Computerized Cooking. How technology is improving production speed and quality in kitchens without killing the budget. Higher Speed and Quality S2

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1 SmartChain V e n d o r R e s o u r c e s / T r e n d s / N e w P r o d u c t s January 2017 Higher Speed and Quality S2 Better Budgets S8 Looking Forward S16 Key Players S18 Computerized Cooking How technology is improving production speed and quality in kitchens without killing the budget. Manitowoc Foodservice INc.

2 SmartChain Cooking Technology The Best of Both Technological improvements mean operators no longer have to choose between speed and quality. Customer expectations for food quality and speed of service are higher than ever, but with rising labor costs, quick-service operators are challenged to meet these high expectations without breaking the budget. Right now the big challenge is the juxtaposition of speed and quality, says Steve Everett, general manager of Ovention. Operators want the ability to serve consumers quickly, but consumers are becoming more demanding about the quality of food. This shift in expectations is something that Shaun F. Tanner, general manager of the foodservice division at Winston Industries, attributes to changing demographics in the market. Millennials, who are now the largest targeted demographic, are demanding high-quality food and improved dining experiences, but still at a low cost, Tanner says. The result, he says, is that quick serves are increasing quality and upgrading service, as well as the atmosphere to capture this market share. This has also led to less differentiation between fast-casual and quick-serve concepts. The end result is that there has been a major increase in overall quality within the entire multi-unit market segment, without a major increase in consumer pricing, Tanner says. It may hurt food cost initially, but it is also trending to an increase in the frequency at which consumers dine out. Though this increase in away-fromhome dining is ultimately good for the industry, operators at both ends of the spectrum feel the pressure to adapt to these higher demands. To stay competitive, restaurants must offer great service Winston Industries Operators want the ability to serve consumers quickly, but consumers are becoming more demanding about the quality of food. and great food at a low price. These priorities have traditionally been at odds in kitchens as payroll challenges mean that staffing continues to grow leaner than ever, but advancements in cooking technology may mean that operators can find new ways to meet these demands. As industry suppliers continue to explore new cooking methods, precision controls, and new ways to improve processes, operators are better able to handle these two challenges at the same time. One of the ways that technology has made processes more advanced is by making more efficient cooking methods available on a wider scale. These new methods help operators manage labor, service speed, food quality, and the budget. There are many interesting cooking technologies offered to the industry today beyond traditional cooking methods, says Dave Hinton, vice president of global and winston industries S2 January 2017 SPONSORED SECTION

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4 SmartChain Cooking Technology Broaster Company The Vollrath Company, LLC North American chains for Electrolux Professional. He also says that induction, microwave, impingement, and pressurization are well suited for the industry s demands. These alternate cooking methods can offer the user a variety of production techniques and results, but also will typically provide a reduction in cooking times and energy savings as compared to those traditional cooking methods, he says. Becky Guentner, category manager of cooking equipment for Vollrath, is also seeing growth in the popularity of induction. Induction, which she says has been popular in Europe for a few years, is just starting to grow in America due to its efficiency and precision. Because induction heats the pan directly instead of using a flame like other cooking methods, food cooks faster and more evenly, allowing cooks to achieve better results. With induction, you can dial into a specific temperature so it s much more precise, Guentner says. It gives [operators] consistency from time to time. If a guest goes into a restaurant and enjoys a dish, next time they go back, or if it s a chain and they go to a different city, the Speed to table seems to be an important trend with kitchen space becoming more and more valuable and more and more important. food is the same because of that precision. Another method Guentner sees growing in the market is sous vide. This method also allows operators to make cooking more exact across multiple visits or stores in a chain. Sous vide, which involves putting food in vacuum-sealed bags and cooking it in boiling water, also allows operators to cook to a specific temperature. Though sous vide is not new, its popularity in the U.S. is growing now that equipment makes it more accessible to kitchens. An added benefit is that even when products require holding, sous vide allows cooks to keep dishes at a specific temperature while maintaining food-safety standards without drying out the food or sacrificing quality. If you have a dinner and you need to have 60 filets done all at the same time, Guentner says, you can hold them at the perfect temperature with sous vide. Right before you serve them, you can take the filets out, finish them on a charbroiler, and be able to serve a perfectly cooked steak to that many guests at once. As consumer expectations continue to rise, another way operators are handling this shift is by finding ways to maximize efficiency within the generally small physical space of a kitchen. Speed to table seems to be an important trend with kitchen space becoming more and more valuable and more and more important, says Chad Vendette, director of marketing at Broaster Company. The more volume a kitchen can turn out in a given space makes it more efficient. Kitchens are becoming more profitable work centers, which ultimately leads to a more profitable restaurant when they can produce more volume to keep up with demand. While equipment can help, space constraints mean that adding more equipment to produce higher volume more efficiently is not always an option. As a result, simplification is one of the major trends in the Vollrath Company, LLC, Broaster Company S4 January 2017 SPONSORED SECTION

5 Precise Cooking No Open Flame Every great chef has a fire inside. Efficient The thought we put into every product is as important as what you put on each plate. You need tools that are effi cient, precise and flexible enough to match your culinary vision. In-stock and ready-to-ship, our best-in-class induction products are born from over 100 years of experience brought to life through technology that intersects where art meets science. Because the only fire you need is the one inside. Learn more at vollrath.com/induction2

6 SmartChain Cooking Technology Integrated Control Corporation By combining multiple cooking technologies, the user can benefit from broader menu offerings and improved speed of service delivered to their customers. cooking technology. Operators are turning to multi-purpose equipment and technology that reduces the need for human involvement while reducing the amount of space needed for equipment. Not only does this free up the time of employees, but it also eliminates errors, as the kitchen staff is required to use less equipment. Precision controls are also included in many pieces of equipment to eliminate guesswork from employees and make program selection simpler. We re seeing technology dipping deep into the foodservice equipment market, Vendette says. What used to be dials and buttons has now all turned to electronics and touch screens. Edward Nunn, product manager on the induction line at Hatco Corporation, sees a similar trend in the industry. He says technology is being adopted to satisfy the goal of predictability on the end of the consumer. This predictability is especially important for chains, which strive for consistency across all stores. Brand reputation can only improve if dishes are right at every store every time. Using technology eliminates mistakes and makes it possible for food to be cooked exactly the same throughout an organization without investing in higher-skilled workers. You can have up to six different menu items, for instance, preset and preprogrammed by the operator, and they can basically use lower-skilled labor that s an important feature, Nunn says. You don t have to hire chefs. Lower-skilled laborers can press a button, and it does the same cooking function over and over. But it is not just cooking that is more precise. Restaurants are finding more ways to simplify other tasks and make them more consistent throughout a brand s stores. This precision is especially important in the realm of food safety, where one mistake can cost a brand its reputation. Equipment also now monitors food temperatures more accurately and cooks products more evenly to the desired level. Using our internal removable temperature probe takes the guesswork out of cooking through the use of programs, says Andy Mayeshiba, corporate executive chef at Alto-Shaam. It makes a business s products more consistent, which is the name of the game. Combis can also help staff monitor and easily adhere to HACCP [hazard analysis and critical control points] and other food-safety regulations. He says combis, for example, can also keep track of records about food production, which can then be downloaded and stored to a device or the cloud, eliminating the need for employees to manually measure and track temperatures. While food safety is always a priority, it is no secret that in reality, keeping temperature logs and tracking other food safety and quality standards may get pushed off schedule when a restaurant is busy or short handed. Automating these processes saves on labor costs and ensures that temperatures are taken regularly, even when a restaurant is busy. This also improves service when employees aren t pulled away from guest-facing tasks during busy times. But while cooking technology takes human interaction out of the kitchen, it is not about removing the human element from foodservice. Instead, technology allows for restaurants to offer customers a better, more personalized experience. Dining, now more than ever, is about experience, says Mark Salerno, chief technology wizard for Integrated Control Corporation. Restaurants will use technology to provide customers with better food and service and immersive emotional experiences beyond the taste of food. Using automation and sensors in appliances and for measurement, staff attention can be focused on the customer, thereby providing better experiences and better brand loyalty. With more efficient processes and more accurate controls, restaurants are able to ensure that every visit is a great brand experience. SC Integrated Control Corporation S6 January 2017 SPONSORED SECTION

7 SmartChain These special reports in the pages of QSR help busy restaurant operators understand current trends and sources in a variety of areas vital to your business. Don t miss these upcoming topics! February Specialty Beverages & Dispensers March POS Solutions/ Payment Security April Drive-Thru Solutions For more information, SmartChain@qsrmagazine.com FOR ADVERTISING OPPORTUNITIES, contact Eugene Drezner: eugene@qsrmagazine.com ext. 126

8 SmartChain Cooking Technology Serious Savings How technology improves on budget concerns. RATIONAL USA Legislation around the Affordable Care Act, part-time and full-time employment designations, minimum-wage increases, and food-labeling standards have put pressure on restaurants over the last few years. In addition to these challenges, the demand for better-for-you products and higher sustainability standards has added further strain to budgets. As a result, technology is playing a bigger role in kitchens than ever before. Operators realize they need to use technology to improve consistency, while being able to maintain or reduce labor costs, says Markus Glueck, executive vice president of North America for RATIONAL USA. Restaurants are needing to do more with less. Amid rising costs, the choice has often been whether restaurants should raise prices or cut labor and sacrifice service. Now, however, improvements in cooking technology are helping to remedy these challenges by making kitchens more productive. Restaurants and all foodservice facilities are needing to do more with less, says Chef Andy Mayeshiba at Alto-Shaam. Between labor costs, food costs, and food waste, foodservice operators are looking for efficiencies. Improvements in technology are helping restaurants manage labor and hire workers with less formal training. Cooking equipment that takes stressors and variables out of kitchen operations means restaurants can save money on skilled labor and reduce expenses without harming the quality of service or food. One of the biggest ways technology is helping with labor costs is that smarter equipment makes training new employees easier. By improving the way staff interacts with equipment, operators can save time and money and reduce spending on training and payroll. With reduced rational usa S8 January 2017 SPONSORED SECTION

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10 SmartChain Cooking Technology Henny Penny Corporation training time needed to get an employee up to speed, it also opens the door to hiring fewer workers skilled in the kitchen, which can make replacing team members after turnover easier. A key component of this new technology is the touch screen, which helps new employees learn faster and makes operating equipment easier. Though touchscreen controls have been around for years, they are now widely available on cooking equipment across the industry. You see the touch screen everywhere, whether it s on holding cabinets, fryers, Alto-Shaam You re always going to have turnover and training, but reducing that is even more important now. or combi ovens, and it s just a new way to interface with the equipment, says Ben Leingang, corporate executive chef at Henny Penny Corporation. With that you get so much more than what you could with electromechanical controls. Touch-screen controls not only make it easier and faster to complete tasks in the kitchen while employees are on the move, but they also make for more precise cooking and require less training to use. Instead of requiring employees to remember program codes for how each product is cooked in each piece of equipment, these new controls feature user-uploaded product images that make it easy for any employee to tell which program should be used for which product. This also eliminates the need to reference equipment manuals and recipes, which can slow down service when an employee is unsure of how to cook a specific product and helps with other kitchen obstacles, such as gaps in communication due to language. Smarter controls not only make it easier for users to select the right program, but they also ensure that each product is cooked with the right method for exactly the right amount of time. Alerts tell employees when food is ready, eliminating other types of errors, such as overcooking or removing products from heat too soon. [These controllers] make someone a hero in 10 minutes, says Chad Vendette, director of marketing at Broaster Company. They can walk in and not know anything about how to operate our pressure fryer or equipment, and within 10 minutes they can be functioning on that equipment and cooking away because many of the manual processes have now been automated through that controller. The controls are also familiar to the current generation of employees, which uses touch-screen controls in daily life on phones, tablets, and more. This means that the time it takes to train employees to use new equipment is reduced significantly without sacrificing quality, and this in turn reduces payroll costs. Another way technology reduces payroll expenses is through the use of training videos that can be displayed on the equipment. Now, any employee can learn to make a dish in the kitchen rather than by reading a guide or using a computerbased training program. Videos also help with retraining when employees forget a step or incorrectly make a dish. Henny Penny Corporation, Alto-shaam S10 January 2017 SPONSORED SECTION

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12 SmartChain Cooking Technology At the end of the day, all employees want to do everything correctly, Leingang says. The communication pieces that you can get, especially with some of these touch-screen controls and with installing training videos, help screens, and more, make it easier and easier. Reducing stress by simplifying processes can actually help restaurants retain staff, which significantly cuts down on We ve got a stressful life in the kitchen; any way we can reduce that stress generates a much better environment. the expenses needed to find and train new employees. By reducing challenges with easier-to-use controls, owners and operators can improve the quality of life in the kitchen for employees, which can help keep employees satisfied with their jobs. This reduces turnover and the amount of payroll spent on training new employees. You ve got increases in hourly labor, and no one has been able to cut down too much on turnover, especially in [quickservice restaurants], Leingang says. You re always going to have turnover and training, but reducing that is even more Vulcan Food Equipment important now. We ve got a stressful life in the kitchen, and any way we can reduce that stress generates a much better environment, he says. When hiccups do happen due to unforeseen circumstances, programmable cooking and cook and hold features on new ovens, such as the combi oven, mean that food can be prepared overnight and restaurants are ready for the next day. This eliminates any gaps in service to customers, reduces stress for employees, and helps the next team rebound from the situation. If someone calls in sick, you are still ready to serve your customers, Mayeshiba says. And staff doesn t need a high skill level to find their way around the kitchen. Another way labor costs and stress are reduced in the kitchen is through automation. As equipment becomes smarter, humans are required for fewer processes in the kitchen, freeing up employees time for other tasks. Automation is a natural step to help address labor challenges, says Stacey Turek, business development manager for fryers, griddles, and charbroilers at Vulcan Food Equipment. She notes that among automation technological features, conveyor units, auto-lift fryer baskets, and clamshells are very popular. But there are other ways that the newest generation of machines is helping to improve life in the kitchen, including cleaning and maintenance. Instead of requiring employees to manually clean dirty, greasy equipment and spending money on scrubbers, sponges, and chemicals, technology is improving these processes as well. Today, self-cleaning machines, such as ovens and combis, help save time and labor expenses and reduce the cost of cleaning products. They also conduct these tasks more regularly, efficiently, and thoroughly than humans can. There is a lot of optimization being done for the cleanability of a unit, Turek says. This can range from a combi oven that has a button to press for cleaning, a hood that is self-cleaning, a griddle that has a non-porous stainless surface which eliminates labor and costly cleaning products or a fryer that has built-in-filtration leading to increased oil life, safety, and labor savings. Not only do these features help save money, but these self-cleaning machines also eliminate stress for employees who also do not have to be trained to do tedious and often strenuous maintenance tasks. It also means that equipment is still cleaned on schedule, even when business challenges and rushes make it difficult for teams to find time to complete these tasks, which improves the life of the equipment and its operational efficiency. But labor is not the only major expense facing operators today. As most kitchen equipment demands high energy usage, this is another major factor harming both the environment and the budget. For this reason, many operators are investing in technology that not only operates more sustainably, but that also saves on expenses. As a result, industry suppliers are working to meet the demand for energy-efficient products on several fronts. In general, the trend is to optimize the efficiency of the foodservice product through the use of technology, which improves efficiency in energy consump- Vulcan Food equipment, nemco Food equipment S12 January 2017 SPONSORED SECTION

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14 SmartChain Cooking Technology tion, water use, and labor, says Trevor Walda, marketing manager for NEMCO Food Equipment. One way operators are finding to reduce energy and labor costs is to switch cooking methods. Induction cooking, for example, is a more energy-efficient method than cooking with a flame because heat is transferred directly to a pan rather than being lost when cooking over fire. About 90 percent of the energy used by induction ranges goes directly into the food, Walda says. This compares with about 35 percent efficiency for gas ranges. The remaining 75 percent of that inefficient energy consumption is money and resources that operators are throwing away despite not being able to afford the waste. Induction can also help operators save on other utility expenses, such as water, says Becky Guentner, category manager of cooking equipment for Vollrath. Traditionally we use a water basket steam to keep hot food hot, she says. If Manitowoc Foodservice Inc. you use induction to heat that water basket, you don t have to run plumbing, and you save on labor because you don t have someone filling and checking the water. Soup warmers are also improving with induction technology, which not only reduces energy costs, but also provides a better product to customers. Sometimes you get soup that s been warmed and crusty on top, but when you use induction warmers, your soup will never get crusty on top, and you will save Invest in equipment that saves you over the long term and lets you do more with less, and more flexible pieces of equipment that you know are going to save you. money by not throwing away food every night, Guentner says. Another way technology is improving on energy costs is that some equipment now automatically shuts off or reduces energy consumption when not in use. This means that not only is energy saved, but employees are also not tasked with looking for ways to save energy, which can slip their minds when they are busy. Other kitchen expenses are also aided with new cooking technology, such as food and ingredient waste. As a result, operators are investing in technology that might be more expensive up front but that offers more benefits with long-term use. As [operators] look at that kitchen becoming a production center, there are different ways of working with technology, and it doesn t mean go cheap with your equipment, says Garamy Whitmore, vice president of sales and strategic accounts at Manitowoc Foodservice Inc. Invest in equipment that saves you over the long term and lets you do more with less, and more flexible pieces of equipment that you know are going to save you. For example, Whitmore mentions the company s Frymaster, which has a 30-pound fry pot instead of the traditional 50-pound pot. Despite the change in size, the fryer can still manage the same production level as the larger pot, but it fries foods more efficiently and uses less oil to do so, which allows operators to save up to 40 percent in oil costs over the course of a year. Technology also allows for quick oil filtering, he says, which reduces labor costs and ensures maximum freshness and minimum waste. Automatic top-off features mean that the kitchen staff doesn t have to take the time to do it or risk injuries from pouring oil into a fryer, reducing the potential for hefty medical and legal fees. Though legislation and a tough economy have put strain on restaurants, the ingenuity of industry suppliers has led to equipment that makes kitchens more efficient and adaptable to the demands of the industry today. By helping kitchens reduce expenses, restaurants can focus on providing great guest experiences. SC Manitowoc Foodservice INc. S14 January 2017 SPONSORED SECTION

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16 SmartChain Cooking Technology Fast Forward Industry experts share insights into the future of cooking technology. Cooking technology has already made great strides toward a more efficient, streamlined future, but that does not mean that suppliers intend to slow down their innovation anytime soon. In fact, by providing more efficient technology than ever, demand for further improvements continues to grow, leading to a faster, brighter future for the quickserve industry. Today s operators not only want to be able to cook quality food quickly, but they are also looking for improvements that influence the way their restaurants operate every day to save money and reduce stress. This means that cooking equipment will continue to integrate hightech features from outside the foodservie industry and move more of these advancements into the kitchen. The focal point of technology within our industry for the next five years will be connectivity, or the Internet of Things, says Shaun F. Tanner, general manager of the foodservice division for Winston Industries. Equipment manufacturers are actively looking to utilize online methods to anticipate equipment failures prior to them happening, perform remote diagnoses, and easily upload firmware updates. Restaurants are looking to develop methods to remotely monitor and control equipment, upload firmware that is customized to their operations, and allow communication between an entire equipment package. Trevor Walda, marketing manager for NEMCO Food Equipment, sees a similar future for kitchen equipment that offers increased networking capabilities and features that aid productivity. Commercial cooking technology will continue to become more advanced over Hatco Corporation Commercial cooking technology will continue to become more advanced over time as energy and labor costs continue to increase. time as costs continue to increase, he says. Look for more automation, integrated data collection, and system-wide connectivity in chain operations. The capability to operate equipment remotely has big applications in the quickservice space. Not only will operators be able to check the status of equipment in individual stores, but corporate offices will also be able to access equipment to add or adjust recipes or to gather data about how equipment is used. You could wander around your facility, and what is happening in a certain oven or piece of holding equipment will be on your smart phone, says Edward Nunn, product manager for the induction line at Hatco Corporation. But I can also sit in the head office and check on what s going on in the equipment in restaurants across the country. Another big implication of Internet connectivity is that servicing equipment will be easier. Technicians will be able to remotely access machines and run diagnostics to see what is wrong before they visit, meaning they can save time and money on parts and repairs. While this connectivity already exists, it is still in its infancy in many applica- hatco corporation S16 January 2017 SPONSORED SECTION

17 Cooking Technology SmartChain tions, and owners and operators can expect to see more of this technology spreading throughout the industry and into kitchens. But as equipment changes, suppliers are not just offering more advanced versions of cooking technology already on the market; in order to improve on speed, quality, and space and budget constraints, they are also offering equipment that uses new cooking processes or more efficient traditional methods. This means that restaurants will be able to begin adapting to quicker cooking methods and equipment that can be used for multiple purposes in order to save time and money. Speed ovens have been embraced in convenience stores, fast casuals, hotels, and some business and industry, says Garamy Whitmore, vice president of sales and strategic accounts for Manitowoc Foodservice Inc, But [quick-serve restaurants] are starting to look that way, too, because the flexibility and the small footprint without need of a hood is there, and it enables them to cook to order and to cook a variety of items from a molten chocolate cake to chicken skewers or a toasted sandwich. Combi ovens, for example, are poised to grow in popularity as multi-purposing equipment becomes more common. Their diverse uses make them a valuable investment for many kitchens. If you take a look at the combi oven, you ve got a product that can be a steamer and a convection oven and an all-in-one, Whitmore says. Kitchen real estate is valuable, so multipurposing this equipment takes up less kitchen space, reduces spending on equipment, and improves production volume by There is going to be a look at how food is produced, the reordering of it, and redeveloping systems. saving employees time. Automation is another big change operators can expect to see in the next few years. To help restaurants stay competitive with increasing labor and operational costs, suppliers are offering equipment that eliminates manual processes. Any of the combi-style features that allow operators to do multiple things within their locations and provide flexibility and can deliver multiple products will be improved, says Kristian Kuh, general manager of Moffat USA. The expectation to deliver quality food products is not going away. As technology continues to streamline processes, it is poised to not just simplify the way kitchens operate, but also to disrupt the entire cooking process as it is known today. In the coming years, it may be possible for our concept of commercial cooking to change entirely. Ben Leingang, corporate executive chef for Henny Penny Corporation, predicts that if cooking processes were fundamentally changed, operators could always be within 60 seconds of having food ready to serve to guests. There is going to be a look at how food is produced, the reordering of it, and redeveloping systems, he says. For example, if you put the hold on the front end [of the process] instead of having the hold at the back end, you have a constant flow of fresh food. If that gets introduced in a [quick-serve] format, the sky s the limit with what you could do. Restaurant owners and operators face an ever-growing list of challenges, and cooking technology is already helping them fill gaps in service, operations, and budgets. The future of cooking equipment brings promises of even more efficient kitchens and restaurants. SC moffat usa, Winston industries Moffat USA Winston Industries SPONSORED SECTION January 2017 S17

18 SmartChain Key players Alto-Shaam P.O. Box 450 Menomonee Falls, WI alto-shaam.com Alto-Shaam is a manufacturer and worldwide distributor of quality combi ovens, low-temperature cook and hold ovens, hi-speed ovens, hot food holding cabinets, and other equipment for the commercial foodservice industry. Along with the corporate office and factory facilities in Wisconsin, Alto-Shaam has offices in Canada, China, France, Germany, Russia and Dubai. Alto-Shaam also has more than 60 demo kitchens. Broaster Company 2855 Cranston Rd. Beloit, WI broaster.com Broaster Company has been the leader in manufacturing high-quality Pressure Fryers, a licensed branded program, delicious foods, and specialty foodservice equipment to the industry for over 60 years. The company markets and licenses its Genuine Broaster Chicken and the Broaster Express food program worldwide to a range of foodservice operations. Electrolux Professional Inc David Taylor Dr. Charlotte, NC electrolux.com/professional Electrolux Professional, a division of the Electrolux Group, offers commercial food service and laundry solutions developed in close collaboration with professional users. Our smart products and worldwide service network make our customers lives easier and more profitable. With eight manufacturing plants and 10,000 service technicians in 141 countries, a sustainable business is paramount. Hatco Corporation 635 S. 28 th St. Milwaukee, WI hatcocorp.com Since 1950, Hatco Corporation has been a foodservice industry leader in creating bold equipment innovations that improve efficiency, reliability, and profits. Our holding, warming, cooling, and cooking equipment is built to handle the rugged demands of today s foodservice operations. Hatco is a Wisconsin-based, employee-owned company dedicated to exceptional customer service. Henny Penny Corporation 1219 U.S. 35 West P.O. Box 60 Eaton, OH hennypenny.com In 2017, Henny Penny will celebrate 60 years of innovation that began in Eaton, Ohio, with the first commercial pressure fryer in We offer a wide range of high quality foodservice equipment designed for easier operation, greater flexibility and lower operating costs. Integrated Control Corporation 748 Park Ave. Huntington, NY ICC-8788 goicc.com Integrated Control Corporation (icc) has for over 25 years provided technology solutions to foodservice brands globally. ICC s mission is to improve the quality, operations, and profits of every restaurant, operator, and brand. Product focuses include food safety, HACCP, operations, customer satisfaction, and product management in kitchens, restaurants, and transportation. S18 January 2017 SPONSORED SECTION

19 Key players SmartChain Manitowoc Foodservice Inc Welbilt Blvd. New Port Richey, FL mtwfs.com Manitowoc Foodservice Inc. designs, manufactures, and supplies best-in-class food and beverage equipment for the global commercial foodservice market, offering customers unparalleled operator and patron insights, collaborative kitchen solutions, culinary expertise, and world-class service. Its brands includes Cleveland, Convotherm, Delfield, Frymaster, Garland, Kolpak, Lincoln, Manitowoc Ice, Merco, Merrychef, Multiplex, and Servend. Moffat USA 3760 Industrial Dr. Winston-Salem, NC moffatusa.com An Ali Group company, globally, the Moffat Group designs, develops, manufactures, and markets a comprehensive range of cooking equipment. In the US, Moffat is known for its industry-leading footprint for half- and full-size convection ovens, proofers, and holding cabinets using manual digital and touch screen controls. NEMCO Food Equipment 301 Meuse Argonne Hicksville, OH nemcofoodequip.com NEMCO innovates countertop foodservice equipment solutions that bring signature menu ideas to life, maximize operational efficiency, and boost sales and profits. NEMCO provides everything you need to build your brand, including quality equipment choices, bend-over-backward support, custom merchandising, trouble-free performance, and responsive service things only NEMCO can promise you. Ovention 635 S. 28th St. Milwaukee, WI oventionovens.com At Ovention, we believe how you cook is just as important as what you cook. Today s patrons demand real, fresh-prepared foods, increasing the need for smart, cost-effective ways to deliver more delicious in less time. Let our innovative ovens work for you. RATIONAL USA 1701 Golf Rd., Ste. C-120, Commercium Rolling Meadows, IL rationalusa.com RATIONAL is the inventor and the world s leading supplier of combi-steamers with over 750,000 units sold worldwide. RATIONAL s SelfCookingCenter allows you to fry, roast, grill, steam, poach, bake, and much more in a single self-cleaning piece of equipment. Easily prepare a variety of foods using the seven touch-of-the-button cooking modes. Vollrath Company 1236 N. 18 th St. Sheboygan, WI vollrathco.com The Vollrath Company, LLC, based in Sheboygan, Wisconsin, has a reputation for the design, development, and manufacture of the foodservice industry s finest smallwares and equipment. With a collection of exceptional people, industry leading products, and helpful consultative services, Vollrath is assembled for one purpose to advance the art of hospitality. SPONSORED SECTION January 2017 S19

20 SmartChain Key players Vulcan Food Equipment 3600 North Point Blvd. Baltimore, MD vulcanequipment.com Masterful design, precision performance, and state-of-the-art innovation for over 150 years, Vulcan has been recognized throughout the world for top-quality, energy-efficient commercial cooking equipment that consistently produces spectacular results. Trust Vulcan to help make your foodservice operation run just right every time. Winston Industries 2345 Carton Dr. Louisville, KY winstonfoodservice.com Winston s Foodservice Division has been designing and manufacturing cooking and holding equipment since So what makes us different? A lot of companies will tell you they think outside the box. But that s not us we never actually fit in the box to begin with. Visit our website or factory in Louisville, Kentucky to find out why. Think BIG Especially when it needs to be small. The new SelfCookingCenter now also in XS format. The compact-size professional. Register today at: rationalusa.com Visit us at booth 2617 and in the WHAT S HOT! WHAT S COOL! product gallery. #RATIONALThinkBigUSA S20 January 2017 SPONSORED SECTION