Issue link: http://osercommunicationsgroup.uberflip.com/i/1111999
Oser Communications Group Chicago Sunday, May 19, 2019 An interview with Francesco Marra, President and Chief Executive Officer, Marra Forni. RDN: Made in the USA versus imported brick ovens. Why are restaurateurs find- ing this to be such a difficult decision? FM: When consumers are not educated about a particular product, they fall for the cheaper price. You might save a little bit of money today, but in the long term, you're going to spend so much more. If Made in the USA Versus Imported Brick Ovens Yamato offers the NSF approved AW- WPS Wireless Platform Scale, per- fect for portion control in the preparation of pizza, baked goods and other food preparations. It consists of a large 14-inch by 14-inch removable stainless steel platform for easy cleanup. The wireless feature of the WPS allows you to mount the display in the most convenient position using the included wall mounting bracket. No cable or wires are needed to An interview with Paul Vertullo, Chief Operating Officer, Vertullo Imports. RDN: Tell our readers a little bit about Vertullo Imports. PV: Vertullo Imports is a high-end importer and marketer, offering a wide array of specialty products and the high- est quality imported items. RDN: What types of items are you importing? For over 95 years, Smitty Bee has been passionate about producing and packaging high quality honey. That pas- sion has helped create one of the most respected honey packaging businesses in the industry. Louis Henkelman, who always had a love for honey, started pro- ducing honey from a single colony hob- byist kit from Sears and Roebuck. In those days, honey could only be obtained by raising your own bees. At this time, honey was a novelty item and not mass An interview with Steven Getraer, President, CM Systems LLC. RDN: What is the link between innovation and food safety? SG: In terms of food safety, innovation is critical for two reasons. Firstly, it enhances the ability of a restaurant to find problems and to find problems sooner. That instantly raises the opera- tion's food safety profile – they serve safer food more reliably and are Continued on Page 89 An interview with David Mafoud, Principal and Third-Generation Baker, Damascus Bakeries. RDN: You have a new bakery. What is your vision for this new facility? DM: To start, more of the same. More lavash and flatbreads, and certainly, more of our Brooklyn Bred ® Bistro breads, which have been a wonderful growth segment for our company. Continued on Page 89 Continued on Page 93 NSF Wireless Portion Control Scale Delivers Cost Savings to Food Preparation Vertullo Imports Offers Highest-Quality Specialty Items How Innovation Moves Food Safety Forward Smitty Bee Honey: A Sweet Success Story Damascus Bakeries: Bred to Bread Continued on Page 93 Continued on Page 93 Continued on Page 89 An interview with Rob Morasco CEC, Senior Director Culinary Development, Culinary Solutions, Sodexo. RDN: How long have you been with Sodexo, and what are your current responsibilities there? RM: Twenty-two years in February – I started as an Executive Chef at the University of Mary Washington and the rest, as they say, is history. I now manage all of the culinary development for An interview with William Gagnon, Vice President of Sales and Marketing, Excel Dryer, Inc. RDN: What is Excel Dryer all about? WG: Excel Dryer is a family-owned, Massachusetts-based company that's been manufacturing the finest American-made hand dryers for more than 50 years. We revolutionized the industry with the origi- nal, patented, high-speed, energy-efficient XLERATOR ® Hand Dryer that created Continued on Page 93 Strong Partnership Between Sodexo and Carla's Pasta Excel Dryer Expands and Enhances Hand Hygiene Continued on Page 89 BOOTH #9442 BOOTH #3937 BOOTH #707 BOOTH #10023 BOOTH #2068 BOOTH #5645 BOOTH #3476 BOOTH #8129 AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH THE NRA OR THE NATIONAL RESTAURANT ASSOCIATION SHOW