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R e s t a u r a n t D a i l y N e w s 3 5 Tu e s d a y, M a y 1 9 , 2 0 1 5 HIMI PRODUCTS INTRODUCES NEW FLEXCOOL COOLER CURTAIN manufactured in the United States with the latest innovation and outstanding cus- tomer service. Our products and services have been supporting the hospitality, foodservice, medical and light industrial sectors. With four key product lines, HIMI helps you meet and support your company needs from commercial faucets, strip doors, tunnel washer cur- tains, as well as industrial curtains. HIMI is 100 percent committed to manufactur- ing innovative products and designs for our cus- tomers. We are now intro- ducing our new FlexCool ® Cooler Curtain. "The easiest curtain to pass through in the industry." Through an array of easy to install-and easy to pass through Freezer/Cooler Curtains in the FlexCool line, HIMI provides 24 differ- ent sizes to meet your needs. The FlexCool will help to improve cooler/freezer efficiency, help to save energy cost and reduce equipment repairs overtime. Our unique Velcro ® attached strips can be easily removed and reat- tached for easy cleaning or replacement. Our textured strip surface prevents the strips from sticking together which allows the curtain to hang uniformly. Curtains are available in 7', 8', and 9' curtain lengths; mount- ing headers from 36" to 55" wide. For more information, visit www.himi -products.com, 800.523.9460, email customerservice@himi-products.com or stop by booth #9946. By Jason LeGunn, Marketing and Sales Manager, HIMI Products Our product development at HIMI is con- stantly evolving. We are excited for the opportunity to display our established products, debut new ones, and look for- ward to meeting you in person at the upcoming show. For almost 60 years, HIMI has served its customers through a commitment to high quality products CARLA'S RECOGNIZED FOR HIGH SAFETY STANDARDS AND BEST PRACTICES IN FOOD PRODUCTION By Ashley Biel, Executive Assistant, Carla's Pasta Inc. Quality assurance at Carla's is verified by independent audits and FDA and USDA inspections. We have earned the British Retail Consortium (BRC) Global Standards for Food Safety Certification in recognition of our high safety stan- dards and best practices in food produc- tion for five years in a row earning an 'A' mark. We source only the most techno- logically advanced "washdown" equip- ment that produces pasta in the classic Italian method: laminated pasta giving the proper density and texture. The equipment also allows for diverse fill- ing profiles delivered in a consistent fashion. A clean process needs a clean environment. Our manufacturing facili- ty has been built as a 'clean by design' facility: insulated metal panel walls sit- ting on stainless steel curbs, walk-on ceilings, cleanable HVAC and controlled "U" process flow. We operate using a fuel cell that pro- vides 50 percent or more of our power as wells as emergency back-up, in addition to being an ultra-low emission power source. The fuel cell generates more electricity using less fuel with unparal- leled electrical power generation effi- ciency of 47 percent. Heat generated in operation is captured and used for pro- cessing or building heat resulting in less dependency on the electrical grid. It emits low CO2 and virtually zero pollu- tants into the atmosphere. Carla's also recently completed a cooker modification, which enhances the cooking capabilities by 15 percent and reduces the water usage by 10 percent over a year's period. The redesigning also reduced the water usage for cleaning by sani- tation crews by five percent. Along with energy and water reduction, Carla's is also conscientious of waste reduc- tion. The packaging is reusable and recyclable. They constantly monitor current practices while searching for new innovative ways to keep packag- ing as environmentally friendly as pos- sible. For more information, visit www.carlas pasta.com, call 860.436.4042, email abiel@carlaspasta.com or stop by booth #707. VALRHONA CHOCOLATE SCHOOL OPENS IN BROOKLYN Started in 1922 as a small chocolate shop in a small French village, Valrhona now oversees every aspect, from bean to bar, of a sustainable chocolate production empire in 15 locations across 12 coun- tries. Today 13,000 professional clients in over 70 countries use its expertly cul- tivated and crafted chocolates on a daily basis. Valrhona has managed to remain on the cutting edge of chocolate production and innovation by maintaining, in phi- losophy and practice, that pasty chefs make the best products for pasty chefs. The company's L'École du Grand Chocolat is at the heart of this idea. Founded in 1989, as a center for innova- tion and support for Valrhona's profes- sional clients, L'École du Grand Chocolat employs a team of over 20 pas- try professionals around the world who are committed to pushing the boundaries of chocolate artisanship through the development of new techniques and products. Samples of their influence include popularizing bitter chocolate in the 1980s with the introduction of Guanaja, to pioneering the use of spice and salt in western chocolate confections in the early 2000s, to creating the first blonde chocolate in 2012. With the grand opening of L'École du Grand Chocolat Brooklyn in D.U.M.B.O. on April 20, Valrhona brings its spirit of developing creativity and camaraderie among culinary profes- sionals to the United States for the first time. ASSOCIATED FOOD STORES SIGNS SUPPLY AGREEMENT WITH C&S WHOLESALE GROCERS Associated Food Stores LLC recently announced it has signed an agreement with New Hampshire-based C&S Wholesaler Grocers Inc. to be the com- pany's primary supplier. C&S Wholesale Grocers will provide ware- house, transportation and procurement services. Associated Food Stores licenses the names Associated, Compare, Met, Met Fresh and Metropolitan City Markets to over 350 independently owned and operated supermarkets. "With the acquisition of the assets of our former supplier White Rose, C&S has demonstrated a strong com- mitment to servicing the New York metro market and the hundreds of inde- pendent stores we represent," said Bob Sigel, President of Associated Food Stores LLC. "We look forward to con- tinuing to grow our business with C&S as our primary supplier." "C&S has admired Associated Food Stores and the impact it has had on the New York tri-state area for a long time, and we are delighted to have the opportunity to partner with this strong retail group to service the cus- tomers in this region," said Rick Cohen, Chairman and CEO of C&S Wholesale Grocers. Associated Food Stores LLC sup- plies over 350 independently owned supermarkets in the New York tri-state area, providing procurement, distribu- tion, marketing, merchandising, adver- tising and promotion services, as well as store financing. The company's ban- ners include Associated, Compare, Met, Pioneer, and Met Fresh. For more information on Associated Food Stores, visit the company online at www.shopassociated.com. C&S Wholesale Grocers Inc., based in Keene, New Hampshire, is the largest wholesale grocery supply com- pany in the United States, supplying 5,000 independent supermarkets, chain stores, military bases and institutions with over 150,000 different products. Founded in 1918 as a supplier to inde- pendent grocery stores, C&S now serv- ices customers of all sizes, from inde- pendent retailers to large chains. For more information on C&S Wholesale Grocers, go to www.cswg.com. COMMUNITY COFFEE COMPANY INTRODUCES VANILLA CREME BRULEE FLAVOR Community Coffee Company has just released a new flavored coffee that is per- fect for spring entertaining and an every- day sweet treat: Community ® coffee Vanilla Creme Brulee. Now there's no reason not to indulge in dessert all day. Vanilla Creme Brulee, like all Community ® coffee products, is made from only the top 10 percent of the world's coffee beans and has been expert- ly blended to ensure the very best flavor and aroma. As a result, this sweet and creamy blend has all the flavor and satis- faction of a traditional crème brulee— a light, crisp taste of sugar layered on top of delicious vanilla bean custard. "With dessert-flavored beverages on the rise, we wanted to give our customers another coffee option for morning, after- noon or night," says Scott Eckert, Vice President of Marketing, Community Coffee Company. "We developed Vanilla Creme Brulee for those of us who crave a high-quality touch of sweetness in our day." Vanilla Crème Brulee can be pur- chased for a limited time in 12-ounce ground bags and 12-count single-serve cups on the Community Coffee Company website and at grocery stores throughout the Southeast region of the United States. For more information, please visit CommunityCoffee.com.