Oser Communications Group

Restaurant Daily News May 21

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R e s t a u r a n t D a i l y N e w s S a t u r d a y, M a y 2 1 , 2 0 1 6 1 0 6 He expects great food, great service and what is this, a great payment experience? Yes, that's right; the myriad of payments have evolved from just cash, checks, debit and credit. Today, your consumer is expecting payment security in knowing that his or her information is secure, and is expecting payment options with the ability to select a wallet, wearable or (insert the newest trend that popped up last week) along with payment efficien- cy. Consumers have come to expect speed of service and don't want to be slowed down with the perceived eternity it's currently taking their new EMV chip card to process. From a restaurant's perspective, pay- ments are the last thing you want to worry about – payment security, mobile pay- ments, payments management, regula- tions and compliance, fraud alerts, con- sumer engagement, chargebacks – the list goes on. Enter Verifone. Verifone is trust- ed by over 60 percent of restaurants and retailers in the U.S. and has protected over 10 billion user transactions with encryp- Verifo ne (C o nt'd. fro m p. 1 ) tion. So, what does this all mean for you? Need help with speed of service? Speed transactions with mobile devices that help with line busting, payment at the table and combating a drive-thru a mile long. Having customer service issues with incorrect orders? Explore order confirmation screens that not only assist with making sure that orders are correct, but also increase revenue by upselling things like bacon. Want pay- ment options that are futureproof and protected? Trust Verifone – the payment experts. Let it take the worry from you for EMV implementation, PATT, support for mobile payments and wallets. Get the peace of mind with encryption and tok- enization while you let Verifone focus on payment security and whatever is next. Stop by NRA booth #5727 in the North Hall to learn about how something as simple as up-selling bacon could pay for your terminals in less than six months. For more information, visit www.veri fone.com, call 800-Verifone (837.4366) or stop by booth #5727 in the North Hall. chick'n, beefless, fishless, burgers and gluten-free options that offer the taste, texture and nutrition of meat with no cho- lesterol and less fat and calories. "Our goal is to create healthier ver- sions of the foods people love to eat that are also better for our environment. In order to be successful in this mission, the products have to taste great. I am proud that Gardein continues to grow the meat- free category by offering a wide variety of delicious foods that encourage more and more people to eat plant protein," explains Yves Potvin, Founder of Gardein. Today's lifestyle consumer is look- ing for foods that taste good, are good for you and good for the planet. Although vegetarians and vegans constitute a small portion of the population, many con- sumers are choosing to reduce their daily meat intake due to concerns for health and sustainability. Many studies have shown that making a shift to a more plant-based diet can offer significant health benefits, including lowering the risk of heart disease, inflammatory dis- eases and type 2 diabetes. The benefits to the environment are also significant. Did you know that you save more water by not eating a pound of beef than you would by not showering for six months? The need and demand for plant pro- tein options is growing. Thirty-six per- cent of Americans eat meat alternatives and 30 percent of Millennials consume meat alternatives every day. One in two patrons would like restaurants to offer a wider range of vegetarian/vegan entrees and 57 percent of all restaurant goers 'sometimes,' 'often' or 'always' order a vegetarian item when dining out. Gardein, made from a savory blend of non-GMO soy, wheat, ancient grains and veggies contains no cholesterol or trans fat and is a good source of protein. It is vegan certified, kosher certified and readily accepts a variety of sauces. With over 15 foodservice products, including chick'n strips, meatless meatballs, break- fast sausage, breaded scallopini, fishless filets and beefless strips, Gardein contin- ues to innovate and create delicious food for everyday meals. Gardein has recently received numer- ous awards, including 2014 Better Homes & Gardens' Best New Product Award, 2014 FABI Award and NACUFS IICE for the fishless filets. Gardein is available in over 23,000 retail locations as well as over 5,000 restaurants and 175 colleges and universities across North America. Learn more at booth #1842 or www.gardein.com. G ardein (C o nt'd. fro m p. 1 ) It occurs naturally in the atmosphere at a low concentration of 0.04 percent, which is harmless, but if this level increases it can become toxic. CO 2 is col- orless and odorless, making it hard to detect, and if it were to leak or build up in the confines of a small space, such as a kiosk, it could cause serious health risks to employees. Only a couple of breaths of air with elevated levels of CO 2 is enough to render a person uncon- scious. CO 2 monitoring is needed in order to ensure if there is a CO 2 leak, action can be taken and life can be safe- guarded. Patti Clarkson, Vice President of Sales and Marketing, Analox, discusses the product: "In response to sweeping CO 2 safety monitor enforcement impacting restaurants across the coun- try, Analox will be showcasing robust and economical solutions designed for the beverage and hospitality industry at the NRA Show. Standards around the world, including NFPA 55, NBIC, EH40, OSHA and TUV, mandate that employees and members of the public are not exposed to potentially dangerous levels of CO 2 as it's a highly toxic gas in relatively small quantities. The Analox Ax60 is a CO 2 detector which has long since been a favorite of the fast food industry when it comes to gas monitor- ing. It has been approved by the McDonald's Corporation's Restaurant Solutions Group. However, smaller A nalox (C o nt'd. fro m p. 1 ) restaurants in food courts and street kiosks won't have the space to place the Ax60, so following feedback we have created the Ax60k. It is a much more compact system, consisting of just a sensor and an alarm, but it still provides the safety and security of the Ax60. Analox's Ax60k is a life-safety device that measures the amount of CO 2 in the air, and is designed for industries which use pressurised CO 2 to dispense carbon- ated drinks. "The Ax60k has a built-in gas detec- tor that continuously monitors the atmos- phere and triggers an alarm if it detects a high level of CO 2 . The alarm provides both audio and visual alerts in the case of increased levels of CO 2 , and extra alarms can be added as needed. The Ax60k is low maintenance, has a quick connect system, is already pre-wired, and can support up to four alarm units. I am delighted to have the opportunity to showcase this product and I'm looking forward to attending the NRA show to find out about the latest developments in the beverage and hospitality industry. Analox will be based in South Hall, stand 1591, where I will be demonstrating our product range for CO 2 detection and I would welcome any questions people may have and provide further informa- tion." To find out more about Analox, visit www.analoxsensortechnology.com, call 714.891.4478, email ussales@analox.net or stop by booth #1591. Best of Show 2016 MARIEKE GOUDA TALLIES UP 2015 AWARDS Marieke Penterman and her team at Marieke Gouda earned six international awards in 2015, making over 115 the total number of national and internation- al awards Marieke Gouda has won since 2006. The team took home a first place award for Best USA Cheese – Soft/Semi- Soft for Marieke Gouda Premium (Aged 12-18 months) and a third-place award in the same category for Marieke Gouda Belegen (Aged 4-6 months) at the 2015 Nantwich International Cheese Awards in the UK. The team's Marieke Gouda Truffle also took home a first place in the Best USA Cheese--Any Cheese with Additives cantegory and a second-place award for Marieke Golden in the Vegetarian Cheese--Other Hard Pressed Variety/Non UK Producers category. The World Cheese Awards are held every year in Birmingham, England. Entries for 2015 were at an all-time high of 2,727 entries from 16 countries. Marieke Gouda brought home a third- place award for Gouda made before January 12, 2014 for Marieke Gouda Premium (Aged 12-18 months). Closer to home, Penterman took home a second-place award for Marieke Gouda Belegen in the Open Class Semi- Soft Cheese category from the 2015 World Dairy Expo in Madison, Wisconsin. For more information regarding sales and distribution of Marieke Gouda, con- tact Kari or Michelle at 715.669.5230 or visit www.mariekegouda.com.

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