Oser Communications Group

Restaurant Daily News May 21

Issue link: http://osercommunicationsgroup.uberflip.com/i/679170

Contents of this Issue


Page 43 of 135

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 4 0 AALBERTS INDUSTRIES DISPENSE GROUP JUST GOT BIGGER This February, Schroeder America became the newest subsidiary of global conglomerate Aalberts Industries, joining Taprite and DSI in the beverage dispens- ing market. Aalberts Industries has some 14,700 employees in more than 200 loca- tions in 30 countries and seeks to keep growing. The purchase of Schroeder America is part of the 'Aalberts Industries Linked' strategy 2015-2018. This strategy is based on business, market and core tech- nology growth opportunities as well as strong brand names. Schroeder adds quality post-mix dispensing to the already well-established draft dispense products of Taprite and DSI, thus expanding Aalberts Industries' dispense market position. Aalberts Industries stim- ulates an entrepreneurial, active market approach, which allows its subsidiaries to run as they always have, but with more resources and global leadership. Look forward to the innovation and technolog- ical development Aalberts Industries will now bring to the market through market- oriented application knowledge, rapid innovation, combining technologies and making use of joint market channels and Key Account Management. Schroeder America will still remain the vertically inte- grated, quality driven company that it was, but now the reach in the beverage world market just became a lot bigger. The vision is to have a fully inte- grated ordering service of complementary parts between all companies. For example, Schroeder America's tea dispensers and Taprite's accompanying regulator and BIB rack would be available for order in one con- venient package. The companies move forward, together, with the customer in mind. Aalberts Industries is achieving sus- tainable and profitable growth worldwide as it anticipates two long-term trends: efficiency, safety, energy saving and comfort in building installation; and com- plex technical specifi- cations for specific markets in combina- tion with a worldwide service network. The 'Aalberts Industries Linked' Strategy 2015-2018 focuses on four pil- lars: focus on the approach; improve defined market positions; improve prof- itability continuously; and use group strengths. Look for many more great things to come from Aalberts Industries. For more information, go to www.schroeder america.com, call 210.662.8200 or email ab@schroederamerica.com. CDN FLOATING THERMOMETER STREAMLINES SOUS-VIDE, BAKING & MORE From brewing beer to baking a cheese- cake or custard in a water bath, a variety of culinary projects hinge on the ability to keep a liquid at just the right tempera- ture. The new CDN Floating Thermometer (FT220) makes it easy to accurately measure liquid temperatures because of its reliable technology, intu- itive operation and ability to float. This specialty thermometer is designed for best results for sous-vide cooking or any recipe requiring a water bath. For brewing beer, it can be used to improve beer taste by controlling the temperature of the fermentation process. This multipurpose floating thermometer will also be useful for sauces, soups and stews. Created to meet the needs of com- mercial kitchens, this simple tool can streamline operations and improve quali- ty control with minimal hassle or invest- ment. A professional-quality floating thermometer can help upscale foodservice operations adapt to today's culinary trends – from sous- vide recipes to uniquely fla- vored show-stopper desserts to local craft beer and more. This thermometer is highly waterproof, with an IPX6 rating. The Floating Thermometer features the quality construction for which CDN is known, with a sturdy polycarbonate lens and 304 stainless steel housing. It is enclosed in a stay-cool buoy that floats on the surface of a liquid and is remov- able for easy cleaning. The one-inch diameter display is easy to read, measuring tem- perature from 20 degrees to 220 degrees Fahrenheit. Lightweight, compact design adds to the thermometer's con- venience. The CDN Floating Thermometer comes with a limited five-year warranty and has a list price of $8. It is available for immediate shipment. CDN offers a wide variety of ther- mometers, timers and kitchen scales, from the basic to the unique. For more information, visit www.cdn- timeandtemp.com, call 800.338.5594 or visit booth #1152. TIME IS MONEY AT THE OGDEN, CHICAGO'S FAVORITE SPORTS BAR The Ogden sports bar, named Chicago's Best Game Day Spot, is located just two blocks from The United Center, the largest arena in the United States and home to the Chicago Blackhawks and Chicago Bulls. Its menu is filled with made-from-scratch versions of classic bar favorites, as well as a few new cre- ations, such as Animal Fries topped with pulled pork, fresh cheese curds and a sunny side up egg. As many as 3,000 avid sports fans are served at The Ogden on a busy game week. The entire dining and bar areas practically burst at the seams before games with the rowdy, happy crowd, so serving great food and drinks very fast and efficiently is essential. "When people come into The Ogden, they often have a ticket for a game in their pocket – it could have cost them $200 or more. We want to make sure they are on time for their event. If they are three min- utes late, they could miss the only goal scored in that game," says Joe Magoonaugh, one of The Ogden partners. "So every minute counts in keeping our customers happy and coming back." When the server crashed on his point-of-sale system and was going to cost him $8,000 to replace, Magoonaugh decided it was time to look for a new sys- tem that would do more to help him improve serving time and efficiency. After a year researching, Magoonaugh chose TouchBistro as the iPad POS that offered the features he needed, especially tableside ordering. "When there are 250 peo- ple in house, it is difficult for a server to walk through the restaurant. The servers don't have time to run back and forth to the bar and kitchen," Magoonaugh explains. "With tableside ordering, servers can go out and take three or four drink or food orders, make one clean sweep on all the tables, and send the orders to the bar or kitchen as they take them. When they get to bar, the drinks are ready to pick up." Efficiency and timing are very important, Magoonaugh says. "Gaining an extra minute on the drink order, on the food order, on closing the table out – three or four minutes in the course of a meal can equate to an extra turn on that table." The Ogden also implemented the TouchBistro kitchen display system with additional monitors, so orders sent elec- tronically to the kitchen don't have to be printed or manually distributed. As soon as the system pings, the fry, grill, sauté, salad and prep cooks can all get to work simultaneously on their portion of an order. Magoonaugh claims the system saves the kitchen two to three minutes per ticket. "If we can save 30 seconds on a drink order, 30 seconds on picking up the drink, on sending the food, on deliv- ering the food and on paying the bill – every 30 seconds we save is 30 seconds someone can be consuming an extra beer or appetizer which leads to a high- er check average," Magoonaugh says. And that, folks, is better than a short- handed goal. For more information, stop by booth #6878 or go to www.touchbistro.com. SALTWORKS NATURAL SEA SALT SUPPLIER NOW SQF LEVEL 2 CERTIFIED, RATED EXCELLENT SaltWorks has successfully achieved SQF Level 2 certification with the high- est possible rating of Excellent. Certification followed an intensive multi- day audit, conducted by NSF International in the fall of 2015, which verified SaltWorks' commitment to safe- ty and quality meets the rigorous require- ments of the Safe Quality Foods (SQF) Program and establishes that a strict food safety control process has been success- fully implemented at SaltWorks' state-of- the-art, custom-built salt processing facility located just outside of Seattle, Washington. "We have always been committed to providing the highest quality and safest all-natural salts to our cus- tomers," explained Mark Zoske, Chief Executive Officer of SaltWorks. "We recognized that the SQF certification program demonstrates integrity and responsibility, which reflects our core company values and the sea salts that we produce. It underscores how effec- tive our proprietary processes are and how hard our team works to ensure we meet those safety and quality goals every day." SaltWorks has in-house quality con- trol and engineering teams that work dili- gently together to implement and improve rigorous safety processes, pro- vide training to all staff members regard- less of employment duties, and regularly develop technologies to ensure top quali- ty and safety of all their products while preserving the artisanal craftsmanship and unique characteristics of each and every grain of salt. The SQF certification demonstrates SaltWorks commitment to implementing and maintaining stringent safety controls. SQF Level 2 is one of the most rig- orous and important certifications in the food industry; it aligns food manufactur- ers with guidelines put in place by the U.S. Food and Drug Administration (FDA) and the Food Safety Modernization Act (FSMA).

Articles in this issue

Links on this page

view archives of Oser Communications Group - Restaurant Daily News May 21