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Restaurant Daily News Tuesday, May 22, 2018 1 8 Cook Faster, 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 casual operators deal with these prob- lems? 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 consisten- cy and speed at a high volume. The Smart Oven includes a rotating oven deck and customizable touch screen display, allowing for a fully customizable prod- uct. Business owners are happy to see the waste reduction savings 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 customiz- able touch screen display allowing a fully customiz- able product. We are cur- rently the only rotating oven on the market that allows the user to customize the rotation to the exact time and temperature neces- sary to make great pizza. But it's not only for pizza. It's also great for roasting, braising and searing meats, vegetables and seafood. You could even do bread baking and cast iron cooking. Also, Marra Forni is an American manufactur- er, so customer service and technical sup- port are readily available. That is not always the case with an imported oven. Visit Marra Forni at booth #1640. For more information, email inquiries@marra forni.com, go to www.marraforni.com or call 888.239.0575. Motorola Solutions Two-Way Business Radios from Tech Wholesale By Joe Wood, Director of Operations, Tech Wholesale, Inc. Seeking Improved Customer Satisfaction in Your Restaurant? Staff communication can often be the dif- ference between a dining experience that ends in disappointment, or one that exceeds expectations and brings guests back again. Motorola Solutions Two- Way Business Radios from Tech Wholesale can help your staff save time and steps and deliver faster table service. Most importantly, our radios can improve customer satisfaction. Special Offer at NRA Show 2018 Visit Tech Wholesale at booth #7166 and take advantage of our special show offer. Get a free 6-Unit Charging Tray when you purchase six Motorola Solutions Two-Way Business Radios, in addition to special, show-only pricing. For a limited time only, buy up to 60 Motorola Solutions Two-Way Radios and get 10 free, plus five bonus radios. The more you buy, the more you get back. This special offer ends on June 30, 2018. For full details, visit www.techwholesale .com/motorolarebate.html. Super-Compact Radio Choices, and No-FCC License Required Options No matter the size of your staff or unique needs of your restaurant, Tech Wholesale has the right radio at the right price. Featuring the latest digital technology, the DLR Radio Series offers stunningly clear audio and a range of up to 300,000 square feet indoors while using only 1 watt of power. With no FCC license required, staff can stay connected always while saving you time and money. The Motorola Solutions CLS Radio Series is a light- weight option that requires minimal training to use. Staff will find the user- friendly front panel display an asset dur- ing daily operations, ensuring that they can remain focused on providing excel- lent service to guests at your establish- ment. The CLP Radio Series delivers pow- erful two-way radio communications in a sleek, compact and lightweight design. Concerned about staff maintaining a pro- fessional appearance? Motorola Solutions CLP Radios are fully wireless and feature an earpiece/microphone that enables hands-free use. As a result, your staff can communicate easily and dis- creetly. Perfect Customer Service Founded in 1997, Tech Wholesale is an Authorized Reseller of Motorola Solutions Business Two-Way Radios, which prides itself on delivering outstanding and dependable customer service with unbeatable pricing. From high pro- file companies, such as AT&T, Disney and Microsoft, to mid-size and small businesses, restaurants, schools and healthcare facilities, Tech Wholesale focuses on meeting the unique communication needs of every client. View Our Special Restaurant Radio Section for FAQs and to Place Your Order Visit www.techwholesale.com/restaurant- two-way-radios.html and discover why so many businesses trust Tech Wholesale as the best source for Motorola Solutions Two-Way Business Radios. Visit Tech Wholesale at booth #7166. For more information, go to www.techwhole sale.com, call 888.Walky.Talky or email Joe Wood at jwood@techwholesale.com. Four Exciting New Restaurant Trends This is an exciting time for foodies and restauranteurs alike. There have never been more diverse dining options, with bold fla- vors, healthful options and traditional model disruption. Here are four restaurant trends Restaurant Technologies is excited about. Street Food Inspired Dishes Since food trucks came into the gastro- nomical purview a few years ago, it was often thought that a large kitchen with all the accoutrements was necessary for cre- ating complex flavors and beautiful dish- es. However, when the traditional city street cart got an upgrade with the prolif- eration of pseudo-gourmet food trucks, that tradition was squashed. Restaurant Technologies loves the trend of street food inspired dishes because they're smaller and it's an easy way to get lots of flavors into one meal, similar to tapas. From shrimp tacos to falafel to banh mi sandwiches, it loves that restaurants around the country are following the lead of an on-the-go society by bringing these flavors indoors and putting their own twists on them. Chefs Opening Quick Service Restaurants Michelin-starred chefs have been shirk- ing their traditional kitchens and staff and going into quick service enterprises with restaurant developers. And why not? Though chefs pride themselves on their ingredients and recipes, bringing good food to the masses is high up on the list of most of their missions. Since the world is becoming more global, it makes sense to branch out from a brick-and-mortar and increase one's presence in the restau- rant and food landscape in a new and refreshing way. There's one more factor not to ignore: you can't beat the press of a chef opening a 99 cent burger chain after having tremendous success with $250/plate din- ners. Pop Up Restaurants The food industry seems to have taken a cue from the fash- ion industry and is getting more involved in pop-up restaurants. Some open kitchens in already-estab- lished mixed-use or retail spaces to add more excitement and others pop up in unexpected neighborhoods. Most recent- ly, NYC's Noma pop-up sold out at a whopping $2,000/person. Noma's chef has created pop-up restaurants in Australia and Mexico previously, bring- ing his gourmet ode to foraged food across the world (and even fed culinary students for free). Internet of Things Connectivity With the Internet of Things and connect- ed devices, restaurants can become more savvy about their ingre- dients, equipment and waste management, cre- ating more sustainability and keeping employees safer in the kitchen. For example, Restaurant Technologies is able to monitor a restaurant's oil usage and quality so it can drive its dynamic distribution of oil. It can even automate a text to tell man- agers when they're using too much. The more technology is introduced to restau- rants, the better quality foods and experi- ences customers will have. Stop by the Restaurant Technologies booth to talk more about new restaurant trends and see game-changing technolo- gy demos to transform your restaurant. Visit Restaurant Technologies at booth #8057. For more information, go to www.rti-inc.com or call 888.796.4997.