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Restaurant Daily News 3 3 Saturday, May 18, 2019 Marra Forni: A Custom Solution When Andrew Dana and Chris Brady created Washington, D.C.'s Timber Pizza in May 2014, its Neapolitan-type pizza was solely available at local farmers markets. Dana and Brady's newest venture, Call Your Mother Deli, is a Jewish-inspired deli in the city's Park View neighborhood. It spe- cializes in a hybrid, wood-fired bagel that combines the sweet flavor of Montreal style with the boiled, baked and chewy consistency of the New York style. Call Your Mother Deli has bene- fited from custom ovens manufac- tured by Marra Forni's Metal Fabrication Department, which is capable of accommodating any requested size or shape without com- promising the excellent heat con- sumption and retention of a tradition- al oven. Although these units are pre- dominantly used for pizza, they are capable for a wide range of cooking tasks, from proteins and vegetables to unique bagel styles. With its Metal Fab Department, Marra Forni controls the entire manufacturing process. Operators benefit from faster lead time, controlled quality, new equip- ment and more opportunity for per- sonalization and customization. "We had a different oven prior, and the change was like night and day," says Dana. "Marra Forni's custom built oven is easier to use, and the product quality is great. For a pizza oven, it holds the tem- perature well." In addition to pizza, the oven is used for making empanadas, baking bread and roasting meat and vegeta- bles. On the weekends, pastries and biscuits are pre- pared in these units. "Even though the oven cooks with live fire, it's less of a guessing game," says Dana. Timber Pizza also includes a mobile operation with two Marra Forni ovens. "With food trucks, we're deal- ing with cold temperatures in winter and hot temperatures in summer, so if it could handle the outside elements, we knew the Marra Forni oven could han- dle our bagel production." Call Your Mother's bagel oven is 8 square feet and custom-painted pink. It is designed to crank out thousands of bagels a day. "Typical pizza ovens are domed and not as big as our bagel oven," says Dana, who adds that Marra Forni is easy to work with and very responsive. "For the most part, people who make ovens are not down for making custom, and Marra Forni went the extra step to create what we wanted. Plus, they're local to us, so we were able to go to their test kitchen to work with them." Marra Forni is currently developing a fourth custom oven for Dana and his team's new pizza concept. Marra Forni is the fastest-growing brick oven manufacturer in the world. All ovens are 100 percent American manu- factured and are all ETL, NSF and CE certified. Questions? Consult with an expert Business Developer at inquiries@ marraforni.com. Visit Marra Forni at booth #2068. For more information, go to www.marraforni.com. ZIVELO: Your Total-Solution Partner in Self-Service Kiosks Not long ago, restaurant leaders were asking whether or not consumers would use kiosks, and if they did, if it would have a negative impact on customer serv- ice. Today, with nearly every major restaurant chain adopting self-service kiosks, those questions have been answered. It's no longer a matter of if the technology could be applied successful to restaurant, but how it can be imple- mented most effectively. The concept is proven, and con- sumers are increasingly choosing to patronize restaurants that offer effec- tive self-service platforms, resulting in increased sales and loyalty. In fact, kiosks are so effective, some of ZIVELO's clients have experienced up to 30 percent ticket lift after installa- tion. Yet, the strongest results come from clients that embraced ZIVELO's proven successful rollout strategies, learned by successfully deploying kiosks throughout the restaurant indus- try. "We've shipped tens of thousands of kiosks to some of the biggest brands in the world, and have gathered lots of les- sons," says Healey Cypher, Chief Executive Officer of ZIVELO. "There's a lot of nuance to urban versus suburban environments or the languages spoken in a community. If you don't have a con- scious strategy for deployment, you fall into a lot of traps." Hardware, for example, is one area where many restaurants make mistakes, says Kris Bartel, Chief Business Development Officer for ZIVELO. "You can't just put a pole-mounted tablet on the counter and expect it to work and be long-lasting in a commer- cial setting," he says. "We've found that you need a fully immersive experience provided by a 27- to 32-inch screen, which makes customers feel like they can spend time cus- tomizing their orders." When customers are immersed, they are more likely to consider add-on items, like cook- ies. "Even if your cook- ie is only $0.99, if your average ticket is $5, you've immediately earned a 20 percent lift," Bartel says. "Kiosks also never fail to ask a guest if they want a drink, so you can make an extra $1.59 on a high-mar- gin item." Placement and scheduling are also important factors. "You don't want to put it in a corner or down a hallway near the bathrooms, you want the kiosk to be a disrupter – almost right in the way when a customer comes in to stop the guest from going to the counter," Bartel says. Plus, when deployed correctly, restau- rants see increases for high-margin add- on items, like fries, and the kitchen must be prepared to handle increased volume. Additionally, it can help to schedule an employee ambassador to invite guests to use the kiosks, and help customers understand how to use them in the first few weeks, which can speed up adoption rates. " C o l l e c t i v e l y , restaurants find that cus- tomers love the experi- ence of the kiosks and get to order things at their pace," Cypher says. "But associates love them, too. It changes their role into a heightened customer service person instead of requiring them to just take orders." Finally, software, installation, main- tenance and financing are also major fac- tors. ZIVELO is your total-solution part- ner for all of this. Though each restaurant is different and will require its own plan, partnering with a team that knows the industry and has experience with large- scale kiosk rollouts can ensure a smooth transition. For more information, visit booth #6379, or visit kiosks.zivelo.com/nra. Custom Fabricated Foodservice Equipment from IRP Iowa Rotocast Plastics, founded in 1983, takes pride in being a trusted manufactur- er and supplier of custom fabricated portable and semi-permanent foodservice equipment for stadiums, venues, arenas, convention centers, casinos, amusement parks and restaurants. IRP equipment can be found on six continents; IRP products can be found in all 50 states, in addition to 41 countries around the world. IRP equipment that is custom manufactured exclusively for Gatorade is a regular sideline fixture dur- ing professionally televised sporting events, including the Super Bowl. IRP has also sent equipment to every Summer Olympics since the 1996 games hosted by Atlanta, Georgia. IRP equipment provides a cohesive aesthetic with your venue's architectur- al elements, while incorporating the most current technology and materials available. IRP is well aware that while form may grab the consumer's atten- tion, function must take precedence in order for the equipment to serve its pur- pose. All IRP equipment meets industry standards, including NSF and UL approval. IRP's team of engineers, designers and project managers strive to ensure that the equipment designed will provide a congruous and harmonious synergy with the elements chosen by the venue architects. Superb craftsman- ship, durability and quality are the foundations of the IRP brand. IRP is well-equipped to fulfill an entire stadi- um package but has also earned a repu- tation for fabricating unique kiosks and carts that other companies would hesi- tate to build, due to their complexity or the fact that only a singular unit is need- ed. IRP equipment can be designed with a combination of food and beverage serving options, or as mobile retail or POS stations. IRP's entire process is streamlined because all elements of design and produc- tion are kept in-house, allowing maxi- mum efficiency and quality control. This means all projects ship straight from the facility where they are designed and fab- ricated. Middle-men equate to markup, and IRP saves you money and time by being both fabricator and supplier. Its central location in the United States allows for shorter lead times to either coastline. In addition to fabricated equip- ment, the IRP family of brands manu- factures and distributes a variety of other product categories, but all ulti- mately have the same goal of increas- ing food and beverage sales for clien- tele while promoting brand awareness. The RotoTough plastic products are designed for ice-down bev- erage concession, a popular and economical line of hawking bins and push carts which allow the ven- dor to take the product to the consumer, and lastly, Breezers, a line of electric refrigeration which ranges in size from countertop units to full height double door versions. Whether a customer is looking for a draught and pretzel cart six feet in length or a 30-foot semi-permanent seasonal kiosk for an outdoor space, IRP will han- dle every element of a client's project. From conception through to fabrication, IRP's dedicated team wholeheartedly devotes themselves to any project with professionalism, quality and efficiency and is well-regarded within the industry for meeting project deadlines and pro- ducing superior products that last season after season. For more information, call 800.553.0050 or go to www.irpinc.com.