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Headquartered in Chicago, Ill., Rewards Network SM powers the leading dining rewards programs in North America. The company provides more than 3.4 million members with incentives to dine at participating restau- rants. These incentives include airline miles, college sav- ings rewards, reward program points and even up to 15 percent back on their dining bill. Rewards Network offers its dining programs in part- nership with major airline frequent flyer programs, several of the nation's largest bankcard issuers, numerous key players in the loyalty marketing industry and dozens of national corporations. Members of Rewards Network earn rewards by joining one of the dining programs, registering a debit or credit card and then dining at a location on the program. Rewards Network members include frequent flyers, corporate cardholders and diners who spend Table Turners™: Improve The Guest Experience One Table At A Time Have you seen the latest hygiene innovation for FOH restaurant operations? They're in use at key foodservice locations from KFC to P.F. Chang's and many others. A simple yet revolutionary way to prevent germ transfer and keep dining room tables spotless is now available for mass distribution, and they are a potential game-changer for your unit(s). They're called Table Turners™, and they're only available from Sani Professional ® . Best of all, quantitative testing among restaurant diners reveal that they are preferred to traditional "rag & bottle" methods by a 10-to-1 margin 1 . A University of Arizona research study reported in 2006 that dining room tables in restaurants utilizing Redondo Iglesias, the premier importer of Serrano ham to the USA, is introducing a 1 lb. presliced pack of their premium 12-month aged Serrano ham for foodservice. The decision to go with a foodservice-sized presliced pack, "was an outgrowth of the sales trends observed dur- ing the challenging year of Q4 2008 through Q4 2009," said Kate Whittum, Director for Sales and Marketing for Redondo USA. "The Redondo product that showed the most strength last year was the center cut, trimmed deli loaf so developing a product that minimizes shrink and labor even more was an obvious line extension. The Restaurant and Food Service Show at the Javits Center was the per- fect occasion to introduce it," said Whittum. "As a company, we are really excited for the coming year 2011," Whittum continued. "We have refined our P o r t l a n d O s e r C o m m u n i c a t i o n s G r o u p M o n d a y, A p r i l 4 , 2 0 1 1 Leading New York restaurateurs, hospitals, catering facilities, universities and dealers count on Americold Refrigeration Consultants to select, install and maintain reliable refrigeration that will perform at its highest level and prevent costly downtime and revenue loss. In opera- tion for more than 25 years, Americold has developed a reputation for consistently delivering exceptional cus- tomer service, earning the trust and loyalty of some of the region's most demanding restaurateurs. Utilizing a dedicated team approach to fulfilling each customer's needs, Americold emphasizes strong commu- nications, strategic planning and internal controls to help clients build a dependable refrigeration system they can rely upon. Their service technicians are factory-trained on all brands and receive on-going support and training on the latest equipment advances and repair techniques. With One of the easiest ways to improve your restaurant's profits is to have a robust 'wines by the glass' program. Smart restaurateurs, faced with the growing population of savvy wine consumers, know that if given the oppor- tunity, those guests will purchase a more expensive glass of wine. But how do you offer great wines by the glass without sacrificing quality and risking your investment? The WineStation ® developed by Napa Technology was created to give restaurants an intelligent plug-and- play wine preservation and dispensing system that can increase the maximum profit potential of each bottle of wine. Because there is no need for expensive plumbing or electrical work, the fully refrigerated WineStation can be operational in 30 minutes. The WineStation is the world's first automated tem- perature-controlled wine dispensing and preservation Continued on Page 5 Continued on Page 5 Continued on Page 5 In 2001 the first Endura grease interceptor was sold in North America by Canplas. Using their core injection molding expertise and an extensive knowledge of plumb- ing and hydraulic design, the Endura interceptor set new standards for durability, longevity and performance in the commercial kitchen environment, offering a game- changing alternative to traditional metal grease traps. Ten years on, Endura continues to perform and grow. "This product line has become a significant part of the Canplas offer and has shown remarkable resilience and sustained growth in a market that like most was sig- nificantly challenged in recent years," said Andrew Bird, Business Development Manager for Plumbing Products at Canplas. He continued: "The strength of growth in the Endura line has supported the continuation of our investment in Continued on Page 5 Continued on Page 5 Continued on Page 4 HOW TO MAKE THE RESTAURANT SANITATION GRADE: A SANI PROFESSIONAL PRIMER REDONDO IGLESIAS BRINGS SUCCULENT TASTE OF SPAIN'S SERRANO HAM TO U.S. ENDURA GREASE INTERCEPTOR CELEBRATES 10TH ANNIVERSARY WITH NEW 10GPM ADDITION REWARDS NETWORK–REACHING THE FREQUENT DINER WITH INCENTIVE PROGRAMS HOW TO INCREASE YOUR RESTAURANT'S PROFITS 30 PERCENT IN 30 MINUTES AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH THE NORTHWEST FOODSERVICE SHOW AMERICOLD UNVEILS NEW AND IMPROVED 'WHITE GLOVE SERVICE PROGRAMS'