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OCG Show Daily 2 3 Sunday, June 2, 2019 XLERATOR Hand Dryers Save Restaurant 96 Percent Annually Compared to Paper Towels By William Gagnon, Vice President of Sales and Marketing, Excel Dryer, Inc. "It's my job to spot the latest trends that can help us cut costs," said Tim Taillefer, General Manager of Max Burger in Longmeadow, Massachusetts. "The best investment we made when opening this location was XLERATOR ® hand dry- ers." XLERATOR by Excel Dryer is the original, patented, high-speed, energy- efficient hand dryer. For Max Burger, it represented a 96-percent cost savings over paper towels, eliminating extra maintenance and waste while creating a more hygienic restroom environment. A customized cost-savings analysis revealed that Max Burger used nearly 750,000 paper towels a year, an annual expense of $5,850. As Taillefer noted, "most folks aren't going to grab one; they're going to grab 10 to 20. You're going to go through multiple boxes a day." XLERATOR proved a cost-effec- tive, environmentally friendly alterna- tive. After purchasing two of the high- efficiency hand dryers, Max Burger saw its annual hand-hygiene expense plum- met to $224.64, a savings of $5,600 per year. In addition, the analysis showed, XLERATOR Hand Dryers reduced the restaurant's hand-drying carbon footprint by 80 percent. That's because by throw- ing in the towel, Max Burger saved approximately 62 trees, 11 cubic yards in landfill space and 72,789 gallons of water – just in a single year. XLERATOR was not the first hand dryer in place at Max Restaurant Group establishments. The compa- ny had installed trough-style hand dryers in the past, a choice that ultimately served as a learning experience. "The cleaning element became an issue, as they fill with water," explained restaurant manager Laura Katsoulis. "We had to maintain those. With the XLERATOR, it maintains itself." As the restaurant's self-described "Mr. Fix-it," Taillefer also appreciates the XLERATOR's durability and reliabil- ity, which he notes have made it the industry standard. "I've been in the restaurant industry for almost two decades, and after the first year every- thing begins to break," he said. "Unlike XLERATOR Hand Dryers, many of our restroom fixtures have needed replace- ment." What's more, the XLERATOR dries hands three times faster than conventional hand dryers – while using 80 percent less energy. Hygiene is particu- larly important for the restaurant industry, another reason Taillefer cited for choosing the XLERATOR. "We serve about 4,000 people a week, so it's great that guests and staff don't have to touch anything when they use the XLER- ATOR," he said, noting that the hands- free approach helps prevent the spread of illness. "[That] is a big advantage for the foodservice industry, because the flu can wipe out half my staff in a day." "It's a logical choice to do it right the first time," Taillefer said he would advise other eateries. "Get an XLERATOR Hand Dryer, and never have to worry about paper products again." For more information, go to www.exceldryer.com, call 800.255.9235 or email sales@exceldryer.com. Norbec: High Quality, Durable Products Norbec is a North American company founded more than 35 years ago. Specializing in custom manufacturing, Norbec has earned a solid reputation as a solution finder for the production of cold rooms, freezers and storage lines. Even though cold storage products are Norbec's cash cow, the company doesn't want to limit itself to walk-in coolers and freezers. Over the past few years, the company has been increas- ingly developing its expertise in insu- lated metal panels and building envelopes. Jan Lembregts, President of Norbec, explains, ''We thrive on building partner- ships with our customers. We strive to offer a complete solution from concep- tion to delivery, including support once the project is completed. We pride our- selves on manufacturing walk in coolers and freezers as well as architectural pan- els for the building envelope and interior panels and doors." Norbec's mission is to offer high quality and durable products that provide space optimization, work efficiency and security. NextGrip, Slip-Resistant Floor Having a safe and secure work environ- ment for employees is of the utmost importance in the foodservice industry. The quest to find a floor that is both safe for employees and optimal for the work environment is constant, especially with the changes in temperature found in walk-in coolers and freezers. Norbec is proud to present NextGrip, a new slip-resistant floor made up of an embossed pattern, strategically repeated to increase stability and adher- ence. The NextGrip is the solution you need to increase safety measures, con- tributing to a productive and enjoyable work environment. Intelliref V2, Refrigeration Control System Thousands of dollars' worth of food sits in a walk-in cooler and freezer. Guarding it with energy efficient and reliable products is top pri- ority. Food needs to be maintained at cold tempera- tures to prevent the growth of bacteria and other microbes that make food spoil. If there is a problem with the refrigera- tion system, knowing as quickly as possi- ble can prevent food and money loss. The IntellirefV2 allows you to control and monitor temperature to make sure food is kept at the right temperature. Options offered with the IntellirefV2 are a cost effective and worry-free solution to pre- vent food loss, save on expensive service calls and meet health requirements. For Norbec, it is important to educate its customers on present and future regula- tions. It attaches great importance to product compliance and the standards of the food industry, as well as to energy stan- dards. The company's R&D team is always up-to-date with the latest changes in the industry in order to always ensure appro- priate products and compliance with standards. Norbec has a dedicated history in supporting its partners in the foodser- vice industry by providing innovative products and creating tailored solutions. Like Jan Lembregts, President, explains, "I have always thought of measuring the quality of a partner as being able to solve problems. We know how to react quickly and well to solve any kind of complications, and our cus- tomers appreciate it. We are very rigor- ous in delivery times and offer out- standing technical support." For more information, go to www .norbec.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 effec- tive 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 installa- tion. Yet, the strongest results come from clients that embraced ZIVELO's proven successful rollout strategies, learned by successfully deploying kiosks throughout the restaurant indus- try. "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-lasting in a commer- cial setting," he says. "We've found that you need a fully immersive experience provided by a 27- to 32-inch screen, which makes cus- tomers 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 imme- diately 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.