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Restaurant Daily News Tuesday, May 23, 2017 7 0 CM SYSTEMS, LLC HELPS HOSPITALITY INDUSTRY MANAGE FOOD SAFETY RISK ComplianceMate's kitchen technology provides an affordable solution to the most important operational challenges facing foodservice providers: safety and efficiency. As an acknowledged leader in the industry, the ComplianceMate system allows restaurant workers to fully perform, manage and monitor food safety tasks and temperature con- trol quickly and wirelessly. The system – utilizing wireless tem- perature sensors, a tablet device, Bluetooth hand probe(s) and proprietary software – provides real-time monitor- ing of equipment and standard operating procedures within a restaurant opera- tion, including but not limited to: cap- turing reliable, time-stamped tempera- ture data automatically; sending real- time notifications when established standards are not met; enhancing com- pliance with HACCP and internal stan- dards; eliminating human error and pen- cil whipping from checklist completion; and highlighting employee accountabil- ity and opportunities for training. CM Systems, LLC works with you to incorporate all of your check- lists and guidelines into the ComplianceMate system, customizing it to meet or exceed your brand's unique specifications, regardless of the challenge. From time and temp checklists to brand-specific standards, there's no compliance metric that ComplianceMate can't handle. Its technology makes it easier for employees to work through the variety of tasks they conduct daily, gathering all the required information (including photos) in a digital, time-stamped for- mat. The system incorporates, docu- ments and records corrective actions, customizable to your brand's preferred practices. The system seam- lessly and automatically transmits all of your data to a secure site, via the cloud, and makes it available for review in real-time from anywhere in the world via a web-enabled device. Anomalies in the results can trigger various alerts to multiple levels within the organization, from store level to corporate, and includes a vari- ety of standard and customized reports and analysis. ComplianceMate is a key ingredi- ent in improving kitchen operations in an increasingly complex kitchen envi- ronment where safety failures can have serious repercussions. Line checks that can take an increasing amount of every day, can be completed faster, with greater accuracy – and still cover dou- ble the items. Wireless temperature monitoring can save both valuable employee time, and expensive invento- ry in cases of equipment malfunctions, mishaps or human error. Real-time, searchable data can help organizations identify operational areas primed for improvements – while mak- ing people more accountable for their own actions – lead- ing to smarter decisions and more efficient operations founded on greater informa- tion. In short, ComplianceMate makes it easier than ever for restaurants and commercial kitchens to modernize their kitchen operations, yielding improved compliance at a lower net cost than is possible otherwise. Every restaurant owner, corpora- tion and franchisee wants to protect their customers and their brand against the consequences of food safety viola- tions and negligence. With no more missing or inaccurate data, no more health inspection anxiety, and peace of mind that no compliance mishap will ever bring down their business, ComplianceMate delivers a winning recipe for success. For more information, go to Lakeside Center booth #9442 or visit www .compliancemate.com. INCREASE YOUR RESTAURANT'S EFFICIENCY Manual disposal results in waste and downtime for your staff. Restaurant Technologies ensures your kitchen runs at optimal efficiency. Getting the best return on your oil investment and related fried food costs is critical to managing any foodservice business. Through the implementation of standard operating procedures for disposing of used oil and refreshing new oil, restaurants can drive the efficient use of fryer oil. These proce- dures help to increase efficiencies and improve ROI on oil investments. Restaurant Technologies' customers frequently experience a reduction in oil usage of approximately 15 percent while decreasing oil spend by up to 20 percent and increasing oil and food quality. With its data management tools, these results are sustainable. Restaurants can expect: reduced labor costs associated with more efficient refilling of fryer vats; elimina- tion of waste oil handling and packaging trash; elimination of repair and replace- ment costs for oil filtering and disposal equipment; reduction in new oil con- sumption through better oil management; and elimination of residual oil loss which remains in oil cartons. The web-based customer oil man- agement portal (TOM) provides man- agers with full visibility into oil data and employees' compliance with standard operating procedures. Email alerts help identify when employees deviate from the process, helping to create best prac- tices. With this knowledge, managers can identify immediate training and develop- ment opportunities. Restaurant Technologies provides free, ongoing consulting and training as needed to make sure that you and your employees get the most out of the service. A lockable disposal switch prevents premature oil disposal, and a subscrip- tion-based, high-efficiency filtration sys- tem (Fryer Filtration Monitoring) extends the usage potential of oil, removes food debris and improves food quality and consistency. With the sub- scription-based filtration monitoring service, managers can define a schedule for expected filtration events. Should fil- tration events not be performed or per- formed off-schedule, managers are alert- ed. This allows managers to work with staff and verify that proper filtration pro- cedures are followed to ensure efficient oil usage. Stop by booth #8052 at NRA to see live demonstrations by product experts on how the Total Oil Management system and filtration monitoring technology can increase your restaurants efficiencies. 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 per- cent of all the McDonald's in the U.S. have chosen to put in its system for safety, food quality, sustainability and efficiency. With Restaurant Technologies' auto- mated oil management solution and mon- itoring technology, you can ensure your kitchen is running at optimal efficiency. For more information, visit www .rti-inc.com, call 888.796.4997, email marketing@rti-inc.com or stop by booth #8052. GROWING TRADE FUELS CHINESE ATTENDANCE AT NRA SHOW Over the last four years, more than 1,000 Chinese business visitors (not including exhibit personnel) have attended the annual NRA Show in Chicago – an average of more than 270 per year. The Chinese attendees represent importers, restaurateurs and HRI suppli- ers hailing from many parts of China, including Beijing, Shenyang, Shanghai, Hangzhou, Chongqing, Chengdu, Changsha and a number of other cities. Their interests include flavorings, health foods, organic foods, meat and poultry products and equipment. U.S. exports of consumer oriented food products to China passed the $6.5 billion mark in 2014. Total U.S. exports of food and agricultural products to China exceeded $18.37 billion, making China the No. 1 destination for U.S. products. Food and hospitality occupy a cen- tral place in Chinese culture. Entertaining, whether social or business, is a huge part of Chinese culture. New Western visitors to China are likely to be awed by the size of some of the restau- rants, some of which can seat several thousand people in a combination of large open spaces and hundreds of pri- vate rooms. As the number of two wage earner Chinese families increases, the number of meals consumed outside the home is growing rapidly. The HRI (hotel, restaurant and insti- tutional) sector is one of the main benefi- ciaries of China's economic boom that began more than 30 years ago. The growth in business activity and incomes, which has spread across most of China, has cre- ated a new and growing middle class with higher standards and expectations. The Chinese middle class is creating new generations of young people who have never experienced or witnessed the hard times experienced by their grandparents. Middle class con- sumers are expected to be more than 50 percent of all con- sumers by 2015. As a result of this wide- spread increase in wealth, there are mil- lions of additional consumers with dis- posable income to spend in better dining establishments. And, like in the U.S., the HRI sector is a major employer. These trends are obvious to travelers visiting any of China's many large cities. The HRI sector is also supported by increasing demand for a wide variety of Chinese and international cuisines. Pushed by the influx of foreign business residents and by the booming Chinese travel industry, many restaurants are finding success selling a wide variety of non-Chinese foods and in infusing Western foods into their traditional menus. In addition, the huge num- ber of visitors to China is supporting an equally booming business for five star hotels. Although China's popu- lation includes a high ratio of seniors, the sheer size means that there are plenty of young customers open to international styles and cuisines. In addition to the above factors, food safety concerns on the part of Chinese consumers are providing a lift for imported food and beverage prod- ucts from trusted suppliers in the U.S. and Europe. All of this means that China is a strong and growing market for imported food and institutional kitchen products. Don't be surprised if Chinese visitors are interested in your product! To get in touch with NASDA, visit the American Food Fair in the North Hall.