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C o n v e n i e n c e R e t a i l e r S h o w D a i l y 3 9 M o n d a y, O c t o b e r 1 2 , 2 0 1 5 PROFESSIONAL-QUALITY PIZZA FROM WARING Gourmet pizzas are here to stay. Recognizing their popularity, Waring offers three different countertop pizza ovens to help restaurants keep them com- ing fast – hot and delicious! Cooking efficiency is high on the list of benefits for these ovens. Hot air in the oven cavity uniformly surrounds pizzas and cooks crust surface with equal heat. Less air space means pizzas (and other foods) cook faster than in a stan- dard radiant oven – a time- and tempera- ture-saving benefit critical to busy pro- fessional kitchens. In fact, cooking time can be reduced by as much as 25 percent and temperatures by up to 30 percent – a big savings when you consider that piz- zas are meant to be cooked at tempera- tures of 500 degree Fahrenheit or more. With their Quartz heating elements and industrial thermostats, Waring ovens heat up quickly and can throw off heat as high as 840 degrees. The Waring range of pizza ovens is designed to accommodate foodser- vice needs from large, high-volume kitchens to smaller, low-output busi- nesses. Besides cooking efficiency, the beauty of these ovens is their space efficiency. Smaller restaurants with limited floor space will be thrilled by these compact, countertop ovens that perform like full-sizers – and let's face it, what kitchen's floor space isn't lim- ited? Even the largest Waring model, the WPO750, only requires 27 inches by 28 inches of counter space. Because they're portable, they can be easily moved. Four-inch legs are height adjustable and the single deck model (WPO500) can be stacked. The smallest Waring pizza oven cooks one pizza while the double- deck styles can cook two 18-inch pizzas simultane- ously. The cavity size also allows for a half-sized sheet pan or multiple quarter-sized sheet pans for heating or baking many other food items. All Waring pizza ovens have glazed ceramic stones that are remov- able for easy maintenance. And since everyone knows that a pizza's crust is half the draw, this is a key feature. The ceramic surface quickly creates crisp, evenly cooked crusts for a superior pizza. A truly thoughtful feature is the independent on/off switch that allows chefs to control top and bottom heating elements. The two chambers in the WPO750 can actually operate at different tem- peratures with their own set of controls. The 30-minute timer's audible alert is a welcome feature in busy commercial kitchens, too. Again, the large double-door Waring oven has individual 30-minute timers with separate alerts for each chamber. With a one-year on-site warranty, Waring not only provides, but also pro- tects your business from any downtime. Big or small, high-volume or low, so many kitchens today want to offer cus- tomers the perfect pizza. Lucky for pro- fessional chefs, Waring has met any and all of their needs with a range of power- ful, commercial pizza ovens that are ready for duty. TORNADOS BRING SRIRACHA HEAT TO C-STORE CUSTOMERS Not long ago, "Sriracha" was a new term American consumers didn't know how to pronounce, much less demand. But that changed quickly as the bold, fiery and slightly sweet chili sauce exploded in popularity, first as a condi- ment, then as a flavor infused into food products from burgers to chips and even beverages. Once a novelty, the Sriracha flame has become a wildfire throughout the food industry. Casual dining restaurants, quick-serve restau- rants and scores of retail food brands now tout Sriracha-flavored items, and they continue to drive the popularity of Sriracha flavor with heavy consumer advertising campaigns for their prod- ucts. Now America's top-selling roller grill brand, Tornados ® , is helping con- venience stores tap into Sriracha- inspired sales. Earlier this year, Ruiz Foods released its fiery new Sriracha Chicken Tornados. The flavor features tender chicken and hot Sriracha sauce inside a tortilla that is batter dipped and seasoned with more spicy heat. "Tornados is the perfect platform for bold flavors," said Kimberli Carroll, Ruiz Foods Senior Vice President of Sales, Foodservice. "By combining the popularity of Tornados with the demand for Sriracha, we think we've cre- ated a win-win for convenience operators and their customers." Carroll continued, "The sea- sonings on the batter give the Sriracha Chicken Tornados a great, reddish-orange color that just looks spicy and flavorful, and as they cook on the roller grill, they give off a great aroma." She said these two char- acteristics may help Sriracha Chicken Tornados draw attention to the roller grill even before consumers know what they are. An in-store merchandising cling doubles down on the Sriracha spicy-heat promise, asking, "Can you handle the heat?" A red chili pepper graphic and flames emphasize the point. "We are not downplaying the spicy, hot payoff of Sriracha," said Carroll. "It's exactly what a large and growing consumer base demands. We think Sriracha Chicken Tornados will pull this growing consumer base into convenience stores just as it is doing in other foodser- vice venues." If you'd like to see if you can "han- dle the heat," Ruiz Foods will be sam- pling Sriracha Chicken Tornados at its NACS booth during the show. Visit Ruiz Foods at booth #5360. For more information, go to www.ruizfood service.com, call 559.591.5510, ext. 2290 or email MelanieD@ruizfoods.com. c-store industry with a professional food- service concept that enhances overall store profitability and image. We have a product with a distinctive South Louisiana flavor profile that creates repeat business. CRSD: Describe your training program. NO: We believe our training program is the best in the industry. Initially every location we open is provided with a one- week intensive in-store training for all foodservice employees. The training includes: placing the initial order, pack- aging and storing (conducted by a Serv Safe certified trainer), equipment prepa- ration, cleaning and maintenance, com- plete cooking instructions, food case merchandising and installation of menu systems with state of the art graphics. We also provide menu analysis, cost and profit profiles and in-depth inventory control for maximizing profitability. We have an "owners hub" which we are introducing this year that will have train- ing videos – short vignettes showing how to cook everything that is on our menu. CRSD: What do you consider a success- ful store? NO: When a store reaches its full sales potential, it is a successful store. At that point, we keep it there through long-term training and maintenance. If the customer is not successful in the long term, neither are we. It requires resources, manpower and experience to accomplish this, but that's what we're all about. Our only measure of success is the program's abil- ity to stand the test of time. CRSD: What is your growth forecast? NO: Our sales have been increasing at a rate of 30 percent per year for the last four years and we anticipate the trend to continue, if not accelerate, in the coming year. We're currently averaging more than 10 new locations per week, and we may hit 2000 locations by the end of this year. CRSD: What do you anticipate to be your greatest challenge in the year ahead? NO: We will be going international this year. The challenge for us is the supply chain. One of the issues we are facing is, since our chicken is flavor injected, find- ing a poultry company that can do that to our specifications. We want our product overseas to be just as good as it is here. CRSD: To what do you attribute your company's success? Krispy Krunchy (Cont'd. from p. 1) NO: We remain focused on the essen- tials: quality products, intensive training and professional updated graphics. In the end, we know that our long-term success depends on the retailer's success. We believe we have the best people in the industry, from our trainers to our sales people to our office staff. For more information, go to www.krispykrunchy.com or stop by booth #4736.