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Restaurant Daily News 5 7 Sunday, May 19, 2019 Keep Your Customers Cool and Your Profits Hot For many regions, the beautiful blooms of spring also serve as notice that hot summer months are on the horizon. Yes, during the summer people venture out, plan vacations and depending on your region, the economy is bustling from tourism. The rise in temperature, sunny weather and happy activity can have a significant impact on restaurants who naturally benefit from the increase in people traffic. However, if you happen to be in a hot and humid environment, you're faced with a host of additional challenges: limited indoor seating, increased wait times, unhappy customers and empty patio seating. Most of the year, customers dining al fresco is a great way to ease the pressure in the main din- ing room and increase daily profits, but in the hottest, most humid part of sum- mer, everyone wants to sit in cool air conditioning. Normally this meant a sparse outdoor crowd until dusk but that no longer has to be the case. Thankfully, science and technology have a solution for those hot summer days. Misting tents and fans are nothing new, but soggy food does not seem to have caught on as a huge seller in restau- rants. There is certainly a place for mist- ing tents and fans; poolside cabanas, beach patio bars and anywhere where the expectation of getting wet is acceptable. What do you do if your out- door dining experience doesn't fit into any one of those categories? You turn to TurboCool™. Developed by Al Erturk, Founder and Chief Executive Officer of ANIKs Outdoor Comfort Solutions, TurboCool is a patented solution guaran- teed to keep you dry, while lowering the ambient temperature by 10 to 15 degrees in humid environments and as much as 30 degrees in arid environments. "Simply put, TurboCool is unlike anything you have ever seen," says Al Erturk. "You can be three feet away from one of our patented TurboCool ports and you just don't get wet." TurboCool is manufactured in the United States and uses a combination of patented technologies to ensure complete evaporation. Available in white or black aluminum cabi- nets (additional colors are a paid option), TurboCool can be wall, post or ceiling mounted in addition to recessed installa- tion in new construction. If you are looking to increase per table revenue in your outdoor dining area during those hot summer days and keep your customers happy and coming back, TurboCool is the ideal solution. For more information, visit booth #1678. Renau Introduces New Generation of ARM Cortex-Powered Process Controllers Renau's new T-2000 Series of next-gen- eration ARM Cortex-A7 based P-CAP touchscreen process controllers and timers designed specifically with the foodservice industry in mind give food- service equipment operators complete control over their commercial foodser- vice equipment. Unlike older capacitive touch solutions, these state-of-the-art capacitive touchscreens can easily be used while wearing gloves. Available in 4.3-, 6.8- and 10-inch screen sizes, the T-2000 Series offers food- service operators a sophisticated display interface that can be configured as a process control or freshness timer and installed virtually anywhere. Measuring less than 1.91 inches deep, the T-2000 Series is compact and versatile enough to allow equipment manufacturers to mount it on a panel or even separately on a wall or fixture. Using Renau's wireless Renau.Net Network, the T-2000 Series can wirelessly connect to Renau's wireless battery pow- ered sensors or remote actuation modules to monitor and control even the most inten- sive and demanding applications, while significantly reducing labor costs. With the ability to quickly and easily access and select programs and recipes, as well as full support for safety and compli- ance processes such as HACCP, user man- uals, job aids and ingredient level and freshness monitoring, the T-2000 Series is a labor saving tool unlike any other. Foodservice oper- ators can quickly and easily read the T-2000 Series' high- resolution color display from across the kitchen, and because the screen is the interface, use is incredibly intuitive, easy and designed to help reduce both operator error and food waste. Easily upgradeable and fully repro- grammable, the T-2000 Series allows recipe menus and system configurations to be quickly updated through the integrated USB port, sub-GHz wireless transceiver or optional Wi-Fi adapter when paired with smart devices or cloud-based pro- gramming software. This allows for the creation of custom recipe menus, animat- ed job aids, warning alarms, sound files and system configurations that can be stored on an authorized user's hard drive for future use and reference, or for larger organizations, shared with a remote location using Renau's powerful Smart Kitchen Manager™ (SKM™) Software Servers. When it comes time to update the sys- tem, the desired update file can be down- loaded via a flash drive or over the air. In order to perform in the most demanding foodservice industry environ- ments, all Renau products are fully encapsulated for outstanding protection from extreme temperatures, humidity and shock. Designed and manufactured in the United States, all Renau products are rigorously tested and come with an industry-leading three-year warranty. For more information, visit www.renau.com, stop by booth #4652 or call 818.341.1994. Soft Coffee Pods: Leading Single Cup Alternative Over the last few years, single-cup coffee makers have gone mainstream and become a staple in offices and restaurants across the country. These popular machines use specially made capsules with pre-measured levels of coffee grounds in order to brew anywhere from a single cup to a whole carafe of fresh coffee. However, these capsules aren't without drawbacks, and many sophisti- cated coffee drinkers are choosing new, soft coffee pods over traditional plastic capsules. Soft pods are sweeping the nation because they incorporate traditional brew methods in their brewing process. Instead of harming the environment, the waste produced makes the world better. Soft coffee pods require a brew mech that is specially molded to secure the pod during extraction, like Newco's CX Touch or Fresh Cup Touch. Soft cof- fee pods are designed to make one cup at a time, but are made with far fewer mate- rials. Instead of a hard plastic shell, most pods are entirely made up of paper or silk, which is sealed in a foil packet to lock in freshness. Their flat, disc-like shape also increases the surface area for water to come into contact with the coffee grounds. This means more flavor and aroma is extracted from the grounds, improving the overall quality of each cup. Soft coffee pods are fully recyclable and even compostable. This means that the pods not only break down naturally, but also provide the surrounding soil with nutrients in the process. There are no plastic cups to throw away, or compo- nents to separate. In fact, there are several creative ways to dis- pose of your recyclable coffee pods and benefit the environ- ment, such as tilling them into your garden or adding them to your compost bin. The future of single cup brewing is here. Newco is helping its cus- tomers succeed – one cup at a time. For more than 40 years, it has pioneered brewing systems for coffee and tea that combine the latest technol- ogy and sleek styles. Visit Newco at booth #238. For more information, go to www.newcocoffee.com or call 800.325.7867. Seviroli Foods: Chef-Inspired Pastas and Sauces An interview with Joseph Seviroli, Jr., Chief Executive Officer, Seviroli Foods. RDN: Seviroli Foods is a family owned and operated company. Tell our readers how the company started. JS: We started as a small pastry shop in Queens, New York, in 1960. Making pasta, especially tortellini, was my father's passion. He purchased equip- ment from Italy so he could start making pasta at our bakery, and that's really where and how it all started. Today, Seviroli Foods is the world's largest frozen tortellini manufacturer. RDN: What items does Seviroli Foods offer today? JS: Seviroli offers a large portfolio of products, including tortellini, ravioli, manicotti, stuffed shells, cavatelli, ready- to-eat meal kits, sauces and more. We also offer an extensive variety of fillings, shapes and styles to match the specific needs of our customers. RDN: Tell our readers about your manufacturing process. JS: We have two state-of-the art SQF certified manufacturing facilities. Each houses authentic, Italian-made pasta equipment. We source only the highest grades of ingre- dients from a global base of suppliers, while maintaining stringent standards for all of the ingredients we select, such as 100 percent hard durum semolina, eggs, hard cheeses and whole milk ricotta. Great ingredients, quality con- trol and food safety are of utmost importance to us. RDN: Are you introducing any new items? JS: Always! Our R&D depart- ment, which consists of a full team of culinary-trained chefs, is hard at work developing a variety of ready-to-eat meal kits. We're also expanding our pasta line to include items such as Burrata Cheese Ravioli, Sausage & Broccoli Ravioli, Shrimp & Roasted Garlic Ravioli and Crepe Manicotti, just to name a few. Visit Seviroli Foods at booth #5645. For more information, go to www.seviroli.com, call 516.222.6220 or email customer service@seviroli.com.