Issue link: http://osercommunicationsgroup.uberflip.com/i/261562
O s e r C o m m u n i c a t i o n s G r o u p L o s A n g e l e s M o n d a y, A u g u s t 1 9 , 2 0 1 3 AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH WESTERN FOODSERVICE & HOSPITALITY EXPO An interview with Zohrab Gyunashyan, CEO, Triphen Technologies Inc. RDN: Tell our readers about your company. What's your main line of business? ZG: We are an information technology firm focused on providing IT solutions and services for restaurants, cafes, bars, night clubs, and the like. RDN: Where is your current product emphasis? ZG: We currently emphasize point of sale systems and services. We have also made strides in providing busi- ness communication and collaboration tools such as email, calendar and document sharing to our end-users. We have partnered with PAR Tech Inc. and Google to provide best of breed systems and cloud solutions ideal for restaurant operators, whether a single unit or multi- unit operation. RDN: What products do you see as being hottest this year? TRIPHEN TECHNOLOGIES HELPS YOUR RESTAURANT GROW Rewards Network powers the leading dining rewards pro- grams in North America. Thousands of restaurants benefit from the company's restaurant marketing efforts, which include millions of promotional emails, mobile access to restaurants via iPhone and Android smartphones and a social media presence. Rewards Network also provides consumers with restaurant ratings through its survey process, as well as other restaurant business intelligence. Rewards Network offers its dining programs in partnership with major airline frequent flyer programs, several of the nation's largest bank card issuers, numer- ous key players in the loyalty marketing industry and dozens of national corporations. The company's more than 3.2 million active members include frequent flyers, corporate cardholders and a pool of diners who spend hundreds of millions of dollars annually at participating restaurants. The typical Rewards Network diner is a sophisti- cated consumer. They are the type of diner who trav- els, stays in hotels, dines out for pleasure and appreci- ates a great restaurant meal. To fully understand the quality, quantity and accessibility of the Rewards Continued on Page 22 Continued on Page 22 REWARDS NETWORK: REACHING THE FREQUENT DINER An interview with Jim Andreoli, Jr., Sr. Executive Vice President, Baker Commodities, Inc. RDN: Tell our readers a little about your company. What's your main line of busi- ness? JA: Baker Commodities, Inc. has been one of the nation's leading providers of rendering and grease removal services since 1937. Baker is a completely sus- tainable company, recycling animal by-products and used cooking oil into valuable products that can be used to feed livestock, power vehicles, and act as a base for everyday items. RDN: What would you say makes your company unique? JA: Our company is unique for a variety of reasons. We believe our most valuable asset is our employees. We're privately owned, we're a family-owned busi- ness and we regard all of our employees as family. Their experience in the field and their leadership skills Continued on Page 22 BAKER COMMODITIES SERVICES BIO-FUEL INDUSTRY EMK (Emergency Mobile Kitchens, LLC) is one of the nation's newer, yet most quality-driven mobile food truck and hospitality equipment manufacturers. EMK is setting the standards in the man- ufacturing of mobile foodservice trucks, trailers, mobile cold storage, washroom, shower and support trailers. EMK has successfully delivered top quality foodservice trucks, trailers and facilities to independent operators, not-for-profits, and natural resource exploration (man-camp) venues. The EMK team also designed, manufactured and delivered a full service 53-foot kitchen trailer to Paul McCartney to use on tour. EMK was established in 2008, and is an ADOT- licensed manufacturer of multipurpose food service and hospitality trailers. However, EMK can and does offer much more by utilizing their state-of-the-art design, engineering and manufacturing facility in Phoenix, Ariz. John Andrews-Anagnostaras, who has an extensive background in hospitality design and engineering, was hired in September of 2012 as Executive Vice President, and in March of 2013 he took over the company's lead- ership as President and CEO. EMK EMERGES IN THE FOOD TRUCK, MODULAR HOSPITALITY INDUSTRY Continued on Page 22 By Jack Kramer, President and CEO, Rotisol USA Rotisserie Cooking has not only stood the test of time, but its unique ability to pro- duce tastier and healthier foods is the basis of today's surge in global demand. Its popularity among food service culinary profession- als, restaurateurs and retail mass merchant food service operations is increasing daily. Rotisol-France is now celebrating its 60th year in operation and is globally recognized as the industry leader in rotisserie oven manufacturing. Rotisol-France has significantly influenced to the wide-scale appeal of rotisserie cooking across the globe. Rotisol's innovative rotisserie ovens are available in both batch-cooking and continuous-cooking gas and electric models in a variety of sizes, from two spits, upwards to eight spits, with 12 stock color options and multiple metal trim and accents. The Rotisol brand is synonymous with high quality and exceptional performance, as proven by the brand's unmatched diversity in food preparation, energy effi- ciency, high productivity with minimal labor, and COOK WITH CONFIDENCE WITH ROTISOL ROTISSERIE OVENS Continued on Page 22 An interview with Justin Jones, CEO and President, Just In Time Communications, Inc. RDN: Tell our readers about your business. JJ: We've been in business for 20 years and we are a leader in DIRECTV programming plus sales/installa- tions of flat panel TVs and WiFi. RDN: What would you say makes your company unique? JJ: We offer a turnkey box solution that allows for us to do a full analysis showing you the savings on everything from your video programming to internet and phone. JITC also has a design center that can design the audio and video for your business. We've become a one-stop shop for new builds to upgrading your current systems. RDN: Who are your target end-users? JJ: We specialize in both lodging and institution, plus bars and restaurants. Continued on Page 22 SAVE ON PROGRAMMING WITH JUST IN TIME