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Culinary Software Services, the leading provider of back-of-the-house technology for the foodservice indus- try, announced that ChefTec xt3 software is now avail- able to customers. The new version of the award-winning foodservice software provides new functionality, improved performance and a refreshed user-interface for a modern look. Leading off the list of new functionality, ChefTec xt3 addresses the dramatic spike in consumer demand for identifying gluten-free recipes. ChefTec xt3 automatically identifies any recipe that meets the gluten-free criteria. Additionally, allergen function- ality automatically provides a list of all recipes with ingredients that contain allergens such as milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat and soybeans. These ingredients account for 90 percent of food allergies and food operators need to label these allergens on sources of food. New Lot Tracking functionality allows operations to trace inbound ingredients from vendors to produced food which is ultimately shipped or sold to consumers. CHEFTEC XT3 TAKES ON GLUTEN, ALLERGENS AND RECALLED FOODS An interview with Executive Chef Jesse Layman, Head of Operations for Sparrow Lane Vinegar Company. RDN: Tell us a little about yourself. JL: I grew up in the Central Valley around family farms and restaurants. So, I think I had the best of both worlds! I not only learned the love of food, but also a love and appreciation of the land. I have been in restaurants for over 23 years as a chef or owner for most of that time. It has been an amazing life, rough at times, yet I absolutely love it. I have three daughters and wanted to create a balance with them, so that they also can be involved in sharing my passion for great food. When the opportunity to join the Sparrow Lane team arose, I knew it was where I would be able to combine all my culinary loves. Since I had been using Sparrow Lane Vinegars for a long time in my own kitchens, it just made sense. By Rodney Medina, Eco Reviews As unique as every restaurant is with its food, so is the man- agement of its fryer oil. Proper management can make the difference in food quality, profit margins and even employee safety. For the first time ever, there's an oil management sys- tem that effectively addresses all three of those aforemen- tioned areas of your business. A product that, when you see it, will leave you saying, "Why hasn't anyone thought of this before?" The Southern Calif.-based company, known worldwide for its Envirotub indoor grease storage product, has developed the first affordable all-in-one mobile restaurant oil management solution that filters oil, stores oil and can even re-fill deep fryers with fresh oil at the push of a button. Rarely does a new and innovative restaurant product come along that makes an immediate impact on the quality of food, increase the ROI of a commodity and What Makes Great Beef? Estancia loves beef. It loves the way it tastes, the animals it comes from and the cowboys who care for them. It loves the open grasslands where its cat- tle graze. It loves the taste of a great steak. Estancia believes in the traditions that have proven successful over centuries at producing great beef. It believes in the wisdom of cowboys. Estancia is proud that its cows never see a feedlot. Grilling steaks and burgers with friends and family is Estancia's favorite kind of din- ner party. Estancia believes that truly great beef can only come from healthy and happy ani- mals who are treated with dignity and respect. It knows that a consistent food source of high-protein grass is as essential to producing great beef as selecting the best breeds for its herds and the best animals for processing. Continued on Page 9 Continued on Page 9 SPARROW LANE'S NEW 'HEAD CHEF AND MARKETING GUY' OIL MANAGEMENT THE KEY TO CONSISTENCY, PROFITS AND SAFETY WHAT MAKES A GREAT GRASS FED STEAK Continued on Page 9 Continued on Page 9 O s e r C o m m u n i c a t i o n s G ro u p A n a h e i m S u n d a y, Au g u s t 1 7 , 2 0 1 4 AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH WFHE