Oser Communications Group

Restaurant Daily News May 19 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 1 1 7 S u n d a y, M a y 1 9 , 2 0 1 3 2008 by longtime friends, Greg Blake and Andre Kroecher. They had been searching for an alternative to cheese and hadn't been able to find one that satisfied their cravings. After many kitchen exper- iments, disasters and minor catastrophes, they finally ended up creating what they were looking for: something that melted, stretched and tasted just like real cheese. All of our products are manufac- tured in Vancouver, BC. We have our own production facility, eliminating the chance of cross-contamination with allergens. We have a dedicated team that works hard to produce 24,000 pounds of product daily. The name Daiya (pronounced Day- ah) arose from a play on the word 'dairy.' In Sanskrit, Dayaa means "loving, kind- ness and compassion," which are the val- ues our company was founded on. RDN: What distinguished Daiya products from dairy cheese and other alternatives? VG: Daiya products are not only deli- cious, but they are also lower in fat and calories than a typical dairy-based cheese per serving. They have 0 milligrams of cholesterol per serving and are free of trans fat, artificial ingredients, preserva- tives, hormones and antibiotics. Because they are free of the top eight allergens (dairy, soy, gluten, eggs, peanuts and tree nuts―except coconut), our products make it much easier to cater to different dietary needs. When you add up the num- ber of people with food allergies (includ- ing dairy and gluten), vegetarians/vegans and those with cholesterol concerns, there are 156 million consumers in the U.S. who can benefit from our products. RDN: What's new for Daiya? Are you Daiya Foods (Cont'd. from p. 1) launching any products this year? VG: Yes, we're very excited about the launch of two new products: Daiya Slices and Daiya Cream Cheese Style Spreads. Our slices are available in Cheddar, Provolone and Swiss Style. Just like our Shreds, they melt, stretch and taste like real cheese. Daiya Cream Cheese Style Spreads come in three smooth and creamy flavors: Plain, Chive & Onion and Strawberry. They're delicious in cold and hot applications. RDN: Can Daiya be used in place of dairy cheese? VG: Daiya can be used anywhere a typi- cal dairy-based cheese would be used. Daiya Shreds are designed for melting in dishes such as pizza, lasagna, macaroni and cheese, grilled cheese―you name it. Our new slices can be used cold or melt- ed, so they're great in sandwiches or on burgers. Daiya Cream Cheese Style Spreads are very versatile and can be used on their own or incorporated into recipes. RDN: What kind of feedback are you getting from consumers? VG: We've had an overwhelmingly pos- itive response from our consumers! We feel very lucky to have such a great fan base. We've been called magicians. We've had marriage proposals. Some people have even named their pets Daiya. The stories and thanks we get from our consumers every day make all that we do very worthwhile. For more information visit www.daiyafoods.com, call 604-569-0530 or email cr@daiyafoods.com―or just stop by booth 3485 at the NRA Show. offers many other types of doors, includ- ing entrance, vendor, restroom and office doors, to name a few. Beginning at the entrance, Eliason doors are not only highly durable and corrosion resistant, they offer the look and feel of a wood door without the maintenance headaches, and will retain its beautiful looks for years to come. As you make your way into the restaurant, Eliason gate and traffic doors separate the bar, counter and kitchen areas from the customer space. Down the hall, Eliason FRP doors (available in fin- ishes ranging from wood grain to anodized aluminum) make perfect office and restroom doors, as they are strong and the finish will endure. At the back service and vendor entry, the CF-9000 composite FRP door is preferable to a hollow metal door. It can't rust or corrode and is extremely resilient, looking good for years to come. In the kitchen there are some new offerings as well. In a nod to their past (they originally made walk-in cooler sys- tems), Eliason is bringing back tradition- al walk-in cooler and freezer doors. The doors are improved over the original with a structural FRP frame, upgraded sealing systems and both swinging and sliding versions to fit any need. A good addition to the inside of a walk-in freezer, Eliason strip doors help keep the cooled air inside while the freezer is being stocked. For walk-in-coolers, a great alternative is Eliason's EISA door, which operates on the Easy Swing hinge, but still offers an R-25 insulated rating. These are great for high-traffic coolers, as they close gently and automatically behind entering or exiting traffic. Throughout the years Eliason has been a leading innovator in the restaurant door industry. Beyond designing some of the longest lasting doors, they have recently introduced innovations targeted specifically for the restaurant industry, such as flush windows, their Hidden Hardware ® doors (offering a beautiful customer facing side with no exposed hardware), and their EHH-3 whiteboard doors, with a sleek stainless customer side (with Hidden Hardware) and a whiteboard on the kitchen facing side―perfect for those last minute updates or daily specials! Visit Eliason at booth 1918 during the NRA Show. After the show visit www.elia- soncorp.com, call 800-828-3655 or email doors@eliasoncorp.com. Eliason (Cont'd. from p. 1) away or better yet, what keeps them com- ing back? As far as we know, no such app exists―at least not yet. But if it did would your restaurant make the list? It turns out that health inspectors are not much different than you or me, and they select their restaurants based mostly on the quality of food and the level of service. They ask around about a place and see what others have heard about it. The process for a health inspector only differs upon entering a restaurant. Cambro asked several health inspec- tors and here's what they had to share. Clean Restrooms "I always visit the restroom to wash my hands before eating. If there is no soap, hot water or paper towels in the restroom, that's a deal breaker for me." Proper Food Temperatures Improper temperatures are one of the leading causes of foodborne illnesses; they provide bacteria the ideal conditions for rapid growth, compromising food safety. ServSafe or Official Food Safety Training Certification visible upon entry. "The first thing I look for is a food man- ager certificate from an accredited training organization somewhere in the lobby area." Freshness of Food Too often foodservice operators are not rotating their food properly or not storing it in properly sealed containers. This leads to food becoming stale, not fresh and not what you what you paid for. Cleaning Products Stored away from Food If food is stored near chemicals or clean- ing supplies, contamination can occur and someone can become very ill. FDA Approved Food Storage Containers When using non-food grade plastics to store foods, highly acidic foods like tomatoes or fats may leech plastic addi- tives from the packaging or container into the food. Clean Restaurant, Floors and Walls and Outside Premises "If the restaurant looks dirty, disorgan- ized or smells unsanitary, I assume the kitchen is in a similar condition." Hand Washing Stations Health inspectors want to see that employees are washing their hands after handling dirty dishes, utensils, money and before handling food and drinks. Condiment Station "For things like topping, or condiment service in the summer heat, properly insulated condiment stations or insulated containers with lids should be used." Clean Dishes, Glasses and Silverware Clean utensils ranked as important as restaurant cleanliness. "I want to know that my dishes, glasses and silverware are clean. I am eating the food off of those plates and with that fork." If you still have doubt if your restaurant would make the list, stop by NRA Show booth 3224 to talk with Cambro food safety specialists. You can also learn more about products that help meet food safety guidelines and request a Free Consultation at the Cambro StoreSafe ® website. For more information go to www.cam- bro.com/storesafe. Cambro (Cont'd. from p. 1) and service pledge of 100 percent cus- tomer satisfaction. Cookshack manufac- tures products that give you value for your money. Cookshack delivers serious customer service with a skilled customer service team. They promise a 100 percent satisfaction, 30-day no-risk money back guarantee with a two-year limited war- ranty on their entire product line. The 24-inch Charbroiler by Cookshack will be featured at booth 1818 at the National Restaurant Show. Cookshack personnel will be demon- strating all the features of the unit by cooking strip loins and shrimp for sam- pling. Food tastes fabulous when cooked over pellet smoke. With the Cookshack Charbroiler you can cook with the consistency of gas and the won- derful wood-grilled flavor that people love. The system is fueled by 100 per- cent food-grade wood pellets, intro- duced into its firepot by an auger which requires only a small amount of electric- ity to operate. This makes it easy for anyone to operate, so no special training is required, unlike log-fired grills, which require the cook to judge the heat of the cooking surface while adding logs and trying to cook at the same time. Cookshack (Cont'd. from p. 1) The Charbroiler has variable tem- perature settings from 700 degrees F to 250 degrees F. It features 1½-inch thick heavy duty cast iron grates, 850 degrees F Spin-Glas ® insulation and a stainless steel cabinet. An optional lid is available for purchase separately. The Cookshack Charbroiler is available in three standard widths: 24-inch, 36- inch or 48-inch, or let Cookshack cus- tom build one for you. It is ETL listed and NSF approved commercial cooking equipment. Cookshack Charbroiler, Patent No. 7900553. The Cookshack Charbroiler, along with the entire Commercial line, is avail- able through a distributor/dealer network in select areas or direct from Cookshack in Ponca City, Okla. For more information on the Charbroiler or other products, contact the sales team at 800-423-0698 or email at sales@cookshack.com. For assistance 24/7 look for information on the website at www.cookshack.com or in the Professional Forum at http://forum.cook- shack.com/groupee. For more information visit www.cook- shack.com, call 580-765-3669 or email r_bookout@cookshack.com–or just stop by booth 1818 at the 2013 NRA Show.

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