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Restaurant Daily News Sunday, May 21, 2017 8 0 COOKING FASTER AND MORE EFFICIENTLY WITH MARRA FORNI An interview with Rob Bristow, Executive Chef, Marra Forni. RDN: Fast casual restaurants are differ- ent than they were just a few years ago, correct? RB: Correct. I think it's the technology more than anything that is the biggest change – from ordering kiosks to smart- phone apps with loyalty programs to more advanced, faster and foolproof cooking equipment. It's not so much that food trends have changed: pizza, burgers, tacos, sandwiches and healthier foods are still king. RDN: Is there an increased emphasis on speed in fast casual restaurants these days? RB: There's always been an emphasis on speed in fast casual spots, but I think now the emphasis on value and quality is becoming more important as well. There was a boom in the fast casual market a few years ago, with a lot of companies striving for market share, and now the businesses that offer the best value and quality have separated themselves and shown the most growth. RDN: Is labor a problem in the fast casu- al segment? RB: Labor can be one of the most expen- sive aspects of owning a restaurant. Many fast casuals have the benefit of not having a host or hostess, or an expensive chef. Turnover can be a problem, just like any restaurant, but with a good training program and good leadership, everything should fall into place. RDN: How is the Marra Forni Smart Oven helping fast casu- al operators deal with these problems? RB: Many operators aim for a cook time of two minutes or less because speed is one of the most important aspects to a successful fast casual restaurant. Labor can be reduced because of the ease and efficiency of operating the Marra Forni Smart Oven. Literally one rotation of the oven and the pizza is done! There's no need for a high-priced pizza maker. It provides consistency and speed at a high volume. The Smart Oven includes a rotating oven deck and customizable touch screen display, allowing for a fully cus- tomizable product. Business owners are happy to see the waste reduction sav- ings achieved from less burning or holes put in pizzas. RDN: How is the Marra Forni Smart Oven different from other ovens on the market? RB: Versatility. The smart oven includes a rotating oven deck and customizable touch- screen display, allowing a fully customizable product. We are currently the only rotating oven on the market that allows the user to customize the rotation to the exact time and tempera- ture necessary to make great pizza. But it's not only for pizza. It's also great for roast- ing, braising and searing meats, vegetables and seafood. You could even do bread bak- ing and cast iron cooking. Also, Marra Forni is an American manufacturer, so cus- tomer service and technical support are readily available. That is not always the case with an imported oven. For more information, visit www .marraforni.com, email info@marra forni.com, call 888.239.0575 or stop by booth #2983. EMILE HENRY & MAUVIEL EXPAND TABLE SERVICE COLLECTIONS WITH NEW PRODUCTS & COLORS The French companies of Emile Henry and Mauviel are introducing new table service products with new colors and new accessories for the tabletop and tableside. Emile Henry presents a shapely, small pitcher in the new color Flint. Made of Burgundian clay and fired at 2000 degrees Fahrenheit, this elegant yet simple pitcher is sized to fit on a refriger- ator shelf and on a small tabletop. This pitcher is 7 inches tall and holds about a quart. It features a slender looped handle and a perfectly designed spout. The pitcher is dishwasher safe, features a wide opening for filling, and like all Emile Henry products, is designed for both cold and hot liquids. This pitcher serves as a discrete lovely item on infor- mal and formally dressed tabletops. The pitcher is available in Burgundy, Charcoal, Oak, Blue Flame, Flour and the new color: Flint. Flint is both elegant and timeless. The deep yet luminescent grey with touches of green adds warmth to minimalist décor and softens bold, col- orful rooms and tables. Flint is the gentle peacemaking color that blends and soothes colors from across the color spectrum, bringing them together. Founded in 1850 and located in Marcigny, a small town in the province of Burgundy, France, Emile Henry has established a worldwide reputation for manufacturing the finest quality ceramic ovenware, gourmet cooking products and bakeware products. Still owned and operated by the Henry family, the com- pany today manufactures all of its new cooking products from Burgundy clay using the proprietary Ceradon ® and Flame ® state-of-the-art manu- facturing processes. Burgundy clay is an extraordinary material that slowly and evenly diffuses heat to the center of cooking dish so food cooks evenly and offers heat retention properties that keep food hot longer than metals and other ceramics. There is no lead or cadmium in Emile Henry prod- ucts, all glazes meet California Prop 65 and all products are 100 percent food safe. Emile Henry is certified ISO 9001. Visit Emile Henry USA at www.emile- henryusa.com. Mauviel, sponsor of the Bocuse d'Or, created a tableside service collec- tion for the dining room. This collection of tableside service items is designed for elegance and practical use. These items include champagne bucket holders in copper and in stainless steel along with champagne buckets, ice buckets, serving trays and chargers. The 28-inch tall champagne bucket holders are sized per- fectly to present a shimmering, gleaming champagne bucket in copper or aluminum. The glamorous chargers are available in three sizes and in three materials, and the 14-inch serving trays in hammered copper and ham- mered aluminum copper are so stellar they look like they could float around a room unattended. Mauviel table service accessories are made in France. Ernest Mauviel established Mauviel in 1830 in a Normandy village, Villedieu-les-Poêles. In the early years, the company manufac- tured copper cookware and serveware for hotels and restaurants in France. Since that time, the company has expanded and now crafts cookware for commercial and households in more than 50 countries. Mauviel is still a privately owned family business that is into the sixth generation of ownership. For more information, visit www.emile henryusa.com and www.mauvielusa.com or stop by booth #421. EXCEL DRYER 'EXPANDS & ENHANCES' HAND HYGIENE An interview with William Gagnon, Vice President of Sales & Marketing, Excel Dryer, Inc. RDN: What is Excel Dryer all about? WG: Excel Dryer is a family-owned, Massachusetts-based company that's been manufacturing the finest American-made hand dryers for more than 50 years. We revolutionized the industry with the origi- nal, patented, high-speed, energy-efficient XLERATOR ® Hand Dryer that created the high-speed hand dryer category, and we continue to develop sustainable, cost- effective hand-hygiene solutions. RDN: In regards to hygiene, some sources discredit the hygienic efficacy of hand dryers. How do you respond? WG: A common myth about hand dryers is that they spread germs via their warm air currents, but several respected agen- cies like the Mayo Clinic have dispelled this notion. Published results of their test- ing confirm that hand dryers present no greater threat than paper towels. And when comparing hand dryer models, the most sanitary option, with its hands-under, touch-free design, is the XLERATOR. We even offer two options to take hygiene to the next level. Our HEPA Filtration System filters 99.97 percent of bacteria at 0.3 microns to provide a hygienic hand drying experience with the added benefit of improved air quality in the room. And our antimicrobial Wall Guards, with Microban ® technology built-in, inhibit bacterial growth that can cause stains on walls and surfaces. Both options are ideal for high-traffic rest- rooms and because they are so easy to clean, they're a sound choice for restaurant environ- ments, in particu- lar. RDN: What's new at Excel? Do you have any product a n n o u n c e m e n t s you'd like to make? WG: Excel Dryer continues to enhance the user experience and provide smarter products that are easier to maintain. To that end, we've recently announced an expanded and enhanced product line. Enhanced standard features include adjustable speed and sound controls, adjustable heat settings (high, medium, low and off), an externally visible Service LED and multi-voltage options. If you've seen any of our recent advertisements, you'll see our claim that we offer 'the most options and complete line of accessories in the industry.' That's not just lip service; our products truly are the most customizable on the market, meeting cus- tomer needs, requirements and aesthetic preferences. RDN: How do your prod- ucts benefit restaurants? WG: A restaurant's rest- rooms are the ultimate reflection of the restaurant itself. To a customer, paper towels littered on the floor or clogging the toilets signal an unclean establishment. Our high-effi- ciency hand dryers eradicate these prob- lems, providing an environmentally friendly alternative while cutting mainte- nance costs by a typical 95 percent over paper towels. What's more, XLERATOR dries hands three times faster than con- ventional hand dryers, meaning less time in the restroom and more at the table. For more information, visit www.exceldryer.com, call 800.255.9235, email sales@exceldryer.com or stop by booth #5233.