Oser Communications Group

Restaurant Daily News May 23

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R e s t a u r a n t D a i l y N e w s 2 3 M o n d a y, M a y 2 3 , 2 0 1 6 PIPINGPAL & PIPINGPAL PLUS PASTRY BAGS MAKE NAME FOR THEMSELVES Hand-E-Grip and Grip2Go by DayMark pastry bags have undergone a facelift. The two brands, available from DayMark Safety Systems and long rec- ognized as industry leaders in pastry bags, are being re-branded. Hand-E-Grip bags will now be known as PipingPal ® pastry bags, while Grip2Go will be known as PipingPal Plus. Integrating DayMark's highly durable, easy-grip design, with burst- resistant welds and a smooth interior that enhances product flow, both PipingPal and PipingPal Plus disposable pastry bags will continue to deliver the strength and comfort of traditional canvas bags for which they have come to be known. DayMark's pastry bags still accom- modate a wide range of tips and couplers and are sealed to prevent tampering. They also feature a convenient 45 degree angle that allows the user to get close to the product and are ideal for a variety of piping applica- tions with icing, chocolate, mashed potatoes, soft meats and other pureed foods. Delivering the confi- dence and control of reusable bags (without the messy cleanup) and durability for thick, tex- tured fillings, PipingPal and PipingPal Plus bags continue to be a preferred alter- native to reusable bags. They are FDA compliant and EU certified food grade material, while carrying no risk of con- tamination due to improper cleaning, as they are simply disposed of after use. PipingPal and PipingPal Plus bags are available in 12-inch, 18-inch and 21- inch variations, sold in dis- penser boxes and in bulk. While PipingPal con- tinues to set the standard for disposable pastry bags, PipingPal Plus bags provide an even stronger, more durable option. PipingPal Plus bags pro- vide all of the same benefits as PipingPal bags, and deliver four times the tack- level, enhancing grip and reducing hand fatigue. For more information, including how to order DayMark's line of PipingPal pas- try bags, visit www.daymarksafety.com or call 800-847-0101 toll-free. Visit DayMark at NRA 2016 in booth #1113. GO GREEN BY EXAMPLE WITH FIREFLY FUEL Firefly Fuel offers a wide variety of eco- friendly refillable oil lamps, oil candles and simple, refillable fuel cells designed for the hospitality industry. These prod- ucts are a direct replacement for the dis- posable fuel cells many restaurants use in their candle holders, which add signifi- cantly to our burden of trash ending up in local landfills. "This is an overlooked and now very obvious way to save money and go green for the hospitality industry. When you start seeing national hospitality groups embracing refillable fuel cells instead of disposables, like The Charlie Palmer Group, it's quite exciting to be part of the movement," said Phil Tyson, Chief Executive Officer of Firefly Fuel. Going "green" now saves hard cash by using refillable oil candles and fuel cells that use longer-lasting and non- toxic lamp oil. Phil Tyson suggests using the Online Restaurant Savings Calculator to determine actual savings. He also noted that typically a restaurant will dis- pose of the fuel cell when it runs low while there is still useable fuel, further adding to the problem. Firefly Fuel's initial passion was to demystify and bring high-quality, well- tested fuels to the marketplace, which it has successfully done with its signature proprietary fuels for oil lamps, lanterns, candles and tiki torches. It determined a sturdy and durable refillable fuel cell was sorely needed for the hospitality industry; thus, the spark for the Firefly line of refillable fuel cells, oil lamps and candles supporting hospitality sus- tainability. The fuel cells are easy to refill from a simple refill bottle, which makes the daily effort of setup by wait staff a snap. No longer will fuel be wasted. Every drop will be used. The refillable fuel cells are properly sized to work with most common candle hold- ers. In addition, Firefly Fuel has an entire selection of refillable oil lamps in one- or two-piece, hand-blown designs using borosilicate glass for strength and durability. Firefly Fuel serves the bulk needs of resellers, distributors, purveyors and hos- pitality groups for refill- able oil candles and fuel both domestically and internationally. It also offers private labeling on orders of 1,000 gallons or more. Product is avail- able from quart sizes to 330-gallon totes. About Firefly Fuel, Inc. Firefly Fuel offers worldwide distribu- tion of proprietary fuels, eco-friendly refillable oil candles, lamps and lanterns, private labeling options, small and large quantities, consistent product availability and same-day drop shipping for most orders. For more information, visit www.firefly fuel.com, call 888.472.6740 or stop by booth #9347. ILLINOIS DEPT. OF AGRICULTURE A RESOURCE FOR EXPORTERS OF ILLINOIS FOOD PRODUCTS Visit the Illinois Pavilion located inside the American Food Fair (North Hall) to see how the Illinois Department of Agriculture (IDOA) supports Illinois food companies. The IDOA sponsors pavilions at selected tradeshows to enhance the visibility of Illinois products. Those food shows include: Restaurant Canada; Foodex Japan; National Restaurant Show (NRA); SIAL China; International Deli, Dairy & Bakery Show; Food Marketing Institute Show (FMI); IFT Show; Americas Food & Beverage Show; SIAL Paris; ANUGA; and PLMA. With a particular emphasis on exports, the IDOA also partners with Food Export Midwest, a Chicago-based administrator of U.S. Department of Agriculture export programs, to help Illinois food companies find opportuni- ties in the global marketplace. With U.S. Pavilions at international tradeshows, trade missions, buyers' missions and pro- fessional in-market reps, Food Export Midwest and IDOA work closely with the USDA's Foreign Agricultural Service to introduce U.S. products to the world. Small- and medium-sized food compa- nies can leverage these export promotion programs to craft effective export marketing plans and grow their businesses in new ways. Exports, especially in consumer food products, make up a steadily increas- ing ratio of total U.S. agri- cultural products. Global consumers trust American food products and appreciate U.S. and state "made in" labels. Kim Hamilton, International Marketing Representative at the IDOA, notes that Illinois companies depend more than ever on international markets, which are growing much faster than domestic opportunities. She observes that "with a large percentage of the world's population and purchasing power outside the U.S. border, it's important for compa- nies to look at global opportunities." In 2015, Illinois food and agribusi- ness companies that partici- pated in the IDOA'S pro- grams and services reported $37.6 million in actual sales and $449.4 million in pro- jected future sales. In addi- tion, Illinois companies that participated in the Illinois Pavilion at the 2015 NRA Show have reported thus far $3.9 million in actual and $7.7 million in projected future sales. For more information about internation- al promotion programs from IDOA, con- tact Kim Hamilton at 217.782.5809. For more information about Food Export Midwest programs, contact Lisa Vollen at 312.334.9200. For more information about NASDA sponsored trade show opportunities, contact Janet Williams at 703.259.6120. BEYOND THE ORDINARY SANDWICH WITH BÄCKERHAUS VEIT Steeped in European heritage, Bäckerhaus Veit is a privately owned artisan bakery that fuses Old World craftsmanship with New World technol- ogy. Bäckerhaus Veit is backed by over 85 years of European bread making experience and its uncompromising desire to maintain the Veit family's authentic bread making tradition puts its quality and service standards higher than most. "We live by the motto that 'Every meal deserves great bread'," says Michelle Shebib, the bakery's Director of Marketing and Business Development. Backerhaus Veit bakes over 200 varieties of the finest handcrafted breads, rolls and pretzel products using the most nutritious ingredients and time-tested family recipes. "Bäckerhaus Veit is all about atten- tion to detail and taking pride in the end result," says Shebib. "Quality, not quan- tity is what takes precedence. It's about creating a premium product with the kind of unmatched taste and texture." In addition to its regular product line, BV has the abil- ity to create a custom pro- gram that can give your restaurant opportunities to create new and exciting prod- ucts. "We stay on top of the latest global consumer trends to help our customers create new and exciting products and we have an R&D capability with the kind of ingenuity, responsiveness and service orientation that is second to none," Shebib says. "We believe there are no shortcuts when it comes to creating great bread." Visitors to the Bäckerhaus Veit booth at the NRA Show can see that wide range of offerings and taste their newly developed Garlic Ciabatta Bun. "It's per- fect…has a perfect crumb, size and a light garlic flavor inside and out that can be adapted to suit any foodservice need," says Shebib. Visit Bäckerhaus Veit at booth #7572. After the show, visit www.backer hausveit.com.

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