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 9 F r i d a y, M a y 1 5 , 2 0 1 5 NEW, SPACE SAVING INTEGRATED ICEMAKER BIN FROM FOLLETT CORPORATION Visit booth #3637 to see Follett's new integrated icemaker bin with 425 pounds of daily ice production and over 90 pounds of storage in a compact 24-inch wide footprint. Freestanding or under- counter models have no installation clearance requirements on the top, sides or back. This opens up new design oppor- tunities in even the most space-con- strained facilities. All models feature the chewable nugget ice your customers crave. On-site customer intercept surveys show that consumers prefer Chewblet ® ice 2:1 over cube ice; 40 percent said they would drive out of their way to get Chewblet ice, and 55 percent said they would make more fountain drink purchases because of Chewblet ice. Built with Follett's high perform- ance Maestro Plus ice machine with stainless steel evaporator, auger and top bearing, it is engineered to provide durability and relia- bility. Maintaining the ice machine has never been eas- ier. The integrated icemaker bin features semi-automatic cleaning, making routine maintenance fast and easy. Plus, the ice machine's regular self-flushing keeps ice at its highest quality and reduces scale to extend the time between cleanings. Chewblet ice machines make ice in a more environmentally friendly way by using 25 percent less energy and 40 per- cent less water than comparable capacity cube machines. Follett manufactures a full line of innovative ice making and storage solutions. Its ice storage and transport bins feature a patented gravity ice-dispense design for safe, fast, sanitary ice management. You can also see its line of ice machines producing up to 1650 pounds of cus- tomer-preferred Chewblet ice. Undercounter ice and beverage dis- pensers, ice and water dispensers with storage from seven to 110 pounds round out Follett's product offerings. For a demonstration on the new integrat- ed icemaker bin and all of Follett's prod- ucts, visit booth #3637. NEW MARZIPAN PRODUCTS FROM NIEDEREGGER Niederegger of Lubeck Germany is launching three new products with dra- matically different flavors: The bitter sweet Chocolate Covered Marzipan Loaf Cranberry (2.6 ounce) gives a fruity berry accent, packed 20/case. Rich milk Chocolate Covered Marzipan Loaf with Salted Cashews is a stand-out in a gener- ous 4.4 ounce size. Cheesecake Marzipan Classics feature 10 bite-size, satisfying pieces in a window box gift -set (3.5 ounces). These delicious sweet confec- tions, in stunning multi-colored packag- ing, please the eye and the palate. Carl Brandt., Inc., a key U.S. spe- cialty food importer, represents Niederegger as well as many other European brands. SMALLER PORTIONS/VALUE CUTS HELP WITH RISING BEEF/PORK PRICES Most consumers who eat beef (91 per- cent) and pork (66 percent) do so as a center-of-the-plate option at least once a week. However, a sharpened focus on healthful eating and rising commodity prices are impacting consumption. Health is the top consumption deterrent for both beef and pork. Further, more than a fifth of consumers who eat beef entrées say rising beef prices have caused them to dine out less often or order fewer beef entrées at restaurants than they did a year ago. How can operators and suppli- ers turn the tide? "Smaller portions and 'value' cuts prepared with unique seasonings, spices, sauces and condiments may help cut costs and spur consumer interest in these proteins," says Kelly Weikel, Director, Consumer Insights at Technomic. "Communicating nutrition- al content and utilizing health-halo descriptors can help address negative health perceptions and may boost incre- mental sales, particularly among younger consumers." Flavorful spices, glazes, marinades, sauces and condiments can convey a pre- mium aspect to beef and pork entrees that may justify higher price points to con- sumers. Health-halo descriptors like "lean" and "organic" boost both health and taste perceptions for beef and pork. A majority of consumers (65 percent) find items described as "natural" to be more healthful and 44 percent find it to be tastier, while 84 percent find items described as "lean" to be more healthful, while 43 percent find lean to be tastier. Social responsibility will become more important for beef and pork; many who eat beef and pork place high impor- tance on humane animal treatment (42 and 41 percent, respectively) and country of origin labels (43 percent and 40 per- cent, respectively). MYSTERY SHOPPERS RATE TWO OF EVERY THREE SUPERMARKETS MEDIOCRE OR WORSE Mystery shoppers rated two of every three supermarkets from a sample of 26 that they shopped at mediocre or worse in a nationwide customer-experience super- market study conduced by BARE International, a leading mystery shopping and customer experience research firm. According to Fairfax, Virginia-based BARE's President, Michael L. Bare, "We consult with a number of grocery-store chains. Our goal was to conduct a bench- marking study so we could give our clients guidance on how their stores ranked vis-à-vis their competitors in par- ticular and the industry overall. The results surprised us." Bare reported that the company ran- domly chose 26 U.S. supermarkets, some parts of large chains and others locally owned, all of which BARE evaluated in February 2015. BARE's mystery shop- pers inspected five departments in each supermarket: deli, bakery, meat, produce, and prepared food. They also evaluated other experience factors such as cus- tomer service, store cleanliness, and the appearance and conduct of staff. "Anything less than a 90 percent score indicates a mediocre consumer experience," Bare said, noting that 62 percent of the facilities visited scored less than 90 percent, with 53 percent earning a score of 85 percent or lower, and 19 percent scoring less than 75 per- cent. "The fact that nearly 20 percent of all the participants scored below 75 percent is shocking, especially so because many of those in the bottom 20 percent are part of large, well-known chains. This shows us that the typical supermarket experience is not one that excites or even pleases consumers," Bare said. BARE International was founded in 1987, the company comprises nine offices in North America, South America, Europe, and Asia, and a global field force of 500,000 evaluators. Bare is also a co- founder and past president of the Mystery Shopping Providers Association (MPSA), an association whose purpose is to "improve and stimulate the accept- ance, performance, reputation, and use of customer experience metrics." SEE THE INNOVATIVE ROTATOR OVEN FROM MARRA FORNI Marra Forni has revolutionized the brick oven by combining New World technolo- gy with traditional Italian craftsmanship. The company offers an array of artisanal ovens in both wood-burning and gas- fired models in a range of sizes to fit into any kitchen. "We have one of the most innovative products on the market. Our multifunc- tional ovens are great for more than just pizza," says National Sales Manager Jeff Calwell. "And it's a versatile product in terms of what we can do for the client. We can build custom sizes with varying options, including the aesthetics of the oven. Our ovens are showpieces – they're meant to be seen." One of Marra Forni's outstanding innovations is The Rotator, which is built in the United States from materials imported in Italy for the most effective and efficient product in the marketplace. The Rotator offers touchscreen technolo- gy, high performance and auto on/off. Its deck is made from authentic Italian refractory brick and will operate either in forward or reverse. The Rotator is avail- able in single- and dual-burner models and offers customizable one-, two- or three-cycle rotations. Marra Forni ovens are built brick by brick in the company's Maryland facil- ity, where a 24,000 square foot warehouse includes a full test kitchen where prospective cus- tomers can try out the oven for them- selves as well as shop for a full comple- mentary range of equipment that includes refrigerated tables, specialty mixers, specialty slicers, curing cabi- nets, and, of course, pizza tools. "It's the whole Marra Forni experience," says Francesco Marra, the company's Founder and CEO. "Whenever you come to our Marra Forni warehouse, you have an experience of our company, which exists to pro- vide a great experience, great ovens and to make sure our customers are successful." "Our Rotator deck oven is an innovation in the oven, and it allows you to customize the rotation, so that by the time it does one rotation, the pizza is ready – you never have to touch it," he adds. "We are the first company in the U.S. to make touch- screen ovens with a back that rotates, which allows you to make 250 pizzas in an hour with consistent high quality and great execution." Visit Marra Forni in booth #4379. After the show, visit www.marraforni.com.