Oser Communications Group

Restaurant Daily News May 22

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R e s t a u r a n t D a i l y N e w s S u n d a y, M a y 2 2 , 2 0 1 6 1 0 6 Best of Show 2016 What's different from the platform that first raised eyebrows here in 2012? EA: In a word – everything! 3X is not an upgrade, it's a complete rewrite built upon all of our client feedback over the years. It's faster, more efficient and pro- vides a better guest experience. Most importantly, we now have enterprise class scalability, so restaurant organiza- tions can make menu changes by unit, regionally, nationally or globally in real I menutech (C o nt'd. fro m p. 1 ) time or on a schedule. The cost of tablets have dropped about 60 percent over the years, so large organizations are foolish to ignore the millions in cost savings and increased sales that we provide now. RDN: With the technology explosion going on in the industry, what has been Imenutech's biggest challenge? EA: Technology confusion. Restaurateurs struggle to understand the difference between a lot of tablet based technologies. It doesn't help that most companies improperly use the word "menu" when they should be calling their tech a kiosk, mobile POS or an app. If a restaurant using new tech can't eliminate their paper menus, then that technology is not a digi- tal menu. We still find ourselves explain- ing that a menu's job is to inform guests and increase the sales of food and bever- age, not to replace servers. I'm proud to say Menuvative replaces paper, not serv- ice. I don't want to be the guy that killed the hospitality industry's greatest achieve- ment – the world's largest employment sector. If I ever get credit for saving a few trees – I'll take that. RDN: If Menuvative doesn't allow a reduction in labor, how does it make a positive financial impact? EA: Few restaurants actually sell any- thing. They take orders, and there's a big difference. Even worse, they take orders from guests with no information or guid- ance. Imagine buying something online with no images, descriptions, specs or product reviews. You wouldn't buy cloth- ing, furniture, a television or anything else from a piece of paper that only listed titles and prices. The restaurant industry is the only industry that sells product this way – the only reason being because that is how it has always been done. Our track record has proven if you change the medium, make the menu experience more detailed, informative and sugges- tive, you arm guests with exactly what they need to spend more! So simply put, we help restaurants sell instead of take orders. RDN: Menuvative displays nutritional content. Has that helped the growth of the platform? EA: I think Menuvative is still the only solution addressing the issue. The gov- ernment really dragged its feet with man- dated labeling, so it's only now becoming a priority. 3X makes it much easier to integrate nutritional labels, potential allergens and dietary restrictions seam- lessly so that it doesn't take away from the elegance of the menu and the guest experience. Regulations and consumer demand for dietary information will only increase, so we know our perceived value will continue to grow. RDN: Anything else new and exciting on display at this year's show? EA: Yes, the XL42 display. t's essential- ly a six foot tall, self-standing, interactive tablet menu that functions exactly like our handheld menus. It's basically a dig- ital menu board on steroids! For more information, visit booth #6172 or go to www.imenutech.com. of the traditional materials and methods that have been used in Italy for hundreds of years. "We make gas-fired, wood- burning and very innovative rotating ovens," says Anthony Pilla, Marra Forni's Business Development Director. "We're a manufacturer, not an importer. We bring all the materials from Italy — the brick, the sand, the volcanic ash — and we use all those materials to con- struct all of our ovens using United States-grade steel." Marra Forni's Rotator ovens are cur- rently in use in the majority of fast-casu- al and big chain restaurants around the world. The innovation behind the Rotator and the addition of new products such as flue pipes and — industry first — electric ovens helped the company increase its market share. The company's rapid growth is built on the success of The Rotator, an inno- vative high-performance rotator deck oven. "Our rotator deck oven is an inno- vation in the oven, and it allows you to customize the rotation, so that by the time it does one rotation, the pizza is ready — you never have to touch it," says Francesco Marra, the company's Chief Executive Officer and Founder. "We are the first company in the U.S. to make touchscreen brick ovens with a deck that rotates, which allows you to make up to 250 pizzas in an hour with consistent high quality and great execu- tion." The Rotator deck is made from authentic Italian refractory brick, and the oven is available in single- or dual-burn- er models and offers customizable one-, two- or three-cycle rotations and auto on/off. The company's Italian design made in America is particularly valuable for American chefs who depend on their ovens to perform, according to Enzo Marra, Chief Operating Officer and Marra Fo rni (C o nt'd. fro m p. 1 ) Founder. "If you were to ever have any issue, you're not dealing with an importer, you're dealing with a manufac- turer right here in the United States," he said. "Most artisanal ovens are built in Italy, so if something goes wrong, you have to call Italy. If something goes wrong with one of our ovens, we can pro- vide much faster service from our ware- house in Maryland. We own ample man- ufacturing spaces in the Metropolitan Area of Washington, DC, the capital of the United States of America. Our pres- ence and clientele are strong in United States and very significant around the globe and continues to grow more every day." Its headquarters include a full test kitchen where customers can come and try out a Marra Forni oven before pur- chasing and also see a full complementa- ry range of equipment that includes refrigerated tables, specialty mixers, spe- cialty slicers, curing cabinets and, of course, pizza tools. "It's the whole Marra Forni experience," Marra says. "Whenever you come to our Marra Forni warehouse, you have a knowledge of our company, a great culinary experience and you feel the passion in our company cul- ture." He just expanded the warehouse to 24,000 square feet and is planning to expand his space to 50,000 to 75,000 square feet within the next year or so. In the meantime, he's opening a West Coast office in Los Angeles that will also include a demonstration kitchen. "We expect that to be open by the end of this year," Marra says. "We like to think of ourselves as a young company but very experiences," Marra adds. "We like to think we are changing the industry and we definitely pride ourselves to be the leaders in our industry." Visit Marra Forni in booth #4479. After the show, visit www.marraforni.com. Today's consumers are more educated than ever about what's healthy, which explains the exponential growth in sales of the pink salt, which is natural, unprocessed and has no added chemicals. Even sea salt, if it comes from a modern sea, needs to be processed; Himalayan Pink salt does not. It's beneficial for you, it looks pretty in pink, it tastes better, and the sales bear this out. WBM gets reorders every week. Himalayan Pink Salt Seasonings fill a needed niche. Himalayan pink salt is becoming mainstream. In fact, most retail- ers carry several brands. WBM, which is the largest supplier of Himalayan salt, is now offering a vast variety of foodservice packaging, manufacturing packaging, nat- ural spices and USDA organic spices and blends under the Himalayan Chef ® brand. The same retail customers that buy natural foods also buy the pink salt, so blending the two is a marriage made in food heaven. At the National Restaurant Association Show, WBM International is cooking and serving on Himalayan salt blocks. Salt blocks not only are a fun and amazing experience to cook and barbecue W B M (C o nt'd. fro m p. 1 ) on, they also enhance the taste of food that is being cooked on it, while seasoning it naturally. Himalayan salt plates are an easy, healthy and natural way to cook and serve, and are easy to clean. Since salt is natural- ly anti-microbial, nothing can live on it. It's also very easy to use; you just quickly rinse with cold water or you can scrub with a steel wool scrubby and dry with a clean cloth or paper towel. Himalayan salt does not require the use of any cleanser. Do not store on any metal surfaces. Stop by booth #11034 and taste for yourself the enhanced flavor in this new line. WBM is the leading producer and distributor of Himalayan Pink Salt. When you are buying from WBM you are working with direct source. If you are looking for company with all the right certifications, best prices and the depend- ability of supply line, then you don't need to look anywhere else. WBM is looking forward to working with you for your foodservice, retail, manufacturing or any other Himalayan pink salt-related needs. For more information, visit booth #11034.

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