Issue link: http://osercommunicationsgroup.uberflip.com/i/679179
R e s t a u r a n t D a i l y N e w s 2 3 Tu e s d a y, M a y 2 4 , 2 0 1 6 MENUSIFU: BETTER INFORMATION FOR BETTER RESTAURANT MANAGEMENT The information in your point of sale sys- tem can help you make better decisions, increasing your profitability and simplify- ing your management issues, says Weiqi Ma, Chief Technology Officer for Menusifu, which makes a point of sale sys- tem and customer relationship manage- ment tools that make it easy for you to inte- grate real data into your decision-making. "With the minimum wage rising, a good management system can help con- trol labor costs. They have to find ways to reduce labor costs, or they're going to be facing big challenges. Technology is definitely the way to solve the problem," he said. "Most restaurateurs make many of their business decisions based on their hunches. Using the data they obtain with our Menusifu systems provides our cus- tomers with more fact-based and num- ber-based information to give them a bet- ter decision-making tool." Although Menusifu is only two years old, it's growing rapidly, and its systems are already being used in more than 1,000 restaurants nationwide because it's cus- tomizable, easy to use and simple to set up. You can use the desktop computers and mobile devices you already have – operating on any platform – or you can order new hardware from Menusifu's suppliers with the software integrated when it comes to you. "This is the pre- ferred way for our customers because it makes their job easier, because they get a package, they open it up and plug it in," Ma said. "But if they want to use pre-existing hardware, they can install our application on their own devices. They can choose whatever plat- form they want to run our application." "Compared to alternative POS sys- tems, we're more affordable than others," he added. "One reason for that is that our application runs on many platforms, so you can use it with whatever hardware you choose – you don't have to buy the hardware package from us." "It's definitely very easy for cus- tomers to use. The most important ele- ment of our product development is to make a product that's easy for the users," he added. "Some of our developers have worked in the restaurant industry, so we know it's not easy. We want to make their lives easier." The Menusifu point of sale system also supports traditional credit card pro- cessing plus Apple Pay and Android Pay. "All these new payment methods – we sup- port all of them," Ma said. In this country, credit card compa- nies are just moving to require cards with chips in them, and the Menusifu system is ready for that as well. "We are the first to implement that feature for EMV sup- port," Ma said. The Menusifu system also supports a customer loyalty program that's easy for you and easy for your customers. "You go to the restaurant, you get a receipt and there's a QR code right there to scan for points for your order," Ma said. "With the QR code, it's much easier for them to register and get points." Visit Menusifu in booth #8738. After the show, visit www.menusifu.com. STERNO PRODUCTS ANNOUNCES 'S'MORES ANYWHERE, ANYTIME!' It's no secret; everyone loves S'mores. And what's not to love? The melted chocolate and toasted marshmallow treat has been a favorite since the first printed S'mores recipe appeared in 1927. Legend has it the name "S'mores" came about because everyone who tried one asked for "some more." While making S'mores has histori- cally depended on warm weather and campfires, research shows that more and more restaurants and caterers are making S'mores available to their customers either as a tableside option or as a dedi- cated live-action station. With that in mind, Sterno ® Products is pleased to announce the launch of the 'S'mores Maker.' This all-inclusive device is built with entertaining in mind and features all the elements to enjoy S'mores anywhere, anytime (chocolate, marshmallows and graham crackers not included). The S'mores Maker includes a durable display/serving tray for the chocolate, marshmallows and gra- ham crackers. This tray also features a unique heat management system that keeps the specially formu- lated S'mores Heat™ (included) safely secured under the roast- ing screen. Each S'mores Maker Kit includes: an easy-to-maintain serving/display tray; two built-in S'mores-making sta- tions for tidy S'mores construction; one can of Sterno S'mores Heat for the per- fect custom roasted marshmallow (safe for use indoors or out); a protective roasting screen; and two stainless steel roasting forks. When it comes to safe, year-round, indoor/outdoor interactive fun, the Sterno S'mores Maker is the ideal addition to your menu and/or catering offerings! Be sure to stop by the Sterno Products booth #7225 to see the S'mores Maker in action and to sample a hand- crafted S'more created just for you. For more information, go to www .sternoproducts.com, call 951.682.9600 or stop by booth #7225. CARLA'S PASTA HAS 'CLEAN BY DESIGN' MANUFACTURING FACILITY By Ashley Biel, Project Manager, Carla's Pasta, Inc. Quality assurance at Carla's is verified by independent audits and FDA and USDA inspections. We have earned the British Retail Consortium (BRC) Global Standards for Food Safety Certification in recognition of our high safety standards and best practices in food production for six years in a row earning an 'AA' mark. We source only the most technologi- cally advanced "washdown" equipment that produces pasta in the classic Italian method: laminated pasta, giving the proper density and texture. The equip- ment also allows for diverse filling pro- files delivered in a consistent fashion. A clean process needs a clean environment. Our manufacturing facility has been built as a 'clean by design' facility: insulated metal panel walls sitting on stainless steel curbs, walk-on ceilings, cleanable HVAC and controlled "U" process flow. We operate using a fuel cell that provides 50 percent or more of our power as wells as emergency back-up, in addition to being an ultra-low emission power source. The fuel cell gen- erates more electricity using less fuel with unparalleled electrical power generation efficiency of 47 per- cent. Heat generated in operation is cap- tured and used for processing or building heat, resulting in less dependency on the electrical grid. It emits low CO2 and vir- tually zero pollutants into the atmosphere. Carla's also recently completed a cooker modification which enhances the cooking capabilities by 15 percent and reduces the water usage by 10 percent over a year's period. The redesigning also reduced the water usage for cleaning by sanitation crews by five per- cent. Along with energy and water reduction, Carla's is also conscientious of waste reduction. The packaging is reusable and recyclable. They constantly monitor cur- rent practices while searching for new innovative ways to keep packaging as environmentally friendly as possible. For more information, visit www.carlas pasta.com, call 860.436.4042, email abiel@carlaspasta.com or stop by booth #707. SEE KUVINGS' NEW WHOLE SLOW JUICER AT SHOW Getting proper nutrition just got easier with the Whole Slow Juicer from Kuvings, a vertical masticating slow juicer that features an industry-first three-inch feeding tube to accommodate whole fruits and vegetables. The Whole Slow Juicer, which has garnered enthusiastic reviews from juic- ing experts and was recently reviewed in Consumer Reports, is being demonstrat- ed at Kuvings booth #3799. With its sleek profile, the juicer can easily fit into small-space cafe, restaurant, health food store and health club operations. The Kuvings Whole Slow Juicer is preferred by juicing industry experts because it not only reduces prep time because it juices whole fruits and vegeta- bles, but because it extracts more nutri- ents "Juicing is a fast, easy and deli- cious way to give adults and children the variety of nutrients they need to feel happy and healthy," says Nutrition Expert and Certified Nutritional Therapy Practitioner Margaux J. Rathbun. "Even picky eaters who are not getting the proper amount of green vegetables will enjoy juices mixed with some delicious fruit! They will never know that they are getting a daily dose of beneficial vita- mins, minerals and enzymes." The Kuvings Whole Slow Juicer handles even the toughest produce, due to its powerful 240-watt, low-speed motor. The world's strongest brushless motor, manufactured by Kuvings, minimizes friction and noise, for cool, quiet and stable operation. Other features include a convenient Smart Cap to pre- vent drips and enable creation of mixed juices, easy cleaning and assem- bly and a dual safety sys- tem. The Whole Slow Juicer from Kuvings comes in silver, white and red and is available online at shopkuvings.com, W i l l i a m s S o n o m a . c o m , BedBathBeyond.com and Amazon.com. It comes with three patented tools that make cleaning fast and easy, an instruction manual, recipe book and sorbet attachment. Bundles are also available that include a smoothie attachment. MSRP is $429. For more information, visit www.kuvings.com, call 888.682.5559, email sales@kuvings.com or stop by booth #3799.