Issue link: http://osercommunicationsgroup.uberflip.com/i/261550
R e s t a u r a n t D a i l y N e w s 1 1 7 M o n d a y, M a y 2 0 , 2 0 1 3 from 'bigger is better' to 'healthy options are a must.' As consumers become more informed about the impact of their diets on their overall health, they are begin- ning to actively look for good-for-you food that tastes great. Del Monte Fresh is able to meet these demands with our fresh fruits and vegetables. Indulging in guilty pleasures is common, but consumers are eager to find healthier options to satisfy cravings. Additionally, legisla- tive pressure is forcing the restaurant industry to disclose calorie and other nutritional information to patrons. What better fit than nature's best human fuel: fruits and vegetables! Restaurants are listening to their customers, who are now focused on developing and maintaining healthier eating habits. People are gravitating more and more to those restaurants that offer a variety of food with a menu portion targeted towards health-con- scious eaters. From fast food to fine dining, the trend is definitely shifting toward a greater offering of fresh fruits and vegetables. America is embracing the idea that fresh is not only "good for you" but tastes great too. It's a no-fail combination. With our 22 distribution facilities, Del Monte Fresh has an incredibly strong network that can meet the needs of our customers and their end-users on a next day, and many times, even same Del Monte (Cont'd. from p. 1) day schedule. Our fresh cut operations have a model of "order one day, ship the next." It doesn't really get much fresher than that. We have best-in-class food safety systems and procedures that are set up to oversee our fruit and vegetables from the seed to the table. We have a brand that has been trust- ed for more than 100 years and we won't compromise that position. Del Monte Fresh will stop at nothing to bring our customers the best tasting and safest products each and every time. "As part of the Global Food Safety Initiative (GFSI), we have attained SQF 7th Edition, Level 3, which is a comprehensive program of Food Safety and Food Quality Management," says Ross Mckenney, Vice President of Quality Assurance, North America. Additionally, our support services are the best in the business. Our team is dedicated to achieving 100 percent customer satisfaction. We offer our fresh cut fruits and vegetables in com- pletely customizable packaging options to suit the needs of each indi- vidual customer. Del Monte Fresh streamlines a direct focus on our cus- tomers and their end users, consistent- ly ensuring premium quality and inno- vative fresh products. For more information visit www.freshdel- monte.com, call 800-950-3683 or email Contact-US-Executive-Office@freshdel- monte.com–booth 1960 at NRA Show. cuts food waste, slashes labor costs—and keeps your restaurant safer by reducing risk of food spoilage. The 9700's touch screen and heads- up item display will change the way you look at food rotation labeling. Every bit as advanced as it looks, the 9700 offers a range and combination of features that no other unit on the market can boast, including a massive 8.4-inch Hot Touch Full Color display and a premier labeling provider bringing the most innovative labeling options to the prep table. The patent-pending DissolveMark™ Direct Thermal label technology allows flexibil- ity in the kitchen and the performance you've come to expect from DayMark Dissolve-a-way™ Labeling. DayMark offers a complete range of labeling for- matted for the 9700, including ToughMark™ Repositionable Labels. From 1-by-2.2 inch rotation labeling up to 2.2-by-4 inch ingredient and nutrition- al labeling and beyond, DayMark's label- ing experts are ready to customize a labeling solution to your unique needs. A side-by-side dual printer system allows flexibility to the range and appli- cation of your labeling, and reduces downtime by eliminating label rolls being constantly switched out for different ver- sions. The large rolls—up to 2,000 labels DayMark (Cont'd. from p. 1) on a single roll—also contribute to fewer pauses in the food preparation process. The drop-in loading and simple snap- down mechanisms allow far fewer steps than comparable machines and Easy snap-in/snap-out printer mechanisms pro- vide quick service turns and allow you to continue operating should one print head require attention or replacement. Simply pull out and ship a small print head unit, rather than the accepted norm of sending back the entire terminal. You can even use the remaining print head until your replacement comes in, allowing normal functionality to continue. Remote menu updates are available through network cables or USB port, allowing an update to flow to one unit or one thousand units. A PC-based menu- editing utility means that you can easily alter and layout your terminal's interface. Take the next big step in protecting your kitchen and your customers. Test a 9700 Food Rotation Terminal in your operation and experience the difference in the speed, accuracy and functionality of your labeling procedure. For more information on the 9700 or to learn more about how DayMark can help your operation, call us at 800-847-0101, visit www.daymark.com, email imcclel- lan@daymarksafety.com or stop by booth 3201 at the NRA Show. Along with the influx of European immigrants to America in the early part of the 20th century came Gottlieb Dietz, a German sausage craftsman. Little did he know, he was going to build a Philadelphia icon, one that the fourth generation of his family still runs today. It's Dietz & Watson, purveyor of the finest deli meats, cheeses and authentic German franks and sausages you can find anywhere. Nowhere is the bar set higher for deli than in Philadelphia. After all, it's the city where hoagies (aka subs, heroes, grinders, etc.) were invented. Philly palates are discerning when it comes to sandwiches, and those tastes are growing more refined as time goes on. The family behind the company is infused with the same substance-over- style ethic as Philadelphia. Since it opened in 1939, it strived to produce the most flavorful, highest quality deli meats using fresh, all-natural ingredients. Company Chairman and daughter of Gottlieb, Ruth "Momma" Dietz, 87, has been with the company since its earliest days, and is now the face of the company, hitting the road to visit grocery customers around the country. "I learned a lot from my father, but one thing always stood out," said Momma Dietz. "He always said 'If it's not good enough for my family, it's not good enough for yours,' so we have always run the business with this eye toward the customer." What started as a small neighbor- hood company now manufactures more than 450 items in its Philadelphia head- quarters, employing more than 1,000. The company was a pioneer in the category, introducing the healthy Gourmet Lite line back in 1979―before "healthy eating" was de rigeur. Today, these lower sodium, low fat deli items are flagships meeting the National Salt Reduction Initiative's standards that many food companies are still catching up to (D&W has met them since the '70s). "If it didn't taste great, we probably would never have made our Healthier Lifestyle line," says Louis Eni, CEO and grandson of the founder. "When my grandfather talked about quality, the key was in the ingredients, so to this day, none of our products use fillers, MSG, or artificial flavors, and the meats are hand- trimmed, hand-prepared, and hand-sea- soned." They continually develop new, bold flavors in deli; items like Santa Fe Turkey Breast, Buffalo Chicken Breast and Bacon Lovers' Turkey Breast wrapped with strips of real bacon. Its lat- est item is a Chicken Parmigiana deli meat, one of the most unique deli items ever. Dietz & Watson also remains one of the best-selling hot dog brands on the East Coast, preparing traditional skinless franks, New York Style natural casing franks and dozens of others. Its delicacies are sold in every state in fine restaurants and supermarkets. So whether you call it a hoagie, sub, or hero; whether it's hot dogs or franks―and whether you're a foodie or counting calories, Dietz & Watson's old- world values and surprising new flavors don't disappoint. For more information stop by booth 2240 at the NRA Show or visit www.DietzAndWatson.com. Dietz & Watson (Cont'd. from p. 1) It first happened back in 2008 when gas prices were at an all time high of more than $4 per gallon. The demand for bio-fuel was increasing and grease theft incidents were rampant across the country. Used fryer oil had gone from a waste removal problem to a valuable commodity. It was then that California-based Envirotub Inc., introduced the first indoor grease storage container to the restaurant industry. For the first time ever, restaurants could safely and secure- ly store used fryer oil inside the store and sell it to the highest paying grease recy- cler, some paying up to $0.18 per pound. Currently, where profits are meas- ured by cents, the Envirotub continues to add to the plus side of the bottom line for all of its users. "It's hard to believe that there are still restaurants storing their grease out- side, in the open for anyone to take," says Brandon Medina, Operations Manager at Root, a San Francisco Thai-fusion restau- rant who sells its used fryer oil. The Envirotub offers restaurants the ability to recycle 100 percent of their used fryer oil in a clean, safe and eco- friendly manner. With a capacity of 55 gallons, the Envirotub conveniently fits under most two and three-compartment sinks. And because the Envirotub is an indoor storage container it eliminates the threat of grease theft. The Envirotub also offers a safer working environment for kitchen staff. When the fryer needs to be emptied, the Envirotub (Cont'd. from p. 1) Envirotub can be rolled right next to it for convenient and safe disposal. No more dangerous late night fryer oil dumping out back. Envirotub Inc. has also just intro- duced a version of the tub that has an electric pump and filtration system that conveniently empties the fryer without any lifting involved. Using a stainless steel wand, kitchen staff can now remove the fryer oil and either filter it for reuse, or empty it into the Envirotub reservoir for recycling. Innovations such as this have kept the Envirotub the top selling indoor grease storage solution nationwide. With more and more restaurants 'going green,' use of the Envirotub pre- vents grease from going to the landfill or down the drain. Commercial land- lords and municipalities are endorsing the idea of the Envirotub because it pre- vents eco-disasters like the ones caused by grease thieves. Kitchen grease is a major problem for the city's pipes, accounting for 50 percent of all sewer emergencies a year, said Tyron Jue, Spokesman for the San Francisco Public Utilities commission in a USA today published report. "Anytime we can expand the Fats, Oil and Grease (FOG) Program we know we're doing the best for our customers and our community," said Brandon Medina from Root. For a first-hand look at the Envirotub go to booth 6949 or go to www.envirotub.com. For further infor- mation email info@envirotub.com or call 866-777-4322.