Issue link: http://osercommunicationsgroup.uberflip.com/i/365674
Re s ta u ra n t D a i l y N e ws 9 M o n d a y, Au g u s t 1 8 , 2 0 1 4 partnership with synergy to reduce all aspects of operational cost. All areas will be assessed and evaluated; a complete comprehensive aggregate cost schedule will be reviewed to ensure an absolute monthly cost reduction. The analysis is free and savings are real. Some clients have realized a six figure plus reduction in annual operating cost. Dewey is rapidly expanding in all areas of commercial pest services. We have found our market realigning like so many other industries. We have strategi- cally positioned ourselves to assist our clients with whatever their needs are. We envisioned the market shift several years ago, and responded in kind. It will serve us well in the future also, as we exceed client demands and requirements. Most companies have seen declining profit margins – some reduction or loss over past years profit margins. It became ever so clear that change was inevitable, that service rates would need to adjust. I would liken it to flying first class. Anyone can get you where you want to go at their price, but can they do at what you can afford? I've never met a company that Dewey Pest Control ( Cont'd. from p. 1) wanted coach level service, and cost reduction should never mean poor quality. Dewey is the intersection where cost and service meet; it is value central. Dewey offers all levels of service. This includes organic, green and third-party audits. The Audix Bar Scanning System ensures complete detailed automated qual- ity assurance reports. Dewey can assist you with aligning your specific partnership requirements that will exceed all levels of inspection authority. We expect to gain more market recognition from the Expo. Dewey's primary focus is introduc- tion and qualification for potential new clients. Our starting point is doing what others say can't be done. Dewey recog- nizes its people as its strongest asset. Our expectations are high and we are dedicat- ed to excellence in every aspect of our business. To achieve our goals, we are committed to delivering excellent serv- ice. Our client's reputation is always our primary focus. Our success is determined by customer satisfaction. For more information, visit www.deweypest.com, call 858-717-7364, email jharris@deweypest.com or stop by booth #1855. reduce the risk of food spoilage in food prep kitchens. While DayMark's 9700 may share some of the same physical traits as other label terminals on the market, it offers a few key features that differenti- ate it from the competition, including a complete range of direct thermal labels, engineered specifically for the 9700. Denny's locations currently use the DayMark 9700 in conjunction with DayMark ToughMark™ Direct Thermal labels with repositionable adhesive. DayMark also offers MoveMark™ removable labels, and DissolveMark™ labels, which dissolve with water in 30 seconds or less. Tom Rossetti, Director of Operations for Topline Restaurants, a franchisee with 37 Denny's restaurants in western New York and Arizona, recognizes the benefits of the DayMark Menu Editor, an exclusive feature that was designed and added to the 9700 to allow users to DayMark ( Cont'd. from p. 1) graphically edit food categories, items and item data. "Bottom line is that the 9700 has made life a lot easier and more efficient for managers and employees," said Rossetti. The Batch Print Feature, also devel- oped by DayMark, allows employees to quickly print daily lists of regularly prepped items. Finally, the DayMark Tech Support Team, an Ohio-based world-class call center is available around the clock for technical support. About DayMark Safety Systems Founded in 1989, DayMark is an industry leader in safety systems for Commercial and Non-Commercial Food Service Operations, headquartered in Bowling Green, Ohio. When you Partner with DayMark, The Difference is Night and Day™. For more information on the DayMark 9700 Food Rotation Terminal, call 800- 847-0101, visit www.daymarksafety.com, email sheim@daymarksafety.com or stop by booth #1705. having animal welfare protocols that exceed those recommended by Dr. Temple Grandin. Mark Schatzker takes this issue head-on, comparing different steaks (grain-fed vs. grass-fed) in an article, "Raising the Steaks" over at Slate.com. His verdict: the grass-fed steak was the winner: "Never have I witnessed a piece of meat so move grown men (and women). Every taster but one instantly proclaimed the grass-fed steak the winner, commending it for its 'beauti- ful,' 'fabu' and 'extra juicy' flavor that 'bursts out on every bite.' The lone Estancia Beef ( Cont'd. from p. 1) holdout, who preferred the Niman Ranch steak, agreed that this steak tasted the best, but found it a tad chewy. That said, another taster wrote, 'I'm willing to give up some tender- ness for this kind of flavor.'" Next time someone tells you that grass-fed beef is tough or weird-tasting, send them a link to Schatzker's article: www.slate.com/articles/life/shopping/ 2006/11/raising_the_steaks.html. Better yet, send them a box of Estancia steaks. Its beef is consistently delicious because its cattle graze consistently delicious grass. For more information, visit www.estanciabeef.com. Production and prep processes - The Production Management capability will streamline processes, increase efficiency and save labor dollars. Requisitions and transfers - Manage the movement of inventory and finished product between locations such as a com- missary and individual stores. Recipe and menu costing - Cost out recipes, menus and events. Keep menus profitable and dynamic. Waste Tracking - Quantify what you're wasting and put it towards your bottom line. Lot Tracking – Help to protect you and your customers when there are food recalls. Sales analysis and menu engineering – Stay in control with detailed, compre- hensive sales analysis and pre-configured reports demonstrating menu performance and contribution to the bottom line. Nutritional analysis – Simplify the process of calculating the nutritional information that today's savvy customers require. Provides nutrition labels, nutri- ent descriptors and allergen alerts. CorTec for Control and Communication The ChefTec range of products meets the needs of single operators. The CorTec ChefTec ( Cont'd. from p. 1) product range is the ultimate foodservice management tool that provides the com- munication and control features neces- sary to manage complex and multi-unit operations: Using the internet or LAN/WAN connection, CorTec manages business processes and facilitates the communica- tion of inventory, invoices, requisitions and transfers, orders and production information. Data can be either centralized or dis- tributed. A secure, stable and robust data environment can be created with CorTec's powerful System Administrator. The System Administrator is flexible and customizable, allowing for user access, read and edit rights. ChefTec reporter provides consoli- dated reporting across different business profit centers. Profit centers can be grouped together into any number of user-defined reporting units in order to run meaningful reports. The bottom line is, with ChefTec software, operations will lower food costs, cut waste and improve efficiencies immediately. For more information, visit www.ChefTec.com, call 303-447-3334, email marketing@culinarysoftware.com or stop by booth #1807. re-direct the oil into the onboard storage tank for disposal. All selections are made by a push of a button. The addition of a 'new oil' reservoir will be available for both the OMS-58 and OMS-78 models enabling employees to fill the fryer with oil right out of the box. The stainless steel construction makes for a robust and easy to keep clean unit. Filters are easy to change and vari- ous components of the unit can be removed and washed in a commercial Envirotub ( Cont'd. from p. 4) dishwasher for added convenience. The entire acquisition, filtration and refilling process is a closed loop system allowing employees to easily and safely handle used fryer oil for re-use or dispos- al. By eliminating one of the most frus- trating and dangerous tasks in the restau- rant industry, employees are no longer at risk from oil related slips, falls and burns. For more information, visit www .envirotub.com, call 888-777-4322, email info@envirotub.com or stop by booth #1430. CAN A HOT HOLDING CABINET ENHANCE YOUR SUSTAINABILITY EFFORTS? According to a National Restaurant Association survey of 1,300 chefs, the one trend still expected to dominate all trends in 10 years is environmental sus- tainability. On this year's survey, it ranks No. 3, but when asked which current culinary trend will still be the hottest 10 years from now, environmental sustain- ability took the lead with 38 percent, out- pacing other current trends. Clearly, envi- ronmental sustainability is an increasing- ly important influencer for foodservice operators when making operational deci- sions. While environmental sustainability tactics can mean increased costs, there are definite solutions for operators that help with sustainability efforts, plus reduce costs. The Cambro Combo Cart Plus ® is not only Energy Star rated, but it has also received endorsement from the Green Restaurant Association. Both the full-sized and half-sized Combo Cart Plus models are designed to dramatically save energy. The tall cart (CMBPH) is on average over 50 percent more energy efficient than leading com- petitive metal cabinets, while the low cart (CMBPLH) is over 180 percent. How is that possible? Thick insula- tion is the key to retaining heat and reducing the workload of the cart's heater, making it considerably more ener- gy efficient. Gentle, non-radiant heat cir- culates consistently from the front to the back of the cabinet, optimizing food quality. When the unit is unplugged, the insulation continues working hard to keep food safe and hot for hours, without electricity or the expense and waste stream produced by canned fuel. Check out more amazing features of the Combo Cart Plus at www.cambro.com/seethecart. It is defi- nitely a step in the right direction if you want to be in front of the hottest trend, now and for years to come. For more information, visit www .cambro.com.