Issue link: http://osercommunicationsgroup.uberflip.com/i/646092
K i t ch e n w a r e N e w s & H o u s e w a r e s R e v i e w S h o w D a i l y 1 0 5 S a t u r d a y, M a r ch 5 , 2 0 1 6 BC: Yes! Since the launch of the ESPRO Press, users and critics have told us it brews a better cup, so this year we knew we could safely back up this bold statement. But we didn't want to just stop there – we asked ourselves: what would you have to believe to make a customer a 'friend for life'? We stud- ied brands we respect, particularly Patagonia and Nordstrom, and conclud- ed we would need to stand by our cus- tomers throughout the lifecycle of their product ownership, without a time limit. KNSD: What changes were needed to your products or business to support the new warranty? BC: We made four big changes. First, we adopted a new motto – "Make it Better" – to remind everyone on the team that every aspect of what we do needs to be better than the alternative. Second, we formalized identifying and eliminating the ways our products might fail into our design process. Third, we improved cus- tomer service so we could ensure expert help is available with a toll-free call. Fourth, we made a commitment to stock all wear parts even after a product gener- ation is retired, so we can service our friends without a time limit. KNSD: This year you're unveiling a huge expansion in the ESPRO Press line- ESP R O (C o nt'd. fro m p. 1 ) up. How did your new warranty influ- ence the product launch? BC: We're fortunate that critics already tell us that the ESPRO Press technology makes better coffee than any other French Press. But consumer research showed that pour-over coffee lovers preferred an oil- free cup that the original ESPRO Press couldn't deliver, so we invented paper-fil- tered press coffee that delivers the mouth feel that market craves. We also found that the press filtered tea but did not stop extraction fully, so we invented a com- pletely new tea filtration. Then we found that all competitor glass beakers break much too easily, so we partnered with Schott Duran in Germany to develop a beaker that is 40 percent thicker. We found that French Press recalls are always caused when a run of glass beakers can slip out of the cage during pouring, so we invented the seat belt for the French Press we call a safety-lock, so it will never hap- pen to our users. KNSD: So that's what ESPRO means by "Make it Better." BC: Yes, and our customer's ability to make better coffee and tea is guaranteed. Every ESPRO package commits to being "Friends for Life." You can't print that if you don't have products and processes designed to deliver! Visit ESPRO at booth #S3746, where the company will be hosting all-day tastings. FR: Primary Group, Inc. is a brand new vendor and was formerly operating as Roland Products, Inc. based in Los Angeles. KNSD: Why did you part ways with Roland Products, Inc? FR: Roland is a family business consist- ing of several divisions including direct sales and retail stores. The wholesale division grew to a point where it would be much healthier if it were separated from the other parts of the company. We've grown and evolved, and essential- ly we have taken just the wholesale divi- sion and moved it to Primary Group, Inc. KNSD: When is the launch of Primary Group, Inc.? FR: The official launch will be at the Chicago IHHS, however, we began tran- sitioning over to the new company in February. KNSD: How will this change affect your customers? FR: All of our customers will have to set up a new vendor, but we are trying to make that process as quick and simple as possible by using the credit applications and history from Roland. Other than being a new vendor on record for them, some of the brands which we represent have changed. P rimary G ro up (C o nt'd. fro m p. 1 ) KNSD: What are the changes to the brands? FR: The two biggest changes are that we are no longer the exclusive distrib- utors for Fissler and Hurom. Roland was the exclusive North American dis- tributor for Fissler since the mid 80s and for Hurom since 2009. We, includ- ing our most dedicated and hard-work- ing team of sales reps, have worked hard to introduce the mainstream mar- ket to new technology, innovation and brands. We established and built up both Fissler and Hurom in specialty independent stores and key national accounts across the U.S. while main- taining their premium brand statuses. Both companies have now opened up subsidiaries in the U.S. KNSD: Which brands are you now rep- resenting? FR: Primary Group is the U.S. distribu- tor for Goodbye Detergent, Bisbell, Drosselmeyer, Daff, Curtis Stone and Zebag. We are also a sales agent for our two electrics lines, Laurastar and Kuvings. Kuvings is our most exciting product/brand launch as we are proud to introduce new innovation in slow juicing and continue to provide our wonderful dealers the best in juicing technology. For more information, visit booth #S3010, call 323.203.0554 or go to www.primarygroup.net. skillet is a 12-inch square skillet that is 4 inches deep for roasting, baking or fry- ing. The extra deep interior can accom- modate two whole chickens, a large casserole or a family sized roast. This is the perfect skillet for large, hungry fami- lies. The skillet has 1500 watts and includes a very nice two height grid rack for steaming and roasting. The interior of the skillet is die cast and has premium non-stick coating for easy clean up. The easy to read, adjustable temperature con- trol has a range of 275 degrees Fahrenheit to 425 degrees Fahrenheit. The stylish skillet may be taken right to the dinner table for serving on the keep warm setting. The durable glass lid has a large heat resistant handle with stainless steel accents and a steam valve. The side handles are extra large as well and are also heat resistant with stainless steel accents. The skillet and the lid are both dish- washer safe with the electric probe removed. This unique skillet will be available in June 2016. SRP is $49.99–$59.99. The Cu-25 Nesco Coffee Urn is a line extension of Nesco's very popular 30 Metal W are (C o nt'd. fro m p. 1 ) and 50 cup stainless steel double wall coffee urns. The new urn has a matte stainless steel finish and its capacity is 4.5 liters or 25 5.7-ounce cups of coffee. The urn has 950 watts of power and a three wire grounded plug. The urn body is constructed of qual- ity 201 stainless steel and the large plas- tic coffee basket is a patented design. The twist lock design of the lid ensures that the pot will not leak during brewing. The coffeemaker grips and handles are large and heat resistant. Water levels are clear- ly marked inside the back of the urn to facilitate easy filling. The on/off switch is protected from spills with a clear silicone cover. The skid proof feet of the urn promise steady pouring from its easy to use dispenser which has a continuous pouring feature as well as an easy flip on/off pour setting. The coffee urn has auto shut off and a keep warm feature. Its safety features include double over heat protection. This urn is perfect for parties, groups and offices and its price point and stainless steel construction make it a winning combination for any setting where lots of coffee is needed. For more information, visit booth #L12702. rubber-edged base that creates ideal mix- ing angles with stability. Bicicletta/Expandable Pastry Cutter – used in most restaurants and pastry schools, this precise, expandable set of five pastry-cutting wheels delivers out- standing uniformity and professional results. Mandolina/Mandolin Slicer – six stainless steel blades deliver a wide vari- ety of fruit and vegetable preparation, including julienne, cubes, diamonds, wavy and waffle slices. Spatole/Spatula – the pastry artist's main tool, long and flexible stainless improves the precision of filling creams, finishing tarts and spreading uniform lay- ers of chocolate, fruit fillings and meringue. Setacci/Mesh Sifters – the true pas- try artisan never rushes the important step of sifting flour, baking powder, con- D ex as (C o nt'd. fro m p. 4 ) fectioner's sugar or cocoa, making them light and airy for superb whipping and blending. In addition to the Massari line, Dexas is also exhibiting new cutting boards, kitchen tools and gadgets that stimulate fresh food preparation at home, while encouraging culinary creativity. The company returns with new innova- tion in hydration as well, with new options for the H-DuO™ and Snack- DuO™ dual chamber bottles, made with Tritan™ copolyester from Eastman. Dexas was founded in 1969 and has been dedicated to designing and manu- facturing products in the U.S.A. since its inception. Today, Dexas is the largest volume producer of poly cutting boards in the country. Visit Dexas in booth #S137. For more information, email jlogan@dexas.com, call 800.527.5197 or 469.635.8109 or go to www.dexas.com. the Healthy Cooking Chef Tony product line at this year's show as well. To high- light one of them, the company will launch a new lasagna pan called the TriSagne™ Pan. "This reduces the mess of baking and serving lasagna tremendously," said Lori Long, Senior Product Manager. "It allows the consumer to bake three differ- ent lasagna rows, which is great for picky eaters or those with food allergies, and the most impressive feature is the lifting trays that allow you to simply lift out each row (after baking and cooling slightly) for easier mess-free serving." This will retail for $29.99. For the Mrs. Fields line, the company will be launching a line of mini cookie cutters called Mini Cookie Cuttables col- lection. These are much smaller than the cookie cutters launched at last year's show, making them perfect for gradua- Love C ooking C ompany (C ont'd. from p. 4 ) tions, pool parties, children's parties and school events. These will retail at a great value of $2.99 and will come in everyday shapes (square and round) and holiday shapes (Halloween and Christmas). The company will also be adding two more pans in the Cutie Collection of bite-sized treats at the same $14.99 retail price point. Take advantage of the exciting oppor- tunity to meet Chef Tony Notaro on the first day of the show, Saturday March 5th from 11:00 am to 5:00 pm. On Sunday March 6th from 12:00 pm to 5:00 pm, you can meet David Tutera. He will be signing autographs and taking pictures and talking about some of his new products. The Love Cooking Company will also be baking Saturday through Monday, so be sure to stop by to see some of the new products demoed and to satisfy your sweet and savory cravings with its bite-sized treats. Visit Love Cooking Company at booth #S1705.