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R e s t a u r a n t D a i l y N e w s M o n d a y, M a y 1 8 , 2 0 1 5 1 4 OPERATORS KEEP UP WITH CONSUMER DEMAND WITH SPEED OF SERVICE AND EFFICIENCY IN THE KITCHEN When it comes to the grill, speed of serv- ice and efficiency are a top priority, espe- cially for foodservice operations looking to expand into additional dayparts. Customers demand versatility on the menu, and they want to be served quick- ly. To maximize profits, operators must make sure they are producing quality, on- trend offerings at an expedited pace to keep up with the competition. The Taylor ® grill line features the latest in efficiency, safety and productiv- ity. Just a press of a button cooks healthy seafood, veggie or turkey burgers, grilled sandwiches and much more. Taylor Company two-sided grills help restaurant owners optimize profits and cooking effi- ciencies with separately controlled cook- ing zones, a one-touch-menu, program- mable cook times, pre-set temperatures and automatic gap settings, so operators can cook a variety of menu items throughout the day. Revolutionary two- sided grilling cooks a frozen patty two- thirds faster than traditional flat grills. An external USB port simplifies menu updates, saving time and reducing oppor- tunities for operator error. The L810 two-sided grill is comprised of three 21-inch platens to maximize capacity. The upper platen allows the top and bottom of any food to be cooked simultaneously, ensur- ing consistency in flavor and fast cooking time – two-thirds faster than traditional flat grills. The microprocessor control is intuitive and can be programmed to include up to 78 menu items. The two-sided grill ensures meats are seared on the outside, which seals in juices for outstanding fla- vor and texture. At the touch of a button, the upper platen automatically closes to a preset gap measurement. At the end of the cook cycle, the platen rises, alerting the opera- tor to serve the product. The upper platen also lowers to at static position during idle times, minimizing heat loss. With three independent heating elements for each cook zone, the entire cook surface has an even heat pro- file, eliminating hot spots. An easy side-to-side release sheet attachment system provides the upper platen with a non-stick, easy wipe-down surface, trans- lating into still more efficien- cies in the kitchen. Taylor grills allow operators to increase their menu offerings while sav- ing time, energy and maximizing profits. The versatility of the grills allows opera- tors to cook just about anything while increasing their speed of service for reg- ular and new menu items. To discover how Taylor Company can maximize profitability, contact your local distributor to schedule a demo. For more information, visit www.taylor- company.com, call 800.255.0626 or stop by booth #4414. BETTER MADE SNACK FOODS CELEBRATES 85 YEARS Cross and Peters company was founded in Detroit, Mich., on August 1st, 1930. The company was named after the founders' first names, Cross and Peter. Both set goals to make a better potato chip, hence the brand name, Better Made Potato Chips. Better Made became not only a brand name, but a way of doing business. Even in the early days of the company, only the best ingredients and methods were used. At first, production was simple. Burlap bagged select pota- toes were cooked in the best oil available, weighed and hand packed into crude greaseless bags. Distribution was chiefly through the company's own store outlets which later grew into small delivery routes. Today, Better Made is an SQF Level II and OU Kosher certified manu- facturer, uses over 50 million pounds of "chipping" potatoes every year and the entire process is a little more complex. The potatoes are purchased in bulk (45,000 to 85,000 pounds per truck load) and unloaded from semi-trailers, which are lifted by a hydraulic lift; the potatoes are then transported by convey- ors to storage bins. As needed, the pota- toes are automatically conveyed to the fryers where they are washed, peeled, sliced and inspected. Next, the potato slices are conveyed to temperature-con- trolled cookers where only the finest trans fat-free oils are used. The cooked chips are then lightly salted and auto- matically advanced by a conveyor sys- tem to automatic packaging machines which season, weigh, form, fill and seal the finished bags. In addition, the com- pany's sales force has evolved into over 175 route sales people servicing thou- sands of customers throughout most of Michigan and Toledo, Ohio. Through the years, Better Made has expanded its 150,000 square foot Detroit facility to include Potato Sticks and Air-Popped and Kettle-Popped Popcorns. In addition, the com- pany offers a full line of Better Made branded snacks including Tortilla Chips, Pretzels, Extruded Cheese items, Pork Rinds, Salsa/Dips, Licorice and many others. Private Label is available for Potato Chips, Potato Sticks and Popcorn items. Potato Sticks are available in bulk, bags and/or nitrogen flushed composite canisters. To help commemorate the 85 years, in April, the third generation, family owned company will be releasing a new retrospective book on the company's long history, written by Karen Dybis. For more information, visit www.better madesnackfoods.com or contact Mark Costello at 313.925.4774, ext. 105. 1515 DESIGN PROVIDES ORIGINAL DESIGN WITH STATE OF THE ART EQUIPMENT By Francis Delpech, President, 1515 Design & Manufacturing Inc. Come and visit us at the NRA show. We will show you our latest products and innovations, from traditional rotisseries from Doregrill to unique refrigerated dis- play cases from Figomeccanica. For the past 20 years our team has provided services to all supermarkets and the food industry by creating, designing and importing high-class, original, hot, neutral and cold, modular and custom structural concepts. The primary focus of 1515 Design is to provide original design with state-of-the-art equipment. Our best ideas are intended to offer solutions between presentation, function and effi- ciency for retailers. Concepts can be cus- tomized entirely or by building onto our standard line. We are always conscious of cost, and value is the keyword when it comes to contributing and delivering a design and finished product. Retailers need to maxi- mize merchandising appeal to sell products quickly, ensuring freshness and quality. We offer the latest vision and design and combine it with unique state-of-the-art equipment. The merchandizing appeal is one of the key elements for success and recognition today. Every retailer needs to stay ahead of the game and we educate our clients about the latest technology and presentation. Today we are proud to announce our partnership with Criocabin, one of the leading manufacturer of refrig- erated, neutral and heated display cases for supermarkets and the food industry. Uniqueness, creativ- ity, style and made in Italy production are key points for Criocabin, a company that owes its success to a team of men and women who take part with proficiency and enthusiasm in the cre- ation of counters and cold stores, exclu- sive products, tailor-made with the objec- tive of highlighting the most modern food and taste trends. For more information, visit www.1515design.com, call 310.671.0345, email info@1515design.com or stop by booth #5462. GIVE YOUR BREAKFAST A FONTANINI TWIST Fontanini Italian Meats is a family- owned and operated company that pro- duces the highest quality Italian meats and sausages for the food industry. "Our extensive product line includes our award-winning Mamma Ranne ® meat- balls, Italian sausage, Italian beef, pot roast and chicken sausage," explained Gene Fontanini, CEO of Fontanini Italian Meats. The company also manufactures a large selection of pizza toppings, break- fast sausages and ethnic sausages aimed at adding value and flavor to their cus- tomer's current menu offerings! Fontanini's success over the past 50 years is based on time-honored fam- ily recipes and the company's ability to innovate and change with the industry over time. One way Fontanini is cur- rently innovating is by changing the way we eat breakfast! From Chorizo Sausage to its famed Country Sage Sausage, Fontanini aims to please your morning patrons with authentic fla- vors served up in a new way. Visit booth #3201 dur- ing the 2015 National Restaurant Show to see several new creations Fontanini will be cooking up, including breakfast sandwiches and a one-of-a- kind breakfast pizza! In addition to ethnic inspired breakfast concepts, Fontanini will be featuring a large selection of its signa- ture items, including Mamma Ranne meatballs, Italian beef, Italian sausage and several different pizza toppings! One thing it knows for sure, when you eat Fontanini, its "Una Bella Differenza™" – "A Beautiful Difference!" To find out more about the company his- tory, explore the full product line or get inspired with innovative menu ideas, visit the company's website at www.fontani- ni.com or call 800.331.MEAT. There, readers can also learn how to purchase Fontanini products for home use. Stop by booth #3201 to learn more.