Oser Communications Group

Restaurant Daily News Day 3 IRFSNY 2012

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R e s t a u r a n t D a i l y N e w s 5 Tu e s d a y, M a r c h 6 , 2 0 1 2 Continued on Page 13 AMERICOLD: ON THE MOVE It's a tough decision to move. The business of your business never stops, particularly when your business prides itself on being responsive 24/7, 365. So changing locations has to make sense and has to be something that will provide more opportunities to offset any potential disruption. Recently, Americold faced such a decision and in a challenging economy, when many Long Island companies were downsizing, they were growing. Under the leadership of President Bob Levine's smart business practices and targeted focus on commercial refrigeration and food preservation, the company was able to strengthen its core business, attract new customers and expand services and maintenance programs for existing clients. To support this growth, the com- pany realized it needed a new space and made the decision to move from its Melville, N.Y. location to a new space in Farmingdale, N.Y. Says Levine, "We outgrew our space and wanted to add warehouse space." He adds, "We felt we could do so much more for our clients with the right space―and we were right. In our new facility, we can now stock more parts, have better inventory control and organize our processes better." The company first considered buy- ing a new facility but with so many aggressive lease deals in the Long Island area, they decided to lease the new loca- tion. The move took them from a 1,200 square foot office space to a 5,000 square foot mixed-usage space that supports their executive offices, service and design divisions, as well as providing warehouse space. The warehouse space was key for Americold. With their growing fleet of trucks and expanding business, being stocked and ready for their all-star list of foodservice clients meant having shelves fully loaded with the hardware and equipment needed for servicing the refrigeration needs of clients. The space itself is designed with a European flare and utilizes open space to foster communication and collaboration among the team members. As the compa- ny's portfolio of clients continues to expand, the new space will be able to support the company's growing project management division where Americold specialists consult, design, develop budg- ets, specify, bid, secure equip- ment, follow up and manage projects for key restaurant clients across the country. With the additional space, the design division has added a new Canon wide format printer. This enables the design team to provide clients with CAD draw- ings for their refrigeration systems. In addition to the printer, Americold com- pleted a system-wide software upgrade, eliminating four stand-alone applications to convert to one software application, allowing better efficiency and communi- cation between service, installation and accounting, improving inventory man- agement and allowing more detailed record-keeping and service history of customer's equipment by piece. Lastly, smart phones were given to the service technicians in the field, allowing virtu- ally instantaneous communication to and from the office. Levine commented, "Since moving in the number of our new installations has doubled, and the new facility allows us to be more effi- cient." He goes on to say, "We have bet- ter work flow and a more overall improved environment where we can receive, stage, deliver hardware and building materials faster." Moving forward in the pursuit of excellence—Americold continues to excel. For more information on Americold 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. CORTEC AND CHEFTEC MEETS THE CHALLENGES OF TODAY'S FOODSERVICE MARKETPLACE Culinary Software Services has been cre- ating software to meet the unique chal- lenges of the foodservice and hospitality marketplace since 1990. CorTec ® and ChefTec ® back-office software are the result of years of experience partnering with operations of every size, as they implement systems for accountability, communication, and control. Now more than ever, foodservice operations need tools to keep costs under control, improve operational efficiencies and increase profit margins. Just in time to help the foodservice and hospitality industry move forward in the improving economic environment, ChefTec MMX (2010) was recently released. CorTec and ChefTec Software pro- vides a complete package that includes recipe and menu costing, inventory con- trol, purchasing and ordering, sales analysis, production management, requi- sitions and transfers, and nutritional analysis. Operations using the software see the return on investment quickly through improved efficiencies, greater productivity and reduced food and bever- age costs. The software is easily integrated with other essential foodservice software packages such as accounting software, vendor ordering systems and point of sale systems. Data entry is kept to a minimum (e.g. vendor invoices can be automatical- ly downloaded into ChefTec for tracking inventory and updating prices and then instantly transferred from ChefTec to QuickBooks at the touch of a button). Many restaurants today are making changes to their menus to accommodate today's economic realities and the menu engineering capabilities of ChefTec enables them to do "what-ifs" with new menu items, menu prices and projected sales numbers. Operators can quickly see the impact of any menu changes on their food cost and profit margins and intro- duce any changes with the confidence of a positive impact on the bottom line. The inventory control capabilities enable an operation to easily and accu- rately track usage, waste, and shrinkage and provide an audit trail that helps staff be accountable for portion control, actual versus theoretical inventory and safe food handling. ChefTec users can make full use of the latest mobile and scanning technol- ogy to reduce the time-consuming physi- cal inventory process by 50 percent. The purchasing and ordering features allow orders to be generated using diverse crite- ria such as user-defined par levels, shop- CleanRiver President Dave Jarrett. "Transition Series containers provide greater assurance that you won't out- grow your waste management equip- ment and assure a higher ROI on your purchase." CleanRiver manufactures recycling containers, bins and cabinets made from raw materials with the highest recycled content available, including long-lasting plastic lumber made from recycled high- density polyethylene (HDPE). The com- pany combines innovative recycling containers, creative graphics and effec- tive programs into complete recycling solutions that are tailored to each client's specific waste stream management and recycling requirements. These modular, interchangeable and configurable solu- tions easily adapt to changes in the waste stream and help to ensure the suc- cess of each recycling program. In addition to product design and manufacture, CleanRiver supports cus- tomer recycling initiatives and sustain- ability efforts with a variety of programs to implement and maintain efficient and productive recycling of paper, plastic, metal and compostable materials. These services include designing waste audits, interpreting waste stream regulations and guidelines and ROI analysis. To find out more visit CleanRiver online at www.cleanriver.com. Clean River (Con't. from p. 4)

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