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O s e r C o m m u n i c a t i o n s G r o u p C h i c a g o M o n d a y, M a y 2 0 , 2 0 1 3 AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH NRA Foods requiring a replace- ment to animal fats have been traditionally made using trans fats for their ability to provide product quality and shelf stability at a relatively low cost. In baked goods, these fats are able to effectively incorporate air when PALM OIL OFFERS A HEALTHIER ALTERNATIVE When your kitchen is safe, it helps your restau- rant's reputation stay safe. With the 9700 Food Rotation Terminal in your kitchen, safe food prep and storage couldn't be easier. This versatile label terminal saves you time, It's known as the City of Brotherly Love, the Cradle of Liberty and the Home of Rocky Balboa. Its residents are not afraid speak their minds. They are a tough and hardworking peo- ple, and they know great food too. An interview with Lee Wilkie, Vice President of Sales, Hospitality Mints. RDN: Tell our readers about your company. What's your main line of business? More and more business owners have recently begun adding soft serve countertop machines to their existing concepts. With a smaller footprint than an average free-standing soft serve machine, it is an attractive option for owners of restaurants, By Dionysios (Dennis) Christou, Vice President of Marketing North America, Del Monte Fresh Produce North America, Inc. Consumer demand for healthier menu items has definitely changed the focus By Rodney Medina, Editor, Enviro-News In today's new economy, it's challenging enough being a restaurant owner, but now you have to safeguard your used fryer oil too. Continued on Page 117 Continued on Page 117 By Matthew Baryshyan, Vice President Sales and Marketing, FC Meyer Packaging LLC. A young couple sits under a tree in New York's Central Park, munching on Panini Sandwiches from a bright yellow Continued on Page 83 Continued on Page 80 Continued on Page 117 Continued on Page 117 Continued on Page 83 Continued on Page 83 DAYMARK LABELING TECHNOLOGY PAIRS WITH THE 9700 TERMINAL DIETZ & WATSON CAPTURES PHILADELPHIA IN ITS MEATS, CHEESES HOSPITALITY MINTS: IT'S MORE THAN A MINT SOFT SERVE COUNTERTOP MACHINES OFFER FLEXIBILITY RESTAURANTS CASHING IN ON DEMAND FOR USED COOKING OIL DEL MONTE FRESH PRODUCE REFRESHES MENU OPTIONS FC MEYER: PACKAGING CHALLENGES, CREATIVE SOLUTIONS By James Buttino, President, Systems East, Inc. People love their mobile devices. They never leave home without them, and keep them within easy reach all day. They XPRESS-PAY EMPOWERS CONSUMERS An interview with James Pak, VP, Sales & Marketing, Blue Air Commercial Refrigeration. RDN: Tell our readers about your company. What's your main line of business? Green Wave International, Inc. is well into its second decade of bringing innovation to the food service disposable market with unique and extremely functional environmentally preferred tableware. The company is An interview with William Gagnon, Vice President of Marketing, Excel Dryer, Inc. RDN: Tell our readers about your company. What's your main line of business? Continued on Page 80 Continued on Page 77 Continued on Page 80 Continued on Page 80 CUSTOMER SERVICE IS FIRST PRIORITY WITH BLUE AIR GREEN WAVE PRODUCTS PRESERVE THE PLANET XLERATOR: THE ORIGINAL PATENTED, ENERGY- EFFICIENT HAND DRYER