Issue link: http://osercommunicationsgroup.uberflip.com/i/510124
R e s t a u r a n t D a i l y N e w s S a t u r d a y, M a y 1 6 , 2 0 1 5 3 0 AMOROSO'S BRINGS PHILLY TO YOU Can't make it to Philly? Amoroso's brings Philly to you. Nothing says more about the quality of your restaurant or foodservice pro- gram than the quality of the bread you serve. That's why Amoroso's Baking Company is sure to enhance your restau- rant's reputation and help attract new customers. For more than 110 years, beginning in 1904 in Philadelphia, Amoroso's authentic Italian Hearth-Baked Bread and Rolls have been the stuff legendary Philly cheese steaks, hoagies, roast beef and roast pork sandwiches are made of. In the past 40 years, that fame has spread across the country and around the world. Amoroso's is "Why Philly sand- wiches are world-famous."™ The family-owned and operated company has grown over the years through five major bakery expansions. The addition of state-of-the-art frozen facilities and a unique "Thaw & Serve" program for restaurants and foodservice companies have enabled customers in 50 states, as well as in Bermuda, Canada, the Dominican Republic, Guam, the Phillippines and Puerto Rico, to enjoy Amoroso's products. "Thaw & Serve" includes Amoroso's Hearth-Baked Kaiser, Club and Italian rolls, all made in strict adherence to the closely guarded family recipe. Using only the finest ingredients, Amoroso's bread and rolls are baked from scratch 24 hours a day, seven days a week and immediately flash- frozen for immediate shipping. The result is a superior product with a light, crisp crunch on the outside and a soft, yet firm bite on the inside. Now the classic Philly sandwich roll, so ubiquitous in Philadelphia, is available anywhere in the United States or around the world. So high is the qual- ity of Amoroso's frozen products, Philadelphia expatriates immediately recognize that unique Amoroso's taste. With the resources and capacity to service both indi- vidual restaurants and large restaurant chains, stadiums, entertainment venues and food service programs – even design custom products tai- lored to specific company needs – Amoroso's is the local Philly bakery that's become an international resource. Now the roll that made Philly sand- wiches world-famous is available world- wide. Visit Amoroso's in booth #1720. For fur- ther information, contact Bob Rector at 267.295.0530 or brector@amorosobaking .com or visit wwwamorosobaking.com. OCEANPOWER'S NEW OFFERINGS FOR THE SOFT SERVE AND GELATO MARKET Big box, powerful soft serve freezers are pretty much the norm for the North American ice cream equipment market. These high-capacity machines have not let the operators down, yet the smallest- sized market segments have typically been neglected by the manufacturers. Traditional America mom-and-pop shops and country side convenience stores have their soft serve needs as well, probably not for the big box type. Not until recent- ly did major manufacturers start to pay attention to this specific market segment and make small-capacity models for the operators. Oceanpower's new Sunny series mini soft serve freezers immediately caught attention from dealers and opera- tors once they became available in the market last year. Deployed in many small coffee shops, the new series has already met initial success in the European market. These machines are making their debut in the 2015 NRA Show. What immediately catches the audience's eyes is the chic, patented design. The size of a regular desktop computer, the body of the series comes with a variety of features, shapes and designs such as color-coded distribution handle, rainbow strip body pattern, removable hopper for easier overnight storage in refrigerator, built-in logo banner and even a clip-on blue-tooth music player. These add-on features will greatly enhance the appeal of the machine and the ambient environment, making the serving atmosphere much cozier and friendlier. In essence, the series comes with two hopper sizes, two quarts and 13 quarts, matching operators' different foot traffic needs. Clad in the exquisiteness are the core offerings, the 0.6 horsepow- er Spain-made Cubigel compressor and a one-third horsepower Japanese brand two-in-one beater motor and gear box. Despite its mini size, the machine is able to turn out 10 quarts of production, or roughly 100 to 120 cones per hour. This series is expected to hit with great suc- cess in North America. In the meantime, Oceanpower is introducing its batch freezers and pas- teurizers for gelato lovers on this continent. The flexible batch freezer series feature the following capabilities, concur- rent or consecutive pasteuriz- ing and gelato making, propri- etary beater design for smoother gelato texture and higher overrun, multiple dis- charge temperature selection, dual-speed gelato making and dispensing for differ- ent preferences, accurate sensing for pre- cise discharge temperature, and both air and water cooling options. Plus, the built-in frequency inverter allows the machine to run at much lower noise level. For more information about Oceanpower's batch freezers and Sunny series mini soft serve freezers, stop by booth #5438, visit www.oceanpower america.com or call 800.672.4161. PROFESSIONAL-QUALITY PIZZA BAKED RIGHT ON THE CORNER Gourmet pizzas are here to stay. Recognizing their popularity, Waring offers three different countertop pizza ovens to help restaurants keep them com- ing fast – hot and delicious! Cooking efficiency is high on the list of benefits for these ovens. Hot air in the oven cavity uniformly surrounds pizzas and cooks crust surface with equal heat. Less air space means pizzas (and other foods) cook faster than in a stan- dard radiant oven – a time- and tempera- ture-saving benefit critical to busy pro- fessional kitchens. In fact, cooking time can be reduced by as much as 25 percent and temperatures by up to 30 percent – a big savings when you consider that piz- zas are meant to be cooked at tempera- tures of 500 degree Fahrenheit or more. With their Quartz heating elements and industrial thermostats, Waring ovens heat up quickly and can throw off heat as high as 840 degrees! The Waring range of pizza ovens is designed to accommodate foodservice needs from large, high-volume kitchens to smaller, low-output businesses. Besides cooking efficiency, the beauty of these ovens is their space efficiency. Smaller restaurants with limited floor space will be thrilled by these compact, countertop ovens that perform like full- sizers – and let's face it, what kitchen's floor space isn't limited? Even the largest Waring model, the WPO750, only requires 27" x 28" of counter space. Because they're portable, they can be easily moved. Four-inch legs are height adjustable and the single deck model (WPO500) can be stacked. The smallest Waring pizza oven cooks one pizza while the double-deck styles can cook two 18" pizzas simultaneously. The cavity size also allows for a half-sized sheet pan or multiple quarter-sized sheet pans for heating or baking many other food items. All Waring pizza ovens have glazed ceramic stones that are removable for easy maintenance. And, since everyone knows that a pizza's crust is half the draw, this is a key feature. The ceramic surface quickly creates crisp, evenly cooked crusts for a superior pizza. A truly thoughtful feature is the independent on/off switch that allows chefs to control top and bottom heating elements. The two chambers in the WPO750 can actually operate at different temperatures with their own set of controls. The 30-minute timer's audible alert is a welcome feature in busy commercial kitchens, too. Again, the large double-door Waring oven has individual 30-minute timers with sepa- rate alerts for each chamber. With a one-year on-site warranty, Waring not only provides, but also pro- tects, your business from any downtime. Big or small, high-volume or low, so many kitchens today want to offer cus- tomers the perfect pizza. Lucky for pro- fessional chefs, Waring has met any and all of their needs with a range of power- ful, commercial pizza ovens that are ready for duty. For more information, stop by booth ##2616. TABLECHECK SEATING MANAGEMENT SYSTEM BECOMES WIRELESS TableCheck Seating Management System (SMS) has always been stand- alone and fixes problems at the host stand. Gone are the noise, clutter and annoying distraction of the old ways of getting the crucial table status informa- tion to the hosts who are seating guests. The situation just got even better. Specific members of the staff can carry all the table information with them every- where! Adding the TableCheck SMS Tablets to the traditional wired TableCheck SMS puts the same key information at every- one's fingertips. The table status will be on the walls in key locations, as well as in the hands of select people who have the TableCheck tablets. Managers and hosts are on the move all the time so they can carry the information about the whole restaurant with them and update as they go. Servers will still be able to update their sections from the wall mounted panels while the hosts and managers can also see and update table status while on the go. The TableCheck SMS tablets also give added information like how long the tables have been seated. Each time the status is changed the timer starts again. Also, for those with the sight issue of having a hard time distinguishing the dif- ference in colors, the name of the color/status is writ- ten on each table. For more information, visit booth #1436 to see how your restaurant can silently become an even more well oiled system – taking your great work and making it even better! Learn more at booth #1436.