Issue link: http://osercommunicationsgroup.uberflip.com/i/261568
R e s t a u r a n t D a i l y N e w s S u n d a y, S e p t e m b e r 2 3 , 2 0 1 2 1 4 value of our foods. Whether we are reducing ingredients that consumers want less of, such as sodium and sugars, or increasing nutrients that they want more of, such as fiber and whole grains, we stay true to our primary objective: producing great-tasting foods that people love, while making, marketing and sell- ing them safely and responsibly. RDN: Where is your current product emphasis at the Florida Restaurant and Lodging Show? KJ: Kellogg's Foodservice is very excit- ed to offer our Morningstar Farms[R] and Gardenburger[R] vegetarian offerings in a variety of menu concepts at the Florida Restaurant and Lodging show. Morningstar Farms and Gardenburger provide products that are ideal for posi- tive nutrition on menus, lower in fat, fiber-enriched and can help you support current calorie management effort. They also are the leading, high quality veggie food brands preferred by operations, are a highly flexible, culinary canvas that leverages your existing ingredients, and are operationally simple to execute. RDN: Who are your target end-users? KJ: Anyone who wants high quality, great tasting, better-for-you burgers and menu options. When the Chicago-based research firm Technomic studied burgers in 2011, nearly half of the consumers polled ate a burger at least once a week, a big increase from 38 percent in 2009. Across the foodservice industry, burgers – including a growing number of veggie burgers – are pleasing crowds of cus- tomers. Some of the fastest-growing concepts of the day are fast-casual "better burger" restaurants like Five Guys and Smashburger that offer a premium burg- er-eating experience. More than 6 million Americans are vegetarians, and more than 100 million eat veggie foods occa- sionally, often called flexitarians, accord- ing to the Vegetarian Resource Group. Young-adult consumers, the most likely to make vegetarian food choices, will likely eat veggie items for life. In the Technomic burger study, 23 percent of consumers between the ages of 18 and 34 said it is important for vegetarian burgers to be available on restaurant menus. RDN: Tell our readers about your trade show objectives, plans, products, promo- tions, etc. KJ: At the Florida Restaurant and Lodging show, The Kellogg's booth, No. 1027, is offering a variety of incentives, recipes, menu concepts and promotional ideas to help you diversify your product offerings and increase customer satisfac- tion. Our focus is showing new and inno- vative menu concepts to offer vegetarian options that consumers will love. RDN: How can our readers find out more about your company? KJ: Visit booth #1027, visit www.fafh.com, or contact your Kellogg's Food Away From Home sales representa- tive at 877-511-5777. innovation, including critical safety features that have become the industry standard. Univex, based in Salem, N.H., has sales offices throughout North America, as well as a network of more than 1,000 dealers who supply Univex equipment to tens of thousands of foodservice operators worldwide. Univex's commitment to provide inno- vating and durable products as a world class, industry-leading manufacturer and distributor of quality engineered products continues today, as it keeps focusing its efforts on enhancing our product line with a diverse range of equipment in the pizza, bakery and food prep categories. The SPRIZZA "cold system pizza spinner" is one of Univex's latest products. This one-of- a-kind dough spinner produces perfect- ly kneaded pizza dough in seconds. The SPRIZZA does not press your dough, but instead spreads it with its patented micro-rolling system, in essence replicating the hand-tossed results. Univex is represents quality – all Univex products and accessories are proudly manufactured by skilled designers, engineers and manufactur- ing experts. Univex represents durabil- ity – items are built work-day tough to take on your most challenging applica- tions. Univex represents longevity – equipment is made from strong, long- lasting materials to ensure years of trouble-free operation and low cost of ownership. Univex also represents service – Univex employs a National Quality Service Program aimed at sat- isfying customer needs and minimiz- ing equipment downtime. Univex is continuously changing and improving the look and content of our website, to keep in line with the cus- tomer's needs and expectations. For more information about Univex Corporation, visit booth #2137, visit www.univexcorp.com, call 800-258- 6358 or 603-893-6191, or email sales@univexcorp.com. DR: We are in the business of helping restaurants increase sales. If a restau- rant's indoor seating is busy, but cannot use their patio dining due to cool weath- er, they are losing revenue. That is where we come in. Our patio heating solutions allow restaurants to open their patios and extend the outdoor season. This results in an increase in sales. A heated patio equals money in the bank. RDN: How do your heaters heat outdoor areas? DR: Our various patio heaters all pro- duce what is called "infrared energy." The infrared energy does not heat the air, but heats solid objects just like the sun does. RDN: What separates Sunglow Industries, Inc., from its competition? DR: I would say that there are three main factors that set us apart from the compe- tition: the first is that our heaters are No. 1 in the industry and have been for more than 20 years. All of our heaters are made in the United States. and are trustworthy commercial heaters that have been tried, tested and proven to do the job. Our com- petition often uses cheap imported prod- ucts that are designed for use in residen- tial installations, and will not stand up to the abuse of commercial use. The second factor would be the diversity of our prod- uct line. We offer more than 20 models of natural gas, electric and propane infrared patio heaters allowing ceiling, wall, and floor mounting. The third, and perhaps most important, factor is our customer service. We work with customers, archi- tects, builders, and plumbers through the entire process – from product selection and recommendations to installation help. RDN: Why should customers consider your products? DR: You are buying factory-direct, which saves you money. We are the sup- pliers of distributors, dealers and Internet companies. When you buy at the show, you are getting the same reduced pricing. RDN: How does a restaurant know which heaters to buy and how to install them? Sunglow (Con't. from p. 1) DR: After years of experience, we have perfected the use of modern technology to alleviate the stress of selecting the best patio heater layout for our customers. By giving us basic dimensions of the space we will give a detailed layout that shows the ideal way to heat your outdoor patio at no charge. RDN: Why is it worth it to purchase American-made heaters over cheaper imported heaters? DR: Many restaurants use the inexpen- sive imported heaters from big box stores and are totally unhappy with them. Our American heaters are truly commercial heaters that will last for years. Stop by our booth, No. 1737, and we will show you the difference. See Sunglow Industries' heaters in action at booth #1737. For more information, visit www.sunglowind.com. Univex Corporation (Con't. from p. 1) Kellogg's Foodservice (Con't. from p. 1)