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Food Magic Daily Wednesday, June 28, 2017 3 0 MAKER OF GORDO'S CHEESE DIP BRAND OFFERS GORDO'S SALSA Introducing the unique Authentic Mexican Restaurant Style Gordo's ® Salsa – Gordo's Salsa is what your cus- tomers have been wanting and Gordo's delivered. Made with wholesome veggies and flavorful spices for a one-of-a-kind taste that could only come from Gordo's, it's available in Mild and Medium for that extra kick, in 16-ounce containers. Don't wait! Give your customers the take home salsa they can enjoy again and again. Stack up and watch your sales grow. Gordo's Salsa is the perfect com- panion to the No. 1 selling Gordo's Cheese Dip ® brand. Made with real cheese and natural ingredients, it is made in the USA, providing healthier alternatives for families that love to party and snack with cheese dip and don't want imitations with artificial ingredients and phony taste. That is why Gordo's is the original Authentic Mexican Restaurant Style Cheese Dip and has been the leading brand for over a decade. Gordo's is "The New Taste of Old Mexico." It's healthier and tastier when served with fresh fruits or veggies. Gordo's Cheese Dip is versatile, too. Your customers like to use it in various recipes like nachos, fajitas, fondues, quesadillas and many other deli- cious dishes. Kids love it as an after- school snack, and it's a favorite at parties. Gordo's Cheese Dip is available in six unique flavors: Original, Mild, Hot, Cheese'n Salsa, Cheese'n Chipotle and Queso Dip, in 16-ounce microwaveable containers. KACHWA Food Group is aggressively supporting you with radio, magazine and social media advertising, coupons, point-of-sale materi- als and store sampling, as well as concerts and the highly successful sport contest "Gordo's Ultimate Tailgater." KACHWA Food Group is known for its innovative manufacturing techniques, high quality ingredients and strong con- sumer support. For more information, visit www.gordos dips.com. WATER LILIES – FINE ASIAN CUISINE FOR HOT BAR AND GRAB & GO Consumers are showing more interest than ever (especially Millennials) in Asian cuisine. You can see it clearly from the hot bar and grab and go cus- tomers. Water Lilies' production facility is 48,000 square feet, SQF3 and Organic Certified. Taiwan-born founders utilize their vast knowledge of Asian cuisine when developing products – their flavor and their authenticity, as well as a tradi- tion of quality. High-margin retailers know that an Asian component to their deli operation pays dividends. Favorite items of Water Lilies' customers include spring rolls, egg rolls, dumplings, potstickers, fried rice, noodles and Asian soup. Consumers are increasingly grav- itating to Asian cuisine. Millennials especially enjoy the foodie experience when enjoying high-quality ethnic cui- sine. A good Asian hot bar can really draw those consumers to your store. Water Lilies has developed unique flavors and clean label products that appeal to today's consumer. When the Lee family emigrated to the U.S. from Taiwan, they brought generations of Asian food experience with them. They original- ly set up a vegetarian gourmet food business in 1988. Water Lilies is still well known in the Asian markets for the Water Lilies brand lineup of tofu products. In 1995, Water Lilies established a facility in Brooklyn and soon became USDA- approved. Water Lilies has been in the current facility in Astoria, New York since 2006. Along the way, Water Lilies has developed business and relationships with major supermar- kets, club stores and r e s t a u r a n t s around the country. "The rela- tionships we have built are particularly gratifying to me," says Peter Lee, Chief Executive Officer. "It has been fun to be part of the surge in interest for Asian food. Because of our experience we have been able to help our customers put together winning hot bar and grab and go programs." For more information, visit www.waterlilies- food.com, call 718.777.8899 or email sales@waterliliesfood.com. HOLSTEIN MFG. CELEBRATES 40 YEARS By Darrin B. Schmidt, President of Holstein Mfg. Holstein Mfg. is a second generation family owned business which special- izes in commercial mobile/stationary barbecue grills (charcoal, propane and natural gas), commercial mobile smok- ers, corn roasters, deep fat fryers, high- end residential grills and concession trailers. Holstein Mfg. operates with stainless steel and carbon steel fabrica- tion using computerized design, laser tables, steel bending brakes, steel shear- ing equipment and welders. We pride ourselves about making everything from the ground up with all fabrication taking place at our facility in Holstein, Iowa. Our company was established in 1976 by Bruce Schmidt and now is enjoying the smooth and successful tran- sition to the second generation. I have been involved with the company since I was nine years old. Holstein Mfg. has the lifelong experience and reputation in the commercial outdoor food cooking equip- ment to satisfy any customer looking for a high quality grill, smoker, corn roaster or fryer. H o l s t e i n Mfg. prides itself on the innumerable NSF-approved grills, smokers, corn roasters and deep fat fry- ers. Holstein Mfg. has survived and pros- pered by continuing to improve upon and innovate new products for our consumers and improve upon current products. Our motto has been, "We can build almost anything." That statement rings loud and clear with the fact that we sell a charcoal grill for as little as $285 to our highest priced item which is an NSF-approved, stainless steel convection smoker for $27,900. Nobody covers the high quality, outdoor grilling mar- ket and food prepara- tion like Holstein Mfg. Ingenuity and the ability to build to the customer specifications is a natural and gratifying quality of the employees of Holstein Mfg. One of our proudest part- nerships in development was with the late Bill Wall (Billy Bones). My father, Bruce Schmidt, and Bill Wall developed our Model 600 Chicken, Rib, and Beef Convection Cooker with smoker for the Rib Cook Off Circuit and large event mass food production. For more information, visit www .holsteinmfg.com. BALANCING THE POWER OF YOUR TABLETOP By Patrick Groves, Regional Sales Manager, ITI In a recent article that I read online enti- tled "The Power of the Tabletop" by a company called Fs Voice, the author had quoted the Executive Vice President of foodservice strategies at WD partners. Though the quote was geared toward uti- lizing the power of co-branding on the tabletop, it definitively caught my atten- tion in the area of the importance of any product that is set on the table. The quote was: "The trick is to set the table where the balance point is between helping eco- nomics on one side and guest satisfaction on the other side." In my 10-plus years of foodservice experience on both product facing and customer facing responsibilities, I have found that the balance point mentioned above is true. I believe that the majority of customers looking to re-freshen their tabletop are looking for the balance of three key factors: fashion – the items have to look good on the tabletop; func- tion – the product has work as needed as well as to serve multiple purposes; and affordability – the customer needs to see some type of value in that product – whether from the price point or the serv- ice received for their investment. Fashion Here at ITI, we have worked hard in the last few years "Refreshing the Tabletop ® " by offering new products that are in sync with today's current trends. Take for example the new Campfire™ dinnerware which offers diners a col- lection of colorful items that offer a blend of color and nostalgia. Available in 23 individual items, in both rolled edge and nar- row rim options, Campfire is an excellent choice for barbecue or casual style dining establishments looking for a unique splash of color. Function Not only has ITI "Refreshed the Tabletop" by offering trend-specific products, but also items that can be multi-functional. The perfect example of this is ITI's new Sandwich and Side plat- ter. These attractive, bright-white platters are available in two different configura- tions (one with a round divided section with a well and one with a square divid- ed section). This platter offers an ele- gant presentation for any sandwich and side for lunch service and can also be con- figured to serve as an upscale appetizer presentation during dinner service. Affordability The final balance point that customer are seeking is affordability; however, afford- ability is not always merely the price you pay for the product, but it is the blend of the monetary value along with the service that backs up the product. This includes the durability (think cost of ownership), the service (can I get the product when I need it) and yes, the price! Learn more at www.international tableware.com.