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OCG Show Daily at IDDBA 2019

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OCG Show Daily 1 5 Sunday, June 2, 2019 Enhancing the Customer's Experience, One Coffee at a Time Satisfaction and experience are pivotal factors behind a customer's decision to visit a location or use a service again. When customers are satisfied, not only will they be tempted to revisit a hotel or a restaurant, they will also tend to recom- mend the place to friends and acquain- tances, bringing more business opportu- nities. In an effort to make the customer's experience fully satisfying, some restau- rants perform better at providing the best value for money, quality of food and drinks or quality of service. But let's be honest, most administrators will attempt to bring together all these aspects because they know that customers satis- faction is based upon the overall experi- ence. Take, for example, the case of a seafood restaurant having the best lob- ster tail in town accompanied with a splendid Chardonnay from the Russian River Valley, offering only standard per- colator coffee that has been standing for hours. Even though the customer may have enjoyed a great food and wine pair- ing, he will nevertheless remain bitter because the coffee he always orders after a meal is horrible. This detail, as trivial as it may seem, may affect the client's experience negatively and cause them to never go back or recommend the place. If that applies to dining, imagine what bad coffees can do to breakfast restau- rants. You are remembered because of the coffee. Three Innovative Brands Great news! Cafection | Evoca Group enters the North American HoReCa mar- ket. From the greatest drip coffee tech- nology available to barista-quality espresso solutions, its HoReCa bean to cup brands will make the competition envious. Gaggia: Founded in 1948, heralding the modern age of espresso with the invention of steam-free coffee machines, Gaggia represents the true spirit and her- itage of Italian espresso, taste and cul- ture. Saeco: As the first company in the world to develop the bean to cup (a com- pletely automatic and innovative Italian espresso brewing system), Saeco Professional Division specializes in the out of home sector. Cafection: Pioneer company to launch internet-connected and remotely manageable coffee machines, Cafection uses a unique reverse French press brew- ing system. Three Flagship Models With a choice of three NSF 4 certified flagship models, Cafection | Evoca Group will help the food and beverage industry enhance the customer's experi- ence, one coffee at a time. Already a leader in the OCS industry with units in 80 percent of the Fortune 500, the ele- gant, affordable and reliable brewers capable of dispensing 65 to 75 coffees per hour are about to revolutionize the HoReCa market. Kalea Plus: The outstanding throughput and speed of the Kalea Plus with fresh milk will satisfy even the most demanding customers, sip after sip. Idea Restyle Duo: Equipped with a fresh milk module, the Idea Restyle Duo is undoubtedly the best choice for those who want a highly professional machine with an attractive look. Encore 29: The fully customizable bean to cup Encore 29 prepares the best perfectly ground drip coffee, anywhere, at any time. For more information, contact Mike Cochrane, Vice President Business Development and Key Accounts, at mcochrane@cafection.evocagroup.com. LoRaWAN: Food Safety's New Technological Marvel If you've never heard of LoRa, you're not alone. Although it's the hottest new communication technology on the mar- ket today, it's also relatively brand new. Originally developed in 2012 and only just starting to make its way into mass market products, LoRa specializes in transmitting over long ranges (hence the name). In fact, LoRa devices can transmit over 10 miles with clear line-of-sight. This technology is also remarkable for its low-power consumption, energy efficien- cy and low cost. Most importantly for commercial kitchens and their food safety programs, LoRa also performs well in very difficult environments. Restaurants may not care about transmitting to a receiver located miles away, but they do need a device that can work from within a heavily insu- lated, stainless steel deep freezer. In fact, many heavily insulated cool- ers are essentially Faraday cages that pre- vent electromagnetic signals from escap- ing. A LoRa-based wireless temperature sensor, however, can reliably transmit its signal even under these conditions. LoRa uses lower frequencies in the 868 and 915 MHz ranges, which are more suc- cessful at transmitting through heavy materials. By contrast, although Bluetooth (which operates in the 2.4 GHz band) and Wi-Fi are the de facto standard for most wireless devices to communicate with other equipment or with the cloud, they can falter in these conditions. Before LoRa, remotely mon- itoring the temperature in a cold-holding unit often entailed making undesirable compromises, like drilling holes to run cable or setting up multiple antennas to extend the signal. Those efforts add expense, labor and potential points of failure – and could end up void- ing equipment warranties. LoRa requires none of that. It just works. Digital, automated and wireless food safety systems are proliferating in restau- rant kitchens, thanks to their ability to provide better results, safer food, enhanced brand protection and peace of mind that operations are shielded against food safety disasters. However, smart devices like temperature sensors cannot work if they cannot successfully and con- sistently communicate at all times. The LoRa-enabled sen- sor "lives" fully in the envi- ronment it is monitoring, so no wiring, drilling or extra equipment (like repeaters or external antennas) are required to get data from the device to the Cloud. LoRa sensors are also hardened against power grid issues; data can be stored on the device until power and/or internet connectivity is restored. LoRa presents exciting new opportu- nities for restaurants to get smart about their operations, implement more effec- tive food safety systems and drive greater efficiencies. For more information, go to www .compliancemate.com, call 678.526.4628 or email info@compliancemate.com. Food For Life Baking Co. Offers Sprouted Grain Breads Food For Life Baking Co. ® , makers of the incredibly delicious and nutritious Ezekiel 4:9 ® Sprouted Grain Bread, has been committed to the health of its customers since its inception over 50 years ago. Among the many natural sprouted grain breads are its widely popular Ezekiel 4:9 and Genesis 1:29 ® breads, English muffins, tortillas, buns, cereal, pitas and pasta. Sprouting maximizes digestibility and nutrition while lowering the glycemic index in the company's flourless bakery products. Beyond the commitment to superior nutrition, there's also a commitment to a balanced and protected pH in every loaf. Why is a balanced pH so important? Because Food For Life recognizes that a balanced pH is absolutely essential for optimum health. This is why Food For Life meticulously chooses its ingredients, and refuses to use acidifying agents such as cultured wheat starch, vinegar, calci- um propionate and ascorbic acid – all preservatives. As an amazing benefit of sprouting, grains actually become more alkaline as water and oxygen support the growth of the new plant and naturally balances the pH. While a balanced pH is great for health reasons – helping protect against disease and illness – a higher pH does tend to shorten shelf life. This is why the company primarily sells Food For Life breads frozen. Because of the popularity of its Ezekiel breads, the company is seeing more competitors now releasing sprouted grain breads, though they are using acid- ifying agents like vinegar and cultured wheat starch to extend their shelf life. Unfortunately, these ingredients lower the pH, by increasing the acidity which Food For Life feels often defeats the pur- pose of sprouting in the first place. To be a truly healthful product, Food For Life strongly believes in protecting the pH level of its sprouted grain bread, target- ing a balanced pH. Because of its com- mitment to health, you can be assured that Ezekiel 4:9 Bread is the pinnacle of nutrition. Sprouted to maximize nutrition and digestibility! By adding pure filtered water to certified organic grains, legumes and seeds, Food For Life is able to maximize nutrition and digestibility. Enzymes like amylase and protease are released naturally, helping to break down carbohydrates and pro- tein, making them easier to digest while maximizing nutrition and lowering the glycemic index. Baked to perfection! Food For Life's slow baking technique means that every sprouted grain loaf is baked at lower tem- peratures to help preserve important nat- ural vitamins and minerals and never "flash browned," which can often trap active yeast. Loaded with both types of fiber – sol- uble and insoluble. Food For Life Ezekiel 4:9 Bread is loaded with both important natural soluble and insoluble fiber to help your body function at its peak. Aren't all breads just carbs? Amazingly, Food For Life Ezekiel 4:9 breads often contain just as much protein as the stuff you put on your sandwich, from all plant-based sources. Ezekiel 4:9 Bread, made with 100 percent organic ingredients. Your body and taste buds will know the difference. Check with your foodservice distrib- utor for lower cost restaurant pack options.

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