Oser Communications Group

Restaurant Daily News WFHE August 18 2013

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Page 21 of 23

R e s t a u r a n t D a i l y N e w s S u n d a y, A u g u s t 1 8 , 2 0 1 3 2 2 assessed and evaluated, a complete com- prehensive aggregate cost schedule will be reviewed to ensure an absolute monthly cost reduction. The analysis is free and savings are real; some clients have real- ized a six figure plus reduction in annual operating cost. Dewey is rapidly expanding in all areas of commercial pest services. We have found our market realigning like so many other industries and have strategi- cally positioned ourselves to assist our clients with whatever their needs are. We envisioned the market shift several years ago, and responded in kind. It will serve us well in the future also, as we exceed client demands and require- ments. Most companies have seen declining profit margins, some reduc- tion or loss over past years' profit mar- gins. It became ever so clear that change was inevitable, that service rates would need to adjust. I would liken it to flying first class: Anyone can get you where you want to go at their price, but can they do what you can afford? I've never met a company that wanted coach level service, and cost reduction should never Dewey Pest Control (Cont'd. from p. 1) mean poor quality. Dewey is the intersection where cost and service meet; it is value central. Dewey offers all levels of service, this includes organic, green and third-party audits. The Audix Bar Scanning System ensures complete, detailed, automated quality assurance reports. Dewey can assist you with aligning your specific partnership requirements that will exceed all levels of inspection authority. We expect to gain more market recognition from the Expo, as Dewey's primary focus is introduction and qualification for potential new clients. Our starting point is doing what others say can't be done. Dewey recognizes its people as its strongest asset. Our expectations are high and we are dedicated to excellence in every aspect of our business. To achieve our goals, we are committed to delivering excellent service. Our client's reputation is always our primary focus – our success is determined by customer satisfaction. For Orange County, Inland Empire and San Diego service, call 858- 717-7364. For more information, email Jharris@deweypest.com, visit www.deweypest.com or stop by booth 431. RAAW Juices are refrigerated through- out the supply chain and they contain no added water, no artificial coloring or flavoring, no added sugars and no preservatives. Each juice product also is gluten-free, vegan, kosher and is Non-GMO verified. It Tastes RAAW Juices are manufactured to deliver unique flavor profiles by mixing fruits and vegetables, and as a result, these juice blends are distinctive from all the other natural fruit juices available today. To date, flavors include Strawberry-Purple Carrot, Passion Fruit-Wheatgrass, Mango-Guarana, RAAW Foods (Cont'd. from p. 1) Raspberry-Lemongrass, Pineapple- Cucumber, Better Beets, Very Berry- Wheatgrass, Cranberry-Ginger and Carrot-Lemonade. It Tastes RAAW Juices are not only innovative, but the only ones of their kind – a true market innovation – carrying all the necessary attributes of healthy, natural, tasty, and altogether good-for-you products that today's consumers crave. If you are looking for a blast of freshness next time you shop, grab a RAAW Juice from the shelf and take a trip to your garden for a deliciously natu- ral beverage treat. To learn more about It Tastes RAAW juices, visit www.raawfoods.com. (-21°C) [or minus 5.8 degrees Fahrenheit (-5.8°F)] in the freezers. When the freezers were opened for stocking, the freezer temperatures would warm up to negative two degrees Celsius (-2°C)/ 28.4 degrees Fahrenheit (28.4°F), a 19 degree warming differen- tial. After loading, it would take two hours for the temperature to cool back down to the required negative 21 degrees Celsius/ (-5.8°F). After evaluating a number of options, the Mena House Oberoi Resort & Hotel selected air curtains and placed them over each of the freez- er doors, providing an invisible air bar- rier every time the doors opened, keep- ing the cool internal air from escaping and the warm air from entering, as well as keeping out any windborne pollu- tants. With the new air curtains, the freezer temperatures only rose by 3 degrees, to negative 18 degrees Celsius (-18°C)/ (-0.4°F), when stocking Mars Air (Cont'd. from p. 1) occurred. This resulted in an 85 per- cent improvement over past practices, in terms of the temperature rise, and the cool down time was minimized sig- nificantly. This allowed for a signifi- cant savings in energy usage, and increased life-cycle of the cooling equipment due to a reduced load, all while protecting valuable food inven- tory, and ultimately, guest safety. Whether you are a small retail space looking to lower energy bills dur- ing the icy winter season or a restaurant needing to maintain sanitary conditions in the kitchen, air curtains are a viable, cost-effective, energy-conserving solu- tion. Learn how much energy your business could be saving by visiting the energy-savings calculator at www.mar- sair.com/ROI. For more information, visit booth 1409 at The Western Foodservice & Hospitality Show, go online to www.marsair.com, call 800-421-1266 or email info@marsair.com. As a company, Fontanini is constant- ly innovating and creating products that intrigue today's palates while keeping industry trends and food safety at the forefront of the company's objectives. "Our newest product is right in line with the small bites trend that is taking over the nation," Gene continued. "We take our colossal garlic Italian sausage chunks and toss them in a specially for- mulated sweet and spicy buffalo sauce to create one of America's newest appetiz- ers―Sausage Smack-Yums™. This per- fectly pop-able appetizer hits all the right notes with our customers―exceptional flavor at an even better price. Wouldn't you love a 100 percent profit margin on a single item too?!" Sausage Smack-Yums™ is just one of the many innovative menu ideas Fontanini (Cont'd. from p. 1) Fontanini has showcased this year. Fontanini is taking food creativity to another level by utilizing its products to create new menu ideas, including gour- met breakfast sausage sandwiches, authentic and flavorful side dishes, and unique specialty pizzas. "The sights, sounds, and flavors of Fontanini will be alive at booth 931 dur- ing the three day show as we sample a large selection of our signature items as well as some new innovative menu ideas, including our meatball and pepperoni pizza, hamburger pizza, and a mac 'n cheese chorizo side dish," Joanne adds. "Be sure stop by and taste both our time- honored and new family recipes!" For more information, visit booth 931 or go online to www.fontanini.com. There, readers can also learn how to purchase Fontanini products for home use. 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 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 Envirotub (Cont'd. from p. 1) 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 landlords and municipalities are endorsing the idea of the Envirotub because it prevents 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," Medina said. For more information, visit booth 923 or go to www.envirotub.com. For further information, email info@envirotub.com or call 866-777-4322. it also complements pork and makes a flavorful accompaniment to roasted squash. San Angel Black Mole, inspired by those typically found in Oaxaca, high- lights the rich flavors of nuts, raisins and deep dark chocolate. While turkey and chicken may be the most familiar way to serve this sauce, it also pairs well with duck, quail or scallops. In addition to the moles, San Angel also produces a Cascabel sauce – the first in a line of varietal chile sauces. As a Specialty Food San Angel Mole (Cont'd. from p. 1) Association Sofi Award winner for Outstanding Soup, Stew, Bean or Chili, it has been recognized for its medium heat and unique flavors with hints of wood, smoke and nuts. This versatile sauce can be used to make quick and easy enchiladas, a spicy shrimp cocktail, chilaquiles, or added to browned beef for a hearty chili. For foodservice distribution information, contact Tim McCarthy at 866-SAN- ANGL (866-726-2645) or visit www.SanAngelMole.com. For more infor- mation, visit booth 1363C at theWestern Foodservice & Hospitality Expo. taste, appearance and flavor. Frylow is the answer. All of Frylow's attributes contribute to extending oil life, lowering cooking temperatures and reducing energy costs to produce crispier and better-tasting food with less oil absorbed, resulting in fewer calories and improved flavor. Frylow is currently used in some of the most recognized restaurants, hotels and kitchens in the world. As an example, Dusty Jensen the Vice Frylow (Cont'd. from p. 21) President of Operations at Apple Core Enterprises, an Applebee's franchisee operating in North Dakota, Minnesota, Arizona and California, had this to say about Frylow: "Frylow has delivered better than expected results for my company. Frylow is not only a great cost savings for us, but delivers a bet- ter product for our guests in the restau- rant...I would recommend Frylow in all restaurants." To learn more about Frylow, visit www.frylowusa.com.

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