Issue link: http://osercommunicationsgroup.uberflip.com/i/261586
product development with the Lo-Pro model being introduced in late 2008 and now being followed in the 10th anniversary year of the product, by the latest additions of 7, 10 and compact 15gpm models." The new models which launched this year were shown for the first time at NAFEM 2011. Drawing on all of the proven elements of the range, like the EZ-Open cover latching system, the load rated and odor-tight cover, removable baffles, and of course PDI Approval, the new models fit right in to the Endura family of products. There are, however, a number of new design elements that have been incorporated. "The new compact interceptors use a development of our patented baffle system," said Bird. "The effectiveness and capacity of smaller units is often questioned by code officials and local jurisdictions. These new units are just as efficient as their larger hydromechanical counterparts, the 7gpm model, for instance, achieving over 95 percent efficiency during independent third-party evaluation for PDI." Bird went on to explain: "This con- sistency of performance is upheld by the new diffuser baffle that has been Canplas (Con't. from p. 1) incorporated into these units. This lengthens the flow path of the grease and waste water through, and in doing so actively promotes FOG (Fats, Oil and Grease) separation at lower flow rates." In addition to showing the new compact interceptors, Canplas pre- viewed another new product—the Endura Solids Interceptor. "The man- agement of solid material in a grease interceptor is equally important to that of the grease itself," commented Bird. "We always look for ways to improve performance and the new Solids Interceptor certainly fits this bill. It will be available as both a complete stand-alone solids interceptor that can be used in conjunction with any instal- lation where solids accumulation is an issue, and secondly as a retrofittable accessory directly into any of the full height Endura models." More information about this new addition and the full line of Endura products is available at www.endura interceptor.com. Be sure to add Canplas to your must-see list at the 2011 NRA Show. Canplas is part of the Aliaxis Group of companies, a worldwide manufacturer of plastic products for the building and construction industries. reusable cotton towels and sanitizing solution were 45 times dirtier and left 19 times more coliforms on surfaces AFTER use 2 . In short, the traditional method in use by most operators today is potentially doing more harm than good, particularly at the end of a given shift or when routine inspections are not part of sanitation protocol. Why take the risk? Take the leap. Try Table Turners for 30 days in your operation and see if you don't see a dif- ference in table cleanliness AND con- sumer satisfaction. The same study which uncovered the 10-to-1 preference for a pre-moistened wipe solution also revealed that consumers would be 15 times more likely to return to an estab- lishment that uses a single wipe to clean each table vs. a reusable cotton cloth and sanitizer system 3 . A recent study commissioned by Cintas showed that 74 percent of restau- rant guests STRONGLY AGREED that they would NOT RETURN to an estab- lishment where they encountered dirty tables 4 . That statistic trumps the num- ber who would not return for poor serv- ice or dirty floors and as many who cited unclean restrooms as a reason to Sani Professional (Con't. from p. 1) stay away. The numbers don't lie, and neither do the words of some early adopters of this innovative turnkey solution for this troublesome touch point. Read on for testimonials* in support of this new method your customers will notice and thank you for. *"I was blown away when I saw the hostess cleaning with a Table Turner and not the nasty spray bottle and rag most fast food places use, regardless if cus- tomers are present or not." "The positive feedback is daily. Also, the health department was very pleased at our buffet store. Thanks for a great product!" "We are using the table wipes in six restaurants now; and we've had no ServiceCheck™ issues. We used to get a call a week complaining about wiping tables with a dirty towel or tables and chairs with the same towel, but not anymore!"* 1,3 ELQ Market Research, 2010 2 University of Arizona; 2006 4 Cintas; 2010 *Names and establishments for testimo- nials available upon request: visit www.wipeyourworldclean.com. R e s t a u r a n t D a i l y N e w s 5 M o n d a y, A p r i l 4 , 2 0 1 1 this broad knowledge base, they are also able to maintain and refurbish older equipment so that it serves up fresher food and energy savings. What makes Americold stand out from the competition is our truly unique approach to refrigeration service. Their renowned "White Glove Service Programs" offer a comprehensive service experience that's designed to keep each Americold (Con't. from p. 1) client's equipment operating at peak effi- ciency through regular maintenance and care. The program starts with the assign- ment of a Senior Consultant who is responsible for overseeing all aspects of the account. With a thorough understanding of all equipment needs, locations, layout, service history and personnel, Americold is proud to say that they can respond faster than the competition and achieve the right solution, saving valuable time, money and headaches. hundreds of millions of dollars annually at participating restaurants, bars and clubs. Additionally, Rewards Network provides a variety of business services to restaurant operators. For more than 25 years, thousands of restaurants, bars and clubs have benefited from the company's marketing services, which Rewards Network (Con't. from p. 1) include e-mail, mobile applications, social media, dining websites, diner feedback and business intelligence. Restaurants may also receive access to capital-to-fund renovations, purchase equipment, expand to a new location or pay for business expenses. For additional information about Rewards Network, visit www.rewards network.com or call 877-491-3463. system that has helped small, medium and large-scale restaurants increase profits by more than 30 percent across the country. Three one-of-a-kind advances that help restaurants achieve maximum wine sales profitability include: the Clean- Pour Head; 60 day preservation; and the detailed sales reporting. The Clean-Pour Head patented design technology allows staff to pre- open and pre-stage wines prior to serving without any risk of spoilage or loss. This system also eliminates the need for citric purging and lengthy cleaning processes. Because the system maintains the bottle at the optimum temperature with the precise amount of argon or nitrogen gas for preservation, wine can remain pristine for up to 60 days. Napa Technology has two flexible software packages designed to meet the individual needs of each restaurant. The systems can provide: detailed employee sales monitoring and reporting; wine sales reports by brand and varietal; pour Napa Technology (Con't. from p. 1) volume control; position level control and reporting; wine sales reports by posi- tion; and can manage your restaurant's wine by the glass database with accuracy and ease. Additionally, it can configure por- tion control settings, customize the LCD display over each bottle position, bar code scan each bottle to provide swift and easy replacement and inventory management. And it provides remote sys- tem monitoring and access via Internet. For more information on Napa Technology and to learn how Students at California State University- Monterey Bay in Monterey, Calif. like tra- ditional Hispanic cuisine served daily at Sodexo's unique taqueria entree station. Seattle Pacific University students in Seattle, Wash. love fresh local salmon, sushi and fresh fruit. The 2011 College Food Trends list was developed by Sodexo's Customer Insight team with research from Sodexo (Con't. from p. 4) Sodexo's Student Board of Directors, student food trend expo events, Nielsen's Annual Restaurant Audit, Teenage Research Unlimited, Technomics Menu Monitor, NPD Group, Sodexo's culinary team of chefs and vendor partners. WineStation can improve your restau- rant's profits, call Napa Technology at 800-916-3338 or contact them via e-mail at info@napatechnology.com. blends that constitute some of New York City's most celebrated burgers—from longstanding favorites like those of JG Melon to up-and-comers such as the new Fresh-N-Fast. And to make Master Purveyors the full-service go-to source for clients, the company has expanded its scope beyond beef, veal, pork, lamb and poultry to include premium seafood and fish, as well as a broad range of provisions. Founded in Manhattan's famed Meatpacking District by Sam Solasz in 1957, Master Purveyors' success has been predicated on an unwavering dedi- cation to quality and the personalized service that only a family business can provide. At 81, Sam continues to Master Purveyors (Con't. from p. 4) contribute his expertise to the company daily—taking special pride in personally grinding meat for clients—while his two sons, Scott and Mark, direct the operation that delivers millions of pounds of prod- uct annually to clients nationwide. For more information about Master Purveyors and its products, please call Mark Solasz at 718-542-1000 or e-mail mark@masterpurveyors.com.