Issue link: http://osercommunicationsgroup.uberflip.com/i/679173
Dave A. Maurer, President of Creative Products International, Inc., discusses how his company's inno- vative products speed and simplify commercial cleaning. INNOVATIVE CLEANING PRODUCTS FROM CPI From helping emerging QSRs launch their branding to sys- tem-wide equip- ment rollouts, The Howard Company continues to establish Renau's highly successful UCM- 1200 Series of capacitive touch- screen controls will now be com- plemented by a whole new family The current juice boom is a natural extension of America's thirst for wholesome- ness in its eating and drinking habits. Juicing provides an easy way to Marra Forni is an arti- sanal oven c o m p a n y that builds innovation and an understand- ing of the needs of today's American chefs on a foundation C o n n e c t i c u t based, family owned ready- to-eat pasta company, Carla's Pasta, has announced that its new line of frozen, ready-to-eat pastas and pestos are available for I m e n u t e c h President Eric Arsenault dis- cusses what's in store at NRA this year. RDN: You're showing off Menuvative ® 3X at NRA 216. C o ntinued o n P age 1 1 1 C o ntinued o n P age 1 2 5 D e l i c i o u s , quick, sweet or savory, crêpes are loved universally and offer almost infinite menu possibili- ties. Fast food operations, fami- ly restaurants, breakfast joints, C o ntinued o n P age 1 0 6 C o ntinued o n P age 1 2 1 C o ntinued o n P age 1 0 6 C o ntinued o n P age 1 1 1 C o ntinued o n P age 1 2 1 C o ntinued o n P age 1 2 5 BUILDING SMART MENU BOARD SOLUTIONS FOR YOU RENAU'S CAPACITIVE TOUCH SOLUTIONS FOR FOODSERVICE KUVINGS INTRODUCES WHOLE SLOW JUICER REVOLUTIONIZING THE BRICK OVEN EXPERIENCE MENUVATIVE 3X RAISES DIGITAL MENU BAR AGAIN CARLA'S LAUNCHES NEW FROZEN PASTA LINE MAKE GREAT CREPES WITH KRAMPOUZ By Stacey M u l l i g a n Young, HIC, Harold Import Co. HIC has been serving the restau- rant trade since the company HIC OFFERS ESSENTIALS TO KEEP YOU COOKING What's all the fuss about H i m a l a y a n Pink Salt? Why is it better than other salt? Why should you carry it? Simply put, it's healthier, tastes better and sells better. The CDC esti- mates that each year roughly one in six Americans (or 48 million peo- ple) get sick, 128,000 are hospi- talized and 3,000 By Alex Barrotti, T o u c h B i s t r o Chief Executive Officer and Founder Whether QSR, fast casual or full service, every restaurant can C o ntinued o n P age 1 2 5 C o ntinued o n P age 1 0 6 C o ntinued o n P age 1 2 5 C o ntinued o n P age 1 0 2 WBM OFFERS HIMALAYAN PINK SALT An interview with Steve Kollars, Vice President, T e c h n i c a l Services. RDN: Tell our readers about your company. Dallas-based Hail Merry returns to the NRA Show at booth #10324 to introduce its 2016 FABI Award-winning C o ntinued o n P age 1 1 1 C o ntinued o n P age 1 2 1 OREGON CHERRY GROWERS: MORE THAN JUST CHERRIES HAIL MERRY WINS THIRD FABI AWARD Consistency. Q u a l i t y . Safety. Savings. Are you the next food safety PR story? Do you bid on your pro- duce, utilize a broadline distrib- utor for produce or play the market by relying on your local C o ntinued o n P age 1 2 1 UTILIZING A PRODUCE MANAGEMENT PROGRAM ALL YOU NEED FOR YOUR FOOD SAFETY PLATFORM IS MOBILE TECH RIGHT FOR YOUR RESTAURANT? O s e r C o m m u n i ca t i o n s G r o u p C h i ca g o S u n d a y, M a y 2 2 , 2 0 1 6 AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH NRA