Issue link: http://osercommunicationsgroup.uberflip.com/i/310725
Re s ta u ra n t D a i l y N e ws Fri d a y, M a y 1 6 , 2 0 1 4 3 8 INTEGRATED CONTROL INTRODUCES I.VIEW I.View – the only ops dash board that gives you a bird's eye view of the activi- ties in your kitchen, at a glance. Remember how convinced you were that Mom had eyes in the back of her head? How about that third grade teacher who always seemed to see Sammy pulling Daisy's hair when her back was turned? If only you could have that sense of sight into your restaurant operations. Well, now you can with i.View. I.View is a simple web app designed to display all of the major restaurant operational tasks that require monitoring during the course of the day with any of the tools in the Kitchitek Suite of ICC's Fresh Technology Tools. The large, easy to read interface gives you location, manager name and a display of forecast vs. actual sales for the day. Then, dependent upon the tools employed, you can see the most recent up-to-the-minute activity on product management, HACCP, static temperature monitoring, travel path and product prep for your restaurant that day. With a sim- ple touch, you can see as much or as lit- tle as you want to know at any given time. This enables an operator with mul- tiple locations the opportunity to get a bird's eye view of each restaurant site without walking into the restaurant. It is designed to be a true manger's operational dashboard. Your manager can have all the tools he needs to run a kitchen without bother- some manual tasks and log- ging. From the very basic measurement of monitoring and managing the static tem- peratures of your walk-ins, chillers, coolers or hot hold- ing to a more sophisticated HACCP program that includes wireless temperature logging of active measure- ment points with corrective action docu- mentation to active food probes that can provide you with alerts and data on criti- cal cook/chill activities, this easy to use cloud app gives you a bird's eye view into your operation. For product management, you can see actual forecast of prepped items and held items vs. actual usage. I.Cook prod- uct management tells you what to cook and when to cook it and how well your staff is following these sim- ple instructions. With sim- ple i.Path RFID technology, you can be assured that per- sonnel hit all of the critical points in your restaurant in a timely fashion. Task logging gives you the measurement information you need for continual process improvement. I.View can give you all of the above and so much more, including live chat for support and exception reports to focus additional effort. Like all ICC products, i.View can be customized to meet your specific needs. For more information, visit goicc.com, stop by booth #1857 or call Candace at 877-ICC-8788 to set up an appointment with a Solutions Architect who can assist you with your specific needs. PRODUCT SPOTLIGHT: FUSIONCHEF BY JULABO DIAMOND IMMERSION CIRCULATOR The Diamond will help you take control of your sous vide cooking. This premi- um, precision-engineered computerized immersion circulator with a temperature stability of ±0.02 °F (±0.01 °C) provides your hectic kitchen with beauty, conven- ience and an incredibly durable portable or built-in sous vide solution. It's compatible with the EasyChef fusionchef™ data logging software that takes the worry and work out of HACCP compliance. When used in conjunction with the core temperature sensor, the Diamond emits an alarm to indicate that your selected core temperature has been reached. The software will give you the ability to control, visualize and log HACCP-relevant data for up to 24 Diamond units simultaneously. There are three timers that can be started separately from each other so you always stay in control, even during hectic situations. The timer that will expire next is shown continuously. A visual and acoustic signal informs the chef when the desired time has passed. The timer then goes into the minus range so you always know the total time that the food has been cooking. Adding to its convenience, the Diamond has pre-programmed memory keys. Each of the memo- ry keys (fish, meat and vegetables) is set by default to five practical temperature values. Of course, you can edit these values at any time. It doesn't get any easier than that! The fusionchef by Julabo sous vide units are built to last. They are consistent, accurate and reliable under any kitchen conditions. The units were recently redesigned to integrate an additional vapor barri- er protection to block off the moisture that may cause damage to the control electronics, and to give an even better peace of mind, they come with a two- year warranty. One of the first companies in the world to produce commercial sous vide cooking equipment, Julabo has been rec- ognized as the global leader in fluid tem- perature control equipment for research, science and industry for more than four decades. The company created the fusionchef by Julabo product line to bring a new level of precision to sous vide cooking equipment and the related support services for pro- fessional kitchens. The com- plete fusionchef product line includes sleek, high-quality and durable immersion circulators, stainless steel baths, as well as an array of sous vide accessories designed to create an effective, cus- tomized sous vide program for any sized commercial kitchen. To find out more about fusionchef by Julabo, please visit www.fusionchef sousvide.com, stop by booth #6359 dur- ing NRA or call 877-436-CHEF (2433). CARLA'S PASTA: AN OLD FASHIONED COMPANY WITH A CLEAR MISSION By Ashley Biel, Executive Assistant, Carla's Pasta, Inc. Carla's has always worked to produce consistent, innovative pasta and pesto products that will tantalize our discern- ing customers. The rapidly growing Italian segment of the food industry is very dynamic. We continue to see our customers embracing our new pesto varieties, pasta shapes and fillings. Everyday restaurant owners discover our easy to prepare products that result in satisfied, happy faces around the tables they serve. Carla's puts innovation at the fore- front of all product development, striving to stand out among all competitors on quality. In 1979, Carla's first innovation to the food industry was Basil Pesto, very traditional in Italy. This was a new con- cept to most restaurant owners in the area, who were unaware of the product's existence and its various applications. The secret behind a wonderful and fla- vorful pesto, you ask? Simply using fresh, clean ingredients. When blended together, they generate an added punch of flavor used with any pasta, protein, sauce, etc. Carla first introduced tortellini with the capelleto shape (cardinal's cap). This shape provided the customer greater fill- ing to pasta ratio, while allowing more sauce pickup. Tortellini with open cen- ters are still produced by the competition with a smaller percentage of filling in each one. Another firm distinction between Carla's and all our competitors is the colors of the rainbow tortellini we produce. A majority of pasta manufactur- ers incorporate dyes in their recipes to produce colored pasta, while Carla's uses all clean ingredients to achieve various pasta colors and flavors. Our pasta is vibrant in color because we use real spinach and tomato. Our customers can taste the difference. Sacchettini was an entirely new pasta concept discovered by Carla on a trip home to Italy. It is a fantastic and delightful creation that looks like a purse; pasta gathered at the top to hold filling concentrated in its round belly. The top is a flower of delicate pasta, sitting on a burst of flavor. From her own recipes with her special touch, Carla introduced different varieties of fillings. Newer to Carla's innovative lineup is our use of steam bag technology. Carla's Pasta has made it easier than ever to serve quality made pasta and sauces in just minutes by cooking with a microwave. Since the pasta and sauce are already combined, you can simply gar- nish and serve, or you can add your own special twist: fresh vegetables, shrimp, chicken and sausage – the combinations are endless. When it comes to Carla's, we never think anything is out of reach. Along with our traditional items, Carla's offers 'out of the box' options as well, including Cheeseburger Ravioli, Buffalo Chicken Ravioli and our newest item, Stromboli Ravioli, all of which are available to sample at booth #707. We are an old fashioned company with a very clear mission. We create pasta and pesto the best way we know how. The company's kitchen is just an extension of Carla's kitchen at home. For more information, visit www.carlas pasta.com, call 860-436-4042 or stop by booth #707. ALECO INTRODUCES PRO-LITE DRAIN MAT Aleco ® , a market leader in the industrial and food service industry, introduces the most advanced drain mat on the mar- ket. The Pro-Lite™ Drain Mat is a light weight drain mat that is easier to handle and lasts longer than traditional drain mats. This U.S. Patent Pending technolo- gy revolutionizes the way Pro-Lite drain mat functions in wet/dry applications for foodservice, industrial and institutional environments. According to Milton Bain, ES ROBBINS Vice President of Technical Service and Development, "This new formula provides all the benefits of a quality drain mat without the heavy, hard to manage difficulties associated with traditional drain mat materials. Pro-Lite Drain Mats are lighter weight and easier to handle, making clean-up quick and simple. The Pro-Lite com- pound is formulated to be grease- and oil-resistant as well as specially extruded to promote the efficient drainage of liquids and small debris." As an added benefit, the slip-resistant surface provides unique, anti-fatigue comfort at a low profile height to increase safety. Pro-Lite Drain Mats are proudly made in the USA with quality, long lasting materials. For more information, visit www.aleco.com.