Issue link: http://osercommunicationsgroup.uberflip.com/i/510109
R e s t a u r a n t D a i l y N e w s 3 5 F r i d a y, M a y 1 5 , 2 0 1 5 CARLA'S PASTA PROVIDES EASY TO PREPARE PRODUCTS By Ashley Biel, Executive Assistant, Carla's Pasta Inc. Carla's has always worked to produce consistent, innovative pasta and pesto products that will tantalize our discerning customers. The rapidly growing Italian segment of the food industry is very dynamic. We continue to see our cus- tomers embracing our new pesto vari- eties, pasta shapes and fillings. Everyday restaurant owners discover our easy to prepare products that result in satisfied, happy faces around the tables they serve. Carla's puts innovation at the fore- front of all product development striving to stand out among all competitors on quality. In 1979, Carla's first innovation to the food industry was Basil Pesto, very traditional in Italy. This was a new con- cept to most restaurant owners in the area who were unaware of the products exis- tence and its various applications. The secret behind a wonderful and flavorful pesto, you ask? Simply using fresh, clean ingredients when blended together they generate an added punch of flavor used with any pasta, protein, sauce, etc. Carla first introduced tortellini with the capelleto shape (cardinal's cap). This shape provided the customer greater fill- ing to pasta ratio while allowing more sauce pickup. Tortellini with open centers are still produced by the competition with a smaller percentage of filling in each one. Another firm distinction between Carla's and all our competitors is the col- ors of the rainbow tortellini we produce. A majority of pasta manufacturers incorporate dyes in their recipes to produce colored pasta while Carla's uses all clean ingredients to achieve various pasta colors and flavors. Our pasta is vibrant in color because we use real spinach and tomato. Our cus- tomers can taste the difference. Sacchettini was an entirely new pasta concept discovered by Carla on a trip home to Italy. It is a fantastic and delightful creation that looks like a purse; pasta gathered at the top to hold filling concentrated in its round belly. The top is a flower of delicate pasta, sitting on a burst of flavor. From her own recipes with her special touch, Carla introduced different varieties of fillings. Newer to Carla's innovative lineup is our use of steam bag technology. Carla's Pasta has made it easier than ever to serve quality made pasta and sauces in just minutes by cooking with a microwave. Since the pasta and sauce are already combined you can sim- ply garnish and serve. Or, you can add your own special twist: fresh vegetables, shrimp, chick- en and sausage – the combina- tions are endless. When it comes to Carla's, we never think anything is out of reach. Along with our traditional items, Carla's offers 'out of the box' options as well including Cheeseburger Ravioli, Buffalo Chicken Ravioli and our newest item, Stromboli Ravioli, all of which are available to sample at our booth, #707. We are an old fashioned company with a very clear mission. We create pasta and pesto the best way we know how. The company's kitchen is just an extension of Carla's kitchen at home. For more information, visit www.carlas pasta.com, call 860.436.4042, email abiel@carlaspasta.com or stop by booth #707. CHANGES: NOT SO DIFFICULT WITH TABLECHECK SEATING MANAGEMENT SYSTEM Tablecheck Seating Management System (SMS) makes implementing some awe- some changes in the restaurant incredibly easy. The staff uses it and loves it almost immediately. Throughout the very first shift they are constantly receiving silent accurate usable information. Tablecheck SMS makes everyone's life much easier! Installation is seamless since the new panels and tablets look almost exact- ly like the old laminated maps. The main difference at the host stand is to use a magnetic actuator pen or finger instead of a grease pencil to change table status. There is no time lost in training since the hosts are using a system they already use, just use it more effectively the very first shift after installation. With Tablecheck, hosts update while on the floor and the information returns before they do. One advantage over what many restaurants use now is the silent nature of the updated information. One host who had been using headsets to receive table status exclaimed just after she was trained to use the system, "I will never be yelled at again for forgetting a table num- ber!" All the information about all of the tables in the restaurant is con- stantly updated and readily available to the hosts at the instant they need it. As the hosts begin to use and depend on the Tablecheck SMS, the other staff will often fall into using it as well. Everyone who can see a panel knows exactly what the hosts know. If a table is not accurate, then they can pick up the attached mag- netic actuator pen and update the sys- tem. Some servers have noticed that they are seated more quickly than the server next to them just because they make sure their section is accurate on the board, which the server next to them is not doing. Bussers, who are often yelled at for not noticing a table and cleaning it soon enough, can now see the infor- mation about the whole restau- rant. They know when tables need to be cleaned because the light is red on the table. Some bussers have also gotten excit- ed about being able to be part of the team by updating the board and "telling" the hosts when the tables are ready. Even the managers' lives are made easier. They can see from one location what is happening in the whole restau- rant. They can send table information to the hosts without actually making a trip up front. Management decisions can be made with just a glance at the accurate information on the closest panel. Stop by booth #1436 to see how much easier your life can be using the Tablecheck Seating Management System. CHALLENGE YOURSELF EVERY DAY – THE FIRST INGREDIENT FOR SUCCESS By Mike Conway, Director of Customer Experience, UNOX Inc. There is no room for error in profession- al food service. UNOX knows it and pro- vides ovens and services that are designed to meet the most ambitious quality and business challenges. It is an excellence you recognize at a glance, made up of the same ingredients that your clients insist on: uncompro- mised quality, innovative and bold choic- es, proved and measurable efficiency and reliability. Investing in innovation means seeing everyday challenges in a whole new light: From giving value to every single gesture to the simplification of the entire production process. For you, this means maximum performance, freedom, ease of use and savings. For UNOX, inventive simplification. Over 25 years of research leading to cooking solutions that excel in all areas and guarantee the repeatability of the desired result for any load conditions. Simple and elegant solutions to the complex problems of the professional foodservice. Intuitive and reliable tech- nology that has become the benchmark for all industry operators. Present in 110 countries, No. 1 pro- ducer for the number of profes- sional ovens sold worldwide each year, UNOX operates in the gastronomy, patisserie and bakery sectors, and every day serves professionals throughout the world, that have made their choice. The idea in your mind, the solution in your hands. Sign your cooking process. Controllable like your hand. Natural as your thoughts. Fast as your glance. This is UNOX CHEFTOP MIND.Maps™, the new line of profes- sional ovens that breaks down the barri- ers between your idea and the dish you serve. With a gesture. CHEFTOP MIND.Maps PLUS stand for complete control of the cooking process and maximum creative freedom. Repeatable processes that save time and reduce costs. Outstanding performance in terms of yield, safety and reliabil- ity, in the most elegant design. MIND.Maps. Personality. In a gesture. With UNOX patented MIND.Maps technology, your hand is free to design the curves of temperature, humidity and air speed on a visual language display. Today you can truly invent your own cooking process and draw it second by second. Try UNOX MIND.Maps. Add a touch of brilliance to your cooking. For more information, visit www.unox.com, call 800.489.8669, email infousa@unox.com or stop by booth #7437. DRINKSPACE REACHES DISTRIBUTION AGREEMENT FOR KEY CALIFORNIA MARKET DrinkSpace and Epic Wines & Spirits have formed a distribution partnership in which Epic will represent DrinkSpace's entire beverage portfolio within California. DrinkSpace is a Redmond, Washington-based agency that pro- vides sales, marketing, supply chain and logistics services to boutique alcoholic beverage producers. "Since our clients are small, artisan produc- ers, we offer them the marketing and sales expertise they need so that they can focus on producing the best prod- ucts," said Steve Reed, DrinkSpace Founder and Principal. "Our partner- ship with Epic is a large part of this service, giving our suppliers signifi- cant access and opportunities for growth within the very important California market." "We are very excited about our part- nership with DrinkSpace," said Mike Simpkins, Chief Operating Officer of Sales at Epic. "They are growing quickly by adding a very unique group of bou- tique producers. We know we will be able to help these suppliers grow and build their business in the appropriate channels."