Progressive Grocer

JAN 2017

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Equipment & Design Foodservice Equipment experience and encourage the shop- per's purchasing decisions." Beach adds that retailer feedback has been "very positive" because the vertical front glass really pushes the product forward and closer to the shopper. In the Balance Glenview, Ill.-based ITT Food Equipment Group launched its HT family of service scales "because the trend in the service scale industry was moving from digital scales to PC- based scales," explains Todd Hagopi- an, global marketing director of ITT's weigh wrap division. Hagopian says the service scale has really be- come a mini-computer, with the ability to control pricing, promotions and shrink, along with increas- ing revenue through merchandising, and decreas- ing costs through tare savings. e HT family has three models, with many variations that allow the customer to find the right scale, based on which features are needed in each department. "Most of these products are operating at just 40 percent of capacity," observes Hagopian, "which means we have built the scale to grow as we add new software features and enhancements." e scale has been "extraordinarily well re- ceived," he asserts. "We actually sold more HT scales in 2016 than we sold in the first two-plus years after the launch." On the Menu With growing demand for product information and increased regulations over what details retail- ers need to share about their food, digital signage is catching on among operators looking for a more flexible way to deliver these messages. "We have catered our business to the needs of independent grocers by developing a new digital menu board system that is specifically designed to drive sales while keeping price in mind," says Joe Michaels, VP of new product development at Denver-based Tebo Store Fixtures. Michaels points out that the system is easy to use, engages customers and can make "on-the-fly" changes from any web-enabled device. Also, Tebo has partnered with LG to bring the ultra-stretch screen to cutting-edge grocery display. Of the 86-inch-wide screen, Michaels notes that "we add this to our artillery because the screen itself is a work of structural art that is digital décor." While there aren't any metrics yet for the new menu board, Michaels says the current Tebo digital menu board has led to "proven increases in sales from 8 percent to 22 percent." Having enough chiller capacity gives us the ability to cook, chill and sell great food closest to the time of production, not days later." —Jack Gridley, Dorothy Lane Market Oil Change At Restaurant Technologies, in Mendota Heights, Minn., Jim English, director of national accounts, notes that more than 2,000 grocery delis use his company's cooking-oil management system, which features auto- mated oil storage, handling, filtration monitoring and disposal management. English says the system, known as Total Oil Management (TOM), eliminates the need for an employee to handle cooking oil. He notes that it's currently used by such retailers as Wegmans, Tops Markets, Winn-Dixie, Hy-Vee, Lunds & Byerlys, Stater Bros., Raley's, and Albertsons. TOM eliminates the transportation of hot Qu IC k C H an GE Tebo's Digital Menu Board works with any web-enabled device. n O H an D s Restaurant Technologies' Total Oil Management (TOM) system eliminates the need for associates to handle cooking oil.

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