth #5233 for any attendees interested in seeing how much Magnesol could benefit their operations.

Find Your Look Imagine wearing a chef uniform that reflects your style. At Uncommon Threads, you’re sure to find a coat that expresses your personality, whether it’s bright orange with a dedicated cell phone pocket (the Venture) or a slight twist on the classic white coat (the Murano). With different colors, styles and fabrics to choose from, the chef coats at pace for three primary industry trends with an oven that offers high volume vertically integrated food production, a full range of controllable and sustainable temperature ranging from 250 degrees F to 950 degrees F, and an energy efficient solution that complies with the growing demand for green energy and sustainability, says CEO and Co-Founder Francesco Marra. The development of electric cooking appliances for commercial kitchens is currently in high demand as Green Energy legislation continues to expand across the United States. By 2030, all new commercial kitchens in the state of California will no longer not be allowed to use gas-fired equipment, which is currently the fuel of choice by many foodservice operations businesses. Marra Forni is committed to the development of new electrical appliances to meet this change in specification and eventual demand. Fortunately for restaurateurs, electric utility costs are projected to be offset by energy rebate programs as well as state and federal tax incentive programs.

KR: It couldn't be easier! Simply add the Magnesol powder during the filtration process. The powder remains in the filter box and acts like a magnet to attract and remove impurities from used edible oils. Plus, we have a full team of oil management experts strategically located around the globe to assist you Uncommon are as varied as the clients they serve. Make sure you also check out Uncommon’s coat with moisturewicking Pro Vent mesh, which keeps you cool and comfortable when the kitchen gets hot. Unlike most other manufacturers, Uncommon’s Pro Vent mesh coats include color matching, so you don’t have to sacrifice style for comfort. The mesh comes in the same vibrant colors as the fabrics. More Than Coats Uncommon Threads also offers aprons, While many pizzerias offer the traditional Neapolitan-style pizza, which can be made in 90 seconds in the new stackable models, operators continue to expand their menu offering to include other regional styles of pizza that are typically baked at lower temperatures. Featuring the MarraSmart digital control touchscreen, each individual stackable oven operates using high-efficiency radiant heating technology located within refractory ceiling and deck brick plates maximizing thermal control for best baking results. COO and Co-Founder Enzo Marra adds, “We have been working on this project for a few years now and we are pleased with the result and we look forward to expanding the product line.” The easy-to-use ELST Series Electric Deck ovens can be configured as a single deck oven or stacked up to four decks in height as needed based upon production demands. This unique modular design feature allows new restaurateurs to build their ovens as they build their business. Energy efficient radiant heat is evenly distributed from all direc-

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with onsite training, if needed. RDN: Is Magnesol safe to use? Does the powder remain in the oil? KR: Magnesol is food grade and completely safe. Our product meets all the food grade specifications of the U.S. Food and Drug Administration (FDA), National Sanitation Foundation (NSF) and the Joint Expert Committee on Food Additives (JECFA) of the World Health Organization (WHO). Frying oil passes through Magnesol filter powder during the filtration process. The filter powder does not remain or dissolve in the frying oil. These findings have been third-party verified. RDN: How does Magnesol improve sustainability? KR: By using Magnesol, restaurant operations will reduce oil consumption and waste, resulting in a positive impact on our environment and a safer workspace for employees. For more information, visit booth #5233, go to www.magnesol.com, call 800.367.4188 or email magnesol@dallasgrp.com. shirts, chef pants and hats for your entire staff, so they look and feel their best. All these products are made to last. You perform your best when you’re not worried about stains, spills or fraying fabric. Let Uncommon Threads handle all your chef apparel needs, so you can focus on what you do best: serving up unforgettable food and experiences for your guests. For more information, go to booth #1668 or go to www.uncommonthreadschef apparel.com or @utchefapparel. tions, allowing food to cook evenly without the need to rotate product. The proprietary MarraStone brick tiles are both refractory and porous, supporting highly efficient heat absorption, retention and distribution to the food with incredible energy savings. The ovens are designed to offer ideal temperature control, which performs efficiently at all temperatures. This added benefit enables pizzerias and restaurants to expand their menu options and even offer additional baked goods such as breads, hot panini, sandwiches and even pastries. Since labor is currently less readily available for restaurants, both in terms of skill-level and staffing shortages, relying upon equipment technology to compensate for lack of labor and skill set continues to be an important factor that can make or break the success of a business in the new operating reality. For more information, visit booth #5218, go to www.marraforni.com, call 888.239.0575 or email inquiries@ marraforni.com.



Sunday, May 22, 2022

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

PV: Vertullo Imports is a high-end importer and marketer, offering a wide array of specialty products and the highest quality imported items. RDN: What types of items are you importing? PV: We import everything from mandarin oranges to truffle peelings. Fruits, vegetables, condiments, sauces, IQF frozen vegetables, appetizers and pasta, rice, grains and more. And that list is always expanding. RDN: What’s one thing you want people to know about Vertullo? PV: I want people to know that we scour the globe in search of the highSkyline Products (Cont’d. from p. 1)

based on solid analytics. Market Share is a cloud-based solution that provides critical information without the need for IT resources. Marketing and real estate departments can gain valuable insight into consumer behavior by analyzing foot traffic to their sites, compared to foot traffic to their competitors’ sites. “Our customers’ business decisions are becoming more data driven every year and they have expressed a desire for reliable and accurate market share data,” shared Chip Stadjuhar, CEO of Skyline Products, parent company of PriceAdvantage. “This Market Share Business Intelligence offering helps retailers quickly discover how market variables, including store promotions, pricing and seasonal trends, impact customer behavior. They can compare site visits to those of coffee shops, quick-serve restaurants and any other place of business they would consider a competitor or a point of interest.” Startup (Cont’d. from p. 1)

advanced, clean-farming technique for this aromatic basil variety has product with a long shelf life and will secure a steady supply of locally grown, pesticide-free herb to the European market. The proprietary seeds were developed at the Israeli Agricultural Research Organization by Nativ Dudai, professor and head of The Unit of Medicinal and Aromatic Plants. Dudai is considered a prominent global figure in the mapping, breeding and development of basil varieties. His research team was the first in the world to sequence the whole sweet basil genome. Designated the “king of herbs,” basil is one of the leading three herbs marketed in Europe, alongside mint and coriander. Its distinct aromatic qualities make it a favorite of the culinary world, yet because of its soft delicate leaves, it is unusually demanding to cultivate. Basil requires a minimum

est-quality imported items. We know that every step is critical, from product development to procurement to delivery. Our staff of culinary trained chefs, quality assurance and marketing and sales teams boast decades of experience successfully importing the highest quality items from around the world. So while our brand is still in its infancy, our staff consists of seasoned experts who have been doing this for a very long time. RDN: What sets Vertullo Imports apart from its competition? PV: Above all else, we understand the importance of quality, flavor and consistency. Our eyes are on crop sensitivity, currency fluctuations and trade regulations. In addition to our culinary trained, U.S.-based staff, we also have

staff overseas headquartered in Europe to interface directly with suppliers on quality and logistical issues. RDN: Can you tell our readers about some of the new items you’re currently working on? PV: We’re extremely excited to introduce our newest Greek items: Smoked Greek Kalamata and Green Conserviola Olives. These large, pitted Greek Black Kalamata and Green Conserviola olives are traditionally cold smoked with natural beechwood smoke. The authentic, natural smoking process preserves the attributes of these meaty olives while infusing a deep, smoky aroma and flavor. The olives are then packed in a blend of sunflower oil and extra virgin olive oil, adding a subtle flavor that doesn’t overwhelm the natural smokiMake better-informed decisions for business based on reliable data.

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ness of the olives. If you want to enhance the depth and flavor of a variety of cocktails, antipasto and main dishes, these are the olives for you. They’re currently available in 12oz jars and 2kg bags. RDN: How can our readers find out more about Vertullo Imports? PV: To learn more about Vertullo Imports, visit www.vertulloimports.com. You can also call us at 516.222.6220 or email us at customerservice@seviroli.com. Visit us at booth #1640 to learn more, sample some of our latest items and chat with our team of culinary professionals. For more information, visit booth #1640, go to www.vertulloimports.com, call 516.222.6220 or email customer service@seviroli.com. stores and fuel retailers differentiate themselves and increase automotive traffic through electronic LED and scroll price signs that are Designed to be Bold, Engineered to Last. Since 1970, Skyline has invested heavily in research and development to create the industry’s most legible and reliable price signs. Fully designed and manufactured in Colorado Springs, Colorado, its industry-exclusive technologies provide superior display feedback, unmatched brightness control, exceptional full-bodied digits, advanced energy efficiency and military-grade durability. Additionally, Skyline provides customers with pricechange confirmation and the most advanced sign diagnostics on the market.

The Market Share Business Intelligence pre-configured data can be drilled down in selected markets from the county level all the way down to a specific address. Location visit traffic can be sorted and analyzed to assess competitive intelligence, current site performance and future site selection. Historical year-over-year, month-overmonth, and week-over-week dashboards track trends and seasonality against the competition. Learn traffic behaviors as they relate to peak travel times, promotions and pricing strategies. Identify the best areas for new growth based on under-served areas and avoid areas that are oversaturated. Historical data can predict potential foot traffic for any new sites. Located in the Lakeside Center in booth #8337, the PriceAdvantage team from Skyline Products can demonstrate the power of its Market Share Business Intelligence software analytics. Can’t make it to the booth? Visit www.price advantage.com to request a demo.

About PriceAdvantage PriceAdvantage creates Software to Fuel Your Pricing Strategy™. The easy-to-use, highly configurable, patented solution allows fuel marketers to execute their unique pricing strategy faster and more accurately by reducing manual processes and human errors. The software enables customers to make rapid, informed pricing decisions based on their unique business rules, automatically post new prices to their POS systems, fuel pumps and price signs, and then receive price change confirmation – all in just minutes. PriceAdvantage is a division of the privately held U.S. company Skyline Products that produces software solutions and thousands of American-made electronic price and transportation signs annually. About Skyline Products Skyline Products helps convenience

For more information, visit booth #8337, go to www.priceadvantage .com and www.skylineproducts.com, call 866.961.4084 or email price advantagesales@skylineproducts.com.

of five hours of sunshine daily and thrives in warm, temperate subtropical climates. It is highly sensitive to cold, making northern Europe a less than ideal spot for growing basil. Basil also carries a characteristically short shelf life, as its tender leaves blacken and wilt easily. “Most of the basil varieties today have been developed to grow in the outdoors in open fields as well as green houses,” explains Dudai. “Our goal was breeding varieties that would best fit the novel vertical farming paradigm. Our breakthrough in sequencing the basil genome gave us the modern molecular tools for developing cultivars imbued with very specific desired genetic characteristics. We in particular searched for such traits as resilience to environmental stressors, yield capabilities, as well as flavor and textural properties.” Basil seeds harboring all the desired traits were selected and

brought together via a process of natural breeding in order to create the perfect seed for cultivation in a vertical farm without genetic modification or editing. The team developed a number of different herb seed varieties via this method. The startup has finalized negotiations with the ARO Institute to buy exclusive licensing rights to these seeds for commercialization worldwide. Future Crops developed ideal climate conditions for its basil, allowing it to thrive year-round even during the cold Dutch winter. Equipped with precision agricultural technology, this signature basil crop is grown on a nutrientenriched soil-like substrate, with all cultivation parameters – including light, temperature, wind, and humidity – fully controlled. “Plants behave very differently in closed environments versus in an open field,” said Gary Grinspan, CEO and cofounder of Future Crops. “We are con-

stantly observing and tuning into their growth needs to mimic the outdoor field ambience as much as possible.” Future Crops’ vertically farmed basil has almost tripled its yield over the last three years and boasts a shelf life that stretches over two weeks under optimum storage conditions. It also possesses a distinctive, appealing flavor and fragrance that captivates chefs and is completely free of pesticides. “Our basil has received excellent feedback from Genoa residents, who claim it to be as good as the globally renowned Genovese basil,” Grinspan adds. Genovese basil is considered to be the gold standard in basil cultivation, unmatched in quality and flavor, and a favorite of pesto producers. Future Crops grows a range of basil varieties, including cinnamon, lemon, lime and Thai basil. With a focus on the retail and foodservice sectors, the company is also targeting food producers, especially makers of pesto.





Sunday, May 22, 2022

Restaurant Daily News

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Research suggests that diets rich in potassium and low in sodium reduce the risk of hypertension and stroke. A study published in the Journal of the American College of Cardiology found that adding 1,600 mg of potassium a day can lower stroke risk by 21 percent. While those carefully watching carbohydrates have been avoiding potatoes, potatoes are considered good for cardiovascular health. A single serving of potatoes has 620 grams of potassium, which is more than a medium-sized banana. Skin-on potatoes rank highest for potassium content among the top

20 top-selling fruits and vegetables. Accumulating evidence also suggests that increasing dietary potassium can negate some of the adverse effects of dietary sodium on blood pressure. Reducing sodium along with increasing potassium provides greater heart disease protection than intervention alone. For cardiovascular health, the American Heart Association recommends foods that are limited in fats and sodium and a source of naturally occurring nutrients. Potatoes are naturally free of fat,

cholesterol and sodium. A 5.3-ounce serving of potatoes has 15 percent of the daily value of potassium and 30 percent of vitamin C, provides 3 grams of plant-based protein and has 2 grams of dietary fiber. “Being hearthealthy doesn’t necessarily mean having to give up our favorite things,” said RJ Harvey, director of culinary at Potatoes USA and a registered dietitian. “Potatoes are delicious, affordable and a crowdfavorite. They’re the

CPI (Cont’d. from p. 1)

revolutionary products in your facility. We pride ourselves on training and showcase this at the CPI Innovation Center, a GBAC Star Facility. We help your facility provide a new cleaning standard by implementing the eTROWEL® with ifiber where you will clean a table in seconds with a higher level of sanitizing. Your associates will be delighted when using these products along with the 4D Clean Pre-Treat™ system, where

they do not touch any dirty cloth or cleaning solutions. Clean with clean is our motto and your customers will notice a difference. Our i-fiber products are guaranteed for over 1,000 launderings, so they will last years while performing at a high level. Quality is just one of the important factors in our company. Our team is at the forefront of Innovation, Quality, Trust and Health. Through these key initiatives,

VestaEco compostable bags can be valuable to you and your business. With all the features of standard vacuum seal bags, VestaEco compostable bags will preserve the life of your food without sacrificing the integrity of freshness, fla-

vor or nutritional value. The compostable bags are long-term freezer friendly, so freezer burn will be an issue of the past. The company offers VestaEco bags and rolls in an array of sizes and styles – embossed and flat – to

Philadelphia for commissaries and grab ’n’ go applications. Amoroso’s is “Why Philly sandwiches are world-famous.”® With the resources and capacity to service both small and large businesses,

supply fresh or frozen bread and rolls – even design custom products tailored to specific company needs – Amoroso’s is the local Philly bakery that’s an international resource. Now the rolls that made Philly sandwiches world-famous

are available worldwide.

SpeedHeat is flameless and has only a few pieces, which means added safety and can be set-up in minutes by even non-foodservice professionals. Finally, unlike traditional chafing equipment that can take up to 20 minutes to ramp up to the necessary temperature, SpeedHeat provides instant flameless heat, which is ideal for those business lunches.

rants can add a high dollar and high margin offering with drop-off catering. For a typical $200+ business lunch order, the food, pans and SpeedHeat are only roughly 30% of the sale, leaving the labor and delivery cost. We’ve heard some restaurants have really made it a nice profit center by extending their business into drop-off catering. Adding SpeedHeat as the method of keeping the food hot just makes it easier for an operation that is new to drop-off catering by having a safer and simpler setup for their customers.

DA: Cleanup is environmentally friendly and hassle free! The SpeedHeat tray and base are made of polypropylene #5, a recyclable plastic. After use, the SpeedHeat tray and base can be recycled. The spent (and cooled) SpeedHeat packets can be disposed of in everyday trash.

Potatoes Considered Good for Cardiovascular Health

years, holding many patents on manufacturing and applications of 4D Clean Systems™ relating to intelligent i-fiber®. At CPI, we believe quality products will always cost the end-user less by lasting longer, being safer and making the work seem effortless through innovative design. Join the leaders in infection prevention cleaning by trying our many Vesta Precision (Cont’d. from p. 4)

compostable bags include less waste buildup in landfills and a reduction in harmful greenhouse gasses, helping to combat the issue of global warming. Amoroso's (Cont’d. from p. 4)

country and around the world. Amoroso’s now offers its extended shelf-life items that have been inspired by Amoroso’s sandwich rolls in Sterno (Cont’d. from p. 4)

catering was arguably one of the fastest growing segments in foodservice. Now, this segment is likely to return to the kind of growth experienced in 2018 and 2019, as consumers host parties and business lunches happen again. Drop-off caterers have turned to Sterno’s line of chafing fuel and wire rack chafer products for years. However, concerns about open-flame and knowledge of a proper setup have limited some restaurants in expanding their catering business. To fill this gap, Sterno brought to market SpeedHeat®, a firstof-its-kind flameless food warming system designed primarily to meet those drop-off catering needs. RDN: Why use SpeedHeat instead of traditional Sterno chafing fuel and catering equipment? DA: Sterno SpeedHeat provides a safer, simpler, and faster warming solution that is perfect for a drop-off catering situation where hot food is on the menu.

RDN: How are the SpeedHeat packets activated? DA: The SpeedHeat system has been carefully designed so that its parts work together to produce the maximum amount of heat in a safe, efficient and attractive unit. For instant, flameless heat, place one SpeedHeat packet in each reservoir and fill each reservoir to the top with room temperature water. It’s that easy. RDN: Why should restaurants invest in drop-off catering and consider SpeedHeat? DA: For a relatively low cost, restau-

RDN: Do restaurants have to go back to clean up?

perfect vehicle for people to take care of their hearts while also delivering flavor.”

we believe we can help everyone have a cleaner, healthier facility for better living. Stop by our CPI Innovation Center or visit our website for the latest technologies. Thank you for taking a look at our innovations. We look forward to serving you. For more information, visit booth #371, go to www.creativeidea.net, email info@ creativeidea.net or call 616.335.3333. work with both suction-style or chamber vacuum sealers. For more information, visit booth #5431, go to www.vestaprecision.com or email sales@vestaprecision.com.

For more information, visit booth #1457, call 215.863.8815, email sales@amoroso baking.com or go to www.amoroso baking.com.

RDN: Can the SpeedHeat heat packets be used independently from the SpeedHeat system, with a traditional chafer, for example? DA: Yes, we have a number of customers who use the refill system in traditional chafers. It’s important to note that the packets and trays must be used together to achieve optimal results.

DA: That’s the nice thing about SpeedHeat. Since there is no hot water or open flames to deal with, the customer can easily clean up. Which means restaurants can save money and time by not having to go back.

DA: Be sure to stop by booth #7012. We’d love to demo this incredible product for you!

RDN: What about sustainability? Is SpeedHeat recyclable?

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

RDN: Any final thoughts?