foodservice daily news | day 1

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

Online Ordering Powered byChowNow - Generate More Ordersand Bigger Orders.

A constant flow of orders froma loyal customer base. ese are themain ingredients for any successfulrestaurant. ChowNow, the onlineordering system for restaurants, is

ChowNowLauren Sudekum withChowNow Online Ordering

FoodserviceDaily News:Tell us aboutyour product.S t e p h e nD e a n :Chobani wasfounded on

the belief that people have greattaste, they just need great options.at’s why Chobani produces onlythe highest quality, best tasting au-thentic strained Greek Yogurt

ChobaniInterview with StephenDean, Vice President ofSales, Foodservice

Just a few yearsago, WholeGrain pasta wasa mystery tomost. With75% of con-sumers trying

to eat more foods with whole grainsin 2012,1 a growing number arediscovering the flavorful nuances ofWhole Grain pasta. American ac-ceptance is foreseen in the sameway as whole grain bread. Although

Barilla�FoodserviceFind Flavorful Companionsfor Whole Grain Pasta

Have you ever wondered howyou might start or expand sellingyour food products in the lucra-tive, growing Caribbean and LatinAmerican markets? e annuaContinues page 8

American�Food�& Beverage�ShowOctober, 28-29 2013, MiamiBeach Convention Center

FoodserviceDaily News:What makesS t r a h m a nValves’ prod-ucts so spe-cial? AugustPercoco: For

ninety years we've designed andmanufactured the best-performingand highest-quality wash downproducts in the world. Smart cus-tomers know great quality and su-

StrahmanInterview with August Percoco, President and CEO

FoodserviceDaily News:Tell us aboutyour product.Juan Busta-mante: Ourproduct is anI n t e l l i g e n t

Smartphone Marketing System(iSMS) exclusively for Restaurants.It combines cutting-edge technol-ogy to refine the restaurant experi-ence for the customer while at the

HoodMart.com is proud of being'Your One Stop Hood Shop' for highquality commercial and restaurantkitchen exhaust, grease, odor andfume ventilation equipment.

Economy has not slowed downthis commercial hood manufac-turer.

Ohio commercial kitchen hoodmanufacturer HoodMart, Inc.

AppTechTeamInterview with Juan Bustamante

e Demandat our tablesare becomingGreener andGreener. Aslocal produceand sustain-able food

choices are inundating the market,consumers are now assessing whatthey drink. Is it Healthy? Is it Envi-ronmentally Sound?

e Team at Drink To Your

Q�WaterStill and Sparkling Water on Tap

Money is WalkingOut Your FrontDoor!F o o d s e r v i c eDaily News:How do youknow money iswalking out the

front door of restaurants?Barbara Horan: I have done it!

Advertising dollars got me in thedoor but circumstances soon afterentering made me walk out again.

C o m c a s tB u s i n e s sL a u n c h e sPartnershipw i t hC e l e b r i t yChef, Restau-rateur, and

Business Entrepreneur, RobertIrvine

Comcast Business has an-nounced a partnership withcelebrity chef, restaurateur, and

Comcast BusinessLaunches New CelebrityChef Partnership

HoodMartYour One Stop Hood Shop

BOOTH 2285 Continues page 10 BOOTH 6370 Continues page 14

BOOTH 9658 Continues page 8BOOTH 1105 Continues page 16 BOOTH 883 Continues page 16 BOOTH 5248 Continues page 14 BOOTH 6866 Continues page 10

BOOTH 6457 Continues page 8 BOOTH 4654 Continues page 10 American Food Fair, North

Saturday, Day 1, May 18, 2013 | Chicago | McCormick Place Convention Center

TablecheckAn Interview with BarbaraHoran, President ofTablecheck Technologies

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

Eliminates the need for a separate handle

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

5 year warranty versus the industry standard 1 year

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

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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, Associate 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 Daily News is apublication 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 through

your doors there are ever changing tools at your disposal. A great upward trend is the adoption of mo-bile app usage by consumers and business alike. It wasreported recently by Tech Crunch that mobile app usersare now equal to laptop and desktop users. A prettyamazing statistic when 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 rapidly growing segment, you will probably lose busi-ness to the 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 following

business 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.

Editor & CEO

Welcome to NRA 2013

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

same time greatly increasing profits for therestaurant owner.

FSDN: What makes this product differ-ent from others?

JB: ere is currently no other systemlike ours on the market. ere are a lot ofrestaurant apps for the smartphone marketbut this one goes beyond the typical menuapp for a restaurant. It's a complete systemthat engages the customer and allows theowner to execute strategic personalized mar-keting to that customer.

FSDN: What types of restaurants coulduse this product?

JB: Any restaurant or deli can use thissystem.

FSDN: Can you tell me about some ofthe product features and their benefits?

JB: We have great features that will in-crease your customer loyalty. ere are sev

eral ways to do this. One way is our auto-pilot system that sends a text message whichshows a full photo of the customer's favoritefood just right before lunch or dinner timeas a special offer with a take action button.So you are taking the customers who alreadyenjoy your food and motivating them to buymore from your business.

e app offers the customer an easy wayto immediately place an order based on his

order history. You can also schedule specialoffers that encourage customers to visit yourrestaurant during the slow periods.

A really great feature that customers willlove is the 'My Meal Ready on the Table'.After the customer places his order, the sys-tem has the capability to show his distanceto the restaurant so that he can have seatsavailable for his guests and food ready forthe time of their arrival.

is helps your customers to avoid longwaiting lines, which potentially could turnaway customers. is feature alone will doso much for your business. It takes stressaway from your servers and kitchen staffand allows you to have more seats availableduring busy hours since customers will avoidspending long periods waiting at tables forfood.

FDN: What makes your app the best?JB: It's more than just an app for the

customer. It's a complete marketing system

for your restaurant. e screen interface isvery professional looking and easy to use. Itoffers your marketing staff detailed reportsthat help track the success of your promo-tions and helps you to target new opportu-nities to increase sales.

ISMS (Intelligent Smartphone Market-ing System)

made with only natural ingredients. Ourstrained yogurt has two times more proteinper serving than traditional, unstrained yo-gurt. All Chobani products are Kosher certi-fied, made with milk from cows not treatedwith rBST and provide five live and activecultures.

FDN: How long has Chobani been pro-ducing yogurt?

SD: In 2005, Chobani Founder and CEOHamdi Ulukaya, stumbled upon a classifiedad for a yogurt plant recently closed downby Kraft. After initially throwing the adaway, Hamdi listened to his gut, fished it outof the trash and went to see it that day. Hedecided to buy the plant, and went to workon perfecting the recipe for Chobani basedon his belief that everyone, regardless of in-come or location, deserved access to deli-cious, high-quality yogurt. e first cup ofCHO finally hit shelves 18 months later andhas since grown to become America’s No. 1

selling yogurt brand.FDN: What separates your company

from the competition? SD:We believe that yogurt is meant to be

simple: just milk and cultures paired with

only natural ingredients. Instead of cuttingcorners, we take the time to make yogurtusing a centuries-old, authentic recipe. ismeans our Greek yogurt does not containany thickeners, additives or artificial chemi-cals.

FDN: How are you positioned in the

market? SD: Chobani is the No. 1 selling yogurt

brand in America. We have begun to growour presence in Foodservice with distribu-tion in both the commercial and non-com-mercial segments, throughout Drug andConvenience Stores, K-12, C&U, Healthcareand Military as well as quick service and fullservice restaurants.

FDN: Why should operators buy yourproduct?

SD: Authentic strained Chobani has ledthe growth of the Greek yogurt market andour product line provides delicious grab andgo solutions that satisfy different usage oc-casions, from a healthful breakfast to an in-dulgent snack or dessert. In K-12, we’vedeveloped a 4oz Chobani Champions cup tomeet that segment’s specific needs, andthere are more Foodservice innovations inthe pipeline.

Chobani is also a versatile, healthful in-gredient in bulk applications. We see Greekyogurt as a staple in the back of house, the

same way you always have milk, butter andeggs on stock. Cooking with Chobani insteadof conventional ingredients is an easy way toadd flavor to your favorite recipes, whileslashing calories and fat.

FDN: Where do you see the Greek yogurtmarket going?

SD: At Chobani, we believe the yogurtstory in this country is just getting started.We'll start to see increased awareness forGreek yogurt and further education onGreek yogurt's health benefits as manufac-turers bring more products to market. Wealso believe with education on Greek yogurt,consumers will begin to discern between au-thentic strained Greek yogurt products likeChobani, and 'Greek-style' yogurts that con-tain additives. ere’s currently no standardof identity for Greek yogurt in this country,and as a manufacturer, it’s our responsibilityto educate consumers while protecting andgrowing the category.

Americas Food & Beverage Show is a per-fect opportunity to test the waters. Buyersattend from all over the Caribbean, Ar-gentina, Brazil, Venezuela, Guatemala,Colombia, Panama, Costa Rica, DominicanRepublic, Mexico and more. Forty percentof the buyers are distributors, importer/ex-porters and wholesalers, twenty percent arein the HRI sector, sixteen percent are man-ufacturers or food processors and nine per-cent are retail.

In 2012 exhibitors from 27 countriesgenerated more than $192 million in sales toshow visitors from 81 countries. e great-est attendance was from the Caribbean re-gion, followed by South America and CentralAmerica.

Recent free trade agreements in theWestern Hemisphere have significantly im-proved the playing field for U.S. exporters offood products – these include NAFTA, DR-CAFTA, U.S.-Chile, U.S.-Panama and U.S.

Colombia. Within the Latin American andCaribbean markets (LAC), forty percent ofU.S. food exports go to the Caribbean. On acountry basis, the Dominican Republic andGuatemala are the largest markets.

Within the greater region, the Caribbeanis still a larger market than either Central orSouth America. Central and South America,however, are growing faster. U.S. exports ofprocessed food products to Central Americahave increased eighty-five percent. Some-time this year, South America is likely toovertake the Caribbean as the leading im-port partner for U.S. processed food prod-ucts. Brazil accounts for one third of theexports to South America, while the Domini-can Republic is the strongest importerwithin the overall combined Caribbean andLatin American markets. Appropriately, themost numerous national group of attendeesat the 2012 Americas Food & Beverage Showwere from the DR.

One of the value-added features offeredto exhibitors in the U.S. Pavilion at theAmericas Food & Beverage Show is the op-portunity to participate in a series of organ-

ized, product matched meetings withselected buyers. ese take place outside oftrade show hours, but the show itself pro-vides a great opportunity to follow-up fur-ther.

“is is our third year exhibiting in theUSA Pavilion at the Americas Food & Bever-age Show. All our exports for the companyhave been gained from this show year afteryear.”—Abel Menendez, Barnard Nut Com-pany, Miami, FL

“I participated in the one-on-one buyer

meetings and met with qualified buyersform the South and Central American re-gion, which is perfect for me. e meetingswith the buyers were relaxed in an unrushedenvironment – that worked very well.—JeffFlathau, Flathu’s Fine Foods, Hattiesburg,MS

All of these markets bring strong repre-sentation to the Americas Food and Bever-age Show. Iris Mayaudon, of Agri Food &Feed LLC, in Miami, noted that “We are see-ing buyers for hotels, cruise ships, restau-rant/food service and grocery chains. If youare exporting products to the Caribbean orthe Americas it only makes sense to exhibitat the America Food & Beverage [Show] be-cause the buyers come looking for products. . . .”To learn more about participating in theAmericas Food & Beverage Show, go towww.nasdatradeshows.org or contact JanetWilliams at [email protected]


Chobani

Visit us at booth 6457

Visit us at AmericanFood Fair, North Hall


American Food & Beverage Show

App Tec Team

Look for tomorrow’s

edition of

Foodservice DailyNews

Day 2, Sunday,

May 19, 2013

http://www.nasdatradeshows.org

entrepreneur Robert Irvine. Comcast Busi-ness and Irvine will work together to educatehoteliers and restaurant and bar owners onthe importance of integrating technologyinto their operations to help improve effi-ciency, increase revenue and reduce costs -while also enhancing the overall guest expe-rience.

As more people continue to rely on tech-nology as part of their everyday lives, it iscritical for the hospitality industry to pro-vide high-speed communications to theirguests and also integrate technology intotheir businesses. Whether technology isused to track inventory, handle online reser-vations or provide high-speed Internet con-nectivity for a guest’s mobile device, it isimportant to have a reliable, high-perfor-mance network that helps keep businessesrunning smoothly.

“Robert’s direct experience as a success-

ful restaurant owner and his passion forhelping businesses succeed by integratingtechnology into their daily workflow alignswell with the vision for the Comcast Busi-ness Hospitality suite,” said Alexandra

Sewell, executive director of HospitalityServices and Strategic Verticals at ComcastBusiness.

Comcast Business Hospitality providesa suite of Ethernet, Internet, HD video andvoice services packaged in an integrated of-fering that is customized for the hospitalityindustry. Comcast’s product suite enables

hotels, restaurants and bars to leverage ad-vanced technology from a single provider sothat they can utilize cloud computing andother web-based resources to improve back-office functions and manage costs.

“e hospitality industry has been set inits ways for some time, but this ‘old school’mentality has to change if the industry isgoing to adapt and thrive in this world ofrapidly changing technology,” said RobertIrvine. “I believe that Comcast Business pro-vides the right tools to help businesses stayahead of the technology curve, which is

paramount to addressing both employee andcustomer expectations in this ‘always on, al-ways connected’ world. And that’s truewhether it is a large hotel or the local cornerbar.”

e combination of Comcast’s broadportfolio of services, high-performance net-work and dedicated hospitality supportteam make it uniquely suited to meet theneeds of the hospitality industry. Comcastoperates and supports its advanced network,which is separate and diverse from tradi-tional telecom carrier networks and serves20 of the nation’s 25 largest markets.

For more information on Comcast Busi-ness Hospitality, please visit http://busi-ness.comcast.com/enterprise/industry-solutions/hospitality.

For more information on Robert Irvine,

please visit: www.hefirvine.com

Barilla® Whole Grain has a mild, neutral fla-vor profile, thanks to a blend of whole grainwheat and semolina, Whole Grain pastas ingeneral convey slightly bitter, nutty andgrainy flavor notes from the wheat bran. Asa result, acidic sauces like lemon cream oragro-dolce don’t work as well, includingsome purely tomato-based sauces. Also, del-icate sauces, such as light dairy, don’t doenough to balance those flavors. Sweetersauces tend to work better, as do savory,umami-rich sauces. For best results, use in-gredients that can either complement ormask the whole grain flavor.

Perfect Ingredient Pairings:• Nuts like pistachios, walnuts or al-

monds in pestos complement the nutty fla-vors already in Whole Grain pasta.

• Mushrooms of all types, but especiallyroasted wild and exotic types like morels,porcini or chanterelle, pair perfectly.

• Naturally sweet-savory seafood worksvery well, and as a lighter protein it’s recog-nized as healthier fare.

• Consider aged, cow’s-milk cheeses ofNorthern Italy, like Parmigiano-Reggiano.

• Heat from chilies or crushed red pepperflakes (peperoncino) make an excellent

counterpoint.• Robust vegetables like kale, cauliflower,

cabbage, broccoli rabe or other cruciferousvegetables tend to work well, particularly

when accented by a bit of pancetta or bacon.• Naturally sweet winter squashes, car-

rots and other root vegetables pair nicely, es-pecially when roasted.

Put ese Pairings to the Test

Visit the Barilla booth (#4654) on Satur-day and Sunday May 18-19 during the 2013NRA Show and have the opportunity to takethe “Rethink Whole Grains Taste Challenge”.Simply by tasting a Barilla® Whole Grainpasta dish and answering two quick ques-tions about what they tasted, participantswill be able to access a virtual scratch off cardto see if they instantly win one of severalprizes, including a year’s supply of pasta fortheir family.

1.IFIC Food & Health Survey, 2012


perior performance costs more out of thegate, but costs less over the life of the prod-uct. And, our long term customers are someof the world’s smartest, biggest and best:PepsiCo Inc. Diego Cargill Coca-Cola Co.ConAgra Inc. Sara Lee Corp. Anheuser-Busch H.J. Heinz Co. Nabisco Inc. BestFoods Tyson Foods Inc. Campbell Soup Co.General Mills Quaker Oats Co. Seagram Co.Hershey Foods Dole Food Co. Procter &Gamble Interstate Bakeries Corp. HormelFoods Suiza Foods Corp. Dean Foods Co.Chiquita Brands International Ralston Pu-rina Co. International Multifoods Corp.Maple Leaf Foods Inc. Smithfield Foods Inc.Adolph Coors Co. Gallo and many more.

We manufacture and sell a full line ofwash down products, including hoses, hosestations, nozzles, water and steam mixingunits, cold and hot water mixing units; plus,

now, we sell some of the world’s best per-forming and highest quality pre-rinse noz-

zles, handles, hoses, risers, goose-necksprings, faucets and our Pivot Pro™, theworld's only pre-rinse ergonomic swivel con-nector.

FDN: We’ve heard a lot about your KwikClean 3® pre-rinse nozzle. Just how good isit?

AP: Kwik Clean 3® is simply the best in

the world – proven by having won the NRA’s2011 Kitchen Innovation award. It is anultra-low-flow (less than 1 gpm), ultra-high-performance spray with the world recordcleaning time, lowest per nozzle water andsewage use, lowest energy consumption,best environmental friendliness, lowest life-time cost of any high user-satisfaction noz-zle in the world, and it has the best warrantyin the industry at 5 years. ere is a correla-tion between warranty and how long a prod-uct lasts. So, for every Kwik Clean 3® youbuy, you'll have to buy three or four of ourcompetitors' nozzles. at’s real value.

FDN: Now your Vari-Spray® pre-rinsenozzle also received a 2013 Kitchen Innova-tions award?

AP: Yes, we’ve introduced yet anothergreat pre-rinse nozzle – our Vari-Spray®.is fantastic nozzle allows a user an imme-diate choice of infinite spray patterns, froma gentle hollow cone to a powerful jet blast,

by simply applying different pressure to thetrigger.

Simply put, we turned the handle into ahigh-performing nozzle. Vari-Spray® has allstainless steel operating parts versus the in-dustry standard plastic and chrome-platedbrass. At 1.25 gpm, it uses 12% less water,sewage and energy than the industry stan-dard nozzle at 1.42 gpm; so it saves about$450 per year in utility costs. And, it’s alsowarranted for 5 years versus only 1 year asthe industry standard.

FDN: Any final thoughts?AP: Sure. Come see us at booth #2285.

We have a live, operating sink so you can tryout our Kwik Clean 3® and Vari-Spray® noz-zles and see for yourself just how great theyreally are.

Strahman Valves

Comcast Business

Barilla





in the business of generating more, biggerorders for restaurants around the country.From Graham Elliot’s Grahamwich, to multi-unit Ground Round, to Wisconsin mainstayIan’s Pizza, ChowNow works for all types ofrestaurants.

Generating More OrdersOur online food ordering system gener-

ates more orders in a number of new ways.ChowNow uses the three most lucrativechannels: Facebook, mobile apps andbranded websites. Facebook ordering takesa static page and taps into a restaurant’smost engaged customers, their FacebookFans. Mobile restaurant apps, which are cus-tom developed, enable ordering anytime,anywhere. Web ordering enhances restau-rants’ online brand by taking their menufrom static to an online marketplace.

Holiday or timely promotions driveshort-term order peaks with staying power.Before online ordering, restaurants were

passively responding to the next “big game”or food-related holiday. With ChowNow, thisengagement is proactive. ChowNow’s mar-keting team works with each individualclient to develop a custom strategy to reach

new customers and encourage a specific be-havior. After restaurants make an initial con-nection with a new customer base,ChowNow works with clients on loyalty pro-grams to maintain current customers.

For many restaurants, communicationwith customers was limited to in-store en-gagement through signage or staff.ChowNow acts as an online portal so thatrestaurants have a go-to source for market-ing with tools like email blasts, push notifi-cations, and online advertising.

Generating Bigger OrdersChowNow’s Order with Friends tool en-

ables large groups to eat together but payseparately--essentially the online orderinganswer to large group dining. Groups of

coworkers or friends are able to purchasetheir own meal, and yet the restaurant stillsees the order under one ticket. roughword of mouth, these sharable orders exposerestaurants to new customers without anyadditional advertising or marketing dollars.

Facebook ordering taps into customer’sonline networks so that orders are sharedacross the web. For Ian’s Pizza, monetizingtheir Facebook page was what set ChowNowapart: “e Facebook integration is whatsold us on ChowNow. Keeping people on our

page was huge for us, and something no oneelse could offer,” said Adam, Marketing Di-rector at Ian’s Pizza.

A Loyal Customer BaseChowNow enhances a restaurant’s rela-

tionship with their most loyal customers.“e vast majority of to-go orders come fromrepeat, loyal customers,” says ChowNow co-founder and CEO Chris Webb. Instead ofrestaurants repeatedly paying the 15 percentthat portal sites charge, ChowNow clientsare able keep customers on their own web-site without any per order charge.

“It’s not logical to pay 15 percent to aportal (e.g. GrubHub, etc.) if someone wasgoing to order from the restaurant anyway.If a restaurant sends a customer to a portal,it would be like Delta sending a customer toKayak or Priceline to buy tickets,” Webb said.

ChowNow


Why? Too noisy; wait is too long; hostleaves me standing alone to go find a table; Iam told to wait while I see empty tables notbeing seated.

FDN: How big a problem is this?BH: I am guessing that since I have left

and I have seen others leave about the sametime, that it happens on a regular basis. Asan example of the enormous problem thiscan be, let's assume it happens just 3 timesper week - one party of 4 comes in and goesback out without spending a dime. Howmuch will that cost you? If your check aver-

age is $15, then you are losing at least$9,000 per year and probably much more! Iwant that money to stay in your hands, notwalk out and go next door.

FDN: What is the solution to this prob-lem?

BH: Creating efficiencies at the hoststand will go a long way in eliminating thiswaste! One of the best solutions is theTableCheck Seating Management Systemwhich helps in all the ways that caused meto leave: Reduces noise in the restaurant.Helps get more people in seats while they arestill streaming in the door. Informs hosts ofimmediate table information so they canseat all the open tables.

FDN: What if it does not work?BH: I personally guarantee that by using

the TableCheck Seating Management Sys-

tem correctly you will serve more people andmake lots more money on EVERY shift whenyou have a wait! If it does not work for youfor any reason, then I will take the productback and return all of your investment in-cluding any shipping or installation charges.It is a guarantee. You will get your moneyback if it does not do everything I say it will!

Stop by the TableCheck Technologiesbooth #5248 and chat with me about keep-ing all the money that comes through yourfront door in your restaurant!

Table Check Technologies



sends a BIG1.ank You! to the many thousands of

proud restaurant owners who have installedits commercial kitchen ventilation equip-ment this year, and in the past years, tomake 2012 another record sales year.

Every HoodMart commercial kitchen ex-haust hood & ventilation system is availablewith or without pre-piped fire suppression.HoodMart hoods are 'Guaranteed to Pass AllState and Local Codes'. ETL listed to theUL710 Standard, built to the NFPA 96 Stan-dards and NSF Marked.

Come Visit HoodMart at Booth 1105and learn about our many happy and satis-fied customers, for example:

e Motherwell Ranch Story A perfect example of the HoodMart, Inc.

can do spirit, ship anywhere, solve any prob-

lem, is the story of e Motherwell Ranch -Colorado's Premier Hunting Lodge. eHoodMart Team was asked if they couldquote a hood for this 12,000 acre WorldClass Hunting Lodge, 9,000ft in the high

mountains of Colorado. HoodMart was ableto provide a solution for Executive ChefJackson's tricky, custom kitchen expansion.

Long story made short, Executive ChefJackson and General Manager Brian Gard-ner couldn't have been happier with their de-livery, of a complete custom hood system,and over the top factory support.

HoodMart® Restaurant Exhaust HoodSystems

HoodMart.com offers complete, com-mercial kitchen hood systems in a variety ofsizes from 4 feet to 30 feet, ManufacturerDirect with Factory Support. Restaurant andFood Service Safety is a Priority with Hood-Mart's UL300 wet chemical pre-piped firesuppression systems.

All HoodMart's restaurant exhaust hood

systems are ETL listed to the UL710 Stan-dard, built to the NFPA 96 Standards andNSF Marked. Want more information aboutHoodMart's commercial kitchen ventilationequipment and services? Call 1-800-715-1014 now and don’t forget to addhttp://www.hoodmart.com/ to your favoritebookmarks.

Having the fastest lead times, a knowl-edgeable and friendly customer service staff,as well as an experienced technical supportteam, has made HoodMart, Inc. one of themajor players in the commercial ventilationequipment industry.

Health Inc., headed by the President PaulaTekela, has the solution, the alternative thatrejects bottled water. “Q water - Still andSparking Water on Tap”

e brand “Q water” debuted at the 2009CRFA Show [the Canadian Restaurant FoodAssociation Annual Trade Show]. is HOTNew Product found its way into the Foodand Hospitality Industry, and rapidly movedinto Hotels, Banquets and Sporting Venues,Business offices and Homes. It is nowserved Coast to Coast.

Q water is an investment that starts topays for itself on the very first day. Q wateruses the existing tap water, then a unique 4-stage filtration system. Each and every cold

glass of Q water produced, is clean and freshtasting without any added sodium, availableeither as Still or Sparking water. Q watereliminates the cost of purchasing bottledwater and the hassle of waste or recycling.No need to pre fill bottles, as Q water is anon demand product. Served in reusable De-canters, Classic Milk Jugs, Screw top bottles,and all having large openings to allow the in-side of the vessel to be cleaned in a standarddishwasher [small opening bottles do notclean well unless a high pressure bottlewasher is used] e lineup of vessels by Qwater shows how versatile their product is,and is used from the elegant décor restau-rant, to room service, alternative relaxed at-mospheres, Grab & Go, to their Sportbottles. Wide opening vessels allow for the

next HOTTEST product. Infusion, the tasteof real fruits , vegetables, or custom made

sodas from your Chef, make your own signa-ture drinks. e end result is the freshest,best tasting water you have ever tasted. Cobranded vessels top up the attractive look.

is energy efficient equipment is thelowest cost in the industry. Using UL andNSF approved components that produce anunlimited supply of cold beverage. Start tomake higher profits the first day it is in-stalled. Watch your investment grow, it is inyour control !!!

Sample Q water at the NRA Show, booth883, in the Conserve Solutions Center.

Contact a Team Member at 1-877-752-0808 today or visit

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An Interview with Diego Capelluto,Global Business Development Director Eye-son Digital

Foodservice Daily News: Tell us aboutyour product.

Diego Capelluto: EyesOn Digital is acomplete business intelligence solution forRestaurants and QSR of` all sizes. e Eye-sOn solution can help improve sales whilereducing losses by leveraging the use of acurrent surveillance infrastructure and con-verting it into a management tool designedto create a template for operating efficiency.

FDN: What separates your companyfrom the competition?

DC: EyesOn has developed most of thisunique technology and supports it with anetwork of technicians in locations aroundthe world. EyesOn is always working for you.

Our dedication in development, our suc-cess in implementation has placed us as oneof the leaders of delivering the ultimate invideo management systems.

FDN: How long have you been in opera-tion?

DC: Since its first video installation in2001, EyesOn has grown into a global devel-oper and provider of video security, proac-tive business intelligence, and managementsolutions. EyesOn has proven its dedicationand expertise to be the best source for secu-rity and business intelligence to hundreds of

companies worldwideFDN: Why would I buy your product?

DC: Extraordinary Value defined by:Quality, Smart Design, expert installa-

tion, all leading to unsurpassed results.Combined they will exceed your expecta-tions, and create a real sense of value.

FDN: How will my business benefit fromusing your product?

DC: Many of our clients have reportedinstant returns on their investment beforethe first day of business closed!

rough influencing workplace effi-ciency, improving the Loss Prevention initia-tive and by providing more relevantinformation about your customers’ experi-ence, EyesOn gives your business a distinctcompetitive advantage.

e result is clear, more satisfied cus-tomers, and a formula which allows you toreact quickly to changes which conflict with

your goals.FDN: What makes your product the

best?DC: With the EyesOn’s solution in a few

clicks you can have in your hands real and ac-curate information for better decisions andimprovement. EyesOn’s simplicity is its best

description.FDN: How are you positioned in the

market?DC: Our ease of use, full integration with

existing POS systems coupled with scalabil-ity places EyesOn in a Perfect position to becalled upon to implement its system to any-one, anywhere at any time!

FDN: What goods/services do you offer?DC: EyesOn Manufactures in USA Digi-

tal Video Recorders (DVR’s) utilizing themore advanced technologies. Our SecurityCameras System loaded with our BusinessIntelligence Software provides the ultimate

solution that we call e-BIS “electronic Busi-ness Intelligence & Surveillance”. Our sys-tems integrate with the major POSsolutions, providing Text insertion over thevideo, Data mining, Real Time Alerts, andProductivity Reports.

FDN: Are you responsible for any newproduct?

DC: Because of our partnerships withother technology providers EyesOn is alwayson the cutting edge of video managementimplementations.

Our video analytics division leads theway with an array of alerts regarding cus-tomer activity within the store, and each be-havioral exception is linked to the associatedvideo clip.

Clear Vision For Better Decisions!

Diego CapellutoGlobal Business Development DirectorEyesOn Digital Surveillance & Management Systems LLC, FL, USA#diegocapellutoEyesOn -“Business Intelligence foreveryone”

www.EyesOn.biz.

HoodMart

Q Water

EyesOn




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Innovative ShopKeep POS iPad pointof sale technology recognized at thisweek’s Electronic Transactions Associ-ation Conference in New Orleans.

NEW YORK, NY – May 1, 2013 – Shop-Keep POS, the leader in iPad point of sale tobrick and mortar merchants across the U.S.,announced today that the company is thewinner of the Technology Innovation of theYear Award given annually by the ElectronicTransactions Association’s (ETA) StarAwards Committee. In addition, ShopKeepPOS has been selected to be one of only fourcompanies included on the 2013 ETA Tech-nology Tour.

e announcement closely follows thelaunch of the ShopKeep POS Surround 360°Program designed

specifically for credit card processors, in-direct sales organizations, and other resellerpartners to offer innovative cloud-basediPad point of sale technology to small andmedium size businesses. Partners can gen-erate significantly more revenue and providevalue added services by offering merchantsan easy-to-use POS system.

“We are thrilled that ETA has recognizedour innovative technology and are excited toshowcase our iPad point of sale at this year’sconference,” said Jason Richelson, CEO andFounder of ShopKeep POS. “Our Surround360° Program gives partners the flexibilitythey need to integrate their products andservices into our POS system and offer theirclients something much more robust thanever before.”

rough the ShopKeep POS Surround

360° Program, partners have the opportu-nity to resell the existing POS system or towhite label it based on the needs of theirclientele. Over 600 partners are already partof the program and are selling ShopKeepPOS to retailers across the U.S.

e ETA Star Awards are designed to rec-ognize and showcase individuals and compa-nies that have made a significant differencein the payments industry, whether throughinnovation, business practices, or contribu-tions to the association. e Technology In-novation Award honors one company thatmakes significant advancements for the in-dustry and has demonstrated results with aproduct that is currently available in themarketplace. ShopKeep POS has over 6,000active merchants nationwide and will be ex-hibiting their innovative new technology in

booth #1039 at this week’s ETA conferencein New Orleans, LA. Read more about it atshopkeep.com/blog.

About ShopKeep POS e simplest way to make smarter busi-

ness decisions, ShopKeep POS is the afford-able, complete platform for running a shopfrom an iPad with real-time reporting on theweb or from your smartphone. Backed byaward-winning customer care, the ShopKeepPOS iPad App rings up sales, processes creditcards and mobile payments, prints andemails receipts, and modifies and prints or-ders remotely to the kitchen. At only$49/month merchants can manage inven-tory, employees, and customers and viewClearInsight® Reports from any webbrowser. Plus, access real-time sales re-motely via a smartphone. Learn more aboutour innovative Surround 360° program at

www.shopkeep.com/partners.

Source: National Restaurant Associationwww.restaurant.org

e 2010 health care law presents nu-merous challenges for business owners andcould lead to fewer jobs in restaurants inNorth Carolina and across the country if re-forms are not made, National Restaurant As-sociation Board Vice Chairman Ken Conradtold a House panel Tuesday.

Conrad, chairman of Libby Hill SeafoodRestaurants in Greensboro, N.C., testifiedduring a hearing of the U.S. House Educa-tion and Workforce Committee’s subcom-mittee on Health, Employment, Labor andPensions. e hearing, which was held todiscuss the health care law’s impact onNorth Carolina lobs, was hosted by Subcom-mittee Chairman Phil Roe (R-Tenn.) andRep. Richard Hudson (R-N.C.).

ree areas of the law are particularlyproblematic for the restaurant industry,Conrad said: the definition of a full-time em-ployee, the complexity of the “applicablelarge employer” determination, and the po-tential harm the automatic-enrollment pro-vision could cause for some employees.

Libby Hill restaurants will have to make

adjustments due to the health care law’s def-inition of a full-time employee as one withan average of 30 hours of service a week inany given month, Conrad said. “We have al-ways used a 40-hour workweek to definewho is full-time and part-time within our

company, so we will have to make changesbased on this law’s new definition of full-time,” he said.

Conrad said that many restaurants oper-ate near the 50 full-time-equivalent em-ployee threshold used to determine whetherthey are large employers, and that the calcu-lations required to determine whether they

meet that definition are complex and costly.Employers who meet the “applicable largeemployer” definition must either offerhealth care plans to full-time employees orface potential penalties.

“My business is on the bubble of being an

applicable large employer defined as employ-ing 50 full-time- equivalent employees onbusiness days in a calendar year,” Conradsaid. “We must consider the number of full-time employees now based on 30 hours aweek, as well as the hours worked by all ourother employees. Given we are an industryof small businesses and that restaurants are

labor intensive…many small businesses willhave to complete this calculation annually todetermine their responsibilities under thelaw.”

e “auto-enroll” provision of the law isalso a concern, as it requires businesses with200 or more full-time employees to auto-matically enroll full-time employees in ahealth care plan if those employees do notspecifically opt out of coverage, Conrad said.“Despite education and notification, employ-ees may miss the 90-day window to opt out,causing potential confusion and financialhardship. Since the same full-time employ-ees must be offered coverage by the sameemployers subject to the automatic enroll-ment provision and the employer mandateprovisions, we believe the automatic provi-sion is redundant and should be eliminated.”

Conrad thanked Hudson for his leader-ship in introducing H.R. 1254, the Auto-En-roll Repeal Act, which would eliminate thehealth care law’s automatic enrollment re-quirement.

www.restaurant.org


ShopKeep POS Wins Technology Innovation of the Year Award from Electronic Transactions Association

NRA Board Vice Chairman Testifies on Healthcare Law


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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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