Issue link: http://osercommunicationsgroup.uberflip.com/i/310725
O s e r C o m m u n i c a t i o n s G ro u p C h i c a g o Fri d a y, M a y 1 6 , 2 0 1 4 AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH NRA An interview with Angela Bauer, Director of Marketing, Schroeder America. RDN: Who is Schroeder America? AB: Founded in July 2006 by Alfred 'Jud' Schroeder, Schroeder America has transformed itself from a 'one product company' to a vertically integrat- ed state of the art manufacturing and engineering company, producing more than 15 unique products that continue to bring new technology and product improvements to the marketplace. Jud Schroeder and his brother George founded Lancer Corporation, one of the world leaders in beverage dispensing equipment. RDN: As a vertically integrated manufacturer, what is your current product line? AB: We are focused more towards the concentrated or post-mix beverages with SCHROEDER AMERICA DRIVEN BY DRINK QUALITY, RELIABILITY, SERVICEABILITY By Jona Thomas, National Sales Manager, EnviroPure Systems There's plenty here at the NRA Show this weekend to get your pulse rate pumping and your credit card jumping. But long-term bang for your buck, if your kitchen generates at least a couple hun- dred pounds of food waste per day, the EnviroPure organic food waste disposal system from T&S Brass is the product that's going to make your life – and your bottom line – instantly better. EnviroPure systems are self-contained, continual feed, fully automated, fully customizable machines that convert organic food waste (all organic food waste – including avocado pits, clam shells, coffee grounds, pineapple tops, etc.) into water. Water that contains no enzymes, no harmful bacteria, nothing at all that will keep you from streaming it directly into your city's municipal wastewater system. The news gets better: turning those pits and shells and grounds into that safe, non-toxic water takes 24 hours or less. By Rodney Medina, Eco Reviews Rarely does a new and innovative restaurant product come along that makes an immediate impact on the quality of food, increase the ROI of a commodity and improve employee safety. Any new product that offers such a dramatic impact across so many aspects of operation is truly a game-changer. That's exactly what Envirotub of California envisions for its new oil management product, which is to be unveiled this week at the 2014 NRA Restaurant, Hotel-Motel Show in Chicago. The southern California-based company, known worldwide for it's Envirotub indoor grease storage product, has developed the first affordable all-in-one mobile restaurant oil management solution that filters, stores and re-fills deep fryers at the push of a button. The key concept of compact mobility is what will set the new prod- uct apart from built-in units that can be expensive, require lengthy contracts and cost a bundle to repair when the system breaks down. An interview with Ruth 'Momma' Dietz Eni, Chairman, Dietz & Watson. RDN: When your father, Gottlieb Dietz, sold his first sausage under the Dietz & Watson name in 1939, do you think he had any idea his busi- ness would still be going strong 75 years later? RE: My father was a German immigrant who worked very hard, and he always strived for perfection. He'd say, 'Don't bother doing anything unless it's the best.' I don't know if he thought we'd make it to our fourth generation of family own- ership, but he certainly would be very proud of how his family has grown his business. RDN: Were you involved in the business from an early age? RE: Oh, yes, from the very beginning. Weekends, summers, school breaks – even at Continued on Page 77 Continued on Page 55 ENVIROPURE: THE MOST EXCITING PRODUCT YOU'LL SEE THIS WEEKEND ENVIROTUB INC UNVEILS ONE OF A KIND OIL MANAGEMENT SYSTEM DIETZ & WATSON: A FAMILY BUSINESS THAT IS ALL ABOUT QUALITY Continued on Page 77 Continued on Page 77