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 4 7 S u n d a y, M a y 2 2 , 2 0 1 6 REVOL: 'COOK YOUR STYLE' In 2016, embracing its new logo and leit- motiv, "Cook Your Style," Revol keeps proposing unique and surprising options for the table and buffet. Revealed in the United States at the NRA show, Equinoxe is the brand's newest dinner- ware line, inspired by the seasons. The equinox marks the passage from winter to spring, and from summer to autumn, announcing new harvests that awaken the creativity of chefs on the lookout for new ingredients. Color guides the hand of the chef in search of perfect harmony. Equinoxe is available in three dis- tinctive finishes that elegantly comple- ment one another: a discrete pepper white, letting the colors of winter vegeta- bles fully express themselves; a subtle and silky veil of blue and white; and a bold cast-iron style black, giving struc- ture and emphasis. From round to coupe plates and bowls, Revol surprises one more time, even proposing a stunning Dim Sum set, perfect for Asian cuisine, but also to enhance room-service, buffet or table presentations. On top of providing the highest culi- nary porcelain quality, and mastering sin- gular designs and hand-crafting, Revol offers the opportunity to chefs to easily mix and match patterns through an exten- sive offering of accent pieces, and now dinnerware. Equinoxe is the second full dinnerware line of the brand, following the warm welcome received by Arborescence, inspired by nature, revealed in 2015. At the heart of its creative approach, Revol never ceases to push the evolution of its culinary and artis- tic concepts. Its new Revolution 2 line, also revealed at the NRA show, is born out of five years of experience and research to develop a renewed version of induction buffet con- cept. Revolution 2 dons a new color, new shapes and still higher technical capaci- ties. Tested on major induction brands, Revolution 2 is designed with a flat base to perfectly maintain contact with hot and cold zones on the buffet. Induction and Sterno-friendly, it is 100 percent food safe, neither absorbing fat, odors nor releasing toxic fumes. Ease of use and functionality are at their best: dishwash- er-safe, Revolution 2 cocottes are twice as light as cast-iron, and perfectly stack- able. The large selection of sizes and accessories help combine food cost con- trol without compromising on stunning presentations with lid hold- ers, spoon rests – the new bain-marie and steamer inserts are perfect for the most delicate recipes. Along with six color options, the newest Touareg Blue also ele- vates presentations, whether it is for a private and exclusive setting, or an all- day dining. Visit the Revol booth (North Hall #5821) to discover its products, chefs' creations on Revol culinary porcelain dishes and vote for your favorite. Your vote will give you a chance to win a $100 gift card. Revol offers chefs unique solu- tions to enhance their presentations and elevate their guests' senses. More than ever for Revol, serving chefs' imagina- tion worldwide, personality is of the essence: Cook Your Style. Learn more at booth #5821. TEN YEARS OF HELPING CUSTOMERS WITH HAND WASHING COMPLIANCE Ten years perfecting your art in this day and age is an accomplishment for anyone and a tremendous milestone. Ozark River Portable Sinks ® is celebrating 10 years of making award-winning self-contained hand wash sinks. It started this year with a move to Tennessee to grow the business with a larger facility and the ability to offer faster shipping times. "Each year we display our Ozark River Portable Sinks in Chicago at the NRA Show and we are amazed at the amount of compliance applications in the food and restaurant industry that business owners face each day their doors are open to the public. As each year passes and more compliance laws are enforced to protect the public from germs and bac- teria, we are excited about manufacturing a stellar product that helps the food and beverage business in such an impactful way," states Martin Watts, Chief Executive Officer of Ozark River. Ozark River manufactures high quality, hot water, self-contained, portable hand washing sinks so your staff or your customers can enjoy the luxury of washing their hands with fresh hot water nearly anywhere hand washing is needed or required by state and local hand wash- ing law. It's a hot water hand sink you can move and place wherever you want, as quickly as you want, and as often as you want. It's for businesses, including caterers, restaurants, party planners, hos- pitality suites, farmer's markets, grocery stores, outdoor serving, food demonstra- tion, waitress stations, classrooms, cafe- terias, etc. Watts discusses one of the innovative uses that were derived from The NRA Show: "An owner of a multi- million dollar pizza restau- rant chain saw our sinks at the show and made the investment to reduce all of the wasted time running back and forth between the serving counter and their wall mounted hand sink. Employees had to walk 20 steps each way over 82 times a shift, saving over 3,200 steps and over 54 minutes of wasted time and money. More time with customers means greater sales and profits. What a tremendous use of our sinks to add to the bottom line. "When business owners walk by our booth, they can physically see the atten- tion to quality and recognize the value of the time we spend manufacturing an exceptional product with superior relia- bility," explains Watts. "Application is the most common issue dis- cussed at our booth. Once the need is recognized, the next step is which one of the over 65 models will fit their need and put them into compliance. "Environmental Health Officials are just trying to do their job by making sure the public is safe from food-borne illnesses, which is actually a considerable advan- tage for food and beverage businesses as we all know food-sick customers will shut down an eating venue. We work closely with NEHA to better understand the compliance issues and design prod- ucts that meet or exceeds stringent NSF Certification, which in most cases satis- fies the state and local hand washing law." Ozark River Portable Sinks can be seen in booth #4084. Learn more by calling 866.662.1963 or visit www.ozarkriver.com. GOD SAVE THE WEIN By Micah Cheek Debate over hot dog toppings in America can get as vicious as our poli- tics. Eric Mittenthal, new President of the National Hot Dog and Sausage Council, relishes any opportunity to speak on the subject. "Every region real- ly has its own favorites," says Mittenthal. "I'm a chili guy, I like a chili mustard [hot dog.]" While the tradition- al lines have been drawn on topping preferences, from New York's onion and mustard standard to California's prefer- ence for jalapenos, recent shifts in pub- lic opinion are changing the way con- sumers are topping and eating their wieners from the ballpark to the back yard. One of the most contentious issues in the hot dog community is that of ketchup. Following the Chicago rules of hot dog topping, the NHDSC dictates that ketchup is only allowed as a hot dog condiment if the diner is less than 18 years of age. "When you talk about Chicago, they're very anti-ketchup," says Mittenthal. "They'd probably get mad at you if you asked about it." But while mustard remains the top topping choice for consumers, ketchup is gain- ing ground. In the NHDSC's most recent polls, 79 percent of Americans said that ketchup was an acceptable condiment for everyone. Steamie Weenie, a hot dog restaurant in Henderson, Nevada, takes the diplomat- ic route in this debate by putting ketchup bottles at the table rather than in the kitchen. "I don't want to be accused of putting it on your hot dog," says Owner/Operator Bob Remington. "We tell [customers] to put it on their fries, and if a little spills onto the hot dog, we won't tell anybody." One cannot have a comprehensive view of the hot dog market without addressing the Chicago Dog. The top- ping-heavy wiener with its "dragged through the garden" variety of vegetable garnishes has spread out from its Midwestern base, appearing on menus nationwide. "You can get a Chicago Dog anywhere, except for maybe New York," says Mittenthal. When Remington was preparing to open Steamie Weenie, he had planned on not serving a Chicago Dog, but had to con- cede to public pressure. "We weren't going to open the restaurant with a Chicago-style dog, because… everyone does one," says Remington. "I can't tell you how many times a day people came up and said, 'You're going to have a Chicago Dog, right?'" Now, Steamie Weenie's Windy City Dog is a top seller. When it comes to sausage, size does matter, and at the retail level, Americans are expressing a preference for bigger bangers. "There is data to suggest that people are turning to sausages a little more," says Mittenthal. "The amount of space in the grocery store for sausage has grown a lot." The growing interest in lighter options like chicken sausages, plus a variety of new flavors available, is putting the issue on the brains and buns of Americans. Remington says that there are some essentials to provide for hot dog cookouts. "People very much love an all-beef dog," says Remington. "Whether for religious or whatever, [guests] don't want to eat beef, turkey dogs seem to be more popular than chicken dogs. The vegan dogs are great, but they don't hold up to the grill." The addition of at least one other kind of sausage, such as a polish sausage or bratwurst, is also recom- mended. "For toppings, you've got to have a basic yellow and a spicy brown deli-style mustard. Onion, relish, those are easily purchased," Remington adds. "If you want to expand on it a bit, bacon bits and cheese. Once peo- ple commit to a hot dog, they're not worried about caloric intake." Remington has noticed one obscure hot dog style from the northwest has been making its way into more general interest. "A Seattle Dog typically has cream cheese and grilled onion – people like that," says Remington. He has noticed an increase in interest in the Seattle dog, and in cream cheese as a topping in general. "When you're going through the hot dog history books, you don't see it much in there, but it's pretty popular going forward." Mittenthal adds that as the trend towards spicier food catches on, spicy hot dogs and fiery jalapeno toppings are gaining populari- ty. With these and other new flavors and conventions shaking up the hot dog world, enthusiasm for this American classic shows no sign of slowing. "Hot dogs are just really a great canvas for someone to create their own art with," says Remington. There's only one right way to eat a hot dog, and that's with a smile."

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