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R e s t a u r a n t D a i l y N e w s 4 1 Tu e s d a y, M a y 2 1 , 2 0 1 3 BROWNE FOODSERVICE FORGES AHEAD WITH NEW PRODUCTS By David Richman, Director of Sales – US, Browne Foodservice Browne Foodservice Background Browne was founded in 1950, and is wide- ly recognized as the leading Canadian foodservice company. In 2003, Browne entered the U.S. market with the purchase of Halco, and has quickly become a food- service leader in America as well. Browne focuses primarily on smallwares, cook- ware, buffetware and tabletop segments. What Aets Browne Foodservice Apart? Browne Foodservice's mission is to mar- ket and distribute value-added and inno- vative products to the global foodservice community. Browne is a virtual manufac- turer, and designs their products with the customer in mind, utilizing an in-house staff of designers and engineers. High quality and consistency are maintained by using a core group of suppliers who share our philosophy. Browne also offers the only cookware lines awarded the ACF (American Culinary Federation) seal of approval. This distinction, earned by Browne's Thermalloy Stainless Steel and Tri-Ply cookware lines, underscores their value-added quality. New Products: Browne Foodservice's Cornerstone New products are the cornerstone of Browne's marketing strategy; roughly 100 to 200-plus new skus are launched each year. In 2012, key new product suc- cesses included Thermalloy TriPly cook- ware, Browne Premium chafers, Eclipse serveware line extensions, and the high- heat InnovaTools line of utensils. These new product introductions played a major role in 2012's success, yielding another annual sales gain despite the country's weak economic climate. Browne Foodservice Positioned Well For 2013 Browne's main challenge in 2013 will be to maintain continued growth in a strug- gling US economy. In this climate, oper- ators will be seeking quality products, at more competitive prices. Browne's core strategy of offering competitively priced, quality products positions it well in this economy. To accommodate the range of quality needs of its customers, Browne will continue to offer competitively priced Good-Better-Best product options. Exciting Browne Foodservice Introductions For 2013 In 2013, Browne's new products will once again drive continued growth. An exciting new series of introductions will be announced early in 2013, leveraging relationships with key strategic partners. Additional new product introductions in 2013 will include extensions to the Thermalloy cookware line, extensions to the Eclipse serveware line, and the next generation of KitchenGrips PPE. For more information stop by booth 1826 at the NRA Show. After the show www.browneusa.com, call 888-289-1005 or e-mail info@browneco.com. ALTO-SHAAM REDUCES WASTE, SHRINKAGE WITH COOK & HOLD "Beef, it's what's for dinner." At least it used to be. With the rapidly increasing cost over the past few years, cattle own- ers are beginning to worry that these costs will be passed to the consumer, effectively turning beef into a luxury item. Thankfully, those using the Alto- Shaam Cook & Hold, currently on dis- play at booth 4831, are able to keep beef on the menu at a reasonable price by gaining an average of $50,000 per year in recovered sales. Beef prices are expected to increase as much as 10 percent by the summer. In fact, prices have been climbing an aver- age of $1 per pound since 2007, accord- ing to USA Today reports. These hikes in prices are caused by the rising cost of corn used to feed cattle. As a result, choicer cuts of steak such as rib eye and New York strip now are sold in 12-ounce cuts rather than the traditional 16-ounces. Now, more than ever, chefs must make the most of their product by reduc- ing waste and more importantly "shrink- age." This is where the revolutionary Alto-Shaam Cook & Hold steps in. Many restaurants and foodservice programs still use convection ovens to roast meat. This method results in loss of water weight called "shrink." So, by using the innovative Halo Heat process in Alto-Shaam's Cook & Hold, chefs can reduce loss of water by 10 per- cent, yielding an additional 2 pounds of meat from a 20 pound roast, or two addi- tional servings in a restaurant. This addi- tional 2 pounds of meat can yield at least $40 worth of sellable product. By allowing chefs to serve eight additional slices, Alto-Shaam's Cook & Hold yields $160 in additional sales. So, by using that Alto-Shaam Cook & Hold for 312 days a year, chefs are receiving almost $50,000 per year in recovered sales. That's sure to help with those rising food costs. Even with all these savings, the rise in food costs is driving chefs in some restaurants to buy cheaper cuts of meat that can often yield tough results. However, besides being best in class with Cook & Holds, Alto-Shaam also provides a wide variety of combi ovens that are specially designed to slowly roast tough "secondary cuts" to make them just as desirable as those increasingly expen- sive, choicer beef cuts. Skeptical? Stop by booth 4831 and see for yourself. Do your research. But whatever you do, don't take the hit of ris- ing meat costs when you don't have to. For more information visit Alto-Shaam at booth 4831 at 2013 NRA Show. Afterward, head online to www.alto-shaam.com. STOP FLY PROBLEMS WITH MAXFORCE FLY BAITS FROM BAYER Nothing can ruin a dining experience faster than an unwelcome fly buzzing around your customer's food. While flies are undoubtedly a nuisance, certain species have the ability to transmit dis- ease-causing organisms, making the pests even more undesirable for you and your customers. House flies, also known as filth flies, tend to be the most common in restau- rants. This species is particularly problem- atic because it thrives both indoors and outdoors. It also has the ability to transmit illnesses due to its tendency to feed on decaying organic matter and garbage. For this reason, it's important to implement an integrated pest management program using both pesticide treatments and non- pesticide control options to ensure that your restaurant remains fly-free. One way to conquer fly problems before they start is to ask your pest man- agement professional (PMP) about Maxforce ® products from Environmental Science, a division of Bayer CropScience, the number one choice by PMPs. Both Maxforce Granular Fly Bait and Maxforce Fly Spot Bait are highly effective and can rid your establishment of house flies quickly; the pests start to die in 60 seconds or less when they come into contact with the baits. Maxforce Granular Fly Bait is a ready-to-use formula- tion for outdoor application by pest management professionals that controls flies before they enter inside an establishment. This product also works well when applied around outside dining areas, dumpsters, trash compactors and other areas that attract flies. Maxforce Fly Spot Bait is a con- centrated powder that's mixed with water and sprayed on surfaces both indoors and outdoors. Flies are attracted to treated areas that control flies for up to six weeks indoors and 14 days outside. Non-pesticide control is also an important part of fly management for restaurateurs, beginning with sanitation. Ensure garbage is disposed of regularly, trash containers have tight-fitting lids and trash cans are cleaned on a reg- ular basis. Keep doors and win- dows closed and confirm that screens are in good condition and fit tightly. Also be sure to seal cracks, crevices and entry points around your restaurant's perimeter. Above all, restaurant owners should contract with a PMP who has access to the latest tools and tech- nologies for fly control. While non-pesti- cide procedures help to manage flies, a PMP is best equipped to take care of infestations as well as to help you man- age problems before they start. Be sure to ask your PMP about Maxforce fly baits. Bayer, the Bayer Cross and Maxforce are registered trademarks of BAYER. For more information visit booth 4084 or go to www.backedbybayer.com. DIETZ & WATSON SKINLESS ALL-NATURAL CHICKEN SAUSAGE OFFERS HEALTHIER CHOICE, WORLD-CLASS INGREDIENTS AND FLAVOR New from Dietz & Watson is a line of seven bold All Natural Chicken Sausage varieties that offer something to please just about every palate. Made from fresh, never frozen chicken and using old-world family recipes prepared in small batches, these fully cooked sausages contain no fillers, extenders or MSG and are certified gluten free by the Celiac Sprue Association. Bold and spicy flavors fused in this new All Natural line include Buffalo Style, Jamaican Jerk, Asiago & Spinach, Italian, Tomatillo Salsa Santa Fe Style, Andouille and Oktoberfest Black Forest Chicken Brats. "We are very excited about this addition to our All Natural product mix," said Louis Eni, President and CEO of Dietz & Watson, and grandson of company founder Gottlieb Dietz. "We work hard to keep on top of con- sumer trends and we think this new line couldn't be timed better." To go along with this robust new line comes bold new packaging too. The new items come in 12 ounce packages con- taining four sausages each. For more than 70 years, Dietz & Watson has been run as a family busi- ness. It was founded in 1939 by Gottlieb Dietz, a talented young German sausage maker. His primary goal was to produce the most flavorful, highest quality franks, sausages and deli meats in the marketplace to please even the most dis- criminating palate. His old-world recipes fused with today's bold flavor offerings still to this day demand "Quality Above All Else." To try any or all of these exciting new All Natural Dietz & Watson Chicken Sausages, please stop by booth 2240 at the NRA Show or visit www.DietzAndWatson.com for more information.