Issue link: http://osercommunicationsgroup.uberflip.com/i/310728
Re s ta u ra n t D a i l y N e ws S a t u rd a y, M a y 1 7 , 2 0 1 4 3 8 URESTONE: THE NEXT GENERATION OF FAUX STONE AND BRICK SYSTEMS The exterior building facade design in the QSR industry is going through a dynam- ic revolution period. Traditional designs from the past styles incorporating "full" EIFS/Stucco systems are "out" and the incorporation of stone and other textures to improve curb appeal are "in." URESTONE is the next generation faux stone/brick system that can be used for both interior and exterior applica- tions. This system incorporates four key advancements over the present faux stone products: A new "Dual Density" composite technology: The URESTONE is pro- duced with a two-step process, starting with an impact-resistant plastic shell fol- lowed by medium density polyurethane foam. The composite is extremely durable, but still is lightweight and pro- vides an R-Value 5-6. The largest panel size: The URE- STONE system is primarily produced in 4' x 8' panels and 42" x 8' wainscot pan- els, which incorporate over 200 stones or bricks per panel. This provides fast and cost-effective installation. Innovative pre-engineered and cus- tom panels: Commonly used architectural designs, such as wainscot panels, columns and pilasters all are manufactured in large one-piece units, eliminating time-consuming labor for special details on site. Realistic appearance: The patterns have deep texture and a multi-step color- ing system –for the ultimate depth in realistic stone colors and long term weatherability. These advancements address many factors that inhibited the industry from considering faux stone products for their projects in the past. One of the strongest applications of the URESTONE system is for remodeling an existing QSR. The features of the URESTONE system were tested recently to remod- el an existing Arby's restaurant and the wain- scot system was installed around the entire exterior perimeter in two days with two workers. Mark Handrick, Construction Director for US Beef Corp. – the largest franchisee of the Arby's chain – advised that the installa- tion cost was a fraction of the cost and time compared to alternate systems and was impressed with the quality of the wainscot appearance and the fact that there was no interruption of business dur- ing the installation process. For more information, stop by booth #9681, visit www.urestonepanels.com or call 314-524-2040. FOR BROOKLYN CHEF JUSTIN WARNER, DANSKO SHOES SERVE AS A TOP KITCHEN ESSENTIAL While working long hours frying, sautéing, braising and browning, chefs strive to bring recipes to life. For many chefs, including Justin Warner, Co- owner of Do or Dine restaurant in Brooklyn, N.Y., achieving success requires three essentials: an offset spat- ula, a heavy-bottomed stock pot and Dansko shoes. Which item takes the top spot? "Comfortable shoes are the most important kitchen essential," said Warner, winner of the reality television series Food Network Star in 2012. "It's impossible to summon all of your cre- ativity when your mind is being taxed by whiny feet or vertebra." Built to support mornings, after- noons and evenings in the kitchen, Dansko shoes offer an abundance of per- formance features. Several styles, avail- able for both men and women, offer slip resistant outsoles and easy-to-clean leather uppers. Timeless solid leathers and playful designs complete the signa- ture Dansko look and feel, while wide, narrow and standard width options pro- vide a tailored fit. To round out his list of cooking essentials, Warner selected an offset spatula as a must-have kitchen tool. Offering a large gap between the spatu- la's handle and the hot stovetop, an off- set spatula navigates crowded surfaces with ease. A heavy-bottomed stockpot, his third cooking essential, prevents burning while avoiding stickiness on the bottom of the pot. When using these essentials to con- quer Do or Dine's kitchen, Warner cre- ates eclectic dishes for adventurous din- ers. From a signature "pork tenderloin" dish, which incorporates red cabbage, roasted apples and wasabi marshmal- lows, to a scrumptious lamb-breast starter, Do or Dine breaks free from the standard restaurant mold. Whether in the kitchen or out on the city streets, Dansko offers a comfortable, supportive lifestyle for the Brooklyn chef. "I don't actually own 'work shoes,'" Warner concluded. "I am a pro- fessional, and Dansko produces a profes- sional shoe." Visit the Dansko booth during this year's NRA show to view the full spring 2014 line and to try on styles from its Stapled Professional, XP and slip-resist- ant Walden collections. For more information about Dansko, visit booth #6938 in the North Hall during the 2014 NRA show. After the show, head to dansko.com or contact the company at press@dansko.com or 800-DANSKO-4. ONE STEP TO A CLEANER, DRYER KITCHEN What do all trays, cutting boards, lids and baking sheet pans have in common? All three are critical, must-have tools in any kitchen or foodservice oper- ation. All three can be easily washed and sanitized through a dishwasher. All three can harbor harmful bacteria if not air- dried properly. The scenario plays out something like this: you give your cutting boards a good scrub, first by hand even though you are still going to run them through the dishwasher. Just to be safe. Then you run them through your commercial dish- washer, which is fairly effective for thor- oughly cleaning and sanitizing them. You use only the best ware-washing chemical agents to kill off any potential bacteria. You pull your trays out of the dishwasher and stack them together. Voila! Not so fast! Bet you didn't know that moisture makes your cutting boards, trays, lids and baking sheet pans a breeding ground for bacteria. Also, the humidity can warp them over time, and harsh chemical deposits can discolor and deteriorate them prematurely. Storing them upright prevents moisture from remaining on them, and inhibits bacteria from growing by allowing sufficient air circulation. Whether you use the dish- washer or hand wash, it is highly recommended to stand the board, tray or baking sheet pan on end and let it dry. Proper air flow is important during the drying process before stacking them or putting them away. Looking for a better way to dry your stuff? Check out Cambro's new drying rack system, perfect for trays, cut- ting boards, baking sheet pans and lids. To see the Cambro Drying Rack and other systems to help you support your effi- ciency, sustainability and food safety initiatives, please visit Cambro at booth #3412, www.cambro.com or contact Cambro Customer Service at 800-833-3003. SPACEMANUSA HELPS PROVIDE HEALTHY DESSERT OPTIONS FOR RESTAURANTS Spaceman is one of the most highly regarded and world-renowned manufac- turers of soft serve machines that are sup- plied to frozen yogurt franchises, con- venience stores and restaurants around the country. SpacemanUSA began working with Forte Supply to manufacture private label equipment used to develop new frozen yogurt and soft serve ice cream machine models for customers within the United States. Today, Forte Supply holds a 20-year exclusive supply contract to sell Spaceman products in North America. The partnership between SpacemanUSA and Forte Supply has resulted in a Super Power in the frozen yogurt and soft serve industry, which is helping propel the suc- cess of frozen yogurt! The demand for healthier dessert menu options in restaurants has grown significantly over the past several years. Because of this demand, SpacemanUSA is ready to provide restaurant owners with high quality and efficient soft serve machines to meet these needs. Not only are buffet-style restaurants adding soft serve machines to their estab- lishments, but sit-down restaurants are jumping on the frozen yogurt bandwagon at remarkable rates. Healthy, yet deli- cious, dessert choices are important to restaurant customers. SpacemanUSA works with establish- ments of all sizes to help them determine which soft serve machines will meet their individual needs. The addition of one or more soft serve machines allows all types of establishments to offer healthy dessert choices. And because the flavors of soft serve can change easily and fre- quently, it would be unusual if a restau- rant did not reap significant profit from the addition of a soft serve machine. The SpacemanUSA brand ensures high quality, high value and innovative soft serve machines. It is SpacemanUSA's goal "to provide cus- tomers with products that display quality innovation and continuous improvements that meet both environmental and safety standards." In addition, SpacemanUSA has the highest possible ethical standards, excellent customer service and highly competitive prices. SpacemanUSA soft serve machines are built to last, with products that are designed with international quality standards in mind. Not only do SpacemanUSA machines provide restaurant owners with the ability to offer customers a healthy dessert option, but the SpacemanUSA brand also comes with the reassurance that the machines have excellent durabil- ity. No matter where your store is locat- ed, SpacemanUSA products are available and ready to be shipped direct, with a service package that includes access to an extensive network of service providers in all areas. For more information, contact SpacemanUSA at 888-610-5520, visit www.spacemanusa.com or stop by booth #7054.