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 4 7 S a t u r d a y, M a y 2 1 , 2 0 1 6 THE HOWARD COMPANY: DIGITAL DRIVE-THRU & INDOOR MENU BOARD EXPERTS Providing its business partners with top- of-the-line QSR drive-thru lane and indoor menu board products that enhance the customer experience is a No. 1 prior- ity for The Howard Company. This year's booth (#5401) will feature the best digital indoor and drive-thru menu boards in the industry. For the drive-thru, it will show two options: Samsung, offer- ing the brightest illumination available; and Peerless, which continues to demon- strate flexible modular panels to fit the Howard's custom size boards. Its tradi- tional drive-thru menu board line – DT Choice – is updated using LED lighting to more evenly illuminate full graphics or menu strips. Its Phillips indoor digital displays set the standard for reliability and flexibility to fit any restaurant con- figuration. Additionally, it is proud to offer its business partners a full array of drive-thru products. The Howard Company is the place to call if you are looking for direc- tional signs, canopies, communications systems, order confirmation systems or clearance bars; colorful window graphics and signage promoting specials or brand- ing are included in Howard's drive-thru array. It recognizes the value of giving restaurants the well-constructed market- ing tools they need to maximize their investment in drive-thru equipment. It is able to ship its custom drive-thru products in 10 business days, and even offer installation through its connections with a national installation cooperative. The Howard Company's drive- thru products are available in seven stock colors, with the ability to customize the color to match your restaurant décor. Indoor menu boards are its specialty! The Howard Digital Menu Board display line is designed to be user-friendly for either the solo operation or for a full chain of restaurants. The Howard system includes a proprietary software program along with all the hardware needed to operate the displays, plus installation and custom content creation of your system if desired. Its Benchmark magnetic modu- lar system easily adapts to any restaurant décor need and makes updating menu listings a breeze. The Platinum LED illuminated menu board is an eco-friendly alterna- tive to traditional tube-lit menu systems, and offers evenly lit panels to display colorful menu graphics. Whether supplying drive- thru or indoor menu board equipment to one store, or doing a national roll-out for multi-unit chain restaurants, The Howard Company is capable of fulfilling every QSR drive- thru and restaurant need and continues to strive to be the cutting edge leader in the menu board industry. Go to booth #5401 to see the latest trends in menu board and marketing displays. To learn more about The Howard Company, stop by booth #5401 or visit www.howardcompany.com. EMILE HENRY & MAUVIEL 1830 DEBUT NEW PRODUCT FOR FOODSERVICE Both Emile Henry and Mauviel 1830 intro- duce new products designed for profession- al kitchens and tabletop presentation. Emile Henry introduces individual, or single-serve, oval and rectangle dishes for the oven and table. The new individ- ual ovals and rectangles are available in the following colors: Rouge, Leaves, Flour, Spring and Twilight. Made from Burgundian clay, which absorbs, distrib- utes and retains heat evenly, the durable, hand-applied glaze will not chip or crack over time and it will not absorb odors or flavors. According the Chef Chris Cosentino of Cockscomb in San Francisco, "the simplicity and durability of the Emile Henry cookware and bakeware are per- fect for my restaurant Cockscomb, it allows me to serve the final dish to my guests in the perfect vessel." Made in the heartland of France, home to prized Burgundy wines, fine rus- tic French cooking and the excellent properties of clay that Emile Henry has been using for over a century and a half to make its famous cook and ovenware. Burgundy clay is known for its superb heat diffusion and retention. Emile Henry pottery transmits an even, steady heat and retains it sufficiently to keep foods hot longer at the table. Foods can be pre- pared ahead of time, refrigerated or frozen, placed directly into a preheated oven or in the microwave, and served right at the table. Mauviel presents a new collection of cookware: M'250b. This cookware is made from 2.5mm of copper and is lined with stainless steel. The pans feature bronze handles and the collection includes the full range of cookware including stew pots, saute pan, sauce pans, fry pans and specialty pans. This professional collection is a combination of two powerful and tradi- tional materials, copper and stainless steel. This blend of materials energizes the pleasure of cooking. The copper allows for unsurpassed heat conductivity and control, and the stainless steel interi- or is ideal for all cooking needs. M'250b is manufactured in France in the same factory as all of the other Mauviel cookware. Ernest Mauviel established the Mauviel manufac- turing company in 1830 in a Normandy village, Villedieu-les-Poêles, near Mont- Saint-Michel. He founded a company that manufactured copper cookware for the hotel and restaurant markets in France. Since that time the company has expanded and now crafts cookware for commercial and household markets in more than 50 countries. Mauviel is still a privately owned family business that is into the sixth generation of ownership. Stop by booth #260 at the show. To find out more about Emile Henry, call 302.326.4800 or visit Emile Henry USA at www.emilehenryusa.com. For more information, visit Mauviel USA at www.mauvielusa.com. LET RENAU'S SMART KITCHEN MANAGER SIMPLIFY AND MONITOR TASKS Renau's innovative new Renau.Net wire- less communication system now pairs with its revolutionary Smart Kitchen Manager (SKM) to give the foodservice industry unparalleled control over com- mercial kitchen equipment. This synergy maximizes equipment and staff capabili- ties while significantly reducing the frus- tration and loss of revenue that often results from improperly maintained or malfunctioning equipment thanks to fast, reliable wireless communication and state-of-the-art Artificial Intelligence technology. Whether monitoring timers or active recipes, remotely checking equipment status and functionality, logging and accessing HACCP data, automating operating processes, analyzing usage to identify wasteful processes or simplify- ing equipment troubleshooting, the Renau.Net and SKM systems are designed to save foodservice operators time and money by substantially lower- ing training, compliance and service costs. Using cutting-edge Artificial Intelligence technology applications, the Renau SKM system connects to the inter- net through existing IT infrastructure via the mediation of a Renau.Net Bridge, allowing for a fast and secure central database server to unlock the full capabilities and potential of Renau-pow- ered equipment. The Renau SKM sys- tem can provide equip- ment operators and man- agement with alert infor- mation regarding when product is running low or is reaching the end of its hold time or even if a door panel has been left open accidentally. The Renau SKM system can even provide equipment operators and kitchen staff with equipment opera- tion information, food preparation instructions and cleaning directions. Most importantly, it can walk users through a series of simple, effective steps that can help restore equipment functionality. This can significantly reduce equipment down-time and elimi- nate many unnecessary and expensive service calls. Even in those unavoid- able situations where a serv- ice call is necessary, the Renau SKM system can help identify an issue, locate and contact the most convenient authorized service provider and even provide techni- cians with comprehensive equipment repair information, service manuals, parts lists, schematics and much, much more. Available for Windows, Android and iOS devices, the Renau SKM system offers multiple levels of access including User, Manager, Service Technician and Main Office. For more information about Renau Electronic Laboratories' products and services, visit www.renau.com, stop by booth #4454 or call 818.341.1994. THE ORIGINAL FRENCH STYLE CANNING JAR With 27 sizes in five styles, Down To Earth has the widest selection of Le Parfait can- ning jars available for wholesale distribu- tion in North America. From commercial quantities to custom orders, Down to Earth provides the right jar for the right job. Manufacturers will find Le Parfait, "The Perfect" jars ideal for pickles, jams, dry goods, bath and body products and more. These Super Jars and Terrines are designed for food preservation in the southern French tradition. They are safe for use with high or low acid foods such as meats, vegetables and fruits. Each jar is dishwasher safe, easy to clean, and comes with either a rubber gasket for the clamp-on lid, screw-top lid with sealing cap or the Le Parfait home- made-style screw-top jam lid. If you need a jar that marks the excellence of your product, then Le Parfait is what you're looking for. Made in France. For more information, call 800.234.5932 or visit downtoearthdistributors.com.

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