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Restaurant Daily News Sunday, May 19, 2019 6 4 2019 Best of Show 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 mar- kets. Dana and Brady's newest venture, Call Your Mother Deli, is a Jewish- inspired deli in the city's Park View neighborhood. It specializes 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 benefited from custom ovens manufactured by Marra Forni's Metal Fabrication Department, which is capable of accom- modating any requested size or shape without compromising the excellent heat consumption and retention of a tradition- al oven. Although these units are pre- dominantly used for pizza, they are capa- ble 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 equipment and more oppor- tunity for personalization and customiza- tion. "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 vegetables. 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 dealing 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 handle 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 mak- ing 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 effective 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 installation. Yet, the strongest results come from clients that embraced ZIVELO's proven successful rollout strategies, learned by successfully deploying kiosks throughout the restaurant industry. "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-last- ing in a commercial set- ting," he says. "We've found that you need a fully immersive experi- ence provided by a 27- to 32-inch screen, which makes customers feel like they can spend time customizing their orders." When customers are immersed, they are more likely to consider add-on items, like cookies. "Even if your cookie 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-margin 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. "Collectively, restaurants find that customers love the experience 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. La Tourangelle Brings New Vinaigrette Line to the West Coas La Tourangelle launched a new line of organic vinaigrettes at this year's Winter Fancy Food Show. Making their West Coast debut, these rich, flavorful vinai- grettes are the first to use La Tourangelle's award winning artisan oils to create exceptional ready-to-pour vinai- grettes. For La Tourangelle, high quality oil is the secret for higher quality and better tasting vinaigrettes. By combining their own award-winning artisan oils with fresh, organic ingredients, La Tourangelle delivers a superior vinai- grette with one easy pour. Each vinai- grette is delicately whipped with herbs, spices and acids like balsamic vinegar or lemon juice for a creamy consistency that doesn't separate, with no whisking or shaking needed. "For years La Tourangelle Artisan Oils have been the home chef 's secret to exceptional dressings, vinaigrettes and so much more," said La Tourangelle Founder Matthieu Kohlmeyer. "We are excited to say our artisan oils are still the secret to extraordinary vinaigrettes, and now the whisk and work of making them your- self is optional." There are currently four La Tourangelle vinaigrette flavors includ- ing: Creamy Ranch, made with Organic Virgin Avocado Oil; Classic Balsamic, made with Organic Extra Virgin Olive Oil; Sesame Tamari Vinaigrette, made with Organic Toasted Sesame Oil; and Citrus Chipotle, made with Organic Virgin Avocado Oil. They're all certified organic by the U.S. Department of Agriculture, vegan, gluten free and low in sodium and sugar. Each is packaged in an 8.5-ounce glass bottle that retails for $5.99.