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Restaurant Daily News 9 3 Tuesday, May 22, 2018 savings to the end user. Featuring all 304 stainless steel construction, fully welded for superior durability, Montague LEG- END ® Refrigerated Bases offer full-exten- sion door slides and a digital, programma- ble thermostat that guarantees precise tem- perature control around the clock. The refrigerated base of this Legend unit is cooled by a Turbo Coil-powered evaporator coil made from 304 stainless steel for superior life, and is epoxy-coat- ed to resist damage, moisture and debris. But that's just the start of what's "cool" about this versatile piece of equipment. With an ergonomically-constructed height, these low profile units are specif- ically designed and insulated to support heavy countertop cooking equipment. Units come with a Marine Edge top or can be integrated with a transition base The Montague Company (Cont'd. from p. 1) for a custom one-piece installation. Montague Heavy Duty Refrigerator Equipment Bases feature a heavy duty drawer system with a 250-pound weight capacity and full extension drawers to allow pans to lift straight out for conven- ience and efficiency. Drawers accommo- date 6" deep by 12" by 20" full size food- service pans for virtually any food stor- age need. Montague has a rich history of engi- neering powerful cooking equipment for kitchens throughout the world. From ranges to ovens, ranges, fryers and more, Montague has been dedicated to bringing the world premium-quality foodservice equipment since 1857. Visit The Montague Company at booth #1610. For more information, call 800.345.1830 or go to www.montague company.com. company in 1963. It was in 2007 that the culinary business was born of a fateful call from a local Chicago chef. In 2014, we formed a strategic alliance with Breville pty ltd. and are now headquartered in Torrance, California. Over the years we've won countless awards for both design and innovation. Those include Food Network's Tasty Technology, Madrid Fusion's inno- vation, Star Chefs Innovator, Good Design, Red Dot and more. RDN: What would you say makes your company unique? DP: We very customer focused. We sometimes laugh at how this all came to be out of what could be viewed as a hobby. Philip (President of PolyScience) made 'cool stuff' because he wanted to and chefs loved it because it solved their problems. This became our ethos – make truly innovative products that make chefs lives simpler. RDN: Where is your current product emphasis? DP: We're focusing on education. It's a misconception that the products that we make are reserved for chefs on the 'bleeding edge' of modern cuisine. We now see a lot of country clubs, hotels, air- lines and even nursing homes using our equipment because of the ease of use and tremendous labor savings it affords them. Also, I see a lot of chefs who mainly focus on cooking proteins sous vide. Sous vide is an amazing technique for making purees, cooking grains, desserts, infusions and more. This year we will be working on content to expand that mind- set. RDN: Why are your products the best value for your customers? PolyScience (Cont'd. from p. 1) DP: Our quality standards are incredible. Our manufacturing facility is ISO 9001 rated. We manufacture our sous vide cir- culators to the same standards of those that go to places like NASA and the CDC. Our sous vide equipment has the appropriate ratings for use in commercial environments. We have customers that tell us 'I purchased my circulator from you seven years ago and it still works perfectly.' RDN: Compare your products and their technology against the current market. DP: Their are a lot of 'smart' sous vide immersion circulators on the market. First, a majority of them have no com- mercial usage approvals. This should be very important to operators for the safety of their employees, guests and business. Secondly, at this time we haven't seen a meaningful implementation of connec- tivity with sous vide units. Especially looking at it from a hygiene perspective, the dirtiest object in your kitchen is prob- ably your phone. Using it as part of a cooking process doesn't sit well with us. There is a point where a product should just simply work. Sometimes 'lower tech' is the best tech. RDN: How's your customer service and how do you handle customer needs quickly? DP: We like to say this is what put us on the map. PolyScience has always been very responsive to the needs of our cus- tomers. This is why we actually have some customers with our products tat- tooed on their bodies. For more information, visit booth #6234, go to www.polyscienceculinary.com, call 844.765.9724 or email askus@ polyscienceculinary.com. Check out The Sous Vide Revolution on YouTube. and active cultures, but without a sour taste. A natural "pick me up" from coffee, but without the tannic acid – and packed with all-natural protein to satisfy even the fiercest mid-afternoon snack craving. Passionate about food and bever- age, Miller came up with the idea for JoeFroyo Functional Cold Brew™ after spending time in the retail coffee/frozen yogurt industries. "One of our customers' favorite concoctions was what we called the 'Yo-gato,' vanilla frozen yogurt with one or two shots of espresso floated on top," said Miller. "As functional beverages began to take off as a category, I realized I could combine the health benefits of premium yogurt with espresso and meet this new demand." Functional beverages do more than just hydrate. Packed with caffeine, probi- otics and protein, JoeFroyo crosses over multiple beverage categories along the way to creating a new category: Functional Cold Brew. Featuring 15 grams of protein per 12-ounce serving, six live and active cultures from drink- able yogurt and clean caffeine from cold brew coffee, JoeFroyo qualifies as a functional beverage. No added sugar, no artificial colors or sweeteners, no preser- vatives, gluten free and 100 percent lac- tose free. "We are so proud to officially launch JoeFroyo (Cont'd. from p. 1) our signature Functional Cold Brew line in 2018. Bottled Ready to Drink (RTD), Bag-in-the-Box (BIB), bulk 1-gallon jug, frozen blended, over ice, or by the truck- load, we are ready to serve you. Armed with our own fleet of delivery vehicles, cold distribution facilities, event market- ing and sales and logistics teams, our dedicated JoeFroyo family is ready to partner in your success," said Jesse Roberge, Vice President Sales. "We hope to service clients in the grocery, convenience store, hospitality, concession and cafeteria industries," said Roberge. "JoeFroyo can complement any menu's 'better for you' lineup." "I love our commitment to support- ing healthy, active lifestyles as well as our local athletes," said Brent Hall, Chairman of the company. "Team JoeFroyo™ members like Kate Landau, who finished second in the 2017 Boston Marathon Masters Division, First at the Rock-n-Roll Phoenix Marathon and First at the Portland Marathon (just to name a few) are an inspiration to work with. Partnering with world class athletes who demand fitness and excellence really makes us proud and validates our com- mitment to excellence in everything we do." Visit JoeFroyo at booth #9032. For more information, go to www.joefroyo.com, call 480.363.8663 or email sales@ joefroyo.com. savings of up to 25 percent over tradi- tional retail prices. It offers several payment options including subsidy, payroll deduction and vouchers and can customize to your com- pany's specific allotments and restric- tions. It also offers partial pay if an employee orders over an allotted amount and has a remaining balance. The Command Center dashboard provides the control of tracking and reporting for more accurate budgeting and planning and reducing program abuse. The invoicing structure allows you to choose to be billed daily or weekly and by specific location, account or purchase order, giving you greater control and management of your footwear budget. With its Pledge $10,000 Guarantee on slip-resistant styles, Lehigh CustomFit stands behind its products and pledges up to $10,000 towards any paid worker's compensation claim by anyone wearing a pair of SlipGrips purchased through a payroll deduction plan or 100 Lehigh CustomFit (Cont'd. from p. 4) percent subsidized company purchase, following required guidelines. It also offers a 60-Day Comfort Guarantee on slip-resistant styles. If the wearer is not completely satisfied with the comfort of the shoes, they may be returned within 60 days for a full refund, following required guidelines. Lehigh CustomFit's mission is to alleviate your burden of managing a safe- ty footwear program with exceptional services, selection and savings. Corporate customers such as Majestic Cruise Lines, Sodexo and FedEx, to name a few, can testify that it does it exceptionally well. Lehigh Outfitters is owned and oper- ated by Rocky Brands, Inc., a leading designer, manufacturer and marketer of quality footwear and apparel marketed under a family of top brand names including Rocky ® , Georgia Boot ® , Durango ® and Creative Recreation. For more information, visit booth #3862, call 800.444.4086, email custom fit@lehighoutfitters.com or go to www.lehighcustomfit.com. grain bread targeting a balanced pH. Because of the company's commitment to health, you can be assured that Ezekiel 4:9 Bread is the pinnacle of nutrition. Sprouted to maximize nutrition and digestibility! By adding pure filtered water to certified organic grains, legumes and seeds, Food For Life is able to maxi- mize nutrition and digestibility. Enzymes like amylase and protease are released naturally, helping to break down carbo- hydrates and protein, making them easier to digest while maximizing nutrition and lowering the glycemic index. Baked to perfection! Food For Life's slow baking technique means that every sprouted grain loaf is baked at lower tem- peratures to help preserve important natural Food For Life (Cont'd. from p. 4) vitamins and minerals and never 'flash browned' which can often trap active yeast. Loaded with both types of fiber: solu- ble and insoluble fiber! Yes, Food For Life Ezekiel 4:9 Bread is loaded with both important natural soluble and insoluble fiber to help your body function at its peak. Aren't all breads just carbs? Amazingly, Food For Life Ezekiel 4:9 breads often contain just as much a pro- tein as the stuff you put on your sand- wich, from all plant-based sources. Ezekiel 4:9 Bread, made with 100 percent organic ingredients. Your body and taste buds will know the difference! Check with your foodservice distributor for lower cost restaurant pack options. For more information, go to booth #3476.