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Re s ta u ra n t D a i l y N e ws 5 5 S a t u rd a y, M a y 1 7 , 2 0 1 4 Fontanini, President of Fontanini Italian Meats. The company also has a large selection of breakfast sausages, ethnic sausages, gyros, hot dogs and an extensive line of pizza toppings, including their signature raw bulk and Hand Pulled Style ® pre-cooked chunks. Fontanini's customers have come to expect only the highest quality prod- ucts with exceptional, authentic fla- vors. This is a challenge Fontanini is glad to meet and exceed every day as they continue to maintain their annual Level III SQF Certification. With its direct national sales force and a large network of distribution, Fontanini con- tinues to expand, both locally and abroad in the global market – now serving Canada, Mexico, South America and various Asian nations. Fontanini is also a proud supplier for the United States Armed Forces. "We are honored to supply our products to the men and women serving this coun- try," continued Gene Fontanini, Chief Executive Officer. As a company, Fontanini is con- stantly innovating and creating prod- ucts to intrigue today's palates while keeping industry trends and food safe- ty at the forefront of the company's objectives. "Our new Smack-Yum™ Appetizer product line is right on point with the 'small bites' and 'shared plate' trends that are becoming increasingly popular! In addition to our original Smack-Yum appetizer – our colossal garlic Italian sausage chunks tossed in sweet and spicy buf- falo sauce – we now offer breaded Fontanini ( Cont'd. from p. 1) colossal garlic Italian sausage chunks, breaded popcorn garlic Italian sausage chunks and breaded Mamma Ranne meatballs! These new appetizer con- cepts are best either tossed or served with a side of our Sweet and Spicy Buffalo Sauce or any of your favorite dipping sauces," said Gene. "They are perfectly pop-able appetizer bites that hit all the right notes with our cus- tomers – exceptional flavor at an even better price. Wouldn't you love a 100 percent profit margin on a single item too?!" Smack-Yum Appetizers are just one of the many innovative menu ideas Fontanini is showcasing this year. Fontanini is also offering several slid- er options, featuring the authentic fla- vors of their bratwurst, Polish and Cajun sausages. Joanne added, "The sights, sounds, and flavors of Fontanini will be alive at booth #3801 during the three day show as we sample a large selection of our signature items as well as several new pizza concepts, includ- ing our meatball and pepperoni pizza, hamburger pizza, Pacific Rim pizza and breakfast pizza. Be sure stop by and taste both our time-honored and new family recipes!" To find out more about the compa- ny history, explore the full product line or get inspired with innovative menu ideas, visit the company's website at www.fontanini.com. There, readers can also learn how to purchase Fontanini products for home use. For more information, stop by booth #3801. company founder Richard Krohn, introduced his newly created Zing Zang Bloody Mary Mix, and as they say, the rest is history. RDN: So Richard was a beverage industry executive? JK: No. Actually, this company was started after his other successful careers in finance and real estate, at an age when most people would be think- ing about retirement. RDN: Tell us how he grew the compa- ny to where it is today. JK: Assisted by restaurant and bar industry veterans Steve Mattison and T.M. Ashcraft, Richard began a sys- tematic marketing effort to fulfill his dream of building Zing Zang into a national brand. At that time, Mattison and Ashcraft were extremely active members of the Mississippi Restaurant Association, and the professional rela- tionships that they had built in the southeast enabled them to get a strong foothold on-premise, in a part of the country famous for being passionate about food and beverage quality. From there, a steady progression was made to other areas of the country, and the product began to develop a loyal fol- lowing as consumers began requesting it as their preferred Bloody Mary mix. RDN: With your father's creation and your involvement, is this a family business? JK: Oh, yes. My mother has been Zing Zang ( Cont'd. from p. 1) active since the company's inception, and my sister and I became involved in the daily operation of the company five years ago. RDN: With so many Bloody Mary mixes in the marketplace, why would a consumer make Zing Zang their pre- ferred Bloody Mary mix? JK: Zing Zang Bloody Mary Mix is made with a mixture of the highest quality ingredients and the distinctive, bold taste reflects Richard Krohn's dedication to producing a mix that needed no additions. As he so aptly put it, Zing Zang was 'not just another Bloody Mary mix.' Now 18 years later, the many thousands of dedicated Zing Zang customers have propelled the brand into a national award winning Bloody Mary Mix. It is served in fine drinking and dining establishments around the country, and stocked on the shelves of retailers nationwide. RDN: Do you have other products? JK: Yes, we produce eight other mixes that we will be showing in our booth at the show. RDN: Will there be any additions to the line this year? JK: Currently the number of products will remain the same, but we are work- ing on some packaging and size inno- vations that will be introduced when ready. For more information, visit www.zingzang.com, call 888-891-7489 or visit booth #5406. that, with new ways to add bold sea- sonings and intense flavors to deli meats that are quick, easy and prof- itable for both the processor and restaurant. Flavorseal's seasoning secret is that the spice is pre-applied to the same type of casings, nettings and sheets that the processor already uses on its production line. Processors can use their existing meat blocks and equipment to create new flavors, with little spice waste and reduced clean up times. Flavorseal's seasoning transfer products work great on everything from sliced deli meats to bacon and much more. Flavorseal's patented process allows for large particulates in the spice blends to remain on the outside of the meat. "It may sound simplistic, but we all know that biting into a pep- percorn is a completely different expe- rience from eating food seasoned with ground pepper," said Jason Reicks, Flavorseal's Market Manager for sea- soning transfer products. "Consumers are looking for bold flavors. They see Flavorseal ( Cont'd. from p. 1) the spice on the outside, and they want to try it." For restaurants interested in devel- oping flavors using the Flavorseal sea- soning transfer technology, Flavorseal recommends contacting their meat supplier. If the supplier is not familiar with the new technology, Flavorseal's R&D team will be happy to reach out to the processor with them to discuss potential new product developments. Flavorseal specializes in food packaging, equipment and patented seasoning transfer products for the food processing and foodservice mar- kets, providing innovative tools to improve consistency, increase produc- tivity and create truly outstanding fla- vor. Flavorseal's manufacturing facili- ty is SQF Level 2 Certified and has achieved a superior rating from the American Institute of Baking (AIB). For more information, visit www .flavorseal.com or email info@ flavorseal.com. Flavorseal is located at 35179 Avon Commerce Parkway, Avon, OH 44011. Call 440-937-3900, toll free at 866-769-1500 or fax to 440- 937-3901. Series delivers high-quality, profes- sional grade water filtration cus- tomized for specific requirements; whether it's a multi-use system for bev- erages, icemakers and water dispensers or a smaller system dedicated to a sin- gle use. "Our expertise in chloramine and chlorine reduction, as well as sub- micron filtration, enables us to pro- duce highly efficient filters at a much lower cost than our competition," said Todd Bartee, Aquasana CEO. Each carbon-based filtration cartridge sig- nificantly reduces impurities – includ- ing cysts like cryptosporidium and gia- rdia – improving the taste of water for sodas, coffee, tea and other water- based beverages. "It's important to us to provide our guests with high-quality ingredients," said Jessica Maher, Co-owner of the award-winning Lenoir restaurant in Austin, Texas. "The Aquasana Pro Series system allows us to serve great- tasting, filtered ice and drinking water to guests." While guests enjoy great-tasting water provided by the Aquasana Pro Series, restaurant operators appreciate a reduction in operating costs, as the system's scale inhibitor extends the life of expensive kitchen equipment that can be damaged by scale buildup. Moreover, it saves energy by enabling equipment to run more efficiently. Most importantly for operators, the Aquasana Pro Series systems are Aquasana ( Cont'd. from p. 1) designed for ease of use. System man- ifolds are designed with shutoff valves that enable easy replacements of filter cartridges. That means you can easily change your filter cartridges without disrupting business. In addition, restaurant owners appreciate the environmental benefits an Aquasana Pro Series system pro- vides. Among them, the ability to offer fresh, great-tasting water, without the hassle of plastic bottles. "I've never liked the waste associ- ated with bottled water service," said Tim League, Founder and CEO of the Alamo Drafthouse Cinemas. "The Aquasana Pro Series systems enable us to serve fresh, great-tasting water to our guests, without the hassle of plas- tic bottles. It's better for our operation, the environment and our guests." About Aquasana Aquasana is a leading water filtration company with the sole focus of provid- ing best-in-class water filtration products so everyone can enjoy great- tasting, healthy water. Based in Austin, Texas, the company makes and sells high performance water filtration systems for home, commercial and foodservice that remove harmful con- taminants from water including chlo- rine and chloramines. For more infor- mation, visit www.aquasana.com/ foodservice. For more information, visit www.aquasana.com/foodservice, call 855-245-1884 or stop by booth #181.