Oser Communications Group

Restaurant Daily News WFHE August 18 2013

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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 4 By John Warren, Sales and Marketing, Emergency Mobile Kitchens The food truck industry has seen much activity over the past five years. John Andrews-Anagnostaras, an expert in the design field, President and CEO of EMK (Emergency Mobile Kitchens), began working with the quality-driven food truck and modular solution manufacturer in 2012. His objective was to assemble a top design, engineering and manufactur- ing team that would establish a new stan- dard in the mobile food truck industry. That would also include expanding the breadth of EMK's product line to become a full-service mobile solutions manufac- turing source. John Andrews saw a need to design a mobile walk-in refrigerated trailer line that would address the needs of impera- tive refrigerated storage for food trucks and event vendors. Mobile units that truck operators could pull around and park easily for back-up storage of refrig- erated, frozen and/or dry goods. Three different models are current- ly available. These models include a refrigerator, freezer and dry goods stor- age, single-axle trailer. There are options available for colors, graphic- wraps and variable lengths, which can include single and double axles and a variety of combinations (dry, refrigerat- ed, and frozen). Stop by booth 552 to talk to one of EMK's representatives. For more information, visit www.emkusa.com, call 602-442- 0787, or email jwarren@emkusa.com or info-emk@emkusa.com. EMK INTRODUCES STATE-OF-THE-ART MOBILE WALK-IN COOLER ROTISOL: COMMITTED TO QUALITY By Jack Kramer, President, Rotisol USA Since its inception in 1954, Rotisol has been fully committed to the production and marketing of innovative, quality products to the food service industry. Our unprecedented global success can be attributed to the company culture and to core values adopted by the com- pany's founders, values which remain today as the guiding principles for all that we do. The global success of Rotisol's rotisserie ovens enabled the company to develop additional areas of expert- ise, expanding the product portfolio into areas including hot and cold drop- in display modules, along with new and innovative technology in hot and cold merchandising display cabinets. At Rotisol, our mission to produce value-added products begins with understanding the needs of our clients, then meeting those ever-changing requirements with innovative product and service solutions. In pursuit of this mission, we remain steadfastly committed to quality, competitiveness, and health and safety, aspects of our business that are the core of our existence and in which we never compromise. In the face of ever-changing culi- nary trends and the ever-increasing demand for meal-service diversity across the globe, Rotisol stands pre- pared to meet the challenges of today and those of the future. We are proud to be of service to you, our valued cus- tomer. If we may assist you with any of our products and services, or with a future concept design, please feel free to contact us at anytime. For more information, visit booth 813 at the Western Foodservice & Hospitality Expo, go online to www.rotisolusa.com, call 310-671- 7254 or email kate@rotisolusa.com. Lee M. Oser CEO and Editor-in-Chief Lyle Sapp Senior Associate Publisher Director of Sales Kim Forrester Jeff Rosano Associate Publishers Lorrie Baumann Editorial Director Hayden Neeley Senior Associate Editor Kristina Harris Associate Editor Hannah Hollins Assistant Editor Yasmine Brown Graphic Designer Ruth Haltiwanger Margarite Marquez Traffic Managers David Lopez Lynn Hilton Account Managers Enrico Cecchi European Sales Restaurant Daily News is published by Oser Communications Group ©2013. All rights reserved. Executive and editorial offices at: 1877 N. Kolb Road, Tucson, AZ 85715 520.721.1300/Fax: 520.721.6300 www.oser.com European offices located at Lungarno Benvenuto Cellini, 11, 50125 Florence, Italy. AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH WESTERN FOODSERVICE & HOSPITALITY EXPO

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