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Re s ta u ra n t D a i l y N e ws 3 1 M o n d a y, M a y 1 9 , 2 0 1 4 HONEY SMOKED FISH: A COST-EFFECTIVE, MONEY-MAKING PROTEIN FOR YOUR MENU When Honey Smoked Fish Corporation refers to low protein cost, you might be asking: exactly what does that mean? It means that the Honey Smoked Salmon is a cost-effective protein for you to incor- porate into your menu, and if used prop- erly, can make you money! The Honey Smoked team feels con- fident in saying this because of its one- of-a-kind smoking process which allows the company to lock in all the valuable omegas and moisture, concentrating the flavor into each bite. When all is said and done, something like one to three ounces to excite any menu item. The company doesn't cook it out but rather lock it in, achieving the perfect balance of smoke. Honey Smoked Fish Corporation likes to advertise lightly smoked flavor, which is not overpowering at all, creating a com- bination of health and taste. Think about it: you can take one ounce of the Honey Smoked Salmon at approximately 0.85 cents an ounce, cre- ate any number of appetizers or salads, and price it at a very favorable food cost margin. Your cus- tomers will be thrilled because of the taste and healthy value- added experience. You will be thrilled to be providing an outstand- ing meal choice with a bargain margin. To learn more, just stop by booth #4468 where the Honey Smoked team can show you more. It all starts with the taste, and it's showcasing a couple of items that'll make you say, "I never knew smoked salmon could taste this good." Stop by and put Honey Smoked Salmon to the taste test – that's what separates the company from its competition. Honey Smoked Fish does one thing and one thing only – make the world's finest hot lightly smoked salmon. Visit the company on the web at www.honeysmokedfish.com and click on the tour, and you can see for yourself the quality and pride the compa- ny takes in everything it does. You can also like Honey Smoked Fish Corporation on Facebook at www.facebook.com/honeysmokedfish. The Honey Smoked Fish advantage spans incredible recipe options, free product samples, shirts, videos and so much more. Stop by the Honey Smoked booth and see what all the buzz is about. For more information, visit booth #4468. After the show, learn more at www .honeysmokedfish.com. OIL MANAGEMENT: THE KEY TO CONSISTENCY, PROFITS AND SAFETY By Rodney Medina, Eco Reviews As unique as every restaurant is with its food, so is the management of its fryer oil. Proper management can make the difference in food quality, profit margins and even employee safety. For the first time ever, there's an oil management sys- tem that effectively addresses all three of those aforementioned areas of your busi- ness. A product that, when you see it, will leave you saying, "Why hasn't anyone thought of this before?" The southern California-based com- pany, known worldwide for its Envirotub indoor grease storage product, has devel- oped the first affordable all-in-one mobile restaurant oil management solu- tion that filters oil, stores oil and can even re-fill deep fryers with fresh oil at the push of a button. Rarely does a new and innovative restaurant product come along that makes an immediate impact on the qual- ity of food, increase the ROI of a com- modity and improve employee safety. Any new product that offers such a dra- matic impact across so many aspects of operation is truly a game-changer. That's exactly what Envirotub envisions for its new oil management product. The units, available in two versions, the OMS-58 and the OMS-78 (which stands for Oil Management Solution and the respective gallon capacity of the units), are portable, which allow them to be shuttled right to the fryer for employee ease of use and safety. The unit easily interfaces with the fryer drainpipe for a clean, no-mess transfer of oil into the onboard reservoir. At a push of a button, the oil is then processed through a four-stage filtration system. Debris is removed at a rate of just under six gallons per minute. Once the filtration process has been completed, the operator has three options: filter the oil again, return the filtered oil back into the fryer using the onboard wand or re-direct the oil into the onboard storage tank for dis- posal. All selections are made by a push of a button. The addition of a 'new oil' reser- voir will be available for both the OMS-58 and OMS-78 models, enabling employees to fill the fryer with oil right out of the box. The stainless steel con- struction makes for a robust and easy to keep clean unit. Filters are easy to change, and various components of the unit can be removed and washed in a commercial dishwasher for added convenience. The entire acquisition, filtration and refilling process is a closed loop system allowing employees to easily and safely handle used fryer oil for re-use or dis- posal. By eliminating one of the most frustrating and dangerous tasks in the restaurant industry, employees are no longer at risk from oil-related slips, falls and burns. For more information, visit www .envirotub.com, call 888-777-4322, email info@envirotub.com or stop by booth #7838. CDN CELEBRATES 30 YEARS Component Design Northwest (CDN) celebrates its 30th anniversary in 2014 with new thermometers and timers that exemplify its commitment to innovation, quality and value. After three decades of growth and expansion, CDN has maintained its clear focus as a global category leader with the personal service and commitment of a family-owned business. This "best of both worlds" positioning defines the CDN formula for success. "This is a time to thank our loyal customers and sales representatives, and the support team that has made CDN what it is today. I also want to thank my daughter, Shawn DiGruccio, who's a cat- alyst for growth as our Vice President. Working together, we've built a growing business, with even more opportunities opening up for us as the company enters its fourth decade," said Jan Murtagh, President of CDN. Known as "The Time & Temperature Company," CDN markets over 85 SKUs of thermometers and timers, from the basic to the unique. The company will unveil additional new products at the 2014 National Restaurant Association Show. CDN was named Best Overall Company in its category by the presti- gious Stevie Awards for Women in Business, and the company is recog- nized as a Housewares Design Awards All-Star for its "Best in Category" win for new product innovation. A global category leader, CDN has a foodservice solution for any temperature-measuring task. For more information, visit www .cdn-timeandtemp.com, call 800-338- 5594 or visit booth #1452. FONTANINI FEATURES NEW MENU IDEAS AND TIME HONORED RECIPES Fontanini Italian Meats is a family- owned and operated company that pro- duces the highest quality Italian meats and sausages for the food industry. "Our extensive product line includes our award-winning Mamma Ranne ® meatballs, Italian sausage, Italian beef, pot roast and chicken sausage," said Joanne Fontanini, President of Fontanini Italian Meats. The company also manu- factures a large selection of breakfast sausages, ethnic sausages, gyros, hot dogs and an extensive line of pizza top- pings, including its signature raw bulk and Hand Pulled Style ® pre-cooked chunks. Fontanini's success over the past 50 years is based on time-honored family recipes and the company's ability to innovate and change with the industry over time. This Chicago-based meat manufacturer is constantly innovating and creating products that intrigue today's palates while keeping industry trends and food safety at the forefront of their 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 buffalo sauce – we now offer breaded 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 customers – exceptional flavor at an even better price. Wouldn't you love a 100 percent profit margin on a sin- gle item too?" Smack-Yum Appetizers are just one of the many innovative menu ideas Fontanini is showcasing this year! Fontanini is also offering several slider options featuring the authentic flavors of its 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 sam- ple a large selection of our signature items as well as several new pizza con- cepts, including our meat- ball 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 company 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.