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R e s t a u r a n t D a i l y N e w s S a t u r d a y, M a y 1 8 , 2 0 1 3 5 0 DICKIES EXPANDS CHEFWEAR, FOODSERVICE OFFERINGS TO PROVIDE HEAD-TO-TOE UNIFORM SOLUTIONS Dickies Occupational Wear division has the foodservice industry covered both at the front and back of any restaurant. Recently, Dickies announced its expanded product offering for the food- service industry. "The Dickies Occupational Wear Division has made great strides in the last 12 months, and we are fully committed to providing our customers with the prod- ucts and services they need to service their customers," said Alex Smith, Senior Vice President of Occupational Wear at Dickies. "The Dickies Workwear Delivered service model was our first strategic improvement that has resulted in increased growth, improved customer satisfaction and new customer acquisi- tion. It's my hope that our customers have appreciated the improvements and have everything they need from Dickies to uniform the food serv- ice workforce." Dickies selection of chef coats, chef pants, cook shirts and pants outfit the food preparation portion of the restaurant, while the broad selection of pant styles and innovative work shirts keeps the serving portion of the restaurant looking great. The stylish men's and women's executive slacks and dress shirts are perfect for man- agers. Dickies men's and women's work pants are preferred by most QSR restau- rants and their employees. Dickies is tenaciously and steadfast- ly focused on growth across all occupa- tional channels and committed to meet- ing the needs of its multi- faceted customer base. This new expansion into food service and chefwear is the result of ongoing customer engagement and research in order to not only deliver on but surpass customers' expectations. That engagement and research revealed an opportunity to address key rapid growth industries with an expanded product offering from a trusted, renowned workwear brand. For more information head to www.dick- ies.com, call 800-336-7201―or stop by booth 5060 at the 2013 NRA Show. CDN PROACCURATE PROVIDES MEASUREMENTS FOODSERVICE REQUIRES With a three second response time, the CDN ProAccurate ® Folding Thermocouple Thermometer (TCT572) provides the accurate measurements that foodservice requires. Waterproof and shatterproof, this NSF Certified ther- mometer features a 1.5 mm reduced tip and backlighting for low light conditions. This durable Folding Thermocouple, with a 4.25-inch probe, features a wide range from -58 to +572 degrees Fahrenheit (-50 to +300 degrees Celcius). For added antimicrobial protection, the CDN ProAccurate Folding Thermocouple Thermometer is manu- factured with BioCote ® , an antimicro- bial agent containing silver, which is shown to inhibit growth of a broad spectrum of microbes, including bacte- ria, mold and fungi on the thermome- ter's surface. Receiving the coveted HACCP (Hazard Analysis Critical Control Point) International certifica- tion, BioCote is the first antimicrobial recognized for its effective- ness in the food industry. BioCote is applied to the product during manu- facturing and provides safe and long lasting product protection, working 24 hours a day for the expect- ed lifetime of the product when used in conjunction with good hygiene/cleaning practices. Made of food-safe ABS plastic, the thermometer features a highly durable design in white, black, red, yellow or green. It features easy-to-press buttons and blue backlighting for quick and easy readings. Other features include Min/Max readings, temperature guide, and a loop for hanging. The gener- ous display size meas- ures 1.875 inches wide by 0.75 inches high (4.8 by 1.9 cm). The CDN ProAccurate Folding T h e r m o c o u p l e Thermometer (TCT572) is available for immedi- ate shipment, with a list price of $82. It uses two CR2032 batteries, included. A global category leader, CDN has a foodservice solution for any temperature- measuring task. For more information, call 800-338-5594, or visit www.cdn- timeandtemp.com, or visit booth 7138 at the NRA Show. CAMBRO: INTRODUCING THE COMBO CART PLUS Cambro's latest addition to its line of insu- lated transport products allows unlimited versatility in holding sheet pans, GN food pans, trays and even pizza boxes! These transporters come with two separate com- partments and offer the flexibility of heat- ing one or both compartments. Non-elec- tric models are also available. Currently foodservice operators have many options when choosing hot holding cabinets. However, the choices have been predominantly metal and these carts face their share of draw- backs. First of all, the heaters and fans are usually mounted on the top or on the bottom of the unit—forcing hot air to blow downward or upward, past food pans and solid sheet pans in order to distribute heat evenly. Uneven heating will result and food quality will have to be monitored closely. With the Combo Cart Plus, propri- etary heaters are located on each of the doors, enabling gentle non-radiant heat to circulate throughout each cabinet, evenly keeping food, whether on the top or the bottom, well heated. Combo Cart Plus heaters are also on average more than 50 percent more energy efficient than those of metal carts, providing much welcomed savings for the operator. Using the Combo Cart Plus with its dual compartments and separate heaters allows greater flexibility in menu plan- ning for the foodservice operator as well. Both compartments can be heated, or the bottom can be used for cold holding sim- ply by not turning on the heater. Metal carts generally cannot accommodate hot and cold holding within the same cart, at the same time. Metal cabinets also share a lack of or, at best, very minimal level of insulation. This means that during trans- port when there is no source of electricity, rapid heat loss will take place—a critical food safety consideration to take into account. Some foodservice operators try to address this issue by using canned heat to maintain food temperature. It is a costly solution that does not ensure even heating. With the Combo Cart Plus, food temperature and food safety is never an issue as the cart is robustly insulated throughout. Even without electricity, it can safely hold hot or cold food for up to four hours, with no worries. Lastly, while metal cabinets easily dent, undoubtedly rust and are hot to the touch while in operation, the Combo Cart Plus effortlessly maintains a beautiful appearance for many years to come thanks to its tough poly- ethylene exterior which also remains cool to the touch during operation. About Cambro Cambro Manufacturing is based in Huntington Beach, Calif., and is a leading manufacturer and supplier of equipment and supplies to the foodser- vice industry worldwide. For more infor- mation about Cambro, visit www.cam- bro.com. For more information on the new Combo Cart Plus and other great Cambro prod- ucts, visit NRA Booth 3224, www.cam- bro.com or contact Cambro Customer Service at 800-833-3003. Rewards Network powers the leading dining rewards programs in North America. Thousands of restaurants benefit from the company's restaurant marketing efforts, which include millions of promotional emails, mobile access to restaurants via iPhone and Android smartphones and a social media presence. Rewards Network also provides restaurant ratings through its survey process and provides other restaurant business intelligence. Rewards Network offers its dining programs in partnership with major airline frequent flyer programs, sever- al of the nation's largest bank card issuers, numerous key players in the loyalty marketing industry and dozens of national corporations. The compa- ny's 3.2 million active members include frequent flyers, corporate card- holders and a pool of diners who spend hundreds of millions of dollars annual- ly at participating restaurants. The typical Rewards Network diner is a sophisticated consumer. They are the type of diner who travels, stays in hotels, dines out for pleasure and appreciates a great restaurant meal. To fully understand the quality, quantity and accessibility of the Rewards Network frequent diner, look at the numbers. Rewards Network rewards our members for their spending rather than offering discounts or coupons, and members pay an average of 23 percent more than non-members at program restaurants, according to 2012 Rewards Network member and transactional data. For your restaurant, statistics like these contribute to engaging frequent diners with money to spend. For more information visit booth 3849 at the 2013 NRA Show. REWARDS NETWORK STRIVES TO REACH THE FREQUENT DINER