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O C G S h o w D a i l y Tu e s d a y, J u n e 3 , 2 0 1 4 1 8 THERE'S NO BRED LIKE HOME Last year, Damascus Bakeries, a Brooklyn, New York based, 3rd genera- tion family business, opened the doors to its new state-of-the-art bakery located in Newark, N.J. So, how does a baking business rich in 'Brooklyn' tradition replicate itself on the other side of the Hudson River? Said David Mafoud, Co- owner and 3rd Generation Baker, "First, we (Damascus Bakeries) were born in Brooklyn in 1930 and we have been Bred there ever since. So, yes, we are Brooklyn Bred and will always be Brooklyn Bred," which, by no coinci- dence is the brand name that Damascus is introducing to a new line of Pizza Crusts and Bistro Breads. Added Mafoud, "Second, we are not moving out of Brooklyn. We plan to bake there for the rest of our lives. We just needed more room to bake because our customers want more of our breads. What, were we supposed to say 'no'? So, we put up a bakery in Newark, only 15 miles away from our bakery in Brooklyn. Fifteen miles is nothing. It's a train ride. Even Yankee Stadium is 16 miles away. So what's the difference?" The difference is that the bakery in Newark houses perhaps the most sophisticated flatbread line in the coun- try, maybe even in the world. Both David and his brother, Ed, spared no expense in locating and installing the best equipment available to innovate and bake the highest quality of products that has made Damascus Bakeries a flatbread leader to some of America's premier casual dining restaurants, QSRs, C-stores as well as retailers. The same bakery houses several training rooms for its employees "where we can invest in the people who are investing in us"; an R&D lab; a Tech Kitchen; a Media Room; and even a soon to be Wellness Center. "My father once told me you have to be a bit crazy to be in this business, so wellness may be just what the Yogi ordered." Adds Mafoud, "Our success in Brooklyn has paved the road to Newark. We're hungry to keep growing and have no appetite for complacency. While Brooklyn will always represent our his- tory, Newark is our stepping stone into our future. There we have room for growth – both physical room and emo- tional room. Now we can "imagineer" (a word Walt Disney would coin) a whole- some and 'ahead of the curve' baking business that we would feel proud, and satisfied to leave to the next generation. This is our challenge, and we are blessed with a workforce that is up for that challenge." Does that mean in time Newark will become as much a home to Damascus Bakeries as Brooklyn has been? "Home is a place, but it is also a feeling. And when you are a baker, home is often just as much inside the bakery as it is outside it. So, I'm lucky – I have many homes, I guess. Many reasons to appreciate and savor that 'there's no BRED like home!'" For more information, stop by booth #3658 or visit www.damascusbakery.com/ brooklynbred. PROACCURATE POCKET THERMOMETER (Q2-450X) The CDN ProAccurate ® Pocket Thermometer (Q2-450X) is filled with professional-grade features that foodser- vice professionals will appreciate, including a 1.5mm tip, which is excellent for thin cuts of delicate fish, compressed hamburger patties or bite-sized fare. With an ever-growing concern about bacterial cross contamination, CDN has answered the call with the addition of BioCote ® antimicrobial coating to this model. Silver-based BioCote inhibits harmful food-borne microbe growth. While BioCote offers an extra form of protection against microbes, it must be used in conjunction with good hygiene/cleaning practices for effective bacterial management. Offering the advantage of easy field recalibration, this digital pocket ther- mometer has become the industry's standard. The CDN ProAccurate Pocket Thermometer provides all the features commercial kitchens require: rapid response time, providing an accurate temperature reading in just six sec- onds; wide temperature range of -40º to 450º F (-40º to 250º C); large digital display that makes it easy and fast to read; temperature data hold function to save time and streamline the operation; convenient tempera- ture guide, printed on the sheath as reference; and sturdy con- struction featuring food-safe ABS plastic and a stainless steel stem. The ProAccurate Pocket Thermometer (Q2-450X) has a list price of $22. CDN, a global category leader in time and temperature, celebrates its 30th anniversary in 2014. For more information, visit www .cdn-timeandtemp.com. R.W. BAKERS OFFERS QUALITY BREADS AND ROLLS R.W. Bakers is a European-style con- tract bakery committed to providing the foodservice industry and retail marketplace with a consistent source of quality breads and rolls. It creates and bakes goods that become signature items on your menu or retail shelf. Its baked goods are flavorful, hearty and visually appealing. R.W. Bakers' main line plant pro- duces a wide variety of fully baked and frozen products, including bread loaves, sandwich rolls, hotdog and hamburger buns, sub and club rolls, table breads, dinner rolls and specialty baked products. It recently opened a new production area in its main plant for producing cakes and doughnuts. This portion of its business will be expanding. R.W. Bakers' gluten-free production area is a 30,000 sq. ft. dedicated bakery. It is certified gluten-free by GFCO and The Canadian Celiac Association, and is also kosher certified by Orthodox Union. An ever growing assortment of products produced in the gluten-free facility include breads, muffins, cookies, cakes, pizza crusts and granola. Co-packing and co-manufacturing have become an increasingly important part of its business. R.W. Bakers' employees have years of experience and a wide range of baking expertise. Its plants are equipped with a wide array of production equipment and a variety of packaging options which gives great flexibility to its production capacity. It welcomes new opportunities to bake quality products for new customers under its own labels. Contact R.W. Bakers for full infor- mation on all aspects of its product line and capabilities. For more information, visit www .rwbakers.com. DOT•IT RESTAURANT FULFILLMENT: FOOD ROTATION LABELS Dot•It offers food rotation labels in four types of material that cater to any label- ing need you may have: Dissolve•It ® dissolves completely in 30 seconds, under any water temperature. This eliminates the task of scrubbing sticky residue off of reusable containers. Mighty•Peel ® is durable, with a spe- cial removable adhesive that allows the label to be removed cleanly every time. It's also water resistant and can be reap- plied to a different pan if needed. Ultra•Removable ® is a removable material with a basic paper face, which makes it the most cost effective option. It makes a great removable alternative that is suitable for a dry environment. Cold•Temp ® is a strong, permanent adhesive that is designed for freezer applications such as frozen containers or containers that will be submerged in ice. If you can't find what you need in Dot•It's large stock of labels, you can submit your own design, or use its cre- ative team to develop the product that's right for your business. For more information, visit www.dotit labels.com/www.dotitlabels.com. TONY ROMA'S REVIEW OF DAYMARK 9700 FOOD ROTATION TERMINAL Tony Roma's is a casual dining restaurant where customers can enjoy premier BBQ ribs and steaks in over 250 locations. As a user of the 9700 Food Rotation Terminal for over a year, DayMark wanted to check in with them at their Orlando location to see how it has improved their experience in the prep kitchen. This particular loca- tion had been using a different label print- er prior to trying out the 9700, which made it easy for them to make a few 0comparisons. Bob Gallagher, V.P. of Culinary and Purchasing, and both Jared Campbell and James Rogers, Executive Chefs, were happy to talk about using the 9700 and what it has done for their labor and food waste savings. DayMark began by asking if the 9700 had saved them time in the kitchen compared to handwriting their labels. Bob responded, "Absolutely, yes. And even more so than the printer we had been using because of its batch-printing and re-pan/re-print features. Being able to print a batch for a station was a huge leap forward. We used to spend time searching for each item with our other label printer. Now we simply print the list and use it like a set list for what our staff needs to make that day." Bob also explained the perks of using a machine that prints specific prep times, something that sets the 9700 apart from other label printers. "If our cooks see a specific time on the label, they can be confident that they are using the ingre- dients efficiently while preparing dishes that are at the peak of freshness for our customers." Finally, DayMark wanted to know how easy the 9700 was to get up and run- ning and if they have had to contact its tech support team for any ques- tions. Jared responded, "Olivia [a DayMark Regional Account Manager] was here to help us set up our first unit. It was pretty easy to do which allowed us to install our second 9700 on our own. To date, we haven't experienced any issues due to set-up. We did have to call the Tech Support Line one time. We found them to be very helpful and were able to answer our question quickly. We were very happy with the level of service we received during that call." To learn more about the DayMark 9700 Food Rotation Terminal, call 877-432- 9627 or visit www.daymarksafety.com.