Issue link: http://osercommunicationsgroup.uberflip.com/i/510145
R e s t a u r a n t D a i l y N e w s 1 0 1 Tu e s d a y, M a y 1 9 , 2 0 1 5 most integrated line of food safety prod- ucts available in the market. Increasingly, we find that operators desire solutions that offer total integration from tempera- ture monitoring to labeling for consistent operations and reporting. This is prompt- ed by the increasing demands of local regulatory agencies and initiatives and the growing requirement for operational efficiencies. We are the only supplier that can offer a total solution to meet this requirement. Not only can we personal- ize products for specific applications, but we are often the best priced solution. For temperature monitoring, our options continue to grow. This year, we've added surface temperature to meet the need of remote cooking devices – like hot dog rollers. A new device that con- tributes to the successful execution of restaurant process and tracking that com- bines temperature and label printing called Scan'n'Temp will be shown. In automated label printing, we are happy to provide three levels (price points) of printers ranging from models to support diverse menu requirements to simple, limited product needs. We hold the patent on menu push down for this market. In addition to the full line of food safety products, we continue to be the leader in product management solutions, timers and timing devices. This year we have added new solutions to meet client demands: Serve-Tru monitors soft-serve portions to avoid over portioning, and TableSee, a table locator package that will feature displays for two-way com- munication at nearly half the price of cur- rent market offerings. RDN: How can ICC offer such a broad spectrum of technology solutions to the Restaurant industry? ICC (Cont'd. from p. 1) RS: One of our core principles is to encourage "invention." We accomplish this by maintaining an internal staff of engineering professionals versed in rel- evant technologies to meet the needs of the client. Unlike so many providers who catalog or import product or pur- chase major portions of their line, ICC develops every product internally to offer the best possible solution. We also invest time to work with each brand to understand its unique challenges and needs. Much product evolves through this successful collaboration and our flexibility and a willingness to cus- tomize. RDN: What else will be new for NRA this year? RS: Every day operators are over- whelmed with thousands of tasks and details. Often they would like to incor- porate a new solution in their brand or restaurant and they just don't know where to start. So this year, we will be introducing "In a Box": specific, easy to employ solutions that give you everything you need to know and use in one simple package, including temper- ature, HACCP and automated product rotation. RDN: With so many exhibitors at NRA, why should ICC be a destination? RS: In one stop, an operator interested in investigating the implementation of tech- nology solutions for operations simplifi- cation can see the latest and the greatest in restaurant solutions to meet his or her needs. Stop by or call ahead for a private meeting. For more information, visit www.goicc.com or stop by booth #1863. effective method in 36 countries and we're thrilled to be here this week to spread the word about our services." Scotwork Negotiation is a global leader in negotiation skills training and has already worked with over 250 of the Fortune 500 companies, maximizing their profit and saving millions for their clients. "Our 8 Step approach is really like no other pro- gram out there," said Finkle. "Whichever side of the supply chain you fall on, Scotwork can help you. The course is so adaptable to every business sector. I believe that is why 99 percent of our clients recommend the Advancing Negotiation Skills Course. Not to men- tion the average ROI within three months is 10 times the course expenditure." Leading companies like Wendy's Quality Supply Chain, WhiteWave Scotwork North America (Cont'd. from p. 1) Foods, Blue Bunny and Cadbury have already experienced the positive out- comes of the Scotwork training. "Over 100 powerful teaching points covered will not only coach you on theory but also real-life examples and practice. You will learn how to negotiate your way out of conflict, effectively trade and bargain, handle deadlocks and learn the secrets to win/win deals." Stop by booth #10738 during the show to meet Marty and his team and enter for your chance to win a free seat to one of their upcoming cours- es. "I welcome you to stop by our booth for a free negotiation assessment and to learn more about how we can help you and your team experience more prof- itable negotiations in less time," said Finkle. For more information, stop by booth #10738 or visit www.scotworkusa.com. ed. By putting optical monitors in the beverage dispensers or ice bins it feeds, the system constantly observes ice lev- els and adds ice as needed in quantities of about 32 ounces. The system works with any ice machine and any type of ice – cubes, or nuggets – and can deliver it up to 350 feet away horizontally and 40 feet vertically. Ice travels through the system at about 25 feet per second, so replenishment is fast. The Ice Link system can handle as many as four remote locations as well as dis- pensing at its main base, which holds 350 pounds and moves as much as 900 pounds an hour, the capacity of many industrial-size ice machines. Ice Link is NSF approved. Cleaning the Ice Link is automatic and hands free with the push of a button. The system essentially programs to let ice bins empty. Employees press the cleaning- mode button, and the Ice Link unit mixes water with a cleaning solution in the right ratio; the unit then pumps the solution through the pneumatic tubes to the bever- age or ice-dispenser bins. The cycle then repeats with clean rinse water, and ice delivery begins again. The Mirage Hotel and Casino in Las Vegas recently installed two Ice Link sys- tems to provide ice for five Coke Ice Link (Cont'd. from p. 1) Freestyle beverage dispensers in its main buffet's self-serve beverage station. The buffet serves 4,000 guests per day, so having enough ice was paramount; how- ever, the ceilings at the beverage stations weren't high enough for top-mounted ice machines. Aesthetically, the hotel also preferred not to have ice machines in the customer-service area. The Ice Link sys- tems are located with fountain syrups, CO2 tanks and two ice machines in a storeroom right behind the beverage sta- tion. The operation estimates the ROI on the two systems is about a year. A McDonald's franchisee in Las Vegas with 33 stores also is opting to put the system into new stores it's construct- ing after a six-month test in two other stores. According to the operator, ROI is instant because the system replaces four ice machines – one in the self-serve bev- erage station, one at the drive through and one for the smoothie station and the counter beverage station – with a single large-volume ice machine in the back of the house. The operation also saves on service as well as some of the labor involved in cleaning beverage dis- pensers, ice machines and moving ice around. For more information, visit www .icecubelink.com, call 714.744.9080 or stop by booth #2440. online assets through direct mail. With these kinds of customizable options, you're more likely to reach customers both in person and online with the same assets. RDN: What are some digitally enabled direct mail formats that the Postal Service offers? CR: We have a range of technology fea- tures that can enhance mail. Here is some additional information on them: Variable Data Print: Using variable imag- ing on your direct mail will allow you to customize your mailing pieces to each of your recipients. You can further integrate digital technology by adding Personalized URLS (PURLS) that will link recipients online to their own per- sonal landing page with content cus- tomized to their buying habits. Quick Response (QR) codes and Near Field Technology (NFC): These technologies allow consumers to con- nect with your mobile buying site. You USPS (Cont'd. from p. 4) can create QR codes online at little or no cost and put them on your mail piece so consumers can simply scan and shop from a mobile device. NFC technology offers a simpler method of connection, allowing consumers to simply tap on a chip activated location in the mail piece. Augmented Reality (AR): Allows you to engage consumers on your mobile site. By using the correct app (e.g.: USPS AR – available on the iTunes AppStore and Google Play) and pointing their mobile device at a predefined area on the mail piece, consumers can be taken to your mobile optimized site. RDN: How can our readers learn more about the Postal Service's business offer- ings? CR: Weigh your options by visiting USPS shipping and mailing experts at booth #1040 or go to Powerofdigitalmail.com. For more information, visit www.usps.com or stop by booth #1040. accurately determined using a small- diameter probe 1.5mm (0.059 inch) or less…." As an additional safety measure, all of Comark's pocket digitals as well as its thermocouples contain an anti-microbial called BioCote ® built into the instrument cases to inhibit the growth and reproduc- tion of bacteria on the case itself. BioCote active ingredients are registered with the EPA, but though this inhibits the growth of bacteria on the cases, it does not remove the need to practice the high- est standards of personal and profession- al hygiene and cleanliness. Another increasingly popular solu- tion to innovative and economical tem- perature measuring and monitoring in HACCP programs is the use of RF wire- less monitoring systems in the cold Comark (Cont'd. from p. 4) chain, from distribution centers to kitchens. A system such as Comark's RF300 Diligence WiFi wireless loggers offers 24/7 security and peace of mind that night or day critical temperatures are being monitored and recorded and alarms sounded whenever something goes awry. RF systems are certainly more expensive than simple thermometers or even data loggers, but measured against the costs of throwing away a freezer full of food when you don't know how much the temperature has fluctuated after a power outage, the savings and payback can be substantial. Go to booth #3348 to see solutions to your temperature needs, plus how to save time and money. Learn more by calling 800.555.6658 or visiting www.comarkusa.com.