Oser Communications Group

Restaurant Daily News May 18 NRA 2013

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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 7 4 NEXTUNE OFFERS ESTABLISHMENTS MORE MUSIC, FEATURES AND VALUE Traditionally, food and beverage opera- tors have had to sign long-term contracts with commercial music companies to avoid the legal consequences of playing music in their establishments. Restaurateurs had limited choices to get the music they wanted at a price that they could afford. Typically, establishments were forced to buy proprietary music players or satellite dishes and contend with an inflexible music service that provided a "one-size-fits-all" style of programming. It's no surprise to learn that more than 65 percent of USA restaurants turn to a con- sumer music platform such as CDs or over the air radio for their in-store music needs. Well, the future has just gotten a whole lot brighter. nexTUNE has revolu- tionized the antiquated business of in- store music into a vibrant world of infi- nite opportunity for you, as a business, to get the music you want at a price that you never thought possible. Using a web browser, establishments can create playlists from a library of tens of thousands of songs, or create what are called "Music Channels" that work just like your own custom radio station. nexTUNE also offers more than 70 prede- fined Music Channels that you can choose from. Using the amazing nexTUNE NEXUS Media Player, or by download- ing nexTUNE's Music Software to your own computer, you can play your music programs in your business. The flexibili- ty doesn't end there. You can also sched- ule different programs to play at different times of the day and you can have differ- ent schedules for each of your store loca- tions. So, what's the deal? It's pretty sim- ple, there's no required equipment to buy, no long-term contract to sign and just $21.95 a month. You can even try it out for 30 days free. If you like the service, you can save even more by subscribing for 12 months at only $215 a year. nexTUNE will even rent you the amazing NEXUS Media Player for only $7 a month. It's an incredible program! nexTUNE covers all your ASCAP and BMI public performance fees so you no longer have to worry about being in compliance with these organizations and you get the music you want for less than the cost of a few CDs. nexTUNE is offering a National Restaurant Show special with every nexTUNE NEXUS purchase that includes one year of music service all for only $329 or five easy payments of $65.99. To learn more, see nexTUNE at booth 6879 or visit www.nextune.com. FIERA FOODS' UPPER CRUST BRAND OFFERS CROISSANTS, BREADS Upper Crust is a private company which has grown from a two-man operation in 1987 into a more than $240 million bak- ery company over the last 30 years, pri- marily due to continuing successes in innovation and the exporting of success- ful new products to the United States, Asia and Europe. It is one of the largest manufacturers of croissants, bagels, puff pastry, breads and rolls in North America. With an output of more than 2 million croissants per day, the company rivals some of the largest croissant makers in the world. The company's markets extend from North America to western and eastern Europe, Asia and Australia. Upper Crust services well-known key national and regional foodservice customers as well as distributors throughout North America, in addition to the traditional In-Store bak- ery marketplace. In 2012, the company grew more than 14 percent behind new product inno- vation and the development of new export customers in the U.S., Asia and Europe. This result makes Upper Crust one of the fastest growing bakery compa- nies of its size in North America. Upper Crust has currently com- menced the expansion of its manufactur- ing facility, in response to market demand, particularly from the U.S. The company's five year goal is to double sales from almost $240 million to $600 million and to achieve 90 percent of that growth outside Canada, both in the U.S. and in Asia. The company has an impressive record in innovation, introducing more than 100 new products in 2012 and leading the way in process technology to address customer needs. One of these new innovative products is from the Upper Crust Bon Appé gourmet brand (pronounced bon-a-PAY). This Croissant Roll is the "Ultimate Sandwich Carrier Upgrade." In today's rapidly evolving econom- ic climate, businesses are required to stand out from their competition in order to succeed. Restaurants are no different! Upper Crust is offering you a product that will upscale your sandwich or burg- er offering, assist you in driving up your average check, increase your margins, and separate the quality of your meal offering from your compe- tition. The Bon Appé Baked Butter Croissant Roll is perfect for breakfast sand- wiches, incredible with deli lunch sandwiches, and outstanding as a burger bun! Upscaling your offer- ing allows you to charge more for a sand- wich when it is served on this crisp and flaky Croissant Roll. With much more flavor than a regular bread roll, your cus- tomers will enjoy the quality of your offering and you will benefit from the additional sales and profit. Stop by Bon Appé booth 7070 for more from Upper Crust. AVANTEC OVENS DELIVERS INNOVATIVE CHANGE TO FOODSERVICE INDUSTRY With cutting-edge design, Avantec Ovens' new technology in foodservice equipment is leading the way towards greater flexibility and efficiency in the industry. At the 2013 NAFEM Show, Avantec will unveil its latest designs, which include new oven models and energy-efficiency programming options. "At Avantec, we take the approach that innovative change in baking plat- forms is the key to improving operations and functionality in foodservice," said Dave Goble, President of Avantec Ovens. Avantec Ovens will unveil an ener- gy-efficiency programming option that provides the operator with customizable energy-saving modes unlike any seen in the industry to date. The energy-efficien- cy programming can be tailored with up to three different settings that that opera- tors can use to decide when and how to capitalize on energy-saving opportunities without causing significant downtime and delays. "Offering customizable ener- gy-efficiency settings is critical, as only individual operators know the ebbs and flows of their demand throughout the day," Goble explained . The new designs fit in with Avantec's existing product line by offer- ing high production and high-quality baking performance in smaller floor spaces with built-in energy efficiency. Specific features in Avantec ovens make using and cleaning the ovens easier for operators as well, like hinged front doors and adjustable airflow systems. These features not only make using the ovens easier, but they also decrease associated labor costs. Avantec's existing equipment line includes unique dual-deck conveyor ovens that utilize two independent baking chambers for up to four individual, cus- tomizable airflow patterns. In addition, a single-deck conveyor oven is also offered with the same adjustable airflow system. The conveyor ovens can be stacked up to five belts high for a very large production volume in a small floor space. To complement the conveyor ovens, the FlexDeck is a deck oven which can be purchased to fit on top of an Avantec con- veyor oven to increase the potential variety of products offered. The additional option of three sizes of split belts on the conveyor ovens creates a highly flexible and cus- tomizable baking platform designed to cre- ate the optimal baking characteristics for a wide variety of menu options. "We offer foodservice operations the chance to innovate and experiment with their menus in a unique and exciting way that can enhance the business platform of any new or existing establishment," Goble said. "While small improvements over time are good, it takes innovative design to alter the way we approach problems and determine solutions," continued Goble. "At Avantec, we create equipment that we feel brings significant benefits to the operators, and we are excited to unveil new designs that complement our existing patented technology and its measurable improvements in terms of baking performance, production and flexibility." For more information, visit www.avante- covens.com, email contact@avante- covens.com or call 800-322-4374. PANASONIC POWERS UP ITS NEW SONIC STEAMER OVENS Unique microwave steamers are now available in 2100 watts and 3200 watts for more power than ever. Panasonic is the proud parent of a new breed of high-powered Sonic Steamer products. Models NE-2180 and NE3280, 2100 and 3200 watts, respectively, serve up industrial-strength speed and efficiency to meet the demands of food service busi- nesses and serious home chefs alike. Fast, clean, and extremely economical to operate, the Sonic Steamer ovens use microwave energy to rapidly heat the water content in food to the boiling point, thereby producing steam. They are the only steam- ers, powered by microwave technology that can accommodate two full-size 4-inch deep steam table pans with covers, or four half- pans, or four 12-inch plates, at one time. Unlike conventional steamers, these energy-efficient ovens require no water hook-up, drains, sewage systems, extra filters or vent hoods. There's no recovery time, and less load is produced on air conditioning and refrigeration systems. "Panasonic developed the Sonic Steamer ovens to efficiently accommo- date high volume applications while pre- serving foods' taste and nutrient con- tent," said Executive Chef Ken Megarr of Panasonic's Commercial Food Service Group. "These new, higher-powered models will not only deliver these bene- fits, but will also offer more flexibility for broader applications." Panasonic developed a unique top and Continued on Page 80

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