Oser Communications Group

Restaurant Daily News May 24

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Page 29 of 127

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 3 0 ISI CHARGES BEYOND WHIPPED CREAM Everybody knows an iSi Whipper can whip cream. But come on. It's time to take off the training wheels and shoot for the moon. An estimated two million serv- ings a day in the United States come out of an iSi Whipper and many of those servings are not just whipped cream. According to Jeanette Brick, Vice President of Sales and Marketing of iSi North America, "iSi goes beyond whipped cream with accessories that extend the use of the whipper into totally new territory." Now with the global launch of the new iSi Professional Charger, it will be able to serve up to 20 percent more portions per whipper. Watch Chef Aaron Lirette of GreenRiver at the iSi NRA booth #7164 North Hall make imaginative light bites and mocktails without using any cream at all. He will rely on egg whites and other ingredients to stabilize his recipes. Chefs are finding that it's possible to use expen- sive ingredients in an economical way because flavors are concentrated, and portions are aerated. Infusions are a fascinating example of innovation. Mixologist Al Klopper is creating iSi Rapid Infusions at the Bar 2016 show (booth #11417). The pressure in the canister allows for rapid infusion of aromatic solids and liquids so a mixol- ogist can speedily concoct a jalapeno infused tequila; a chef can quickly infuse an olive oil with chili or rosemary. A process that once took days or weeks can be accomplished in just a few minutes. It was the U.S. mixologist David Arnold, author of Liquid Infusions, who found that iSi Whippers "make very good infu- sions because things are made fresher." Arnold explains, "A rapid infusion will give you more half notes and less bitter notes. I use it for cocoa nibs because it favors the choco- laty notes and not the bitter- ness. I also use it for coffee infusions that aren't as bitter." Injection tips are another popular innovation for filling pastries or injecting brine into proteins. The iSi Whipper, under pressure, pushes the brine deep into the meat for a more com- plete flavoring experience. The iSi web- site and the new iSi Culinary App – free for Android and IOS devices – gives chefs access to hundreds of recipes right at their fingertips. "The creativity that is coming from chefs using the iSi whippers is so much more robust than the foams and flavored creams we saw a few years ago," says iSi Culinary Ambassador and James Beard Award Winner, Chef Bradford Thompson. "It's especially interesting to see the use of the whippers to make more menu items a-la-minute. The whippers allow you to maximize flavors and create a unique and consistent guest experience at all levels of dining." iSi North America was estab- lished in the United States in 1977. The iSi Group, parent company of iSi North America, iSi GmbH, and their related companies was founded in Vienna, Austria in 1964. Isi Group is the largest manufacturer of cream and food whippers, soda siphons and its respective chargers. For over 50 years, the company has led the way as an innovator in whipper and gas charger technology. iSi continues to set the standards for safety and consistency in delivering perfect results for chefs, baris- tas, bartenders and food enthusiasts. For more information, visit booth #7164 in North Hall at NRA and booth #11417 at BAR 16. THE SECRET TO CONTROL, SAVINGS & SECURITY: MANAGING POS DEVICES, TABLETS & MORE Across the restaurant industry, handheld electronic devices keep things running smoothly. Everyone from food distribu- tors to front-of-house managers have invested in high-cost devices like barcode scanners, POS and order tablets, mobile computers and card readers, and each device can easily cost $1,000 or more. Shockingly, many are still managing these investments using labor-intensive, cobbled-together systems such as storing devices in a locked cabinet, and putting a manager in charge of handing them out to each employee. But manual systems are expensive and often full of gaping holes. According to Kent Savage, Chief Executive Officer of Apex Supply Chain Technologies, "It's not uncommon for companies to lose 15 to 20 percent of their handheld electronic assets each year due to dam- age, theft and loss." Getting Serious About Handheld Device Management Today, there's a smart, cost-effective alternative: automated locker systems like the AXCESS™ 6100 from Apex Supply Chain Technologies. These cloud-based solutions offer an ideal combination of 24/7 control and easy, self- serve checkout and check-in. Trajectory Cloud is the brain behind the system, recording who uses what, when and where. Managers get real- time, actionable reports and receive alerts if devices aren't returned on time or need maintenance. Improvements are Quick and Across the Board Companies that implement the AXCESS 6100 lockers quickly discover many advan- tages. First, employees take greater accountability for the devices that they're given. This drastically reduces damage, loss and theft, virtually overnight. Next, productivity goes up. When employees arrive for their shift, they simply go to the locker, enter a PIN or swipe a badge, check out their device and get to work. Managers don't have to be involved, so they get hours back in their busy day, and devices are always charged and ready to work. When handheld electronic devices are under control, DCs stay productive and lean, and restaurant managers and staff can stay focused on better serving their customers. You can take a closer look at Apex Asset Management solutions for both DCs and restaurants at booth #9122 in Lakeside Center. RESTAURANT TECHNOLOGIES CAN IMPROVE YOUR FOOD QUALITY Nothing is worse for your customers' experience than dark, dirty tasting French fries or fried chicken. Frying in perfectly seasoned oil is the key, and unless you want to throw your oil out every two days, filtering is the way to get that per- fect oil. You know that filtering oil is a necessity. But how can you ensure your employees are doing what they are sup- posed to when you're not there – espe- cially if you have many locations? Your customers expect great food from your restaurant, and whether it's the first time or the fiftieth, the meals you serve should have consistent flavor and quality. The best way to ensure these standards stay high is to implement regu- lar fryer filtration practices. A standard filtration schedule removes contaminants that can affect the color, taste and smell of your food. Restaurant Technologies' online, subscription-based filtration monitor- ing system tracks both frequency and duration of filtration activities. Any devi- ation from your standard schedule will prompt an email alert, ensuring that you are con- stantly aware of what's going on. Stop by booth #9133 in the Lakeside Center across the bridge by the World Culinary Showcase to see the Total Oil Management system demonstrated live in the booth by product experts. It has over 23,000 customers across the whole United States, including many of the largest names: Applebee's, Chili's, Marriott, Burger King, Hyatt, KFC and over 70 percent of all the McDonald's in the U.S. have chosen to put in our system for safety, food quality, sustainability and efficiency. Many of its customers have run blind taste tests that compare restaurants with and without the sys- tem – in every case they have seen double digit improvements in food quality scores. It knows that fryer oil is the one of the most expensive components in food preparation, which is why its monitoring system is crucial in pro- tecting your bottom line. Better cost management coupled with enhanced quality control are key to keeping your kitchen thriving. For more information, stop by booth #9133 or go to www.rti-inc.com. H.C. VALENTINE COLD BREW: FROM FAD TO FIXTURE David Strahl, Specialty Coffee Manager for H.C. Valentine Coffee and Tea and Royal Cup Coffee, predicts that although cold brew is trendy, it won't be fading any time soon. "Cold brew isn't a fad; it's becoming a category of its own," said Strahl. Strahl has every reason to be confi- dent with the product. With a plethora of new cold brews seemingly popping up every day, H.C. Valentine manages to hold its own in the marketplace. The specialty coffee company uses a combination of 100 percent organic South and Central American coffee beans that are grown between 4,000 and 7,000 feet above sea level. The beans are then roasted in small, artisan-style batches to ensure a deeply complex and intense flavor profile. After that, they're steeped for 20 hours to produce a smooth, sweet, spicy, citrus taste with a lingering caramel and chocolate finish. One unique element about the H.C. Valentine cold brew process is that almost all of the bitter- ness and acidity is removed from the fin- ished product. Coffee blogger Evie Chapman tasted the cold brew at the SCAA said it tasted like a "rum raisin party" in her mouth. Strahl says, "One sip of our H.C. Valentine Cold Brew and you'll taste the passion that goes into every cup. Our industry-leading flavor profile is sure to satisfy any consumer taste palate." "We've done the research and we want to be part of it." But H.C. Valentine is more than just a "part of it." With big players in foodservice and hospitality as clients, H.C. Valentine cold brew won't be going anywhere, either. Stop by booth #1125 in the South Hall to try it for yourself. For more information, stop by booth #1125 or go to www.royalcupcoffee.com.

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