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 8 3 S a t u r d a y, M a y 1 8 , 2 0 1 3 Miami Beach Convention Center, is a perfect opportunity to test the waters. Buyers attend from all over the Caribbean, Argentina, Brazil, Venezuela, Guatemala, Colombia, Panama, Costa Rica, Dominican Republic, Mexico and more. Forty percent of the buyers are dis- tributors, importer/exporters and whole- salers, 20 percent are in the HRI sector, 16 percent are manufacturers or food processors and 9 percent are retail. In 2012 exhibitors from 27 countries generated more than $192 million in sales to show visitors from 81 countries. The greatest attendance was from the Caribbean region, followed by South America and Central America. Recent free trade agreements in the Western Hemisphere have significantly improved the playing field for U.S. exporters of food products―these include NAFTA, DR-CAFTA, U.S.-Chile, U.S.- Panama and U.S. Colombia. Within the Latin American and Caribbean markets (LAC), 40 percent of U.S. food exports go to the Caribbean. On a country basis, the Dominican Republic and Guatemala are the largest markets. Within the greater region, the Caribbean is still a larger market than either Central or South America. Central and South America, however, are grow- ing faster. U.S. exports of processed food products to Central America have increased 85 percent. Sometime this year, South America is likely to overtake the Caribbean as the leading import partner for U.S. processed food products. Brazil accounts for one third of the exports to South America, while the Dominican Republic is the strongest importer within the overall combined Caribbean and NASDA (Cont'd. from p. 1) Latin American markets. Appropriately, the most numerous national group of attendees at the 2012 Americas Food & Beverage Show were from the DR. One of the value-added features offered to exhibitors in the U.S. Pavilion at the Americas Food & Beverage Show is the opportunity to participate in a series of organized, product matched meetings with selected buyers. These take place outside of trade show hours, but the show itself provides a great opportunity to follow-up further. "This is our third year exhibiting in the USA Pavilion at the Americas Food & Beverage Show. All our exports for the company have been gained from this show year after year." – Abel Menendez, Barnard Nut Company, Miami, Fla. "I participated in the one-on-one buyer meetings and met with qualified buyers form the South and Central American region, which is perfect for me. The meetings with the buyers were relaxed in an unrushed environ- ment―that worked very well. – Jeff Flathau, Flathu's Fine Foods, Hattiesburg, MS All of these markets bring strong representation to the Americas Food and Beverage Show. Iris Mayaudon, of Agri Food & Feed LLC, in Miami, noted that "We are seeing buyers for hotels, cruise ships, restaurant/food service and gro- cery chains. If you are exporting products to the Caribbean or the Americas it only makes sense to exhibit at the America Food & Beverage [Show] because the buyers come looking for products." To learn more about participating in the Americas Food & Beverage Show, go to www.nasdatradeshows.org or contact Janet Williams at janetwilliams@naylor.com. perfect fit for a variety of locations from bars and fast casual restaurants, to hotels and corporate offices. The EGRO ZERO is great for locations where daily drink requirements are up to 100 cups per day. The ZERO is available in two mod- els: the EGRO ZERO Pure Coffee and the EGRO ZERO Quick Milk. EGRO ZERO Pure Coffee is designed for loca- tions where manual steaming of the milk is desired. Consistent on-demand deliv- ery of espresso is achieved at the push of a button. The EGRO ZERO Quick Milk is ideal in locations where operator train- ing is minimal or where a self-service machine is needed. The ZERO Quick Milk automatically steams and foams milk at the push of one button. Both EGRO ZERO models allow for up to 16 different drinks to be pre-pro- grammed using the intuitive user inter- face, and the back-lit keypad can be acti- vated with a simple touch. The button identifying the product chosen flashes during the entire brewing process, and LED lights illuminate the beverage preparation area. The on-board USB port enables technicians to quickly check the machine's parameters, share parameters between multiple venue machines, and manage the data directly from a PC. The EGRO ZERO is equipped with dual hoppers which each hold up to one pound of whole beans. Made from tech- no-polymer food grade industrial strength plastic they are shockproof and durable. The ZERO utilizes a pulse grinding system to ensure that coffee is dosed consistently and with precision. The patented brewing technology of the EGRO ZERO features stainless steel components and an air-tight closing sys- tem, which requires far less maintenance and greatly reduces overall operating costs. The EGRO ZERO is in full compli- ance with the European EuP (Energy-using Products), which calls for the standby ener- gy consumption of equipment to be less than 0.5W. This requirement is achieved by the use of insulated boilers and a power reduction standby mode which reduces energy consumption when the machine is idle. In addition, this reduction of energy means a reduction in operating cost and a lower overall cost of ownership. Comprised of two superior brands, Rancilio and Egro, the Rancilio Group has been manufacturing the world's finest espresso machines since 1927. The new EGRO ZERO has taken its place in the superior line of equipment and is sure to impress. Stop by to see it at the National Restaurant Show in the Rancilio Group booth #3668.* ERGO ZERO (Cont'd. from p. 1) centers on a genie and a lamp. Can you give us a little background on your choice of this imagery? MC: Everyone is familiar with the genie and lamp story. Rub the lamp, a genie appears and grants your wish. In our industry, everyone is familiar with the FMP catalog. When customers need something, they reach for our catalog, give us a call, and their problems are solved. RDN: Seriously, is FMP really about granting its customers' wishes? MC: Absolutely. When you've been a market leader for nearly 100 years, you gain a lot of expertise and you develop capabilities that you can extend to your customers. When a customer has a request that's outside of a normal catalog purchase, we study the request and work with the customer so they can ultimately get what they want. RDN: Can you give me an idea of what a request outside of the norm might be? MC: Sure. For some of our customers, when they get new equipment, they ask us to stock the OEM repair parts needed to keep that equipment up and running. Other customers, looking to save money, have turned to us for alternative replace- ments for non-critical items such as knobs, grates, casters and more. They realize they don't need to spend top-dol- FMP (Cont'd. from p. 1) lar for do-it-yourself replacement parts and have found us to be a good source. Customers hoping to take advantage of our sourcing capabilities, have asked us to find specific items, quickly and at a good price. We've even helped some customers take advantage of our ware- housing and inventory expertise by adding to stock specific items, just for them, such as ceiling tiles and marquee letters. And, our product department fields requests from industry profession- als looking for solutions to daily restau- rant challenges. We develop those ideas into create products that will satisfy their needs. Some of our top-selling FMP branded items have grown from cus- tomer inquiries such as these. RDN: So your customer's wish really is your command. MC: That's our goal. There's a lot that goes into making that happen. Most note- worthy, though, is our customer service. Every employee in our company knows that a positive experience is his or her focus before doing anything else, whether it's with a customer, a vendor, or any other business partner. It's this way of thinking that's earned us FE&S maga- zine's Best-In-Class honor for the last twelve consecutive years. As a leader in this industry, what more could you wish for? To learn more about FMP's innovative products and award-winning service, stop by booth 3656, visit www.fm ponline.com or call 800-257-7737. celebrating a birthday. Frozen yogurt is a popular treat for all ages and celebrations in life, which could explain why busi- nesses offering it reported significant growth over the past five years. From 2006 to 2011, the industry grew 5.9 percent, even during the tough economy. Restaurants, gas stations, catering companies and even hotels are delving into the frozen yogurt market, setting up shop thanks to low start up expenditures and low overhead mainte- nance costs. These frozen yogurt bars range in offerings from a selection of flavorings – including low fat – to a variety of fruit and nut toppings to enhance the treat. "Frozen yogurt is a quick and ver- satile element businesses have been able to add to their services, without expending a lot of costs or effort," said Dan Doromal from Donper America, an industry-leading manufacturer of frozen yogurt machines. "As a result, the industry has grown, and customers are finding new places serving their favorite frozen treat." For example, catering companies can expand their menus with soft-serve machines. Frozen yogurt machines are portable and can be taken to birthday par- ties, businesses, weddings, schools and even fundraising events. Mixes for the treat come in either liquid or dry options, providing businesses with a couple of long-term storage choices as well. Donper America (Cont'd. from p. 1) Even hotels are jumping on the frozen yogurt bandwagon. The Palms in Las Vegas has a frozen yogurt bar do-it- yourself operation keeping visitors cool in the desert heat and satisfying their dessert cravings. Guests have all the options they want for either healthy or decadent desserts. And the next time you fill up for gas, there is a chance you might be able to purchase and enjoy a frozen yogurt treat at the convenience station before you head on down the road again. For example, RaceTrac has incorporated the entire frozen yogurt shop concept – toppings included – in some locations. Another reason for the popularity and growth in this industry is because frozen yogurt is often seen as a healthy snack, especially when served low-fat with fruit toppings. It's a great dairy sup- plement with a meal, is a delicious dessert and can be considered a lower- calorie mid-afternoon snack on those hot summer days. IBISWorld projects that demand for frozen yogurt stores will continue to grow over the next five years because of new markets joining the industry. So the next time you're in the mood for a deli- cious and cold treat, you probably won't have to go far to find a business serving frozen yogurt with fresh fruit, nut and candy toppings. To learn more, visit Donper America at booth 6875 or call us at 888-350-8091.

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