WHAT'S GOING ON

Sample of Print Edition

Five hundred IHOP restaurant locations in nine states are participating in a Florida Orange Juice Suggestive Sell Program developed specifically for IHOP by the Florida Department of Citrus (FDOC) as a way to increase sales and profits. IHOP’s Suggestive Sell Program, which starts October 6th and runs through November 16th, offers rewards for servers, general managers, consumers and operators to build excitement around selling more orange juice. Servers at participating IHOP restaurants are encouraged to ask guests if they would like to enjoy a refreshing glass of orange juice with their breakfast – every guest, every table, every time. With a mission to help grow demand for Florida citrus products, the FDOC develops and provides customizable, turnkey Foodservice programs to help both commercial and non-commercial operators grow their breakfast daypart for increased sales and profits. FDOC Foodservice programs are designed to boost restaurant revenue, increase check averages and tips and provide customers with the nutritious benefits of Florida orange juice. For more information, visit floridajuice.com.

Top

Responding to requests from smaller restaurants, high-end golf clubs and other loyal foodservice customers, Greg Norman Australian Prime (GNAP), producers of super-premium Greg Norman Signature™ Wagyu beef, has created a unique new Portioned Product Program featuring several fixed-portion, pre-packaged options. The new program was specially designed to benefit smaller high-end restaurants and clubs, which either don’t cut their own beef, have limited storage space or which offer Greg Norman Signature™ Wagyu as weekend specials and therefore want to avoid excess inventory going into the week. Custom cuts are available on request. GNSW is produced in partnership with the Australian Agricultural Company (AAco), Australia’s oldest surviving corporation, founded in 1824. For more information go to www.gnaprime.com.au.

Top

Chad E. Ellis has been appointed executive chef at The Ritz-Carlton Golf Club & Spa, Jupiter. Chef Ellis is an internationally credentialed culinary professional with more than 18 years of experience, including 12 years at private clubs. He will be responsible for managing the property’s five dining facilities, including the signature Ritz-Carlton dining room 115 Prime, The Oasis poolside bar and grill, in-home dining services and catered events. “I hope to bring my experience at some of the country’s finest private clubs to The Ritz-Carlton Golf Club & Spa, Jupiter,” said Chef Ellis. “We’re still a fairly new club, and my goal is to establish some dynamic, new social events and exceptional menu items that our Members will talk about 100 years from now.”

Top

At Faded Energy they started a new trend in energy drink products in both sugar and sugar free formats. Unlike many energy drinks, Faded Energy has no added herbal stimulants that produce a bitter flavor or aftertaste, according to the company. They offer a blend of vitamins, amino acids and energy enhancing enzymes for hours of “smooth energy” allowing for peak performance without the jitters. It is through aggressive pricing and high-end quality that Faded Energy has experienced substantial growth over the year of 2008 by adding Core-Mark International and Southern Wine & Spirits Nevada. As Steve Rodriguez, President of Faded Energy, stated, “Now that we have Core-Mark on-board the future of Faded Energy is filled with the promise of exponential growth as we begin to corner the energy drink market in the southwest region of the U.S.” These two key distributor additions will have consumers buzzing with the smooth clean feeling of Faded Energy. For more information contact Steve Rodriguez at 562.777.9567 or email steve@fadedenergy.com

Top

Maui Wowi Hawaiian Coffee and Smoothies, a Denver based franchise company are donating more than a hundred pounds of 100% Kona coffee as well as boxes of Hawaiian product (cookies and popcorn) to troops stationed in Afghanistan as well as Iraq. Jill Summerhays, founder of Maui Wowi, hopes that the coffee, cookies and popcorn can provide a bit of comfort and will show that their “Ohana” at home is deeply grateful for their dedication.

Top

CrêpeMaker is expanding. The small restaurant chain is rolling out three new franchised restaurants in Coconut Creek, West Palm Beach and Port St. Lucie. The restaurant which just opened is in Port St. Lucie’s Tradition community. Its grand opening was mid-September. The Coconut Creek and West Palm Beach restaurants are planned for a fourth quarter opening. When the trio of new restaurants is completed, there will be 18 CrêpeMaker restaurants open, 12 of them in Florida.

Top

White Toque, Inc. a leading importer of European and specialty foods items has introduced what it feels is the best ready to use crème brûlée and pastry crème on the market today under their label Tour de France. These two items are the first in a developing line of authentic European dairy based dessert preparations. Produced in France, Agrodoubs dairy products begin with a very careful and precise selection of the freshest milk and cream available locally, blended with real vanilla and the countries freshest eggs. Agrodoubs is able to control the quality of their production due to their core business as an egg producer and strong bonds with the local dairy farmers which allows them to produce a finished product within three days of receiving the ingredients and then flash freezing to lock in the freshness and shelf life of the product. For more information and distribution contact a White Toque rep at 321.636.4424.

Top

Fresh Gourmet® Tortilla Strips are shelf-stable, ready-to-use tortilla strips available for the foodservice industry. Straight out of their stay-fresh, one-pound foil bags, these crunchy toppings are made from a traditional recipe of corn masa flour, sunflower oil, salt and a hint of lime. There’s no preparation needed to add earthy corn flavor and crunchy appeal to your menu with Sugar Foods Fresh Gourmet® Tortilla Strips. With zero grams of trans fats per serving, these toppings will deliver an authentic culinary adventure and a natural pebbly texture to a wide variety of Mexican, southwestern and border fare, straight off the shelf. For more information visit www.foodservice.freshgourmet.com or call 888-708-2222.

Top

Intromark Incor., is now offering the new Absorbease, a disposable sponge-like pad that absorbs grease after cooking. The product, featured on QVC, is a sponge-like pad that is a quarter-inch thick, and is designed to collect large or small amounts of grease during cooking. The “Absorbease” can be placed directly in the cooking pan over the grease - just lay the pad down on the grease and it will absorb all of the grease, according to the company. Once finished, throw it out. For detailed information call 800.851.6030.

Top

Character & Company, Kunkletown, Pa., can transform most any business into a character. They offer wall art, menu boards and stand-ups that give a business character. With the characters you can attract customers, showcase menus and decorate walls and windows. For all information visit www.charactercompany.com.

Top

For foodservice and catering professionals who need to transport heated food, the Take-It-Easy Oven provides a portable and energy efficient warming oven, powered by 12V electric power while on the road or an optional 120V electric wall plug. For ordering details call 708.457.3237 or visit www.takeiteasyoven.com

Top

 
Aquadeco® (www.aquadecowater.com) is the result of Arnold Gumowitz, a real estate businessman and art collector with a penchant for all things Art Deco. Aquadeco® combines high-quality imported spring water from Oro-Medonte, Ontario, Canada with an award-winning Art Deco shape bottle. The water was awarded two gold medals for “Best Taste” and “Best Bottle Design” at the 2007 Berkeley Springs International Water Festival in West Virginia. The aquifer that supplies Aquadeco® water contains an abundant reserve of the purest water. The glacial till that supplies the water was created during the last ice age some 18,000 years ago, according to the company. The 750-ml bottle stands tall, resembling an Art Deco building with fanned out fins that taper down to a stair-stepped base. Targeted distribution includes: Luxury markets, restaurants and resorts.

Top

Woolbright Development announced that Anthony’s Coal Fired Pizza, a sit-down restaurant with locations throughout South Florida, has signed a lease for 3,000 square feet at Carrollwood Village Shoppes in Tampa.
Carrollwood Village Shoppes is a 71,000 square-foot center at the southwest corner of Dale Mabry Highway and Fletcher Avenue. Michael Tegge, leasing agent with Woolbright, handled this transaction.

Top

Tripleseat Software LLC has launched a new Web-based software application, which helps restaurants improve operational productivity, strengthen their customer retention and increase the revenue of their private-dining business. The founder of Tripleseat is Jonathan Morse—a 17-year veteran of the hospitality and software industries with renown restaurant, hotel and software companies. Tripleseat makes booking and planning private-dining events easy and time-efficient for operators.
"Many operators want to beat the economic downturn by hosting private events. The problem is, they don't know where to start," Morse says. "Their past private-dining clientele is the best place, but many operators don't have a system in place that allows them an easy and informative way to track down these prospects." Detailed information is available at www.tripleseat.com.

Top

In an effort to continue to expand its already strong presence in the Florida region, fast casual Tex-Mex restaurant, Tijuana Flats, announced that its corporate office has acquired three previously franchised locations in the Jacksonville market from their franchise owners. Under this acquisition, Tijuana Flats takes full ownership of each location. “Jacksonville is an extremely important market for Tijuana Flats,” said Camp Fitch, CEO of Tijuana Flats. “This acquisition is strategic in our efforts to further build our presence and position in this market, as we continue to expand our reach throughout Florida and the East Coast.” The three locations in Jacksonville being acquired are: 5635 San Jose Blvd., 5907 Roosevelt Blvd. and 13529 Beach Blvd. Since the beginning of 2008, Tijuana Flats added nine restaurants throughout the country – six company-owned and three franchise-owned. Tijuana Flats plans to open four more locations by the end of 2008, one in the Tampa market and three in the South Florida market, as well as plans to open its first location in Raleigh, N.C. by the end of the first quarter of 2009. ********************

Top

Celebrating the holidays in style may seem like a daunting task when resources and time are limited. This year, party hosts can create festive and memorable events by utilizing creative cocktail and cooking techniques that capture the "spirits" of the season. Van Gogh® Vodka Brand Ambassador Doug Luciani, suggests utilizing the flavors of the holidays to impress guests with delicious cocktails, seasonal garnishes and creative table and bar presentations.
Recipe
Spider Cider
2 oz. Van Gogh Wild Apple Vodka, 2 oz. sour apple schnapps, ½ fill with cranberry juice,
½ fill with apple juice
Freeze plastic/gummy
spiders in ice cubes and build your drink in a pint glass filled with the spider packed ice.

Top

The USA Dry Pea & Lentil Council introduced Autumn Lentil Chipotle Chili. It is a 100% Vegetarian, chili fortified with a high dose of legumes and anti-oxidant-rich vegetables. For nearly a half century, the USA Dry Pea & Lentil Council has been representing the growers, processors, exporters, andtransporters of the highest quality, US grown peas, lentils, and chickpeas. The pea and lentil industry has experienced economic growth over the last twentyyears, has overcome many obstacles, and continues to thrive because of the dedication of its members. This site serves as a resource for Consumers,Educators, Food Service Entities / Culinary Professionals, Food Processors / Value Added Food Manufacturers, and Industry Members. www.pea-lentil.com.

Top

Samuel Adams® OctoberFest was brewed to celebrate the arrival of autumn. The first thing that is noticed when pouring a glass of this seasonal beer is thecolor. Samuel Adams OctoberFest has a rich, deep golden amber hue, which itself is reflective of the season. The strong malt character in Samuel AdamsOctoberFest match the flavors in meat dishes like roasted pork tenderloin and pot roast. The sweetness of OctoberFest contrast with the spicy flavors in hotsausage, chorizo and the complexities in bratwurst and BBQ ribs. Samuel Adams OctoberFest is also a match to the rich, caramel and vanilla flavors indesserts like crème brulee. This hearty lager is rich with a blend of four malts – Harrington, Caramel, Munich, and Moravian to create a delicious harmony of sweet flavors.

Top

Lake Champlain Chocolates is now offering their newest product, an organic Honey Fig Truffle. Organics are nothing new to Vermont where nearly 10% of the state’s farms are organic and demand for organic dairy exceeds supply. And in its 25th year, Lake Champlain Chocolates is ready to present its second offering in the realm of organic chocolate, a complete line of eight organic truffles nearly two years in the making. “Organic isn’t a trend, it’s a way of life. Eating pure foods is the way nature intended.” said Allyson Myers, Director of Sales for Lake Champlain Chocolates. “Our new Organic Truffles offer both purity and decadence, with no loss of flavor or experience.” Call 800.465.5909 for ordering details.

Top

Beginning their terms as the new officers of MAFSI (Manufacturers' Agents Association for the Foodservice Industry) are: President: David Wyllie, CFSP, MTC 301, Wyllie Marketing, Weymouth, MA. Vice-President: John Hoskinson, CPMR, CFSP, MTC 301, E. Ruff & Associates, Inc., Cincinnati, OH. Treasurer: Michael Turetzky, CPMR, CFSP, MTC 301, Chernoff Sales, Inc., Pompano Beach. Michael Turetzky joined Chernoff Sales in 1985. He has been involved in sales throughout the entire state of Florida, with concentration on the key customers and chain accounts. As Vice President and one of the principals of Chernoff Sales, Michael oversees the customer service and outside sales force of the company. Michael can be reached at turetzky@chernoffsales.com or 800.226.7600. The announcement was made at the 43nd Annual Awards Banquet on Sept. 18, 2008 during the MAFSI Annual Conference at the Loews Ventana Canyon Resort, Tucson, AZ.

Top

Dedicated catering companies aren’t the only ones in the catering business these days. Rising oil prices, a sluggish economy and shrinking margins are forcing more restaurants to turn to catering to boost their sales and profits.“Restaurants that cater operate differently than dedicated catering companies,” says Michael Attias, president and founder of Restaurant Catering Systems. “That is why I set out to create a web based software application to manage a restaurant’s catering, from operations to marketing.” “This system will easily add an extra hour a day of productivity for the average operator. The integrated marketing functionality was created to lock in customer loyalty,” Attias discussed. “Something as simple as contacting customers that haven’t ordered in a few months thanks to our customer reactivation module will pay for the investment.” Michael and his team of developers took the same manual systems he used to create a $1 million a year catering business out of his 104-seat restaurant and automated them for the time-starved operator. Michael is available for a live web based demonstration to discuss this application and how his systems are critical to restaurants that cater, regardless of whether they utilize his system or not. To schedule an interview with Michael call 615-831-1676 or e-mail: Michael@RestaurantCateringSystems.com.

Top

Skorr Products, a leading supplier of catering quality domestic wire chafers, announced that it is providing wire chafers to Qdoba Mexican Grill, a nouveau-Mexican fast-casual restaurant chain and subsidiary of Jack in the Box Inc., with more than 430 locations nationally. The wire chafers will be included in large catered or self catered Qdoba orders. The food warming stands, known as wire chafers, keep food hot during a party or gathering as wire frames support food trays over "keep warm" flames. This frees those hosting the party from kitchen duty since guests serve themselves buffet-style. "The chafers help us provide customers with hot, fresh food virtually anywhere at no extra cost," says Chris Bingel, Qdoba Catering Brand Specialist. "Even the meat stays tender and juicy, marinating and slow cooking on site, if the party or meeting goes long." Skorr wire chafers have won the Best Quality Award from the Professional Chefs Association, according to the company. Skorr Products can be reached at 973.523. or www.skorrproducts.com.

Top

Allen Susser, the award-winning chef/owner of Chef Allen’s, the landmark Aventura restaurant, has announced the appointment of Dorian Barrera, as catering sales manager. In her new position, Barrera will coordinate on-site events in the restaurant’s two private dining rooms as well as handle off-site catering. “We welcome Dorian to our team, and look forward to the passion and experience she brings to our restaurant,” says Susser. “We are confident that her enthusiasm and expertise are ideally suited to our new, modern seafood bistro concept.”

Top

In effect now, professionals involved in risk management and legal defense pertaining to the retail and restaurant industries can benefit from membership in an independent, non-profit retail and restaurant networking association. The National Retail and Restaurant Defense Association (NRRDA) is comprised of retail and restaurant industry representatives, insurance professionals, in-house counsel, attorneys and vendors devoted to the defense of these industries. “The National Retail and Restaurant Defense Association is proud to announce its formation, and serves as the first organization of its kind,” said Brian Cafritz, President of NRRDA. He continued, “Our Board of Directors is comprised of shareholders of established law firms across the country who are dedicated to the defense of our industries, and our Advisory Board is comprised of representatives of some of the largest national retail and restaurant chains. By combining the two groups, we have created a formidable panel of retail and restaurant industry experts who possess incredible insight and professionalism.” For more info visit www.nrrda.org or call 847-324-7050

Top

Delmar, a part of Cengage Learning, revealed the publication of Advanced Bread and Pastry by Chef Michel Suas of the San Francisco Baking Institute. Advanced Bread and Pastry: A Professional Approach (ISBN: 1-4180-1169-X, $66.95) debuted to foodservice educators and other culinary professionals at the 2008 national convention of the American Culinary Federation, Inc., July 15-16 in Las Vegas. Suas delivered a demonstration on July 17 titled “Beautiful Bread: Create a Variety of Breads Using Just One Dough” as part of ACF’s professional-development series. Advanced Bread and Pastry is a comprehensive guide to bread, viennoiserie, and pastry that balances a respect for tradition with modern approaches to method and technique. It is written to help today’s baker respond to the recent evolution of ingredients, products, and presentation. The book’s formulas, or recipes, are based on a variety of classical methods and processes. The author, Michel Suas, is an internationally known baking and pastry chef and founder of the San Francisco Baking Institute. .

Top

Hotel Happenings:
Plans for the Hilton Orlando Convention Center encompass an 18-story, 1,400-room hotel with several new restaurants. It will offer direct access to the North Concourse of the Orange County Convention Center. Construction will begin this year, with completion slated for 2009.

Country Inn & Suites By Carlson, will be the first Country Inn & Suites property in Clearwater when it opens in 2010. The hotel will feature 76 rooms andsuites that offer free high-speed Internet access.

The 900-unit Ravallo Resort & Conference Center, in Orlando, is a $520 million luxury condo-hotel that will have 140,000 square feet of meeting space. The property is expected to open in 2010.

The 400-room Wyndham Lake Buena Vista Hotel and Spa Bonnet Creek Resort, adjacent to the Walt Disney World Resort in Orlando, will debut in early 2009. It will have meeting space to accommodate up to 300 attendees.

The 1,260-room InterContinental Resort at Palazzo Del Lago, in Orlando is slated to open late 2009.

Orlando's accommodations are growing with existing properties and those under construction, Orlando will feature a Ritz-Carlton, Four Seasons, Waldorf-Astoria, JW Marriott, and Disney's Grand Floridian by 2010. Near the Orange County Convention Center, the 1,400-room Hilton Orlando Convention Center, 315-room Westin Imagine Orlando, and 137-room Element Hotel are under construction. The Square, a 340,000-square-foot mixed-use project is underway and slated toopen in 2010.

Top

The Downtowner Saloon has revitalized The Historic Maxwell Room one of the oldest, fêted sites along the river in Fort Lauderdale. The remodel provides the 17-year-old restaurant access to 2,624-square-feet of waterfront event space available for catered events, corporate functions and weddings for up to 250 people. Originally constructed in 1925 by Fred Maxwell, the Mediterranean Revival Style Architecture has been restored to showcase the charm and elegance of its bygone days. “Fort Lauderdale is increasingly becoming a hub for visitors and locals and the new Maxwell Room provides a convenient and casual venue for private events, corporate functions and holiday parties in addition to a romantic setting for weddings,” said Bradley Noonan, owner of The Downtowner Saloon and Maxwell Room. “We book out seating every year for seasonal events such as the Ft. Lauderdale boat parade and the Maxwell Room will provide us with the additional space we need to accommodate our loyal patrons.”

Top

Uncle Julio’s award-winning restaurant will debut in Florida in the spring of 2009. The restaurant will be located in Mizner Park. The Florida Uncle Julio's will feature the same combination of Mexican cooking expertise and fresh Texas ingredients as other Uncle Julio’s, which serve a style of food based on America's oldest regional cuisine. Uncle Julio's stays loyal to its heritage by offering high-quality food that mirrors the original fare cooked by cowboys on the plains more than a century ago. Miami native Jay Wolfson, a 10-year employee and general manager of Uncle Julio’s in North Dallas, has been named general manager of the new Florida location. He will relocate from Dallas to Boca Raton later this fall to oversee restaurant construction and the opening. "We are pleased to introduce border-style dining to residents of Boca Raton,” said Todd Conger, president and chief operating officer of Uncle Julio’s. “We think the area is a good match for our special blend of food and fun. The first Uncle Julio’s (www.unclejulios.com) opened in Dallas in 1986. With the October 2008 opening in Allen, Texas, and the spring opening in Boca Raton, Uncle Julio’s Corp. will operate 14 restaurants in five major metropolitan areas: Dallas/Fort Worth, Chicago, Atlanta, Boca Raton and the Washington, DC, area. 

Top

L.M.G. Group, Inc., Miami, has been operating for over 20 years. L.M.G. Group, Inc. was incorporated in June 1987, and from the very beginning it recognized the growing Hotel/Tourism industry in the island of the Dominican Republic and has gone on to become a leading equipment supplier to such chains as: Hilton, Sheraton, Fiesta Hotels, Melia Hotels. They most recently completely furnished and help design the foodservice operations of both Hard Rock Cafes in the Country ( Bavaro and Santo Domingo). They are the exclusive distributors (through their local associates) of Cleveland, Crathco, Ecomax, Frymaster, Garland, Hobart, Manitowoc and Steelite. They also carry many other leading manufacturers brands. They specialize in providing restaurants, hotels, professional chefs and other food service establishments with the latest products. Products include table top supplies, cooking preparation, smallwares, heavy equipment, refrigeration, indoor and outdoor furniture, guestroom supplies, merchandising and much more. Recently launched was the new website under the name of Caribbean Restaurant Supplies at www.caribbeanrestaurantsupplies.com. Offices and warehouses are located in both Miami and the Dominican Republic. For more detailed information call Eddie Palenzuela/VP @ 305.362.8363 or E-mail: lmggroupmiami@bellsouth.net.

Top

Ensuring that food temperatures in both refrigerators and freezers fully comply with regulatory requirements is now possible with the Dickson Alarm Thermometer. Featuring tamper-resistant audible and visual alarms, the Dickson Alarm Thermometer is also the most cost-effective tool available to worldwide restaurateurs and caterers charged with safeguarding temperature-sensitive food quality, according to the company. For more technical details on Dickson Alarm Thermometers see ( "http://www.dicksondata.com/product/model_MM120.php" ). The company can be reached at 800.757.3747. Dickson Company and its web portal www.dicksondata.com offer the widest selection of temperature data loggers, chart recorders, and alarm thermometers available to worldwide healthcare providers.

Top

WNA is now offering their Classic Dessert™. Clear PET Classic Dessert™ specialty containers maximize eye and appetite appeal. The 5 oz., 8 oz., and 12 oz. single-use containers are designed for hard ice cream, soft serve, mousse, fruit cocktail, candy, and more. The fluted parfait design offers portion control, while enhancing the appearance and volume of your product. Operators can use the consistent look of Classic Dessert™ to build brand image and business. The sundae dishes can be custom imprinted to further promote brand image. WNA is a leading manufacturer and marketer of high-quality, plastic disposable
drinkware, dinnerware, cutlery, servingware, dessertware, and custom packaging. For more information visit www.wna.biz.

Top

Modern Process Equipment Corporation (MPE) introduced the Model 900.EY Frozen Egg Yolk Gran-U-Lizer(TM) recently, specifically designed to dice frozen egg yolk patties to a size and shape ideal for institutional diced egg products. This Gran-U-Lizer utilizes full stainless steel, wash-down duty construction and is designed and manufactured to meet GMP standards. With its no-impact grinding method, heating, softening and the corresponding contamination/microbial issues are avoided. Modern Process Equipment Corp. (MPE) is the world's leading manufacturer of precision particle reduction equipment. For more information about MPE's complete line of equipment, contact Modern Process Equipment, Inc. 3125 South Kolin Avenue, Chicago, IL 60623 or call 773-254-3929. The OHAUS Corp., a leading manufacturer of balances for food service, industrial and laboratory markets worldwide, announced the Valor™ 5000 Compact Precision Scale Series as a member of its line of weight measurement products. The Valor 5000 Series of digital portable scales has features that make it an essential part of many food service applications. Headquartered in Pine Brook, N.J., OHAUS Corporation manufactures an extensive line of high-precision electronic and mechanical balances and scales that meet the demands of virtually any weighing need. For additional information call 973-377-9000, or visit www.ohaus.com.

Top

Tim Turner, an experienced culinarian who has worked for a variety of high-end resorts, has joined The Lodge & Club in Ponte Vedra Beach as executive chef. Turner has 15 years of experience in food design and kitchen management, having honed his craft at a number of luxury hotels and resorts, including the Ritz Carlton Boston, the Ritz Carlton Atlanta and The Lodge at Sea Island in Georgia. “Tim is a classic cook who relies on the freshest ingredients and highest-quality products,” said David Mariotti, general manager of The Lodge & Club. “He visits local markets daily to create dishes made from seasonal foods.” As executive chef at the AAA Four-Diamond rated Lodge & Club, Turner will be responsible for restaurant operations, banquets, staff training and menu development.

Top

A line of positive pressure low intensity infrared tube heaters has been introduced by Space-Ray with a patent-pending Innovative Tube Integrity Safety System™ (TISS) that provides additional safety for building owners. The TISS™ system is unique to Space-Ray. Available in both natural and propane gas, the new PTS/PTU Series Tube Heaters from Space-Ray use positive pressure to push products of combustion through the heavy-duty calorized aluminized or alumatherm steel combustion chamber. The heat exchangers are available in heavy-duty hot-rolled steel or as an ALC option in calorized aluminized steel for high humidity/corrosive environments. Space-Ray has manufactured gas-fired infrared heating systems since 1958. Headquartered in Charlotte, North Carolina, Gas- ired Products also has a wholly owned subsidiary in Ipswich, England. For more information call 800.438.4936.

Top

RTS in Collaboration with the National Registry Of Food Safety Professionals has launched Food Handler on line food safety training and certification course which is 100% on line. People working with food in states such as Florida must be trained in how to prepare, serve and store food safely, within 60 days of commencing employment. HRTS believes that to allow untrained people to work with food for up to 60 days or even longer, is to say the least taking a risk with the safety of customers. This on line program has bridged that gap, in food safety training. The program is available at "http://www.hrtsonline.net.”
National Registry of Food Safety Professionals and its subcontractors are one of the approved training programs the DBPR accepts.

Top

The Orlando Culinary Academy (OCA) chapter of Eta Sigma Delta donated approximately 175 Build-A-Bears to children at the Nemours Children’s Clinic in Orlandorecently. Several Eta Sigma Delta student officers, along with club/project advisors Dr. George Ojie-Ahamiojie and Chef Tyler Brassil, presented the bears to Clinic Medical Director Dr. Judy Wall on behalf of OCA. Over 140 students belong to the Orlando Culinary Academy chapter of the Eta Sigma Delta International Hospitality Management Society. Eta Sigma Delta is an honor society developed to recognize hospitality and tourism students for outstanding academic achievement, meritorious service and demonstrated professionalism. “At Orlando Culinary Academy, we strive to give back to our Central Florida community as much as possible,” said Joe Hardiman, president of OCA. “Our chef instructors aim to instill this sense of community in all of our students and I am so please to see our chapter of Eta Sigma Delta take such pride in giving back.”

Top

Today’s Restaurant News invites you to submit information for the What’s Going On column. Please fax, mail or e-mail your story to us. Try and keep the word count between 25-75 words. Get free publicity for your company. Don’t forget to visit our web site at www.trnusa.com.

Top