Issue link: http://osercommunicationsgroup.uberflip.com/i/310725
Re s ta u ra n t D a i l y N e ws 3 1 Fri d a y, M a y 1 6 , 2 0 1 4 ADDING MORE COMFORT TO ITALIAN COMFORT FOOD By PeopleMatter Mary Fazio started Mary's Pizza Shack in 1959, with family recipes of yummy Italian comfort food. Fifty-five years later, it is still going strong with 19 loca- tions across California. For a time, the company used paper job applications and printed paperwork to manage hiring and HR processes. Paperwork was mailed between each location and the head office. Needless to say, this was a very cumbersome process. Paperwork is time-intensive, expensive to print and hard to keep accurate, espe- cially when payroll needs to be kept up to date. Plus, in today's increasingly regu- lated business environment where gov- ernment agencies are watching immigra- tion, healthcare, background checks and taxes, the consequences of a lost docu- ment or fat-fingered data error can be severe. While the food has stayed true to original family recipes, the company's HR practices have changed. Technology to the rescue! Mary's Pizza Shack now uses PeopleMatter's workforce management platform to hire more efficiently with a seamless applicant tracking, screening and onboarding solution. By removing paper processes and embracing automation, Mary's Pizza Shack increased its candidate pool with online applications, made better hiring deci- sions with "best-fit" assessments and put new employees on the floor faster with a compliant, checklist-based onboarding solution. As an Employer Agent of the Department of USCIS, PeopleMatter – not Mary's Pizza Shack – is responsible for staying on top of updates made to the I- 9 and E-Verify processes. This keeps Mary's Pizza Shack focused on the comfort of its customers. According to Robin Carlson, Director of Human Resources at Mary's Pizza Shack, "PeopleMatter made us become compliant. I'm confident with PeopleMatter that all of our forms are filled out correctly." Plus, now all employee data – including signed documents – is stored in the cloud in an online work file, which ensures that nothing gets lost and every- thing is always accessible to employees for future reference. Like all great stories, the proof is in the num- bers. With PeopleMatter, $20,000+ in labor costs were saved at Mary's Pizza Shack thanks to automated onboarding, less paper and payroll integration. Through automat- ed workforce management, Mary's Pizza Shack's focus on Italian comfort food just got a little more comfortable. Check out the full story at www.peo- plematter.com/maryspizzashack - or better yet, join PeopleMatter in booth #6662 on Saturday or Sunday and hear the story yourself from Robin Carlson, Director of Human Resources at Mary's Pizza Shack. For more information, visit www .peoplematter.com, call 843-300-3447, email media@peoplematter.com or stop by booth #6662. WHAT IS METAUTEK KERB PROTECTION? By Pascal Alarie, President, Metautek Corporation What is Metautek Kerb Protection? Metautek Kerb Protection is a stainless steel kerb designed to protect your interi- or walls in a food processing/cold storage application against moving objects like fork lifts. Our wall protection system is made of stainless steel, designed to be filled with concrete. It is a complete sys- tem that is easily installed. For the past 10 years, we have completed projects all over North America, and we have per- fected our design to withhold the rigid con- ditions of the food pro- duction industry. How do we start? You may start by visit- ing us at booth #9450 North Hall level 1 at the NRA Show, where we can go in depth on the short and long term advantages of working with Metautek Kerb Protection. You can also contact us and we will be more than happy to submit a quotation for your upcoming proj- ect. Looking forward to seeing you. For more information, visit www.metautek.com, call 450-569-9276, email p.alarie@metautek.com or stop by booth #9450 North Hall level 1. PROACCURATE THIN TIP THERMOMETER (DTT450) CDN, which celebrates its 30th anniver- sary in 2014, offers the NSF Certified ProAccurate ® Thin Tip Thermometer (DTT450) in colors that align with HACCP's preset color coding system, which is designed to prevent cross con- tamination and to promote the high level of food safety that commercial kitchens require. This advanced model is exclusive to CDN. It is now offered in red (meat), blue (seafood) and green (produce). An established bestseller, the thermometer is currently available in yellow (poultry). The ProAccurate Thin Tip Thermometer (DTT450) features a six- second response time in a wide tempera- ture range from -40° to 450° F (-40° to 250° C). This waterproof and shatter- proof model offers advanced features including a 1.5mm thin tip, easy field recalibration and data hold features. Like all NSF Certified CDN ProAccurate Probe Thermometers, this HACCP-coded model is treated with BioCote ® for added protection against microbes when used with good hygiene and cleaning practices. BioCote is an antimi- crobial agent containing silver, which has been shown to inhibit the growth of bacteria, mold, fungi and other microbes on a product's surface. The Thin Tip Thermometer features a temperature guide on the sheath, which can also double as a handle extension. The CDN ProAccurate Thin Tip Thermometer (DTT450) in red, blue, green or yellow has a list price of $21, and is available for immedi- ate shipment. An LR44 battery and a five-year warranty are included. Precise temperature and time are essential details in foodservice. If you're a foodservice professional, CDN Thermometers and Timers are the accurate choice, every time. For more information, visit www.cdn- timeandtemp.com, call 800-338-5594 or visit booth #1452. CAMSHELVING BASICS SERIES: LESS WORK, LESS WORRY Does it really matter what kind of shelv- ing you use? Does it have to be commer- cial grade shelving designed for foodser- vice, or is it okay to pick it up from the local home improvement store? It does matter, and here is why a retail store model just won't do: these types of shelv- ing units are not NSF Listed or approved for direct food contact; they are not designed to withstand the unforgiving restaurant environment, constant loading and unloading and harsh chemical expo- sure; these shelving units will rust, cor- rode, deteriorate and give out premature- ly; your local health inspector will not be happy; and you and your staff will have to endure interrupted service, having to completely empty out your storage area every three to five years to dispose of rusted shelving and install new shelving that will eventually bring you back full circle to repeating the same exercise. It's Costing You More than You Think Independent operators, mom and pops, ethnic restaurants, and yogurt and sand- wich shops often settle for lower cost shelving units because they simply can- not afford a better solution. Instead, they are forced to conform to repeatedly replacing bad shelving with more bad shelving, rather than upgrading to some- thing that will offer long-term value. Replacement costs add up. According to health inspectors Cambro met with at a recent NEHA Conference, independent operators are at greatest risk of health code violation fees resulting from improper food handling, lack of food safety training and/or poor storage practices, including the use of non-commercial-grade shelving and rust- ed or badly worn out shelving. These busi- nesses already operate on low margins and cannot afford to contin- uously pay fines rang- ing from $250 to $500, depending on the sever- ity of the violation. Try adding up the numbers to see what your shelving is really costing you in replacement costs, health code viola- tions, kitchen inefficiencies and labor cost involved with cleaning. Three Ways That Camshelving Basics Series Takes the Worry Away Cambro asked independent operators to describe their ideal shelving, and here's what they said: it's corrosion/rust-free, easy to clean and is NSF-listed shelving at a more affordable price. Camshelving Basics Series is the answer. Most operators the company spoke with do not need full wall-to-wall systems or shelving units that hold mas- sive amounts of product. They are simply looking for a basic solution that is going to "take the worry away." What separates Basics from other shelving lines is that it is a lower-cost shelving solution, designed with the independent, cost-conscious operator in mind. It is non-corrosive, no-rust shelving made from a composite material that will hold up to the challenging demands of commercial operations and help operators eliminate unnecessary, inconvenient and costly replacements. A kitchen should be set up for maximum cost savings, labor efficiency, food safety and functionality, no matter the size of operation or the budget. Basics helps operators do it all. To see Camshelving Basics Series and other systems to help you support your effi- ciency, sustainability and food safety initia- tives, please visit Cambro at booth #3412, www.cambro.com or contact Cambro Customer Service at 800-833-3003.