Issue link: http://osercommunicationsgroup.uberflip.com/i/825186
Restaurant Daily News 9 1 Saturday, May 20, 2017 SHADETREE COOL LIVING HAS BEEN INCREASING RESTAURANT REVENUES FOR 20 YEARS At last, there is an effective solution to the problem of the glaring sun inter- rupting your outdoor dining service for your customers. Restaurants can increase revenue by utilizing patios and decks during hot, sunny weather or even cold, rainy weather with an out- door structure and canopy system from Shadetree Cool Living. Table turns and revenue per square foot are the keys to being successful in the restaurant busi- ness. An outdoor shade system can make that happen for your dining establishment. Shadetree Cool Living is the man- ufacturer of a patented shade system utilized in custom pergolas and out- door structures, and has been shading restaurant patios for 20 years. Whether on an existing structure or with a Shadetree outdoor structure, each canopy system is custom designed using marine-grade designer fabrics. Shadetree Cool Living has experienced in-house designers as well as CAD and engineering departments available to design the best solution for each restaurant. All patios and decks are unique, so each shade tree system structure is unique as well. Unlike a fixed awning, the Shadetree overhead canopy system is fully customizable, allowing for shade or sun depending on the patron's desire. In addition, diners can enjoy a beautiful, star-lit night by fully retract- ing the canopies. Umbrellas are not only flimsy and unreliable, but they also only shade your customer when the sun is at a certain angle. In addi- tion, if a strong wind pops up unex- pectedly, your customers could be hurt by flying umbrellas. There is nothing like an overturned table full of food and bev- erages from an errant umbrella to ruin a wonderful dining experience. High winds don't propose a prob- lem for the Shadetree system because each panel has spring- loaded locks that release during high winds. This not only protects the structure but also protects the canopies from wind dam- age. All Shadetree structures are pre- cut and pre-drilled for a quick and easy installation. Install teams can usually install a large patio shade system in one day. This allows the restaurant to get back to the business of serving meals to its clients on its newly-shaded patio. Need more than shade? Shadetree is a national distributor for an Italian designed all-weather canopy system by Corradi USA. Utilizing these stunning structures, you can fully enclose your restaurant patio with the push of a button. The over-head sys- tem closes and the side panels come down to create a weather-proof sys- tem, allowing cus- tomers a comfortable dining experi- ence outdoors when the weather is inclement, turning your outdoor dining space into a year-round money maker. When weather permits, the canopies retract and customers enjoy the ele- gance of outdoor dining. Owner Colin LeVeque is always amazed at the out- standing feedback he gets from restau- rant owners regarding the popularity of these outdoor spaces. "People just love the feel of an outdoor setting," LeVeque remarked, "regardless of the time of year or the weather." For more information, go to www.shadetreecanopies.com, call 800.894.3801 or stop by booth #9163. FRESH IDEA: NEW CHAMBER VACUUM KEEPS FOOD FRESH LONGER, REDUCES WASTE Reducing waste to manage food costs more effectively is a top priority for many restaurant and foodservice opera- tions. According to the U.S. Department of Agriculture, about 30 to 40 percent of the food supply is wasted in the United States (National Restaurant Association, www.restaurant.org/advocacy/Food- Waste). Engineered for Easy Sealing and Storage The higher level of vacuum in this inno- vative chamber system keeps food fresher up to five times longer than non- chamber systems that rely on less effi- cient external suction. Designed with user-friendly, easy-to-clean touchpad controls and a stainless steel housing chamber with viewing lid, the unit makes it easy to package anything on your menu – even liquids and liquid-rich foods like fresh meats, soups, stews and marinades. While traditional marinating can take hours, the chamber system thor- oughly infuses food with flavorful mari- nades in 99 seconds. Waring ® is commit- ted to making chefs' lives easier, and the marinate function is a timesaver they're sure to appreciate. What's more, the 11-inch seal bar double seals the pouch to guarantee secure, long-lasting closure – no waste, no mess. Fifty 1-quart and 50 2-quart bags are includ- ed. The heavy-duty bags are ideal for storing in a refrig- erator, freezer or pantry. Perfect for sous vide, the bags can also be used to boil or microwave foods. Save Time, Save Money, Save the Environment A timesaving, three-step procedure sim- plifies preserving foods in all their full- flavored freshness: 1) place a filled pouch in the chamber, 2) press the vacu- um seal button, and 3) store once the process is complete. "Like the NRA, we're happy to be helping restaurants reduce food waste," said Waring Product Manager Samantha Mullins. "The Waring Commercial Chamber Vacuum Sealing System makes reducing waste and managing costs a lot easier." Most food waste winds up in landfills, where it can be envi- ronmentally harmful. But waste reduction is not only socially responsible; it can be a major money-saver. The cost can be stag- gering for commercial kitchens that don't find ways to limit waste and keep more food fresher, longer. The amount of uneaten food from homes and restau- rants has been valued at $390 per con- sumer. With so much money left on the table, commercial kitchens stand to ben- efit in a big way from the Waring Commercial Chamber Vacuum Sealing System. For more information, go to www .waringcommercialproducts.com or stop by booth #2616. KARAT OFFERS RECYCLABLE & COMPOSTABLE PRODUCTS By Julia Gutierrez, Marketing Coordinator, Lollicup USA, Inc. Businesses across the nation are taking steps to promote and practice more envi- ronmentally friendly operations. Many food and beverage establishments are dropping their foam foodservice products and plastic bags for sturdier, planet- friendly options. The popularity of polystyrene foam foodservice products has dwindled over the years. Many cities have gone as far as attempting to ban the use of foam prod- ucts; some, like San Francisco, have even succeeded. The same goes for plastic bags, which are banned for certain uses in California and Hawaii according to the National Conference of State Legislatures. Other states have placed taxes on these bags, or have created pro- grams to prevent them from ending up on the streets and in the country's rivers, lakes and oceans. Thankfully, the industry has caught on and is creating items that can easily replace foam products and plastic bags. Karat ® , which manufactures paper and plastic foodservice disposables, offers options for those looking to make the switch. For customers who send hot cups of coffee or tea to-go, Karat offers sturdy, double poly lined paper hot cups. Insulated hot cups are another great option because they do not require a cup jacket to protect hands from the heat inside. Foam hinged containers are another very popular item used in food and bev- erage businesses, but these can also be replaced with a better product. Reusable, PP injection molded con- tainers are a great option. PP injection molded plastic products are very durable and are microwave and dish- washer safe. They are also recyclable. Fold-to-go containers, which are made of recyclable paperboard, are another great option because they are stack- able. This allows for more storage space in addition to it being more eco-friendly. Smaller portions of food can be served and stored in paper food containers and covered with flat or dome lids. These are available in plain or stock printed options. For something more similar to the foam hinged container, compostable bagasse hinged containers are the perfect replacement. These look very similar to the typical polystyrene foam hinged to-go con- tainer, but they are made entirely out of renewable resources. Bagasse is a paper- material made from leftover sugar cane stalk. Once sugar cane is harvested, the fibers from the stalks can be turned into a pulp that makes for a great, sturdy and eco- friendly foodservice product. Bagasse plates and bowls are also available. Replacing plastic bags is also quite sim- ple. Karat offers paper bags with and without handles, in various sizes. These can be used for shopping or for bagging up to-go orders or leftovers. Lollicup USA, Inc., the parent com- pany of Karat, encourages more environ- mentally friendly practices through the products it develops. The company believes it is important to create green products to help protect the planet. For more information on how to replace your foam products, stop by booth #1464 to see the Karat and Karat Earth lines. For more information, visit www.lolli cupusa.com, call 626.965.8882, email info@lollicup.com or stop by booth #1464.