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O C G S h o w D a i l y S u n d a y, J u n e 1 , 2 0 1 4 1 8 KONIE CUPS LEADING THE SERVICE INDUSTRY Serving customers since 1949, Konie Cups International is a leading manufac- turer of single-use disposable paper cones, cups and funnel cups. Konie Cups are an ideal solution for use in the food- service industry, but are also widely used in the janitorial, industrial, garage and healthcare marketplace. Konie Cups has recently added a line of hot cups to its catalog. It has white and stock printed varieties in 8-, 12-,16- and 20-ounce sizes. Konie also has lids avail- able for all sizes. Konie Cups offers the benefit of ordering in small, minimum quantities – as little as one pallet. This way customers have the option of only ordering exactly the amount they need. Konie Cups also gives customers the ability to mix SKUs in the pallet, so they can customize their order in which ever way they please. By controlling every step of the manufacturing process, Konie Cups ensures its cups are of the highest quali- ty. From the moment Konie Cups receives raw materials, meticulous inspections of every step are preformed by highly trained professionals. In order to meet the high expecta- tions of its customers, Konie maintains a healthy stock of both raw and finished prod- ucts. Konie Cups is continually fine-tun- ing its products to guarantee they are of the highest quality possible. Among the many innovations Konie Cups has made is the tight-seal seam, ensuring leak proof performance. It also strives to make sure its manufacturing process is aligned with its continuous effort to reduce its carbon footprint. Paper cone cups are an inexpensive, conven- ient and sustainable solu- tion for foodservice and janitorial customers. Manufactured with signifi- cantly less material than conventional cups and plastic bottles, single-use, disposable paper drinking cups are more sanitary for end users and keep indoor and outdoor environments cleaner and healthier. For more information, visit www.koniecups.com. STRAINING IS A BREEZE WITH THE STRAINER BOSS STABILIZING CRADLE Go into any kitchen and take a look at the assortment of china cap strainers and chinoises. Chances are you'll find at least one with a broken handle or hook. The pressure applied to these tools over time causes their handles and hooks to loosen or break off, making them less desirable and more difficult to work with. FMP's new Strainer Boss, which resembles a bear trap, is a unique chef's tool designed to cradle and hold china caps and chinoises during use. It relieves the pressure on the strainer han- dle and allows broken straining devices to become functional again. One of the best benefits of using the Strainer Boss is that it securely holds straining devices so they won't shift dur- ing use. Currently, the task of straining requires a chef to hold a strainer with one hand and pour hot liquid with the other. Unfortunately, processing many sauces, gravies and consommés requires the stir- ring and mashing of hot ingredients through a strainer. This process requires an extra hand to hold a pestle or spoon. Incorporating the Strainer Boss into this task eliminates the need to hold the strainer, allowing more control and the ability to use your free hand to stir. Chefs who work with the Strainer Boss not only appreciate its aforemen- tioned features, but soon discover its other uses in their kitchens. When used with a food mill, it provides for more sta- ble performance and enables one person to tackle what is normally a two-person job. The Strainer Boss also helps with fil- tering fryer oil. It can securely hold a fryer filter cone onto a stock pot or other collection devices, creating safer filtra- tion. The Strainer Boss is made of heavy gauge stainless steel and works with any size conical straining device. Its sturdy three-point footing enables it to comfortably span the opening of stock pots, steam kettles, mixing bowls, three bay sinks and even 35 gallon receptacles. It's suitable for hot and cold applications. For more information, visit the FMP website at www.fmponline.com or call 800-257-7737. BRED WITH A BROOKLYN ACCENT Is there any surprise that one of the hottest baby names for this year is 'Brooklyn'? Yes, these days Brooklyn is the name to be, the place to be, and – for those with guts – the way to be. Damascus Bakeries is all of the above. Since 1930, this third generation family-owned bakery has planted its roots in Brooklyn and baked award winning Middle Eastern pitas and flatbreads, first for its own community, and then for many others. So, like many proud parents to be, Damascus Bakeries has chosen the name 'Brooklyn' for its newest baby – Brooklyn Bred™ Bistro Breads, a line of innovative and highest quality baked goods that will soon be introduced to the market. Said David Mafoud, Co-Owner and 3rd Generation Baker, "We've been 'Bred in Brooklyn Since 1930,' so while perhaps clever to some, the new brand name Brooklyn Bred was a natural for us." First to hit the stores – Brooklyn Bred Pizza Crusts: Original, Made with Organic "00" Pizza Flour; Ancient Grains, Made with Organic Khorasan Flour. Both varieties, as will be the case for all Brooklyn Bred products, are processed with an extended fermentation time for an authentic texture and more pronounced flavor. "Pizza is all about the bite, and in Brooklyn that bite can be the difference between life and death! Okay, I'm exag- gerating . . . a bit," said Mafoud. So, what did Mafoud do when it was time to devel- op a Brooklyn Bred Pizza Crust worthy of selling to the Brooklyn market? "A field trip. No, not to Italy. To the streets and neighborhoods of Brooklyn. Along with my brother, Ed, and our Master Baker, Peter – a Brooklynite by birth – as well as our internal gang of Rat Packers – we took a walking tour of some of Brooklyn's most prized pizza shops, and ate a lot of pizzas. We all then knew unequivocally to the man, and woman, what we all wanted and each needed to do, and we also knew that anything less than that would not make us proud. It took us a few tries, but we did it, and now we can't wait for all of 'you's' to enjoy a real Bite of Brooklyn in your very own homes." Later this year, under the same Brooklyn Bred label, Damascus plans to introduce a host of other breads, inclu- sive Bistro Flats – the 'Not So Flat' Flatbread, which boasts 'more body, less calories,' as well as Bistro Sliders and Bistro Soft Bread Sticks. Shouts Mafoud: "It's time to have fun. It's time to 'roll up our sleeves, go back to the very basics' and start creating fresh and truly 'outspo- ken and edgy' Bistro Breads that will speak out to all, preferably with a Brooklyn accent!" For more information, stop by booth #3658 or visit www.damascusbakery.com/ brooklynbred. COLUMBUS FOODS MEETS SALAMI GROWTH WITH PRODUCTION FACILITY EXPANSION Columbus Foods has broken ground to expand its existing Hayward, Calif. salame curing and processing facility by an additional 55,000 square feet. Set to be completed by July 2015, the new building will boast drying capacity for 23 million pounds of salame for the compa- ny, a venerable San Francisco Bay Area institution that has been bringing a pas- sion for food and a commitment to authentic Italian culinary traditions to life for close to a century. "The growth of Columbus' salame products continues to gather momentum and we saw a need to increase our capac- ity by an additional 50 percent to meet demand," said Timothy Fallon, CEO/President of Columbus Foods. "Our traditional recipes, which utilize premi- um cuts of pork, proprietary spice blends and a lengthy curing process, are being recognized by consumers looking to experience authentic, superior tasting products in the salumi category." Columbus is investing $28 million dollars into the project, which will result in a state of the art facility with special attention paid to food safety and the brand's time-honored traditional produc- tion methods. The facility is being devel- oped through an ongoing design-build partnership between Columbus and Stellar, a recognized industry leader in providing true turnkey, design-build solu- tions for the food and beverage industry. The plant will feature robotics in material handling and will have the capac- ity to process 250,000 pounds per day. Robotic product movement systems are being provided by VE.MA.C Automazioni Industriali, a leading suppli- er of handling, robotics and automation in the meat industry. Additionally, the salame curing rooms will be equipped with specialized air handling units provid- ed by Frigomeccanica S.p.A, a firm with over 40 years of experience, and the site and building shell are being developed by the MKD Investments and Devcon Construction. Devcon is one of the largest general contractors in Silicon Valley and is a design-builder with a diverse portfolio of projects on the West Coast. About Columbus Foods Founded by Italian immigrants in 1917, Columbus Foods is a venerable San Francisco Bay Area institution bringing its passion for food and commitment to authentic Italian culinary traditions to life. Old World family recipes inspire the most extensive hand-crafted collection of Italian-style dry cured salame and a rich assortment of premium deli meats that are marketed under the Columbus brand. Its prod- ucts are available at special- ty food stores and supermar- kets nationwide. For more information, visit www.columbussalame.com. Columbus Foods is a portfolio company of Arbor Investments. About Arbor Investments Founded in 1999 and headquartered in Chicago, Ill., Arbor Investments is a spe- cialized private equity firm that focuses exclusively on acquiring premier compa- nies in the food and beverage industry. The firm has acquired or invest- ed in over 30 food and beverage compa- nies in North America and currently has $700 million of assets under manage- ment across three funds. For more information, visit www.columbus salame.com or stop by booth #3442.