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R e s t a u r a n t D a i l y N e w s 1 0 1 S a t u r d a y, M a y 1 6 , 2 0 1 5 in what they eat and where their food comes from, and that is reflected in our menu trends research. True trends – as opposed to temporary fads – show the evolution of the wider shifts of our mod- ern society over time and focus on the provenance of various food and beverage items, unique aspects of how they are prepared and presented, as well as the dietary profiles of those meals," said Hudson Riehle, Senior Vice President of the National Restaurant Association's research and knowledge group. If the source and quality of food is important, it begs the question, what about the water? It's one of the most important aspects within the restaurant environment with the ability to impact overall cooking performance, environ- mental sustainability and the taste of foods and beverages. After all, why put the effort into locally sourcing organic foods only to prepare them with chlori- nated tap water? "Our guests love great wine and well- prepared food. We've now found they also appreciate the great tasting water" – Mulberry Restaurant, Austin, Texas. Although most restaurants have tra- ditionally used tap water for everything from dish washing to food preparation to water service, the impact of tap water on Aquasana (Cont'd. from p. 1) overall restaurant performance has been misunderstood at best. Aquasana, makers of affordable, high performance water filtration for foodservice, hopes to change that and help educate restaura- teurs on the benefits of filtered water within the restaurant environment. "Our expertise in chloramine and chlorine reduction, as well as sub-micron filtration, enables us to produce highly efficient filters at a much lower cost than our competition," said Todd Bartee, Aquasana CEO. "Each carbon-based fil- tration cartridge significantly reduces impurities – including cysts like cryp- tosporidium and giardia – improving the taste of water for sodas, coffee, tea and other water-based beverages." "Working closely with a variety of Austin-based restaurants for the launch of Aquasana Pro Series, we were able to see firsthand how great tasting water can impact the overall experience," said Derek Mellencamp, Vice President of Marketing for Aquasana. "After installing the Pro Series systems, we work with our restaurant partners to promote filtered water within the establishment. It's truly become an important component of the entire dining experience." For more information, visit www.aquasana.com/foodservice, call 855.245.1884 or stop by booth #781. and plumbing equipment brings a host of inventive products to this year's NRA show. All are designed to make life in a busy foodservice environment safer, sim- pler and more sanitary. T&S's Compact Light-Duty Hose Reel, Model B-7161-C, is perfect for light-duty cleaning and combi-oven applications. It features a stainless-steel cabinet and 6-foot (182.88 cm) rein- forced hose with a single-stream spray valve and anti-lockout feature that ensures full retraction of the hose, even when fully extended. Other features include easy-access shut-off, hose bend restrictors at both ends to protect high stress points and ensure long hose life, an all-metal inner reel and a reinforced spray valve retraction bumper. The Heavy-Duty Stainless Steel Table Leg Hose Reel Swing Bracket, Model G018477-45, is designed to mount on a table that has 1-5/8 inch (4.128 cm) diameter legs and has the same diameter lower cross brace. The bracket can be installed for 210 degrees of either right-hand or left-hand rotation and features a built-in bumper, which stops the rotation of the bracket against the table lower cross brace. It also fea- tures a spring-loaded latch to lock the bracket in one of multiple positions to make hose extension and retraction easi- er. This unique bracket installs quickly and easily and includes all mounting hardware for both the bracket and hose T&S (Cont'd. from p. 1) reel. (Hose reel not included). The Pre-Rinse Swivel, Model #018200-40, fits between the spray han- dle and hose of a PRSU to allow full 360 degree rotation, eliminating stress and tension for both the device and the oper- ator. Available as a separate component for retrofit installations or factory installed on select T&S pre-rinse units and spray assemblies, this pre-rinse swiv- el fits and functions on all T&S and Equip pre-rinse units, as well as on those of many other manufacturers' models. The T&S ChekPoint ® Rinse Faucet, Model ECR-DO810-107, combines the reliability of a ChekPoint faucet with the outstanding rinsing ability of the B-0107- series spray head for unique ware-wash- ing applications. It is designed with a rigid 90 degree riser and B-0107 spray head attached via a 360 degree swivel, making it easy to direct the rinse spray. Below deck electronics, multiple power options, adjustable mechanical mixing valve, programmable auto time out, water shut-off delay, auto flush functions and many other features make this a kitchen favorite. T&S also offers a wide selection of above deck sensor faucets and has intro- duced ozone-based technology through a pre-rinse disinfection option and its EnviroPure food waste disposal system. To see how these and other T&S products can make your kitchen more efficient, stop by booth #3231 and talk with one of the T&S team or visit www.tsbrass.com. agriculture departments of the U.S. Our mission is to represent the state depart- ments of agriculture in the development, implementation and communication of sound public policy and programs which support and promote the American agri- cultural industry, while protecting con- sumers and the environment. We have cooperative agreements with USDA's Foreign Agricultural Service (FAS) and National Agricultural Statistics Service (NASS). We are also working closely with the Food and Drug Administration (FDA) on the Food Safety Modernization Act. RDN: How does all that fit in here at the Restaurant Show? BG: Our presence here is part of our coop- erative relationship with FAS/USDA. Our goal is to help U.S. businesses in the food sector to identify and develop international customers. This effort also includes our member state organizations. The Illinois, Michigan and Minnesota departments of agriculture have a major presence inside the American Food Fair. All of them con- sider the NRA Show to be important part of a domestic and global marketing effort for their companies. RDN: Why is trade important for agriculture? BG: In 2014 alone, the U.S. exported over $15.2 billion in agricultural prod- ucts. Trade in the agricultural sector, and in particular in consumer ready products distributed through retail and foodservice channels, is booming. U.S. companies of all sizes should take advantage of this growing economic opportunity. Global markets are critical to the success and prosperity of American agriculture. RDN: What are the best markets for U.S. food products? BG: Just as the success of a tradeshow NASDA (Cont'd. from p. 1) depends on the fit between the audience and the exhibitors, the best market depends on the demand for a company's product and its ability to deliver to that market. The rewards can be enormous when there's a successful match of demand and market access. Ninety-five percent of the world's people and two thirds of the world's pur- chasing power reside outside the U.S., so the odds are good that a company with a successful food product can find success in the international trade arena. RDN: If you are a U.S. consumer food products company, what should you do to explore the potential of international markets? BG: Your first step should be to contact one of the four state regional trade groups affiliated with NASDA. You can find them at www.wusata.org (Western region), www.susta.org (Southern region), and www.foodexport.org (Northeastern & Midwestern regions). These organizations can help companies assess their export readiness and offer numerous export assistance programs in cooperation with USDA's Foreign Agricultural Service (FAS). As part of NASDA's trade pavilions, we also offer free, one-on-one coaching sessions with an export professional to answer questions about a company's unique goals and objectives. This session also includes a post-show meeting to determine how to be effective and effi- cient with responding to leads found at our tradeshows. It's also important to mention that state departments of agriculture and the U.S. Department of Agriculture (USDA) have wonderful tools available to pro- mote the success of your company in international markets. For more information, visit www.nasda.org or see NASDA at the American Food Fair Pavilion, NE corner of North Hall. lighted rotisserie sign and high per- formance "naked flame" heat sources, offering the spectacle of traditional cooking methods. This product that we're introducing at the NRA Show is going to become the industry standard within the decade. Do not be afraid to be innovative. Consumers are the first ones to notice positive changes. By introducing new design and state-of- 1515 Design (Cont'd. from p. 4) the-art equipment, a retailer will enjoy the benefits of higher sales and a new image. Our message has been the same for 20 years and changes can only con- tribute to positive results. It is impera- tive nowadays to implement new tech- nology and the latest vision. For more information, visit www.1515design.com, call 310.671.0345, email info@1515design.com or stop by booth #5462. introduced the DayMark 9700 Food Label Terminal, which allows prep kitchens to print shelf life and food inven- tory labels on demand. With the DayMark 9700's custom menu editor, two-printer configuration and drop-in label loading features, food prep staff can easily and efficiently print labels up to 2" wide, with virtually no limit on length. With this ver- satile label terminal, barcode, nutrition and ingredient information can also be printed on pre-packaged food item labels. According to Romo, her foodservice operation has already seen significant cost savings with the ability to print cus- tom labels in small quantities and only when they need them. DayMark's line of direct thermal labels DayMark (Cont'd. from p. 4) is also engineered so that no bacteria-har- boring adhesive residue remains on food containers. Label options include ToughMark™ synthetic labels with reposi- tionable adhesive, MoveMark™ removable labels and DissolveMark™ labels, which dissolve with water in 30 seconds or less. About DayMark Safety Systems Founded in 1989 and headquartered in Bowling Green, Ohio, DayMark Safety Systems is the market leader in providing efficient, economical and innovative foodservice safety solutions. For more information on the DayMark 9700 Food Label Terminal, call 800.847.0101, visit www.daymarksafe- ty.com, email llee@daymarksafety.com or stop by booth #1807.