QSR July 2022

BRANDED CONTENT

E D I TOR I AL EDITORIAL DIRECTOR, FOOD NEWS MEDIA: Danny Klein danny@qsrmagazine.com MANAGING EDITOR, FOOD NEWS MEDIA: Nicole Duncan nicole@qsrmagazine.com DIRECTOR OF CUSTOM CONTENT: Peggy Carouthers peggy@qsrmagazine.com CUSTOM CONTENT ASSOCIATE EDITOR: Charlie Pogacar charlie@qsrmagazine.com CUSTOM CONTENT ASSOCIATE EDITOR: Kara Phelps kara@qsrmagazine.com CONTENT EDITOR: Ben Coley ben@qsrmagazine.com STAFF WRITER: Trevor Griner Trevor@qsrmagazine.com ART & PRODUCTION ART DIRECTOR: Tory Bartelt tory@qsrmagazine.com ONLINE ART DIRECTOR: Kathryn “Rosie” Rosenbrock rosie@qsrmagazine.com ADVERTISING 800.662.4834 NATIONAL SALES DIRECTOR // EXTENSION 126 : Eugene Drezner eugene@foodnewsmedia.com NATIONAL SALES MANAGER // EXTENSION 149 : Edward Richards edward@foodnewsmedia.com NATIONAL SALES MANAGER // EXTENSION 141 : Amber Dobsovic amber@foodnewsmedia.com NATIONAL SALES MANAGER // EXTENSION 148 : John Krueger john@foodnewsmedia.com CIRCULATION WWW.QSRMAGAZINE.COM/SUBSCRIBE CIRCULATION COORDINATOR: N. Weber circasst@qsrmagazine.com ADMINISTRATION GROUP PUBLISHER, FOOD NEWS MEDIA: Greg Sanders greg@foodnewsmedia.com PRESIDENT: SALES SUPPORT // EXTENSION 124 : Tracy Doubts tracy@foodnewsmedia.com GRAPHIC DESIGNER: Erica Naftolowitz erica@qsrmagazine.com PRODUCTION MANAGER: Mitch Avery mitch@qsrmagazine.com

IN THIS ISSUE BRAND STORIES FROM QSR

6 I’m Not Pasta: The Story Behind a Popular Paneer “Lasagne” Chef Manish Tyagi

14 How to Choose the Right Site for Your New Restaurant Location selection

CALIFORNIA MILK ADVISORY BOARD

McBRIDE REAL ESTATE / JONATHAN MULKEY

believes in wholesome, sustainable California dairy ingredients. SPONSORED BY THE CALIFORNIA MILK ADVISORY BOARD

has little margin for error. An expert shares insights on how to get it right. SPONSORED BY McBRIDE REAL ESTATE

47 Restaurant Equipment & Technology, July 2022 As restaurants continue to combat new challenges, here are some of the companies and vendors offering solutions.

Restaurant Equipment & TECHNOLOGY 2022

THIS YEAR, FOODSERVICE OPERATORS are facing chal lenges like never before. With vast supply shortages, rising costs, and the toughest labor market the restaurant indus try has ever seen, it’s no wonder restaurants are searching for relief any way they can. It comes as no surprise, then, that many restaurants are looking to technology for solutions that can take pressure off their labor force. And, thanks to the innovation of vendors serving the restaurant industry, operators are finding that support in the form of back-of-house automation, smarter cooking equipment, improved communications tools, and software that provides incisive guest and crew insights. Here, vendor partners explain how their technology can not only help restaurants operate more efficiently despite the industry’s challenges, but they also explain how their support can give staff and managers back time to do what they do best: serve customers. Read on to learn more about how technology can help your brand.

48 Acrelec Double Check: The Power of AI Meets the Precision of a Scale Sponsored by Acrelec 50 You Need Takeout Efficiency, and Customers Demand It

58 Preparing For

48 Acrelec 50 Apex Solutions 52 Botrista 54 ChargeNet Stations 56 Clark Foodservice 58 Ecotrak 60 Intellihot 62 Loomis

64 Peerless-AV 66 R.F. Tech 68 Restaurant Tech 70 Transact Tech 72 UPM 74 Watchfire Signs

Growth, Mendocino Farms First Did This Sponsored by Ecotrak 60 How Tankless Water Heaters Can Cut Energy Usage by 40 Percent

76 Welbilt 78 Xenial

ADOBE STOCK

47

RESTAURANT EQUIPMENT & TECHNOLOGY JULY 2022

70 Battling Labor Shortages and Rising Food Costs with Technology Sponsored by Transact Technologies— BOHA! 72 Labeling Innovation Helps Companies

Reduce Environ mental Impact Sponsored by UPM 74

ADOBE STOCK

Sponsored by Intellihot

62 How To Beat the Labor Shortage In Time for the Summer Surge Sponsored by Loomis 64 Choosing a Digital Menuboard Sponsored by Peerless-AV 66 Why Operators Are Moving Toward Repair Plans Sponsored by R.F. Technologies, Inc. 68 How a 20-Unit Franchisee Saved $8,000 Per Store Sponsored by Restaurant Technologies

Secret Ingredient for Post- COVID

Webb C. Howell MANAGER, IT SERVICES: Jason Purdy ACCOUNTING ASSOCIATE: Carole Ogan

APEX SOLUTIONS

Sponsored by Apex Solutions

52 The Automated Beverage Program Helping Restaurants Increase Guest Check Sponsored by Botrista 54 Chargenet Stations Beefing Up The Quick-Service Bottom Line Sponsored by ChargeNet Stations 56 Intuitive. Accelerated. Delivered. Sponsored by Clark Foodservice

Restaurant Success: Digital Reader Boards Sponsored by Watchfire Signs 76 How to Maximize Restaurant Efficiency with the Internet of Things Sponsored by Welbilt 78 The End-to-End Solution that Will Increase Drive-Thru Velocity and Sales Sponsored by Xenial WATCHFIRE SIGNS

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JULY 2022 | QSR | www.qsrmagazine.com