Food & Food Equipment News

HotSchedules and Cooper-Atkins Bring Food Safety Notifications to Mobile Devices

HotSchedules®, a leading provider of mobile technology for the restaurant and hospitality industries, has partnered with Cooper-Atkins Corporation to bring the "Internet of Things" (IoT) to the restaurant industry. Their integration will ensure food safety and eliminate waste by transmitting real-time temperature alerts from the Cooper-Atkins Blue2 Bluetooth Thermocouple Instrument to HotSchedules Logbook via the HotSchedules IoT Platform. Restaurant staff will be able to receive warnings on their smartphones and take action before cold storage and freezers reach hazardous temperature levels.

Since 1885, Cooper-Atkins has built a solid reputation as a leading manufacturer and provider of quality time, temperature and humidity instruments. The world's largest restaurant brands use Cooper-Atkins products to properly cook, store, hold and monitor temperatures and thereby prevent bacterial growth in foods. These capabilities help restaurants serve quality food and comply with USDA and FDA safety standards.

Restaurants that use Cooper-Atkins Blue2 can now transmit temperature readings to the HotSchedules IoT Platform and generate alerts in Logbook, a mobile application built for task and shift communication. So for instance, the USDA's sample HACCP model for raw pork sausage calls for it to be stored below 40° F at all times. If a restaurant normally stores pork sausage at 30° F and Blue2 reads 35°, Logbook could automatically produce a warning message on staff members' mobile devices. The message could also include what remedial actions (e.g. check the plug) to take and the service technician's phone number.

The integration between HotSchedules and Cooper-Atkins enables the collection of data from virtually any thermometer or kitchen device and makes that data actionable. The HotSchedules IoT Platform is uniquely designed for restaurants and provides a bridge between food service devices and HotSchedules applications. This empowers restaurant managers and staff to make data-driven business decisions in real-time.

"This is a straightforward and powerful food safety innovation that will help restaurants protect their customers," said Jeff Yeager, Vice President, Foodservice at Cooper-Atkins. "By combining our wireless instruments with HotSchedules IoT Platform and Logbook, we can get the right data to the right people faster than ever before. Our shared customers love using Logbook, so it's the perfect place to deliver these temperature alerts."

"Our mutual customers want us to bring thermometer data to the cloud and make it actionable, so we are making it happen with this partnership," said Sastry Penumarthy, VP of Platform at HotSchedules. "This integration fits perfectly with our mission to connect HotSchedules to the different systems, applications and devices that our customers depend on. We're bringing IoT to restaurants, and we could not have picked a better partner. Cooper-Atkins temperature instruments are truly the gold standard in food service."

Vermont Department of Liquor Control Approves Online Alcohol Server Training Program

eTIPS On Premise -Vermont, an online responsible alcohol server training and certification program, was approved by the Vermont Department of Liquor Control (DLC). In Vermont, all sellers and servers of alcohol must attend responsible alcohol service training before they start working and once every two years thereafter. With eTIPS On Premise - Vermont, servers can now earn the required DLC alcohol server training certification online.

eTIPS On Premise - Vermont is the web-based version of the TIPS for On Premise program. This program helps licensees comply with Vermont liquor laws, and teaches strategies to ensure responsible alcohol service and prevent illegal alcohol sales to underage and/or intoxicated guests. Additionally, having employees complete the eTIPS On Premise - Vermont program can help Vermont licensees reduce exposure to alcohol liability lawsuits, lower insurance rates, and improve customer satisfaction.

The eTIPS program is a self-paced, innovative approach to alcohol server training. It allows participants to obtain practical and valuable training anywhere and at any time. Currently, eTIPS is available for On Premise, Off Premise, Gaming, Concessions, and On Premise-Espanol. eTIPS On Premise – Vermont is customized to deliver information on the laws and regulations unique to Vermont. Through interactive lessons, scenarios and quizzes, eTIPS On Premise - Vermont gives servers the knowledge and confidence they need to recognize potential alcohol-related problems and teaches them to effectively intervene to prevent alcohol-related tragedies.

 

National Restaurant Association Increases Investment in Business of Beverage Alcohol

The National Restaurant Association has entered into a strategic partnership with Taffer Dynamics Inc., expanding the organization’s engagement with the beverage alcohol community within the restaurant, foodservice and hospitality industry.

Jon Taffer, who brings decades of success as a restaurateur to his role as executive producer and host of Spike TV’s highest-rated show, Bar Rescue, will lend his experience and subject matter expertise to the NRA’s two key beverage alcohol-related products: ServSafe Alcohol and BAR (Beverage Alcohol for Restaurants) at NRA Show.

ServSafe, which has long been the leading authority in food safety certification, has expanded its world-class training and certification pedigree into the safe alcohol serving space.

“Jon Taffer is an educator first and an entertainer second,” said Phil Kafarakis, Chief Innovation and Member Advancement Officer, National Restaurant Association. “Taffer’s passion for ongoing teaching within the adult beverage space, and his commitment specifically to responsible alcohol serving, make him the ideal partner for our ServSafe Alcohol product portfolio.”

BAR (Beverage Alcohol for Restaurants), the two-day beverage alcohol conference and exhibition co-located with the annual NRA Show, posted record registration in 2015, its eighth year. In his previous role as president of Questex’s Nightclub & Bar Media Group, Taffer has been intimately involved with the Nightclub & Bar Convention and Trade Show, bringing his expertise to development of robust educational programming for attendees.

“Jon Taffer has demonstrated experience in building both successful bar programs and successful conferences and exhibitions for restaurant operators in the adult beverage space,” said Mary Pat Heftman, Executive Vice President, Strategic Alliances, National Restaurant Association. “Taffer is considered a leading authority on critical bar business areas including staff recruitment and training, menu development, waste reduction and sales and trend tracking, which is precisely the kind of insight that will help us continue to build a world-class adult beverage event.”

Energetic and commanding television star, businessman, author, and orator, Taffer is the host and executive producer of Spike TV’s highest rated show “Bar Rescue,” a Wall Street Journal best-selling author of  "Raise The Bar," and former president of the Nightclub and Bar Media Group. Last year Taffer debuted BarHQ, an app he created for bar managers and owners providing a powerful suite of business and management tools. Taffer is a leading industry voice with over 30 years of hands-on experience in the restaurant, bar and nightclub business, having consulted for over 800 businesses in his career. He is one of only six inductees into the Nightclub Hall of Fame.

American Culinary Federation Receives Accreditation For Fourth Professional Culinary Certification

American Culinary Federation's Certified Culinary Educator^®(CCE^®) credential has received accreditation from the National Commission for Certifying Agencies (NCCA) under the Institute for Credentialing Excellence (ICE). This is the fourth professional culinary certification offered by ACF that has received independent accreditation.

Credentials are becoming recognized as a growing alternative path for full-time workers wanting to highlight specialized skills for career advancement and higher earnings, according a report released by the U.S. Census Bureau in January, "Measuring Alternative Education Credentials: 2012." 34 million adults in the U.S. have a professional certification from an educational institution or organization.

"As research from the U.S. Census Bureau indicates, professional certification is important to full-time working professionals," said Don Dickinson, CEC, CCA, AAC, chair, ACF Certification Commission. "With American Culinary Federation's fourth credential receiving accreditation, we are pleased that our comprehensive certification program continues to grow in credibility and expand in recognition to help professional chefs reach their career goals."

More than 12,800 chefs and foodservice professionals hold a professional certification from the American Culinary Federation, the largest professional membership organization for chefs in North America. Three other ACF certifications have received outside accreditation from ICE since 2011: Certified Executive Chef^® (CEC^®), Certified Sous Chef^® (CSC^®) and Certified Executive Pastry Chef^® (CEPC^®).

An ACF-certified culinary educator is an advanced-degree professional with industry experience who is working as an educator in an accredited postsecondary institute or military facility. A certified culinary educator has strong knowledge of development, implementation, administration, evaluation and maintenance of culinary arts or foodservice management curriculum. Nearly 700 chefs have the CCE credential.

"Our chef instructors are encouraged to obtain ACF's Certified Culinary Educator credential," said William Hunt, CEC, CCE, AAC, Director of Academic Affairs, Le Cordon Bleu North America. "We believe that the process to prepare for certification is beneficial on both a personal and professional level. Obtaining certification demonstrates to students and peers their commitment to lifelong learning and determination to be a better craftsman and educator. Ultimately, chef instructors who certify provide our students with a more professional and engaging classroom experience."

ACF provides the culinary industry's most comprehensive certification program through 14 certification levels and has been providing certification for chefs since 1974. Each of its certifications is designed for culinary professionals, administrators, baking/pastry chefs and culinary educators, and is centered on the industry's latest skills and knowledge. Achieving ACF certification is based on education, experience and successful completion of both a written and a practical exam. Learn more about ACF's certification program and the value of NCCA accreditation at www.acfchefs.org/Certification.

Vertellus Introduces NiaPro Encapsulated Niacin for Dairy Cows

NiaPro™ Encapsulated Niacin is formulated to control early digestion in the rumen and deliver an effective dose of niacin to the intestine, producing optimal benefits.

The coating is durable but digestible and breaks down fully in the intestine.  Niacin has been shown to benefit cows in lactation, especially those in the transition period and in heat stress situations.  Research demonstrates that supplemental niacin reduces metabolic problems in dairy herds like ketosis and can result in increased milk production and healthier cows.

"Vertellus has produced niacin for animal nutrition for more than 30 years," says Bernie Szalkowski, Vertellus Nutrition Business Director. "We've learned that to gain maximum dairy benefit, niacin must not be over-digested in the rumen or over-protected and pass through the digestive system.  Vertellus' NiaPro Encapsulated Niacin is specifically formulated, coated, and specially sized to control early digestion and then consistently deliver niacin benefits through its complete digestion in the intestine."

NiaPro Encapsulated Niacin incorporates proprietary technology to optimally benefit dairy herds. Customers can be assured that Vertellus is a reliable, secure supplier of Vitamin B3 products with a global manufacturing base. In business for more than 150 years, Vertellus has a reputation for quality products and customer responsiveness. NiaPro Encapsulated Niacin is now available for purchase through a Vertellus Sales Representative.

For more information contact Vertellus Agriculture & Nutrition at 1-800-777-3536 opt. 2 or email [email protected].

Kellogg Announces Global Commitment To Fully Traceable Sourcing Of Palm Oil

Kellogg Company has made a commitment to work with palm oil suppliers to source fully traceable palm oil, produced in a manner that's environmentally responsible, socially beneficial, and economically viable. To do so, Kellogg is working through its supply chain — from suppliers to processors to growers — to ensure that palm oil it uses is sourced from plantations that uphold the company's commitment to protect forests and peat lands, as well as human and community rights.

Although a very small user of palm oil, Kellogg has directly engaged with global palm oil suppliers and stakeholders since it began responsibly sourcing palm oil in 2009. In 2012, Kellogg began using mass balance palm oil in Europe, and in 2014 the company was able to shift its U.S. palm oil use to mass balance supply. All of the palm oil Kellogg has used since 2011 has been sourced through a combination of RSPO certified segregated supply, RSPO mass balance mixed-source supply, and the purchase of GreenPalm certificates.

"As a socially responsible company, traceable, transparent sourcing of palm oil is important to us, and we are collaborating with our suppliers to make sure the palm oil we use is not associated with deforestation, climate change or the violation of human rights," said Diane Holdorf, Kellogg Company Chief Sustainability Officer.

To achieve its goals, Kellogg will require all global palm oil suppliers to trace palm oil to plantations that are independently verified as legally compliant; adherent to the company's principles for protecting forests, peat lands, and communities; and compliant with all Roundtable on Sustainable Palm Oil (RSPO) principles and criteria. Suppliers must comply with the requirement by Dec. 31, 2015, or be working to close any gaps identified in their action plans.

"By partnering closely with our suppliers to meet these expectations, we will work together to address the important topic of deforestation," Holdorf said. "Every year we make significant progress against this important priority, and as we seek to further advance these goals, we will continue to report annually on our progress."

The commitment is garnering support from external stakeholders such as Green Century Capital Management, an environmentally responsible investment advisory firm that provides eco-conscientious people opportunities to invest in ways that encourage environmentally responsible corporate behavior. Green Century is a long-term Kellogg Company shareholder, and worked closely with them in updating this commitment.

"Green Century is excited to support Kellogg on this important palm oil journey, which will ensure the company's core values are upheld throughout the supply chain and create long-term value for both shareholders and the environment," said Lucia von Reusner, Shareholder Advocate, Green Century Capital Management. "Kellogg Company's commitment to directly engage its suppliers positions them as a leader in developing sustainable palm oil."

In addition, Kellogg is:

• Participating as a member of the Roundtable for Sustainable Oil Production (RSPO) and requiring that 100 percent of the palm oil it uses comes from suppliers that also are RSPO members operating in compliance with RSPO principles and criteria.
• Requiring through our Global Supplier Code of Conduct that suppliers commit to ethical business practices, respecting human rights, and reducing their impact on the environment.
• Supporting the Consumer Goods Forum (CGF) pledge to achieve zero net deforestation by 2020.

Kellogg Company's latest palm oil commitment is available in its entirety online in the Corporate Responsibility section of their website. To learn more about the company's commitments as a socially responsible company, visit the Global Supplier Code of Conduct and the Corporate Responsibility Report, also available on the company website.

WyckWyre acquires Keeping It Kleen, Plans to Develop Learning Management System

WyckWyre Food & Hospitality Online Hiring Systems and Keeping It Kleen announced today that WyckWyre has acquired Keeping It Kleen, an industry leader in online food safety training.

With this acquisition, WyckWyre plans to take Keeping It Kleen's training platform and use it to create a learning management system that allows employers to manage branded training content, assign courses to employees and track overall progress.

"The acquisition shows our commitment to creating the first food and hospitality-specific talent management system," said Lisa DiVirgilio, WyckWyre's Company Director. "WyckWyre and Keeping It Kleen coming together strengthens our customers' ability to not only hire, but train and retain excellent employees all on one platform."

Founded in 2011, Keeping It Kleen has provided online food safety training to independent and franchise concepts alike. WyckWyre will continue to use Keeping It Kleen's content team to help employers create unique training materials as well as allowing customers to upload and use their already-developed content.

"WyckWyre is passionate about increasing talent retention rates and empowering employees. Employers who use well-developed training programs have an average turnover reduction of around 30%, so creating an easy-to-use training platform was the next logical step in our company's development," DiVirgilio said. "While creating this, we are taking into account how to ideally train a restaurant or hospitality employee, and creating a cloud-based talent management system with that industry-specific research in mind."

The training module, scheduled to be released mid-2014, will fully integrate with WyckWyre's hiring and digital onboarding systems, allowing for a completely seamless experience from sourcing to training. 

WyckWyre also plans also create a retail brand based on Keeping It Kleen's food safety and handling products, which will first be sold throughout Mainesource Food & Party Warehouse locations in the Northeast, with plans to branch out to other retailers throughout late 2014 into early 2015. 

For more information on WyckWyre Food & Hospitality Online Hiring Systems, visit www.wyckwyre.com. For more information on Keeping It Kleen, visit www.keepingitkleen.com. 

Seattle's Metropolitan Market Celebrates 17th Annual Peach-O-Rama

For the 17th year, Metropolitan Market, Seattle's premier independent grocery store, is bringing measurably sweeter peaches directly from two orchards in Washington and California. Just like the peaches of yesteryear, the juice runs down the chin and off the elbow when eating Peach-O-Rama peaches out of hand.

The quest to find the sweetest peach began in 1995 when CEO Terry Halverson and team were determined to improve the quality of the peaches they sold in their stores.  Halverson explains, "Jon Rowley, who teamed with us on our on Copper River Salmon, was ready to make it happen". It took two years and 2000 miles through West Coast peach country to locate the great peaches and the right growers. Many innovations ensued including a single layer peach box, unrefrigerated storage, special ripening procedures, and a Brix (sugar) standard among others. "We were so excited and impressed with the results of having the best peaches, we had to celebrate with customers, calling it Peach-O-Rama."

In the stores each day, Met Market produce team members measure Brix, or sugar levels, in Peach-O-Rama peaches using a refractometer. By using the handheld device and drizzling a little peach juice on the device, the produce team can immediately determine the level of sweetness.  The higher the Brix level, the more flavorful, aromatic, sweeter and juicier the peach. Metropolitan Markets' minimum Brix standard is 13 and some of the peaches measure 18 or higher. An average grocery chain often sells peaches that measure 11 on the Brix scale.

Customers will discover and taste additional peach treats at the culinary kiosks in each store. Specialty Peach-O-Rama items and preparations include Coy's Fruit Cobbler, Quinn's Peach Salsa, Grilled Peaches with Aged Balsamic Vinegar, Sautéed Peach-O-Rama Chicken, or Frog Hollow peach Chutney. Peach-0-Rama will continue through August and availability can be checked daily here.    

Firefly Moonshine: Outshining Expectations

In less than six months since its launch, Firefly Moonshines have been making bright impressions with bartenders and fans across the country. But there's no place like home that tells the story better. 

The folks at the Firefly Distillery have been working overtime to keep up with the local demand and their tasting room has never been busier. Jim Irvin, Distillery co-founder explains, "Our distillery is in the backwoods on Wadmalaw Island, SC. Lots of visitors come out here and we're used to making them feel welcome. With the new Firefly Moonshine, we have more people coming out to see us than ever before, and I have to make sure we have enough Moonshine to serve everybody. I've had to add another bottling line and hire 10 new workers to keep up."

Charleston, SC is a leading year-round tourist destination with the Firefly Distillery being one of the most popular attractions. The visitors' experience includes a stop in the tasting room where the new Firefly Moonshine is showcased. Those of legal drinking age may purchase six  
1/4-ounce samples (not to exceed 1.5 ounces) for $6. They can pick and choose among all of the distillery offerings, including their specialty products. Out of all the Firefly Moonshine flavors offered, Apple Pie is the best seller.

Distillery co-founder Scott Newitt adds, "We expected our visitors to be curious and excited about our Moonshines because Firefly has become a well-known and trusted brand. At 100.7 proof, the Firefly White Lightning really appeals to those who are looking for a more 'rustic' drinking experience but there are flavors too." Scott adds, "Most people tell us they like to drink moonshine straight out of the jar but with our variety, folks also mix it up their own way. I've met bartenders out here that use it instead of tequila in margaritas and they use the flavored moonshines just like a fruit - or citrus-based liqueur or schnapps. The flavors are so crisp and clear you can add it to just about anything and it tastes great."

An emerging favorite is the chilled Firefly Caramel Apple shot – 1/2 shot of Firefly Caramel Moonshine mixed with a 1/2 shot of Firefly Apple Pie Moonshine. Or try the Lightning Ball: 1/2 shot of Firefly White Lightning and 1/2 shot of Fireball Cinnamon Whisky. Both are easy to make and easy to drink. Firefly Cherry Moonshine Coke™ is easy too. Just add a shot of Firefly Cherry Moonshine to a Coke™.  

Firefly Moonshine is available nationwide at major liquor retailers and several national restaurant chains. For more information on where to buy Firefly Moonshine, visit our website. You can also post your pictures, recipes and comments on our web and social media sites and look for "insider info" on:  www.Fireflymoonshine.com, www.facebook.com/fireflymoonshine or www.twitter.com/TheFireflyShine

Puffins, Barbara's Best-Selling Cereal, Now Non-GMO Verified

Barbara's new packaging of its cereals and snacks with the Non-GMO Project Verified logo is hitting store shelves nationwide this fall and tells the story of the incredible progress the brand has made since 2011 in earning Non-GMO Project Verification for its products. Shoppers will soon find the Non-GMO Project Verified label on 30 of Barbara's 37 cereals and snacks, including its popular line of Puffins cereals.

"Barbara's has always been committed to bringing consumers only the most wholesome and simple ingredients and we've always listened closely to our loyal fans," said Federico Meade, Barbara's vice president of marketing. "In a survey of our most frequent purchasers, we learned that 90 percent wanted their cereals and snacks to be GMO-free."

Meade said the path to earning Non-GMO Project Verification wasn't easy but the brand made it a top priority and invested heavily in the pursuit. After enrolling its products in the process, Barbara's learned that nearly half already met the rigorous standards for verification but that in other cases the company needed to find new Non-GMO ingredient suppliers in the United States as well as from Canada, Europe and Latin America.

"Barbara's has met or exceeded our rigorous standards for a number of products," said Megan Westgate, executive director of the Non-GMO Project. "We recognize and appreciate their hard work in sourcing Non-GMO ingredients and applaud their robust efforts."

The Non-GMO Project offers North America's only third party verification for Non-GMO food and products. They are a non-profit committed to preserving and building sources of Non-GMO products, educating consumers and providing verified Non-GMO choices.

Meade says Barbara's anticipates earning the Non-GMO Project Verification for at least two additional products in early 2014.  Consumers can find a complete list of all of Barbara's Non-GMO Project Verified products at Barbaras.com, at nongmoproject.org and by looking for the Non-GMO Project Verified label on Barbara's new packaging as it rolls out to stores from August through December.