Carlisle healthcare products featuring Dinex.
Hello, I'm Chef Roddey with Carlisle Dinex and i'm happy to be joined by Marcie Desmaraias: Dinex's product line manager, and she's here to talk with us today about some of the great things that her and her team have been working on. We're always associating ourselves with high-quality hospitality, high-quality meal service - keeping hot food hot and cold food cold - and here we're recognizing all of those but really taking taking it into the aesthetics of it as well and how can we bring products forward that are going to allow our end users to first of all present an eye-appealing tray. So why don't you tell us what your team has been working on? Sure, thanks Jeff!
So the fist thing that our team did was try and reinvent the look of the tray top and for that we created a new color. This is our graphite, and we've added a nice deep gray and a metallic shimmer to it to give it more of a hotel look, but it also keeps the pieces looking nice, bright, and new longer. So then expanding on that graphite color, we then carried it over to our non-skid trays. You see we have the non-skid tray in graphite, or it comes in black. We created this unique print, so it looks more like a reusable mat and it's got more of an upscale look to it.
Right, and removing the paper does a couple different things. It allows us to save our customers money in having to purchase papers, it also helps create more of an upscale look. As you said, colors and textures are emulating our room service and we want to bring that level of hospitality to our customers so they can pass that onto their patients and be able to elevate what they're doing and what they're bringing to the table for their customers.
Exactly - and you wouldn't expect one of those paper liners when going to a nice restaurant, so this just kind of replace that old, dated look. So then we took that look and carried it over to our cutlery caddies. So this is a utensil holder and it's a napkin that is just shaped into a pocket - it already comes with the napkin band on it, or you can get that in a paper version that comes pre-loaded with a napkin and has a flap. It offers a nice presentation for your utensils. Not only a nice presentation, but also a cost savings and labor cost savings for our customers that they can then pass on and utilize that labor savings into other areas because we know they are constantly being pushed to do more with less. Any time they dont have to worry about making roll ups, their staff can focus their time and efforts into more areas of the operation.
Another item we thought looked really dated in tray top was those old tulip dishes and bowls. They take up a lot of space and they just dont bring a nice upscale presentation. And they have a lot of lids for those different sizes. So taking some inspiration from ceramics you would see in restaurants, we created this square dish. The nice thing about this is that it comes in a 6, 9, or 12, and you get one lid to fit all three of those sizes. And taking that a step further, that lid actually snaps together so that gives you a disposable. 5 oz. dish and lid for that. You can drop that right into your 12 oz. bowl and you can create a nice parfait look.
Great innovation - i remember when you and your team were introducing this item and we were able to touch the samples and see where your thought processes were going with three different sized vessels with one common lid. This allows our users to cut out some stock items - they are now stocking one lid for three different vessels and not only is it to cover their serving dishes but they can use it independently as a condiment tray. Or as you pointed out, as its own serving dish nested on top. Really great things there - constantly amazed at things that folks like yourselves are doing in the company.
The good news for our facilities is that this is all still part of the free good program. So the same way they got these tulip dishes for free, they can get these square dishes, they can get the fenway in the new graphite - its a quick way for them to upgrade their tray top.
Quick and easy, we like that. Great opportunities for us. So whenever we're looking at the big picture and how we offer new opportunities to bring a cold salad or a cold sandwich to the table for the customer with the cold base and then we introduce the duratherm for longer service window up to 90 minutes - things that i know you and your team have talked about has been the soup being an issue. So what is your response to maintaining soup temperature. So i did hear that a lot of facilities saying that they have a hard time holding their soup temperatures so we just created a simple insulated soup lid, this is our duratherm soup lid, nice and compact and stackable. You're still going to use your same soup bowls and disposable lid, but you're just adding some insulation on top and that gives you 75 minutes of hot soup hold time.
You guys sure have been busy and you're really responding to the needs of the industry and continuing to show why Carlsile Healthcare remains in the forefront and everyone is trying to keep up with your team as well as the rest of the teams within the company. All we are doing is focusing on high-quality food, finding ways to present hot food hot and kee food cold, and how can we accomplish that in the best aesthetic we can. Thank you for everything you and your team has done Marcie.
Check out some of the new items offered by Dinex that are designed to make meal-service easy and aesthetically appealing.