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 8 TWENTIETH AMERICAS FOOD & BEVERAGE SHOW WELCOMES INTERNATIONAL ATTENDEES The 20th Americas Food and Beverage Show welcomes food professionals from around the world to beautiful Miami Beach on September 26–27, 2016, for the Western Hemisphere's largest two-day food and beverage tradeshow. Come join thousands of food retailers, distributors, exporters, importers and foodservice pro- fessionals from more than 100 countries who will gather to share ideas and inno- vations, present new products and explore new sales, marketing, distribu- tion and branding opportunities. "The Americas Food and Beverage Show is a tremendous opportunity for businesses in the food and beverage sec- tor to connect with colleagues, clients and customers in the Americas," said Megan McDonald, Director of Meetings and Events for the National Association of State Departments of Agriculture. The show is sponsored by the World Trade Center Miami (WTCM) with spon- sorship from the National Association of State Departments of Agriculture (NASDA) and the U.S. Department of Agriculture's (USDA) Foreign Agricultural Service (FAS). FAS works to promote the export of U.S. agricultural products and reports on agricultural production and market development in all areas of the world. FAS, NASDA and WTCM work together to promote the Americas Food and Beverage Show and Conference. In addition to assisting with interna- tional promotion, NASDA produces the USA Pavilion at the show. Discover New Opportunities The Americas Food and Beverage Show provides the answers and products attendees are looking for. Unlike many other events, the Americas Food and Beverage Show does not focus on a specific part of the food business. Business visitors include representatives from the U.S., Canada, the Caribbean, Latin America and increasingly from other parts of the world, representing foodservice, retail, resort and cruise businesses. They attend to meet innovative suppliers from many parts of the U.S., Canada, Ecuador, Turkey, Thailand, North Africa and Latin America (including National Pavilions from Brazil, Argentina, Peru, Ecuador, Algeria and the U.S.A.). This event is of interest to anyone in the food industry. What to See and Do On the show floor, the aisles will be packed with new and tasty foods and beverages from countries around the world. The event is strongly endorsed by trade promotion groups from Algeria, Argentina, Brazil, Canada, Ecuador, Jamaica, Thailand and Turkey. International visitors will be par- ticularly interested in the International Buyers Reception as well as "must see" events such as the Annual Americas Food and Beverage Awards Presentation, the New Products Showcase and the Conference programs in addition to the more than 400 exhibiting companies. For more information, visit the 20th Americas Food and Beverage Show website at www.americasfoodandbeverage.com or contact the Show Management Office by phone at 305.871.7910 or by email at afb@worldtrade.org. TRADITION WITH A TWIST: NEW MENU CONCEPTS COMBINE AUTHENTICITY WITH EXCITEMENT If there's one thing today's consumers love, it is experimenting with flavors in new and unexpected ways. It's all about taking comfort foods out of their comfort zone with fun and unique creative mashups presented in surprising combi- nations. Traditional Italian meats from Fontanini are a great base for creating new menu concepts. One of Fontanini's most innovative ideas include its signa- ture Dunk-a-Nini ® . Simply use Fontanini Mamma Ranne Meatballs and wrap them in your fresh pizza dough, fry until they are hot and crispy and serve. Delicious each and every time! Another favorite is its famous Cranberry Peach Meatball appetizer, made with Fontanini Mamma Ranne Meatballs. Just add your own cranberry sauce, sliced peaches, mild picante sauce and fresh ginger to the meatballs and you have a flavor infused treat that your customers will come back for. Or if you are looking for an entrée, try using Fontanini's authentic, Italian Sausage pieces served on a bed of rigatoni pasta with roasted vegeta- bles. One of Fontanini's most popular classics is its signature Chicago Combo Sandwich, made with Fontanini Raw Italian Sausage Link, Sliced Italian Beef and hot giardiniera on a fresh roll. This year, at the National Restaurant Show, Fontanini will be serving its sliced Italian beef with sliced sausage and roasted pep- pers. From appetizers to cen- ter-of-the-plate, Fontanini can help make any restau- rant's menu stand out with great-tasting, premium quality meats that deliver a memorable dining experi- ence. Fontanini offers a full line of Italian sausages, beef, meatballs, pizza toppings and breakfast offerings that can be used in a variety of ways for any daypart. For these recipes and more menu inspi- ration, visit www.fontanini.com or call 800.331.MEAT. Also try the new menu concepts from Fontanini at the NRA Show, booth #3201. QUALITY CANDY HELPS TO IMPROVE GUEST EXPERIENCE By Jim Juszczyk, Vice President of Sales and Marketing, Quality Candy Is it possible to improve a guest experi- ence even after they leave your establish- ment? Yes, absolutely! Gifting a mint with the guest check is a simple yet effec- tive, affordable way to show your cus- tomers that you appreciate their business and ensures that each guest leaves with a smile! Promote your brand with a custom logo mint, direct customers to follow you on social media, alert them to your loyal- ty club or all of the above for just pen- nies. Customers we have had for years appreciate the value of Quality Candy, giving away millions of pieces of our high quality delicious candy each year. Stop by our booth #1535 and let us show you just how easy and affordable it is. If your guests are smiling when they leave, they are more likely to return and more likely to give you proper approval ratings on social media. Our cus- tomers appreciate our attention to detail on quality; we use only the finest and 100 percent pure ingredients in our prod- ucts, like pure cane sugar and 100 percent natural pure pep- permint oil. Your customers deserve a quality mint. Remember, it's the last impression they'll have – why let their last impression be the guest check? This is the only product you serve that is consumed outside your establish- ment every time! While it is a give- away, make sure to use a Quality Candy piece to ensure that last impres- sion is consistent with your goals. Your customers may be enjoying a Quality Candy while completing an online guest satisfaction survey. Make sure that piece of candy is deli- cious and high quality. Taste the quality difference today! Your custom logo and mes- sage, plus our delicious high quality candy, equals a fantastic combination built for your success. Quality Candy – 30 years in foodservice candy manu- facturing, distribution and marketing. For more information, visit www .qcandy.com or stop by booth #1535. THREE THINGS YOU NEED TO KNOW ABOUT CUSTOMIZED BEVERAGE SOLUTIONS It goes without saying that coffee and tea are popular beverages that are experienc- ing considerable growth in the market- place, but did you know that some tradi- tional foodservice operators aren't grow- ing with them? Coffee and tea programs have potential for major revenue, but some businesses aren't getting their fair share of the pie. How can you make sure you're on the winning team? Ben Pitts, President of foodservice at Royal Cup Coffee and incoming Board President of the Specialty Coffee Association of America tells you why you should con- sider customized beverage solutions for your business. You should keep up with trends. You don't have to invest in every gizmo and gadget that comes on the market, but knowing about – and keeping up with – current trends is a must. Ben Pitts says, "Traditional foodservice operators haven't kept up with consumer preferences and choices. Most are still serving traditional coffee, and they're missing out on potential opportunity and huge revenue." Pitts points out that even major break- fast houses are experimenting with iced coffee, cold brew and other new trends. Traditional coffee doesn't have to die. Ben Pitts says, "While there's nothing wrong with traditional drip coffee, it needs to be great. What you serve should be based on the consumer you're trying to attract." Want more Millennials in your door? Chances are, that drip brewer alone isn't going to cut it. Invest in a fresh coffee program and watch your sales climb. You should be the priority. Royal Cup Coffee works with cus- tomers – both big and small – in foodservice and hospitality. Royal Cup brings consumer insights and shows you how to offer the right products at your place of business to capture growth. Want to learn how to grow your coffee and tea business? Stop by the Royal Cup booth #1125 in the South Hall. For more information, stop by booth #1125 or go to www.royalcupcoffee.com.

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