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 9 Tu e s d a y, M a y 1 9 , 2 0 1 5 DENNY'S FRANCHISEES SEE BENEFITS OF THE 9700 FOOD LABEL TERMINAL IN THE KITCHEN The DayMark ® 9700 Food Label Terminal, powered by TransAct, can be found in the kitchens of more than 420 Denny's Restaurant franchise locations. Rita Meana, Operations Support Manager for DenSuccess Inc., an Apex, N.C.-based franchisee, said managers and staff at all 44 of their Denny's loca- tions love DayMark's 9700 label termi- nal for efficient food inventory and shelf- life management. "We save a lot of time using the [DayMark 9700] to make our labels com- pared to the time it took us to hand write them," said Meana. "The information on the labels is more accurate and … the labels peel off of inserts and lids more completely, so we no longer have the residue left from old labels." She added "The health department inspectors really like the labels and the lack of residue." DayMark Safety Systems, in part- nership with TransAct Technologies, launched the 9700 Food Label Terminal 18 months ago to restaurant chains and on-site commercial foodservice operators across the U.S. and the United Kingdom. This versatile label printer is designed to save labor costs, cut waste and reduce the risk of food spoilage in food prep kitchens. Key features of the DayMark's 9700 help differentiate it from other label ter- minals, including the ability to print bar- codes and ingredient data, along with DayMark's range of high quality, direct thermal labels. Denny's loca- tions currently use the DayMark 9700 in conjunc- tion with DayMark ToughMark™ Direct Thermal labels with reposi- tionable adhesive. DayMark also offers MoveMark™ removable labels and DissolveMark™ labels, which dissolve with water in 30 seconds or less. Tom Rossetti, Director of Operations for Topline Restaurants, a franchisee with 37 Denny's restaurants in Arizona and western New York, rec- ognizes the benefits of the automated food labeling process versus Denny's old manual, day clock system. "I would say [the 9700] is the 'best thing since sliced bread,'" said Rosetti. "Bottom line is that it has made life a lot easier and more efficient for managers and employees." Additionally, restaurants appreciate the DayMark Menu Editor, which allows for corporate man- agement and centralized updates of food item and menu data. The Batch Print Feature also lets employees quickly group and print labels for multiple items that are prepped daily. Finally, the DayMark Tech Support Team, an Ohio-based world- class call center, is available around the clock for technical support. About DayMark Safety Systems Founded in 1989 and headquartered in Bowling Green, Ohio, DayMark Safety Systems is the market leader in providing efficient, economical and innovative foodservice safety solutions. For more information on the DayMark 9700 Food Label Terminal, call 800.847.0101, visit www.daymarksafety .com, email llee@daymarksafety.com or stop by booth #1807. FONTANINI ITALIAN MEATS: INNOVATING IN THE INDUSTRY Fontanini Italian Meats is a family owned and operated meat-manufacturing com- pany located in McCook, Ill. With over 50 years in business, Fontanini has built a reputation within the industry for high quality, authentic and flavorful products. Choose from a variety of items including precooked and raw pizza toppings, Italian beef, gyros, and its award winning Italian meatballs, Italian sausage, pot roast and chicken sausages. Fontanini also offers an extensive selection of breakfast and ethnic sausages to amp up any menu! From Hickory Smoked Country Breakfast Sausages to GarLucky™ Irish Bangers, Fontanini will be showcasing new and exciting ways to feature its products in a variety of menu applica- tions. Visit Fontanini Meats during the 2015 National Restaurant Show to be inspired by these flavorful new menu concepts and combinations, including several new break- fast sandwiches, as well as a one-of-a-kind breakfast pizza! Although the Fontanini Family is constantly motivat- ed to develop new recipes and menu ideas, it also stays true to the same atten- tion to detail and quality that have made them so successful over the years! Check out the best of both worlds at booth #3201 where you can also taste a variety of Fontanini's signature products, includ- ing its world famous Mamma Ranne ® meatballs, Italian beef and Italian sausages. One taste of its product line and you'll understand why Fontanini prides itself on being "Una Bella Differenza™" – "A Beautiful Difference." To find out more about the company history, explore the full product line, or get inspired with innova- tive menu ideas, visit the company's web- site at www.fontanini.com or call 800.331.MEAT. There, readers can also learn how to purchase Fontanini prod- ucts for home use. Stop by booth #3201 to learn more. TAYLOR COMPANY FUELS CUSTOMER GROWTH AND PROFITABILITY WITH RED CAPE SERVICE When it comes to restaurant operations, speed of service is a top priority to max- imize profits and meet customer demand. This applies to everything from back-of- the-kitchen operations to front-of-house service. But, things don't always run seamlessly. There are road blocks and hiccups along the way, and sometimes success is contingent upon how operators handle those challenges. "As a foodservice industry supplier, Taylor Company has a mission to be a partner to our customers," said Amy Suess, Vice President, Global Customer Service, Taylor Company. "We have a commitment to operator success, so when things don't go as planned, we make ourselves avail- able to help in any way possible." Taylor Company refers to this as Red Cape Service, a reflection of the company's hands-on attitude and proac- tive connection with customers. Taylor Company has more than 160 distributors in 125 countries – an extraordinary net- work of customer support that allows the brand to deliver local service with a personal touch, wherever and whenev- er its customers need it. The Taylor Company Red Cape™ Service was recently demonstrated when a QSR chain operator needed a soft serve machine replacement in a crunch. In just three days, the chain was running a pro- motion for free soft serve, so the operator had no time to waste. The local Taylor distributor was able to deliver and install a loaner unit the next day, which was soon replaced by a permanent Taylor soft serve freezer. "This is a perfect example of our Red Cape Service," Suess said. "Our team will go above and beyond the call of duty to accommodate and serve our customers." The Taylor Company Red Cape Service is just one pillar of the brand's overall commitment to building strong and lasting relationships to help fuel cus- tomers' growth and profitability. The company's business building solutions and consumer driven insights help cus- tomers' businesses perform at their best. 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. WUNDER-BAR'S AUTO-SAUCER: CONSISTENT, ACCURATE, RELIABLE Wunder-Bar's ® automatic pizza sauce application system (Auto-Saucer™) is the only system of its kind in the world. If you want to assure the correct amount of sauce is properly applied to the pie, then this system is what you're looking for and there are two versions available – both are NSF listed and include clean-in- place sanitizing routines. The Ready to Use (RTU) system is for restaurants that use a pre-mixed sauce or that mix their own sauce. The mixed sauce is placed into a holding container and the system pumps the sauce from the container directly onto the pie in the pre- scribed amount. The Ready to Mix (RTM) system actually combines con- centrated pizza sauce (or paste) with water at the time it dispenses, thereby assuring not only a consistent amount applied to the pie, but also the exact mix of water to sauce. Auto-Saucer also allows the operator to add more or less sauce to the pie by customer request. In use in thousands of restaurants throughout the world, the Auto-Saucer has proven to be consistent, accurate and reliable. Return on investment is rapid and includes labor savings and portion control of sauce dis- pensed. Other benefits include smooth and consistent application of the sauce onto the pie, elimination of tears in the dough and sloppy sauce spread. Users report higher quality and consistency when using the system by eliminating the hand-saucing method which often allows for too much or too little sauce, both of which adversely affect finished quality. Labor savings are evident as well, because staff can apply cheese and toppings to a pizza while another is being sauced by the Auto-Saucer automatically. If you want to stream- line your kitchen area, save labor, save time and improve efficiency, quality and consis- tency, check out the Wunder-Bar Auto- Saucer system located in booth #4212 at National Restaurant Show. For more information, stop by booth #4212, call 800.722.6738 or 707.448.5151, email sales@wunderbar.com or see a demonstra- tion video at www.wunderbar.com.