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 1 2 1 F r i d a y, M a y 2 0 , 2 0 1 6 beech wood, with specialized carbon steel pepper mechanism and ceramic mechanism for maximum performance and output, these mills are fit for a chef. The Connoisseur Collection features mills in wood and in acrylic, aptly named in honor of its German heritage: Munich Mills (wood, acrylic), Cologne Mills (acrylic) and Berlin Mill (acrylic). As trend setters in this category, its wood mills have a unique technology called HELICOIL ® that deters the adjustment knob from coming loose, ensuring the grind setting does not change during use. Each mill is crafted with precision and care and carries a lifetime warranty on the mechanism. Select & Set Collection offers both a classic and modern design in a variety of exotic woods, ranging from walnut to cherry. Each mill is crafted from a single piece of genuine wood, enhancing the grain and natural beauty of the wood itself. Another unique aspect of this col- lection, adjusting the grind of the ceram- ic mechanism is done at the base of the mill with a simple rotation of the adjust- ment ring. The Classic Collection features an assortment of Mill styles that are sure to suit any décor. The ceramic multi-pur- pose mechanism is easily adjusted with a simple turn of the knob, from coarse to fine with a twist. Wood Mills: An extensive collection of multi-function mills in various types Swissmar (C o nt'd. fro m p. 1 ) of wood, in a variety of finishes – stained natural and chocolate. Acrylic Mills: The acrylic assort- ment includes crisp, clear acrylic, as well as bold saturated colors in a classic mill design. Mills are available individually and in sets. New Mills: Launched this year, clas- sic acrylic mills with richly veined gran- ite. Bold and beautiful, these mills are available in 4-inch and 6-inch sizes and as a set. The complete range of Swissmar Mills feature a variety collections in var- ious materials (wood, acrylic, granite), sizes (4in-20in) and a variety of mecha- nisms. From 4-inch tabletop mills, to waiters mills up to 20 inches, there is a mill to suit every need. Also appearing at the 2016 NRA show is Patrick McMurray, World Champion oyster shucker and Guinness record holder for most oysters opened in a minute. In col- laboration with Patrick, it has developed a range of products for those serving seafood and oysters. Fresh oyster tasting Saturday and Sunday at the show! Since 1983, Swissmar has been delivering European design and quality. Recognized as the ultimate source for tra- ditional Swiss items like Fondue and Raclette, Swissmar has built a business on delivering an assortment of products for home and professional use. For more information, visit #8360 or www.swissmar.com. of fast casual restaurants. The area where customers are grabbing utensils and condiments has remained largely undis- rupted – and it's a breeding ground for bacteria and germs. At the NRA Show, Steri-Straw is launching the first automatic straw dis- penser to combat that problem. Steri- Straw completely sterilizes straws, guar- antees sanitation for patrons and saves restaurants money. It works like this: patrons place their hand beneath Steri-Straw's motion sen- sor, triggering the device to use an ultra- violet light for complete sterilization as the straw passes through the system. This sterilization process signifies a step for- ward in the self-service sector of restau- rants, a sector that has seen much stagna- tion in recent years. Steri-Straw is not only the cleanest option restaurants have for straw distri- bution, but it also eliminates the need for straws to be individually wrapped, which saves restaurants money when buying in bulk. Even better for restaurants: Steri- Straw is designed not to jam and can be placed either inside of a fast casual din- ing area or outside in a drive-thru. This versatility positions Steri-Straw as a nec- essary device for all fast casual restau- rants. Steri-Straw (C o nt'd. fro m p. 1 ) As the highest volume straw dis- penser on the market, each Steri-Straw unit holds up to 600 sterile straws. While it can stay plugged in and charged at all times, Steri-Straw has a battery life of two days when removed from its power source. Steri-Straw is currently available in multiple colors and will also release an updated model later this year with a screen for restaurants to run mar- keting promotions or branded messages. Part of the Internet of Things ecosystem, the screen can be controlled from restaurant managers' smartphones in order to roll out advertisements or mar- keting messages across all Steri-Straw devices simultaneously, or on individual units. Customer Relationship Management capabilities will also be added in the future. With these capabili- ties, Steri-Straw is leading the charge of the Internet of Things in the restaurant industry. Steri-Straw is part of a mutually- beneficial future for restaurant owners and patrons. Restaurant owners who pur- chase Steri-Straw will see a return on their investment in just under a month, and consumers can rest easy knowing that they are using a germ-free straw. Steri-Straw is demonstrating its device at booth #887. Learn more at www.steri- straw.com. he won't come back. It's time for restau- rants to get technology that's made-to- order. On May 9, Upserve announced its acquisition of Breadcrumb POS, another restaurant specialist, to help deliver the company's vision of becoming the only technology restaurateurs need to run and grow their business. Bringing together Breadcrumb's iPad Point of Sale system with Upserve's restaurant analytics allows restaurateurs to have instant access to everything that matters – managing money, the menu, the staff, guests and more, right from an iPad. "Operating a restaurant is a tough business, we know," said Upserve Chief Executive Officer and Founder Angus Davis. "By combining high-end analytics with a state-of-the-art POS, we are solv- ing some of the biggest problems restau- rateurs face. They no longer have to deal with expensive, antiquated hardware and sales systems that don't give them insights they need to compete and win in this crowded landscape." Breadcrumb is a respected brand in the restaurant industry with smart, easy- to-use products that are cost effective, and its leading-edge technology comes from a group of brilliant developers, engineers and other team members who join Upserve. Breadcrumb, started in 2011, was U pserve (C o nt'd. fro m p. 1 ) acquired by Groupon in 2012. The prod- uct is a fully featured hospitality POS built to run on iPads and delivered in a subscription model like that of Upserve. In late 2015, Breadcrumb and Upserve integrated the two systems. Restaurant demand for the combined products was strong, with the companies achieving nearly 200 joint customers during first quarter of 2016. The acquisition also means Upserve now stretches across both U.S. coasts – with offices in Providence, Rhode Island and San Francisco, California. Upserve is the smart management assistant serving up clear guidance that makes restaurants thrive. The product suite currently manages relationships with more than 16 million active diners, and analyzes 11 million meals per month, and those numbers will make a signifi- cant jump now that the two companies have combined. Upserve has created something com- pletely unique and powerful in the indus- try, giving restaurateurs the latest tech- nology designed specifically for them. "We are excited to welcome Breadcrumb customers to Upserve," Davis said. "We are totally focused on restaurants, and our standard is to deliver you the same great service you give to your guests." For more information, stop by booth #6477 or visit www.upserve.com. Addressing the fundamental need for sourcing the finest and most architectural shade designs became the mission of ShadeScapes Americas. With an estab- lished presence in the design and hospi- tality markets, the company has become synonymous with the finest shade solu- tions by offering precise craftsmanship and manufacturing techniques, innova- tion, sophisticated styling, commercial- grade designs and materials, excellent quality control and technologically advanced working mechanisms that are easy to use and require minimal mainte- nance. ShadeScapes offers four distinct ShadeScapes (C o nt'd. fro m p. 1 ) state-of-the-art collections: Umbrosa Collection – contemporary beauty; Woodline Collection – artistic beauty; May Collection – sophisticated beauty; and Cuscini Collection – luxurious beauty. Creative shade solutions include cantilever/side posts, telescopic umbrel- las, giant umbrellas, shade sails, center pole umbrellas, dual-pole umbrellas, multi-umbrellas and personal shade designs. When searching for the best shade solution tailored to your specific needs and style, you'll find that nothing compares to ShadeScapes shade solu- tions. For more information, visit booth #8445 or visit www.shadescapesusa.com. spent on keeping up with PCI. The cost and time spent on dealing with EMV certifications can be cumber- some on any restaurant, VAR or integra- tor. The way to avoid this problem is to not get anywhere close to the sensitive data. Most POS/ECR systems use a sim- ple card reader, and the POS/ECR is still responsible for the payment processing, consequently requiring users to see the card data and other sensitive information. This draws these systems into the scope of PCI. Integrating to PAX's semi-integra- tion solution allows restaurants to seam- lessly move to EMV while still keeping the same POS system they have always used. The POS system simply sends an amount and an invoice number to the PAX payment terminal, and PAX takes over all the heavy lifting of the payment to the credit card processor. This also allows restaurants to lever- age secure and streamlined electronic payment processing without paying an arm and a leg. With PAX's full line of EMV (C o nt'd. fro m p. 1 ) payment terminals and certifications to all the major credit card processors, the PAX semi-integrated solution is quick and easy to implement. Mobile wallets are becoming more and more available, not only offering easier payment transactions but easier value added services. Restaurants can also benefit by bringing the payment devices to the table with PAX's pay at the table solution as well as built-in contact- less/NFC readers for mobile wallets like Apple Pay and Android Pay. Consumers appreciate the security of not having their credit cards or mobile phones leave their hands by paying at the table. It's hard to be fully aware of what is changing in this industry with PCI and EMV. Knowledge and experience are the best qualities you can have in a good pay- ment partner. Make sure you are working with a partner like PAX who knows and understands the complicated changes so you don't have to be consumed with them. For more information, visit ww.pax.us, call 877.859.0099 or stop by booth #6278.

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