Oser Communications Group

Restaurant Daily News Day 3 IRFSNY 2012

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Page 12 of 15

R e s t a u r a n t D a i l y N e w s 1 3 Tu e s d a y, M a r c h 6 , 2 0 1 2 Who uses temporary kitchen facilities? For the past 14 years, Kitchen Corps clients include organizations facing reno- vations to their kitchen facilities, new construction, long-term events or disaster relief from a fire, flood or other unfore- seen event. These organizations include: • Universities • Military Bases • Correctional Facilities • Hospitals • Nursing Homes • Corporations • Disaster Relief Organizations • Country Clubs Kitchen Corps (Con't. from p. 1) knife set―it goes where you go! Also, is the circulator easy to clean? It is essential that the product can be cleaned without exposing the electronics to water. Additionally, you'll want to confirm that no special cleaning agents are necessary so that your circulator is cleaned properly. It is also essential to learn about the manufacturer. Are resources, like video demonstrations or trainings, available? Can a representative be reached with any questions? Furthermore, it is necessary to explore the manufacturer's history. Is this the first circulator brought to market? Are replacement parts or repair services read- ily available should they be required? If repair time is too long, you may need to alter a restaurant menu, so repair time is something to check on. Lastly, food safety is imperative. If buying used equipment, ask the seller to confirm that the circulator has been used in the kitchen only and has not been oper- ated in a laboratory, where it could have been exposed to toxic materials. As purchasing a sous vide circulator can be a big decision, it's important to take the time to research your needs and options to ensure you get the most out of your investment. For more information, call 847-647- 0611, email culinary@polyscience.com or visit www.cuisinetechnology.com. PolyScience (Con't. from p. 12) consumer demands, Monin Gourmet Flavorings, the world's leading provider of premium syrups and flavoring prod- ucts, has expanded its Sugar Free Syrup product line to include mango and pome- granate. These two new beverage flavor- ings from Monin join the great lineup of 15 additional Sugar Free Syrups, includ- ing French vanilla, chocolate, blackberry, hazelnut, Irish cream and triple sec … skinny margarita, anyone? Sugar Free Syrups from Monin are formulated with an exclusive blend of SPLENDA brand sweetener and all-natu- ral erythritol for an exceptional flavor with no aftertaste. The flavorings contain Monin Gourmet Flavorings (Con't. from p. 1) no sugar, no high fructose corn syrup and no calories, so they are ideal for the skin- ny drinks currently in demand. Adding beverage flavorings are great for your bottom line, too. Restaurant operators can quickly boost their profits by the simple addition of one or more sugar-free solutions from Monin Gourmet Flavorings! Sugar-free, fat-free, guilt-free and highly profitable, skinny drinks are a must-have addition to any menu this year. For more information on any Monin product, contact Monin at 800-966-5225 or monin-usa@monin.com. Detailed product information and more than 1,000 recipes can be found on Monin's website at www.monin.com. ping lists, menus, templates, lowest price, or lowest bid. Users are able to make informed management decisions with the ability to compare multiple bids and real-time pricing data. Supermarkets, delis, and commis- saries are using ChefTec to manage their production processes. The ability to automatically create master produc- tion sheets and then split them into individual location production sheets streamlines the process and keeps pro- duction schedules tight and precise. Inventory is seamlessly updated with ChefTec (Con't. from p. 5) raw ingredients for prep items deduct- ed from inventory and finished product added. Legislation continues to mandate the provision of nutritional and aller- gen information. ChefTec provides an easy and affordable way of meeting these ever-increasing obligations. ChefTecis pre-loaded with nutrient and allergen information for use with recipes and nutrition facts labels can be printed. To learn more about ChefTec and how it can affect the bottom line, visit them at booth 1212, call 800-447-1466 or visit www.cheftec.com. What typically comprises a temporary kitchen facility? • A full service industrial kitchen equipped with production, preparation, dishwashing, dry storage and walk-in cooler/freezer areas. • Production areas that consist of UL list- ed commercial cooking equipment and UL listed hood systems with NFPA certi- fied fire suppression systems. • Facilities built to meet all international building codes. • Customized units with bathrooms, din- ing facilities, generators, decks, ramps and lift systems. Learn about Kitchen Corps at www.kitchencorps.com.

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