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Restaurant Daily News 1 0 3 Monday, May 22, 2017 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 sav- ings over paper towels, eliminating extra maintenance and waste while creating a more hygienic restroom environment. A customized cost-savings analy- sis 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 plummet to $224.64, a savings of $5,600 per year. In addition, the analy- sis showed, XLERATOR Hand Dryers reduced the restaurant's hand-drying carbon footprint by 80 percent. That's because by throwing in the towel, Max Burger saved approximately 62 trees, 11 cubic yards in landfill space and 72,789 gallons of water – just in a sin- gle 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 Excel Dryer (Cont'd. from p. 1) choice that ultimately served as a learn- ing 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 XLERA- TOR. "We serve about 4,000 people a week, so it's great that guests and staff don't have to touch anything 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. Officer. "We are seeing a wave of new Mediterranean concept restaurants, plus the penetration of these ethnic flavors across mainstream menus," he notes. NRA's 2015 Global Palates report stated Mediterranean has had the high- est consumption increases over the past six years of any ethnic food. In the same year Technomic reported that Mediterranean was projected to be the fastest growing emerging menu cluster over the next five years. In the two years since this prediction, Mediterranean concepts continue to debut and expand, along with the prolif- eration of Mediterranean cuisine across all menu formats. Sauces are one example of how Mediterranean flavors can be incorpo- rated into mainstream menus to provide an ethnic twist and menu differentia- tion. As far as new items go, sauces have low back-of-house complexity and these items have great potential for broad application beyond just a dip or appetizer. "We see opportunities to bring Mediterranean flair to a variety of dishes with options like a Four Pepper Cilantro, Tzatziki or even a Feisty Feta spread," states Parthenis. Many restaurants are using hummus in sandwiches and wraps as a protein for vegetarian offerings, an alternative to mayonnaise or as a double protein hit to deli-style sandwiches. In fact, hum- mus, tzatziki and Greek feta sauces were called out by Technomic as trend- ing topping options to help boost burg- er sales. Pitas and flatbreads are also bringing global flair to menu offerings. According to Datassential's MenuTrends database, in 2016 there were more than 65 new menu items featuring flatbreads. "The Grecian Delight (Cont'd. from p. 1) most common restaurant application of flatbreads today is actually as a pizza, but over 40 percent of new menu introduc- tions for flatbread in the last year were as a sandwich carrier," states Parthenis, "demonstrating strong continued interest in pitas and flatbreads for multiple menu applications." A predicted trend for 2017, by Food and Drink Resources, is street-food inspired dishes. "There is no better option for restaurants looking to capital- ize on the street-food trend than with shawarma or gyros," declares Parthenis. These Mediterranean street-food staples are increasing in popularity across all foodservice segments, powered by the increasing numbers of Millennial and Gen Z restaurant consumers and their interest in global flavors and experi- ences. Nowhere is this growing main- stream popularity more clearly reflected than in the significant penetration growth of gyros on K-12 and C&U menus over the last two years. "Younger consumers crave the authenticity and the true global street-food experience that gyros and shawarma provide," explains Parthenis. Grecian Delight, A Pure Mediterranean Foods Company, brings you the very best of Greek and Mediterranean cuisine with products including gyros and specialty meats, pitas and flatbreads, tzatziki, hummus and spreads, falafel and additional Mediterranean specialties. Visit Grecian Delight at booth #4848 to experience the Mediterranean Street Food Station and to see a wide variety of products and menu solu- tions. For more information, go to www .greciandelight.com, call 800.621.4387 or stop by booth #4848. with lightning charged irrigation systems – all of these and more are being embraced in an attempt to serve con- sumers the next great taste experience. Along with all of these advance- ments, there are many new improve- ments for the day-to-day operations and management of eating and drinking establishments. After all, good quality fresh food is still the most important ele- ment of any successful restaurant. When thinking about how to employ technology in your brand, you are faced with two broad enhancement options: marketing and operations. To keep a focus on the deliverable – great food – the focus will be on operations: food safety, product prep and product manage- ment. Now is the time to invest in cost- effective and labor-saving devices that enhance the safety of the food you serve. Statistically, the majority of health inspection violations are due to only a few easily remedied oversights. Keep cold food cold and hot food hot. Sounds simple, but it is easily among the top three origins of fines issued. Technology is available to wirelessly monitor, alert and report temperature ranges not only in refrigeration and holding areas, but directly in actual food product as well. This should be No. 1 on your list. You will immediately see a reduction in labor, productivity, food waste and a vast improvement in food quality. When shopping for a system, you should look for a fully integrated system that can cen- Integrated Control (Cont'd. from p. 1) tralize your reporting and management function. One of the best systems on the market is the Temp Minder series from Integrated Control. Numerous sensors track temperatures wirelessly to provide an accurate picture in real time of your temperature management requirements. Temperature abuse is not only an issue in holding, but in serving and preparation as well, so be sure to have a good thermometer on hand. Here, it is best to invest in one that not only gives you an internal temperature, but one that could also alert you to acceptable tem- perature ranges of cooked and held prod- uct. It should also offer a cooling cycle monitoring option for cook and hold and sous vide preparation. The device should also record temperatures and corrective actions. This is a perfect first step in employing a HACCP program in your facility. Scan'n'Temp works with the Temp Minder line to provide an integrat- ed reporting platform that not only pro- vides accurate real time and historical information, but also affords traceability options critical to managing vendors and your operation. A nominal financial investment will pay off in dividends by ensuring the delivery of safe, fresh, great tasting food. Food loves everything that technology can bring to the table for a long lasting affair to remember. Turn on the tempera- ture for a winning relationship today and visit Integrated Control at booth #1268 to fall in love with fresh technology. For more information, stop by booth #1268 or visit www.goicc.com. winners will be whisked away on a guid- ed gastronomical MangiaCampania ® Tour of Italy. The trip includes a five night, six day tour of the Campania region, with visits to a tomato factory, Limoncello factory, Mozzarella di Bufala Production and the Almalfi Coast. Got your attention? Mangia, Inc. is also demonstrating the Carmelina Difference™. When it comes to quality, value and tradition, nothing compares to the simple goodness of Carmelina 'e…San Marzano ® Italian Tomatoes and Carmelina Brands ® Italian Beans. Produced and imported from southern Italy, Mangia, Inc. takes pride in produc- ing superior ingredients that are all natu- ral and preservative free. Carmelina Brands' complete product line is Non- GMO Project Verified, OU Kosher and gluten free. Mangia (Cont'd. from p. 1) Mangia's Corporate Executive Chef, Giacomo Pagano, is presenting several unique dishes throughout the show fea- turing the Carmelina 'e…San Marzano Italian Tomato and Carmelina Brands Italian Bean products, including its famous Triple Bean Burger, Pasta Casareccia and Neapolitan style pizzas. You won't want to miss out! With one of the cleanest ingredient statements on shelf, Carmelina 'e…San Marzano Italian Tomatoes and Carmelina Brands Italian Beans offer chefs and fam- ilies quality, flavorful ingredients that they can feel good about bringing to the table. Carmelina products are available in retail, foodservice and industrial sizes. Private label is also available. For more information, email info@ mangiainc.com, call 866.462.6442, visit www.carmelinabrands.com or stop by booth #9654.