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 1 2 1 S u n d a y, M a y 2 2 , 2 0 1 6 RDN: Are you introducing new products here at the NRA Show? DM: The i-mop™ is a revolutionary small automatic scrubber that is perfect for cleaning tight, hard-to-reach areas. It cleans restrooms in minutes, then trans- forms for cleaning the dining area floors while customers are present. It can even handle the toughest jobs with grease and grim in the kitchen. The patented mechanical scrubbing action leaves the floor dry and cleaner than ever before. The floating head design along with 360- degree swivel is what separates the i-mop from everyone else! The e-trowel™ is a quick and easy way to clean and disinfect tables in sec- onds. The patent-pending system elimi- nates the spray bottle and also eliminates the need for that dirty bucket of water for wringing out cloths. A built-in black light checks the work, so you and your cus- tomers know that they're getting a higher level of clean. The pocket pre-treat sys- tem and touch-free operation make the e- trowel unlike any other product on the market. RDN: How do you compare your prod- ucts and their technology against the cur- rent market. DM: CPI prides itself on innovative cleaning systems in the commercial cleaning industry. Our products are more productive and clean better than other competitors. The workers will notice that CPI products are easier to use and make their lives easier. RDN: How's your customer service? C P I (C o nt'd. fro m p. 1 ) DM: We pride ourselves on passionate service. We have direct employees that provide on-site training for all of our cleaning systems, and they're supported with the latest technology to make sure that our customers get the best training experience along with the best products in the industry. The first part of our training is always asking the customer, "How can we help you clean better?" We listen to the needs of the workers and then provide the best cleaning solution for their requirements. RDN: To what do you attribute your company's success? DM: As a mechanical engineer by trade and an industry-respected leader in cleaning system development, I started CPI in 2003 with the idea that clean should be fun. We've always had high- performing quality products with innova- tive processes for enhancing the cus- tomer experience. I'm proud to say today that CPI lives up to that idea I had back in 2003: Clean should be fun. CPI makes it that way. Customers will see the passion that CPI has in both our products and clean- ing education programs that we provide to each facility that we have the privilege of serving. The reputation CPI has gained through the years has spoken for itself. CPI believes that together we can do more, and we thrive on the challenges that our customers bring to us each and every day. For more information, visit CPI in booth #10647. After the show, call 800.211.5260, email info@creative idea.net or visit www.creativeidea.net. Salted Brownie Merry Bites™. This is Hail Merry's third FABI Award in the last four years, and the company is thrilled to once again be highlighted for its innova- tive and truly great tasting plant-based snacks and desserts. Its new Salted Brownie Merry Bites are the ultimate in dark chocolate chewy snacks. Previously only found aboard Virgin America flights, these delicious and decadent bites are now available to the foodservice industry. Hail Merry's innova- tive low-temperature dehydration process keeps them super moist (like raw cookie dough) while protecting the nutrient-rich dietary fats, like organic virgin coconut oil and raw almond flour. Fair Trade dark cocoa and vegan dark chocolate chips add texture and complexity, and they're fin- ished with a light dusting of organic Celtic sea salt. These rich and chewy dark choco- late bites are one-of-a-kind, and give food- service operators the ability to offer an ele- vated and unparalleled snacking experi- ence to their consumers. Hail Merry's national-award winning recipes are certainly no stranger to this high- ly-coveted recognition from the National Restaurant Association. In 2013, the Chocolate Miracle Tart ® garnered the com- pany its first FABI Award for its innovation (and incredibly delicious taste) in using con- sciously-sourced ingredients that also meet special dietary restrictions, like gluten-free, vegan and Kosher. Miracle Tarts remain the No. 1 selling product in the refrigerated dessert category within the natural foods retail market, and are currently launching in H ail Merry (C o nt'd. fro m p. 1 ) a variety of foodservice-friendly sizes. Additionally, Hail Merry was tapped for its second FABI Award in 2015 for its innovative line of nut hummus. Made from cashew nuts rather than traditional garbanzo beans, these dairy- and gluten- free vegan dips are available in several savory flavors, like Red Pepper and Green Chile. They pair well with vegeta- bles, crackers and other crunchy snacks, but are equally great as a sandwich spread, soup base or pasta sauce to pro- vide consumers with the beneficial fats and protein derived from raw nuts. Hail Merry is a category redefining snack food company born out of the raw foods movement that celebrates the ben- efits of plant-based dietary fats. Prepared using an innovative dehydration process, its products taste super fresh and are per- fect for everyone seeking delicious, pure ingredient desserts and snacks. "Hail Merry develops and commer- cializes innovative products with modern snacking in mind," explained Sarah Palisi-Chapin, Chief Executive Officer. "We make all our food in our Certified Gluten-Free, Certified Kosher, Dairy- Free and Verified Non-GMO facility, pro- viding assurance to restaurants and their guests." All of its products are currently Certified C.L.E.A.N., Certified Gluten- Free, Certified Vegan, Certified Kosher, Dairy-Free, Grain-Free, Peanut-Free, Paleo-Friendly and Non-GMO Verified. For more information about the company and its products, visit www.hailmerry.com, go to booth #10324 or email sales@hailmerry.com. distributor relationship? If so, read on – a produce management program can be the protection that your brand needs. Standard produce contracts rely on large distributors to source, store and deliver produce to restaurant locations. These distributors source from huge national growers and shippers and pro- vide little to no traceability or other safe- ty measures. When growers announce an outbreak of listeria in spinach out of Oxnard, California, how can you be sure that you are not serving that contaminant to your guests? Consolidated Concepts' Fresh Concept managed produce program con- trols and tracks produce from seed to delivery. Its produce team works with the grower, distributor and operator to man- age food safety practices, supply, quality, storing, shipping and price stability throughout the produce supply chain. Produce boxes are labeled with specific grower information, including the partic- ular plot of farmland from which the pro- duce was sourced. Field teams inspect its 125 distributors four times per year to guarantee that all produce is being dis- tributed according to specific quality standards. Recalls are managed through an online portal that tracks every case of every product and recalls are resolved in C o nso lidated C o ncepts (C o nt'd. fro m p. 1 ) an average of 43 minutes. Furthermore, a produce management program provides consistent quality by working with the operator on clear spec- ifications and making sure your distribu- tor partner is delivering those specs each and every time. When you bid out your product to a large distributor, you really do not know what you are going to get and from where. Consolidated Concepts assigns a dedicated produce manager to your account to manage your specs and ensure consistency for your kitchen and your guests. Consolidated Concepts clients save an average of five to eight percent by moving to its managed produce program. Operators gain pricing transparency by taking advantage of its online distributor price portal. Operators benefit from Consolidated Concepts' 350 contracted produce line items, price reviews, week- ly order guides and fixed pricing. Managed Produce offers consisten- cy, quality and savings to operators who desire more reliable produce sources at lower prices. Most importantly, operators gain the peace of mind of knowing their guests are safe – that's a spinach salad you can really sink your teeth into. For more information, stop by booth #7935, call 617.245.2922 or visit www.consolidatedconcepts.net. supercharge your diet with essential vita- mins, minerals, phytonutrients and enzymes that are present in fruits and vegetables without having to eat all the food itself. The most popular are cold- pressed juices, which are made by crush- ing produce like spinach, apples, kale, lemon and ginger without generating excess friction or heat. Over the past few years, juicing went from being an exclusive trend in the health community to exploding into a national lifestyle. Everyone is talking about juice cleanses, detoxes, green juices, fresh pressed juice and nut milks. The juice trend can be attributed to increasing public awareness of the need to consume more fruits and vegetables, as well as the ease and convenience of consuming fresh produce as delicious, nutrient-dense beverages. To keep up with growing demand in a cold-pressed juice market estimated at $100 million a year, Kuvings has intro- duced the Whole Slow Juicer CHEF, the world's first commercial vertical low- speed masticating juicer. The Whole Slow Juicer CHEF can extract juice con- tinuously for up to 24 hours, for up to 1,000 glasses of fresh juice. The juicer features the industry's largest feeding tube to enable the opera- tor to crush and squeeze whole vegeta- bles and fruits, producing a glass of juice in seconds. It also reduces oxidation from cutting that often causes loss in nutrition- al value. Kuvings' patented system extracts the nutrients in fruits and vegeta- K uvings (C o nt'd. fro m p. 1 ) bles and separates it from the pulp, enabling the body to obtain four times more nutrition than by eating fruits whole. The Whole Slow Juicer CHEF can extract juice from hard and soft fruits, leafy greens, and nuts. Its large capacity bowl handles many batches of juice and has a convenient smart cap to prevent drips. The smart cap also enables mixed beverages and allows for quick cleaning between different juice recipes. Its large 3.5-inch feeding tube allows the operator to crush and squeeze whole fruits and vegetables with little or no prep. Whole Slow Juicer CHEF can make delicious smoothies and healthy home- made ice creams with the included blank strainer and smoothie strainer. Simply assemble the smoothie strainer for rich, nutritious smoothies made from fresh fruits or vegetables. Use the blank strain- er for transforming frozen fruits into instant sorbet or soft serve frozen treats. The Whole Slow Juicer CHEF is ideal for juice bars, restaurants, health food stores, retail outlets and juicing enthusiasts. Its modern design and chrome finish is a welcome addition in any environment. It features a dual safe- ty system that ensures proper assembly and air ventilation to prevent the juicer from overloading. All parts are remov- able for easy clean up with the included cleaning tools. For more information, visit www.kuvings.com, call 888.682.5559, email sales@kuvings.com or stop by booth #3799.

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