Restaurant Daily News • May 18, 2024

RESTAURANT

An interview with Peter

By Olenka Graham Castaneda

RESTAURANT

Arizona Chile Roasters Building Roasters Since 1999

Company, headquartered in Hayward, Calif , is introducing its new line of electric ranges at this year’s show When asked about the shift to electric after a long history

Every restaurant business has three main objectives to remain competitive: enhance food quality, cut costs and promote sustainability As the g l o b a l l e a d e r i n frying oil filtration, The Dallas Group of America, Inc , manufactures Magnesol®, a game-changer in fast-

Fiorucci is the brand of specialty meats and snacking pvroducts that delivers the true taste of Italy For over

recipes to produce a full line of authentic Italian deli meats and

Pacific Emblem Company in San Diego launches its patented SmartPatch® to the restaurant and hospitality world, giving restaurants, franchisees, hotel/resort o p e r a t o r s , e t c a dynamic and powerf u l w a y t o s t

engaged with their

By Olenka Graham Castaneda

RESTAURANT

Waring Unleashes the Future of Food with the PlanitPOD

Fermentation System

From the world’s first blender to an ever-expanding array of high-performance commercial kitchen appliances, Waring has been developing breakthrough innovations for the foodservice industry for 87 years

N

tionary appliance that ferments and pasteurizes up to eight pounds of fresh, customizable plant-based proteins in 24 hours This turnkey technology for fearless fermentation

new horizons of culin

meet the ever-growing

shelf-stable, soy-free plant blends and proprietary organic culture, PlanitPOD produces tempeh, koji and other plantbased proteins for a diverse range of fresh fermented menu items.

protein tikka masala, Middle Eastern

options that are nutritious, delicious and sustainable

A New World of Flavor Awaits Developed in partnership with Planit

future of food with an innovative ecofriendly platform Using Planit Protein’s

programmed to take the guesswork out of fermentation and ensure consistent cooking every time. No fermentation experience or training is required

The step-by-step preparation process makes it easy to create the canvas for

Continued on Page 69

Amoroso’s: Philly Bred for Sandwich Greatness

Nothing says more about the quality of your restaurant, grocery store, supermarket, sports/entertainment venue or foodservice operation than the quality of the bread you sell and serve That’s w

sure to enhance your company’s reputation and help attract new customers

For 120 years, beginning in 1904 in

cheesesteaks, hoagies, roast beef and roast pork sandwiches made their reputations on And over the past 40 years, that reputation has spread across the

Continued on Page 69

Prairie View Industries: Quality, Durability Guaranteed

Prairie View Industries is the leading global manufacturer of multifold aluminum wheelchair ramps and the prem i e r d e s i g n e r o f

f o o d s e r v i c e e q u i p -

m e n t i n t h e U n i t e d

States Its foodservice

l i n e w a s s t a r t e d i n

1999 and has continually grown to fit the needs of the industry

View Industries’ 3D modeling capabilities, the team can create equipment

t

PVI strives to maintain a large inventory of its aluminum and stainless-steel products for quick delivery across the country As PVI is located in Nebraska, on average, its products typically arrive within a week of ordering when in stock

PVI manufactures racks, shelving u n i t s , c a r t s , t a b l e s , s t a n d s , w o r k s t ations, dollies and toy haulers. Many of these items are customizable and can have casters added on to them for ease of use and versatility. Aluminum is the material mainly used when creating its products due to how easily cleanable and durable it is, as well as its resistance to rust and corrosion. If stainless or poly top are preferred, PVI has tables that accommodate these for their tops, meaning you get the work surface you prefer. With Prairie

is there to lis-

the right solution for you

comes to the

you may need

racks are also offered, along with cor-

products are designed to hold up in a large kitchen or a home kitchen. PVI is a family-owned company that strives to grow together with its employees, customers and community. From its

Kansas, in 1991, to its nearly 200,000 square foot facility in Fairbury, Neb., many things have changed, but two t h

commitment to quality and family values.

F o r m o r e i n f o r m a t i o n , g o t o w w w .pvimanufacturing.com.

Peel. Pour. Perfect. Introducing Java House Espresso Martini Mix

Did you know that the espresso martini has ascended to become one of the nation’s top 10 most sought-after cocktails? Its popularity is burgeoning across bar menus nationwide, presenting a p r i m e o p p o r t u n i t y t o l e v e r a g e t h i s trend Traditionally, crafting an authentic espresso martini entails the steps of

brewing espresso or preparing cold brew ahead of service – tasks that consume time and incur additional expenses Moreover, the issue of surplus at the end of a shift or service looms, often resulting in waste Enter Java House with an innovative solution! Introducing the new Java House

ARY 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 W h e n t h

c o m p a n y ’ s f o u n d e r f

s

began his career working in the food processing and foodservice industries, he quickly gained a 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 e l i m i n a t i n g a k e y a r e a

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

ARY Cutlery Programs –Beyond the Standard

Whether you currently have a HACCP plan, or need to establish one, ARY Cutlery has a selection of color-coded

Espresso Martini Mix – an effortless means to prepare the perfect espresso martini without brewing, offering ease of storage and precise portion control. Each batch is meticulously crafted to ensure authenticity and readiness for use. Utilizing them is a breeze: the line includes convenient single-serve pods or a 32-ounce bottle for high-volume establishments. Simply add Java House Espresso Martini Mix into a shaker, add i c e , v o d k a

tools to ensure program compliance Color coding makes it easier for staff to distinguish between different dishes

since it takes less time for staff members to figure out what type of dish needs to be served, customers get their orders faster leading to an improved overall dining experience. The team at ARY Cutlery also works with culinary schools to help develop knife rolls sets to provide students with the tools they need as they hone their skills. These sets include helpful tips on how to care

school’s logo on the blades and canvas carrying case.

The knife blades on all models are m a d e f r

n 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 its p a r t n e r s i n S h e f f i

d unique knife programs Also on display is a wide selection of vacuum packaging equipment from VacMaster

w vacmasterfresh

call

821 7849 or stop by booth #1068

straightforward. No more waiting for brewing, no reliance on staff to bring espresso to the bar, no need for elaborate machinery – Java House delivers the quintessential solution.

J a v a H o u s e i n v i t e s y o u t o v i s i t booth #2848 at the show to savor the convenience and delectable taste of this labor-saving product firsthand and enjoy happy hour from 2-5 p.m. each day of the show.

For more information, stop by booth #2848

Single Source for Equipment and Supplies

In the dynamic landscape of modern business, efficiency and strategic planning are paramount to success One often overlooked aspect that can significantly impact a company’s operations is the procurement of equipment and supplies While it may be tempting to explore various suppliers for different needs, there are compelling reasons to consider the benefits of consolidating procurement and obtaining all necessary resources from a single, reliable source

F i r s t a n d

f o r e m o s t ,

s t r e a m l i n i n g

t h e p r o c u r ement process

b y s o u r c i n g

e q u i p m e n t

a n d s u p p l i e s from a single

p r o v i d e r c a n

r e s u l t i n s i g -

n i f i c a n t c o s t

s a v i n g s . B u l k

p u r c h a s i n g and long-term

r e l a t i o n s h i p s

w i t h a s o l e supplier often

l e d t o f a v o r -

a b l e t e r m s

a n d d i s -

c o u n t s . T h i s

e c o n o m i c

e s s a n y c o n c e r n s

t h a t m a y a r i s e T h i s a c c o u n t a b i l i t y f o s t e r s a s e n s e o f p a r t n e r s h i p

b e t w e e n t h e s u p p l i e r a n d t h e o r g a n i -

z a t i o n , e n c o u r a g i n g t h e d e v e l o p -

m e n t o f c u s t o m i z e d s o l u t i o n s a n d a

d e e p e r u n d e r s t a n d i n g o f t h e b u s i -

a d v a n t a g e can translate into a healthier bottom line for businesses, allowing them to allocate resources to other critical areas

s u c h a s i n n o v a t i o n , r e s e a r c h o r employee development

F u r t h e r m o r e , a s i n g l e - s o u r c e approach enhances operational efficiency Dealing with multiple suppliers

c a n l e a d t o l o g i s t i c a l c h a l l e n g e s , i n c l u d i n g v a r i e d d e l i v e r y s c h e d u l e s , invoice processing and communication protocols Consolidating procurem e n t s i m p l i f i e s t h e s e c o m p l e x i t i e s , enabling a smoother flow of goods and services into the organization This efficiency not only saves time but also reduces the risk of errors and miscommunications

Consistency in quality is another compelling reason to opt for a singles o u r c e p r o c u r e m e n t s t r a t e g y Establishing a strong relationship with a trusted supplier ensures that businesses receive consistent, high-quality products This reliability is crucial, especially for industries where precision and product uniformity are non-negotiable It also facilitates better collaboration between the supplier and the business, allowing for more effective p r o b l e m - s o l v i n g a n d c o n t i n u o u s improvement

I n a d d i t i o n t

Marra Forni Introduces Its Newest Foodservice Production Solution – the ELST Series Electric Stackable Deck Oven

n e s s ’ s u n i q u e n e e d s . R i s k m a n a g e m e n t i s a n o t h e r a r e a

w h e r e a s i n g l e - s o u r c e p r o c u r e m e n t

s t r a t e g y s h i n e s D e p e n d i n g o n a v a r ie t y o f s u p p l i e r s i n c r e a s e s t h e r i s k o f

s u p p l y c h a i n d i s r u p t i o n s d u e t o

u n f o r e s e e n c i r c u m s t

e s o u r c e s , e n s u r i n g c o

The benefits of sourcing equipm e n t a n d s u p p l i e s f r o m

s i n g l e provider are clear and multifaceted From cost savings and operational efficiency to quality consistency and risk mitigation, this strategic approach can give businesses a competitive edge in an ever-evolving marketplace As companies strive to optimize their operat i o n s a n d p

long-term success, the decision to cons o l i d a t e p

s n

t only a practical choice, but a strategic imperative

F o r m o r e i n f o r m a t i o n , g o t o w w w w i l p a c k p a c k a g i n g c o m , e m

The term “electrification” continues to be a topic of conversation among foodservice industry design experts and operators alike. All electric mandates h a v e a l r e a d y b e e n s e t i n p l a c e i n California and New York City based u p o n p e n d i n g C l e a n E n e r g y Legislation and Zero Carbon initiatives. There has been a trend toward “electric kitchens” and the race by manufacture r s t o p o s i t i o n t h e m s e l v e s f o r a n increase in demand for electric appliances. Many of the world’s top chefs and pizzaioli have already begun the conversion to electric and are finding g r e a t e r c o o k i n g p e r f o r m a n c e , increased throughput efficiency and additional menu flexibility

F o r t h e s e a n d m a n y o t h e r r e a -

sons, Marra Forni has launched its new ELST Electric Deck Oven Series It feat u r e s a u n i q u e v e r t i c a l l y i n t e g r a t e d

c o o k i n g p l a t f o r m w i t h a m o d u l a r capability that can vertically expand with the operator as menu needs or business demand grows Designed in s i n g l e t h r o u g h f o u r - d e c k c o n f i g u r ations, these ovens feature independently controlled decks that feature the c o m p a n y ’ s p r o p r i e t a r y M a r r a S t o n e surface, upper and lower heating, and a sustainable temperature range from 2 0 0 d e g r e e s F t o 9 5 0 d e g r e e s F

C o r p o r a t e E x e c u t i v e C h e f D a v i d

Binkle, CEC, CEPC, is a fan of the food quality and the diversity of production “Each oven functions independently, so as a high-volume workstation, this oven series is ideal for any application and offers the operator up to four separate cooking chambers, stacked vertically, to maximize menu flexibility in a limited footprint ”

In the new ELST Series Deck Ovens,

pizza only takes 90 seconds to cook from raw. In the same footprint, operators can produce other styles of pizza, or other menu items, that require diff e r e n t c o o k i n g t i m e s a n d t e m p e r atures, creating a multiple-zone vertical c

a notes, “We have been working on this project for some time now and we are pleased with the result achieved, and are excited to launch the new product.” The series was introduced featuring a cooking deck measuring 55” wide x 36” deep and a second series was soon completed with a smaller deck size (37” wide x 36” deep).

The ELST series quickly caught the attention of high-production operations, including Tony Gemignani Tony requested an oven that was 73” wide and 44” deep so that each deck could produce six 20” pies at a time It is officially the largest deck oven in the category This configuration is now available to the public as well

Other features of the oven series i n c l u d e a h i g h - e f f i c i

chamber The oven design is robust, featuring heavy-gauge stain-

and the

touchscreen control interface for simple user interaction

Liquid I.V. Unveils Brand Refresh, Bold New Look

Liquid I V , the No 1 powdered hydration company in the United States, is rolling out a comprehensive brand refresh to help usher in the next high-

o c t a n e c h a p t e r f o r t h e

h y p e r - g r o w t h c o m p a n y , soon to be a billion-dollar brand

T

e v e r y a s p e c t o f L i q u i d

I V ’s look, from packaging and color palette, to the logo, how the company defines flavor and the LIV Hydrascience™ behind its products

Higher impact packaging and colors will further enhance the brand’s reputation as an industry innovator, and leader in trends and culture.

Flavor is being moved more convincingly to the f o r e f r o n t , o f f e r i n g c o n -

s u m e r s a s e n s e o f t h e thoughtfulness that goes into designing Liquid I.V.’s s i g n a t u r e f l a v o r s . T h e refresh also will help consumers better understand the wide range of product

b e n e f i t s t h e c o m p a n y

of the pack

n o w o f f e r s b e y o n d j u s t hydration, including immune support, g u t h e a l t h a n d e n e r g y . M e a n w h i l e , new packaging dials up the science behind the product, right on the front

Liquid I V ’s new logo retains the c o m p a n y ’ s i c o n i c t w otoned, water-themed hexagon, but shifts to a bolder

f o n t f o r b e t t e r v i s i b i l i t y from a distance

T h e r e f r e s h w e n t

t h r o u g h e x h a u s t i v e research and testing which showed that consumers are m o r e d r a w n t o t h e n e w packaging, more likely to s e e a n d r e m e m b e r t h e

Liquid I V name and more likely to purchase the product as well The new look

s c o r e s a h i g h a s s o c i a t i o n among consumers with a brand that is premium, fun, h e a l t h y , h y d r a t i n g , t r u s tworthy and unique.

Liquid I.V.’s revamped descriptions of the science

b e h i n d i t s p r o d u c t s h a v e

r e s o n a t e d w e

Typical comments included “explains the process better,” “easier to understand” and “more complete and expressive.”

Liquid I.V. is available online and in-store at retailers across the United States.

. l i q u i d - i v . c o

o n Instagram, TikTok, Facebook and X or stop by booth #11232.

PizzaMan Dan’s Launches Pizza Burger in Strategic Move Against Rising Fast Food Prices

In a bold response to the recent minimum wage legislation affecting the

beloved chain as a leader in offering value and taste in the face of rising costs that are prompting price increases across major chains

Navigating Industry

Changes with Ingenuity

T h e i m p l e m e n t a t

o n o f Assembly Bill 1228, raising the minimum wage

f o r C a l i f o r n i a - b a s e d f a s t food workers to $20 per hour, marks a significant shift in operational costs

r

f o r t h e i n d u s t r y . M a j o

hikes to offset increased labor expenses Amidst these changes, PizzaMan Dan's unveils the Pizza Burger as an

commitment, proving that quality dining experiences can remain accessible

About the Pizza Burger

Designed by PizzaMan Dan’s own Dan Collier, the Pizza Burger combines the heartiness of a quarter-pound all-beef patty with the soulful flavors of pizza, all

Infinibrew: A Revolution in Coffee Service

In the ever evolving world of coffee, a new innovation looks to take its turn in r e d e f i n i n g t h e b r e w i n g e x p e r i e n c e :

The Newco Infinibrew This fully automated fresh brewed coffee system is not just a product but a vision of endless, perfectly brewed coffee without the need for manual brewing or monitoring

A Leap Toward Automation

The Infinibrew Automated System represents a logical leap in beverage t e c h n o l o g y I t ’ s d e s i g n e d t o seamlessly grind, brew and maint a i n t h e p e r f e c t amount of coffee at the ideal temp e r a t u r e . T h i s m e a n s g i v i n g your staff a welld e s e r v e d b r e a k and focusing on what truly matters: c u s t o m e r s a t i s f a c t i o n . A s c u s t o m e r s dispense their coffee, the Infinibrew leaps into action, automatically grinding and brewing fresh batches, ensuring a continuous supply of fresh coffee.

is brewed, considering the variations in

Moreover, the system’s ability to dispose of coffee after a set quality hold time further emphasizes its commitment to freshness

Sustainability and Efficiency

O

waste By brewing in small batches tailored to consumption rates, the system s

volume of coffee needed, aligning with sustainability goals and reducing operational costs

Empowering Staff

Infinibrew not only revolut

but transforms staff roles. With the system handling the brewing and cleaning, s

enhancing the overall service quality.

Innovative Features

The Infinibrew system boasts a clean-

Quality That Speaks

Infinibrew doesn't just brew coffee; it guarantees freshness. With the capability to automatically dispose of old coffee and brew a fresh batch, the system eliminates the worry of serving stale coffee, thus enhancing customer satisfaction Some say the essence of coffee l i e s i n i t s f r e s h n e s s , a n d I n f i n i b r e w ensures that by grinding beans right at the moment of brewing, elevating the customer experience and even delighting non-coffee drinkers with the irresistible aroma of freshly ground beans

Tailored to Demand

I n o r d e r t o a d d r e s s t h e f l u c t u a t

nature of coffee demand, Infinibrew c

ensures that the right amount of coffee

mustard This culinary innovation is available for dine-in, delivery or carryout, underscoring the chain’s dedication to value and customer satisfaction

5

quarter pound allbeef patty between

crusts with melted

pickle, ketchup and

A Message from Dan Collier "Understanding the impact of rising industry costs on both businesses and consumers, we at PizzaMan Dan’s are proud to introduce the Pizza Burger," said Dan Collier "Our commitment to affordability without compromising on quality is our promise to our customers We invite everyone to enjoy this innovative offering that stands as a testament to our adaptability and forward-think-

moving parts around. Its smart 1.5-gallon servers, equipped with digital displays and integrated heaters, ensure coffee remains at an ideal temperature, ready for the next cup. The brewing mechanism itself is a marvel, capable of handling significant quantities of coffee while ensuring a perfect brew every time, thanks to its programmable air infusion and permanent mesh filter

In conclusion, Newco Infinibrew stands at the forefront of coffee brewing technology, offering a seamless, efficient, a

Infinibrew is a testament to the endless possibilities in the world of coffee

newcocoffee com, call 800 325 7867 or stop by booth #335

ing approach in these evolving times "

About PizzaMan Dan’s W

California including Ventura, Oxnard, Moorpark, Port Hueneme, Santa Paula, Camarillo, and Carpinteria, PizzaMan Dan’s continues to be at the forefront of culinary innovation and customer s

$ 5 Pizza Burger is just the latest example of how the chain is navigating industry challenges, reinforcing its commitment to offering exceptional value and taste F

pizzamandans com

Sterno’s Latest Innovation: All-in-One Rechargeable Flameless Candle

Sterno

Sterno is known for bringing problemsolving, event-enhancing foodservice and consumer products to our customers With the launch of t h e A

O

Flameless Candle, we’ve taken state-of-the industry flameless technology and turned it into an art form

W i t h t h e s e f

s votives, customers can create beautiful ambience in any indoor or outdoor space Surveys have shown that a warm, welcoming atmosphere is often a key motivator in encouraging guests to stay longer, order dessert and a

reviews and make return visits.

votives are powered by a long-life lithium-ion battery that provides years of service The life-like design gives the appearance of a traditional wax votive (even when not illuminated), allowing natural integration on any tablescape across all dayparts

Our patented EasyStack charging trays allow up to 36 candles to be fully charged in just eight hours on a single power supply Compared to the competitions’ chargi n g s y

y stacking trays take up a fraction of back-of-house real estate

Once fully charged, each votive will deliver 30+ hours of remote-controlled performance, freeing up frontof-house staff to focus on more important pre-service tasks.

P&G Professional Helps Restaurants Work Smarter, Not Harder with Dawn Professional Products They Can Trust to Clean

More Efficiently

For foodservice professionals, it’s time to work smarter, not harder

could reclaim some of the time spent on cleaning, to do what they love most: interacting with customers Especially for new customers, restaurants have one opportunity to make a positive first impression, and they need to make it count It all begins in the back of the house, where dishwashers work tirelessly to clean everything from utensils to pots and pans and large cooking items P&G Professional continues its

Professional Manual Pot and Pan is tough on 100% of everyday commercial grease – the most common grease faced by foodservice businesses By allowing dishwashers to clean more per sink, Dawn Professional Manual Pot and Pan helps enable the dish crew to get the job done faster and easier D

Powerwash: A Reliable Clean for the Kitchen’s Toughest-To-Clean Items

P&G Professional also announced the

The multi-function remote allows o p e

d y m o d e

n d b r i g h t n e s s level. In essence, making a single votive capable of 21 illumination variations. Customers can now fine tune their candle settings to create the ideal mood in multiple areas of their venue, regardless of lamp style, color or opacity.

These rechargeable flameless

In short, not only does our All-inOne Rechargeable Flameless Candle System deliver a multitude of space-, labor- and money-saving benefits, it also provides 21 customizable illumination options in a single elegant candle.

.sterno.com, call 951.682.9600 or stop by booth #7012.

Professional Manual Pot and Pan detergent reformulation

e a v y

Duty Powerwash –

t o d e l i v e r h i g h -

q u a l i t y p r o d u c t s that are designed to c l e a n p o t s , p a n s

a n d l a r g e e q u i p -

m e n t e f f e c t i v e l y , providing a reliable clean every time “ I n t h e e v e rchanging world of restaurant kitchens, the role of the dishw a s h e r i s a l w a y s crucial to ensuring a s e a m l e s s a n d i m p a c t f u l d i n i n g e x p e r i e n c e , ” s a i d

B r y a n S m i t h , V i c e

P r e s i d e n t o f P & G

N o r t h A m e r i c a

“Restaurant owners

s e e k h i g h - q u a l i t y

d i s h d e t e r g

Duty Powerwash It provides the power of an eight-hour soak in minutes versus Dawn non-concentrated It’s a must-

because it is such an integral part of the kitchen operation The efficiency of the dish pit, which relies on a strong detergent, can influence the overall success o f t h e o p e r a t i o n W e r e f o r m u l a t

Dawn Professional Manual Pot and Pan a

Heavy Duty Powerwash to help dishwashers work smarter, not harder while providing an exceptional clean that restaurant owners and customers can trust ”

Innovation that Works Smarter, Not Harder

The new Dawn Professional Manual Pot and Pan detergent reformulation offers dishwashers an efficient cleaning solution, specifically designed for restaurants to have fewer dish changeovers with suds lasting two times longer ver-

product to wash items outside of

pots and baking sheets, and freq

items like knives a

f t return to action in the kitchen D

a l Manual Pot and Pan detergent is available in 38ounce, 1-gallon a

- g

l o n sizes, and Dawn Professional Heavy Duty Powerwash is available in a 16ounce ready-to-use bottle with a trigger and five refills for business use Both products are sold at select retaile r s

T

ensure restaurant owners and operators have a positive experience with the new Dawn Professional products, P&G Professional offers a 100% money back guarantee

P & G P

Wow Bao Partners with Flaunt to Become First Fast Casual Restaurant to Integrate Rewards Program With Roblox

Wow Bao is once again setting the standard for innovation with its latest venture into the metaverse, partnering with Flaunt to power the first-ever integration between Roblox, the immersive platform for connection and communication, and a restaurant rewards

p r o g r a m T h i s

e connects Wow Bao's Hot Buns Club rewards program with its new, virtual

unique blend of digital and physical rewards

Wow Bao Introduces “Dim Sum Palace” with Exclusive Rewards

Wow Bao – the fast-casual Asian street

the popular immersive plat-

2023 earnings report) A

is Dim Sum Palace, a meticulously crafted 3D environment by LA-based production studio, Sawhorse Productions, that brings to life Wow Bao the brand and its aptly coined rewards program, the “Hot Buns Club ”

Upon entering Dim Sum Palace, visitors are welcomed with a vibrant atmosphere featuring a DJ and dance floor, alongside Wow Bao paraphernalia, leading to an intriguing journey t h r o u g h V I P

n g e s , M o m o ’ s Restaurant and a hidden speakeasy Clues scattered throughout the experience guide users to uncover a coveted, limited supply avatar head accessory. I n o r d e r t

a n d c o n n e c t t h e i r R o b l o x a c c o u n t

W h i l e t h e e x p e r i e n c e i s a v a i l a b l e t o a l l

U S - b a s e d R o b l o x u s e r s , o n l y t h o s e

1 8 a n d u p c a n s i g n u p f o r t h e r e w a r d s

p r o g r a m a n d u l t i m a t e l y c l a i m t h e

a v a t a r i t e m

Continuing to Push the Boundaries of Innovation in Fast Casual

Wow Bao is no stranger to innovation

The Chicago-based restaurant concept was one of the first in the industry to introduce self-ordering kiosks in 2010

a n d h a s s i n c e e x p a n d e d i n t o d a r k

k i t c h e n s , 6 , 0 0 0 g r o c e r y s t o r e s w i t h frozen products, and in 2023, launched an NFT-based loyalty program, which has now been integrated into its VIP rewards offering

W h i l e n o t t h e f i r s t f a s t c a s u a l restaurant to build an experience on Roblox, Wow Bao is the first to use Flaunt’s Loyalty Cloud solution to gate avatar items and other perks behind an integration with its rewards program on Roblox.

“ W o w B a o h a s n e v e r s h i e d a w a y

f r o m b e i n g a t r a i l b l a z e r i n t e c h n o l o g y

a n d i n n o v a t i o n , ” s a i d G e o f f

A l e x a n d e r , P r e s i d e n t a n d C h i e f

E x e c u t i v e O f f i c e r o f W o w B a o . “ B y

c o n n e c t i n g t h e R o b l o x c o m m u n i t y

w i t h o u r o n l i n e o r d e r i n g c h a n n e l s

a n d r e w a r d s p r o g r a m , w e a r e i n v i t i n g

n e w c u s t o m e r s t o e x p e r i e n c e o u r

b r a n d , r e w a r d i n g o u r m o s t f r e q u e n t

g u e s t s , a n d e m b a r k i n g o n s o m e t h i n g

t h a t h a s n e v e r b e e n d o n e . F l a u n t a n d

i t s p l a t f o r m h a v e p l a y e d a n i n s t r u -

m e n t a l r o l e i n h e l p i n g u s i n t r o d u c e a

Closing the Loop with Loyalty & Attribution

With help from Flaunt, Wow Bao is poised to acquire new rewards program members with this campaign, which it can later re-engage with personalized content as it rolls out updates to Dim Sum Palace The campaign will also include Roblox portal ads, an immersive ad format that teleports users from one experience to another experience

“With Flaunt, brands gain visibility into who is engaging with them on Roblox,” said Connor Kelley, Flaunt CoFounder and Chief Executive Officer

“Now they have a way to enter the world’s most engaging platform and bring to life a mix of immersive experiences, UGC items and ads, while having the assurance they can attribute ROI to their investment We’re thrilled to be continuing our partnership with Wow Bao and leveling-up what’s possible in loyalty for restaurants and brands in any vertical exploring Roblox " Sawhorse also sees this as a critical and complementary tool to immersive experiences and advertising on Roblox Nic Hill, Co-Founder and Head of Interactive at Sawhorse, commented, “We couldn’t be more excited to be partnering with Wow Bao and Flaunt on this activation. For a long time, we’ve only been able to share on-platf o r m

brand partners. Flaunt’s loyalty platform is changing the game. This campaign should be a beacon of what’s possible for brands on Roblox today.”

A Steamy Experience Awaits

For more details on how to participate and explore the culinary wonders of Dim Sum Palace, visit Wow Bao’s official campaign website, social channels and experience on Roblox.

.wowbao.com.

Roblox,

Siren Song Wines and Blue Spirits Distilling Announce

Exclusive Partnership to Elevate Winery Beverage Experience

S i r e n S o n g W i n e s a n d B l u e S p i r i t s

Distilling announces a unique partnership, set to redefine the winery bever-

a g e e x p e r i e n c

h e h

o

Washington State Siren Song Wines is proudly offering a curated selection of c r a f t c o c k t a i l s e x c l u s i v e l y f e a t u r i n g

Blue Spirits Distilling alongside its own Siren Song wine and food offerings

T h e m o v e i s i n

n e w i t h 2 0 2 4 trends, including Data Essential's 2024 Future of Drink Report, citing “CrossOver Beverage Creations” as a mega trend, with wine cocktails ranking highest in awareness among top trends

A d d i t i o n a l l y , T i m e c o m ' s 2 0 2 4 F o o d a n d D r i n k T r e n d s r e p o r t c i t e s a n emphasis on “Global Flavors ”

T h i s c o l l a b o r a t i o n b e t w e e n t w o p

w h i c h s t a r t e d b u s i n e s s i n C h e l a n , W a s h i n g

t h e European-inspired artisanal craftsmanship of Siren Song Wines and the distill-

ing mastery of Blue Spirits to create an u n p a r a l l e l e d

Siren Club members alike

They decided to exclusively offer

Distilling brand because of the alignment in their respective brands around quality, beauty, taste and mutual Lake Chelan origins Blue Spirits’ breadth of offerings from gin and vodka to tequila, bourbon, plus a variety of flavored spir-

vodka, or cherry bourbon, rye and rum allows Siren Song an endless palette

wine-based cocktails, such as the Siren Song French 75

Inspired by the rich cultural heritage of France, Spain and Italy, the cocktail menu at Siren Song Wines is designed to transport guests on a journey through the distinctive flavors of each region Crafted in collaboration

Pacific Northwest Grant Teaches Keeping Soil Productive

Just a short drive north from metropolitan Seattle sits one of the largest and most fertile agricultural areas in the Pacific Northwest

With cool marine temperatures, a long growing season and thousands of acres of farmland fed by the Skagit River as it flows west from the Cascade m o u n t a i n s i n t o P u g e t S o u n d , Washington’s Skagit Valley is an important region for commercial food production

A n o n g o i n g g r a n t f r o m U S D A ’ s N a t u r a l R e s o u r c e s C o n s e r v a t i o n Service will help ensure that the rich soils and local farmers in Skagit Valley continue to thrive for future generations

Titled “From Farmers to Soil Health Managers – Participatory Design of OnFarm Trials to Stimulate Adoption of I n n o v a t i v e C o n s e r v a t i o n T e c h n i q u e s by Historically Underserved Farmers in the Puget Sound Region,” this NRCS Conservation Innovation Grant, which focuses on soil health in the valley, is aimed at teaching local, small-scale farmers in the region how to become better managers of their farms’ natural resources through conservation practices The four-year grant was awarded to Viva Farms – a local non-profit with the mission of empowering “aspiring and limited-resource farmers” in Skagit Valley

“A lot of the farmers had almost no

b

Spirits, each Siren Song cocktail is a celebration of the unique terroir and traditions that define the essence of French, Spanish and Italian drinking cultures

Guests can indulge in a variety of enticing concoctions, including the timeless elegance of the French 75, the vibrant allure of Boozy Sangria, the sophisticated charm of an Italian-style Old Fashioned, the zesty delight of Margaritas, the effervescent joy of French Fizz, the bold complexity of Negroni and many more Central to the creation of these exquisite cocktails is the use of Blue Spirits' premium spirits, distilled with the purest water sourced from the pristine North Cascades This commitment to quality and authenticity ensures that every sip is a moment of pure pleasure and indulgence

tail experience that complements the exceptional wines and culinary offerings at Siren Song "

Distilling, stated, "At

dedicated to pushing

exposure to these ways of thinking a b o u t s o i l h e a l t h , ” s a i d R o b S m i t h , Director of Programs and Operations for Viva Farms

He said that even though some of the participants had been farming for several years, they were still relatively new to soil health concepts like cover crops, intercropping and no-till farming

As part of the grant project, the team at Viva Farms worked with other local agricultural service providers to p r o v i d e o u t r e a c h

underserved producers in Skagit Valley

All training materials were translated into Spanish At each training sess

were on hand to make sure the information was clear to the producers

E a r l i e r t h i s y e a r , f a r m e r s w e r e trained on techniques to measure key soil properties and health indicators and with the help of Viva Farms staff t h e y d e v e l o p e d i n d i v i d u a l t r i a l s o n plots of land to test the techniques

“They are good farmers,” Smith said during a visit with the producers on a dusty afternoon in late July outside of Burlington, Washington “They have a lot of knowledge, and they have a lot of skills, but this is a new realm for them ”

With the Cascade Range hovering in a blue haze on the distant horizon, Smith commented on the fertility of

" W e a r e i n c r e d i b l y e x c i t e d t o e m b a r

Spirits Distilling," said Kevin Brown, CoFounder and Head Winemaker of Siren Song Wines. "This partnership represents a convergence of craftsmanship, innovation and passion, allowing us to offer our guests an unparalleled cock-

the Skagit Valley soil and the importance of ensuring its health – and productivity – for the future He pointed to farmers busily working their small test plots in the afternoon sun

“There are a lot of people who don’t have access to this knowledge,” Smith said “These are farmers who are going to be farming for another 10, 20, 30 or 40 years If they are fluent in this conversation (of natural resource conservation), then the next generation of farmers is going to be soil health managers That is important ”

About half of the crops planted on the test plots are perennial berries such as blackberries, raspberries or strawberries Farmers are testing everything from intercropping and cover crops to no-till planting Most farmers are using white clover or rye as a cover crop trial to see how it affects soil health, mana g e m e n t , l a b o r a n d h a r v e s t o n t h e sites

“I’ve never really found another p l a c e t o d o t h i s , ” s a i d f a r m e r N a t e Minor, while working his tenth of an acre plot “It is cool that Viva was able to help coordinate all of this, help bring all of the pieces together and help give us access to this project ”

Minor’s background is in teaching math and physics, but he decided to take a break from classroom education and try his hand at farming

“I grew up here and my family has been here for about five generations, but it has been at least four generations since anyone has been involved with agriculture,” Minor said, sporting a f l o p p y s t r a w h a t a n d p u s h i n g a n

Partnering with Siren Song Wines enables us to showcase the versatility and complexity of our spirits in a new and exciting context, while celebrating the rich cultural tapestry of the world's most iconic drinking destinations "

Song Wines and Blue Spirits Distilling promises to elevate and expand the

Club

additional

embark on a sensory journey that transcends the boundaries of traditional wine clubs.

piritsdistilling.com.

antique wheel hoe through the loamy soil on his plot where he is experimenting with growing buckwheat and fava beans “I’ve been looking to grow better food for myself, and it seemed like a natural thing to try ”

V i v a F a r m s E x e c u t i v e D i r e c t o r

Michael Frazier said small-scale and non-traditional farmers such as Minor will really gain knowledge from the USDA grant-funded trials at the farm site He said once the farmers see how these soil health practices can improve their yield and keep the soil productive, they may be encouraged to increase t h o s e p

s grow

“The year-after-year investment in the soil hopefully will have an economic impact on the quality of the produce and the marketing ability of the product,” Frazier said “They are not just growing produce and extracting nutrients, but they are actually trying to grow produce that is highly nutrientdense

“ O n c e t h e y s t a r t i m p l e m e n t i n g those practices on a smaller scale and then they scale up (the operation), the impact grows over time,” he added The CIG competitive program supports the development of new tools, approaches, practices and technologies to further natural resource conservation on private lands Through creative problem solving and innovation, C I G p a r t n e r s w o r k t o a d d r e s s o u r nation's water quality, air quality, soil health and wildlife habitat challenges, all while improving agricultural operations

PAR Technology’s Data Central Selected as the Exclusive Provider of Food and Inventory Management

Across Love's Travel Stops

ParTech, Inc (PAR), a global restaurant technology company providing unified

restaurants, announces the selection of PAR Data Central’s® as the exclusive Enterprise Food Management Solution provider for Love’s Travel Stops extens

renowned brands such as Carl's Jr

Back40, Naf Naf, Subway, Godfather's,

across country stores and travel stops throughout the United States

This alliance underscores Love's c

g b a c koffice operations and enhancing cust o m e r e x p e r i e n c e a c r o s s i t s d i v e r s e portfolio of brands By incorporating PAR Data Central's Food and Inventory Management Solution into their stores and travel stops, Love's aims to optim i z e f o o d c o s t t r a c k i n g , i m p r o v e r e p o r t i n g e f f i c i e n c y , a n d c e n t r a l i z e operational processes

“ T h e i m p l e m e n t a t i o n o f D a t a C e n t r a l h a s t r a n s f o r m e d o u r o p e r ations, providing a comprehensive solution to effectively manage food costs across all our brands It has empowered our teams to make data-driven decisions, helping to enhance efficiency a n d p r o f i t a b i l i t y , ” a d d e d M a r g a r e t Barnes, operations lead at Love’s “With s t r e a m l i n e d p r o c e s s e s a n d r o b u s t r e p o r t i n g f e a t u r e s , w e ' r e b e t t e r equipped to meet the evolving needs of our customers while optimizing our operational resources ”

The ability to seamlessly integrate PAR Data Central into multiple POS systems allows Love’s to continue using their existing tech stack, providing a unified platform for managing food costs across the entire network of travel stops and associated brands This c a p a b i l i t y e m p o w e r s L o v e ' s t o e f f iciently process all food-related expens-

HungerRush Survey Reveals Restaurant Surge Pricing Sours Customer Loyalty and Can Negatively Affect Profits

H u n g e r R u s h ™ , t h e l e a d i n g p o i n t - o f -

es within a single, intuitive system

“

seamless integration capabilities were instrumental in realizing this deployment Its integration with our existing systems has revolutionized our operations, positioning us for future growth a

allowing our teams to focus more on delivering exceptional service to our customers ”

“At PAR, we are dedicated to delive

tomers Love's decision to select Data C

management provider underscores the value our solutions bring to the table,” s

n e

S

n g h , C h i

c u t i v e Officer of PAR Technology “Together, we are reshaping how businesses manage their operations and enhancing their competitive edge ”

About Love’s L o v e ’ s

journeys since 1964 Innovation and perseverance continue to lead the way for the family-owned and -operated business headquartered in Oklahoma City with more than 40,000 team members in North America and Europe The company's core business is travel stops and convenience stores with 642 locations in 42 states Love's continues its

c o m m i t m e n t t o o f f e r p r o d u c t s a n d services that provide value for professional drivers, fleets, four-wheel cust

wholesale fuel customers Giving back

n d maintaining an inclusive and diverse workplace are hallmarks of the company's award-winning culture

F o r m o r e i n f o r m a t i o n , g o t o www partech com

Pure Protein Introduces Galactic Brownie and Caramel Churro High Protein Bars

Pure Protein, the lifestyle nutrition line known for its bestselling portfolio of b a r s , r e a d y - t o - d r i n k b e v e r a g e s a n d savory snacks, announced the addition of two new flavors to their portfolio of best-selling high protein bars: Galactic Brownie and Caramel Churro. This latest innovation from Pure Protein taps two growing trends in the snack category: Childhood nostalgia and global flavors Each bar delivers an

impressive 20 grams of protein per serving. They are also gluten free, low sugar and under 200 calories, making them a delicious and nutrient-packed alternative to the sugary snacks and desserts that inspired the new flavors.

“We are thrilled to introduce Galactic Brownie and Caramel Churro High Protein Bars as part of Pure Protein’s ever-expanding range of highquality nutritional products and on-

sale (POS) software platform provider for quick-service and fast-casual restaurants, released surprising results from a national consumer dining survey on surge and dynamic pricing models for restaurants in the United States Restaurant owners face increasing profit margin challenges due to rising food sourcing costs, labor costs and other economic factors This month in California, the new $20 minimum wage is now in full effect, making a massive difference in some restaurant owners’ bottom lines In order to offset these rising operational costs, more restaurants are choosing to raise the cost of menu items depending on the time of day and demand (surge and dynamic pricing)

But this study suggests dynamic and surge pricing models may not be a good idea as a long-term strategy As s e e n i n r e c e n t w e e k s w i t h n a t i o n a l media coverage on the topic, dynamic or surge pricing models don't sit well with customers. According to the survey, 64% of diners said they have a negative reaction to restaurants using s u r g e a n d d y n a m i c p r i c i n g . Additionally, 81% of diners surveyed said they would either stop going to a restaurant altogether or alter their dining hours to avoid prices surging during peak hours.

This signals the need for restaurants to reevaluate pricing increases and instead explore other potential ways of increasing revenue.

A d d i t i o n a l h i g h l i g h t s o f H u n g e r R u s h ’ s N a t i o n

Price Surging Survey:

• Are diners more understanding of locally owned restaurants that need to increase their prices? 48% of diners said they are more understanding of s m a l l c h a i n s a n d l o c a l r e s t a u r a n t s needing to raise prices This reveals that owners of smaller restaurants have more room than larger chains to experiment with surge and dynamic pricing in order to help offset their high operational costs

• How Do Diners Feel About Extra Fees? 56% of consumers surveyed said they choose/will choose in the future to order from a restaurant with lower fees 63% of diners are willing to pay a small fee to make up for increased o p e r a t i o n a l c o s t s H o w e v e r , 2 1 % o f diners are only willing to pay a minimal

trend flavors,” said Amie Testerman, Vice President of Marketing at Pure Protein. “Our consumers actively seek out healthy snacks that support their active lifestyles and satisfy cravings for sweet, savory and familiar treats Based

fee of less than 3% of their total visit "Coping with the recent $20 minimum wage in California alongside high n a t i o n

challenges for restaurant owners," said B i l l M

HungerRush, and former President of G

s International "While raising prices may seem like a straightforward solution, it can negatively impact consumer loyalty We've witnessed backlash against s

demonstrating the importance of preserving customer experience and loyalty Our data highlights the critical role of customer satisfaction in a restau-

relying on price hikes, we recommend leveraging technology and optimizing workforce planning to enhance operational efficiency and minimize expenses " As restaurant operators and owners evaluate if surge and dynamic pricing models are right for them, they need to consider the sticker shock diners will experience. If they go this route, they need to be prepared to make up for the 22% of loyal customers they are driving away altogether.

Survey Methodology

T

HungerRush and conducted by Dynata, the world's largest first-party data company. The survey was conducted in March 2024 of 1,000 U.S. consumers 18 years and older to understand potent i a

toward restaurants that use surge or dynamic pricing models.

About HungerRush

HungerRush is a leading provider of

make it easier to delight guests, drive loyalty and manage restaurants from anywhere HungerRush 360, its flagship all-in-one cloud POS system, integrates digital ordering, delivery, customer engagement, restaurant management and payment processing features with flexible software designed to give operators of all sizes more insight into their customers, more control over their operations and more power to profitably grow their business F o

w w w hungerrush com

on the enthusiastic reactions we’re seeing on social platforms like TikTok, these new flavors are already a home run.”

For more information, visit www.pure protein.com or www.1440foods.com.

R e s t a u r a n t D a i l y N e w s S a t u r d a y , M a y 1 8 , 2 0 2 4

Smalls Sliders (Cont’d from p 1)

S m o r a n g e ™ T h e i n t r o d u c t i o n o f

Smorange marks a collaborative effort

b e t w e e n S m a l l s S l i d e r s a n d t h e

P a n

e C o l o

I

u t e t

a vibrant tribute to the spirit of the innovative brand that's shaking up the big burger industry

Introducing Smorange

The bright and energetic orange hue that is quickly becoming one of the b r a n d ' s m o s t r e c o g n i z a b l e a s s e t s , Smorange represents more than just a color; it embodies the energy, attitude and character of Smalls Sliders The color development process, in partnership with the Pantone Color Institute, began by utilizing an existing Pantone Color, which was then meticulously adjusted for density levels to achieve a brighter, more vibrant custom varia-

from p.

Group and Italforni Pesaro SRL? What does it mean for the pizza equipment industry?

PDJ: Our collaboration with Italforni marks an exciting fusion of tradition a n d i n n o v a t i o n . I t a l f o r n i ’ s i l l u s t r i o u s 40-year legacy in crafting quality ovens perfectly complements our mission at Fiero Group. This partnership isn’t just about business – it’s about shared values and visions. Together, we’re shaping the future of pizza-making technology by integrating their exceptional ovens into our product line

RDN: How does Italforni’s expertise enhance Fiero Group’s offerings?

PDJ: Italforni is renowned for its invent i v e m o d u l a r o v e n s a n d p i o n e e r i n g design For example, their Bull oven, the first entirely coated in colored tem-

Arizona Chile Roasters (Cont’d from p 1)

p a s s i o n a t e a b o u t i t s p r o d u c t s , c u s -

t o m e r s a n d b u s i n e s s

A r i z o n a C h i l e R o a s t e r s c o m b i n e s

e x p e r t i s e w i t h t h e h i g h e s t s t a n d a r d s

f o r c u s t o m e r s e r v i c e a n d q u a l i t y p r o d -

tion Through a detailed and collaborative process, various color samples with differing densities were reviewed, culminating in the selection of the final hue, a nod to the brand's essence "Crafting Smorange in partnership with the Pantone Color Institute was a pivotal moment in our journey as we navigate our trajectory of explosive growth," said Maria Rivera, Smalls Sliders Chief Executive Officer "Smorange isn't just our color It's our energy, attitude and essence – bright, vibrant and a little in your face We are excited to officially start introducing Smorange to our Squad members, Frequent Sliders and the rest of the world "

Smalls Sliders opened its first signature Smorange colored Can in 2019 Since its inception, Smalls Sliders has disrupted the QSR industry with its stacked leadership team and robust development pipeline, with more than 200 cans

pered glass, brings a fresh perspective to commercial deck ovens. Their commitment to eco-friendly technologies a n d e n e r g y - e f f i c i e n t d e s i g n s a l i g n s seamlessly with our dedication to sustainability and innovation.

RDN: What are some key features of the Bull oven?

PDJ: The Bull oven is a game-changer in commercial deck ovens Not only is it aesthetically stunning, but it’s also fully e l e c t r i c , e n e r g y - e f f

friendly With the ability to bake up to nine full-size pan pizzas or 12 12-inch round pizzas per chamber, it leads the way in performance Plus, its modular design allows for expansion and customization, making it incredibly versatile for any kitchen

RDN: What about the Caruso oven?

H o w d o e s i t r e v o l u t i o n i z e t h e Neapolitan pizza experience?

open or under development throughout 18 states The brand continues to garner high-level industry recognition, with Nation's Restaurant News featuring Smalls Sliders in its "Breakout Brands of 2023," and QSR Magazine ranking the brand in its annual QSR 50 Contenders list Other accolades include ranking on Entrepreneur magazine's "Top New & Emerging Franchises" list

About Smalls Sliders

Smalls Sliders is one of the fastest-

fresh, cooked-to-order cheeseburger sliders that are small in size but big in

unique modular buildout, the Atlantabased brand is headed towards nationwide growth with locations opening

Midwest and West Coast These expansion plans are spearheaded by Smalls Sliders' stacked leadership team, each bringing numerous decades of restaurant experience to the table

Pantone: A Universal Language of Color

Pantone helps creators to achieve color consistency for graphics, fashion and product design Pantone Connect®, a mobile app, allows users to search, pick, and convert colors as part of their creative workflow The Pantone Color Institute provides customized color standards, brand identity and color consulting for brands and manufacturers Pantone B2B Licensing enables licensees to communicate and reproduce approved Pantone values in their products

smallssliders com

t h u n m a t c h e d e f f i c i e n c y . C r a f t e d

w i t h t h e f i n e s t I t a l i a n m a t e r i a l s , i t

b o a s t s t e m p e r a t u r e s o f u p t o 9 9 0

d e g r e e s F a h r e n h e i t a n d f e a t u r e s a

Biscotto di Sorrento oven hearth for that true Neapolitan flavor. With touchscreen control and computerized heat

m a n a g e m e n t , i t c o m b i n e s t r a d i t i o n with modern convenience.

RDN: Lastly, can you tell us about the

S t o n e C o n v e y o r B e l t O v e n a n d i t s impact on high-volume pizza production?

P D J : T h e S t o n e B e l t i s a r e v o l u t i o n a r y

e l e c t r i c c o n v e y o r o v e n d e s i g n e d f o r

s e a m l e s s i n t e g r a t i o n i n t o h i g h - v o l -

u m e p i z z a p r o d u c t i o n l i n e s

F e a t u r i n g a r e f r a c t o r y s t o n e b a k i n g

s u r f a c e a n d d i r e c t s t a i n l e s s s t e e l -

s h e a t h e d r e s i s t a n c e h e a t i n g e l e -

m e n t s , i t e n s u r e s u n i f o r m c o o k i n g

a n d s u p e r i o r e n e r g y e f f i c i e n c y . I t s s t a c k a b l e d e s i g n a l l o w s f o r d o u b l e o r t r i p l e p r o d u c t i o n , m a k i n g i t i d e a l f o r l a r g e - s c a l e o p e r a t i o n s .

RDN: How can interested parties learn more about these innovative ovens a n d p o t e n t i a l l y a t t e n d y o u r w o r kshops?

P D J : F o r m o r e i n f o r m a t i o n o n o u r p a r t n e r s h i p w i t h I t a l f o r n i a n d t o e x p l o r e o u r i n n o v a t i v e p r o d u c t s , v i s i t F i e r o G r o u p ' s w e b s i t e A d d i t i o n a l l y , w e i n v i t e e n t h u s i a s t s a n d p r o f e s s i o na l s a l i k e t o j o i n o u r w o r k s h o p s , w h e r e t h e y c a n l e a r n f r o m s o m e o f t h e b e s t p i z z a i o l o s i n t h e i n d u s t r y M

c a n c o u n t o n A r i z o n a C h i l e R o a s t e r s t o g i v e y o u t h e a t t e n t i o n y o u d e s e r v e

I t i s p a r t o f p r o v i d i n g t h e q u a l i t y c u s -

t o m e r s e r v i c e t h a t i t s c u s t o m e r s h a v e

c o m e t o k n o w a b o u t A r i z o n a C h i l e

R o a s t e r s T h e c h i l e r o a s t e r s a r e b u i l t f o r

u c t s W h e t h e r y o u h a v e a q u e s t i o n o r a c o n c e r n y o u ’ d l i k e t o a d d r e s s , y o u

The Montague Company (Cont’d from p 1)

of gas-fired equipment spanning over 1 5 0 y e a r s , c o m p a n y P r e s i d e n t J o e Deckelman explained, “The future of f o o d s e r v i c e e q u i p m e n t d e m a n d s a global perspective While the U S has excelled in commercial gas appliances, E u r o p e a n m a n u f a c t u r e r s h a v e p i on e e r e d e l e c t r i c t e c h n o l o g y f o r decades As part of Welbilt and the Ali Group, Montague merges the best of both worlds, leveraging the expertise of European divisions like Inducs, a leader in induction technology By mar-

r y i n g p r o v e n E u r o p e a n t e c h n o l o g y with Montague’s legacy of durability, we bring a new level of quality to the electric market ” Deckelman highlighte d s e v e r a l a d v a n t a g e s o f e l e c t r i c equipment, such as electronic ignition

r e p l a c i n g s t a n d i n g p

i g h t s T h i s shift addresses concerns around utility costs, safety and kitchen airflow, particularly in part-time usage scenarios like s c h o o l s o r r e l i g i o u s i n s t i t u t i o n s Induction cooking hobs also offer easier cleanup compared to traditional gas burners

Despite chefs’ traditional prefer-

c o m m e r c i a l o r h o m e u s e a n d a r e

a v a i l a b l e i n s e v e n b a r r e l s i z e s t o s u i t

y o u r b u s i n e s s n e e d s a n d / o r c u s t o m e r

b a s e A l l t h e c h i l e r o a s t e r s a r e p i p e d

f o r p r o p a n e g a s a n d i n c l u d e a h o s e

2 0 1 9

For more information, call 520 825 8717 or go to www arizonachileroasters com

w i t h a h i g h p r e s s u r e r e g u l a t o r A r i z o n a C h i l e R o a s t e r s i s H a n d m a d e i n t h e U S A , a n d t h e m a nu f a c t u r e r s e l e c t e d f o r t h e s t a t e o f A r i z o n a t o d i s p l a y a t t h e T h i r d

ence for gas, Deckelman emphasized t h a t e l e c t r i c c o o k i n g p r e s e n t s n e w opportunities He noted the influx of i n t e r n a t i o n a l l y t r a i n e d c h e f s t o t h e U n i t e d S t a t e s , e x p a n d i n g c u l i n a r y k n o w l e d g e a n d p u s h i n g e q u i p m e n t

boundaries Each fuel type as well as chef has their distinct advantages in terms of cooking times, heat transfer and recipe configurations Montague has seemingly always been on the foref r o n t o f i n t r o d u c i n g w h a t a r e n o w common items seen regularly in commercial kitchens including heavy-duty

style” island suites, cooking and refrigeration integrations and now its latest endeavor into the world of electric e q u i p m e n t I n c l o s i n g , D e c k e l m

remarked, “The world is getting smaller by the day and that offers our company

explore and provide leading edge solutions to the world’s most innovative and creative culinary experts ”

Fiero Group (Cont’d.

1)

Professional Chargers prove their clear separation from generic chargers in three ways:

• 8 4g of gas deliver 20% more portions

• iSi proprietary capping method eliminates gas leakage

• 100% carbon neutral

Austrian innovation, manufacturing and production are at the heart of the iSi Eco

p 1)

food frying.

M a g n e s o l i s a s a f e , p u r e - w h i t e adsorbent filter media that meets the food-grade specifications of the Food a n d D r u g A d m i n i s t r a t i o n ( F D A ) , National Sanitation Foundation (NSF) and the Joint Expert Committee on Food Additives (JECFA) of the World Health Organization (WHO)

I t s f i l t e r p o w d e r r e m o v e s b o t h s o l i d a n d d i s s o

m used oil to provide extended oil life Across all edible frying oils, it potentially boosts oil life by 30%-50%, offering significant cost savings Unlike ordinary filter powders, Magnesol particles act like a magnet to attract and remove the

Fiorucci (Cont’d from p 1)

snacks, using only hand-trimmed cuts of premium pork and the finest ingredients, then slowly aging them to perfection

Since 1850, the Fiorucci family has been creating authentic Italian inspired products, which honors the tradition of the Italian dinner table Fiorucci’s portfolio includes a variety of pre-sliced, diced and bulk meats including prosciutto, pancetta, salami, pepperoni,

DA: Sterno’s manufacturing facility in Texarkana, Texas, was awarded TRUE® Silver certification by Green Business

C e r t i f i c a t i o n I n c ( G B C I ) S t e r n o ’ s T e x a r k a n a f a c i l i t y i s r e s p o n s i b l e f o r manufacturing some of the most iconic a n d r e c o g n i z a b l e S t e r n o p r o d u c t s including both gel and wicked chafing fuel It also manufactures liquid candles for the brand’s table lighting products, a l o n g w i t h a s s e m b l i n g H o m e Entertaining Party Packs and S’mores Makers Sterno is the first manufacturing facility in Texas to be awarded the TRUE certification, and the first in the food service equipment and supplies industry

RDN: What Does TRUE stand for?

DA: TRUE stands for Total Resource Use and Efficiency and is administered by GBCI to help facilities define, pursue and achieve zero waste goals while

Series Professional Charger, which is why iSi is the singular choice for tens of thousands of restaurants, coffee shops, hotels, country clubs and bars throughout the United States and the world

Each iSi charger is carefully filled to e x a c t i n g s t a n d a r d s w i t h 8 4 g o

sealed with proprietary capping technology and has been verified by an

enough gas to whip

pint of cream for

dissolved tastes and odors that can spoil fried food. Because of this, it can s i g n i f i c a n t l y s a v e r e s t a u r a n t s u p t o $8,000 a year from three deep fryers. T

Magnesol.

Sustainability

Using Magnesol increases the overall life cycle of the oil This means less frequent oil discards that not only save on costs, but there is less handling of hot

cleanout and oil discarding

sopressata, finocchiona, capicollo, mortadella, chorizo and other specialties, i n c l u d i n g i t s p o p u l a r P a n i n o s a n d

Appetaggios snacking lines Fiorucci also offers an entire portfolio of all-natural snacking and deli meat products with no artificial flavors, colors, ingredie n t s , p r e s e r v a t i v e s , a n t i b i o t i c s , h o rmones, nitrates or nitrites, available in a variety of formats

Fiorucci has a versatile sliced, diced a n d w h o l e p i e c e I t a l i a n d e l i m e a t s assortment that is great for restaurant

becoming more resource efficient

RDN: What does it mean to be TRUE certified?

DA: TRUE certification is a third-party leadership standard that helps manufacturers measure, improve and recogn i z e z e r o w a s t e p e r f o r m a n c e b y encouraging the adoption of sustainable resource management and reduct

90% or more of their waste from landfill, incineration (waste-to-energy) and the environment

RDN: How did Sterno achieve TRUE certification?

DA: Sterno has long been committed to minimizing waste through innovative product design, improved manufacturing processes, and fostering a culture of environmental responsibility The next logical step in this commitment was partnering with GBCI to find

Professional Chargers are NSF certified and manufactured at the same factory in Vienna, Austria, where its first charger was made back in 1964

T h e p o w e r f u l 8 4 g c h a r g e r c a n whip up today’s favorite dairy and nondairy creams, allowing a wide variety of i n g r e d i e n t s f o r c u s t o m e r s t o e n j o y whipped and flavorful dollops, clouds and milk foams – even when following a lifestyle or allergen-free diet

The most important feature of the Eco Series Professional Charger is that it is

o u t a s o f t e n w h i c h a l s o r e d u c e s s a f e -

t y r i s k s .

Innovations

T h e D a l l a s G r o u p o f A m e r i c a h a s

r e c e n t l y r e s t r u c t u r e d t h e P r o d u c t

I n n o v a t i o n a n d T e c h n i c a l S e r v i c e s

d e p a r t m e n t T h e D a l l a s G r o u p l a b o -

r a t o r y a l s o u n d e r w e n t r e n o v a t i o n

T h i s r e n o v a t i o n h a s a l l o w e d t h e

c o m p a n y t o e x p a n d o u

q u i p m e n t I t s c h e m i s t s a r e n o w a b l e t o p e r f o r m

q u i c k e r t e s t i n g o f f r e e f a t t y a c i d

( F F A ) , s o a p , c o l o r a n d t o t a l p o l a r

m a t e r i a l s ( T P M s )

The Dallas Group of America’s goal is to

operators to help reduce back-of-house prep and labor, with ready to eat and serve solutions Fiorucci’s products also h e l p m i n i m i z e f o o d w a s t e t h r o u g h s m a l l e r , r e s e a l a b l e p a c k s i z e s w i t h longer shelf life and help with portion control through individual slices

the only 100% climate neutral charger on the market today Through investments in engineering, materials, technology and the environment, iSi is able to deliver both carbon footprint reduction and food cost reduction with its technologically advanced Eco Series Whipping System Aerosol cans and generic chargers simply cannot compete on quality, sustainability and price per dollop

continue to improve its product in filtration and adsorptive performance. The Product Innovation team is constantly looking for ways to continue producing the highest quality adsorbent on the market.

Magnesol is more than a frying oil filtration medium; it’s a catalyst for optimizing triple-bottom-line performance in the foodservice and restaurant

foods, reduced costs and minimized e n v i r

approach to business success

F

magnesol com or stop by booth #3963

Some recently launched favorites i n c l u d e S l i c e d H o t S o p r e s s a t a , C h a r c u t e r i e S a l a m i , F i n o c c h i o n a Salami, Classic Sopressata, Imported P r o s c i u t t o d i P a r m a , D i c e d G e n o a Salami and Pepperoni, along with trad i t i o n a

impact even more By instituting innovative recycling programs and other

- f r i e n d l y i n i t i a t i v e s , S t e r n o ’ s Texarkana facility now diverts nearly 95% of its waste stream from landfills, qualifying the facility to receive TRUE Silver certification

RDN: What does this recognition mean for Sterno?

DA: This is a major accomplishment for the company Sterno is the first TRUE certified zero-waste manufacturer in the foodservice equipment and supplies industry and now joins an elite group of companies (Tesla, REI, Best Buy and others) who have achieved TRUE certification

RDN: How can customers learn more about what Sterno is doing to minimize its environmental impact?

DA: Stop by booth #7012 We have lots

H

t Capicollo, Mortadella, Salami Varieties, Prosciutto, All-Natural Pepperoni and D i c e d P a n c e t t a T h e I t a l i a n - i n s p i r e d deli meats are great for charcuterie and grazing boards, sandwiches and wraps, pastas and casseroles, pizzas and calz o n e s , s a l a d s a n d s o u p s , o r y o u r favorite chef-inspired recipes

For more information, go to www fiorucci foods com or email marketing@fiorucci foods com

more to share on this topic F o r m o r e i n f o r m a t i o n , g o t o w w w sterno com, call 951 682 9600 or stop by booth #7012

from p 1)

loyal customers and fans Simply put, SmartPatch will create a custom brandspecific keychain or patch, and once given out to your customers, a simple “swipe” over the top will instantly bring them coupons, specials, events, VIP services and more And the best part: The restaurant brand can change the

believing, and you will be blown away

ficemblem com/smartpatch

For more information, www pacificemblem com/smartpatch, call 800 UAS 8778, email quotes@pacificemblem com and see Pacific Emblem’s ad on page 29

Sterno (Cont’d from p 1)

Pacific Emblem (Cont’d

Magnesol (Cont’d from

Fabrique

gourmet plant-based cuisine The new offerings include Koji-Foie Gras, a luxurious Black Truffle Koji-Pâté and an exquisite Harvest Apple Koji-Pâté, all of which showcase the remarkable synergy of traditional culinary craftsmanship and modern plant-based innovation

B u i l d i n g o n i t s c o m m i t m e n t t o deliver the finest charcuterie creations, vFabrique Délices has seamlessly integrated Prime Roots’ cutting-edge koji technology, known for its ability to produce rich umami flavors and exquisite textures, into its latest product line W i t h a n u n w a v e r i n g d e d i c a t i o n t o quality and flavor, Fabrique Délices has

alternatives to embrace the vast potential of the oceans. The growing trend of plant-based seafood reflects a broader societal move towards sustainability, ethical consumption and health-conscious eating. However, for companies entering this new market, the journey is fraught with both challenges and opportunities. Among these pioneering ventures, Beleaf, a company that has been innovating in the plant-based seafood space since 1988, stands out as a testament to resilience and foresight.

The Swell of Demand

The demand for plant-based seafood is d r i v e n b y a n i n t e r p l a y o f f a c t o r s , including rising awareness of overfishing, the environmental toll of conventional seafood production and con-

Royal Range (Cont’d from p 1)

portable filter Royal combines ease of operation with unmatched safety features enabling the operator to save valuable time and money Available in both single fryer and multi-fryer units, Royal filtration is fast, safe and effective

The Royal fryer filter systems are easy to operate and feature the highest energy efficiency and production available in the industry today The RHEF-75 fryer is 72% efficient and pro-

Waring (Cont’d from p 4)

new culinary masterpieces

Protecting the Planet, Nourishing the Bottom Line

In keeping with planet-friendly consumer values, the PlanitPOD fermentation process eliminates the environmental toll the production of traditional sources of protein takes on the plan-

masterfully crafted these plant-based delicacies to cater to discerning palates while ensuring a sustainable and ethical approach to gastronomy President o f F a b r i q u e D é l i c e s , S é b a s t i e n Espinasse, expressed his enthusiasm, “We’re excited to introduce traditional French delicacies like pâté and foie gras to plant-based consumers Partnering with the pioneer of koji-based products, Prime Roots, allows us to take an innovative and sustainable approach to developing plant-based products ”

The first star of the collection, KojiFoie Gras, presents a plant-based alternative to the classic delicacy, boasting a luxurious velvety texture and a rich, buttery flavor profile that closely mimics the

cerns over mercury and plastic contamination in fish. Consumers are increasingly seeking alternatives that can offer the taste and nutritional benefits of seafood without the associated ethical and environmental baggage. This shift presents a significant opportunity for

seafood innovation.

Navigating Challenges

However, the path is not without its obstacles. Replicating the textures and flavors of seafood is a formidable challenge, requiring sophisticated technol

sourcing strategies Unlike plant-based meats, where flavors can be more easily mimicked, seafood alternatives must capture the unique umami and subtle t a s t e

duces 129 pounds of fries per hour, almost 30% higher than our closest competitor “I have been selling fryer s y s t e m s f o r o v e r 2 0

Royal filter systems are the new industry standard, ” says Dean Thedford, Director of National Accounts Royal offers electromechanical, digital and computer control options on all their fryer systems

Royal fryer filter systems offer the best oil management solutions in the industry There are three different filtration options The operator can select

traditional experience Accompanying Koji-Foie Gras are two equally compelling offerings: the Black Truffle KojiPâté and the Harvest Apple Koji-Pâté

The Black Truffle Koji-Pâté embodies an opulent blend of earthy truffle notes and savory umami undertones, elevating the dining experience with its decadent yet plant-based composition On the other hand, the Harvest Apple Koji-Pâté offers a harmonious fusion of sweet and savory, featuring the delightful essence of fresh apples combined with the depth of koji, creating a nicely nuanced flavor

This new line of plant-based products is a testament to Fabrique Délices’ relentless pursuit of culinary excellence and solidification of the brand’s position

marine species. Furthermore, the market for plant-based seafood is still in its infancy, meaning consumer education and acceptance are ongoing hurdles.

Beleaf: A Beacon of Innovation

I n t h i s e m e r g i n g l a n d s c a p e , B e l e a f shines as a beacon of innovation and perseverance. With a legacy stretching back to 1988, Beleaf has not only witn e s s e d t h e e v o l u t i o n o f t h e p l a n tbased food industry, but has actively shaped it. Drawing on deep roots in food manufacturing, Beleaf has leveraged its expertise to create a diverse array of plant-based seafood products, from shrimp and tuna to salmon sashimi Their commitment to using simple, n o n - G M O i n g r e d i e n t s a n d a v o i d i n g preservatives speaks to a dedication to quality and health that resonates with modern consumers

which option best suits their filtering needs The standard option has a wash down hose for both cleaning the tank, w h i l e f i l t e r i n g a n d f i l l i n g t h e t a n k There is also the option to return the oil to the bottom of the tank and an oil disposal port

Royal has the largest selection of energy efficient fryers available Backed by a two-year limited warranty, Royal fryer filter systems are available in 35 lb , 45 lb , 60 lb , and 75 lb shortening capacity Their powerful 8 GPM filter pump allows the operator to easily fil-

b r o a d l y u n l o c k i n g t h e b e n e f i t s o f n a t u r a l f e r m e n t a t i o n f o r t h e c u l i n a r y w o r l d , ” s a i d W a r i n g G e n e r a l M a n a g e r a n d S e n i o r V i c e P r e s i d e n t D a n

D e B a r i “ W e ’ v e w o r k e d w i t h s o m e o f

t h e g r e a t e s t m i n d s i n t h e f i e l d o f f e r -

as pioneer in the realm of gourmet cuisine, offering a glimpse into the future of sustainable gastronomy that harmoniously merges tradition with innovation With over 38 years of expertise and recognized for its excellence, Fabrique Délices combines time-honored classics and innovative creations among its exceptional range Handcrafted in small batches using authentic French recipes, Fabrique Délices has been committed to producing high-quality charcuterie with traditional savoir-faire and a spirit of conviviality, from its home in the San Francisco Bay Area

fabriquedelices com

b i l i t y “ O u r g o a l w a s t o b r i n g h e a l t h y

f o o d t o t h e m a s s e s w h i l e s a f e l y a n d

m e n t a t i o n t o d e v e l o p t h i s t u r n k e y

s o l u t i o n W e ’ r e r e a d y t o p r o v i d e

c h e f s w i t h t h e c a n v a s t o c r e a t e a

w i d e a n d e v e r - e x p a n d i n g v a r i e t y o f

r o c e a n s a n d o u r h e a l t h . B e l e a f ’ s t h r e e - d e c a d e j o u rn e y i l l u s t r a t e s t h

or stop by booth #185

ter even the largest fryer in just three minutes

Heavy breading? No problem with Royal’s triple filtration and fine mesh screens! Tired of paying too much for filter paper? Royal offers a paper-less filter option

Proper oil filtration can save an operator hundreds of dollars each year for a single fryer!

For more information, go to www royal ranges com, call 951 360 1600 or stop by booth #1654

p l a n t p r o t e i n s r i g h t i n t h e i r o w n k i t c h e n s ” V i s i t b o o t h # 2 7 1 6 t o s e e t h e PlanitPODcast live! Each day, Waring c h e f i n f l u e n c e r s a r e d i s c u s s i n g a n d demonstrating how the POD and fermentation are ushering in a new world of flavor

F o r m o r e i n f o r m a t i o n , g o t o w w w w a r i n g c o m m e r c i a l p r o d u c t s c o m o r stop by booth #2716

Amoroso’s (Cont’d. from p. 4) and large supermarket chains – even d e s i g n c u s t o m p r o d u c t s t a i l o r e d t o specific company needs – Amoroso’s is the local Philly bakery that’s become an international resource. Now the rolls t h a t m a d e P h i l l y s a n d w i c h e s w o r l d famous are available worldwide. F

c o u n t r y a n d a r o u n d t h e w o r l d . Amoroso’s now offers its extended shelf-life items that have been inspired b y A m o r o s o ’ s s a n d w i c h r o l l s i n Philadelphia for commissaries and grab ’n go applications. A m o r o s o ’ s i s “ W h y P h i l l y s a n dwiches are world-famous.”® With the resources and capacity to service both individual food retailers

Plant-Based Seafood (Cont’d. from p. 1)

A Future Cast in Plant-Based Waters

Délices (Cont’d from p 1)