The world is moving at a fast pace,

and the restaurant industry is changing right along with it. Nearly ever new piece of major equipment sold has a computer chip in it somewhere, for starters. This has led to better regulated temperatures and cooking times; now delicate food offerings can be offered at a better consistency.

This trend isn’t regulated to just food, either. Coca-Cola has been steadily marketing it’s Freestyle Coca-Cola machines, and are soon going to launch a nation-wide campaign centered around the new-ish device. For those not in the loop, the new machine can crank out 125 unique drinks out of a single spout, thanks to ditching the traditional bag-in-a-box design, adding RDIF tags, and an innovative touch-screen. In fact, Coca-Cola recently added 19 drinks to the existing 106-drink lineup in anticipation of their 125th Anniversary. So, did a serviceman come out and update the machines? Did they add new syrups? Nope, it was all done in an automatic software update via the internet. It’s been touted as the next-generation soda machine, doing to traditional soda fountains what soda fountains did to soda jerks.

Watch this robot use a Free-Style dispenser

So, there’s a lot of hype, but is it really that big of a deal? In early August, Firehouse Subs, the fast-growing chain, announced plans to implement these new Coca-Cola Freestyle soda machines in every last one of their stores. That’s a pretty big investment. As a side note, as Coca-Cola controls something like 60% of the soda market, they probably have enough money to pull off some hefty customer satisfaction surveys. But then again, they also thought New Coke was a good idea. And yet again, they probably learned from that mistake.

What does this all mean? Is there truly anything special about this cacophony of carbonated concoctions?

Let me find that out for you. I just noticed that one of these Pininfarina-designed beasts (yes, really, the company best-known for it’s Ferrari designs, including the Daytona, F40, and 599 GTB) has been installed nearby, and I’ll be sure to report back when I try it. Peach Fanta is first on my list, followed by Orange Coke.

Obviously, this machine is exclusive to Coca-Cola, and Restaurant Equipment World does not sell it. Although we never enjoy watching your business go elsewhere, you can contact your local Coca-Cola representative about getting one for your establishment. With that being said, the Scotsman Prodigy C0322 and C0522 ice machines are definitely sold by us, and they are completely compatible with the new Coca-Cola Freestyle machine. So if you happen to get one, remember who let you know about it.

June 2011 Hatco Training in Sturgeon Bay, WI

Ok, so the weather in Green Bay isn’t that great right now. I guess that’s just our sense of “weather superiority” as Floridians coming through a little. This image of the sacred ground that is know as Lambeau Field was sent to us by a REW employee that was lucky enough to get away from the office for a little while and attend some great training sessions in Sturgeon Bay, WI put on by our friends at Hatco.

Keep checking back with us for more photos of the excursion and some great information on the extensive line of Hatco products.

This is absolutely amazing. While I can see this having more successful application in a research lab where mixtures need to be moved from one surface to another in the pursuit of science, it is cool to think of equipping your busboy with one of these in the pursuit of clean tables. I know that a wet rag is more user friendly- and probably more effective- but the wow factor of scooping up a ketchup spill without disturbing its shape is enough for me to consider the more high-tech option.

A side note: if your restaurant is serving processed meat that looks like a pink folded towel (in the production line portion of the video) you may have bigger problems than ketchup spills that need to be cleaned in a fancy, technological way.

If you weren’t able to go to the NRA show this year in Chicago to see all the new products and services that were unveiled to the foodservice industry, we’ve got the skinny on a great new piece of equipment from Frymaster that you almost have to see to believe.

Quoted from Frymaster’s website:

The 1814 large capacity fryers have a 63-lb (31 liter) frypot oil capacity with an 18” x 14” cooking area that can be combined in a two frypot battery or additionally with an HD50G, which has a 50-lb (25 liter) frypot oil capacity. The ability to cook three baskets of food in an 18” x 14” cooking area allows for footprint, oil use, and energy use reductions over standard 50-lb fryers. Two 1814 Fryers can do the work of three standard fryers and two 1814 fryers combined with an HD50 fryer allows three fryers to do the work of four standard fryers. The savings adds up quickly using 11-14% less space and 12-16% less oil while using upwards of 50% less energy.

Frymaster’s Thermo-Tube heat transfer system with 6” vs. 4” diameter tubes provides superior heat-to-oil transfer that saves energy and extends oil life. The tubes have high-heat, stainless steel alloy flow baffles that efficiently transfer the fryers’ energy input to the surrounding oil. The durable baffles and reliable, built-to-last, high-efficiency burners keep maintenance to a minimum.

Additionally, the Thermo-Tube heating system provides for rapid and controlled attainment of the desired cooking temperatures, which minimizes oil breakdown, reduces idle costs, and lowers gas consumption per pound of product cooked.

The fryers’ 3000 controller has 20 programmable cook buttons and features that monitor and help control food and oil quality, oil life, and equipment performance.

Crumbs/sediment from the frying area are trapped in the wide cold zone where they do not carbonize and contaminate the oil or cling to fried foods. The bottom of the frypots are sloped toward the front and are equipped with a large drain line so crew members can quickly flush out sediment and remove old oil.

Built-in filtration for battery models makes it easy to preserve oil life and maintain food quality. The built-in filter utilizes an 8 GPM (30 LPM) pump and is equipped with a 1-1/4” (3.175 cm) drain valve and a 3” (7.61 cm) drain line, making filtering fast, safe, and easy. The “built-in” feature puts filtration within the fryer battery where it’s most convenient to use.

For even MORE information about Frymaster’s 1814 Fryer, follow the link

Customers learning about the benifits of the 1814

For more information on other products or NRA features, follow us on Twitter!

Or at least they have been for a little while now….

Restaurant Equipment World, a proud sponsor of the 2011 Orlando Magazine Best Dining Awards and the BEST restaurants in Orlando, wants to congratulate all winners on their achievements.

Once a year, the very best restaurants that call The City Beautiful home come together and compete for coveted titles in many different categories. While only the top restaurants in each category will win, many Orlando establishments and their delicious fare will receive honorable mention.

This year’s winners represent the very best that Orlando has to offer in terms of food and culture. Many visitors to our area rarely get a glimpse of what life in Orlando is like beyond the borders of The Mouse, leaving much of our local flavor unnoticed and untouched. Those of us who are lucky enough to call Central Florida home have access to fine restaurants and unbelievable food that embody our way of life year-round.

If you’re one of the fortunate few who can be called a “local,” pick up a copy of Orlando Magazine and rediscover our great city, one dish at a time.

Here’s a short release from REW’s Vice President Patty Nuzzo:

On Sunday, May 15th, Orlando Magazine’s 2011 dining awards were
held at the historic ballroom at Dubsdread Country Club in Orlando. REW was a proud sponsor of this event for the 2nd year in a row. Our President Brad Pierce and Vice President Patty Nuzzo and their spouses attended the event to show their support of all of the winners and runners up.  Winners were chosen by readers of Orlando Magazine who voted on their top dining choices in 60 categories. Many REW customers were among the winners. In addition, Orlando Magazine honored several 2011 Hall of Fame winners during the event.

For a complete list of this year’s winners, check out Orlando Magazine’s webpage.

REW is a proud sponsor of the 2011 Orlando Magazine Dining Awards

For more information on this year’s sponsors, visit their pages listed below:

Make sure to follow us on Twitter for updates on industry insights and local restaurant news.

By Derrek J. Hull, Blogger-in-Chief Floored!

Pastry Chef Gale Gand and choreographer Austin Lim demonstrate the dance moves.

You may remember from last year that hundreds of restaurant industry folks came together to celebrate the industry in the form of the first-ever restaurant and hospitality industry flash mob.

Well this year, the 2011 National Restaurant Association Restaurant, Hotel-Motel Show is making the dance bigger and better and want invites restaurant and foodservice professionals to join celebrity executive pastry chef, best-selling author and TV personality Gale Gand to bust a move and show the world the restaurant industry is worth dancing for.

The originally choreographed flash mob – set to Pink’s “Raise Your Glass” – was created by choreographer Austin Lim of CODA exclusively for NRA show 2011. The routine is available on the NRA Show Web site and also available on YouTube for NRA Show and International Wine, Spirits & Beer Event (IWSB) attendees who wish to learn it participate.

A special practice session will be available at-Show on Tuesday, May 24 at 9:30 a.m. in room N427 BCD at Chicago’s McCormick Place. Note: an NRA Show 2011 or IWSB badge is required to access McCormick Place during the event.

Journalists and food/restaurant bloggers may receive press badges for the NRA Show and IWSB with proper credentials onsite in the Press Center, room N226.

If you’re not already registered to attend NRA Show 2011 or IWSB, visit www.restaurant.org/show or www.winespiritsbeer.org to register.

Scotsman Ice: Join the Nugget Nation

From Our Friends at SEFA and Scotsman-Ice

Ice-chewing fanatics love nugget ice, The Original Chewable Ice^TM invented by Scotsman Ice Systems in 1981, and the company is celebrating with a new “Luv the Nug^TM” campaign, a digital community that unites passionate ice chewers everywhere.  Found online at LuvtheNug.com, on the Luv the Nug Facebook page and on Twitter @LuvtheNug, this interactive program invites “nug” lovers to join the “Nugget Nation,” where they can interact with others who share their passion for ice chewing.   A few elements of The Luv the Nug website are:

• Visitors with a craving for nugget ice can “Find the Nug,” a feature that enables them to input their zip code and find the nearest restaurants, convenience stores or other locations with a Scotsman nugget ice machine.
• Customers can request nugget ice at their favorite eateries using the “Demand the Nug” feature. Users simply print out the Luv the Nug petition, sign and drop off at their favorite establishments. Owners can then contact Scotsman for information about purchasing a nugget ice machine.

A Scotsman Prodigy Nugget Ice Machine will offer customers a preferred beverage ingredient/ice form that provides a competitive advantage.

• 85% of customers “prefer” soft chewable ice to cube ice

• Prodigy Nugget ice machines use up to 50% less water and 17% less energy than cube ice machines
• Lower costs and increased profits! (higher liquid displacement with nugget ice equals lower costs per cup compared to cube varieties)
• AutoAlert™ external indicator lights constantly communicate the machine’s operating status, enabling the operator to know when power is on, the machine is making ice, or when normal maintenance is required, which is critical to ensuring customers get the ice they need.

In recent years, Scotsman has earned special recognition from some of the most prestigious organizations in the world.

• 2011 Energy Star® Award for Excellence in Energy-Efficient Product Design
• 2010 Foodservice Equipment and Supplies awarded Scotsman ice makers the award for Best in Class, both in the overall and dealer-voted categories.
• 2007, the Prodigy Cuber was presented with the Kitchen Innovations Award by the National Restaurant Association and was also named a finalist for the Product of the Year Award from the Foodservice Consultants Society International (FCSI) in 2006 and 2007 (Prodigy Cuber) and 2010 (Prodigy Nugget).

Scotsman, The Broadest Choice In Ice Machines in the World.  To learn more, visit www.scotsman-ice.com.

From our friends at SEFA.

For more info on Scotsman Nugget Ice and Luv The Nug, visit the links supplies above and make sure to check out their YouTube account for cool videos and demonstrations!

By Brad Pierce, President Restaurant Equipment World

via The Schechter Report

The origin of hacking online sites dates back almost to the advent of the internet itself. Back in the early days, hackers were typically referred to as “script kiddies” who would hack sites for fun.  As the internet has evolved so has hacking, and now it’s big business filled with illicit intentions. So, how do you protect your site from hacking attacks?

Its hard to top a Cleveland Steamer…

…But the new Mini Combi Oven expands your menu!

The Mini 2 in 1 Combi Oven comes equipped with two separate cooking chambers placed on top of each other allowing foods to be prepared simultaneously using different cooking methods. Both chambers are easily controlled with just a few simple entries on the key pad using Convotherm by Cleveland’s easyToUCH technology. The small footprint, the ease of operation, and the wide range of cooking options deliver maximum performance within a limited amount of floor space.

The easyToUCH control panel provides self-explanatory symbols to help staff navigate through menu options. A visual help mode with operating instructions and a service diagnostic mode quickly offer onsite help should problems occur. Automatically receive software updates via the internet. A USB connection is included for easy up and downloading of programs and recipes. The easyToUCH system does not require any special or additional tooling and supports standard Windows CE platform.

Standard features include the Crisp & Tasty function – food comes out crisp and crunchy, while the inside stays tender and juicy. The Press & Go control displays individual pictures of menu items to choose from making it easy for staff to operate and ensuring the quality you desire can be reproduced time after time. Programmable up to 250 recipes with up to 20 steps each.

From our friends at SEFA

Press Release Courtesy of the National Restaurant Association

FOR IMMEDIATE RELEASE, November 15, 2010

CONTACT:  Derrek J. Hull (312) 853-2522 dhull@restaurant.org or Annika Stensson (202) 973-3677 astensson@restaurant.org
NRA Show on Twitter and Facebook.

National Restaurant Association Restaurant, Hotel-Motel Show Signs Multi-Year Agreement to Stay at Chicago’s McCormick Place through 2016
A 61-Year Tradition Continues – Bringing More than $600 million in Direct Expenditures to Chicago Over Six Years

(Chicago) The National Restaurant Association was joined today by Illinois Governor Pat Quinn, Chicago Mayor Richard M. Daley and leaders in the city’s convention and hospitality industry in announcing that the annual National Restaurant Association Restaurant, Hotel-Motel Show and International Wine, Spirits & Beer Event will remain in Chicago’s McCormick Place through 2016. After thorough review of options, the National Restaurant Association signed a new five-year agreement with the Metropolitan Pier and Exposition Authority (MPEA) and the Chicago Convention & Tourism Bureau (CCTB).

Dawn Sweeney, National Restaurant Association President and CEO, delivered the following statement in part at the news conference announcing the future plans of the Association’s annual Restaurant, Hotel-Motel Show:

“The restaurant business has always been, and continues to be, all about warm hospitality, extraordinary service and great taste. Therefore, it is critically important to the National Restaurant Association that we hold our industry’s leading trade show in a location that possesses those characteristics.

“We continue to strongly believe that Chicago, Illinois, is a world-class destination that provides outstanding business facilities, along with sensational culinary, cultural and entertainment assets.

“Our 66,000 attendees and exhibitors from all 50 states and more than 100 countries deserve and expect excellence – and Chicago delivers.

“Along with all that the city of Chicago has to offer, McCormick Place – with the new legislation being implemented – will now provide an exhibitor-friendly, hassle-free and cost-effective facility that makes for an outstanding trade show environment.

“Thank you to Governor Pat Quinn, Chicago’s Mayor Richard M. Daley, Illinois Speaker of the House Michael Madigan and Illinois Senate President John Cullerton and others who worked so hard to make the positive changes at McCormick Place a reality.

“The legislation includes many important provisions that will help us grow our trade show – already the Western Hemisphere’s, and arguably the world’s, largest foodservice and hospitality event.

“McCormick Place has made a commitment to enhance its service and value at the NRA Show. Allowing exhibitors the option to undertake a number of tasks they were previously precluded from engaging in, along with decreased foodservice and electrical costs, are among the concrete positive steps that will make the venue highly attractive, and that will place it on a level playing field with other cities.

“We are in a global marketplace with instant communications and intense competition. With that reality as a backdrop, the National Restaurant Association is pleased with the direction the recent legislation has taken, and we encourage labor leaders to continue working to provide an unsurpassed experience to attract an ever greater number of trade show exhibitors from across the United States and around the world to Chicago.

“The continuation of this amazing tradition will bring more that $600 million – that’s in excess of one half of a billion dollars – to Chicago through 2016.”

Read Sweeney’s full remarks.

The annual National Restaurant Association Restaurant, Hotel-Motel Show is the largest single gathering of restaurant, foodservice and lodging professionals. The event attracts tens of thousands of attendees and visitors from all 50 states and 100+ countries, and showcases more products, services, innovative ideas and other growth opportunities than any other industry event. For more information, visit the Show Web site at www.restaurant.org/show.