NORTH AMERICA NORTH

THE ALI GROUP MAGAZINE ISSUE 4 | JANUARY 2016 MANDARIN ORIENTAL, LAS VEGAS SOPHISTICATED DINING BOTH DAY AND NIGHT

TACO BELL’S NEW CANTINA CONCEPT BEER AND WINE ACCOMPANY THE FUN FOOD

SOCIAL MEDIA STRATEGIES THRIVING IN THE NEW ONLINE FRONTIER

GELATO FUN AT SMALLCAKES A RISING BAKERY CHAIN CHILLS OUT COLLABORATION COUNTS

What takes a good idea and makes it great? While we are proud of these successes, it’s Flawless execution. But flawless execution does important to note none of this happened over- not happen in a vacuum. It requires thought, night. They are the results of the people who preparation and collaboration. comprise our many brands and their ability to And, in many ways, collaboration defines cultivate meaningful, value-based relationships many of our customer relationships here at the with our diverse customer base. A byproduct Ali Group. Instead of simply providing operators of establishing value-based relationships is the with a product for a price, we work closely with development of trust between partners. And them to understand not only their goals but also the presence of trust opens the door for true the obstacles they see in achieving them. Then, collaboration. together, we work collaboratively to develop In addition, we will explore how expectations equipment-based solutions that allow their culi- for foodservice vary by generation and the im- nary and operational visions to become reality. pact this continues to have on the way operators For example, in this issue of Aliworld you will design and equip their businesses. And we will learn how we worked with an iconic quick-serve share with you how Ali Group North America chain to provide higher-margin, adult-beverage plans to evolve in the years to come and work solutions in its new urban prototype. In another with our sister companies from around the world example, one of our operating companies worked to solve the most complex foodservice-related with an educational provider to develop a healthy challenges anywhere they may arise. and diverse menu for its students by using a very We are very proud and humbled that operators versatile piece of cooking equipment. And we take from all industry segments continue to trust us a closer look at the way a frozen dessert concept with their dreams and visions and that collective- uses the information our equipment can provide to ly our group of companies continue to deliver better deploy labor, manage uptime and generally meaningful solutions. We look forward to doing meet the demands of its high-volume business. the same with you in the years to come.

Filippo Berti Chairman and Chief Executive Officer, Ali Group North America COVER STORY ALIWORLD

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37 MODMARKET: FARM-TO- 56 DRIVING COFFEE SALES 74 THE BURLODGE MULTIGEN INTRODUCTION PEOPLE TABLE FOOD MADE EASY WITH RANCILIO INNOVATION Changing the way people think AND DELICIOUS Black Rock Coffee, an up-and- about meal-delivery systems. 4 2020 VISION 24 METRO JOINS THE The Modmarket chain uses coming coffee chain, uses Rancilio 66 SMALLCAKES AND Luciano Berti and Filippo Berti of ALI GROUP FAMILY Eloma ovens to serve fresh, espresso machines to increase their CARPIGIANI the Ali Group discuss the company’s 76 CMA’S NEW EST FRONT Metro becomes the newest member natural food quickly and drive-up business. Ice cream made with Carpigiani strategic vision and the state of the LOADER of the Ali Group of companies. consistently. machines is a perfect match for foodservice industry. The new EST Front Loader from Smallcakes’ cupcakes. CMA Dishmachines is compact 28 ALL ABOUT RELATIONSHIPS 42 ON THE RISE EVENTS and reliable. COVER STORY The Ali Group’s Rob Geile A unique partnership between 68 MENUMASTER AND talks about the importance of Belshaw and QualServ brings 59 ALI UNIVERSITY PRIMROSE SCHOOLS 77 MOFFAT MEANS consultants. donuts to all corners of the world. FOR CONSULTANTS The ACP Menumaster Microwave 8 MANDARIN ORIENTAL, CONVENIENCE FOR PETE’S Consultants from all across North saves time and money at Primrose A Moffat convection oven makes LAS VEGAS 46 MAKING ICE FOR AIRLINES America gather for information Schools. breakfast delicious at Pete’s. With assistance from companies SUCCESS STORIES The elegant lounges of Singapore sharing. of the Ali Group, the foodservice Airlines demand top-quality ice, 70 CUSTOMIZED SOLUTIONS operations at this elegant hotel which is why they chose Scotsman consistently deliver top-quality food. 32 TACO BELL’S NEW 60 HOST MILAN SHOW 2015 FOR SETON MEDICAL ALI GROUP WORLDWIDE CANTINA CONCEPT ice machines. A worldwide trade fair is a showcase CENTER AUSTIN With help from Beverage-Air and for the Ali Group companies. A new meal-delivery system and 78 AROUND THE WORLD TRENDS Edlund, the Mexican-style quick- 50 MISTER SOFTEE AND Aladdin equipment help a hospital Worldwide news round-up service restaurant chain ELECTRO FREEZE increase patient satisfaction scores. is moving into more The classic ice cream truck 86 OUR BRANDS 16 SECRETS FOR USING moves into new ventures, such SOCIAL MEDIA upscale territory. 72 ICE-O-MATIC’S GRANDE Ali Group’s sector expertise as the Jacksonville Jaguars’ CUBE MAKER Strategies you need to know for EverBank Field. effective social media programs. The new Grande Cube Maker 88 CONTACT US provides a wide variety of ice sizes. Ali Group contact information 55 GELATO POPS AT MARIANO’S across the globe 20 FEEDING GENERATIONS Carpigiani’s Fantasticks 4U How the different eating habits gelato bar is wowing the customers of each generation are affecting at a Chicago-area grocery store. foodservice today. 16 50 INTRODUCTION

“The most reliable way to forecast the future,” said American futurist and author John Naisbitt, “is to try to understand the present.” Anticipating tomor- row’s success by concentrating on the small details of the present is something Ali Group founder and chairman Luciano Berti has come to fully appreciate, having spent 52 years at the helm of the business. 2020 “Concentrating on the short-term means being able to adapt day-to-day,” he says. “You have to think long-term but also consider the small details of the present. It is like trying to cross a river. You need to keep looking at the other side of the river, but you must also focus on keeping your balance on the VISION stones beneath you. Sometimes you need to take a The Ali Group’s executive step back, or sideways, to keep your footing. But in business, as in life, it is important to look ahead and management team of Luciano Berti push boundaries. That’s the beauty of life.” The Ali Group vision for the coming years is and Filippo Berti outline their to further grow the Group, add great brands to the portfolio, attract more talent and expand globally. five-year plan for the company. Growth is intrinsic to the Ali Group’s nature. In an ever-changing and ever-expanding foodservice envi- ronment, to be successful a company must look for- ward, not backward. Solutions that worked decades ago may not work today, and even today’s successes always need to be examined to find ways to improve. That constant striving for improvement is one of the foundations of the Ali Group’s success. Luciano Berti’s son Filippo is perfectly positioned to manage as head of the company’s North American operations. For Filippo Berti, who manages the Ali Group’s brands, manufacturing plants and 3,600- plus employees in North America, the global food- service industry is set for further change in the next five years, despite not being the most “fast-paced” of sectors. “It’s still very fragmented on the manu- facturing and the distribution side. In some markets, though, we are experiencing consolidation trends at both ends, especially in mature markets, while Asia and the Middle East are seeing new players coming to the game. There are now more players in competition and I think we are likely to see more consolidation at the top of the sector. One of the bigger players could become significantly bigger,” he says. Ali Group's Filippo Berti and Luciano Berti balance long-term 4 planning with a day-to-day flexibility.5 INTRODUCTION

The Ali Group vision for the coming years is to further grow According to Luciano Berti, external the Group, add great brands to economic factors will continue to impact the the portfolio, attract more talent IN HIS OWN WORDS: industry, particularly in Europe. “The long and expand globally. Growth is recession still isn’t behind us. It is hard to say LUCIANO BERTI ON if we will have a full recovery in the next five intrinsic to the Ali Group’s nature. years, but something’s got to give. For the econ- FILIPPO BERTI omy to become stronger we need a stronger is easily adjusted to changes in the market. But “Since Filippo joined Ali Group in 2008 he Europe. The handbrake is still on because of the company firmly believes that flexibility is has proven to be a dynamic, discerning the political situation, but Europe is still a top important to the Ali Group’s overall success, manager, well respected by his team. tourist destination where entrepreneurs are in- giving each business the independence it needs “While our personalities are different, novative and willing to take a risk.” to grow in its individual market. constant collaboration helps keep our Asia is of critical importance to the Ali One of the key reasons Ali Group has objectives aligned. Filippo has shown Group in the near future, although individual achieved profitable growth is through the himself to have vision and a great political and cultural differences may make the acquisition of selected brands that are very sensitivity to the market. He is able to road to success in that area sometimes rocky. specialized and are experts in their fields. “We foresee the evolution of the business and Closer to home, the recently completed a new acquisition for the Ali is quick to grasp the opportunities the North American sector is Group portfolio,” says Filippo Berti. “InterMetro market has to offer. “Metro is an absolute far from stagnant. While (Metro) is an American company that, for more global leader in “Filippo pays attention to the numbers some of the larger chains than 85 years, has been the world’s leading but is also able to read the reality its product category. may be at the point of manufacturer of storage and transport equip- behind the figures. He knows how to It has strong penetration maturity, there are new, ment in foodservice and commercial markets. listen, which for me is one of the most forward-thinking chains Metro is an absolute global leader in its product important qualities. He is able to give with chains and sprouting up constantly. category. It is a brand known globally, with a great potential for direction to our managers while at the These chains may offer direct presence in Europe, the Middle East and same time leaving them free to act as further development fare that is lighter or Asia, besides the U.S. It has strong penetra- entrepreneurs. within the Group.” healthier, or serve up pre- tion with chains and great potential for further “Filippo has a passion for the world of viously unexplored ethnic development within the Group.” —Filippo Berti foodservice, but most of all he loves the cuisines. Furthermore, The core strength and values for the Ali personal relationships that the business both newer and more es- Group come from Luciano Berti, says his son. allows him to build. He has traveled the tablished foodservice operations are reexamining “My father is a titan of the industry,” Filippo world and lived in different countries. He their use of technology to cater to today’s time- Berti says. “His knowledge, fairness and dedica- is truly a citizen of the world. That is why crunched, tech-savvy customers front of house tion have set the standards for everyone in the he is ideal for a global company such as and to improve efficiency back of house. Ali Group. Working with him is a daily educa- Ali Group. Creating innovative products for these tion. He is the best teacher anyone could have.” “I have done my best to give Filippo markets is what the Ali Group is all about, says Ali Group is in superb shape to face what- direct experience in the field and to see the Filippo Berti. “We are increasingly manufactur- ever is on the horizon in large part because of many different aspects of our business, ing products with more technological content the tone set by its founder and chairman. And so that he can learn first hand and and innovative features,” he says. with Filippo Berti at the helm, the Ali Group is develop confidence in his own expertise. In order to assess the appetite in the market poised for continued growth in the years ahead. I have always shared my views about for innovation, Ali Group stays close to those business, but it is a two-way dialogue. in the most influential and important industry His observations are always stimulating. I segments in foodservice. “We listen to consult- hope I have made a contribution to Filippo’s ants, distributors and end-users. We take the professional growth and to who he has pulse of the market and adapt to it,” says Filippo become today.” Berti. The Ali Group’s long-term forecasting

6 7 COVER STORY Creative, exciting dishes are served up at Mandarin Oriental, Las Vegas, driven by Executive Chef David Werly, with the help of Ali Group company products.

Dining Elegance at Mandarin Oriental, Las Vegas 8 9 COVER STORY

The Asian-inspired MOzen Bistro.

otels in Las Vegas are among the most exciting and elegant in the world. And when it comes to top-of-the-line hotels in Las Vegas, few can match Mandarin HOriental, Las Vegas. Part of the worldwide Mandarin Oriental chain, the hotel has 392 rooms and suites, ranging from standard suites all the way up to the sophisticated and stylish 3,100 square- foot Mandarin Suite. Additionally, there are a num- ber of exclusive private residences atop the hotel. A hotel this elegant demands exceptional foodservice, 24 hours a day, 365 days a year. AT Executive Chef David Werly oversees the CREATING MAGIC restaurants at Mandarin Oriental, Las Vegas. MANDARIN ORIENTAL, LAS VEGAS “Our fine dining restaurant, Twist by Pierre Gagnaire, is very high-end French cuisine,” Executive Chef David as one of his delicious menus. Chef Werly says, adding that Gagnaire has Werly’s career has taken He opened Le Cirque in Mexico City and reopened the New York earned three Michelin stars in France. “We also him around the globe have an Asian bistro called MOzen. There we Le Cirque. He earned a Michelin do American favorites and Asian favorites. We star and Five-Diamond AAA rating The guests at Mandarin Oriental, serve breakfast, lunch and dinner there as well. during a stint at Le Cirque at the Las Vegas enjoy the culinary We also have a Pool Café and restaurant where Bellagio Hotel in Las Vegas. After magic Executive Chef David Werly we serve American favorites, but we try to be on he became Executive Chef in creates on a regular basis. What the healthy side,” he notes. Chef Werly oversees charge of Food and Beverage at they don’t see, however, is the room service for the entire hotel and for the the Setai Hotel in Miami, the hotel’s lifetime of hard work, rigorous hotel’s residences as well. “We have about 200 restaurant was named one of the training and valuable experience residents who live with us,” he says, and the top 10 hotel restaurants in the behind each dish that the chef residents also have access to the hotel’s foodser- world in 2011 by Hotels magazine. A hotel this elegant creates. vice offerings. The hotel’s banquet facilities and To Chef Werly, any successful As with many chefs, Chef employee dining room also come under Chef chef has to be a team leader as demands exceptional Werly found his love for food Werly’s command. well. “If you’re a chef, you have to early in life. As a child growing up Obviously, the demands on the foodservice be someone who likes the human foodservice, 24 hours a day, in northeast France, he created staff at Mandarin Oriental, Las Vegas differ relationship,” he says. “You will desserts for his family. Soon from those of a traditional restaurant, and it all determine your success by your 365 days a year. thereafter, he went to École starts in the morning. “Check-in really hap- capacity of being able to work Hôtelière de Strasbourg (France) pens from the middle of the day throughout the or leisure, you’re going to judge us through our with a team, drive a team and be for four years of culinary training. evening,” Chef Werly says. While some guests breakfast.” a leader.” Then he was off to Paris to will experience the hotel’s restaurants right The fact that the hotel operates multiple Chef Werly knows that no good spend a year working at famed after checking in, for many the following day’s concepts under one roof represents another chef works alone, and he says that chef Gaston Lenôtre’s three-star breakfast becomes their first exposure to the way this operator segment differs significantly the most enjoyable part of his job Michelin-rated restaurant, Le Pré hotel’s foodservice. “I think breakfast time is from traditional restaurants. Where an aver- is the fact that he “comes to work Catelan. His next job found him the most important to us because it’s the first age restaurant has only one concept, “in a with a team of people who are on working as private chef for the impression you’re going to give for the overall hotel you can have many different concepts of the same page and want to do the French Minister of Industry and culinary program. That’s what’s going to trigger restaurants, and you have to be able to switch best job they can. And do it with a following that was a stint at the the guests to book one of the restaurants in the between one and the other,” Chef Werly says. smile and with a dynamic approach Mandarin legendary Ritz Hotel in Paris. evening. It’s not the same when you work for a “It’s going to take a different approach on the where we want to be the best at Oriental’s elegant A list of the high points of Chef restaurant because the most important meal is conceptualization of the menu, the way you ballroom can what we’re doing. We challenge Werly’s career would be as long usually the dinner or the lunch, depending on organize yourself and the way you’re going to accommodate up ourselves on a daily basis.” to 400 guests. the clientele. It doesn’t matter if you’re business look at resources in the kitchen.”

10 11 COVER STORY

The intimate Tea Lounge provides a respite from the hustle and bustle of Las Vegas.

FAST FACTS ABOUT MANDARIN ORIENTAL, LAS VEGAS Opened DECEMBER 4, 2009 NON-GAMING hotel 47 stories 392 guestrooms and suites decorated in a chic, The Pool Café serves up 335 guest rooms delicious cuisine al fresco. contemporary style Just like every other operation, being 57 SUITES ranging in size from 850 square Other Ali Group products are helping environmentally conscious is important to the Mandarin Oriental, Las Vegas make hotel. Chef Werly calls Victory “more green in feet to 3,100 square feet their meals. See page 15, for details. their approach with refrigeration because we’re using refrigeration that’s cooled with water. LOCATED ON LAS VEGAS BOULEVARD, That’s a greener option and not many compa- nies offer that. Victory offered that. That was a The Strip, at the entrance to Those resources obviously include equipment, very, very important aspect for me.” Along with Las Vegas’ CityCenter such as refrigerators. “When you are producing for that, Victory offered energy-efficient features. 500 people on a daily basis you’re going to look for “Energy efficiency was very important to me. SKY BRIDGE TO CRYSTALS RETAIL and refrigeration where you’re going to be able to push The fact that the light inside of the refrigeration a full cart inside. It’s a very different concept from is LED — that’s saving a lot of energy. Not only entertainment district equipment for a restaurant,” he adds. was Victory really focusing on being high-end, Last year, the hotel went through an upgrade but it was adapting to the 21st century needs of 27,000-SQUARE-FOOT spa and fitness of its refrigeration equipment, so Chef Werly had a new refrigeration system.” to examine his options. He started discussions Werly selected a variety of Victory refrig- center with three major brands, two of which already had eration and freezer units, including a reach-in significant penetration in the Las Vegas market Dual Temp Cabinet, a roll-through Refrigerator, 12,000 SQUARE FEET of function space — and Victory Refrigeration. “I worked in New a roll-in Refrigerator and a roll-in Freezer, all in “In a hotel you can have York,” says Chef Werly. “You can find Victory the ULTRASPEC™ Series. Additionally, he chose 7,650-SQUARE-FOOT ORIENTAL BALLROOM more often there.” three side-mounted worktop refrigerators. ™ with floor-to-ceiling windows and many different concepts What first attracted Chef Werly to the For Chef Werly, the SecureTemp 1.0 Victory products was the appearance. “I looked monitoring program offered by the Victory dramatic views of The Strip of restaurants, and you at how good looking the product is. That’s the refrigerators helped him eliminate a third-party first impression. Victory did a very, very good monitoring service he was using previously. FOUR RESTAURANTS: Twist by Pierre have to be able to switch job with the design.” But flexibility was equally SecureTemp 1.0, the industry’s first and only important for the chef, who was also looking for temperature monitoring solution with no soft- Gagnaire, MOzen Bistro, the Poolside Café between one and the other.” refrigeration that would give him “the capacity ware or monthly monitoring fees, is standard and Tea Lounge, as well as the Mandarin Bar of adapting to every need that we’d have in the on all Victory models. “The fact is that Victory —Chef David Werly future. If I bought for my banquet operation was providing a system that is quite easy to set ® and wanted to use it as well in the restaurant, do up, allowing me to have electronic monitoring LEED GOLD CERTIFIED by the U.S. Green they offer flexibility? And they did.” for the refrigeration that I just installed. That Building Council (USGBC) 12 13 COVER STORY

(Right and below) The CMA Dishmachines GL-X Chemical Sanitizing Glasswasher hard at work THE FEATURE-PACKED VICTORY at Mandarin Oriental. ™ ULTRASPEC SERIES “The fact It’s no wonder Mandarin Oriental, Las Vegas chose the Victory ULTRASPEC™ Series, with all is that these standard product features: • Exclusive SecureTemp 1.0® Victory was temperature monitoring • Expansion valve technology providing • Santoprene door gaskets with two-year warranty a system • LED lighting • Dual-speed, energy-efficient EC motors that is quite • 20-gauge, stainless steel doors easy to set • Stainless steel breaker strips MORE ALI GROUP • Full electronic control • Coated coil located outside of the up, allowing COMPANIES AT food zone • Stainless steel hinged, lift-up grill me to have MANDARIN ORIENTAL, • Heavy-duty door handles with LAS VEGAS cylinder locks electronic • Three-year parts and labor warranty Victory Refrigeration isn’t the only Ali Group brand with an additional two-year monitoring that can be found at Mandarin Oriental, Las Vegas. compressor warranty Some of the other products from Ali Group companies for the seen in Chef Werly’s kitchen include: Standard on all Victory refrigerators, The Edlund KSS-5050 Knife Sanitizing the unique SecureTemp 1.0 technology is refrigeration System provides a complete method of liquid the only temperature monitoring solution in “Providing Victory ULTRASPEC products, sanitizing, air-drying and storage of knives. The the industry that does not require expensive featuring our exclusive SecureTemp 1.0 that I just liquid sanitizing tank allows for submersion software or monthly monitoring fees. It technology, brings peace of mind to Mandarin of the entire blade, thus ensuring complete provides instant notifications when equipment Oriental, Las Vegas. We are proud to be part installed.” sanitizing. The built-in knife rack provides air- is not maintaining temperature (such as in a of this project and to work not just with David —Chef David Werly drying and safe storage of knives. This system power outage, cabinet failure or open doors) and his team, but with our manufacturer’s eliminates cross-contamination and results in or requires preventative maintenance. It is rep, Greg McIntosh of Lund-Iorio, Inc. and Jim providing a safe food product to the consumer. HACCP compliant and meets NAFEM’s data Barks of TriMark Raygal, our dealer,” says The CMA Dishmachines GL-X Chemical protocol. Also, it’s available as an option to Jennifer Ward, Senior Vice President of Sales Sanitizing Glass Washer can handle up to 30 monitor other units such as walk-ins, dish and Marketing for Ali Group North America – racks per hour, using only 1.7 gallons of water per machines and ice machines. Refrigeration Division. cycle. Its upper and lower rotating wash arms guarantee excellent results and all stainless steel construction means long life and years of trouble- should help me save some money in the of the higher-ranking Victory reps come in to (Above) Sturdy Super Erecta free operation. The “works in a drawer” design long run by getting rid of this system that I speak with me and check on the install to see Shelving helps keep the hotel’s kitchen organized. attaches all the electrical components to a sliding purchased separately.” how it looks. As we speak, we’re still working drawer for easy access and service. However, the people behind the refrigera- together to find a couple of solutions with some (Left) MetroMax Q Metro’s MetroMax Q® Shelving features tors were just as important to Chef Werly. After of the designs. I’m very pleased with the fact Shelving handles removable polymer shelf mats with epoxy-coated meeting the Victory team, the chef felt that the that Victory is still very open to listening to the all types of storage jobs. frames. Quick-adjust shelves allow the shelving “company was really oriented toward high-end professional who is using the product.” units to be reconfigured without tools. The refrigeration. Then I met the people and I have to Chef Werly feels that the relationship vented mats allow for light and air penetration, say that I like to do business with people I’ve come between Victory and Mandarin Oriental, and are easily removed for cleaning by hand to appreciate. I feel like we’re going to be able to Las Vegas is mutually beneficial. “Everybody or in dish machines. Super Erecta® Shelving work together. That was really the overall feeling has been extremely helpful. The Victory man- is the original, post-based adjustable shelving from the Victory team when I met with them.” agement and sales team are willing to work as system. Easily configurable for stationary, mobile The follow-up after the sale has been just as a partner and to put the best product out there or wall-mount applications, Super Erecta shelving impressive to the chef, particularly because he for Victory and for me as well. It’s a partnership can hold up to 800 lbs. of weight per shelf, and is feels the Victory team listens. “I’ve seen many and I really like it.” available in a variety of finishes or stainless steel. 14 15 TRENDS know, like and trust. When in each social network is a you build relationships with way to dominate the first trade associations, magazines page of Google when people and other gatekeepers for dif- search for your name or ferent audiences, it’s a way to business,” says Crestodina. be known, liked and trusted.” Always include your website Businesses and profes- on these sites to draw visi- sionals can take “hundreds of tors back to your main page. little actions” to build their Make sure the profile connections and audience is complete, and yes, that online, from following others includes an updated photo. that follow you, to answering “There is nothing worse questions, joining groups and than looking at someone’s more. Here are some top tips LinkedIn profile and there’s from Fewell and Crestodina to no photo — it begs too many Tips from the experts on get the most out of your social questions.” Filling out a pro- media platform. file doesn’t have to be diffi- using social media effectively. cult; create a Twitter bio that Make Your Presence Known describes what you do in a Even if you’re not currently basic way, Crestodina says. active in a social network or Use the same profile photo don’t plan on becoming very for multiple sites, if desired. active, at least create a profile And consider “call forward- on different social media sites. ing”: don’t be afraid to men- “Social media profiles tion on Twitter that you’re often rank high in search en- more active on LinkedIn and SECRETS gines, so claiming a presence direct them there.

FORocial media is here solutionUSING to make social media to stay. We all know work. But what will work is that. But with so many creating useful, interesting SOCIAL platforms out there, and informative content that Show do businesses a) navigate can be used across a range of the social media landscape, marketing channels.” and b) get the most value While it’s certainly out of their activity? For a possible to buy ads on niche community such as Facebook, Twitter and other the foodservice equipment feeds, which will draw visi- industry, deriving value from tors directly to your website MEDIA social media becomes an even or product releases, gener- in the greater challenge. ally businesses find more “When speaking at benefits through the indirect Foodservice conferences, I often get benefits of social media. asked, ‘Can social media “Social media can be a help us to reach new clients great research and networking Equipment or sell more products?’ ” tool,” says Andy Crestodina, says Karen Fewell of the full- co-founder and strategic di- Community scale marketing firm Digital rector of Orbit Media Studios, Blonde. “Social media on its a web design and interactive own isn’t the answer and marketing agency in Chicago. there certainly isn’t a magic “People buy from those they

16 17 TRENDS

Consider LinkedIn Connecting with others by podcast, Slideshare, image or Crestodina. “They don’t As Facebook becomes more answering questions posed on white paper may be shared correlate to website traffic.” of a personal space and Twitter and LinkedIn, as pre- on Facebook or tweeted. Rather, social media Twitter continues to dis- viously mentioned, is a start. However it can also be should, and is just another seminate information 140 But then use those answers used by your sales teams, in way to, build your own characters at a time, many as the basis for forming good brochures, on your website, “brand” and credibility as well equipment companies and content on your site and also in email newsletters and CHAMPION: as relationships, and even professionals — and busi- as you post on social media. presentations.” friendships. Because that’s nesses in general — turn to “You could easily create Even when networking in- A CASE STUDY IN SOCIAL MEDIA what the equipment business LinkedIn as a place to net- Andy Crestodina a quick roundup article person, social media can help is all about, after all. work and connect with oth- Principal, Strategic Director or other content for your leverage those connections. www.orbitmedia.com In today’s social media-conscious of Champion’s social media posts ers, market their products and website or other platform by Twitter hashtags can help lo- world, it’s essential for a company to showcased its involvement in one of the services, and ask and respond publishing your answers to cate people attending the same have a focused social media strategy. largest foodservice equipment shows in to industry-related questions. They, in turn, might feel top questions in the industry,” event as you and assist in Champion Industries embraces social America. This raises brand awareness “Generally speaking, compelled to do the same Crestodina says. starting a conversation around media because doing so completes its and shows the company’s activities in SELECTED LinkedIn is better for B2B, for you, Crestodina says. Fewell agrees. “Social that particular conference. online footprint and brand strategy by foodservice. Posting relevant articles ALI GROUP APPS while Facebook is better for media should be about Back in the day, all we had connecting with plugged-in audiences on social media can help spread a B2C,” says Crestodina. “While Listen and Research human to human,” she says. were trade show conferences on a three-way social platform. As company’s message but it is important The CMA app provides dealers the way in which businesses Influencers “Social media should not be and phones when it came to one component of a public relations to know what subjects followers may be and end users sales and use social media differs, there “It’s not what you say, it’s used to put out lots of sales networking. Nowadays, we strategy, social media can propel a brand interested in. While one of Champion’s service information in the are two main ways to use how you listen.” This is messages. It should be used have so much more, offline to “top-of-mind” status with engaging posts did not directly mention any of its field. The app features include these platforms: to promote one of Fewell’s favorite to share stories about your and online. And we seem and relevant content, including photos, equipment, it did speak to time-sensitive manuals, diagrams, parts, products and services direct- phrases, and especially when business, the industry and to have moved past getting videos, articles and more. Mother’s Day dining-out statistics. The installs and sales. Available ly, or to research and network it comes to social media. the work that you do. These caught up in monetizing, Champion uses social media to tie more dining out, the more dishes; thus, for iOS and Android. with influencers.” “Discover what chefs, opera- stories must engage your quantifying or even justifying in with and highlight its PR efforts. For the more restaurants need Champion The easiest way to build tors and consultants think, target audiences. Each piece social media activity. example, the company thanked and equipment. The GENNI app from Electro an audience on LinkedIn is and use this information to of content, whether it’s a “Don’t get caught up tagged Foodservice Equipment Reports Freeze helps operators to make 500 connections grow your business.” blog, infographic, video, in sharing metrics,” says magazine for including Champion in manage soft-serve assets and join groups. Search Social media, particularly the recent glass washer piece they Social media can propel across the store in real time. groups for “foodservice,” Twitter, can provide up-to- published. The post also links the a brand to “top-of-mind” Available for iOS and Android. and use the filter icons to date information on trends, magazine article so with just one click, identify which groups you equipment, events, new prod- viewers can learn more about Champion status with engaging and The MYGELATO app from might join. Then, ask and ucts, producers and suppliers glass washers from a respectable relevant content, including Carpigiani helps consumers answer questions, connect on a wide range of areas for third-party source. find gelato stores with with others and build rela- the hospitality industry. Sharing award recognition can photos, videos, articles Carpigiani machines. It tionships with those in and “Listening” to Twitter be another valuable use of social and more. also allows them to send a running the groups. “Some and LinkedIn group feeds media. Champion used a post to raise voucher for a free gelato to of those people have access can also help you under- awareness of its KI (Kitchen Innovations) a friend. Available for iOS and to wider audiences,” says stand your target audience,” award-winning Foodwaste Reduction What are the pitfalls to using social Google Play. Crestodina. “This is called Fewell says. “Too often I get System and showcase the booth media? Mishandling social media is influencer marketing.” told, ‘we need you to create where it could be found at the National just like mishandling a speech or The TEOREMA app from When polishing your us a Twitter strategy,’ and Restaurant Association’s Restaurant, an interview, but on a worldwide Carpigiani allows end users to profile, use keywords that when I ask them why they Hotel-Motel Show. scale. Users have to know the rules monitor Carpigiani equipment will help others find you in need one it’s very rare they Leveraging social media efforts of engagement and expectations of in their stores wirelessly and searches through LinkedIn know the answer. First of with business partners or corporate followers on social media. If users tell at a glance in real time the and Google, Crestodina sug- all, understand why you are parents can have benefits for both mishandle the microphone, they come past and current operating gests. Foodservice, restau- using a social channel and parties. Recently, Champion shared an Ali across as disconnected, distant and condition of the machine. rants, equipment, sales and what you want to achieve, be Group post of an event it was involved superficial. Instead of propelling their service are top word searches. aware of how your custom- in as part of the Ali Group companies brand, they unintentionally damage it. Rancilio Group’s SNAP&SHARE Also, try to get about five ers behave and then create as a whole. It brought recognition to The foodservice industry is a great fit is a QR code-scanning app recommendations — from your strategy.” both the Ali Group and to Champion for social media because it’s constantly that can be used to download colleagues, clients, custom- simultaneously and raises recognition changing and is extensively creative. the main parameters of a ers and others — for your Connect and Network for both brands. Social media is a great venue to share coffee machine, including profile, which helps build Bridge the gap from listening Finally, social media can be a ideas and innovations and it’s also useful beverage counters, recipe credibility. The easiest way to building your network by worthwhile tool for showing company for fostering positive and engaging settings and diagnostics, to get these is to write rec- becoming an expert, says interaction and involvement. Another conversation. and share them by mail. ommendations for others. Crestodina. Available for iOS.

18 19 TRENDS

hat happens When choosing For example, the when you add university updated one of the success a restaurant, its residential retail outlets, GENERATIONS of the Food Gen Zers place which now provides dining DEFINED WNetwork with the ubiqui- the HIGHEST service until 10:30 p.m. tous digital world? You get IMPORTANCE This provides students a food-focused, knowledge- place to grab a bite after The Baby Boom able and highly informed on low prices, most dining halls close. Generation: consumers not afraid to ask overall value Carolyn Ruck, prin- born 1946–1965 for what they want. and convenience. cipal of Ruck-Shockey And we’re not just Associates, recommends talking about Millennials. highly flexible, mobile Generation X: Consumer behaviors university students, accord- equipment for her college/ born 1966–1976 have changed across all ing to Technomic. Many of university clients — think: generations over the past its members do not know fewer stations, more flex- few years, thanks to more what life was like before ibility. “Having that kind of The Millennial exposure to better, bolder the Internet, making it the model gives you a lot more Generation food and food tastes and first truly “digital gen- flexibility to change out preferences becoming more eration,” according to Sara your menu and operating (or Generation Y): born 1977–1992 sophisticated and specific. Monnette, Senior Director, mode and get students in Regardless of their de- Consumer Insights & and out faster with a scat- mographics, all consumers Innovation at Technomic. tered setup,” she says. Generation Z: share one common prefer- When choosing a res- Most schools don’t born 1993 to 2001 ence: a desire for top-notch taurant, Gen Zers place the replace equipment often, so food quality and freshness, highest importance on low staff has to be able to eas- (Source: U.S. Census/Technomic) even over value and speed. prices, overall value and ily move the pieces as food Still, different genera- convenience. Out of all the preferences change over tions tend to have their generations, this segment time. Some pieces of cooking To offer more whole- own characteristics when values fast service as most equipment that can con- some, nutritious offerings, it comes to more drilled- important, according to tribute to menu flexibility some colleges now feature down food preferences. Technomic. College-aged include plug-and-play flattop fresh markets for their retail While not everyone takes a Gen Zers also eat at all grills and planchas, combi setups in which they can cookie-cutter approach to times of the day — and ovens and flexible stovetops sell prepared food as well as their food choices, re- night. And many have with removable burners that fresh fruits and vegetables search firms, operators and specific preferences and re- can be replaced with woks for students to eat on the run consultants have identified quirements when it comes and countertop pieces. And, or take back to prepare small noticeable patterns. From to diet and meal plans. with the exception of the meals in their room. This Generation Z to Y to X and At the University of countertop items, everything means the back of the house Boomers, here’s a look at Denver, Ira Simon, Sodexo’s should be on wheels. requires more prep space for what they want, and how resident district manager, When it comes to the fresh vegetables as well as the food industry can and makes it a point to reach out food, pizza and burgers enhanced refrigeration. has responded. to students and leaves the still have universal appeal And technology has door wide open for them among Gen Zers, according become important in the Generation Z and to make comments and to Technomic. But those dining hall and for sup- College/University suggestions about the food. pizzas and burgers have porting a more nutrition- Millennials “One thing I started see- to be higher quality and focused program; menu Generation Z, which ing on the online comment authentic. Many colleges postings with barcodes or FEEDING includes people aged 21 and cards is the opportunities we now have powerful, gas- QR codes allow students to younger, made up 12 per- were missing for late night fired pizza ovens with an scan their smartphones in cent of the total population dining and more options for aesthetic, dome-like look order to look up and track in 2014 and includes many quick lunches and weekend so they appear like a wood- calories and other nutri- high school and college/ meals,” he says. burning oven. tional information. GENERATIONS20 21 TRENDS

Many Millennials in collaborated with a satellite Gen Xers tend 2013. That means the oldest food line and a salad bar.” But their 20s and 30s are heavily music program that allows Baby Boomers have and are those days are almost over. embedded in the workforce, in-store customers to request to REMAIN MORE now becoming seniors. Nowadays, modern MILLENNIALS and as a result, business and different songs via a smart- BRAND LOYAL As Baby Boomers age, CCRCs cater to seniors more A BOON TO industry foodservice opera- phone app, similar to a wire- many on the elder side of than 65 years of age showing tors have made changes to less jukebox. The song titles the spectrum have forgone few signs of aging and want- HEALTHCARE cater to this growing group — and even the customer’s casual dining restaurants the hospital-like senior ing an exciting, social place and compete with outside photo and mini-profile — dis- more often than Generation living centers of yesteryear to live and eat as well as one EMPLOYERS restaurants for business. play on a flat-screen monitor Zers. And, burger chains rep- to move into CCRCs — that offers healthy, whole- Microsoft responds to that can integrate with social resent three of the five most Continuing Care Retirement some food. Customer satisfaction this by offering made-from- media feeds. frequently visited chains Communities. These As such, CCRC kitchens ratings have become scratch meals with many “We also use this system among Gen X consumers, residential and lifestyle tend to be larger and set up critical to hospitals as a locally and sustainably pro- to connect with the guest Technomic reported. Brand- complexes combine the more like a hotel or resort result of the Affordable duced foods. The company’s and send them messages loyal Boomers also frequent best of independent living kitchen that can support Care Act, so healthcare foodservice department even about specials or promo- fast-food chains, with eight with on-site restaurants, multiple meal periods and operations should mine helped install aeroponic tow- tions or just thank them for out of ten having reported entertainment and other venues, including full- the Millennial generation ers into three of its cafés for coming in,” says Nicholas visiting one at least once a amenities as well as a health- service dinner restaurants, for employees. That’s the lettuce, tomatoes and other Paruch, director of develop- month or more often. care component. Connie casual cafés, poolside opinion of one hospitality vegetables grown on-site. ment. “Millennials are so Gen Xers report that Dickson, principal at Robert dining and retail outlets. expert, who feels “We are in the middle of tech-savvy, so this is just taste, order accuracy, con- Rippe & Associates, who has Redesigned dining rooms Millennials have a lot to an ingredient revolution and another way we feel we can venience and speed of ser- worked with many CCRCs, offer a more casual but con- offer as staff in healthcare people want to know where be relevant to that group.” vice are vital for takeout or says these complexes also temporary environment. foodservice settings. their food came from,” says delivery occasions, and they help Baby Boomers as they Foodservice areas at Mark Freeman, foodservice Generation X place higher importance on continue to age and might CCRCs also cater to special “Most of the higher- director at Microsoft. The lines between convenient locations than need more assisted living. events like birthday parties, ranking employee Millennials 41 percent of “The days of having a Millennials and Gen Xers younger generations do. “The standard in terms of anniversaries, receptions positions now are filled (Generation Y) servery with stations you (loosely defined as 37- to Foodservice operators foodservice for most senior and more, says Dickson. with Baby Boomers While Boomers still make Millennials report walk through are over for us,” 55-year olds or those born that can “win” with Gen Xers, living facilities was a formal The food quality is nearing retirement,” up the largest group of U.S. PURCHASING FOOD Freeman says. “We got rid between the 1960s and according to Technomic, offer dining room and the resi- stepped up, too; with many says Sandra Sydnor, PhD, citizens, Millennials (ages AWAY FROM HOME of the walls and have islands 70s) continue to blur as indulgent items Gen Xers dents got one meal per day as children falling in the Gen X associate professor of 22 to 37 years) came in at least twice in the dining room to create both place high importance can feel good about, meet part of their plan,” Dickson group, they want to be sure hospitality and tourism second with 29 percent of more of a grazing atmosphere on food quality, the abil- varying consumer needs, and says. “Dinner was a dressing- their parents are well-fed at Purdue University, who the population in 2014, ac- a week. and that opens up all the ity to customize and crav- establish a strong balance up occasion — some facilities and that their special diets has made presentations cording to Technomic. But kitchens to the main area.” ing satisfaction. And even between value, quality and even required jackets for or other nutritional require- about recruiting this they’re becoming the largest As with Gen Zers, tech- though Gen Xers are not convenience. men, and you often saw a hot ments are met. younger generation for and most powerful group of In fact, Monnette says, nology and mobile ordering is “mobile natives,” meaning Gen Xers also have the foodservice work. “It’s dining and food consumers. restaurants tend to be very also important to Millennials. they remember life with- highest percentage of kids important to figure out That’s because those col- social places, especially for “We infused technology out smartphones and the in the household, accord- how to attract this work lege students grew up, and Millennials, “more so than for throughout the space with Internet, many have taken to ing to Technomic. Even as force to leverage the now as working adults, they other groups. This is where cashier-less stations and technology and social media Millennials age and start tech-savvy nature and happily spend their money they gather. They look to kiosks where customers can in strong ways. families, many restaurants creativity of Millennials.” at restaurants and other restaurants to provide an expe- order and pay,” Freeman While younger gen- and quick-serves have ca- foodservice outlets. rience, not just a meal. The says. “Once the order goes to erations are more likely to tered to this to develop kid- Millennials naturally According to Technomic, value they get from restaurants that portion of the kitchen, change their foodservice friendly menus and seating embrace healthy eating 41 percent of Millennials is as much about the atmos- the kiosk will show where choices, Gen Xers tend to arrangements. and nutrition apps, many report purchasing food away phere as it is about the food.” your food is in the queue and remain more brand loyal, of which have been from home at least twice a Millennials are more a green light will signal it’s so quick-serves continue Baby Boomers adopted by healthcare week, more than Gen Xers at open to ethnic foods and done. That allows the cus- to see strong business from & Retirees facilities. And many have 38 percent and Baby Boomers seek variety in their food- tomer to roam around and get this group, even though it’s Baby Boomers still make up just graduated from at 37 percent. And, a larger service choices. “Millennials a drink and silverware and the smallest at 14 percent the largest group at 44.7 mil- culinary schools so they proportion of Millennials do find greater value in menu whatever else.” of the population clocked in lion people and 34 percent are able to bring a fresh, so from full-service res- variety and uniqueness,” Schlotzsky’s, in its recent 2014 by Technomic. While of the population, as report- creative approach to taurants, where they enjoy says Monnette. But above redesign, caters to Millennials they visit restaurants less ed by Technomic in 2014. In healthcare and other ambiance, craft cocktails and all else, higher-quality fare with its integration of new often than younger genera- fact, this group grew by 3.6 forms of foodservice. high-quality food. remains important. technologies. The chain tions, they visit fast food and percent year-over-year in

22 23 PEOPLE Metro Joins the Ali Group Family

The latest addition to the Ali Group is Metro, world leader in the manufacturing

of shelving, storage and transport equipment. InterMetro Industries Corporation headquarters in Filippo Berti, Chairman and Wilkes-Barre, Pennsylvania. Chief Executive Officer, Ali Group North America

ontinuing its practice of adding “best- ability to provide fully integrated solutions and How do Metro and its customers benefit by best. This has been our policy for more than a in-class,” high-performing companies a very seasoned management team with “The Metro being part of the Ali Group? half-century. This local control means that our to its portfolio, the Ali Group acquired a proven track record. brand name The Ali Group has a very strong reputation. customers have a direct line to management in InterMetro Industries Corporation is widely As one of the largest and most diversified global case of any questions or problems. Should cus- C(Metro) in September 2015. For more than 85 What does Metro add to the Ali Group leaders in the food service equipment industry, tomers have a problem with a Metro product, recognized years, Metro has been an industry leader in portfolio of companies? both Metro and its customers now have access to they can call Metro President John Nackley in storage and transport products. Headquartered The Metro acquisition is strategically important as the gold endless equipment solutions around the globe. Wilkes-Barre. Or, they can call me. This line of in Wilkes-Barre, Pennsylvania, Metro manufac- to our Group as it strengthens our position as standard For our customers, this global reach means that direct contact assures them that we are listening tures a wide variety of products aimed at the leader in the global commercial foodservice in superior wherever in the world they need to conduct to their concerns and are ready to take action if foodservice and healthcare segments, ranging equipment industry. Metro’s leadership in the service and business, we are there to help. necessary. from wire shelving and heated holding cabinets storage solutions sector opens new opportuni- My father Luciano Berti started Ali Group Unlike many large Metro’s Super Erecta to automated medication dispensing equipment ties for the Ali Group and adds a new dimen- product in 1963, so we have been around for a long corporations, we actively and emergency carts. sion to our ability to serve the foodservice quality, time. We continue to grow our company and encourage the exchange Ali Group North America Chairman and Chief equipment market. reliability and we now service and distribute in more than of information between Executive Officer Filippo Berti explains why the The addition of very strong and well performance.” 100 countries around the world. Our company our individual operating Metro acquisition makes sense for the company. recognized brands to those of the Group has headquarters in Milan, Italy, and North companies. We welcome increases the Ali Group’s global presence —Filippo Berti American operations based in Chicago, Ill. With Metro as part of this Why the decision to purchase Metro? and visibility. the acquisition of Metro, we now employ more information chain. The Metro brand name is widely recognized as than 10,000 people in 33 countries and operate the gold standard in superior service and prod- Metro has strengths in the field of healthcare. 58 manufacturing facilities worldwide. Product Do you have a message uct quality, reliability and performance. Metro How does Metro add to Ali Group’s existing development and innovation are key focuses for Metro team members? is the market leader in storage and workflow healthcare offerings? for the Ali Group and we will continue to offer We are very pleased to optimization solutions, an area where the Ali Metro offers an unmatched breadth of health- customers the most innovative range of equip- welcome InterMetro Group currently has a small presence. care products, including storage systems, carts ment solutions in the industry. (Metro) into the Ali They have long-standing partnerships with and workstations. The addition of Metro’s Group and look forward many leading U.S. chains and key channel part- product line will strengthen Ali Group’s com- Ali Group allows the companies that it to working closely with ners. Being part of the Ali Group, their presence mitment to offering one of the most complete purchases to remain independent. How will the management team to in the international marketplace has a very high product portfolios in the industry. Also, Metro’s this independence serve current and future expand their extensive potential for further growth. strength in the healthcare field brings opportu- Metro customers? offering to the markets Metro has a very strong, continuous nities to introduce other Ali Group brands into At the Ali Group, we believe that our local we serve globally. financial performance driven by its unique this important segment. companies know their products and territories

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John G. Nackley, President of their needs and to identify opportunities for and Chief Executive Officer, efficiency. Providing those types of services InterMetro Industries takes the pressure off the chains to perform Corporation Metro: A Growing those functions. It’s a critical differentiator that’s difficult for others to copy. We continue to be very innovative with our products and solutions. Today we have over 100 patents. But we focus on adding non-product value, Industry Leader which is much more difficult and costly to copy. With its broad product portfolio and focus on continual innovation, We provide a full line of heated transport cabinets, banquet cabinets, polymer prod- InterMetro (Metro) is uniquely positioned for growth. John Nackley, ucts for dish and ware handling, busing carts, workstations and much more. We can virtually president and CEO of InterMetro Industries Corporation, discusses go into every department of a restaurant or hospital and provide the storage and transport Metro’s historic past and bright future. solutions they need to optimize their workflow.

What unique strengths does Metro bring to Ali Group? Can you provide some historical perspective Why do you think Metro has First and foremost, our position with strategic on Metro? remained successful in the face of accounts. I think that our strategic accounts In 1929, Louis Maslow founded the Metropolitan tough competition? presence with major chains on a global basis Wire Goods Company. In 1958, he moved the We look at what we do as not will help Ali Group companies and make Ali an new chains that are growing very fast. All of business to Wilkes-Barre, Pa. The growth of the being only product-related but also even more formidable force in the marketplace. that spells potential for expansion and growth. business required larger facilities and the cor- being solution- and service-related. We’re in a category that’s very different Plus, a significant portion of the overall growth porate offices have been based in Wilkes-Barre Approximately 20 years ago, we be- than most categories the Ali Group has today. of the major multi-unit customers that we have ever since. gan working with the key restaurant They’ve built a great position in some very key is outside the U.S. and isn’t as penetrated. We Under the direction of Louis’ son Richard multi-unit chains and hotel chains. categories. This gives Ali a brand new category see it as a great opportunity. Maslow, many new and creative applications We created a strategic accounts to build upon, not only through our products Secondly, we continue to expand the for the flagship product, Super Erecta® wire group that worked closely with but also potentially through future acquisitions application base so it’s not just the physical shelving, were developed and marketed glob- these business groups. We inte- to many of the product lines that we have. I product. It’s finding new areas and new ways ally. Since its introduction, it’s the number one grated with their design teams and think it presents an entirely new opportunity in to use the product. brand globally for commercial usage in stor- helped them maximize efficiency a brand new category. age and transport applications. Because of its of their locations. We do that How do you — and Metro — feel about versatility, strength and innumerable options it through various services, such as Metro brings the Ali Group more deeply into the becoming part of the Ali Group? has become the premium foodservice solution. 3-dimensional layouts, automated in- medical services field. How do you see that seg- As a company, we are very enthusiastic and But it is also very significant in the healthcare formation systems, space optimization audits, ment changing and/or expanding in the future? optimistic because of the possibilities to be and commercial/industrial markets, where easy-to-assemble master packs, and much more. Metro’s Banquet Cabinet Everything’s changing. Many of the issues in the even faster, more responsive and more in- we service supermarkets, convenience stores, Our strategic accounts team works in their healthcare segment, as we all know, have created novative because of the Ali environment. We manufacturing facilities, laboratories, electron- stores to ensure we have a clear understanding a lot of focus on efficiencies. But I think health- can focus on running our business, we can ics and research facilities. care is a very robust market. I also think there are focus on delighting our customers, we can fo- Metro’s Dish Cart The company had predominantly been a MetroMax products that Ali Group has today that might find cus on creating great new solutions and we wire-based business until venturing much more their way into other areas of the hospital. It could don’t have as much of the public company heavily into fabricated metal. In 1985, we added potentially be an avenue for other Ali businesses to restraints and constraints. Our people are plastics molding capabilities. This was signifi- have a presence in hospitals and our position and very enthusiastic about that. cant for driving growth in new markets. success in the market can be a significant base. Additionally, I have received innu- Another critical strategy was evolving our merable emails and personal phone calls business from being a shelving company to Do you see your business growing or from many of the large dealers and chain a storage solutions company. This provided staying steady? accounts that we have that are very re- growth and innovative new product categories. Staying steady isn’t an option. The driving philos- spectful of what we’re doing and are very We subsequently transitioned again into space ophy we’ve always had is to focus on continuous pleased about the combined Metro-Ali and workflow optimization, making custom- improvement and drive innovation to expand our team. The comment I most often hear is ers more productive and more efficient at what overall presence in the market. We have a very that that the combination is a really timely they do. Essentially, we transitioned over the significant presence with top tier foodservice and and significant one for the marketplace. years from being a product-based company to commercial dealers, restaurant and hotel chains, It will help Metro being part of Ali and I being a very heavy solution-based, space-and hospitals and supermarkets, but we don’t have all think it will help Ali having Metro as part of workflow-optimization-based business. of them! We have an excellent presence with the the team.

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IT’S ALL ABOUT RELATIONSHIPS

Ali Group North America Vice President of Consultant Services Rob Geile discusses the importance of consultants to the foodservice industry.

o say that Rob Geile has a unique perspective on the foodservice industry would be put- ting it mildly. As Ali Group North America Vice President of Consultant Services, Geile Thas a long history of industry involvement — both on the corporate side and as a member of associa- tions — that positions him to be invaluable to Ali Group consultant customers. Geile’s involvement with equipment dates back to his youth, and his first job at his father’s sheet-metal factory. “He is the reason I’m in this industry,” notes Geile. At the factory, Geile learned to perform virtually every job on the shop floor. With production experience under his belt, Geile then pointed his career toward

28 29 PEOPLE

Consultants’ ability to POTATO/POTAHTO, provide an unbiased TOMATO/TOMAHTO… recommendation on what GEILE/GEHL? piece of equipment fits a Two people with similar names who are in the same business? That’s specific project represents not uncommon. Two people with another reason they will similar names who work for the same company? That’s a little more maintain their value. uncommon. Two people with similar names, who work for the same company and often work together? That’s what Ali Group has. equipment manufacturing. When he corporations that have so much size and helps Geile spread the Ali Group mes- Looking Ahead Robert Geile (pronounced guy’ll) is assumed his first consultant services girth that they can’t make a decision un- sage to a wider audience. “I use the rela- To Geile, consultants will continue to Ali Group North America’s Vice President position in 1996, there were only less six months go by,” he says. tionships I built over my career to help play an important role in the foodser- of Consultant Services. Robert Gehl two people doing that job in the U.S. promote Ali Group brands,” he says. vice industry, particularly for larger (pronounced gail) is Commercial Brand “Today, there are many companies that A Two-Pronged Approach Knowing the consultant commu- projects such as renovations or new Ambassador for Ali Group, based in have somebody designated as a consult- Geile sees his job as having two major nity so intimately helps Geile provide construction. “Some people tried to Milan, Italy. Gehl joined Ali Group in ant services person,” says Geile. “Most functions. First, he provides back- them with information to help them do do those [types of] jobs without a November 2014 to help boost the of them, with the exception of the Ali ground support, as he calls it, between their jobs more efficiently. He cites the consultant and found out that it was customer focus strategy and respond, Group and maybe one or two others, consultants and Ali Group companies. “roadshow” concept — where he and a catastrophe,” he says. “For that rea- on a group level, to key accounts and are people who are doing double duty “I call on foodservice consultants Ali Group team members do pres- son, consultants are busier today than commercial matters. as a regional sales manager/consultant around the country and work with entations to top consultants at their they’ve ever been.” Consultants’ Sometimes even the two of them services person. Or it’s a secondary ob- them to get our brands specified,” he offices — as being another way to build ability to provide an unbiased recom- get confused. Rob Geile says that one of jective of their job versus the primary says. Making the connection between relationships and get consultants to mendation on what piece of equip- the first emails he received after joining objective.” In March 2014, Geile joined the consultant and the Ali Group repre- think about Ali Group products. “Now ment fits a specific project represents Ali Group was introducing him to Robert the Ali Group as Vice President of sentative is vitally important. “In a lot consultants are calling and saying, another reason they will maintain Gehl. “I thought the guy [who sent it] got Consultant Services. of cases, we’re providing initial intro- “Hey, I’ve got this new project. Can you their value. the names confused,” he laughs. “So I’m Geile says that Ali Group has long ductions with sales managers, or indi- come and help me?” he says. However, consultants do face sure I’ll hear what his real name is at had a strong relationship with consult- viduals within the brand who will work The Ali University sessions, held at some challenges in today’s food- some point coming up. Then I get this ants in Europe. “Luciano Berti dedicated with consultants going forward on an the Ali Group North America Training service industry. “From a business call from Rob Gehl and I’m thinking, ‘Am I a lot of resources over the years” to individual job basis,” he says. “I won’t Center in Winston-Salem, N.C., bring perspective, I think the challenge talking into an echo?’” Robert Geile is Ali Group North America’s developing strong relationships with necessarily work on any particular job. consultants together to learn about the that consultants have right now is Despite any potential confusion that Vice President of Consultant Services. consultants, Geile says. “He made friends It’s more from the standpoint of mak- newest products. To make the sessions keeping up with all the new technol- might come from the name similarity, the with a lot of the consultants across all of ing sure the connections are made.” more valuable, Geile says, “We’re now ogy that continues to evolve.” two gentlemen work together to satisfy Europe, so that has been in place for a The other part of his job entails bringing in operators to mix with the With around 700 companies the end user. “A lot of consultants here long time,” Geile says. In North America, working directly with end users, consultants. It’s a good mix from a dis- providing foodservice equipment, [in North America] also work overseas,” however, it was a slightly different situ- mainly through industry associations. cussion standpoint. We bring in unique it’s physically impossible for consult- Geile explains. “When a consultant is ation. “We had some strong individual “I represent Ali Group and all of the speakers who can provide insights. It’s no ants to stay abreast of all the new contracted to do a project in, say, Europe, brands that worked with consultants,” he brands at the national conferences, longer a program talking about nuts and technologies. “What ends up hap- typically what they do is contact me explains. “Everybody knew the brands at regional conferences and some- bolts for eight hours. We’re providing pening,” Geile says, “is that consult- and say, ‘We’re going to do this project by their individual names. But until I was times the smaller chapter meetings, insights on different industry segments.” ants will rely on trusted resources to in Italy. We’d like some help with the hired there really wasn’t much knowl- depending on how big the particular Another useful tool for busy con- make sure they’re always up to date, specifications. We’re not sure what edge [among consultants] that there association is,” Geile says. Geile’s list sultants has been the Ali Insights news- and that’s where I can help support equipment is approved to go into Italy. even was an Ali Group.” of industry contacts includes all of the letter. He describes this “quick-read” this important partnership with the What would you suggest that we design Today, one of Geile’s major functions major associations, such as Foodservice newsletter as having “just the facts.” It consultants.” into our project?” So I work directly with is to educate consultants on the many Consultants Society International includes a photo of the new product While technology will always be Rob Gehl and we put together a “wish services and products offered by the (FCSI), the Association for Healthcare and explains how the product differs important, it can’t replace the one-on- list” for the consultant of brands that are companies that make up the Ali Group. Foodservice (AHF) and the National from or what makes it better than one relationships that Geile and the here in the U.S. that travel to Italy, as well Robert Gehl is Commercial Brand “The story we’re telling today is that we Association of College & University current offerings. This format appeals Ali Group team have established with as brands that will fit the project itself have individual brands that can make Food Services (NACUFS). to consultants who don’t have a lot of consultants. Geile sums up by saying: Ambassador for Ali Group, based among all the different Ali Group brands.” in Milan, Italy. their own decisions and are significantly Using the association and industry time to slog through page after page of “The foodservice industry is as much nimble when compared with major contacts he has built up over the years product details. about relationships as technology.”

30 31 SUCCESS STORIES

Taco Bell moves upscale with its Taco Bell Swings for new Cantina concept, with the Fences with some help from Ali Group New Cantina Concept companies. SR mainstay Taco Bell hit a home run through in favor of a more upscale look, an not long ago with its line of Doritos open kitchen, sharable items and — in a first for Locos Tacos. The chain got lots of buzz U.S. Taco Bell locations — alcohol sales. and even more sales for this innovative The first of these stores opened in Chicago’s Qaddition to its menu. Wicker Park neighborhood in September 2015. Now Taco Bell is swinging for the fences According to franchisee Neil Borkan, the idea again with its new Taco Bell Cantina concept. for the store was almost an accident. During a Designed to appeal to millennial customers in visit to Taco Bell’s headquarters in Irvine, Calif., urban areas, these restaurants drop the drive Borkan happened to stick his head into the lab

An open kitchen is one of the hallmarks of the Cantina concept. Taco Bell’s new Cantina concept in Chicago’s Wicker Park neighborhood. 32 33 SUCCESS STORIES Q&A: Mark Ramos, Director of Engineering for Taco Bell International How did this relationship with (Left) Customized Beverage-Air Beverage-Air get started? coolers show off beer kegs It began at the 2014 National and wine selections for Taco Bell’s Cantina concept. Restaurant Association show. I went looking for different options (Bottom left) Edlund has for a beer platform and that’s been Taco Bell’s exclusive where I met Jennifer Ward with supplier of scales for more than a decade. Beverage-Air. We talked over what our needs were, what we were concept come to reality for Taco Bell.” trying to do over time. I really liked While the modifications Beverage-Air made where we were going in terms of to its cooler were vital, the unit also had to fit her flexibility, the innovation and with Taco Bell operationally. That meant it had the things they were offering to to be easy to use in order to accommodate high put on the table for us. throughput. According to both Ramos and Borkan, the Can you give an example? Beverage-Air unit fits the bill. It’s extremely easy They were willing to take off-the-shelf to swap out kegs in the beer cooler while the platforms and modify those, make Turbo Tab® system offered by Beverage-Air helps changes to them to satisfy the look control portioning and improve yield. Just as that I wanted for this first store in important, said Ramos, is the fact that it provides Wicker Park in Chicago. In terms of a great pour with the right amount of head. the look and feel I went with glass doors on [the keg coolers] to try and key things I’ve been telling our sup- Proper Portioning showcase the kegs inside. Without pliers: “I need you to have service That commitment to quality and value plays a me even asking, Beverage-Air said, capability because we’re going into big role in Taco Bell’s relationship with Edlund. ‘We’ll give you that, but we’ll also give new markets, new countries and The manufacturer has been Taco Bell’s exclu- you solid stainless doors as backup we have one opportunity to make sive supplier of portion-control scales since just to have available if you don’t like a first impression.” These suppliers the look of the glass doors.’ They also have to be able to support me in for international stores. “I saw this really cool A big part of to them to satisfy the look and the function that [came up with] some ideas about the same way they would in the layout for in-line restaurants and said, ‘This is I wanted for this first store,” he said. doing some custom shelving that U.S., or as close as possible to that. what we should be building. This is beautiful.’ the Cantina would let us showcase the individual If they can’t do that, then I have to The rest came about when Brian Niccol, Taco concept is the It Starts with the Look servings of wine along with the kegs. go to their competition. Bell CEO, said, ‘If you want to do it, we can do open kitchen A big part of the Cantina concept is the open it. Let’s go ahead.’” and the kitchen and the transparency it offers. Ramos Besides the products, what do These new Taco Bell Cantina Not surprisingly, the concept has gotten wanted to specify a beer cooler that matched the you look for when selecting an restaurants also use Edlund the most buzz for serving alcohol. Along with transparency appearance of this new design. Beverage-Air was equipment manufacturer? scales. How do they support Twisted Freezes (frozen drinks mixed with it offers. quick to respond, developing customized coolers I’m accountable for international your operation? rum, tequila or vodka), the restaurant offers with glass doors that showcase the kegs inside. and we do serve beer in some of Edlund scales have been in the wine, sangria and two types of beer on tap. Other modifications dealt with functional our international markets. I was Taco Bell system for as long as These additions required some changes to the issues. Along with a beer cooler, Taco Bell sort of thinking ahead that if this I’ve been here, so for more than Taco Bell equipment package. Since the concept also needed a convenient place to chill wine in U.S. project took off, some of our 20 years. Speed is important to already offered non-alcoholic frozen drinks, this new concept. Beverage-Air then custom- international franchisees that don’t us, throughput is important. But the bigger task was finding the right vendor for designed the same keg refrigerator to include currently have beer might start accuracy is just as important and holding and serving beer and wine. shelving that allows the restaurant to both chill thinking about it. So one of the key product quality is just as import- The chain ended up selecting Ali Group and display individual servings of wine. things I brought up to Jennifer early ant. One of the terms that has been company Beverage-Air. That decision was made “Providing solutions and exceptional on is that I wanted a supplier that used here operationally is that we by Mark Ramos, director of engineering for service before and after the sale is what every has the infrastructure to be able to don’t want to serve customers “air Taco Bell International and the kitchen’s de- member of our team strives to achieve,” said support international markets with tacos.” We don’t want menu items signer. Ramos said he chose Beverage-Air after Jennifer Ward, senior vice president of sales installation, service and support. to be under portioned. That’s where seeing how hard the company worked to meet and marketing with Ali Group North America’s the Edlund scales come into play. his needs. “They were willing to take off-the- Refrigeration Division. “It was a pleasure For the last eight years that I’ve Their reliability and responsiveness shelf platforms and modify those, make changes working with Mark and watching this amazing been on this team, that’s one of the are important to us.

34 35 SUCCESS STORIES

Franchisee Neil Borkan (center) poses with the Farm-To-Table Food store’s managers. Made Easy and The burgeoning Modmarket chain finds Eloma Delicious combi ovens perform reliably and save labor.

“I saw this really cool layout for in-line restaurants and said, ‘This is what we should be building. This is beautiful.” —Neil Borkan Open seating areas contribute to the 1995. While scales are often thought of as tools Cantina concept’s modern look. that limit over portioning, at Taco Bell they help the chain deliver great value by ensuring that menu items aren’t underportioned. “We don’t want to serve air tacos,” Ramos said. According to David Sebastianelli, Edlund’s vice president of sales and marketing, the factory’s relationship with Taco Bell has been successful because it is a true partnership. “Through the collaborative efforts of both Edlund and the Taco Bell engineers and manag- ers, we have been able to supply an accurate and precise measurement tool that has stood up to the demands of the high-volume commercial environ- ment at Taco Bell for over 20 years,” he said. While the Taco Bell Cantina concept is still in its early stages, so far all signs point to it being a success. A second restaurant opened in San Francisco and additional units are in de- velopment. What’s more, the Chicago store has been well received by its community — a good sign that the Cantina concept appeals to urban customers as intended. “The response from the neighborhood has been fantastic,” said franchisee Borkan. “The restaurant looks great and we’ve had a great response. It feels good when you’re in there.”

36 37 SUCCESS STORIES

arm Fresh Eateries. That’s how the Lakewood, Colo.-based Modmarket chain describes itself. With 14 units located between Colorado and Texas, the chain Fstrives to spread the “farm-to-table” philoso- phy with delicious and reasonably priced salads, sandwiches, entrées and pizzas. “We started because we felt like healthy, afford- able, delicious food should be available to everybody,” explains Modmarket co-founder Anthony Pigliacampo. “We thought somebody needed to figure out how to make ‘farm-to-table’ as ubiquitous as burgers and fries. That’s what we tasked ourselves with doing.” The idea clearly resonates with consumers, as Pigliacampo estimates each Modmarket location serves between Eloma combi ovens run 700 and 1,000 people on an average day. That volume puts heavy de- almost continuously at mands on the staff; in fact, Pigliacampo feels the biggest challenge facing Modmarket.

“We thought somebody needed to figure out how to make ‘farm-to-table’ as ubiquitous as burgers and fries. That’s what we tasked ourselves with doing.”

Customers line up for —Anthony Pigliacampo farm-to-table specialties at Modmarket’s Lakewood, Colo. location.

38 39 SUCCESS STORIES

Modmarket co-founder Anthony Pigliacampo hard to help us find solutions. We’ve been really impressed with their ability to stand be- hind their product and adjust it and make sure it does what they say it can do.” Pigliacampo likes the fact that based on Modmarket’s usage of the combis, Eloma was willing to make some tweaks to the oven that made them work much better during their duty cycle. Eloma North America President Thomas Stegmaier explains that “we understand our customers’ needs and we can tailor the oven any time a chain account needs it.” Modmarket uses products from other Ali Group companies as well, such as Metro shelv- ing and Scotsman ice machines. And more Eloma ovens are on the way for Modmarket. Pigliacampo estimates the chain will buy another 30 Eloma combi ovens over the next year or so. For a growing chain, that’s a big investment: “probably the largest spend on a single piece of equipment we’ll make,” Pigliacampo says. “We’re confident doing that with Eloma because they stand behind their product. We know they’ll do what they say they’re going to do.”

Scotsman ice machines perform dependably at chain operators these days is “the labor pool… The ovens allow each Modmarket location to Modmarket’s The ovens Lakewood, Colo. continuing to find hard-working, motivated make more product with fewer staff, he says. location. folks who want to make great food for a living.” “The good thing about the combi is that it As with any operator, continuing turnover allow each replaces a bunch of equipment. With one piece in staff means that Pigliacampo has to get the of equipment that’s computer controlled, we most out of his employees — and his equip- Modmarket often do five things at once in one combi cycle. ment. “That’s why things like combi ovens are That was something that was not possible when great,” he says. “They make the job more man- location to we were using just straight convection ovens, so ageable for more people.” that helps the labor quite a bit.” For Modmarket, the Eloma combi oven is an make more integral part of the kitchen. Each Modmarket A Unique Relationship unit has one of the ovens; the higher-volume product The relationship between Modmarket and stores have two. “We use them for almost eve- Eloma has been unique, to say the least. “The rything that’s cooked in the store,” Pigliacampo with fewer Eloma team will admit our usage is at the notes. “They run pretty much sunup to sun- extreme end of the performance for the unit,” down, from the moment the restaurant opens in staff. Pigliacampo laughs. “A lot of other manufac- the morning until when we shut down at night.” turers would have said, ‘Thanks, but we really Not only does Modmarket cook its proteins, don’t want a customer that’s using our ovens such as chicken and steak, in the Eloma combi, this way.’ Eloma looked at it and said, ‘This is but it uses it for other menu items as well. “We kind of crazy. You guys really are using them cook about 25 other different prepped items” at this level. We engineered this product to do in the combis, he says. “Whether it’s tomatoes, this level of performance, so let’s work together Metro shelving kale, sweet potatoes, smashed potatoes…you and figure out how to make it meet your needs.’ is another name it and we cook it in our combi oven.” I was really impressed with that.” When a few integral part of the back One of the biggest advantages to the Eloma minor issues came up due to Modmarket’s of house at combi ovens for Pigliacampo is their efficiency. heavy usage, “the team at Eloma worked really Modmarket.

40 www.elomausa.com 41 SUCCESS STORIES

When Homer Simpson says, “Mmmmm….donuts,” we laugh. But in reality, most of us secretly agree with him. Few other foods have the aroma, appearance and taste that appeal to our senses in the same way a fresh donut does. And when it comes to making equipment that appeals to donut makers of all shapes and sizes, no one N tops Belshaw Adamatic Bakery Group. The 92-year old company produces donut-making equipment for both retail and wholesale outlets. Belshaw clients range from fast-food chains to supermarkets and large-scale food processing plants. Belshaw President Frank Chandler explains that for many years the company was family owned, with “few systems in place, little or no competition and no drive to change.” After joining the company in 2013, he THE learned that the Belshaw brand was recognized as the worldwide leader in the production of donut-making equipment. “However, competition is growing,” he notes, and to stay ahead of that competition, “we’ve been upgrading.” The company’s “hero products,” he explains, include the Donut Robot® Mark II, capable of producing 400 donuts per hour; the Donut Robot® Donuts are more popular than Mark V which makes 600 donuts an International markets provide opportunity not only to grow with the hour; and the top-of-the-line Donut an opportunity for Belshaw growth, giants, but also to provide equipment RISE Robot® Mark VI which produces 1,000 according to Chandler. “We can’t grow to the entrepreneurs that arise after ever. And the partnership of per hour. “The Donut Robot is the and win through just our operational the introduction of donuts to countries Belshaw and QualServ Solutions product Belshaw was built around,” excellence,” he says. “We must also throughout the world.” Chandler says. “It is used everywhere, identify high-growth markets and try In 2015, the company increased its is perfectly positioned to allows for hands-free operation and to get there first. Currently we are in capacity, allowing the manufacture of dramatically reduces labor. Belshaw 120 countries. As Dunkin’ Donuts, three Century Donut product lines per capitalize on that popularity. Donut Robots have a reputation for Krispy Kreme, Mister Donut and “We’ve got a winning month. This year, Belshaw will focus on durability and dependability, and they others expand, the donut is gaining team in place.” expanding its line of large fryers, allowing can be found throughout the world.” international acceptance. We have an —Frank Chandler the company to move into new markets. 42 43 SUCCESS STORIES

FRANK CHANDLER IN PROFILE Asked what company founder Tom “Belshaw Donut Robots management and other services. Belshaw might say if he could see his have a reputation for “The ‘golden rule’ for QualServ starts Belshaw’s Frank Chandler likes the company today, Chandler replies, “I with listening to the customer and fact that “no two days are alike” in think he would be very pleased. He was durability and dependability, understanding how it can provide value his job, noting that it is “not about a visionary businessman.” and they can be found solutions,” says E.J. Morrow, president doing the same thing over and over.” throughout the world.” and CEO of QualServ Solutions. He joined Belshaw “because Ali Group PERFECT PARTNERS —Frank Chandler QualServ strives to provide allows you to make decisions and that Belshaw’s partnership with QualServ customers with a complete solution for “The Donut Robot attracted me.” The Ali Group, he says, Solutions, a company providing such Baskin-Robbins with manufacturing all their kitchen equipment and fixture is the product Belshaw lets its management “run the business major chains as Dunkin’ Donuts and and consolidation services, has proven needs. “Our products and services aim was built around.” without micromanaging. I prefer to be to be mutually beneficial. The Belshaw- to offer total services such as custom —Frank Chandler in a business that’s quick and lets you QualServ partnership started in the millwork and wood and metal fixtures, be responsive to customer needs.” 1990s but went into high gear in 2007, installation and distribution, equipment stainless steel fabrication,” Morrow Belshaw and QualServ work as Dunkin’ Donuts rolled out a new and supplies, smallwares and custom explains. “We are part manufacturer together to satisfy the “exceptional One of Chandler’s first tasks after product. QualServ Solutions joined and consolidator.” demand from the end user,” Morrow joining Belshaw was to streamline the Belshaw in servicing the chain, and the Despite occasional economic says. It’s essential to service the customer company’s manufacturing operations, two companies have worked together downturns, Morrow sees a bright needs and be part of a “value chain,” eliminating non-value-added tasks. ever since. future for foodservice operations. he says. “We worked with Belshaw to The solutions offered by the “In the U.S., half the dollars spent smooth its production and overcame Also, the research and development Belshaw-QualServ partnership on food are outside the home. The challenges with planning, constant function was separated from the include engineering, design, project industry is pretty steady,” he says. “In communication and transparency, plus engineering function to allow 2008, when the economy collapsed, having a game plan. It came down to Belshaw to focus more strongly it remained pretty stable compared having common goals.” on innovations. The company was to other industries.” Menus, he says, Delivering solutions for the end user further segmented into three “drive the need for equipment. We see is critical to the success of a partnership, distinct operating units: Industrial, [a] proliferation of chains that need Morrow says. “Everyone delivers for the Retail and Parts. remodeling, more competition and new end user. That’s a common theme with BELSHAW BY THE NUMBERS markets. We look for emerging chains the Ali companies. It comes from their Chandler outsourced the majority that will grow.” leadership.” of retail parts to fix lead-time and NUMBER OF BELSHAW capacity issues, and eliminated the EMPLOYEES: unprofitable Adamatic Roll line. He 109 also restructured the sales team to SIZE OF THE MANUFACTURING enhance accountability. FACILITY: In his free time, Chandler enjoys the 85,000 SQ. FT. outdoors, travel, family and sports. NUMBER OF MACHINES “I have three children. My oldest son PRODUCED EACH YEAR: has been in the NBA for 15 seasons 4,500 and will play for the Phoenix Suns this year. His success comes through ESTIMATED NUMBER OF teamwork, as does Belshaw’s,” DONUTS MADE WORLDWIDE Chandler says. “We’ve got a winning 4.2 BILLION team in place. I grew up playing USING BELSHAW EQUIPMENT: sports and always wanted to win. I ANNUALLY treat my business the same way.” 44 www.belshaw.com 45 SUCCESS STORIES

hen it comes and are good dispensers for to the airline Whether in the air the type of ice they want. industry these or on the ground, Appearance is very important days, service an airline must for this client because it pays Wrepresents the largest a lot of attention to detail in create a good differentiator among its lounges, and everything competitors. Whether in impression on has to fit well with the larger MAKING ICE the air or on the ground, an its passengers. design.” airline must create a good Singapore Airlines impression on its passengers. operates two Scotsman That’s especially true with supply its ice machines. TC180 ice machines in airline lounges, which tend “Nugget ice is why each of its premier lounges. to attract the most frequent important clients such as De Blasio notes that while flyers. Singapore Airlines choose there is no partnership FOR AIRLINES Singapore Airlines has to work with us,” says per se between Singapore a reputation to uphold: Alessandro De Blasio, Airlines and Scotsman, Scotsman is one of the biggest names in the ice machine industry, In 2015, Travel & Leisure vice president of sales and “the airline has very strict magazine named it “World’s marketing for EMEA and Asia criteria for choosing its and the quality of its machines is matched by the quality of its service. Best International Airline” Pacific at Scotsman. “The suppliers. It chose our for the 20th consecutive airline uses our machines in machines because they That’s why Scotsman was chosen to supply ice machines year. Its lounges reflect that its premium lounges — for provide the right type commitment to quality and First Class, Business Class and of ice, they dispense to prestigious Singapore Airlines. top-level service, so the Gold Class — because they it efficiently and they airline chose Scotsman to have an attractive appearance look good.” Moreover,

46 47 SUCCESS STORIES

“In all, we have This is how we ensure that over one million customers such as Singapore SINGAPORE machines Airlines feel they are being well looked after,” he says. AIRLINES: installed around There was no specialized the world and equipment designed for INDUSTRY they are our best Singapore Airlines, notes advertisement.” De Blasio, “just our standard, TRENDSETTER high-quality products Scotsman’s responsive, backed by the best after- Singapore Airlines runs a attentive after-sales service sales service.” fleet of 105 aircraft and also attracted the airline. operates passenger services “We do all of the servicing A GLOBAL ICE AGE to more than 60 cities in more and maintenance,” De De Blasio sees the market than 30 countries. Since its Blasio says. “That is one of for ice and ice machines early years in the 1940s as our competitive advantages as expanding globally. Malayan Airways, it has built a because the airline will not “Only 10 percent of the reputation for high quality and allow any mistakes.” foodservice market in Asia innovation. Some Singapore Scotsman’s global service uses” ice machines, he Airlines “firsts” include: network — with hubs in says. “That figure rises to such places as Singapore, 30 percent in Europe and 1970s: First airline to offer Dubai and South Africa — 85 percent in the U.S. That free headsets, a choice of allows it to stay in close is why a focus on Asia can meals and free drinks in contact with customers. give us sustainable growth Economy Class “We have service managers in the future.” Scotsman’s TC180 ice machines 1991: First to introduce use less energy and less water to in key centers around For Scotsman, that future produce ice, making them an ideal satellite-based inflight the world to ensure best holds exciting new products, partner for Singapore Airlines. telephones practices in every region. such as the MXG premium 1998: First to involve a gourmet cube machine, comprehensive panel of “We have service which was introduced at world-renowned chefs, the managers in key the Host 2015 trade fair International Culinary Panel, in Milan, Italy, in October in developing inflight meals centers around 2015. The MXG can make 2001: First to offer audio the world to a crystal-clear cube of and video on-demand ensure best ice in any shape or size capabilities in all classes practices in required. “Premium ice is 2007: First to fly the Airbus becoming more popular as A380, from Singapore to every region.” customers are becoming Sydney —Alessandro De Blasio more sophisticated in how 2008: First to operate an they make drinks,” De Blasio all-Business Class service says. “Mixologists want to between Asia and the USA, use different [types of] ice with nonstop flights from that is very clear. That is Singapore to New York something we can provide.” Although new products will keep Scotsman moving forward, the company’s emphasis on dependability, quality and consistency will continue to keep it at the forefront of the industry. De Blasio says, “We have over one million products installed around the world Scotsman's MXG premium gourmet cube and they are our best machine can make a crystal-clear cube Singapore Airlines uses ice of ice in any size or shape required advertisement.” machines from Scotsman in its premium lounges.

48 49 SUCCESS STORIES

Mister Softee Goes Brick-and-Mortar with Electro Freeze Long known and loved for its ice cream trucks, Equipment Mister Softee is now making inroads into Jacksonville Jaguars fans line up for Mister Softee treats professional sports arenas — with the help made with Electro Freeze equipment. of Electro Freeze. 50 51 SUCCESS STORIES

Electro Freeze machines (Right) An Electro Freeze CS700 perform reliably during peak shake machine with built-in times at EverBank Field. mixer and high-capacity Gen-5400 ice cream machine at EverBank Field.

(Below) Delicious Mister Softee soft-serve ice cream is easily made with Electro Freeze machines.

ister Softee ice cream trucks have working in EverBank, said Zoly, is that the The dashboard The app offers just some of the data the been a staple of summertime in the stadium hosts just 15 events per year. That Electro Freeze machines can collect and serve Northeast and beyond for decades. means MC Venue Services has just 15 chances allows operators to operators. Through a full online dashboard, The sound of the trucks’ jingle has — less than 100 hours over an entire year — to to see and operators can track 78 separate data points on Mundoubtedly brought smiles to millions of faces. make money from its EverBank locations. In their units, from temperature to energy usage to prepare for the From a purely business perspective, that sort this situation, every minute counts, and the exact times how hard the motor is working. of goodwill is incredibly valuable. It’s natural, Electro Freeze ice cream and shake machines at Using this information, MC Venue services then, that one franchisee group now puts the EverBank help MC Venue Services get the most when demand can calculate the total amount of ice cream it brand — and the quality product it represents profit out of literally every minute. is highest, such dispensed during an event and predict demand — to work outside of ice cream trucks and into A new line of ice cream and shake machines as halftime in a for future games or shows. This not only helps stadium and event venues. To do so, it’s work- built with microprocessors and wireless moni- football game or the company minimize waste, it also lets it ing with Mister Softee’s longtime partner, Ali toring and transmission technology helps with predict sales and profits and resolve any issues Group company Electro Freeze. much of this. MC Venue Services staff members between innings Sprinkles add the final should they encounter a discrepancy. The franchisee company, MC Venue Services, can access much of the information generated of a baseball touch of fun. Operators can slice usage information from has the rights to operate Mister Softee locations at by the machines via an app for a tablet or smart- game. these machines even more finely. According to all stadium and event venues in the United States. It phone. With this, Zoly can see how much ice Electro Freeze President Tom Hotard, the dash- operates kiosks at several high-profile locations, in- cream a machine has dispensed, whether it is board allows operators to see and prepare for cluding Saratoga Race Course in upstate New York running low on product and if it is experiencing the exact times when demand is highest, such as and Citi Field, home of the New York Mets. This any maintenance issues. halftime in a football game or between innings of a fall, MC Venue Services moved into its first NFL With 20 machines at eight kiosks in a massive baseball game. “They use these capabilities to iden- location, the Jacksonville Jaguars’ EverBank Field. stadium, this sort of remote monitoring allows tify their peak periods to determine the capacity According to Andrew Zoly, manager of Mister Zoly and the MC Venue Services team to work they need to meet the demand during that time.” Softee’s EverBank operations, this particular efficiently during periods of high pressure. “Our Of course, having access to data surround- venue poses some unique challenges. And Electro locations are very spread out. [The app] makes it ing usage and peak demand is valuable, but it Freeze equipment helps MC Venue Services over- easy to see that on the sixth floor, everything is wouldn’t be worth much if the Electro Freeze come many of these challenges, he said. going smoothly, so I don’t have to keep running machines couldn’t perform during these peri- One of the most unusual things about up the stairs to check on them,” Zoly added. ods. Machines on trucks typically serve a few

52 53 SUCCESS STORIES According to Andrew Zoly, manager of Mister Softee’s EverBank operations, Unique Gelato Pops for this particular venue poses to a few dozen cones at a time and then have some unique a chance to recover. At professional football challenges. And Upscale Grocery Store games, the Mister Softee kiosks serve a steady Electro Freeze stream of customers during each half and expe- The new Fantasticks 4U gelato bar concept from Carpigiani is helping rience a massive spike at halftime. The Electro equipment Freeze units have shown they can handle this helps MC a Chicago-area grocery store chain create unique, innovative gelato offerings. spike, said Zoly. Venue Services “People at halftime get up and have 15 overcome minutes to get their food, their ice cream and drinks and then they want to be back in their many of these seats to see the rest of the game. You want to challenges. n just a few short do a lot of sales in a very short period of time. Andrew Zoly, years, the Mariano’s manager of These machines are capable of doing that. They Mister grocery chain has risen put out a lot of product in a very short period Softee’s to the top ranks of gro- and they recuperate very fast,” Zoly said. EverBank Icery stores in the Chicago Electro Freeze machines have proven they operations. area for offering unique, are up to the demands of stadium and event top-quality groceries and venue work. But there’s more to a successful MC Venue Services with little time to prepare for prepared foods. What partnership than just providing a good prod- the first game of the season. The Electro Freeze better place, then, for arti- uct. The manufacturer has excelled in terms of team went out of its way to make sure everything san gelato bars and frozen service, as well. went smoothly, said Zoly. “Our regional sales per- gelato on a stick that can According to Zoly, the deal to operate kiosks A happy Jaguars fan enjoys son for Electro Freeze actually flew down a week be personalized to meet at EverBank came together very quickly. This left a double Mister Softee. or two prior to all the machines getting down each individual custom- there. He walked around and made sure all of the er’s taste? Of course, they power and pretty much everything else was in couldn’t produce them place so that when the equipment got down there without the Carpigiani it was not such a hassle.” Masterstick soft serve In addition, Electro Freeze has put MC Venue freezer and Fantastick Services in contact with qualified equipment ser- Blast freezer. vice providers. Should anything go wrong with a The gelato pops are unit, this relationship helps the piece get repaired being offered in the in plenty of time for the next game. chain’s Glenview West Along with the quality product Electro location in north sub- Freeze units produce, this level of service is urban Glenview, Ill. one of the main reasons MC Venue Services has Customers make their chosen to partner with the manufacturer. gelato pop choice from such unique flavors Supermarkets, Inc. “Our gelato pops add to “We have built a relationship with Electro as coconut, passion fruit or Bacio (chocolate “Our gelato the whole shopping experience. Customers Freeze for several reasons,” Zoly said. “The hazelnut). Then, they select a chocolate or pops add to the are inquisitive and excited to try one.” reliability of their freezers, the creaminess and caramel coating. After that, the bars are sprin- whole shopping The Fantasticks 4U gelato bar concept was consistency of the product being dispensed and kled with up to three toppings such as nuts or introduced at the NAFEM equipment show in the support we receive from the distributor are crushed graham crackers. Finally, they can have experience. February of last year. “Fantasticks 4U is rap- all at the top of the list,” he said. “I am a firm their pop drizzled with chocolate or caramel. Customers are idly becoming the newest explosive trend in believer in doing business with a company that “We always love giving our customers inquisitive and the frozen dessert industry,” Carpigiani USA provides you with a high-quality product and is unique offerings and experiences, and our gela- excited to President John Babila said. “Operators that there to support your needs. My recommenda- to pops appeal to everyone,” says Amanda Puck, see this and have the vision are moving tion to you is team up with Electro Freeze for Director of Strategic Brand Development for try one.” in this direction as quickly as possible to the best frozen treat machine you’ll ever use.” Mariano’s, a unit of Wisconsin-based Roundy’s —Amanda Puck capitalize on it.”

54 www.electrofreeze.com www.carpigiani.com/usa 55 SUCCESS STORIES

The Rancilio Classe 9 Group Xcelsius machines won out, due to their dependable performance

ompetition in the coffee business is stiff. under the toughest testing. To survive, a coffee shop might be able to offer just good coffee and passable service. But to thrive and expand in this Ctough segment, a concept has to deliver supe- rior coffee with top-notch service. That’s ex- actly the recipe for success that the Black Rock Coffee Bar follows — with the help of Rancilio’s Xcelsius espresso machines. “We opened in February 2008,” says Daniel Brand, one of the chain’s owners. “We’re a family- based business.” The six owners of Black Rock include two of Daniel’s brothers-in-law and vari- ous members of their families. “All of our dads are entrepreneurs, so we all wanted to start a new cof- fee company. We’ve grown from 19 stores in 2014 Rancilio Xcelsius to 29 in 2015. And we expect the same growth espresso machines pattern or greater in 2016,” Brand says. provide delicious espresso for the Black The chain operates stores in Washington, Rock Coffee Bar chain. Oregon and California. Most of the Black Rock locations offer drive-through only service or a combination of sit-down with drive-through Most Black Rock Coffee Bar lanes; the chain’s first strictly sit-down location locations feature convenient opened in October 2015. drive-through lanes. Having a drive-through window can provide some unique problems for coffee stores. “In the drive-through situation,” Brand says, “there are a lot more variables than with a café per se. With temperature and humidity coming in, there are Driving all sorts of changes. You can go from a stable environment of 72 degrees [Fahrenheit] or 73 degrees and as soon as soon as you open the window in winter, you can drop to 40 degrees. Or the opposite in summer — you can go from warm Coffee Sales to hot.” Add in the human factor, with different employees operating machines in different ways, and coffee consistency can be hard to manage. In deciding which unit to buy for Black Rock, Brand says the chain tested “a huge with Rancilio variety of espresso machines.” The Rancilio For an up-and-coming coffee chain, Classe 9 Group Xcelsius machines won out, due to their dependable performance under the Rancilio Xcelsius models brew cup the toughest testing. Consistency is key, Brand says, since “we’re a small business growing so after cup of delicious espresso.

56 57 SUCCESS STORIES EVENTS quickly. And Rancilio offers great consistency with the Xcelsius machine.” Cup after cup, he says the Xcelsius “really helps with the shot consistency. We saw shot consistency across the board. That’s why we chose Rancilio.” Consultants And with the average Black Rock outlet pulling an average of 3,500 shots per day, delivering a consistent shot pull Converge on after pull is a must. Most of the Black Rock units have Ali Group Training the Rancilio Classe 9 Group Xcelsius machines and a few have the newer Classe 11 Group Xcelsius. “The inter- Facility for face is really nice on the Classe 11,” he says. “It’s very user-friendly. As we Ali University explore more single-origin coffees, it’ll be Left to right: Rich Neumann of Ohio University, John nice to be able to use the interface to profile Giambarresi of RFC Healthcare & Hospitality, Scott Reitano of In between the presentations, the Consultants from all around the Reitano Design Group, and Jim Sukenik of the Bakergroup that coffee a lot better.” consultants learned the latest about the But even the most high-performing coffee nation get the latest updates on participating Ali Group product lines. machines will occasionally need support from Indoor seating is available at The brands presented interactive ses- many Black Rock Coffee Bar the service and sales teams. And Brand says locations. trends and products at our training sions and hands-on opportunities, which that Rancilio support “is excellent. That’s also a offered consultants the chance to under- reason we chose Rancilio. Don Berquist is our and education session stand the functions of the equipment. regional rep. He is just phenomenal for meet- The meal breaks featured food prepared ing expectations and being on the spot.” Brand on Ali Group equipment as well. appreciates the responsiveness of the whole nce again, the Ali Group North America For a bit of relaxation, evening Rancilio service team. “If we have a problem Training Facility played host to some of events were held at the historic Graylyn and they’re not there, they’ll give us their cell the foodservice industry’s most influ- Conference Center in Winston-Salem. phone [numbers] and have us contact them ential consultants. Consultants and Left to right: Kip Serfozo of Camacho Associates, Inc., Ted Mayer This venerable estate, now part of Wake that way.” If a part is ever needed, he says, the Onon-commercial foodservice operators came of the TMC Group, LLC, Alan Craker of Belshaw Adamatic Bakery Forest University, was completed in Group, and Frank Chandler of Belshaw Adamatic Bakery Group service department “always has parts readily together for an educational experience at the 1932 and has played host to a number available. We really appreciate the customer Ali Group’s Winston-Salem, N.C., facility. The of dignitaries, including former presi- service. It’s top-notch.” Ali Group companies hosting the event included dents Gerald Ford, Jimmy Carter, Ronald Berquist, who is Western Region Sales ACP, Aladdin Temp-Rite, Belshaw Adamatic, Reagan and George H.W. Bush. Manager for Rancilio, says, “It is an honor that Beverage-Air, Carpigiani, Champion/Bi-Line, Feedback from the consultants was Rancilio Group is able to partner with the Black Edlund, Eloma, Moffat, Rancilio/Egro, Scotsman enthusiastic. “Thank you for being Rock team. They truly understand quality in and Victory. such a valuable collaborator within the both the equipment they use but more so in the The two-day session featured a number of industry and allowing all of us to gain product they produce. Consistency throughout industry professionals discussing the current knowledge and insights from each oth- their program and in the drinks they serve is state of the foodservice industry and trends to er,” said one attendee. “I truly enjoyed the key to their success. After a major expan- watch for. It began with Joe Carbonara, Editorial the attention you and the Ali Group sion last year, they proved they are able to han- Director of Foodservice Equipment & Supplies Left to right: John Caldwell of the Inman Foodservices Group spent providing a diverse group of at- dle radical growth due to their leadership. They magazine, giving an industry overview. Rich and Kris Morphis of Foodesign Associates, Inc. tendees,” said another. “It created and are one of the ‘go-to’ coffee franchise systems Neumann, Director of Culinary Services and provided great interaction, exchanges in the western United States.” Assistant Professor at Ohio University, gave a and educational feedback.” The combination of superior product and presentation on college/university foodservice. Filippo Berti, Chief Executive Officer service has made Rancilio a trusted partner for That was followed by Dave Reeves, Director of of Ali Group North America, stated, “We Black Rock Coffee Bar. When asked if Rancilio Hospitality Services at Elmhurst (Ill.) Memorial are extremely pleased with the support has helped Black Rock grow its business, Brand Healthcare, discussing the unique needs of we are receiving from the consultant replies, “I think it’s helped us grow and keep healthcare foodservice. community. Ali Group continues to our quality product going out the windows The second day began with a discussion of strengthen its commitment to support- of each of our stores. Their customer service correctional foodservice led by Philip Atkinson, ing both Design and MAS consultants. always gets us our machinery on time and they Food Service and Laundry Programs Manager The Ali University training program is are always on the ball. at Hennepin County Adult Detention Center just one great example of this commit- We believe in the company and they exceed in Minneapolis. And Fred Stowell, partner of ment, and the proof is in the number of our expectations.” Kitchens to Go in Naperville, Ill., provided insight consultants updating their specifications The consultants enjoyed customized gelato treats from into the potential benefits of temporary kitchens. Carpigiani’s Fantasticks 4U gelato bar concept. to further support Ali Group brands.”

58 59 EVENTS

Ali Group Has Major Presence at

The Ali Group corporate area at the Host Exhibition Filippo Berti, Chief Executive Officer of Ali Group North America (left) and Host Milan Show 2015 Brad Pierce, President of Restaurant Equipment World

Left to right: Rich Vincent, International Equipment Innovation Manager for Dunkin’ Left to right: Rob Myers of Myers Restaurant Supply; Natalia Donavan; Francesca Tanti, Economic Brands, Jim Zafirson, President of CR Peterson and Carlos Rebolledo, Director of Development Director for Italy America Chamber of Commerce Southeast; Tom Stritch, Vice President of Mr. Luciano Berti, Chairman and Chief Executive Officer of Ali Group, and Mrs. Giancarla Berti Guests enjoyed an evening of music and art Operations for Europe for Dunkin’ Brands Dealer Relations, SEFA; Howard Cantrell, East Bay Restaurant Supply; and his wife, Becky Cantrell

ilan, Italy, was the site of the demonstrations by world-renowned reception, and the 2015 event was no 39th annual Host Equipment chefs and educational seminars led by exception. Under the umbrella theme Coffee and Food Exhibition in industry experts. Carpigiani presented its of “Cooking and the Arts,” more than October 2015. This massive Gelato University to give Host attendees 1,700 guests from many countries Mexhibition, dedicated to the foodservice the inside information on such topics as were welcomed to the event by Ali industry, featured seven separate “macro- new ice cream-based products and how Group founder and chairman Luciano areas” focused on equipment, furniture, to manage a successful gelato shop. Berti. Attendees enjoyed a wide selec- tableware, bread/pizza, coffee/tea, bars/ As in previous years, the Ali Group tion of delicious dishes and drinks coffee machines, and gelato/pastry. The had a major presence at Host, with inspired by the fine arts. To immerse event has a global reach, drawing in at- 44 Ali Group companies represented the guests fully in the artistic mood, tendees from all around the world. More by individual booths, as well as an Ali video screens displayed food-related than 150,000 people from more than 170 Group corporate area. At these booths, scenes from movies; food photogra- countries attended this year’s exhibition attendees could view the latest product phy and artworks; and selections from to see the latest in food and equipment, lines and speak with representatives for food-related literature. Live music and learn about current trends. demonstrations and information. accompanied the guests on their jour- The exhibition also featured more One of the most highly antici- ney through this memorable artistic than 400 events, including cooking pated events at Host is the Ali Group experience. Peter Nordell, President and Chief Executive Officer of Edlund (second from left); Rachael Nordell (third from left); and David Sebastianelli, Vice President, Sales and Marketing, Edlund (far right) greet members of the CP Asia 60 sales team, which represents several Ali Group North America companies 61 EVENTS

Left to right: Kevin Clark, President of Scotsman Ice Systems; Tom Campion, President The hosting team gets their last-minute instructions from Elena Faccio, Corporate Communications Luciano Berti thanking customers and employees The theme of “Cooking and the Arts” attracted more than 1,700 guests and Chief Executive Officer of Franke Foodservice Systems, Inc.; John Nackley, Director, Ali Group President and Chief Executive Officer of InterMetro Industries and Brad Pierce

Left to right: Ryan Blackman, Director of Marketing & Left to right: Irene Kimmerly, Vice President of Sales for Belshaw Communications of Ali Group North America; Antonella Adamatic; Carlos Rebolledo, Director of Operations for Europe for Da Ros, Executive Assistant & PR Coordinator of Lainox; Rachael Nordell and José Nicho, Vice Dunkin’ Brands and Rich Vincent, International Equipment Innovation Andrea Cocchi, Chief Executive Officer of Carpigiani Group Stephanie August and Rob August, President of Ali Group North Attendees share party pictures Marco Ferroni, General Manager of Lainox; and Mauro President, Sales - Latin America for Ali Group Manager for Dunkin’ Brands and Lorenzo Scrimizzi, President, Carpigiani Japan America Refrigeration Division Dorigo, Area Sales Director of Lainox

Left to right: John Nackley, Rob Myers and Natalia Donavan Left to right: Brad Pierce; Scott Gerharz of Gerharz Equipment; and Charlie Bible of Tim Garbett, President of ACP, Inc., with representatives from CP Asia Left to right: Kris McKissack, FSW; Jennifer Ward, Senior KaTom Restaurant Supply Vice President of Sales & Marketing, Ali Group North America Refrigeration Division; and Scott Gerharz 62 63 EVENTS

Left to right: Antonella Da Ros; Alessandra Longo, Customer Care, Sales Department, Friulinox; and Oscar Imazio, Chief Operating Left to right: Marco Sparesato; Roberta Ferrari, Controller, Ali Group; Federica Salutari; Cristian Deirdre T. Flynn, Executive Vice President, NAFEM and Good wine and food was the order of the evening Marco Previati and Veronica Colamonico, Executive Assistant, Ali Group Officer, Cooking & Refrigeration Division, Ali Group Cesano, Accounting Manger, Ali Group; and Giuseppe Scavello, Controller, Ali Group Charlie Souhrada, Director of Member Services, NAFEM

Left to right: Deirdre T. Flynn; Maureen Slocum, Publisher, Foodservice Equipment & Supplies; and Ryan Blackman

Left to right: Greg O’Connell, General Manager, Moffat; Ian Hopper, Principal of KHI Selfies are everywhere! The lavishly decorated hall where the party took place Left to right: Andrea Pozzi; Alessandro D’Andrade, Grandimpianti; International Pty. Ltd.; and Rob Geile, VP of Consultant Services, Ali Group North America and Ettore Legnani, Grandimpianti

Left to right: Michael Hawkins, Michael J. Hawkins, Inc.; Stephanie Party-goers enjoy the night air Left to right: Briege Coe and Brian Coe, Caterline Catering Equipment; and Mr. and Mrs. Berti Gill-Kelly; and Keith Kelly, President, Ice-O-Matic Debbie Parenza, Vice President of Global Chain Sales, ACP, Inc. 64 65 INNOVATION

(Left) Filling the molds

(Below) Smallcakes’ new Decadent concept Rising Bakery Chain in Overland Park, Kan. Chooses Carpigiani for Exciting New Ice Cream Treats

eff Martin first rose to prominence Martin says. “We just don’t do boring ice cream. as one of the competitors on the TV We make a cupcake-infused ice cream. We do red series “Cupcake Wars.” Founded in velvet ice cream and vanilla bean ice cream.” 2009, his wildly popular Smallcakes Martin is a perfectionist when it comes to bakeryJ chain bakes and frosts 18 varieties of sig- the texture of his ice cream. “I’m not a huge nature cupcakes daily, as well as special-edition gelato fan,” he says, “and I’m not a huge fan seasonal treats. Now, with 120 locations around of the old-school, rock-hard ice cream. What the U.S. and two in the United Arab Emirates, we’re producing is right in the middle, and the he’s expanded the offerings at his “neighbor- machine has a lot to do with that. We tested hood bakery” concept beyond cupcakes to out a few other machines, and the Carpigiani brownies, cookies and his latest addition, ice really produced the consistency I envisioned.” The Fantasticks 4U equipment, ready to produce premium ice cream bars. cream — with the help of Carpigiani equipment. Martin currently has 12 Carpigiani LB100 batch Smallcakes is known for making exciting freezers in his Smallcakes stores, with plans for will continue to be a flavors of baked goods, and that same adventur- another 20 to be installed soon. top cupcake chain by ousness now extends to its ice cream selections. Martin has high marks for the Carpigiani offering a wide vari- “We take what we’re known for — our great cup- sales and service team. “These machines are ety of choices while cakes — and incorporate them into our ice cream,” very easy to install, very easy to work with. keeping it fun and When we’ve had to call for service or get ques- creative by allowing “We tested tions answered, it’s been very easy. They don’t customers to customize out a few make you feel like an idiot when you ask a ques- their own ice cream bar. other tion. I work through Kami Poppen a lot and she And working with a rep like picks up the phone on weekends, too,” he says, Kevin Herndon of B&J/Peerless machines, adding that Carpigiani has been “very easy and really makes it a team effort.” and the very good to work with.” In his own words, Martin is “super-excited” Carpigiani Carpigiani Director of Sales Kami Poppen about his next Carpigiani machine: the Fantasticks really thinks Martin has found the formula for ice cream 4U, installed in November 2015 in his newest success with Smallcakes. “Smallcakes is the kind concept, Decadent Coffee and Desserts, located in produced the of customer you love to work with,” she says. an upscale neighborhood of Overland Park, Kan. consistency “They are a fun business that’s open to trying With more of a bistro feeling, Decadent is aimed I envisioned.” new things that expand their menu. But they stay at the traditional “mom-and-kid” crowd during the —Jeff Martin focused on their core theme of cupcakes. Jeff is day and an adult clientele at night. “I’m like a little always thinking about what he can kid at Christmas,” he exclaims. “It’s a machine do next to continually improve that you can do so many different things with. Smallcakes and bring it I’m going to do everything I possibly can do with to the next level for his it. Initially, we want to do custom ice cream bars. customers. The addition But my mind is thinking, ‘What can I do with this? of ice cream bars in his And I want to do it all.” new flagship location is Jeff Martin, founder of proof that Smallcakes Smallcakes. Kami Poppen demonstrating decoration techniques.

66 www.carpigiani.com/usa 67 INNOVATION

ACP Culinary Sales “They absolutely do replace There was some resistance initially, espe- Manager Tony cially as we were rolling out the balanced Aguiar demonstrates the stovetop and ovens menu program. Tony showed us how to how to use the Menumaster we’ve had in our school.” program [the microwave], and how it can microwave. really do everything. He also filmed beauti- —Bob Benowitz ful training tapes. He was really excellent on camera. They’re in our library for the back from parents to improve our menus balanced menu program and every school that we said, ‘Let’s do it.’” in our system is required to participate.” Primrose knew that a change in the But the service didn’t stop there. kitchen setup was needed. The company’s Dunaway says that Aguiar “has tested a national architect and construction depart- lot of recipes for us and helped us get the ment went through the process of spec- timings right. Last year, I sent him a new ing new kitchen equipment. After much recipe for Lentil Sloppy Joes. He tested the searching, the Menumaster® MRC30S2 recipe a few times and sent it back with the microwave was chosen. proper timing. He’s offered to do that any The school’s registered dietitian, Ann time we need help. He’s definitely been Dunaway, developed a new, balanced menu very, very helpful, since I don’t have a test program featuring eight weeks of break- kitchen to test these recipes in.” fasts, snacks and entrées. The next step Benowitz notes that the Menumaster was to pilot the program with franchisees, microwave not only saves time but it also and to help with that, Primrose brought in saves money for Primrose Schools. “We ACP Culinary Sales Manager Tony Aguiar. didn’t need that $50,000 [fire protec- “Three years ago, we brought that pilot tion] system anymore,” he says. In fact, group in, along with Chef Tony, to give us Primrose has installed around 200 of the a cooking demonstration,” Dunaway says. Menumaster microwaves in its schools. “Nobody knew how to use the microwave. Benowitz is very pleased with the performance and reliability of the Menumaster micro- waves. “Now that people Menumaster Microwave know how to use them, they totally support them,” he says. “I can’t think of any call I’ve had to say I’ve got a rates an “A+” with malfunctioning microwave. They’re trusted, they’re reliable and when you really Samples from the training know how to use them, they videos developed for Primrose Schools to help absolutely do replace the Primrose Schools promote proper usage stovetop and ovens we’ve of the Menumaster had in our schools.” microwaves. Bob Benowitz, Ann Dunaway, RD, ounded in 1982, Primrose Schools household stove and a small microwave. “As Executive Vice President Dunaway Dietetics, is a large early childhood educa- we progressed,” Benowitz says, “we had of Operations for Primrose Consultant to Primrose Schools tion provider, with 304 franchised commercial ranges and ovens, stovetops locations in 25 states and a company- and commercial refrigerators,” which ne- Fowned school in Atlanta. The schools pro- cessitated a costly fire suppression system vide care for children as young as six weeks in each kitchen. “We were looking to save old, and up to six years of age. Additionally, money on our kitchen and the overall costs children up to 12 years old can participate of our building,” he says. in after-school programs. Each school Concurrently, parent satisfaction serves anywhere from 180 to 220 students, surveys were showing that the school’s Primrose Schools has along with faculty and staff. food offerings needed improvement. “We 304 franchised locations The kitchens in these schools, says knew our meal service at that time prob- in 25 states and a Bob Benowitz, Executive Vice President of ably wasn’t as strong as it needed to be,” company-owned school Operations for Primrose, originally had a Benowitz says. “We got so much response in Atlanta.

68 www.acpsolutions.com 69 INNOVATION

A combination of standard and customized Aladdin Temp-Rite® products lets them know that foodservice and O’Conner designed new tray-assembly Seton, Aladdin and L2M Foodservice hospitality are essential to the healing areas, including standard and custom- Design Group was amazing,” said Kim helped a hospital update its inefficient patient meal-service program. process. ized equipment configured in POD Sprout, Aladdin Product Manager. “The Not only did Seton implement a workstations to better optimize ef- team put in many hours and worked to- change in delivery style, but the menu ficiency. The new tray-assembly area gether to determine which equipment received an overhaul as well. TouchPoint takes into account future needs associ- would best meet their needs.” chefs prepare all food from scratch for ated with the ever-changing challenges Seton Director Danhauer gives high CUSTOMIZED SOLUTIONS patients and guests. They source local of hospital room service. marks to the Aladdin team for being growers and use organic produce when A variety of Aladdin equipment, “responsive and creative.” From a con- available; additionally, they prep and such as air curtain refrigerators, hot food sultant standpoint, O’Connor called the for Seton Medical Center Austin cook vegetables right before meal service counters, tray dispensers, and custom- Aladdin team “really very good to work for maximum freshness and flavor. ized tray make-up counters enable with. Kimmie [Biggs, CAD Designer] They also roast their own pork and the hospital to assemble patient trays was outstanding.” turkey, smoke their beef in-house, and more efficiently, and Aladdin’s Heat On Most importantly, Seton patients are bake chicken and fish right before meal Demand Advantage® system keep hot satisfied with the new meal-delivery sys- service begins. In short, the TouchPoint food hot for delivery to patients. tem. “Patient satisfaction scores from last food service team is passionate about Seton’s foodservice program not year to this year have risen about five per- serving fresh, delicious meals. only helps improve the patient healing cent,” says Danhauer. “I’m sure that the The team also focuses on envi- process, it plays an important role in equipment, and being able to serve hot ronmental impacts of the foodservice boosting the local economy through food hot, and cold food cold, is a key com- operation. For example, Compass food purchases, reduces food waste ponent. To have this new [tray-assembly] Group’s Imperfectly Delicious Produce through the IDP program, improves the equipment and have it be state-of-the-art, (IDP) program “rescues” imperfect quality and taste of its food offerings, and be able to hold these temperatures is a fruits and vegetables which otherwise and helps protect the environment, too. key to patient satisfaction.” might be discarded. Debbie Graves, “The collaborative Patient Services Manager at Seton, says effort for this project the IDP program benefits the environ- between TouchPoint, ment. “Just because a carrot has a kink in it, doesn’t mean it isn’t delicious,” (Top right) Meals are prepared for individual delivery, room- she says. “Since we peel and slice our service style. own produce, we contribute to the en- (Bottom left) Seton Director Tray assembly area configured in vironment by using perfectly delicious of Food and Nutrition Bob efficient POD work stations. imperfect-looking items, rather than Danhauer (fourth from left) and participate in truckloads of waste.” his foodservice team. ABOUT SETON MEDICAL CENTER As might be expected, implement- ing a new patient delivery service and (Bottom right) Tray make- • Type of Facility: Acute-care hospital efore the recent renovation The existing space just wasn’t condu- revised menu led to some operational up side of POD workstation including Aladdin air curtain • Beds: 425 licensed beds at Seton Medical Center, the cive to a great flow,” he said. So the issues, not the least of which was the • Owner: Seton Healthcare Family operates refrigerators and custom hospital’s trayline and patient hospital, with input from TouchPoint, inefficient tray-assembly area. Steve counters. more than 100 clinical locations across central meal-delivery system was made the decision to revamp its setup Texas. Seton is a member of Ascension, the Bless than optimal. “This particular and service. Rather than having trays largest non-profit health system in the U.S. trayline was a big oval trayline,” says sent up to the patient floors on a and the world’s largest Catholic health sys- Bob Danhauer, Director of Food and dumbwaiter and having them served tem, committed to delivering compassionate, Nutrition at Seton. “I’d never actu- by nurses, it was decided to move to a personalized care to all with special attention ally seen one like this before. Usually “room-service” style of patient feed- to persons in poverty and struggling the most. it’s a straight shot, where you’ve got ing, delivered by catering staff. • Health System: Seton Healthcare Family, people on both sides. So it required The new style of service includes which operates more than 90 clinical loca- a lot of people to build the trays catering associates, who personally tions across central Texas. because you didn’t have access from interact with patients several times a • Food Management Company: TouchPoint one side to the other.” day. At the patient bedside, they take Support Services, part of Compass Group. Steve O’Connor, principal of the orders for meals and then return to TouchPoint currently operates 127 acute- L2M Foodservice Design Group of serve their patients, just as a restau- and senior-care facilities nationwide. Glen Burnie, Maryland, was brought rant server would. This added touch • Patient Dining Programs: TouchPoint in to consult on the problem and knew of personal service creates positive Catering to You and Dining on Call room service “it was really going to be a challenge. impressions for Seton patients, and

70 www.aladdintemprite.com 71 INNOVATION BIGGER IS BETTER WITH ICE-O-MATIC’S GRANDE CUBE MAKER

“Ice has everages these days have bigger, bolder with proven technology and flavors than ever before. And those existing design,” DeShetler become a big flavors demand big ice, which is says. The Grande Cube design element. what the Grande Cube Maker from Maker’s dual path evaporator Drinks look BIce-O-Matic delivers. Launched at last year’s loop technology provides more appealing NAFEM Show, the Grande Cube Maker delivers uniform ice formation, night.” With a production capacity of nearly 1 1 7 ice in a whopping 1- /4˝ x 1- /8˝ x /8˝ size. increased energy savings and 875 pounds of ice per day, the machine can with this That’s twice the size of a traditional ice cube. improved ice quality. Pure supply even the busiest restaurant or nightclub larger cube.” Beyond the extra chill provided by the bigger Ice®, exclusively from Ice- with all the ice it needs, all day. And ice really —Scott DeShetler cube, there’s an eye appeal as well, says Scott O-Matic, provides built-in is important to all dayparts. “Businesses are DeShetler, marketing director at Ice-O-Matic. antimicrobial protection for finding that the same customer will ask for “Ice has become a design element. Drinks look the life of the icemaker to chewable ice in a soft drink or juice in the more appealing with this larger cube.” inhibit bacterial growth on morning and prefer a large, clear cube for their The Grande Cube Maker continues the surfaces. An optional water cocktails in the evening,” he notes. labor and five years for the evaporator and Ice-O-Matic tradition of products that combine filtration system helps guard There is a growing market for ice compressor worldwide. Evaporator coverage is performance with ease of use and maintenance. against unpleasant taste or internationally, says DeShetler, noting that the extended to seven years in the U.S. and Canada The machine has earned the ENERGY STAR® odors. prospective markets for the Grande Cube Maker if an Ice-O-Matic water filter is installed. for using only 20 gallons of water to produce Like all Ice-O-Matic are “Australia, Asia, South America and the U.S. Ice is more than just an afterthought to 100 pounds of ice, as compared with the products, the Grande It is truly an international trend.” With Ice-O- a bar or restaurant; it’s an important part of standard amount of 23 gallons to produce 100 Cube Maker is dependable. Matic’s global network of service professionals, the patron’s experience, which is why the pounds. To develop this energy-saving, efficient “Customers need a machine they service is always available and nearby. Ice- dependable Ice-O-Matic Grande Cube Maker is machine, “we consulted with experts in the can rely on,” DeShetler says. “It O-Matic backs its products with the longest so popular. “Ice is a food,” notes DeShetler, “and large-format business and combined innovation can’t break down during a Friday warranty in the industry: three years parts and we build our machines with that in mind.”

72 www.iceomatic.com 73 INNOVATION

THE GAME CHANGER IN DUAL OVEN TECHNOLOGY HEATED GLASS TOP WITH ELECTRONIC CONTROLS DUAL OVEN TWO SEPARATE HEATING WITH HACCP AND/OR TECHNOLOGY AREAS ONLINE MONITORING SYSTEM MEAL DELIVERY CONVECTION OVENS HEAT UNIFORMLY AND SYSTEMS THE STATIC REFRIGERATED SECTIONS KEEP ITEMS The new Multigen from Burlodge boasts stunning looks, COOL SO FOOD IS SERVED AT OPTIMAL SERVICE high performance and an incredible user experience. TEMPERATURE

A revolution in the segment for the operator. The handles are practical and The new Multigen for food regeneration comfortable; the electrical cable is easy to reach; and distribution would be an asset to any and the scratch-resistant finish is easy to clean. HEATED GLASS TOP restaurant, hotel or caterer as well as a The gantry provides a convenient tray top WITH TWO SEPARATE sophisticated addition to more traditional for condiments, ingredients or utensils. HEATING AREAS sectors such as hospitals, clinics, prisons, It elegantly hides a halogen lamp that schools or large institutions. creates beautiful and effective lighting “I could tell by the look on my and keeps foods warm. The larger, customers’ faces when they first saw the slanted sneeze-guard offers increased prototype and its features that we had visibility of the serving surface. SCRATCH- achieved our goal of producing something RESISTANT, revolutionary for this sector,” says Marco Cutting-edge technology EASY TO Rivola, New Product Development Manager at State-of-the-art insulation guarantees CLEAN Burlodge. improved temperature control, saves energy, Multigen has been incredibly successful over the years, reduces condensation and keeps surfaces to a but the new design and styling catapults Burlodge, as well as temperature that is safe and comfortable for the industry standards, into the future. “We put our knowledge operator. Color-coded gaskets make it easy to of materials and technical expertise together with a design identify the hot and cold cabinets. When in use, IMPROVED ERGONOMICS: team that added new aesthetics to the machine,” says Rivola. the gantry also shows its colors: red when hot, blue PUSH HANDLE, OVEN “The result is incredible. I can honestly say that this new when cool, white on standby and flashing white ACCESS, EASE OF product is a revolution in terms of design, ergonomics, when the program is finished to make it easier and MANEUVERABILITY, looks, materials and user interface.” safer to use. VISIBILITY OF PRODUCTS

Contemporary design, special materials User interface for impeccable food quality The design studio worked with Burlodge on the choice of The user interface is new and innovative. “The new, materials, line and details of the prototype. “It is the first streamlined color touch display will be a benchmark time that RIM (Reaction Injection Molding) has been used for Burlodge and the sector. It will be easy to program for this type of application,” says Rivola. “This material is and user-friendly, because the new Multigen is not only not just attractive, it is extremely light, durable and easy to surprising from a design point of view, it also provides new maneuver. The finish makes the trolley pleasant to touch, solutions of connectivity and online integration with the scratchproof and easy to clean.” world around it,” says Rivola. The modern choice of black and white is a trend for Different heating programs, developed specifically for institutions globally. Black is used for the functional parts Burlodge by specialized chefs, regenerate foods to maintain of the trolley such as the handles and the heated top, white their texture, taste and quality for an optimal dining for the decorative and robust side panels. The matte-finish, experience. scratchproof, heated glass top has a sleek, borderless design. Multigen can be configured to meet different needs for “The new and improved Multigen is an example of our size, function and capacity, no matter where customers are commitment to continuous quality improvement, our ability in the world or how big the business. The ovens provide to listen, and our passion to create,” says Paul Gauntley, easy access to serving dishes as well as saving on the President, Burlodge Canada and USA. overall footprint. “The new Multigen will launch in North America in the ALL MODELS HAVE THE OPTION Ergonomic and flexible to meet your needs latter part of 2016,” says Gauntley. “We have already taken REDUCED OF REFRIGERATION FOR THE Much was done to improve the ergonomics of the new pre-orders and can’t wait to rewrite another chapter in best ENERGY OVEN OR AMBIENT SECTIONS Multigen, making it more comfortable and easy to use practices in healthcare meal delivery.” CONSUMPTION 74 www.burlodgeusa.com 75 INNOVATION

Pete’s location in Parsons, Kansas CMA’s New EST Front Loader Perfect for Small Operations

ow even small operations can have consistently clean dishes with the new EST Front Loader from CMA Dishmachines. This compact, space-saving design takes up 75 percent less floor space than Ntraditional dishmachines, requiring only 5.06 sq. ft. of floor space. It uses standard 20-inch by 20-inch racks, and its 90-second cycle means that it can handle up to 40 racks per hour. The EST machine has earned the ENERGY STAR®, and uses just 1.09 gallons of water per cycle. Combining the proven operating features of our EST and L-1X16 models, it utilizes a low-temp chemical sanitizing system and has a built-in scrap accumulator. Available options include a hot water assurance system, sanitizer “The Moffat convection alarm and front skirt. he Moffat E22M3 half-size Employees like the new oven oven is a convenient size The EST Front Loader is perfect for those operations sheet pan convection oven is because “it’s easy to operate, with not for our limited kitchen where space is limited and standard entrance and exit helping Pete’s convenience too many selections to configure.” space and use.” tables are not an option. stores turn out breakfasts Customers appreciate the change “CMA Dishmachines continues to create new Tquickly without taking up much since, as Peters says, “we now serve —Gratz Peters equipment in response to marketplace demands,” space. Pete’s, with 45 stores in a better quality and less expensive says Blane Bockhacker, Director of Operations. Kansas, Oklahoma and Missouri, biscuit than the prebaked prod- “Our newest model, the EST Front Loader, is uses the Moffat convection oven to uct we offered before.” specifically designed for growing markets bake biscuits from thawed dough Pete’s may soon be using the such as convenience stores, fast-food chains and to warm up precooked breakfast Moffat convection items for more and small ‘ma and pa’ specialty shops that sandwich components such as ham, than just breakfast, says Peters. have very limited space but need the sausage, eggs and bacon. “We are looking to expand our advantages of a commercial, full-sized, According to Gratz Peters, offerings, and with some ad- single-rack, low-temp dishmachine.” president of Pete’s, the chain ditional training from Moffat’s switched over from another brand corporate chef, we should be able of half-size convection oven “based to expand what we are currently on the value and cost,” he says. He offering and hopefully increase The EST praises the Moffat oven for “the productivity and margin, using Front Loader is ease of use by the staff,” and notes the oven in different ways.” the unit’s “simple” maintenance. perfect for those The Moffat convection oven, operations where which was recommended to Pete’s by space is limited and B&J Food Service rep Kevin Herndon, standard entrance “is a convenient size for our limited Moffat Serves Up kitchen space and use,” says Peters. and exit tables are “The footprint is great when design- not an option. ing a kitchen layout, and the ability to change that if needed with the 120 Convenience outlet is also a plus. So we can adjust the flow of the kitchen if we run into any issues.” for Pete’s 76 www.cmadishmachines.com 77 COVERALI GROUP STORY AROUND THE WORLD

HAPPY BIRTHDAY, ELOMA! METOS MARINE: Eloma reached another milestone in 2015 when CROSSING THE CULTURAL DIVIDE it celebrated its 40th anniversary. The company Metos Marine, from Finland, and Jeitek, from was founded in 1975 by three young German South Korea, have created a consistently entrepreneurs and now manufactures premium successful business partnership spanning combi steamers and ovens sold in more than two decades. Jeitek is at the heart of Asia’s 65 countries. At the heart of Eloma’s success shipbuilding industry and supplies some of the is a constant focus on making products that fit world’s busiest shipyards. The company has the particular needs of chefs and bakers, and taken on some huge contracts, including offshore ensuring that those products are operationally projects such as Mariner for Statoil in the North efficient and energy saving as well. Since its Sea. One of Jeitek’s key partners is Metos Marine, founding, Eloma has developed an extensive for which Jong Chan Park, president and CEO of product range, including the GENIUSMT state-of- Jeitek, is the agent in Korea. Today, Jeitek brings the-art combi steamers and other systems to in around 50 percent of Metos Marine’s business. save operators time, energy and water. Metos supplies high-quality products, www.eloma.com comprehensive service and kitchen intelligence consulting to an international client base. Its CARPIGIANI SCOOPS UP AWARD core principle is continuous innovation and FROM McDONALD’S development to better understand and serve the It takes quite a machine to receive an needs of its customers. “Innovation of the Year” award from “Metos is very flexible and that makes it McDonald’s. Of course, the Carpigiani different [from] many European companies, who Next Generation Frozen Dessert often won’t change their products but instead Machine really is quite a machine. The push customers to change their standards. Metos machine includes a new, three-barrel learned how to handle business in Korea and so design which will allow McDonald’s to expand its menu offerings. it always tries to find solutions,” notes Park. The award is given annually to the supplier who has brought www.metos.com the single greatest innovation to McDonald’s. John Babila, president of Carpigiani North America, says, “Carpigiani’s goal is to continue to be the leader in exceptional, cutting-edge, customer- centric, relevant innovation.” www.carpigiani.com/usa

ICE CREAM MADE MAGNIFICO WITH ELECTRO FREEZE The Fuzionate™ freezer from Electro Freeze really was a sweet choice for Gary Magnifico, owner of Magnifico’s Ice Cream in East Brunswick, New Jersey. Magnifico was looking for a way to increase his business, so the nine-flavor machine was a perfect way to enhance the number of soft-serve flavors he could serve. The patented Fuzionate technology incorporates MARENO CHOSEN BY LE CORDON BLEU SHANGHAI the flavors fully throughout the product. It’s especially designed for high- The world-famous Le Cordon Bleu cooking school has volume operations because it produces a wide variety of ice cream, frozen trained more than 22,000 students over the past 120 years yogurt or gelato in a small footprint. The Fuzionate freezer is perfect for and recently opened its first school in Shanghai. The school establishments that want to offer the highest-quality, most consistent and has installed Mareno cooking equipment in its kitchens. Le profitable product that can be served. Cordon Bleu’s Li Xiao Hua says that the Mareno equipment Magnifico is a true believer in the Fuzionate freezer. “It’s truly incredible,” installed at the school “offers students the very best in he says. “My sales have increased dramatically. I would highly recommend high-performance, innovative equipment.” The Mareno this to anyone looking to increase their selection of flavors while using only equipment’s sleek, contemporary design is a perfect match one machine. This is the best machine I’ve ever used.” for the rigorous training offered by Le Cordon Bleu. www.electrofreeze.com www.mareno.it

78 79 COVERALI GROUP STORY AROUND THE WORLD

OUTFITTING KITCHENS IN A PRESTIGIOUS RUSSIAN HOTEL The Four Seasons Moscow hotel has a rich history behind it. Originally the Hotel Moskva, it was commissioned by Joseph Stalin in 1935 and throughout its existence has played host to many dignitaries. In 2014, it became the Four Seasons Moscow, with 180 luxury guest rooms, plus five restaurants and lodges. To convert the old hotel to a modern, upscale location took significant effort on the part of a number of construction companies. Executive Chef David Hemmerle is bringing a touch of French cuisine to the restaurants at the Four Seasons. The hotel and its dining establishments “must cater to the diverse tastes of our guests, who include international travelers and Russians. The signature Four Seasons service, the best attention to guests and the best chefs in town are what guests will experience,” he says. Delivering this high-quality, classically inspired food requires top-notch equipment. To do that, the kitchens at the Four Seasons Moscow selected equipment from a wide range of Ali Group brands, including Friulinox, Wexiödisk, Eloma, Carpigiani, Williams and Ambach. “These help us create dishes that reflect the destination and have an authenticity to them,” says Hemmerle, who adds that he’s looking forward “to the process of creating something new.” www.alicontract.com

ESMACHLAB CHOSEN FOR NEW BISTRO IN MILAN The partnership between Esmach and Autogrill continues to thrive. Following the opening of the first Bistrot Milano at the central railway station in Milan, Esmach’s innovative EsmachLab was chosen for Autogrill’s new Bistrot location at Il Mercato del Duomo in Milan. Il Mercato del Duomo, a project of Autogrill in collaboration with the University of Gastronomic Sciences of Pollenzo (UNISG), is a covered market featuring local products. The EsmachLab revolutionizes the traditional bakery schedule, virtually eliminating night production. Using SHELL OIL CHOOSES ACP’S only five machines occupying less than 25 sq. m. (270 SCOTSMAN ICE A HIT AT LUXOR HOTEL AND CASINO “Scotsman is a very JETWAVE FOR GERMANY sq. ft.), EsmachLab makes bakery production possible It’s a big job to provide ice for a hotel the size of Luxor reliable machine,” The Shell Oil Company has installed through all dayparts, right up to the evening. Hotel and Casino in Las Vegas. With more than 4,400 guest he notes. more than 100 of the newly designed, www.esmach.com rooms located in two 22-story towers and the pyramid, “It is easy to high-speed combination Jetwave™ that places a big demand on the guest-floor ice machines. maintain and ovens from ACP in its German locations. But Scotsman ice machines are up to the job, reliably repair, and parts NordCap, the ACP distributor in producing ice for Luxor’s guests. are readily available. Germany, discovered the opportunity Joe Glazier, Vice President of Property Operations for Maintenance times are at a petroleum and convenience store Luxor, says that both guests and staff like the size and shape reduced, thus freeing up trade event. ACP’s European sales and of the cubes produced by the Scotsman machines. However, staff for other repair and logistics agent, Culimat, played a critical the amount of ice produced by the machines is just as maintenance issues.” role in supplying the Jetwave oven to important, and Glazier notes that “Scotsman’s cycle The service team is available the Shell Select stores in Germany. The time is one of the best. As a result of this, ice production when he needs them, Glazier JET514 oven is used to quickly toast has increased.” says. “The local team has been responsive and supportive. and heat sandwiches and other savory For his operations staff, the reliability offered by the Scotsman has been a good partner for Luxor.” foods, and was chosen over other Scotsman ice machines puts them ahead of the competition. www.scotsman-ice.com models for its speed and versatility. www.acpsolutions.com

80 81 COVERALI GROUP STORY AROUND THE WORLD

EGRO BREWING UP COFFEE FOR AUTOGRILL CHAMPION CONTINUES PARTNERSHIP The Egro ONE Top-Milk XP Italy machine is serving up WITH WALDORF ASTORIA coffee for Autogrill’s operations in Switzerland, Greece, The decades-long partnership between Germany, Slovenia and Belgium (where it has the Champion Industries and the landmark monopoly on coffee shops in the Brussels Airport). Waldorf Astoria New York hotel continues. Founded in 1849, Egro, part of the Rancilio Group, In collaboration with the consulting firm of is known for its innovations and quality performance. Clevenger Frable LaVallee Inc., Champion The Egro service center in Belgium delivers real-time has provided high-quality service in the assistance, ensuring outstanding after-sales service. hotel’s dishroom. In 2003, one door- Egro, in partnership with CP Retailink Co. Ltd., has also type and two flight-type machines were supplied the ONE Top-Milk XP machine to the coffee installed; six years later, two more flight operations of 7-Eleven stores in Thailand. machines were added. The next project in www.ranciliogroup.com the Champion-Waldorf partnership will be to install another Champion rack conveyor in the Waldorf’s dishroom. www.championindustries.com

AMBACH OVERCOMES CHALLENGES AT That sort of problem solving, along with OEM MAKES YOUPIZZA EVERYBODY’S PIZZA IN ITALY ROSEWOOD BEIJING collaborative efforts with partners, meant The Oem Pizza System is helping an Italian pizza chain The Rosewood Beijing Hotel is the that the Rosewood Beijing kitchens were all penetrate a tough market. Italy, home of the pizza, is actually Rosewood brand’s first hotel executed flawlessly. “Ambach was chosen for the third largest market for pizza sales globally (after the U.S. in China and is setting new its quality, performance, durability, elegance and France). Since most Italians make their pizza at home, standards for luxury and culinary and flexibility,” says Geoff Mannering, getting them to go out for pizza can be a tough sell. excellence. This ultra-modern managing director of Ali China. “It was able But the YouPizza restaurant in Milan is finding success hotel features six separate to meet the design concept as well as the by serving a pizza that features a lighter crust made from restaurants, offering dining performance criteria and fit with the image of organic flour with no additives and high-quality toppings. While experiences that range the hotel.” it might look like the traditional pizza, it has a much lighter from Chinese street fare to www.ambach.com flavor. What’s more, everything on the YouPizza menu is made traditional French cuisine. in full view of the customers. The stores feature a young staff, Each of the hotel’s six modern design and quick turnaround during busy times (such restaurants features an open as lunch rush). kitchen, so having efficient To achieve these goals, YouPizza turned to the Oem design and high-performance Pizza System. “It is a complete system to control equipment was essential. Working food, energy and labor costs,” notes Corrado in tandem with consulting firm Silvestri, general manager of Oem. The Oem CKP Hospitality, Ali China supplied Pizza System features a variety of products, Ambach Chef 850 ranges that were including spiral mixers, dough rounders individually tailored to each kitchen’s specific and ovens. needs. Integrating traditional Asian woks and steamers into the Chef 850 line “We did a lot of testing at Oem’s presented a challenge due to the high amount of heat conducted by woks. factory and they have just the right However, working with YPT, a Hong Kong-based manufacturer of kitchen and oven for the kind of pizza we make,” catering equipment, woks were developed that would integrate efficiently with says Corrado Cerri, YouPizza’s founder. the Ambach ranges. “You need an oven that cooks in different The next challenge was actually getting the cooking islands into the ways, from top to bottom so that you get kitchens. Two of the islands, each more than 17 feet long, were destined for the the crispy base and a soft top. We tested second floor of the hotel, which can be reached only by elevator. “We ended up ovens from the three main producers in Italy manufacturing the two islands in 1.2m (3.94 ft.) pieces,” says Marco Albarello, and Oem has the best solution. It is critical in Ambach sales manager, “so they could be taken up to the second floor in the determining the taste of our pizza.” lift and welded together.” www.oemali.com

82 83 COVERALI GROUP STORY AROUND THE WORLD

RED DOT DESIGN AWARD GIVEN TO RANCILIO MACHINE EDLUND CELEBRATES 90TH ANNIVERSARY The Rancilio Classe 11 USB Xcelsius espresso machine has In 2015, Edlund Company LLC celebrated 90 years in been awarded the prestigious 2015 Red Dot Design Award in business. Edlund President and CEO Peter Nordell provided the Product Design category. For more than 60 years, Design some insight into the company history. “The company Zentrum Nordrhein Westfalen in Essen, Germany, has given was founded by the Edlund brothers in 1925 right here in international awards in product design. Vermont,” Nordell says. “The interesting thing about how The Classe 11 USB Xcelsius was praised by the jury for its Edlund Company has progressed over these nine decades innovative aesthetics and style. They noted that the machine is that it was a family business, handed down to sons, “meets high professional demands of ergonomics, user- and later, in the 50s, sold to Bill Foster, the company Sales friendliness and reliability and enthralls with an innovative user Manager, when there were no more immediate family interface.” The Classe 11 USB Xcelsius was noted for its ease of members to take over. Over time, during the early 70s, he control, with a user interface similar to those of smartphones. brought in his sons, who managed the company from the www.ranciliogroup.com 80s on, so it was generation to generation to generation to sharpeners and knife storage equipment, electronic scales, generation. Then, in 2010, we sold Edlund to the Ali Group tongs, and most recently, award-winning slicers, choppers and another two generations of family.” and dicers. Nordell says the family-based structure of the Ali Group The company is not content to rest on its laurels, was appealing to Edlund. “When we finally decided to sell however. “Our logo says, ‘Innovation Redefined™.’ What the company, one of the key things we wanted to do for the that means is that we’re taking products that have been employees was to maintain a family style culture if possible. in the market for 30 years or 40 years — products that BONGARD EQUIPS THE FRENCH We were so impressed with Luciano and Filippo Berti, their other companies haven’t tried to improve for decades — PAVILION AT EXPO MILANO Bongard was chosen to equip the corporate culture and management style, and knowing that and modernizing them to meet the demands of today’s bakery in the French pavilion at the there was a family there, and a hierarchy and a turnover operator,” Nordell says. “That’s really redefining the term Expo Milano 2015 exhibition. Expo succession plan,” he says. “It was the right fit to ensure the innovation.” visitors were able to see the daily company’s future success.” Nordell is confident Edlund’s success will continue. production of bread, traditional Perhaps not surprisingly, Edlund’s oldest product — the “In this, our 90th year, Edlund also achieved additional baguettes and pastries on the Bongard #1 can opener — remains its best-selling product. “The milestones. We ended our fiscal year with our best month equipment — and then enjoy the Edlund brothers invented the commercial can opener for and best year in history,” he says. “We received the ‘Best results, right there in the bakery. foodservice,” says Nordell. “After 90 years, we’re still selling in Class’ Award for the twelfth year in a row. And more Bongard has a rich tradition of the main product the company was founded on, and it’s than 90 percent of our products are still made in the producing French bakery equipment still the number-one product by unit volume in our line.” U.S.A. Edlund’s future is bright under Ali Group. The 100th since 1922. So when the Expo Edlund mechanical scales were introduced in the early Anniversary doesn’t seem so far off.” organizers required the bakery to be 50s, followed by such current product offerings as knife www.edlundco.com set in a restricted area, Bongard’s Paneotrad® process was a natural choice. ICE-O-MATIC TEAMS UP WITH budgets at the FBC are tight. CEO Marc Ashton Thanks to its closed- FOUNDATION FOR BLIND CHILDREN chose a cost-effective ice system that would work process, Paneotrad The Foundation for Blind Children (FBC) in meet the needs of staff and students but would combines a compact Phoenix, Arizona, is the largest non-profit also have minimal breakdowns or maintenance size, comfort and agency of its kind in the United States, serving issues over the life of the machine. That was hygiene without flour the blind and visually impaired of all ages. FBC the Ice-O-Matic GEMD270 Nugget Ice/Water projection. It also has numerous programs and services for its Dispenser and water filtration system. allows bakers to clients, but some of its foodservice equipment Since installing the system, staff and create a wide range needed improvement. Students and staff had student satisfaction has increased. “The of products in various asked for an ice machine for various purposes machine has boosted our morale tremendously,” shapes, using many – cooling drinks, filling coolers for events, and Ashton says. “We never thought in a million different recipes. even to nurse the occasional bump or bruise. years that an ice machine could do that.” www.bongard.fr As with most non-profit organizations, www.iceomatic.com

84 85 OUR BRANDS

COOKING BAKERY MEAL DELIVERY, REFRIGERATION WASHING ICE CREAM ICE MAKERS COFFEE CONTRACT, PREPARATION & & WASTE & BEVERAGE MACHINES DISTRIBUTION STORAGE SOLUTIONS MANAGEMENT DISPENSING & SERVICE

kitchens for professionals

®

86 87 COVERALI GROUP STORY YOUR GLOBAL PARTNER AFRICA | AMERICA | ASIA | AUSTRALIA AND NEW ZEALAND | EUROPE

Ali Group Global Headquarters Ali Group France Ali Group New Zealand Via Gobetti, 2a | Villa Fiorita 17-19 Avenue Gaston Monmousseau 45 Illinois Drive | PO Box 86010 20063 Cernusco sul Naviglio 93240 Stains Izone Business Hub Milan | Italy France Rolleston 7675 This edition of Aliworld Magazine Phone +39 02 921991 Phone +33 1 48216325 New Zealand is produced with pride by Zoomba Group Custom [email protected] [email protected] Phone +64 3 983 6600 Publishing Division (190 N. York Street, [email protected] Elmhurst, IL 60126, USA) under the authority of Ali Group. Some of the content Ali Group Africa & Middle East Ali Group Germany Ali Group Russia within this issue was reproduced P.O. box 354 Amman Lochfeldstraße 28 Skladochnaja Str. 1 St. 18 | Off. 101 with the permission of Ali Group from 11623 Jordan 76437 Rastatt 127018 Moscow Aliworld International Edition October 2015 issue 4. Al Quds St. | Al Muqabaleen Germany Russia Zoomba Group and Ali Group wish to express Phone +962 6 5736912/13 Phone +49 7222 1597740 Phone +74 955 803360 thanks to Progressive Customer Publishing [email protected] [email protected] [email protected] (71-73 Carter Lane, London EC4V 5EQ United Kingdom) for their contribution.

Ali Group Australia Ali Group Hong Kong Ali Group Singapore For more information on this edition please contact: 740 Springvale Road | Mulgrave 4a Harrington Building 1 Commonwealth Lane Melbourne Vic. 3170 36-50 Wang Wo Tsai St. #09-22 One Commonwealth Ryan Blackman Australia Tsuen Wan | Hong Kong Singapore 149544 Managing Editor Phone +61 3 95183888 Phone: +86 852 2407 5422 Phone +65 6738 5393 Ali Group North America [email protected] [email protected] [email protected] 775 Corporate Woods Parkway Vernon Hills, IL 60061 USA Phone: 847-215-5090 Ali Group Brazil Ali Group Japan Ali Group South Africa Email: [email protected] Av. Dom Pedro I, 513 Setagaya-ku P.O. Box 44 | Riverclub 2149 Vila Monumento 1540005 Tokyo Lakeview Business Park | Unit 4,8 Pictures São Paulo-SP | CEP. | 01552-001 Japan 10 Yaldwyn Road | Jetpark | Boksburg Paul Brokering; Seth Chandler; Bob Greenspan; Phone +55 11 20618207 Phone +81 3 5779 8850 Phone + 27 11 826 6742 iStock; Grant Kessler; Mandarin Oriental, Las Vegas; [email protected] [email protected] [email protected] José Manojana; Steve Puppe; Claudio Sforza; Shutterstock; Justin Wallace

Ali Group Canada Ali Group Latin America Ali Group UK Illustrators 2674 North Service Rd. Balcarce 355 – PB Wath Road | Elsecar | Barnsley Maria Corte, Marco Scuto Jordan Station | Ontario Ciudad Autónoma de Buenos Aires South Yorkshire, S74 8HJ LOR 1S0 Canada Argentina United Kingdom Printing Phone +1 905 5624195 Phone +54 11 4331 0550 Phone +44 1226 350450 Publishers Press [email protected] [email protected] [email protected] 100 Frank E. Simon Avenue Shepherdsville, KY 40165 USA Ali Group China Ali Group Middle East Ali Group USA

MTR Cloud Center, 3rd Floor, Suite A 18th Floor Crown Plaza Commercial Tower 775 Corporate Woods Parkway Editorial Office 619 Caoyang Road Putuo District Sheikh Zayed Road Vernon Hills, IL 60061 USA 775 Corporate Woods Parkway Shanghai 200063 | China Dubai | United Arab Emirates Phone: +1 847-215-6565 Vernon Hills, IL 60061 Phone +86 21 6285 5858 Phone +971 4 311 7145 [email protected] USA [email protected] [email protected] (847) 215-6565 88 www.aligroup.com A GLOBAL LEADER

Ali Group is the largest, most diversified global leader in the foodservice equipment industry. An Italian corporation founded over 50 years ago, the engineering heritage and traditions of several of its companies stretch back more than 100 years and include some of the most respected names in the industry.

Ali Group designs, manufactures, markets and services a broad line of equipment used for commercial food cooking, preparation and processing. With 58 manufacturing sites, over 10,000 employees in 33 countries and 77 brands, it gives life to the most extensive product portfolio in the industry, operating in almost every hospitality and catering sector. www.aligroup.com