Marketing your NRA Show Exhibit

Twinings Experts in Tea Service Help Grow Your Profits

An interview with Daniel Wasilick, U.S. Director of Sales –National Accounts for Twinings North America, Inc.

 RDN: Can you tell our readers about Twinings?

DW: Twinings is a specialty tea company that was established in 1706 in London by Thomas Twining. Today, 307 years later, the passion remains strong and we remain faithful to Twining’s exacting standards, still selecting only the finest hand-picked tea leaves from premium tea gardens. Globally, Twinings is sold in 115 countries and offers more than 200 varieties of tea. Here in the U.S., we offer more than 50 tea varieties and continue to experience strong sales growth, with a more than 20 percent increase in the past year, based on AC Nielsen Retail Sales, 52 weeks ending Feb 13, 2013.

For more information visit booth 3672 at the NRA Show or email [email protected].

RDN: Can you tell us what makes Twinings such a unique company?

DW: Twinings focuses only on premium tea; that’s all we sell! We offer a full range of tea in black, flavored blacks, chai, green and herbal. We have K-cup[R] Portion Packs for Keurig[R] Brewing systems, as well as cold-brewed iced teas and a line of Organic and 100 percent Fair Trade Certified[TM] teas. Our expert tea blenders taste more than 4,000 cups of tea every week, so you can be sure the next cup you taste will be as satisfying as your last.

RDN: How can Twinings help grow profit for your foodservice operation?

DW: The brands and varieties offered out-of-home are limited, leaving tea drinkers with few options from which to choose. In researching why tea drinkers did not purchase tea out-of-home, when they in fact wanted to, the main reasons given in an MSW Tracking Study from Fall 2011 and 2012 were: “the tea selection was limited,” “they only served plain black tea,” or “the flavors I normally drink were not available,” and “the brand I normally buy is not available.”

Restaurateurs can capitalize on this insight by offering a brand consumers recognize-a full line of Twinings tea, leading to increased sales and profit. In addition, we’ve successfully partnered with national restaurant chains to feature food and drink pairings, such as Twinings French Vanilla Chai with warm, apple cobbler. These programs have been highly profitable, delivering incremental sales and can also be utilized in creating contemporary cocktails, Twinings Moteato^TM Green Tea with Mint or Twinings Berry Cosmo^TM.

RDN: What is the most significant event that affected Twinings recently?

DW: As a result of our focus on the foodservice channel, we’ve identified a customer need for a fast brewing premium cold tea. Accordingly, we recently launched a line of one-gallon cold brewed iced teas available in Peach, Citrus Twist, Green Tea with Mint, and English Classic. These teas are made from 100 percent natural ingredients and are designed to brew in ambient to cool water in 5 to 10 minutes eliminating the need to first boil water, brew the tea and cool it before adding ice. It’s not made from a powder or liquid concentrate, but rather from real tea leaves. Twinings cold-brewed iced teas allows for a convenient and easy to prepare process which costs only pennies per ounce, delivering more profit per glass.

RDN: Can you tell us briefly how Twinings is distributed?

DW: We offer multiple distribution options to the restaurateur and are proud of our excellent customer service. We offer a tea program for every size customer, whether you’re a local area favorite or a large multi-unit chain operation.

RDN: Tell our readers how they can experience Twinings while at NRA.

DW: Come enjoy a relaxing cup of premium tea at booth 3672. You’re sure to discover a blend that’s just right for you!

EasyOpen Box Lining System Speeds up Liner Placement by 50%

Bread, bagels, dried fruits, spices, frozen meats, seafood, nuts and chocolate are all examples of foods or food ingredients that are packaged in a box with a plastic liner or bag inside to protect them. The issue for the manufacturer is how to insert the bags into the boxes quickly and efficiently minimizing opportunities for contamination.

Use of the EasyOpen unit increases liner insertion rate by up to 50 percent leading to a possible 33 percent reduction in labor costs and an increase in production speed.

 For more information, visit booth 6870 at NRA 2013, go online to www.plascongroup.com, call 888-584-4422 or email [email protected].

While some bakeries and food manufacturers have the capital needed to invest in automated packaging equipment for erecting cartons and inserting bags or liners, many companies rely on individual workers  -- a slow and tedious process. The EasyOpen Manual Bag Placement unit from Plascon Food Solutions and Niverplast increases the speed of bag insertion into a box, carton or crate, decreases contamination risk and makes the process much more ergonomic for workers on the production line.

Learn more by visting Plascon Food Solutions in booth #6870.

The EasyOpen Manual Bag Placement Unit is an internationally patented liner insertion system that consists of a stand with special pins that bundle and hang bags on two sides. Bags are specially perforated to release and open properly on the EasyOpen unit. The EasyOpen unit is mobile with adjustable height. A video of the unit’s operation can be viewed on Plascon’s website at http://tinyurl/EasyOpenLiner.

In studies by Niverplast, a typical worker inserts 200 bags an hour using traditional bag insertion methods such as using bags on a reel and inserting individually. Use of the EasyOpen unit increases this insertion rate by up to 50 percent leading to a possible 33 percent reduction in labor costs and an increase in production speed.

Plascon’s box liners have a square bottom and are designed to fit the container perfectly. The form-fit design increases the fill space available in the box while creating a custom package appearance.

“With this design, package capacity is optimized and small food items like nuts and dried fruit do not get caught in the corners of a liner when the box is emptied,” said Matt Klein, Sales Engineer for Plascon Food Solutions. “The liners can even be used for viscous liquids like butter, process cheese, fondant sugar, oils and fats.” Liners are available clear or colored and can be printed. All are food contact approved including Plascon’s line of 100 percent biodegradable liners.

Plascon Food Solutions offers both the equipment and bags to meet specific food packaging requirements, and through their partnership with Niverplast, offers a full range of box lining systems from manual to full automatic, custom designed packaging lines. Liners are made in the United States at Plascon’s Michigan blown film plant. In addition to liners for Niverplast systems, Plascon can supply liners for other box lining equipment manufacturers.

 

FMP Caterseal Gaskets: a Better Way to Cover Steam Table Pans

Steam table pans are workhorses in the kitchen. Despite their importance, the current methods used to store or transport food in them are not ideal. Pan lids can easily get dislodged, and plastic wrap does not stick to food pans securely. In an effort to utilize plastic wrap on pans, professionals developed the "cater wrap." Plastic wrap is wound around a pan of food until there is enough of the wrap to stick to itself and be secure.

To learn more stop by the FMP booth 3656 or go to www.fmponline.com or call 800-257-7737.

Loose pan lids and wasted cling wrap aren’t a problem when using CaterSeal^R gaskets. CaterSeal gaskets actually secure the steam table pan lid to its pan and create a tight bond with plastic wrap. This helps prevent spills from loose lids or plastic wrap. It allows for a tight seal with a minimum usage of plastic wrap. The gaskets can be used either before or after putting on a pan lid or plastic wrap. Commercial grade plastic wrap solidly clings to the CaterSeal gasket and will not lose its “clinginess” as it is repeatedly removed and replaced.

CaterSeal gaskets provide extra value to your kitchen operation with additional benefits. They protect pan edges from banging against one another. Less banging means a quieter kitchen and the added protection is especially helpful with plastic pans. Moreover, already dented pan edges get a new look when given the CaterSeal gasket treatment.

When used on all the pans in a steam table line, CaterSeal gaskets create a seal from pan to pan. This seal helps prevent steam from escaping and keeps the heat in the table where it belongs. The elimination of rising steam makes for a more visually pleasing steam table and a more pleasant atmosphere for workers and guests. Plus, the gripping qualities keep serving utensils from sliding into the pan. This helps reduce food contamination and utensil clean up.

Currently, CaterSeal gaskets come in two sizes: for full- and half-size kitchen pans. They are available in two colors: gray or black, but any color is available through special order.

You can use CaterSeal gaskets to store food, in a steam line, in an oven (they are designed to tolerate up to 450 degrees Fahrenheit), and in the freezer—virtually anywhere you would find a food pan.

CaterSeal gaskets are made of FDA-compliant food grade, high-quality silicone.

See a full demonstration on how CaterSeal gaskets can be a solution in your kitchen at the FMP booth.

DayMark's FAK35 First Aid Kit Changes the Landscape

DayMark Safety Systems is well known in the foodservice industry as a leader in safety throughout the kitchen. In recent years, the company has offered its OSHA-compliant FAK50, FAK25 and FAK10 first aid kits for foodservice facilities large and small. Recently, DayMark was proud to introduce the latest addition to its line of innovative first aid kits, the DayMark FAK35.

For more information on the FAK35 or to learn about ways to cut down on common burn and cut injuries, call 800.847.0101, visit www.daymark.com, email [email protected] or stop by booth 3201 at the NRA Show.

This new kit continues the tradition of being not only OSHA compliant but also meeting ANSI/ISEA Z308.1-2009 compliance. Because of its size, FAK35 is recommended for businesses of 35 employees or less, making it the perfect size for a large percentage of establishments. While most first aid kits tend to force customers to maintain a large number of individual SKUs for each item in their kit, the new DayMark FAK35 features just six refill bundles. Each of the bundles contains several first aid refills, making the kit easier to maintain and leads to more efficient replacement ordering.

One new item that can only be found in the DayMark FAK35 is the Easy Access Bandage[TM]. These highly visible blue bandages offer a removable “tab” that easily pulls off, allowing you to remove the bandage from its wrapper without compromising its sterility. Easy Access Bandages are exclusive to DayMark in the foodservice industry.

Other key features of the DayMark FAK35 are locking tabs that securely hold refills and a case large enough to store extra refills if necessary. The case is wall-mountable for easy access in case of an emergency and also features a planogram in its design so that you always know where to replace its refills. Each refill box contains a color-coded dot that corresponds to the ANSI color standardization for unitized refills and has the content’s SKU number printed on it for easy reordering. Private branding of the FAK35’s case is also an available option for those that purchase the first aid kit for their business.

The new DayMark FAK35 is competitively priced and will be available through most major foodservice distributors.

 

#NRAShow: Couturier Opens New Goat Cheese Plant in New York

The Couturier brand has been known to the American market for the past two decades, but this year there are exciting developments, and Alain Foster, President of Couturier North America, LLC stopped by Restaurant Daily News to tell us more about those.

RDN: Tell our readers what you've been up to in the past year.

AF: We have created a new subsidiary, Couturier North America, which we just started in April, 2011. In addition, we've opened a new plant, the Hudson Valley Creamery, in Hudson, New York in April 2012. Both of these companies are owned by our French parent, Eurial, which is a very large co-op for both goat's milk and cow's milk.

For more information, visit Couturier in booth 9576 during the NRA Show. French chef Gregory Corman will be presenting new concepts for using goat cheese in cooking. You can also watch some videos with Chef Corman on www.iqf-solutions.com/en/. To reach Couturier after the show, call 518-851-2570, visit www.couturierna.com or email [email protected].

RDN: How is this going to change your business?

AF: As you already know, Couturier North America has operated in the U.S. for the past 20 years. People here will be familiar with the long-shelf-life vacuum-pack product that we pioneered and sold to importers under the Couturier brand name.

Now we have a 41,000 square foot facility with lots of room for growth to produce fresh goat cheese . This will help us to give better service to the U.S. market and to be able to give more flexibility in turnaround times. Where before it took us seven weeks to receive product from Europe, now we are able to supply fresh goat cheeses within two weeks from order. This is very important to our foodservice market.

RDN: Does the investment in this new facility reflect Eurial's confidence in the strength of the U.S. market for goat cheese?

AF: Absolutely. We’re seeing goat cheese on more and more American restaurant menus, often prompted by customers who are concerned about their health. Goat cheese has lower cholesterol than cow's milk. Chefs like goat cheese because it offers a lot of flexibility – you can use it on a pizza, in a sandwich, on salads. In fact, French chef Gregory Corman will be in our booth, 9576, during the show to demonstrate new concepts for cooking with goat cheese, so you can expand your repertoire even more.

This all helps to explain why the category has grown by 18.5 percent for the deli channel in 2011. We estimate that a lot of our new growth will be coming from the foodservice market, which currently represents about 60 percent of the American goat cheese market.

RDN: How will we recognize your Couturier product in the marketplace?

AF: Our major food service brand here is called Capra, which is a brand already known for our honey goat cheese. We are now developing the rest of the line. Capra is a very smooth and creamy goat cheese, and it's available in 2.2-pound logs, 10.5-ounce logs, a 4-pound tub and in a 2-pound package of goat cheese crumbles. Our goat cheese crumbles have bigger bite sizes than other crumbles, so they look very good on a salad, for instance.

We also offer a line of individually quick-frozen, IQF, cheeses that come from France and are available through our distribution company. These cheeses come in a number of varieties of both cow's milk and goat's milk cheeses in portion-controlled packaging, so that they're very fast and easy to use.

Altogether, Couturier now offers to the foodservice market the opportunity to provide fresh goat cheese products from Hudson, N.Y., plus an imported French product, both from the same warehouse in New Jersey.

 

 

#NRAShow FancyHeat Manufactures Chafing Dish Fuels

An interview with Fiore Masci, President of FancyHeat Corporation.

 RDN: Tell our readers a little about FancyHeat Corporation.

FM: FancyHeat manufactures high-quality chafing dish fuels in the U.S.A. We are located on the east coast in Somerset, N.J. Over the last decade, FancyHeat^R has established a gold standard reputation in manufacturing “The World’s Best Fuel” line at competitive prices.

For more information on FancyHeat products, visit booth 7654 at the 2013 NRA Show. After the show visit www.FancyHeat.com.

RDN: What makes FancyHeat unique?

FM: What makes FancyHeat so unique is our never-ending quest to manufacture and produce innovative, high-quality, competitive products in our industry. Our products include a full line of chafing dish fuels, candles, fuel cells, and buffet sets for the retail market. While we offer a premium grade product at competitive pricing, we also have our dedicated team of employees who excel in their fields. Coupled together, FancyHeat is unique!

RDN: What sets FancyHeat apart from its competitors?

FM: FancyHeat stands alone when compared to our competitors. We provide superior safety, quality and service second to none, which makes our chafing fuel the most user-friendly in the world. FancyHeat sees growth with new and exciting product development, as well as offering new products and expanding our product line. Our research and development team is always seeking to create new and innovative products. FancyHeat’s success lies in our ability to offer new quality products to the market and to always be “The World’s Best Fuel!”

RDN: Tell us about your product line.

FM: After a decade of producing “The World’s Best Chafing Fuel,” FancyHeat continues to manufacture state of the art products when compared to fuels produced with 40-year-old technology in the marketplace, these products can be unsafe and inefficient.

Did you know that:

•     Our gels are liquid-free and burn 20 percent longer than our competition.
•     Our cans are labeled with detailed instructions on every can.
•     We offer the cleanest burning fuel without offensive odors.
•     FancyHeat provides maximum heat BTU output.
•     FancyHeat uses strong corrosive-resistant steel cans.

 RDN: What is your goal at the NRA Show this year?

FM: Our goal this year is to inform and educate users on why they should choose FancyHeat’s products over our competitors. The show also provides us with an opportunity to greet many of our worldwide customers in one of our favorite cities in the world!

 

#NRAShow Frylow Offers Solution to Rising Frying Oil Costs

An interview with with Peter Conforto, CEO, Frylow USA.

RDN: What is Frylow and what does it do?

PC: The best answer is Frylow is a device that you put in your deep fryer that will save you money, improve food taste and quality all while lower your environmental footprint.

Frylow is an oil extending photo-catalytic ceramic device for use in all deep fryers. Frylow’s patented technology conditions and extends the fry oil‘s lifespan by up to 150 percent, providing a longer life period between oil change cycles.

For more information on Frylow visit booth 888 at the NRA Show.

RDN: What are some of the benefits of Frylow?

PC: Frylow is the perfect solution to the rising costs of deep frying oil. Frylow requires no electricity and is simple to install. It is highly cost effective and very low maintenance. Frylow is not a filter or a chemical additive. The powerful synergy of Frylow and its ability to save you tremendously on oil costs has no rivals. The results of that then are: extended oil life, lowered cooking temperatures, reduced energy costs, and crispier, better tasting food—all with less oil absorbed for fewer calories and improved flavor.

RDN: What makes Frylow unique?

PC: Currently Frylow has no rival! There is not another product on the market that can so efficiently extend your fry oil's life like Frylow. Manufactured in Japan and made to the highest quality standards Japanese manufacturing has been renowned for, Frylow is a robust, long-lasting unit. We believe the best way to prove this is by way of a free dark oil demonstration.

Frylow has been tested and certified as food-safe. Highly reputable laboratories including, NSF International, Japan Food Research Laboratories, and CERAM Research have independently confirmed that Frylow is safe for use in your fryer. The unit contains absolutely no toxic substances such as lead or cadmium, and will not leach anything into the hot cooking oil.

Frylow comes with a three-year warranty.

RDN: Who currently is utilizing Frylow's oil extending abilities?

PC: Frylow is currently used in some of the most recognized restaurants, hotel and kitchens in the world. As an example Paul Carter, Executive Chef at The Phoenician resort in Scottsdale, Ariz., said about Frylow: “During my tenure as Executive Chef at The Phoenician Resort we implemented Frylow throughout all of our kitchens. I can say that the results were very beneficial. We saw a significant reduction in oil use, resulting in cleaner, better looking and a more appealing taste to our fried food. I would highly recommend Frylow to any chef looking to reduce oil costs and improve the appearance and flavor of their fried food items. It has been a pleasure working with the team at Frylow and I look forward to implementing Frylow in future kitchen operations.”

RDN: How can our readers find out more about Frylow and how to introduce it in their kitchens?

PC: Please feel free to contact me with any questions or to set-up a demonstration. Visit our website www.frylowusa.com, contact me at 480-329-3205 or email me at [email protected].

#NRAShow Froyo Popularity Growing Fast

There’s nothing like a cool, refreshing and healthy treat to chase away the summer heat or the winter dreariness, no matter if you’re 80 or eight years old. And it’s rare for a person to turn down a delicious snack when celebrating a birthday. Frozen yogurt is a popular treat for all ages and celebrations in life, which could explain why businesses offering it reported significant growth over the past five years.

To learn more, visit Donper America at booth 6875 or call 888-350-8091.

From 2006 to 2011, the industry grew 5.9 percent, even during the tough economy. Restaurants, gas stations, catering companies and even hotels are delving into the frozen yogurt market, setting up shop thanks to low start up expenditures and low overhead maintenance costs. These frozen yogurt bars range in offerings from a selection of flavorings – including low fat – to a variety of fruit and nut toppings to enhance the treat.

“Frozen yogurt is a quick and versatile element businesses have been able to add to their services, without expending a lot of costs or effort.”

“Frozen yogurt is a quick and versatile element businesses have been able to add to their services, without expending a lot of costs or effort,” said Dan Doromal from Donper America, an industry-leading manufacturer of frozen yogurt machines. “As a result, the industry has grown, and customers are finding new places serving their favorite frozen treat.”

For example, catering companies can expand their menus with soft-serve machines. Frozen yogurt machines are portable and can be taken to birthday parties, businesses, weddings, schools and even fundraising events. Mixes for the treat come in either liquid or dry options, providing businesses with a couple of long-term storage choices as well.

Even hotels are jumping on the frozen yogurt bandwagon. The Palms in Las Vegas has a frozen yogurt bar do-it-yourself operation keeping visitors cool in the desert heat and satisfying their dessert cravings. Guests have all the options they want for either healthy or decadent desserts.

And the next time you fill up for gas, there is a chance you might be able to purchase and enjoy a frozen yogurt treat at the convenience station before you head on down the road again. For example, RaceTrac has incorporated the entire frozen yogurt shop concept – toppings included – in some locations.

Another reason for the popularity and growth in this industry is because frozen yogurt is often seen as a healthy snack, especially when served low-fat with fruit toppings. It’s a great dairy supplement with a meal, is a delicious dessert and can be considered a lower-calorie mid-afternoon snack on those hot summer days.

IBISWorld projects that demand for frozen yogurt stores will continue to grow over the next five years because of new markets joining the industry. So the next time you’re in the mood for a delicious and cold treat, you probably won’t have to go far to find a business serving frozen yogurt with fresh fruit, nut and candy toppings.

 

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#NRAShow: Donper America Helps Frozen Yogurt Franchises Expand

Donper America, the North American division of Donper, is a globally recognized name in the foodservice and commercial refrigeration industry. Committed to providing innovative refrigeration and foodservice solutions for various market needs, Donper America has recently revealed its new, flexible financing options designed to assist frozen yogurt franchise companies grow and expand their brand.

To speak with a representative to learn more about Donper America’s unique offerings, visit booth 6875, call 1-800-350-8091, or visit www.donperamerica.com.

With a variety of packages now available, Donper America’s financing program helps to decrease the upfront capital required by franchisees, thus decreasing the time required to start up a new store.

“Our goal at Donper America has been to develop unique strategies that help franchises maximize all of their resources,” stated Scott Amico, Vice President of Global Business Development. “By offering a variety of frozen yogurt packages and financing options for our high-quality, commercial refrigeration equipment, franchise owners are finding that they are able to grow and expand at a significantly lower cost and more rapid rate.”

The frozen yogurt industry has experienced an all-around resurgence in the last few years. While ice cream chains reported declining sales in 2011 and 2012, those in the frozen yogurt industry have seen sales growth of about 11 percent in 2012.

Donper America’s new financing program allows franchises to pay off the cost of their machines over time. By decreasing the amount of capital required right off the bat, franchisees are being given the opportunity to keep up with the aggressive growth of rival brands.

“We are continuing to see our relationship with franchises grow, as more frozen yogurt companies find value in Donper America’s flexible, convenient packages,” Amico said. “Forget breaking the bank. We have proven success making it easy for franchise owners to expand.”

 

 

CORRECTION

Certain brands appearing in the Brand Points PLUS ad in Restaurant Daily News were included erroneously. Please disregard the ad and visit Brand Points Plus in booth #9009 for further clarification. Restaurant Daily News apologizes for the error.