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Re s ta u ra n t D a i l y N e ws 3 1 S u n d a y, M a y 1 8 , 2 0 1 4 AIRGAS NATIONAL CARBONATION: REFRESHINGLY EASY! Airgas National Carbonation is the easy choice for reliable beverage carbonation. Bubbles are serious business. Every fast food chain, local restaurant, conven- ience store, bar and microbrewery in America needs a safe and reliable supply of carbon dioxide (CO 2 ) to keep their carbonated beverages – and customer enthusiasm – from going flat. Today, Airgas National Carbonation is one of the nation's leading providers of beverage carbonation, offering single-source effi- ciency for all procurement, installation and service needs. Liquid CO 2 delivered through an on- site MicroBulk system allows for increased reliability and convenience. Airgas National Carbonation partners with you to develop a custom program to fit your needs and provide the highest standards with a proactive service model. Run-outs aggravate customers and cut into your profits, and with Airgas National Carbonation, this problem won't bubble up anymore. Usage fore- casting provides Airgas and your compa- ny insight into the beverage carbonation intake to more accurately service your needs. Its primary focus is on its cus- tomers, so deliveries comply with your schedule and you always get a consistent carbonation supply. Airgas National Carbonation also offers blended CO 2 and nitrogen mixes for your draught beer needs. Perfect that pour and improve the taste of your bar or restaurant's draughts with the perfectly blended gas mix, designed specifically for draught beer connoisseurs. With guaranteed beverage-grade CO 2 from Airgas National Carbonation, your customers can look forward to the perfect drink every time. You can look forward to savings from reduced or eliminated flat drinks, wasted cups and residual CO 2 left in switched cylinders. Compared to cylinders, MicroBulk sys- tems reduce CO 2 usage up to 30 per- cent for savings so good, you can taste the difference! Airgas National Carbonation understands that each customer has unique needs and require- ments. Still prefer cylinders? It's got you covered there, too. With a nationwide footprint, Airgas National Carbonation has the 20-pound and 50-pound high- pressure cylinders you need. Make your beverage carbonation management refreshingly easy by letting Airgas handle it for you. Worry less about carbonation and concentrate more on building your business. Single-source beverage carbonation solutions…you'll find it with Airgas. For more information, stop by booth #1449. PRODUCT SPOTLIGHT: FUSIONCHEF BY JULABO PEARL IMMERSION CIRCULATOR Built to work hard and engineered to last, the Pearl's durable stainless steel hous- ing, strong stainless clamp, heating coil protection and a low-water alarm mean your sous vide equipment can take what- ever you deal out – whether you're sous vide cooking in a bistro, a hotel kitchen or remotely at a catering event. The Pearl guarantees a temperature stability of ±0.05 °F (±0.03 °C) in vessels or cooking pots up to 15.3 gallons (58 liters). The integrated safety protection grid prevents the vacuum pouch from touching the heating coil, pump and the float. The strong circulating pump ensures optimum temperature stability and even distribution of water in the bath. This has a positive effect on the heat-up times when chilled pouches of foods are put into the bath. With its especially designed mount- ing bracket, the Pearl can be placed on any vessel or cooking pot quickly and easily. This mountable version of the Pearl is particularly flexible, quickly assembled and ideal for use in catering. Its space saving design allows for quick storage. The fusionchef™ by Julabo sous vide units are built to last. They are con- sistent, accurate and reliable under any kitchen conditions. The units were recently redesigned to integrate an additional vapor barrier pro- tection to block off the mois- ture that may cause damage to the control electronics, and to give an even better peace of mind; they come with a two- year warranty. Save money and control costs through better yield, low waste, longer shelf life and reduced labor hours. Talk with them about adding sous vide tools to your kitchen – the ease of integration and operation may surprise you. One of the first companies in the world to produce commercial sous vide cooking equipment, Julabo has been rec- ognized as the global leader in fluid tem- perature control equipment for research, science and industry for more than four decades. The com- pany created the fusionchef by Julabo product line to bring a new level of precision to sous vide cook- ing equipment and the related sup- port services for professional kitchens. The complete fusionchef product line includes sleek, high- quality and durable immersion cir- culators, stainless steel baths, as well as an array of sous vide acces- sories designed to create an effec- tive, customized sous vide program for any sized commercial kitchen. To find out more about fusionchef by Julabo, please visit online at www.fusionchefsousvide.com, stop by booth #6359 during NRA or call at 877- 436-CHEF (2433). HONEY SMOKED FISH PUTS NEW SPIN ON SALMON SALAD Honey Smoked Fish Company is serving its signature item Honey Smoked Salmon Mandarin Orange Almandine Salad with a Berry Ranch! The salad has been described as crunchy, sweet, lightly smoked and refreshing, with a flavor combination that is out of this world – and the best part is, it's power packed with five super foods. How can salmon, spinach, almonds, blueberries and dried cranberries taste so good? Visit the Honey Smoked Fish Company at booth #4468 and answer that question for yourself. The salmon salad would be an excellent addition to your spring/summer/patio menus, and the Honey Smoked team can demonstrate just how easy it is to make. Versatility is another key benefit of Honey Smoked Fish products. Take that chicken off your Caesar salad and replace it with Honey Smoked Salmon. Put some Honey Smoked Salmon in your cheese quesadilla. Instead of a traditional baked potato with bacon bits, sour cream and chives, upgrade it with Honey Smoked Salmon. Since Honey Smoked Salmon is ready to eat right out of the package, think of all the possibilities: breakfast, lunch, dinner, appetizers or salads – all over your menu. Bagels with cream cheese will never be the same. For your enjoyment, here's the sampling schedule: every day, the company will be making its famous Honey Smoked Salmon Mandarin Orange Almandine Salad, and in addition on Saturday, Caesar salad; on Sunday, Pasta Alfredo; on Monday, quesadilla; and on Tuesday, a surprise. Are you looking for something dif- ferent? Do you want to create signature items for your establishment and set yourself apart from the competition? Are you looking to add healthier options to your menu? The answer is Honey Smoked Salmon. The team at Honey Smoked Fish Corporation encourages you to look into its sam- ple program where any qualified prospect can receive a free sample fresh right out of our oven, compliments of Honey Smoked Fish! For more details and to see if you qualify, email suggestions@hon- eysmokedfish.com, and while you're there, take a video tour by clicking on the link to further see what the Honey Smoked Fish quality is all about. For more information, visit Honey Smoked Fish Corporation on the web at www.honeysmokedfish.com or like the company on Facebook at www.face- book.com/honeysmokedfishco. Or just stop by booth #4468. REVOLUTION AT THE HOST STAND Changes are coming! Major changes to how the hosts do their jobs. Gone are the noise, clutter and annoying distraction of the old ways of getting the crucial table status information to the hosts who are seating guests. Bev-naps or other paper with quick- ly outdated and almost useless table sta- tus info – gone! Voices carrying across the restaurant stating, "table five is ready!" – ended! Two hosts with headsets dedicated to sending and receiving table status – no more! Sixteen year old hosts making the enormous business decision of finishing the conversation with the guest and losing the table status informa- tion or cutting off the guest conversation to write down the table information to get those guests to a table – never again! Tablecheck Seating Management System removes all these prob- lems. No more noise about table sta- tus. The information is transmitted silently across the restaurant so that the hosts have, at their fingertips, the critical information about the tables, right when they need it. Now all the staff on the floor who can see the tables let her know what is happening. Bussers who usually are left out of the loop can transmit the information about what they have just done. They check to make sure the panel informa- tion is correct as they are returning to the kitchen. Servers whose desire is usually to maximize cash and get out of the restaurant update their section so it stays full while there is a wait. Of course, the managers and hosts are also updating the system while they are on the floor as well. All the eyes in the restaurant are used to silently update the hosts so they can focus on the guests, and when a light shows up on their board they know that they need to jump into action to get a party to that table. Come by booth #5260 Tablecheck Technologies to see how your restaurant can silently become an even more well- oiled system – taking your great work and making it even better! Stop by booth #5260 to learn more.