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R e s t a u r a n t D a i l y N e w s 1 7 M o n d a y, A u g u s t 1 9 , 2 0 1 3 FANCYHEAT GREEN GETS GREEN RESTAURANT ASSOCIATION ENDORSEMENT STAMP OF APPROVAL Last year FancyHeat ® introduced its new Eco Friendly Green product line and interest in the new product has soared! For more than a decade FancyHeat has been the leader in the chafing dish fuel market with innovative products. With this in mind the company once again finds itself displaying their creative thinking with the introduction of their new chafing dish fuel FancyHeat Green. The company is proud to announce the Green Restaurant Association has endorsed FancyHeat's Green product line. After careful consideration, GRA evaluated the products and determined that they are non-toxic, chafing fuels which allows a restaurant to reduce their impact on the environment. FancyHeat Green represents and embodies all of the environmentally eco friendly aspects when looking at prod- ucts that help improve our world. Unlike synthetic ethanol, which is produced from crude based fossil fuels or natural gas, and both having limited resources, FancyHeat Green is manufac- tured with ethanol derived from corn. This feedstock has the ability to reproduce con- tinually! Ethanol made from corn is a renewable energy resource which reduces our dependency on foreign oil and this corn-based ethanol comes from farmers right here in the United States. FancyHeat Green along with the rest of the company's entire chafing dish fuel line comes in steel cans and shipped in corrugat- ed boxes that are all 100 percent recyclable. FancyHeat's commitment to promoting recyclable products goes into all aspects of the company's manufacturing process. FancyHeat recognized the need for a product that was lacking for many users of chafing dish fuels. caterers, resorts, hotel chains, cruise lines, chefs, even the retail home users have demanded an eco- friendly, environmentally sensitive chaf- ing dish fuel. The FancyHeat Green product will fill the need in a marketplace that clearly is looking for green technol- ogy. With the creativity of FancyHeat Green, the company has hit another gold standard in innovation in the fuel market. For more information on FancyHeat products, visit www.fancyheat.com. ENVIROTUB OFFERS FRYER OIL PUMP, FILTRATION AND STORAGE ALL IN ONE By Rodney Medina Southern California-based Envirotub Inc., the originator of indoor grease stor- age tubs, has added a pump and filtration option to their popular Envirotub. The new feature allows kitchen staff the abil- ity to filter fryer oil for reuse or direct it to Envirotub's onboard storage tank. As with the original product, the Envirotub can be rolled directly to the fryer. Using a five-foot wand and onboard electric pump, hot fryer oil is easily pumped out of the fryer, at which point the oil can either be filtered and returned to the fryer for re-use or trans- ferred to the storage tank. The innovative and patented pump and filtration option being offered in the new Envirotub adds an improved level of safety for kitchen staff to transfer, filter or dispose of hot fryer oil. Grease theft from outside storage containers can cost a restaurant thou- sands of dollars each year. Factor in the cost of cleaning the spill that thieves may leave behind or the fines imposed by local code enforcement and the financial loss could result in the tens of thousands of dollars. The Envirotub allows restaurants to store used fryer oil in a container (18 inches wide by 32 inches high by 28 inches deep) that fits under most two- and three-compartment kitchen sinks. When the fryer needs to be emptied, the Envirotub, fitted with four non-marking polyurethane wheels, can be easily rolled right to the fryer for hot oil disposal. The Envirotub can withstand fryer oil of up to 300 degrees and holds up to 53 gal- lons of used fryer oil. When the Envirotub is ready to be emptied, it can be easily rolled to the pumping truck and conveniently emptied without spillage. The wide mouth opening of the Envirotub allows a typical pumping hose to be inserted. The Envirotub can be emptied of all of its contents in about sixty seconds. The Envirotub is designed with a raised lip around the perimeter of the top to prevent spillage or overflow dur- ing oil transfer. To help prevent any potentially rancid odors from escaping, the Envirotub comes with an innovative twist-on lid that helps secure odors but still allows venting of heat being dis- persed from the oil inside of the con- tainer. With the ability to store fryer oil inside the store, the threat of theft is effectively eliminated. Besides thwarting grease theft, there's also an added benefit to storing grease inside the store. Traditional oil fryer disposal can be very dangerous for employees. Kitchen staff risk being burned while carrying hot oil to outside containers and the areas where these containers are kept can be dirty, slippery and dangerous, espe- cially at night. Storing used oil inside the restaurant using the Envirotub helps to minimize the threat of injuries and result- ing workers compensation claims. The Envirotub has proven to be a valuable tool for restaurants, malls, hospitals, sports stadiums, colleges, food courts and grease pumping compa- nies, all of whom share in the revenue gained by responsible and safe grease recycling programs. For more information, visit booth 923 or go to www.envirotub.com. For further information, email info@envirotub.com or call 866-777-4322. MAKE A GOOD GLUTEN-FREE MENU GREAT It's no secret that competition is high in the restaurant industry. With so many dining options to choose from, successful restaurants need something to set them- selves apart from the crowd. What if edg- ing out the competition was as simple as a menu and protocol change? Enter "gluten-free." It's a term that floats around in the media often and odds are you've heard customers ask for it. In 2012, gluten-free requests accounted for more than 200 million restaurant visits, and annual sales of gluten-free products exceeded $12.4 billion. Gluten-free men- tions increased 245 percent from 2009- 2012 and are continuing to climb. These are statistics restaurants can't ignore. Many people are jumping on the gluten-free "bandwagon," but there are roughly 21 million Americans who need a gluten-free diet 24/7 – that's every meal, every day. These are people living with celiac disease and non-celiac gluten sensi- tivity ('gluten sensitivity'), two different conditions with only one treatment: a 100 percent, lifelong gluten-free diet. For these gluten-free customers, a tiny amount of gluten is enough to cause debilitating symptoms that can last for days, and in the case of celiac disease, even cause intestin- al and long-term damage. With more peo- ple getting diagnosed with these condi- tions regularly and the general public adopting the diet for the perceived health benefits, the demand for gluten-free options will only continue to grow. Restaurants are introducing gluten- free options at a rapid pace, but they run the risk of losing customers if the staff isn't trained on safe gluten-free food preparation. Cross-contact is a serious problem for people with celiac disease and gluten sensitivity. Something as sim- ple as using the same colander to drain gluten-free pasta and wheat-based pasta is enough to cause a reaction – and that reaction isn't always immediate. To avoid these pitfalls, the most suc- cessful restaurants seek training for gluten- free food preparation. GREAT Kitchens (www.CeliacCentral.org/GREAT) is a gluten-free training program created and operated by the National Foundation for Celiac Awareness (NFCA), a national non-profit organi- zation dedicated to improving the quality of life for individuals with celiac disease and gluten sensitivity. The program teaches a team-based approach to gluten-free safety, so everyone from the chefs to the servers know their role in the process – and that brings customers coming back for more. "Working with GREAT Kitchens has really been one of those experiences that, as a restaurant owner, doesn't happen very often. They do exactly what they say they will do, they're cost effective, and of course, experts in the field of celiac dis- ease," said Gregg Johnson of Minsky's Pizza, a multi-unit pizza chain with loca- tions in Kansas and Missouri. "They've made my job easier, and my customers happier, which translates to greater sales and more frequent repeat visits." GREAT Kitchens is available online for on-demand learning. The course includes five multimedia modules, a 70- page manual, a comprehension exam, and certificate. Upon completing GREAT Kitchens, staff members will know how to verify ingredients, avoid cross-contact, and provide superior customer service that puts gluten-free diners at ease. For you, that means more loyal cus- tomers and more revenue. And that can make your kitchen truly GREAT. Learn more about GREAT Kitchens at www.CeliacCentral.org/GREAT or by visiting booth 447.