Issue link: http://osercommunicationsgroup.uberflip.com/i/261574
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, M a r c h 4 , 2 0 1 2 1 2 comments, "Our team of service techni- cians are factory-trained on all brands and receive ongoing support and training on the latest equipment advances and repair techniques. This broad knowledge base enables the team to have a firm grasp on code requirements and select- ing, installing and servicing new equip- ment as well as effectively restoring and refurbishing older equipment." But Bob doesn't stop at excellent service. His maintenance programs and in particular his renowned "white glove service" ensures that restaurants keep their food preservation equipment in peak operating condition through a pre- ventative plan that assigns a senior con- sultant to oversee all aspects of the account. When asked about this service he said, "This on-going program keeps clients' equipment running efficiently through routine maintenance and care and provides near immediate response times, which means we can provide faster solutions with minimal disruption to business." Most recently, Americold has stood shoulder to shoulder with its all-star line up of foodservice clients to help them meet the challenges of the Health Department's new letter grading system head on. Grades given by the DOH reflect how well a restaurant complies with the food safety requirements of the NY City Health Code and the State Sanitary Code. Violations carry different numbers of points and depending upon their nature and severity can land the restaurant in hot water. What's more it is mandated that the restaurant's rating be visibly posted for consumers to view, so the restaurants have a vested interest in making sure they "make the grade" and Levine is helping them do just that. Americold (Con't. from p. 1) Americold now offers its contract clients a rapid response program that puts a complete support team at the ready for restaurants that are faced with a DOH visit. Levine explains, "When we get a call from one of our clients that a health inspector is on site, we dispatch our clos- est technician to field supervise the inspection. Many times we are able to help clients avoid citations because we are on site and can quickly address any refrigeration issues, immediately service equipment and restore performance – sometimes even before the inspector leaves the premises." Yes, Levine and his team at Americold are that good. For more information on Bob Levine and Americold's commitment to food preservation and refrigeration, or to find out about his services and maintenance programs, visit booth 1116 or contact Americold at info@americoldny.com or by phone at 631-262-7964. About Americold Leading New York restaurateurs, hospi- tals, catering facilities, universities and dealers count on Americold Refrigeration Consultants to select, install and maintain reliable refrigeration equipment that will perform at its highest level and prevent costly downtime and revenue loss. In operation for over 25 years, Americold has developed a reputation for consis- tently delivering exceptional customer service, earning the trust and loyalty of some of the region's most demanding restaurateurs. Utilizing a dedicated team approach to fulfilling the customer's needs, Americold emphasizes strong communications, strategic planning and internal controls to help clients build a dependable refrigeration system they can count on. Visit them on the Web at www.americoldny.com. Green Wave alone was the only compa- ny to pioneer a new idea and risked its very existence that it was the correct thing to do. Today Bagasse is widely accepted, thanks to the entrepreneurship of Gideon Wong and John Calarese Sr. is regarded as the origin of the green ini- tiative in the foodservice arena. With Bagasse's acceptance world- wide, Green Wave's management team developed and even more startling innovation. Green Wave introduced "Ultra," a breakthrough in cornstarch technology: compostable cornstarch with high heat tolerance in excess of 220 degrees. Available in natural or black, plates, bowls and hinged con- tainers. Also available is their full size cutlery, natural or black, bulk or indi- vidually wrapped. Completing the "compostable cir- cle", Green Wave has a full line of pulp/fiber carry out trays made from recycled paper products, this category has been used intensively in the food- service and healthcare markets. Green Wave's product meets all compostable Green Wave (Con't. from p. 1) and biodegradable requirements and is sturdier and more cost effective. The management team of Green Wave invites you to visit them at booth 1760 and meet with Gideon Wong (President) John Calarese Sr. (Executive Director) and Michael (Mike) Hicks (National Sales Manager). See what is coming years before your competition! Green Wave―the Wave to the Future. Learn more by visiting www.greenwave.us.com, calling 718- 499-3371 or emailing Greenwave@ greenwave.us.com. Covers have been proven to save up to 23 percent in refrigeration energy costs and are less expensive to purchase and install compared to a competitive brand, based on an independent study. Econo-Shield, Eliason's newest energy-saving product, provides the energy efficiency of the Econo-Cover in a single-acting shade. Both products are constructed with Eliason's new Memory Roll technology, resulting in a virtually maintenance-free product. Certain states and energy utilities offer incentives or rebates on energy- saving products. Restaurant owners should check with their energy providers or state agencies regarding the availability of rebates or incentives. Eliason Corp. (Con't. from p. 8) Since 1952, Eliason Corporation has provided energy-saving solutions to the restaurant, hotel, food process- ing, retail, supermarket and manufac- turing industries. For more information about Eliason Corporation and its full line of products, visit www.eliasoncorp.com, or call customer service at 800-828- 3655 to place your order today. FINELINE SETTINGS OFFER A COMPREHENSIVE ASSORTMENT OF PLASTIC PARTY AND CATERING TABLEWARE Fineline Settings' designs range from classic to contemporary, and their prod- ucts establish tomorrow's trends in today's market. A decade of experience in the disposable tableware industry ensures they know just what the customer wants and they provide it. Their standards are set high. Their commitment to being at the cutting edge of style and originality without ever com- promising on quality or practicality is evident in every one of their products. Their mission is to enhance the most upscale event and to please the most dis- criminating customer. Their Wavetrends Collection is a perfect example of high-class, high-gloss style. It provides caterers, event planners and hostesses with the convenience of disposables without compromising on the effect and atmosphere created by expensive china. The Wavetrends Collection includes plates, serving bowls, tumblers, stemware and coffee mugs. Their complete repertoire of prod- ucts features a number of collections. Their Flairware and Savvi Serve dinner- ware lines include coordinating drinkware, serving pieces and acces- sories. Their Silver Secrets flatware col- lection comes with serving utensils. Their Quenchers line is a bar assortment that speaks to the spirits and elevates drinking to a whole new level, and their Platter Pleasers is a caterer's bonanza of bowls, trays, pitchers and ice buckets, with a hostess tool for every imaginable purpose. Introducing Tiny Temptations: a ter- rific assortment of tiny serving dishes to tantalize your guests and transform your table into a spectators delight. It's the lit- tle things that count! Be sure to visit www.finelineset- tings.com. ECO-HYPOCRISY IN THE FOODSERVICE INDUSTRY As the foodservice industry grows so does its production of waste. In recent years the recycling bin has become the preferred alternative to garbage cans, as public opin- ion has forced businesses to become increasingly environmentally conscious. Reducing waste is one of the biggest things you can do to minimize your car- bon footprint and become greener. Being green is nothing new to Gruenewald, which, by coincidence means "green forest." They have supplied the food service industry with innovative American made products that produce fresh real whipped cream in a cost effec- tive and environmentally friendly manner since 1952. Rocket Whipped Cream Dispensers and the Refillo-Whip Charger are 100 percent self-recycling resulting in no waste, and they will also save you 50- 75 percent compared to other methods. Hundreds of millions of aerosol cans and disposable chargers are discarded each year ending up in landfills,mllions by large companies professing to be "green." Corporate social responsibility web pages of major players in the food service world consistently assert that they strive to minimize their carbon footprint. It is ironic that some companies spend more money on public relations efforts to convince the public that they are green, Continued on Page 13