Foodservice Daily News | Day 3

REAL IS CRAFTED, AUTHENTIC, AND SIMPLE. JUST LIKE YOGURT SHOULD BE.

e Food Export Association of theMidwest USA (Food Export-Mid-west) and Food Export USA-North-east (Food Export-Northeast) helpsmall food and agricultural comp-Continues page 8

American Food & Beverage ShowFood Export-Midwest andFood Export-Northeast

FoodserviceDaily News:Tell us aboutyour companyand its prod-ucts.

Pa t r i c kM c B r i d e :

Passport Food Group was foundedin 1978 as Passport Asia Associ-ates. Located in downtown Los An-geles and operating as Wing HingNoodle Company, we started out

Passport Food Group Interview with PatrickMcBride, Vice PresidentSales & Marketing

E n t e r p r i s eWide Visibilityinto your CashManagementP r o c e s s e s .Tellermate T-

knx cash analytics and T-iX elec-tronic cash counters providesfaster, more accurate in-restaurantcounts of cash together with a real-time view of the cash position inevery location. For restaurants,this means that you can gain imme-

TellermateJim Stone, Director of Marketing, Tellermate

Twenty five years ago, in thekitchen of a suburban home, Mrs.Prindable's Original GourmetCaramel Apple was born and agourmet category was created.

ese handcrafted, JumboGourmet Apples are hand-dippedin our signature all-naturalcaramel and made fresh in small

Mrs. Prindable'sTodd McClamroch’s for Mrs Pridable’s

FoodserviceDaily News:Tell us aboutyour companyand its prod-uct. Amber Price:VANCO, Inc

makers of CleanTEMP, is a smallwomen owned and operated familybusiness located in Bristol, Ver-mont with offices in Providence,Rhode Island. Inventor/Chef Wal-

Clean TempInterview with Amber Price,Vice President, VANCO, Inc

S h o p K e e pPOS, made forretailers, by aretailer.FoodserviceDaily News:Tell us aboutS h o p K e e p

POS: Jason Richelson: ShopKeepPOS is an iPad point of sale systemthat makes it easy for merchants torun their businesses, includingringing up sales, processing credit

ShopKeep POSInterview with with JasonRichelson, CEO and Founder

FoodserviceDaily News:What prod-ucts do youcarry?Don Scherer:B r i t e V i s i o np r o d u c e s

generic, stock and custom hot bev-erage paper cup sleeves. We workdirectly with distributors and theirclients nationally and internation-ally including Core Mark, Bunzl,

Bright VisionAn Interview with DonScherer, Vice President of Sales,

e Food Truck industry is expand-ing all across the country. Foodtrucks, step vans, concession trail-ers, and gourmet food trucks, thelist goes on and on.

Not to Worry! You have a friendin the business. :-)

HoodMart.com is coming to therescue of many a food truck busi-ness and giving them technical sup-

Hood MartStarting a Food TruckBusiness? Call Hood Mart. Inc

Foodser v i ceDaily News:Tell us aboutyour Companyand its Products.Nick Ciriello:Fuwak Connec-tions is a WebSolutions Com-pany based out

of Akron, Oh. Founded by myself,Nick Ciriello. I have over 10 yearsof experience in media and de-

FuwakAn Interview with NickCiriello, Fuwak Connections

By: Jeff Johnson/Gary Sinke FryerTuck is a unique deep

fryer filtration unit and caddy used totransfer spent cooking oil to a collec-tion point with no spills, no leaks, nodrips, nor anyone getting burned. eFryerTuck is an All American product,and its aluminum construction pro-

Fryer Tucke FryerTuck is an All American Product

BOOTH 9541 Continues page 8 American Food Fair, North Hall

BOOTH 6078 Continues page 16BOOTH 8260 Continues page 16 BOOTH 357 Continues page 10 BOOTH 1105 Continues page 16 BOOTH 9295 Continues page 10

BOOTH 6846 Continues page 10 BOOTH 6472 Continues page 8 BOOTH 9561 Continues page 10

Monday. Day 3, May 20, 2013 | Chicago | McCormick Place Convention Center

REAL IS CRAFTED, AUTHENTIC, AND SIMPLE. JUST LIKE YOGURT SHOULD BE.

Now available in FoodserviceNRA booth # 6457877-847-6181

Now availab

ble in Foodservice

Now availab NRA booth # 877-847-618

ble in Foodservice # 6457

1

Infinite choice of spray patterns (from a soft hollow cone to a powerful jet blast)

Eliminates the need for a separate handle

All stainless steel operating parts versus the industry standard plastic and chrome-plated brass

5 year warranty versus the industry standard 1 year

Uses 12% less water, sewage and energy; and saves $450 per year, versus the industry standard 1.42 gpm nozzle

Buy one Vari-Spray® for every three or four competitor’s nozzles in any 5 year period

$500

$1,000

$1,500

$2,000

$2,500

T&S B

-010

8

T&S 5

SV

Krow

ne W

ater

Save

r 21-

129

T&S B

-010

7

Zurn

Z800

00

T&S B

-210

8

Fishe

r 294

9

T&S 5

SV-C

Encore

KN50

Niagara

N21

80

Stra

hman

Kwik

Cle

an 3

®

Per NozzleOperating Costs per Year (4 hours/day) - Water, Sewage and Energy

The world’s BEST performance, construction, warranty, lifetime value, and environmental friendliness! BOTH recipients of the National Restaurant Association Kitchen Innovations™ Award. The ONLY pre-rinse products to ever receive this award!

Visit us at NRA Show Booth #2285!Strahman Valves, Inc. (484) 893-5080 [email protected] www.strahmanvalves.com

Strahman Valves The World’s Best

Pre-Rinse Spray Nozzles

KWIKCLEAN3

®

Spray®

CLE

KWIK

3EAN

®

ah trShe WTins -RerP

es alvhman V ValvestBs ’’s ldor W

zzloy Nase Spr

es

ayaySprS r

®®yy

Operating Costs per Year (4 h

Per Nozzle hours/day) - Wa

THBO ts o ecipien r

s ’ldorhe wT BEST peanestaurtional R of the Na

ahman VtrS

tion onstruc, cemancorf ertion ssociat An nnchen IKit

isit us at NRVVisit us at NR.ncI, esalv V (484) 893-5080

, alueetime v, lify, tanrar, wdarwtions™ A Awavno . he T

oth #22ow BA Sho R RA Sho 0 om ahman.cwikclean3@str k

ien tal fronmenvir, and ent duco-rinse preY pr ONL LY pr

285!m om.cesalvvahman.strww w

ndliness! we this aeivecer rvo ets t

d!arw

Foodservice Daily NewsChristopher R. Gudenzi, Editor & [email protected]

Jay Avery, Publisher/National Sales [email protected]

John Deibel, Assiciate Editor/Production [email protected]

Sheila Moon, Associate [email protected]

Toni Goodman, [email protected]

Richard H. Stewart, Art/Design [email protected]

Kelly Clements, Internet TechnologiesIcarus Networking www.icarusnetworking.com

Daily Media Group, llc does not accept responsibilityfor the advertising content of this publication norfor any claims, actions or losses arising therefrom.Products and services advertised within the publi-cation are not endorsed by, or affiliated with DailyMedia Group, LLC. Foodservice Gourmet is a pub-lication of Daily Media Group.

P.O. Box 732Evergreen, CO 80437PH: 720-414-2200

It is all about engagement. Of courseall of us at Foodservice Daily News love itwhen the restaurant numbers are on theupswing - and there is no denying thatthey are. As for getting the diner throughyour doors there are ever changing toolsat your disposal. A great upward trend isthe adoption of mobile app usage by

consumers and business alike. It was reported recentlyby Tech Crunch that mobile app users are now equal tolaptop and desktop users. A pretty amazing statisticwhen you think about it.

is means everything to the restaurant owner whohas to adapt with the competition not only in terms ofsmart phone marketing but also the ancillary servicesassociated with mobile technology. Namely the servicesof online ordering, payment and delivery need to be addressed. If you are not prepared to meet this rap-idly growing segment, you will probably lose business tothe restaurateur that does.

ere are services in place that can truly deliver abetter mousetrap and indeed some will do a great dealof hand holding manage if bandwidth is an issue.ough consider in producing a social media/ technol-ogy position in a restaurant, could be part time, that ison the message for you all the time. Something like thesidewalk barker of yesteryear. is could be a savvy

busboy for all we know. Consider visiting the followingbusiness that addresses these needs at this year’s show.Chow Now Booth: 6370 for a leading online orderingplatform and a company that pioneered Facebook ordering. App Tech Team Booth: 9658 for a firm thatcreates apps for just about any service, be it smartphone or mobile web, simple or highly complex. FuwakCommunications Booth: 9295 for a variety of engagement tools including site traffic evaluations, online assessments of where you stand and what youcan do to maximize your presence.

You need to be engaged with your patrons morethan ever and for this the technology of mobile applications has the answer. Dick Tracy would approve.

Not to overlook the the rubber hits the road…wedon’t want you to forget to check out the great front ofthe house technology of Table Check Booth: 5248. isclever system allows for the management of table turnsthat simply increase revenue for you. Barbara Horan,founder and President, likes to call it a “virtual cash machine”. We think she’s right.

Welcome to NRA 2013

6 Foodservice Daily News May 18-21, 2013 | ChicagoMcCormick Place Convention Center

booth 6834NRA Show

Trust Tomlinson for quality foodservice equipment and food

safety products for commercial/institutional kitchens and convenience/

self-serve venues. Our well-designed products will help you dispense it better,

serve it better, and organize it better … for years to come.

®

®

Great Tomlinson products for everything you need

World Class, Worldwide

Great T

omlinson T Tomlinson products

products

Tr u s t o m l i n s o n fo r o om inson fTTTrust T

sa e e y ty y p ro d u c t s fo o oducts fety prfsaf

self-serv e v e nues.uesve vense f ser

serv e i t b e t t e r a n d and ve it betterser

for ever

r q u a l i y ty f y foodserv i c e e q vice eq oodserr qua ity f

o r c o m m e c c i a l / i n s t i t u t i o n cia /institution ror commer

O u r w e l l - d e s i g n e d p o o d od r Our we designed pr

d o rg a n i z e i t b e t t e r fo o ganize it better f d or

rything yo

u i p m e n t a n d foodood uipment and f

n a l k i t c h e n s a n d c o n v ena kitchens and convenience/

d u c t s w i l l h e l p yo u d i s p e ou dispense it betterducts wi he p y

o r e e a r s t o c o m eears to come yor y

ou need

n i e n c e / nience/

e n s e i t b e t t e r,, ense it better

bo

ooth

serv e i t b e t t e r, a n d and ,ve t betterser

683

d o rg a n i z e i t b e t t e r … fo

®

o gan ze t better … f d or

34

o r ye a r s t o c o m e .

®

®®

ears to comeor y

NRA

b owA Shobo

ooth World Class, Worldwide

683 Class, Worldwide

34

diate insights into loss prevention and train-ing issues for every location, down to thecashier level.

In a typical QSR environment there canbe more than a dozen counts a day across allthe POS locations; every POS station forevery shift. Shrink, whether it is intentionalor unintentional can go unnoticed. With aTellermate T-iX electronic cash counter youcan ensure every count is conducted quicklyand accurately. When connected to T-knxcash management analytics you can gain en-terprise wide visibility to your cash countingand deposit preparation.

From an operations perspective, T-iX candramatically reduce the amount of time ittakes to count a drawer and provides you anaccurate count first time, every time. Save afew minutes in getting each operator “off theclock” and the minutes soon turn into manysaved hours. If the manager participates ineach count, you will soon find that they havemore time to do what they are supposed todo; ensure your guests have a great diningexperience.

By integrating T-iX with T-knx, Loss Pre-vention can quickly identify issues that call

for additional training or the intentionalshrink situation. ey can do this on a real-

time basis by looking at their T-knx dash-board to get an enterprise wide view ofcounting data. By looking at the exceptions

view they can immediately identify restau-rants and cashiers that are outside of pre-

scribed standards.Tellermate T-iX and T-

knx can also be used inthe preparation of de-posits. e count foreach deposit is sent to T-knx and can be comparedto deposit data receivedfrom the bank. If you al-ready use DTS from In-ternational FinancialServices, T-knx data canbe used to further pre-pare your deposit forpick-up by your armoredcarrier.

For over 30 yearsTellermate has providedelectronic cash countingsolutions for restaurants,C-stores and retailersaround the world. Ourrange of solutions coversimple cash counting

needs to state of the art Wi-Fi solutions thatconnect to enterprise class back office solu-tions. Stop by stand 6472 at NRA 2013 to

see how Tellermate can help your businesscount cash faster, reduce loss, and providevaluable analytical insights into your busi-ness.

Jim StoneDirector of MarketingTellermate, Inc

ter Van Price III patented the CleanTEMPproduct as he saw a need in this industry tostreamline a fundamental food safety re-quirement.

FSDN: What separates your companyfrom the competition?

AP: e unique thing is that we are theutility patent holders, therefore the onlycompetition we face is the current industryprotocol of using probe wipes to sanitize athermometer. Our product offers an alter-native solution that can help kitchensstreamline functionality and food handlingpractice.

FSDN: Who is your target audience/market and demographic?

AP: As we’ve recently launched, we arefocusing on college and university food serv-

ice providers and culinary institutes of learn-ing. However, our product has a place to fitnaturally within any commercial kitchenlarge or small whether they are a food man-ufacturer or a string of franchised establish-

ments. We are also looking carefully at adistributor that could carry the product tocomplement their current line.

FSDN: As your customer, how will mybusiness benefit from using your product?

AP: CleanTEMP is an easy way for chefsto regulate food handling practices withintheir establishments. It allows them to save

time monitoring temperatures on a busyline, teach young chefs proper sanitationguidelines and prevent health inspector slipups.

FSDN: What brings you to the NRAShow? Do you have any specials or attrac-tions taking place from your booth thisweek?

AP: We are looking to use the NRA Showas our official industry introduction forCleanTEMP. We’ve teamed up with FoodNetwork’s host, Chef Ben Vaughn for a sum-mer culinary tour and will host him in ourbooth both Saturday and Sunday at theshow.

FSDN: What knowledge of your productdo you want show attendees to walk awaywith?

AP: We’d like them to see the value thatCleanTEMP can bring to their business

whether they are a manufacturer, distributoror restaurant executive. CleanTEMP is apatented self sanitizing thermometer sys-tem designed to hold common sanitizing so-lution held in the coat pocket on the chef.e CleanTEMP tube is filled at the start ofeach shift with the sanitizing solution anddelivers a sanitized thermometer after eachuse throughout the day.

FSDN: How does a potential customerreach out to you?

AP: Visit us in North Hall Level 1, booth#9541 at the show or contact me via emailor through our website.

www.cleantemp.com or email [email protected]

anies export their products and supportthem on their way to becoming globalbrands. rough a custom, 3-tiered ap-proach of exporter education and outreach,market entry and market promotion, moreand more small companies are discoveringthe benefits of exporting.

Food Export-Midwest and Food Export-Northeast are two of four U.S. State RegionalTrade Groups. ese non-profit organiza-tions partner with state agricultural promo-tion agencies and use federal, state andindustry resources to help U.S. suppliers in-crease sales overseas. Services they provideare funded through the Market Access Pro-gram, administered by the Foreign Agricul-tural Service of the United StatesDepartment of Agriculture.

“Every day we help companies across a22 state region in the Midwest and North-

east learn about the value of exporting,enter new markets and remain successful inthose markets. rough Food Export-Mid-west in Chicago and Food Export-Northeastin Philadelphia, and our extensive networkof partners and In-Market Representativesaround the globe, we provide cost-effectiveservices to help companies increase salesand expand internationally.” States TimHamilton, Executive Director of Food Ex-port-Midwest and Food Export-Northeast.“e majority of companies we assist aresmall, in many cases family-owned, anddon’t have the resources or capital to evenlearn about exporting much less enter newmarkets. at’s where we help. Food export-ing remains an incredibly bright spot intoday’s economy and many companies arenot aware of the help available to enter andsucceed in new markets.”

Depending on where a company is ontheir exporting path, Food Export-Midwestand Food Export-Northeast can provide acustom package of services to meet theneeds of U.S suppliers. Specific programs in-clude Buyers Missions in which interna-tional buyers come to the U.S. to meet with

suppliers. Focused Trade Missions bring U.S.suppliers to a country to meet with interna-tional buyers and engage themselves in themarket and learn firsthand about distribu-tion, sales, pricing and competing products.

Food Export also offers Food ShowPLUStm!, a customized trade show enhance-

ment service so suppliers can maximize theirinternational trade show experience andtake advantage of extensive market expert-ise. e Market Builder program providestailored, in-market research to help deter-mine if a market is right for a particularproduct.

e Branded Program provides 50% costreimbursement for a variety of internationalmarketing activities including: package andlabel modifications, advertising, in-storepromotions, product demonstrations, publicrelations, tradeshow expenses, marketingand point of sale materials.

While at the NRA show, stop by booth8080 for more information and to discussyour specific needs and get information onall of their programs and services. Or visitwww.foodexport.org


CleanTemp

Visit us at booth 9541

American Food Fair,North, Hall


American Food & Beverage Show

Tellermate

Look for

tomorrow’s

edition of

Foodservice

Daily News

Day 4, Tuesday,

May 21, 2013

batches using old fashioned copper kettles.Each apple is then dipped in chocolate androlled in delicious candies, nuts and handdecorated with premium chocolate. A varietyof ribbons or ornaments help make Mrs.Prindable's a memorable gift for any seasonor occasion. Over the years many otherhandmade confections have been created tocomplement the famous line of GourmetApples such as caramels, nut clusters andchocolate & caramel dipped pretzels.

e Mrs. Prindable’s brand establishedits reputation for premium quality while sell-ing through high-end stores such as NeimanMarcus, Bloomingdale’s and Saks Fifth Av-

enue. Mrs. Prindable's recently unveiled anew line of handmade confections inspiredby the artisan heritage of their Gourmet Ap-ples.

We are excited for our new product ex-tension. Each of these additions is consis-tent with our quality and uniqueness ourcustomers have come to expect from Mrs.

Prindable’s” said Stuart Sorkin, Presidentand CEO.

e line of specialty handmade confec-tions will includes specialty chocolate truf-

fles, Chicago-Style chocolate covered Toffee,Gourmet caramel and chocolate pretzels.e truffles are all-natural, hand decoratedand will be available in assorted unique and

classic flavors. Included is a fresh-creamline of chocolate truffles ideal for the foodservice industry. is new combination offresh fruit based products as well as shelfstable confections gives Mrs. Prindable’sboth seasonal and everyday products todrive sales for their partners and customers.eir products are elegant enough to begiven as a unique gift and delicious enoughto be kept for oneself.

“Our new line of products opens the doorfor many retailers who have wanted ourbrand for years. We can now offer a line ofproducts in their stores!” Dave Sanborn, VPof Sales.


literally as a "mom and pop" operation withone machine making authentic noodles forChinese restaurants in Los Angeles. Now,manufacturing our products in our newstate of the art facility in Ontario, California,we have since become a leading manufac-turer of fresh/pre-cooked Asian noodles,fresh wraps, fried crispy salad toppers, andfortune cookies under the Wing Hing andHouse of Bee brands. In addition to theproducts manufactured, we source hundredsof Southeast Asian ingredients, both domes-tically and internationally that support theunique flavors and textures that Chefs de-mand and our consumers crave. And we willsoon be producing our own line of Asian ap-petizers, including Egg Rolls, Potstickers,Dumplings, etc., with a “made in thekitchen” quality.


PM: With our brand new state of the artmanufacturing facility in Ontario, Califor-nia, we are uniquely positioned to satisfycontinued growing demand for products inthe Asian segment. We have invested heavilyto reduce non-value added costs from ourproduction processes, and now have thelargest capacity of any other company in ourbusiness. Quality and consistency are hall-marks of our products and food safety is an

area where we truly separate ourselves fromour peers in this segment. We have anaward winning food safety program that in-corporate GMP/HACCP principles are thirdparty audited several times each year, con-

s i s t e n t l yrating Ex-cellent orbetter, andare compli-ant with theFood SafetyModerniza-tion Act(FSMA) re-

quirements. We offer over 300 sku’s ofSoutheast Asian products and ingredients,and have partnered with DOT Foods to beable to deliver case quantities to over 3000distributors throughout the United States.Our products are also exported to Canada,Mexico, South America, Europe and theMiddle East. We are well on our way to be-coming “one stop shopping” for all South-east Asian foods for the foodservicemarketplace.


PM: Wraps, noodles, and other Asianproducts are no longer seen strictly on Asianrestaurant menus. e growing popularityof these items is evident in the amount ofAsian dishes or Asian inspired dishes we are

starting to see on more and more main-stream operator’s menus. As such, our prod-ucts have application on virtually any menuor concept. Whether it be a traditional, au-thentic noodle application or an Asian in-spired appetizer like pizza egg rolls, WonTon Tacos or even a chocolate chip cookiedough rangoon, Passport Food Group helpsnon-Asian restaurants to create mouthwa-tering Asian inspired dishes that havehelped make Asian foods the second fastedgrowing category in the foodservice market.


PM: Consumers are asking for Asianmenu items – we can help you satisfy yourcustomer’s cravings by creating highly prof-itable Asian and Asian inspired dishes thatfit with your operational abilities. If yourstore has complete culinary ability to createan item from scratch, we can provide youwith the ingredients. If you have more lim-ited kitchen talent or operational abilities,we have pre-cooked items that will make itlook like the product just came out of yourkitchen without sacrificing taste or quality.Asian dishes have some of the highest profitmargins of any entrée on the menu – muchlike pasta.


PM: 2013 marks our second consecutiveyear exhibiting at the NRA. From our expe-rience last year, we feel this is a perfectvenue for us to create more awareness forour quality brands while at the same time,networking with, educating, and learningfrom our customers. Being a very customerfocused and driven company, interactionwith our customers is critical in us stayingcurrent with what they and their customer’sare asking for.

During the show, we will be featuring ourfresh Eggroll and Won Ton wraps in uniqueapplications as well as our value added lineof pre-cooked and par-cooked noodles. Inaddition, we will be handing out samples ofour fortune cookies and are conducting adaily drawing for an iPad mini or Kindle Fire.Make sure to stop by our booth #6846 andtry some of our products and enter to win!We’ll look forward to seeing you there!

FSDN: How does a potential customerreach out to you? (Contact, phone, email,etc.)

PM: To find out more, please visit ourweb site at www.passportfood.com or call usdirect at 855-PFG-ASIA

Passport Food Group

Mrs. Prindable’s

108


sign, however, I began my journey in thebar/restaurant industry working with myfamily’s restaurant of 65 years. We atFuwak Connections specialize in providingan end-to-end solution to all your webneeds.


NC: We take on the full load of your on-line presence. Offering social media man-agement, professional web design, searchengine optimization and marketing, and totop it off we are leading the way in smart-phone development for business, specializ-ing in iPhone and iPad design.


NC: We target all industries and all mar-kets. Mobile development is setting records

for growth and is changing the way societyworks. ere is not an a business stillaround that will not benefit from mobile ap-

plications, social media, and a professionalweb presence. e average person spends132 minutes a day on their mobile phone.


NC: Your business will find new oppor-tunity all across the playing field. Our stud-ies have shown that 55% of consumers will

visit a competitor after having a “Bad MobileExperience.” With our mobile app you willengage and interact with your customers likenever before. You will also learn about yourproduct/service with the robust analyticsand tracking provided with all of our serv-ices.


NC: Since my birth, I was raised in arestaurant. erefore, the first web presenceI managed was a restaurant. Now, manyyears later, the bar/restaurant industry isstill my passion and we are leading the wayfor innovative technology use in this indus-try. We are offering FREE custom demos ofmobile apps for your business throughoutthe entire show. Stop by our booth to re-serve your spot before they all fill up.

FSDN: How does a potential customerreach out to you? (Contact, phone, email,etc)

NC: Give us a call or check us out online@ http://fuwak.com or (747) 33-FUWAK.You can also scan the QR code right here toupload my personal contact info and I willmake sure you are taken care of!

Fuwak


Thank’s for Reading

FoodserviceDaily News

Cha

nge

the

sa

nit

izin

g s

olut

ion

at t

he s

tart

of

ea

ch

shi

ft!

The PATENTED self sanitizing

thermometer tube designed to

PREVENT CROSS CONTAMINATION, providing a thermometer that is

ALWAYS AT THE READY.

cleantemp.com

Visit us: North Hall Level One @ Booth #9541

Meet Ben Vaughn

Food Network’s host

of Health Inspectors

May 18Th & 19Th

n

itizing

AL pr

PR th

LWAYS AT viding a thor

REVENT C hermometer

T THE REAer hermomet

CROSS CO tube design

EADYt is tha

ONTAMINATION,o ed t

TION,

AL

LWAYS AT

isit us: N V

e BBen Vt Meeet

T THE REA

e ve North Hall L

auen V Vaughn

EADY.

el One @ Booth

154 h #9

h 8T1y Ma

talf He ealo

d Neood NeoooFFo

e BBen Vt Meeet

h9T& 1

h Inst

ork wttw et

auen V Vaughn

cleant

c.empt

om

CUSTOM MOBILE APP

WEB ORDERING

FACEBOOK ORDERING

START TAKING

ONLINEORDERS

TODAY

-POWERING ONLINE ORDERS AT-

VISIT US AT BOOTH 6370WWW.CHOWNOW.COM

VIS

TBOOT A ATUS SITWNOCHO.WWW

0736THOMC.WO

ONWERINGPO-

A ORDERS NLINE

-TA


Revolution at the Host Stand!

By: Barbara Horan, By: Barbara Horan, President, Tablecheck TechnologiesPresident, Tablecheck Technologies

Major changes are coming to the way thehosts do their jobs. Gone are the noise, clut-ter and annoying distraction of the old waysof getting the crucial table status informa-tion to the hosts who are seating guests.

Bev-naps or other paper with quicklyoutdated and almost useless table statusinfo, GONE! Voices carrying across therestaurant stating "table 5 is ready!" ENDED!Two hosts with headsets dedicated to send-ing and receiving table status, NO MORE!

Sixteen year old hosts making the enormousbusiness decision of finishing the conversa-

tion with the guest and losing the table sta-tus information OR cutting off the guest

conversation to write down the table infor-mation to got those guests to a table,NEVER AGAIN!

Tablecheck SMS removes all these prob-lems. No more noise about table status. einformation is transmitted silently acrossthe restaurant so that the hosts have thecritical information about the tables right attheir fingertips when they need it.

Now all the staff on the floor who can seethe tables let the hosts know what is hap-pening. Bussers who usually are left out ofthe loop can transmit the information aboutwhat they have just done. ey check tomake sure the panel information is correctas they are returning to the kitchen.

Servers whose desire is usually to maxi-mize cash and get out of the restaurant up-

date their section so it stays full while thereis a wait.

Of course, the managers and hosts arealso updating the system while they are onthe floor as well. All the eyes of staff peoplein the restaurant are used to silently updatethe hosts so they can focus on the guests andwhen a light shows up on their board theyknow that they need to jump into action toget a party to that table.

Come by Booth #5248 Tablecheck Tech-nologies to see how your restaurant cansilently become an even more well oiled sys-tem - taking your great work and making iteven better!

Tablecheck

Professional Chefs can win valuableprizes with local-ingredient infusedpasta recipes

By: Alexei Rudolf, Barilla Foodservice

CHICAGO – Whether expressing theirown cultural background or that of their op-eration’s city, state or neighborhood, chefsnationwide are getting back to their rootswith regionally-inspired fare. In celebrationof that spirit, Barilla Foodservice is launch-ing the “Return to Your Roots” Recipe Con-test exclusively for professional chefs inthree categories: K-12, Commercial (Restau-rant/Lodging), and Non-Commercial (C&U,Healthcare, B&I, Other). Recipes using Bar-illa® Semolina, Whole Grain or PLUS® pastaswill be judged on creativity, taste and ap-

petite appeal, mass appeal, and relevance tothe contest theme.

Each category winner will win hotel ac-commodations and registration to the 2013Culinary Institute of America’s World of Fla-vors Conference in Napa Valley November

14-16, a $1,750 value. Entries will be ac-cepted from May 1 through August 31st,2013.

For more information, complete rulesand to enter, operators should visitwww.barillarecipecontest.com.

About the Barilla GroupBarilla, originally established in 1877 as

a bread and pasta shop in Parma, Italy, ranksas one of today’s top Italian food groups.Barilla leads in the global pasta business, thepasta sauces business in continental Europe,the bakery products business in Italy and thecrispbread business in Scandinavia.

Barilla owns 42 production sites (14 inItaly and 28 outside Italy) and exports tomore than 100 countries. Every year, about2,500,000 tons of food products under thebrands of Barilla, Mulino Bianco, Voiello,

Pavesi, Academia Barilla, Wasa, Harrys(France and Russia), Golden Toast (Ger-many), Misko (Greece), Filiz (Turkey), Yem-ina and Vesta (Mexico), are featured ondining tables all over the world.

Barilla has become one of the world’smost esteemed food companies and is recog-nized worldwide as a symbol of Italianknow-how by respecting its longstandingtraditional principles and values, consider-ing employees a fundamental asset and de-veloping leading-edge production systems.

For more information, please visit:

www.barillagroup.com

Return to Your Roots with Barilla’s Chef Recipe Contest




vides years of useful service.Operation is simple and the owner’s manual

describes everything you need to clean like a pro.Since e FryerTuck is designed to clean a fryerwith the hot oil from the fryer (175-200 degreeoil is recommended for cleaning, though highertemperatures can be used), no water, no soap, norscrubbing of the fryer is needed. Simply wash thefryer out using the wand of e FryerTuck.

Maintenance is a breeze. Just wipe the ma-

chine clean at the end of the day, replace the filterbag and you are done. No dis-assembly, no wash-ing, no drying or re-assembly required. Both youroil and fryer are now clean in less than 5 minutes.

If you determine your oil is spent, simply rolle FryerTuck to the collection tank on its multidirectional wheels, insert the wand into the tankand flip the switch. e unit will transfer the oilto the collection tank. Eliminates need to carry aheavy tub of hot oil risking hot grease spills andburns. You don’t have to worry about Fats, Oilsand Grease (FOG) enforcement, lost employeetime or insurance claims related to slips on theslick kitchen floor where oil has been spilled.

In addition to safety, e FryerTuck will dra-matically reduce the monthly cost of new cooking

oil. An overwhelming number of restaurantkitchen staff and owners report the filtrationprocess is superior to existing procedures due touse of 5 micron filters in the caddy which doubledthe cooking life of their oil. It is an all-natural pro-cedure and requires no chemicals for oil replen-ishment.

See the Fryer Tuck in action as you browsethe Show Floor this week! Come and see us atBooth 8260.

cards, and printing or emailing receipts. Sup-ported by a powerful, cloud-based BackOf-fice system merchants are also able to easilymanage inventory, employees and cus-tomers in real-time.

FDN: What gave you the inspiration tostart ShopKeep POS?

JR: ShopKeep POS was born out of thefrustrations I felt when running my ownshop, e Greene Grape in Brooklyn, NY.e point of sale offerings available at thetime were complicated, incredibly expensiveand unreliable. It felt like I spent half mytime fixing things and fire fighting variousproblems. One day I was like, you knowwhat? We have to switch to a cloud-basedpoint of sale. I did a little searching in 2008,and I simply couldn’t find one. at’s whenI decided to launch ShopKeep POS.

FDN: What separates ShopKeep POSfrom the competition?

JR: e POS market has come along waysince 2008 but I feel that my background asa retailer has really stood us in good stead.

I’ve been behind that counter, so I know theins and outs and ups and downs of runninga small business. at’s helped us focus onwhat’s really important to the merchantsthemselves. We’ve created a product that isreliable, affordable, intuitive and incrediblyeasy to use.

When you look at the other products onthe market it’s evident they don’t really un-derstand what retailers want to see, thenumbers they want to see, where they wantto see them and how they want to see them.So when a retailer tries ShopKeep POS, theyget it and they know that this is what theyhave been looking for.

FDN: Who is your target audience/mar-ket and demographic?

JR: ShopKeep POS is for any merchantrunning a small to medium sized enterprisewho is looking to get serious about theirbusiness. Ringing up sales is just the begin-ning of what ShopKeep POS is all about. eservice’s powerful ClearInsight™ reportingtools enable merchants to analyze their busi-ness data in an incredibly granular and effec-tive manner.

Merchants can splice and dice their dataas they require in order to better understandtheir inventory needs, their employee per-formance and more. At its heart, ShopKeepPOS is about giving merchants access to theinformation they need when they need it,

enabling them to make smarter business de-cisions.

FDN: What brings you to the NRAShow?

JR: We’re at the stage of our businesswhere we are out there ‘singing it from themountain tops’. We’ve built a really greatproduct, we’ve got an incredible, growingteam who are working hard to make it evenbetter and we’re here to spread the word.

at and we just love coming to Chicago.ere is the most amazing small businessscene here and it’s really great to be able totouch base in person with some of our fa-vorite ShopKeep POS merchants.

FDN: Where is ShopKeep POS currentlyavailable?

JR: We’re available in the US andCanada right now. In fact, ShopKeep POS isalready the leader in iPad point of sale tobrick and mortar merchants across the U.S,with over 6,000 active merchants. We’reproud to have merchants in every state, in-cluding a really strong presence in Hawaii soone of us is going to have to throw ourselveson that grenade and head on out there soon!

FDN: How does a potential customerreach out to you?

JR: During the conference, come andvisit us at booth #6078. Otherwise mer-chants can sign up now and start ringing upsales in minutes at www.shopkeep.com orgive one of our award winning customerteam a call on 800-820-9814.

PFG, and GFS. Distributors appreciate thevalue of generic sleeves and custom printingsolutions for their accounts.

FSD: How can cup sleeves provide valuefor clients and not be just another expenseitem?

Don: Cup sleeves help drive branding,loyalty, and sales. BriteVision’s magazine-quality printing transforms them from anexpense item to an extension of the market-ing calendar. Companies are able to changecreative throughout the year so that theirmessaging integrates with their other mediaand in store promotions. As a result, mes-saging is always timely and impactful andturn-key. Independent research shows that

cup sleeves stays with the consumer for over50 minutes and are seen by an additional 6people. e research has also shown that:

• 68% of respondents said they likedreceiving offers and information on cupsleeves.

• 40% stated that the cup sleeve mes-sage aided in purchase decisions

• 50% said they were likely to pur-chase based on the promotional message onthe sleeve

at’s impactful branding and promo-

tional messaging! FSD: Are clients limited in terms of

color?Don: No, we take color

out of the price making thecreative process unlimited indesign potential. BriteVisionis able print for the same costas single color sleeves. As a

result, we see clients featuring new coffeeflavors, breakfast food items, later day partitems, seasonal promotions, holiday messag-ing, iced drinks, and much more.

FSD: You mentioned the term “turn-key”. What does that mean in the context ofpromotional messaging throughout the yearon cup sleeves?

Don: BriteVision produces millions of

sleeves each year and our supply system iscreated to deliver them at low cost and withquick timing. As a result, it takes 3-4 weeksfrom time of approved artwork to delivery.Also, we offer floor stocking so that abranded sleeve is consistently in inventorywhen promotional sleeves are not in use.Stock sleeves fill the time gaps between pro-motional messaging so that consumers re-ceive great branded sleeves throughout theyear.

We look forward to attendees visitingour booth (#357) to learn more about our re-search and see samples of our sleeve prod-ucts!

port on how to overcome their ventilationobstacles. Factory support direct from themanufacturer, for those on a tight budget.

e HoodMart.com technical staff walksfood truck owners through what started outas a complicated process, into an easy step-by-step journey. Concession Hood Systemscome ready to install with complete pack-ages in a full range of sizes to fit your foodtruck are available. All you need are the nutsand bolts!

Unlike some other manufacturers, whenHoodMart, Inc. says complete, it's completewith hood, filters, stainless grease cup, ductwork (from hood to fan), concession mount-ing curb, curb plate and fan.

Standard and custom sizes are available,your HoodMart rep will help you decide theright size hood and fan to fit your needs.Curved top trailer? ey have a custom hoodthat will work perfect for you too.

Having the fastest lead times, a knowl-edgeable and friendly customer service staff,as well as an experienced technical support

team, has made HoodMart, Inc. one of themajor players in the commercial ventilationequipment industry.

Pat Ranch of HoodMart, Inc. told us"HoodMart has one of the quickest, if notthe fastest delivery times in the Food ServiceIndustry". Come and see our ConcessionHood Package Display at our Booth 1105

Call 1-800-715-1014 Now ...All HoodMart's restaurant exhaust hood

systems are ETL listed to the UL710 Stan-dard, built to the NFPA 96 Standards andNSF Listed.

Fryer Tuck

ShopKeep POS

Bright Vision

Hoodmart





A better valueOur mixes make more than twice as much as other brands and freeze well

Great tastingFull fl avor, moist and delicious

VersatileOver 250 recipes for our 17 mixes, including vegan recipes, all using readily-available ingredients

Allergen-freeNo gluten, wheat, peanuts, tree nuts, soy, egg, or dairy

Easy to Make, Can’t Beat the Taste!

TO LEARN MORE ABOUT OUR 17 VERSATILE MIXES AND GREAT RECIPE IDEAS,VISIT: www.123glutenfree.com OR CALL: 216.378.9233

Making your job easier.Keeping your customers coming back for more.

VISIT US AT BOOTH # 7667

OUR MIXES ARE:

LEARN MORE ABOUT BRITEVISION’S CUSTOM PRINTED & GENERIC CUP SLEEVE PROGRAMS. VISIT OUR BOOTH #357!

[email protected] www.britevision.com

· Full Color Printing· Short Lead Times· Promote Seasonal Coffees· Gift and Loyalty Cards· Introduce New Food Items

…AND SAVES YOUMONEY!· Plain Brown Sleeves· 100% Compostable· 100% Recyclable· Shipping Included

BRITEVISIONSLEEVE MESSAGINGDRIVES SALES…

QSR & Fast Casual, Hotel/Resort & Casino

Food Service, Distributors, Schools, Commissaries

www.hoodmart.com800-715-1014VISIT US AT BOOTH #1105

EXHAUST FANSOur exhaust fans are constructed of heavy gauge aluminum housing. Direct and belt drive motors are enclosed in weather tight compartments and have a 90 day limited warranty. Totally engineered for perfect airflow.

SUPPLY FANSOur supply fans are constructed with heavy gauge aluminized and galvanized steel and powder coated to resist weathering. All come with a limited 90 day warranty. Our fans utilize belt drive motors encased in weather tight compartments.

CANOPY HOODSOur canopy hoods systems are constructed of 18 Gauge 430 Stainless Steel. The hoods are available in many different styles and sizes. The hoods are ETL Listed to the UL710 Standard, NSF Marked and built to NFPA96 Standards. All hoods are Made in USA. Packages are available and can be designed to meet your ventilation needs.

VENTLESS HOODSThe perfect solution where portability is needed. Our ventless hoods are triple filtered and come with a cleanable grease filter along with an integrated wet chemical fire suppression system. No venting is needed.

Restaurant Exhaust Systems

Welcome to the only company you'll need for your exhaust hoods, fans and fire suppression systems.


By: Carol Ullner, Director of Sales and Mar-keting, 1-2-3 Gluten Free, Inc.

1-2-3 Gluten Free produces 17 gour-met/allergen-free baking mixes. Womenowned business.

All of our products are free of gluten,wheat, dairy,casein, peanuts, tree nuts, soyand eggs. All but 2 products are corn free.Products are made in a dedicated facility inthe USA and certified gluten free and kosher.

1-2-3 Gluten Free was founded by Kim-berlee Ullner out of the need to have topquality, great tasting,quick and easy mixesfor our family to prepare.Kim watched herolder sister grow up with Celiac Disease, 45years ago, and struggle handling the chal-lenges of keeping a gluten free diet. Whenher 2 nieces and nephew were diagnosedwith Celiac disease Kim started formulatingproducts that made it easier for her sister tomake for her children.

Our products are known for their taste,textures, full flavors, versalitity and ease tomake with common ingredients found in

anyones kitchen. We have the only Multipurpose Flour mix on the market that is for-tified with B vitamins, calcium and iron andwe have also fortified our biscuits, dinnerrolls, muffins/quickbread, pancakes andcorn bread. For those customers wanting toadd their own sweetener we are producingyellow cake, devils food cake,poundcake,both chocolate and lemon fla-vored, flour and corn bread.

Our target market are those people withceliac disease or sensitivities to wheat andgluten and allergies to peanuts, tree nuts,soy, eggs, dairy and casein. All but 2 of ourproducts are corn free so people with cornallergies can also use 15 of our products.

Because our products are so easy to makeand taste terrific they will be an asset to anybusy kitchen or business wanting to servetheir customers needs without having to de-velop products from scratch themselves.is will save your business time and moneyand serve your customers.

We are at the NRA show to introduce ourgreat taste and wide range of products tothis sector of the allergen free community.We have baked up samples for people to tryour mixes and see for themselves what wehave to offer. We can produce individualunits or bulk of any product you may need.We have available biscuits, dinner rolls, cornbread, buckwheat pancakes, muffins/quick-bread, cakes, cookies, brownies and multipurpose, cup for cup, flour mix.

We can be reached at, booth # 7667 andafter the show at 216-378-9233.

[email protected]

1-2-3 Gluten Free – Easy to Make, Can’t Beat the Taste!


www.NaturesWayMagazine.com

Mrs. Prindable’s Handmade Confections is pleased to announce the addition of a brand new line of specialty handmade confections. New products include Chicago-Style Toffee, Gourmet Caramels and Chocolate Truffles. The truffles are all-natural, hand-decorated and will be available in a multitude of classic flavors. They will be available in a shelf-stable line as well as a fresh-cream line ideal for the food service industry.

Visit us at the NRA Show Booth 9561to sample some of the new products!

MrsPrindables.com/wholesale • 866.678.9797

MrsPrindab

to samp Visit us a

bles.com/whole

ple some of t NRA S at the

866.6•esale

oduw pr he new Booth Sho

78.9797

ucts! 9561


Washington, D.C: While the operating environ-ment will remain challenging, America’s 980,000restaurants are expected to post record sales andcontinue to be a leading job creator in 2013, ac-cording to the National Restaurant Association’s(NRA) 2013 Restaurant Industry Forecast re-leased today. Total restaurant industry sales areexpected to exceed $660 billion in 2013 – a 3.8percent increase over 2012, marking the fourthconsecutive year of real sales growth for the industry.

In addition, 2013 will be the 14th straight yearin which restaurant industry employment willoutpace overall employment. Restaurants willemploy 13.1 million individuals next year as thenation’s second-largest private-sector employer,representing 10 percent of the total U.S. work-force.

“Despite a continued challenging operating environment, the restaurant industry remains astrong driver in the nation’s economy,” saidDawn Sweeney, president and CEO of the National Restaurant Association. “Ours is a re-silient and flexible industry that continuallyfinds new ways to keep growing, relying on thecreativity and innovation exhibited by the entrepreneurial spirit. In 2013, restaurant operators will continue to explore ways of navigating the rocky economic landscape to findthe road to success.”

“e fact that the restaurant industry will continue to grow in an operating environmentthat presents substantial challenges is a testament to the essential role that restaurantsplay in our daily lives,” said Hudson Riehle, sen-ior vice president, Research & Knowledge for theNational Restaurant Association. “Restaurantsare offering products and services that consumers actively seek out and enjoy; an activity in which consumers are selecting to en-gage despite cash-on-hand restraints because itis an important component of their lifestyle.”

Workforce OutlookTotal U.S. employment grew at a rate of 1.4 percent in 2012, while restaurants added jobs ata strong 3.0 percent rate – more than double theoverall rate. In 2013, the NRA expects therestaurant industry to add jobs at a 2.4 percentrate, nearly a full percentage point above theprojected 1.5 percent gain in total employment.

Looking ahead, the NRA expects restaurants toadd 1.3 million new positions in the next decade,

pushing industry employment to 14.4 million by2023.

Because of this strong growth in restaurant employment, labor challenges will start toreemerge next year. Recruitment and retention,which was a top challenge pre-recession, willmake its way back onto restaurant operators’radar as the U.S. labor pool is starting to becomeshallower; restaurant operators in all segmentsexpect recruitment and retention to be morechallenging in 2013 than in 2012.

Challenges and OpportunitiesWhile the restaurant industry is expected togrow in 2013, operators will continue to face arange of challenges. e top challenges cited byrestaurateurs vary by industry segment, and include food costs, the economy and health carereform.

After increasing steadily in the last three years,wholesale food costs will continue on an upwardtrajectory through 2013, putting significantpressure on restaurants’ bottom lines as aboutone-third of sales in a restaurant goes to foodand beverage purchases. Because of these pro-longed cost pressures, restaurant operators willcontinue to use creativity and innovation todrive out cost inefficiencies and increase productivity to not pass along the increases toconsumers at the same rate.

e sluggish economic and employment recoveryimpacts consumers’ cash-on-hand situation,which in turn impacts restaurants as there is astrong correlation between consumers’ disposable income and restaurant sales. ere iscurrently substantial pent-up demand for restaurant services, with 2 out of 5 consumerssaying they are not using restaurant as often asthey would like; with improving economic conditions, that demand is likely to turn intosales.

Preparing for the implementation of health carereform will put additional cost pressure on somerestaurant operators in the near future. One-third of a typical restaurant’s sales go to-ward labor costs, so significant increases in thosecosts will result in additional cost managementmeasures to preserve the already slim pre-taxprofit margins of 3-5 percent on which mostrestaurants operate.

Consumer TrendsConsumers’ interest in technology continues

unabated. Restaurant operators recognize thattechnology can enhance customer service andappeal to consumers, but they are not fully meeting consumer demand in this area yet.

At tableservice restaurants, more than half ofconsumers say they would use tableside elec-tronic payment options and 44 percent woulduse a tableside ordering system. Nearly one-thirdwould use mobile payment options, four in 10would use tablet menus (such as iPads), and 50percent would use a smartphone app for viewingmenus, ordering or making reservations. Lessthan one in 10 tableservice restaurants currentlyoffer these options, but 54% say they will investmore resources in customer-facing technology in2013.

At quickservice restaurants, 44 percent of consumers say they would use self-order terminals, two in five would use smartphoneapps to place orders or view menus, and morethan one-quarter would use mobile payment options. Currently, less than 2 percent of quick-service restaurants offer these technologies,though 48 percent say they plan on investingmore in customer-facing technology next year.

Also among the strongest consumer trends for2013 are local sourcing and nutrition. More thanseven out of 10 consumers say they are morelikely to visit a restaurant that offers locally produced menu items, and more than six out of10 said locally sourced menus are a key attribute for choosing a restaurant. Currently, amajority of tableservice restaurants offer locallysourced produce, meat or seafood, with availability being highest in the fine dining segment.

In addition, more than seven out of 10 consumers say they are trying to eat healthier atrestaurants now than they did two years ago;women more so than men (75 percent vs. 66 percent). Similarly, about three-quarters of consumers say healthy menu options are an important factor when choosing a restaurant (80percent of women vs. 71 percent of men).Restaurants are responding to this increasing demand for nutritious options, as 86 percent ofconsumers say that restaurants are offering awider variety now than two years ago.

For more information about the NRA’s 2013Restaurant Industry Forecast visitRestaurant.org/Forecast.

Restaurant Industry Will Grow, Outpace National Job Growth in 2013 Despite Sustained Challenges


1-2-3 Gluten Free

AppTechTeam

Barilla

BluFi Wireless

BriteVision

Chobani

ChowNow

CleanTemp

Comcast

Command Packaging

Drop ought

East Coast Umbrella

Eyeson

Fareapps

Fuwak Connections

Green Mountain Flavors

HoodMart

Kendell Seafood

Las Tablas

Lindt & Sprungli (USA) Inc.

Madison Energy Group, LLC

Mrs Prindables

NASDA

Passport Food Group

Q Water

Shop Keep

Strahman Valves

SurePayroll

Tablecheck

Teller-Mate

e Fryer Tuck

Tomlinson

7667

9658

4654

6857

357

6457

6370

9541

6866

5309

9131

1285

6474

9547

9295

3484

1105

9220

9612

9733

9589

9561

American Food Fair, North Hall

6846

883

6078

2285

9453

5248

6472

8260

6834

FDN Advertiser / Exhibiter Directory

Thank You For Your Support.

See You in 2014

Look for tomorrow’s edition of

Foodservice Daily News

Day 2, Sunday, May 19, 2013

INSTANT CUSTOMER FEEDBACK Listen to your customers anytime anywhere

= SATISFIED CUSTOMERS

Kiosk

MobileCheck Presenter

Visit us at Booth 9131

North Hall. Win iPad & other exciting prizes!

INSTANT CUSTOMER FEEDBACK Listen to your customers anytime anywhere

= SATISFIED CUSTOMERS

Kiosk

MobileCheck Presenter

Visit us at Booth 9131

North Hall. Win iPad & other exciting prizes!

TRACEABLE & SUSTAINABLEWWW.KENDELLSEAFOOD.COM

As a Kendell customer you have 24 hour access to invoicing, bills of lading, sales history, ordertracking and proof of delivery. Helping you toservice your customers better. And anyone,anywhere can scan the bar code on our packageswith a hand held device to identify the vesselname, FAO location of catch and chain of custody of the Platinum Chilean Seabass thepackage contains.

We've Revolutionized customer service. Ours and yours.

S E A F O O D I M P O R T S

Easy. Online. SurePayroll for Restaurants.Making Payroll Easy & AffordableAutomatic Tax Pay & File.

federal, state and local

Multiple Pay Rates & Earnings Types.

earnings types with

employees and contractors

Automatic FICA Tip Credit Calculations.

Minimum Wage Alerts & Shortfall Reports. Helps

Scan QR Code or Call Today! 877-954-7873 www.SurePayroll.com NRA Booth #9453

RE

TH

INK

Who

le G

rain

Who

le g

rain

pas

ta w

ith

grea

t ta

ste

and

text

ure.

You’

ll lo

ok a

t th

ings

diff

eren

tly.

For

mor

e in

form

atio

n on

Bar

illa®

pr

oduc

ts, c

all 1-866-349-4386.

© 2

013

Bar

illa

Am

eric

a, I

nc.

Scan

her

e to

sig

n up

for

Foun

datio

ns a

nd

you

coul

d w

in a

cas

e of

Aca

dem

ia B

arill

a 10

0%

Ital

iano

Ext

ra V

irgi

n O

live

Oil!

*

One

win

ner

sele

cted

eac

h m

onth

. Lim

it on

e en

try

per

pers

on. E

ntri

es

not s

elec

ted

each

mon

th w

ill r

oll t

o th

e ne

xt m

onth

’s s

elec

tion.

See

of

ficia

l rul

es fo

r de

tails

at w

ww

.sig

nupf

ound

atio

ns.c

om

xt

Date post:	08-Mar-2016
Category:	Documents
Upload:	stewart-digital-media
View:	241 times
Download:	10 times

Foodservice Daily News | Day 3

Documents