Issue link: http://osercommunicationsgroup.uberflip.com/i/261571
An interview with Chuck Brandano, V P / C O O / M a s t e r Baker, MultiGrains Bakery. RDN: Tell our read- ers about your com- pany, MultiGrains Bakery. What's your main line of busi- ness? CB: Joseph Faro Sr., started MultiGrains Bakery in 1997. From the beginning, Mr. Faro's team worked with a sim- ple business philosophy that we all live by: "When you combine Old World tradition, great taste and great value, "It costs more to gain a new customer then keep an old one." How many times have we all heard that saying? It's certainly true, but it's only half the story. Customer loyalty is about more than reducing customer acquisition costs, it's about increasing value and revenue, as well. But cre- ating consumer loyalty has been a big challenge – especially in the restaurant industry – until now. Mercury, one of the fastest-growing payment pro- cessing companies in North America, recently launched MercuryLoyalty™ – the industry's first Premium Blend, Inc., is a 23-year-old company found- ed by brothers Gino and Henry Santos. The Santos brothers built their company on the premise that every- one should have the same opportunity for success. They created a line of wine-based liquor substitutes under the brand name Premium Blend ® that allows restaurants and bars with only a beer and wine license the same ability to sell and serve cocktails as their larger liquor-licensed competitors. It includes products like the imported Mexican agave wine, El Guitarron™, which allows establishments the ability to serve Tequila-type drinks such as Margaritas with only a beer and wine license. With other Orlando Oser Communications Group M o n d a y, S e p t e m b e r 2 4 , 2 0 1 2 Restaurant Daily News is an independent publication not affiliated with the Florida Restaurant & Lodging Show, Reed Exhibitions, or any other organization. Continued on Page 14 Continued on Page 19 Continued on Page 14 INCREASE YOUR SALES WITH MERCURYLOYALTY PREMIUM BLEND YOUR BUSINESS MULTIGRAINS: A WORLD-CLASS OLD WORLD BAKERY EXPERIENCE Why talk with Manitowoc? Because no matter what seg- ment you serve, no matter your menu style or concept, regardless of whether you're a multinational restaurant cor- poration or a local family diner, Manitowoc Foodservice has the right solutions to help your business be the best it can be; The best for your customers, the best for your employees, the environment and, ultimately, your bottom line. Manitowoc Foodservice is a world leader in innovative foodservice kitchen and restaurant equipment solutions. Representing some of the world's most recognized and Frozen yogurt is rapidly gaining popularity in the current frozen dessert market. With its delicious taste, low-calorie appeal, and numerous health benefits, people can't get enough frozen yogurt. Meanwhile, the attractiveness of frozen yogurt has only added to the growth and development of Donper America, one of the leading manufacturers of frozen yogurt machines in the United States. "The frozen yogurt industry is a great one to be in right now. People are becoming more health-conscious these days and frozen yogurt is a treat they can indulge in with- out feeling guilty," said Brian Rizo, Regional Sales Director at Donper America. Throughout the 1980s and the early 1990s, frozen yogurt solidified its place as a cul- tural sensation through companies like TCBY and Dairy Queen. From 1990 to 2000, Brian Bennett, President of Culinary Software Services–the makers of ChefTec software–talks about why it is the right time for businesses to implement ChefTec software. RDN: What exactly does your software do? BB: Culinary Software Services Inc. is the leading provider of food-service soft- ware to the hospitality industry. Our products include CorTec TM and ChefTec ® for recipe and menu costing, inventory control, purchasing and ordering, production management, requisitions and transfers, waste and lot tracking, and nutritional Continued on Page 19 Continued on Page 19 Continued on Page 19 FROZEN YOGURT CONTINUES TO GROW IN POPULARITY AND DONPER'S MACHINES OFFER SUBITIONS CULINERY SOFTWARE SERVICES' CHEFTEC CRITICAL IN ECONOMIC HARD TIMES HAVE A TALK WITH MANITOWOC FOR FOOD EQUIPMENT NEEDS Since Source Contract was estab- lished in 2007, the company has dra- matically expanded its offerings in commercial/contract furniture well matched to the upscale outdoor fur- niture market. Source Contract has grown to become one of America's fastest growing produc- ers of upscale outdoor and restaurant furniture, and all at moderate price points. The management team at Source Contract has successfully molded the company to meet the specific needs of the buyer. Founders Gerald Shvartsman and Golan Rabin recognized important voids in the marketplace and led the company to meet the needs of the hospitality designer Continued on Page 14 LOOK TO SOURCE CONTRACT FOR QUALITY FURNITURE