THE MAGAZINE OF THE ARIZONA RESTAURANT ASSOCIATION
EXPLORE AZ WITH AOT ARA partner, The Arizona Office of Tourism shares what they have been up to in helping put Arizona on the map of potential visitors – especially foodie visitors.
The year is well underway and off to a great start! To help ensure year-long success for our industry, this issue of Arizona Restaurant News covers everything from the current legislative session to top beverage trends for the year, we touch on the things you need to know for 2016. 2016 at a Glance
LEGISLATIVE UPDATE The government affairs team gives an overview of this year’s legislative session thus far and highlights the top issues for our industry.
PROSTART: THE ROAD TO NATIONALS Ready, set, cook! Read about this year’s Arizona Southwest Gas ProStart Invitational
Explore this global hub of industry news and commentary on food, drink, design and more.
Get to know Arizona’s food scene through stories, interviews and conversations with industry insiders.
PROSTART: The Road to Nationals
NRA’S 2016 CULINARY FORECAST
MESSAGE FROM CHAIRMAN
Learn from the best with this business know-how guide filled with ideas, tips and resources.
EXPLORE AZ WITH AOT
MAKE YOUR MARK: Marketing Ideas for March
OFF THE MENU with Shane Hitzeman & Jana Shelton 2 6
CHEERS TO 2016 Top Trends for Beverages
10 YEARS OF TRENDS Looking Back & Looking Ahead
President & CEO Steve Chucri
Membership, Vice-President Jana Shelton
ProStart & Education Foundation, Manager Tracie Carmel Public Affairs & Communications, Manager Chianne Hewer Partnerships & Industry Programs, Manager Brynn Johnson
Marketing & Events, Manager Kalinda Stephenson
is funding nutrition and wellness programs for families throughout Arizona.
Magazine Design VE Marketing
ARTS & EDUCATION | COMMUNITY ENRICHMENT | ECONOMIC DEVELOPMENT ENVIRONMENTAL CONSERVATION | HEALTH & HUMAN SERVICES | PUBLIC SAFETY
4250 N. Drinkwater Blvd., Suite 350 Scottsdale, AZ 85251 P 602.307.9134 F 602.307.9139 azrestaurant.org
Learnmore at ArizonaLottery.com/GivingBack Must be 21 or older to purchase or redeem tickets.
website update but we are happy to now have a fully functioning and updated website for users to find out the latest industry news, upcoming opportunities and have the ability to register and pay for classes and events online.
New Year New Us
We are also diligently working in organizing and planning our upcoming flagship events The Foodist Awards (April 21) and
The leaders of our industry are constantly setting the bar and then subsequently breaking the mold to
Spring Arizona Restaurant Week (May 22-29). Both
It has often been said that New Year’s resolutions are meant to be broken. However, within the restaurant industry that may not be a bad thing. The leaders of our industry are constantly setting the bar and then subsequently breaking the mold to exceed consumer expectations. Here at the Arizona Restaurant Association, it is no different. We strive to exceed our members’ expectations whether it is in our advocacy work, our various events throughout the year or our educational opportunities. One of our major goals for 2016 was to provide our members an updated, informative and user-friendly website. We wanted a website that reflected the innovative and forward-thinking nature of the industry which we serve. On February 1st we launched the new and improved www.AZRestaurant.org . This is the first phase of our multi-step
events are great ways for businesses to gain
exceed consumer expectations.
exposure, reach new clientele and flex their culinary muscles.
In this issue of Arizona Restaurant News, we’ll provide you with an overview of all things 2016 including a legislative overview, unique trends and upcoming opportunities. We look forward to another successful year of serving you and surpassing expectations.
Steve Chucri President & CEO, Arizona Restaurant Association
message from chairman
California. I take great pride in seeing the restaurant industry grow and thrive, my in-depth knowledge of the industry coupled with my passion for seeing restaurants flourish and succeed makes this role both personally and professionally fulfilling. I look forward to help making Arizona restaurants some of the best in the business.
New Chef in the
Kitchen Well, not technically… but another change for 2016 here at the Arizona Restaurant Association is my new role as Chairman of the ARA Board. I previously served on the Executive Committee as Vice Chairman and am now both honored and excited to have taken on this new role. I would like to commend my colleague, immediate past chairman, Bobby Fitzgerald for his leadership and dedication to the board and the ARA as a whole – I look forward to continuing to work together in our new roles. Coming from a family that has been in and around the restaurant industry for over 35 years, I never intended to follow my father’s footsteps. However, now as president of Pride Restaurant Group, I oversee 13 Burger King franchises throughout Arizona and 10 Panera franchises in southern
Feature great pride in seeing the restaurant industry grow and thrive, my in-depth knowledge of the industry coupled with my passion for seeing restaurants flourish and succeed makes this role both personally and professionally fulfilling. I take
Sincerely, Shane Hitzeman Shane Hitzeman
Click Here for recent tax laws passed that may impact your restaurant.
Henry &Horne is one of the largest locally owned accounting firms in Arizona with offices in Tempe, Scottsdale and Casa Grande.
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Worldwide, Arizona is known as an exciting outdoor destination with colorful canyon landscapes and exceptional desert scenery. However, Arizona’s beauty is really only one part of our diverse travel story.
By Debbie Johnson, Director, Arizona Office of Tourism
The Arizona Office of Tourism serves as Arizona’s only statewide marketing agency promoting all the unique travel opportunities found within the Grand Canyon State. Annually, we produce various advertising campaigns marketing Arizona as a “must see” travel destination to encourage visitation and generate visitor spending that benefits our state’s economy. From Arizona’s celebrated history and luxurious resorts to exhilarating outdoor adventures and invigorating arts scene, our state offers a travel experience unlike any other. Arizona’s culinary scene adds some true flavor to our state’s vibrant travel offerings.
Arizona’s reputation as a gastronomic destination is growing quickly as a result of our state’s talented culinary artisans that masterfully blend our unique local cuisine into new tasty experiences. And with designations, including Tucson becoming the first city in the United States to be recognized as a UNESCO World City of Gastronomy, our state’s food culture and history is also being recognized. In 2014, more than 40 million visitors experienced Arizona as a vacation destination. These visitors generated $20.9 billion in statewide spending. More than five billion dollars of that spending was dedicated to food service, making Arizona’s culinary experience an important piece of our state’s travel assets. This year, we had the opportunity to tout Arizona’s culinary offerings at the Travel and Adventure Show in Chicago. As one of our key domestic visitor markets, Chicago is one of our most important relationships. We continually look for ways to build a strong connection to locals so Arizona is top-of-mind as they plan their travel getaways. The Travel and Adventure Show is considered to be one of the largest consumer travel shows where attendees can find information about destinations located throughout the world. Arizona had a very impressive display showcasing our
Perfect Pear Bistro
destination to more than 25,000 consumers. The event was an incredible opportunity to connect with locals directly to tell them about Arizona’s unique travel offerings and offer them a taste of our state’s cuisine. We were very excited to have award-winning Arizona Chefs Michael Cairns and Janos Wilder join us to create delicious culinary samples for attendees. The chefs prepared a delectable taste of Arizona with ingredients grown right on Arizona farms. The chefs’ station was one of the most popular exhibits at the entire event. Along with the mouthwatering treats, we showcased Arizona wines from wineries including Arizona Stronghold, Burning Tree Cellars, Dos Cabezas, Callaghan, Sonoita Vineyards and Carlson Creek. In addition to food, our floor space included many activities to engage attendees including a mini outdoor obstacle course, an inflatable kayak and Samsung Gear Virtual Reality headsets programmed with Arizona scenery. This remarkable exhibit put us over and above the competition giving us the opportunity to highlight Arizona’s vast diversity.
Arizona is a state with great taste in food and we are fortunate to have amazing culinary experiences to share with our visitors.
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Shane Hitzeman & Jana Shelton Arizona Restaurant News orders off the menu and gets to know those that work in, support and lead Arizona’s restaurant industry in a different way… Off the Menu
Shane Hitzeman Chairman of the Arizona Restaurant Association
Jana Shelton VP of Administration at the Arizona Restaurant Association
What is your go-to restaurant in Arizona?
Pita Jungle, it’s my son’s favorite, he is always craving the Pita Crisp!
My neighborhood restaurant, Mi Familia!
Leftover Pita Jungle, Leftover Z-tejas. and Cliff Builder Protein Bars and Shakes for breakfast.
What is in your fridge right now?
Home cooked or dine out?
Home Cooked during the week, Dine Out on the weekends!
Dine Out, I have zero chef talent which is why I ply my trade is quick serve and fast casual.
Salty or sweet?
Sweet- like Oregano’s Pizookie and Wild Flower Bakery Cafe’s Heart Shaped Rice Krispy Treat.
Ketchup and bologna on Wonder Bread. I must have worn out my taste buds because I haven’t touched bologna for 35 years since.
Favorite childhood dish?
My dad’s cinnamon toast!
CITY STATE COUNTY NATIONAL: Every level of government affects your business. Care about Politics? IT’S OUR BUSINESS restaurant owners
TO BRING PEOPLE TO THE TABLE.
County Restaurant owners know that the county in which they operate has a major influence on their business. The ARA constantly works with the counties to ensure that the industry is represented when decisions on new regulations, changes in health codes or updates to inspections, permits or fees are made.
City Municipalities in the past typically haven’t been too far involved with ordinances that impact the private sector business operations, but lately we’re finding that cities are challenging and looking to mandate employers in a variety of ways. Both the City of Tucson and the City of Tempe have recently created stakeholder groups to discuss the idea of the city mandating paid benefits for employees, as well as looking to make regulations on auxiliary container and energy consumption use and more. While these proposals have yet to
Our government affairs team makes strides to create opportunities for industry partnerships on county programs,
become an actual ordinance in any city, the ARA is constantly protecting the rights of the restaurant owner - especially those who operate multiple units in different cities. The statewide consistency on any regulation that impacts our business is crucial for future planning as well as the expansion and growth of your restaurant business.
resources, and on public health regulations.
Some of the current programs we engage with county health departments include: Maricopa County Employment Services Maricopa County Cutting Edge Program Maricopa County Air Quality Department – NO BURN DAYS Pima County FDA Food Code updates Coconino County Vapor Products and Tobacco Regulations State Arizona’s state legislative session has begun and many bills are being introduced and heard in committees. The process for an idea, to become a bill, to finish as a state law is a long one and it can be overly cumbersome to understand the thousands of bills introduced every session. That’s why the ARA’s government affairs department is on guard to advocate for and represent restaurants at the Arizona State Capitol on every issue impacting our business. This year, several bills have crossed our radar that we are monitoring. The ARA’s policy committee members, made up of members of the ARA Board of Directors, get briefed on bills that impact our members and their status throughout the legislative session. This committee makes recommendations for
positions to the ARA’s executive committee members.
The issues we are addressing include auxiliary container preemption, direct wine shipment to consumers, minimum wage compensation, employee benefit regulation, allowing restaurants beer growlers, service animals in public places, Industrial Commission regulations and more. On many issues, the ARA often works together as part of an informal coalition with likeminded associations facing similar issues. For specific information on state bills, ARA members are able to receive weekly Bill Tracker updates by clicking here .
other as well as allow each state to meet with their Congressional delegation in their offices.
Every year, the ARA has had a great group of restaurateurs join us on the trip but this year we plan to have more participation than ever before. If you are an ARA member who is interested in joining us, please contact Chianne Hewer as soon as you are able as hotel rooms and registration fills up quickly.
National The Arizona Restaurant Association is fortunate to have help and a great working relationship with the National Restaurant Association (NRA) on all the federal issues that impact our business. The NRA keeps track of movement on all federal issues, as well as coordinates an annual Public Affairs Conference in Washington D.C. every spring. This conference is a great resource and learning opportunity for restaurateurs and industry partners across the country to come together to hear about federal issues, industry trends, network amongst each
ara political action committee
The Arizona Restaurant Association’s PAC supports candidates and issues that are friendly to the restaurant industry. The ARA PAC hosts fundraisers and gains support through our membership. The ARA PAC is not affiliated with any political party, is non-partisan, and is funded by individual contributions and by transfers from other PACs. Corporate contributions are prohibited. Please consider donating to the ARA PAC to ensure the election of restaurant and hospitality friendly candidates! Contact Chianne Hewer for more information. ARA Political Action Committee We Need Your Support. Feature
the road to nationals
The Road to Nationals
By Tracie Carmel
Earlier this year, students from around Arizona put their skills to the ultimate test in the Arizona Southwest Gas ProStart Invitational. This demanding culinary and management competition invites top students to represent their school and compete for scholarships and the chance to continue on to the National ProStart Invitational held at The Gaylord in Dallas, Texas in April. Hosted by the Arizona Restaurant Association Education Foundation along with Southwest Gas and Northern Arizona University (NAU) the competitive events took place on January 16th at NAU’s School of Hotel and Restaurant Management (SHRM). Organizers Tracie Carmel, Arizona Restaurant Association Education Foundation (ARAEF) Manager & ProStart Coordinator and SHRM Chef Mark Molinaro oversaw the event during which culinary teams prepared a three-course meal in 60 minutes - without access to running water or electricity using only two butane burners - and management teams presented a business proposal for an original restaurant concept to a panel of industry judges. “Countless hours go into practicing and preparing for this competition, it is very intense to be a part of and watch,” said Tracie Carmel. ProStart Invitational
Participant schools included:
Pima County JTED @ Mountain View – 1st Place Culinary
Sahuarita High School – 1st Place Management / 2nd Place Culinary
East Valley Institute of Technology – 3rd Place
“There’s a lot of good networking and huge businesses that are involved with this,” Chef Molinaro said. “For NAU, it’s a great opportunity for us to give back and also connect with the Restaurant Association and Arizona students.”
Mountain View wanted to represent Arizona and the Sonoran Desert and took direction from team mentor Chef Adan Delgado who is one of the team members father. Chef Delgado has an extensive background in the food service industry and has owned a restaurant, food truck, catering company and now a produce company specializing in distributing local produce to restaurants. The winning dish “Poblano en Nogado” is a family tradition. Sahuarita High School’s focus for the Management competition was a tapas themed restaurant, “The Sampler.” The menu was developed incorporating the team members’ favorite appetizer dishes such as wings and flatbread. The team will continue to develop their business plan and continue presenting their concept in preparation for Nationals. Mountain View High School will now battle it out for the Culinary Champion title against 46 states and DODe teams while Sahuarita High School faces 42 Management teams at the 2016 National ProStart Invitational.
The National ProStart Invitational is the finale of a nationwide series of state competitions hosted by state restaurant associations. For each competition students must impress judges from leading industry corporations, colleges and universities with skills they’ve developed throughout the ProStart program. The top five teams from the culinary and management competitions are awarded generous educational scholarships to help further their careers in the restaurant and foodservice industry.
Check out pictures from the event , video of event day, awards dinner.
Try something new
Exclusive health care pricing and solutions for Arizona Restaurant Association members advantages for your ARA member business: } Health care reform guidance and solutions } New health care discounts for NRA/ARA members } Lower-cost medical products } Bilingual resources for Hispanic/Latino owners, operators and employees Together, the National Restaurant Association (NRA), Arizona Restaurant Association (ARA) and UnitedHealthcare offer special
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Find out what the ARA and UnitedHealthcare can do for your business. Contact your broker, the ARA or Clinton Wolf at (312) 348-7064 or firstname.lastname@example.org.
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nra’s 2016 culinary forecast The annual survey of nearly 1,600 professional chefs – members of the American Culinary Federation – found that local sourc- ing and environmental sustainability continue to rule the top of the menu trends list for 2016, from overall culinary themes to more focused versions of those themes. Also prominent in the top 20 are various takes on global flavors. For more information on local sourcing and sustainability in Arizona, check out last year’s ARN Issue on Sustainability: People, Planet & Plate.
Culinary Forecast NRA’s 2016
Every year, the National Restaurant Association (NRA) shares their culinary forecast letting restaurateurs know what is coming up for the year - predicting upcoming food and menu trends. For 2016, the NRA surveyed nearly 1,600 professional chefs – members of the American Culinary Federation (ACF) to find out what the hottest menu trends will be. The National Restaurant Association’s What’s Hot in 2016 culinary forecast shows that mature menu trends maintain momentum, while sub-trends evolve in their wake.
1 Underutilized fish
The National Restaurant Association surveyed professional chefs, members of the American Culinary Federation, on which food, cuisines, beverages and culinary themes will be hot trends on restaurant menus in the year ahead. The What’s Hot in 2016 survey was conducted in the fall of 2015 among nearly 1,600 chefs. See p. 18 for more information about the methodology. WHAT’S HOT 2016 CULINARY FORECAST
Movers & Shakers 2015 to 2016 Up 5 Percent or More
Movers & Shakers 2015 to 2016 Down 5 Percent or More
Authentic ethnic cuisine
House-made/artisan soft drinks
TOP 20 FOOD TRENDS
Middle Eastern flavors
Flower essence in cocktails
Locally sourced meats and seafood
Chef-driven fast-casual concepts
Locally produced beer/wine/spirits
Whole grain bread
Locally grown produce
House-made/artisan ice cream
5 Natural ingredients/minimally processed food
Healthful kids’ meals
New cuts of meat
10 House-made/artisan ice cream
Egg white omelettes/sandwiches
12 Authentic ethnic cuisine
On-a-stick-items in kids’ meals
13 Farm/estate branded items
14 Artisan butchery
15 Ancient grains
1 African flavors
16 Ethnic-inspired breakfast items
18 House-made/artisan pickles
19 Food waste reduction/management
20 Street food/food trucks
marketing ideas for march
Make Your Mark: Marketing Ideas for March This March, take your marketing plan to the next level by staying in-tune with everything from National food days to sporting events schedules. Creating that customized touch for your customers can make all the difference and leave a lasting impression. Here are some creative ideas for March:
NCAA March Madness – see more info here .
National Banana Cream Pie Day National Read Across America Day (Dr. Seuss Day) Old Stuff Day
National Nutrition Month
National Caffeine Awareness Month
National Flour Month
National Noodle Month
National Cold Cuts Day National Mulled Wine Day Peach Blossom Day
National Peanut Month National Sauce Month
Spring Training in and around the Valley for several teams – see more info here .
National Craft Month
National Pound Cake Day Employee Appreciation Day National Salesperson Day Dress In Blue Day
International Ideas Month
Red Cross Month
Women’s History Month
National Absinthe Day National Cheese Doodle Day
National Fruit Compote Day National Peanut Butter Lover’s Day National Pig Day World Compliment Day National Horse Protection Day
National Oreo Day National White Chocolate Cheesecake Day Dentist’s Day
Little Cleo’s Seafood Legend
National Cereal Day National Crown Roast of Pork Day
National Oatmeal Nut Waffles Day National “Eat Your Noodles” Day
National Peanut Cluster Day International Women’s Day
National Baked Scallops Day National Milky Way Day Girl Scout Day Plant A Flower Day Genealogy Day Daylight Saving Time begins National Chicken Noodle Soup Day National Coconut Torte Day Check Your Batteries Day Ken Day Earmuffs Day 13th
National Crabmeat Day Registered Dietitian Day Barbie Day Get Over It Day Panic Day National Blueberry Popover Day National Ranch Dressing Day Popcorn Lover’s Day Pack Your Lunch Day Day Of Awesomeness Mario Day 10th
National Potato Chip Day Napping Day National Pi Day
National Pears Helene Day True Confessions Day
National Ravioli Day First Day Of Spring Won’t You Be My Neighbor Day Proposal Day Kiss Your Fiance Day International Day Of Happiness World Storytelling Day Extraterrestrial Abduction Day
National Artichoke Hearts Day
Corned Beef & Cabbage Day St. Patrick’s Day Submarine Day Absolutely Incredible Kids Day
National Crunchy Taco Day National French Bread Day
National Sloppy Joe Day Forgive Mom & Dad Day Awkward Moments Day
World Poetry Day Single Parents Day Common Courtesy Day Memory Day
National Chocolate Caramel Day National Poultry Day Deskfast Day Client’s Day Worldwide Quilting Day
Goof Off Day World Water Day As Young As You Feel Day
National Chip And Dip Day
National Black Forest Cake Day Something On A Stick Day
National Melba Toast Day National Puppy Day
National Lemon Chiffon Cake Day National Mom and Pop Business Owners Day
National Chocolate Covered Raisins Day
National Lobster Newburg Day Tolkien Reading Day
National Doctor’s Day Take A Walk In The Park Day
National Spinach Day National Nougat Day Purple Day Make Up Your Own Holiday Day
National Clams On The Half Shell Day
World Backup Day Crayola Crayon Day
Easter Sunday National Spanish Paella Day
cheers to 2016
Cheers to 2016 Top Trends for Beverages The National Restaurant Association canvassed the
cocktail world, sharing the art and science of lead bartenders and discussing emerging trends in mixed drinks, liquors, craft cocktails, and all things related to spirits in the latest edition of What’s Hot. Here’s what you can expect behind the bar in 2016.
10 years of trends
10 Years of Trends Looking Back & Looking Ahead The National Restaurant Association asked chefs to name something that was trendy 10 years ago but isn’t a trend now in 2016. The chefs gave a wide range of answers from molecular gastronomy and sous ide, to foam and parsley as garnish, to cupcakes and sliders. The most common answers were all-you-can-eat buffets and big portions. Check out some of the other answers:
10 YEARS OF
Which current culinary trend has grown the most over the past 10 years?
LOOKING BACK: Top 20 Food Trends in 2006
Locally grown produce
Ethnic cuisines and flavors
Source: What’s Hot chef survey, 2016
When asked in 2016 to name something that was trendy 10 years ago but isn’t a trend anymore , the chefs gave a wide range of answers, from molecular gastronomy and sous vide , to foam and parsley as garnish , to cupcakes and sliders . The most common answers were all-you-can-eat buffets and big portions , which have mainly yielded trendiness to small plates.
Whole grain bread
10 Mediterranean cuisine
LOOKING FORWARD: Which current culinary trend will be the hottest menu trend 10 years from now?
Latin American cuisine
14 Exotic mushrooms
15 Grilled items
18 Grass-fed items
19 Free-range items
Ethnic cuisines and flavors
20 Pan-Asian cuisine
Source: What’s Hot chef survey, 2006 Note: Survey results are not strictly comparable between years because the list of food/beverage items change from year to year.
Source: What’s Hot chef survey, 2016
an eventful 2016
The association is committed to giving its members the very best in professional development, business opportunities and a vibrant industry community. Attend one (or all) of our 2016 events to build invaluable connections and increase your competitiveness with business-building strategies and operational innovations.
Mark your calendar: Arizona Restaurant Association Events
Restaurant Leadership Conference – Arizona
National ProStart Invitational - The Gaylord, Dallas, Texas
21 24 to
Restaurant Week First Bites Bash
16 25 to
Arizona Restaurant Week – Fall
Restaurant Week First Bites Bash
20 29 to
Arizona Restaurant Week – Spring
28 31 to
Arizona Breakfast Weekend
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