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Restaurant Daily News 2 7 Tuesday, May 21, 2019 Meet the Founders of ANIKs They say necessity is the mother of all invention. Truer words could not have been spoken for Al and Debbie Erturk, the founders of ANIKs Outdoor Comfort Solutions. It was the early 2000s and the Erturk's were suddenly confronted with their young daughters' diagnosis of aller- gic reactions to mosquito bites. "What do you do?" said Al Erturk. "We live in a humid environment and there are mosquitos everywhere." The thought of their daughter missing out on outdoor play dates and catching the ball with dad weighed heavily on the Erturks. Outside of ineffective topical sprays and restrictive clothing, there weren't a lot of options for combating mosquitos. "We had two options," said Debbie Erturk. "Become a prisoner to the indoors or develop a solution that would give our daughter the freedom to run and play outside." In 2004, Al and Debbie Erturk founded ANIKs Outdoor Comfort Solutions. "Providing that outdoor relief for our daughter made us real- ize there was an oppor- tunity in the outdoor comfort space to grow," said Al Erturk. The two set out to develop products and services that would allow customers to maximize the enjoyment of their outdoor spaces. From mosquito and NoSeeUm control to the patented TurboCool™ and TurboCool with Heat climate control sys- tems, to shade and shelter products like the Vortex Umbrellas and Vizione Louvered Roof Systems, ANIKs Outdoor Comfort Solutions blazed a trail to become America's No. 1 outdoor comfort provider. "When we set out down this path in 2004, we had no idea ANIKs would grow to become the premier provider of outdoor comfort service," said Erturk. "We're extremely thankful because we love what we do, are passionate about our products and committed to our customers." For more information, visit booth #1678. Renau's SPM-708 Uses Advanced Technology to Protect Foodservice Equipment Featuring Renau's advanced, patent- pending Over-Current Protection Technology and boasting eight 5-amp power outputs, the SPM-708 replaces large and expensive solid state relays and relay switches with a microprocessor- based smart power module using advanced technology not available any- where else that significantly increases reliability and equipment life while reducing the end-user's labor, mainte- nance and inventory costs. With eight separate 5-amp outputs and a small footprint (measuring just 3.62 inches deep by 3.42 inches wide by 0.875 inches high), the powerful, com- pact SPM-708 can be placed inside con- trolled equipment along with any of Renau's powerful process controllers to safely and reliably power industrial equipment. Machine operators interface with the SPM-708 and process con- trollers via any of Renau's sleek and intu- itive display devices, which can be mounted virtually anywhere on the out- side of the controlled appliance. This eliminates expensive, complicated and bulky wiring harnesses and greatly sim- plifies installation. Renau's unique, innovative Single Wire Communication Network offers unrivalled scalability and upgradeabil- ity while eliminating the need for expensive and complicated wiring har- nesses. With the Single Wire Communication Network, Renau's custom- tailored controllers can control anything in your kitchen or commercial foodser- vice environment without paying for costly extras or sacrificing desired per- formance. The SPM-708 offers countless advantages over traditional solid state and mechanical relays. With silent opera- tion, no moving parts and drastically longer operating life due to Renau's patented hybrid relay technology, the SPM-708 is a small, yet powerful device that you can count on to reliably power the most demanding appli- cations in your kitchen or other foodservice industry environment. Engineered with the foodservice industry's harsh environments specif- ically in mind, all Renau products are fully encapsu- lated for outstanding protection from extreme temperatures, humidity and shock. Designed and manufactured at Renau's state-of-the-art facility in the United States, all Renau products are rig- orously tested before shipment and come with an industry-leading three-year war- ranty. For more information, visit www.renau.com, stop by booth #4652 or call 818.341.1994. Not Just A Pizza Oven By Francesco Marra, President and Chief Executive Officer, Marra Forni What sets Marra Forni's brick ovens apart from all others on the market is the incredible functionality. We use propri- etary refractory bricks that give our ovens the ability to reach up to 1,000 degrees. Additionally, we use forced air burner technology instead of atmospheric burners, so that the heat spreads uniform- ly. All of this makes it possible to pro- duce authentic Neapolitan, neo- Neapolitan, New York, Sicilian and just about any other style of pizza. We are the only company with touchscreen-operated rotating decks, which enable the operator to customize the timing, anywhere from 15 seconds to three minutes and control the deck rota- tion speed to the second, to cook the pizza to perfection every time. Also, Marra Forni is an American manufactur- er so customer service and technical sup- port are readily available. That is not always the case with an imported oven. Another asset of our oven is the ver- satility of cooking. Even though a brick oven is known mostly for cooking pizza, it's also great for baking, slow roasting, braising and searing (meats, vegetables, seafood, etc.) in cast-iron pans – even sous vide! With all these capabilities, a Marra Forni oven is one piece of equip- ment that is capable of replacing many appliances, making it incredibly cost effi- cient. But don't take our word for it – take it from our clients. "It's more like, what don't I put in the oven! Everything from fresh bread, to sandwiches, meatballs, blistered cherry tomatoes, charred onions, prime rib, roasted pork butt, branzino and just about anything else. I cook a lot of things overnight, slow and low." – John Paolone, Executive Chef/Owner at Cafe Firenze in LA "People who say that these are just pizza ovens couldn't be more wrong. We bake everything from bread to slow roasted meats and fish." – Jeff Grant, Owner/Culinary Director at Tazza Kitchen in VA "I have two Marra Forni's in each of my five Fortina Restaurant locations. One for pizza and in the other we cook all our proteins, vegetables and fish." – Christian Petroni, Owner of Fortina Restaurants in NY One of our proudest accomplishments last year was the development of our Metal Fabrication Department. We now control the entire process of manufacturing, so we can offer custom sizes, shapes and features. Additionally, our highly-skilled tile setters can deliver handcrafted tile designs that not only comple- ment but enhance the look of your restaurant. This is why we're the fastest growing brick oven manufacturer in the world. All ovens are 100 percent American manufactured and are all ETL, NSF and CE certified. Each handcrafted oven is custom built and tiled to order, offering abundant color choices to complement unique establishments. 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. Innovation Continues to Drive 80-Year-Old White Coffee By Lorrie Baumann White Coffee's newest coffee blend celebrates the company's 80th anniver- sary, but even as the company cele- brates its past, Executive Vice President Jonathan White, a third-gen- eration member of the family that start- ed White Coffee in 1939, is looking forward to a future that builds on the company's history of innovation. Fourscore Blend, a specialty, medium- roast blend, was greeted enthusiastical- ly on its launch at the Winter Fancy Food Show, and the company is plan- ning to release several more new prod- ucts, potentially including ready-to- drink options, over the course of 2019. "There are multiple concepts, and we're looking at both foodservice and retail applications – that's for sure," White said. "If we proceed with a ready-to-drink product, we won't to come to market if it's another very- similar version of an already-available ready-to-drink product. It's got to have excellent quality, value and really unique taste and characteristics. And we wouldn't bring it to the market- place until we're ready to deliver all of that." As the company plans all of its new concepts, its developers are lean- ing on a history of innovation that includes licensing deals that pair White Coffee quality with names like Kahlua, Entenmann's, Jim Beam and the "Frozen" franchise as well as pioneer- ing with the BioCup™, an environmen- tally-friendly way to package single- serve coffee. "We think that there are untapped opportunities," White said. "We think that people are looking for something different that tastes great, that's well packaged. That could be sustainability, healthy eating, contem- porary flavor profiles or a combination of all those things. How you combine those can be unique. We use those stan- dards for every product that we do." "I think people, more than ever before, are shopping not only with their taste buds but with their eyes, hearts and brains," he continued. "A truly successful product, be it coffee or chocolate, has to be something that can reach people at all those levels." For a truly successful product, the package must not only include the prod- uct that's identified on the label, it must Continued on Page 30