Oser Communications Group

Restaurant Daily News May 17 2013

Issue link: http://osercommunicationsgroup.uberflip.com/i/261541

Contents of this Issue


Page 40 of 119

R e s t a u r a n t D a i l y N e w s 4 1 F r i d a y, M a y 1 7 , 2 0 1 3 CARRYOUTSUPPLIES.COM HELPS STORES EXPRESS IDENTITY AS FROYO STORE COMPETITION HEATS UP As the battle to be the neighborhood frozen yogurt shop heats up, many store operators are looking to strengthen their brand identity in order to stake out their territory and turn their customers into free, walking advertisements. One way CarryOutSupplies.com is helping their clients distinguish them- selves from competition is through cus- tomized disposable foodservice supplies from paper cups, plastic cups, napkins, to plastic spoons. The company believes creating an enjoyable, appealing environment adds to the consumers' enjoyment of their products, in this case frozen yogurt. Through a superior supply chain and manufacturing capabilities, the company is able to offer low prices on customized restaurant and takeout supplies. Many of the company's clients have said CarryOutSupplies.com is the only company they have found that can do this for them at such low cost, with a low minimum order quantity, and at such quick speed. The company is happy to satisfy and exceed the demands of its clients. About CarryOutSupplies.com CarryOutSupplies.com is dedicated to offering quality products, low prices and reliable customer service. The company started serving the local mar- ketplace in 2004 and expanded its oper- ations in 2007 to serve nationwide demands. Throughout its history, the company has experienced growth every year by main- taining and increasing a loyal clientele, and offering competitive prices and con- venience with its free cus- tom print service for custom paper cups and custom plastic cups. You can learn more about CarryOutSupplies.com's selection, features and pricing by visit- ing the company's website. The compa- ny can also be contacted by calling 888-982-1862 Monday through Friday, from 9 a.m. to 6 p.m. (PT). For more information, head to CarryOutSupplies.com. DRIVING VOLUME THROUGH THE FIVE ATTRIBUTES OF A QUALITY DRINK Schroeder America takes drink quality seriously. Like the company's largest customers, the Schroeder team believes that quality drives value and repeat inci- dents. That said, the company has focused its efforts toward ways to improve drink quality dispensed from bar guns. Schroeder America strives to ensure beverages dispensed from its bar guns and other products meet or exceed the products dispensed from a standard post-mix beverage valve. The Coca-Cola Company published a document referring to the five attributes to a quality drink.The attributes are: Carbonation: New ice-cooled bever- age dispensing system with Plug-in Bar Gun will improve carbonation through design by pre-chilling the water to the carbonator (cold carbonation) and hard plumbing the bar gun manifold direct to the cold plate. Temperature: The cold carbonation and insulated plug-in technology improves carbonation as well as temper- ature in the finished beverage. Taste: Taste can be made up of sev- eral attributes. We address carbonation and temperature along with maintaining superior ratio control with our designs. Product Freshness: Reliability, serviceability and drink quality drive vol- ume. Higher volume keeps product moving. Is it clean and labeled?: All Schroeder America dis- pensers and accessories meet NSF certifications, are easy to clean and merchandise the brands effectively. How do Schroeder America and the five attrib- utes come together? Using this ideology, Schroeder America has built a solid portfolio of products designed to meet the customers' demands while ensuring drink quality does not suffer. Schroeder America's dis- pensing equipment ensures quality, which drives value by offering the most consistent fountain beverages with unmatched reliabili- ty. If you want to understand more about the company's products, visit the Schroeder America team at booth 817 for a demonstration by one of the com- pany's sales professionals. For more information visit www.schroed- eramerica.com, call 210-662-8200, email ab@schroederamerica.com—or stop by booth 817 at National Restaurant Association Tradeshow. AMOROSO'S BRINGS PHILLY TO YOU Can't make it to Philly? Amoroso's brings Philly to you. Nothing says more about the quali- ty of your restaurant or food service program than the quality of the bread you serve. That's why Amoroso's Baking Company is sure to enhance your restaurant's reputation and help attract new customers. For more than 100 years, beginning in 1904 in Philadelphia, Amoroso's authentic Italian Hearth-Baked Bread and Rolls have been the stuff legendary Philly cheese steaks, hoagies, roast beef and roast pork sandwiches are made of. And in the past 40 years, that fame has spread across the country and around the world. Amoroso's is "Why Philly sand- wiches are world-famous."™ The family-owned and operated company has grown over the years through five major bakery expansions. The addition of state-of-the-art frozen facilities and a unique "Thaw & Serve" program for restaurants and food service companies have enabled customers in 50 states, as well as in Bermuda, Canada, the Dominican Republic, Guam, The Phillippines, and Puerto Rico, to enjoy Amoroso's products. "Thaw & Serve" includes Amoroso's Hearth-Baked Kaiser, Club and Italian rolls, all made in strict adherence to the closely guarded family recipe. Using only the finest ingredients, Amoroso's bread and rolls are baked from scratch 24 hours a day, seven days a week and immediately flash-frozen for immediate shipping. The result is a superior product with a light, crisp crunch on the outside and a soft, yet firm bite on the inside. Now the classic Philly sandwich roll, so ubiquitous in Philadelphia, is available anywhere in the United States or around the world. So high is the qual- ity of Amoroso's frozen products, Philadelphia expatriates immediately recognize that unique Amoroso's taste. With the resources and capacity to service both individual restaurants and large restaurant chains, stadiums, enter- tainment venues and food service pro- grams—even design custom products tai- lored to specific company needs— Amoroso's is the local Philly bakery that's become an international resource. Now the roll that made Philly sandwiches world-famous is available world-wide. Visit Amoroso's in booth 1821. For fur- ther information, contact Bob Rector at 267-295-0530 or brector@amoroso baking.com, or visit AmorosoBaking.com. ENDURA: INNOVATIVE GREASE MAN- AGEMENT SOLUTIONS In 2001, the first Endura grease intercep- tor was sold in North America by Canplas. Using its core injection molding expertise and an extensive knowledge of plumbing and hydraulic design, the Endura Interceptor set new standards for durability, longevity and performance in the commercial kitchen environment, offering a game-changing alternative to traditional metal grease traps. Since then, Canplas' Endura grease management product line has expanded to include a wide range of products to meet the needs of every commercial kitchen. Ranging from seven gpm to 50gpm, the Endura grease interceptors have "shown remarkable resilience and sustained growth in a market that was significantly challenged in recent years," according to Andrew Bird, Business Development Manager for Plumbing Products at Canplas. The compact seven, 10 and 15gpm models were launched two years ago and successfully filled a demand for high efficiency, compact grease interceptors being used in tightly proportioned kitchen spaces. These smaller units draw on all of the proven elements of the Endura range, the EZ-Open cover latch- ing system, the load rated and odor-tight cover, removable baffles and of course PDI and ASME performance approval. "The new compact interceptors use a development of our patented baffle sys- tem," said Bird "The effectiveness and capacity of smaller units is on occasion questioned [by] code officials and local jurisdictions. These new units however are just as efficient as their larger hydro- mechanical counterparts, the seven gpm model for instance achieving over 95 per- cent efficiency during independent third party evaluation for ASME." In addition to the compact grease interceptors, the Endura solids intercep- tor has also shown tremendous growth following its launch in late 2011. "The management of solid material in a grease interceptor is equally impor- tant to that of the FOG (Fats, Oil and Grease) itself," Bird said. "We always look for ways to improve performance and the new solids interceptor certainly fits this bill. It is available as both a com- plete stand-alone solids interceptor that can be used in conjunction with any installation where solids accumulation is an issue, and secondly as an accessory can be retrofitted directly inside any of the full-height Endura models by simply replacing the inlet baffle." To complete the line of grease man- agement products and aid in ease of installation and maintenance, Canplas offers accessories including sleeve and riser kits for in-floor installations and air admittance valves for greater installation flexibility. Spare parts are also available at www.endurapartsstore.com which gives fast access to just about any parts of the Endura interceptor anywhere in the United States within 24-48 hours. This is a unique service in this sector and ensures that if a challenge does occur it can be rectified quickly and effectively without impacting your foodservice operation. More information about the full line of Endura products is available at www.endurainterceptor.com.

Articles in this issue

Links on this page

view archives of Oser Communications Group - Restaurant Daily News May 17 2013