Issue link: http://osercommunicationsgroup.uberflip.com/i/261571
R e s t a u r a n t D a i l y N e w s 1 9 M o n d a y, S e p t e m b e r 2 4 , 2 0 1 2 frozen yogurt took a backseat to ice cream with the rise of concepts such as Coldstone Creamery and Marbleslab Creamery. Fast forward to today and frozen yogurt is now more popular than ever with concepts such as Pinkberry, Red Mango, Yogurtland, Menchies, and Bloop leading the way. In every major city in America, you can find a trendy frozen yogurt store with a line out the door. The ability to enjoy a guilt-free treat, coupled with the fun and interactive "self-serve" concept, gives you a thriving industry experiencing much popularity. Appealing to adults and children, the self-serve concept gives customers a chance to put together their own frozen yogurt confection exactly the way they want. This adds an element of excitement to the customer's experience. This inter- active approach empowers the customer as they make their own dessert cus- tomized to their liking. In general, self-serve concepts are able to offer more flavors and toppings to their customers. Many frozen yogurt shops are constantly changing their flavors, and debuting new flavors periodically. Variety of flavors will allow for a busi- ness to appeal to a wide array of cus- tomers. Self-serve frozen yogurt shops featuring Donper America machines are now rec- ognized as the standard in the frozen yogurt industry. Combine the do-it-your- self concept with a modern and sleek atmosphere and you have an attractive business model. Add to that incredibly tasty flavors with numerous health bene- fits and you have the foundation for a great frozen yogurt business. For more information, come see us at booth #1513, call us at 888-350-8091, or visit us at www.donperamerica.com. analysis. RDN: Companies are cutting back on spending. Why is ChefTec something they should spend their money on? BB: These tough times create both chal- lenges and opportunities for operators savvy enough to take advantage of the technology available for the foodser- vice industry to control costs and man- age inventory. With the right back-of- the-house software, operators can find relief from rising food costs, maintain tight controls on purchasing and improve operational efficiencies. We guarantee to save operations 3 to 8 per- cent on food costs by using ChefTec. A company selling $1 million in food every year can shave 3 percent off food costs with ChefTec, saving $30,000 in the first year. Looked at from this per- spective, finding the money to spend a few thousand dollars on ChefTec is a no-brainer. RDN: How does ChefTec make a dif- ference for foodservice operators? BB: Every operation, big or small, fine- dining or fast-food, multi-unit or stand- alone, will benefit from a regular review of how things are being done. Is the line cook getting creative with sig- nature menu items, making them unrec- ognizable and increasing food costs in the process? What is going on with the inventory on hand: Does it line up with what has been sold and what has been ordered? If not, is it waste or theft or just sloppy inventory control? ChefTec is a management tool that can alert operators to costing and inventory issues. RDN: What are some of the other ben- efits of ChefTec? BB: Using ChefTec will save time. We offer several interfaces: the Quickbooks interface that transfers invoices from ChefTec directly into Quickbooks with the touch of a button, electronic data interfaces with Sysco and U.S. Foodservice, among others, that allow for online ordering. This reduces the time it takes to enter invoices into cost- ing and ordering software to 10 seconds. We also have add-on products. ChefTec Mobile uses either a hand-held tablet computer or a PDA for physical inven- tory taking, shipping and receiving, ordering, and recipe management. Add a bar-code scanner, which simplifies processes even more. Remote notifica- tions provide the ability to trigger mul- tiple notifications via printer, text mes- sage, or email with critical information when and where needed. For more information on ChefTec and the line of ChefTec products, stop by booth #2040, call 800-447-1466 or visit www.ChefTec.com. leading equipment brands in food and beverage, we're a comprehensive, one- stop source for all of your equipment needs — and then some. Manitowoc takes a holistic, total-solu- tions approach to foodservice kitchens. It integrates its diverse product portfo- lio into total, high-performance solu- tions that save customers space, time, energy and money, all of which helps improve profitability. Talk with Manitowoc about Frymaster ® , Manitowoc ® Ice, Convotherm ® , Merrychef ® , Delfield ® , Lincoln, Garland ® , Cleveland, Jackson, and other iconic Manitowoc Foodservice brands. They're histori- cally best-in-class and Manitowoc's engineers, with culinary and opera- tions experts and through collaboration with its customers, continue to roll out enhancements that make them even better. Manitowoc's STAR Service network provides expert installation and easy access to factory-authorized service technicians for fast, first-time fixes. Its experienced sales and consulting teams, including high performance kitchens, advanced cooking technolo- gies and culinary services, are highly trained in all of Manitowoc's brands and work collaboratively with cus- tomers and channel partners to deter- mine best-fit, end-to-end cooking and operational platforms. It's a unique, holistic approach that the company calls "Kitchenology TM ." Talk with Manitowoc about sustain- ability and energy conservation. It has increased the number of ENERGY STAR ® products in its portfolio and for a third time was named a 2012 ENERGY STAR Partner of the Year for Sustained Excellence by the U.S. Environmental Protection Agency and the U.S. Department of Energy. Food Equipment Representatives, Inc. (FER) can help you develop, produce and deliver better, faster and more con- sistent entrée's using Manitowoc's test kitchens and MTW equipment. Manitowoc invites you to visit one of your local FER test kitchens where you will be received by a factory-trained, knowledgeable, friendly representative who is eager to help you with equip- ment solutions and ideas for your kitchen. Talk with Manitowoc. It has a solution for you. Speak with your local Food Equipment Representatives, Inc., representative at booth #1630 at FRLS to see how they may assist you with your operation. Visit the company website at www.manitowoc.com. you end up with a great bread." Today we bake the finest artisan crusty breads. RDN: What would you say makes your company unique? CB: MultiGrains is a true artisan bakery. We use Old World processes and concepts, but with a modern twist. We combine our hands-on knowledge with the technology of today to bake some of the finest Italian and French crusty breads, rolls and baguettes for the foodservice and retail marketplace. Additionally, we continually strive to recog- nize the industry trends that surround us today and our in-house R&D team diligent- ly works to create specialty breads that encourage healthy and nutritious options for today's discerning bread eaters. RDN: Where is your current product emphasis? CB: Simply put, our bakery is focused on the nutritional footprint of our breads. That includes such things as a being able to show a "clean label' or to be able to market our breads as all-natural, and we don't stop there. We take it one step further by bring- ing breads to market that offer healthy alter- natives, which go beyond baking breads with whole grains or wheat flours. Our Hearth Healthy line provides health and wellness options that meet today's complex dietary needs yet are still as delicious as good old fashioned white bread. RDN: Are you introducing any new prod- ucts? CB: Of course we are! We have currently developed two new lines: Rustic Artisan Table Breads (8-ounce) and our Hearth Healthy Breads made with Smart Balance (12-ounce). RDN: What distinguishes your product(s) from the competition? CB: It's about the process, from recipe cre- ation to the many human touch points to delivering it frozen. We do not just change the shape or size of our breads to create a new product but rather the actual Multigrains Bakery (Con't. from p. 1) recipe/ingredients. We believe that creating flavor takes time, like a fine wine, our breads cannot be rushed and when the bread is done it is flash-frozen to preserve that fla- vor. Our unique process lets you take our bread out of your freezer and with a quick refresh in the oven offers home baked good- ness in five minutes or less. RDN: To what do you attribute your com- pany's success? CB: MultiGrains success comes from pro- viding innovative solutions and concepts to our retail and foodservice partners. By understanding our customer's needs, we are able to offer foodservice-quality breads to both sides of our business. Combining this with excellent customer service, we believe it is a winning combination for our partners. Together we create, bake and deliver world- class breads. For more information, visit booth #1724 at the Florida Restaurant & Lodging Show, check out www.multigrainsbakeries.com, call 978-691-6100 or email sales@multigrainsbakeries.com. Manitowoc (Con't. from p. 1) Culinary Software Services (Con't. from p. 1) Donper America (Con't. from p. 1)