Oser Communications Group

Restaurant Daily News May 24

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R e s t a u r a n t D a i l y N e w s Tu e s d a y, M a y 2 4 , 2 0 1 6 1 0 6 Best of Show 2016 brands have been leveraging our best-in- class solutions on a global scale for near- ly 20 years. As a trusted partner, we help brands "mobilize" and leapfrog in this changing and competitive environment. We achieve this through our revolutionary SMARTSolutions mobile software plat- form. RDN: How can SMARTSolutions help build brands? YH: Imagine one streamlined mobile platform where you can engage, execute, measure and manage your brand's mar- keting, operations, training and field leader strategy. Nex tX (C o nt'd. fro m p. 1 ) Imagine connecting 1:1 with every guest, employee and leader in your brand to drive healthy sales and long-term prof- itable growth. Imagine the 1:1 guest connections lead to deep engagement, redefining loy- alty and relationships that improve your brand while driving increases in buying behaviors. And, imagine real time recovery with quantifiable sales insights that measure actual purchases not only repur- chase intent. Imagine if you had a wealth of data, all distilled, connected and actionable to improve the behaviors of your teams and front-line execution. The technology is actually getting smarter with every inter- action, making it easier and more effec- tive for your teams every day. Introducing SMARTSolutions, the mobile all-in-one brand management platform designed and streamlined for your smartphone. RDN: Really? All from the phone? YH: Yes! Using the phone, a tool every- one already connects with, minimizes costs and complexity. Some of the largest barriers to inno- vation and execution involve hardware investments, deployment, WiFi connec- tivity, integration and most importantly, ease of use. We have evolved our interfaces to work perfectly on a phone to increase adoption, save seconds and dramatically lower start-up costs. Managers become freed from back office administration and can invest more time on the floor with the team and guests, team members can train "in-posi- tion," not in the back office, and leaders can see the execution behaviors on their phones to better allocate resources, focus and coaching rather than fire fighting. RDN: Who uses SMARTSolutions? YH: SMARTSolutions evolved from 20 years of industry expertise and enduring partnerships with global companies, including YUM!, Burger King, Panda, Church's and many other recognizable brands. By leveraging our innovative solu- tions and expertise in brand-building, our clients experience incredible increases in team proficiency, operations improve- ment, guest engagement and loyalty as well as demonstrable sales growth. Whether you are a growing fran- chisee or a major brand looking to expand, SMARTSolutions can be tai- lored to meet your needs today and well into the future. RDN: How do you recommend brands get started? YH: A partnership with NextX guaran- tees a sound mobile strategy, executed through a modular platform, implement- ed successfully. We are change agents very aware that restaurant technology and solutions deployment requires thoughtfulness with your teams. We recommend beginning with tar- geted solutions that drive exponential gains. As proficiencies and behaviors build, additional SMARTSolutions can be seamlessly introduced. We would love to have folks contact us at inquires@nextxnow.com to let us personalize a recommendation! For more information, visit www .nextxnow.com. when there is not sufficient sanitizer in it. This gives restaurant operators peace of mind that they are effectively sanitizing hard surfaces and are in compliance with restaurant health codes. "Health code violations and fines can add up, but they are just the tip of the iceberg," said Tara Millar, Sertun Brand Product Manager, ITW Pro Brands. "Because of the potential for negative publicity, the damage to a restaurant's brand and reputation from an illness could be devastating." With Sertun towels, restaurant oper- ators never have to wonder if their sani- tizer is out of spec. As Sertun towels deploy quat, the color of the towel changes from blue to yellow, indicating there is no longer sufficient sanitizer in the towel. By placing the towel back into properly mixed quat sanitizer, the towel recharges and turns blue again. When the towel no longer turns blue, it's time to change the sanitizer. Traditional cleaning practices com- monly use a bucket of sanitizer and cot- ton or microfiber towel to sanitize sur- faces. The issue with this method is that the towel and sanitizer (like quat, bleach and hydrogen peroxide) form an unbreakable bond and will not release the sanitizer onto the surface intended to be Sertun (C o nt'd. fro m p. 1 ) sanitized. These wiping products also deplete the bucket of sanitizer's efficacy. Any way you look at it, the result is a sur- face that has not been effectively sani- tized. With Sertun, there's no doubt that sanitizer is leaving the towel and being released onto the surface due to it's patented Color Check technology. By visually fading to yellow as sanitizer is released to the surface being cleaned, the towel lets the user know when it is time to return the wipe to the bucket of sani- tizer to be recharged as well as when it's time to change out the sanitizer for fresh solution. According to the Centers for Disease Control and Prevention (CDC), 48 million people in the U.S. get sick from eating contaminated food every year – nearly half from a restaurant or deli. The average restaurant illness incident costs more than $75,000 in fines and legal costs. The Sertun towel reduces worries about health code violations and fines, and illness from poor hard surface cleaning. Sertun is available through major foodservice and cleaning/sanitation prod- uct distributors. For more information about Sertun Rechargeable Sanitizer Indicator Towels, visit booth #3827 or go to www .sertuntowels.com. SOME LIKE IT HOT By Richard Thompson Millennials are excited for a chipotle- inspired sauce dubbed "Magic in a Bottle," and large retailers like Whole Foods and Kroger's are taking notice. Hot Squeeze is offering its chipotle-charged line of sauces, rubs and spice blends to consumers, providing a series of products that taste great on everything from meat- balls and steaks to cream cheese and chicken. The rubs and sauces in this ver- satile line are low-sodium, all natural and fat-free with flavor options ranging from bold chipotle to zingy orange ginger. Sue Sullivan, Founder and Owner of Hot Squeeze, says that her line of sauces and rubs has already made a league of loyal customers. Says Sullivan, "I've been able to get this to all the Millennials – that's who everybody's trying to reach." Sullivan started Hot Squeeze to pivot away from the catering business she ran as a stay-at-home mom. She made her first chipotle sauce in her kitchen – which would later be known as Sweet Heat Chipotle Sauce – to bring as a specialized condiment for jobs. The sauce became so popular that her clients knew her as the "caterer with the special sauce." She says, "I carried it in one of those squeeze bottles and after talking with friends – and a few cocktails – we thought [Hot Squeeze] was perfect." She added, "When I started Hot Squeeze, I stopped catering. People kept pestering me to make my sauce and so...I dove right in." The Decatur-based company was founded in 2007 and within the first three months of its initial bottling run, Sullivan was contacted by Whole Foods. That call changed everything for the company, and in three years, Hot Squeeze's line of products could be found on more than 2,500 grocery shelves. "I have a lock- down on the whole East Coast," Sullivan said. The company's flagship product, Sweet Heat Chipotle Sauce, has a sweet and smoky mix that rolls through the mouth with just the right amount of heat to keep customers coming back for more. Lovingly referred to "Magic in a Bottle," this sauce is low in calories, sodium and fat free and can be used as a marinade, cooking sauce or even a dip. Perfect for all types of proteins, the sauce brings a gourmet zing to chicken, steak and meat- balls. Sullivan says, "I put it over cream cheese."

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