Issue link: http://osercommunicationsgroup.uberflip.com/i/261583
clean-in-place procedure that means sanitation without disassembly, saving time and money. Finally, portions are consistent, which allows you to serve a Server Products (Con't. from p. 1) product that always tastes the same while controlling costs. Beverages are a profitable way to build check averages, and new beverages mean new flavors. Server Products can help you manage this exciting and growing category! 24 hour a day, 7 day a week advertise- ment for their business. That's where Safftel enters the pic- ture. By using new VoIP (Voice Over Internet Protocol) technology, Safftel can offer competitively priced tele- phone service with a whole menu of options that is perfectly suited for the restaurant industry. During the day, if multiple calls are received at the same time, customers can be placed on hold in a queue after listen- ing to a brief message assuring them that their call will be answered promptly. Customers can listen to music while they are on hold. Safftel provides the option of a company directory, which can steer Safftel (Con't. from p. 1) callers to the right place, day or night; for instance, there can be separate lines for those wanting phone reservations, for vendors, for recordings which pro- vide callers with the restaurant hours of operations and with for directions to the restaurant, and for any other options that are needed. If callers dial in after business hours, numerous messaging options are available. And because Safftel uses new, more efficient Internet technology, they can offer their services at lower prices than the traditional copper wire technology. More information about Safftel is avail- able at www.safftel.com. R e s t a u r a n t D a i l y N e w s 5 S u n d a y, A p r i l 3 , 2 0 1 1 cards, identity theft, and card skimming at restaurants and bars? In 2010, the U.S. fraud loss from credit card and identity theft was more than $450 million, and continues to grow. Today, CATS is needed as PCI Compliance requires improved stewardship of customer credit cards at restaurants, night clubs and bars. RDN: How does it work? WR: Customers swipe their cards through the CATS reader attached to the bill folio, where the data is encrypted and stored for pickup. CATS then sum- mons the server with a soft green lumi- nescent light to pick up the folio and take it to the POS Terminal, where the folio is docked for authorization. Split tickets are easily handled by CATS readers. After authorization, the server returns the folio to the customer for the addition of gratuity before closing out the ticket at the POS system. RDN: What are the benefits to businesses? WR: As a restaurant, night club or bar owner it is important to protect your customer's payment transactions. Your customers will know they are safe because you are taking the precautions necessary to protect their credit cards, welcoming this added benefit to their dining experience. In addition, the servers will know when it is time to close a ticket, which improves customer service while reducing wait time. CATS is a win-win-win for customers, servers and owners. RDN: How does CATS accomplish this? Bellatrix (Con't. from p. 1) WR: CATS bridges the cost gap between expensive 'pay at table' prod- ucts and the unsecured manual opera- tions. CATS provides enhanced credit card security and convenience to your customers, beginning right at tableside. RDN: What separates CATS from the competition? WR: CATS is simple to install, secure to use and affordable. CATS provides both credit card security and a service indicator unlike any competitor today. Unlike 'pay at table' products, with CATS the customer can add the gratuity without the server being present. Servers do not have to carry heavy handheld devices and they can see when payment is required with the soft green glow of the CATS service indicator. RDN: Tell me about the future for CATS. WR: We anticipate the payment card industry will continue to demand that establishments using credit card pay- ments improve their security. In many cases, security begins right at the table. We recognize that pay-at-table products exist; however, the complexity and cost of these products is a barrier to their general acceptance. Currently, manual transactions are more the standard, but create an opportunity for credit card fraud. Card at Table Service fills the gap by providing a simple, secure and affordable solution. For additional information please call 800-451-9753, email cats@bellatrix.com or visit our website at www.cardat tableservice.com. Be sure to stop by our NWFS booth 955. RDN: Tell us about your product. JD: Berry Up! flavor mixes are a return to the traditional way of creating fruit blends for drinks. Fresh fruit is the first ingredient. We hear what the consumer is asking for and we're diligent in our efforts to provide quality, taste, value and freshness in every bottle of Berry Up! we create. The Berry Up! brand name comes from a very simple concept: fresh berries, up the straw every time a satisfied cus- tomer takes a drink. RDN: Who is your target audience? JD: Any foodservice establishment that wishes to serve quality fruit on their bar or kitchen menu. Berry Up! is ideally suited for front of the house cocktails, mocktails, shakes and smoothies. In the back of the house, create a delicious glaze or marinade for steaks and chicken or add Berry Up! to various oils for a delicious signature dress- ing for many salads. Simply drizzle over pies, cakes and ice cream for a fantastic dessert topping to end a meal. National restaurant chains, fine dining establish- ments, fast casual restaurants, theme parks, colleges and universities, yogurt concepts, sports venues and business and industry facilities are all segments of our industry that Berry Up! is a perfect fit for. Berry Up! (Con't. from p. 1) RDN: How will these establishments benefit from using Berry Up? JD: Berry Up! is so fresh and unique in the market that each time your estab- lishment uses the flavors―no matter what you serve it with―you create a cost-effective, signature item for your menu. These unique items are what cus- tomers recognize as only available at your establishment. The repeat business will be recognizable immediately as young and old alike return to your busi- ness for the best tasting strawberry daiquiri, shake, smoothie or lemonade they have ever tasted. And, they are quick and easy to make. RDN: Where can I get Berry Up? JD: Certainly not on the dry shelf. We're proud to say that Berry Up! is not a shelf- stable fruit blend like many of the heat treated products on the market today. Berry Up! is in the frozen section at all of the foodservice distributors that stock our product: Fresh, bright, clean tasting fruit for your customers to enjoy no matter what the season. For more information on carrying the Berry Up! line, come see us at booth 1119 or contact John Doyle, National Sales, at 503-807-FOOD. Visit us online at www.berryup.com. gift cards, ATMs and more). • Fast and accurate transactions to keep your business moving with proven dependability with a 99.99 percent uptime, even during the busiest times of the year. • User-friendly online reporting tools which puts you in charge of your critical business information through ClientLine ® , where you can easily ana- lyze your payment processing—includ- ing transactions and deposits—for greater financial insight and better time management. • 24/7 customer support along with access to www.merchantinsider.com— our online resource for advice, insights and products—to help grow your busi- ness, where you'll find discounted ter- minals and supplies, cost reduction tips and PCI compliance and fraud preven- tion tools. Membership is included at Restaurant Depot (Con't. from p. 1) no additional cost with your merchant services account. • Enhanced security and regulatory com- pliance to help keep you compliant with payment network rules and regulations. • Continuous innovation including award-winning terminals, such as the FD100, which are fast, simple to use and easy to train your employees to operate. For more information call 800-592-2315 or visit www.firstdata.com/restaurantdepot. why we put so much effort into educa- tion, from informative labeling to national tours and presentations. As a small com- pany we think it is important to stay close to consumers, so we work with small dis- tributors and sell directly to retailers and manufacturers. We stand by our products and conduct rigorous testing for safety, and functional and organoleptic attrib- utes. That means we inspect every batch for taste, smell and color, and check every shipment for quality. Our cus- tomers can trust that everything Bakto sells is the best available. We want people to be familiar with natu- ral vanilla and natural flavors. We make our vanilla affordable for everyone to use. Bakto Flavors (Con't. from p. 4) Our goal is not to be in every store but to be in every kitchen and restaurant. Flavor is our passion, and its a passion we want to share. This year we are adding a new line of spices and herbs for baking. For more information, call Daphna Havkin-Frenkel, Ph.D., MBA at 732-991- 3462, e-mail daphnaq@baktoflavors .com or visit www.baktoflavors.com.