Read us | Listen to us | Watch us | Join Live Events | Turn Off Ads | Live |

Click on your language to translate this article:

Afrikaans Afrikaans Albanian Albanian Amharic Amharic Arabic Arabic Armenian Armenian Azerbaijani Azerbaijani Basque Basque Belarusian Belarusian Bengali Bengali Bosnian Bosnian Bulgarian Bulgarian Cebuano Cebuano Chichewa Chichewa Chinese (Simplified) Chinese (Simplified) Corsican Corsican Croatian Croatian Czech Czech Dutch Dutch English English Esperanto Esperanto Estonian Estonian Filipino Filipino Finnish Finnish French French Frisian Frisian Galician Galician Georgian Georgian German German Greek Greek Gujarati Gujarati Haitian Creole Haitian Creole Hausa Hausa Hawaiian Hawaiian Hebrew Hebrew Hindi Hindi Hmong Hmong Hungarian Hungarian Icelandic Icelandic Igbo Igbo Indonesian Indonesian Italian Italian Japanese Japanese Javanese Javanese Kannada Kannada Kazakh Kazakh Khmer Khmer Korean Korean Kurdish (Kurmanji) Kurdish (Kurmanji) Kyrgyz Kyrgyz Lao Lao Latin Latin Latvian Latvian Lithuanian Lithuanian Luxembourgish Luxembourgish Macedonian Macedonian Malagasy Malagasy Malay Malay Malayalam Malayalam Maltese Maltese Maori Maori Marathi Marathi Mongolian Mongolian Myanmar (Burmese) Myanmar (Burmese) Nepali Nepali Norwegian Norwegian Pashto Pashto Persian Persian Polish Polish Portuguese Portuguese Punjabi Punjabi Romanian Romanian Russian Russian Samoan Samoan Scottish Gaelic Scottish Gaelic Serbian Serbian Sesotho Sesotho Shona Shona Sindhi Sindhi Sinhala Sinhala Slovak Slovak Slovenian Slovenian Somali Somali Spanish Spanish Sudanese Sudanese Swahili Swahili Swedish Swedish Tajik Tajik Tamil Tamil Thai Thai Turkish Turkish Ukrainian Ukrainian Urdu Urdu Uzbek Uzbek Vietnamese Vietnamese Xhosa Xhosa Yiddish Yiddish Zulu Zulu

International Restaurant & Food Service Show: 10 new products

EAT! Support the Restaurant Industry

In 2017, the restaurant industry counted $799 billion in sales, and there are over 1 million restaurant locations in the USA, employing 14.7 million men and women, equal to 10 percent of the overall US workforce.

As part of this important industry, over 20,000 Restaurant, Food and Beverage Managers were recently seen meandering through the aisles at the Javits Center in New York, researching and tasting over 550 new products and services to enrich the guest experience for their customers. The International Restaurant Food Service Show started in 1993 and has continued to bring buyers to New York for products and solutions to their food-centered operations.

Curated New / Interesting Products:

1. South Africa. More than Wine

Hopkins Distillery is a small artisanal distillery located in Cape Town, SA that is crafty in producing its spirits. Developed by two former lawyers who decided to follow their passions instead of legal precedent, Hopkins Distillery produces handcrafted gins, vodka and agave spirit.

The Dry Gin whispers rosemary and lemon verbena, the Salt River Gin delivers a floral and fruity palate pleaser through buchu and Cape snowbush. As a martini fan, my favorite is the Mediterranean Gin infused with olives, basil, rosemary and thyme (@hopeonhopikin on twitter).

2. Quebec, Canada. Grizzly Smokehouse

Named after the great grizzly bear who, as the king the North’s wide-open spaces, has no equal -especially its skill in fishing for wild salmon. After tasting a morsel of the Grizzly wild sockeye salmon, I can testify to the deliciousness of this salmon (and envy the bear).

Grizzly has the only plant in North America with its own high precision automatic slicer for salmon and tuna. It is one of five largest smokehouses in Canada. The company is committed to complying with HACCP standards, analyzing the risk of contamination associated with the consumption of seafood products, and monitoring critical control points. The company has SQF Level 2 certification and uses only the fish from sustainable fisheries, as evidenced by the Alaska Seafood certification for wild salmon and the BAP certification for farmed salmon.

The fish are cured in a personalized blend of spices, brushed with Quebec pure maple syrup that offers a slight sweet touch and prevents salt penetration into the flesh. The maple wood smoke is used for 24-36 hours for a unique flavor and aroma.

The company is a leader in the preparation of smoked and ready to eat fish that includes salmon (Sockeye, Coho, Atlantic), plus trout, halibut, and tuna.

3. New Zealand. KoPu Water

KoPu is sourced from an aquifer that is located below the dormant volcanoes of New Zealand’s Bay of Plenty. The light fizzy water is slightly sweet as a result of naturally occurring silica (known as a beauty mineral). The water also includes calcium, magnesium, potassium, chloride, and sodium. The bottles are made of recyclable aluminum bottles that are recommended as alternatives to glass and plastic.

I found that the metal of the bottle transfers to the water – presenting a metallic taste. I was also disappointed with the very light fizz that quickly disappeared when the bottle was opened.

4. Australia. Purezza (Division of Waterlogic International)

This is definitely a delicious water (still and sparkling) that gets its refreshing taste from micro-filter technology. The system is attached to the kitchen’s plumbing, eliminating the need for plastic water bottles. The clear, clean water is delivered to guests in beautifully designed glass reusable bottles.


5. Florida. WizKid Antimicrobial Mats and Splash Hog

Restaurant and hotel maintenance staff are challenged to keep toilets clean. Restroom users are frequently disappointed with their toilet foray because of evil aromas. Everyone would be happier if the WizKid was used in every public pissoir…the toilet floor space would be cleaner, and the air would smell better.

The problem is that men usually do not pee into the bottom of the urinal – they pee on the back wall. WizKid identified this behavior and their product (with bristles) reduces that splash back and deodorizes the room. The Splash Hog is a urinal screen that stops the splash back when guys pee. The Hog deodorizes the toilet for 60 days.

Wizkid also offers an alternative to unwanted puddles that ruin floors and generates bad odors. This product eliminates the need for toilet blocks and aerosol sprays and protects drains, saves labor and is maintenance free.

6. Texas. Tabled Disposable Rests

Have you ever wondered where to place utensils on a table or a place mat that might not be perfectly clean? A napkin might be an idea, but not the best location. When surface cleanliness is uncertain, and/or you want to protect the table and linens, TABLED Disposable Rests provide the sanitary response to the quandary. Packaged, they are the size of a business card, and easily kept in a wallet, purse or briefcase. In addition, they are decorative, can be recycled, and made of paper.

7. Oklahoma. ADSI, Inc. Egg King

Egg cracking, separating and washing machines are available for industrial kitchens, but smaller models would be useful in every family kitchen. The Egg Valet cracks, extracts, and blends one case of USDA graded eggs every 60 seconds, cutting labor costs.

The egg is one of the most frequently called for ingredients in food and baking recipes. Processed egg products are popular because of convenience; however, nature’s perfect package, the egg shell, is labor intensive as it requires hand cracking. Egg Valet eliminates all the problems associated with using eggs.

8. New York.

This privately held enterprise manufactures compostable bags. The use of the product demonstrates responsible waste management, keeping growth of landfill in check. The objective of the organization is to reinvent the plastic takeout bags used in restaurants and food establishments.

Partnering with Pratt Institute’s Design Corps, the company designed attractive graphics. The products are made with all-natural resin derived from plant and corn starch, meets ASTM D6400 Standard Specification for Compostable Plastics and has no additives.

9. New York. Sara’s Tea Caddie

Since 1998, the mission of Sara’s Tea has been to import and distribute high quality Japanese teas that are produced by small and exclusive tea producers from Shizouka, Japan, and other regions noted for high quality tea. Sara Kadowaki was motivated to start her company because she enjoyed a good cup of tea at the end of a meal and was disappointed with the tea served in Japanese restaurants in New York.

10. Italy. Pilandro Wines

The Lavelli family has been engaged in making wines for three generations. Pietro Lavelli leads the production from earth to vine to winemaking and bottling. Pilandro vineyards span the clay-rich hills of Lake Garda and the green hills of the Marche and Castelli di Jesi.

The next international restaurant show is scheduled at Javits: March 3-5, 2019.

© Dr. Elinor Garely. This copyright article, including photos, may not be reproduced without written permission from the author.

Print Friendly, PDF & Email