Oser Communications Group

Restaurant Daily News May 20

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R e s t a u r a n t D a i l y N e w s F r i d a y, M a y 2 0 , 2 0 1 6 1 0 2 AL GELATO CHICAGO LAUNCHES GELATO TRUFFLES ON A STICK Just in time for the 2016 NRA show, Al Gelato Chicago (www.algelatochicago .com) is introducing its new one-of-a- kind Gelato Truffles on a Stick. Individually packed Gelato Truffles are suitable for many foodservice or retail venues. Modeled after the Italian Tartufo, these tasty 3.5-ounce truffles are hand- made artisan style and consist of two creamy, robust gelato flavors wrapped over velvety chocolate fudge and coated with semi sweet chocolate and toasted almonds. Each gelato truffle is made with the most popular flavor combinations: Chocolate & Strawberry; Vanilla & Sea Salt Caramel; Vanilla & Pistachio; and Chocolate & Cappuccino. For the convenience of "eating on the run" consumers, a napkin is included. Gelato Truffles are made with Al Gelato Chicago famous recipes. All natu- ral ingredients begin with hormone-free milk and cream that comes from happy cows at a nearby farm. Gelato and sorbet is made with real fruit and natural colors and is preservative- free, corn syrup-free and gluten- free as well as Certified Kosher and Halal. Privately owned Al Gelato Chicago is a local favorite since 1977. The Founder Claire Sisco brought the art of Gelato making with her from Calabria, Italy and opened a cafe in Elmwood Park, Illinois. Claire's Gelato became so popular buoyed by publicity from nation- al media that she and her family opened a Gelato plant and began to sell to foodser- vice accounts. Today, Al Gelato Chicago uses the same old world intense fla- vors that Calabria is famous for. Gelato is made in small batches to honor Claire's vision for the freshest, most authentic and best tasting Gelato you can indulge in. The company services large airlines, famous restaurants, supermarkets and gift packers. Al Gelato Chicago stands for great tasting Gelato and Sorbet com- bined with top quality service. For more information, visit Al Gelato Chicago at booth #7978 in the North Hall or online at www.algelatochicago.com. NO MATTER YOUR LOCATION, RESTAURANT PESTS MEAN BIG PROBLEMS By Paul Curtis, Technical Manager, Entomology and Regulatory Services, Terminix International There are few industries where depend- able pest control is more critical than in the foodservice business. Between the strictly-monitored health codes, devastat- ing reputational risks and the desire to maintain a clean and healthy facility, it's important to proactively plan, manage and review your pest control process with as much information – and from as many sources – as possible. Pests may be small, but they can have a big impact on your business. And if you have hundreds or thousands of locations all over the country, you face the extra challenge of keeping up with the pests affecting your different facili- ties across that broad area. That's why you need to find the best resources, know-how and communicative partner to monitor and control pest activity — no matter where your locations are or how many facilities you have. Restaurant pests thrive in every region of the U.S., but when considering how a pest problem in one location can damage the repu- tation of a store across the country, it's also important to educate yourself and your store managers about common pest threats in different areas. With the popularity of social media and a trend toward shared experiences, restaurant owners would be wise to work closely with their pest control companies to develop practices that fit their business, while keeping a pulse on large geograph- ic footprints and pest trends. It's important to have that cus- tomized account information at your con- venience. Having information at your fingertips allows you to man- age service appointments, get answers to questions, view your business's tracking and reporting and check your billing status. In fact, many national restaurants – and growing restaurant chains and fran- chises – have standardized their pest con- trol processes to leverage the data and improve procedures and prevention pro- grams from location to location. We're located at booth #9842. Stop by to learn more about how Terminix can help you assess – and manage – your pest control issues. For more information, stop by booth #9842 or go to www.terminix.com/commercial. MONTAGUE'S GLYCOL ICE & HEAT SAUTE STATION No business wants to run hot and cold. But the Montague Company has shown that combining ice and heat can be quite rewarding with its highly advanced innovative Glycol Ice and Heat Sauté Station. Built to Perform, Last and Save A winner of the Kitchen Innovations ® 2015 Award presented by the National Restaurant Association Restaurant, Hotel-Motel Show ® , the Montague Glycol Ice and Heat unit is the ultimate tool for helping chefs better prepare their most sophisticated dishes. Infused with famous Montague quality, it combines many high-tech features with tough 304 stainless steel construction to deliver superior performance, longer life and sig- nificant cost savings. Available in lengths from 36 inches to 72 inches, this compact but versatile unit saves space and labor by putting everything right at chefs' fingertips, including a chilled raised rail, powerful 30,000 BTU raised-port star burners, plus large refrigerated drawers designed to keep raw ingredients at a consistent temperature. Precision- ground heavy-duty cast iron grates support easy sliding of even the biggest pots and pans. All About Cool Innovation The refrigerated base of the Glycol Ice and Heat Sauté Station is cooled by a Turbo Coil powered evaporator coil made from 304 stainless steel for superi- or life, and is epoxy-coated to resist dam- age, moisture and debris. In addition, the station employs a glycol system to keep the raised rail at an even temperature without icing. Refrigerant is pumped through stainless steel tubing submerged in glycol, cooling the glycol and chilling the pans. Environmentally friendly R290 refrigeration with glycol means zero GWP (global warming potential), and sat- isfies tough Kyoto and Montreal Protocols. Chef-friendly, energy- efficient and eco-smart, Montague's new Glycol Ice and Heat Sauté Station proves that it's possible to be very cool and very hot at the very same time. From ranges to ovens, fryers and more, Montague has been dedicated to bringing the world premium-quality cooking equipment since 1857. For more information, call 800.345.1830, visit www.montague company.com or stop by booth #3448. REASONS TO UTILIZE A PRODUCE MANAGEMENT PROGRAM Consistency. Quality. Safety. Savings. Are you the next food safety PR story? Do you bid on your produce, utilize a broadline distributor for produce or play the market by relying on your local dis- tributor relationship? If so, read on – a produce management program can be the protection that your brand needs. Standard produce contracts rely on large distributors to source, store and deliver produce to restaurant locations. These distributors source from huge national growers and shippers and pro- vide little to no traceability or other safe- ty measures. When growers announce an outbreak of listeria in spinach out of Oxnard, California, how can you be sure that you are not serving that contaminant to your guests? Consolidated Concepts' Fresh Concept managed produce program con- trols and tracks produce from seed to delivery. Its produce team works with the grower, distributor and operator to man- age food safety practices, supply, quality, storing, shipping and price stability throughout the produce supply chain. Produce boxes are labeled with specific grower information, including the partic- ular plot of farmland from which the pro- duce was sourced. Field teams inspect its 125 distributors four times per year to guarantee that all pro- duce is being distributed according to specific quality standards. Recalls are managed through an online portal that tracks every case of every product and recalls are resolved in an average of 43 minutes. Furthermore, a produce management program provides consistent quality by working with the operator on clear spec- ifications and making sure your distribu- tor partner is delivering those specs each and every time. When you bid out your product to a large distributor, you really do not know what you are going to get and from where. Consolidated Concepts assigns a dedicated produce manager to your account to manage your specs and ensure consistency for your kitchen and your guests. Consolidated Concepts clients save an average of five to eight percent by mov- ing to its managed pro- duce program. Operators gain pricing transparency by taking advantage of its online distributor price portal. Operators benefit from Consolidated Concepts' 350 contracted produce line items, price reviews, weekly order guides and fixed pricing. Managed Produce offers consisten- cy, quality and savings to operators who desire more reliable produce sources at lower prices. Most importantly, operators gain the peace of mind of knowing their guests are safe – that's a spinach salad you can really sink your teeth into. For more information, stop by booth #7935, call 617.245.2922 or visit www.consolidatedconcepts.net.

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