Food Equipment News

Perfection At Every Turn: Jacqueline's Gourmet Cookies Are A Delight

Every expectation, every standard for excellence and every desire for delicious taste is surpassed by the superb bakery selections from Jacqueline’s Gourmet Cookies. Founded 12 years ago by Jacqueline Hazel, her kitchen-based bakery is now headquartered in a new AIB Superior Certified production facility in Salem, Mass.

The reason for this growth is simple: Jacqueline’s dedication to bake the best tasting, consistently outstanding products that fit the individual needs of its customers has not wavered. Foodservice professionals are consistently rewarded with Jacqueline’s gourmet superb quality.

By serving gourmet, fresh-baked products, you enhance your image for quality and demonstrate real interest in your consumers. That is why Jacqueline’s has become a reliable, easy-to-prepare favorite in so many hotels, fast-casual restaurants, catering, cafeteria operations and in-store bakeries. The taste always satisfies and the quality never disappoints.

Jacqueline’s Gourmet Cookies has several product lines to meet a wide variety of foodservice requirements. They include:

Jacqueline’s Decadent Collection
These cookies are all natural with zero grams of trans fat. Created with farm-fresh butter, premium chocolate and choice nuts and fruits, the Decadent Collection is formulated to bake off consistently and easily. The Decadent Collection includes Cranberry Sensation, Chocolate Chunk, Honey Oatmeal Raisin Pecan and Kitchen Sink. Seasonal varieties include Key Lime, Eggnog and Pumpkin Chocolate Chip. 

Jacqueline’s Sweet Temptations
These cookies are trans fat free. This line is truly tempting, and made with the same premium ingredients as the Decadent Collection, with a blend of zero trans fat margarine/shortening for foodservice operators requiring a lower price offering. Sweet Temptations flavors include Orange Creamsicle, Pistachio Nut, Chocolate Chunk, Honey Granola and Party Cookie, to name a few. Seasonal favorites include Key Lime, Orange Creamsicle, Pina Colada, Pumpkin Spice, Peppermint Chip and Caramel Apple.

Jacqueline’s Gourmet Rustic Scones
These scones capture the authentic taste, texture and moisture of old fashion European scones. They are all-natural, with zero grams of trans fat, and loaded with chocolate, fruits and nuts. Served with tea, included in a bread basket or sold individually, Jacqueline’s has restored this Old World selection into a new menu favorite. More than 10 flavors are available, including Blueberry, Cinnamon Chip, Cranberry Orange, Maple Pecan and Summer Peach. Easy to handle—just take them from the freezer, brush with egg wash and bake to perfection. Top with white icing, coarse sugar or honey glaze for amazing results.

Filled Cookies
These are premium fruit-filled shortbread cookies. The dough is made with an all-butter shortbread base and then is filled with premium fruit fillings like raspberry, blueberry and apricot. Jacqueline's also makes a chocolate chip cookie dough cookie filled with a creamy chocolate filling. All the filled cookies would make a great plated dessert.

All Jacqueline’s Gourmet Cookies and bakery products are pre-portioned and flash frozen to lock in those wonderful flavors that come from your ovens. Each product is batch tested to assure that the quality is consistent with our commitment to excellence and service.

People in the foodservice industry enjoy the company's personal interaction at every level of the sales process. Jacqueline’s is totally committed to helping foodservice customers grow their cookie sales, and offers support at every level from inception to bakery location.

The Hazel family, and Jacqueline’s sister Angela, welcome any product inquiry. visit www.jacquelinesbakery.com.

Restaurant Trends - Growing And Emerging Concepts

Data reflects change and activity from February 1, 2009 to June 1, 2009

Growing Concepts that have grown by at least 5% (if less than 50 units). 

Corpus Christi, TX-based Pete's Chicken & More (founded 1976) has increased by 1 unit, from 6 to 7 (17% growth). The restaurants are open for lunch and dinner, with a $4-$8 per person check average. Seating is for about 30. About half the stores are franchised. All are located in TX.

Phoenix, AZ-based Gallagher's Food & Fun (founded 1985) has increased by 1 unit, from 5 to 6 (20% growth). These are family/casual restaurants, serving American cuisine. Meal periods are lunch and dinner, with an $8-$20 per person check average. All locations have a full bar and average seating for about 175. All units are in AZ.

Richardson, TX-based Rockfish Seafood Grill (founded 1994) has increased by 1 unit, from 14 to 15 (7% growth). These are family/casual seafood restaurants, open for lunch and dinner, with a $10-$30 per person check average. Locations have a full bar and seating for about 250. Catering is available. Units are in NC and TX

Toojay's Gourmet Deli based in West Palm Beach, FL (founded 1981) has increased by 1 unit, from 25 to 26 (4% growth). These are family/casual restaurants with seating for about 100. Beer and wine are served. Catering and banquets are offered. Locations are open for breakfast lunch and dinner. The per person check average is around $6-$12. All locations are in FL.

Bandana's Bar-B-Q based in St Louis, MO (founded 1996) has increased by 1 unit, from 26 to 27 (4% growth). These are family/casual BBQ restaurants with seating for about 150. Beer and wine are served and catering is offered. The check average is around $8-$20 per person. Locations are around 30% franchised and are in IA, IL and MO.

Concepts with 20 units or less who grew by at least 2 units.

Davis, CA-based Steve's Pizza (founded 1978) has increased by 2 units, from 6 to 8 (33% growth). These are family/casual Italian and pizza restaurants, open for lunch and dinner. Per person check average is about $6-$12. Beer and wine are served. Seating is for about 150. Catering, delivery, and private party services are available. Locations are franchised and all are located in CA.

Grotto Pizza based in Rehoboth Beach, DE (founded 1960) has increased by 2 units, from 18 to 20 (11% growth). These are family/casual restaurants with full bar and seating for about 100. The check average is around $6-$12. Catering is offered. Locations are in DE and PA.

Concepts previously written about in the past 18 months. 

Cincinnati, OH-based Larosa's Pizzeria (founded 1954) has increased by 2 units, from 60 to 62 (3% growth). These family/casual Italian/pizza restaurants are open for lunch and dinner, with a $6-$12 per person check average. Catering, delivery and online ordering are available. Some locations have a full bar and seating for about 80. Most locations are smaller, serving no alcohol. Units are franchised and located in IN, KY, and OH. We featured this concept on 1/13/09 (2% growth).

Costa Mesa, CA-based Chronic Tacos (founded 2001) has increased by 3 units for the Chronic Tacos concept, from 21 to 24 (14% concept growth). The company also operates 2 Chronic Cantinas. Overall company growth was from 23 to 26 (13% growth). These fast casual Mexican restaurants are open for breakfast, lunch and dinner, with a $4-$10 per person check average. Beer and wine are served and seating is for about 30-50. Trading areas are AZ, CA, and ID. We wrote about this company on 1/13/09 (10% growth).

Beef O'Brady's based in Tampa, FL (founded 1985) has increased by 5 units, from 162 to 167 (3% growth). These are family/casual restaurants with seating for about 150. Beer and wine are served. The check average is around $6-$15+ per person. Locations are franchised and are in AL, AR, CO, FL, GA, IA, IL, IN, KY, LA, MD, MI, MN, MO, MS, NC, OH, SC, TN, TX, VA and WI. We wrote about this concept on 2/12/08 (7% growth), 9/17/08 (2% growth) and 2/17/09 (3% growth).

Virginia BBQ Co. of Fredericksburg, VA (founded 2000) has increased by 1 unit, from 15 to 16 (7% growth). These are quick serve BBQ restaurants with seating for about 30. They are open for lunch and dinner. Beer is served and catering is offered. Locations are more than 80% franchised and are in DE, MD, MI and VA. We reported on this concept on 2/5/08 (25% growth) and on 10/7/08 (36% growth).

Cheddar's Casual Cafe of Irving, TX (founded 1978) has increased by 5 units, from 71 to 76 (7% growth). These are family/casual restaurants with full bar and seating for about 200. The check average is around $8-$20 per person. Catering is offered. Locations are more than 60% franchised and are in AR, FL, GA, IA, IL, IN, KS, KY, MI, MO, MS, NC, OH, OK, TN, TX, VA and WV. We last reported on this concept on 2/13/09 when they had 4% growth.

Jason's Deli based in Beaumont, TX (founded 1976) has increased by 4 units, from 206 to 210 (2% growth). These are fast casual restaurants with seating for about 100. Beer and wine are served. The per person check average is around $6-$12. Catering is offered. Locations are more than 30% franchised and are in AL, AR, AZ, CA, CO, FL, GA, IA, IL, KS, KY, LA, MO, MS, NC, NE, NM, NV, OH, OK, PA, SC, TN, TX, UT and VA. We wrote about this concept on 2/3/09 (1% growth).

Just Desserts Bakery Offers Custom Product Development and Co-Packing Capabilities

Just Desserts Bakery is a manufacturer of branded and private label baked goods. For more than 30 years, the Just Desserts brand has gained broad consumer awareness and demand for baking high-quality, 100 percent natural, trans-fat free desserts.

What may not be so well known is the full extent of their capabilities. Just Desserts works collaboratively with customers to develop exclusive product lines that extend beyond the scope of just desserts (pun intended). Just Desserts is able to produce high volumes and design custom products through their innovative research and development department.

Just Desserts has the capacity to also engage in co-packing opportunities at their 65,000-square-foot bakery. Their mantra is, if it needs to be mixed, poured, baked and packed, they can do it!

Visit Just Desserts.

'Bet You Can't Tell the Difference': Dietz & Watson's New Resealable Package Challenges You

Spurred by the demand of today’s shoppers for better tasting, more convenient, safer packaged foods, Dietz & Watson has once again risen to the challenge and invested millions of dollars in the latest technologies for resealable deli packaging.

Brothers Louis and Chris Eni state: “It was never a question of preparing better tasting deli, as we have always been the benchmark in the industry for delicious premium deli...[but] it was finding the perfect marriage of state-of-the-art packaging materials and machinery to complement our strict quality assurance standards.”

The resealable packaging ability brings Dietz & Watson new opportunities to address an ever-changing marketplace. Previous generations of families were presented with a different world than the Baby Boomer generation of consumers, in that there was primarily one family member who went to work and another family member that stayed home, tended to the family needs and prepared meals, thus allowing much more time for shopping and meal preparation.

The Boomers, with their busy lifestyle, with two family members in the workforce, brings new habits, needs and wants to the marketplace that they will no doubt pass on to their children. These needs, when it comes to food, involve the ability to grab’n go delicious, nutritious varieties of high-quality proteins to feed their family. Dietz & Watson offers the highest quality meat proteins in the marketplace and the finest assortment of flavors to satisfy every taste. Combine this with the company’s new resealable packaging ability, and they are what busy consumers are looking for.

Now is the time to present, sample and sell 23 varieties of premium roast beef, ham, chicken breast, turkey breast and soon to be available artisan cheeses and authentic Italian delicacies in our resealable packages. Challenge the customers, ask the question, “Bet you can’t tell the difference between Dietz & Watson fresh sliced at the deli or thin sliced in our resealable package,” the company states.

Item numbers and descriptions include: 30009 Bologna; 30109 Beef Bologna; 30309 P&P Loaf; 30409 Cooked Salami; 30509 Liverwurst; 30909 Imp. Tavern Ham; 31009 Black Forest Ham; 31209 Ham Capocolla; 31309 VA Brand Ham; 32109 Pastrami; 32209 Corned Beef; 32409 USDA Choice Roast Beef; 33009 Gold’n Brown Turkey Breast; 33309 Black Forest Smoked Turkey; 33409 Honey Turkey Breast; 33909 Genoa Salami; 40109 Gourmet Lite Ham; 53309 London Broil Roast Beef; 56009 Smoked Maple Ham; 61609 Southern Fried Chicken; 62409 Gourmet Lite Turkey; and 63509 Buffalo Style Chicken Breast.

And always remind them to ask for Dietz & Watson Premium Deli Meats and Artisan Cheeses by name—and expect the best!

Standex's Bakers Pride Business Honored By Darden Restaurants

BAKERS PRIDE IS FIRST EQUIPMENT MANUFACTURER EVER TO WIN "WILLIAM B. DARDEN DISTINGUISHED SUPPLIER AWARD"

Standex International Corporation announced that its Bakers Pride Oven Company has been named a winner of the annual “William B. Darden Distinguished Supplier Award” by Darden Restaurants, Inc. Named for the company’s late founder, the award recognizes suppliers who go “above and beyond” to contribute to the success of Darden Restaurants, the world’s largest full-service restaurant company. Bakers Pride, a leading provider of high-quality commercial baking, cooking, and pizza equipment, is part of the Standex Food Service Equipment Group.

Bakers Pride, one of 11 award recipients this year, was honored for supporting Red Lobster in the system-wide implementation and launch of its new Wood-Fire Grill cooking platform. Implementing the new platform required the design, development, manufacture and installation of a retrofit enabling the use of natural oak in wood-fire grilling at every Red Lobster restaurant across the country. As part of the installation process, Bakers Pride also supported a system-wide tune-up and maintenance review at Red Lobster that included the replacement of more than 200 broilers with new Bakers Pride wood-fire grills.

“Each individual at Standex’s Food Service Equipment Group is dedicated to providing innovative solutions and delivering high-quality service to our commercial customers worldwide,” said John Abbott, Group Vice President, Standex Food Service Equipment Group. “We are honored to be among a select group of vendors chosen from more than 1,500 suppliers worldwide to receive this prestigious award.”

“We are proud that Bakers Pride has become the first equipment manufacturer ever to receive the William B. Darden Distinguished Supplier Award,” said Standex International President and CEO Roger Fix. “Our relationship with Red Lobster and Darden, which extends back to the 1970s, is a testament to the tradition of innovation and quality for which our team at Bakers Pride has long been known around the world. We are delighted to have had the opportunity to help Red Lobster introduce a new way to create fresh, delicious seafood for guests while also ensuring a smooth transition for their culinary staff.”

For more information visit Standex.

Bakers Pride Releases New Single Deck Pizza Oven

Thought about adding another unit to your Electric Pizza or Bake Oven? BAKERS PRIDE now offers a new single deck EP/EB counter top oven. These ovens are designed for high volume baking, roasting, pizza and all purpose operations.

The EP-1-2828 is a single deck, countertop, all purpose oven featuring tilt-up doors. Doors are spring balanced with a glass window and an interior oven light standard. Interior deck height is 51/4” high with a Cordierite hearth deck. Every deck measures 28” by 28”. Interiors are manufactured of high heat resistant aluminized steel. Oven exteriors are heavy-gauge stainless steel and are fully insulated for cooler outer temperatures, and consistent interior temperatures.

The EP/EB features operator-controlled, infinite, independent top and bottom heat for perfectly balanced results. Temperatures range from 200° to 750° F. Flexible and versatile, this oven delivers precise balanced baking results for an unequalled variety of menu items. The EP/EB Series ovens are the most consistent baking ovens Bakers Pride has ever offered.

The EB (bake) model features a 60-minute electric timer. EP (pizza) model features a 15 minute timer. Both models have continuous, audible alarms and manual shut-offs. Stack any combination of EP or EB-1-2828 with our EP or EB-2-2828 (double decks) up to four deck total, to increase your production within the same small footprint.

Voltages are available in 208v, 220-240, single or three phase, and 230-400v in three phase with neutral. Steam injection is available.

May be used on countertop with 4” legs (std), optional 16” or 30” legs with or without casters or with optional rack stand & rack guides.

For more information visit BakersPride.

Master-Bilt Unveils New Energy Efficient Parallel Rack Refridgeration System

Master-Bilt, manufacturer of a full line of premier commercial refrigeration systems for over 70 years, proudly unveils their new parallel rack refrigeration system.  The new system will maximize energy savings, while minimizing environmental impact, and be available to the foodservice industry summer, 2009.

The parallel rack refrigeration system, often referred to as a “distributed” system, is a multiple compressor refrigeration unit piped in parallel to yield smooth capacity control as compared to a single compressor unit. A parallel system can be located in a back room or on a roof, in close proximity to refrigeration equipment for reduced piping. Master-Bilt’s parallel units use scroll compressors for the most energy efficient and environmentally friendly system. Parallel units, matched to an appropriate condenser, are modular and allow for additional or modification to compressors, as needed.

Some of the parallel rack refrigeration system’s energy saving features include:

• Ability to match refrigeration capacity to actual load, which amounts to a 20% or more savings over a single compressor unit.
  
• The lead compressor is a digital scroll which better matches capacity needs, and provides a three percent energy saving over standard parallel units.
  
• Subcooling increases refrigerant efficiency on low temp applications by approximately 17%.
  
• Optional heat reclaim increases energy efficiency by reclaiming waste heat from the condenser.
  
• Optional gas defrost increases energy efficiency by using waste heat for defrost.

The standard rack housing and frame is made of durable galvanized steel with stainless steel as an option.  A parallel system can be installed indoors or outdoors with a single point electrical connection. Existing on-site evaporators can be used on retrofits, adding another component of savings. The rack system also features an electronic controller that can interface into existing building controls and incorporate HACCP recording to allow monitoring of system features with remote communications possible. Alarm features are built in, and the diagnostic feature reports temperatures, pressures and failure alarms as well as trending of these readings that can be used to predict maintenance needs.

Master-Bilt, a member of the Standex Food Service Equipment Group and in business for over 70 years, offers a complete line of refrigerated coolers and freezers for commercial foodservice applications. Their Energy Saver program helps users to quickly identify Master-Bilt features and options that reduce energy usage. Visit www.master-bilt.com/products/energy_saver.htm for more information. Master-Bilt’s markets of specialty include: restaurants, convenience stores, dairies, warehousing and drug stores. 

For more information visit Master-Bilt.

Heartland Payment Systems Enhances Campus Dining Point-of-Sale Systems

Software integration with FoodPro® enables higher ed administrators to better track dining purchases, manage inventory and costs

Heartland Payment Systems’ Campus Solutions division has integrated its point-of-sale software with FoodPro®, a full-service food production, planning and control system offered by Aurora Information Systems. As such, campuses can now tie their back-end menu management and nutritional information to customer purchasing data for more effective planning and control of their dining operations.

“This integration gives campus administrators valuable business intelligence,” said Fred Emery, vice president and general manager, Heartland Campus Solutions. “This enhanced information enables more accurate and timely purchasing; the reduction of waste and associated costs; the ability to boost revenue by selling more of the most popular menu items; and better customer satisfaction through consistent quality and better service. Overall, it provides the framework for a more productive operation.”

Heartland’s suite of campus products ― including the multi-functional Campus OneCard ― enables colleges and universities to increase convenience for their communities by providing a quick, flexible payment method for dining and other key services, as well as access control and more. The campus solutions offering ― complete with Heartland’s card processing, online payments and check management solutions ― also helps schools streamline operations, significantly reduce operating expenses and generate additional revenue by capitalizing on everyday purchases.

About Heartland Campus Solutions

Heartland Campus Solutions is changing the landscape for academic institutions nationwide with unique campus card programs, state-of-the-art access control/security systems and cost-effective payments processing. Heartland’s innovative Give Something Back NetworkSM was recognized in 2008 by Card & Payments magazine as a pioneering payment solution and visionary approach to campus payment solutions. 

For more information visit HeartlandPaymentSystems.

About Heartland Payment Systems®

Heartland Payment Systems, the 5th largest payments processor in the United States, delivers credit/debit/prepaid card processing, payroll, check management and payments solutions to more than 250,000 business locations nationwide. Heartland is the founding supporter of The Merchant Bill of Rights, a public advocacy initiative that educates merchants about fair credit and debit card processing practices. 

For more information visit HeartlandPaymentSystems, MerchantBillOfRights and CostOfABurger.

About Aurora Information Systems

Aurora Information Systems is a privately held software development and services firm specializing in back office food service software systems for over 15 years. FoodPro® is an integrated software application with modules for all of the major tasks in the food service business including forecasting and precosting, menu planning, food purchasing, production and inventory control, catering, nutritive analysis, a point-of-sale interface, post cost reporting and financial analysis. 

For more information visit FoodPro.

Jack in the Box Inc. Announces Agreement to Sell 55 Quick Stuff Locations

Jack in the Box Inc. announced that it has entered into a purchase and sale agreement for 55 of its 61 Quick Stuff(R) convenience stores and gas stations. The all-cash transaction is expected to be completed by the close of the company's fiscal year ending September 27, 2009.

In addition, the company is currently in negotiations with several other bidders on the remaining Quick Stuff sites and also expects to complete the disposition of those locations by the end of the current fiscal year.

Disposition of the company's 61 Quick Stuff stores is expected to result in a charge, net of taxes, of approximately $10 to $14 million, which will be recorded in discontinued operations in the company's fiscal third quarter 2009 results. The company does not intend to sell any of the Jack in the Box(R) restaurants adjoining the Quick Stuff locations in connection with these transactions.

Linda Lang, chairman and chief executive officer, said, 'The Board and management of Jack in the Box agreed that by selling Quick Stuff, we can focus on maximizing the potential of our Jack in the Box and Qdoba(R) brands. We appreciate the dedication of all of our Quick Stuff employees, and will look to them to assist in a smooth transition during this process.'

Ray Cleeman, president of SMJ Capital Advisors, LLC, served as exclusive financial advisor to Jack in the Box in connection with the sale of Quick Stuff.

For more information visit Jack In The Box.

Culinary Software Services Announces Creation Of ChefTec Fund For Non-Profits

Culinary Software Services, the leading provider of back-of-the-house technology for the foodservice industry, recently announced the creation of the ChefTec Fund. The purpose of the ChefTec Fund is to provide non-profit groups with free copies of the award winning ChefTec Software.

"The economic downturn has had a serious impact on non-profits across the country, with both corporate and individual giving dropping by significant levels as the recession lingers," observed Culinary Software Services' President, Brian Bennett. "As a company we have always strived to be a positive part of our community, making donations and funding sponsorships as much as possible. This just seemed like an obvious way we could help organizations that are providing the most essential services to our nation's most vulnerable citizens. It's a way for ChefTec to do a little good out there, helping groups that are providing food and shelter in these tough times control costs and manage inventory. Really it was a no-brainer!"

The first beneficiary of the ChefTec Fund is Life's Kitchen, of Boise, Idaho. Life's Kitchen is dedicated to transforming the lives of at-risk young adults by building self-sufficiency and independent living through comprehensive foodservice and life skills training. Upon completion of the 16-week residential program, these young people are placed into entry level jobs in the foodservice industry. Life's Kitchen supports its non-profit program with catering, a cafe and a contract food business, as well as private donations and community grants. The group will use their copy of ChefTec Plus for both training purposes and to help control costs and manage menus in the foodservice programs. For more information about Life's Kitchen and the important work they do, visit www.lifeskitchen.org.

To be eligible for a donated copy of ChefTec Software organizations must be a certified 501 (3) (c) non-profit under IRS rules, and must be able to document how the software will be used as a part of the group's primary mission. Examples of groups that will be eligible for donations from the ChefTec Fund include shelters for the homeless or victims of domestic violence, group homes, and food banks. 

For more information visit Culinary Software Services.