Issue link: http://osercommunicationsgroup.uberflip.com/i/261565
R e s t a u r a n t D a i l y N e w s Tu e s d a y, A u g u s t 2 0 , 2 0 1 3 8 DEWEY PEST CONTROL: SETTING THE STANDARD FOR MORE THAN 80 YEARS Founded in 1929, Dewey is a family- owned and operated company head- quartered in Pasadena, Calif. From humble beginnings, Dewey Pest Control has managed to grow into the third largest pest control company oper- ating on the West Coast, and it contin- ues to expand by providing cost effi- cient services, effective services, and responsive services. Today, Dewey operates 32 branch offices in the state of California. Its mission, in addition to being California's most innovative and value driven commercial pest specialist company, is market recognition as the first call by potential clients requiring pest services. Dewey lives this mission every day by providing top-quality services with impeccable value to its clients. Dewey's results are always measured by client satisfaction: it all starts with communication and under- standing the unique needs of each client. Dewey's commercial service encompasses all areas, including food retail, food processing, healthcare and hospitality facilities. Its service special- ists receive the highest level of training and are state certified. Dewey's exclu- sive commercial training protocol requires all Dewey Commercial Pest Specialists to complete a comprehen- sive in-house training program. Dewey has become known for some of the best- trained professionals in the industry. The Dewey Difference The value of Dewey's service is meas- ured by your complete satisfaction. Choosing Dewey is a statement that your quality standards are high and that you demand nothing but the very best service for your staff, students, and visitors. Your satisfaction is Dewey's promise. Quality Assurance Dewey backs its Integrated Pest Service with Dewey's Quality Assurance program, which guarantees your pest management service meets Dewey's high quality standards and your own. Dewey offers fully automat- ed trend analysis reporting with the Audix bar scanning system, ensuring absolute compliance for Quality Assurance reporting. A follow-up visit by your Dewey Pest Management Specialist will be scheduled within 60 days of your initial service to review your IPM program. All findings will be documented and discussed with your designated facility representative. Dewey's uncompromis- ing quality service standards lead the industry and always exceed customer expectations. Dewey specializes in: AIB, SQF, facili- ties, food service, food processing, phar- maceutical, hospitality, healthcare, man- ufacturing, warehouses, retail, property management, schools/universities, trans- portation, small business, museums, cruise ships, government facilities, FDA, USDA facilities, third-party audits, HACCP, GMPs, organic certified facili- ties, and IPM. For Orange County, Inland Empire and San Diego, call 858-717-7364 for Regional Sales Manager Jack Harris, email Jharris@deweypest.com or visit www.deweypest.com. For more information, visit www.deweypest.com, call 323-316-7373, email hmeijer@deweypest.com or stop by booth 431 at the Western Foodservice & Hospitality Expo. SHARE THE LOVE WITH ROTISOL ROTISSERIES By Jack Kramer, President, Rotisol USA Whether you are shopping for food or dining out with friends or family, every- one loves rotisserie cooking. With its mouthwatering aroma and the visual appeal of its flaming spectacle and rotat- ing, sizzling fare, the experience is unmatched by any other style of cooking. At Rotisol, we have mastered the art of rotisserie oven manufacturing, through 60 years of innovation fueled by 60 years of listening to our valued customers in order to provide them with easy and adaptable solutions. Reducing labor costs, increasing capacity by reducing cook times, enhanc- ing overall efficiencies in cooking, creat- ing operator friendly designs that pro- mote high-diversity in meal preparation – all while managing energy consumption – Rotisol stands alone as the industry leader in rotisserie oven technology! For decades, the supermarket indus- try has trusted the Rotisol brand to enhance their foodservice programs and to drive revenue and profits. Today's ever-increasing customer demand for freshly prepared, healthier, and tastier foods and for an entertaining environ- ment is perfectly served by rotisserie cooking. This demand represents a gold- en opportunity for the foodservice indus- try – casinos, hotels and resorts, contract feeders, colleges and universities, cater- ers, casual and upscale dining, and many others – an opportunity that demands the excellence of Rotisol rotisserie ovens! To hear more about this golden opportunity, visit us today at booth 813 for information about Rotisol products and services. 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. another level by utilizing its products to create new menu ideas, including gour- met breakfast sausage sandwiches, authentic and flavorful side dishes, and unique specialty pizzas. "The sights, sounds, and flavors of Fontanini will be alive at booth 931 dur- ing the three day show as we sample a large selection of our signature items as well as some new innovative menu ideas, including our meatball and pepperoni pizza, hamburger pizza, and a mac 'n cheese chorizo side dish," Joanne added. To find out more about the company his- tory, explore new and innovative menu ideas, or to request a sample, stop by booth 931 or visit www.fontanini.com. FONTANINI FOCUSES ON NEW IDEAS, BUT HOLDS TO TIME-HONORED TRADITIONS Fontanini Italian Meats is a family-owned and operated company that produces the highest quality Italian Meats and Sausages for the food industry. "Our extensive prod- uct line includes our award-winning Mamma Ranne ® Meatballs, Italian sausage, Italian beef, pot roast and chick- en sausage," said Joanne Fontanini, President of Fontanini Italian Meats. The company also manufactures breakfast sausages, ethnic sausages, gyros, hot dogs and a large selection of pizza toppings, including their signature raw bulk and pre- cooked chunks. Fontanini's success over the past 50 years is based on time-honored family recipes and the company's ability to inno- vate and change with the industry over time. This Chicago-based meat manufac- turer is constantly innovating and creating products that intrigue today's palates while keeping industry trends and food safety at the forefront of its objectives. "Our newest product is right in line with the small bites trend that is taking over the nation. We take our colossal garlic Italian sausage chunks and toss them in a specially formulated sweet and spicy buffa- lo sauce to create one of America's newest appetizers―Sausage Smack-Yums™," said Gene Fontanini, Chief Executive Officer. "This perfectly pop-able appetizer hits all the right notes with our customers – exceptional flavor at an even better price. Wouldn't you love a 100 percent profit margin on a single item too?" Sausage Smack-Yums is just one of the many innovative menu ideas Fontanini has showcased this year. Fontanini is taking food creativity to