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 6 Best of Show 2016 whether you are a fine dining establish- ment or quick-service restaurant, or some- where in between. Technology and securi- ty must go hand in hand while being flex- ible and scalable. Easier and faster pay- ment acceptance makes for increased sales and more customer referrals. Durability Coupled with Security MagTek devices are known in the indus- try as being durable and secure. Its card readers deliver some of the highest first time swipe read rates in the industry and they are built to withstand real world use. Made from durable materials, its devices are also tamper evident and tamper resist- ant and the PIN devices are tamper MagTek (C o nt'd. fro m p. 1 ) responsive; all security features are designed to minimize the potential for cyber-attacks and fraud. Use EMV and Security Regulations as an Investment in Customer Service The changeover to magstripe/EMV/NFC accepting devices and mobility provides an unparalleled opportunity to materially improve how you interact with your cus- tomers. Leverage your investment in security as an opportunity to enhance your complete customer experience with payment devices that deliver more than just compliance. Simple Integration Magensa™ allows you to create your own process or use the ready to go PCI certified service for decryption, card and device authentication, remote key injec- tion as well as gateway services for magstripe and EMV transactions. MagTek has SDKs and APIs available for iOS, Android, Java and Windows to streamline development and speed up implementation and certification. MagTek's devices are integrated and cer- tified to most existing QSR POS soft- ware platforms. Move Beyond the Register, Pay at the Table Restaurateurs can enhance the customer experience by moving beyond the register with new technologies, including mobile pay-at-the-table solutions, payment kiosks and curbside pickup options. By bringing multiple, low-cost and secure point-of-service terminals directly to the customer, they can maximize customer trust (since cards and other payment tokens never have to leave the customer's sight) and reduce wait times. Industry research varies, but most agree that pro- viding payment at the table can increase turn times per table by several minutes. Unmatched Security that Stops Fraud in Real-Time MagTek's industry leading anti-fraud and authentication systems integrated into your POS system immediately reduce or eliminate card fraud, chargebacks, skim- mers and device tampering. MagTek customers can take full advantage of its MagneSafe Security Architecture (MSA), and leverage open standards encryption to protect sensitive card and PIN data from the point of inter- action. The MSA uses device authentica- tion to remove the threat of skimmers and other rogue devices. This holistic strate- gy takes advantage of emerging payment technologies that lower acceptance costs, streamline operations and create a more secure payment environment. Reduce fraud by utilizing MagnePrint ® to identify cloned or altered magstripe payment cards and decrease the chances and costs related to charge- backs. MagnePrint card authentication is a patented, proven technology that reliably identifies counterfeit credit cards, debit cards, gift cards, ATM cards and ID cards at the point of swipe, before fraud occurs. The benefits of these dynamic and flexible solutions enable increased con- venience, speedier check-outs, enhanced security for both secure magstripe, EMV and contactless/NFC transactions, and reduce overall risk of fraud, while limit- ing the scope of PCI. For more information about MagTek, visit booth #10745, go to www.mag tek.com or call 562.546.6400. beginnings in the legalization of hemp in Canada, the company focuses on provid- ing quality hemp foods and consumer education, and incorporates sustainability and forward thinking into its daily opera- tions. After hemp foods helped him lose weight and gain energy as a teen, Chief Executive Officer and Co-founder Mike Fata started Manitoba Hemp Alliance, a pro-hemp advocacy group that helped legalize hemp in Canada. Once the legis- lation passed in 1998, he and his partners began Manitoba Harvest Hemp Foods, helping to open the doors to an entirely new market and set the standard for the industry. Manitoba Harvest products are all made from hemp hearts. These shelled hemp seeds have a somewhat nutty fla- vor, rich and creamy with a taste like sun- flower seeds or pine nuts, and the versa- tility of the food makes it an easy addi- tion to lax and rigorous diets, and every- where beyond and between. Manitoba Harvest raw hemp hearts and hemp oil can be added to cereals, ice cream and salads. And the hemp heart bars make a convenient and healthy snack for kids, commuters, hikers or anyone on the go. The bars come in chocolate, vanilla and apple-cinnamon flavors to please multi- H emp (C o nt'd. fro m p. 1 ) ple palates. Food sourcing can get difficult when finding a seller, with a lot of questions about quality, contamination and farming practices, but Manitoba Harvest is the largest vertically integrated hemp foods producer. The company grows, manufac- tures and sells its own product lines, so it has control over product quality from seed to shelf and is the largest hemp seed contractor worldwide. In 2012, the com- pany's manufacturing facility received British Retail Consortium's Global Standards Certification, and the products are also certified organic, GMO-free and all-natural. The company is also a certified B Corporation, meaning Manitoba Harvest is held to higher standards of social and environmental performance, along with transparency and accountability. The buzz around hemp-based foods has been about their dense nutritional value, along with taste. A single 30-gram serving provides 10 grams of plant pro- tein, 10 grams of omegas and only three grams of carbohydrates. Hemp hearts also provide iron and vitamin E. Their high nutrition puts them in the superfoods cat- egory, even surpassing chia and flax. To learn more about Manitoba Harvest and hemp heart products, go to manitoba harvest.com or call 800.655.HEMP. changing Americans' ideas about olive oil and what it can do for them. "We're absolutely trying to introduce Americans to the concept of fresh, more robust oils, which have the double advantage of more flavor and more health benefits," said Boundary Bend Co-founder and Executive Chairman Rob McGavin. Boundary Bend started its U.S. operations in Woodland, California, right around the beginning of last year and within months was winning awards at the New York International Olive Oil Competition with four Cobram Estate oils made in the U.S. – two silvers and two golds. Trees for future olive sup- plies were ordered last spring and will be planted this spring in western Yolo County, with more trees ordered for the upcoming year. The American operation is being headed by fifth-generation California farmer Adam Englehardt, McGavin credits Englehardt for much of the company's success in integrating so quickly into California's agricultural community. "He's a great guy and is well-liked by the other farmers," he said. "We're very excited about the enthusiasm with which we've been received." "We've got some really nice oils," he said, adding that he believes that Americans will appreciate them for the health benefits that nutrition research has identified with extra virgin olive oils as well as for their flavors. "The health ben- B o undary B end (C o nt'd. fro m p. 1 ) efits are in the minor components, which are what give the oils their aroma and fla- vor, and we expect that having a wider variety of flavors will be popular," he said. "The oils with high levels of antiox- idants also have materially better shelf life. They stand up better to cooking because the levels of antioxidants protect the oils." "Published studies show that no other food comes close to extra virgin olive oil for the prevention and treatment of chronic disease, said Mary Flynn, Senior Research Dietitian and Associate Professor of Medicine, Clinical at The Miriam Hospital and Brown University. "Consumption of extra virgin olive oil has been related to decreasing the risk of heart disease, type 2 diabetes, lipid disor- ders, cancer, in general, and cancer of the breast, colon, GI, skin, prostate (and maybe more); osteoporosis; and Alzheimer's disease (as well as other cognitive function issues)." It's not just the mono-unsaturated fat content in olive oils that are responsible for the health benefits; it's something to do with the higher phenol content in some oils, she added. Laboratory analy- sis of Boundary Bend oils has demon- strated that the company is producing oils with consistently high phenol levels, she noted. "We're just as passionate about the health as about the flavor, but they go hand in hand," McGavin said. "An oil that may win a show may be the healthi- est oil. Healthiest food on Earth."

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