Restaurant Daily News • May 19, 2024

RESTAURANT

provider of payments and financ

enabling restaurants to streamline operations and enhance the customer experience with the n

Continued on Page 69

In the fast-paced world of modern cooking, efficiency is key Chefs and food-

constantly seeking innovative solutions to streamline

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It’s time to reimagine the way beverages are crafted Imagine every beverage full of real flavor, pre-

Nature intended

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RESTAURANT

Where Tradition Meets

RDN: Why is food waste an issue?

Mundial Smartknives has cultivated a passion and understanding of the importance of a strong knife system within the hospitality business and have simplified the process to better optimize your team’s time and talent

An interview with Iain Milnes, President of Power Knot

An interview with Kevin Ryan, Director of Foodservice Sales North America, Magnesol®

I’m Jason. I grew up in

BOOTH #1682

BOOTH #3963

BOOTH #4648

BOOTH #185

BOOTH #4200

Kitchen Automation & Staff Empowerment with the Smart Kitchen System

Today, restaurant operators continue to face a critical chal-

l e n g

shortage Kitchen managers are overwhelmed and overworked, while dependable and qualified staff are becoming increasingly more difficult to come by. More and more kitchen oper-

a t o

o process automation to make the most of current resources. Labor and kitchen management systems offer a solution, and the Smart Kitchen System (SKS) by Renau stands out as one of these powerful tools.

Transforming Kitchen Management

A

P r o b e s e n a b l e r e a l t i m e m o n i t o r i n g a n d a l e r t s f o r b o t h e q u i p m e n

Empowering Staff Autonomy & Lowering Stress

One of the most significant benefits of the SKS Hub is its capacity to reduce the need for constant supervision by

instructions displayed on its screen, even inexperienced kitchen staff can

with confidence, minimizing the need for direct oversight Furthermore, the

capabilities of sensors empower staff to

Continued on Page 69

Sealed Sauce Cups: The Savior of Delivery Meals

In the ever-expanding realm of food delivery, one persistent inconvenience h a s p l

restaurateurs alike: sauce spillage That dreaded moment when you eagerly unwrap your delivery only to find that the sauce has leaked, leaving your meal swimming in an unintended sea of flavor It’s a culinary catastrophe that has frustrated many, but thankfully, there’s a simple solution: sealed sauce cups Until recently only large co-packers were able to take advantage of a

Continued on Page 69

Outdoor Catering Solutions from Sterno: Keeping Food Hot in Style at Outdoor Events

A

, Executive Chef, Sterno

RDN: Tell us about the products that will make life easier for your customers when working outdoors

T S : O n e o

when serving food outdoors is how even the slightest breeze can diminish the performance of chafing units Operators have adapted by using a variety

effective but usually don’t look great – we’ve all seen the foil-wrapped chafer or butane stove

Sterno’s line of outdoor serving and cooking

breeziest conditions

tions?

TS: We have the perfect solution with our ClearDome Lid You’ll have complete visibility and access to your food without having to remove and store an extra piece of equipment The clear lid is sturdy and heat resistant The lid is stackable, making it easier and more convenient for you to transport and store

We have a great line of WindGuard chafers in several different finishes to help elevate any outdoor setting or event The benefit of a WindGuard is that it blocks the wind from extinguishi n g y o u r f l a m e , c a u s i n g c o l d f o o d You’re going to save time and money using our WindGuards because food waste is minimized Guests are going to be happy enjoying hot food, and you won’t have the inconvenience of relighting fuel that’s blown out Our latest Chalkboard Chafer allows you to customize the look and feel of your chafer, adding a special touch to any event.

RDN: Traditional chafer lids may help keep food hot, but they can be a hassle to manage during service. Any solu-

RDN: The wind can really have a negative impact on butane stoves How can Sterno help?

T S : O u r 1 5 K B u t a n e Stove has a wind-block feature to help protect your flame while you’re preparing food for your guests This feature creates a barrier around your flame, minimizing the likelihood your stove would need to be reignited It’s also a high-heat solution, o f f e r i n g 1 5 K B T U s , a l l o w i n g y o u t o cook and serve outdoors with confidence We want you to have the best experience while serving your guests and this wind-block feature will help you do just that

RDN: Where can operators learn more?

TS: We’re front and center at the this year’s show in booth #7012 And be sure to check out sterno com to see all our products, training materials and videos.

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.

Amoroso’s: How Great Sandwiches Roll

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.

been inspired by Amoroso’s sandwich rolls in Philadelphia for commissaries and grab ‘n’ go applications

For 120 years, beginning in 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. And over the past 40 years, that reputation has spread across the country and around the world. Amoroso’s now offers its extended shelf-life items that have

famous.”®

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.

baking.com, visit www.amorosobaking .com or stop by booth #1857.

The First Commercially Grown Stevia in the U.S.

With 80% of Americans struggling with p r e d i a b e t e s , d i a b e t e s a n d o b e s i t y , Splenda’s mission is to help consumers live happier, healthier and longer lives S p l e n d

h r o u g h innovation and by making it easier to reduce sugar intake

Splenda U S Grown Stevia is a g r e a t - t a s t i n g , z e r o - c a l o r i e sweetener that works perfectly in hot or cold brewed beverages, b a k e d i t e m s o r c o c k t a i l s a n d m o c k t a i l s P o l l i n a t e d b y b e e s , Splenda’s stevia plants are grown at the Splenda Stevia Farm in the U n i t e d S t a t e s , w h e r e t h e y a r e nourished by the fresh air and Florida sunshine Through years of research and work by its plant biologists, Splenda has developed an excell e n t , n a t u r a l p l a n t d e l i v e r i n g m o r e sweetness and less bitterness, which makes Splenda Stevia the perfect zerocalorie alternative to sugar. With over 1,500 acres, the Splenda Stevia farm is

fully integrated using local labor and local farmers to harvest stevia plants twice a year The farm is also completely sustainable, using special farming t e c h n i q u e s , r e d u c i n g e m i s s i o n s a n d upcycling waste to complete the circle

Splenda invites you to visit booth #2848 to try its stevia and learn how it can positively impact your brewed beverage and/or baking program

#2848.

i n 2 0 0 6 a s a s m a l l , o n e - m a n

s h o p p r o v i d i n g j u s t t a b l e t o p s , b u t

o v e r t h e l a s t 1 8 y e a r s , i t ’ s g r o w n i n t o a

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

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

j u s t t a b l e t o p s F u r n i t u r e i s o n e o f t h e b i g g e s t i n v e s t m e n t s r e s t a u r a n t s m a k e , a n d e v e r y o n e w a n t s t o s p e n d t h a t m o n e y w i s e l y I m a g i n a t i v e f u r n i t u r e m a k e s y o u r r e s t a u r a n t s t a n d o u t f r o m t h e

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

Embrace Sustainability in Style with Memeda

Memeda stands at the forefront of the eco-conscious movement, pioneering a shift toward sustainable to-go products that redefine the industry’s standards Memeda’s dedication to sustainability is unwavering, yet the company refuses to compromise on style or functionality

Memeda’s product range is extensive, offering a comprehensive selection of 100% biodegradable solutions tailored to the diverse needs of customers worldwide From tableware to food packaging, every item is meticulously designed to blend sustainability with practicality seamlessly.

Memeda boasts a formidable team of design professionals capable of providing end-to-end services. From conceptualization to design and production, Memeda’s experts ensure seamless execution at every stage of the p r o c e s s . W i t h i t s c o m p r e h e n s i v e approach, clients can expect a streamlined experience, resulting in innovative, sustainable solutions tailored to their exact specifications. With a plethor a o f c u s t o m i z a b l e o p t i o n s a n d a diverse array of materials like PLA, PHA, rPET, bamboo fiber, paper and sugarcane, sustainability is woven into the

fabric of every decision Memeda makes

With its cutting-edge factory capabilities, Memeda guarantees a steady production output, ensuring the delivery of 300 to 400 40HQ shipping containers each month This assurance of supply stability underscores Memeda’s commitment to meeting the demands of its clientele while upholding its environmental responsibilities

Memeda transcends the role of mere product suppliers and strives to c u l t i v a t e l a s t i n g p a r t n e r s h i p s A s Memeda continues to expand globally, its focus remains on fostering relationships built on trust and mutual benefit. Memeda invites you to join in on this journey toward a sustainable future, where satisfaction is guaranteed and environmental impact is minimized.

M e m e d a ’ s m i s s i o n i s c l

equip businesses with the tools necessary for a smooth transition to sustainable packaging solutions. By choosing Memeda, you not only address your o

s o contribute to the collective effort of creating a greener tomorrow.

F

.memeda.us or stop by booth #10019.

Maryland Mom Turns Allergy Solution Into Sweet Deal

A Maryland mom has turned her child’s allergy solution into a thriving business Deanna’s Delights plant-based cookies are sold in local retailers including Hudsons at Baltimore airport, an LA Fitness in Upper Marlboro and via ecommerce through Walmart and other outlets

In June, the plant-based cookies debuted at the Summer Fancy Food show in New York The desserts were chosen to be part of the Specialty Food Association’s board of directors meeting in Washington, D C

Deana, the owner who uses only her first name, became an entrepre-

PanSaver and Flavorseal Introduce FlavorSaver Complete Cook-Chill Systems

Flavorseal™ have pioneered innovative c o o k - c h i l l p r o d

ciency and food safety in restaurant kitchens Now these two industry leade r s h a v e j o i n e d f o r c e s t o l a u n c h

FlavorSaver, providing comprehensive cook-chill systems tailored to meet the diverse needs of every size professional kitchen

What is Cook-Chill?

Cook-chill is becoming an increasingly popular food preparation method in busy restaurant settings, as it allows kitchens to cook food ahead of time and store it safely until needed

shared technical resources for unparalleled support Their combined background in food processing, food manufacturing and the foodservice industry e n s u

unique demands, regardless of scale

About M&Q Foodservice

F

Flavorseal Foodservice as part of the

Created with a focus on enhancing efficiency and upholding the highest stan-

& Q

Foodservice brands are committed to

They then rapidly cool the food to a temperature that prevents bacterial growth, ensuring its safety for consumption. Manufacturers craft the packaging and supplies used in the cook-chill process from materials with specific performance characteristics, enabling them not only to protect the food from contamination but also to facilitate safe and efficient reheating directly within the package.

Choosing the right provider for cook-chill materials is vital. A provider that offers high-quality, reliable products can greatly enhance the effectiveness of a cook-chill program, ensuring that restaurants can consistently deliver safe and delicious food to their customers

Introducing FlavorSaver

FlavorSaver brings together two leading names in cook-chill packaging and supplies into a single source for cookchill packaging, accessories and more

This integration not only expands the product line to include products like roll stock for high-volume cookchill processing, but also integrates

tainability goals.

ideas, materials and product designs into

that address current needs in the foodser-

kitchens in their day-

Why Choose M&Q Foodservice?

M & Q

neur unexpectedly many years ago On a trip to the grocery store, her child begged for the boxed desserts commonly found in grocery and convenience stores – desserts that were full of her child’s allergens

She hated saying, “No ” She left the store frustrated and determined to figure out how to make desserts just as good as those in stores, but without her child’s allergens

She began tinkering in the kitchen with egg-free, milk-free and butter-free cupcakes She would take her creations to her child’s school and share with friends and parents Eventually, a mom

tasted her signature chocolate chip cookies and called her late that night to say, “You have to share these with the world!”

Deanna had created desserts as good as those in the grocery stores without eggs, milk, peanuts, tree nuts, fish, crustacean shellfish and sesame

Delights bakes signature plant-based c

raisin and carob chocolate chip varieties

Foodservice offers a range of solutions designed to meet the evolving needs of the restaurant industry. From hightemperature nylon to patented features such as cook-chill handles and c

, M & Q

practical, innovative solutions tailored to the challenges faced by the foodser-

design are important in the product development process, the knowledge

ships in the foodservice and food pro-

that are not only innovative, but useful and bring efficiencies to the restaurant industry

more information, go to www flavor saver com or stop by booth #5302

“My desserts allow kids with allergies to eat desserts that taste delicious and can be equally enjoyed by others at events ”

Most plant-based desserts tend to be dry, crumbly or grainy As a mom, Deanna was intentional about creating desserts with textures kids would love – moist, crisp and chewy

Committed to Helping N.Y. State Grow & Thrive

New York State is home to a vibrant agricultural industry that produces delicious products to help your business thrive New York State has abundant resources, good land, access to water, innovative farmers and the best land grant system for agricultural education in the nation Just over a quarter of the state’s land mass is dedicated to agriculture – about seven million acres – from the field crops that feed New York’s 620,000 dairy cows to apple orchards, vineyards and vegetable farms to the hundreds of thousands of maple trees harvested for syrup in the spring The state is known for having a diverse mix of homegrown farm goods and on top of that, it has the ability to grow and produce over 30 commodities that are in the top 10 nationally, with highly sophisticated operations shipping food and farm produced beverages all across the world And, New York City, the 13th largest economy in the world, is right here in the state

To better connect with consumers and businesses across the state, the nation and the globe, New York State has worked hard to create new pathways for marketing New York grown products. Programs like the New York State Grown & Certified program have e s t a b l i s h e d N e w Y o r k S t a t e a s t h e nation’s leader in providing consumers and buyers with transparent, meaningful information about the agricultural products they’re purchasing.

You can tell that a product is New York State Grown & Certified by looking for the symbol. That seal, stamped right on products, tells a story: To buyers, it says their food was grown safely and responsibly, right here in New York. It builds awareness and confidence in New York State-branded agricultural products and provides meaningful food product labeling in the marketplace. To farms and producers, it’s a badge of honor. It communicates that they care. It shows their products meet the highest quality standards and demonstrates

their products have been produced with safe food handling and environmental stewardship at the forefront It enables New York producers to take a d v a n

demand for foods locally grown and produced to a higher standard

As a program participant, being NYS Grown & Certified shows that you care It communicates to consumers that your food is certified for safe handling and environmentally responsible products Plus, consumers and businesses that choose to purchase NYS Grown & Certified products experience satisfaction in shopping local and feeding their communities with good food

Right now, there are more than 3,000 producers participating in New York State Grown & Certified, spanning more than 750,000 acres of farmland in New York State With two-thirds of New York’s agricultural income coming from the dairy sector, it’s no surprise that the NYS Grown & Certified program boasts dozens of dairy producers creating delicious milk, cheeses, ice cream, yogurt and so much more, helping to rank New York State as the nation’s No. 1 producer of cream cheese, cottage cheese and yogurt; second in sour cream; fifth in t o t a

more. And who can forget New York’s i n n o v a t i o n i n f

d b

v e r a g e products, featuring farm-grown ingredients that give our wine, distillates, ciders and beers a New York-grown flavor. The NYS Grown & Certified program is proud to count 85 cideries, w i n e

d u c

s growing ingredients used in craft beverages among its numbers. These all contribute to New York being a leader in the craft beverage industry across the United States, coming in first place in hard cider and No. 3 in wine.

F o r m o r e i n f o r m a t i o n , g o t o certified.ny.gov, follow on Facebook, X and Instagram or stop by booth #7468.

Celebrated Chef Shares His Experience with the Revolutionary Waring PlanitPOD Fermentation Chamber

An interview with Tal Ronnen, best-selling cookbook author and Founder and Chef of Crossroads Kitchen.

R D N : A s a n a c c l a i m e d c h e f who has prepared menus for celebrities and catered high-profile events, w h a t d o y o u f i n d s o s p e c i a l a n d unique about Waring’s PlanitPOD?

TR: My focus for the past 25 years as a p r o f e s s i o n a l c h e f h a s b e e n c o o k i n g plant-based exclusively. Of course, it wasn’t called plant-based back then, but we always found our inspiration from plants Being able to make our o w n p r o t e i n s i n - h o u s e h a s b e e n incredible and completely unique to our kitchen

RDN: Some innovations in the kitchen demand extensive training and specialization within your staff Does the PlanitPOD demand this type of expertise?

TR: Not at all It could not be easier to use

RDN: What are some of the menu items t h a t y o u h a v e c r e a t e d u s i n g t h e PlanitPOD?

TR: Right now, we are making our own lentil tempeh, served in a lemon caper sauce

RDN: What is the biggest advantage that the Waring PlanitPOD brings to your business?

TR: It offers guests a unique plantbased protein. Plant-based proteins are generally made with soy. R

based protein options?

TR: Absolutely. I don’t know of another restaurant, or even a store, selling temp e h m a

always soy.

R D N : I n y o u r v i e w , h o w c a n the PlanitPOD help to shape the future of food globally?

TR: Giving commercial kitchens, and even home users, a way to create their own protein is absolutely essential We know that traditional animal protein is bad for the planet and our health, so giving this access to professional cooks and home cooks is going to be a game changer

Learn how PlanitPOD can make a transformative impact for your operation Visit booth# 2716 to see the PlanitPODcast live Each day, Waring chef influencers are discussing and demonstrating how the POD and fermentation are ushering in a new world of flavor

F o r m

, g o t o w w w waringcommercialproducts com or stop by booth #2716

Klondike Cheese Places in Top 3 for 5 Different Classes at World Championship Cheese Contest

Klondike Cheese Company won big at the 2024 World Championship Cheese Contest, taking one Best in Class title,

two second place awards and four third place honors.

B

Placing second in their c l a s s

Blueberry Greek yogurt and O

cheese Third place awards

Buholzer Brothers Smoked

Gouda and Dill Havarti. “

P r e s i d e n t a n d o n e o f t h e f i v e M a s t e r

C h e e s e m a k e r s a t K l o n d i k e C h e e s e

C o m p a n y . T h e 3 5 t h b i a n n u a l W o r l d

C h a m p i o n s h i p C h e e s e C o n t e s t w a s

h e l d M a r c h 5 - 7 , 2 0 2 4 , i n M a d i s o n ,

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

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a n d 3 2 A m e r i c a n s t a t e s e n t e r e d t h i s

y e a r

F o r m o r e i n f o r m a t i o n a b o u t

Klondike Cheese Company, Odyssey

a n d B u h o l z e r B r o t h e r s p r o d u c t s , including recipes and detailed product

i n f o r m a t i o n , v i s i t w w w k l o n d i k e cheese com

About Klondike Cheese Company

K l o n d i k e C h e e s e C o m p a n y h a s b e e n

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

t h e s a m e l o c a t i o n s i n c e t h e l a t e

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Innovation in Freshness: Fresh Origins Introduces Eco-Friendly Packaging Solution

Fresh Origins®, a leading provider of M

F l o w

, announced that select Fresh Origins products will soon be shipping in an innovative peel and reseal packaging

T

e a t e

convenience and sustainability without compromising the exceptional quality of the enclosed products. Rest assured, while the packaging may change, the outstanding products housed inside remain the same high-quality items customers have come to expect from Fresh Origins.

The first products to be packaged in this new clamshell are a variety of its p o p u l a r p r o d u c

g unparalleled quality and consistency in p r o c e

guaranteeing a superior, uniform product with every purchase.

Fresh Origins’ commitment to sustainability is highlighted by the new packaging’s peel and reseal top layer, reducing plastic waste by an impressive 25% to 30% per clamshell. This sign i f i c a n t r e d u c t i o n c o n t r

b

maintaining the freshness and integrity of the products

Moreover, the new packaging is

expected to extend product shelf life by two to three days, further enhancing the longevity of the high-quality ingredients Fresh Origins remains dedicated to freshness and quality, ensuring that customers receive only the best Aaron Horwitz, Senior Marketing Manager at Fresh Origins, emphasizes the company’s dedication to quality

Origins, we combine an ideal climate with a deep passion for quality and innovation. Our products, cherished by top chefs and fine restaurants across the nation, are known for their robust-

toward delivering

and more sustainable products to our valued customers.” F

tomers, partners and the wider community to experience the benefits of this packaging innovation firsthand. Furthermore, Fresh Origins is attending the show, welcoming all hospitality partners to visit booth #1752 to sample a large portion of its catalog and witness the brand-new packaging For

R e s t a u r a n t D a i l y N e w s 4 5 S u n d a y , M a y 1 9 , 2 0 2 4

Sweet Strategy: Boosting Sales and Tips with Hospitality Dinner Mints

Marketing, Mount Franklin Foods

In the competitive landscape of the restaurant industry, every detail counts when it comes to enhancing the overall d i n i n g e x p e r

a n d m a x

m

n g profits While the focus is often on the quality of food and service, seemingly small gestures can have a significant impact on customer satisfaction and, consequently, sales and tips One such gesture that holds immense potential is offering hospitality mints with the check Why is this simple addition a game-changer for restaurants?

c

i2i Design (Cont’d from p 11)

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

t o p o s t o n s o c i a l m e d i a i 2 i D e s i g n c a n

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

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

o p p o r t u n i t y

T a k e a d v a n t a g e o f i 2 i D e s i g n ’ s

e x p e r t i s e a n d s u p e r i o r c r a f t s m a n s h i p

t o g e t e x a c t l y t h e r i g h t p i e c e f o r y o u r

1. Creates a Memorable Experience:

check creates a lasting memory for diners It’s a final touchpoint that leaves a positive impression and makes the din-

Customers are likely to remember the restaurant fondly and consider returning in the future, leading to customer loyalty and repeat business

2. Encourages Higher Spending: The inclusion of hospitality mints can

s p a c e I n a d d i t i o n t o t a b l e s , i 2 i D e s i g n

c a n p r o v i d e t a b l e b a s e s , c h a i r s , s t o o l s a n d b o o t h a n d b e n c h s e a t i n g w i t h o r

w i t h o u t u p h o l s t e r y T h e m i l l w o r k

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

m y r i a d o f c a s e w o r k t o c o m p l e t e t h e

f u l l d e s i g n y o u r r e s t a u r a n t d e s i r e s

W o r k i n g w i t h m a n y s p e c i e s o f h a r d -

w o o d , m e t a l , u p h o l s t e r y a n d g l a s s ,

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

subtly encourage customers to spend more As diners enjoy the complimentary treat with their bill, they may feel more inclined to add additional items to their order or indulge in dessert or after-dinner drinks, ultimately boosting sales for the restaurant

3. Increases Perceived Value: Providing hospitality mints at the end of the meal adds perceived value to the overall dining experience Customers may perceive the gesture as an extra perk or benefit of dining at the restaurant, even though it comes at minimal cost to the establishment This perception of added value can lead to greater customer satisfaction and loyalty

4 Promotes Positive Word-of-Mouth:

Happy customers are more likely to spread the word about their positive dining experiences By offering hospitality mints with the check, restaurants can generate positive word-of-mouth marketing as satisfied customers share their experiences with friends and family, and on social media platforms. This word-of-mouth advertising can attract new customers and contribute to the restaurant’s success.

5. Customized Wrappers Enhance Marketing:

The hospitality mint wrapper can be customized and used as an effective marketing tool. Adding a unique pro-

s t a n d s , b a r t o p s , d r i n k s t a t i o n s , s e r vi c e s t a t i o n s , s h e l v i n g u n i t s , c e i l i n g

e l e m e n t s , t r a s h c

i 2 i D e s i g n w o r k s c l o s e l y w i t h designers and architects to bring your vision to life beautifully and efficiently Once i2i Design fabricates the furniture, it will coordinate with your genera

motional message, website address or QR code can get customers to immediately link to loyalty programs or restaurant websites QR codes can also be u

incentive to be used on a future visit This added tool can be used to gain and reward customer loyalty

6. Facilitates Higher Tips:

The provision of hospitality mints can have a direct impact on tipping behavior Diners who feel appreciated and satisfied with their dining experience are more likely to leave generous tips for the server Additionally, the small act of providing dinner mints can serve as a subtle reminder for customers to express their appreciation through tipping

check at a restaurant is a simple yet effective strategy for enhancing customer satisfaction, increasing sales and boosting tips for servers This small gesture adds value to the dining experience, creates positive memories and encourages repeat business. By incorporating hospitality mints into their service model, restaurants can differentiate themselves from competitors and foster long-term success.

or stop by booth #9212.

The James Beard Foundation Teams Up with Wildaid and The School of Visual Arts to Launch Campaign Combating Food Waste

In honor of Earth Day, the James Beard Foundation (JBF), the country’s leading culinary nonprofit, WildAid, a leading environmental and conservation nonprofit, and The School of Visual Arts partnered to launch a new advertising campaign aimed at educating consumers on reducing food waste Leveraging JBF’s industry expertise, the new initiative provides at-home cooks with creative chefapproved recipes that also help to reduce their carbon emissions

The advertising campaign highlights the staggering environmental impact of food waste, with the average American discarding over 325 pounds of food per year, equating to the carbon pollution of 42 coal-fired power plants From savory broths made from veggie scraps to creative uses for stale bread (one of the top food ingredients wasted), the campaign empowers individuals to use their leftovers to reduce their environmental footprint, while also saving money amid rising food prices

U s i n g t h e J a m e s B e a r d Foundation’s Waste Not cookbook as a guide – a full-use cookbook featuring recipes from JBF impact program alumni, James Beard Award-winning chefs and others – the team enlisted top talent with New York based photographer Max Flatow and food stylist Judy

Kim to materialize the concept to transform leftovers and food scraps into tasty, shareable new meals As part of the photoshoot, the team made rice pudding and fried rice with leftover takeout rice, sugar cookies with sour milk, a salad with stale bread croutons, tepache with pineapple rinds, and a vegetable soup with vegetable scraps The campaign provides practical tips and recipes to help consumers make the most of their ingredients

“Reducing food waste is a critical contributor to a more sustainable food system,” said Clare Reichenbach, Chief Executive Officer of the James Beard F o u n d a t i o n “ W

opportunity to work with WildAid and students from SVA on this important initiative combining culinary and envi-

home cooks to be more mindful of their food use and to adopt easy, delicious ways to minimize waste ”

launched in December 2022, to help Americans become more carbon literate and reduce the carbon emissions a

New Electric Ranges from The Montague Company

The Montague 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 of g a s - f i r e d e q u i p m e n t s p a n n i n g o v e r 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

School of Visual Arts, who were able to tap JBF’s long standing relationships with photographers, food stylists and videographers

“Fighting climate change requires radical collaboration This campaign is an example of what that looks like,” said Stephanie Hill, Climate Marketing

S t r a t e g y l e a d “ A v e r a g e A m e r i c

s want to be part of the climate solution, they just don’t know what to do which is making them eco anxious Not only are campaigns like ours helping them to get involved, their involvement can reduce eco anxiety which is becoming a big problem ”

SVA students Elyza Nachimson and Katie Chen created the concept behind the Food Waste campaign under the guidance of faculty Jay Marsen and Alexei Beltrone as part of a new SVA A d v e r t i s i n g c o u r s e , A d v e r t i s i n

Portfolio: Agency, in which students get the opportunity to produce work for real clients The campaign will be featured in roughly $3 million worth of out-of-home (OOH) media placements across major U S markets, thanks in part, to pro bono support from media c

p a n i e s l i k e J C D e c a u x , L a m a r , Outfront, Clear Channel and Insite. Ads will run in New York City, Chicago, B o s t o n , L A , S e a t t l e , M i a m i , S a n Francisco, Washington DC, Savannah and Sacramento.

“Our students are climate-conscious, so they were thrilled to work with such a recognizable organization on a campaign that has an impact out in the world,” said Gail Anderson, Chair of BFA Advertising and BFA Design at SVA. “That’s the aim of the department’s newly imagined Advertising Portfolio: Agency course: to connect SVA students with real clients and test their skills on work that really matters, to show that advertising can address the causes important to young people today.”

About Wildaid

WildAid inspires change and empowers the world to protect wildlife and

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

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

including illegal wildlife trafficking, cli-

WildAid delivers impact at scale in two distinct ways: creating innovative com-

millions of people in the United States, China, South East Asia and Africa, to reduce climate impacts and protect wildlife; and strengthening effective ocean enforcement of priority marine a

areas, coastal fisheries, coral reefs and blue carbon habitats with government, NGO and community partners in 16 countries around the globe

About The James Beard Foundation

The James Beard Foundation (JBF) is a 501(c)3 nonprofit organization that cel-

behind America’s food culture, while p

restaurant industry to create

future

thrive Established over 30 years ago, t

centrality of food culture in daily lives a

resilient and flourishing industry that

those leading the way, and supporting those on the path to do so, the foundation is working to create a more equitable and sustainable future – what is called Good Food for Good®. JBF brings its mission to life through the annual a w a

yfocused programs, advocacy, partnerships and events across the country. For the first time in the foundation’s h i s t o r y ,

x c e p t i o n

i n a r y t a l e n t , industry leaders and visitors from NYC and beyond can experience unforgettable dining and educational programming at Platform by JBF – inspiring f o o d a n d b e v e r a g e d e v o t e e s f o r decades to come.

For more information, go to www the environmentexcuse org/foodwaste

leader in induction technology By marr y i n g p

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 l o t

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 preference for gas, Deckelman emphasized

b o u n d a r i e s E a c h fuel type as well as chef has their distinct advantages in t e r m s o f c o o k i n g times, heat transfer and recipe configur a t i o n s M o n t a g u e h a s s e e m i n g l y always been on the f o r e f r o n t o f i n t r od u c i n g w h a t a r e n o w c o m m o n items seen regularl y i n c o m m e r c i a l kitchens including heavy-duty ranges a n d o v e n s , o v e r f i r e d “ s t e a k h o u s e ” broilers, American “French-style” island suites, cooking and refrigeration integrations and now its latest endeavor into the world of electric equipment In c l o s i n g , D e c k e l m a n r e m a r k e d , “ T h e w o r l d i s g e t t i n g smaller by the day and that offers our c o m p a n y t r e m e nd o u s o p p o r t u n i t i e s to learn, explore and p r o v i d e l e a d i n g e d g e s o l u t i o n s t o t h e w o r l d ’ s m o s t innovative and crea t i v e c u l i n a r y experts ” F o r m o r e i n f o r m at i o n , g o t o w w w m o n t a g u e c o m p a n y c o m , c a l l 800 345 1830 or stop by booth #4824

Fiero Group Collaborates with Italforni Fusing Tradition & Innovation

An interview with Peter de Jong, Chief Executive Officer of Fiero Group

RDN: Can you tell our readers about the recent partnership between Fiero 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

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? P

Elite Food Group (Cont’d from p 1)

acquisition of Murphy’s Deli less than two years ago This initiative reflects t h e c o m p a n y ’ s c o m m i t m e n t t o enhancing dining experiences and providing modern amenities to property managers, aiding in the attraction and retention of tenants as the trend of returning to the office gains momentum

Under the strategic direction of

i n g r e d i e n t s , b o t t l i n g t h e m t o p r e -

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

e n j o y m e n t T h e u n i q u e c o l d b r

p

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

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?

Elite Food Group, Murphy’s Deli has u n d e r g o n e a c o m p r e h e n s i v e b r a n d refresh, including the development of a new, modern design aesthetic, several remodels of existing locations, and the integration of convenience techn o l o g y t o s t r e a m l i n e t h e c u s t o m e r experience These efforts have not only revitalized the brand but also significantly improved service efficiency and customer satisfaction

In parallel, Elite Food Group has

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 atures of up to 990 degrees Fahrenheit

a n d f e a t u r e s a Biscotto di Sorrento oven hearth for that t r u e N e a p o l i t a n f l a v o r W i t h t o u c hscreen 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

applied similar transformative strateg i e s t o H i g h T o w e r C a f e a n d H i g h Tower Coffee, focusing on modernizing these brands to meet the evolving needs of today’s consumers Through these efforts, Elite Food Group aims to p r o v i d e p r o p e r t y m a n a g e r s w i t h attractive, modern amenities that support their efforts to attract and retain tenants, especially as more employees return to office settings

Elite Food Group has pioneered a

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 ki 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 at i o n s

R D N : H o w c a n interested parties learn more about t h e s e i n n o v a t i v e o v e n s a n d p o t

workshops?

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

.fierogroup.com or stop by booth #4668.

novel approach by incorporating technology and reimagining spaces, thereby establishing a benchmark in the sector, and solidifying its status as a frontrunner in offering contemporary, conv e n

solutions The company continues to be committed to its goal of providing o u t s t a n d

products that cater to the evolving requirements of businesses and consumers

h i n

c

i n g i

t h e r e a l t a s t e o f f r e s h f r u i t s , s p i c e s a n d n u t s T h i s m e t h o d c r e a t e s a s h e l f - s t ab l e c o n c e n t r a t e t h a t b r i n g s t h e t r u e f l a v o r o f t h e s e i n g r e d i e n t s t o y o u r f a v o r i t e d r i n k s S H O T T h e l p s b u s i n e s s e s i n t h e

(Cont’d. from p. 1)

compromising on quality. Enter the TurboChef Bullet – a game-changing appliance that’s transforming the culinary landscape with its cutting-edge rapid cook technology.

A t t h e h e a r t o f t h e T u r b o C h e f Bullet lies its revolutionary rapid cook technology, which leverages a combination of high-speed impinged air and precise microwave energy to cook food up to 15 times faster than conventional methods. This breakthrough innovat i o n n o t o n l y a c c e l e r a t e s c o o k i n g t i m e s , b u t a l s o e n s u r e s c o n s i s t e n t results, making it an indispensable tool f o r c o m m e r c i a l k i t c h e n s , c a f e s , a n d restaurants alike.

f o o d s e r v i c e a n d c o n v e n i e n c e i n d u s -

t r i e s e x p a n d t h e i r b e v e r a g e m e n u s Drink Menu (Cont’d from p 1)

O n e o f t h e m o s t n o t e w o r t h y f e at u r e s o

f a t t

t e i n s

d e l i c a t e p a s t r i e s , t h i s p o w e r h o u s e a p p l i a n c e c a n h a nd l e a d i v e r s e r a n g e o f m e n u i t e m s w i t h e a s e . I t s c u s t o m i z a b l e c o o k i n g p r o f i l e s a n d i n t u i t i v

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

T h e c o n c e n t r a t e d S H O T T p r o d u c t s

c a n b e u s e d t o f l a v o r b e v e r a g e s l i k e

c o f f e e , h o t c h o c o l a t e , l e m o n a d e a n d i c e d t e a S H O T T a l s o o f f e r s a v a r i e t y o f h a n d c r a

tion of the time required by traditional m e t h o d s , t h e T u r b o C h e f B u l l e t empowers chefs to meet increasing demands without sacrificing precious kitchen real estate.

T h e T u r b o C h e f B u l l e t n o t o n l y

e x c e l s i n s p a c e - s a v i n g d e s i g n , b u t

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

T o u c h u s e r i n t e r f a c e w i t h c u s t o m i z -

a b l e i c o n s , s i g n i f i c a n t l y e n h a n c i n g

e a s e o f u s e f o r t h e e n d u s e r . T h i s i n n o -

v a t i v e f e a t u r e s t r e a m l i n e s n a v i g a t i o n

B u l l e t w i t h m i n i m a l e f f o r t , s a v i n g v a l u a b l e t i m e a n d e n e r g y w h i l e m e e ti n g

r n c u l i n

y w o r k f l o w s . The TurboChef Bullet, along with all TurboChef’s rapid cook ovens, represents a transformative leap in culin a r y e f f

i n g t h e power of speed, precision and versatility, this cutting-edge oven is revolutionizing the way end users approach food p

i v

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

q u a l i t y . The TurboChef Bullet’s compact footprint (21 inches) makes it a practical choice for establishments with limited countertop space With the ability to cook, toast and reheat food in a frac-

a n d a l l o w s c h e f s t o e f f o r t l e s s l y a c c e s s

e s s e n t i a l f u n c t i o n s w i t h a s i n g l e t a p ,

r e d u c i n g t h e l e a r n i n g c u r v e a n d

b o o s t i n g e f f i c i e n c y i n f a s t - p a c e d

k i t c h e n e n v i r o n m e n t s B y p r o v i d i n g

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

i n t e r a c t i o n , t h e O n e - T o u c h U I e n s u r e s

t h a t c h e f s c a n o p e r a t e t h e T u r b o C h e f

i n g perfectly cooked dishes in record time or optimizing kitchen operations for maximum productivity, TurboChef has been paving the way for a new era of culinary excellence F o

TurboChef

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

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

KR: Magnesol is a safe, pure white, food-grade powder that removes both s o l i d a n d d i s s o l v e d i m p u r i t i e s f r o m used frying oil to provide extra oil life and enhance food quality It is used globally in over 100 countries every day

RDN: There are many oil filtration sys-

p 1)

m a t i c a l l y e v e r y y e a r W h e n f o o d

w a s t e g o e s t o a l a n d f i l l , i t r o t s a n d

r e l e a s e s m e t h a n e w h i c h i s a c l i m a t e

s u p e r p o l l u t a n t a n d 8 7 t i m e s w o r s e

t h a n c a r b o n d i o x i d e f o r t h e e n v i r o n -

m e n t

RDN: What is Power Knot and the LFC® biodigester?

IM: Power Knot developed the LFC biodigester in response to customer demand to reduce smells from outdoor compactor bins and to make a significant impact on the customer’s carbon f o o t p r i n t P o w e r K n o t d e s i g n s a n d manufactures the LFC biodigester in Silicon Valley, Calif

Beleaf (Cont’d from p 1)

Taipei, Taiwan My wife Mary and I founded Beleaf in 2017 after moving our family to the United States My family in Taiwan has been in the food manufacturing business since 1988, and we’ve been making plant-based food for a very long time The earliest memories I have of the family business are getting to play with my sister in big warehouses Taipei is a very crowded city, so we were lucky to have big open spaces where we could run around I’m a big “Star Wars” fan and on the weekends you can probably find me at my son’s soccer games

RDN: Tell us about Beleaf and what products you offer

tems on the market Why should someone choose Magnesol?

K R : M a g n e s o l c o n t i n u e s t o b e t h e industry standard that all other filter media are compared to We service the world’s largest restaurant chains and they continue to recognize Magnesol as the most effective, economical, simple way to ensure the highest quality fried products and tremendous cost savings

RDN: What kind of savings would an a v e r a g e r e s t a u r a n t s e e u s i n g Magnesol?

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 for a large

T h e L F C

g e s t e r i

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

r a l p r o c e s s c a l l e d a e

o w a t e r

T h e r e a r e n i n e d i f f e r e n t s i z e s t h a t

d i g e s t f r o m 1 0 k g ( 2 0 l b ) p e r d a y t o

6 0 0 0 k g ( 1 3 2 0 0 l b ) p e r d a y o f f o o d

w a s t e

RDN: How does Power Knot envision the LFC biodigester changing the face of waste management?

I M : T r a d i t i o n a l w a s t e m a n a g e m e n t i s

s m e l l y , e x p e n s i v e a n d t i m e c o n s u mi n g M o s t w

volume chicken restaurant

RDN: Can Magnesol be used in any fryer environment?

KR: Yes As long as there is mechanical filtration, Magnesol will work with all types of frying oil and all types of fried food

RDN: Is staff usage training ever an issue? Is this simple to use?

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 a

used edible oils Plus, we have a full

strategically located around the globe to assist you with onsite training

RDN: Is Magnesol safe to use? Does the powder remain in the oil?

middleman and offers an internal solution that is simple and effective The m

s b y removing smelly bins outside that can attract pests and the need for personnel to carry that waste from the kitchen or galley to that bin

RDN: Why should we care about waste data analytics?

IM: You can’t control what you can’t measure All LFC biodigesters automatically connect to the LFC Cloud, Power Knot’s revolutionary continuous data a n a l y t i c s s y s t e m T h r o u g h t h e L F C Cloud, customers can track how much waste is being digested and how much carbon dioxide equivalent is diverted from the landfill The LFC weighing mechanism is NTEP certified, meaning that an organization can rely on the d a t a a n d u s e i t i n i t s s u s t a i n a b i l i t y reports

The machines can also account for

W o r l d P l a n t - B a s e d A w a r d s t w o y e a r s i n a r o w I t ’ s a l s o w o n B e s t S e a f o o d

A l t e r n a t i v e a t t h e W o r l d P l a n t - B a s e d

I n n o v a t i o n A w a r d s W e w e r e a l s o

n o m i n a t e d f o r a N E X T Y a t N a t u r a l

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

R

sustainability?

o u r m a n u f a c t u r i n g i s

b a s e d i n T a i w a n W e o f f e r a w i d e a r r a y

o f u n i q u e p l a n t - b a s e d p r o d u c t s i n c l u d i n g p l a n t - b a s e d s h r i m p , t u n a a n d s a l m o n s a s h i m i , c h i c k e n d r u ms t i c k s , b a c o n , s u n n y - s i d e u p e g g , j e r k y a n d m o r e W e ’ r e c o m m i t t e d t o k e e pi n g o u r i n g r e d i e n t l i s t s a s s h o r t a s p o s s i b l e , n e v e r i n c l u d i n g a n i m a l p r o d u c t s , p r e s e r v a t i v e s o r G M O i n g r ed i e n t s

RDN: What awards have you won over the years?

J C : O u r p l a n t - b a s e d s h r i m p h a s w o n

B e s t P l a n t - B a s e d S e a f o o d a t t h e

P r o d u c t s E x p o E a s t i n 2 0 2 3 O u r

p l a n t - b a s e d s h r i m p i s a c r o w d f a v o r i t e ; i t ’ s m a d e w i t h j u s t s e v e n i n g r e d i e n t s a n d i t ’ s a l l e r g y f r i e n d l y :

s h e l l f i s h a l l e r g y s a f e , g l u t e n f r e e , a n d

s o y f r e e S t o p b y b o o t h # 1 8 5 t o t r y i t i f y o u c a n

RDN: Are you introducing any new products?

JC: We have two new products coming out soon We brought our new plantbased breaded shrimp to the show this year We are also launching a plantbased salmon lox product We might not have samples of the salmon lox at

impact on our environment and a safer workspace for employees

magnesol com or stop by booth #3963

the type of waste or the source of the waste to fully categorize the waste With the LFC biodigester, any commercial kitchen or business is able to get a b e t t e r u n d e r s t a n d i n g o f w h e r e improvements can be made with a result of wasting less and improving profitability

RDN: Who is currently using the LFC biodigester?

For more information, go to www power knot com, email info@powerknot com or stop by booth #9420

the show, but if anyone is interested, we can send samples to them upon r e q u e s t W e a r e v e r y p r o u d o f t h e smoky flavor we were able to achieve; it goes great with a nice plant-based cream cheese bagel

RDN: How can people order your products and what are your delivery and turnaround times like?

JC: People can order Beleaf products through Dot Foods, Sysco, US Foods, UNFI and others We’re also available through www webstaurantstore com Our turnaround time is around two weeks

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 b e l e a f v e

Power Knot (Cont’d from

Mixhers (Cont’d. from p. 1)

P M S s y m p t o m s c a u s e t o o m a n y

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

o f j o y f u l g i r l h o o d B u t a s w e e v o l v e

i n t o w o m e n , w e d o n ’ t h a v e t o l o s e

t h e b e s t p a r t s o f b e i n g a g i r l W e c a n

b r i n g o u r k n o w l e d g e a n d e x p e r i e n c e

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

t r a t i o n s o f P M S , b l o a t i n g , h o t f l a s h e s

a n d m o r e . ”

T h i s e v o l u t i o n i s e c h o e d i n t h e

M i x h e r s r e b r a n d , w h i c h c a p t u r e s t h e

e x u b e r a n c e o f l i v i n g h a p p i l y h o r m o n -

p i z z a H e o p e n e d h i s L e m o n t , I l l , restaurant at the ripe old age of 25 with his wife, Brianna When the carryout restaurant first opened in 2013, the menu consisted of “96 percent pizza,” Jonathan Cowan says The artisan pies were cooked in a stone conveyor oven at high temperatures It w a s a y e a r a f t e r o p e n i n g t h a t t h e Cowans were introduced to the Marra Forni team at the Pizza Expo in Vegas At the National Restaurant Association show in 2015, the couple brought 500 of their pizzas to bake in Marra Forni’s gas and wood-burning rotating deck o v e n . T h i s w a s t h e f i r s t t i m e t h e y baked their pizzas using the wood and gas combination.

“We didn’t know it was possible to

a l A l l M i x h e r s p r o d u c t s a r e d e s i g n e d w i t h r e a l w o m e n i n m i n d W i t h a n

e x e c u t i v e b o a r d c o m p o s e d o f w o m e n w h o m i r r o r t h e i r c o n s u m e r s , d e c i -

s i o n s a r e n o t j u s t b u s i n e s s - d r i v e n b u t d e e p l y i n f o r m e d b y f i r s t h a n d e x p e r ie n c e s w i t h h e a l t h a n d h o r m o n e c h a l -

l e n g e s T h e c o m p a n y l e a d s w i t h

e m p a t h y t o d e l i v e r s c i e n c e - b a c k e d ,

c o n v e n i e n t a n d e n j o y a b l e p r o d u c t s

t h a t e m p o w e r w o m e n t o e m b r a c e

e v e r y p a r t o f w o m a n h o o d w i t h c o m -

p a s s i o n a n d e n t h u s i a s m .

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

o n w w w . m i x h e r s . c o m f o r o n e - t i m e

purchase or subscription. These products come in single-serving, on-the-go

use a wood-fired oven, as our pizza is not Neapolitan,” Cowan says “We were supremely impressed with the quality ” Marra Forni’s Original Brick Neapolitan pizza ovens are available in a variety of s i z e s a n d c u s t o m

g u r a t i o n s , including free-standing models as well as mobile solutions for trailers and food trucks The ovens feature a static (stationary) cooking deck and are designed to produce a high volume of artisan pizzas. In addition to wood-fired models, the oven is available in electric and gas versions.

In 2016, the Cowans switched out Wooden Paddle’s ovens to Marra Forni. The following year, the carryout location was closed, and an investment was made in a sit-down restaurant with a revamped menu. Although the focus remained on pizza, culinary director

sticks in a box of 15 or 30

D e l i c i o u s o n t h e i r o w n , M i x h e r s

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

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

M i x h e r s o f f e r s n u t r i t i o u s a n d c r a v e -

w o r t h y f l a v o r s s o w o m e n c a n e n j o y

m i x i n g a n d m a t c h i n g p r o d u c t s f o r

c u s t o m m o c k t a i l s b u i l t f o r t h e i r

b o d y ’ s n e e d s . F o u n d e d i n 2 0 1 9 , J e s s T o o l s o n

a n d C o d y S a n d e r s c r e a t e d M i x h e r s

w i t h t h e b e l i e f t h a t u n c o m f o r t a b l e

a n d n o r m a l i z e d s y m p t o m s o f P M S

a n d h o r m o n e i m b a l a n c e d o n ’ t n e e d

t o b e a c c e p t e d a s a n i n e v i t a b l e “ g r i n

a n d b e a r i t ” e x p e r i e n c e o f w o m a n -

h o o d . “ W h e n I w a s d e a l i n g w i t h h o r -

and chef Patrick Cassata, winner of F

and a contestant on “Hell’s Kitchen,”

dishes

W i t h i t s b r i

catering businesses booming, Wooden Paddle is currently in the process of expanding its business The kitchen will i

rotating deck oven for cooking pizza and a Neapolitan static oven for proteins, vegetables and other assorted menu items. “Having stable equipment t o c o o k

r y t h i n g o

e i s v e r y important to us,” Cowan says. “The Marra Forni ovens have been solid performers. We haven’t had to deal with the common problem of floors and surface cracking as we did with other oven

m o n e i m b a l a n c e , I s o u g h t o u t a d v i c e f r o m e v e r y e x p e r t I c o u l d f i n d a n d n o n e c o u l d p r o v i d e r e a l s o l u t i o n s t h a t w o u l d n ’ t c r e a t e b i g g e r p r o b l e m s , ” s a i d T o o l s o n “ B u t , a f t e r l e a n i n g i n t o C o d y ’ s i n s i g h t g a i n e d f r o m 2 5 - p l u s y e a r s a s a h o l i s t i c h

t h p r a c t i

n

a n d f u n c t i o n a l n u t r i t i o n i s t , I f o u n d t r u e l o n g - t e r m r e l i e f w i t h n a t u r a l r e m e d i e s a n d c o n s i s t e n c y I c o u l d n ’ t s i t o n t h e s i d e l i n e s a n d l e t o t h e r w o m e n e x p e r i e n c e w h a t I h a d w i t ho u t l e t t i n g t h e m k n o w t h e r e ’ s a b e t t e r w a y ! ” 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 mixhers.com.

brands in the past, and the mobile ovens have withstood being driven all around Chicagoland with our catering business ”

Smartknives (Cont’d from p 1) I n a d d i t i o n t o

With more than 127 years in the c u t l e r y m a r k e t , n o t o n l y p r o d u c i n g knives but also investing in research on how to best maintain and maximize a knife’s lifespan at the hands of the industry’s most quick-wielding chefs, Mundial Smartknives has developed an incredible solution to your knife needs

A c u t a b o v e t h e c o m p e t i t i o n , Mundial Smartknives has started a revolution that provides hospitality leade r s – f r o m r e s t a u r a n t s o w n e r s a n d managers to chefs and cookline associ-

p.

3 5 y e a r s F r o m c o o k - c h i l l p r e p a n d serve process to bulk storage to packaging for distribution, its products can deliver consistency on any size budget

Always Innovating to Improve Your Operation

For this year’s show, VacMaster is pres e n t i n g a s e l e c t i o n o f i t s u p d a t e d chamber vacuum sealers and bag sealers, as well as stainless-steel tables. See the latest VacMaster vacuum packaging machines with features that help restaurants increase productivity and improve efficiency in their operation.

ates – absolute control and a better understanding of knife purchases, knife use, sharpening maintenance, overall product performance and 24/7 tech support

In short, Mundial Smartknives supplies the right knife assortment to foster your culinary team’s needs The lifespan and wellness of these knives

a r e m a n a g e d b y a p r o p r i e t a r y Smartknives technology that advises on the knife’s performance, dullness

a n d n e e d f o r s h a r p e n i n g T h e s e updates are provided in an easy-to-follow reporting system that allows you to best optimize your knife system

This includes a programmable function that allows users to access up to 10 suction and seal times at the touch of a button Quickly switch from solids to liquids to powders without needing to reset each time Another feature that has been added is an alert that lets you know that it is time to change t h e o i l i n y o u r c h a m b e r s e a l e r N o more guesswork or forgotten maintenance schedules, which can decrease motor performance and reduce productivity.

Built for Versatility

VacMaster versatile machines not only provide a perfect solution for sealing

n

l i t e k n i f

i n v e n t o r y a n d a n i n - h o u s e k n i f e

s h a r p e n i n g s y s t e m , t h e t e a m o f d e d i -

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

h a n d s - o n t r a i n i n g w i t h y o u r s t a f f t o

e n s u r e p r o p e r k n i f e m a i n t e n a n c e

M u n d i a l S m a r t k n i v e s u n d e r s t a n d s

t h e f a s t - p a c e d n a t u r e o f t h e h o s p i t a li t y i n d u s t r y a n d c a n a p p r e c i a t e t h a t

s o m e t i m e s a 9 - t o - 5 s u p p o r t s y s t e m

j u s t d o e s n ’ t c u t i t , w h i c h i s w h y

S m a r t k n i v e s i s a f u l l s o l u t i o n i n - h o u s e

a v a i l a b l e t o y o u 2 4 / 7 M u n d i a l

S m a r t k n i v e s w i l l r e p l a c e y o u r k n i v e s

a s n e e d e d d u e t o d a m a g e , p r o l o n g e d

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

in freshness, but are also a great tool for marinating, sous vide cooking and storing food products VacMaster has helped many restaurants streamline their prep to serve process with the development of the BS116 bag sealer This easy-to-use workhorse proves to be a valuable tool in the cook-chill process, delivering consistent quality, reduction in labor costs and in prep time. And what would vacuum packaging be without a quality, food safe bag? VacMaster vacuum sealer bags and rolls are made with high quality materials that are BPA free and FDA

Smartknives’ solution is perfect to give consistency between locations, provide the right knives to your staff, reach the performance you need and have more time to do all the other tasks you have in your restaurant Mundial Smartknives cuts out the guesswork and cuts down costs so you can focus on delivering flawless service to your guests

www mundialsmartknives com or stop by booth #1682

tees superior sealing performance to keep food and game fresh up to five times longer than traditional storage methods All storage bags and storage rolls can be frozen, boiled, microwaved and used for sous vide Available in a v

s s e s , VacMaster bags have what you need for your kitchen

Stop by booth #1068 to learn more about what VacMaster has to offer. You will see a selection of equipment as

y designed for food service. For more information, go to www.vac masterfresh.com or stop by booth #1068.

Marra Forni (Cont’d. from p. 1)

Mundial

VacMaster (Cont’d. from

1)

the diverse nectars from every flower o r p l a n t a b e e p o l l i n a t e s S o u r c e d exclusively from 100% American beekeepers for 100 years, the company’s Local and Regional, Single Varietal, and Harvest Reserve honey blends are each raw and unfiltered, just how the bees made it! Here are highlights from their sweet offerings, each of which has subtle and vibrant differences:

• Local Honeys: Colorado is light and smooth, while Oregon is fruity and earthy Texas is bold and complex, while Florida is floral with a hint of spice

• Regional Honeys: Northwest brings bold, full-bodied taste, while Northeast is more floral and straightforward Midwest is bright and light, while Southeast brings a bit of tang and spice

• Single Varietals: Clover is mellow w

Wildflower is floral and lingering

• Harvest Reserve: Cali Citrus from Southern and Northern California and Cali Valley from Redlands, California are artfully crafted to possess the refreshing taste of citrus and sold while supplies last

A delicious, natural sweetener, spread a n d c o o k i n g i n g r

honey blends are bottled at the comp

from p. 1) i t s C l o v e r K i t c h

enhanced 24” Clover Kitchen Display

S y s t e m D e s i g n e d t o i n t e g r a t e w i t h each other and additional Clover software and hardware, these solutions enable end-to-end order management with up to a 40% lower total cost of ownership than competitive offerings, based on a comparison of published prices

“The restaurant industry continues to undergo significant change, and the right technology can help owners and operators adapt to run more efficiently and scale more effectively,” said Krystle M o b a y e n i , H e a d o f R e s t a u r a n t Solutions at Fiserv. “Clover is enabling restaurants to blend digital and physical experiences to meet diners' expect a t i o n s , w h i l e l i f t i n g a

g

i f i c a n t weight off the shoulders of restaurant staff.”

A s c u s t o m e r e x p e c t a t i o n s c o n t i n -

u e t o s h i f t ,

Hub (Cont’d. from p. 4)

This higher level of staff autonomy leads to a more harmonious and stressfree kitchen

Automation for Efficiency

x p e r i e n c e w i t h r e d u c e d w a i t t i m e s a n d i n c r e a s e d o r d e r a c c u r a c y , e n c o u r -

a g i n g r e p e a

“Implementing a self-service kiosk has been a gamechanger for us,” said H

Moon Bakery & Café. “Our customers have found it easy to use and like the option of being able to place their own order, and it helps our staff keep up when the line is out the door on weekend mornings. We can serve customers quickly and accurately, even w i t h t h e m a n y c u s t o m i z a t i o n s w e offer.”

In addition to the newly launched Clover Kiosk, Fiserv has also enhanced

By automating reminders for repetitive tasks such as temperature checks and cleaning duties, the SKS Hub allows managers to delegate responsibilities more effectively This automation not o n l y s t

but also frees up managers to focus on strategic decision making and address-

n being bogged down by micromanagement

Remote Programming for Enhanced Flexibility

With cloud integration, operators gain the ability to remotely program their SKS Hub, allowing unparalleled flexibili t y a n d c o n t r o l W h e t h e r a d j

n g cooking parameters, setting tempera-

n D i s p l a y S y s t e m , which allows orders to be accessed by back-of-house staff on a large, digital display, allowing seamless order fulfillment at food prep stations It enables notifications from third party-delivery a p p s f o r c a n c e l l a t i o n s a n d o r d e r c h a n g e s , c o u r s e d f u l f i l l m e n t

mode, bump bar support, color-coded order status and runner ticket printing – all with the goal of reducing order errors and increasing customer satisfaction.

“

customer experience in restaurants has always been hard to do, but post pandemic, the challenges that the restaurant industry has to deal with have increased, including staffing shortages and rising costs,” said Thad Peterson, S t r a t e g i c A

a t D

i g h t s . “Enabling a positive self-service experience and integrating technologies to better connect the front and back of the house allows restaurant owners and managers to efficiently and profi t a b l y d e l i v e r t h e i r o f f e r i n g t o c u s -

ture thresholds or updating task schedules, operators can remotely manage kitchen operations from any location with internet access This level of flexibility not only streamlines workflow, but also enables operators to respond quickly to changing demands and optimize resource allocation

By empowering staff autonomy, reducing the need for constant superv i s i o n , a n d p r o m o t i n g e f f i c i e n c y t

enhances operational effectiveness but also elevates food safety standards and

Colorado and can be found at retailers across the country, including Whole F

Mart, Sprouts, Albertsons and Safeway

The products are also sold through Instacart, Amazon and online A portion of all proceeds supports PACE: P o

Conservation and Education

For more information, go to www local hivehoney com

tomers who are increasingly comfortable with self-service and interactive technology ”

About Fiserv

Fiserv, Inc , a Fortune 500 company, aspires to move money and information in a way that moves the world As a global leader in payments and financial technology, the company helps c l i e n t s a c h i e v e b e s t - i n - c l a s s r

through

commitment to innovation

account processing and digital banking solutions; card issuer processing a n d n e t w

based point-of-sale and business management platform. Fiserv is a member of the S&P 500 Index and has been reco g n i

Most Admired Companies for nine of the last 10 years.

www.fiserv.com.

quality control measures As the culinary landscape continues to evolve, solutions like the SKS Hub will play an instrumental role in driving excellence and ensuring the highest standards of food quality and safety S

effectively Visit Renau at booth #3288 for a free demo of the Smart Kitchen System

stop by booth #3288

conductive tamper evident seal. But in r e c e n t y e a r s , W i l p a c k P a c k a g i n g ’ s advent of table top/mid volume equipment has revolutionized the delivery experience for countless food lovers, making this kind of sealed package available to anyone. Wilpack Packaging is at the forefront providing startups, restaurant commissaries, convenience stores and full production co-packers with equipment and the supplies – all from a single source Unlike “snap-cap” style cups, which often rely on flimsy lids or inadequate packaging, sealed sauce cups offer a level of security and r e l i a b i l i t y t h a t i s u n m a t c h e d T h e s e innovative containers feature a tight

ensuring that your meal arrives intact and ready to enjoy.

The benefits of sealed sauce cups extend far beyond mere convenience. For consumers, they provide peace of mind, knowing that their favorite dishes will arrive exactly as intended, with every delectable flavor preserved No more worrying about soggy fries or soggy sandwiches ruined by runaway condiments And for restaurants, they represent a simple yet effective way to enhance customer satisfaction and loyalty, safeguarding their reputation in an increasingly competitive market

B u t p e

sealed sauce cups are

for the environment By minimizing waste and

reducing the need for excessive packaging, they contribute to a more sustainable delivery ecosystem. With environmental concerns at the forefront of public consciousness, the importance of adopting recyclable solutions cannot be overstated

Of course, like any innovation, sealed sauce cups are not without their challenges Some may argue that the additional cost or logistical considerations make them impractical for widespread adoption However, when weighed against the benefits they offer in terms of customer satisfaction, food quality and most of all, food safety, it becomes clear that the investment is more than justified

As we continue to navigate the evolving landscape of food delivery, it’s

everyone involved. Sealed sauce cups represent a simple yet significant step f

improvement. By prioritizing innovation and sustainability, we can ensure that the future of food delivery is as delicious and hassle-free as possible So, if you are interested in offering s

Packaging in the Lakeside center booth #10216 Your taste buds – and your customers – will thank you

For more information, go to www wil packpackaging com, email sales@wilpack packaging com, call 815 490 9235 or stop by booth #10216

Fiserv (Cont’d.

SKS

Sealed Sauce Cups (Cont’d from p 4)