Issue link: http://osercommunicationsgroup.uberflip.com/i/310743
Re s ta u ra n t D a i l y N e ws 5 5 Tu e s d a y, M a y 2 0 , 2 0 1 4 IN AN ERA OF COUNTLESS CRAFT COCKTAILS, ONE INNOVATION REMAINS CONSTANT With the fast emergence of craft cocktails in bars and homes nationwide, DIY culture is booming in the glasses of many. Standard drink recipes are being revisited by bar- tenders and chefs, among others, and many drinks that once called for brighter liquors are now making room for the darker side. It's a bit of a renaissance on the drink front. Embracing this new movement, Stu's This Is Bloody Mary concentrate was invented to both protect the unique flavor of Bloody Marys while also enabling hundreds to thousands of varia- tions. It's designed for today's consumers who increasingly reject the cookie cutter approach to drink orders. It's one powerful standard in the world of Bloody Marys that allows for sheer mixing freedom. Made by a classically trained chef, Stu's This Is Bloody Mary serves as a perfect "step one" to crafting a Bloody Mary. It's a base mixture that opens the door to experiment boldly or stick to tra- dition firmly. With Stu's as the key ingre- dient, the sky's the limit with what ingre- dients you can add afterwards, and that's exactly the intention. The secret? Stu's is made from homemade pickle juice and real pickles sourced from Michigan. With almost zero calories and no tomato juice, shop- pers can customize Stu's to create Bloody Marys to their exact tastes. Stu's This Is Bloody Mary concen- trate is designed to work with several types of garnishes, varieties of liquor, tomato juices and any other canned, jarred or fresh accouterments necessary to create the perfect Bloody Mary. In addition to its versatility, Stu's is known for layered, complex flavors that are spicy, peppery, savory and unlike any Bloody Mary mix available. Craft cocktails, including Bloody Marys, are becoming the social standard – fast. Stu's is there to help you stay ahead of the movement. Stu's This Is Bloody Mary is avail- able in cases, each containing 12 jars. For more information, visit www.stuskitchen.com, call 855-228-0838 or stop by booth #9210. CARLA'S PASTA EARNS HIGH MARKS IN SAFETY AND BEST PRACTICES By Ashley Biel, Executive Assistant, Carla's Pasta, Inc. Quality Assurance at Carla's is verified by independent audits and FDA and USDA inspections. We have earned the British Retail Consortium (BRC) Global Standards for Food Safety Certification in recognition of our high safety stan- dards and best practices in food produc- tion for four years in a row earning an 'A' mark. We source only the most technolog- ically advanced "washdown" equipment that produces pasta in the classic Italian method: laminated pasta giving the proper density and texture. The equip- ment also allows for diverse filling pro- files delivered in a consistent fashion. A clean process needs a clean environ- ment. Our manufacturing facility has been built as a 'clean by design' facility: insulated metal panel walls sitting on stainless steel curbs, walk-on ceilings, cleanable HVAC and controlled "U" process flow. We operate using a fuel cell that provides 50 percent or more of our power as well as emergency back- up, in addition to being an ultra-low emission power source. The fuel cell generates more elec- tricity using less fuel with unparalleled electrical power generation efficiency of 47 percent. Heat generated in operation is captured and used for processing or building heat, resulting in less dependen- cy on the electrical grid. It emits low CO 2 and virtually zero pollutants into the atmosphere. Carla's also recently completed a cooker modification which enhances cooking capabilities by 15 percent and reduces water usage by 10 percent over a year's period. The redesigning also reduced the water usage for cleaning by sanitation crews by five percent. Along with energy and water reduction, Carla's is also conscientious of waste reduction. The packaging is reusable and recyclable. They constant- ly monitor current practices while searching for new innovative ways to keep packaging as environmentally friendly as possible. For more information, visit www.carlas pasta.com, call 860-436-4042 or stop by booth #707. data, we're able to identify the median age and monetary household value in a selected neighborhood by route-level. For instance, if you're an upscale pizze- ria and your clientele is mostly young urban professionals in the middle-to-high income range, you can target mailing routes that fit your demographic to mar- ket to them directly. RDN: What is the value of Direct Mail? EN: Direct Mail can be an effective tool to find new customers and build relation- ships with current patrons. By targeting people who are most likely to be a cus- tomer – those within five miles of your location – you can encourage interaction by putting your message into their hands. According to the USPS 2012 Mail Moment Research, 75 percent of people like to discover what's in the mail and consider the time they spend with the mail as well spent. There's a level of con- fidence with what people are finding in their mailbox each day. Plus, no spam folders to get lost in! Direct Mail can also be extended by incorporating innovative tactics like QR codes and augmented reality to create a deeper, more meaningful relationship with potential customers. By leveraging smartphone apps and web technologies, potential customers can visit your web- USPS ( Cont'd. from p. 1) site, see an online menu, download a coupon, view a video, follow you on Twitter and more. When you get creative, the possibilities to engage with your cus- tomers are endless. RDN: What are some tips you have for small business owners looking to market to new customers with Direct Mail? EN: A good marketing strategy is a tar- geted strategy. First, identify the demo- graphics of the people most likely to eat at your restaurant and plan to target those groups. Next, you'll want to specify a geographic area to target your potential customers – those within 10 miles or 10 minutes of your door. Then make sure your message is tailored specifically to your target audience. A personal touch can go a long way. RDN: How can small business owners learn more about Every Door Direct Mail? EN: We encourage everyone to visit USPS booth #1036 at the National Restaurant Association Show to speak with our sales experts to learn more. Or, visit www.usps.com/business/business- solutions.htm to get more information about the solution that's right for your business. For more information, stop by booth #1036. IFORK LINE OF FLATWARE Stop! Don't put that everyday piece of cutlery in your mouth. Chances are the table it has been resting on is covered in all the unsavory bacteria you try to avoid on a daily basis. Instead of taking a bite on the wild side, get hip to the silverware of the future with the innovative line of flatware known as the iFork line. The iFork line of cutlery is a revo- lutionary system developed to make dining worry free. Studies have shown that the common restaurant table can harbor more than double the bacteria count of diaper changing tables, and yet few people stop to worry about whether their space has been sanitized. The iFork line also helps to prevent any food that may be on your iFork, iKnife or iSpoon from dirtying up your counters and surfaces. Thanks to the iFork's unique design, even when the utensil is sitting on the table it's never compromised and the table top stays squeaky clean. For the everyday cook, the iFork system is an easy way to cut down on cleaning time. The iFork's claim to fame is all in its build. Each piece is made with a special rivet or "iPoint" on the backside that acts as a little shelf that hoists the tines, bowl or blade of the utensil above the germ line and keeps food from hitting the deck. Now it's easy to whip up a meal or enjoy a rich bowl of spaghetti with the kids without worrying about cleaning up the food, sauces and spreads left behind. Their sleek, modern lines and simple yet effective design also makes it the per- fect series for entertaining. You can also stack the utensils in a number of different ways to create table settings that range from elegant to eclectic. The line includes the iFork, iKnife, iSpoon and iSpork, and is available in both stainless steel and plastic disposable options. Also coming soon is the iCup and iPlate! Later this year, the convenient plas- tic line will be available in participating Walmart and ShopRite stores. TOURNUS EQUIPMENT INNOVATING AND MODULAR SHELVING SYSTEM Tournus Equipment was the first compa- ny to introduce modular shelving system 25 years ago. This system was first NSF-certified in 1985, and has been an industry stan- dard in Europe ever since. The shelving system is comprised of easy-to-assemble shelves and uprights available in various sizes for a cus- tomized fit in any commercial kitchen, catering venue or retail establishment. Add-on units are available for creating systems that follow corners. The rust-free shelves (made of anodized aluminium and stainless steel fasteners) as well as the food-grade plastic composite shelves can with- stand temperatures from -22°F to 194°F, making them appropriate in a wide range of environments. The plas- tic shelves break down to a convenient size for easy washing. A space on the edge of the shelves can be used to note with erasable markers the contents of the shelf, helps manage the stock of the food. Thanks to the strong clip-on system, one person can assemble a 200-inch shelving kit in five minutes without tools. Tournus Equipment is a member of the FCSI France. For more information, call 773- 850-3118.