Table Turners™: Improve The GuestExperience One Table At A Time

Have you seen the latest hygiene inno-vation for FOH restaurant operations?They’re in use at key foodservicelocations from KFC to P.F. Chang’sand many others. A simple yet revolu-tionary way to prevent germ transfer and keep diningroom tables spotless is now available for mass distribu-tion, and they are a potential game-changer for yourunit(s). They’re called Table Turners™, and they’re onlyavailable from Sani Professional®. Best of all, quantita-tive testing among restaurant diners reveal that they arepreferred to traditional “rag & bottle” methods by a 10-to-1 margin1.

Restaurant Daily News caught upwith Marc Hazel, President ofJacqueline’s Gourmet Cookies,to discuss his company’s success.

RDN: What do you see as hottrends for 2011?

MH: We’re seeing a spike in demand in small indul-gences, all natural macaroons, and cookies with whole-some ingredients, such as whole grains, flaxseed, nutsand fruits.

RDN: Are you offering any new products at the IRFSNY?

MH: This year, we’re showcasing our delicious macaroons

New York Ci tyOser Communicat ions GroupMonday, February 28, 2011

It’s crucial for a restaurantbusiness to be easy to reachby phone and to be accessi-ble: to suppliers, to employ-ees, to contractors, andeven more importantly, to potential customers.Unfortunately, a high quality phone service can also beexpensive–and the more services that a restaurant needs(voicemail, IVR, multiple extensions, hold music, remoteoffice features), the more expensive it gets.So, in these economically stressed times when all

businesses are struggling to keep expenses down, what’sa restaurant to do? After all, if customers can’t call arestaurant and make a reservation, ask for directions, orfind out what’s on the menu, they’re pretty unlikely toshow up.

Headquartered inChicago, Ill., RewardsNetworkSM powers theleading dining rewards programs in North America. Formore than 25 years, thousands of restaurants, bars andclubs have benefited from the company’s marketing serv-ices, which include e-mail, mobile applications, socialmedia, dining websites, diner feedback and businessintelligence. Restaurants may also receive access to cap-ital to fund renovations, purchase equipment, expand to anew location or pay for business expenses.Additionally, Rewards Network provides more than

3.4 million members with incentives to dine at partici-pating restaurants. These incentives include airline miles,college savings rewards, reward program points and evenup to 15 percent back on their dining bill. Rewards

An interview with Nick Moezidis, co-founder, Napa Technology and theWineStation.

RDN: Why was WineStationdeveloped?

NM: We created the WineStation andits technology to give restaurants a plug and play winepreservation and distribution system that can increase themaximum profit potential of each bottle of wine.

RDN: What kind of results are restaurants experiencingby using the WineStation?

NM: Because restaurants are able to reduce theft,Continued on Page 24 Continued on Page 12 Continued on Page 21

Bob Levine and Artie Rode,Owners of Americold Comm-ercial Refrigeration Consul-tants, talk about their company.

RDN: What sets Americoldapart from the rest?

A: Experience, reliability and responsiveness. We knowwhat your pain points are and can fully appreciate the dam-age to your bottom line whenever your equipment is down.

RDN: How do you avoid multiple service visits to fix thesame issue?

A: Our factory-trained technicians will arrive on the jobContinued on Page 29 Continued on Page 12 Continued on Page 24

HOW TO MAKE THE GRADE:A SANI PROFESSIONALPRIMER, PART II

JACQUELINE’S GOURMETCOOKIES: THE FINEST INGREDIENTSAND INNOVATIVE FLAVORS

AMERICOLD COMMERCIALREFRIGERATION CONSULTANTS:A TRADITION OF EXCELLENCE

SAFFTEL SERVES UP ABUFFET OF QUALITY PHONESERVICE OPTIONS

REWARDS NETWORKREACHING THEFREQUENT DINER

WINESTATION ALLOWSRESTAURANTS TO REDUCE WASTE,MAINTAIN PRISTINE GLASSES

AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH THE INTERNATIONAL RESTAURANT & FOODSERVICE SHOW OF NEW YORK

Lee M. OserCEO and Editor-in-Chief

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Senior Associate Publishers

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Associate Publishers

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Yasmine BrownGraphic Designer

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Account Managers

Enrico CecchiEuropean Sales

Restaurant Daily News is published byOser Communications Group ©2011.

All rights reserved.Executive and editorial offices at:

1877 N. Kolb Road, Tucson, AZ 85715520-721-1300/Fax: 520-721-6300

www.oser.com / www.edtechshowdaily.com

Restaurant Daily News is a publication of Oser Communications Group,an independent publishing company which is not affiliated with the

International Restaurant & Foodservice Show of New York, Reed Exhibitions,the New York State Restaurant Association or any other

organization. It is not an official publication of the InternationalRestaurant & Foodservice Show of New York.

Restaurant Dai ly NewsMonday, February 28, 20114

Energy brings us the comforts of life andpropels the engine of industry. It createsopportunity and affords us the power tomake human connections. Energyenables us to create, shape, improve anddeliver. It sustains our lives and providesthe economic growth that we depend on.

Your customers depend on you.And your business depends on energy.Great Eastern Energy offers an array ofoptions such as fixed and variable rateplans, customized budget plans based

on your annual energy consumptions,and short and long term contracts toname just a few.

Great Eastern Energy’s trackrecord–established on more than 40 yearsof industry experience–speaks for itself.Since its inception in 1993 as a premierenergy provider to the New YorkMetropolitan Area, Great Eastern hascemented a reputation as the preferredprovider of natural gas and electricityservice to thousands of commercial and

industrial customers in New York, NewJersey and Connecticut.

Great Eastern Energy’s innovationsin managing commercial and industrialenergy applications extend to all walks ofAmerican life–department stores torestaurants, hospitals to schools, the cor-ner pharmacy to the nearest airport.Energy’s greatest value comes when it isselected and used intelligently and withcare. Great Eastern Energy offers practi-cal, efficient power solutions that fit thedemands of real life.

For more information, please call888-651-4121 or visit Great EasternEnergy at booth 1332 or online atwww.greateasternenergy.com.

Table Talk Pies, Inc. has been baking snackand dessert pies since 1924. As the chang-ing needs of consumers have evolved, sohave the product offerings of Table Talk.

In the early 1920s through the 1970s,a Table Talk dessert pie was considered bymany to be the perfect end to the tradition-al family dinner. As families became moremobile, Table Talk began baking the per-fect “take anywhere snack,” a single servesnack pie. Moms put the snack in lunch-boxes for the kids to take to school. Sheput snack pies in lunches for Dad to take tothe office and they were always availablefor a snack anytime at home.

Today’s consumers arefaced with less family timeand fewer dollars in their foodbudget and family dinners arebecoming a rare event. Tohelp make these dinner occa-sions more special, Table Talkis offering a new, smaller size6-inch pie suited for today’ssmaller, on-the-go families.

Table Talk’s new 6-inchpie provides small families or couples witha favorite dessert anytime of the week. Pie isno longer a dessert for special occasions.The new 6-inch pie fits into today’s

family’s everyday budget, provides a por-tion for three people and brightens up anymeal without leftover servings or waste.Available in best selling flavors of apple,

blueberry, and lemonmeringue, Table Talkadded strawberry rhubarbin the summer of 2010.

Table Talk’s experi-ence and commitment toproviding the freshest, pre-mium quality products fortoday’s families make itthe best choice for your piesupplier. Contact TableTalk Pies to answer your

questions or to develop a pie program thatmeets your requirements at the New YorkRestaurant & Food Service Show (booth1848) or by calling 508-798-8811.

TABLE TALK’S PIES HAVE EVOLVEDALONG WITH THEIR CUSTOMERS

GREAT EASTERN ENERGY:REAL ENERGY, REAL PEOPLE

Restaurant Dai ly News 9Monday, February 28, 2011

“Temperature requirements havechanged dramatically over the past yearand the inspection process has becomemore stringent,” report Bob Levine andArtie Rode, owners of AmericoldCommercial Refrigeration Consultants.

While maintenance programs aredesigned to keep your refrigerationequipment clean and running efficiently,

it should not be considered a guaranteethat your equipment will consistentlymeet the changing criteria of the HealthDepartment at all times.

In an effort to be more proactive,implement these helpful tips:1. Be sure that all doors are KEPTCLOSED as often as possible.2. Check your temperatures carefullyand often.

3. If the Health Department should makea visit, call us immediately. We will dis-patch a technician to your location andremain on-site during the inspection toverify any findings.4. Report needed repairs as soon aspossible; we can expedite hardware repairs

speed is a function of more than just theduration of the blend. It is tied to thepreparation, cleaning, simplicity, labor,education, customer satisfaction, unitsales per hour and much more. They alsoknow how important consistency is fortheir repeat sales. Consistency is relatedto the taste, texture and temperature forthe customer’s satisfaction, as well as pre-cise portion control for managing costsand inventories. According to smoothieshop owner David Williams, “faster andmore consistent blending gives me highermargin potential and provides my cus-tomers with speedy and reliable service.”

To deliver speed and consistency toits customers, Blendtec was the first todevelop many of the innovations theindustry relies on today.

Pre-Programmed Blending CyclesBlendtec’s blenders are designed to cre-ate the perfect blend every time with justthe touch of a button. Each cycle can beprogrammed for specific beverages andthere is no need to waste time assistingthe blender during the blend. Thesecycles also ensure that each blend has theideal consistency.

13, 18, and 20 amp motors

More power for more blendingin less time.

Sound enclosures thatsubstantially reduce noise

Allows employees to help customerswithout shouting.

The WildSide: 96-oz five-sided jarThe patented fifth-side of Blendtec’sWildSide jar shifts the vortex off-centerand forces ingredients down into theblade. This has freed smoothie makers allover the world from the inconvenience ofusing a plunger, resulting in quickerblends and reduced labor costs.

Blending and Dispensing Systems

AMERICOLD AHEAD OF THE CLASSWITH NEW HEALTH DEPARTMENTGRADED INSPECTIONS

Over the past 35 years, Blendtec haspioneered many different innovationsbut one thing has always remained thesame―their focus on customers.Blendtec’s goal is to constantly developthe kind of products their users candepend on to deliver a superior cus-tomer experience while ensuring ahealthy bottom line.

Smoothie shops, coffee shops, restau-rants, bars, resorts and other businessesthat sell blended beverages demand twothings above all else from their blendingequipment: speed and consistency.

Business owners understand that

BLENDTEC: SETTING THE STANDARDIN THE BLENDING WORLD

Continued on Page 29

like gaskets, hinges, latches and more.

Americold has been providing expertcommercial refrigeration service at com-petitive prices throughout the New Yorkmetropolitan area for more than 25 years.We are proud to be considered by reputa-tion as one of the best food preservationand ice-making service companies in thearea. Our highly trained professionalswork hard every day to continually refinethe caliber of our service and its deliveryto our valued customers.

Visit them at booth 1531 for yourEMERGENCY STICKER, e-mailarode@americoldny.com, or call631-262-7964.

freshness, flavor and consistency.Flavors include classic chocolate chunk,white chocolate macadamia, sugar,peanut butter with Reese’s chips anda variety of other mouth-watering

Restaurant Dai ly NewsMonday, February 28, 201112

Gourmet Foods Corp in the early 1990s,the brand has since found new life byintroducing these high quality cookiesand frozen cookie dough into the foodservice and co-branding industries.

David’s Cookie dough consists ofonly the best all-natural and kosheringredients. They have no added preser-vatives and are flash frozen to retain

favorites. Preparing these is as easy as itgets: simply bake our pre-formed doughfor 12 minutes at 325° and enjoy!

The quality, variety and convenienceoffered by David’s Cookie Dough allowall of our partners to equally succeed:from delis and supermarkets to whitetablecloth restaurants. Once you’vewrapped your taste buds around one ofthese fresh baked cookies you too willsee that David’s Cookies are truly a biteabove the rest.

Come by our booth 1431 and tastewhat our cookie dough can do for you!

Started in 1979 in the heart ofManhattan, it did not take long forDavid’s Cookies to find success. Usingonly the finest ingredients such as purevanilla, butter and Swiss chocolatechunks (not chips), David’s award-winning recipes were quickly recog-nized as New York’s favorite cookie.Since being purchased by Fairfield

DAVID’S COOKIE DOUGH:FRESH BAKED PROFIT

So what every dining establishmentneeds is a phone service that’s reliable,versatile, adaptable to their individualneeds–and affordable.

They need a phone service that willwork for them as a 24 hour a day, 7 daysa week advertisement for their business.That’s where Safftel enters the picture.By using new VoIP (Voice Over InternetProtocol) technology, Safftel can offercompetitively priced telephone servicewith a whole menu of options that are per-fectly suited for the restaurant industry.

During the day, if multiple calls arereceived at the same time, customers canbe placed on hold in a queue after listen-ing to a brief message assuring them thattheir call will be answered promptly.

Customers can listen to music whilethey are on hold.

Safftel provides the option of a com-pany directory, which can steer callers tothe right place, day or night; for instance,there can be separate lines for thosewanting phone reservations, for vendors,for recordings which provide callers withthe restaurant hours of operations andwith for directions to the restaurant, andfor any other options that are needed.

If callers dial in after businesshours, numerous messaging options areavailable.

And because Safftel uses new, moreefficient Internet technology, they canoffer their services at lower prices thanthe traditional copper wire technology.More information about Safftel is avail-able at www.safftel.com.

Safftel (Con’t. from p. 1)

A University of Arizona researchstudy reported in 2006 that dining roomtables in restaurants utilizing reusablecotton towels and sanitizing solutionwere 45 times dirtier and left 19 timesmore coliforms on surfaces AFTERuse2. In short, the traditional method inuse by most operators today is poten-tially doing more harm than good, par-ticularly at the end of a given shift orwhen routine inspections are not part ofsanitation protocol.

Why take the risk? Take the leap.Try Table Turners for 30 days in youroperation and see if you don’t see a dif-ference in table cleanliness AND con-sumer satisfaction. The same study,which uncovered the 10-to-1 preferencefor a pre-moistened wipe solution alsorevealed that consumers would be 15times more likely to return to an estab-lishment that uses a single wipe to cleaneach table vs. a reusable cotton cloth andsanitizer system3.

A recent study commissioned byCintas showed that 74% of restaurantguests STRONGLY AGREED that theywould NOT RETURN to an establish-ment where they encountered dirtytables4. That statistic trumps the numberwho would not return for poor service or

dirty floors and as many who citedunclean restrooms as a reason tostay away.

The numbers don’t lie, and neitherdo the words of some early adopters ofthis innovative turnkey solution for thistroublesome touch point. Read on fortestimonials* in support of this newmethod your customers will notice andthank you for.

“I was blown away when I saw thehostess cleaning with a Table Turner andnot the nasty spray bottle and rag mostfast food places use, regardless if cus-tomers are present or not.”

“The positive feedback is daily. Also,the health department was very pleasedat our buffet store. Thanks for a greatproduct!”

“We are using the table wipes in sixrestaurants now and we’ve had noServiceCheck™ issues. We used to get acall a week complaining about wipingtables with a dirty towel or tables andchairs with the same towel, but notanymore!”

1,3: ELQ Market Research, 20102: University of Arizona; 20064: Cintas; 2010*Names and establishments for testimo-nials available upon request: visitwww.wipeyourworldclean.com.

Sani Professional (Con’t. from p. 1)

saves space, while still allowing you tocreate delectable made-to-order icecream treats with a greater payback.

“The single mix-in tray is perfectfor caterers and other foodservice ven-ues seeking unique and exciting ways toserve ice cream to smaller groups. Webelieve that this new tray will continueto enhance the catering industry,” statedCheri Eggert, Product Manager. Thenew Single Size Mix-In Tray has adurable stainless steel surface with agranite option, a great way to add a pol-ished look. The product’s specificationsare 28’’L x 17’’W x 5’’H. This new mix-in tray’s convenient size and lightweightdesign will better accommodate smaller

Provider Of Cold Catering EquipmentIntroduces The Single Size Mix-In TrayTo Accessorize The Frostation And BetterMeet Ice Cream Catering Needs

A manufacturer of cold catering equip-ment that alleviates time and tempera-ture food safety concerns,TempStations, is proud to introduce theFrostation Single Size Mix-In Tray.This innovative tray, an accessory tothe Frostation, a portable ice creammix-in station, is designed to maintainfreezing surface temperatures to createthe optimal ice cream mix-in experi-ence. TempStations’ new tray is perfectfor smaller venues and events as it

TEMPSTATIONS TO INTRODUCEA NEW PRODUCT TO IMPROVEICE CREAM SERVICE

catering events, while offering the sameattractive functionality.

TempStations is excited to continueproviding solutions to your cold cateringequipment needs. For more informationand to view their products, visitwww.tempstations.com.

About TempStationsTempStations is a manufacturer of arevolutionary modular, temperature

maintaining technology to help cater-ers, chefs, franchisees and foodservicemanagers worldwide. TempStationscurrently markets two product linesusing this technology: CoolStation andFrostation. The revolutionary technol-ogy was patented by Chef JohnWarren in1999. With more than 30 years of food-service experience, his expertise in theindustry led to innovative products thatsolve universal foodservice obstacles.

Restaurant Dai ly News 21Monday, February 28, 2011

eliminate waste, eliminate risk and main-tain the pristine quality of each glass as ifit were just poured, restaurants and otherinstitutions are increasing their winesby the glass profits by up to 30 per-cent―almost overnight. If your guestknows that every time they are going toget the best-tasting glass of wine, theyare going to come back and feel confi-dent to order a more expensive glass.

RDN: What is the greatest technicaladvance that WineStation offers?

NM: By far the greatest technologyadvance that sets the WineStation apartfrom its competitors is the Clean-Pour

Head. The Clean-Pour Head’s patenteddesign preserves wine’s freshness withargon or nitrogen gas for up to 60 daysafter the wine is opened. This technologyalso allows wines to be opened and pre-staged prior to serving without any riskof spoilage or loss. This one-of-a-kindsystem also eliminates the need for citricpurging and lengthy cleaning processes.

RDN: What type of data feedback canthe WineStation provide to restaurants?

NM: Napa Technology has three flexiblesoftware packages designed to meet theindividual needs of small, medium andlarge scale restaurant operations:

The WineStation Premier offers staff-

Napa Technology (Con’t. from p. 1) service with detailed sales reporting. Thesystem assigns AccuServe Smartcards tostaff and provides detailed employeesales monitoring and reporting; winesales reports by brand and varietal; andmanages the wine by the glass databasewith accuracy and ease. The software canconfigure portion control settings, cus-tomized LCD displays over each bottleposition, bar code scan each bottle to pro-vide swift and easy replacement andinventory management. It also providesremote system monitoring and access viaInternet. Reporting and access to impor-tant data is at your fingertips at all times,regardless of your location.

The WineStation Professional software withstaff-service is designed for restaurants that

are primarily concerned with eliminatingproduct waste and theft. This applicationis great for traditional, behind the barstaff-service. This easy to use technologypackage features AccuServe Smartcardaccess control, pour volume control,position level control and reporting andwine sales reports by position.

Both systems require zero build out andcan be installed in under 30 minutes.

For more information on NapaTechnology and to learn howWineStation can improve your restau-rant’s profits, please visit booth 1960; formore information call 1-800-916-3338 orcontact Napa Technology via e-mail atinfo@napatechnology.com.

OCEAN’S CATCH:DEEP ROOTS IN SEAFOOD WILLHELP YOUR BUSINESS GROW

The mission at Ocean’s Catch is to addvalue to your seafood procurement andmarketing programs. This value takesform in the insights and judgment theyoffer on important supply and purchas-ing decisions. Its roots are found in themore than 50 years of combinedseafood industry experience of Ocean’sCatch’s three principals—Jim Mullin,David Jedrey and Steve Foreman. From

experience on fishing vessels to pro-curement, plant management andnational marketing at leading seafoodprocessors, they have worked in allareas of the industry. Their experienceis most definitely global, which allowsthem to offer a world of seafood solu-tions to their customers.

From Westport, Mass., Ocean’sCatch provides retailers, distributors,

processors and foodservice operatorswith top quality domestic and importedseafoods. The daily focus at Ocean’sCatch is to bring the seafood resourcesthey specialize in to customers as effi-ciently as possible. The companyoffers exceptional value on selectedproducts on a consistent, year-roundbasis. They work closely with eachcustomer to forecast supply and marketdemand to position you for profitablepurchasing decisions.

When Ocean’s Catch was foundedseven years ago, they decided to set acourse that would result in successful,long-term relationships based on trustand reliability. Ocean’s Catch is proud

to have established business relation-ships with some of the most respectedcompanies in the seafood business.You can count on a commitment tothese principles:• Produce the highest quality product.• Provide product at an exceptional value.• Deliver on promises.• Maintain honest andopen communication.• Keep it as confidential possible.

Discuss how Ocean’s Catch can assistin your seafood sourcing and market-ing. Contact them at 508-636-8288, sales@oceanscatch.com, andwww.oceanscatch.com.

Continued on Page 24

AMERICAN CUSTOMIZEDTRAINING SOLUTIONS BRINGS25+ YEARS OF EXPERIENCE

Dorothy Cann Hamilton, CEO andFounder of The French Culinary Instituteand The Italian Culinary Academy,announced the official establishment ofthe American Customized TrainingSolutions division, and the appointmentof Gary Prell as President.

With access to 25-plus years ofknowledge in culinary education andtraining from The French CulinaryInstitute and The Italian CulinaryAcademy, and relationships with hospi-tality experts with specialties includingon-and-off-premise catering, concessions,

healthcare, hotels, dining, management,law, and real estate, AmericanCustomized Training Solutions isuniquely positioned to offer hospitalityindustry clients custom programsdesigned to meet the specific needs oftheir organizations, providing both meas-urable and successful outcomes.

As President of this division, GaryPrell has been tapped to lead the chargeto counsel corporate hospitality clientslooking to gain expertise and ways toimprove their operations.

With almost 30 years of experience in

the culinary and foodservice industry,Prell has worked as both a hospitalityindustry professional and a culinary andhospitality educator. Most recently, Prellserved as president and Chief Executive ofthe Professional Culinary Institute. AtCenterplate he held a number of positions,including executive chef and general man-ager for the Colorado Convention Centerand Denver Performing Arts Complex,as well as Vice President for Operationsof the Washington, D.C. and Orlando

Restaurant Dai ly NewsMonday, Februar y 28, 201124

Network offers its dining programs inpartnership with major airline frequentflyer programs, several of the nation’slargest bankcard issuers, numerous keyplayers in the loyalty marketing industryand dozens of national corporations. Mem-bers of Rewards Network earn rewardsby joining one of the dining programs,

registering a debit or credit card and thendining at a location on the program.

Rewards Network members includefrequent flyers, corporate cardholdersand diners who spend hundreds of mil-lions of dollars annually at participatingrestaurants, bars and clubs. For addition-al information about Rewards Network,visit www.rewardsnetwork.com or call877-491-3463.

Rewards Network (Con’t. from p. 1)

Convention Centers. As Dean of theSchool of Culinary Arts at the ArtInstitute, Prell built the organization’s firstfree-standing culinary school in Denver.

Prell is certified by the AmericanCulinary Federation as an ExecutiveChef and culinary educator, and is alsocertified as a hospitality educator by TheAmerican Hotel and Motel Association.In addition, he has served the foodserviceand hospitality community as a pastPresident and Executive Officer of theACF Colorado Chefs de Cuisine, a mem-ber of the board of directors for theDenver Convention & Visitors Bureau,

and Chairman of both the DenverHospitality Alliance and the ColoradoRestaurant Association.

“I am excited to announce the formalestablishment of American CustomizedTraining Solutions and the appointmentof Gary Prell as its president,” saidDorothy Cann Hamilton. “Gary Prell’syears of experience in both the hospitali-ty industry, and as a culinary and hospi-tality educator, enable AmericanCustomized Training Solutions to pro-vide an even higher level of service andvalue to our customers.”

For more information on AmericanCustomized Training Solutions, please con-tact Gary Prell at gprell@intlculcenter.com.

American Customized (Con’t. from p. 21)

ADVANCED GOURMET EQUIPMENT& DESIGN BECOMES THE EXCLUSIVEIMPORTER OF CATTABRIGA,COLDELITE AND THE OTT FREEZERMULTICHEF FOR THE U.S.

Advanced Gourmet Equipment proudlyannounced a newly formed agreement inDecember with Cattabriga—a companythat began operations in 1927, a divisionof the Carpigiani Group in Bologna andpart of the Ali SpA Group of companiesheadquartered in Milan, Italy—tobecome the sole representative within theUnited States of specialty frozen dessertequipment manufactured in the Bologna,Italy headquarters. Included in thearrangement are the Coldelite Compacta,the Cattabriga Effe machines and tradi-tional horizontal batch freezers, as wellas the Multichef professional productionmachine, which opens a new frontierwith pastry chefs and continuallyincreases in popularity worldwide.

Cattabriga Effe machines are famousthroughout the world and are now avail-able in the United States. Now, seriousproducers of the finest ice cream, gelatoand sorbets have the option to producethe absolute best frozen dessert possiblewith the patented vertical technology of

the Cattabriga Effe machines.The Coldelite Compacta is the all-

in-one machine that mixes, heats andfreezes ingredients—the superior solu-tion for those who wish to produce tradi-tional hot-based gelato, ice cream andgourmet frozen desserts within the retailshop or kitchen, while the Compactaoffers one machine that does the job oftwo, saving important resources such asspace, labor and utilities.

The Multichef unveils a new frontierfor professional cooking and freezing,presenting the ideal solution for thekitchen. Now you can prepare many gas-tronomy-pastry recipes in a very shorttime, plus fabulous ice cream, gelato andsorbets while assuring the highest stan-dard of quality and hygiene. Advancedgourmet technologies incorporated inthis machine provide 16 permanentrecipes and allows up to nine additionalrecipes to be programmed by the operator,

in three flavors: coconut, cranberry andchocolate. They’re all-natural, containcoconut flakes and sweet cranberries, arenaturally wheat-free and kosher. We’realso offering brand new spring seasonalflavors, including Mint Mojito cookies,Bumbleberry scones and StrawberryShortcake scones.

RDN: What distinguishes your productsfrom the competition?

MH: Jacqueline’s Gourmet cookies usesonly the finest ingredients: premiumchocolates, plump fruits, premium nutsand all-natural preserves. Our researchand development, quality control andcustomer service are also second to none.We also differentiate ourselves by

continually providing innovative productselections for our discerning customers.

RDN: To what do you attribute yourcompany’s success?

MH: Jacqueline’s has been successfulin building strong, long-standing rela-tionships because we listen to our cus-tomers’ changing needs, respond totheir concerns relating to marketchanges, and consistently provide themwith the highest quality products. Wedo all of this while partnering with ourcustomers to help them grow theircookie sales, offering support through-out every stage of the process.

Check out Jacqueline’s Cookies at booth1857, call 978-744-8600, or visitwww.jacquelinesbakery.com.

Jacqueline’s Gourmet Cookies (Con’t. from p. 1)

Hub International Limited (Hub), a lead-ing insurance brokerage firm, announcedon Feb. 7 that it has acquired the assets ofKnight Insurance Agency, Inc. (Knight), aDrexel Hill, Pa.-based brokerage firm.Terms of the acquisition were not dis-closed. In connection with the acquisition,the Knight operations will become part ofthe Hub International Northeast Limitedteam and will move into Hub’s existingoffice in Blue Bell, Pa. Terence Joyce,President of Knight, will join Hub as partof this acquisition as Vice President, Sales,reporting to Joseph Spinner, Senior VicePresident of Pennsylvania Operations,Hub International Northeast.

Founded in 1888 and acquired byTerence Joyce in 1990, Knight serves thecommercial insurance needs of bus-inesses in Delaware County and the fivesurrounding counties in the Philadelphiametropolitan area. Throughout the histo-ry of the company, Knight hasmaintained a high retention rate from itscommercial lines customers, includingmany entrepreneurial accounts.

“This acquisition provides opportunity

for Hub to expand Knight’s existing bookof business and further solidify its closeties to the entrepreneurial community inour region,” said Damian Testa, Presidentof Pennsylvania and New Jersey opera-tions. “The Knight team will now haveaccess to the resources of a full-servicebrokerage, which will benefit the person-al lines and employee benefits needs ofits clients. We welcome Terence and theKnight team to Hub and look forward toproviding their customers with thequality products and services of a top 10U.S. brokerage.”

About Hub International LimitedHeadquartered in Chicago, HubInternational Limited is a leading insur-ance brokerage providing a broad arrayof property, casualty, risk management,employee benefits, investment andwealth management products acrossNorth America. Hub is dedicated to help-ing businesses and individuals managetheir insurance needs and plan for theunforeseen. For more information, visitwww.hubinternational.com.

HUB INTERNATIONALACQUIRES ASSETS OF KNIGHTINSURANCE AGENCY

LANSA, a leading provider of data syn-chronization software and cross-platformintegration tools, announced that FoodLogistics magazine has included LANSAin its annual Food Logistics 100 (FL100)list for the seventh consecutive year.

LANSAData SyncDirectwas recognizedfor helping businesses rebound the econom-ic downturn by maximizing efficiency ininformation exchange via the Global DataSynchronization Network, resulting in agreater return on their investment.

FOOD LOGISTICS RECOGNIZESLANSA AS A TOP 100 TECHNOLOGYSOLUTION PROVIDER

BreakfastWhether it’s hot or cold, for the patient orthe visitor, we’ve got a full range ofhealthful and delicious breakfast foodsfor the day’s most important meal.

BeveragesHydration is health, which is why frombreakfast to bedtime we have a host ofquality beverage options, including freshjuices and individual waters.

Don Pepe PastaPasta is always on the menu. Providingquality pasta at the price you want, DonPepe has more than 30 cuts, from AciniDi Pepe to Ziti, that cook right every time.

Value Added Produce

We understand that you save money ifyou can save on labor, which is why wehave a full range of fruits and vegetablesalready prepped and ready to go!

DessertsWe’ve got delicious desserts, including ahost of budget cakes, brownies and cook-ies. We also have a full range of qualitycanned fruit, yogurts and puddings.

Prepared MealsFrom breakfast to dinner, we’ve got a fullrange of quality and delicious preparedmeals, from healthful salads to sumptu-ous stromboli.

Place your order at 914-347-3131 and212-517-3035 and at aceendico.com.

ACE ENDICO: SUPPLYINGFOODSERVICE NEEDS FORYOUR HEALTH CARE FACILITY

Continued on Page 29

Restaurant Dai ly News 29Monday, February 28, 2011

with a service truck fully stocked withoriginal equipment manufacturers parts.And, if the going gets really tough, weoffer instant response by experiencedfield supervisors to fix any more chal-lenging issues.

RDN: We have heard horror storiesabout response time for service. How doyou avoid long waiting periods?

A: We offer guaranteed rapid responseby a dedicated team of technicians whoare knowledgeable about your locations,equipment history and needs–whichmeans that they can get you back in busi-ness quicker than the other guys.

RDN: Do your customers find foodser-vice equipment spending high and diffi-cult to manage?

A: We offer ‘White Glove ServicePrograms’ and a ComprehensiveMaintenance Programs that are designedto control costs.

Americold: Service done right when youneed it. Most leading New York restau-rants, hospitals, catering facilities anddealers count onAmericold RefrigerationConsultants to select, install and maintainreliable refrigeration equipment that willperform at its highest level and preventcostly downtime and revenue loss. Whyshouldn’t you?

Americold (Con’t. from p. 1)

A single unit that consistently dispensesice and product then blends to perfec-tion every time. This line of productaddresses every part of the speed/consistency factor.In 2011 Blendtec will be officially

launching the world’s first self-serve“smoothie shop in a box.” This one-of-a-kind machine is self-contained, self-clean-ing and self-calibrating. It allows customers

Blendtec (Con’t. from p. 9)plus produce the finest frozen dessertspossible. The powerful performance ofthe Masterchef saves time in the kitchenwhile assuring perfect results.

Other equipment offered within theAdvanced Gourmet-Cattabriga lineinclude traditional batch freezers, pas-teurizers, as well as the famous countermodel Cattabriga Group batch freezerthat is popular with chefs and insidekitchens throughout the world. AdvancedGourmet also distributes Electro Freeze

Advanced Gourmet (Con’t. from p. 24)

to “make their own dang smoothie” in threesimple steps. With seven different primaryflavor options and up to four additional fla-vors/shots/boosts, customers have hun-dreds of options to chose from.

Blendtec’s industry breakthroughs haveset the standard for blending. That is whyBlendtec is considered the market leaderwhen it comes to speed and consistencyin this fast-paced world of blending.

Visit Blendtec at booth 1252.

soft serve equipment, another Ali SpAGroup company that is headquartered inMoline, Ill.

About Advanced Gourmet EquipmentAdvanced Gourmet Equipment offerseducation and consulting along withice cream and gelato equipment, sup-plies, product, and complete supportfor those wishing to open a new retailshop, add frozen desserts to an existingshop, or simply research the manyopportunities within the excitingfrozen dessert industry.

A TRADITION OF EXCELLENCE:

BAR AMERICAIN“Americold has always been our refrig-eration company. They have my completetrust and confidence.”—Laurence Kretchmer

GOTHAM BAR AND GRILL“Americold has been our refrigerationcontractor for many years. They havealways proven themselves to be honest,professional and very responsive toour needs.”—Jeff Bliss

FRESCO by SCOTTO“These guys are solid! They’re alwaysthere when we need them!”—Anthony Scotto

ONE IF BY LAND, TWO IF BY SEA“We have been working with Americoldfor more than 10 years now and areextremely happy with their services.They respond to calls quickly and effi-ciently and resolve every issue in atimely manner. We especially appreciatethe preventative work they do, informingus of potential problems before ourequipment breaks down.They are extremely sensitive to the

nature of our business. Doing repairwork in a restaurant is not always easyand Americold performs in a profession-al manner without disrupting our on-going business.”—Rosanne Martino

CHEF TODD CARRELL EXPLAINSBAKTO’S KEYS TO SUCCESSInterview with Chef Todd Carrell, EVP ofSales and Procurement at Food Inno-vations, Inc on behalf of Bakto Flavors.

RDN: Tell our readers a little aboutyour company.

TC: Food Innovations is a chef-driven,chef-perated company dedicated toassisting culinary creativity by sourcingand supplying the best specialty productsavailable in the world. We give chefsaccess to unique products from specialtymanufactures, growers and fishermenthat they may not otherwise be able topurchase in their marketplace. Our chefcustomer base counts on us to deliver thehighest quality products available. Thatis why we chose Bakto to be our supplierof gourmet flavors and extracts.

RDN: What were some of the reasonsthat you chose Bakto as a supplier?

TC: At Food Innovations, we look forunique companies that can deliver excep-tional quality products. In addition to thefact that their flavors and extracts surpassedthe quality of anything we had tested, wewere impressed with the extensive researchand development that was being done todevelop their products. They are very thor-ough in the inspection process to ensure thattheir products are consistent and continue tomeet their high expectations for quality.They are a young company focused on

foodservice that is looking to differentiatethemselves from their competitors.

RDN:What are some of the current indus-try trends that Bakto’s products address?

TC: The best chefs and bakers are lookingfor quality, all-natural products to use asingredients in their dishes. With the rapidgrowth in the diagnosis of celiac disease,there is an increasing demand for gluten-free products and ingredients.With Bakto’sproducts being gluten-free, GMO-free withno sugar, corn syrup or color added and inaddition being natural, they are valuable toany chefs looking to produce products thatmeet this very important demand.

RDN:What do you look forward to fromBakto in the future?

TC: I expect nothing but growth fromBakto. Once chefs try their product, theyare loyal fans. Our goal at FoodInnovations is to help get them into thekitchens of as many chefs as possibleacross the country. We look forward togrowing with Bakto as they broaden theirline into the world of baking spices andherbs. The synergies between Bakto andFood Innovations are many, and we expectour partnership to last long into the future.

Visit Bakto at booth 1866, call 732-991-3462, e-mail daphna@baktoflavors.com,or visit www.baktoflavors.com.