Issue link: http://osercommunicationsgroup.uberflip.com/i/261562
R e s t a u r a n t D a i l y N e w s M o n d a y, A u g u s t 1 9 , 2 0 1 3 2 2 ZG: We've seen a big rise in demand for online ordering and mobile solutions with- in the restaurant. Our customers report in- restaurant sales growth of over 20 percent just by the introduction of an online order- ing solution. We are currently working towards bringing these tools together with tier-1 point of sale solutions to provide an all-in-one business growth machine to help our customers grow their businesses. RDN: Compare the position of your products and their technology against the current market. ZG: There are plenty of choices in the market for point of sale solutions, with plenty of companies that are just entering the market. We provide a tier-1 proven hardware and software solution that has been in development for over 15 years, with many world-wide franchise cus- tomers, along with a consultative approach to service in an industry that truly lacks it. RDN: How do you handle sales? Triphen (Cont'd. from p. 1) ZG: "Sales" to us is an interesting word; we refer to it as "providing solu- tions." We seek out issues that our prospective customers have with their current system or the operation of their restaurant businesses and provide tai- lored point of sale systems and other managed services to increase efficiency and promote growth. RDN: Who are your target end-users? ZG: We service any hospitality operation from single unit to multi-unit nationwide chains. We specialize in full dining restaurants, Quick Serve (QSR) opera- tions, bars, lounges, and night clubs. RDN: To what do you attribute your company's success? ZG: Service above and beyond the cus- tomer's expectations. For more information, visit booth 405 at the Western Foodservice & Hospitality Expo, visit www.triphen.com, call 877- 767-7586 or email info@triphen.com. RDN: Are you showcasing any new products? JJ: We'll be showing off the new DRE product for lodging and institutions, the COM1000 system for both lodging, insti- tutions, bars and restaurants plus the iPad application allowing for an iPad to become a one remote solution for bars. The COM1000 produces HD video and replaces expensive matrix systems. RDN: To what do you attribute your company's success? JJ: We've found that companies are Just In Time (Cont'd. from p. 1) looking for a turnkey box solution as they don't have the time to find the correct fit of products and pricing that comes in under budget. At JITC, we not only design the systems but we broker the best deal on pricing. RDN: How can our viewers find out more about your company? JJ: Visit us at booth 1425 to pick up your free gift and speak to a sales directors that can show you the savings on both product and services, or visit us online at www.justintime.tv. For more information, visit booth 1425, go online to www.justintime.tv, call 866- 574-9679 or email info@justintime.tv. are unparalleled. We're also unique because we've created a lot of innova- tion in the industry, such as the contin- uous rendering system, and overseas marketing bulk shipping. We also played a primary role in opening the Russian and Chinese markets. RDN: What do you anticipate to be your greatest challenge in the year ahead? JA: The greatest challenge for us in the year ahead is to remain competitive in an increasingly regulatory environment. We find ourselves having to spend more resources on regulatory issues these days than production and growth. But, even though we face challenges in today's business climate, these challenges have not stopped us from hiring and growing. RDN: Are you introducing any new products? JA: Our Total Grease Management pro- gram has been a great asset to the restaurant and food service industry, in that we're bundling services and pro- viding customized options that stream- line the process for clients. This is more cost effective and provides ease of man- agement for restaurants' recycling needs. We're actively working on expansion into other non-core business- es, which we look forward to announc- ing in the near future. RDN: What products do you see as being Baker Commodities (Cont'd. from p. 1) hottest this year? JA: We service the bio-fuel industry by supplying products for bio-diesel production. We think the use of recy- cled products for the production of biofuel is an extremely important trend because when you use corn and other agricultural first-use products pulled out of the food chain, it creates higher food prices. Our replacement product, "yellow grease," is recycled from used cooking oil. RDN: What distinguishes your prod- uct(s) from the competition? JA: The quality of our service is where we excel. Our programs are customized for individual customers, whether they're large chains or independents. We see every customer as our most important customer. RDN: Anything new to announce? JA: We recently introduced our new National Accounts Center, which is designed to assist chain restaurants and food service operations that have mul- tiple locations coast-to-coast with all of their service needs. Customers can call 24 hours a day, seven days a week at 855-4-BAKER-0 (855-422-5370) or email us at nationalaccounts@baker- commodities.com. For more information, visit booth 1311 at the show, go online to www.baker commodities.com or call 800-427-0696. John Andrews had a plan and put it to work. Simple, to the point, and effective: "Build a team with creative energy, excitement and motivated pro- fessionals, then give them direction and the tools they need to get the job done." John, with the help of Anthony Valentini, EMK's Executive Vice President of Finance, proceeded to enlist some of the most seasoned talent in the industry. The EMK lineup includes: John Warren, Vice President of Sales and Marketing; Mike Setzer, Vice President of Manufacturing; Donna Canale, R.A. NCARB, Director of Design; and Steven McKeage, Project and House Account Manager. EMK's manufacturing team can pro- duce full service kitchen trailers from 12 to 53 feet in length, bolt on trailers, man camp facilities, food trucks and kiosks all under one very large roof. Many trailers are built from the axle up with EMK EMK (Cont'd. from p. 1) branding and delivered, usually in under eight weeks! John Andrews and his experienced team elevated EMK to reflect their passion and commitment. EMK's mobile trucks, trailers and modular units are designed and engineered to meet the industry's highest standards and customer specifications using the latest technology available. Industry leaders choose EMK to get their mobile needs designed and delivered right the first time. There are many benefits to being new; EMK knows how to apply the benefits and it shows in their products and staff. This team of 20 manufactur- ing mavericks have over two hundred years of foodservice, design and manu- facturing history. Stop by booth 552 to talk to one of EMK's representatives. For more information, visit www.emkusa.com, call 602-442- 0787or email jwarren@emkusa.com or info-emk@emkusa.com. Network frequent diner, look at the numbers. Rewards Network rewards its members for their spending rather than offering discounts or coupons. According to 2012 Rewards Network member and transactional data, mem- bers pay an average of 23 percent more than non-members at program restau- rants. For your restaurant, statistics like these contribute to engaging frequent diners with money to spend. For more information, visit www.rewards network.com. Rewards Network (Cont'd. from p. 1) overall reliability. When it comes to roasting whole chickens, turkey, beef, lamb, pork, ribs, ham, sausages, kabobs, suckling pig, fish or vegetables, there is only one name for dependable, consistent perfection in cooking: Rotisol. Visit us today at booth 813 to hear more about our products and services. For more information, visit www.roti- sol.com, call 800-651-5969 and visit booth 813 at the Western Foodservice & Hospitality Expo. Rotisol (Cont'd. from p. 1) This means more room for higher qual- ity ingredients that consumers are looking for. Fontanini suggests its world famous pre-cooked Mamma Ranne ® Italian Meatballs as an upsell item for this segment. Their consisten- cy and convenience is only overshad- owed by their homemade flavor and appearance. This product is one of the cornerstones of the Fontanini Fontanini (Cont'd. from p. 4) Family— truly a taste your customers will remember! With new trends taking over the industry each year, it's important to stay current with what's hot in the minds of consumers. Fontanini helps every step of the way by offering delicious and inno- vative menu ideas that play to today's palates and preferences. For more information, visit booth 931 or go online to www.fontanini.com. (no hard drive, no cooling fan and run- ning off Flash ROM technology), flexi- bility (embedded and open platform tech- nology) and security (Android provides a secure software platform). Out of the box, the V-R100 has the Casio software application, which pro- vides features that include: multiple menu and price levels, items triggering modifier screens, operator detail track- Casio (Cont'd. from p. 4) ing, automatic mix and match discount- ing, eat-in/take-out subtotal keys, simple inventory control, integrated electronic payment, scanning, and the ability to automatically e-mail the financial report at the end of day operations. Stop by booth 1522 at the Western Foodservice & Hospitality Expo to see the complete line of POS and cash register equipment from Casio. For more information, visit www.casio4business.com.