Tuesday, January 3, 2012

Low fat fried foods?

Imagine if you could have all your favorite fried foods with that same delicious taste and texture, but with up to 38% less fat. Could it be a miracle come true?

After a long hiatus, Perfect Fry has finally made this miracle a reality with their new SPINFresh fryers, based on their proven Perfect Fry technology. These safe, simple to use and fully self-contained fryers are completely hoodless and require only an electrical outlet to be used. But even more amazing is the integrated SPINFresh technology that removes up to 38% of the oils and fats from the cooking process, saving you from the unneeded calories and wasted oil that is trapped in the foods.

SPINFresh uses a centrifugal spinner to remove excess fats and oils just after cooking so that foods are still crispy and delicious, yet much lower in total fat. This also helps retain the cooking oil within the fryer for reduced operating costs. There are no extra steps needed - just place the food in the basket, select the cooking time or preset and push a button - the SPINFresh does all the rest.

We'll post a video on its operation soon. Feel free to see more on our website (www.westernfreezers.com) or give us a call with any questions (888) 917-1888.

Thursday, November 18, 2010

Fries are HOT foods!

Here's a great article on the new trend in fries - they're not just potatoes anymore....

Potato fries may have originated in Europe, but Americans have certainly embraced them as their own.

After all, nearly 8 billion servings of french fries were sold in U.S. restaurants during the 12 months that ended in June, according to statistics from NPD Group, a global market research firm. That represented 15.5 percent of all restaurant orders...

“There is a lot of innovation going on right now to build more interest in fries” as a side or a snack, says Bonnie Riggs, NPD’s restaurant industry analyst. “Consumers have become adventuresome, and they are looking for new flavors and something different.”

See the whole article at http://www.qsrmagazine.com/menu-innovations/these-spuds-aren-t-duds

So you don't have a fryer or hood? No problem - we've got a great solution for with our Perfect Fry line of hoodless & vent-less fryers. These compact, safe and easy to use fryers are now proudly Made in the USA as a result of their recent acquisition by Middleby (the same folks who own Pitco, Wells and several other great brands). See our website for more info www.westernfreezers.com.

Don't forget - you can take advantage of IRS 179 exemption tax savings by buying your new Perfect Fryer in 2010 - ask you tax consultant for details.

Monday, January 25, 2010

Keeping your business green

I just saw this great new resource for keeping your restaurant business sustainable and energy efficient - check it out at http://conserve.restaurant.org/.

They've got great ideas on how to conserve, what your savings will be in doing so and how you can make your business as sustainable and energy efficient as possible. Here's a great excerpt on the benefits of composting your food scraps:

Composting or biological decomposition is a natural form of recycling that occurs when organic material decomposes (or composts) to form organic fertilizer. Compost is created by taking organic wastes — food leftovers, yard trimmings, biodegradable products — in proper ratios into piles, rows or vessels and adding bulking agents to accelerate the breakdown of organic materials.

Composting is also a process that can transform wasted food into an environmentally-useful commodity. For example, in San Francisco, kitchen trimmings, plate scrapings and compostable material from over 2,000 restaurants are composted each day. Instead of 300 tons of restaurant food waste going into landfills, a composting operation turns the restaurant garbage into premium, high-priced compost sold to California vineyards.

Friday, September 18, 2009

Finally - we're Carbon Neutral!

It's been quite a Summer here at WFSE - we've had a fantastic year, all due to the growth in the frozen yogurt industry where Stoelting has become a market leader. Our customers couldn't be happier with their compact, energy-saving F-131 machines that use 2/3 LESS ELECTRICITY than our competitor's. Yes, it's true.

Here's the math: (6) Stoelting F-131 machines x (12A) power per unit = (72) amps TOTAL POWER REQUIREMENT. Compared to Taylor's 794 machine which uses (6) x (40A) = 240 AMPS (using 3 phase - single phase is even higher!). That means you can build a self-service shop with up to 10 machines, without having to upgrade the electrical power.

We've also done some homework and finally selected a Carbon Offset provider called Native Energy. Based on an analysis of our business, we've elected to offset our entire 23 TONS of CO2 per year with these offset investments. Native Energy is a leader in this industry, having provided carbon offsets for the Presidential Inauguration Ceremony and green companies like Stonyfield Dairy, Clif Bar and Ben & Jerry's. They invest in solar, wind power, methane harvesting and transportation efficiency improvement programs to all reduce our CO2 emissions. Check them out at http://www.nativeenergy.com.

Thanks for checking back with us - we'll try to keep these postings a littler more up to date. Questions or comments? Send us an email at westernfreezers@sbcglobal.net.

Wednesday, July 16, 2008

Slowing Economy not affecting Desserts

It appears that while consumers may be cutting back on lattes, they aren't doing the same for their favorite desserts

By Angus Loten
updated 12:52 p.m. PT, Sun., July. 13, 2008

Not long ago, Tracey Hughes had an enviable career as an executive marketer at Colgate-Palmolive in Chicago and New York. Then she started bringing homemade rum cakes to corporate functions. In no time, Hughes, a former fashion model, was taking special holiday orders from friends and colleagues, eventually baking up to 10 cakes a night in her small Brooklyn apartment. That's when she decided to go into the dessert business full-time.

"I grew up in the kitchen, watching and learning," says Hughes, who launched the Rum Cake Fairy Company in October 2005, armed with a handwritten book of her grandma's secret recipes and her own marketing savvy. It paid off. Two years ago, her rum cake was discovered by Oprah Winfrey and featured on the coveted "O List" of must-have holiday goodies. Since then, she's launched an entire range of cakes sold at high-end retailers.

And at a time when many businesses owners are easing spending plans to cope with the sputtering economy, Hughes and her business partner, Patricia Kolaras, are closing a deal to buyout the New Jersey bakery that mass produces her cakes.

The American sweet tooth
In good times and bad, Hughes and other successful dessert entrepreneurs can count on the American sweet tooth to help keep their businesses afloat. A recent survey of some 1,500 U.S. consumers by Techmonic, a Chicago-based foodservice research firm, did not find a single person who regularly skipped dessert. More than half said they indulged in such perennial favorites as chocolate chip cookies, vanilla ice cream, and apple pie at least once a week, though typically more often than that. That kind of appetite is driving a $23 billion domestic industry of bakeries, chocolatiers, ice cream makers and countless other small businesses.

"Clearly, consumers love dessert," says Darren Tristano, Techmonic's executive vice president of information services. By keeping an eye on shifting consumer trends, he says, restaurant, café, and foodservice owners can leverage the appeal of desserts to boost incremental sales, and in turn help dessert makers grow their companies.

(From MSNBC.com - see entire article at: http://www.msnbc.msn.com/id/25561551/)

Thursday, June 5, 2008

Smaller , richer frozen desserts a new trend

Here's a great article on the latest trend in frozen desserts from an article at QSR Magazine

Cold Case - Why frozen indulgences might warrant a more prominent place on quick-serve menus.

Contentious though it often is, there are a handful of things we can all agree on when it comes to the subject of food. The popularity of ice cream is almost certainly one of them. To wit, the market research firm Mintel has reported that more than 90 percent of U.S. households consume ice cream and other frozen desserts.

But like most indulgences, ice cream in its pure, premium form—with all the butterfat and sugar that make it so tantalizing—tends to leave American adults feeling a little conflicted. We crave its richness, but our society’s obsession with health, diet, and nutrition also forces us to reckon with the consequences of enjoying great ice cream to the degree we might like. No matter how you churn it, downing two or three pints a day just isn’t a good idea. Unfortunately.

So in order to reconcile our ice cream cravings with our calorie consciences, we compromise, often by turning to products made with low-fat dairy products and/or sugar substitutes. The U.S. Department of Agriculture has noted that light, low-fat, nonfat, and reduced-fat ice cream products, along with frozen yogurt, ices, sorbets, and sherbets, accounted for about one-third of the domestic frozen dessert market in 2006.

The alternative to eating lighter products, of course, is to enjoy smaller quantities of the really good stuff. To judge from a recent National Restaurant Association survey of culinary experts, this seems to be the track many Americans are now taking. In that poll, 1,300 members of the American Culinary Federation were asked to identify the most popular food trends from among a list of 194 items, including everything from red wine to sushi to energy drinks, pomegranates, fresh pasta, and couscous. At the end of the day, “bite-size desserts” emerged at the very top of the list, in the No. 1 spot.

If small indulgences that deliver big flavor constitute the trend of the moment, quick-serve operators might consider how they might tap into the phenomenon. Here are a few suggestions:

Smaller and Richer

When I lived in Paris years ago, I used to love to go to Bertillon Ice Cream where, for the equivalent of roughly $7 at the time, patrons would order a scoop about the size of a golf ball, served with a miniature wooden spoon. That worked out to about $5.50 per ounce, but this ice cream was worth every cent. With its authentic, intense, and perfectly balanced flavors; sumptuous, creamy texture; and lush mouth feel that made for a positively sublime experience, I would have anted up at least a few more francs for the privilege of another serving.

That’s ultimately why I believe that it might be a good bet for quick-serve’s more popular chains to begin offering small scoops of a proprietary, crave-inducing brand of premium ice cream in all-American flavors such as vanilla and peach. The results might be surprisingly tasty—and profitable. In a similar vein, Pasta Pomodoro might opt to sell small portions of authentic sorbet or gelato with Italian-inspired flavors such as bitter chocolate, coffee, hazelnut, almond, or espresso. And though they’re nowhere near as decadent, paletas—icy Mexican fruit pops made with fresh fruit, water or milk, and sugar—offer an engaging variety of textures and tastes, including tropical fruits, hibiscus, tamarind, avocado, corn, lime, and cucumber. At least a few of these could fare very well at the likes of Baja Fresh, Chipotle, or Qdoba.

(see the rest of the article at http://www.qsrmagazine.com/articles/menu_development/116/frozen-1.phtml)

Thursday, May 22, 2008

Frozen yogurt popularity grows despite industry downturn

(From an article published by Dawn Reiss, Special to R&I -- Restaurants and Institutions, 5/1/2008)

The economic chill gripping much of foodservice—bringing less-ambitious forecasts for new-unit openings and sales growth—has so far skirted at least one corner of the industry. Proving that little luxuries can thrive even when basic necessities are scrutinized, the frozen-yogurt segment is expanding inward from the coasts and keeping warm the industry’s entrepreneurial spirit.
This really is frozen yogurt’s second expansion wave. The first, in the 1980s, driven by brands such as TCBY and I Can’t Believe It’s Yogurt, lost its momentum. According to the Agricultural Marketing Resource Center, retail sales of frozen yogurt declined between 1998 and 2003 while ice cream sales grew by 24%.

Frozen yogurt’s current popularity wave is led by new brands. Berry Chill, sno:la, and FreshBerry are joining the ranks of Pinkberry and Red Mango, which already have a strong hold on the East and West coasts. The product these new purveyors serve is different: tangier or more tart, depending on the brand, and lighter than frozen yogurt’s previous incarnation. It usually is topped with fresh fruit, granola, cereal or a more-decadent splurge, such as chocolate. Flavor choices go well beyond chocolate and vanilla territory to more-exotic options such as green tea, pomegranate and sour cherry.

The free-standing frozen-yogurt shops cater to an audience that shuns fluorescent lightening and expects a sit-and-chat type of ambience. In place of the outmoded ice-cream-parlor look, many of the stores have opted to feature high-end furniture, flat-screen televisions and Wi-Fi to lure everyone from business professionals and teens to late-night revelers. Many play upbeat dance music and have sofas and cafe-style tables that encourage customers to linger. Of more importance, the operators think that consumers are willing to spend $5 on a different frozen-yogurt experience.

See entire article at: http://www.rimag.com/index.asp?layout=article&articleid=CA6556318&article_prefix=CA&article_id=6556318