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Restaurant Daily News 1 0 5 Saturday, May 20, 2017 in February 2017, KuraBan caters to the foodservice industry with technology that maintains freshness, quality and fla- vor up to 10 times longer than conven- tional refrigeration. KuraBan is a patented refrigeration system utilizing a Non-Thermal Electric Field Energy (NTEFE) technology, developed through more than 15 years of research and development in Japan. Existing closed-door, refrigerated units can be retrofitted with NTEFE technolo- gy, which works within a temperature range of 28 degrees Fahrenheit to 37 degrees Fahrenheit (-2 degrees Celsius to 2 degrees Celsius) to inhibit oxidation and bacterial growth. The KuraBan tech- nology creates a perfect environment for preserving fresh foods without the need for potentially harmful chemicals or radi- ation. KuraBan refrigeration is ideal for fresh foods including meat, seafood, dairy products, fruits and vegetables. When asked about the presentation of KuraBan at the NRA Show, Mike Weisser, Vice President of Sales and Marketing for SandenVendo America, said, "We have an incredible opportunity to change how the industry stores and maintains food with this technology that can significantly reduce waste while intensifying foods' natural flavors." The unique rapid passing of electric energy boosts the amino acids of all foods and boosts the sugar levels of fruits and veg- etables enhancing flavors. The technolo- gy also accelerates marinating of flavors and allows for customized wet or dry aging processes. SandenVendo America (Cont'd. from p. 1) SandenVendo America is also showcasing the new Lumilinna machine that dispenses super-chilled, icy beverages to consumers. Combined with the Brix content of popular car- bonated soft drinks, precise refrigera- tion just below the freezing point pro- duces ice crystals throughout a bottle or can and delivers a refreshing new soft drink experience. The newest G- Caffè bean-to-cup coffee machine, combo hot food display showcases, and a RD2C open-air display case with patented health lock curtain are also on display in booth #483 of the South Hall at McCormick Place. SandenVendo America is a Dallas, Texas-based manufacturer of foodservice equipment, vending machines and micro market solutions. Originally founded in 1937 as The Vendo Company, the com- pany is celebrating 80 years as a leader in the vending industry. Mike Weisser, who has been with the company over 20 years, says, "It is an honor to work for a company that has been able to not only exist but also thrive in an ever changing market. Our 80th anniversary is a testa- ment to our company's commitment to driving technology and supporting our customers." SandenVendo was purchased by Sanden Holdings in the 1980s, later expanding into foodservice equipment in the mid-90s and micro markets in 2014. The company continues to grow its prod- uct lines and global market share throughout the world. For more information, stop by booth #483, visit www.vendoco.com or call 800.344.7216. compensation costs. There are over 12,000 burns every year in the foodser- vice industry and over 60 percent of workers' compensation incidents in restaurants are related to cooking oil. That's where Restaurant Technologies' Total Oil Management solution comes in. It handles the entire process – from ordering to receipt and storage to handling and recycling of used oil. It even automates the process so it is easy, intuitive and ready when you need it. There's no upfront capital cost, no expensive equipment to own and main- tain and no unexpected service charges – the company stands behind its system and includes everything. Stop by booth #8052 at NRA to see the system live in action with product experts on hand to answer your ques- tions. Restaurant Technologies installs two tanks – a fresh oil and a waste oil tank. The trucks deliver fresh oil when you need it and take away the waste oil at the same time. To add or dispose of oil, your employees no longer have to carry it to the back dock or from the storeroom – Restaurant Technologies (Cont'd. from p. 1) they just flip a switch and the system does it automatically. This makes your kitchen safer and saves you labor. There are more than 25,000 cus- tomers across the USA, including many of the largest names: Applebee's, Shake Shack, Marriott, Burger King, Hyatt, KFC and over 70 percent of all the McDonald's in the U.S. have chosen to put in the system for safety, food quality, sustainability and efficiency. Some customers who have installed the systems have run studies and proven out up to a 60 percent reduction in work- ers' compensation claims linked to oil – whether burns, slips and falls or back strains from carrying heavy jugs in boxes (JIBs). For an average sized restaurant, that could be up to $27,000 in reduced safety liabilities – which pays for the sys- tem many times over. Without having to worry about your fryer oil, you and your staff can get back to what matters: delivering the food and dining experience your customers crave. For more information, visit www .rti-inc.com, call 888.796.4997, email marketing@rti-inc.com or stop by booth #8052. business partners, what products they are looking for to grow their businesses and designing solutions to help them achieve their goals. Whether it's indoor menu boards and signage or drive-thru lane boards and equipment, its first priority is client satisfaction in knowing it will pro- duce the product needed 100 percent cor- rectly, on time and on budget. The company's over 67 years in the POP and sign industry attests to its abili- ty to design and produce products that help foodservice operators attract and keep restaurant guests, deliver memo- rable dining experiences and sell more product. It is always on the lookout for technologies and new ideas that will make a difference to its broad customer base. The company works on solutions so its clients can concentrate on serving their guests and staying ahead of the competition. The Howard Company wants to be your first call when you need advice on creating a quality menu board system, or if you need point-of-purchase or marketing products to expand your brand. The Howard Company offers digi- The Howard Company (Cont'd. from p. 1) tal indoor and drive-thru menu board solutions, including proprietary soft- ware programs for easy menu listing updating, magnetic menu boards con- figured in any dimension to suit the application, LED illuminated menu boards, a complete line of drive-thru lane solutions including canopies, directional signs and communications systems, plus an array of custom win- dow and wall graphics to enhance your restaurant inside and out. Read what Jon Stauffer of U.S. Beef Corporation (Arby's franchise owner) says about The Howard Company: "[The Howard Company] exceeds expectations and always delivers a quality product. No matter how large or small of a task, The Howard Company develops a strategy and executes its plan without exception." Be sure to include a stop at The Howard Company booth #5401 as you visit the exhibition hall during the 2017 NRA show. A crew of sales representa- tives will be happy to discuss menu board options to fit your needs. To learn more about The Howard Company, stop by booth #5401 or visit www.howardcompany.com. of the above. Since 1930, this third generation family-owned bakery has planted its roots in Brooklyn and baked award-win- ning pitas, lavash and flatbreads, first for its own community, and now for many others. Like many proud parents, Damascus Bakeries has chosen the name "Brooklyn" for its newest baby, Brooklyn Bred ® Bistro Breads – a truly artisanal, naturally fermented line of specialty and innovative flat- breads. "We've been 'Bred in Brooklyn since 1930,' so the name Brooklyn Bred was a natural for us," said David Mafoud, co-Owner and third-generation baker. First out of its ovens have been award-winning pizza crusts, formulated with specialty "00" pizza flour and olive oil, fermented extensively in a control environment for an authentic texture and more pronounced flavor. Says Mafoud: "Pizza is all about the bite, and in Brooklyn, that could be the difference between life and death. Okay, I'm exag- gerating – a bit! But, without exception, in Brooklyn, the success of every great pizza starts and finishes with its crust." In addition to a line of these Brooklyn Bred Pizza Crusts – which can be cus- tomized to your favorite shape, size, thick- ness and formula, including 'Neapolitan' – Damascus Bakeries (Cont'd. from p. 1) Damascus has recently introduced its deli- cious and low calorie Bistro Buns, which are "naturally fermented and outspoken on the outside, soft and savory inside – just like a real Brooklynite!" Like the crusts, these square shaped Bistro Buns are offered in varieties – including Country Potato, Sprouted Grains, Olive Oil & Sea Salt – and can be customized to your pre- ferred thickness and size, including the Slider size, or the 20-inch long, pre- perforated Party Size, which are also ideal for commissaries looking to make multi- ple finger sandwiches with least effort and time. Says Mafoud: "Our job is to provide our customers with sandwich carriers that are creative, culinary, convenient, and if needed, customized. All of us love a well- bred sandwich, and the first bite into that sandwich starts with an equally well-Bred loaf of bread!" What's next? "For sure, something else. Breads are part of everyone's dialog these days, and we are all about the Bred. For almost a century, we have been rolling up our sleeves, going back to the basics and creating fresh, outspoken and edgy breads that will speak out to all – preferably with a Brooklyn accent!" For more information, visit booth #8129, go to www.brooklynbred.com or contact David Mafoud at dmafoud@damascus bakery.com. Addressing the fundamental need for sourcing the finest and most architectural shade designs has become the mission of ShadeScapes Americas. With an estab- lished presence in the design and hospital- ity markets, the company has become syn- onymous with the finest shade solutions by offering precise craftsmanship and manufacturing techniques, innovation, sophisticated styling, commercial-grade designs and materials, excellent quality control and technologically advanced working mechanisms that are easy to use and require minimal maintenance. ShadeScapes offers five distinct state- of-the-art collections: Umbrosa Collection – ShadeScapes (Cont'd. from p. 1) contemporary beauty; Woodline Collection – artistic beauty; May Collection – sophisti- cated beauty; Cuscini Collection – luxuri- ous beauty; and Extremis Collection – tools for togetherness. Creative shade solutions include cantilever/side posts, telescopic umbrel- las, giant umbrellas, shade sails, center pole umbrellas, dual-pole umbrellas, multi-umbrellas, personal shade designs and outdoor-indoor furnishings. When searching for the best shade solution tai- lored to your specific needs and style, you'll find that nothing compares to ShadeScapes shade solutions. For more information, visit www.shadescapesamericas.com.