Closed-Loop System
Operators can reduce [BLANK] by eliminating prep work and minimizing production needs
Labor Costs
Piece of equipment used for all 3 menu programs
TurboChef Double Batch
Production method where Wonder owns the end-to-end process, from procurement of raw materials to the final product that is “finished off” at the point of purchase
Made In-House
How oven programming is deployed
USB
Category of food distributors that Wonder works with
Broadliners
A benefit of quick-cooking menu items
High Speed (or High Throughput)
Wonder Licensed
Production method where an outside manufacturer makes a product to our spec on our behalf
Co-Manufactured
Training on basic oven operations led by a TurboChef representative
Oven Startup
“Re-distributor”, helps locations with limited storage space
DOT
Aspect of Double Batch oven that allows for quick installation and minimal capex
Ventless / Hoodless (also no gas lines needed)
Menu program with premium packages from the world's best chefs
Chef Branded
Production method where Wonder purchases a product as is (“off the shelf”) from a producer and resells it to our customers
Buy-Out
Type of delivery where installer uncases the oven and delivers to its final site in the kitchen
Set-in-Place
Buying collectives that negotiate on behalf of theirmembers
Group Purchasing Organization (GPO)
Enables us to mimic multiple cooking styles in a single piece of equipment
Custom Programming
Marketing and on-site training are covered via the [BLANK] fee for Wonder Licensed & Chef Branded programs
Activation Fee
Refrigerated shelf life for defrosted items
3 Days
Mechanism that enables self-venting and high wind speeds
Catalytic Converter
Wonder's vendor name in distributors' ordering portals
Remarkable Foods Kitchens, LLC
A benefit of the oven's custom programming that we can ensure to our customers
Product Consistency
Menu program with a 6% royalty fee
Chef Branded
Category of items such as mats, tongs, pizza paddle, etc. that are required to cook certain menu items
Smallwares
Type of cooking that the Double Batch utilizes
Hint: Heating with hot air that moves around by fan
Convection
3 components of a food distributor's pricing structure
Wholesale (FOB) Price + Shipping Costs + Distributor's Markup