Restaurant Daily News • May 21, 2024

RESTAURANT

By Rachelle Leigh, Marketing Manager, Pick On Us

RESTAURANT

automating

to 51% of store tasks by 2025, driven by the pursuit

Operators are always looking for ways to differentiate their menus with new versions of popular products –

In professional kitchens, the perception that gas surpasses electric is difficult to over-

images are more iconic than chefs cooking at gas stoves, whether heating sauté pans

By Rachelle Leigh, Marketing Manager,

Sacha Polakoff, Chief Executive Officer

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

as greenwashing

environmentally

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

than in the restaurant industry, where claims of sustainability

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,

challenges facing the food industry

uneaten meals, restaurants generate vast amounts of food waste on a daily basis Yet, the notion of achieving true

Why Centralized Cooking Is Back

Western Territory, Tucs Equipment

Our industry has always been a penny business, meaning the profits are often in the small margins we can control as o p

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

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 inter-

Exploring the World of Liquid Coffee Machines

Liquid Coffee Machines: The Future of Efficient Beverage Service

In high-demand environments such as

h o s p i t a l s , c o n -

v e n i e n c e s t o r e s , s c h o o l s , c o n v e ntion centers and casinos, the need for quick, consistent coffee serv-

i c e i s c r i t i c a l L i q u i d c o f f e e machines are the solution, offering unparalleled conv e n i e n c e a n d quality

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

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 c

What Are Operators Saying About Royal Delux?

The Royal Range Delux line gives the advantage of an all-welded frame and 1 , 2 0 0 d e g r e e F a h r e n h e i t i n s u l a t i o n , 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, a l m o s t 3 0 % h i g h e r t h a n i t s c l o s e s t competitor. “I have been selling fryer s y s t e m s f o r o v e r 2 0 y e a r s a n d t h e Royal filter systems are the new indus-

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”

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

Ideal for High-Volume Settings

Liquid coffee machines excel i n e n v i r o n m e n t s w h e r e speed and volume are paramount They ensure a steady s

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 perf o r m i n g o p t i m a l l y , r

g u l a r m a i n t enance 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 s o l u t i o n f o r a n y v e n u e l o o k i n g t o enhance its coffee offerings

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

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

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

c 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 coope r a t i o n , i m p r o v e c o o r d i n a t i o n a n d 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

ongoing coordination and collaborative efforts between the agencies to establish domestic mutual reliance for t

food for which both participants have statutory responsibilities

Continuous conformity with applicable regulatory program standards is a foundational concept and must be m

reliance and set a foundation for the

according to the FDA

ARY, Inc. Brings Innovation and Experience to Your Door

For nearly 50 years, ARY, Inc has been bringing innovation and a wealth of experience to restaurateurs and foods e r v i c e p r o f e s s i o n a l s a l i k e I t b e g a n 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 q

a f f o r d a b

p

i c e w o n the business of many in t h e f o o d s e r v i c e a n d food processing industry Innovations such as d o u b l e - i n j e c t e d h a ndles ensure a long-lasting and sanitary knife that can stand up to repetitive use in a fastp a c e d w o r k e n v i r o nment. An economy line that is capable of perfect cuts time and time again but is perf e c t l y p r i c e d f o r b u y i n g i n b u l k .

tle to no options for quality yet afforda b l e v a c u u m p a c k a

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 t h e

chefs wanting to offer a unique experience for their customer, VacMaster has developed two sous vide immersion circu-

C r e a t i n g d e s i g n s t h a t e a r n N S Fapproved 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-

results even at scale ARY, Inc continues to innovate and develop solutions for those in the foodservice and food produc-

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.

.vacmasterfresh.com, call 800.821.7849 or stop by booth #1068.

DrySee Bandages Protect Kitchen Wounds

A c c i d e n t s i n t h e k i t c h e n , i n c l u d i n g 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 a d d r e s s t h o s e u n f o r e s e e n c o o k i n g accidents

While conventional bandages pro-

Renau Revolutionizing the Coffee Service Sector

By Chris Domanski, Director of Business Management, Renau Corporation

Renau Corporation is revolutionizing the coffee service sector in the foodservice i n d u s t r y w

b r o a d r

l o u t o f a comprehensive suite of commercial coffee

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’s technology can elevate the coffee experience at all levels With updates available via cloud, USB or WiFi, Renau’s con-

e q u i p m e n t , R e n a u stands as an unparalleled authority in coffee and beverage dispensing. Our expertise, coupled with the integration of design a n d m a n u f a c t u r i n g best practices from automotive and m e d i c a l d e v i c e f i e l d s , h a s y i e l d e d equipment controls that are not only innovative but offer the most favorable return on investment in terms of owne r s h i p c o s t s , e n s u r i n g u n p a r a l l e l e d value for your business.

Central to Renau’s product line is a focus on durability and performance in c h a l l e n g i n g e n v i r o n m e n t s .

Acknowledging the rigorous demands o f c o m m e r c i a l k i t c h e n s , R e n a u h a s engineered its coffee equipment controls with unique over-protection circuitry and fully encapsulated modules. T h e s e f e a t u r e s e n s u r e r e s i l i e n c e a g a i n s t h a r s h c o n d i t i o n s , i n c l u d i n g high humidity, temperature fluctuations, spills and splashes typical in busy k i t c h e n s e t t i n g s T h i s r o b u s t n e s s 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

D r y S e e ’ s w a t e r p r o o f b a n d a g e s 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 p e r i m e t e r o f t h e b a n d a g e w i l l t u r n from a light blue to a dark, blue color. T h e c o l o r c h a n g e

t o c h a n g e t h e b a n d a g e , k n o w

a d h e s i v e

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

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

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

n e c e s s a r y D r y S e e ’ s c o l o r - c h a n g i n g ,

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 c

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

renau com or

l i q u i d i n t r u s i o n a l e r t t a k e s t h e g u e s sw o r k o u

i f t h e b a n da g e i s w e t o r d r y .

D r y S e e b a n d a g e s c a n h e l p patients stay on top of wound care by alerting them when a bandage needs to be changed instead of the patient c h a n g i n g a b a n d a g e w h e n e v e r i t “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 a r e w a t e r p r o o f , s t e r i l e , d i s p o s a b l e , breathable and non-latex

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

c h a r g e r i n t h e m a r k e t i S i E c o

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

A u s t r i a n i n n o v a t i o n , m a n u f a c t u r i n g and production are at the heart of the i S i E c o S e r i e s P r o f e s s i o n a l C h a r g e r , which is why iSi is the singular choice for tens of thousands of restaurants, coffee shops, hotels, country clubs and bars throughout the United States and the world

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

N 2 O T h e r e c y c l e d s t e e l c h a r g e r i s sealed with proprietary capping technology and has been verified by an i n d e p e n d e n t l a b o r a t o r y t o c o n t a i n

enough gas to whip a pint of cream for u p t o

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

T h e p o w e r f u l 8 4 g c h

g e r c a n whip up today’s favorite dairy and nondairy creams, allowing a wide variety of i n g r e

y whipped and flavorful dollops, clouds and milk foams – even when following a lifestyle or allergen-free diet

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

isifoodservice com or stop by booth #268

Pure Protein Introduces Galactic Brownie and Caramel Churro High Protein Bars

s n a c k s a n d d e s s e r t s t h a t i n s p i r e d t h e n e w f l a v o r s “ W e a r e t h r i l l e d t o i n t r o d u c e Galactic Brownie and Caramel Churro

Hire the Rotator Oven

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

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 opera t i n g t h e e q u i p m e n t T h i n k o f t h e 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

-

t i o n o f t w o n e w f l a v o r s t o t h e i r p o r tf o l i o o f b e s t - s e l l i n g h i g h p r o t e i n

b a r s : G a l a c t i c B r o w n i e a n d C a r a m e l

C h u r r o T h i s l a t e s t i n n o -

v a t i o n f r o m P u r e

P r o t e i n t a p s t w o g r o w i n g t r e n d s i n t h e s n a c k c a t e g o r y :

C h i l d h o o d n o s t a l -

g i a a n d g l o b a l f l a -

v o r s E a c h b a r d e l i v -

e r s a n i m p r e s s i v e

2 0 g r a m s o f p r o t e i n

p e r s e r v i n g T h e y

a r e a l s o g l u t e n f r e e ,

l o w s u g a r a n d

u n d e r 2 0 0 c a l o r i e s ,

m a k i n g t h e m a d e l i -

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

p a c k e d a l t e r n a t i v e

t o t h e s u g a r y

H i g h P r o t e i n B a r s a s p a r t o f P u r e

P r o t e i n ’ s e v e r - e x p

high-quality nutritional products and

vors,” said Amie Testerman, Vice

“Our consumers actively seek

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

for sweet, savory

treats. Based on the enthusiastic

seeing on social

platforms like TikTok, these new flavors are already a home run

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

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

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

Introducing the All-New Fresh Origins Website: Elevating Your Culinary Experience

Fresh Origins is unveiling a new and improved website This launch marks a

toward enhancing communication and

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

New Look & Feel

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

The redesigned website embodies the fresh and vibrant essence of

designed to highlight its industry-

showcasing its dedication to delivering the finest quality products Fresh Origins invites you to explore its new digital home, where every

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 top-

y 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 e x p

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 catal

g request feature New customers can now request access to the e-catalog directly from the website, facilitating a s

Experience the breadth of our offerings at your fingertips and unlock a world of culinary possibilities

Improved FAQ Section

answers The enhanced FAQ section is

inquiries across various aspects of the

about the products, ordering process or sustainability practices, the FAQ sec-

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

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 b e u s e d i n W

, f

f

i t e , Stuffed Biscuit – in addition to an array of other b r e a k f a s t s a n d w i c h options Customers can e n j o y t h e s e b r e a k f a s t items with Swaggerty’s F a r m s a u s a g e a t W i e g e l ’ s c o n v e n i e n c e store locations througho u t t h e g r e a t e r E a s t Tennessee region

W e i g e l ’ s w i l l n o w s e r v e Swaggerty’s Farm sausage in several breakfast items at the majority of its convenience store locations

Also, a family-owned and operate d E a s t T e n n e s s e e c o m p a n y , 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 trieda n d - t r u e p r o c e s s , S w a g g e r t y ’ s F a r m c o n s i s t e n t l y d e l i v e r s s u p e r i o r f l a v o r , texture and taste to all of its sausage products

“Combining the history and tradit i o n o f t w o r e m a r k a b l e E a s t Tennessee businesses seems like a natural fit,” says Swaggerty’s Farm Director o f B u s i n e s s D e v e l o p m e n t , M i c h a e l 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 f

tomed 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 c o n v e n i

n

s t o r e chain it is today. With b r i g h t , s p

s stores, state-of-the-art convenience retailing, c o m p

quality fuel and best-

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

inspected 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 g

, Swaggerty’s Farm premium sausage products stand the test of time and remain what is quite possibly the besttasting sausage in America

weigels com or www swaggertys com

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

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

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 cons

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 s

Elevate these refreshing beverages to new heights with ease and precision

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

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 reper-

Whether you’re a seasoned mixologist,

enthusiast, Amoretti has something for

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

A

booth #11203 and explore its range of natural infusions Amoretti’s team of

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

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

Discover the endless possibilities with Amoretti.

.amoretti.com or stop by booth #11203.

• 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, p o t a t o e s , e g g s a n d a n y w h e r e t h a t 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

Mary drink

• Smoked Sea Salt Excellent with all meats and seafood It tastes like you have been smoking your food for hours w i t h o u t a l l t h e w o r k E x c e l l e n t a n d bold flavor – a little goes a long way

• P l a i n P i n k H i m a l a y a n ( f r o m t h e Himalayan Mountains) Try them all!

For more information, call 860 263 8498 or go to www aristonspecialties com

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

Marketing, Mount Franklin Foods

In the bustling world of culinary arts, where chefs continually strive to innovate and delight discerning palates, the

that stands out for its versatility, flavor

Renowned for their premium quality

and rich taste, AZAR nuts offer chefs a myriad of opportunities to elevate their

that satisfy both the appetite and the soul

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

years, AZAR nuts have earned a reputat

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 b e e n o v e r w h e l m i n g l y p o s i t i v e 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 s o e x c i t e d a b o u t t h e n e w Beyond Burger and Beef because not o n l y d o t h e y t a s t e i n c r e d i b l e , b u t 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

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 n

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

Mediterranean-inspired dishes featuring pistachios and pine nuts to Asiani n s p

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 t h e i r m e n u s

n d d e l i v e r n

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

more.

For more information, go to www.azar n

s .com or stop by booth #9212.

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:

• M a d e w i t h a v o c a d o o i l –beloved by the nutrition community for its high levels of hearth e a l t h y m o n o u n s a t u r a t e d f a t s ³ , 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

nation’s leading health organizations, i n c l u d i n g t h e A m e r i c a n D i a b e t e s

A s s o c

tional guidelines for its Better Choices for Life program and being included in a c o l l e c t i o n o f h e a r t - h e a l t h y recipes certified by the American Heart A s s o c i a t i o n ’ s H e a r t - C h e c k p r o g r a m Additionally, the new products have received Good Housekeeping’s covete d N u t r i t i o n i s t A p p r o v e d E m b l e m

released this summer

The debut of Beyond IV follows the expansion of Beyond Meat’s portfolio of nutritious and delicious products i n c l u d i n g B e y o n d C r u m b l

Beyond Steak, which are both certified by the American Heart Association’s H e a r

t h e American Diabetes Association’s Better Choices for Life program As part of its c

• Increased protein to 21g per serving

• Added nutrient-dense plant-based i n g r e d i e n t s i n c

n d 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

which assesses food products based on specific nutritional criteria as well as taste, simplicity and transparency, and are the first plant-based meat products t o b e C l e a n L a b e l P r o j e c t C e r t i f i e d

Developed in partnership with leading m e d i c a l a n d n u t r i t i o n e x p e r t s , a n d 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 n e w d o c u m e n t a r y - s t y l e s h o r t f i l m , P l a n t i n

health, Beyond Meat has

Society to advance research

cancer prevention Ready to try the new Beyond Burger and Beyond Beef for yourself? Find deli-

videos and more inspiration on the Beyond Meat web-

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

beyondmeat com

Sustainable Packaging Solutions from 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

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

M o l e , p r o n o u n c e d M O H - l e y , 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 f i r s t f o o d s e r v i c e p r o d u c t u n d e r t h e DOÑA MARIA brand. It aligns with our purpose of reimagining Mexican flavor i n b o t h f o o d s e r v i c e a n d r e t a i l s e gments," said Ryan Michaelis, President

w i t h y o u r l e g e n d a r y l o g o , b u r s t i n g 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 b u r g e r s , g r a b b i n g t h e a t t e n t i o n o f many additional hungry viewers

There’s more! We’ve got custom drink stirrers, coffee lid plugs, popsicle s t i c k s , t o o t h p i c k f l a g s , c h a r c u t e r i e 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 v i e w s s o a r , a d s a t t r a c t a n d g u e s t 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

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

approach, clients can expect a streamlined experience, resulting in innovative, sustainable solutions tailored to their exact specifications With a pletho-

diverse array of materials like PLA, PHA, rPET, bamboo fiber, paper and sugarcane, sustainability is woven into the fabric of every decision Memeda makes

MegaMex Foods "Its rich blend of premium ingredients like mild ancho and p o b l a n

a m e seeds and a touch of real chocolate makes it stand out."

M

T o g e t t h e p r o d u c

mole paste around the country to learn what operators required to make it work in their kitchens. Container size, p a s

along with the authentic flavor of a generations-old family recipe are what make this mole paste truly unique.

"Bringing the product to operators m a d e a l l t h

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."

D

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

O u r 7 - D a y S e r v i c e o p t i o n i s 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, g r a n d o p e n i n g s , w e d d i n g s , c o n f e rences 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 o p t i o n o f f e r s a w o r k a b l e b a l a n c e 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.

factory capabil-

steady produc-

delivery of 300 to 400 40HQ shipping containers each month This assurance of supply stabili t y u n d e r s c

ment to meeting the demands of its clientele while upholding its environmental responsibilities M e m e d a t r a n s c e n d

l y , i t s f o c u s r e m a i n s o n f o s t e r i n g r e l a -

t i o n s h i p s b u i l t o n t r u s t a n d m u t u a l

makes it easy for operators to add more unexpected flavor across their menus From traditional chicken dishes to chilaquiles, chicken wings, salad dressi n g s , s a n d w i c h e s a n d d e s s e r t s , t h i s 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 e x c i t e m e n t t o e v e r y d a y d i s h e s , t h e inclusion of Mexican sauces on entrees m e a n s d i n e r s w i l l s p e n d m o r e a n d increase their check size. In fact, the

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

W h e t h e r y o u ’ r e r u n n i n g a c o z y 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

b e n e f i t M e m e d a i n v i t

w a r d a s u s t a i na b l e f u t u r e , w h e r e s a t i s f a c t i o n i s g u a ra n t e e d a n d e n v ir o n m e n t a l i m p a c t i s m i n i m i z e d M e m e d a ’

t o f c r e a t i n g a g r e e n e r t o m o r r o w 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 memeda us or stop by booth #10019

median spend of entrees made with mole increased by 52 percent

About MegaMex Foods

MegaMex Foods, one of the fastest growing Mexican food companies in t h e U n i t e d S t a t e s , i s f o c u s e d o n Reimagining Mexican Flavor in restaurants and home kitchens across the country. MegaMex Foods is committed to authentic ingredients and providing a r e a l s o l u t i o n f o r a c h i e v i n g t r u e Mexican flavors with trusted products. Founded by Herdez del Fuerte and H

headquartered in Orange, California, w

plants, numerous manufacturing partners and over 4,000 employees.

F o

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 decor 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 produ c t s c a n b

kitchens all over the country We service luxury hospitality chefs and caterers at resorts, casinos, restaurants and country clubs With over 7,000 clients a n d y e a r o v e r y

s a

e s growth, we have remained on the cutting edge of cuisine decor, spotting and setting the trends Chefs love our p r o d u c t s C r e a t i v e c h e f s c a

without them For more information, go to www.pick onus.com/nra or stop by booth #7940.

Pick On Us (Cont’d from p 1)

MegaMex Foods (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 bev-

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

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 everyone wants to spend that money w

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

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

t h e S w e e t C r e a m C h e e s e C r o w n ,

Sicilian Lemon Meringue Square and Apple Cinnamon Fan

H e r e i s a l i t t l e m o r e a b o u t

Lantmannen’s new pastries that will e x c i t e y o u r c u s t o m e r s w i t h f l a v o r s , ingredients and textures while delighting your staff with labor-saving ease

over white-hot flames or keeping a s t o c k p o t a t a n a l m o s t i n d i s c e r n i b l e 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.

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,

pairings and dayparts This unparalleled level of analysis enables Botrista

empowering restaurants to offer bev-

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

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 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

Schulstad Cream Cheese Crown

Introducing a Danish crown with a lusc i o u s , s w e e t c r e a m c h e e s e f i l l i n g b e t w e e n l a y e r s o f d e l i c a t e p a s t r y dough Perfect for customization

Sicilian Lemon Meringue Square

Inspired by the classic American pie, t h i s p a s t r y i s t o p p e d w i t h S i c i l i a n lemon curd and finished with sweet meringue pieces

Apple Cinnamon Fan

F

Jonagold apple and a blend of rich, warm spices Generously topped with

R i c h R o s e n d a l e , a W a r i n g Collective member, notes a key advantage of the electric kitchen: no need for a h o o d . G a s - p o w e r e d a p p l i a n c e s require hooded venting, but electric k i t c h e n s m a y n o t r e q u i r e h o o d s . 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 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 c a n f u n c t i o n t o g e t h e r i n a p r i m a r y k i t c h e n b u t t h a t c a n a l s o t r a v e l a

needed This level of portability and flexibility, key electric-kitchen features

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 B

B y a n a l y z

a t i o n s i n b e v e r a g e c o n s u m p t i o n T h i s

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

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

department is suited to fabricate a myriad of casework to complete the full 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

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 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

cinnamon crunch

All pastries are pre-proofed and preglazed and offer operator customers a n d y o u r o p

t i o n s p e

d

s c r a t c h , freezer-to-oven ease of preparation Operators can bake and serve only the amount needed, minimizing waste and e a s i l y k e e p i n g t h e p a s t r i e s o f f e r e d 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

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 ment

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

kitchen.

“We can move things around to c r e a t e d i f f e r e n t s t a t i o n s , ” U m a n s k y says.

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

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

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 i2id e s i g n

y 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

F

booth #1736

With an assortment of specialty appliances, including waffle makers, pasta cookers, grills and griddles, not

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.

.waringcommercialproducts.com or stop by booth #2716

Working with limited space and budget, Umansky assembled an electric kitchen with no hood or walk-in fridge, but with undercounter refrigeration, induction cooktops, countertop ovens, an immersion blender and a thermal holder, among other gear. A

Waring (Cont’d. from p. 1)

Botrista (Cont’d from p 1)

i2i Design (Cont’d

The Eloy opening marks the company’s 15th diner in Arizona and the N e w B r a u n f e l s a n d W a c o o p e n i n g s 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 r e m a r k a b l e m o m e n t u m , ” s a i d A n i t a 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

(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 fabric a t i o n c a p a c i t y w i t h t h e N o v e m b e r 2023 acquisition of Stainless Specialties i n t h e C l e v e l a n d , O h i o , a r e a T h e s e acquisitions, combined with our 35+ y e a r s o f l e a d e r s h i p i n c o m m e r c i a l 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

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

D e v e l o p m e n t , t h e n V i c e P r e s i d e n t o f S t r a t e g y , a n d t h e n a s C h i e f 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 f o c u s e d . O u r c u l t u r e h e r e a t M o ’ B e t t a h s i s f a s t - p a c e d a n d g r o w t h -

OiLChef (Cont’d. from p. 1)

· Chicken sandwich minus 30 seconds

· Chicken tenders (thawed) minus 60 seconds

· Labor with fryer cleanouts

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

facets of our organization around fulfilling the needs of our customers It starts with our experienced team of v

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

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

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’

B e t t a h s p l a n s t o a d d 1 0 a d d i t i o n a l stores and three digital kitchens.

“I’ve never had a welcome like I’ve had at Mo’ Bettahs. Within 10 minutes

o f a c c e p t i n g t h e o f f e r f r o m R o b 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.”

· Labor and money with filtration and filter powder

By adding the OiLChef device to the deep fryers, the operational savings is i n e x c e s s o f $ 3 , 0 0 0 p e r y

E a c h OiLChef device is guaranteed for three years and only needs replacing every three years. Each device is virtually

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

A s p l a n n e d , 2 0 2 4 c o n t i n u e s t o show a strong growth trajectory for Black Bear Diner, which anticipates an additional 11 openings for the remainder of the year

About Black Bear Diner

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

p A i r V e n t i l a t i o n 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

V e n t l e s s h o o d s a r e

t o e x p a n d t h e i r

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

t o i n s t a l l a n d d o n ’ t r e q u i r e r o o f f a n s

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

c o s t s W e c o n t i n u e t o d e v e l o p n e w

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

v e r y l a r g e v e n t l e s s h o o d a s s o r t m e n t

W e h a v e f r e e - s t a n d i n g , p o r t a b l e s y st e m s a s w e l l a s c o u n t e r t o p m o d e l s

A v a i l a b l e s i z e s r a n g e f r o m 2 4 ” t o 4 8 ”

t o a c c o m m o d a t e a l l c o o k i n g e n v i r o n -

m e n t s A l l v e n t l e s s h o o d s f r o m N A K S

a r e a v a i l a b l e w i t h f i r e s u p p r e s s i o n

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

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.

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-

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.

C o n t a c t O i L C h e f a t s e a n . f a r r y

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

Founded in 1995 by Bruce Dean and Bob Manley in Mt Shasta, California,

theme 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 consis-

growth and outstanding performance

blackbeardiner com

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

RDN: What’s next for NAKS?

SP: We are in growth mode and continu a l l y e v a l u a

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

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.

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

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. F

#5268.

Mo’ Bettahs (Cont’d. from p. 1)

NAKS

Black Bear Diner (Cont’d from p 1)

Food and Beverage (Cont’d from p 1)

e n h a n c e d g u e s t s a t i s f a c t i o n W i t h 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 e x i s t i n g s t a

H

c i n g and adopting such innovative technology often poses a challenge for operat o r s , w h o e n c o u n t e r

a

d skepticism from employees apprehensive about potential job displacement

Overcoming Resistance: The Case of Smart Bar USA®

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

Their friends will seek out the 360d e g r e e e x p e r i e n c e t h e y ’ v e s e e n o n 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 witho u t i m p l e m e n t i n g m e a n i n g f u l s o l utions.

Enter the LFC biodigester – a revolutionary technology that represents a genuine step toward achieving zero w a s t e i n t h e r e s t a u r a n t

y

Unlike traditional waste management methods, which merely divert or mitigate waste, the LFC biodigester tackles the problem head-on by convert-

Tucs 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

t e m

The Challenge

· Make five separate cocktails

· Prepare each cocktail according to specified mixologist recipes

Manage orders in the POS system

The Result

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

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 experie n c e t h e w h o l e o f m i x o l o g y f r o m beginning to end They’re creating a 360-degree experience that immerses

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.

· The Smartender system completed the task in just one minute

· B o t h t h e b a r t e n d e r a n d

Smartender delivered cocktails according to specific recipes

Conclusion: Embracing Technology for Mutual Benefit

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

S m a r t e n d e r t e c h n

r e a s f o r i m p r o v e m e n t . M o r e o v e r , t h i s d a t a

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

Benefits of Smartender Automated Cocktail Dispensing System

1 Increased Staff Productivity:

Empowers existing staff to serve more guests efficiently

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 t o m o b i l i z e t h i s p h e n o m e n o n f o r 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

a l l o w s f o r a c c o u n t a b i l i t y a n d t r a n sp a r e n c y , e n s u r i n g t h a t r e s t a u r a n t s c a n s u b s t a n t i a t e t h

i r c l a i m s o f z e r

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

In essence, while many restaurants may espouse the ideals of sustainability and zero waste, the reality often falls short of the rhetoric. Greenwashing r u n

efforts towards environmental stewardship. However, the LFC biodigester is a true embodiment of zero waste principles that offers a concrete solu-

So, what is the payoff to operators who choose to centralize production w i t h T u c s E q u i p m e n t ? “ E m p l o y i n g cook-chill and centralization, we have customers that have decreased labor by 30% and increased shelf life by 400%, all w h i l e r e d u c i n g f u t u r e b u i l d o u t a n d ongoing maintenance in their current locations This is because when you prepare food out of a centralized kitchen,

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

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

F

w w forbesindustries com, email solutions@ forbesindustries com or stop by booth #7258

tion to the pressing issue of food waste in the restaurant industry. By harnessing innovative technology and a comm

m

n t t o t

p a r e n c y , t h e L F C biodigester paves the way towards a m o r e s u s t a i

g 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.

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

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 ”

For more information, go

Forbes (Cont’d from p 1)