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 8 6 inspired meeting of the world's most famous stout and the world's finest arti- san crisp. The result: a snack like no other – crispier, crunchier and with a fla- vor all its own. To make their extraordinary product, Guinness teamed with Burt's Potato Chips, famous for their artisanal chips. Together they have created a chip that is every bit as distinctive as the Guinness beer that inspired it. Nothing about these chips is ordi- nary. They begin with premium pota- toes that are cut into thick slices and then fried in sunflower oil for extra crispiness. Be assured, this is no ordi- nary frying process. It's done with great care, by hand and in small batch- es. To make the Original product, the chips are seasoned with a unique blend of roasted barley and hops – flavors designed to provide a bittersweet taste with notes of the iconic Irish stout that has made Guinness such an internation- al favorite. The other flavor, Rich Chili, blends the smooth taste of Guinness with fresh jalapeño chilies and juicy beef flavors to create an irre- sistible taste. Burts is so confident of the products' quality that the variety of potato that is used, the field of origin and even the fryer's name are printed on every single pack. And that's just the beginning of the remarkable quality story behind Guinness (Cont'd. from p. 1) Guinness Chips. The facts about the ingredients are, quite simply, both astonishing and reas- suring. Guinness Chips are gluten-free and MSG-free. They are made with all natural flavors, no artificial colors, no artificial preservatives, no hydrogenated fats and no trans fats. In addition to being crispy and delicious, they are suitable for vegetarians and vegans as well. It's no wonder that in 2013, Guinness Chips were named the most innovative new product launch in the U.K. hand cooked chips category, that the Guinness "original" chip was a Gold Great Taste award winner in 2014 and that bloggers can't stop singing its praises. Both flavors of Guinness Potato Chips are available in two sizes – 1.5- ounce and 5.3-ounce packs. That means they'll soon be seen in restaurants, bars and almost anyplace in America where food and beverages are sold or served. For information about how you can offer this remarkable new product to your customers, please contact the exclusive U.S. importer: BWI, Inc., 5711 Corsa Avenue, Westlake Village, California 91362, 818.991.6644, info@bwi- imports.com, www.bwi-imports.com. You don't have to wait for informa- tion to taste them yourself. Free samples of Guinness chips are at booth #9616. For more information, call 818.991.6644, email info@bwi- imports.com, visit www.bwi-imports.com or stop by booth #9616. into their doors but then lose them almost immediately. What causes them to walk right back out the door? Too noisy; wait is too long; host leaves me standing alone to go find a table; I am told to wait while I see empty tables not being seated. RDN: How much money are we talking about? BH: As an example of just how enor- mous this problem is, let's assume it hap- pens just three times per week – one party of 4 comes in and goes back out without spending a dime. How much will that cost you? If your check average is $15, then you are losing at least $9,000 per year and probably much more! I want that money to stay in your hands, not walk out and go next door. RDN: How can you stop this loss from happening? BH: TableCheck Seating Management System creates efficiencies at the host Tablecheck (Cont'd. from p. 1) stand eliminating the reason people walk out! Reduces noise in the restaurant. Helps get more people in seats while they are still streaming in the door. Informs hosts of immediate table information so they can seat all the open tables. RDN: What if it does not work? BH: I personally guarantee that by using the TableCheck Seating Management System correctly you will serve more people and make lots more money on EVERY shift when you have a wait! If it does not work for you for any reason, then I will take the product back and return all of your investment including any shipping or installation charges. It is a guarantee. You will get your money back if it does not do everything I say it will! Stop by the TableCheck Technologies booth #1436 and chat with me about keeping all the money that comes through your front door in your restaurant! For more information, visit booth #1436. GREEN VALLEY ORGANICS INTRODUCES REAL DAIRY, LACTOSE-FREE CREAM CHEESE In response to increasing demand for delicious, lactose-free dairy products, Green Valley Organics ® is expanding its award-winning line with the introduction of the first real dairy, lactose-free cream cheese available in the U.S. market. Green Valley Organics Cream Cheese will be available nationwide at a suggest- ed retail price of $3.49 at Whole Foods Markets, with a wider availability in other natural food stores in early 2015. Green Valley Organics Cream Cheese is made with only four ingredi- ents: pure organic cream, sea salt, lac- tase enzyme and live, active cultures. It contains no additives and is free of milk powder, fillers, gum thickeners or other unnecessary ingredients. Flourish ® , the company's proprietary blend of 10 different probiotics, provides the live and active cultures in this delicious new cream cheese. The quality and out- standing taste of all Green Valley Organics products start with the milk, which comes from a certified organic family farm in the heart of Sonoma County, located north of San Francisco along the California coast. The Sonoma County climate, so similar to the Mediterranean with its warm summers and mild winters, offers lush, green winter pas- tures that are among the most diverse grasslands in the country. These pastures provide perfect nourishment for humanely raised dairy cows. Visit www.greenvalleylactosefree.com for tips on living with lactose intolerance, great recipes and more information about the company's wholesome products and sustainable business practices. CEOS, TOP CHEFS GO TO CAPITOL HILL TO SUPPORT HUMANE FARM PRACTICES The American Humane Association recently went to Capitol Hill to urge support for humane farm practices. AHA representatives were joined by the CEOs and leaders of major organiza- tions involved in food production, as well as by small, medium and large farmers and producers who have com- mitted to raising animals humanely, one of America's most recognized award- winning top chefs and some of the nation's foremost animal welfare pio- neers. The Humane Table congressional briefing celebrated and gave thanks to American farmers and ranchers who not only put food on our families' tables, but who work to provide food that is safe, abundant, affordable and humane- ly raised under ethical, commonsense and scientifically demonstrated stan- dards. In conjunction with the briefing AHA also released its 2014 Humane Heartland Farm Animal Survey of near- ly 6,000 Americans, showing over- whelming support for humanely raised foods. "In America, we have much for which to give thanks, including the unparalleled bounty of our great nation," said Robin Ganzert, AHA President and CEO. "We want to recog- nize and thank those enlightened farm- ers and ranchers who feed our families and do it in a way that is in line with our values of compassion and caring. Despite their invaluable work of feed- ing the world, farmers often get criti- cism when things go wrong and too rarely get praise for when they do things right. We must end abuse and discourage poor farming practices, but it is also important to praise those who get it right and encourage other farmers and ranchers to follow best practices." "We recognize, too, that families have choices in what they wish to eat, but we also believe that all animals – those in our homes, those serving in our nation's military and those raised on our farms and ranches – deserve to be humanely treated," Ganzert added. "We call on the more than 95 percent of Americans who do choose to eat eggs, meat and dairy products to set a humane table this year with humanely raised foods and support producers committed to farm animal welfare." To help American consumers sup- port farmers that produce food humane- ly and ethically, AHA offers a list of certified producers that can be found at http://humaneheartland.org/humane- certified-producers/category/all-pro- ducers. The organization also released a new television PSA urging support of humanely raised foods. American Humane Association, the country's first national humane organi- zation, was founded around the issue of farm animal welfare in 1877 and has been at the forefront of improvements and protections for children, pets and farm animals for 138 years. With a his- tory of working positively and collabo- ratively with farmers, ranchers, animal advocates and the American public to create moderate, mainstream and com- monsense solutions that work for both animals and people, in 2000 American Humane Association created the nation's first third-party farm animal welfare certification and auditing pro- gram with more than 200 science-based standards covering everything from adequate space to air quality, heat and lighting, humane treatment and the abil- ity for animals to be animals and express the natural behaviors of their kind. These standards for the resulting American Humane Certified™ program were built upon internationally accept- ed values developed by animal science experts, veterinarians and other animal husbandry specialists.