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Restaurant Daily News Tuesday, May 23, 2017 1 0 YOUR INNOVATIVE FOOD TRUCK SOLUTION Food trucks are now a common sight everywhere you go – from school dis- tricts and universities to corporate or local eats. To have a truly successful food truck takes a tremendous amount of planning and exacting execution. Both On The Move and Detroit Custom Coach began their food truck programs in 2012. On The Move has developed a truly unique and innovative food truck design, which increases the interior working space while allowing a more personal interaction with a larger number of cus- tomers. Detroit Custom Coach works closely with its clients to realize their specific needs and ensure their food trucks meet all the regulatory guidelines with durable and properly fitted equipment. The part- nership of On The Move Custom Food Trucks and Detroit Custom Coach prom- ises a new level of innovation and expert- ise for those clients looking to own a food truck built and engineered from the ground up to meet their exacting specifi- cations. On The Move and Detroit Custom Coach offer several models and sizes of food truck platforms for your business. There are many questions to answer in choosing the perfect food truck model for your needs. What is important to you? What is the overall look and feel you want? Do you want the customer to be at eye level with the employees serv- ing them? If they can see the cleanliness of the food truck preparation area, does it improve the experience? What demands will be placed on the food truck? What equipment will be need- ed? How will code and regulation changes in the foreseeable future affect a food truck? Slide Out Truck This food truck is truly built from the ground up and engineered to be the ultimate food truck. The patented slide out and step down service area offers eye-to-eye interaction with your customer like nothing else on the road. The slide out model offers greater crew space and room for more equipment. This food truck is most popular with school districts, univer- sities and large restaurant groups. Whether you need to serve several hundred students, run demographic studies or market your brand, this truck will help you reach your goals. This model starts at $200,000 before equip- ment and option selec- tion. Step Van Through quality workman- ship and a range of options, brand new build-outs on new or used step vans rang- ing between 14 feet and 22 feet are offered. Enhance your customer experi- ence with the large windows and up close services stations. This model starts at $130,000 before equipment and option selection. Whatever you are looking for, On The Move and Detroit Custom Coach will create the perfect food truck to fit all of your needs and go beyond your expecta- tions. For more information, stop by booth #3293 or go to www.onthemovetrucks.com. AWARD-WINNING INDUCTION COOKTOP FROM PANASONIC PROVIDES OPTIMAL COOKING CONTROL Panasonic has been awarded the Kitchen Innovations ® 2017 Award presented by the National Restaurant Association Restaurant, Hotel-Motel Show ® for its Met-ALL Induction Cooktop (KY-MK3500). One of the new and most important features of the Met-ALL Induction Cooktop is the IR sensors embedded beneath the cooktop's glass surface. While IR sensors are nothing new for induction cooking, these sensors bring something entirely new to the table. By more accu- rately reading the temperature of the cookware's interior rather than exterior, they provide the user with far greater control of cooking heat and any adjust- ments that need to be made. This ground- breaking technology from Panasonic gives chefs an incredible level of preci- sion. Additionally, the new Met-ALL Induction Cooktop can automatically adjust its temperature output for certain foods, using the cooktop's memory fea- ture. Different food items can be pro- grammed into the cooktop, which will then prepare the food depending on its individual specifications. The IR sensors can even detect if additional items have been added to the cooking vessel, and adjust accordingly to maintain optimal cooking performance. Another exciting facet of these new IR sensors is their ability to detect how much food is in the cooking vessel, and thus how much tem- perature needs to be dis- tributed across the cook- ware's surface. This allows for even cooking at exactly the same tem- perature for the entirety of the pot or pan. Instead of a flame that only provides heat at the center of a cooking vessel, Panasonic's Met-ALL Induction Cooktop heats up the whole surface, providing consistent cooking for all of the food being prepared. Chefs looking to recreate the same dish time and time again can look to this depend- able cooktop for reliability in cooking performance. The new IR sensors com- bined with the memory feature provide an ease of use that will make chefs much more comfortable while preparing multi- ple dishes at the same time. Visit Panasonic at NRA booth #6040 and in the Kitchen Innovations Pavilion. For more information, call 815.341.4639 or visit www.panasonic.com/cmo. GOYA OFFERS CONVENIENCE, AUTHENTIC INGREDIENTS Founded in 1936 by Spanish immigrants, Goya Foods is the largest Hispanic- owned food company in the United States and the premier source for authen- tic Latin cuisine. Combined with authen- tic ingredients, robust seasonings and convenient preparation, Goya provides consumers with over 2,500 high-quality and affordable food products from the Caribbean, Mexico, Spain, Central and South America. The company prides itself on main- taining the traditions and heritage of its Latin culture by also providing cus- tomers with authentic and delicious products and recipes. For example, Goya ® Frozen Masarepa Discos are a traditional Colombian and Venezuelan product. It is precooked with corn flour and other ingredients to provide traditional and authentic flavors and requires 20-30 minutes to prepare. Goya has simplified this process by providing ready made-frozen Masarepa discos for the convenience of its Colombian and Venezuelan con- sumers as well as those who love culturally diverse foods. Goya Frozen Masarepa Discos are available in 14- ounce bags with 10 discs each. Goya also offers ready to eat and frozen empanadas filled with meat as well as cheese. For more information, products and recipes, visit www.goya.com or go to booth #9847.