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 Tu e s d a y, M a y 1 9 , 2 0 1 5 1 4 CDN MULTI-TASK TIMER AND CLOCK FROM CDN A bestseller used in thousands of coffee cafes worldwide, the CDN Multi-Task Timer and Clock (TM8) counts 24 hours up or down by hours, minutes and sec- onds. It features a long, loud alarm that is clearly audible above the noise in a busy foodservice environment, with a conven- ient memory button that can recall fre- quently used settings to streamline daily operations. This versatile multitasking model functions as a timer, clock and stopwatch. Its digital memory function makes it easy to time a multitude of repetitive tasks that can improve quality standards. For example, it helps maintain quality standards at a beverage station by alert- ing the user to toss the old coffee 20 to 30 minutes after brewing. This easy-to-use combination timer and clock operates by simply sliding the mode switch on the side of the unit, with options to display the clock or to set the timer to either count up or count down. For added function- ality, the CDN Multi- Task Timer and Clock (TM8) comes with a three-way mounting system: a clip to attach to a pocket or apron, a magnet and an easel for standing upright on a counter. It is made of food-safe ABS plastic, and uses one LR44 button battery (included). The CDN Multi-Task Timer and Clock (TM8) is available for immediate shipment, with a list price of $16.50. It comes with a five-year warranty. CDN specializes in time and temper- ature, with more than 90 thermometers and timers from the basic to the unique. As part of its commitment to meeting the needs of its foodservice customers, CDN also offers many exclusive products that cannot be replicated by the competition, all with private label options. It also can supply customized models designed for specific applications. CDN stands out as a global category leader with the personal service and com- mitment of a business that has been fam- ily owned for over three decades. For more information, call 800.338.5594, visit www.cdn-time andtemp.com or stop by booth #1562. HELPING U.S PRODUCTS BECOME GLOBAL BRANDS Do you export? Are you ready? The Food Export Association of the Midwest USA (Food Export-Midwest) and Food Export USA-Northeast (Food Export-Northeast) help small food and agricultural compa- nies export their products and support them on their way to becoming global brands. Through a custom, three-tiered approach of exporter education and out- reach, market entry and market promo- tion, more and more small companies are discovering the benefits of exporting. Food Export-Midwest and Food Export-Northeast are two of four U.S. State Regional Trade Groups. These non- profit organizations partner with state agricultural promotion agencies and use federal, state and industry resources to help U.S. suppliers increase sales over- seas. Services they provide are funded through the Market Access Program, administered by the Foreign Agricultural Service of the United States Department of Agriculture. "Every day we help companies across a 22 state region in the Midwest and Northeast learn about the value of exporting, enter new markets and remain successful in those markets. Through Food Export-Midwest in Chicago and Food Export-Northeast in Philadelphia, and our extensive network of partners and In-Market Representatives around the globe, we provide cost-effective serv- ices to help companies increase sales and expand internationally," stated Tim Hamilton, Executive Director of Food Export-Midwest and Food Export- Northeast. "The majority of companies we assist are small, in many cases fami- ly-owned, and don't have the resources or capital to even learn about exporting much less enter new markets. That's where we help. Food export- ing remains an incredibly bright spot in today's econo- my and many companies are not aware of the help available to enter and succeed in new markets." Depending on where a company is on its exporting path, Food Export- Midwest and Food Export-Northeast can provide a custom package of services to meet the needs of U.S suppliers. Specific programs include Buyers Missions in which international buyers come to the U.S. to meet with suppliers, similar to what is being held on the floor of the NRA Show. Focused Trade Missions bring U.S. suppliers to a country to meet with international buyers and immerse themselves in the market and learn first- hand about distribution, sales, pricing and competing products. Food Export also offers Food Show PLUS™!, a customized tradeshow enhancement service so suppliers can maximize their interna- tional tradeshow experi- ence and take advantage of extensive market expertise. The Market Builder program provides tai- lored, in-market research to help deter- mine if a market is right for a particular product. The Branded Program provides 50 percent cost reimbursement for a variety of international marketing activities, including: package and label modifica- tions, advertising, in-store promotions, product demonstrations, public relations, websites, tradeshow expenses, marketing and point of sale materials. While at the NRA show, stop by booths #8080 and #8279 for more information or visit .www.foodexport.org. THE GREAT LAKES POTATO CHIP COMPANY Five years ago this month, Ed Girrbach and his son Chris pulled their Dodge 1500 pick-up truck in line with four 53 foot semi-tractor trailers waiting to load up with a fresh harvest of Michigan pota- toes. In the bed of the pick-up was a sin- gle four-foot by six-foot wooden crate that would hold 1,500 pounds of potatoes – enough for about 600 bags of chips. After loading Ed and Chris would drive the 110 miles back to their small plant just outside of Traverse City and begin turning these quality potatoes into hand crafted kettle chips for their new compa- ny, "Great Lakes Potato Chips." Like most small businesses, sales began with support from the local retail- ers but grew quickly throughout the state as Ed and Chris worked the tradeshow circuit exposing their chips to buyers big and small around the great lakes region. During the business' second year, a 16-foot box truck replaced the pick-up and a second refurbished kettle fryer was added to help meet a rapidly growing demand. At this point in time, the compa- ny was producing three flavors of kettle chips: Original Sea Salt, Barbeque and Sea Salt and Vinegar. During the following year a fourth flavor was added (Salt, Pepper and Onion), a larger delivery truck joined the fleet and a new tortilla chip was introduced. Demand continued to grow. The company's fourth year saw a major expansion of the production facilities. A third fryer was added, twice the size of the other two, and a second high speed bagging line was put into operation. Production capacity tripled and employee count was now at 13. Today the company products include five permanent flavors of its kettle cooked potato chips, two flavors of tor- tilla chips, two flavors of salsas and four seasonal potato chip flavors that change from time to time and form the base of its cus- tomer preference marketing strategy. The Great lakes Potato Chip brand promise is "A Great Tasting Chip in Every Bag Every Time." Its prod- ucts keep it simple and natural, allowing for its customers to "Snack Happy" with quality gluten-free offerings. Future products on the drawing board include a "Nice and Salty" Pretzel and a Gourmet Popcorn. For more information, follow Great Lakes Potato Chips on Facebook and visit www.greatlakespotatochips.com. SEED DIGITAL MENU: THE EVOLUTION OF THE SERVER By Brett Dismang, Director of Sales and Marketing, Seed Digital Menu Technology is everywhere. We have apps to lock the doors to our homes. Our phones can tell us what time we need to leave to make our reservation. Yet, we still write down orders on a piece of paper? At Seed Digital Menu, we put the power of technology in the hands of restaurant employees, not pen and paper. With the server mode from Seed Digital Menu, servers have the tools to help them manage their tables and guests in a whole new way. We all understand your restaurant is only as good as your staff. Quality employee training requires time and money. With the "Server Mode" from Seed Digital Menu, your staff will have the power and knowledge like never before. Your servers will have immediate access to menu information, including nutritional values, pairings, ingredients, custom identifiers like gluten-free, and full HD pictures of your menu. Not only does seed give you the power to increase effi- ciency, but Seed gives you the power to increase sales. With suggested modifiers, you will never miss a chance for an additional upsell. Let's think about how long the order and pay process actually takes. It usually takes a server 3-4 minutes to take the order from a guest and then walk over to the POS station and enter it. The average payment time is an additional six minutes for the server to deliver the bill, receive payment and then process it. Now we are talking about an average of 10 minutes that can be reduced from each table. With The Server Mode alone, Seed can reduce your table turn by eight min- utes! When you combine this with our guest ordering device or our kitchen display system, you reduce your turn time even more. Seed is here to help your restaurant run easier. We invite you to stop by booth #5859 while you're at the show. Sit back on one of our couches and take a load off. While you relax, try out the server mode from Seed, and see how Seed Digital Menu can help grow your business. For more information, visit www.seed digitalmenu.com, call 425.296.7410, email sales@seeddigitalmenu.com or stop by booth #5859.