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Restaurant Daily News distributed at IRFSNY 2011 for March 1, 2011 Published by Oser Communications Group, copyright 2011.
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New York City Oser Communications Group Tuesday, March 1, 2011 Ruggiero Seafood Inc.―the New Jersey-based Calamari Giant―takes the growing market for seafood beyond your basic fried calamari ring. With several new items added to an already extensive line of seafood products, Ruggiero hopes to keep customers interested in seafood for years to come. Located at booth 1830, the company will be showing items guaranteed to take your seafood menu to the next level, including Asian-style calamari salad: a chef- prepared entrée/appetizer of exceptional quality, combining select cuts of fresh, sweet tasting calamari with premium quality Asian ingredients. The salad comes frozen in small 2.2 lb. vacuum bags to help prevent spoilage and promote easy handling. Also, Ruggiero will be showing a frozen breaded calamari ring that goes from the freezer to the plate in just 60 seconds. Unlike other brands that give A Foodservice Infection Prevention Q&A with J. Hudson Garrett Jr., Ph.D, MSN, MPH, APRN, FNP-BC, Director of Clinical Affairs and Corporate Training at Professional Disposables International, Inc., Orangeburg, N.Y. Dr. Garrett has an extensive educational background in public health, nursing and infection prevention and serves on numerous national committees targeting the prevention of infections in both health care and commu- nity settings. He works daily with health care providers and communities to reduce the risk for infection trans- mission through basic interventions such as hand hygiene and disinfection of environmental surfaces. RDN: What is the single most important way to prevent the spread of infection in a foodservice environment? Oregano is an aromatic herb that belongs to the Lamiaceae family. It has been cultivated from ancient times in the Mediterranean basin, where it is still growing in the wild and is also found in other parts of the world. In fact, there are several species of oregano being used for culinary purposes, such as Oreganum vulgare, Oreganum syriacum and the Mexican oregano, (Lippia graveolens), which belongs to the closely related ver- vain family (Verbenaceae). Traditionally, fresh or dry oregano leaves are used for culinary seasoning. Oregano is best known for its use in Italian and other Mediterranean cuisines where it is used as a major fla- vor. Oregano flavor and aroma are described as very One of the easiest ways to improve your restaurant’s profits is to have a robust wines by the glass program. Smart restaurateurs, faced with the growing population of savvy wine consumers, know that if given the opportunity, those guests will pur- chase a more expensive glass of wine. But how do you offer great wines by the glass without sacrificing quality and risking your investment? The WineStation ® developed by Napa Technology was created to give restaurants an intelligent plug and play wine preservation and dispensing system that can increase the maximum profit potential of each bottle of wine. Because there is no need for expensive plumbing or electrical work, the fully refrigerated WineStation can be Safftel, the cutting-edge phone service company offering VoIP technology, offers telephone service options that are the perfect solution for the foodservice industry—no matter what the size of the business. With Safftel, customers can pick from a wide range of options, depending on their needs. In addition to regu- lar phone service, Safftel offers multiple lines, hold music, call forwarding, fax service, phone conference rooms, dial by extension, a company directory, softphone service (receiving calls and placing calls from a laptop computer), and many other choices. “We can do all of this because of our use of VoIP technology. It allows us to integrate voice and data Continued on Page 24 Continued on Page 24 Continued on Page 21 Redondo Iglesias, the premier importer of Serrano Ham to the USA, is introducing a 1 lb. presliced pack of their premium 12-month aged Serrano Ham for foodservice. The decision to go with a foodservice-sized presliced pack “was an outgrowth of the sales trends observed dur- ing the challenging year of Q4 2008 through Q4 2009,” said Kate Whittum, Director for Sales and Marketing for Redondo USA. “The Redondo product that showed the most strength last year was the center cut, trimmed deli loaf so developing a product that minimizes shrink and labor even more was an obvious line extension. The Restaurant and Food Service Show at the Javits Center was the per- fect occasion to introduce it.” “As a company, we are really excited for the coming year,” Whittum continued. “We have refined our Continued on Page 29 Continued on Page 12 Continued on Page 24 REDONDO IGLESIAS BRINGS SUCCULENT TASTE OF SPAIN’S SERRANO HAM TO U.S. THE PRINCE OF HERBS: OREGANO OFFERS FLAVOR, HEALTH BENEFITS SAFFTEL OFFERS CUSTOM PHONE OPTIONS FOR RESTAURANTS AND CAFES OF ALL SIZES AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH THE INTERNATIONAL RESTAURANT & FOODSERVICE SHOW OF NEW YORK HOW TO MAKE THE GRADE: A SANI PROFESSIONAL PRIMER, PART III RUGGIERO SEAFOOD INC. TAKING SEAFOOD TO THE NEXT LEVEL HOW TO INCREASE YOUR RESTAURANT’S PROFITS 30 PERCENT IN 30 MINUTES
Transcript
Page 1: Restaurant Daily News - Mar. 1, 2011

New York Ci tyOser Communicat ions GroupTuesday, March 1, 2011

Ruggiero Seafood Inc.―the New Jersey-based CalamariGiant―takes the growing market for seafood beyondyour basic fried calamari ring. With several new itemsadded to an already extensive line of seafood products,Ruggiero hopes to keep customers interested in seafoodfor years to come.

Located at booth 1830, the company will be showingitems guaranteed to take your seafood menu to the nextlevel, including Asian-style calamari salad: a chef-prepared entrée/appetizer of exceptional quality, combiningselect cuts of fresh, sweet tasting calamari with premiumquality Asian ingredients. The salad comes frozen insmall 2.2 lb. vacuum bags to help prevent spoilage andpromote easy handling. Also, Ruggiero will be showing afrozen breaded calamari ring that goes from the freezer tothe plate in just 60 seconds. Unlike other brands that give

A Foodservice Infection Prevention Q&A with J. HudsonGarrett Jr., Ph.D, MSN, MPH, APRN, FNP-BC,Director of Clinical Affairs and Corporate Trainingat Professional Disposables International, Inc.,Orangeburg, N.Y.

Dr. Garrett has an extensive educational backgroundin public health, nursing and infection prevention andserves on numerous national committees targeting theprevention of infections in both health care and commu-nity settings. He works daily with health care providersand communities to reduce the risk for infection trans-mission through basic interventions such as handhygiene and disinfection of environmental surfaces.

RDN: What is the single most important way to preventthe spread of infection in a foodservice environment?

Oregano is an aromatic herb thatbelongs to the Lamiaceae family. Ithas been cultivated from ancienttimes in the Mediterranean basin,where it is still growing in the wildand is also found in other parts of theworld. In fact, there are severalspecies of oregano being used forculinary purposes, such as Oreganum vulgare,Oreganum syriacum and the Mexican oregano, (Lippiagraveolens), which belongs to the closely related ver-vain family (Verbenaceae). Traditionally, fresh or dryoregano leaves are used for culinary seasoning.Oregano is best known for its use in Italian and otherMediterranean cuisines where it is used as a major fla-vor. Oregano flavor and aroma are described as very

One of the easiest ways to improveyour restaurant’s profits is to have arobust wines by the glass program.Smart restaurateurs, faced with thegrowing population of savvy wineconsumers, know that if given theopportunity, those guests will pur-chase a more expensive glass of wine.But how do you offer great wines by the glass withoutsacrificing quality and risking your investment?

The WineStation® developed by Napa Technologywas created to give restaurants an intelligent plug andplay wine preservation and dispensing system that canincrease the maximum profit potential of each bottle ofwine. Because there is no need for expensive plumbing orelectrical work, the fully refrigerated WineStation can be

Safftel, the cutting-edgephone service companyoffering VoIP technology,offers telephone serviceoptions that are the perfectsolution for the foodservice industry—no matter what thesize of the business.

With Safftel, customers can pick from a wide rangeof options, depending on their needs. In addition to regu-lar phone service, Safftel offers multiple lines, holdmusic, call forwarding, fax service, phone conferencerooms, dial by extension, a company directory, softphoneservice (receiving calls and placing calls from a laptopcomputer), and many other choices.

“We can do all of this because of our use of VoIPtechnology. It allows us to integrate voice and data

Continued on Page 24 Continued on Page 24 Continued on Page 21

Redondo Iglesias, the premier importer of Serrano Hamto the USA, is introducing a 1 lb. presliced pack of theirpremium 12-month aged Serrano Ham for foodservice.The decision to go with a foodservice-sized preslicedpack “was an outgrowth of the sales trends observed dur-ing the challenging year of Q4 2008 through Q4 2009,”said Kate Whittum, Director for Sales and Marketing forRedondo USA.

“The Redondo product that showed the moststrength last year was the center cut, trimmed deli loaf sodeveloping a product that minimizes shrink and laboreven more was an obvious line extension. The Restaurantand Food Service Show at the Javits Center was the per-fect occasion to introduce it.”

“As a company, we are really excited for the comingyear,” Whittum continued. “We have refined our

Continued on Page 29 Continued on Page 12 Continued on Page 24

REDONDO IGLESIAS BRINGSSUCCULENT TASTE OF SPAIN’SSERRANO HAM TO U.S.

THE PRINCE OF HERBS:OREGANO OFFERSFLAVOR, HEALTH BENEFITS

SAFFTEL OFFERS CUSTOM PHONEOPTIONS FOR RESTAURANTSAND CAFES OF ALL SIZES

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

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

RUGGIERO SEAFOOD INC.TAKING SEAFOOD TOTHE NEXT LEVEL

HOW TO INCREASE YOURRESTAURANT’S PROFITS30 PERCENT IN 30 MINUTES

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Lee M. OserCEO and Editor-in-Chief

Steve CoxKate Seymour

Senior Associate Publishers

Kim ForresterLyle Sapp

Associate Publishers

Lorrie BaumannEditorial Director

Brandon DerrowJustyn DillinghamAssociate Editors

Valerie WilsonArt Director

Yasmine BrownGraphic Designer

Selene PinuelasTraffic Manager

Paul HarrisJames MartinJoe MattesonBill Morris

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 NewsTuesday, March 1, 20114

Americold’s roots go back to the mid-1970s, when Founder Bob Levine estab-lished a commercial refrigeration compa-ny that serviced freezers for the ice creamtrade throughout the five boroughs. AsBob began to build a reputation for qual-ity customer service and reliability, heturned his sights toward helping NewYork City restaurateurs. His goal was to

help restaurateurs keep their food preser-vation equipment in peak operating con-dition through refrigeration serviceexcellence. These efforts have resulted inan impressive client list that includesFresco by Scotto, Gotham Bar & Grill,One if by Land Two if by Sea andRiese Management.Bob Levine brings more than 30

years of technical experience to the plate.As company President and Founder, he isthe driving force behind their mission to“be the best refrigeration company inNew York by providing service andmaintenance programs with integrity that

Started in 1979 in the heart of Manhattan,it did not take long for David’s Cookiesto find success. Using only the finestingredients such as pure vanilla, butterand Swiss chocolate chunks (not chips),David’s award-winning recipes werequickly recognized as New York’sfavorite cookie. Since being purchasedby Fairfield Gourmet Foods Corp in theearly 1990s, the company has found newlife by drastically expanding its thaw-and-serve product line to include cheese-cakes, truffle cakes, cinnamon rolls and

tarts—proving to bemuch more than just acookie company.David’s Desserts

consist of only the bestall-natural and kosheringredients. They haveno added preservativesand are flash frozen toretain freshness, flavorand consistency.Whether it is one of their dozen

creamy NY-style cheesecakes, a seasonal

tart, or a decadent lava cake, David’sdelivers for any sweet tooth. Each dessertcomes pre-sliced or individually portionedand is as easy to serve as it is to enjoy.

The quality, variety andconvenience offered byDavid’s Cookie Dough allowall of their partners to equallysucceed: from delis and super-markets to white tableclothrestaurants. Once you’vewrapped your taste budsaround one of their delicioustreats, you too will see thatDavid’s Cookies and Dessertsare truly a bite above the rest.

Stop by our booth 1431 for a taste ofwhat their desserts can do for you!

Continued on Page 29

DAVID’S COOKIES:MORE THAN ITS NAME

AMERICOLD COMMERCIALREFRIGERATION CONSULTANTSLAUNCHES NEW BRAND AT THEINTERNATIONAL RESTAURANTAND FOODSERVICE SHOW

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Restaurant Dai ly News 9Tuesday, March 1, 2011

Energy brings us the comforts of lifeand propels the engine of industry. Itcreates opportunity and affords us thepower to make human connections.Energy enables us to create, shape,improve and deliver. It sustains ourlives and provides the economic growththat 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 basedon your annual energy consumptions,and short and long term contracts toname just a few.

Great Eastern Energy’s trackrecord—established on more than 40years of industry experience—speaks foritself. Since its inception in 1993 as a

premier energy provider to the New YorkMetropolitan Area, Great Eastern hascemented a reputation as the preferredprovider of natural gas and electricityservice to thousands of commercial andindustrial 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.

talent management solution for its one-to-many platform that consolidatesmultiple point solutions into one, inte-grated system specifically engineeredto meet the high-volume needs of therestaurant industry. PeopleMatter’sproduct ecosystem helps restaurantsfind talented, passionate employeesand train and motivate them to consis-tently deliver an exceptional customerexperience. The products also aid inengaging employees in a restaurant’sbrand through performance manage-ment and recognition to build a strongculture and create lasting, rewarding

careers for foodservice professionals.“PeopleMatter’s talent management

tools are an easy-to-use, innovative,adaptable technology that will help ourmembers find, hire, train and engagetheir hourly workforces as never before,”said David Gilbert, Chief OperatingOfficer of the National RestaurantAssociation. “With its 12.8 millionemployees, the restaurant industry is thenation’s second largest private sectoremployer, and people strategies are animportant part of running a successfulrestaurant. PeopleMatter’s vision for asocial, engaged workforce continues todrive innovation. These are tools ourmembers can use every day to improvetheir people processes and deliver excep-tional customer service.”

“Our product ecosystem is designedto empower users with best-practice toolsand techniques that actually make their

jobs easier,” said Nate DaPore,PeopleMatter President and ChiefExecutive Officer. “PeopleMatter’s solu-tions deliver the next evolution in merg-ing social media influence with practicaltalent management software that willprovide National Restaurant Associationmembers with a powerful, efficient solu-tion, to help them spend less time on con-suming HR paperwork and dedicatemore time to delivering an out-of-this-world customer experience in theirrestaurant,” DaPore continued. “Ourlearning and scheduling modules, set forrelease in spring ’11, will continue to fur-ther our customers’ shared dedication todelivering great customer service.”

PeopleMatter’s platform is a social,practical talent management alternativeto solutions built for white-collar,

GREAT EASTERN ENERGY:REAL ENERGY, REAL PEOPLE

In efforts to help its members effectivelyrecruit, retain and manage employees,the National Restaurant Associationannounced today a strategic partnershipwith leading talent management solutionprovider PeopleMatter to bring innova-tive human resources solutions to itsmember restaurants. Association mem-bers will gain access to PeopleMatter’ssuite of SaaS-based (Software-as-a-Service), automated HR technology toolsthat will help hire, schedule and engagetheir workforces.

The National RestaurantAssociation chose PeopleMatter’s

NRA PARTNERS WITHPEOPLEMATTER TO AUTOMATEHR PROCESSES

Continued on Page 29

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Restaurant Dai ly NewsTuesday, March 1, 201112

the state of UtahIn June, a jury found “willful infringe-ment” by Vita-Mix of Blendtec’s patenteddesign, and awarded Blendtec more than$11 million in lost profits and royalties.Judge Campbell’s decision yesterdayeffectively doubles the award, and furtheradds damages for pre- and post-judgmentinterest which is expected to bring thetotal judgment to approximately $24 mil-lion, which would “probably make it thelargest patent infringement award in thehistory of the state of Utah,” according toBrett Foster of the firm Holland & Hart,who represented Blendtec.

“This was not a close case”In her filing, Judge Campbell wroteextensively about her reasons for award-ing Blendtec such a large sum in punitivedamages: “Because Vita-Mix knew of K-TEC’s patents and did not act in goodfaith, this factor weighs in favor ofenhanced damages.” “Vita-Mix made asubstantial profit from the infringing

Grant Foster at Holland and Hart fordrafting a great patent, and to Brett andthe rest of the legal team for advocatingso effectively to help us protect our intel-lectual property. But more importantly,I’m deeply grateful for the opportunity totake our case before a jury and judge toplead for protection from a large compa-ny that stole our revolutionary design fora better blending container, and presentedit to customers—many of them ours—asif it was their own design. Score one forthe little guy. The system works.”

For the full text of Judge Campbell’sruling & other trial-related material, seewww.blendtecvitamixlawsuit.com. Formore information about Blendtec, visitwww.blendtec.com.

Court Awards Blendtec LargestInfringement Damages In UtahState History

In a ruling filed late Jan. 25, 2001, UnitedStates District Judge Tena Campbellawarded $11 million in enhanced dam-ages (for a total of approximately $24million) to K-TEC (dba Blendtec), anOrem, Utah-based manufacturer of high-end blenders, and issued a permanentinjunction prohibiting Vita-Mix from anyfurther infringement.

Judge Campbell, of the U.S. DistrictCourt for the District of Utah CentralDivision, ruled that Vita-Mix Corporationhad knowingly and irreparably harmedBlendtec by its “deliberate copying” ofBlendtec’s patented five-sided design for ablending container that reduces cavitation(the forming of an air pocket around theblade during blending).

The largest award in a patentinfringement case in the history of

BLENDTEC VS. VITA-MIX

the appearance of a large onion ring,Ruggiero’s product plates like it was pre-pared from scratch.

Ruggiero will also be displayingseveral other seafood items the companyhas added to its line in recent years. Itemssuch as farm-raised black shell musselsavailable in whole shell, half shell, andmeat. Farm-raised Fisherman’s Pride®Mussels are rope-grown and purged tocreate a sand-free product. They are alsocarrying under their Fisherman’s Pride

Label whole shell clams, which are alsofarm-raised and purged to create a sand-free product. Several other items includeFisherman’s Pride Swai fillets, Branzino(Mediterranean sea bass), calamaristeaks, octopus, anchovies, smelts, gour-met calamari, polpo, mixed seafood,mussel, and conch salads.

For more information aboutRuggiero Seafood Inc. and itsFisherman’s Pride products, contactthem at 866-CALAMARI, www.ruggieroseafood.com, or stop by booth1830 to see all the company has to offer.

Ruggiero Seafood (Con’t. from p. 1)

sales” and “K-TEC presented substantialevidence at trial showing that Vita-Mix’sinfringement was willful. This was not aclose case.”

She also cited testimony by formerVita-Mix employees, such as ScottHinckley, Vita-Mix’s Marketing Director,who “testified about a long-felt need inthe industry to reduce cavitation, and pre-sented evidence that the K-TEC patentsreduced cavitation.” He also wrote, in ane-mail about a customer, “They absolute-ly LOVE the new Blendtec container.This is an example of how it stacks up toours: In our machine: two drinks take 30seconds. Three or more are impossible.In Blendtec’s new container: four drinks in15 seconds.” Jonathan Katz, the Directorof Engineering at Vita-Mix, testified thatalthough Vita-Mix considered other,design-around concepts, it ultimatelychose to continue its infringing design.”

The system worksTom Dickson, CEO of Blendtec andinventor of the revolutionary WildSidecontainer that Vita-Mix copied, issuedthe following statement: “I am grateful to

Sodexo research shows students want asay in their college food experience.

Food trends research by Sodexo,leader in Quality of Daily Life

Solutions, and foodservice provider to650 campuses in the UnitedStates, finds that college studentscrave heart-healthy Mediterraneanfood, chefs preparing their mealswhile they wait with VIP treatment,old favorites made with healthieringredients, world cuisine, and usingtechnology for dining.

Sodexo’s culinary team and cus-tomer insight experts released a foodtrends list for 2011:1.Grilled Chicken Souvlaki Kabob2.Paella3.Spanakopita4.Cous Cous Chicken Stew5.Orecchiette with Broccoli andGarbanzo Beans6.Fattoush and Sumac (Pita BreadSalad with Tangy Dressing)7.Spanish Tomato Bread withManchego Cheese8.Edamame and Corn Salad9.Pesto Pasta Bowl10. Wild Mushroom Risotto Ballswith Pesto Aioli

Mediterranean fare is heart-healthy,exotic, and appeals to vegetarians andomnivores alike. Sodexo’s main resi-dent dining menu offering for the2011-2012 school year will highlightMediterranean cuisine. Sodexo willpromote its new offer by hosting cul-tural and culinary events at collegesacross the country through its GlobalChef program, which will showcase

visiting Sodexo chefs from Spainand Italy.

“Sodexo has unparalleled expert-ise when it comes to world cuisinebecause we can tap into culinaryexpertise from chefs in the 80 coun-tries in which we operate,” said ChefRob Morasco, Senior Director of OfferDevelopment for Sodexo Education.“A chef from Spain can visit our NorthAmerican culinary team to demon-strate the traditional techniques used tocreate authentic paella, for example.”

Other 2011 trends include stealthhealth—maintaining traditional flavorswhile substituting healthier ingredi-ents. That trend is making populargluten-free pasta and whole wheat andbrown rice offerings. Students contin-ue to insist on locally-sourcedingredients.

“Our chefs are creating culinaryinnovations each and every day to cre-ate flavors that are interesting to thecollege-student palate to enhance theirwhole experience,” said Tom Post,President of Sodexo Education-Campus. “We’re responding tostudents who want tailor-made, cus-tomizable cuisine, which includeschatting with our chefs while theyprepare made-to-order meals.”

Sodexo-served college studentswill benefit from the growing trend ofusing technology to accommodate

2011 COLLEGE FOOD TRENDS:STUDENTS CRAVE MEDITERRANEAN,MADE-TO-ORDER FARE, STEALTHHEALTH, GLOBAL FLAVORS AND APPS

Continued on Page 29

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Restaurant Dai ly News 21Tuesday, March 1, 2011

communication and to offer a wide rangeof services at very competitive prices,”explained Victor Elmann, CEO of Safftel.

“We recognize that every restaurantis unique and has unique needs. Services

which are crucial for one restaurant orcafe may be just an added unnecessaryexpense for other foodservice establish-ments,” Elmann said. “At Safftel, wewant to make sure that no restaurant orfoodservice establishment is forced topay for services that they don’t need—

Safftel (Con’t. from p. 1) that would be like forcing someone toorder every item on the menu. On theother hand, we want to make sure that allthe services that a restaurant needs areavailable, and at a rock bottom price.”

Gone are the days when restaurantshad to pay hundreds of dollars a month

for phone service that competes with thebig boys; thanks to VoIP and Safftel,restaurants can enjoy reliable, high-endtelephone service for about $60 a month.

Those seeking more informationmay visit the company website atwww.safftel.com.

THE FOCUS IS ON TASTE: SYMRISELAUNCHES A NEW STRATEGICPLATFORM FOR FLAVORS

What do customers want today? Andwhat does the industry need in order tofulfill these desires? Symrise, a globalsupplier of flavors and fragrances pro-vides the answers with the new taste forlife® platform. This new platform offersfood and beverage industries an innova-tive framework to develop new productsmore rapidly and tailor them to marketneeds, according to a press release fromthe company.

With growing Asian economies andrising consumer affluence, the food andbeverage industry is poised for hugeexpansion in the coming years. The mar-ket is witnessing fast-paced evolutionas consumer preferences change.Consumers long for various qualities intheir food such as health value, natural-

ness, enjoyment, new experiences andthis reflects in their eating habits.

The new taste for life has five brandpillars: Stay Vital, Lighten Up, BeNatural, Just Enjoy and Get Excited.These five pillars cover the most impor-tant consumer trends that fall between thekey parameters of health and pleasure.

With the new taste for life, Symriselooks at their customer’s brands andmaps out which pillar they belong to. Indoing so, Symrise is able to detect wherethere may still be service gaps in theirclient’s portfolios and which of the tastefor life pillars may be an opportunity fornew taste development. The new plat-form provides a solid basis for dialogue

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. But its roots are found inthe more 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, [email protected], andwww.oceanscatch.com.

Continued on Page 24

INDUCTION COOKING INNOVATORCOOKTEK ANNOUNCES NEWTHREE-YEAR WARRANTY

CookTek, a leading manufacturer ofinduction cooking, buffet and deliverysolutions, now supports their productswith a 36-month warranty plan.

CookTek, an induction cooktop manufac-turer and supplier, is excited to announcea new warranty policy. Beginning withunits manufactured in Nov. 2010, thewarranty has been extended from 12months to 36 months.

“CookTek is confident that we man-ufacture a quality product,” said BobWolters, President of CookTek. “We areexcited to be able to offer this kind ofsupport, unmatched in the industry.”

CookTek has been manufacturinginduction products since 1995. Inductiontechnology utilizes an electromagnetic

field to heat an inducible element direct-ly, and is considered a cleaner, faster,safer and greener cooking or warmingmethod than traditional gas or electricranges. CookTek’s product line includesinduction cooktops and wok units, buffetholding equipment, and induction ther-mal delivery systems.

The warranty policy has been updat-ed to cover manufactured goods for aperiod of 36 months against defects inmanufacturing, and non-manufacturedgoods for a period of 90 days. In the U.S.and Canada, CookTek also features acustomer-friendly repair process, avail-able for all new units, that swaps out aworking unit for a non-working unit to

Continued on Page 24

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Restaurant Dai ly NewsTuesday, March 1, 201124

operational in 30 minutes.The WineStation is the world’s first

automated temperature-controlled winedispensing and preservation system thathas helped small, medium and large-scale restaurants increase profits by morethan 30 percent across the country.

Three one-of-a-kind advances thathelp restaurants achieve maximum winesales profitability include: the Clean-Pour Head; 60-day preservation; and thedetailed sales reporting.

The Clean-Pour Head patenteddesign technology allows staff to pre-open and pre-stage wines prior to servingwithout any risk of spoilage or loss. Thissystem also eliminates the need for citricpurging and lengthy cleaning processes.

Because the system maintains thebottle at the optimum temperature withthe precise amount of argon or nitrogengas for preservation, wine can remainpristine for up to 60 days.

Napa Technology has two flexiblesoftware packages designed to meet theindividual needs of each restaurant. Thesystems can provide: detailed employeesales monitoring and reporting; winesales reports by brand and varietal; pourvolume control; position level controland reporting; wine sales reports byposition; and can manage your restau-rant’s wine by the glass database withaccuracy and ease.

Additionally, it can configure por-tion control settings, customize the LCDdisplay over each bottle position, barcode scan each bottle to provide swiftand easy replacement and inventory man-agement. And it provides remote systemmonitoring and access via the Internet.

For more information on NapaTechnology and to learn howWineStation can improve your restau-rant’s profits, please visit booth 1960,call Napa Technology at 800-916-3338or contact them via e-mail at [email protected].

Napa Technology (Con’t. from p. 1)

between Symrise and its clients.“Having taste for life is our response tothe question ‘What differentiates us fromour competitors?’ The new taste for lifehelps our clients discover their manyoptions and to position their brands andproducts with a clear eye to consumerpreference,” explained DeclanMacFadden, President of Flavor &Nutrition, Asia Pacific, Symrise.

In the process, Symrise’s core com-petence is at the focus of attention: taste,the aspect in which the consumer acceptsno compromises. “For us at Symrise, it isclear that a product has to taste great,regardless of whether it makes

health claims or promises purepleasure. Without great taste, it willnever be a hit among customers,”explained MacFadden.

With taste for life, Symrise isintroducing a shift in perspective with-in the industry to become morecustomer-centric. There is littleemphasis on molecules or types oftechnologies used. Instead, Symrisefocuses on the consumer’s perspectiveand understands their needs before cre-ating the product innovatively. “Theindustry not only needs serviceproviders but also strong and creativepartners for innovation. With taste forlife we are once again honoring thisclaim,” elaborateed MacFadden.

Symrise (Con’t. from p. 21)

LANSA Data Sync Direct providesimproved efficiency and rapid ROIfor foodservice companies in tougheconomic climate.

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.LANSA Data Sync Direct was recog-nized for helping foodservice businessesrebound the economic downturn by max-imizing efficiency in informationexchange via the Global DataSynchronization Network, resulting in a

greater return on their investment.“Despite the harsh environment, the

past year has seen a number of food andbeverage companies implementing tech-nology solutions, especially transporta-tion management and warehouse man-agement systems where they can see aquick ROI,” says Katherine Doherty,Editor-in-Chief of Food Logistics maga-zine. “Many of our FL100 recipientsreport that the food industry is still astrong vertical for them; in fact, it’s oneof the few markets that they are actuallyseeing any growth.”

“It’s quite an accomplishment forLANSA to be selected for the seventhtime by Food Logistics magazine as a

JHG: Hand Hygiene using soap andwater or an alcohol-based hand rub suchas an impregnated wipe is the single mostimportant method to reducing the risk forinfection transmission. It is also criticalto actively engage not only the restaurantstaff, but also the customers in handhygiene by offering hand hygienethroughout the establishment, therebyencouraging both staff and customers topractice frequent hand hygiene. It is impor-tant to use a product that has an alcoholconcentration above 60 percent, such asSani-Hands® or Sani-Hands for Kids.

RDN: What steps should employeeshandling food take to prevent the spreadof infection?

JHG: Employees play a critical role inthe prevention of infection and diseasetransmission in the foodservice andrestaurant environment. First, if anemployee suspects that he or she mightbe ill, they should remain home fromwork, and not attempt to come to workuntil the illnesses resolve or they arereleased back to work by a health careprovider. Second, frequent hand hygieneusing soap and water, or an alcohol-basedhand hygiene product such as an impreg-nated wipe, is the primary defense mech-anism to preventing the spread of germs.Finally, the cleaning and disinfection of

environmental surfaces such as counter-tops, cutting boards, tables, menus, etc. isanother key intervention in reducing thespread of pathogens.

RDN: What types of environmentalcleaning and disinfection productsshould someone use to clean the fre-quently touched surfaces in the store?

JHG: In the United States, all disinfec-tant products are required to be regis-tered with the Environmental ProtectionAgency [EPA]. The product that is cho-sen should be effective against a widevariety of both bacteria and viruses suchas MRSA, E. coli, Influenza,Rhinovirus, etc. It is important to readthe manufacturer’s product label fullyand understand the proper use of theproduct. Disinfectant wipes offer thestaff member and consumer a ready-to-use disinfecting solution, and replacesthe red bucket and rag approach com-monly used throughout the industry.Reusing rags creates a risk for cross-contamination. There are also no-rinsesanitizing solutions available such asSani-Wipe that can be used on hard non-porous food contact surfaces to helpprevent cross-contamination from bac-teria that can cause foodborne illness.

For more information, visit SaniProfessional at booth 1245, or visitwww.wipeyourworldclean.com.

Sani Professional (Con’t. from p. 1)

keep down-times to a minimum. The fullwarranty policy can be found on theCookTek website.

“Our engineering and manufacturingteams have spent the past 15 yearsdesigning and building products that willstand up to the rigors of a busy commer-cial kitchen,” said Wolters. “From

internal component improvements tocommercial grade exteriors, CookTekbuilds products that are designed to last.”

About CookTekCookTek, (www.cooktek.com) theChicago-based developer and manufactur-er of induction powered equipment for thefoodservice industry, is changing the waythe world cooks, serves and delivers food.

aromatic, pungent, spicy and earthy:sensory attributes that allow oregano tobe used in many different cuisines.

The ancient Greeks also observedthat oregano possesses significant healthbenefits. They applied leaves to remedyskin disorders, relieve muscle ache andas an antiseptic. In traditional medicineoregano has been used to relieve diges-tion problems in both human and ani-mals. Contemporary science revealedthat the health benefits of oregano arisefrom its essential oils as well as variousphytochemicals also found in leaves. Forexample, oregano leaves that have beensteam-distilled to remove the essentialoils exhibit medicinal properties.However, essential oils account for mostof the flavor and aroma of oregano.

Contemporary scientific studies sug-gest that oregano and some oregano con-stituents, carvacrol or thymol for example,exhibit suppression of food-spoilagepathogens. The data also suggests thatintake of oregano essential oil alleviatesindigestion and decreases occurrence ofsome gut parasites. Oregano essential oilis also being used as constituent ofmouthwash. Commercial application oforegano essential oil to animal feedreduced indigestion problems, enhanced

overall animal well-being, and led toweight gain. Oregano has been shown toalso affect blood glucose and lipid regu-lation, reinforce the immune system bybeing an anti-inflammatory and anti-viral, among other heath benefits.

An important trait is the antioxidantactivity of oregano. Antioxidant activitycan arise from the essential oils, but sig-nificant antioxidant activity is attributedto water-soluble constituents such as ros-marinic acid and other phenolic com-pounds. The oregano antioxidant activitycompares favorably and is often superiorto products extracted from pomegranate,cranberry, blueberry, noni or mangos-teen. However, because oregano is a leafextract it presents a cost advantage.

Many herbs possess similar attrib-utes. Because of the high content of phe-nolic compounds and essential oils,oregano manifests superior antioxidantactivity and other health benefits, and forthese reasons has earned the title ‘Princeof Herbs.’With a growing awareness andunderstating of the nutritional and healthvalues of our foods, it is not surprisingthat oregano is highly regarded and ismaking a comeback as the preferred herbfor taste and health.

Visit Bakto Flavors at booth 1866, call732-991-3462, e-mail [email protected], or visit www.baktoflavors.com.

Bakto Flavors (Con’t. from p. 1)

CookTek (Con’t. from p. 21)

FOOD LOGISTICS RECOGNIZESLANSA AS A TOP 100 TECHNOLOGYSOLUTION PROVIDER FORSEVENTH YEAR

leading technology vendor, providingsignificant value to the foodserviceindustry,” said Kevin Corcoran, VicePresident of Sales, LANSA Americas.“This continuous recognition demon-strates our leadership in providing superi-or Global Data Synchronization Network(GDSN) solutions that allow food andbeverage companies to achieve a rapidreturn on investment and competitive

advantage via operational- and cost-efficiencies and improved supply chainautomation, especially during thesechallenging economic times.

Final recipients are featured in theNovember/December 2010 issue of FoodLogistics, as well as online at www.food-logistics.com. More information aboutLANSA Data Sync Direct at www.lansa.com/products/datasyncdirect.htm.

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Restaurant Dai ly News 29Tuesday, March 1, 2011

retail-sliced Serrano Ham package,improving the presentation and the costto the consumer, and we are nearly donewith the R&D stage of Redondo Chorizoand expect to introduce it in time for theFancy Food Show this summer. This yearis set to rock and roll!”

Redondo Iglesias is a third genera-tion, family-owned company that hasbeen recognized in Spain as Maestros delJamon―specialists in Serrano ham. Toelaborate on the process: it begins at theRedondo Iglesias facility in Valencia onthe eastern coast of Spain. Upon receiv-ing the fresh hams, Redondo’s HamMasters bury the legs in beds ofMediterranean sea salt in curing rooms.

After about six days, the hams arechecked by the Maestros to see if they areready to move to the dry aging rooms;they are moved to the next stage onlywhen they are ready, when the cure hasbeen absorbed to a precise degree.

“The thing that is most remarkableabout Redondo’s production is that it ischaracterized by a devotion to quality,

Redondo Iglesias (Con’t. from p. 1)

Fortune 500 companies. The system inte-grates seamlessly with social media net-works and location-based outlets to helpspread a restaurant’s brand, connect witha tech-savvy workforce and build work-place culture. Candidates can applyonline and managers are able to accessfiles, tools and reports on-the-go fromany Internet-enabled laptop, smartphoneor tablet with the SaaS-based model.Additionally, PeopleMatter’s three mod-ules—Hire, Schedule and Engage—spanthe entire employee life cycle, fromscreening candidates in the hiringprocess to creating an HR checklist tofully “close-out” employees during theoff-boarding procedures.

PeopleMatter released its firstmodule, PeopleMatter Hire™, inSeptember 2010. Hire features a robustapplicant tracking system (ATS) thatallows employers to quickly and easilyidentify, track and hire qualified,

PeopleMatter (Con’t. from p. 9)

their busy lives. The company is test-ing its latest e-commerce solution byway of two new iPhone Apps atGonzaga University in Spokane, Wash.that eliminate wait times, increase cus-tomer engagement and build brandloyalty for two of the company’s RetailBrand Group restaurants, Jazzman’sCafe and Bakery and SubConnection.Students can peruse a menu, order, payand then pick up their food and bever-ages seamlessly.

Sodexo’s culinary teams at cam-puses across the country identified thetop favorites of college students.Students at the University ofLouisville in Crestwood, Ky. crave theunique flavor of authentic Thai cui-sine. Students at Virginia WesleyanCollege in Norfolk, Va. like to experi-ment with Asian and Latino fusion,with lots of fresh avocado. Students atLafayette College in Easton, Pa. lineup for authentic Colombian cuisine,freshly rolled sushi, Vietnamese fareand tapas, Spanish-style appetizers.Oklahoma City University recentlyopened the first raw vegan bar on acollege campus. At Loyola Universityand Tulane University in New Orleans,students crave local, sustainable pro-duce and seafood. Students at EmoryUniversity in Atlanta love to slatherpita with fresh hummus made with

Sodexo (Con’t. from p. 12)

and a small batch rather than a factorymentality. We take no shortcuts. Some ofour competitors use heat and mechanicalpressure to accelerate the curing process,which results in their product being salti-er and less complex in flavor. The curingand aging process takes a minimum of 12months,” said Whittum.

“Redondo recreates nature in theaging rooms―the secaderos―by hav-ing the temperature and humidity fol-low the trajectory of the four seasons.There is no substitute for the action oftime in the complex reactions going onwithin the ham; to have a truly top-notch ham, it’s going to take sometime,” added Whittum.

Jamon Serrano means simplymountain-style cured ham, and does notneed to come from any particular regionof Spain to have the designation. JamonSerrano plays a unique part in the foodculture of Spain, where Prosciutto diParma, its better-known Italian dry curedham counterpart, is part of the culinarytradition of Northern Italy. Serranoknows no boundaries in Spain and isbeloved throughout the country.

service-minded employees.Applications such as tax credit

processing, hiring assessments andbackground checks can be embeddedwithin Hire’s online application formfor a seamless candidate experienceand easier sorting for employers look-ing to filter candidates by tax qualifi-cation, assessment, or screeningresults. The Hire module also includesautomated on-boarding and off-board-ing, tools that make tedious HR tasksan automated breeze with organized,electronic filing and form completion.

PeopleMatter continues to rapidlydevelop products to transform talentmanagement in the service industry, withplans to launch learning and schedulingmodules in spring 2011 as part of thePeopleMatter product ecosystem.

National Restaurant Associationmembers can find out more about howPeopleMatter’s talent management soft-ware can propel their business and brandat www.peoplematter.com/nra.

guarantee quick response by a seasonedteam of highly-skilled technicians.”

His unwavering dedication to cus-tomer service helped Levine build out hisbusiness, and Americold, Inc. now servic-es refrigeration needs for customers fromManhattan to Montauk. With a fleet ofrepair trucks and trained technicians at theready, they are able to quickly respond toemergency calls and get the client’s equip-ment back on line.

In 2007, Arthur Rode was broughton board as Vice President and Partneroverseeing day-to-day operations while

working closely with Bob Levine onstrategic planning. With a rich back-ground as a Senior Manager and VicePresident in the foodservices and equip-ment industries, Rode keeps an experteye on internal systems so that Americoldcontinues to run smoothly while provid-ing the exceptional service that their cus-tomers have come to expect.

Americold offers a high-level ofexpertise in commercial refrigerationsolutions that help keep businessesrunning at top speed. Visit them at booth1531 for your FREE consultation,e-mail [email protected], or call631-262-7964.

Americold (Con’t. from p. 4)

locally-grown chick peas. Students atCalifornia State University-MontereyBay in Monterey, Calif. like traditionalHispanic cuisine served daily atSodexo’s unique taqueria entree sta-tion. Students at Arizona WesternCollege in Yuma, Ariz. have a yen forhomemade California rolls, made-to-order wings, and custom Asian cuisinemade just the way they want it. SeattlePacific University students in Seattle,Wash. love fresh local salmon, sushiand fresh fruit.

Sodexo uses a three-prongedapproach to monitoring trends anddeveloping college cafe menus, whichincludes researching desired tastes,using their global resources to createauthentic flavors, and bringing thoseflavors to market. Sodexo holds fre-quent taste-test focus groups with stu-dents, and consults with its team oftop-notch chefs to develop this list.Sodexo conducted a food trends expoat Muhlenberg College in Allentown,Pa. in late 2010 to solicit feedback.The 2011 College Food Trends list wasdeveloped by Sodexo’s CustomerInsight team with research fromSodexo’s Student Board of Directors,student food trend expo events,Nielsen’s Annual Restaurant Audit,Teenage Research Unlimited,Technomics Menu Monitor, NPDGroup, Sodexo’s culinary team ofchefs and vendor partners.

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