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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 Tu e s d a y, A u g u s t 2 0 , 2 0 1 3 AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH WESTERN FOODSERVICE & HOSPITALITY EXPO An interview with Bill Reed, Founder and CEO, Estancia Beef. RDN: What inspired you to start Estancia Beef? BR: I grew up on a Virginia cattle ranch that had always been a grass-fed opera- tion. I've always been connected to the land personal- ly, and professionally I've worked with a variety of companies that care about people's health and the planet's health, including Odwalla and New Leaf Paper. But Estancia came from a very specific dream I had, which was to introduce grass-fed beef and its ben- efits – to humans, to the Earth, and to the animals themselves-- to the general public. So in 2006, I joined up with my friend J.P. Thieriot, who grew up on cattle ranches in Argentina, to create Estancia. Since that time, we've grown the business, and our beef can be found in some of the best markets and restaurants in the country. RDN: What differentiates Estancia from other grass- fed and sustainable beef companies? ESTANCIA BEEF: ALL NATURAL, ALL DELICIOUS An interview with Beckee Moreland, Director of Gluten-Free Industry Initiatives at the National Foundation for Celiac Awareness (NFCA). RDN: Tell our readers about your com- pany. What's your main line of business? BM: I am the director of GREAT Kitchens, a gluten-free training program created and operated by the National Foundation for Celiac Awareness (NFCA). GREAT Kitchens is designed for restaurants and other foodser- vice establishments that want to serve gluten-free food that meets a wide range of individual needs—from peo- ple who are eating gluten-free for general health, to peo- ple who must eat gluten-free due to celiac disease or gluten sensitivity. GREAT Kitchens (www.CeliacCentral.org/ GREAT) consists of an online course with interactive videos and a downloadable manual that provides detailed instruction for each staff member's role in the gluten-free program. It focuses on taking a comprehensive, team-based approach in your estab- lishment. Continued on Page 22 Continued on Page 22 GREAT KITCHENS SERVES WIDE RANGE OF GLUTEN-FREE NEEDS An interview with Glen Deal, Sales Development Manager, Casio America's System Products Division. RDN: Tell readers about your com- pany. What's your main line of busi- ness? GD: Casio has been manufacturing and selling cash reg- isters/POS equipment since 1978 and is the leader worldwide in this business. The majority of our business is generated in the hospitality industry with our line of flat keyboard cash registers and touch screen POS ter- minals, including the new V-R100 Android terminal. RDN: Are you introducing new products? GD: Yes, Casio has two new products. The V-R100 Android terminal was released under a new model num- ber in January, due to a name infringement, with enhanced software functionality. The second model is a mid-range cash register with a 10-line operator LCD dis- play with various features, including scanning and inte- grated credit processing. Continued on Page 22 CASIO AMERICA PROVIDES INDUSTRY'S FIRST COMPLETE POS ANDROID TERMINAL Glacier Design Systems, Inc. is proud to be one of the fastest- growing draught beer equipment distribution and service compa- nies in the United States, according to Forbes magazine. Glacier's mission is to provide its world-wide customer base with the most innovative draught beer equipment and service available. This month, Glacier introduces not one, but two new products, both being distributed exclusively in North America. The LiftRight Keg Lifter provides a unique solution for the safe moving, lifting, storing and stacking of beer kegs. Bars, restaurants, and whole- sale beer distributors across the country have pur- chased the Keg Lifter as not only a benefit to their employee's safety, but for the tremendous efficien- cy this product provides. Glacier's second new and exciting product is the Triton Tabletop Drink Dispenser, which is used to serve beverages (beer, soft drinks, cocktails, wine) to groups of drinkers in bars and restaurants. The Triton holds more drink capacity (3 liters or 5 liters) than a typical pitcher. It is portable and can be taken out to the tables, GLACIER DESIGN SYSTEMS INTRODUCES NEW BEER EQUIPMENT Continued on Page 22 Restaurant Daily News recently caught up with Chef Jesse Layman, the new "head chef and marketing guy" for Sparrow Lane Vinegars and Olive Oil Company, to find out more about what Sparrow Lane has to offer. RDN: Tell us a little about yourself. JL: I grew up in the Central Valley around family farms and restaurants. So, I think I had the best of both worlds! I not only learned the love of food, but also a love and appreciation of the land. I have been in restaurants for over 23 years as a chef or owner for most of that time. It has been an amazing life, rough at times, yet I absolute- ly love it. I have three daughters and wanted to create a balance with them, so that they also can be involved in sharing my passion for great food. When the opportuni- ty to join the Sparrow Lane team arose, I knew it was where I would be able to combine all my culinary loves. Since I had been using Sparrow Lane Vinegars for a long time in my own kitchens, it just made sense. RDN: Why "head chef and marketing guy?" JESSE LAYMAN TO HEAD OPERATIONS OF SPARROW LANE VINEGAR COMPANY Continued on Page 22 Cookshack, Inc is a premier manu- facturer of electric smoker ovens, pellet-fired smoker ovens, pellet- fired charbroilers and pellet grills for over 51 years. Proudly made in the United States in Ponca City, Okla., the company features a 3-point quality and serv- ice pledge of 100 percent customer satisfaction. Cookshack manufactures products that give you value for your money. Cookshack delivers serious customer service with a skilled customer service team and prom- ises a 100 percent satisfaction, and a 30-day, no-risk money back guarantee with a two-year limited warranty on its entire product line. The 24-inch Charbroiler by Cookshack will be fea- tured at booth 1333 at the Western Foodservice & Hospitality Expo. Food tastes fabulous when cooked over pellet smoke. With the Cookshack Charbroiler, you can cook with the consistency of gas with the wonderful wood-grilled flavor that people love. The system is fueled by 100 percent food-grade wood pellets, introduced into its firepot by an auger which requires only a small amount of electricity to operate. This makes it easy for anyone to operate, so no special training is required, unlike log-fired Continued on Page 22 FIRE UP QUALITY WITH COOKSHACK PRODUCTS