Issue link: http://osercommunicationsgroup.uberflip.com/i/1111999
Restaurant Daily News 8 9 Sunday, May 19, 2019 protected against the financial, reputa- tional and health consequences of a food safety incident. Secondly, it improves efficiency and effectiveness in operations, enhancing the operator's economic profile. Kitchens and restau- rants are very hectic, frenetic places, and by having a more innovative food safety system in place, cooks can spend more time focusing on the creativity and proper preparation of food for cus- tomers, while managers can spend more time in the front of the house and executives can spend more time on rev- enue-generating activities instead of housekeeping tasks. RDN: How is food safety being innovat- ed upon today? SG: LoRaWAN-based sensors are a great example of an innovation begin- ning to influence food safety. LoRa is a brand-new communication technology, like Bluetooth. ComplianceMate's own old sensors were Bluetooth-based, and they were very stable, solid devices that served us and our customers well. However, we decided to see what more we could do to improve performance and reduce costs. We found this in the new LoRa technology, which is only a few years old, and we discovered that it costs less, works longer, provides a more reliable signal, maintains better data integrity and protects data security better than anything else in the market- place. We worked with a world-class engineering company, Laird, to build a better sensor incorporating LoRa tech- nology. RDN: Is innovation in food safety mostly about 'building a better mouse- CM Systems (Cont'd. from p. 1) trap'? SG: If you can legitimately build a bet- ter mousetrap, you can design entirely new approaches to trapping mice. Think about the Internet of Things (IoT). Many organizations don't realize what's possible once you have a better device available to really make use of their own IoT. You can take these supe- rior sensors, connect them across an organization, and suddenly, executives can ask questions that were impossible to even imagine just a few years ago. You can see if this refrigeration unit has been fluctuating and needs mainte- nance, if stores in Region X are not doing as well in completing tasks and needs investigating, or if a single spe- cific employee needs more training. It starts with building a better mousetrap, but it ends up building a better busi- ness. RDN: What can restaurants do to foster more innovation themselves? SG: The easiest way is to work with partners who focus on innovation and continuous improvement. But don't just take their word for it: try out their solu- tions before committing to them. Just by testing their solution, many restau- rants will discover which of their cur- rent food safety processes are unneces- sary or inefficient, and that will uncover opportunities for internal innovation. Ultimately, innovation isn't really optional when moving at the speed of today's markets; doing what it takes to stay ahead of the curve is the only way to avoid getting left behind. For more information, visit booth #9442, go to www.compliancemate.com, call 678.526.4628 or email info@compliance mate.com. connect the display to the platform. The touch-free tare on the display keeps food preparation swift and sani- tary, allowing taring after each ingredi- ent with only a wave of the hand. The WPS scale provides restaurants with a tool to quickly and accurately measure ingredients while they are preparing meals. This reduces any time spent on individual measurement cups or even loss of money for ingredients that were not being measured at all. The WPS requires less time for cleaning with its touch-free display and removable stainless-steel platform. The NSF approved WPS scale runs on AA batteries (not included) or AC adaptors (included). It features three wireless channels to choose from. Multiple functions are available includ- ing Weighing, Hold Function and Unit Toggle. Units consist of pounds-ounces (fractional), pounds-ounces (decimal) and kilograms and can be read easily Yamato (Cont'd. from p. 1) on the LCD display in 1-inch charac- ters. About Yamato Corporation Yamato's commercial division is a global leader in weighing scales for restaurants, food processing, delis, catering and other retail markets. The commercial line consists of a large selection of digital, mechan- ical, bench and platform scales. Yamato offers a variety of scales, including wash down, legal-for-trade and NSF listed. Yamato's automatic division provides combination weighers, checkweighers and deposi- tors addressing virtually any packag- ing application. Yamato provides the best support and industry training for your invest- ment with the Genuine Yamato Parts & Service program. Yamato is fully com- mitted to its customers and machines. For more information, visit booth #3937 or go to www.yamatoamericas.com. the high-speed hand dryer category, and we continue to develop sustainable, cost- effective hand-hygiene solutions. RDN: Some sources discredit the hygienic efficacy of hand dryers. How do you respond? WG: A common myth about hand dryers is that they spread germs via their warm air currents, but several respected agen- cies like the Mayo Clinic have dispelled this notion. Published results of their test- ing confirm that hand dryers present no greater threat than paper towels. When comparing hand dryer mod- els, the most sanitary option, with its hands-under, touch-free design, is the XLERATOR. We even offer two options to take hygiene to the next level. Our HEPA Filtration System filters 99.97 percent of potentially present bacteria at 0.3 microns from the air stream to provide a hygienic hand drying experience with the added benefit of improved air quality in the room. Our antimicrobial Wall Guards, with Microban ® technology built-in, inhibit bacterial growth that can cause stains on walls and surfaces. Both options are ideal for high-traffic rest- rooms and because they are so easy to clean, they're a sound choice for restau- rant environments, in particular. RDN: What's new at Excel? Do you have any product announcements you'd like to make? WG: Excel Dryer continues to enhance Excel Dryer (Cont'd. from p. 1) the user experience and provide smarter products that are easier to maintain. To that end, we've recently announced an expanded and enhanced product line. Enhanced standard fea- tures include adjustable speed and sound controls, adjustable heat settings (high, medium, low and off), an exter- nally visible Service LED and multi- voltage options. If you've seen any of our recent advertisements, you'll see our claim that we offer 'the most options and complete line of accessories in the industry.' That's not just lip service; our products truly are the most customizable on the market, meeting customer needs, requirements and aesthetic preferences. RDN: How do your products benefit restaurants? WG: A restaurant's restrooms are the ultimate reflection of the restaurant itself. To a customer, paper towels littered on the floor or clogging the toilets signal an unclean establishment. Our high-effi- ciency hand dryers eradicate these prob- lems, providing an environmentally friendly alternative while cutting mainte- nance costs by a typical 95 percent over paper towels – and it's not uncommon for a mid-sized restaurant to save around $5,000 per year. What's more, XLERA- TOR dries hands three times faster than conventional hand dryers, meaning less time in the restroom and more at the table. Visit Excel Dryer at booth #3476. For more information, go to www.excel dryer.com, call 800.255.9235 or email sales@exceldryer.com. RDN: What are your Brooklyn Bred Bistro breads, and what makes them dif- ferent from the competition? DM: Our Bistro breads include our pizza crusts, our buns and sliders, our soft bread sticks. As for what makes them dif- ferent, certainly the choosing of ingredi- ents like "00" pizza flour, or sprouted grains adds to the distinction. So does the 'old-fashioned' fermentation, virtual stress-free sheeting, proofing, innovative oven technology, coupled with expertise and the true passion to create and inno- vate. RDN: Do you have plans to introduce new products from the new bakery? DM: Yes, of course. Pinsa Romana – thicker, 24 hour fermented Roman- styled pizza crusts are on the drawing board. As is a sandwich-sized line of hearth-baked Focaccia di Recco, which is known in the Ligurian section of Italy as the authentic Focaccia bread. And why not a Brooklyn Bialy, perhaps re- invented in shape, and topped with today's flavors? RDN: What new technologies may be part of this process? DM: Plenty of new technologies involved, but some old-fashioned ones as well. We are ready to raise the bar, and to do that we will be raising the dough. In this Clifton bakery we have installed an automated Biga system which can create dough-sponges that will ferment upwards of 24 hours, even 48 hours where needed. Damascus Bakeries (Cont'd. from p. 1) RDN: Why did you choose Clifton, New Jersey, for your new bakery? DM: We needed a lot of space, the kind of space that, in earnest, is simply not available in Brooklyn. You can take the baker out of Brooklyn, but you can't take the Brooklyn out of the baker! RDN: What else do you envision from your new Clifton bakery? DM: As I said, we have lots of space there, so we will have lots of options, whether that means looking to bake other authentic and edgy Bistro breads, or morph into baking other baked goods, like cookies, cakes or snacks. Maybe even look to convey the crusts and breads from our ovens into secondary process- ing rooms where we can top them, fill them, fry them, even make delicious sandwiches with them. RDN: Looks like you, your family and your company will be busy for a while. DM: We are all committed to our future, just as we are committed to honoring our heritage. We're all excited about, and committed to 2030, when we will cele- brate our 100th birthday as a company. Bread is about texture, aroma, flavor and the bite. Bread is also about family and friends, nourishment and life. We are all bakers at heart – doughboys and doughgirls – bred to bread, hopefully happily ever after. Visit Damascus Bakeries at booth #8129. For more information, contact David Mafoud at dm@damascusbakery.com, or go to www.damascusbakery.com or www.brooklynbred.com.