Issue link: http://osercommunicationsgroup.uberflip.com/i/310737
Re s ta u ra n t D a i l y N e ws M o n d a y, M a y 1 9 , 2 0 1 4 3 8 AQUASANA ON THE BENEFITS OF FILTERED WATER One of the fastest growing trends in din- ing is local food sourcing, according to the National Restaurant Association's 2014 Culinary Forecast. The top three restaurant trends for 2014 are locally sourced meats and seafood, locally grown produce and environmental sustainability. "Today's consumers are more inter- ested than ever in what they eat and where their food comes from, and that is reflect- ed in our menu trends research. True trends – as opposed to temporary fads – show the evolution of the wider shifts of our modern society over time and focus on the provenance of various food and bever- age items, unique aspects of how they are prepared and presented, as well as the dietary profiles of those meals," said Hudson Riehle, Senior Vice President of the National Restaurant Association's research and knowledge group. If the source and quality of food is important, it begs the question: what about the water? It's one of the most important aspects within the restaurant environment, with the ability to impact overall cooking performance, environ- mental sustainability and the taste of foods and beverages. After all, why put the effort into locally sourcing organic foods only to prepare them with chlori- nated tap water? "Our guests love great wine and well-prepared food. We've now found they also appreciate the great tasting water." – Mulberry Restaurant, Austin, Texas. Although most restau- rants have traditionally used tap water for everything from dish washing to food prepara- tion to water service, the impact of tap water on overall restaurant performance has been misunderstood at best. Aquasana, makers of affordable, high performance water filtration for foodser- vice, hopes to change that and help educate restaurateurs on the benefits of filtered water within the restaurant environment. "Our expertise in chloramine and chlorine reduction, as well as sub-micron filtration, enables us to produce highly effi- cient filters at a much lower cost than our competition," said Todd Bartee, Aquasana CEO. "Each carbon-based filtration car- tridge significantly reduces impurities – including cysts like cryp- tosporidium and giar- dia – improving the taste of water for sodas, cof- fee, tea and other water- based beverages." "Working closely with a variety of Austin-based restaurants for the launch of Aquasana Pro Series, we were able to see firsthand how great tasting water can impact the overall experience," said Derek Mellencamp, V.P. of Marketing for Aquasana. "After installing the Pro Series systems, we work with our restau- rant partners to promote filtered water within the establishment. It's truly become an important component of the entire dining experience." To learn more about water filtration for foodservice, stop by Aquasana booth #181. DIETZ & WATSON MARKS 75TH ANNIVERSARY WITH 'FOUR GENERATIONS OF FLAVOR TOUR' In a competitive retail landscape where businesses come and go daily, it's rare for a company to withstand the test of time, and rarer still to do so under the same family's ownership. But Dietz & Watson, a leading purveyor of premium meats and artisan cheeses in the country, has done exactly that. This year, the fourth-genera- tion owned and operated company marks its 75th anniversary of producing quality deli meats, franks and sausages, dinner hams, cheeses and specialty items by bringing those products and more to con- sumers across the country through its nationwide Dietz & Watson Four Generations of Flavor Tour. The Four Generations of Flavor Tour, featuring a custom Dietz & Watson branded food truck, kicked off on April 16 in Houston and will make its way across the U.S. throughout the summer and fall before culminating in Dietz & Watson's hometown of Philadelphia in mid-October. Each stop will include games, giveaways, coupons and cooking demos by celebrity chef Steve "Chef Roc" Cassarino, who will prepare quick, simple and delicious recipes made from Dietz & Watson's 450-plus gourmet products. The Flavor Tour will also fea- ture the company's signature Deli Challenge, in which consumers are invit- ed to taste test Dietz & Watson products head-to-head against top competitors. "This is an important year for us, and we're marking it by celebrating families everywhere," said Lauren Eni, V.P. of Brand Strategy and great-granddaughter of Founder Gottlieb Dietz. "From our own family pride to that which we share with our retail customers and consumers, we knew that a standard ad campaign alone wasn't going to do it. We need to meet people face to face, cook for them firsthand – and offer them the opportuni- ty to truly experience our 'quality above all else' brand promise with the Deli Challenge. And there's no better way to do that than to share recipes that repre- sent all four generations of our family business." The Four Generations of Flavor Tour will visit the following cities throughout 2014: Houston; San Diego; Los Angeles; Phoenix; San Francisco; Seattle; Boise, Idaho; Denver; Dallas; Oklahoma City; Tulsa, Okla.; Chicago; Detroit; Pittsburgh; Albany, N.Y.; Jackson, N.J.; Jersey Shore, N.J.; Boston; New York; Baltimore; South Carolina (various cities); Jacksonville, Fla.; Orlando, Fla.; Miami and Philadelphia. For more information on Dietz & Watson, visit www.dietzandwatson.com or find the company on Facebook (face- book.com/DietzandWatson) and Twitter (twitter.com/DietzandWatson). Learn more by calling 800-333-1974 or stop- ping by booth #2240. UPDATE YOUR SEATING WITH TABLECHECK Clutter, noise, mayhem! Is that what you want your guests subjected to as soon as they enter your restaurant? How about – clean, calm and in con- trol, with almost effortless movement from entry to table! That is much more appealing, don't you think? One way to achieve this state of bliss is with the TableCheck Seating Management System. The system is much more than just a bit of equipment that you buy and forget about. It is a way of creating efficiency throughout the restaurant. By using the eyes of every staff member, you have up to the second, very useable information with the hosts! Using two to five seconds from each staff member repeatedly throughout the shift, you have effectively gained another employee or two without all the added expense! Efficient host staff equals lots more money! The wasted time between tables is shortened dramatically. Guests return more often because they feel better about the whole experience. The extra trips the hosts make around the restaurant to find empty and clean tables is eliminated completely. The TableCheck Seating Management System does all that for you and more. 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! Learn more at booth #5260. RENAU'S NEXT GENERATION TOUCHSCREEN CONTROLS FEATURE CAPACITIVE TOUCH Renau's highly successful UCM-1100 Series of resistive touchscreen controls will now be complemented by a whole new family of capacitive touchscreens designed specifically with the foodser- vice industry in mind. Unlike older capacitive touch solutions, these state-of- the-art capacitive touchscreens can easily be used by users wearing gloves. Now available in a standard 4.3-inch (UCM-1143) or jumbo-sized 7-inch (UCM-1170) display, the UCM-1100 Series offers equipment operators a sophisticated control that can be config- ured and installed either horizontally or vertically on the front of a controlled appliance. Measuring less than 0.91 inch- es deep, the UCM-1100 Series is com- pact and versatile enough to allow equip- ment manufacturers to mount it on virtu- ally any available panel space. Using Renau's Single Wire Communication Network, the UCM- 1100 Series connects to any of Renau's compact, powerful hybrid micro process controllers to power even the most inten- sive and demanding applications. Equipment operators and customers see a sleek, vibrant color display that can easi- ly be mounted anywhere on the appliance while keeping the process controller out of sight within the controlled equipment, reducing the need for expensive and complicated harnesses. With the ability to quickly and easily access and select programs, as well as full support for Day Part Programming, train- ing equipment operators to use the UCM- 1100 Series is fast and simple. Equipment operators can quickly and easily read the UCM-1100 Series' high-resolution color display from across the kitchen, and because the screen is the interface, use is incredibly intuitive and easy, and designed to help reduce operator error and food waste. The UCM-1100 Series can even help guide a service technician through troubleshooting and repair. Easily upgradeable and fully repro- grammable, the UCM-1100 Series allows recipe menus and system configurations to be quickly updated through the media- tion of Renau's Universal Host Adaptor (UHA) and custom Windows-based soft- ware, which allows for the creation of custom recipe menus, warning alarms, sound files and system configurations that can be stored on an authorized user's hard drive for future use and reference, or for larger organizations, e-mailed to a remote colleague. When it comes time to update the system, simply save the desired file onto a USB flash drive and reprogram the products with the use of a Renau UHA Series Adaptor. The UCM- 1100 Series is also completely compati- ble with the Renau's new WHA Series of WiFi or ISM-band wireless adapters. In order to perform in the most demanding foodservice industry environ- ments, all Renau products are fully encapsulated for outstanding protection from extreme temperatures, humidity and shock. Designed and manufactured in the United States, all Renau products are rigorously tested and come with an industry-leading three year warranty. For more information about Renau Electronic Laboratories, please visit www.renau.com, stop by booth #4454 or call 818-341-1994.