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Re s ta u ra n t D a i l y N e ws S u n d a y, M a y 1 8 , 2 0 1 4 4 Lee M. Oser CEO and Editor-in-Chief Kim Forrester Paul Harris Jeff Rosano Associate Publisher Lorrie Baumann Editorial Director JoEllen Lowry Zach Calvello Jeanie Catron Associate Editors Yasmine Brown Vicky Glover Graphic Designers Ruth Haltiwanger Mandy Feld Customer Service Managers Larry Blaskey Levi Borland Ryan Harter Lynn Hilton Carson Kieft David Lopez Justin Schmigel Account Executives Enrico Cecchi European Sales Restaurant Daily News is published by Oser Communications Group ©2014. All rights reserved. Executive and editorial offices at: 1877 N. Kolb Road, Tucson, AZ 85715 520-721-1300/Fax: 520-721-6300 www.oser.com European offices located at Lungarno Benvenuto Cellini, 11, 50125 Florence, Italy. AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH NRA FILTERED, BOTTLED OR TAP? The focus on water quality is beginning to spread across the country as more con- sumers become aware of the environ- mental issues surrounding plastic bottled water, and the chemical contamination of most tap water. What does that mean for the restaurateur? The choices you make for water service within your establish- ment can impact your brand, bottom line and customer satisfaction. Restaurants are making the con- scious decision to move from bottled water to filtered tap water. "I've never liked the waste associated with bottled water service," said Tim League, Founder and CEO of the Austin, Texas- based Alamo Drafthouse Cinemas. "The Aquasana Pro Series systems enables us to serve fresh, great-tasting water to our guests, without the hassle of plastic bot- tles. It's better for our operation, the envi- ronment and our guests." According to foodandwaterwatch.org, many fine dining establishments across the country are pledging to not serve bottled water. Turley's restaurant in Boulder, Colo., has provided casual, healthy food to local residents for more than 30 years. Serving filtered tap water is a no-brainer for this restaurant that serves hormone- and antibiotic-free meats, cage-free eggs and organic produce. "In this day with all the information we have on bottled water, it makes no sense to buy bottled water. The cost factor is obvious. Plus the fact that you're not polluting the planet with additional plastic. It's a no-brainer. We have a filtration system here and it is something I think the customer appreci- ates," said Paul Turley, Owner. Even though tap water is safe to drink, many restaurants prefer to filter tap water to improve taste and water quality to alleviate customers' fears. Let's face it, BARRY'S GOURMET BROWNIES: BIG YEAR AHEAD FOR THE HOME OF THE FUDGIEST BROWNIE EVER The journey began the day Barry creat- ed his own, made-from-scratch brownie recipe. For over 30 years the recipe was kept a secret, Barry's delectable brown- ies only shared with friends and fami- ly. He was then invited to participate in the annual Festival of Chocolate event in Tampa, Fla. Barry asked one of his closet and long term friends, Doug Byrd, to help him, and they ended up having an overwhelming response to the brownies at the event. Doug instantly developed a passion for the possibility that the brownies presented, so Barry passed the torch on to Doug, who has led the company into satisfying taste buds around the country. Today, Barry's Gourmet Brownies is a nationally recognized company, pro- duced exclusively in its state-of-the-art bakery. Barry's Gourmet Brownies spe- cializes in making the fudgiest brownies with only the finest ingredients to pro- vide the highest freshness, quality and taste – nationwide. To make snacking on-the-go even easi- er, it has introduced a microwaveable brownie bite cup that can be warmed up and enjoyed or topped with your favorite ice cream. Currently, you can find the brownies in many convenience stores, grocery stores, restaurants and entertainment ven- ues across the country. This year, it is gearing up for many new and exciting adventures, like being featured in Joffrey's kiosks around the Orlando Continued on Page 50 Continued on Page 50