Restaurant Daily News • May 21, 2024

Daily RESTAURANTNews AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH NRA

CHICAGO MAY 21, 2024 Oser Communications Group

Embracing Innovation in the Food and Beverage Industry

Differentiate Menus with Pastry Innovations

Waring: Your Plug to an All-Electric Kitchen

BOOTH #1374

BOOTH #1736

BOOTH #2716

As reported in multiple food and beverage publications, the restaurant industry anticipates automating up to 51% of store tasks by 2025, driven by the pursuit of efficiency and

Operators are always looking for ways to differentiate their menus with new versions of popular products – and that’s just what Lantmannen Unibake is offering. Lantmannen is

In professional kitchens, the perception that gas surpasses electric is difficult to overcome. In foodservice, few images are more iconic than chefs cooking at gas stoves, whether heating sauté pans

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Creating Instagrammable Moments with Mobile Mixology

NAKS a Go-To Source for Stainless Steel Foodservice Equipment

BOOTH #7258

BOOTH #5241 Today’s social media is a powerful communication tool that seeks unique and compelling content.

Now with Mixology Carts by Forbes Industries, hoteliers can create Instagrammable moments their guests are sure to share. The

An interview with Sacha Polakoff, Chief Executive Officer of North American Kitchen Solutions, Inc. (NAKS).

RDN: What’s new with North American

Continued on Page 69

OiLChef an Award-Winning, MoneySaving System for Deep Fryers BOOTH #5268

OiLChef saves you money every week with: · Cooking oil: 25% to 45% · Cooking time: 15 seconds to 60 seconds · Onions rings/cheese fries minus 15 seconds

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Where Magic Happens at Pick On Us

Find a Unique Look for Your Restaurant at i2i Design BOOTH #3484

Chicago area i2i Design specializes in providing a full package of reasonably priced quality furniture made to order for your restaurant.

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Mo’ Bettahs Appoints CFO as It Gears Up for Next Chapter of Growth

BOOTH #7940

We’re not just any pick shop. We love to make magic happen. Picture this: custom picks, imprinted

In preparation for unprecedented expansion, the popular Hawaiian barbecue concept has added to its C-suite and named Clay Hansen its Chief Financial Officer.

Hansen joins Mo’ Bettahs

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By Rachelle Leigh, Marketing Manager, Pick On Us

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Botrista Integrating with AI-Powered Applications

MegaMex Foods Debuts DOÑA MARIA Mole Rojo

Black Bear Diner Continues Expansion with Three New Openings

Botrista, the trailblazer in automated beverage platforms, is making waves in the restaurant industry with its groundbreaking approach to menu creation. Leveraging the power of artificial

As restaurant chefs and operators look to add more global flavors to their menus, MegaMex Foods announces a bold new product that's made just for foodservice. DOÑA MARIA® Mole Rojo paste

Black Bear Diner, a leading full-service family dining concept famous for its home-style comfort food and cabinthemed dining experience, announced three new openings in 2024.

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Continued on Page 49

Continued on Page 65

Daily RESTAURANTNews AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH NRA

CHICAGO MAY 21, 2024 Oser Communications Group

Embracing Innovation in the Food and Beverage Industry

Differentiate Menus with Pastry Innovations

Waring: Your Plug to an All-Electric Kitchen

BOOTH #1374

BOOTH #1736

BOOTH #2716

As reported in multiple food and beverage publications, the restaurant industry anticipates automating up to 51% of store tasks by 2025, driven by the pursuit of efficiency and

Operators are always looking for ways to differentiate their menus with new versions of popular products – and that’s just what Lantmannen Unibake is offering. Lantmannen is

In professional kitchens, the perception that gas surpasses electric is difficult to overcome. In foodservice, few images are more iconic than chefs cooking at gas stoves, whether heating sauté pans

Continued on Page 69

Continued on Page 62

Continued on Page 62

Creating Instagrammable Moments with Mobile Mixology

NAKS a Go-To Source for Stainless Steel Foodservice Equipment

BOOTH #7258

BOOTH #5241 Today’s social media is a powerful communication tool that seeks unique and compelling content.

Now with Mixology Carts by Forbes Industries, hoteliers can create Instagrammable moments their guests are sure to share. The

An interview with Sacha Polakoff, Chief Executive Officer of North American Kitchen Solutions, Inc. (NAKS).

RDN: What’s new with North American

Continued on Page 69

OiLChef an Award-Winning, MoneySaving System for Deep Fryers BOOTH #5268

OiLChef saves you money every week with: · Cooking oil: 25% to 45% · Cooking time: 15 seconds to 60 seconds · Onions rings/cheese fries minus 15 seconds

Continued on Page 65

Where Magic Happens at Pick On Us

Find a Unique Look for Your Restaurant at i2i Design BOOTH #3484

Chicago area i2i Design specializes in providing a full package of reasonably priced quality furniture made to order for your restaurant.

Continued on Page 62

Mo’ Bettahs Appoints CFO as It Gears Up for Next Chapter of Growth

BOOTH #7940

We’re not just any pick shop. We love to make magic happen. Picture this: custom picks, imprinted

In preparation for unprecedented expansion, the popular Hawaiian barbecue concept has added to its C-suite and named Clay Hansen its Chief Financial Officer.

Hansen joins Mo’ Bettahs

Continued on Page 49

Continued on Page 65

By Rachelle Leigh, Marketing Manager, Pick On Us

Continued on Page 65

Botrista Integrating with AI-Powered Applications

MegaMex Foods Debuts DOÑA MARIA Mole Rojo

Black Bear Diner Continues Expansion with Three New Openings

Botrista, the trailblazer in automated beverage platforms, is making waves in the restaurant industry with its groundbreaking approach to menu creation. Leveraging the power of artificial

As restaurant chefs and operators look to add more global flavors to their menus, MegaMex Foods announces a bold new product that's made just for foodservice. DOÑA MARIA® Mole Rojo paste

Black Bear Diner, a leading full-service family dining concept famous for its home-style comfort food and cabinthemed dining experience, announced three new openings in 2024.

Continued on Page 62

Continued on Page 49

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4

Restaurant Daily News

Tuesday, May 21, 2024

Daily News

No Greenwashing: LFC Biodigesters Set the Standard for Zero Waste

By Cecillia Wong, Marketing Manager at Power Knot LLC In an era where environmental consciousness is at the forefront of societal concerns, the food industry has faced increasing scrutiny for its sustainability practices. However, amidst the push for eco-friendliness, a phenomenon known as greenwashing has emerged, whereby businesses exaggerate or misrepresent their environmental efforts to appeal to environmentally conscious consumers while often falling short of meaningful change. Nowhere is this more prevalent than in the restaurant industry, where claims of sustainability and eco-friendliness often mask a deeper reality of wasteful practices.

One of the most egregious examples of greenwashing in the restaurant industry lies in the concept of zero waste. Many establishments proudly tout their commitment to zero waste,

yet upon closer examination, these claims often prove to be little more than superficial gestures. While efforts such as composting and recycling are indeed steps in the right direction, they often fail to address the root of the problem: food waste.

Indeed, food waste remains one of

RESTAURANT AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH NRA Kimberly Oser Publisher Tara Neal President

Why Centralized Cooking Is Back

By Rob Mattoch, Director of Sales, Western Territory, Tucs Equipment

the most significant environmental challenges facing the food industry today. From excess ingredients to uneaten meals, restaurants generate vast amounts of food waste on a daily basis. Yet, the notion of achieving true

Our industry has always been a penny business, meaning the profits are often in the small margins we can control as operators. However, recently, those tight margins have become suffocating. Smart chefs and operators seek a tried-and-true strategy to lower costs and improve quality. “Tucs Equipment has been around for over thirty years, and we have never seen such high demand for our equipment,” said Rob Mattoch, Director of Sales Western Region. “By centralizing production and using the right equipment, we can automate processes and increase shelf life.” The benefits are for more than just large operators. “We are getting interest from operators as small as five

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Abeer Abiaad Vice President Anthony Socci President of Sales Yasmine Brown Production Manager/Art Director AJ Flick Senior Editor JoEllen Lowry Editor Heather Albrecht Customer Service Marcos Morhaim Sales Manager Luis Gonzales Damaris Leon Account Managers Nicholas Scheppe Logistics Manager Enrico Cecchi European Sales Restaurant Daily News is published by Oser Communications Group ©2024 All rights reserved.

Executive and editorial offices at: 1877 N. Kolb Road, Tucson, AZ 85715 520.721.1300/Fax: 520.721.6300 European offices located at Lungarno Benvenuto Cellini, 11, 50125 Florence, Italy www.osercommunicationsgroup.com

Lee M. Oser Founder

Tuesday, May 21, 2024

Restaurant Daily News

11

What Are Operators Saying About Royal Delux?

The Royal Range Delux line gives the advantage of an all-welded frame and 1,200 degree Fahrenheit insulation, plus a stainless-steel burner box on the ranges for cleanability. You would find these features on a heavy-duty series of cooking equipment. The Delux line is one of only two manufacturers that offer an all-weld frame on a restaurant series range. When you put in a full lineup of Delux cooking equipment, the frames are warranted for the life of the equipment. That is great insurance for your busy operation. Plus, there is a two-year warranty on the rest of the components.

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 produces 129 pounds of fries per hour, almost 30% higher than its closest competitor. “I have been selling fryer systems for over 20 years and the Royal filter systems are the new indus-

Exploring the World of Liquid Coffee Machines Liquid Coffee Machines: The Future of Efficient Beverage Service In high-demand environments such as hospitals, convenience stores, schools, convention centers and casinos, the need for quick, consistent coffee service is critical.

Liquid coffee machines are the solution, offering unparalleled convenience and quality.

Efficiency and Customization Combined Liquid coffee machines stand out for their ability to produce large volumes of coffee swiftly while ensuring each cup meets individual taste preferences. Advanced models like the Bistro Touch and LCD Touch not only allow for rapid coffee service, but also provide options to adjust coffee strength and add powdered milk, catering to a wide array of tastes.

Unmatched Versatility One of the most significant advantages of liquid coffee machines is the versatility of the coffee concentrate they produce. Suitable for a variety of settings, the concentrate supports both hot and cold beverages, ensuring quality remains consistent across different

drink types. This versatility is particularly beneficial in places where beverage demands can vary greatly throughout the day.

Ideal for High-Volume Settings Liquid coffee machines excel in environments where speed and volume are paramount. They ensure a steady supply of quality coffee, essential in busy venues like convenience stores and hospitals. The ease of dispensing allows for efficient service, crucial in maintaining customer satisfaction and operational flow.

Maintenance for Longevity To keep liquid coffee machines performing optimally, regular maintenance is necessary. This commitment ensures they remain reliable and efficient, ready to meet the needs of fastpaced environments.

A Strategic Choice for Any Venue Choosing a liquid coffee machine represents a forward-thinking approach to beverage service, combining efficiency, quality and versatility. It’s an ideal solution for any venue looking to enhance its coffee offerings.

For more information, go to www .newcocoffee.com, call 800.325.7867 or stop by booth #335.

try standard,” says Dean Thedford, Director of National Accounts. Royal offers electromechanical, digital and computer control options on all of its fryer systems.

With a full line of fryer filter systems, both gas and electric ranges, convection ovens, counter equipment, pasta cookers and fryers, Royal has the quality equipment every kitchen needs at a price point the operator deserves.

Royal offers the largest selection of gas griddles in the industry with depths of 18”, 21”, 24” and 30” and widths from 12” to 72”.

Royal has an industry inclusive removable burner box on all of its charbroilers including the high production infrared Turbo Broiler, which come in depths of 18”, 21” and 23.” Royal uses real lava rock in its lava rock char-broilers for superior cooking performance.

For more information, go to www.royal ranges.com, call 951.360.1600 or stop by booth #1654.

Food Safety Partnership Formed A partnership between the Pennsylvania Department of Agriculture’s Bureau of Food Safety & Laboratory Services the U.S. Department of Health and Human Services, Food and Drug Administration’s Office of Regulatory Affairs and Office of Human and Animal Food Operation seeks to strengthen public health by developing an integrated food safety system in Pennsylvania.

The partnership aims to establish streamlined and efficient processes to coordinate and enhance communication, increase program familiarity, maximize efficiency and minimize duplication through the exchange of food safety information. Each agency understands the importance of leveraging resources to increase effectiveness and share mutual interest in collaborating on information sharing, inspection sharing, emergency response, industry outreach and evaluation activities that directly impact food safety and public health.

The partnership does not affect or supersede any existing or future agreements, arrangements, contracts or cooperative agreements between the agencies and does not affect the ability of the agencies to enter into other agreements or arrangements related to this partnership.

The agreement covers a period of three years, which will give the agencies enough time to measure the outcomes, modify the agreement if warranted and renew the partnership with consent of the agencies.

Achieving domestic mutual reliance is key to pursuing the vision of an IFSS, according to the FDA. Domestic

mutual reliance is a seamless partnership that enables the FDA and states with comparable regulatory public health systems – as trusted partners – to fully rely on, coordinate with and leverage one another’s work, data and actions to achieve the public health goal of a safer national food supply.

Working toward domestic mutual reliance will allow for more efficient and effective use of resources and collaboration on risk-informed decisionmaking about activities that may be carried out by either agency. The agencies seek to enhance regulatory cooperation, improve coordination and increase reliance on each other for follow-up and coordination when a regulatory concern arises.

The agencies will benefit from leveraging each other’s resources to improve industry compliance with regulatory requirements, with a goal of improving public health and consumer protection.

This partnership will document and formalize an agreement about ongoing coordination and collaborative efforts between the agencies to establish domestic mutual reliance for the regulatory oversight of human food for which both participants have statutory responsibilities.

Continuous conformity with applicable regulatory program standards is a foundational concept and must be maintained as the agencies work towards achieving domestic mutual reliance and set a foundation for the ongoing development of an IFSS, according to the FDA.

Tuesday, May 21, 2024

Restaurant Daily News

ARY, Inc. Brings Innovation and Experience to Your Door

Renau Revolutionizing the Coffee Service Sector

For nearly 50 years, ARY, Inc. has been bringing innovation and a wealth of experience to restaurateurs and foodservice professionals alike. It began when the company’s founder gained a unique insight into the challenges and shortfalls of the professional cutlery available to the food industry. A desire to improve these conditions led him to found ARY Cutlery. The goal, to provide quality, comfortable cutlery at an affordable price won the business of many in the foodservice and food processing industry. Innovations such as double-injected handles ensure a long-lasting and sanitary knife that can stand up to repetitive use in a fastpaced work environment. An economy line that is capable of perfect cuts time and time again but is perfectly priced for buying in bulk.

Creating designs that earn NSFapproved ratings or color-coded handles that help with your HACCP program to reduce worries during inspections.

For years VacMaster, a division of ARY, Inc., has been the standard in commercial-grade vacuum packaging equipment for restaurants. It began over 35 years ago when there were lit-

By Chris Domanski, Director of Business Management, Renau Corporation

tle to no options for quality yet affordable vacuum packaging machines.

VacMaster filled that void and quickly became a favorite of foodservice professionals. Throughout the years, the product line has expanded to provide packaging equipment to fit any budget. And it isn’t just packaging solutions they provide. For restaurateurs and chefs wanting to offer a unique experience for their customer, VacMaster has developed two sous vide immersion circulators that deliver consistent, flavorful results even at scale.

ARY, Inc. continues to innovate and develop solutions for those in the foodservice and food production industry.

Working with both food processors and restaurant staff, they have developed a line of personal protection equipment that delivers on quality and affordability. It is ARY’s mission to provide customers with PPE that meets or exceeds regulatory standards, provides worker comfort and safety and gives owners peace of mind.

For more information, go to www .vacmasterfresh.com, call 800.821.7849 or stop by booth #1068.

DrySee Bandages Protect Kitchen Wounds Accidents in the kitchen, including cuts, are far from the ideal holiday offering. Regrettably, such mishaps are a common occurrence. This holiday season, one of the most thoughtful gifts you can bestow upon loved ones is the gift of kitchen safety by making DrySee bandages readily available to address those unforeseen cooking accidents.

While conventional bandages pro-

vide a degree of protection, they may not shield against bacteria from items such as raw meat or the juices of hot peppers and citrus. Unlike standard waterproof bandages, DrySee (available on Amazon) incorporates a unique feature: color-changing technology. If the bandage seal is compromised, the outer gauze ring on DrySee bandages turns blue, serving as a clear indicator that it's time for a replacement.

Renau Corporation is revolutionizing the coffee service sector in the foodservice industry with the broad rollout of a comprehensive suite of commercial coffee equipment controls.

With nearly three decades of experience with coffee equipment, Renau stands as an unparalleled authority in coffee and beverage dispensing. Our expertise, coupled with the integration of design and manufacturing best practices from automotive and medical device fields, has yielded equipment controls that are not only innovative but offer the most favorable return on investment in terms of ownership costs, ensuring unparalleled value for your business.

Central to Renau’s product line is a focus on durability and performance in challenging environments.

Acknowledging the rigorous demands of commercial kitchens, Renau has engineered its coffee equipment controls with unique over-protection circuitry and fully encapsulated modules.

These features ensure resilience against harsh conditions, including high humidity, temperature fluctuations, spills and splashes typical in busy kitchen settings. This robustness ensures that Renau solutions are not merely investments in efficiency and quality but also long-term allies in your foodservice journey.

Flexibility and adaptability are core tenets of Renau’s design ethos. Our systems are scalable and modular, offering customization options to suit any coffee service need. Whether it’s the precision of bean-to-cup machines or DrySee’s waterproof bandages provide a secure, waterproof covering for low draining wounds. If water or other liquids make their way into the bandage, the gauze barrier around the perimeter of the bandage will turn from a light blue to a dark, blue color.

The color change alerts the user to change the bandage, knowing that the perimeter seal is broken. If liquid passes through the second adhesive ring and reaches the wound site, or if the wound seeps fluid, the internal gauze pad will turn a dark blue color, alerting that a bandage change is necessary. DrySee’s color-changing, liquid intrusion alert takes the guess-

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the simplicity of pour-over coffee, Renau’s technology can elevate the coffee experience at all levels. With updates available via cloud, USB or WiFi, Renau’s control systems remain at the forefront of technological advancements, ensuring your coffee service operation stays ahead in the industry.

A standout feature of Renau’s offerings is the integration of capacitive level sensors and remote telemetry capabilities, providing operators with unparalleled control over their coffee service. This enables precise management of coffee quality, quantity and service forecasting, which translates to a highly profitable operation without compromising on beverage consistency.

The Renau commitment to innovation extends beyond hardware. Our customer service and support reflect the sophistication and reliability of our products. Whether you’re seeking to optimize your current coffee equipment or transform your beverage offerings, Renau’s team of experts are ready to assist.

Experience the difference nearly three decades of innovation and excellence can make in your coffee service operation. Explore Renau’s full line of commercial coffee controls at www.renau.com or visit booth #3288 to witness the technology firsthand.

With Renau, elevate your coffee service to a new standard of excellence, profitability and customer satisfaction.

For more information, go to www .renau.com or stop by booth #3288. work out of replacing bandages because it is easy to see if the bandage is wet or dry.

DrySee bandages can help patients stay on top of wound care by alerting them when a bandage needs to be changed instead of the patient changing a bandage whenever it “seems” like it needs to be changed.

DrySee bandages can last for up to three days, so patients may even be able to reduce the number of bandage changes they need to complete during recovery.

DrySee liquid indicating bandages are waterproof, sterile, disposable, breathable and non-latex.

Tuesday, May 21, 2024

Restaurant Daily News

27

Power & Value Only iSi Can Deliver Contrary to what many professionals might believe, not all cream chargers are created equal. iSi leads the industry in money saving innovation while delivering the highest quality cream charger in the market. iSi Eco 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 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 exacting standards with 8.4g of N2O. The recycled steel charger is sealed with proprietary capping technology and has been verified by an independent laboratory to contain

enough gas to whip a pint of cream for up to five years. iSi Eco Series Professional Chargers are NSF certified and manufactured at the same factory in Vienna, Austria, where its first charger was made back in 1964.

The powerful 8.4g charger can whip up today’s favorite dairy and nondairy creams, allowing a wide variety of ingredients for customers to enjoy 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 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.

For more information, go to www .isifoodservice.com or stop by booth #268.

Pure Protein Introduces Galactic Brownie and Caramel Churro High Protein Bars Pure Protein, the lifestyle nutrition line known for its bestselling portfolio of bars, ready-to-drink beverages and 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 nutrientpacked 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 high-quality nutritional products and on-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 on the enthusiastic reactions we’re seeing on social

Hire the Rotator Oven

By Jill Connor, Marketing Manager, Marra Forni As we look at lessons learned from the pandemic, labor challenges are only going to get worse. Today more than ever, foodservice operators are seeking equipment technology that will minimize reliance upon personnel for task completion.

So how did Marra Forni design and innovate a cooking technology that dates back 2,000 years to ancient Rome, and make it relevant in today’s commercial kitchen? Enter the Rotator, Marra Forni’s brick oven cooking solution that can be compared to modern cooking technologies including Rapid Cook and Precision Cooking technology. Inspired

by Italian brick masons and manufactured in the USA to stringent quality standards, this artisan brick oven is rich with technology integration designed to maximize production throughput, increase food quality and consistency and reduce operating costs all while eliminating special labor and skill set requirements.

All Marra Forni Rotator ovens are constructed by hand and built brick by brick. The heart of the oven is the MarraStone, a proprietary brick formulation imported from the Naples Region of Italy. This brick is volcanic in composition and very porous creating thermal retention to optimize sustainable cooking temperatures while maximizing consistent production output.

It’s no surprise that pizza is an iconic comfort food with a very high margin and that it is well aligned with delivery and pick-up models that have now become commonplace for operators that have successfully diversified their businesses during the pandemic. So now the question is, what equipment will meet the rising demand for fast, efficient, simple and versatile cooking platforms like TikTok, these new flavors are already a home run.”

Galactic Brownie and Caramel Churro bars are available in four-count

solutions? With its world headquarters, culinary innovation center and manufacturing facilities based in Maryland, Marra Forni has become the fastestgrowing commercial brick oven manufacturer in the industry.

The Rotator features a bi-directional cooking deck whose rotation can be adjusted in speed between 15 and 270 seconds per rotation (to the second!), allowing precision timing and product consistency regardless of who is operating the equipment. Think of the Rotator as a conveyor oven, only the conveyor is round and requires a single operator to load and unload the oven.

Since the cooking surface rotates, the process of manipulating the food manually in the oven has been automated, eliminating the need for higher cost skill set. The Rotating deck can almost double food production by eliminating the operator’s interaction with the food. The MarraSmart digital touchscreen control simplifies the interaction between the oven and the operator. A drop-down front mantle makes the oven simple to clean and maintain.

Other customizable options include a pass-thru design that can bridge front and back of house operations or expand the operation to other points of service within the operation.

Operators can select from hundreds of tiling colors and finishes to completely customize and logo their oven to match their interior design or POP as an engagement piece of inspired functional art. Units can also be built into walls or other surfaces allowing the same oven functionality while saving space in service or dining areas.

For more information, go to www .marraforni.com, email inquiries@ marraforni.com, call 888.239.0575 or stop by booth #4648. boxes at Walmart stores nationwide.

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

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Tuesday, May 21, 2024

Restaurant Daily News

Introducing the All-New Fresh Origins Website: Elevating Your Culinary Experience Fresh Origins´ is unveiling a new and improved website. This launch marks a significant milestone in its journey toward enhancing communication and accessibility for valued foodservice

partners. With a sleek new design and enhanced features, the website reflects

its unwavering commitment to providing unparalleled quality and service to its customers.

New Look & Feel The redesigned website embodies the fresh and vibrant essence of Fresh Origins. The site was designed to highlight its industryleading professionalism while showcasing its dedication to delivering the finest quality products.

Fresh Origins invites you to explore its new digital home, where every click speaks to our passion for excellence.

Improved Product Pages Delve into a world of culinary possibilities with the revamped product pages. Fresh Origins has curated a selection of over 150 of its topselling items, each meticulously detailed with high-resolution photography, comprehensive specifications, seasonal availability and enticing descriptions. From microgreens to edible flowers, discover the ingredients that will elevate your cre-

ations to new heights.

Enhanced Recipe Navigation Unleash your culinary creativity with an expanded collection of recipes.

Whether you’re a seasoned chef or an aspiring culinary enthusiast, the recipe section serves as a source of inspiration and guidance. Explore innovative ways to incorporate these products into your dishes and elevate your culinary repertoire.

Catalog Requests Seamlessly access the extensive catalog with the streamlined catalog request feature. New customers can now request access to the e-catalog directly from the website, facilitating a onboarding process. seamless Experience the breadth of our offerings at your fingertips and unlock a world of culinary possibilities.

Improved FAQ Section Got questions? Fresh Origins has answers. The enhanced FAQ section is

now segmented to address specific inquiries across various aspects of the business. Whether you’re curious about the products, ordering process or sustainability practices, the FAQ section serves as a comprehensive resource to address your queries.

Join Fresh Origins at the Show Fresh Origins invites you to visit booth #1752 to learn more about its catalog of fabulous products and explore how Fresh Origins can elevate your culinary creations. Connect with the team, discover its latest offerings and experience firsthand why Fresh Origins is the preferred choice for discerning chefs worldwide.

Embark on a culinary journey like never before with the all-new Fresh Origins website. Explore, create and elevate your culinary experience. Welcome to a world of fresh possibilities.

For more information, go to www.fresh origins.com or stop by booth #1752.

Swaggerty’s Farm Sausage Added to Weigel’s Breakfast Menu Family-owned and operated East Tennessee convenience store chain, Weigel’s, will now include Swaggerty’s Farm sausage on its breakfast menu.

Swaggerty’s Farm, the fastest-growing sausage company in the country, will be used in Weigel’s exclusive, fan-favorite, Stuffed Biscuit – in addition to an array of other breakfast sandwich options. Customers can enjoy these breakfast items with Swaggerty’s Farm sausage at Wiegel’s convenience store locations throughout the greater East Tennessee region.

Weigel’s will now serve Swaggerty’s Farm sausage in several breakfast items at the majority of its convenience store locations.

Also, a family-owned and operated East Tennessee company, Swaggerty’s Farm has been committed to quality and excellence since 1930.

Centered around a family recipe using a unique blend of spices and a triedand-true process, Swaggerty’s Farm consistently delivers superior flavor, texture and taste to all of its sausage products.

“Combining the history and tradition of two remarkable East Tennessee businesses seems like a natural fit,” says Swaggerty’s Farm Director of Business Development, Michael Schwind. “Both companies remain family-owned and operated and keep quality as a No. 1 priority. I’m very excited to watch this partnership develop.”

A familiar brand in the region, many East Tennesseans are accustomed to Swaggerty’s Farm premium sausage products. And for more than 90 years, Weigel’s has been a beloved, family-owned brand with a dedicated, community following – growing from a family dairy farm to the 75 convenience store chain it is today. With bright, spacious stores, state-of-the-art convenience retailing, competitive pricing, quality fuel and bestin-class customer service – Weigel’s stores are a trusted stop for many along any commute.

About Swaggerty’s Farm Since 1930, the Swaggerty Family has been making superior sausage, made from fresh pork and a unique blend of spices. Today, Swaggerty Sausage Company, Inc. is a modern USDAinspected facility located in the same small valley of East Tennessee. Focused on quality and growth, Swaggerty’s Farm products are now available in over 13,000 retailers, wholesale distributors and foodservice establishments throughout the nation. With the fourth generation at the company today, Swaggerty’s Farm premium sausage products stand the test of time and remain what is quite possibly the besttasting sausage in America.

For more information, visit www .weigels.com or www.swaggertys.com.

Tuesday, May 21, 2024

Restaurant Daily News tantalizing sweetness of ripe berries, Amoretti’s products are designed to elevate your drinks to new heights.

Amoretti’s Beverage Infusions simplify beverage creation, ensuring consistent, premium flavor every time.

Whether crafting cocktails for the bar or non-alcoholic mocktails for all guests, achieve professional results effortlessly.

Infuse a burst of natural flavor into your iced teas, lemonades and hard seltzers with Beverage Infusions.

Elevate these refreshing beverages to new heights with ease and precision.

Amoretti the Ultimate Pastry, Savory & Beverage Ingredient Manufacturing Company Indulge in a symphony of flavors at the National Restaurant Association Show as Amoretti´ unveils its latest triumphs in the world of beverage innovation.

Renowned for its unwavering dedication to crafting premium ingredients, Amoretti invites you to embark on a journey of taste and creativity with its natural infusions.

Revolutionize Your Iced Teas, Lemonades and Hard Seltzers – Crafting Unforgettable Beverages Amoretti believes that every sip should be an experience to remember. Its natural beverage infusions are meticulously crafted to capture the essence of real fruits, herbs and botanicals. From the zing of freshly squeezed citrus to the

Premium Syrups: A Flavorful Symphony Satisfy your cravings for flavor with Amoretti’s extensive selection of premium and gourmet syrups, toppings and sauces. From classic favorites like Madagascar bourbon vanilla bean and caramel to exotic blends like mango and lychee, these syrups are a celebration of taste and innovation. What sets Amoretti

• Greek Salad Infused Sea Salt (beautiful blend of rosemary, oregano and sundried tomato) pairs well with Ariston Select EVOO & Med Herb infused olive oil).

• Garlic & Basil infused sea salt. Excellent with Ariston traditional balsamic, caprese salads, cheeses; great with pasta and Italian meat, too; beautiful color as well.

• Lemon & Turmeric infused sea salt.

Excellent with chicken, seafood, rice, potatoes, eggs and anywhere that needs the brightness of lemon flavor and the healthy and earth flavor of turmeric.

• Black Sea Salt (sea salt with all natural cuttlefish black ink). Keep your guests guessing what’s your secret ingredient. Tastes like sea salt with a subtle hint of seafood. Also works excellent as a salt rim for a cocktail and bloody

Ariston Infused Salts Try Ariston’s newest arrivals from Greece.

These gorgeous infused salts come with their own adjustable stainless-steel mill.

They are both a gourmet food item and a little kitchen tool all in one. A must in every kitchen and store counter.

They come in the following flavors: • Plain Sea Salt from Greece.

Real Fruit Infusions for Beer with Amoretti® Craft Purée® Elevate your beer game with real fruit infusions. Perfect for flavoring a glass of beer at a time, these infusions add depth and complexity to your favorite brews. Whether you prefer a citrusy IPA or a fruity wheat beer, Amoretti’s natural infusions offer a unique twist that will delight your taste buds.

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apart? The syrups are expertly formulated to deliver rich flavor with lower sweetness, ensuring a perfect balance in every sip packing in 94 servings per bottle.

Endless Creativity, One Ingredient at a Time With over 2,500 ingredients in its repertoire, the possibilities are endless.

Whether you’re a seasoned mixologist, a passionate barista or a culinary enthusiast, Amoretti has something for everyone. From pastry and savory ingredients to beverage essentials, Amoretti provides the building blocks for culinary excellence.

Visit Amoretti at the Show Immerse yourself in a world of flavor innovation at the National Restaurant Association Show. Join Amoretti at booth #11203 and explore its range of natural infusions. Amoretti’s team of experts are on hand to guide you through Amoretti’s products and help you discover new ways to elevate your beverage offerings.

Amoretti’s natural infusions are more than just ingredients; they’re a gateway to unforgettable taste experiences.

Discover the endless possibilities with Amoretti.

For more information, go to www .amoretti.com or stop by booth #11203.

Mary drink.

• Smoked Sea Salt. Excellent with all meats and seafood. It tastes like you have been smoking your food for hours without all the work. Excellent and bold flavor – a little goes a long way.

• Plain Pink Himalayan (from the Himalayan Mountains).

Try them all!

For more information, call 860.263.8498 or go to www.aristonspecialties.com.

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Tuesday, May 21, 2024

Restaurant Daily News

Elevate Your Menus with AZAR Nuts: Flavorful, Nutritious and Versatile

By Dawn Sykora, Vice President of Marketing, Mount Franklin Foods In the bustling world of culinary arts, where chefs continually strive to innovate and delight discerning palates, the quest for exceptional ingredients is never-ending. One such ingredient that stands out for its versatility, flavor and nutritional value is AZAR nuts.

Renowned for their premium quality

and rich taste, AZAR nuts offer chefs a myriad of opportunities to elevate their menus and deliver nutritious meals that satisfy both the appetite and the soul.

At the heart of AZAR nuts lies a commitment to quality and excellence.

With a heritage spanning over 100 years, AZAR nuts have earned a reputation for uncompromising standards and meticulous attention to detail.

Beyond IV Debuts at Grocery Stores Across The U.S. Beyond Meat, Inc., a leader in plantbased meat, announced the launch of the fourth generation Beyond Burger and Beyond Beef, the most significant renovation in the company’s history, at grocery stores nationwide. The new Beyond Burger and Beyond Beef, the company’s tastiest and most nutritious yet, have an excellent source of protein – 21g per serving – with just 2g of saturated fat derived from avocado oil, and no cholesterol or added antibiotics or hormones. The products’ meatier flavor and taste were preferred over the previous version in consumer testing, and feedback on the new burger overall has been overwhelmingly positive.

Additionally, at a recent conference of registered dietitians, 94% of attendees said they enjoyed the taste of the new Beyond Burger, viewed it as healthful, and would recommend it.

“I’m so excited about the new Beyond Burger and Beef because not only do they taste incredible, but they’re super nutritious. Beyond Meat has switched to heart-healthy avocado oil, which brings the saturated fat in the burger and beef down to just 2 grams per serving, and they’ve also reduced the sodium from the previous version and simplified the ingredient list. I feel proud to recommend these

products,” said Joy Bauer, renowned registered dietitian, No. 1 NYT bestselling author and Beyond Meat nutrition advisor.

Some of the key changes in the new Beyond Burger & Beyond Beef: • Made with avocado oil – beloved by the nutrition community for its high levels of hearthealthy monounsaturated fats³, the shift to avocado oil helped reduce the saturated fat in the products by 60% to just 2g per serving (75% less than 80/20 beef) • Avocado oil’s smoother, more neutral flavor also allowed Beyond Meat to unlock an even meatier, beefy flavor, and because avocado oil has a higher smoke point, the new beef is designed to sizzle and BBQ even better than before • Increased protein to 21g per serving • Added nutrient-dense plant-based ingredients including red lentil and faba bean protein • Simplified the ingredient list, including removing coconut and canola oils 20% less sodium vs. the previous version The strong advancements in nutrition have qualified the fourth generation Beyond Burger and Beyond Beef

One of the key attributes that sets AZAR nuts apart is their exceptional flavor profiles. Whether it’s the buttery richness of almonds, the earthy sweetness of cashews or the robust crunch of walnuts, each variety of AZAR nuts offers a unique and distinctive taste that enhances a wide range of culinary creations. From savory dishes like salads, stir-fries and roasted vegetables to sweet treats such as cakes, cookies and chocolates, AZAR nuts add depth, complexity and a satisfying crunch that elevates the dining experience to new heights.

In addition to their exquisite taste, AZAR nuts are also packed with essential nutrients that promote health and well-being. Rich in protein, fiber, vitamins and minerals, nuts are nature's nutritional powerhouses, offering a wholesome boost to any meal.

Incorporating AZAR nuts into restaurant menus allows chefs to create dishes that not only tantalize the taste buds but also nourish the body, providing diners with a satisfying and balanced dining experience.

Moreover, AZAR nuts offer unparalleled versatility in culinary applications. Whether used as a garnish, a main ingredient or even ground into a creamy paste for sauces and dressings, nuts lend themselves to a wide range of culinary creations across various cuisines and dayparts.

From

Mediterranean-inspired dishes featuring pistachios and pine nuts to Asianinspired stir-fries with cashews and peanuts, the possibilities are endless when it comes to incorporating AZAR nuts into restaurant menus.

AZAR nuts are an ideal choice for catering to diverse dietary preferences and restrictions. Whether diners follow a vegetarian, vegan, gluten-free or keto diet, nuts offer a delicious and nutritious solution that caters to a wide range of dietary needs. By including AZAR nuts in their menus, chefs can ensure that all diners can enjoy flavorful and satisfying meals that align with their dietary preferences.

AZAR nuts are culinary treasures that chefs can leverage to enhance their menus and deliver nutritious meals that delight diners. With exceptional flavor, nutritional value, versatility and ability to accommodate diverse dietary needs, AZAR nuts are a musthave ingredient in any chef's culinary arsenal. By embracing the richness and versatility of AZAR nuts, chefs can elevate their dishes to new heights and create memorable dining experiences that keep diners coming back for more.

products to be recognized by the nation’s leading health organizations, including the American Diabetes Association’s evidence-based nutritional guidelines for its Better Choices for Life program and being included in a collection of heart-healthy recipes certified by the American Heart Association’s Heart-Check program.

Additionally, the new products have received Good Housekeeping’s coveted Nutritionist Approved Emblem

film, Planting Change, that will be released this summer.

The debut of Beyond IV follows the expansion of Beyond Meat’s portfolio of nutritious and delicious products including Beyond Crumbles and Beyond Steak, which are both certified by the American Heart Association’s Heart-Check program and the American Diabetes Association’s Better Choices for Life program. As part of its commitment to improving human health, Beyond Meat has a first-of-its-kind multi-year agreement with the American Cancer Society to advance research on plant-based meat and cancer prevention.

Ready to try the new Beyond Burger and Beyond Beef for yourself? Find delicious recipes, cooking videos and more inspiration on the Beyond Meat website, with a new Beyond Meat cookbook expected to be released this summer. The new Beyond Burger and Beyond Beef in eye-catching gold packaging are rolling out now at major grocery chains nationwide including Walmart, Kroger, Albertsons, Publix, Whole Foods Market, Sprouts and more, visit the Beyond Meat store locator to find the location nearest you.

which assesses food products based on specific nutritional criteria as well as taste, simplicity and transparency, and are the first plant-based meat products to be Clean Label Project Certified.

Developed in partnership with leading medical and nutrition experts, and designed to meet the standards of top health organizations, the making of the fourth generation Beyond Burger and Beyond Beef is being chronicled in a new documentary-style short

For more information, go to www.azar nutco.com, call 800.351.8178, email foodservicesales@mountfranklinfoods .com or stop by booth #9212.

For more information, go to www .beyondmeat.com.

Tuesday, May 21, 2024

Restaurant Daily News

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 process. With its comprehensive approach, clients can expect a streamlined experience, resulting in innovative, sustainable solutions tailored to their exact specifications. With a plethora of customizable options and 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 cultivate lasting partnerships. As Memeda continues to expand globally, its focus remains on fostering relationships built on trust and mutual

MegaMex Foods (Cont’d. from p. 1)

and Chief Executive Officer at MegaMex Foods. "Its rich blend of premium ingredients like mild ancho and poblano peppers, peanuts, sesame seeds and a touch of real chocolate makes it stand out."

To get the product right, the MegaMex team took its legendary mole paste around the country to learn what operators required to make it work in their kitchens. Container size, paste consistency and ease of use, along with the authentic flavor of a generations-old family recipe are what make this mole paste truly unique.

"Bringing the product to operators made all the difference," said Dan Burrows, consulting chef for MegaMex Foods. "The foodservice-specific formula is now in a kitchen-friendly, resealable wide-mouth container. The foodservice-safe container even fits a spoon to make it easier to remove the paste."

DOÑA MARIA Mole Rojo also

makes it easy for operators to add more unexpected flavor across their menus.

From traditional chicken dishes to chilaquiles, chicken wings, salad dressings, sandwiches and desserts, this bold paste is a wonderfully versatile ingredient that gives diners the adventurous dishes they crave – all in a matter of minutes instead of hours.

"Preparing a traditional mole paste from scratch is extremely labor intensive and most recipes have over 20 ingredients," Burrows said. "Ours is simple. Just heat 64 ounces of water or broth with one container of mole paste and whisk over a low heat until smooth (4-to-1 ratio). It's an easy way to add depth and complexity to any dish."

Not only is DOÑA MARIA Mole Rojo a quick and easy way to add more excitement to everyday dishes, the inclusion of Mexican sauces on entrees means diners will spend more and increase their check size. In fact, the

last-minute events.

Clients can choose from three different service levels: 7-Day, 30-Day or 90-Day lead times. Let’s break down each service option.

Our 7-Day Service option is designed to be very quick, with a turnaround time of just one week. This option offers low minimums, as low as 500 pcs. It provides customers the flexibility to try or test a logo’d pick without making a long-term commitment to a big inventory. It’s also ideal for one-time events, like corporate parties, grand openings, weddings, conferences or product launches. We make these picks in the USA and offer them as low as $0.21 each.

Our 30-Day Service option is perfect for customers who need a lower price and also want to get a quicker start on using their logo’d picks. This option offers a workable balance between speed and cost. It is best suited for everyday serving needs. These picks are imported by air freight from our overseas factory and start at $0.16 each.

Our 90-Day Service is our most cost-effective option among the three service levels. This is best used for situations where time is not a critical factor and cost efficiency is a priority. This is ideal for routine operations looking to make a big impact on their presentation and their guests while maintaining a low cost. These picks are imported by ocean freight from our overseas factory and start at $0.04 each.

Using a wood or bamboo pick with your logo will communicate to your guests that your brand cares about the earth. That’s why all our picks have always been made from sustainable and compostable materials. Because looking good shouldn’t cost the Earth.

Whether you’re running a cozy cafe or a fancy resort, we’ve got you covered. Our team will work with you to meet your budget constraints and deadlines. We offer 100% satisfaction or your money back – simple as that.

Want to see what we can do? Let us create a sample with your logo. Get ready to turn heads, make memories, and do your part for the planet – one

Sustainable Packaging Solutions from Memeda

combines the authentic taste of a traditional mole with back-of-house-friendly packaging and a flavorful formula.

Mole, pronounced MOH-ley, comes from the Mexican native language Nahuatl mōlli meaning "sauce."

Mole describes a variety of complex sauces that can contain more than 20 ingredients used in Mexican cuisine.

Every container of DOÑA MARIA Mole Rojo is meticulously crafted in Mexico, where mole is known as the country's national dish. Authenticity is at the heart of this rich bold paste, giving operators a truly distinct flavor that can elevate any dish.

"We are excited to introduce our first foodservice product under the DOÑA MARIA brand. It aligns with our purpose of reimagining Mexican flavor in both foodservice and retail segments," said Ryan Michaelis, President Pick On Us (Cont’d. from p. 1)

with your legendary logo, bursting with colors, making your burgers and sandwiches the talk of the town. Your guests will be snapping and sharing photos of your stand-out drinks and burgers, grabbing the attention of many additional hungry viewers.

There’s more! We’ve got custom drink stirrers, coffee lid plugs, popsicle sticks, toothpick flags, charcuterie boards and amenity boxes – all printed with your logo, making your brand pop like never before.

There are so many mind-blowing benefits to custom logo’d products.

They provide free marketing on social media, make menu photos pop, Tik Tok views soar, ads attract and guest reviews stand out.

Did we mention that art fees, printing plates, mockups and physical samples are free? No hidden fees, no nonsense. We’re all about making your life easier. With low minimums and superfast turnaround times, we're your go-to source for daily operational needs and

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benefit. Memeda invites you to join in on this journey toward a sustainable future, where satisfaction is guaranteed and environmental impact is minimized.

Memeda’s mission is clear: to equip businesses with the tools necessary for a smooth transition to sustainable packaging solutions. By choosing Memeda, you not only address your operational requirements, but also contribute to the collective effort of creating a greener tomorrow.

median spend of entrees made with mole increased by 52 percent.

For more information, go to www .memeda.us or stop by booth #10019.

About MegaMex Foods MegaMex Foods, one of the fastest growing Mexican food companies in the United States, is focused on Reimagining Mexican Flavor in restaurants and home kitchens across the country. MegaMex Foods is committed to authentic ingredients and providing a real solution for achieving true Mexican flavors with trusted products.

Founded by Herdez del Fuerte and Hormel Foods, MegaMex Foods is headquartered in Orange, California, with facilities in Texas and Mexico.

MegaMex Foods has two operating plants, numerous manufacturing partners and over 4,000 employees.

For more information, go to www.megamexfoodservice.com/brand/ dona-maria. custom pick at a time.

Stop by our booth in the North Hall, #7940, or have a set of samples shipped to you. Order a sample today www.pickonus.com/nra About Pick On Us Pick On Us is an industry leader of ecofriendly cuisine décor tools for baristas and chefs. For over 35 years, we have helped creative chefs wow their guests by presenting their food on unique skewers and picks, made from disposable bamboo. Our eco-friendly products can be found in commercial kitchens all over the country. We service luxury hospitality chefs and caterers at resorts, casinos, restaurants and country clubs. With over 7,000 clients and year over year annual sales growth, we have remained on the cutting edge of cuisine decor, spotting and setting the trends. Chefs love our products. Creative chefs can't live without them.

For more information, go to www.pick onus.com/nra or stop by booth #7940.

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Tuesday, May 21, 2024

Botrista (Cont’d. from p. 1)

intelligence (AI), machine learning and a wealth of data gathered from millions of cups sold across 34 states, Botrista is setting a new standard for beverage menu curation.

Botrista is at the forefront of a beverage revolution, where data-driven innovation is reshaping the restaurant industry.

Founded by serial entrepreneur Sean Hsu, whose background as a former Tesla robotic engineer fuels the company's commitment to innovation and technology, Botrista is on a mission to transform the beverage landscape.

"Botrista is all about bringing cutting-edge technology to the heart of the beverage industry," said Hsu. "The AI applications are maximizing the bevi2i Design (Cont’d. from p. 1)

The company was started in 2006 as a small, one-man shop providing just tabletops, but over the last 18 years, it’s grown into a large facility and a full-service provider offering so much more than just tabletops.

Furniture is one of the biggest investments restaurants make, and everyone wants to spend that money wisely. Imaginative furniture makes Lantmannen (Cont’d. from p. 1)

excited to add three new pastries to its menus to help its operator customers reach a broader audience with exciting, European-inspired flavors, ingredients, textures and shapes.

New pastry innovations include the Sweet Cream Cheese Crown, Sicilian Lemon Meringue Square and Apple Cinnamon Fan. Here is a little more about Lantmannen’s new pastries that will excite your customers with flavors, ingredients and textures while delighting your staff with labor-saving ease.

Waring (Cont’d. from p. 1)

over white-hot flames or keeping a stockpot at an almost indiscernible simmer over gentle orange-blue flickers. With various advantages to consider, though, it may be time to shift the paradigm in favor of the all-electric kitchen. Waring is here to help that transition with everything from induction burners and countertop ovens to griddles and sandwich makers.

Rich Rosendale, a Waring Collective member, notes a key advantage of the electric kitchen: no need for a hood. Gas-powered appliances require hooded venting, but electric kitchens may not require hoods.

Rosendale lists two of his locations, Forklift and pop-up restaurant R3, as examples of electric hoodless kitchens, citing the time saved in launching the

Restaurant Daily News erage incidents for foodservice operators. With the vast amount of data we've collected from millions of cups sold across the nation, we're able to create beverage menus and recipes that perfectly cater to the diverse tastes of consumers. As craft beverage categories evolve frequently, we believe that AI analytic tools and content generative tools will enable restaurants to capitalize the trending beverages in their outlets."

At the heart of Botrista's approach lies using AI and machine learning, along with an extensive dataset encompassing demographics, geography, consumer preferences, food pairings and dayparts. This unparalleled level of analysis enables Botrista to assess consumer preferences, empowering restaurants to offer bev-

erage menus and recipes tailored to their specific clientele and local market trends.

The depth and breadth of data amassed by Botrista from millions of cups sold across the United States provide a unique advantage in crafting beverage offerings that resonate with consumers. By tapping into this wealth of information, Botrista enables restaurants to make data-driven decisions that optimize sales and enhance customer satisfaction.

Botrista collaborated with a restaurant chain spanning multiple states to refine its beverage offerings.

By analyzing the preferences of patrons across different regions, Botrista identified key trends and variations in beverage consumption. This included an analysis of preferred

your restaurant stand out from the crowd, leaves a lasting impression and is great for photo opportunities to post on social media. i2i Design can even design a special spot in your restaurant providing a built-in photo opportunity.

Take advantage of i2i Design’s expertise and superior craftsmanship to get exactly the right piece for your space. In addition to tables, i2i Design can provide table bases, chairs, stools and booth and bench seating with or

without upholstery. The millwork department is suited to fabricate a myriad of casework to complete the full design your restaurant desires.

Working with many species of hardwood, metal, upholstery and glass, the options are endless for host stands, bar tops, drink stations, service stations, shelving units, ceiling elements, trash cabinets, wall cladding and more. i2i Design works closely with designers and architects to bring your

Schulstad Cream Cheese Crown Introducing a Danish crown with a luscious, sweet cream cheese filling between layers of delicate pastry dough. Perfect for customization.

cinnamon crunch.

Apple Cinnamon Fan Featuring two sumptuous fillings: Jonagold apple and a blend of rich, warm spices. Generously topped with

All pastries are pre-proofed and preglazed and offer operator customers and your operation speed-scratch, freezer-to-oven ease of preparation.

Operators can bake and serve only the amount needed, minimizing waste and easily keeping the pastries offered fresh and the fresh-baked aroma in the space throughout the day.

This format also makes it easy for operators to easily change pastry offerings throughout the day and seasons to engage customers with the flavors they want.

sites.

“If we had to use gas,” he says, “there would have been more inspections to get it done.”

Rosendale outfits these kitchens with griddles, pizza ovens, convection ovens and induction burners, which are hung on the kitchen walls with magnets.

“Electric shows that you can put a restaurant anywhere,” Rosendale adds.

Rosendale also cites the influence of Chef Christopher Galarza, an advocate and early adopter who has called the electric kitchen an inevitable trend.

Without the need for gas lines to heat cooktops and ovens, chefs can assemble a battery of appliances that can function together in a primary kitchen but that can also travel as needed. This level of portability and flexibility, key electric-kitchen features

for Waring Collective member Johnny Spero, is a door opener for chefs looking to start or expand catering operations, food trucks or other off-site foodpreparation work, such as providing meals to the food insecure, not to mention disaster survivors and the first responders helping them.

Waring Collective member Jeremy Umansky is a fan of the electric kitchen for its steps toward sustainability. All electric is good, he says, because that can mean a green kitchen. He also likes the modular aspect of an electric kitchen.

“We can move things around to create different stations,” Umansky says.

Working with limited space and budget, Umansky assembled an electric kitchen with no hood or walk-in fridge, but with undercounter refriger-

Sicilian Lemon Meringue Square Inspired by the classic American pie, this pastry is topped with Sicilian lemon curd and finished with sweet meringue pieces.

sweetness levels in different regions, the non-alcoholic beverage cuisine pairing, as well as suggesting selling opportunities based on the most popular flavors and pairings. Armed with this insight, the restaurant chain was able to adjust its menu offerings to better cater to the preferences of local customers.

Botrista is at the forefront of a beverage revolution, where data-driven innovation is reshaping the restaurant industry. With its extensive data repository and unwavering commitment to excellence, Botrista is poised to redefine beverage menu curation and elevate the dining experience for consumers across the nation.

For more information, go to www .botrista.com. vision to life beautifully and efficiently.

Once i2i Design fabricates the furniture, it will coordinate with your general contractor to ensure a seamless installation.

Make your restaurant stand out from the crowd by purchasing a unique package of items from i2i Design.

For more information, go to www.i2idesign.com, email info@i2i-design .com, call 847.890.9684 or stop by booth #3484.

Lantmannen helps operators differentiate menus with these three new Schulstad Pastries, as well as its full portfolio of European-Inspired pastries, with all Schulstad pastries being non-GMO, clean label and being imported from Europe.

Schulstad, the leading brand for ready-to-bake Danish pastries in the United States, offers irresistible quality and flavor. Discover three brand-new Danish pastry products, each boasting distinct shapes and beloved, recognizable flavors.

For more information, go to www .lantmannenunibake.us or stop by booth #1736. ation, induction cooktops, countertop ovens, an immersion blender and a thermal holder, among other gear.

Another Waring Collective member, Bradley Kilgore, cites speed of opening and permitting as electric kitchen advantages. His electricappliance collection includes induction cooktops, a pasta cooker and a blender.

With an assortment of specialty appliances, including waffle makers, pasta cookers, grills and griddles, not to mention the revolutionary new Waring Xpress™ crêpe maker and grill, Waring has a lineup of gear to outfit or augment your all-electric kitchen – the kitchen of the future, today.

For more information, go to www .waringcommercialproducts.com or stop by booth #2716.

Tuesday, May 21, 2024

Restaurant Daily News Black Bear Diner (Cont’d. from p. 1)

The Eloy opening marks the company’s 15th diner in Arizona and the New Braunfels and Waco openings mark its 20th and 21st locations in Texas, a significant step in the company’s plans for growth and development in the year ahead.

“The opening of these three locations has launched us into 2024 with remarkable momentum,” said Anita Adams, Chief Executive Officer of Black Bear Diner. “These openings align with our strategic expansion plans and are a testament to the unwavering dedication of our franchise-partners, and our NAKS (Cont’d. from p. 1)

Kitchen Solutions in 2024?

SP: It’s an exciting time at NAKS as we continue to expand our operating footprint. In 2021, we entered the Custom Fabrication category by acquiring Lane Manufacturing in the Atlanta, Ga., area.

We further expanded our custom fabrication capacity with the November 2023 acquisition of Stainless Specialties in the Cleveland, Ohio, area. These acquisitions, combined with our 35+ years of leadership in commercial kitchen ventilation, uniquely position NAKS as a go-to source for stainless steel foodservice equipment.

RDN: What separates NAKS from the competition?

SP: We pride ourselves on being a

team members across the country. Our goal remains clear: to bring our unique offering of home-style comfort food and unparalleled guest service coastto-coast.”

Each of these new diners showcase updated building modifications and design enhancements. These changes serve a dual purpose: streamlining takeout and delivery orders while ensuring an exceptional dine-in guest experience. The modifications include features that expedite off-premise business, such as an exterior delivery and pickup window. This window allows for efficient handling of takeout and delivery orders, making it convenient for

guests who prefer dining at home.

Inside the diner, guests can still enjoy the cozy cabin-themed ambiance that Black Bear Diner is known for. The team has carefully balanced functionality with aesthetics to create a welcoming environment for all patrons.

As planned, 2024 continues to show a strong growth trajectory for Black Bear Diner, which anticipates an additional 11 openings for the remainder of the year.

service-oriented organization. From start to finish, we’ve structured all facets of our organization around fulfilling the needs of our customers. It starts with our experienced team of ventilation and custom fabrication experts who guide customers through the buying journey and extends to our production team. We have the fastest lead time in the industry. Our ventilation hood packages ship to the customers in three to five business days.

Most fans ship in one to two business days, and one- to three-piece custom fabrication projects ship in one to two weeks.

Short Cycle Makeup Air Ventilation Systems and our Integrated Exhaust Hood and Fan System for food trucks.

This same approach has led to our leadership in the Ventless Hood category.

Ventless hoods are a great solution for kitchen expansion projects or restaurants looking to expand their menu that need different cooking equipment. Ventless hoods are easy to install and don’t require roof fans or ductwork, reducing installation costs. We continue to develop new products for this category and offer a very large ventless hood assortment.

We have free-standing, portable systems as well as countertop models.

Available sizes range from 24” to 48” to accommodate all cooking environments. All ventless hoods from NAKS are available with fire suppression systems and feature our triple-filter

RDN: Have you introduced any new product innovations to the market?

SP: The needs of our customers drive our new product development. This approach has led to our reinvention of

About Black Bear Diner Black Bear Diner is one of the fastestgrowing franchises in the country, with 159 diners in 13 states and growing.

with experience in finance, IT, marketing and strategy – both in and outside of the F&B industry. He worked at Cafe Rio for 10 years, where he built out the FP&A team and oversaw its growth from 38 to 140-plus locations. Most recently, Hansen worked at Greenix Pest Control, where he served as Vice President of Marketing and Business Development, then Vice President of Strategy, and then as Chief Information Officer. During his time at Greenix, he oversaw revenue growth that doubled from $60 million to $120 million.

“Clay will be an incredible asset to our team,” said Rob Ertmann, Chief Executive Officer of Mo’ Bettahs. “He has the unique perspective of being both detail-oriented and big-picture focused. Our culture here at Mo’ Bettahs is fast-paced and growth-

minded, and Clay will fit right in. We are thrilled to work alongside him.”

Hansen’s expertise comes at a pivotal time for Mo’ Bettahs as it expands across the country. It currently has 52 locations in seven states, along with two digital kitchens in Kansas City and Dallas. For the remainder of 2024, Mo’ Bettahs plans to add 10 additional stores and three digital kitchens.

“I’ve never had a welcome like I’ve had at Mo’ Bettahs. Within 10 minutes of accepting the offer from Rob Ertmann, I had multiple text messages from the team telling me how excited they were to have me join,” Hansen said. “Mo’ Bettahs is an exciting brand with a phenomenal growth trajectory and strategy. And while it might sound a bit cliché, it’s the people who initially drew me in – from the team at Savory to the entire team at Mo’ Bettahs. They really do practice the aloha spirit they preach.”

About Mo’ Bettahs Hawaiian Style Food Mo’ Bettahs was founded in Bountiful, Utah in 2008 by Kimo and Kalani Mack with a goal of providing guests with an authentic Hawaiian island barbecue experience, just like they enjoyed while growing up in Oahu, Hawaii. Since partnering with Savory Fund, Mo’ Bettahs has grown to 52 locations in Utah, Idaho, Oklahoma, Texas, Missouri, Nevada and Kansas. Mo’ Bettahs has plans to spread the aloha spirit to more communities through continued expansion in the coming months and years, even being named at No. 46 on Fast Casual’s “Top 100 Movers and Shakers” list in 2023.

OiLChef (Cont’d. from p. 1)

and filter powder

· Chicken sandwich minus 30 seconds · Chicken tenders (thawed) minus 60 seconds · Labor with fryer cleanouts · Labor and money with filtration

By adding the OiLChef device to the deep fryers, the operational savings is in excess of $3,000 per year. Each OiLChef device is guaranteed for three years and only needs replacing every three years. Each device is virtually

unbreakable, simple to use and takes less than three seconds to install. The OiLChef device reduces cooking times and increases firm texture hold times for your foods.

Contact OiLChef at sean.farry @oilchef.com and ask how you can evaluate OiLChef in one of your fryers

Mo’ Bettahs (Cont’d. from p. 1)

About Savory Fund Savory Fund is an innovative private equity firm that combines over $750 million in assets under management with a growth playbook and expertise that has been developed over 15 years of operat-

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Founded in 1995 by Bruce Dean and Bob Manley in Mt. Shasta, California, Black Bear Diner brings home-style comfort food classics, exceptional guest service, and a unique cabintheme to the dining experience. The full-service concept is open for breakfast, lunch and dinner, and offers a vast, enticing menu anchored in hearty portions and excellent value, with service rooted in genuine hospitality.

Black Bear Diner has been consistently recognized for its significant growth and outstanding performance.

For more information, go to www .blackbeardiner.com. technology that removes greaseladen vapors, condensation and cooking odors. As with all hood systems, ventless hoods ship in three to five business days.

RDN: What’s next for NAKS? SP: We are in growth mode and continually evaluating opportunities to expand our production capabilities and geographic reach. We have exciting plans in process for 2024 and can’t wait to share them with the industry when they’re executed. What is most important for us, however, is that we stay true to ourselves by prioritizing the needs of our customers.

For more information, go to www .naksinc.com, call 855.853.9619, email sales@naksinc.com or stop by booth #5241. ing in the restaurant industry. Savory partners with high-potential, profitable, emerging restaurant brands to deliver financial capital, industry expertise, growth and revenue opportunities, profitability enhancements and new location development. The Savory team contributes directly to all aspects of growth and replication by using a proven playbook and methodology. Founder involvement in the expansion of a brand is a central theme of the Savory approach as founders carry the tribal knowledge around the uniqueness that has energized early success and is essential to future growth. Savory is currently invested in 11 brands: Swig, R&R BBQ, PINCHO, Via 313 Pizzeria, Houston TX Hot Chicken, Mo’ Bettahs Hawaiian Style Food, 86 Repairs, Saigon Hustle, Hash Kitchen, The Sicilian Butcher and South Block.

For more information, www.mobettahs.com.

go

to

today, risk free. Compare the OiLChef device with any solution you currently use, and you will be impressed with the superior results that OiLChef delivers.

For more information, go to www.oilchef.com or stop by booth #5268.

Tuesday, May 21, 2024

Restaurant Daily News Food and Beverage (Cont’d. from p. 1)

enhanced guest satisfaction. With ongoing labor issues, from recruitment to competency to retention, the industry is witnessing a surge in innovative products and technologies aimed at addressing these challenges.

Adapting to Innovative Technologies While some technologies are designed to directly replace human labor, others aim to augment the productivity of existing staff. However, introducing and adopting such innovative technology often poses a challenge for operators, who encounter resistance and skepticism from employees apprehensive about potential job displacement.

the creators of the Smartender ´, the automated cocktail dispensing system, “Where Mixology Meets Technology,” needed to devise a unique training session with one of its clients. Front-of-house bartenders initially viewed the Smartender as a threat to their jobs, believing they could craft cocktails better than any machine. To dispel this notion, a contest titled “Man vs Machine” was organized, pitting bartenders against the Smartender system.

The Challenge · Make five separate cocktails. · Prepare each cocktail according to specified mixologist recipes. · Manage orders in the POS system.

· The Smartender system completed the task in just one minute. · Both the bartender and Smartender delivered cocktails according to specific recipes.

Conclusion: Embracing Technology for Mutual Benefit The contest revealed that Smartender technology, when properly utilized, enables bartenders to pour more drinks in a shorter time, thereby increasing their earning potential through tips. By adopting technology that enhances performance and efficiency, a win-win scenario unfolds for both operators and employees.

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2.Shrinkage Reduction: Minimizes losses attributed to overpouring or spillage.

3.Enhanced Guest Satisfaction: Provides faster service, leading to happier patrons.

4.Consistent Product Quality: Ensures every guest receives a standardized, high-quality drink.

In conclusion, as the food and beverage industry continues to evolve, embracing automation and educating staff about its benefits becomes essential for staying competitive and meeting guest demands. Through collaboration and innovation, restaurants can thrive in an increasingly automated landscape while nurturing a skilled and empowered workforce.

Overcoming Resistance: The Case of Smart Bar USA® To address this issue, Smart Bar USA,

The Result · The bartender took over two minutes to complete all five cocktails.

Benefits of Smartender Automated Cocktail Dispensing System 1.Increased Staff Productivity: Empowers existing staff to serve more guests efficiently.

Forbes (Cont’d. from p. 1)

Due to the influence of the culinary world, beverage service with the finer art of mixology is taking on this same level of presentation that wows guests and gets them sharing their experiences on social media. The art and craft of mixology is creating a cocktail revival. Bartenders are no longer merely purveyors of potent refreshments; they’re upping their game with new skills and a more intimate knowledge of their craft. Like the culinary world, these curators of cocktails are exploring unique ingredients and techniques that compel a sense of awe in those who partake.

Mixologists are not just staying behind the bar. They’re taking their craft tableside; now patrons can experience the whole of mixology from beginning to end. They’re creating a 360-degree experience that immerses

guests in a “wow” experience, the kind they want to post about. Hoteliers who recognize the potential of mixology are implementing the processes and tools to mobilize this phenomenon for increased social media exposure, anywhere guests gather.

Mixology Carts by Forbes with Chris Adams’ expertise provide mixologists all the tools they need to create a 360degree experience that immerses guests in a “wow” experience, the kind they want to post about. Designed by mixologists for mixologists, these carts can be stocked and placed where guests are, creating the opportunity for hotel guests to post “Instagrammable” moments about their experience. Mobile Mixology provides restaurant and hotel venues with a unique social media opportunity that can provide today’s guests with the tangible experiences they crave. As the

endorphins kick in, you can be sure they will pull out their phones and post about the experience.

These innovative carts provide a complete mixology solution designed to provide an elevated guest experience, right where your guests are. The end result: increased guest satisfaction and social media presents. Like all of its mobile equipment for restaurants and hotels, these carts are built to last, giving you worry-free ROI and a lower cost of ownership.

No hassles, no worries, just innovation that works. Forbes Industries provides a world-class mobile guest experience.

ing food waste into water through a natural decomposition process. This not only eliminates the need for landfill disposal but also greatly improves kitchen inventory planning and bottom line.

What sets the LFC biodigester apart is its ability to accurately measure and track food waste, thanks to its integration with NTEP certified scales.

By precisely quantifying the amount of waste generated, restaurants can gain valuable insights into their consumption patterns and identify areas for improvement. Moreover, this data

allows for accountability and transparency, ensuring that restaurants can substantiate their claims of zero waste with tangible evidence and proudly report these numbers with certainty.

In essence, while many restaurants may espouse the ideals of sustainability and zero waste, the reality often falls short of the rhetoric. Greenwashing runs rampant, obscuring genuine efforts towards environmental stewardship. However, the LFC biodigester is a true embodiment of zero waste principles that offers a concrete solu-

tion to the pressing issue of food waste in the restaurant industry. By harnessing innovative technology and a commitment to transparency, the LFC biodigester paves the way towards a more sustainable future for dining establishments worldwide. Visit booth #9420 to see the LFC biodigester in action or call 408.889.8433 to get a free audit of your restaurant waste with simple, actionable steps.

90% of dish components at once. This method allows for the use of large-volume equipment such as 50- to 800-gallon kettles, freeing up time and resources for other crucial tasks. Large equipment takes advantage of both economies of scale and automation. “It’s a big job, which is why you need the right equipment to have a dependable, profitable central kitchen,” explained Mattoch.

So, what is the payoff to operators who choose to centralize production with Tucs Equipment? “Employing cook-chill and centralization, we have customers that have decreased labor by 30% and increased shelf life by 400%, all while reducing future buildout and ongoing maintenance in their current locations. This is because when you prepare food out of a centralized kitchen,

your future locations no longer need to be built with traditional prep space.

This can mean lower rents or conversion of unused space to revenue-building options such as additional tables or designated carryout areas.”

word will get out, and others will want to see for themselves.

Their friends will seek out the 360degree experience they’ve seen on social media, creating viral opportunities for hoteliers to increase guest satisfaction and keep them coming back for the compelling and unique experience of drinkable art.

The influence of the culinary world and its drive for a uniquely engaging and personal “wow” factor is spilling over into how beverage service is presented. Take the average “foodie” and the kinds of posts they share. Every chef wants these individuals dining in their establishment, snapping photos of how they plate their culinary creations and sharing these for others to see on social media.

Power Knot (Cont’d. from p. 4)

zero waste in this context has proven elusive, with many restaurants simply paying lip service to the concept without implementing meaningful solutions.

Enter the LFC biodigester – a revolutionary technology that represents a genuine step toward achieving zero waste in the restaurant industry.

Unlike traditional waste management methods, which merely divert or mitigate waste, the LFC biodigester tackles the problem head-on by convertTucs Equipment (Cont’d. from p. 4)

locations and as large as 300 locations.

Systems are scalable depending on the customer’s unique need.”

Cook-chill systems can produce large amounts in relatively small spaces efficiently and cost effectively. By utilizing industrial-grade kettles, bagging systems and water baths, an operator can cook

For more information, go to www.smart barusa.com or stop by booth #1374.

For more information, go to www .forbesindustries.com, email solutions@ forbesindustries.com or stop by booth #7258.

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

For more information, go to www.tuc sequipment.com, call 763.574.7475 or email sales@tucsequipment.com.