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 5 0 million and to achieve 90 percent of that growth outside Canada: both in the U.S. and in Asia. The company has an impres- sive record in innovation, introducing over 100 new products in 2012, and lead- ing the way in process technology to address customer needs. One of these new innovative prod- ucts is from the Upper Crust Bon Appé gourmet brand (pronounced bon-a- PAY). This croissant roll is the "Ultimate Sandwich Carrier Upgrade." In today's rapidly evolving economic climate, businesses are required to stand out from their competition in order to succeed. Restaurants are no different! Upper Crust is offering you a product that will upscale your sand- Upper Crust ( Cont'd. from p. 4) wich or burger offering, assist you in driving up your average check, increase your margins and distinguish the quality of your meal offering from your competition. The Bon Appé Baked Butter Croissant Roll is perfect for breakfast sandwiches, incredible with deli lunch sandwiches and outstanding as a burger bun! Upscaling your sandwich offering with this this crisp and flaky croissant roll allows you to charge more. With much more flavor than a regular bread roll, your customers will enjoy the quali- ty of your offering, and you will benefit from the additional sales and profit. Come by the Bon Appé booth #7457 to see this and other innovative products from Upper Crust. There's a ton of opportunity hidden in your restaurant's data – data on your business, customers, employees, process- es, industry and more. But that's the problem: it's hidden. Big data has become a big topic lately, but uncovering "What does it all mean to me?" is a ques- tion no one's really been able to answer for restaurants. Until now. PEOPLElytics™ is a brand new mobile app from PeopleMatter that uses simple, actionable analytics to help you run your restaurant better. It combines people and business data, so you can see, prove and drive the rela- tionship between business actions and outcomes. All of your business HR processes are connected. Who you hire, how well employees are trained and when they are scheduled to work are all connected to each other and to your restaurant's over- all success. The problem is, for most restaurant operators, all of the systems you use to manage those processes aren't, and that means you can't connect all of their data. You can't see the story that all of that data together is telling you. Sure, you can run some reports on last month and see that total sales are down, that you hired 45 people and that you stayed below your scheduling-cost targets. But, what you can't see is that 10 of those hires had a low job-fit score on their assessment but were hired anyway, two left in the first two weeks and the rest will within 90 days. You can't see that the store where new hires were required to complete all PeopleMatter ( Cont'd. from p. 1) of their training within five days had dou- ble the revenue of the stores where employees still hadn't completed that training. You can't see that even though overtime costs were right on track, one manager was nearly three times over your targets and has been over every week for the past six months. PEOPLElytics tells you that story. Through easy-to-understand, actionable analytics, PEOPLElytics drills down into the specific metrics that impact overall business success. You're able to see the smaller, more manageable met- rics you can control and see how what you're doing is directly impacting over- all costs, revenue and customer satis- faction. You can identify problems quicker and prevent them from happen- ing again. You're also able to use that infor- mation to make managers understand the impact of their actions. They'll finally "get it" and start making better decisions, because they – and you – can see a direct link between their actions and their performance, their store's performance and their employ- ees' performance. That's the power of prescriptive ana- lytics. That's PEOPLElytics. PeopleMatter will launch its brand new product, PEOPLElytics, Sat., May 17, at 9:30 a.m. in booth #6662. More information and personal demos are available at booth #6662 or www.peo- plematter.com/nra. For more information, visit www .peoplematter.com, call 843-300-3447, email media@peoplematter.com or stop by booth #6662. ters and timers in our assortment. We're one of the fastest growing food- service suppliers in our field, and our products are used in over 15,000 food- service locations worldwide, including large international coffee and restau- rant chains. RDN: What would you say makes your company unique? SD: CDN is a global category leader with the personal service and commit- ment of a family-owned business. This 'best of both worlds' positioning defines our formula for success. CDN was named Best Overall Company in its category by the prestigious Stevie Awards for Women in Business. RDN: What are some of the new prod- ucts we'll see at the NRA Show? SD: We'll be showing new timers – including two new mechanical timers and a digital timer/clock – plus innova- tive new thermometers. The NSF ® Certified ProAccurate ® Waterproof Thermometer [DTW450] includes a 4½-inch stainless steel stem with a 1.5mm thin tip for thin cuts of meat, fish or poultry. It features a six-sec- ond response, easy field calibration, and a wide temperature range of -40 to +450˚ F [-40 to +230˚ C]. We'll also offer the ProAccurate Waterproof Thermometer [DTW450L], a larger version of the DTW450 that includes an 8-inch stem and 2.5mm tip. All of our NSF Certified thermome- ters are manufactured with BioCote ® , an antimicrobial agent containing silver, which is shown to inhibit growth of a broad spectrum of microbes, including bacteria, mold and fungi, on the ther- mometer's surface when used in conjunc- tion with good hygiene and cleaning prac- CDN ( Cont'd. from p. 1) tices. It's the only antimicrobial recog- nized for its effectiveness by the HACCP. You can view all of our products at www.cdn-timeandtemp.com. RDN: What distinguishes your products from the competition? SD: Our focus on innovation, quality and value sets us apart. We've designed and tooled many products that are exclusive to CDN, many with unique features. For example, our field calibration feature sets us apart from competition. Digital ther- mometers without this have to be dis- carded after the thermometer loses accu- racy, but CDN's calibration feature adds value for a lifetime of use. RDN: Compare the position of your products and their technology against the current market. SD: Our thermometers and timers are known for their quality construction, ease of use and precise and consistent meas- urement of time and temperature. We have the features that the foodservice industry demands, from easy field cali- bration, thin tip temperature probes and temperature memory. For example, our NSF Certified ProAccurate line of ther- mometers are highly accurate and offer 1.5mm thin tips for measuring the thinnest cuts of meat and fish, and they also feature BioCote technology, which provides built-in antimicrobial protec- tion. We also have a wide range of timers, which include convenience features such as long, loud alarms and the ability to track multiple cooking events simultane- ously. For more information, visit www.cdn- timeandtemp.com, call 800-338-5594, email info@cdn-timeandtemp.com or stop by booth #1452. AMERICAN CULINARY FEDERATION UNVEILS NEW LOGO AS IT COMMEMORATES 85 YEARS American Culinary Federation, Inc. National President Thomas Macrina recently unveiled a new logo for the organization. As ACF celebrates its 85th anniversary in 2014, the new logo under- scores the organization's commitment to growth and transformation, and to inno- vation in the culinary world. The ACF Board of Directors, com- prised of 10 members, engaged in a near- ly five-month process to redesign and update the ACF logo. Macrina played an integral role in directing the redesign before the ACF Board of Directors made its final selection. The new logo will cre- ate a more cohesive look and stronger brand recognition for all entities of the organization, while drawing on the lega- cy of the current logo. The new logo was officially unveiled via a video message from Macrina. In the message, Macrina dis- cussed the organization's vision moving forward, of which the new logo is a sig- nificant element. The message can be viewed at www.acfchefs.org/Presidents VideoMessage. In addition to Macrina, members of the ACF Board of Directors who chose the organization's new logo include Past President Michael Ty, Secretary James Taylor, Treasurer William J. Tillinghast, Chair of the American Academy of Chefs Stafford DeCambra, Vice President of the Central Region Kyle Richardson, Vice President of the Northeast Region George O'Palenick, Vice President of the Southeast Region Michael Deihl, Vice President of the Western Region David Goodwin and member at large Douglas Martinides. Established in 1929, the American Culinary Federation, Inc. is the pre- mier professional organization for the culinary industry in North America. With more than 20,000 members span- ning 200 chapters nationwide, ACF is a culinary leader, offering educational resources, training, apprenticeship and programmatic accreditation. In addi- tion, ACF operates the most compre- hensive certification program for chefs in the United States, with the Certified Executive Chef ® , Certified Sous Chef ® and Certified Executive Pastry Chef ® designations, the only culinary credentials accredited by the National Commission for Certifying Agencies. ACF is home to ACF Culinary Team USA, the official rep- resentative for the United States in major international culinary competi- tions, and to the Chef & Child Foundation, founded in 1989 to pro- mote proper nutrition in children and to combat childhood obesity. For more information, visit www.acfchefs.org. Find ACF on Facebook at www.facebook.com/ACFChefs and on Twitter @ACFChefs.