Issue link: http://osercommunicationsgroup.uberflip.com/i/777729
Food Equipment News Saturday, February 11, 2017 3 8 SKECHERS DIRECT CORPORATE SHOE PROGRAM OFFERS INCREDIBLE BENEFITS FOR YOU & YOUR EMPLOYEES Are you tired of costly slip-and-falls? Are you frustrated with your current shoe program? The SKECHERS Direct Corporate Shoe Program is the answer. This program is cost-free with no mini- mum purchasing requirements or setup fees – your employees buy direct from SKECHERS and save. SKECHERS will put together a cus- tom ecommerce site and will customize the selection based on your company's uniform policy. Your employees can pur- chase shoes online with free shipping and free returns or by shopping at any of over 450 SKECHERS retail stores in the United States and Canada. "This cost-free program has some incredible benefits and will provide your employees with a substantial discount on safe, comfortable and durable trend-right footwear resulting in improved worker safety, morale and overall efficiency," says National Sales Manager Harold Surabian. The SKECHERS Direct program is available to companies with 100 or more employees and who are based in the United States or Canada. The program offers employees a year-round 30 percent discount on SKECHERS slip- resistant work shoes and corporate casu- al styles. All of the SKECHERS slip- resistant shoes are ASTM Mark II tested to meet or exceed a coefficient of friction of 0.50 or greater. Included in the pro- gram is its $5,000 slip and fall warranty that helps protect your company from costly slip-and-falls. In addition, employees will benefit from SKECHERS Quarterly Friends and Family Days events on shoes for the entire family, includ- ing kids shoes, walk- ing shoes, running shoes and even golf shoes (save 30 percent off on over 3,000 great styles). Should you choose to participate, you may also offer your employees a payroll deduction program for their shoe purchases, which would enable them to spread the cost of their shoes over multi- ple paychecks. This part of the program is entirely optional for the employer, and you need not offer a payroll deduction plan to enable your employees to enjoy all the other benefits of the SKECHERS Direct Corporate Shoe Program. For more information, call 310.318.3100, ext. 1860 or email haroldsu@skechers.com. LET MENUSIFU HELP YOU BOOST YOUR SALES Every restaurant owner struggles with one simple universal question: "How will we keep our customers engaged satisfied and happy so that they keep coming back?" Menusifu strives to help them answer this question by learning from the traditional experience a customer has at the register and then transcending the experience by developing an comprehen- sive well-rounded self-service solution. Depending on the restaurant, it is all too common to encounter a long line as you wait to place an order for takeout as an example. This is where online self- ordering can work together with the stores kiosks. Menusifu's mobile self- order system enables a customer to order from their mobile phones while in line, simply by scanning a QR code. "The new kiosks are used to complement the origi- nal register experience while improving service by helping reduce the lines," says Weiqi Ma, Chief Technology Officer for Menusifu. Ma also adds that the new sys- tem helps with the accuracy of orders, plus customers will also be able to cus- tomize their food order. Another part of the experience of dinning out is the one you have with your waiter. And as many regions like New York, parts of California, experience an ever expanding shift to a higher mini- mum wage, now more than ever produc- tivity of your waiter has to evolve. Now simply with an iPad or Android tablet, the waiter takes the order right into the full Menusifu point of sales system, simpli- fying the process, reducing stress in a holistic digital approach. It gives them more time to serve more customers and creates a better work environment. Another important component to help boost sales is your customer loyalty program. Chances are, about 80 percent of your customers are people who've been to your restaurant before. They've eaten your food; they love your food; and you want to keep them coming back. But loyalty programs have their pitfalls, and one of them is that if you don't make it easy for them to register, they aren't going to do it, says Weiqi Ma. So Menusifu created, point of sale systems and customer relationship management tools, that make it easy for you to integrate a loyalty program. One that's also simple and intuitive for your customer use. "You go to the restaurant, you get a receipt, and there's a QR code right there to scan for points for your order," he said. "With the QR code, it's much easier for them to register and get points." It is no surprise that even though Menusifu is only two years old, it is rap- idly growing, and its systems are already being used in more than 1,000 restaurants nationwide, because it's customizable, easy to use and simple to set up. For more information, visit www .menusifu.com. at a low concentration of 0.04 percent, which is harmless, but if this level increases it can become toxic. CO 2 is col- orless and odorless, making it hard to detect, and if it were to leak or build up in the confines of a small space, such as a kiosk, it could cause serious health risks to employees. Only a couple of breaths of air with elevated levels of CO 2 is enough to render a person uncon- scious. CO 2 monitoring is needed in order to ensure if there is a CO 2 leak, action can be taken and life can be safe- guarded. Patti Clarkson, Vice President of Sales and Marketing, Analox, discusses the product: "In response to sweeping CO 2 safety monitor enforcement impact- ing restaurants across the country, Analox will be showcasing robust and economical solutions designed for the beverage and hospitality industry at the NRA Show. Standards around the world, including NFPA 55, NBIC, EH40, OSHA and TUV, mandate that employees and members of the public are not exposed to potentially dangerous levels of CO 2 as it's a highly toxic gas in relatively small quantities. The Analox Ax60 is a CO 2 detector which has long since been a favorite of the fast food industry when it comes to gas monitoring. It has been approved by the McDonald's Corporation's Restaurant Solutions Analox (Cont'd. from p. 1) Group. However, smaller restaurants in food courts and street kiosks won't have the space to place the Ax60, so following feedback we have created the Ax60k. It is a much more compact system, consisting of just a sensor and an alarm, but it still provides the safety and security of the Ax60. Analox's Ax60k is a life-safety device that measures the amount of CO 2 in the air, and is designed for industries which use pressurised CO 2 to dispense carbonated drinks. "The Ax60k has a built-in gas detec- tor that continuously monitors the atmos- phere and triggers an alarm if it detects a high level of CO 2 . The alarm provides both audio and visual alerts in the case of increased levels of CO 2 , and extra alarms can be added as needed. The Ax60k is low maintenance, has a quick connect system, is already pre-wired, and can support up to four alarm units. I am delighted to have the opportunity to showcase this product and I'm looking forward to attending the NRA show to find out about the latest developments in the beverage and hospitality industry. Analox will be based in South Hall, stand 1591, where I will be demonstrating our product range for CO 2 detection and I would welcome any questions people may have and provide further informa- tion." To find out more about Analox, visit www.analoxsensortechnology.com. PROTECT WINE EFFORTLESSLY & GENERATE MORE REVENUE WITH VINEDGE VinEdge is the newest, leading edge wine preserver on the market. No more pump- ing or dumping wasted wine at the end of the evening. VinEdge is effortless, mess- free and easy to use, preserving opened bottles of wine for a minimum of seven days. VinEdge effectively preserves wine so you can maximize your revenue from each bottle – selling more wine by the glass and satisfying more palates. With VinEdge's automatic oxygen barrier, each glass tastes as good as the first no matter how many hours or days have gone by. Some patrons, especially super tasters, can tell if a bottle of wine has spoiled even just six hours after opening it. Now bar and restaurants own- ers can sell more expensive wine by the glass without sacrificing the whole bottle or worrying about spoilage and dissatis- fied patrons. VinEdge helps establishments improve their dining experience by offering more fine wine and ensuring they'll get the most out of each bottle – especially the revenue! Wine disposal losses can easily exceed $5,000-$10,000 or more per year. By preventing oxi- dation of opened bottles of wine, VinEdge maintains the full aroma and flavor of both red and white wine for a minimum of seven days. As a result, greater customer satisfaction and less dis- carded wine easily translates into more revenue for bar and restaurant owners. VinEdge is made up of an easy two- step system, including a pour spout and a VinSert tube which gets attached to the pour spout. After opening a bottle of red or white wine, simply assemble and insert VinEdge into the bottle. Its unique air intake system will automati- cally inflate while wine is being poured, preserving the flavor and aroma until the last drop. Then, simply leave the disposable VinSert in the fin- ished bottle and remove the pour spout. It's that simple! Now all you need to worry about is serving good wine and good times – a treat for all wine enthusiasts to enjoy. For more information, visit www.whole sale.vinedge.com or call 561.371.2654.