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R e s t a u r a n t D a i l y N e w s 4 7 S a t u r d a y, M a y 1 8 , 2 0 1 3 FRYLOW HELPS OIL QUALITY IN DEEP FRYERS By Peter Conforto, CEO, Frylow USA Frying foods is one of the oldest and most popular methods known for prepar- ing food. The fryer oil and its quality will contribute to the finished food such as flavor, texture, appearance, shelf life and nutritional qualities. Oil quality: Why does it matter? Oil quality and oil life can be affected by many different actions or in-actions such as filtering, cooking temperature and care of and kind of oil, etc. Because the use of the fryer oil can ebb and flow throughout the day, as customers come and go, the oil is subjected to thermal and oxidative stresses. These stresses to the oil will effect the range of absorption into the food. Did you know that oil absorption into your food can vary up to 25+ percent when cooked in stressed oil, that is oil that is no longer good for cooking food. While there are many ways to extend oil life such as filtering, proper care of your fryer etc., until now there hasnt been a trusted method to increase the oils life and thereby help cut oil costs―all of this while improving the food quality, taste, appearance and flavor. How can Frylow effect oil quality and what does it do? Frylow is an oil extending photo-catalyt- ic ceramic device for use in all deep fry- ers. Frylow's patented technology condi- tions and extends the fry oil's lifespan by up to 150 percent providing a longer life period between oil change cycles. Frylow is the perfect solution to the rising costs of deep frying oil. Frylow requires no electricity and is simple to install. It is highly cost effective and very low maintenance. Frylow is not a filter or a chemical additive. The powerful synergy of Frylow and its ability to save you tremendously on oil costs has no rivals. All of Frylows attributes contribute to extending oil life, lowered cooking temperatures, reduced energy costs, crispier and better tasting food with less oil absorbed which results in fewer calo- ries and improved flavor. Frylow has been tested and certified as food-safe. Highly reputable laboratories including, NSF International, Japan Food Research Laboratories, and CERAM Research have independently confirmed that Frylow is safe for use in your fryer. The unit contains absolutely no toxic substances such as lead or cadmium, and will not leach anything into the hot cook- ing oil. Frylow is currently used in some of the most recog- nized restau- rants, hotels and kitchens in the world. As an example Dusty Jensen the Vice President of Operations at Apple Core Enterprises, an Applebees Franchisee operating in North Dakota, Minnesota, Arizona and California had this to say about Frylow: "Frylow has delivered better than expect- ed results for my company. Frylow is not only a great cost savings for us but deliv- ers a better product for our guests in the restaurant... I would recommend Frylow in all restaurants." To learn more about Frylow (www.fry- low.com) contact Peter Conforto, CEO of Frylow, at 480-860-4343 or email pcon- forto@frylowusa.net. At the show, stop by booth 888. GROWTH OF THE FATBURGER RESTAURANT CHAIN IS REAL AND ROCKING Fatburger has officially opened in more than 25 international markets. Simple proof that the famous Fatburger restau- rant chain has something really special going for itself. There are currently more than 150 Fatburger locations open and operating worldwide. By 2013 more than half of all Fatburger restaurants will be operating in international markets. Fatburger has been a Southern California burger institution for more than 60 years among Angelenos and the Hollywood elite, now it's spreading the famous "Fatburger" all around the world. What started out as a Fatburger hamburg- er stand in Los Angeles has grown into a worldwide phenomenon. With many more new Fatburger restaurants set to open in countries all over the world, the Fatburger brand is one hot commodity. The famous "Fatburger" is the source behind the burger chains 60-plus years of success in the gourmet burger market but the Fatburger menu also fea- tures other delicious products. The Fatburger menu offers its customers the ability to customize their burgers to their taste, giving customers the choice of multiple add-ons (grilled onions, mush- rooms, chili, egg, guacamole, bacon, cheese, jalapenos, and yellow peppers) and sauces (A1, barbecue sauce, ranch, tartar sauce, ketchup, mustard, and thou- sand island dressing) to add to the famous Fatburger. The Fatburger menu serves Fatburger turkey burgers, veggie burg- ers, and chicken sandwiches for any Fatburger fanatics that want to dine on something other than beef. Fatburger serves hand-scooped 100 percent real ice cream milkshakes, ice cream sand- wiches, and root beer floats. Fatburger restau- rants serve customers their choice of "Fat fries" (steak fries), "Skinny fries" (tradi- tional French fries), and homemade hand-bat- tered onion rings pre- pared fresh daily. Apart from the famous taste of a Fatburger and all the other delicious menu items that Fatburger restaurants serve fresh to their customers, the ever- evolving design of Fatburger restau- rants is something to take into account when recognizing the success Fatburger has experienced. Fatburger restaurants focus on pro- viding customers with a unique and memorable experience every time they dine at a Fatburger. The Fatburger design strategy is to build restaurants with cosmopolitan design elements that bring comfort, modern elegance, great ambience, and a taste of Hollywood to every city and country where a Fatburger operates. Franchisees are the heart and soul of the Fatburger restaurant chain and keeping up an expo- nential growth rate has been anything but hard for the iconic Hollywood rooted brand, who would- n't want to own their own Fatburger? With the con- stant growth that Fatburger has experi- enced in recent years and select inter- national and domestic markets still available for development, Fatburger is on pace to continue the brands worldwide expansion. For a L.A. burger institution that has consistently served the same great prod- uct for more than 60 years, this kind of domestic and international development should not come as a surprise to burger lovers all over the world. Big. Juicy. Tasty. Now that's a Fatburger! To learn more about Fatburger franchise opportunities, call 1-310-402-0606, email fatfranchises@fatburger.com or visit www.fatburger.com/franchise. MORE THAN 10 MILLION AMERICANS ACCESS WELLCARD HEALTH An interview with Doug Taylor, Executive Vice President of Sales & Marketing, WellCard Health. RDN: What distinguishes your prod- uct(s) from the competition? DT: WellCard Health is a free pro- gram; there are no added costs (access fees, membership charges, annual lim- its) for individuals, families, or employers who implement the program within their organizations. We offer access to a full range of health care services, with an extremely large net- work of participating providers, which makes use of our services convenient and easily accessible. In 2012, individ- uals who used WellCard Health saved an average of 50 percent on the cost of their combined health care services. These estimates include physician vis- its, vision and hearing care providers, prescription medications, lab work, imaging services and dental care. RDN: What is the nature of your dis- tribution? DT: WellCard Health partners with local and national groups, associations, and employers to provide the value of our program through their networks to members and employees. RDN: How do you handle sales? DT: WellCard Health has a national sales force that works with groups to provide a full range of solutions to fit their unique needs. We have a customer service team that works to provide out- of-the-box solu- tions and outstanding member service to assist members with finding a par- ticipating provider, questions, or infor- mation on different options. RDN: Who are your target end-users? DT: The simplicity and value of the WellCard Health program is of benefit to millions of people across the United States. Our cards are utilized directly by consumers, by association mem- bers, and by company employees. In the end, our target end-user is an indi- vidual or family that needs access to health care services or medications. These members can be uninsured, underinsured, or need a discount on a specific medication or service that their current insurance will not cover. WellCard Health can save families an aver- age of $1,000 per year. RDN: What is your outlook in general for this product line? DT: WellCard Health is now accessed by more than 10 million people across the United States, and is currently accepted by more than 410,000 health care providers and 59,000 retail phar- macies throughout the United States. WellCard Health is poised to fill the gap left by unaffordable insurance plans, and we will continue to provide access to previously unattainable health care at deeply discounted rates in the future. For more information visit www.well- cardhealth.com, call 866-529-6521, or email sales@wellcardhealth.com―or stop by booth 7360.