MENOMONEE FALLS, WIS.—Alto-Shaam, Inc. recently debuted a new website targeted to its customers located in Spanish-speaking regions of the world. The site is a near mirror image of the current site and will strive to become a complete duplication of the English site in the near future as content is updated and created.Just like the English site, the Spanish version boasts a robust catalog of Alto-Shaam foodservice product innovations, information about how to buy these products and all the required specifications and technical documents that are typically required. The site also features interactive features and navigation tools.“Due to the...

CINCINNATI—Cintas Corp., the largest uniform supplier in North America, in conjunction with Washing Systems, LLC (WSI) announced it has begun transitioning company-wide to a new, more environmentally friendly cleaner. Structure, the WSI product being introduced at Cintas facilities throughout the United States, uses components that are free of phosphates and ethylene diamine tetra-acetic acid (EDTA), which have been found in some instances to alter the oxygen and metallic levels naturally found in the environment. The components of Structure are not only environmentally friendly, but completely biodegradable. Its main ingredient is also naturally based and made from renewable resources. “Cintas is committed...

DENVER—At an exclusive gathering of national park leaders last month, Xanterra Parks & Resorts executive chefs Peter Pahk and Joe Nobile prepared a special menu featuring sustainable cuisine. Well-suited to the tone of the two-day meeting—a response to the National Park Service’s (NPS) Call to Action report focusing on establishing a mission for the NPS 2016 centennial and beyond—the printed menu included a brief history on the subject of tatanka, the Lakota word for bison. The background on bison was especially fitting because one of the main course choices was Braised Bison Short Ribs. The bison was sourced from the...

MENOMONEE FALLS, WIS.—Michael Aguirre has been named vice president of sales and marketing, Foodservice National Accounts at Alto-Shaam. Formerly the Southern Region vice president of sales and marketing, Aguirre’s new responsibilities are focused on Alto-Shaam’s national account development strategies. Aguirre is a Certified Foodservice Professional, CFSP, who focuses his efforts on foodservice equipment solutions and systems for some of the world’s largest operations. He has significant experience working with some of the most influential operators in the foodservice industry. Since graduating from the University of Akron and attending graduate school at Thunderbird School of Global Management, Aguirre has continually...

OSHKOSH, WIS.—Continental Girbau Inc. recently unleashed significant enhancements to its Pro-Series II Dryer line. First, the entire line offers two new control options—the simple-to-use Dual Digital Control and the highly programmable Microprocessor Control. Second, all Pro-Series II Dryers with microprocessor controls now offer an optional Linen Life Extension (LLE) system—a moisture sensing feature engineered to prevent over-drying, extend linen life and increase energy-efficiency. Finally, electric heating is now available on the 125-pound capacity single-pocket dryer, previously only available in natural gas and steam heated models.Continental’s Pro-Series II Dryer line—designed to escalate efficiency, production and safety—is available in 30-, 40-,...

ST. PETE BEACH, FLA.—The TradeWinds Island Grand Resort, a beachfront resort located directly on the Gulf of Mexico on St. Pete Beach, is now serving Gulf Wild seafood at two of its restaurants—Palm Court Italian Grill and Bermudas Steak & Seafood—so diners know exactly where their fish originated. The change ensures the fish are responsibly caught and that guests are receiving the freshest possible seafood from sustainability-focused fisheries in the Gulf of Mexico.Guests who order specially-marked Gulf Wild seafood from the menu are presented a tag number which is directly tied to the Gulf Wild TransparenSea system. Diners can...

WESTPORT, CONN.—At the 2012 AHR Expo Innovation Award Presentation Ceremony on January 24, the Product of the Year Award was presented to Melink Corp. for its Intelli-Hood Kitchen Ventilation Control product that can save up to 90 percent in fan energy. Melink was selected from among the 10 Innovation Award winners for the Product of the Year honor.The Ohio-based company is a provider of energy efficiency and renewable energy solutions for commercial and institutional facilities. The company offers building commissioning services, kitchen ventilation controls and solar PV systems. Its award-winning product, the Melink Intelli-Hood, can save up to 90...

NAPA, CALIF.—Designated as a Best Western Plus hotel, Inn at the Vines features accommodations that suit the needs of both business and leisure travelers. Now, the Best Western Plus Inn at the Vines is a certified green hotel through Best Western International. Best Western properties in compliance with at least one of the national or international eco-labeling programs for the hotel industry are now able to be noted as such on bestwestern.com and related websites. “We recycle of course,” said Bret Cudd of Best Western Plus Inn at the Vines. “To help conserve energy, we have an ozone machine in...

INWOOD, N.Y.—Laundrylux announced the appointment of Tim Smith as southern regional business manager for On Premise Laundry. “I have known and respected Tim Smith as a laundry industry professional for many years,” says Kim Shady, Laundrylux senior executive vice president for OPL and National Accounts. “I am thrilled to have him join the Laundrylux OPL team. Tim knows distribution, he knows customer demands in many market segments, and he has a command of technology—which is becoming ever more important in our industry.” “I met Tim about six years ago at a distributor sales event and Tim was so impressive that...

HONG KONG—Shangri-La Hotels and Resorts announced its Sustainable Seafood Policy which includes the commitment to cease serving shark fin in all of its operated restaurants as well as accepting new orders for shark fin products in banqueting with immediate effect. At the same time, Shangri-La announced that it will phase out Bluefin tuna and Chilean sea bass in all its operated restaurants within the year. In December 2010 the company initiated the process with the removal of shark fin products from its restaurant menus. The new policy is a continuation of Shangri-La’s journey towards sustainability.The company launched its first...