Issue link: http://osercommunicationsgroup.uberflip.com/i/510136
Taylor Company has introduced the M a g n a B l e n d ™ Frozen Beverage Blending Station to meet operators' h i g h - v o l u m e demands for frozen beverages while increasing profitability. A division of Carrier Commercial Refrigeration Inc., Taylor Company is an industry leader in foodservice equipment and is a part of UTC Building and Industrial Systems, a unit of Continued on Page 101 TAYLOR COMPANY INTRODUCES MAGNABLEND Restaurants, bars, fast food and frozen yogurt franchises, health clubs and food markets are continuing to add juices – and profits – to their breakfast, lunch and snack-time menus. Particularly popular are cold-pressed juices, which are made by crushing produce such as spinach, apples, kale, lemon and ginger, without using heat. The juice trend can be attributed to increasing public Continued on Page 91 INCREASE PROFITS WITH COMMERCIAL- READY JUICER Renau's inno- vative Smart K i t c h e n M a n a g e r (SKM) gives the foodservice industry unpar- alleled control over commercial kitchen equipment that maxi- mizes equipment and staff capabilities while significantly reducing the frustration and loss of revenue that often results from improperly main- tained or malfunctioning equip- ment thanks to fast, reliable Continued on Page 101 RENAU SMART KITCHEN MANAGER The Michigan P o t a t o I n d u s t r y Commission's (MPIC) mis- sion statement is simple: to pro- mote an economically viable potato industry in Michigan by providing responsible leader- ship for the industry. With fund- ing from the growers and ship- pers, it is able to achieve this goal through research, promo- tion, education and communica- tion. However, potatoes grown Continued on Page 91 MICHIGAN POTATO INDUSTRY PROMOTES AWARENESS Do you sous vide? Being in the hospitality business it's unlikely the first time you've been asked. But one should really ask, "do you Orved sous vide?" Why? It would guarantee you peace of mind and quite simply the best results. Sous vide cooking and vac- uuming processes are all the rage these days it would seem, but one must realize that this Continued on Page 91 ORVED SOUS VIDE AND VACUUMING By Ashley Biel, E x e c u t i v e Assistant, Carla's Pasta Inc. Carla's Pasta is a woman owned, family run manufacturer of frozen filled pasta and pestos. Since pasta and pesto are the only products we manufacture, our entire focus is dedicated to making the highest quality consistent products in these Continued on Page 91 CARLA'S: QUALITY, CONSISTENCY IN PASTA AND PESTO An interview with Muhd Shahrulmiza Zakaria, Trade C o m m i s s i o n e r, MATRADE New York. RDN: We are made to under- stand that this is MATRADE's second time participating in NRA Exhibition. How do you compare participation in NRA 2015 compared with last year? MZ: Yes, you are absolutely Continued on Page 101 PROMOTING MALAYSIAN FOOD PRODUCTS AT NRA The sous vide technique con- tinues to impress chefs for its ability to bring out the best of any product, achieving optimal texture and flavor. "One of the primary reasons I love to cook sous vide, is the quality and consistency of the end prod- uct. It's easy, clean, and consis- tent every time," said Chef Vikki Krinsky. "You can cook ingredients Continued on Page 91 FUSIONCHEF SOUS VIDE: CONSISTENCY, CREATIVITY By Mike C o n w a y , Director of C u s t o m e r Experience, UNOX Inc. Excellence is served. What lies behind success? Dedication, talent and passion. And UNOX. Always by your side, with expertise, professionalism and its ovens and services. Behind enticing flavors and inviting aromas; behind perfect, Continued on Page 86 UNOX: SIMPLE SOLUTIONS TO COMPLEX PROBLEMS No business wants to run hot and cold. But the M o n t a g u e C o m p a n y has shown that combining ice and heat can be quite rewarding with its innovative Glycol Chilled Ice & Heat Sauté Station – winner of the Kitchen Innovations ® 2015 Award pre- sented by the National Restaurant Association Restaurant, Hotel-Motel Show ® . Continued on Page 86 MONTAGUE WINS 2015 KITCHEN INNOVATION AWARD O s e r C o m m u n i c a t i o n s G r o u p C h i c a g o S u n d a y, M a y 1 7 , 2 0 1 5 AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH NRA