Issue link: http://osercommunicationsgroup.uberflip.com/i/310743
Re s ta u ra n t D a i l y N e ws Tu e s d a y, M a y 2 0 , 2 0 1 4 4 INTEGRATED CONTROL CORP INTRODUCES I.PATH I.Path is an easy to use, cost-effective means of managing and documenting travel path or figure "8" activities. What makes a dining spot that place you want to go back to over and over again? Is it the great food? Or great serv- ice? Or maybe the amazing ambiance? Likely all of the above. But even great food or a smiling face can't overcome a dirty or under-managed and under-main- tained facility. To meet ongoing con- sumer expectations in this fast market of eating options, one thing is for sure: con- sistency is the key. Hitting crucial touch points several times a day can make the difference between a so-so or inconsis- tent experience and a great experience every time. To help achieve that consis- tent experience, ICC is proud to intro- duce i.Path, an RFID solution for remind- ing, recording and reporting travel path or figure "8" activities. I.Path is one of the newest devices in the Kitchitek family of Kitchen Operations Tools. It's an easy to use, handheld device combined with sturdy RFID tags to provide a cost effective tool for scheduling daily, weekly, monthly or even annual tasks. Various activities like rest room checks, exterior inspections, etc., are programmed into the device. The device wakes up and tells the user the path to follow. Upon arriving at the task, the device asks a series of ques- tions that generate into a potential "to do" list for other personnel to complete. By reviewing the various tasks that derive from the activities, you can start to see trends and patterns and create opportunities for better management of PRODUCT SPOTLIGHT: FUSIONCHEF BY JULABO PEARL M SOUS VIDE COMBINATION The popular Pearl immersion circulator is available as a compact unit or com- bined with an insulated bath tank ranging in filling volume from 3.4 gallons to 15.3 gallons. Which solution is right for you will depend on the conditions in your kitchen, the amount of space you need, the volume you expect to cook or the type of cooking you do. The durable precision-engineered Pearl M immersion circulator and 7.1- gallon water bath combination lets you sous vide multiple products at once within easy reach of your line – for fine dining, casual restaurants, catering operations and high-volume kitchens. Highly portable and built to last, it gives you the ability to sous vide cook multiple items at once, integrate sous vide cooking quickly and enhance kitchen operations. As an insulated bath tank, the Pearl M greatly reduces evaporation of water, especially when cooking for long periods of time. As a result, safety shutdowns caused by a low water level are effectively avoid- ed. The Pearl M is delivered fully assembled on a robust stainless steel bridge with an insulated bath tank, stainless steel bath lid and drain tap. This system is highly stable and robust with handles for easy transport. The fusionchef™ by Julabo sous vide units are built to last. They are con- sistent, accurate and reliable under any Continued on Page 77 Continued on Page 77 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