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Restaurant Daily News Saturday, May 20, 2017 7 0 NEW ITD FOOD SAFETY AUTOMATED SOLUTIONS WORTH PEACE OF MIND Foodservice professionals are more than aware of the increasingly strict regula- tions surrounding food safety require- ments. HACCP protocol is an essential part of day-to-day operations in all food- service facilities. Recently, high-profile food poisoning cases involving major restaurant chains have put increased pressure on food safety inspectors to ensure compliance and on foodservice operators to implement and maintain proper food safety protocol. ITD Food Safety Automated Solutions Help Eliminate Human Error Food safety regulations are intended to keep consumers safe. However, keeping food products safe and food waste to a minimum is a difficult task that is typi- cally labor intensive and prone to human error. A typical kitchen in a restaurant, school or hospital handwrites over 100 labels and 100 temperatures daily. There is a lot of room for human error, and with roughly 48 million Americans falling victim to foodborne illness every year, a crippling lawsuit or health violation is more likely than one may think. ITD Food Safety Offers Scalable All-In-One Solutions ITD Food Safety is proud to introduce its newest food safety solution, The Prep N Temp Station Pro-Series. The Prep N Temp Pro-Series is your all-in-one solu- tion for HACCP food labels and food temperature management. Use the fully-loaded and completely customizable sta- tion to print prep labels on the brand new thermal print- er, nutritional labels, ingredi- ent labels, custom labels, coupons, bar- codes and so much more. The durable thermal printer eliminates the need for ink and can print over 50 labels per minute. The Prep N Temp Station's intel- ligent handheld thermometer (Temp- Taker) delivers lightning fast tempera- tures and customizable options for recording, correcting and displaying tem- peratures. Temperature reports are easy to view, sort and share. ITD has innovat- ed a true "all-in-one" food safety solution that increases profitability for operators by increasing employee productivity. Customer Feedback Mike Leeper, a Dairy Queen operator in Missouri, says: "With all the concerns about critical food violation standards from cor- porate and foodborne illness outbreaks at some of our competitors, we must be proactive so that we may protect our cus- tomers and our businesses. Having the Prep N Temp station is an additional line of defense against the cost of a foodborne illness situation, and gives me peace of mind." ITD has now helped streamline food safety and HACCP management in thou- sands of locations. Major chains such as Subway, Panera Bread, Sonic, Sunoco and Dairy Queen trust ITD products to keep food safe, costs down and con- sumers happy. For more information, go to www.itd foodsafety.com or stop by booth #2095. MOST WELL-KNOWN FRANCHISES & TOP CHAINS TRUST ZUMEX An interview with Nihat Bessolt, Zumex U.S Chief Sales Officer. RDN: Tell our readers about some of the businesses that currently use one of your juicers. NB: A great business requires a great ally. Most well-known franchises and top chains worldwide have been relying on Zumex ® juicers for some years now. For instance, Starbucks, Subway, Costa Coffee, Paul Bakeries, Jamba Juice and Jugo Juice are some of the companies using the Essential Pro or Versatile Pro at their locations. Also, Albertson's, H-E-B, Kroger, Safeway and Whole Foods Market are some of the most well-known supermarket and grocery chains in U.S. that have been relying on Zumex Speed Pro series machines at their stores. We are proud to say that most of the top companies trust Zumex. RDN: Why do you think it is so? NB: We are not just about manufacturing and selling juicers, but we are all about educating the end user on the successful juicing model. We are invested in the end users' process and operation and we pride ourselves in giving straightforward, hon- est and helpful advice that will help you strengthen the foundation of your juicing business. Over 30 years of experience go into how we craft and design a machine that will be both dependable and durable. When we produce and re-engineer one of our products, we focus more on the end users process and the many questions they need to be answered concerning the speed of operation, functionality, labor, clean up, maintenance, safety and serv- ice. These types of machines will sell themselves, but at the end of the day the end user that wants to dive in and start benefiting from the profits that this lucra- tive business model can produce need to look no further than the Zumex brand. RDN: Are you presenting a new product at the NRA Show 2017? NB: Yes, we are proud to introduce the new Speed Pro +Plus series to be pre- sented for the first time in the United States at this year's show. Zumex has cre- ated its fastest and most robust commercial juicer to meet all high demand juicing needs. Designed to pro- vide maximum efficiency, safety and flawless service, it is ideal for restau- rants, cafeterias, supermarkets and hotels. In 2017, we are also introducing the new and improved Multifruit, a pre- mium professional multi-juicer, designed to extract the greatest amount of juice from any vegetable or fruit. Many restaurants, juice bars, cocktail bars and pubs are using Multifruit to provide their customers exceptional quality juice. The impressive redesign and person- ality of this machine achieve the perfect balance between avant-garde design and high-performance development. With the new Multifruit, Zumex is debuting two new colors – graphite and cherry – and two new models in addition to the white, black and silver models that Zumex had offered until now. RDN: What makes your products different? NB: We bring the experi- ence and innovation that truly sets us apart. All of our juicers are hand- assembled in our Zumex owned and operated manufacturing plants to ensure they are each assembled with the highest possible quality. Our juicers are attractive – at Zumex, we care about quality, design, innovation and excellence and offer appealing design, sophisticated materials and a wide range of colors. We have the innovation and technol- ogy to provide "easy-to-use" equipment, with the best functionality solutions based in our strong know-how. We pro- vide high-quality engineering and mate- rials and proven product durability. Zumex is defined by technology, innova- tion and design. Based on these princi- ples, we have been the leaders in the industry as well as pioneers in methods that have become tendencies today. Discover the next level! For more information and to see the new models, stop by booth #4374 or visit www.zumex.com. COST SAVINGS TO THE MAX By William Gagnon, Vice President of Sales & Marketing at Excel Dryer, Inc. "It's my job to spot the latest trends that can help us cut costs," said Tim Taillefer, General Manager of Max Burger in Longmeadow, Massachusetts. "The best investment we made when opening this location in 2012 was XLERATOR ® hand dryers." XLERATOR by Excel Dryer is the original, patented, high-speed, energy- efficient hand dryer. For Max Burger, it represented a 96-percent cost savings over paper towels, eliminating extra maintenance and waste while creating a more hygienic restroom environment. A customized cost-savings analysis revealed that Max Burger used nearly 750,000 paper towels a year, an annual expense of $5,850. As Taillefer noted, "most folks aren't going to grab one; they're going to grab 10 to 20. You're going to go through multiple boxes a day." XLERATOR proved a cost-effec- tive, environmentally friendly alterna- tive. After purchasing two of the high- efficiency hand dryers, Max Burger saw its annual hand-hygiene expense plum- met to $224.64, a savings of $5,600 per year. In addition, the analysis showed, XLERATOR Hand Dryers reduced the restaurant's hand-drying carbon footprint by 80 percent. That's because by throw- ing in the towel, Max Burger saved approximately 62 trees, 11 cubic yards in landfill space and 72,789 gallons of water – just in a single year. Outdrying the Rest XLERATOR was not the first hand dryer in place at Max Restaurant Group estab- lishments. The company had installed trough-style hand dryers in the past, a choice that ulti- mately served as a learning experience. "The cleaning element became an issue, as they fill with water," explained restaurant manager Laura Katsoulis. "We had to maintain those. With the XLERATOR, it maintains itself." As the restaurant's self-described "Mr. Fix-it," Taillefer also appreciates the XLERATOR's durability and reliabil- ity, which he notes have made it the industry standard. "I've been in the restaurant industry for almost two decades, and after the first year every- thing begins to break," he said. "Unlike XLERATOR Hand Dryers, many of our restroom fixtures have needed replace- ment." What's more, the XLERATOR dries hands three times faster than convention- al hand dryers – while using 80 percent less energy. A Hygienic Solution Hygiene is particularly important for the restaurant industry, another reason Taillefer cited for choosing the XLERATOR. "We serve about 4,000 people a week, so it's great that guests and staff don't have to touch any- thing when they use the XLERATOR," he said, noting that the hands-free approach helps prevent the spread of illness. "[That] is a big advantage for the food service industry, because the flu can wipe out half my staff in a day." "It's a logical choice to do it right the first time," Taillefer said he would advise other eateries. "Get an XLERATOR Hand Dryer, and never have to worry about paper products again." For more information, visit www.exceldryer.com, call 800.255.9235, email sales@exceldryer.com or stop by booth #5233.