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AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH NRA Lee M. Oser CEO and Editor-in-Chief Jules Denton Kim Forrester Delaney Oser Associate Publishers Lorrie Baumann Editorial Director JoEllen Lowry Jeanie Catron Associate Editors André Gressieux Art Director Yasmine Brown Krystal Robles Graphic Designers Caitlyn McGrath Sarah Glenn Customer Service Managers Stacy Davis Kimberly Stevens Tara Neal Jamie Green Margaret Oser Jamie McReynolds Show Logistics & Distribution James Gennette Alex Kack Marcos Morrhaim Sarah Robinson Carlos Velasquez Account Managers Enrico Cecchi European Sales Restaurant Daily News is published by Oser Communications Group ©2016 All rights reserved. Executive and editorial offices at: 1877 N. Kolb Road, Tucson, AZ 85715 520.721.1300/Fax: 520.721.6300 www.osercommunicationsgroup.com European offices located at Lungarno Benvenuto Cellini, 11, 50125 Florence, Italy 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 4 FABI AWARD WINNER BRIO BRINGS NEW FLAVOR TO SHOW Ice cream lovers have a new friend in Brio, the FABI Award-winning treat that "loves you back" and opens up new eat- ing occasions for ice cream. Brio was co-founded by Arnie and Ron Koss, twin brothers who also found- ed Earth's Best Baby Food. Led by Ron, they tapped into experts including dieti- tians and nutritionists, and former flavor developers from fellow Vermont brand Ben & Jerry's. After spending 10 years perfecting their dairy dessert, the Koss brothers are proud to present a treat that's indulgent yet guilt-free, with 20 percent less calories and half the fat of typical brands. Made with premium, non-GMO ingredients, Brio is rich in antioxidants, protein, probiotics, micronutrients and calcium, and delivers balanced Omega 3- 6-9s. Plus, Brio delivers the taste, texture and satisfaction that ice cream lovers crave. "Who among us hasn't wished they could have ice cream for a healthy any- time snack? As rich in flavor as it is in nutrients, Brio has truly revolutionized the ice cream category," says Ron Koss. Brio recently unveiled a newly refor- mulated product, made with organ- ic whole milk from pasture- raised cows and featuring probi- otics specially formulated for the freezer section. To match the goodness inside, the Brio's packaging has also been updat- ed with a new bright, clean and modern design. The brand also introduced new 3.6-ounce single-serve packs that include a convenient built-in spoon. Four-packs of single serves will also be on shelves this spring, in addition to the traditional 14-ounce pints. When the new product arrives on TAYLOR COMPANY TAKES HASSLE OUT OF SHARED GRILL SPACE The all-day breakfast trend has been well-received by consumers and has energized the restaurant industry. Research from the National Restaurant Association reveals an impressive 72 percent of adults want restaurants to serve breakfast throughout the day. For Millennials, that figure reaches 77 per- cent. What brings joy to the consumer can cause consternation for the restaurant operator. The all-day breakfast trend cre- ates competing demands for grill space. Adding more menu items, or at least extending the hours for breakfast items, impacts the lunch and dinner menu and can complicate kitchen operations. However, the right grill can help opera- tors maintain serving speeds to keep those drive-thru lanes moving while sim- plifying the cooking process. The Taylor Company offers a com- plete line of double-sided commercial grills, available in both electric and gas platen models. Cooking both sides of the product simultaneously can increase speed of service, deliver safe, quality products and enhance productivity. The advanced grill controls offer programmable cook times, pre-set tempera- tures and consistent product pressure. This allows operators to cook a variety of menu items throughout the day – a big plus when breakfast, lunch and din- ner items are sharing grill space at the same time. In fact, the recent software advance- ments to the user controls menu on the Taylor ® Crown™ Grill Series received a prestigious Kitchen Innovations 2016 Award from the National Restaurant Association Restaurant, Hotel-Motel C o ntinued o n P age 1 2 5 C o ntinued o n P age 1 2 5