Issue link: http://osercommunicationsgroup.uberflip.com/i/1112002
Restaurant Daily News 5 1 Monday, May 20, 2019 How Innovation Moves Food Safety Forward An interview with Steven Getraer, President, CM Systems LLC. RDN: What is the link between innova- tion 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 soon- er. That instantly raises the operation's food safety profile – they serve safer food more reliably and are protected against the financial, reputational and health con- sequences of a food safety incident. Secondly, it improves efficiency and effectiveness in operations, enhancing the operator's economic profile. Kitchens and restaurants are very hectic, frenetic places, and by having a more innovative food safety system in place, cooks can spend more time focusing on the creativ- ity and proper preparation of food for customers, 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 beginning 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 reli- able signal, maintains better data integrity and protects data security better than anything else in the marketplace. We worked with a world-class engineering company, Laird, to build a better sensor incorporating LoRa technology. RDN: Is innovation in food safety most- ly about 'building a better mousetrap'? SG: If you can legitimately build a better mousetrap, you can design entirely new approaches to trapping mice. Think about the Internet of Things (IoT). Many organ- izations 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 superior 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 refrigera- tion unit has been fluctuating and needs maintenance, if stores in Region X are not doing as well in completing tasks and needs investigating, or if a single specific employee needs more training. It starts with building a better mousetrap, but it ends up building a better business. RDN: What can restaurants do to foster more innovation them- selves? 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 restaurants will discover which of their current food safety processes are unnecessary or inef- ficient, and that will uncover opportuni- ties 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. Collections from RAK Porcelain RAK Porcelain acts as a partner to lead- ers in all hospitality categories in search of excellence with those that are con- vinced that tableware adds value to their table and to their guest experience. Using cutting-edge technology, RAK Porcelain's collections are designed to withstand intensive use as well as mechanical and thermal shocks inherent in the profession. By selecting raw materials of the highest quality, its products stand up over time to the heat of traditional or microwave ovens, while retaining the brilliance of their enamel and the fineness of their decorations. Linked to a solid worldwide distri- bution structure, RAK Porcelain relies on a network of experts and operators spe- cializing in tableware to serve you wher- ever and whenever you desire. RAK Porcelain USA organizes and manages the distribution for the North American market from its headquarters in New York City and logistic facility in Weirton, West Virginia. RAK Porcelain's other major logistic centers are located in Europe and the United Arab Emirates. Ivoris Collection Ivoris porcelain sets the table in warm white. With a shade close to ivory, this porcelain provides ultimate resistance against the inevitable knocks in the kitchen or dining room, and to chemical aggression due to maintenance and con- tact with food products. This spring highlight will be "Suggestions" designed by Gemma Bernal. This extensive series (114 items) is not just about shapes; it helps chefs to express and create by fusing shapes with gastronomic ideas in each piece. The range proposes presentation and service innovative solutions for each moment of the dinners. Epic Collection With Epic, a high-end tableware collection, RAK Porcelain offers a completely new prod- uct segment to customers looking for extravagant and exquisite dinnerware. Epic features incredible product ranges designed by some of the most talented designers in the industry. RAK Porcelain presents Epic during the NRA show, showcasing four exceptional series: Sensation, Hide, Sketches and Roks. Fusion Collection Welcome to an era in which inspiration has no borders, where chefs blend East with West, traditional and avant-garde recipes. RAK Porcelain presents its Fusion collection – a declaration of love to the creativity of chefs everywhere. Fusion is a collection that regroups all its porcelain reminiscent of sandstone, earthenware, slate, wood or minerals. The 2019 novelties are Fire, Trinidad, Kintzoo and Wild. Polaris Collection RAK Porcelain combines the finest raw materials with the expertise of the Research and Development department to make porcelain that is gleaming white. Every crucial detail has been taken into account in the production of this new material in order to comply with con- straints relating to use in the hospitality industry, with high levels of alumina oxides that give strength of a superior quality. As a novelty for the Polaris Collection, RAK Porcelain presents three banqueting series: Helm, Charm and Soul. Visit RAK Porcelain at booth #6237. Faster Heating with Panasonic's New High Speed Oven For 100 years, Panasonic has been the name to know in highest-quality, newest technology for everyone. Today that legacy of quality, trust and innovation is here in its new NE-SCV2N Commercial High Speed Oven. New to the U.S. mar- ket, but successfully launched and proven in Japan and globally, this vent- less compact high speed oven is more than ideal for those who want great food cooked fast without sacrificing taste or texture, and with a wide range of menu items using three cooking techniques and six heating patterns. Big News for Small Spaces This flexible 1200W high speed oven is designed for kitchens where space is at a premium. Even in the tightest working kitchens, the oven's space-saving foot- print and Cool Touch surfaces make it quick, safe and easy to stack multiple units on top of one another to maximize available cooking space. 3 Cooking Techniques Unlike many other high speed ovens, the Panasonic NE-SCV2N is equipped with a convection cooking option that pro- vides some noticeable benefits when compared to other cooking technologies. This is particularly evident when toasting sandwiches, as the bread comes out with a uniform color instead of the spotting so common with competing technologies. The presence of two other cooking tech- niques – Grill and Inverter Microwave – add up to optimal flexibility for any kitchen setting. 6 Heating Patterns Combine the convection cooking with the oven's grill and microwave func- tions for six versatile heating pat- terns – microwave, grill, convec- tion, grill and microwave, con- vection and microwave, convec- tion and grill – to heat speedy, virtually unlimited menus of fast, flavorful, customer-satisfying results from frozen, refrigerated and room temperature foods. Typical time-saving applications for the NE-SCV2N Commercial High Speed Oven include: breakfast sandwich (refriger- ated, 1m 10s), croissant (room temp, 23s), muffin (room temp, 25s), chicken fingers (frozen, 1m 30s), pizza (frozen, 3m), (moz- zarella sticks (frozen, 40s), quiche (frozen, 2m 15s). 7 Heating Accessories To optimize heating for a full range of menu applications, the NE-SCV2N includes 7 accessories for optimal cook- ing applications. They include a base plate liner, ceramic tray, wire rack, pizza and white ceramic plates, an oven sheet and aluminum paddle. Panasonic Ease and Dependability Designed and built for ease of use and total relia- bility, the oven has a durable stainless steel body and lightweight, 400,000 times open/closed-tested pull- down door. In addition to its convenient stackability, the oven simplifies opera- tion with an easy to see color LCD panel, 1,000 recipe memory and the ability to edit and store menus from either the product itself or PC. Quick, Easy Set Up Set up is just as quick and painless. Cooking is ventless with a catalytic con- verter to eliminate odors and emissions. Automatic voltage detection includes (208/240V), 20A, Single Phase, NEMA 6-20P, plus an auto power off function for more economical operation. For more information, go to www .panasonic.com/cmo.