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Restaurant Daily News Saturday, May 20, 2017 9 8 BURGERS & SANDWICHES A HOT TREND & FONTANINI CAN MAKE THEM HOTTER Well done, medium-rare, organic or spicy barbecue – no matter your pref- erence, nothing beats a great burger. With summer just around the corner, backyard grills across America will soon be firing up for everyone's favorite summertime fare: juicy, mouthwatering burgers. It's not just about lettuce, tomato, pickle and onion anymore, and gourmet chefs have recently become as innovative with burgers as the creative home cooks who have entered Sutter Home Build a Better Burger Recipe Contest for over 20 years. Trends show that both profession- al chefs and everyday cooks in homes across the country find inspiration ranging from favorite eth- nic cuisines to beloved neighborhood eateries to create unique, savory burgers with unexpected ingredients. According to a recent Technomic sur- vey, 91 percent of people that responded said they eat a burger at least once a month, and 44 percent said they consume burgers at least once a week. What's hot in burger trends this year includes inspiration from ethnic cuisines, tasty alternatives to beef pat- ties and creative substitutions for com- monly-used lettuce. Since becoming a mainstay of American cuisine, the burger has become the perfect can- vas for culinary creativity. Not only is it National Burger Month, but Memorial Day is just around the corner – the perfect reason to fire up the grill and enjoy some great burgers and wine with family and friends. For more information, visit www .fontanini.com, call 800.331.MEAT or stop by booth #2601. AN INDUCTION COOKING EXPERIENCE THAT NOW INCLUDES YOUR FAVORITE PAN A common problem with induction cook- ing technology is that it brings chefs out of their comfort zone. Induction cooktops generally require a specific type of com- patible cookware that chefs might not be familiar with using, which may lead to a disruption of their routine and imperfect results with the food that is being pre- pared. One important new feature of Panasonic's new Met-ALL Induction Cooktop is actually included in the name, "Met-ALL." This proprietary technology allows for a chef to use any type of metal cooking vessel, including aluminum and copper. Chefs need not worry about going out and buying brand new induction-friendly cookware, as any type of metal pot or pan will work on this cooktop. In the past, induction cooktops did not have the requisite energy output to heat up metals like alu- minum or copper. Panasonic's Met- ALL Induction Cooktop uses 1,200 copper wires instead of the 50 wires found in more standard and convention- al induction cooktops. Now, chefs can use the cookware that they likely already have available to them in the kitchen due to the increased temperature output from the Met-ALL Induction Cooktop. This type of technolo- gy has never before been available in induction cooktops, and it highlights the strides that Panasonic has made with the research and development of induction technolo- gy. In years past, induction technology was an intriguing option due to its emphasis on safety and environmental friendliness, but it was not seen as a viable solution to most commercial kitchens. Now, Panasonic's Met-ALL Induction Cooktop is an attractive substi- tute to open flame cooktops due to the new induction cooktop's versatility and high performance capabilities. The innovations that Panasonic has made to induction technology have led to the introduction of this new cooktop which can make life easier for chefs in all types of dif- ferent kitchens. The Met-ALL Induction Cooktop is fully capa- ble of operating as the primary piece of cooking equipment in a large kitchen, and its high energy efficiency make it an attractive choice for restaurants and other commercial food vendors who are looking to cut costs. This, combined with the cooktop's compatibility with metal cooking vessels of all kinds, makes Panasonic's Met-ALL Induction Cooktop an exciting new piece of tech- nology at NRA this year. For more information, stop by booth #6040, call 815.341.4639 or visit www.panasonic.com/cmo. 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, including kids shoes, walk- ing shoes, running shoes and even golf shoes (save 30 per- cent 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, visit the SKECH- ERS Direct booth #1278. After the show, call 310.318.3100, ext. 1860 or email haroldsu@skechers.com. REDUCE CATASTROPHIC FIRE RISK WITH AUTOMATED HOOD CLEANING With your kitchen operating at full throt- tle, grease will build up in your hoods, flues and fans. This poses a great fire risk to your business. Most restaurant fires start at the grill or fryer. Keeping your hood and flues consistently clean is cru- cial to a safe and efficient operation. To reduce the risk of a catastrophic fire, Restaurant Technologies has designed the AutoMist system to clean automatically every day through a spray mixture of degreaser and water. AutoMist is an automated hood, flue and fan clean- er designed to eliminate the hazardous buildup of grease in your food service kitchen. Stop by booth #8052 at NRA to see a live working demonstration of the cut- ting-edge AutoMist technology. Traditional hood and flue cleaners send in a cleaning crew on a quarterly or semi-annual basis. They shut down your kitchen to scrape or power wash grease buildup with harsh chemicals, often leav- ing more mess and damage to equipment. The day after they leave the grease begins to build up again – along with the fire risk. The AutoMist system eliminates the need for these cost- ly, messy cleanups by automating the clean- ing process – every day. AutoMist cleans your hoods, flues and fans every day. By installing sprayers along the hood and up the flue to the exhaust fan, every nook and cranny gets cleaned. The delivery system that contains the degreaser con- trols when cleaning is initiated, meaning you don't have to think about it. The best part? You don't have to shut your restau- rant down when it's time to clean. Restaurant Technologies has more than 25,000 customers 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 its system for safety, food quality, sustainabili- ty and efficiency. Rolling out in select markets, AutoMist minimizes fire risk every day in your restaurant by keeping the hood, flue and fan area clean. With daily auto- matic cleanings, grease is no longer grad- ually building up between cleanings. This keeps your restaurant and everyone in it safe. For more information, visit www.rti-inc .com, call 888.796.4997, email marketing @rti-inc.com or stop by booth #8052.