RESTAURANT
An interview with Iain Milnes, President of Power
RDN: Why is food waste an issue?
I M : E v e
Marketing, Lantmännen Unibake A t L
n n e n Unibake, we are farmers at heart and bak-
In today’s competitive restaur a n t i n d u s t r y , design plays a
Knot.
RESTAURANT
VacMaster Makes Food Packaging and Prep Simple
BOOTH #1084
Fry Better with Magnesol
An interview with Iain Milnes, President of Power Knot.
RDN: Why is food
Solutions for Modern Restaurants
BOOTH #3484
Versatility as a Driver of Profitability
For any operator, product versatility is a significant asset. The ability to utilize a single product across multiple applicat
d ultimately boosts profitability
in the culinary industry for decades, the iSi system enables the creation of an
whipped cream, infusions and innovative beverage toppings – both alcoholic and non-alcoholic Chefs, baristas and mixologists across the country rely on the iSi system for its ease of use and versatility. It empowers them to bring their creative visions to life, enhancing
In restaurants, coffee shops, hotels a n
menu design and pricing strategies, d
Whipper and Eco Series Charger system Recognized as the gold standard
exceptional dishes and drinks
“This is one of the most
Award-winning Chef. “My goal is to deliver an extraordinary
means presenting something
With the iSi Whipper and Eco Series Chargers, I can create a textured sauce for appetizers, a delicate foam for entrées and a decadent whipped cream for desserts I wouldn’t open another restaurant without it ”
culinary isi com or stop by booth #412
Amoroso’s: How Great Sandwiches Roll
The quality of the bread you offer customers says a lot about the quality of your restaurant, sandwich shop, superm
operation or sports and entertainment venue That’s why Amoroso’s hearthbaked bread and rolls will help attract new customers and enhance the reputation of your business
Continued on Page 61
Where Tradition Meets Technology
Mundial has cultivated a passion and understanding of the importance of a strong knife system within the hospitality business and has simplified the process to better optimize your team’s time and talent.
With 129 years in the cutlery market, not only producing knives, but also investing in research on how to best maintain and maximize a knife’s lifespan at the hands of the industry’s most q
developed an incredible solution to y
SmartKnives™
A c u t a b
Mundial SmartKnives has started a revolution that provides hospitality leaders – from restaurant owners and managers to chefs and cookline associates
absolute control and a better understanding of knife purchases, knife use, sharpening maintenance, overall product performance and 24/7 tech support
In short, Mundial supplies the right knife assortment to foster your culinary team’s needs The lifespan and wellness of these knives are managed by a proprietary technology. Mundial provides an easy-to-follow reporting system that allows you to best optimize your knife system
In addition to an elite knife inventory and an in-house knife sharpening system, the Mundial team of dedicated professionals is committed to supporting your staff to ensure proper knife maintenance. Mundial understands the
industry and can appreciate that some-
doesn’t cut it, which is why Mundial SmartKnives is a full solution in-house
available to you 24/7
Mundial SmartKnives’ solution is perfect to give consistency between locations, provide the right knives to your staff, reach the performance you need, and have more time to do all the other tasks you have in your restaurant
Mundial cuts out the guesswork and cuts down costs so you can focus on delivering flawless service to your guests
www.mundialsmartknives.com.
Celebrating Authenticity, Culture and Flavor
R o y a l ® a
Jasmine rice in the United States, invite attendees of the show to experience the authentic, aromatic and genuine flavors of Basmati rice from India and T h a i H o m M
Thailand at booth #384
A Celebration of Authenticity
Royal Basmati is exclusively grown in the Indian subcontinent, cultivated with meticulous care, and aged for at least 12 months to achieve its distinctive non-sticky texture that is always loose and separate
Elephant Thai Hom Mali Jasmine rice
VITO – Factors That Impact Frying Oil Quality
Frying oil is a crucial ingredient in any kitchen, but its lifespan can be significantly shortened by various environm e n t a l a n d o p e r a t i o n a l f a c t o r s Understanding these influences and implementing best practices can help extend oil life, improve food quality and reduce costs
The Six Main Factors That Degrade Frying Oil:
1 Water
2 Dust
3 Light
4 Oxygen
5 Temperature
6 Food Particles
How to Minimize the Impact of These Factors Water
Water is one of the most damaging elements to frying oil If you use frozen foods or fresh vegetables, be mindful of excess moisture:
• F r o z e n F o o d s : A v o i d dumping ice from freezer bags directly into the fryer S h a k e o f f a n y e x c e s s i c e before frying
• F r e s h P r o d u c e : P a t d r y
v e g e t a b l e s a n d p o t a t o products with a clean towel before placing them in the fryer.
Dust, Light & Oxygen
T h e s e e n v i r o n m e n t a l f a c t
• Performing daily temperature checks with an external thermometer to verify
sometimes be inaccurate
• Ensuring fryer sensors are clean to maintain precise temperature readings.
Food Particles – The Leading Cause of Oil Breakdown
season, and known
a r e unavoidable, but they can be minimized:
• Keep fryers covered when not in use to protect the oil from exposure.
• Store oil in a cool, dark place to slow down oxidation
Temperature – A Critical Factor in Oil Degradation
E x c e s s i v e l y h i g h t e m p e r a t u r e s c a n cause oil to break down quickly, leadi n g t o b u r n t f l a v o r s a
costs. Best practices include:
• M a i n t a i n i n g a n o p t i m a l f r y i n g t e m -
Thai Hom Mali Rice Certificate Mark on 8
their origin and quality, as certified by Thailand’s Ministry of Commerce
Sampling Authentic Flavors
Attendees of the show have the opportunity to sample Royal Basmati and 817 Elephant Thai Hom Mali Jasmine Rice.
Commitment to Sustainability
LT Foods Ltd , the parent company of these leading brands, has been a global leader in specialty rice and rice-based foods for over 70 years They are dedi-
Leftover crumbs and micro-particles continuously burn in the fryer, causing oil to degrade rapidly and affecting the quality and taste of fried food To prevent this:
• Filter your oil after every service to remove burnt particles.
• Consider using an oil filtration system to extend oil life and maintain consistent food quality
For more information, go to shop vitofry filter.com, email info@vitofryfilter.com,
#5412
cated to fostering a sustainable future for their communities and the planet Both brands are active members of the Sustainable Rice Platform (SRP), a global alliance promoting eco-friendly rice
impact of rice production. LT Foods is committed to nurturing the goodness of food for people, communities and the planet
#384
Wireless Food Probes: Transforming Kitchen Safety & Consistency with Smart Solutions
Maintaining proper food temperatures in commercial kitchens is more than a safety protocol – it’s the cornerstone of d
y
meals According to Michael Renau, Vice President of Sales and Marketing at Renau, “Accurate temperature tracking ensures food is cooked thoroughly, stored correctly and served at the right temperature. This not only reduces the risk of foodborne illnesses, but a l s o e l e v a t e s t h e o v e r a l l d i n i n g experience ”
Why Temperature
Tracking Is Essential
Foodborne illnesses remain a persistent concern in foodservice, frequently stemming from improper
Salmonella, E coli and Listeria pro-
• WFP-705 Holding Probe
Designed for monitoring hot and cold foods on prep lines or in holding cabinets, this probe automates temperature checks and logs By providing cont
food remains within safe temperature
process. This probe is especially benefi-
n g critical to food safety
W h i l e H a z a
i t i c a l
Control Point (HACCP) plans provide a s t r u c t u r e d a p p r o a c h t o m i t i g a t i n g these risks, human error can undermine even the most robust systems. Advanced technology bridges the gap between compliance and operational excellence
Innovative Temperature Tracking Solutions
R e n a u ’ s n e w l i n e o f w i r e l e s s f o o d probes redefine temperature tracking, offering features tailored to meet the needs of diverse kitchen environments:
• WFP-1000 Self-Charging Cooking Probe
Featuring patented self-charging techn o l o g y , t h i s d i s h w a s h e r - s a f e p r o b e uses energy harvested from the temperature difference between oven and food to ensure uninterrupted operation. Ideal for large cuts of meat, it provides precise temperature data and streamlines workflows, making it a conv e n i e n t a n d r e l i a b l e t o o l f o r b u s y kitchens
• WFP-2000 Cooking Probe
Designed for high-temperature applications, the WFP-2000 pairs with a fourslot wireless charging dock for convenient rotation and storage This makes it perfect for high volume kitchens where multiple dishes require simultaneous monitoring It records both internal and ambient temperatures, which also h e l p s f i n e - t u n e a n a l o g - c o n t r o l l e d equipment.
cial in environments where food is freq u e n t l y m o v e d b
stages of preparation and storage
Elevating Safety, Efficiency and Sustainability
Renau’s wireless food probes deliver on multiple fronts:
1. Proactive Safety Measures
Two lines of defense – local and remote
Data logging ensures HACCP compliance and audit preparedness
2. Streamlined Operations
B
and logging, these probes reduce manual labor, allowing staff to focus on other critical tasks Enhanced insights into temperature trends help operators
workflows
3. Unmatched Quality & Consistency
Accurate tracking ensures food is prepared and held at precise temperatures, preserving flavor, texture and nutritional value This leads to consistently high-quality meals that strengthen customer loyalty
4. Sustainability & Profitability
Cloud analytics enable operators to reduce waste, improve sustainability a n d
data-driven decisions
RHEF-75 High Production Energy Efficient Fryer
The RHEF-75 fryer stands at the forefront of production capability, deliveri n g a n i m p r e s s i v e o u t p u t o f 1 2 9 pounds of fries per hour. Notably, it also achieves an outstanding efficiency rating of 72%, surpassing that of conventional fryers by more than double This remarkable efficiency results in an estimated annual savings of approximately $1,055 in gas costs compared to standard fryers.
Central to the RHEF-75’s performance is its innovative heat exchanger, which allows heat to circulate through the oil three times, ensuring uniform temperature distribution throughout the fryer tank The effective extraction of heat from this exchanger maintains a f l u e t e m p e r a t u r e o f 3 7 5 d e g r e e s Fahrenheit, significantly lower than the 900 degrees Fahrenheit typically seen in standard fryers This superior heat exchange process facilitates a quicker recovery of oil temperature to optimal cooking levels, thus providing operators with the most consistent frying results possible.
also offers an option for either a twoproduct programmable timer or a 10product compensating computer controller. Additionally, the fryer can be outfitted with an integrated filter system designed to extend the lifespan of your oil These filter systems cater to single fryers and configurations of up t
cleanable stainless steel filter screen or a daily use paper envelope, complemented by a washdown/fill hose for convenience
There is also the option to return oil to the fry pot through a connection at the back of the tank, or both options can be selected for enhanced versatility. Furthermore, all Royal fryer filter systems come with an industry-leading limited two-year parts and labor warranty
At this year’s show in booth #548, Royal Range’s knowledgeable team is delighted to highlight its full line of gas and electric cooking equipment
stop by booth #4868.
Equipped as standard with a solidstate digital thermostat, the RHEF-75
For more information, go to www.royal ranges.com or stop by booth #548.
Mastering the Elements: Sterno’s Innovative Solutions for Outdoor Catering Success
An interview with Keri Maxwell, Product Manager, Sterno
R D N : W o r k i n g o u t -
d o o r s c a n b e t o u g h .
Tell us about the products that will make life
e a s i e r f o r y o u r c u stomers
KM: We have a great set of Windguards in several different finishes to help elevate any
g
event The benefit of a Windguard is that it blocks the wind from extinguishing your flame and making your food cold This helps keep your food at a safe
t e m p e r a t u r e t w i c e
s l o n g Y o u ’ r e going to save time and money using our Windguards because there won’t be any wasted food. Your guests are going to be happy enjoying hot food, and you won’t have the inconvenience o
u e l t h a t ’ s b e e n blown out Talk about making life easier!
O u r l a t e s t C h a l k b o a r d c h a f e r allows you to customize the look and feel of a basic stand-alone chafer and adds that special touch to any event We also have our Silver and Copper Vein finish as well as our Stainless-Steel line which is the most durable line of Windguards and made to handle the rigors of foodservice We carry several finishes so you can find the perfect fit for your next event. We want you to entertain with style and we’re here to help you do it
RDN: Traditional chafer lids may help keep food hot, but they can be a hassle to manage during service Any solutions?
KM: We have the perfect solution with o u r c l e a r d o m e l i d Y o u ’ l l have complete visibility and access to your food without having to remove and store an extra piece of equipment. The clear lid is sturdy and heat resistant as well The lid is stackable making it easier a n d m o r e c o n v e n i e n t f o r you to transport and use It’s the perfect solution for not o n l y s e r v i n g b u t f o r y o u r guests to use as well.
RDN: Let’s move next to action station cooking The wind can really have a n
How can Sterno help?
KM: Our 15K butane stove has a windb l
flame while you’re preparing food for your guests This feature creates a barrier around your flame, minimizing the likelihood your stove would need to be re-ignited It’s also a high-heat solution o
serve outdoors with confidence We want you to have the best experience w
wind-block feature will help you do just that
RDN: How can our readers learn more?
KM: Our full line of outdoor catering solutions can help keep corporate and social customers happy and coming back. Stop by and see us at booth #7012 We’d love to help you grow your business
sterno com, call 961 682 9600 or stop by booth #7012
Introducing Crave Brothers’ Award-Winning Fresh Mozzarella
As a retailer looking to elevate your cheese offerings, consider Crave Brothers Farmstead Cheese and its award-winning fresh mozzarella Located in Waterloo, Wisconsin, Crave Brothers combines traditional cheesemaking techniques with sustainable practices, creating a product that resonates with today’s conscious consumers
Crave Brothers’ fresh mozzarella is crafted from milk produced by its own herd of Holstein cows This farm-totable approach ensures unparalleled freshness and quality The cheese is made using a traditional process that
RAK Porcelain USA – Focusing on the Future of Total Tabletop
Elevate your dining experience with RAK Porcelain as it continues to focus o n i n n o v a t i v e d i n n e r w a r e s o l u t i o n
, while broadening its horizons to offer exclusive, total tabletop solutions that will wow the industry
RAK Porcelain is known for specializing in the manufacturing and supply of exquisite-quality porcelain dinnerware Because RAK Porcelain owns its factory, it is uniquely positioned to anticipate trends, focus on durability, offer custom solutions and deliver in unprecedented lead times Designed for the demanding HoReCa environment, its porcelain is renowned for its chipresistance and exceptional durability.
Its new dinnerware solutions are focused on the trends and evolving needs of the U S market RAK Porcelain has over six new collections, along with accessories to round out existing collections, which have their debut center stage at this year’s show. From Bone China, Feelings, which is fit for fine dining; Floret, which has a feminine touch; and Provence, which is aligned with the latest global trends, to Rimz and E l e m e n t z f
e c a s u a l d i n i n g experience – its focus on innovation continues to keep chefs intrigued
RAK Porcelain’s focus is not only on bringing innovative dinnerware solutions to the market, but to uniquely position itself in the marketplace and expand its horizons to provide groundbreaking, exclusive solutions that complement the total tabletop
that will surpass your expectations to elevate the dining experience With options that suit every need – the hospitality industry, fine dining restaurateurs and casual dining experiences –RAK Porcelain has helped ensure that every table is adorned with distinction and style. Because RAK Porcelain cares about the environment, the company takes pride in offering a refined selection that is eco-friendly From recycled glassware and recycled packaging to production processes that lower emissions, RAK Porcelain takes pride in each p i e c e t h a t i s m e t i c u l o u s l y
Ranging from classic designs to modern twists, RAK Porcelain offers a variety of solutions that would suit any o c c a s i o n T h e t r u e b e a u t y o f R A K Connoisseur lies in its functionality
RAK Porcelain is offering quality solutions that you can trust, while the brilliant clarity, durability and practicality of each piece will provide tabletop s
impression, one sip at a time
In addition, the new collection RAK BAR features stainless steel bar accessories that are meticulously hand-finished to exude sophistication, enhancing any foodservice environment with their exceptional quality. Available in a range of shapes, sizes and trend-forward finishes, these collections offer a seamless blend of style, durability and functionality, ideal for use behind the bar and tableside
includes heating and stretching the
delightful creamy texture and a delicate, mild flavor
This fresh mozzarella is incredibly versatile, offered in various shapes and sizes, it is an ideal choice for a variety of
Brothers brand is offered in retail and foodservice – perfect for culinary or the
Caprese salads, melted on gourmet pizzas, or added to artisanal pasta dishes, it enhances both taste and presen-
R A K P o r c e l a i n i s p r o u d t o announce the introduction of its new glassware collection, RAK Connoisseur, the ultimate comprehensive glassware solution for the most discerning palate RAK Porcelain has carefully crafted a collection of crystalline and glassware
makes it a favorite among chefs and home cooks alike, ensuring repeat purchases from customers who appreciate high-quality ingredients
In addition to its culinary appeal, Crave Brothers is committed to sustainability. The farm and cheese factory utilizes green energy produced from their anerobic methane digester This commitment resonates with consumers who prioritize eco-friendly practices, positioning your store as a forward-thinking des-
RAK Porcelain is known for innovation Its new dinnerware, glassware, flatware and barware are positioned to be the one-stop solution for restaurants, hotels and cruise lines.
For more information, go to www rak porcelain com or stop by booth #7218
tination for quality products
Crave Brothers’ Fresh Mozzarella has received multiple accolades at prestigious cheese competitions, underscoring its excellence in flavor and craftsmanship By featuring this award-winning cheese in your store, you can attract gourmet enthusiasts and everyday shoppers looking for premium options
Amerikooler: The Future of Walk-In Refrigeration
neered to fit any configuration, shape or size – including multi-compartment,
warehouse applications
Industry-Leading
Reliability & Warranties
f a s t e s t i n d u s t r y l e a d t i m e s , c u t t i n g -
e d g e i n s u l a t
C a n a d a
Setting the Standard in Walk-In Refrigeration
At Amerikooler, we believe that performance and durability should never be compromised. Our walk-ins are built with DuPont™ XPS insulation, the most advanced insulation available in the industry, providing superior thermal e f f i c i e n c y , m o i s t u r e r e s i s t a n c e a n d long-term durability This ensures that businesses save on energy costs while maintaining the highest food safety standards.
O u r Q u i c k S h i p m o d e l s a r e designed for speed and convenience, offering unparalleled lead times without sacrificing quality For businesses n e e d i n g a t a i l o r e d s o l u t i o n , o u r Custom and Combo walk-ins are engi-
Learn how Amerikooler can enhance your business with the best refrigeration solutions on the market. Connect with us @ Amerikooler LLC on LinkedIn or visit www.amerikooler.com to learn more
Refrigeration isn’t just what we do – i t ’
h
Amerikooler difference today! F
amerikooler.net or call 305.884.8384.
Fourth Unveils the Restaurant Operations Suite: A Single Back-of-House Solution Powered by AI for Restaurants
F
technology solutions for restaurants,
Restaurant Operations Suite Powered by Fourth iQ, the Restaurant Operations S
Workforce Management, Fourth HR &
Management into one connected solution for multi-location restaurant owners, operators and managers
The Restaurant Operations Suite is a single place for restaurant owners
a
store managers to manage their back-
ance, HR, payroll, earned wage access and inventory Powered by AI, the suite
above store insights and recommendations for in store actions that drive profitability at each location
Across the Fourth customer base, on average, customers are seeing a 35% increase in profit, 5% reduction in labor costs and 20% reduction in cost of goods sold
The latest release delivers a wide
improving manager productivity and reducing operational complexity:
• Above Store Real-Time Dashboards offer instant visibility into operational KPIs across each location, allowing teams to drive in store actions and proactively address issues before they affect customer experience or profitability
• Digital Tip Payouts automate tip distributions, reduce manual work and cash handling (saving up to 80% of a
and distribution) and improve employee satisfaction with fast, accurate payments.
• Forecast Manager provides a single view of forecasted demand at each location so you can improve coordination, planning and deployment of labor and inventory decisions
• AI Demand Forecasting engine that enables managers to reduce labor inefficiencies, improve cost control, and increase margins by adjusting staffing and inventory levels based on real-time demand patterns (with customers seeing 20%+ increase in forecast accuracy)
BelGioioso Launches New Hispanic Cheese Line
BelGioioso Cheese introduces a new line of Hispanic-style cheeses crafted in W
(shredded) These cheeses are made with fresh, rBST-free milk and are packaged in convenient 5 lb foodservice bags designed to meet the needs of chefs and
reliable performance
As consumer inter-
tacos The grated format saves time in the kitchen and ensures consistent use.
Oaxaca
Shredded, 5 lb Bag
H
enhance tacos, elotes, enchiladas, quesadillas and more. BelGioioso's newest offerings reflect this momentum, combining culinary tradition with premium quality and convenience
Cotija
Grated, 5 lb Bag
Aged and dry with a crumbly texture and bold, salty flavor, Cotija is the go-to cheese for finishing dishes. BelGioioso’s Cotija adds a punch of umami to elote, beans, grilled vegetables and street
m
d , Oaxaca is prized for its buttery flavor and signature melt and s
’ s shredded Oaxaca offers creamy performance in quesadillas, tortas and baked dishes Its familiar mozzarella-like chara
favorite for fusion menus and traditional Latin recipes alike
Queso Quesadilla
Shredded, 5 lb Bag
Soft, creamy and versatile, Queso Quesadilla is ideal for melting into burritos, nachos, burgers or breakfast wraps BelGioioso’s shredded format ensures smooth, even meltability without excess grease or oil, making it a dependable choice for consistent plate appeal. F
w belgioioso com or stop by booth #6054
NYS Grown & Certified Program Sets Standard
The NYS Grown & Certified program sets the standard for food that is grown right, right here in New York State.
The NYS Grown & Certified seal, found on New York agricultural products across the state, tells a story To buyers, it says the food they’re purchasing was grown safely and responsibly. It builds awareness and c o n f i d e n c e i n N e w
labeling in the marketplace
g N Y S G r o
& C e r t i f i e d p r o d u c t s s h o w s your customers your commitment to sourcing fresh, locally grown foods that are produced by New York farme
environmental sustainability in mind To farms and producers, it’s a badge of honor It communicates the effort and attention that they put into growing and producing their products It shows that their products meet the highest quality standards and that they have safe food
handling and environmental stewardship top of mind.
NYS Grown & Certified was built to help New York buyers and producers take advantage of the growing public
dard The program spotlights the hardworking farm families who care for the l a n d a n d a n i m a l s a n d p r o d u c e t h e fresh foods that nourish everyone This y e a r , t h e p r o g r a m ’ s $ 1 m i l l i o n
“Harvested with Heart” marketing campaign is telling the story of NYS Grown & Certified farm families, who have a d o p t e d a h i g h e r s t a n d a r d i n b o t h food safety and environmental mana g e m e n t t h r o u g h t h e p r ogram The campaign shows the care that these farmers p u t i n t o p r o d u c i n g t h e i r food, and why they’re driven to deliver only the best.
d e m a n d f o r f o o d s t h a t a r e l o c a l l y grown and produced to a higher stan-
i2i Design comes in Based on decades of craftsmanship and innovation, i2i D
Whether you’re launching a trendy café or upgrading a bustling franchise, the team is here to bring your vision to life F r o m h a n d c r a f t e d t a b l e s a n d
d u r a b l e b a s e s t o b e a u t i f u l l y u p h o l -
s t e r e d b o o
I n d u s t r i e s , h o t e l i e r s c a n c r e a t e Instagrammable moments their guests are sure to share The 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 cre-
One of the most in-demand items this year? Custom order kiosks As more restaurants streamline their operations and enhance self-service, i2i Design has stepped up to meet the demand with kiosks that are not only functional, but
ations and sharing these for others to see on social media
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
m beginning to end They’re creating a
e r i e s a n d p r o d u c e r s g r o w i n g i n g r e d i e n t s u s e d i n c r a f t b e v e r a g e s a m o n g o u
R i g h t n o w , m o r e t h a n
3,000 producers have particip a t e d i n N e w Y o r k S t a t e
Grown & Certified, spanning nearly a million acres of farmland in New York State With more than half of New York’s agricultural income coming f r o m t h e d a i r y s e c t o r , t h e
NYS Grown & Certified program boasts dozens of dairy producers creating delicious m i l k , c h e e s e s , i c e c r e a m , yogurt and many other produ c t s , h e l p i n g t o r a n k N e w
York State as the nation’s No. 1 p r o d u c e r o f c o t t a g e
c h e e s e , s o u r c r e a m a n d yogurt; fifth in total milk production and cheese production; and more
seamlessly integrate into your space’s aesthetic Whether you need a minimalist design or something more techforward and eye-catching, i2i Design tailors each kiosk to your space and flow
i2i Design’s process is collaborative from start to finish. The team works c l o s e l y w i t h o w n e r s , d e s i g n
n d architects to ensure every detail supports your unique needs With a focus o n q u a l i
manufacturing, i2i Design helps create
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
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.
M i x o l o g y C a r t s b y F o r b e
Chris Adams’ expertise, provide mixologists all the tools they need to create a 360-degree 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” m o m e n t s a b o u t t h e i r e x p e r i e n c e Mobile mixology provides restaurant and hotel venues with a unique social media opportunity that can provide today’s guests with the tangible experi-
environments that are as inviting as they are efficient
Whether you’re outfitting a single location or rolling out a full rebrand, i2i
n restaurant furniture solutions Made-
impress.
For more information, go to www i2idesign com, email info@i2i-design com, c a l l 8 4
ences 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 o f F o r b e s I n d u s t r i e s ’ m o b i l e e q u i pment for restaurants and hotels, these c
worry-free ROI and a lower cost of ownership
No hassles, no worries, just innovation that works. Forbes Industries –providing a world-class mobile guest experience
F o r
w forbesindustries com or stop by booth #7621
Forbes Industries (Cont’d from p 1)
Custom Furniture (Cont’d from p 1)
Hocking (Cont’d from p 1)
designed to meet the needs and rigorous standards of today’s commercial marketplace Manufactured in Corning, New York, since 1970 with a proprietary 3Layer Vitrelle® Glass, Corelle is nonporous, ultra-hygienic, scratch and stain resistant, and extremely easy to clean Also, it is less than half the weight of porcelain or China, making it safer to lift and handle without sacrificing durability and has half the storage profile of
traditional porcelain or China, thus saving space in “back-of-the-house” operations Additionally, these Collections have a 5-Year Limited Breakage Warranty, which covers not only chips, crazes or cracks, but also breaks They are the only NSF (National Sanitation Foundation) Certified Dinnerware Collections in Foodservice, meaning they meet public health and safety standards as well as clean easily Further, the new Premium Dinnerware Collection provides the heat retention of porcelain or
China, making it the perfect alternative for use in meal delivery systems in healthcare Besides the new Essentials and Premium Collections being available in traditional Brightest White, they’re available in Embossed Patterns (Dunes and Woven), Banded Patterns (Blue Banded) and even Custom Decorated Patterns (your design) Plus, Essentials and Premium Dinnerware Collections are available in a multitude of sizes, ounce capacities and shapes (Coupe, Narrow Rim and Wide Rim) to meet different
Built for Versatility
Always Innovating to Improve Your Operation
For this year’s show, VacMaster is presenting a selection of its chamber vacuum sealers, bag sealers, as well as its
restaurants increase productivity and improve efficiency in their operation. This includes a programmable function that allows users to access up to 10 suction and seal times at the touch of a button Quickly switch from solids to liquids to powders without needing to reset each time Another feature that has been added is an alert that lets you know that it is time to change
more guesswork or forgotten maintenance schedules, which can decrease motor performance and reduce productivity
VacMaster versatile machines not only provide a perfect solution for sealing in freshness, but are also a great tool for marinating, sous vide cooking and stori n g f o o d p r o d u c t s V a c M a s t
helped many restaurants streamline their prep to serve process with the development of the BS116 bag sealer This easy-to-use workhorse proves to be a valuable tool in the cook-chill process, delivering consistent quality, reduction in labor costs and in prep time And what would vacuum packaging be without a quality, food-safe bag? VacMaster vacuum sealer bags and rolls
meal requirements For over 50 years, Corelle has been providing patrons with fashion and an upscale appearance that enhances their dining experience Lastly, Anchor Hocking uses market research and empirical data to develop its products, while at the same time bringing expertise and confidence to today’s operators and their patrons
anchorhockingfoodservice com or stop by booth #6007
are made with high quality materials that are BPA-free and FDA approved for f
operational costs. In this fast-paced environment, decision-makers across h o s p i t a l i t y – f r o m r e s t a u r a n t s a n d hotels to casinos, airports and entertainment venues – are reevaluating how to run smarter, leaner and more guest-focused operations
One solution gaining momentum is automation behind the bar, helping venues do more with less while delivering a consistently elevated guest experience
Why Beverage Operations Are Under Pressure
Operators are finding it harder to meet those expectations using tradit i o n a l s t
T
t ’ s where automation enters the conversation – not to replace staff, but to supp o r t t h e m i n d e l i v e r i n g b
u tcomes, both operationally and experientially
Where Automation Adds Value
Bar automation systems are designed to solve common pain points, with measurable impact in three key areas:
1 Faster, More Predictable Service
In busy environments, delays at the bar can lead to guest frustration and lost
2. Reducing Waste and Costly Errors
Over-pours, inconsistencies and training gaps are a daily reality in most beverage operations Automated systems – such as Smartender – ensure precise measurements for every drink, helping operators reduce shrinkage, manage inventory more effectively and eliminate costly errors.
3. Freeing Staff for Higher-Value Tasks
technology guarantees superior sealing performance to keep food and game fresh up to five times longer than tradi-
bags and storage rolls can be frozen, boiled, microwaved and used for sous vide Available in a variety of sizes and thicknesses, VacMaster bags have what you need for your kitchen.
vacmasterfresh com, call 800 821 7849 or stop by booth #674
hospitality. It’s about amplifying it by allowing teams to focus on what they do best Systems like Smartender are already helping forward-thinking venues rethink how beverage service is delivered – bringing consistency, efficiency and data-driven insight to the bar
Operators exploring automation should consider:
• W h e r e s e r v i c e b o t t l e n e c k s c
tently occur
Staffing remains one of the biggest hurdles across hospitality. Recruiting and retaining experienced bartenders is increasingly difficult, and the cost of labor keeps climbing At the same time, today’s guests expect efficient, highquality service across all touchpoints –including the bar
s
Smartender® by Smart Bar USA allow teams to serve cocktails with speed and consistency – regardless of volume o r e x p e r i e n c e l e v e l W i t h p r e - p r ogrammed recipes and sub-four-second pour times, venues can eliminate long waits while maintaining quality
Automation takes routine drink-making off the hands of bartenders and s e r v e r s , g i v i n g t h e m m o r e t i m e t o engage with guests, upsell or focus on service-critical responsibilities This not only improves productivity, but also contributes to higher job satisfaction by reducing burnout and turnover –especially in leaner staffing environments
A Smarter Path Forward
about removing the human touch from
• How much product waste or error they’re absorbing
• Whether current labor resources are being used to their fullest potential
S
today can lead to significant long-term gains in profitability, guest satisfaction and employee performance
For more information, go to www smart barusa com or stop by booth #5736 r
The brand has built a reputation f o r s o p h i s t i c a t e d , y e t a p p r o a c h a b l e wine experiences paired with artisanal small plates in elegant, intimate settings Each location features sommelie r - c u r a t e d w i n e l i s t s w i t h o v e r 2 0 0 selections available by the bottle and 40 premium pours by the glass, complemented by seasonal, locally sourced cuisine
Elevating the Guest Experience Founded in 2018 by hospitality veterans,
the concept quickly established itself as a destination for wine enthusiasts and upscale diners in North Carolina’s urban centers Its success stems from a commitment to knowledgeable service, rotating wine selections and creating memorable social experiences.
The founders will remain actively involved in the business
Strategic Growth Potential
Savor’s investment comes at a pivotal moment The concept has maintained c o n s i s t e n t s a m e - s t o r e s a l e s g r o w t h , achievements Savor attributes to the f o u n d e r s ’ o p e r a t
unique positioning in the market
“What attracted us was not only its current success but its potential for thoughtful expansion We see tremendous opportunity to bring this concept to similar upscale neighborhoods in secondary markets across the Southeast and Mid-Atlantic regions,” said Martin.
The partnership will leverage Savor’s operational resources to enhance profitability while maintaining the brand’s premium guest experience
Preserving Brand Identity While Scaling
U n l i k e t r a d i t i o n a l p r i v a t e e q u i t y approaches that often focus on aggressive expansion and cost-cutting, Savor
character and guest experience that made the concept successful
Initial plans include opening two additional locations in Virginia in 2027, f
and Charleston, South Carolina
The founders expressed enthusiasm about the partnership: “We built our business to create spaces where people could connect over exceptional wines in a welcoming environment In Savor, we found partners who truly understand our vision and bring valuable expertise to help us reach more communities while staying true to our core values ”
Smartender (Cont’d. from p. 1)
VacMaster (Cont’d. from p. 1)
Anchor
Savor (Cont’d from p 1)
Waring (Cont’d from p 1)
industry, providing chefs with highperformance immersion blenders that deliver precision, consistency and reliability Now, with the launch of the Big S t i x ® E v o l u t i o n X ® v S e r i e s , W a r i n g i s redefining immersion blending, giving culinary professionals an unprecedented level of control and power
A Legacy of Excellence
Waring has long been at the forefront of foodservice innovation, pioneering solutions that help chefs and kitchen staff work more efficiently. The Big Stix EvolutionX Series builds on this legacy, o f f e r i n g c u t t i n g - e d g e t e c h n o l o g y d e s i g n e d s p e c i f i c a l l y t o m e e t t h e demands of professional kitchens
Ultimate Control and Power
The Big Stix EvolutionX Series sets a
mercial kitchen generates food waste, whether it is from preparation or leftovers Food waste has always been an issue but with an increase in population, the volume of food waste has grown dramatically every year. When food waste goes to a landfill, it rots and releases methane, which is a climate super pollutant and 87 times worse than carbon dioxide for the environment
RDN: What is Power Knot and the LFC biodigester?
IM: Power Knot developed the LFC® biodigester in response to customer demand to reduce smells from outdoor compactor bins and to make a significant impact on the customer’s carbon f o o t p r i n t P o w e r K n o t d e s i g n s a n d manufactures the LFC biodigester in
Group, the manufacturer of Magnesol
KR: The Dallas Group of America (DGA) is a family-owned company, started by our founder Robert Dallas in 1989 DGA manufactures products for the filtration of edible oils, both for industrial manufacturing and foodservice applications We operate multiple manufacturing and packaging facilities in North America, Europe and China.
RDN: Magnesol is a unique means of oil filtration What exactly is it and how does it work?
KR: Magnesol is a safe, pure white, food-grade powder that removes both s o l i d a n d d i s s o l v e d i m p u r i t i e s f r o m used frying oil to provide extra oil life and enhance food quality It is used globally in over 100 countries every day
new standard for immersion blending with:
• Enhanced Motor Performance: A 1 5horsepower motor that delivers a 50% increase in power and torque, ensuring superior blending capabilities
• V a r i a b l e S p e e d C o n t r o l : P r e c i s i o n blending at multiple speeds, allowing chefs to fine-tune textures and consistency
• Ergonomic Design: Features a heavyduty adjustable handle with a rubberized comfort grip and a dual trigger design for the most ergonomic and comfortable operation.
• Interchangeable Shafts: Versatile size
o p t i o n s f o r b l e n d i n g , m i x i n g a n d puréeing ingredients
• Advanced Cooling System: A 30% increase in airflow for cooler operation while maintaining the same decibel level
• Electronic Controls: Includes electronic speed controls and an auto-run fea-
Silicon Valley, California
digester that disposes of most food waste within 24 hours It uses a natural
which microorganisms eat the food waste and turn it into water. There are nine different sizes that digest from 10 kg (20 lb) per day to 6000 kg (13200 lb) per day of food waste
RDN: How does Power Knot envision the LFC biodigester changing the face of waste management?
IM: Traditional waste management is smelly, expensive and time consuming M
charge waste hauling and transport costs based on weight of the waste and the distance to the waste facility
RDN: There are many oil filtration systems on the market Why should someone choose Magnesol?
K R : M a g n e s o l c o n t i n u e s t o b e t h e industry standard that all other filter media are compared to We service the world’s largest restaurant chains and they continue to recognize Magnesol as the most effective, economical, simple way to ensure the highest quality fried products and tremendous cost savings.
RDN: What kind of savings would an a v e r a g e r e s t a u r a n t s e e u s i n g Magnesol?
KR: There are many variables (volume of oil, type of products being fried, hours of operation, cooking temperature, etc.) when it comes to savings, but we typically see a 40% or greater extension of frying oil life This could mean a savings of $500 for a small single fryer, or up to $20,000 annually for a large
ture for seamless blending performance
• C o n v e n i e n t S t o r a g e a n d
Maintenance: Designed with a cord-
longevity
• Durability and Reliability: Engineered to withstand the rigorous demands of commercial kitchens
• W a r r a n t y : C o m e s w i t h a t w o - y e a r replacement warranty, ensuring longterm confidence in performance
Designed for Professional Kitchens
W
soups, emulsifying sauces or blending large batches of ingredients, the Big Stix EvolutionX Series ensures chefs achieve flawless results with minimal effort Its innovative design empowers
f o o d s e r v i c e p r o f e s s i o n a l s w i t h t o o l s that enhance efficiency, consistency and creativity in the kitchen
middleman and offers an internal solution that is simple and effective The m a c h
n
s i m p r o v e o p e r a t i o n s b y removing smelly bins outside that can attract pests and the need for personnel to carry that waste from the kitchen or galley to that bin
RDN: Why should we care about waste data analytics?
IM: You can’t control what you can’t measure All LFC biodigesters automatically connect to the LFC Cloud, Power Knot’s revolutionary continuous data analytics system. Through the LFC Cloud, customers can track how much waste is being digested and how much carbon dioxide equivalent is diverted from the landfill The LFC weighing mechanism is NTEP certified, meaning that an organization can rely on the data and use it in its sustainability reports
The machines can also account for
volume chicken restaurant
RDN: Can Magnesol be used in any fryer environment?
KR: Yes – as long as there is mechanical filtration, Magnesol will work with all types of frying oil and all types of fried food
RDN: Is staff usage training ever an issue? Is this simple to use?
KR: It couldn’t be easier! Simply add the Magnesol powder during the filtration process The powder remains in the filter box and acts like a magnet to a t t r a c t a n d r e m o v e i m p u r i t i e s f r o m used edible oils Plus, we have a full t e a m o f o i l m a n a g e m e n t e x p e r t s strategically located around the globe to assist you with onsite training
RDN: Is Magnesol safe to use? Does the powder remain in the oil?
The Next Step in Blending Innovation
W i t h t h e l a u
EvolutionX Series, Waring continues its c o m
leading kitchen equipment This latest addition to the Waring lineup is a testament to decades of expertise and innovation in blending technology
“We’re thrilled to kick off the new
blender series – the ultimate all-in-one solution for immersion blending,” said
Development. “One high-performance power pack and five interchangeable
every immersion-blending task with seamless ease and efficiency ”
waring com
the type of waste or the source of the waste to fully categorize the waste With the LFC biodigester, any commercial kitchen or business is able to get a b e t t e r u n d e r s t a n d i n g o f w h e r e improvements can be made with a result of wasting less and improving profitability.
RDN: Who is currently using the LFC biodigester?
IM: Power Knot helps any organization that has a commercial kitchen or generates large amounts of organic waste We have machines installed on six continents and all of the world’s oceans. C u s t o m e r s i n c l u d e r e s t a u r a n t s , a l l major hotel lines, stadia, military bases, universities and cruise ships
For more information, go to www power knot com, email info@powerknot com or stop by booth #12617.
KR: Magnesol is food grade and completely safe Our product meets all of the food grade specifications of the U . S . F o o d a
n (FDA), National Sanitation Foundation (NSF) and the Joint Expert Committee on Food Additives (JECFA) of the World Health Organization (WHO) Frying oil passes through Magnesol filter powder during the filtration process The filter powder does not remain or dissolve in the frying oil. These findings have been third-party verified.
sustainability?
K
impact on our environment and a safer workspace for employees
Magnesol (Cont’d from p 1)
Power Knot (Cont’d from p 1)
Lantmännen Unibake (Cont’d from p 1)
founded in 1880 and owned by over 18,000 Swedish farmers, we take pride i n o u r d e e p - r o o t e d c o m m i t m e n t t o quality and craftsmanship.
We manufacture premium artisan breads under the Euro-Bake brand and high-quality, European-inspired Danish pastries and croissants under the Schulstad brand Our farmers oversee the entire grain value chain from agricultural machinery and grain milling to food and biofuel manufacturing, ensuring consis-
the plant-based food industry Beleaf
C o r p o r a t i o n , a S o u t h e r n C a l i f o r n i abased manufacturer of premium plantbased proteins, is helping reshape the future of food by offering a sustainable, delicious alternative to traditional animal products
Beleaf’s journey began in 2017 in the United States, but its roots trace back much farther Its parent company, one of the original pioneers in plantbased food manufacturing, has over 30 years of experience in foodservice and product innovation Drawing from that r i c h l e g a c y , B e l e a f C o r p o r a t e h a s emerged as a leader in the plant-based p r o t e i n s p a c e , s p e c i a l i z i n g i n h i g hquality foodservice and private label manufacturing
A Lineup That Mimics the Real Thing B e l e a f ’ s p r o d u c t l i n e r e a d s l i k e a s e a f o o d a n d
As the restaurant industry adapts to evolving consumer demands and regulatory changes, the technologies powering commercial kitchens are underg o i n g a t r a n s f o r m a t i o n T h e s h i f t toward electrification is accelerating, d r i v e n b y s u s t a i n a b i l i t y i n i t i a t i v e s , energy efficiency requirements and the n e e d f o r m o d e r n i z e d , h i g h - p e r f o rmance kitchen solutions As a longtime leader in the foodservice equipment industry, Marra Forni is embracing this electrification movement, integrating innovation with craftsmanship to deliver a revolutionary line of electric ovens tailored to the needs of today’s restaurant operators.
Electrification Meets Customization
F o r r e s t a u r a n t s , i n n o v a t i o n s h o u l d never come at the cost of individuality
Amoroso’s (Cont’d from p 4)
tency and excellence in every product Innovation is at the heart of our brands Our dedicated R&D and culinary teams in the United States continuously develop new formats and solutions for the foodservice and retail markets. As leaders in the artisan bread and Danish pastry categories, we combine t r a d i t i o n a l b a k i n g t e c h n i q u e s w i t h modern advancements to meet evolving customer needs
With a global reach, we distribute our baked goods to over 60 countries and operate 30+ bakeries across 13 nations. In the United States, we serve
except everything is plant-based From shrimp and calamari to chicken wings, fish, bacon and more, Beleaf has developed a diverse lineup that satisfies cravings while keeping environmental impact low. Each product is crafted to not only replicate the texture and taste of traditional proteins, but to also offer a guilt-free option that’s healthier for consumers and the planet
Why Plant-Based?
The Benefits Are Clear
Switching to a plant-based diet isn’t just a trend – it’s a movement that carries significant health and environmental benefits Studies show that diets rich in plant-based proteins can reduce the risk of heart disease, lower cholesterol and improve overall well-being But the positive impact goes beyond personal health.
T h e e n v i r o n m e n t a l b e n e f i t s o f reducing meat consumption are staggering Producing plant-based proteins
Marra Forni’s electric ovens preserve the brand’s signature customization options while providing a sustainable, high-efficiency cooking solution From t h e t i m e l e s s a p
Neapolitan Oven, with its customizable tile and design features, to the sleek, space-efficient Electric Metal Square Oven, which can be configured with an enclosed façade for seamless kitchen integration, Marra Forni ensures that operators never have to compromise on style or functionality
Versatility in Every Shape and Size
electric oven lineup offers flexible solutions for every kitchen layout. The Metal Round Oven is a compact powerhouse, designed for operators looking to maximize space while maintaining superior cooking performance For high-volume
chains, hotel chains and thousands of independent businesses
Our skills extend beyond baking We offer category management solutions, including data-driven insights, trend analysis and custom consumer research. Our history and longstanding experience in the field give us both a strong foundation and edge of expertise for marketing We thrive on fostering long-term partnerships with our customers, who are at the heart of everything we do
What we do isn’t nearly as impor-
u s e s s i g n i f i c a n t l y f
requiring less land, water and energy –while emitting far fewer greenhouse gases According to a study by the University of Oxford, adopting a plantbased diet can reduce an individual’s carbon footprint by up to 73%
Beleaf Corporate is committed to addressing these environmental challenges By creating plant-based alternatives that taste great and meet the needs of foodservice operators, Beleaf is making it easier for restaurants and r
options that appeal to a wide range of customers
Serving Up Sustainability Through Foodservice
With a focus on foodservice and private label manufacturing, Beleaf is not only feeding the growing demand for plantb a s e d p r o d u c t s , b u t a l s o h e l p i n g restaurants and retailers expand their plant-based offerings Its expertise in
operations, the Electric Stackable Oven delivers unmatched efficiency – available in three colors and configurable with up to three decks, it optimizes both throughput and energy use, making it an ideal choice for fast-paced commercial kitchens
Sustainability
and Performance in Perfect Harmony
With sustainability at the forefront of the industry’s evolution, Marra Forni’s electric ovens provide a path to reducing carbon footprints without sacrificing cooking precision Eliminating the need for fossil fuels, these ovens align with the growing shift toward renewable energy sources while delivering c
more cities and states implement electrification mandates and incentive pro-
Lantmännen Unibake, we are proud to blend agricultural heritage with baking e
baked goods that inspire and bring joy t o
, f
, i s about the joy of food. From warm, mini-Danish selections and cinnamon rolls to artisan table breads, sandwich breads and brioche buns, our pastries a n d b r e a d s s h o u l d l e a v e y o u r c u stomers feeling fulfilled
For more information, go to www .unibakeusa.com or stop by booth #13621.
foodservice means that chefs and food providers can rely on Beleaf’s products to deliver consistency, quality and flavor that customers will come back for
Looking Ahead: A Taste of the Future
As consumers continue to prioritize
Corporate is well-positioned to meet the moment With a legacy of innovation, a commitment to sustainability a n d a d i v e r s e p
d u c t l i n e u p
h a t caters to evolving tastes, Beleaf is helping to pave the way for a more sustainable and delicious future – one bite at a time
For those looking to embrace a more eco-friendly diet without sacrificing taste, Beleaf is proving that the future of food doesn’t just look green –it tastes incredible, too.
#1084
preparing for the future.
The Future of Foodservice Is Electric
As the National Restaurant Association continues to advocate for the indust
i remains committed to delivering solutions that support operational efficiency, sustainability and culinary excellence. The transition to electrification is no longer a distant trend – it’s happening now, and forward-thinking operators are already making the switch By combining tradition with cutting-edge technology, Marra Forni is leading the charge toward an electric future, ensuring that restaurants have the tools they need to succeed in an evolving foodservice landscape
com or stop by booth #3436
m i s s a r i e s a n d g r a b - n - g o a p p l i c at i o n s . A m o r o s o ’ s i s “ W h y P h i l l y s a n dwiches are world-famous.”® W i t h t h e r e s o u r c e s a n d c a p a c i t y
t o s e r v i c e b o t h s m a l l a n d l a r g e b u s i -
n e s s e s , s u p p l y f r e s h o r f r o z e n b r e a d
a n d r o l l s – e v e n d e s i g n c u s t o m p r o d -
u c t s t a i l o r e d t o s p e c i f i c c o m p a n y
n e e d s – A m o r o s o ’ s i s t h e l o c a l P h i l l y
b a k e r y t h a t ’ s a n i n t e r n a t i o n a l
r e s o u r c e N o w t h e r o l l s t h a t m a d e P h i l l y s a n d w i c h e s w o r l d - f a m o u s a r e a v a i l a b l e w o r l d w i d e 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 . a m o r o s o b a k i n g . c o m , e m a i l s a l e s @ amorosobaking.com, call 215.471.4740 or stop by booth #2045
Beleaf (Cont’d from p 1)
Marra Forni (Cont’d. from p. 1)
