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Re s ta u ra n t D a i l y N e ws 3 1 S a t u rd a y, M a y 1 7 , 2 0 1 4 POTATOES: A HEALTHY ALTERNATIVE One of the goals of the Michigan Potato Industry Commission (MPIC) is to educate consumers on the health benefits of potatoes. Many people do not realize that potatoes are very bene- ficial for their health. Potatoes contain many of the essential nutrients that Americans are not getting enough of. Those eaten with the skin provide nearly half of the daily value of vita- min C and are one of the best sources of fiber and potassium. One medium potato with skin provides 620 mil- ligrams, or 18 percent, of the recom- mend daily value of potassium, which helps regulate fluids and maintain a healthy blood pressure. Potatoes actu- ally rank highest in potassium of the top 20 most frequently consumed raw vegetables. One medium-sized potato has 100 calories and provides complex carbohydrates needed to fuel our brains and bodies, giving us the energy we need for a busy life. Research released in October 2010 by the University of California Davis and the National Center for Food Safety and Technology, demonstrates that people can include potatoes in their diet and still lose weight. The results of this study con- firm what health professionals and nutri- tion experts have said for years: when it comes to weight loss, it is not about elim- inating a certain food or food groups, rather, it is reducing calories that count. On average, a potato has only about 100 calories and no fat, sodium or choles- terol, making it the perfect choice when adhering to a strict diet. Many restaurants have become aware of the health benefits potatoes offer. Recent menu innovation and con- sumer preference for skin-on mashed potatoes and other skin-on potato dishes have brought the potato more to the plate center, producing eye appeal and cost savings. MPIC feels it is its duty to inform consumers on all the benefits of potatoes so that they can live a healthy and com- fortable lifestyle. For more information, stop by booth #8064 or visit www.mipotato.com. WATERFALL TEAS: YOUR PERSONAL TEA SOMMELIER Waterfall Teas offers a complete line of award winning, expertly crafted organic certified and conventionally grown teas with your customers in mind. All Waterfall Tea's packing, blending and flavoring are done in house, and teas are individually sourced directly from the growers, so you can always count on a high quality-to-cost coefficient. Waterfall Teas' whole-leaf pyramid, string and tag tea sachets are available bulk packed and in attractive individual- ly wrapped, foil lined, envelopes with matching 20-count dispenser boxes ideal for restaurants and cafés. Both envelopes and dispenser boxes feature a high reso- lution photo of each tea and are color coded by tea type for easy identification. Waterfall Teas' tasters, buyers and blenders are the best in the business, choosing teas and creating blends that will keep your most discerning cus- tomers coming back and singing praises about the care and attention you put into your tea program. From the most request- ed Earl Grey and English Breakfast to health-conscious Ayurvedic blends and rare Yellow Buds, Waterfall Teas can help you choose teas that turn your chal- lenges into strengths. In addition to its premium quality loose tea and tea sachets, Waterfall Teas offers an unparalleled line of iced teas in one-gallon filter bags and three-gallon pouches for foodservice. Premeasured iced tea pouches are made with premium teas formulated to be brewed specifically for iced tea, to be enjoyed without a need of sweeteners and to prevent clouding. With unprecedented flexibility for the foodservice and hospitality markets, all of Waterfall Teas' many flavors of iced tea blends are offered with a black, green and white tea base or using caffeine free rooibos. Both black and green tea bases are also offered decaffeinated. Waterfall Tea Company's many years of serving the foodservice, hospi- tality and specialty food industries means that this company will anticipate many of your organization's needs before they become apparent to you. So whether you're an operator, retailer, distributor or national chain, Waterfall Teas will be able to provide the turn-key tea programs to get you up and running quickly or the customizable products and services to fit your specific needs, including: innova- tive products and usage applications, detailed or basic product and operational education tailored to your management and staff, and accessories and equipment programs that fit your size and budget. Visit Waterfall Teas at booth #3790 to see the complete line and taste some of them. ENDURA XL – WHEN MORE THAN JUST SIZE MATTERS Canplas will soon be introducing the all new Endura XL grease interceptors. These additions to the Endura Grease Management line will provide high per- formance Hydromechanical (HGI) solu- tions with both 75GPM and 100GPM models. Unique in the operation of Endura XL will be the patent pending Dynamic Inlet Baffle, with the function, effectiveness and longevity of the units, building on the field-proven open con- cept, balanced-air approach from the existing Canplas Endura line. So why "Hydromechanical," and what does that even mean for you as a restaurant owner or chain operator? There are three generic types of Grease Management device in the industry today: the Gravity Grease Interceptor (GGI), the Grease Removal Device (GRD) and the Hydromechanical Grease Interceptor (HGI). The traditional term "grease trap" continues to be steadily replaced and falls into the HGI category. In simple terms, the same difference exists, in that an HGI (and the GRD) is typically installed inside the building, while a GGI is outside the foundation in a parking lot, service area or similar loca- tion. There is, however, another key dif- ference, in that a GGI is sized for its operation based on its physical capacity, rather than its independently verified capability to operationally separate fats, oil and grease (FOG). As the name sug- gests, you are entirely reliant on gravity and time to separate the FOG from the water once inside the interceptor. By comparison, an HGI is very much an engineered solution. Where traditionally the view was that "bigger is better" when it comes to grease inter- ceptors, this has been increasingly shown not to be the case. For a GGI, even a modest 750-gallon tank based on its physical size requires more excava- tion and results in higher installation and ongoing maintenance cost com- pared to an equivalent HGI. Operationally, the pumping interval is no longer as increasingly jurisdictions realize that based on more than 25 per- cent of combined FOG and food solids, the incidence of tank failure and general deterioration is an issue. Now consider that every time the pump truck arrives to clean the unit, the operator is handling 750 gallons of liquid, of which 60-75 percent is water. The pumper typically charges your business based on the vol- ume of material removed, and is mandated by the jurisdiction to remove all contents at every clean. Let's face it – these interceptors are typically not pumper-friendly. In a double whammy, some jurisdic- tions also impose a minimum size (gal- lons capacity) of interceptor that can be installed. There is an often onerous and intentionally challenging process of appeal for the granting of exceptions not meeting the written requirements to keep tight control on what is being installed. The limitation for Canplas with perhaps the industry's preferred plastic solution for internal applications was that a larger HGI product was needed to provide a viable alternate to the external concrete or steel tanks. Will these units be accepted without resist- ance by all jurisdictions? Unfortunately not, and Canplas has a significant amount of work ahead to better educate and inform jurisdictions about the ben- efits of an HGI approach, at least as an approved alternate. Some jurisdictions already recognize this and will accept XL without any issue. In designing the Endura XL solution, could Canplas learn from the people that install, pump, distribute, specify, enforce, own and operate interceptors? Absolutely, and that's exactly what it did! With a more compact footprint, less- er physical volume but qualified per- formance, materials that give it longevity and durability and a whole host of engi- neered value-rich features for those that interact with it, Endura XL will soon be available to provide your business with a competitive, modern and effective solu- tion that better suits the operational needs of the modern foodservice facility. Canplas is a manufacturer of differ- entiated injection molded products for the construction industry – a leader in the development of innovative plastic prod- ucts for almost 50 years. Both Canplas ® Industries Ltd. and Canplas LLC are members of the Aliaxis Group of compa- nies, a global leader of plastic solutions for fluid transport in the field of building materials. More information and pre-launch prod- uct details can be found at www.EnduraXL.com. Stop by booth #9408 to learn more. CERTIFIED COMPOSTABLE TABLEWARE: WHY GREEN WAVE COMPOSTABLE PRODUCTS? It is estimated that 900 million trees are harvested for pulp and paper products each year. Unlike Styrofoam and paper plates, Green Wave's products are not made from trees or plastic. Once the food and fuel portions of sugarcane, bamboo, corn and wheat are removed, Green Wave utilizes the by-products (clippings, reeds, stalks, leaves, trimmings, etc.) to create 100 percent certified compostable tableware, take-out con- tainers and cutlery. As part of the "Green Ecology," one of the greatest movements on the planet today, Green Wave dedicates its expertise to protecting the environment. Supporting the economy through environmental sustainability is Green Wave's mission and its corporate social responsibility. Please stop by Green Wave at the National Restaurant Association Convention (booth #5412) to see and discuss how the company can assist you in achieving your Green Objectives! Remember: "Think Green – Think Green Wave!" For more information, stop by booth #5412.