ColdBRU: Quick, Easy and consistent cold brew

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Get more from your coffee with 4% TDS, 19% extraction in under three hours

Marco Beverage Systems, a global leader in manufacturing water and coffee brewing systems for the HORECA, food service, and specialty beverage industries has announced the release of ColdBRU: a new system that brews high-quality coffee concentrate in under 3 hours. 

The Marco ColdBRU brews the quickest, easiest, and most consistent cold brew concentrate. With an average brew time of under three hours, delivering approx. 19% extraction and 4% TDS, the Marco ColdBRU gives you more from your coffee. 

In fact, when using the same amount of coffee, the Marco ColdBRU can deliver a higher yield of up to 30% more concentrate when compared with the leading competitor. 

ColdBRU is also compatible with POUR’D, using both products will maximize the ability to improve the speed of service & workflow and offer beverage flexibility! 

The Marco ColdBRU uses a reusable metal filter. This removes the need for filter papers meaning you get the most from your coffee whilst saving on the cost and waste of consumables. This higher yield means less coffee wasted and more coffee to sell. 

ColdBRU is also easy to use with pre-set recipes and no need to pre-wet or stir coffee grinds, this allows more time to produce great-tasting coffee concentrate and less time on preparation. 

This innovative product allows you to brew your own cold brew concentrate, without having to rely on other manufacturers to buy from, which is ideal for coffee shops or retail sites that want to keep their cold brew in-house but need an easy, quick way to brew coffee concentrate which is consistent brew after brew. 

“Cold Brew is something every coffee shop has to have on their menu, but most don’t actually enjoy making it. It’s messy, inconsistent, and most importantly: time-consuming – not ideal for a busy coffee shop. Our ColdBRU system delivers coffee concentrate in under 3hrs. It’s quick, easy, and consistent – users simply need to press a button and walk away. The other key factor is profitability, our ColdBRU system enables a higher coffee yield, meaning customers get more from their coffee,” says Gemma Kiernan, Head of Marketing, Marco Beverage Systems. 

Available mid-March with UL, NSF, CE/CB Certification. 

Find out more information about COLDBRU here or contact us at info@marco.ie 

High quality ice takes the cocktails to a higher level at this premium bar

Located in the heart of Kingston-upon-Thames, is a stunning drinks sanctuary offering customers a unique experience in botanical cocktails. Opened by Nick Robinson in June 2021, Chadwick’s Home of Zoology is part of the Incognito family who pride themselves on delivering customers an unforgettable experience as Robinson explains:

“Chadwick’s Home of Zoology is the sister venue to our Kingston Upon Thames Incognito bar and is a fantastic, beautiful, botanical cocktail bar. It is designed to be a contrast to our original Incognito bars which are known for their theatrics. The menu reflects the bars ambience completely and is filled with classic cocktails and twists on originals, garnished with beautiful botanical elements that are served in elegant vintage glassware.”

As an experienced bar owner, Robinson understands the importance of ingredient quality:

“We are a premium venue and we only serve fresh premium products,” he says. “That goes right down to the syrups, purees and infusions that we produce in house, the fruit we buy in daily, the edible flower garnishes we grow ourselves, the very best team of local mixologists and ultimately the ice we use in our drinks.”

It is for this exact reason that Robinson swears by Hoshizaki as his ice machine supplier, and uses them at all of his Incognito locations including Chadwick’s Home of Zoology. Whilst setting up the Kingston location, Nick acquired both a cubed ice and a flaked ice machine to serve with his premium drinks but has since purchased the Hoshizaki IM-65 self-contained ball ice machine, to wow his customers at Chadwick’s.

“The Hoshizaki ball machine has been a fantastic addition to our brand. It has really opened up our scope of cocktails and has allowed us to wow our customers in ways not possible previously,” he explains. “We can now produce a near on unlimited supply of fantastically clear ice spheres, in super quick time. The spheres are not something that customers will have seen anywhere else in Kingston and they really elevate their unique cocktail experience.’

The ball ice features in a range of Chadwick’s cocktails such as the Red Admiral which is a twist on an old fashioned, the Peacock which is a twist on a Negroni, as well as the entire Encyclopaedia Gin and Tonica range which comprises of 52 different gins, all served in vintage gin goblets. As well as the improved aesthetics, the ball ice also offers a number of practical benefits as Robinson outlines:

“One of the other benefits to using ball ice is that due to the shape and density of the sphere, the dilution time is a lot greater. This means that the quality of drink lasts significantly longer, meaning you do not get that fast dilution or watery taste that you normally would with traditional ice. Our mixologists can fit about 6 ice balls in each gin at once.”

He is delighted with the addition of the IM-65 machine within Chadwicks:

“I would absolutely recommend Hoshizaki ice machines, especially the IM-65 to other bar owners. I feel like they elevate a serve and a drink to a level of customer experience that are normally very difficult to produce in house. It’s the quality, the clarity and Hoshizaki deliver that in spades”

To find out about the equipment in the Hoshizaki range, visit www.hoshizaki-europe.com

Talk of the buffet’s demise have proved unfounded and it is incumbent upon professionals to use disruption as a force for good, says Joachim Hoeller, founder of Hoeller Manufacturing

Many of us in the commercial kitchen equipment industry are still counting the cost of the Covid-19 pandemic. It led to many knee-jerk decisions: plastic screens appearing everywhere virtually overnight; hand-sanitising stations around every corner; warning signs instructing us all to keep a minimum of two metres apart.

This was all an understandable reaction to an outbreak that at the time we didn’t understand, and certainly had no real idea of how far-reaching its consequences might be. For some, it spelled the end of hospitality as we know it. Certainly, it meant changing behaviours, particularly when it came to buffets. Operations around the world were obliged to completely rethink their buffet offering, for example, and in some cases, this simply meant shutting them down.

But human nature is such that we can rarely, if ever, accept change that is enforced upon us for long. Sealed buffet portions, for example, was never going to be a long-term solution. Whereas there are undoubtedly legacy issues resulting from the pandemic that will stay with us for good, early suggestions that the buffet was effectively dead and would never return, appear to have been somewhat exaggerated. Changed, certainly; finished, certainly not.

Hygiene design

What has changed, is people’s perception of hygiene. Whereas traditionally, buffet systems have been designed to be open and easily accessible, now there is greater regard to shielding, to create a more hygienic ‘barrier’ between the diner and the food. Simple ‘sneeze guards’ have become more elaborate, creating fully contained, ‘closed’ units with lift-up panels or sliding doors, and with heating lamps and lights either built into the design or as stand-alone ‘bridges’. Even greater importance is being attached to air flow, and in particular designing systems with positive air flow so that air only escapes the cabinet, but never comes back in (i.e similar to a modern aircraft’s airflow system).

All of these demands have placed pressure on buffet system manufacturers to think outside of the box. Different customers have different ideas on what ‘good’ looks like, and what their customers will accept, and that is pushing innovation and design.

Custom-made shapes, colours and multiple glass-types are now being demanded, especially where aesthetics and branding are still important, such as in corporate dining environments. Curved shapes are in demand. Buffets systems tend to be front-of-house and still need to look appealing and enticing to the diner. Automatic screens and touchless controls are also now being considered in environments where less physical contact is perceived as being more hygienic.

The watchword both now and in the years to come will be flexibility. ‘Standard’ systems of the past will not necessarily match the aspirations of the future. That’s not to say that future systems will not become ‘standardised’, but rather the disruption caused by the pandemic has forced the industry to reconsider system design.

Disruption is seldom, if ever, welcomed. But it is incumbent upon us as professionals to use disruption as a force for good. Talks of the buffet’s early demise have proved unfounded. It is still considered a hotel ‘norm’ and there is an expectation that some degree of buffet will be provided. And in a time when staffing and recruitment are at an all-time low, the practical nature of a buffet dining experience will ensure its relevance for many years to come.

Joachim Hoeller, ounder of Hoeller Manufacturing

Secure valuable inventory in foodservice operations with smarter solutions

There is a real problem in the foodservice Industry that is often denied. People can’t fathom that it could happen on their watch – that’s assuming they “think” they are watching. What’s this serious problem? Employee theft. For those who don’t believe it’s happening to them, the U.S. Chamber of Commerce estimates that employee theft of food, liquor inventory, credit card information, tips, and other items is responsible for three-quarters (75%) of inventory shortages and 4% of restaurant sales. It is also the cause of 50% of small business failure in the first year in business

It’s naïve to think that theft in foodservice establishments can be eliminated completely because the thieves will surely find a way. Fortunately, there is a way to protect valuable inventory such as beer, alcohol, and high food cost items. By installing high-quality Security Fencing, one can protect themselves, the business establishments they own or manage, and their livelihood from the thieves who desire to take it from them.

Ways to use security fences

There are many ways to use security fences. Perhaps there is a ghost kitchen that would like to segregate their concepts inventory from the kitchen mate’s inventory in the cooler – a Security Fence is the answer. If a restaurant wants to add a beer cooler but doesn’t have the space to do so, they might consider turning ½ of their cold storage vault into a beer cooler by sectioning it off from their commodities. Both the beer and food can share the same house and refrigeration unit, while keeping the valuables sectioned off and secured.

Sometimes, high-end liquor is stored in dry storage rooms and would prefer not to have it walk out the back door. By fencing it off with a heavy-duty Security Fence, the problem is solved. Beer caves in convenience stores are popping up everywhere. The risk of theft increases significantly while customers are shopping, or employees are stocking the cold storage room. To separate inventory that customers or non-managerial employees have access to, a Security Fence would be ideal.

Security fences improved

As you may have guessed, using Security fences to protect or separate foodservice inventory is not a new concept. What is new(er), is the transition away from using wood, steel, and chain-link barriers, none of which are looked upon kindly by food safety health inspectors. They are also not NSF Certified. Unlike Security Fences made from these materials, heavy-duty, all-welded aluminum security fences are NSF and guaranteed for life to never rust or corrode. Security fences are custom-designed and built to order. They attach to both the floor and structural ceiling.

How to get a quote for a security fence

To get a Custom Security Fence quote all we need is a simple sketch that includes the inside dimensions (length, width, and height) of the walk-in cooler, freezer, or dry storage area opening for the fence. Showing the location of the door is also helpful, along with the preference of a sliding door or one with a hinge, swinging to the left or right. If there are special conditions, such as a ceiling mounted condenser or other objects that may require modifications, that information should be provided as well. We will take care of the rest.

New Age Industrial is the leading aluminum extruder and fabricator of storage and transportation equipment in the United States. We design and manufacture heavy duty, yet lightweight aluminum products to meet your exact needs. We work with various industries including foodservice, supermarket, and material handling. For more information, contact us today, and our team will help find you the perfect product that fits your needs.

Taking charge of the family business at a young age, Kyle Forman has brought a modern approach and fresh ideas to Krowne. He tells Amelia Levin about placing technology at the core and creating a healthy company culture

Kyle Forman was just 27 years old when he took over his family’s third-generation business with the help of his business partner Paul Bastante, as the coronavirus pandemic raged in October 2020. It didn’t come as a surprise to many; Forman had worked all facets of the business, starting out in the warehouse aged 10 and working his way up through the factory and into the office as a salesperson for three years, national sales director for four, vice president for one and now president.

Krowne, which was founded 75 years ago by Nat Krowne and sold to Forman’s grandfather who sold the business to his father and his business partner Frank Bastante, is perhaps best known for its bar equipment products. Over the years, the company has expanded to sell other products, such as beer systems and refrigeration, as well as faucets and pre- rinses, gas connectors, casters and more.

Today, Krowne has 120 (and counting) full-time employees and specializes in high-end custom bar equipment, refrigeration, complex long-draw glycol beer systems, luxury plumbing collections and more, serving all segments of the foodservice industry.

“Our first major expansion started with a complete line of backbar refrigeration over 30 years ago but most recently has been joined by a complete beer system package to allow us to build out every aspect of the bar,” Forman says. “Our products are found in stadiums, casinos, restaurants, bars, hotels, healthcare facilities, and more and are trusted by award-winning bartenders, Michelin-star chefs, and industry icons – like Jon Taffer of TV’s Bar Rescue.”

Immediately upon becoming president of the company at the height of the coronavirus pandemic in October 2020, Forman, who holds a degree in international business from George Washington University in Washington, DC, knew he wanted to leverage modern technologies to not only enhance efficiencies throughout the company’s production processes. He also wanted to offer a “breath of fresh air” for an industry where change doesn’t happen as quickly as it might in others. Forman has positioned Krowne to be a disruptor among foodservice equipment manufacturers – in a good way.

“When my father retired, I came in Krowne offers. “I was tired of using Autocad and all the back and forth and emails and calls during the design process; it didn’t make any sense to me.”

Now, customers and designers can use Krowne’s proprietary 3D/Augmented Reality/Virtual Reality program to work with four main platforms (BeerFlex, BarFlex, FridgeFlex and FaucetFlex), moving pieces around or switching them out with others. “The process that took weeks now takes five minutes and [customers] can choose from over 10,000 configurations and send it to us so we can integrate it into the overall design,” says Forman. Bartenders can use the virtual reality demo program to get a feel for the layout of the bar or use it to train staff.

Forman’s IT recruits developed all the algorithms internally. “Customers can input their beer system requirements and our configurator will fire off complex algorithms to precisely calculate BTU, horsepower and restriction requirements to design a complete system in seconds,” says Forman. “We’re taking a more expanded, one-stop-shop approach,” Forman says. “Once the design process and ordering are complete we ship everything all together on one P.O.”

The technology has also allowed the company to more easily expand design services internationally. “With this new process, anyone can engage with Krowne at any time during the day,” he says.

Forman has also leveraged 3D technology for a new printing lab. The printers will print various components in a resin bath for testing. “We can run water through it to test durability and if it passes the test can go to full manufacturing to be made out of metal or glass,” Forman says.

Company culture

The pandemic clearly didn’t slow down Forman or Krowne’s momentum; in addition to the investments in robotics and more space, Forman says he also made a commitment to his team for the long haul. “We did not terminate any employee due to the pandemic and we gave hourly raises to all manufacturing employees who continued to physically come in when very little was still known about the disease,” he says. “We donated over 25,000 facemasks to local healthcare facilities in need and we moved our entire office 100% remote for the first year.

We also pivoted to offer new product categories that combatted some of the complexities Covid created such as liquid C02 glass frosters to kill bacteria, expanded hands-free faucet options, to- go cocktail solutions for bars and more.”

The commitment has paid off; today, Forman says, the company culture continues to be a blend of “energetic, collaborative and vibrant personalities.”

“The entire foundation of Krowne is built around the disruption of outdated processes and systems,” he says. “We don’t believe in micromanaging, and we don’t pigeonhole teammates to certain parts of the company. If someone in customer service believes they have a great idea for the design department, they can work together to turn it into a reality. If someone in our shipping department has an idea for the sales team, theywork together to build out a new game plan that incorporates this strategy. Everyone’s opinion is taken seriously, and we strive for companywide collaboration in all sectors of Krowne.” One idea helped launch Krowne’s Bar Ambassador Program (see sidebar right).

Forman’s role is fluid. “Each week my involvement in different departments can range from overarching business development strategy and sales to packaging design, technology research and lean manufacturing processes,” he says.

At first, he was unsure about the launch of BarFlex, the first of the new 3D configurators Krowne offers. “Most of our team wasn’t sure what the response would be from our customers about the new 3D,” he says. “After the results came in proving the massive demand for this technology, we now collectively approach every product category with an alternative perspective, and this helps us stay far ahead of our competitors. I’ve always been a huge believer in doing only a few things really well, but with the right systems and technology in place we’ve found that we can do far more with less.”

Looking toward the future

Forman says the future is what always excites him the most. “We are already experimenting with new technologies “The entire foundation of Krowne is built around the disruption of outdated processes and systems. We do not believe in micromanaging that will completely alter the way our customers interact with our company, and we will continue to leverage our existing technologies to improve our customers’ overall experience with Krowne from the initial contact with Krowne all the way to the final installation of our products,” he says.

In addition, Krowne is in the process of acquiring an additional 100,000 sq ft (9,000 sq m) of manufacturing space in an unspecified location at press time to make room for further growth. The company’s also working on another 300 products this year.

“Creating innovative solutions and sustainable designs through collaboration, cutting-edge technology, and world-class engineering, that’s our mission,” concludes Forman.

Amelia Levin

 

Box: THREE KEY KROWNE PRODUCTS

MasterTap by Krowne: Krowne’s new beer system division. We always knew this product category fit in perfectly with our other offerings, but we did not want to launch it until we built what we felt was the best beer system in the industry. By way of rigorous R&D, intensive field testing and premium components we now offer a complete beer system package that can be customized for any project of any size.

BeerFlex: This is Krowne’s most innovative and complex configurator yet. For the first time ever, you can now design your complete beer system in 3D and augmented reality on our website and have a completely custom tailored quote sent to you seconds after submitting your design. This configurator flips the beer system industry upside down by removing unnecessary roadblocks and lack of transparency demonstrated by other beer system suppliers and providing clients with an all-encompassing design tool that allows users to configure, quote and sell a system all from laptop, smartphone or computer. We’ve also built in full augmented reality functionality to allow the users to walk through the configured system at the end and see how it fits into the space it will be installed.

Royal Series custom underbar line: This helped transform Krowne from a small fab shop into an industry leading producer of everything bar related. As the line surged in popularity over time we continued to design and manufacture more product categories that fit into that space. It started with a complete line of backbar refrigeration over 30 years ago, but has now been joined by a complete beer system package to allow us to build out every aspect of the bar. Our strategy is to be able to provide every single portion needed when a customer thinks of a bar. From the lighted liquor tiers, bar tools and liquid C02 glass frosters, all the way to the custom bar equipment and beer system.”

A new year brings a packed program of new content in the print magazine, plus on the website, at in-person shows and on video. Download the media pack here

The latest media pack for FCSI’s Foodservice Consultant portfolio is now available. To find out more about exciting new editorial initiatives throughout 2023, plus sponsorship opportunities and new advertising rates for FCSI Allied members across print, digital and at industry events, please click on the link below:

FCSI_media pack_2023

From special supplements, brand new podcast and video series to whitepapers and roundtable and panel session opportunities at major industry shows and FCSI events,  the updated media pack contains a comprehensive breakdown of what’s new, along with popular, perennial favorites.

Further details:

If you are interested in learning more about the FCSI’s Foodservice Consultant 2023 editorial calendar, please email tina.nielsen@progressivecontent.com.

To find out more about about sponsorship and advertising opportunities, please contact natasha.merkel@progressivecontent.com.

Supported by FWE, FCSI’s special whitepaper outlines changes and opportunities in off-premise dining and the impact these have on foodservice design projects

A trend that was already in the ascent before Covid, the development of off-premise dining was greatly accelerated by the global pandemic that shut down dining rooms to the public and forced operators to think of different ways to keep the cash register ringing,

Today, as the foodservice sector moves on from the challenges of the past few years, the off-premise dining options, from delivery to takeout, shows no sign of slowing.

This new whitepaper from FCSI, and supported by FWE, explores how the rapid development of off-premise dining impacts the planning and design of new projects as well as existing operations looking to accommodate new avenues to serve customers. Taking in the views of leading FCSI consultants, it outlines how operators can work to meet the demand for off-premise dining.

Click on the link below to download the whitepaper:

FCSI Whitepaper: The changing landscape of mobile ordering, to-go and takeout

 

“Many restaurants now produce more meals for mobile orders than dine-in guests, requiring kitchen design to be rethought,” says Christine Gurtler FCSI, design director at Jacobs | Doland | Beer in New York City.

“The overall footprint of the kitchen may need to grow, and equipment may need to be more multi-functional and high-volume.” 

Further details:

For more information about FWE, please visit: fwe.com

If you are interested in supporting a new FCSI whitepaper, please contact

sales@foodserviceconsultant.org

The two manufacturers are aligned in direction, ambition and share a strong sense of customer service and company culture

Hatco® Corporation, headquartered in Milwaukee, Wisconsin, announced the purchase of Food Warming Equipment Company, Inc. (FWE) on Monday, October 31st, 2022. FWE is a manufacturer specializing in heated holding cabinets, cook & hold ovens, smokers, refrigerated cabinets, transport carts, and more, with locations in Crystal Lake, Illinois and Portland, Tennessee. 

Lorne Deacon, president of Hatco Corporation, said, “Like Hatco, FWE has been serving its customers for close to 70 years. Their product quality, combined with their ability to customize their offerings to meet their customers’ needs is exceptional. All of which is backed by FWE’s high level of customer service, making FWE an incredible company that aligns with Hatco and our KYSO (Knock Your Socks Off) Customer Service. This strategic acquisition strengthens Hatco’s offerings in multiple industry segments and we are excited about our strong future together!” 

“FWE is a leader in our industry, respected by the design community and key users, as well as our distribution and rep partners. We had the unique opportunity to choose the right partner to take our vision and culture into the future with Hatco. Hatco has the talent, strong financial resources and leadership to guide FWE into its next chapter,” said Deron Lichte, president and CEO of FWE. 

Hatco Corporation has been a 100% employee-owned (ESOP) company since acquiring the remaining 51% of the business from second-generation owner David Hatch in 2007. Hatco’s long-term goal is to retain employee ownership and continue to deliver Knock-Your-Socks-Off customer service, innovative products, and the best total cost of ownership for commercial foodservice equipment.

 To learn more about Hatco, visit the company website at www.hatcocorp.com 

A new addition to the FRIIA family, coming soon!

FRIIA Lite is a simple and flexible water solution, perfect for smaller offices with lower volume water needs. Choose any combination of hot, cold, and sparkling water to create the ideal water solution.

FRIIA Lite: features and benefits

FRIIA Lite is compatible with any existing FRIIA font: hot/cold (regular or tall height,) cold/sparkling (regular or tall height,) or hot/cold/sparkling (regular height only.) FRIIA Lite is also compatible with the award-winning MIX UC3 water boiler and comes with the added bonus of an in-build cold water filter. For the sparkling variants, FRIIA Lite can be used with internal or external CO2 source.

FRIIA Lite is perfect for smaller offices or cafes who want to offer a range of beverage options but who might not require the same volume of cold water as our regular FRIIA range.

In addition to this, FRIIA Lite is an excellent choice for any space that wants to offer beverage choice whilst reducing their reliance on single-use-plastic or saving on energy-costs of having bottled water in a fridge.

FRIIA Lite vs. FRIIA: what’s the difference?

The primary difference between FRIIA and FRIIA Lite is the chilling capacity and output of chilled or sparkling water. FRIIA Lite is designed for smaller spaces and can deliver around 12L of cold or sparkling waters an hour, compared with 35-40L from FRIIA.*

FRIIA Lite also has an in-build cold water filter and option for internal or external CO2 source where as FRIIA requires both an external cold water filter and CO2 Source. Both chillers are designed to work with the award-winning MIX UC3 hot water boiler, which is up to 70% more energy-efficient than leading competitors.

FRIIA Lite will be available in the UK and Europe in November 2022 and early 2023 in the US.

Further details:

For more info visit the FRIIA Lite page or contact us at info@marco.ie

 

*Note: this will vary depending on incoming water temperature and usage.

Hatco Corporation's purchase of American Range was announced on Friday, September 30 2022

American Range is a manufacturer of commercial and residential cooking appliances with locations in Pacoima, California and Las Vegas, Nevada.

“American Range has been a strong and trusted brand in the foodservice industry for many years, much like Hatco Corporation. This strategic acquisition broadens our product offerings and expands our opportunities to service customers in the foodservice industry. We look forward to building on the success of this American-made brand,” said Lorne Deacon, President of Hatco Corporation.

Shane Demirjian, founder and CEO of American Range, said, “Having built American Range with the help of my father Mourad H. Demirjian from the ground up, the company is more than just a business to me. So, when I decided to look for a partner to take it to the next stage, it was important to me that the employees and customers of American Range were left in good hands. Hatco with its reputation for product excellence and customer service, and as an employee-owned company, fits that bill perfectly. I am excited to see what the next phase of American Range will be like as part of the Hatco group of companies.”

Hatco Corporation has been a 100% employee-owned (ESOP) company since acquiring the remaining 51% of the business from second-generation owner David Hatch in 2007. Hatco’s long-term goal is to retain employee ownership and continue to deliver Knock-Your-Socks-Off customer service, innovative products, and the best total cost of ownership for commercial foodservice equipment.