foodservice daily news | day 2

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

After re-searching cur-rent trends,we set out toprovide chefswith a wild-caught prod-

uct line which better meets theexpectations of their customers.Kendell Platinum is a line designedspecifically for chefs and restaura-teurs at the world’s finest eateries.From vessel to table, Platinum is

Kendall SeafoodImportsDesigned Specifically for Chefs

In 2012, 171 Chinese (includ-ing approximately 30 exhibit per-sonnel) attended the NRA Show.is fifty-six percent increase com-pared to 2010 is a testament to theContinues page 8

American Food & Beverage ShowChinese Visitors makeSplash at NRA Show

FoodserviceDaily News:We under-stand you’veimplementedsome great en-h ancement sthat make pay-roll much eas-

ier for restaurants- can you tell ushow?

Michael Alter: With ever-changing tax regulations, payroll

SurePayrollInterview with President &CEO Michael Alter - MakingPayroll Easy for Restaurants.

As one of the hottest trends intabletop, mini cast iron serversare ideal for small plates, sides,snacks, sauces, appetizers, dipsand desserts. Serve up comfortand creativity with Tomlinson's

Tomlinson IndustriesNEW and Exciting Products on display inBooth #6834.

Since 1988,East CoastUmbrella hasbeen quietlybuilding asolid reputa-tion in the ca-

sual industry, manufacturing ahigh-quality line of custom umbrel-las and cushions out of its 68,000-square-foot complex in Laurel Hill,North Carolina. Now, the companyis poised to expand its name and its

East Coast UmbrellaOffers Long-Lasting, Custom Umbrellas

It's no secretthat the U.S.has had a longaffinity forLatin Ameri-

can cuisines. Part of this consis-tently growing trend includes foodsfrom various Central and SouthAmerican countries, especiallyColombia. One nationally-ac-claimed, Chicago-based Colombianrestaurant is at the 2013 NRA todebut a new wholesale and retail

Cocina Las TablasNation's Top ColombianRestaurant Launches Exclusive Product Line

No matterwhat kind ofrestaurant youmanage, keep-ing up withthe latest tech-nologies canensure smootho p e r a t i o n s ,

great customer service and keepyou ahead of the competition. BluFiWireless are fast emerging as thepreferred partner for restaurant

BluFi WirelessNot Only for theLargest ofChains, But Also theSmaller Operations

Now is the time to Join the Mo-bilution!™ with Fareapps™. Weoffer an effortless, affordable, tai-lor-made app to help grow yourbusiness. With a Fareapps smart-phone app, you can grow your salesand offer enhanced convenience

Fare AppsJoin the Mobilution withFareapps!!

D r o p o u g h tProvides In-stant Feed-back atP o i n t - o f -Sale

F o o d -s e r v i c e

Daily News: Karan, tell us aboutyour Company. Karen Chaudry:Dropought is an Instant Feed-back Platform which enables

Drop ThoughtAn Interview with Karan Chaudhry, CEO,Dropought

While Italianfood culturewill always beheavily influ-enced by tradi-tion, thetrends on the

plate in modern Italy have much incommon with what today’s Ameri-can diners are looking for. Perhapsmost pervasive in both food cul-tures is an emphasis on sustainabil-ity and local foods. Here we look at

BarillaSustainability in ModernItalian Cuisine

BOOTH 1285 Continues page 8

BOOTH 4654 Continues page 10 BOOTH 9612 Continues page 26 BOOTH 6857 Continues page 16 BOOTH 9547 Continues page 16 BOOTH 9131 Continues page 14

American Food Fair, North Hall BOOTH 9453 Continues page 10BOOTH 9220 Continues page 8 BOOTH 6834 Continues page 10

Sunday. Day 2, May 19, 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

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

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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

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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

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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

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growing commerce between the U.S. andChina. Based on surveys of the attendees,they represent importers, restaurateurs andHRI suppliers hailing from Beijing,Shenyang, Shanghai, Hangzhou, Chongqingand a number of other cities. eir interestsinclude flavorings, health foods, organicfoods, meat and poultry products, andequipment. ey have already purchasedmore than $49 million and anticipate pur-chasing an additional $30 million in U.S.food products based on their visit to theshow.

Chinese culture places a huge emphasison food and hospitality. Entertaining is a bigdeal! New Western visitors to China arelikely to be awed by the size of some of thelarger restaurants, some of which can seatseveral thousand people in a combination oflarge open spaces and hundreds of privaterooms. Meanwhile, as more and more Chi-nese families include two wage earners, ca-sual dining out has gained greater andgreater traction featuring both Western andlocal style fast foods.

e Hotel, Restaurant Institutional andsector has been one of the main beneficiariesof China’s economic boom since market lib-eralization began more than thirty years ago.

e growth in business activity and incomes,which has spread across most of China, has

created a new and growing middle class withhigher standards and expectations. And, theChinese middle class is creating new gener-ations of young people who have never ex-perienced or witnessed the hard timesexperienced by their grandparents.

At this point, middle class consumers areexpected to be more than 50 percent of allconsumers by 2015. As a result of this wide-spread increase in wealth, there will bescores of millions more consumers with dis-

posable income to spend in higher levelstores and in better dining establishments.ese trends are obvious to travelers visitingcities like Wuhan, Chongqing, Chengdu and

Xian in the interioror coastal cities likeDalian, Qingdao orXiamen.

e HRI sector isalso supported by in-creasing demand fora wide variety of Chi-nese and interna-tional cuisines.Pushed by the influxof foreign businessresidents and by thebooming Chinesetravel industry thatis taking people

around the country and the world, manyrestaurants are finding success selling a widevariety of non-Chinese foods and in infusingWestern foods into their traditional menus.In addition, the huge number of visitors toChina is supporting an equally boomingbusiness for five star hotels. AlthoughChina’s population includes a growing num-ber of seniors, the sheer size means thatthere are plenty of young customers open tointernational styles and cuisines.

Food safety concerns and governmentefforts to improve food safety in the HRIsector have provide a lift for imported foodand beverage products from sources per-ceived to have high qualitative and safetystandards.

All of this means that China is a strongand growing market for imported food andinstitutional kitchen products. As a result,Mw in Chicago has enjMo\\\\\ed excellentattendance from China in recent years, set-ting a new record in 2011 and remainingstrong in 2012. Don’t be surprised if Chi-nese visitors have a strong interest in yourproduct! For more information about op-portunities in China please visit www.us-dachina.org.

success even further – with styles, services,and merchandising options designed tomeet the needs of any customer.

Offering products featuring exceptionaldesign and construction along with unparal-leled customer support, East Coast Umbrellafocuses primarily on patio and beach um-brellas, but its manufactured line extends tocustom outdoor furniture cushions in acrylicand vinyl mesh. What’s more, the family-owned company is a distributor for Outdurabrand fabrics, as well as having partnershipswith MiYu Furniture and Florida Patio Fur-niture, enabling customers to fulfill a varietyof outdoor furnishings needs all from onesource.

No order is too big or too small for EastCoast Umbrella to handle. e company willship umbrellas to customers in any quantitydesired, from a single umbrella to hundreds.e cost per umbrella in large quantities isjust slightly higher than imports, but offers

the advantage of American made.A range of sizes and styles make up the

company’s line, including models in fiber-

glass, wood, and heavy-duty commercial-grade aluminum. All are manufactured tothe highest quality; for example, the thick-

ness of the aluminum center pole is doublethe thickness of standard umbrellas. Plus,the company developed an exclusive fiber-

glass frame that dramatically im-proves the umbrellas’ ability towithstand severe weather condi-tions.

“A couple of years ago, we sawa distinct need for a frame thatwould hold up better in wind andweather,” says DeWayne Day, vicepresident. “So we designed ourown fiberglass frame, which al-most immediately became ourbest-seller. Since its introduction,we have seen a 75 percent reduc-tion in repairs from wind dam-age. At the same time, we alsodesigned the ribs to clip into thehubs, so users can easily replacethem and not have to throw out

the whole umbrella.”Our newest addition to our product line,

the solar Illumishade™ umbrella, is one that

we think is a smart answer for the restaurantindustry. As more and more restaurants areoffering beautiful outdoor dining areas, weoffer a heavy duty commercial grade solarumbrella that shades during the day and il-luminates the dining table at night. We arevery excited over this addition and we willbe showcasing it at our booth, #1285, at theNational Resturant Show in May.

All umbrellas in the company’s line aremade with 100 percent acrylic fabric fromOutdura and other quality fabric brands. Itis the best fabric in the outdoor industry forlongevity and durability. For added appeal,our in-house graphics department is on thecutting edge of outdoor advertising usingdigital prints and applications of graphicsthat you can only find at our facility. We cancustomize your umbrellas with any logos orfull umbrella prints that you can dream up.

the highest of high-end seafood. Kendell Platinum is packaged in clearly

labeled, durable outer boxes that meet theneeds of a busy commercial kitchen by hold-ing up from factory to freezer. We label theouter surfaces of our packaging on all sides,making inventory and reordering simpler nomatter how a freezer is packed.

As a Kendell Customer, you have 24 houraccess to invoicing, bills of lading, sales his-tory, order tracking and proof of delivery.And anyone, anywhere can scan the bar codeon our Chilean sea bass packages with a

hand held device to identify the vessel name,FAO location of catch and chain of custodyof the Platinum Chilean seas bass the pack-age contains.

Over twenty years experience in theglobal seafood market allows us to procureour product from the most desirable vessels,fishing the most sought after waters. It is aproduct line created with both the kitchenand customer in mind, providing chefs withthe raw materials required to achieve resultsthat create repeat customers and a positivebuzz.

e commission for the Conservation ofAntarctic Marine Living Resources

(CCAMLR) and the National Oceanic Atmos-pheric Administration (NOAA) certify viaD i s s o s -t i c h u sC a t c hD o c u -m e n t s( D C D )that all ofKendell’sC h i l e a nsea bassproductsare legally caught and sustainable. Our prod-ucts are fished from vessels equipped with

satellite-linked Vessel Monitoring Systems (VMS) that track vessel movements to

insure compliance with set quotas. All VMSdata is reported to CCAMLR who them is-sues a Catch Documentation Scheme (CDS)chain of custody document. e CDS re-quires fishing captains, exporting officialsand importing officials to sign off on the le-gality and sustainability of the catch.


East Coast Umbrella

Visit us at booth 1285


American Food Fair, North Hall

Kendall Seafood Imports

American Food & Beverage Show

Look for tomorrow’sedition of

FoodserviceDaily NewsDay 3, Monday, May 20, 2013

wide selection of rustic cast iron pieces.Sizzling Hot pre-seasoned mini size cast

iron servers are the latest addition to the ex-tensive line of cast iron products offered byTomlinson Industries. e new products in-clude divided rectangular servers in 11-1/4”and 9-3/4” lengths, round skillets with pourspouts in 5-1/2” and 3-1/2” diameters, 10”split skillet and a wood underliner to handleboth the new 10” split skillet and standardcrescent griddle. All these pieces are greatfor serving up appetizer combos, desserttasters, side dishes, fajita combinations,tapenades and more!

Tomlinson’s complete line of cast ironserving skillets, griddles and fry pans repre-sent the most requested styles and dimen-sions by the commercial foodserviceindustry. Cast iron lasts indefinitely and isa true non-stick cooking utensil with a finishthat lasts a lifetime. Matching underliners

are available for most platters and skillets tomake serving and handling easy. Teflon han-dle covers for cast iron serving skillets arealso available and come in a variety of colors.

Light Up Pizza Sales with Tomlinson’s

new countertop pizza ovens with see-through tempered glass door and interiorcabinet light. Available in two sizes, thesenew pizza ovens also feature easy set timerwith hold feature, adjustable temperaturecontrol, brushed stainless steel exterior,

even heating performance throughout theoven, heavy-duty chrome-plated baking rackand more! ese ovens are designed to cookall types of frozen pizza and snack foods.

Power Up Soup Sales with Tomlinson’s

new 800 watt Glenray® Premium SoupCooker. Now you can cook soup fromscratch and keep it warm in one kettle.Glenray, the #1 soup-warming kettle, hashad its temperature raised – so you can pre-pare, warm, retherm and hold soup, stew or

chili all in one kettle. e Glenray Premium’s adjustable tem-

perature control goes from sizzle to simmerto serve – you save time and spend less onequipment. Test results show the GlenrayPremium Kettle heats up twice as fast as theleading competition.

In addition to the Glenray Premium Ket-tle, Tomlinson offers a complete line of qual-ity kettles for large or small operations, saladbar/self-serve areas and for front or back ofhouse operation. ese kettles include theDeluxe Frontier Kettle®, the Frontier II Ket-tle, the Glenray Kettle and the Dual SoupWarmer.

Be sure to visit our booth #6834 at theNRA Show to see all the attractive and ver-satile products Tomlinson has to offer.

two trends happening on the menu in Italytoday, compiled by Barilla Executive ChefLorenzo Boni and his colleagues in Parmaand Milan.

Trend #1: Slow food in overdriveBoth at retail and in restaurants, the

slow food concept of “kilometro zero” orzero miles product is everywhere. It’s not un-common for the menu to include the totalmiles that the ingredients have traveled,often less than 20 miles from farm to fork.A quintessential example is Chef AlbertoBettini’s gnocchi at Trattoria de Amerigo,comprised of truffles and potatoes grown inthe same field.

Trend #2: Making high-end food fromhumble ingredients

Even more so than in America, Italy’sstruggling economy has driven chefs tomake the most out of low-cost, high-qualityingredients. A simple but brilliant exampleis called pasta risottata, or “risotto-style,” as

served at Chef Oldani’s restaurant D’O. Ba-sically this means cooking spaghetti in thesauce, adding a little liquid at a time, and let-ting the starches get super-creamy whilekeeping the al dente bite.

Other restaurants highlight unusual orhigh-end techniques while using cheapercuts of meat, reviving what was once consid-ered “peasant food.” Chef Chris Cosentino'sIncanto in San Francisco does this very well.e same thing is happening with fish.“Pesce azzurro” (mackerel, sardines, an-chovies), which was once considered too oilyand only good for fishermen, is now showingup on menus. It’s a win from a sustainabilityperspective too, as they're not overfished.


can be complicated for any small businessowner. SurePayroll makes it easy by han-dling the calculations and tax payments foryou. is minimizes the time you need tospend on administration and saves you frompotentially costly mistakes. When it comesto payroll, restaurants often face evengreater administrative challenges just basedon the nature of the business. One challengeis that restaurants often employ staff thatmay perform several different jobs. It’s ahassle to track these and many software op-tions don’t support this. For example, sayJane the hostess also bartends and waits ta-bles for your restaurant. She gets paiddifferent rates for each position. Easy OnlineSurePayroll for Restaurants allows you tojust enter hours associated with the differ-ent jobs and in minutes payroll is calculatedfor you and the payroll taxes, federal, state

and local – are automatically paid! Easy.DMG: Are there other challenges that

can be overcome? Tip reporting for exam-ple?

MA: Our restaurant customers really ap-preciate our new Minimum Wage Alerts andShortfall Reports. e Minimum Wage Alert

notifies you when employee wages and/ortips do not reach the minimum wage re-quirements, providing you with helpful tips-to-minimum verification. Our ShortfallReport protects you and your employeesfrom potential errors and penalties by noti-

fying you if employees’ wages on a particularpayroll don’t cover the amount owed fortaxes and/or deductions. Our service willnotify you and continue to withhold theamount owed on future payrolls.

DMG: What about cash versus creditcard tip reporting?

MA: It can be areal challenge forrestaurants to ac-curately report alltips with certainpayroll systems.Our Tips Sign OffReport makes iteasy because it

tracks tips received from both credit cardsand cash transactions which will help ensurecompliance with IRS regulations on tip re-porting.

DMG: What about the FICA tip credit?MA: is is an important feature be-

cause you want to be sure you are getting thefull tip credit that you’re entitled to. OurFICA tip credit feature calculates and tracksthe amount for you so you don’t have to tryto keep track for each separate employee.is special tax credit can amount to hun-dreds of dollars per employee each year.

DMG: And what about franchises?MA: We have another great enhance-

ment that our franchise customers are veryhappy about. Our new Easy Franchise Man-agement Portal allows you to log in and haveinstant online access to manage payroll forall of your franchises. You can easily runyour online payroll anytime; anywhere youhave mobile access, even from your mobilephone. With this addition, franchisors withjust a few franchises in neighboring townsor 200 across 10 states can have one easypayroll solution.

Sure Payroll

Tomlinson Industries

Barilla




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management to get credible feedback fromcustomers at Point-of-Sale, quickly take cor-rective action and be on top of businesstrends. Our team includes managementgrads from top schools like Stanford, Berke-ley, Columbia and Dartmouth. We werefounded in 2011 and are based in Califor-nia’s Silicon Valley (close to Google and Face-book).

FDN: What separates your companyfrom the competition?

KC: ere is no good way today for busi-nesses to communicate with their cus-tomers. Surveys don’t work and social mediamakes businesses look reactive as the wordis already out. Moreover, the customer re-sponse rates are really low. We help busi-nesses proactively communicate withcustomers and resolve their issues. We pro-vide management with key customer trendsand offer very compelling social media mar-keting solution.

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

KC: Our target audience areowners/managers in restaurant industrywho care about customer service and cus-tomer retention. Our solution is beneficialfor small and large chains as well as individ-ual restaurants.

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

KC: We guarantee you will love ourproduct. We offer a complete solution com-prising of instant feedback and resolutions,analytics and social media marketing. Youwill be able to hear from your customers in-stantly no matter where you are. A lot of is-sues can be resolved if the right person is

alerted. It will enable you to increase cus-tomer satisfaction and customer retention.Our text analytics will enable you to stay on

top of customer trends and our social mediapackage will help you engage with your cus-tomers like never before.

FDN: How does feedback received onDropought platform feedback compare toother sources?

KC: Our clients receive 5-20 times morefeedback compared to other feedbacksources. Most of the feedback received ispositive and the negative feedback received

is highly actionable.FDN: What brings you to the NRA

Show? Do you have any specials or attrac-

tions taking place from your booth thisweek?

KC: We are very excited to be a part ofNRA show. It is the largest restaurant con-ference and anyone offering products torestaurant industry has to be here. We haveseveral specials this week. Firstly, we are of-fering a special discounted price to cus-tomers who buy our product at NRA.Secondly, guests will be able to get fun pho-

tos clicked at our booth. Finally, there will belucky dips every day where visitors to ourstall will have a chance to win iPads andother gifts.

FSDN: Are you launching a new prod-uct/service this week/year that you reallywant people to know about?

KC: We are officially launching our newcheck binder solution at NRA. It allowsrestaurant managers to get feedback fromcustomers while they are waiting for theirbill to get processed. If the feedback has acomplaint, the manager is instantly alertedand they can take care of the issue.

e check binder solution is our patentedtechnology. It allows customers to give feed-back to management from the comfort oftheir seats. us, a lot more customers tendto use it. A lot of feedback received tends tobe positive for well-run restaurants. Also,the negative feedback is received in a privatesetting and gives management an opportu-nity to fix the issue before the customerposts on social media. We have seen Yelpscores improve for our clients after theystarted using Dropought.

FSDN: How much does it cost?KC: e base solution is $200/month.

Our solution is very unique and adjacent so-lutions in the market are more expensiveand much less effective.

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

KC: ey can email us [email protected]. Alternatively, theycan go to our website.

www.Dropought.com

Drop ought



Foodservice Daily News: e SmartphoneEra is here. e world has gone crazy withthis new invention. For many folks thishand-held gadget has really got their atten-tion and for billions it is their most attacheddevice. You see people in the malls, on streetcorners, in check-out lines.... talking, tex-ting, and playing on these smartphones.People carry them everywhere they go; thatis why Texts (SMS) has a 97% read ratio.Without a doubt “Mobile Marketing is themost powerful media ever invented” (NewYork times).

e Developers at App Tech Team LLC.proudly launch their new Profit Making Sys-

tem for Restaurant owners. ey created aningenious smartphone app for your restau-rant's customers. e app focuses on in-

creasing sales by letting you know yourcustomers' dining habits such as food selec-tion and the time of day and frequency that

customers visit your restaurant. It allowsyou to send full-photo special offer Texts(MMS) of their favorite food just minutesbefore lunch or dinner time, with a take-ac-tion button to complete the sale. More goodnews! All of these intelligent processes canbe done on autopilot. is system has an ad-vanced sales analysis report that will proveto you that Our System Really Rocks!

e app offers you a new innovative wayto serve your customers and this feature iscalled “My Meal Ready on e Table” … acustomer places an order from his phone, ar-rives at the restaurant, and sees that hismeal is ready for his party. How? Our sys-tem has the capability to show the restau-rant the distance of the customer from therestaurant for a best estimation to start

preparing everything ahead of time.e iSMS (Intelligent Smartphone Mar-

keting System) is one that surpasses all oth-ers when it comes to increasing revenues inthe Restaurant and Food Industry.

You need to come check out the iSMS,booth #9658 at the NRA Show 2013. Youwill not be disappointed with what you dis-cover.

We will give you an Eye-Opening demothat will light your pathway to a much moresuccessful restaurant business experience.

We hope you really profit big in thisSmartphone Era, and look forward to meet-ing you.

communication technologies, not only forthe largest of chains, but also the smaller op-erations where cash flow is tight. FromGuest and Staff Paging Systems, Two WayRadios, Table Call Buttons, to our newestiFlex Kitchen Communications Solution;BluFi Wireless can help you identify the bestsolution for your facility.

When your guests are waiting for a table,a Guest Pager is by far the most economicaland reliable way to alert them when theirtable is ready. is is also a great opportunityto market your brand and demonstrate yourinvestment in modern technology. So whyhand your customers old, unreliable, worn,non-branded pagers, or allow them to walkaway and wait for an SMS? e Boomerang™range of Guest Paging systems, developedand manufactured by BluFi Wireless, are the

only certified waterproof pagers available.e attractive design of each model, all withlarge custom advertising area, allow you tomarket YOUR brand in a sleek and modernway – you could even add a QR code for di-rect link to your web marketing campaigns.

Efficient delivery of meals to your cus-tomers is paramount, along with keeping

your sales staff (Servers) on the floor andtending to occupied tables. e Boomerang™iFlex™ Server Solution, is the single most ad-vanced kitchen communications systemavailable today. Developed by BluFi Wireless,the iFlex Server solution utilizes Android orApple Tablet touch screen technology, for auniquely flexible communications tool that

can be custom designed specifically for yourrequirements as your business grows. esystem comprises of Kitchen and Cancelpanels, which can be assigned to specifickitchen and pass areas, allowing for dynamicServer AND inter-kitchen communications.Servers, Chefs, and managers can choosefrom myriad of end devices such as Pagers,Android devices, Apple iOS devices or TwoWay Radios (Alerts are spoken over the twoway radio system, so no need to carry multi-ple devices); making the iFlex system trulythe most flexible communications tool foryour kitchen.

Visit us at booth 6857 and take advan-tage of our SUPER trade show specials orsign up today for a system lease or purchaseand have your system delivered in 24 hours!

and satisfaction to your customers. Fareapps, LLC is starting a Mobilution in

the restaurant industry enabling restaurantsto stay connected to their customers, wher-ever they are. We offer an effortless, afford-able tailor-made app to help grow yourrestaurant business and compliment yoursocial media presence. Fareapps partnerswith restaurants that want to control theirbudget by offering an app that prints ordersdirectly to an Epson ermal printer that weinstall for you. And we’ll have you up andrunning in less than 3 weeks.

Fareapps was founded in 2011 in Foley,AL by two enterprising guys who saw a need,

had a vision and went to work to provide so-lutions for restaurateurs. Our company cur-rently operates out of offices in Foley, AL andAtlanta, GA.

At Fareapps, we don’t expect you to haveexpertise in technology or understand howto publish an application in the Apple Store.We take care of that part for you. We don’teven expect you to own a smartphone, (we’ll

might be surprised if you don’t)…Sure, your customers find you on Yelp,

Zagats, Urbanspoon and AroundMe…andmight even make reservations throughOpen Table…but now, you can offer cus-tomers even more by partnering withFareapps to launch a tailor-made app per-sonalized to your brand that they can use toplace food orders.

Food ordering is evolving into a mobile-dominated activity at a fast pace, with 69percent of mobile users having placed foodorders via their smartphone or tablet, ac-cording to a new report from the InteractiveAdvertising Bureau and Viggle.

e report, Mealtime Goes Mobile: Mo-bile Screens’ Impact on Ordering Takeout

and Delivery, also found that 50 percent ofmobile users have downloaded at least onerestaurant-specific application. Many con-sumers order take-out or delivery on a regu-lar basis and for special events such as theSuper Bowl, Final Four, etc.

To learn more about how to Join the Mo-bilution!™ with Fareapps, hitwww.fareapps.com or call 888-944-3335.Fareapps is a mobile application developerbased in Atlanta, Georgia.

Come visit us at Booth #9547 at thisyear’s NRA Show and JOIN the MOBILU-TION!!

Return on Investment Begins Immediately! Guaranteed!By Barbara Horan, President, TablecheckTechnologies

e TableCheck Seating ManagementSystem has money rolling to your bottomline immediately!

From the very first minute on the veryfirst shift after installation you will notice an

improvement! ings will run moresmoothly. e hosts will be more calm andconfident. ey will be able to do their jobsbetter and be more friendly with the guests.Right in front of them is an up to the secondview of the whole restaurant. ey willknow every table that is seated, is beingcleaned, is reserved for a party or ready forimmediate seating. ey will know whichsections are open and which ones are closedand know immediately when any statuschanges.

You will see atleast a 10% in-crease in peopleper hour whileyou are on a wait!Guaranteed! enumber of peopleper hour can eas-

ily be obtained from most POS systems. Atthe end of a busy shift, you will see that youhave served more people. ey will be stay-ing at your place instead of going next door

because they will not have to wait so long. Iguarantee it!

Install the TableCheck Seating Manage-ment System. Watch the money roll in. esystem pays for itself many times over in thevery first year!

Stop by booth #5248 and chat withsomeone about the great return on invest-ment (ROI) with TableCheck SMS!

App Tech Team

BluFi Wireless

Fare Apps

Table Check





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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.

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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.

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product line of unique South American fla-vors.

Las Tablas Colombian Steakhouse firstopened in Chicago in 1991, and at the timewas one of the very first Colombian restau-rants in the Midwest. At first, they wereforced to sell tacos and burritos to attractclientele not familiar with Colombian cui-sine. Today after more than two decades inbusiness, Las Tablas tops a list of more than20 Colombian restaurants in Chicago, andhundreds in the region. In 2012, the nation-ally-aired restaurant program America's BestBites selected Las Tablas as having the bestskirt steak in the country. Soon after theywere bombarded by viewers from across thecountry asking if their products were soldonline. is gave the Suarez family the idea

to develop an exclusive product line and e-commerce website, which are being debutedat the 2013 NRA show in Chicago.

According to Leo Suarez, son of the orig-

inal founders of Las Tablas, "We decided thatwe wanted to give people the opportunity tocook in their homes with the same flavors weuse in our cocina (kitchen). We also wanted

to provide an all-natural alternative to less-healthy seasonings and sauces such as theGoya brand offerings". With this goal inmind, the Cocina Las Tablas line was bornand is now at the NRA show introducingtheir two initial product offerings: eCocina Las Tablas 'Signature Sazón', an all-natural, MSG-free, all-purpose protein ruband seasoning; along with the Cocina LasTablas 'Ají Casero', an all-natural, all-purposesalsa and marinade.

Until now, the 'Signature Sazón' proteinrub and seasoning has been a Suarez familysecret recipe. It is what has given Las Tablasit's distinctive taste over 20-plus years andthe biggest reason behind Las Tablas beingselected as the best skirt steak in the nation.It can be used on everything from red meat,pork, chicken, and seafood in addition tosoup broths and beans. e 'Ají Casero' is

equally versatile and unique in flavor. "Peo-ple always assume it's going to taste like anyother Mexican salsa you find at the grocerystore, and even though you can totally eat itplain with tortilla chips, the feedback hasshown that it definitely has a distinct andoriginal flavor from any Mexican salsa onthe market", says Suarez. It can be used as acooking base, as a quick guacamole mix, andas an addition to practically any meal.

Taste the difference for yourself, visitthe Cocina Las Tablas (booth 9612), onlineat www.cocinalastablas.com, or at one oftheir two original Chicago steakhouses(2942 N. Lincoln Ave and 4920 W. IrvingPark Road, www.lastablas.com)

Visit us at booth

Cocina Las Tablas

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

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BLOOMINGTON, IL, April 22, 2013 –FCSI-e Americas, the only consulting so-ciety dedicated to serving independent food-service design and hospitality managementprofessionals, will offer free consultations toattendees of the 94th annual NationalRestaurant Association (NRA) Restaurant,Hotel-Motel Show and International Wine,Spirits and Beer Event, running May 18-21at the McCormick Place in Chicago.

Also known as NRA Show 2013, thefoodservice and hospitality industry’s show-case event has partnered with FCSI-eAmericas to manage its popular Ask the De-sign Experts attraction for more than adecade. Each year, FCSI-e Americas staffsthe meetings held at the Ask the Design Ex-perts booth, which is again located in NorthHall, Booth 6000 (next to the NationalRestaurant Association booth). e annualhospitality industry gathering attracts morethan 2,000 suppliers and tens of thousandsof buyers seeking information and insightsthat will help their restaurants and foodser-vice operations thrive.

All registered attendees that are identi-fied as foodservice, lodging and retail oper-ators are invited to register for a free30-minute private consultation. e meet-ings allow operators to discuss personalizedsolutions for front-of-the-house, back-of-the-house, and management advisory issueswith a certified foodservice consultant.

Appointments for consultations may bebooked on a first-come, first-served basisthrough the NRA Show website.

“FCSI members look forward to the NRAShow every year, and they truly enjoy theopportunity to partner with the NationalRestaurant Association,” said Wade Koehler,executive director, FCSI-e Americas. “FCSIis proud to represent the hospitality andrestaurant industry’s top designers andmanagement advisory consultants.”

Up to 36 free, 30-minute consultationsessions with designers and managementadvisory consultants may be scheduled eachday over the four days of this event. Designand management experts from the followingcompanies will be featured:

Saturday, May 18, 2013• Steven P. Carlson, FCSI, Principal

of Robert Rippe & Associates, Inc. in Min-neapolis, MN (providing Back-of-House con-sulting)

• Christine Guyott, FCSI, Principalof Robert Rippe & Associates, Inc. in Min

neapolis, MN (providing Back-of-Houseconsulting)

• Brad Belletto, FCSI, CEO of Vision360 Design in Dallas, TX (providing Front-of-House consulting)

• Anne Sasso, FCSI, Interior Designerof Vision 360 Design in Dallas, TX (provid-ing Front-of-House consulting)

• Char Norton, FFCSI, Executive Suc-cess Coach of DM&A Webb in Chula Vista,CA (providing Management Advisory Serv-ices consulting)

Sunday, May 19, 2013• William V. Eaton, FCSI, Chairman

of Cini-Little International, Inc. in German-town, MD (providing Back-of-House con-sulting)

• eodore Farrand, FCSI, Presidentof Cini-Little International, Inc. in German-town, MD (providing Back-of-House con-sulting)

• Armand Iaia, FCSI, Regional Man-ager of Cini-Little International, Inc. in Ger-mantown, MD (providing Back-of-Houseconsulting)

• Ed Norman, FCSI, President ofMVP Services Group of Dubuque, IA (pro-viding Back-of-House consulting)

• Eric Norman, FCSI, Vice-Presidentof MVP Services Group of Dubuque, IA (pro-viding Back-of-House consulting)

• William H. Bender, FCSI, Founder& Principle of W.H. Bender & Associates ofSanta Clara, CA (providing Management Ad-visory Services consulting)

Monday, May 20, 2013• Karen Malody, FCSI, Principal of

Culinary Options in Seattle, WA (providingManagement Advisory Services consulting)

• Melanie Corey-Ferrini, FCSI, Archi-tect of Dynamik Space in Seattle, WA (pro-viding Front-of-House consulting)

• Juan Martinez, PhD, PE, FCSI, Prin-cipal of Profitality, LLC in Miami, FL (provid-ing Back-of-House consulting)

Tuesday, May 21, 2013• James Peterson, FCSI, President of

C.i.i. Food Service Design in Lapeer, MI (pro-viding Back-of-House consulting)

• Rudy M. Miick, CMC, FCSI, Presi-dent of e Miick Companies, LLC in Boul-der, CO (providing Management AdvisoryServices consulting)

• A.J. Barker, FCSI, VP Concept De-velopment, of ink Tank HG in Seattle, WA(providing Back-of-House consulting)

• Lu Schildmeyer, FCSI, Designer, ofink Tank HG in Seattle, WA (providingBack-of-House consulting)

About FCSI-e AmericasFor more than 50 years, FCSI-e Amer-

icas has served as the voice of independentfoodservice and hospitality consultants,defining excellence in the development, ex-ecution and process flow implementation ofcommercial foodservice design and hospital-ity management.

FCSI-e Americas Partners with National Restaurant Association on Popular Ask the Design Experts Attraction at Annual NRA Show 2013

Food BitesFish like arctic char, branzino, barramundi, mackerel, bluefish, and redfish are also becoming more popular.

Last year one in five best-selling new foods were either bite-sized or handheld; 45 percent of consumers want snacks that can be eaten on the go (IRI 2012; Wyatt, 2013). It’s noted that the mini-foods introduced were not only sweet, but also savory. Even restaurants have added bite-sized food to their menus and67 percent of consumers find it “extremely appealing” to get their flavor through dips/condiments, up 8 percent vs. 2009 (Technomic,

Bull City Burger and Brewery (BCBB) brewpub is celebrating its second annual Exotic Meat Month featuring exotic meat burgers throughout March. Going by the motto, “I never met a meat I wouldn’t eat,”BCBB is sourcing exotic meats for limited burgers each week; meats range from caribou, python, elk, ostrich, elk, beaver,alligator (pictured above) and more.

e vast majority of Americans (79 percent) say the world’s best restaurants are right here in the U.S., according to a fine dining survey released by S.Pellegrino® Sparkling Natural Mineral Water.

e survey also found that three in 10 Americans (30 percent) say “si” to Italian as their favorite cuisine,and this is the top choice among nearly all genders, age groups and regions across the country. e next three favorite types of cuisine are American (27 percent) followed by Mexican (15 percent) and Chinese (10 percent).


1-2-3 Gluten Free

AppTechTeam

Barilla

BluFi Wireless

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Chobani

ChowNow

CleanTemp

Comcast

Command Packaging

Drop ought

East Coast Umbrella

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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

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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

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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.

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foodservice daily news | day 2

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