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not—gently blend ingredients so that the correct
gluten structure can be developed in the dough
without overworking it. According to Butler,
Globe’s spiral mixers have the same best-in-class
quality, performance and value as the company’s
planetary mixers. Its GSM130 model has a 130-
pound dough capacity and the GSM175 has a 175-
pound dough capacity. Globe’s spiral mixers are
made of heavy-duty metal with front-mounted
dual 20-minute digital timer controls for auto
shift from first to second speed. For those making smaller batches, Globe’s versatile mixers feature a reversible bowl drive. Butler notes that the
new mixers also feature a bowl jog for easy dough
removal and bowl cleaning.
Mettler Toledo recently launched the 880 Auto
Wrapper, which Dille describes as the perfect
choice for grocery retailers looking for an efficient system for automated weighing, wrapping
and labeling in the backroom. “Easy handling,
comprehensive functionality and reliability make
the 880 Auto Wrapper the perfect machine for
NRA Show 2016, which will be held May 21-24 at McCormick Place in Chicago, is poised to
be a showstopper once again. Part exhibit, part education, part training and part awards, each
year the show attracts more than 63,000 foodservice professionals.
Four days are set aside for meeting, seeing, tasting and testing and, as many who have
attended will attest, there is something at the show for just about everyone in the foodservice
and hospitality business. Officials at the National Restaurant Association (NRA) say the show
offers an ideal opportunity to meet key suppliers, brush up on emerging trends, collaborate with
foodservice pros and get hands-on culinary training. There are plenty of after hours networking
opportunities taking place as well.
NRA officials note the Foodamental Studio will be featured again this year. This series of hands-on workshops allows attendees to roll up their sleeves and try out the processes and techniques
behind today’s hottest trends.
Another session already generating buzz will take place May 23, when the NRA Show holds
its first-ever 100 percent crowd-sourced session featuring chef Robert Irvine of Restaurant:
Impossible and Jon Taffer of Bar Rescue. NRA’s chief innovation and member advancement officer
Phil Kafarakis will moderate a conversation between Irvine and Taffer as they discuss how to
avoid some of the common pitfalls they have seen during their careers and provide perspective
on avoiding failure and finding success in the foodservice industry.
MAY 21-24 | CHICAGO, IL.
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