Issue link: http://osercommunicationsgroup.uberflip.com/i/510139
R e s t a u r a n t D a i l y N e w s 1 0 1 M o n d a y, M a y 1 8 , 2 0 1 5 review sites like Yelp, Google, Facebook, Trip Advisor and more. The new features automate marketing for busy restaurant owners, delivering pro- motions and discounts to customers based on their visit and purchase patterns. For instance, a restaurant can send a "thank you" offer to first-time customers, motivat- ing them to come back for a second visit, or a "we miss you" offer to dormant cus- tomers. Sophisticated data enables business owners to monitor each campaign's distri- bution and redemptions so they can better understand customer preferences and mod- ify promotions on an ongoing basis. New Reviews integration gives restau- rant owners total visibility to what's being said about their businesses online, centraliz- ing customer ratings and reviews from top consumer sites, including Yelp, Open Table, Facebook, Trip Advisor, Google, Foursquare, Urban Spoon and City Search. Merchants are notified about new reviews as they happen, so they can quickly respond to critical feedback, leverage positive testi- monials or troubleshoot negative reviews. SpotOn also aims to help businesses get more positive online reviews and increase their ratings to ultimately attract more customers. Using sophisticated algo- rithms, the technology targets a restau- rant's most loyal patrons, prompting them to post a review about the business online. "Restaurant owners spend thousands of dollars to find new customers," said Zachary Hyman, Co-founder of SpotOn. SpotOn (Cont'd. from p. 1) "We see SpotOn as an innovative and affordable way to not only attract new customers, but keep them coming back. With the help of these new loyal cus- tomers, SpotOn leverages its Reviews platform to boost the business's reputa- tion and attract even more visitors." Launched in July 2012, SpotOn's digital loyalty and marketing technology is currently used at over 6,000 businesses nationally, with more than four million consumers using the SpotOn smartphone app or loyalty card to access rewards and special offers at local businesses. About SpotOn SpotOn is reimagining the way business- es connect with their customers. Using SpotOn's tablet-based app and web dash- board, merchants now have an entirely new and simple way to connect with their customers using email, mobile and social marketing. In just a few clicks, merchants can send beautifully-designed campaigns to their customers anytime, from any- where. For consumers, SpotOn eliminates the need to carry multiple punch cards with a seamless digital check-in to access rewards and perks. SpotOn was founded by serial entrepreneurs with decades of experience helping local businesses increase profits with technology solu- tions. SpotOn is headquartered in San Rafael, Calif., with offices in Chicago. For more information, visit SpotOn at booth #6772 (North Hall), or online at www.spoton.com/getstarted. to alleviate customer's fears. Let's face it, most everyone appreciates a glass of clean, great-tasting water with their meal. No measured amount of lemon will com- pletely cover up the taste of chlorine tap water disinfectants. By utilizing a profes- sional water filtration system you not only improve the quality of your water, you improve the taste of soup, pasta, tea, coffee, soda, ice and anything that is pre- pared with water. Also, when adding in the economic impact of moving towards filtered water, it's a win-win. Bottled water can cost as much as $1 to $8 per Aquasana (Cont'd. from p. 4) gallon, compared to $.02 to $.05 per gal- lon for filtered tap water. You've taken care to select the best staff, quality ingredients and create a memorable dining experience. Don't forget the importance of quality water in your overall mix. Aquasana Pro Series delivers high-quality, profession- al grade water filtration that can be cus- tomized to meet specific restaurant needs including icemakers, water dis- pensers and single use. For more information, visit www.aquasana.com/foodservice, call 855.245.1884 or stop by booth #781. and compliance processes like HACCP and ingredient level and freshness moni- toring, training equipment operators to use the T-1200 Series is fast and simple. Equipment operators can quickly and easily read the T-1200 Series' high-reso- lution color display from across the kitchen, and because the screen is the interface, use is incredibly intuitive and easy and designed to help reduce opera- tor error and food waste. The T-1200 Series can even help guide a service technician through troubleshooting and repair! Easily upgradeable and fully repro- grammable, the T-1200 Series allows recipe menus and system configurations to be quickly updated through the mediation of Renau's Universal Host Adaptor (UHA) and custom Windows-based software, which allows for the creation of custom recipe menus, warning alarms, sound files, Renau (Cont'd. from p. 4) and system configurations that can be stored on an authorized user's hard drive for future use and reference, or for larger organizations, shared with a remote col- league on Renau's powerful Smart Kitchen Manager Software Servers. When it comes time to update the system, the desired update file can be downloaded via either the integrated ISM-band wireless adapter or Renau UHA Series USB adapter. In order to perform in the most demanding foodservice industry environ- ments, all Renau products are fully encapsulated for outstanding protection from extreme temperatures, humidity and shock. Designed and manufactured in the United States, all Renau products are rigorously tested and come with an industry-leading warranty. For more information about Renau Electronic Laboratories, visit www.renau.com, stop by booth #4454 or call 818.341.1994. brought Waring some new and exciting sources of inspiration. One of the hot top- ics of the day is the eating habits of our nation's children. "School nutrition is in the spotlight, so we have paired with the National Dairy Council, using our products to drive healthy initiatives," DeBari said. Waring's involvement includes sponsor- ing a smoothie program and funding grants for schools to purchase products to prepare and offer healthier choices in the cafeteria setting. Waring is also proud to be a lead sponsor in this year's Student Ambassador Summit, a four-day confer- ence that will be held in Chicago in July. Each year, 150 students who are driving healthy initiatives in their schools are selected to attend the Summit. Waring has developed two cooking challenges for the 2015 event – one for students and one for the program advisers. Using their own recipes, participants compete for prizes, including Waring blenders for their homes and their schools. Partnerships with the pros have helped Waring develop and expand into Waring (Cont'd. from p. 1) new directions as well, according to DeBari. "Working with cutting-edge chefs fuels ideas for new products." DeBari cites the sous vide method of cooking, which is becoming mainstream in commercial kitchens around the world. In response, Waring offers two new ther- mal circulating water baths that are not only affordable, but, DeBari said, are more accurate and effective than most other units currently on the market. Two new chocolate melters were developed in collaboration with several top pastry chefs, including Chef Meg Galus of Boka in Chicago and Chef Sarah Kosikowski, the L'Ecole du Grand Chocolat Pastry Chef for Valrhona. The units include a digital interface and tem- perature probes to ensure perfect accura- cy, which are exclusive to Waring. But no matter what direction Waring heads in, "The main focus is still creating and providing products to help drive equipment sales for food service distrib- utors," DeBari said. "They are our biggest supporters and have helped make us what we are today." For more information, stop by booth #2616. over 90 thermometers and timers from the basic to the unique. We're one of the fastest growing foodservice suppliers in our field, and our products are used in over 15,000 foodservice locations worldwide, including large international coffee and restaurant chains. RDN: What would you say makes your company unique? SD: CDN is a global category leader with the personal service and commitment of a family-owned business, for the "best of both worlds." CDN was named "Best Overall Company" in its category by the prestigious Stevie Awards for Women in Business. RDN: What are some of the new prod- ucts we'll see at the NRA Show? SD: The ProAccurate ® Waterproof Thermometer (DTW450) features a 4.5- inch stem, 1.5mm thin tip, 6-second response, IPX-7 waterproof rating, easy field calibration and a wide temperature range. The ProAccurate Waterproof Thermometer (DTW450L) offers the same features with an 8-inch stem, 2.5mm reduced tip and a clip for attach- ing to a pot for deep fat frying, candy making and more. Our ProAccurate Thin Tip Thermometer (DTT450) in purple, the color widely associated with best prac- tices for preventing cross contact with food allergens, stands out for its 1.5mm thin tip, 6-second response time, wide temperature range and easy field calibra- tion. It comes in colors that align with HACCP's preset color-coding system: red (meat), blue (seafood), green (pro- duce) and yellow (poultry). All of our NSF ® Certified ther- mometers contain BioCote ® , an antimi- crobial agent containing silver, which has CDN (Cont'd. from p. 1) been shown to inhibit the growth of bac- teria, mold, fungi and other microbes on a product's surface. When used with hygiene and cleaning best practices, BioCote adds an extra layer of protection against microbes, helping to prevent cross contamination or cross contact. Our foodservice products can be viewed at www.cdn-timeandtemp.com. RDN: What distinguishes your products from the competition? SD: Our focus on innovation, quality and value sets us apart. We've designed and tooled numerous CDN exclusives, many with unique features. For example, our field calibration feature sets us apart from com- petition. Digital thermometers without this have to be discarded after the thermometer loses accuracy, but CDN's calibration fea- ture adds value for a lifetime of use. RDN: Compare the position of your products and their technology against the current market. SD: Our thermometers and timers are known for their quality construction, ease of use and precise and consistent meas- urement of time and temperature. We have the features that the foodservice industry demands, from easy field cali- bration, thin tip temperature probes and temperature memory. For example, our NSF Certified ProAccurate line offers 1.5mm thin tips for measuring the thinnest cuts of meat and fish, and BioCote technology, which provides built-in antimicrobial protection. We offer a wide range of timers, with convenience features such as long, loud alarms and the ability to track multiple cooking events simultaneously. For more information, contact CDN at 800.338.5594, visit www.cdn-time andtemp.com or stop by booth #1562.