I ` A la Cart Customer Bulletin May 2009

`A la Cart Customer Bulletin
May 2009
Lunch-N-Learn at ASHFSA
f you plan to attend ASHFSA this year, we hope you have
signed up for our Lunch-N-Learn session on Tuesday, June
2nd. One of our customers using DualTemp120 will share
results of some research completed as part of her Master's
thesis in which she tracks improvement in patient satisfaction
with the implementation of DualTemp120. Don't just take our
word for it!! When you register for ASHFSA, you have the
opportunity to select the vendor lunch you wish to attend. If
you did not select one and still wish to sign up, e-mail me at
[email protected], and I'll make sure you get on the list!
If you are unable to attend the lunch, be sure to visit us at our
booth to say hello and learn what is new with `A la Cart, Inc.!
DualTemp120 Users-Product Update
he supplier of our clear 9" dome cover for the round
entree plate some customers purchase from us, has changed
their packaging which impacts the quantity and price per case.
The item number will remain #90809-2, but they will now be
packaged 24ct/cs. (as opposed to 48 ct/cs.)The price per case
is now $225.60, or half the cost of the price before the change.
Recipe Swap
he following recipe was submitted by David Saraco,
Director of Food & Nutrition at Coney Island Hospital.
While the prodution techniques suggested may prevent you from
being able to carry this one off with authenticity in a hospital
setting, it certainly lends itself to success at your next large famSunday Gravy
ily gathering!
(My Italian Tomato Sauce & Meat Balls)
Gravy/Sauce Ingredients:
Olive Oil
Onion, 1 medium
Garlic, never too much
Crushed Tomatoes , 3 ea. 28-35 oz. cans
Whole Peeled Tomatoes, 1 ea. 28-35 oz. can
Salt, to taste
Pepper, to taste
Fresh Basil, lrg. bunch
1/2 lb. Ground Beef
1/2 lb Ground Veal
1/2 lb. Ground Pork
1 lb. Sweet Italian Sausage
1 lb. Lamb Necks
Italian Red Wine (Just a little for the sauce, a lot for you!)
Heat olive oil in a large heavy pot over medium heat. Dice onions and garlic,
and saute in the olive oil until transparent and tender. Add ground beef, veal
and pork and brown. Add sweet Italian sausagew and lamb necks and brown.
Season with salt, pepper, fresh basil and saute slowly.
Pour a glass of wine and turn up the music.
Chop whole tomatoes so they are chunky. (You can use your hands, but make
sure they're clean.) Add crushed tomatoes and chopped whole tomatoes to the
pot. Let gravy/sauce simmer for at least 1 hour with all the meat inside the pot
releasing all that wondeful flavor.! Taste and readjust seasoning if necessary.
Hey! Lets not forget the meatballs. You know what I mean? Have another glass of wine!!
Meatball Ingredients:
1 1/2 lbs Beef, Veal, Pork
Fresh Garlic, minced, there is never enough garlic
Onion, small, minced
1 cup bread crumbs
Salt/Pepper to taste
Flat leaf Italian Parsley, chopped
Grated Parmigan-Reggiano cheese
Three Eggs
Mix together well (you can use your clean hands)
Rinse your hands with cold water and lightly shape mixture into 2-inch
size balls. While they are still raw (that's right, trust me) drop them into
your simmering sauce so they can cook releasing all that flavor into your
Once all the meat is cooked through, remove the meatballs, lamb & sausage from the sauce and set aside on a platter to be served after your favorite
dish of pasta. Never serve meat in the same dish as your pasta!
Don't forget the Italian bread and the wine! La
famiglia la travola-qui si mangia bene! (The family
at the table-here one eats well.) Buon Appetito tutti!
Sing it Frank! (Thanks Dave! I missed the part
where any of the wine went into the sauce...)
So what special recipes do you have to share?
Still looking for good recipes for Mexican/
Hispanic themed menu items. Any offerings?!
Send them in to [email protected] and
we'll include in the next newsletter!
Tech Talk
hat should you do if you need warranty or technical service,
need to report an equipment problem, return a warranted
part, or order parts? The most recent TechTalk issue addressed
these questions.
Warranty & Support
Any customer who needs technical assistance should have their
repair technician call our toll-free telephone number between 8:00
AM and 5:00 PM EST. Phone support is free to all of our
customers. Terry Smith, Technical Supervisor, is at ext. 106, and
Melanie Richardson, Dir.. of Customer Service is at ext. 107. All
parts are warranted to be free from defects in material and
workmanship. The warranty policy does not apply to damage
resulting from fire, water, burglary, accident, abuse, misuse
and acts of God. Attempted repair or improper installation
by unauthorized parties may void any warranty.
All new equipment comes with a minimum of a 90-day parts
warranty. No labor warranty is provided unless otherwsie
stated, as with System II. Refer to your warranty letter or contract for details of coverage. In order to track replacement
parts which are warranted for 90 days from invoice date, it is
a good idea to log work done on each piece of equipment.
If a part that is under warranty should fail, it is to be replaced
from the spare parts kit if available. The faulty part is then to
be marked with a RMA (Return Material Authorization) number obtained by calling 800-762-2278 and sent back to the
Charlotte office. Once the faulty part is rcceived, `A la Cart
will determine the warranty status. If the part is under
warranty, `A la Cart will repair or replace the part and return
it. When calling for warranty assistance or technical support,
please have the following information available:
Facility/Business Name
Contact Name
Telephone #
Equipment Model (System II, DualTemp 120, etc.)
Equipment Serial and Cart #
Date of Receipt
Questions regarding warranty status may be directed to Customer Service (ext. 107) or Technical/Field Service (ext. 106)
at 704-583-6070/800-762-2278. Our mailing address via UPS
for parts is :
`A la Cart, Inc
10900-A South Commerce Blvd.
Charlotte, NC 28273
USPS mail should continue to be addressed to:
`A la Cart, Inc
P.O. Box 7108
Charlotte, NC 28273-7108
On-site technical support beyond that covered by any labor
warranty may be arranged for a fee. A quoted estimate for
work will be provided, along with a recommendation for any
parts required for repairs. To request a quote, call 800-7622278.
www.alacartinc.com, or by sending a fax to 704-583-5961, if
web access is not available. We do not accept orders over the
Operational Tips
recently attended a meeting in New York City where 12
Sodexo General Managers who are all `A la Cart System II
Users were gathered. We took 20 minutes for a little Q & A. I
thought I would share responses to two of the questions.
Cart/Chiller Matching: `A la Cart has always recommended
that whenever possible, System II users macth the same cart to
the same chiller at each meal. This requires more coordination
and planning when lining up carts for the trayline. However,
this practice prevents the "virus" phenomenon that occurs when
a cart with a faulty heater can blow out fuses and cause faults
on multiple chillers. Matching the same cart to the same chiller
isolates the problem. One GM indicated that 90% of his equipment issues went away after he insisted on this practice. At first
the employees were resistant, but they came around when they
discovered how few trays were cold due to equipment issues!
The benefits outweighed the burden, even for this facility that
serves over 850 meals per mealtime!
Chiller Fuses
I was asked how to prevent the frequency of chiller fuses failing. As you may know, each heater is controlled by a relay/fuse
in the chiller that is protected by a 1 amp fuse. This fuse may be
blown when there is an unusual electrical arcing caused by poor
contact between the pin in the cart connector (male part) and
the pin in the chiller cable (female part.) The two pins may not
have good contact if the connector is not completely tightened
and locked into place during the docking procedure, or if there
is a short pin in the cart connector. Train employees to turn the
connector until the locking ring "clicks" into place, and do regular
visual inspections of the cart connectors to flag any short pins.
Log these observations on the Cart Chiller Maintenance Log
to communicate with your service technician.
Amy Collins, Project Coordinator
Upcoming Holidays
Our office will be closed for the following upcoming holidays:
May 25
Memorial Day
July 3
Independence Day
Keep these dates in mind when you are placing orders, as no
orders will be processed or shipped on these dates. System II
Users, don't forget to stock up on your patriotic traymats!
#90668-1 1000/cs
Call us to obtain part numbers, pricing or additional information before placing your order. When placing a part or supply
order, please include part #, model number, quantity, purchase
order number, account name, address, contact name, fax and
phone number. You may place orders either on our website at
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`A la Cart, Inc.
P.O Box 7108
Charlotte, NC 28237