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APRIL 2015
LEVEL 257’S PAC-MAN VENUE A BLAST FROM THE PAST
Technology Center of DuPage, the high school career and technical education campus for DuPage County, took its 4th straight state title at the 2015 Illinois ProStart Student Invitational. (L to R): Students and their instructor coaches: Chef Kyle Neuner, Anica Hosticka, Amber Truby, Jorge Angulo, Mary Hoare, Maria Boleaga, Chef Matt Barker.
CHEF PROFILE: DEVON QUINN ............................. 4 CHEF PROFILE: GIULIO FULGENZI.......................... 6 AROUND CHICAGO: GRANITE CITY FOOD & BREWERY .. 8 TRAVEL: SOUTH AMERICAN ESCAPE ..................... 12 DINING WITH MS. X ........................................ 17 NATIONAL NEWS ............................................ 40 DIRECTORY .................................................. 41 CLASSIFIEDS ................................................ 44
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Inspired by Pac-Man, Namco’s most famous creation, Level 257 is a multifaceted urban-chic space where food takes center stage and play is encouraged. The experience is all about being social – through food, drinks, nostalgia, and a little bit of friendly competition. The venue will continuously evolve; creating a destination that turns convention on its head to celebrate the culture of play. The dining experience brings contemporary food and spirits to old school play. Level 257 is the only restaurant and entertainment venue for NAMCO Entertainment, Inc., one of the world’s largest amusement suppliers and operators. The 42,000 square foot venue hosts a retail shop featuring specialty Pac-Man items. The restaurant serves up chefdriven contemporary American fare, handcrafted cocktails, craft beer, an ex-
tensive wine list and more in an exciting setting. The stylish and comfortable gaming lounge, aptly named “Lost & Found,” boasts over 70 retro and modern games handpicked by NAMCO’s gaming experts, along with reimagined table tennis, air hockey, and pinball. The 16 retrostyled bowling lanes are the only ones in Schaumburg, and bowlers can eat from a special bar menu, sample premium wines along with craft cocktails and beer. The venue enables guests to dine and play without borders! Food and beverage service is available everywhere, with attentive waitstaff stationed throughout the venue. Technology permeates the experience, from guest tables to ‘single sign-on’ real-time hourly pricing that enables seamless movement between the key areas of Level 257, without tickets or wristbands.
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Firestone Walker Brewing Double Jack - 100 Easy Jack - 97 Opal Saison - 97 Pale 31 - 93 Pivo Pils - 95 Union Jack - 99 Half Acre Beer Company Akari Shogun – 96 Daisy Cutter – 99 Senita – 98 Lazy Magnolia Brewing Company Timber Beast - 96 New Belgium Brewing 1554 – 93 Abbey Dubbel – 96 La Folie – 100 Portage Porter – 97 Rampant – 93 Ranger – 95 Trippel – 94 New Holland Brewing Dragon’s Milk - 99 Mad Hatter - 90 The Poet - 95
Sierra Nevada Brewing Company Hop Hunter - 97 Kellerwies - 95 Ovila Saison w/ Madarins - 98 Pale Ale - 96 Porter - 95 Stout - 95 Torpedo - 98 Southern Tier Brewing Company 2xIpa - 97 2xStout - 95 IPA - 96 Live - 96 Unearthly - 99 Tenth and Blake Beer Company Leinenkugel’s Big Eddy Imperial IPA - 97 Leinenkugel’s Big Eddy Russian Imperial Stout – 99 Leinekugel’s Big Eddy Ryewine Ale – 93 Leinenkugel’s Big Eddy Wee Heavy Scotch Ale – 95 Crispin Stagger Lee – 95 Crispin the Saint – 97 (style) Crispin Honey Crisp – 93 (style)
Vermont Hard Cider Compay Woodchuck Reserve Barrel Select - 93
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Food Industry News® April 2015
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Allen Brothers 1893, LLC • 773-890-5100 FOOD INDUSTRY NEWS Valerie Miller President and Publisher Cary Miller Advertising Vice President Features Editor Bob Zimmerman, Advertising Consultant Terry Minnich, Editor Paula Mueller Classifieds/Office Management Nick Panos, Corporate Counsel Mark Braun, Associate Publisher ––––– James Contis 1927-2013 Food Industry News Issue 4, April 2015 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 600681452. Periodical postage paid at Park Ridge, IL, and additional mailing offices. POSTMASTER: Send address changes to Food Industry News, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. ___________________________ For advertising or editorial information, call
(847) 699-3300
or online: www.foodindustrynews.com This publication cannot and does not assume the responsibility for validity of claims made for the products described herein. Copyright © 2015 Foodservice Publishing Co., Inc.
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When to Respond to Online Reviews Hopefully most of the people logging on to dish about their recent experience at your restaurant will have nothing to share but praise, but that’s not always the case. It’s important to know how to handle the feedback—positive and negative—that your business receives. If you have the time, Hobbs thinks you should respond to most reviews, even if only to acknowledge them with a thank you. For a busy business owner, though, that might be prohibitive. Jerry Nevins, CEO at Snow & Co. Artful Frozen Cocktails in Kansas City, MO, says, “I make sure to address reviews that are super-positive, super-negative, regard service/quality or have wrong information.” Incorrect reviews can be tough, but a wellhandled correction can provide you with a platform to set the record straight. “If someone says your restaurant does not have a happy hour, that’s an opportunity for you to kindly note that you do, in fact, have a happy hour, and to provide the hours along with a few enticing tidbits on what patrons can expect.” –Michael S. Julianelle, Quill.com Contributing Writer
The Future of Grocery Shopping Wal-Mart, which is testing its grocery pick-up service at three stores in Arizona, is just one chain that is working on adding the offering. Kroger and Harris Teeter allow customers to order online and pick up their groceries at some stores, while Safeway offers a delivery service. The Bashas’ chain discontinued its delivery service, however, after finding that customers wanted to see products up-close before purchasing, the company said. – Adapted from The Arizona Republic
Nobody likes a snitch until they get robbed.
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Turri’s Italian Foods: A Family Tradition
Turri’s Italian Foods manufactures a full line of high quality frozen Italian specialties. What sets them apart from get our free report: the competition is that HOW to BUY BEEF BETTER in 2015 they are one of the few remaining family-owned and operated frozen pasta companies. Having their name on the label gives them such a strong feeling of family pride and tradition that they guarantee their call 708-496-3500 commitment to quality o r e m a i l info@buedelfinemeats.com and service will not be equaled. They consider their customers to be a large part of the Turri Providing Quality Dairy Mix & Service for Over 25 Years family tradition. ■ Frozen Yogurt and Hard Pack Ice Cream Turri’s numerous ■ Soft Serve, Shake, & Paleta products include Ravi■ Toppings, Cones, & Packaging oli & Stuffed Shells, SERVING CHICAGO, Tortellini, Tortelloni, & NORTHWEST INDIANA, ILLINOIS, & WISCONSIN Cappelletti, Lasagna & NEW Cold Storage Facility located in Aurora off I-88 Pasta Sheets, Manicotti Call for Samples: & Cannelloni, IndividuSe Habla Español www.foxvalleyfarms.com ally Quick Frozen (IQF), Long Good, & Nested Pasta, Pierogi & Gnocchi and much more. Turri’s Italian Foods is represented in Chicagoland by Gourmet Food Brokers.
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Leaders must invoke an alchemy of great vision. — Henry Kissinger
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c Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad. c They begin the evening news with ‘Good Evening,’ then proceed to tell you why it isn’t. c To steal ideas from one person is plagiarism. To steal from many is research. c Behind every successful man is his woman. Behind the fall of a successful man is usually another woman.
Food Industry News® April 2015
CHEF PROFILE
Devon Quinn RESTAURANT: Paramount Events PHONE: 773.880.8044 ADDRESS: 1932 W. Lake St., Chicago, IL 60612 BIRTHPLACE: Traverse City, MI CURRENT POSITION: Executive Chef FIRST FOODSERVICE JOB: Serving dining etiquette classes for my mother when I was 14. My mom taught classes out of our home, and my older brother and I were trained to serve the students a proper meal. It was a great experience and in many cases a lost art. AWARDS/HONORS: I received a Compass Rising Star award while working for Bon Appetit at the Art Institute of Chicago. MEMORABLE CUSTOMERS: While working under Tony Mantuano at the Art Institute, we served Michelle Obama and the other G8 Heads of Stateʼs spouses. She was very gracious. WORST PART OF JOB: We are very hard on ourselves when it comes to quality and presentation. The most challenging part of my job is when something does not come out precisely how I envisioned it. Sometimes in catering you only get one chance to master something, as opposed to a restaurant where you may run a menu consistently for three months or longer. This repetition allows you to refine menu items continuously until you get them perfect. We often do not get that luxury, and maybe only present a specific menu one time. If we do not nail it the first time, we may not get a second chance. MOST HUMOROUS KITCHEN MISHAP: Working long hours, we are always finding ways to add a little humor to our jobs. One of juvenile ways we get a laugh is by having new members of our team taste things that one would not necessarily want in their mouths; tuna jello, pan spray, fermented vegetable matter, etc. For some reason it makes me laugh every time. FAVORITE FOOD TO PREPARE: I love preparing seasonal items that have never made their way into a refrigerator. There is something to be said for a freshly caught and prepared fish, or a vegetable that is just picked from the garden. It is the essence of how that item should taste. PART OF JOB THAT GIVES MOST PLEASURE: When hard work comes to fruition. So much of what we do is planning, and testing. When creating a custom menu for a guest it is only conceptual for a long time. When that vision is realized, and translates to a flawless event, is an amazing feeling. IF YOU COULDNʼT BE A CHEF, WHAT WOULD YOU BE AND WHY: I would probably pursue a career in horticulture and farming. I love the time that I get to spend in my gardens during the growing season, experimenting with new vegetables, and edible flowers. We have developed a pretty extensive growing program, and sometimes I find myself getting caught up in perfecting how things grow. I love how raw and organic it feels to have dirt between my fingers, as well as allowing me to expand upon my former education in biology. BEST ADVICE RECEIVED: My dad told me a long time ago to do whatever makes me happy. I have developed a passion and love for food and cooking that I do not think I could find in another profession. FAVORITE VACATION SPOT: Traveling has always been one of my favorite pastimes. I have been fortunate in my life to have traveled extensively throughout a lot of the world. I think that experiencing different cultures is important in defining anyone, but I also love a good beach. WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: It is a great resource for connecting to all aspects of the food service industry.
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Food Industry News® April 2015
Chef Profile Giulio Fulgenzi
RESTAURANT: Fornello Trattoria PHONE: 331.575.5700 ADDRESS: 1011 W. Irving Park Road, Chicago, IL 60613 BIRTHPLACE: Torino Piedmont Italy CURRENT POSITION: Executive Chef FIRST FOODSERVICE JOB: Dishwasher at my father’s restaurant FAVORITE FOOD: The risotto that I prepare. AWARDS/HONORS: 3rd place in Tartufo d’oro in Alba Piedmont Italy. MEMORABLE CUSTOMERS: Brian Johnson, Lead Singer of AC/DC WORST PART OF JOB: The drama.
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FAVORITE FOOD TO PREPARE: Risotto PART OF JOB THAT GIVES MOST PLEASURE: Seeing people happy after they have eaten my food. Educating people about my country showing them there is more to Italy than what they may have seen. IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: A guitar player; I have an incredible love of music, and studied for over a decade. BEST ADVICE RECEIVED: From my father: If you need to do something, you need to do it 100%. Don’t short yourself, put everything you have into it. FAVORITE VACATION SPOT: ITALY!!!! I rarely get the chance to go back, so now it becomes a vacation spot. WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: Reading about the new techniques, reading the chef profiles and staying in touch with current trends in cooking.
New Chicago Restaurant Opened by Blind Chef
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MOST HUMOROUS KITCHEN MISHAP: When I was making Panna Cotta training a cook, and accidentally used salt instead of sugar. The face I made had the entire kitchen laughing!
Chef Laura Martinez has opened La Diosa, 2308 N. Clark St. in Chicago. She is the first blind chef to do so. Chef Martinez graduated from Le Cordon Bleu culinary school and had a stint at Charlie Trotter’s that helped put her in the spotlight. After Trotter’s restaurant closed, Chef Martinez had a tough time finding employment. So, she decided to follow her desire of opening up her own restaurant. At first, friends and family were skeptical, but soon they were on board and now provide moral support and work alongside to help execute her dream. La Diosa is described as delicious Mexican cuisine with a hint of French influence. For more information, visit www.ladiosachicago.com.
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Food Industry News® April 2015
AROUND CHICAGO With Valerie Miller GRANITE CITY FOOD & BREWERY
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Vito Oil Filter System Improves Food Quality While Saving Money
How does the VITO Oil Filtering System work? The VITO unit simply With the VITO oil filter cutting edge technology. drops into your deep fryer system you decide on a very It’s safe, easy to use, and at FULL operating temperainnovative, high quality and saves you time and money. ture during your regular business hours. Its runs on a self timer for 4 minutes and will micro filter your frying oil contaminates including carbon. At the end of the 4 minutes you simply move it into your next fryer. They recommend this process after your major rush cycle for best results. Safe to use and so easy to clean, submergible parts go right in your dishwasher. The result… better tasting food, much healthier food and significantly prolonged oil life. VITO is the secret to saving money on frying oil and improving food quality. For more information, go to vitooil.com.
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Granite City Food & Brewery recently opened their 32nd location in Schaumburg, Illinois. The polished casual American restaurant is located near Woodfield Mall at 801 Plaza Drive. Granite City restaurants are known for providing an enjoyable dining experience with great service and high quality food and beverages. Menu items are made from scratch and generously portioned. Signature menu items include: grilled chicken with asparagus linguini burgers, sandwiches, flatbreads, seafood and steaks. They offer Sunday Brunch from 9:00 am until 2:00pm. They brew their beer in house. The microbrewery uses the Fermentus™ patented process to brew the handcrafted, award winning beer. Granite City Food & Brewery’s signature brews made on-site include: The Duke (Pale Ale), The Bennie (Bock), The Batch (Double IPA), The Northern American Style Light Lager) and The Stout. Seasonal brews are featured throughout the year. They offer 10 Granite City Beer Taps along with 10 taps designated for local breweries, showcasing some of the best craft beers Chicagoland has to offer. Granite City Food & Brewery commenced operations in St. Cloud, Minnesota in June, 1999. They currently operate 32 restaurants in 13 states. Granite City has won numerous awards nationwide including, Best Restaurant, Best Brunch, Best Patio and the prestigious Nation’s Restaurant News “Hot Concept Winner”. For locations and more info log on to gcfb.net
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A small part of your job is 100% of ours.
Food Industry News® April 2015
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A small part of your job is 100% of ours.
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The San Diego Bay Wine & Food Festival returns for its 12th season, November 15-22, 2015. The star-studded food and wine classic takes place in various locations across San Diego, with over 20 opportunities to satiate enthusiasts’ appetites for luxury wine and food throughout the week. Now entering its 12th season, the Festival has grown into one of the largest and most anticipated wine and food events in the country, said Michelle Metter, coproducer of the San Diego Bay Wine & Food Festival. The week-long epicurean experience celebrates San Diego’s vibrant culinary community with over 20 citywide events, wine and cooking classes, chef dinners, and multiple tasting events throughout the week. The Festival’s legendary Grand Tasting transforms the beautiful San Diego Bay into a food lover’s paradise, featuring 200 wineries, breweries and sprits from around the world, 70 local restaurants plus dozens of gourmet food companies, and the “Chef of the Fest Competition” where San Diego’s best chefs take center stage. Tickets for the 12th Annual San Diego Bay Wine & Food Festival and a complete lineup of participating chefs and schedule lineup will be available in July 2015. Visit SanDiegoWineClassic.com for more information.
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Food Industry News® April 2015
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Every company wants to advertise that its products are better than the competition, providing benefits that will convince consumers to buy. Food companies almost always want to promote their products as having health benefits. Sometimes companies will seize upon some slender thread of evidence to make grand claims for the benefits of its products. But without substantiation, those claims may go too far and result in legal liability for the company. This appears to be what happened to POM Wonderful. It claimed that its products, based on pomegranates, could fight heart disease, prostate cancer and erectile dysfunction. But the FTC was suspicious, and found that these claims were not adequately backed by research. POM did not like that result, and appealed to a federal appeals court, where it was rebuffed again. The court ruled that it saw no basis to set aside the findings of the FTC that the ads were deceptive and misleading. POM Wonderful LLC v. FTC, No. 13-1060, (D.C. Cir. Jan. 29, 2015). Pomegranates, according to POM, were an “antioxidant superpower,” able to protect against heart and prostate problems, while also providing some of the same benefits as Viagra. According to the FTC, these claims were evidence that POM “routinely distorted the scientific record and omitted the negative results” of its studies, and that “POM had not substantiated any of its disease claims with positive results from even one well-controlled clinical trial.” POM’s response to these allegations was interesting. It argued that its claims were only “potentially misleading” and that the FTC was required to give 1st Amendment protection to ads that did not actually
mislead any consumers, and were based on accurate and verifiable information. But the FTC found POM’s claims to be deceptive, and required the company not to make any claim that its products were effective in treating, curing or preventing any disease “unless the claim is supported by two randomized, well-controlled, human clinical trials.” The Court of Appeals panel affirmed the FTC’s findings, but did rule that the requirement of two clinical trials was excessive and would impose excessive costs. In its view, a single, large, well-designed clinical trial would be sufficient to substantiate claims. The case follows traditional advertising law that requires specific product claims to be substantiated. This should be a basic part of your advertising compliance program. It is one thing for a company to make very general, “puffing” claims about a product (“tastes great”), but where specific claims are made (“preferred by consumers 2-1 over the competition”), there should be pre-existing substantiation for the claim before the ad is run. There is particularly close scrutiny where the claim relates to treating, preventing or curing a disease, which gets into the realm of drug regulation by the FDA. The 1st amendment does provide some protection for commercial speech, but, notwithstanding POM’s arguments to the Court of Appeals, there is no free speech protection for deceptive statements. If you are a consumer, be skeptical of claims that sound too good to be true – because they probably are not. If you are an advertiser, be prepared to stand behind any claims you make for your product.
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Tough Customers Are Your Best Source For Getting It Right
In the past, companies required their own employees to design and develop new products. The knowledge was developed internally by the in-house research and development (R&D) department, and tended to be a closely guarded secret. This belief that a company should be in sole control of the creation of its intellectual property is known as To discover why more buyers are switching to us, call now for free samples. closed innovation. In more Your accountant will thank you and so will your customers! recent times, a new approach has emerged. Open innovation is based on the idea that companies should be less private with their product development programs, reflecting the view that its customers can make valuable contributions to the product-development process. Internet feedback The Internet has kickstarted a change in how businesses get feedback from customers. Liquor continued to steal market Online ratings and reviews allow companies to see what share from beer in 2014, increastheir customers like and dislike about a product. In the IT ing to 35.2% while beer dropped industry, companies such as Apple and Microsoft use beta to 47.8%, according to the Distilled testing to enhance the quality of their new products. This Spirits Council of the United States. process involves the software developer pre-releasing copies The gains made by hard liquor are of new software via the Internet. Members of the public who driven by widening popularity of are interested in software and programing have the opportu- spirits such as whiskey, bourbon nity to road test the new product. They might point out bugs and tequila, among younger conthey encounter and offer possible solutions to the problems sumers. Consumers also drank 8.6 they have identified. The developer has the opportunity to million more cases of wine in 2014 improve the software before it is released, increasing the prob- compared to 2013, according to Vinability of the new product succeeding in the marketplace. expo. – Adapted from USA Today Crowdsourcing– The belief that companies can, and should, learn from their customers is growing. One example is the rise of crowdsourcing—a practice where companies get Millennials Want ideas, or even finance for a new product (crowd funding), from Kid-Friendly Options the public. There are different types of crowdsourcing. For exTwenty-eight percent of milample, some independent filmmakers finance their movies as lennials ages 18 to 24 and 14% crowdsourcing projects. Carmakers such as Nissan have used of millennials ages 25 to 34 recrowdsourcing to enable car buyers to contribute ideas for the ported visiting fewer restaurants kind of product features that should be built into new vehicles. last year because they were “not There are several advantages to incorporating positive and kid friendly,” according a study negative feedback from members of the public and customby The NPD Group. “Millennial ers into the product development process. The most obvious households with kids want more is that it is very cheap. options on menus that are not a In many cases companies do not pay for the ideas and kids menu stuck in a box in a coropinions of crowdsourcers; interested volunteers offer the ner of the menu,” said NPD anainformation free of charge. If cash is offered in exchange lyst Bonnie Riggs. Parents want for feedback, the amounts tend to be small. Those who use to see more healthy choices for crowdsourcing as part of the product-development process children and a greater range of also recognize that there will be experts outside the company size options for children’s meals, who are not on the payroll, but who have valuable ideas and the study found. – Source: nrn.com knowledge that should be harnessed.
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As seen in the 2015-2016 Pocket Buyer’s Directory. Request your copy today.
Liquor Steals Market Share from Beer
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Food Industry News® April 2015
TRAVEL With Valerie Miller DESTINATION: SOUTH AMERICAN ESCAPE
Don’t expect to build up the weak by pulling down the strong. — Calvin Coolidge
Customized Pizzas Target Millennials
Blaze Pizza, backed by celebrities such as LeBron James and Maria Shriver, opened 50 locations last year and is scheduled to open another 60 to 70 stores in 2015. Customers have the option to completely customize their pizzas, according to President and Chief Operating Officer Jim Mizes. “We wanted to build something with a modern twist that would resonate with millennials,” he said.
GLOBUS Escorted Tours (9 days) Your tour begins in Rio de Janeiro and ends In Buenos Aires Discover two great cities Rio de Janeiro and Buenos Aires at a leisurely pace. On this tour you’ll have plenty of time in each city to explore and experience the varied restaurants, shops and optional excursions. When you tour with Globus, you get introduced to local cultures and landmarks that create a lasting local connection. Highlights include: Rio de Janeiro, Brazil –drive along famous Ipanema and Coco Cabana Beaches to the base of Sugar Loaf Mountain; ascend by cable car to its summit. Visit the statue of Christ the Redeemer crowning Corcovado Mountain. Take the scenic cog railway to its top. Iguassu Falls- one of the most spectacular sights on earth. Sightseeing with a local guide on both sides of the falls. Ecological Jungle Train. Buenos Aires, Argentina- walking tour. Visit the Metropolitan Cathedral and the Cemetery of the Recoleta where Eva Patron is buried. Tango lesson & show. Farewell dinner. Your tour includes breakfast daily, some meals, sightseeing, hotel accommodations and the expertise of a tour director. You can book your air directly with Globus or on your own. I prefer to book my air directly with the tour company. It ensures I get from point A to B without any problem. Globus is the world’s leader in first-class escorted travel. For 85 years, Globus has been handling details, logistics and vacation planning for travelers worldwide. Globus takes away the hastles and worries of travel so travelers can simply concentrate of having a great time. With dozens of vacations in nearly 100 countries, Globus offers travelers a dynamic blend of transportation as well as the widest range of tour experiences available with itineraries ranging from four to 29 days. For more info log on to globusjourneys. com
– Source: Business Insider
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Cashier’s Checks: #1 Not Always As Good As Gold
In today’s digital age, many transactions are now being done on the Internet. For this reason, we in the legal community have noticed that online fraud cases are on the rise. One of the principle forms of this type of financial deception involves the cashier’s check. Once considered a consistently trustworthy payment, cashier’s checks have become more questionable due to sophisticated scammers. This means a supposedly bank-issued check may not be as good as gold anymore. It’s an unfortunate reality that cashier’s check fraud is a booming business for criminals both near and far. So I’d like to focus on how you can protect yourself from cashier’s check schemes. Types of Cashier’s Check Scams According to the Office of the Comptroller of the Currency (OCC), there are a number of different cons that have been developed using cashier’s checks: Online goods – If you have a product for sale online, a buyer sends you a cashier’s check for the ticketed price. Then you send the item to the buyer. You and your bank discover later that the check was fraudulent. Therefore, you lose both the product and the money you charged for this item. Purchase price and more – This scam is similar to an online goods sale except that the buyer sends you a cashier’s check in an amount that is more than your advertised purchase price. As a result, the buyer requests that you send the excess money to a third party, which could be located in a foreign country. After you follow these directions and wire the money as instructed, you learn that the check has no monetary value. Lottery win or legal settlement – You receive a letter stating that you’ve won a foreign lottery or you have the legal right to some kind of substantial settlement. The letter explains that in order to get this money, you need to pay a processing fee or transfer tax. However, the enclosed cashier’s check will cover that amount. All you need to do is deposit the check and wire the designated funds to a third party. In the end, that cashier’s check is worthless.
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Mystery shopping payment – A letter is sent to you that explains you’ve been selected to be a mystery shopper. With the enclosed cashier’s check, you’re asked to use a certain sum to buy merchandise and transfer another portion to a third party. The rest of the monies are yours to pay for your services. After depositing the cashier’s check and wiring the designated amount, you learn that you’ve been scammed. In each one of the above scenarios, the fake cashier’s check will be returned to your bank as unpaid. Therefore, the amount of this check will be deducted from your account. If you don’t have the funds, the bank will go after you for the cashier’s check amount. You will lose the goods that you sold, if that was the set-up, the funds that you sent to a third party or both your property and the wired money. #2 Don’t Be a Victim Since a cashier’s check is designed to be issued by a banking institution, many people automatically trust the paper it’s printed on without a second thought. But advanced printers and clever scammers have made it impossible to feel such confidence in this currency. Sadly, it can be difficult to figure out if a cashier’s check is counterfeit or not. In fact, your bank may not even know until the other bank returns it as unpaid and this could easily take weeks to be discovered. Today’s con artists do everything they can to make the check look as authentic as possible in order to delay the detection. But there are ways you can protect
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yourself from becoming a victim of with someone who offers you a cashier’s check fraud. Keep in mind: cashier’s check, remember to save Don’t do business with strangers. every document associated with While it’s not always possible to this transaction. The paperwork know each person that you engage may be very valuable, if a problem in business relations, it’s best with this deal surfaces down the to be cautious about accepting line. checks from individuals you don’t Caution and good sense are know. If you enter a business deal important whenever you enter with someone you’ve never met into any business deal. Don’t jump FOR before, make the effort to verify into a transaction that involves information about the buyer from a cashier’s check until you have From 1 Seat to 100 thoroughly investigated every an independent third party. Done On-Site No Down Time Consider escrow services or detail. Otherwise, you could be online payment systems when left owing a large sum of money Express selling goods or services. When you and possibly losing an expensive 877-321-7372 use escrow systems or processing product to scammers in the Serving Illinois, Indiana, Wisconsin services such as PayPal, the money is online marketplace. – Laura Knoerr, Email us your pictures for a free quote then held until it clears. So you have Administrative Director; DREGERLAWSM, Info@expressseating.net an extra layer of protection from Chicago, IL 60607 fraud. However, there are escrow Chicagoland’s Custom services that scam people as well. And the online payment system sheet metal Fabricator route can include expensive fees. C & R EQUIPMENT SERVICE INC. When accepting a cashier’s check, be suspicious if it is for more than your selling price. In WALK-IN these scams, you’re expected to REPAIRS WELCOME! wire an excess amount of money to a third party. So it’s logical to wonder why a complete stranger YOUR COMPLETE SOURCE FOR CUSTOM AND STOCK: would provide you with funds that Steel Sheets ■ Sinks ■ Stainless Tubing ■ Hoods ■ Ductwork ■ Shelving are the property of someone else. ■ ■Stainless Carts Racks ■ Cabinets Steam Tables ■ Salad Bars ■ Counters ■ Buffet Lines This should set off the warning ■ Waitress Stations ■ Stainless Steel Trim ■ Cooktop Ranges ■ Wok Stoves ■ Pot Sinks ■ Quilted Stainless Sneeze Guards ■ Wine Racks ■ Outdoor Patio Partitions lights in your head. ■ Stock Pot Stoves Griddles ■ Steamers ■ Custom Dish Room Tables ■ Two-Tier Ranges If you receive correspondence Most items available in Gas or Electric ■ UL and NSF Approved when required of any kind that claims you’re Excellent Prices ■ Fastest Turnaround ■ Professional entitled to a large sum of money Stainless Fabrication Repair Center: 3601 South Halsted, Chicago and you only owe a small fee, (Walk or drive in your stainlessandrepairs. We can shorten, lengthen and repair all types of steel items) that’s a red flag. The rule of All Phones: 773-523-0315 • 312-850-1818 thumb should always be that if tina_crequipment@yahoo.com • alex_crequipment@yahoo.com www.wokmaker.com something seems too good to be Two Locations to Serve You! true, it probably is a scam. If you choose to do business EQUIPMENT & SUPPLY SHOWROOM: 1882 S Normal, Chicago
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Food Industry News® April 2015
Avoid Small Business Disasters: Learning to Drive with Both Hands on the Wheel Exceeding Customers Expectations by Establishing Higher Standards in Food Equipment Repair and Maintenance
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According to Zagat, these 10 bars are among the hottest bars to visit in Chicago: 1. Bordel (1721 W. Division St.) 2. The Betty (839 W. Fulton St.) 3. The California Clipper (1002 N. California Ave.) 4. The Duck Inn (2701 S. Eleanor St.) 5. The Drifter (678 N. Orleans St.) 6. Lost Lake (3154 W. Diversey Ave.) 7. Izakaya at Momotaro (820 W. Lake St.) 8. Slippery Slope (2357 N. Milwaukee Ave.) 9. Sportsman’s Club (948 N. Western Ave.) 10. Tippling Hall (646 N. Franklin St. #200) – Adapted from zagat.com
Authentic Cantonese Cuisine Chinese chefs are introducing U.S. diners to new versions of authentic Cantonese cuisine, with simple dishes and flavors that stand in stark contrast to the heavily sauced and battered Americanized versions. “It tastes so good, and the appearance is so beautiful, so simple,” said Cecilia Chiang, who opened the Mandarin in San Francisco more than 50 years ago. – Source: Wall Street Journal
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By Robert M. Dreger, Esq. According to the U.S. Small Business Administration (SBA), the nation’s number of small businesses has grown 49 percent since 1982. People continue to leave the traditional workforce to create their own companies= Instead of carrying out someone else’s goals, they’re turning their visions into a working entity. In order to fulfill this dream, the SBA advises aspiring owners to create a clear business plan that includes: n A compelling story about your business; n Specific objectives and goals with general parameters to guide the organization; n Logic and discipline; and n Regular updates. Still, succeeding as a small business requires more than a plan. Michael E. Gerber, author of The E-Myth Revisited, believes 3 active roles allow the small business to function smoothly: A Visionary: This person must establish the business’ goals. A Manager: This leader is in charge of enforcing logic and discipline rules. A Technician: This worker must perform the skill of the business. As a new business owner, you now need to wear three hats, which may create more frustration than you ever felt as an employee. This could be because you’re now forced into the roles of Manager and Visionary, but you’re unqualified for either job. Gerber identifies that this conflict happens when a business founder is really a technician at heart and doesn’t have an entrepreneur’s outlook. That can be a terrible problem and may lead to major conflicts deriving from one, simple thing: ignorance. When you’re in an essential position that is beyond your normal capacity, your business could seriously suffer. The “cure” is to create a competent, professional support system and then delegate work without giving up the responsibility of running your company. Hiring talented people to carry out your vision is key. But don’t disappear. You still need to be involved in all aspects of your business to help it thrive. With an open mind and a willingness to trust good employees, you’re on your way to success.
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Food Industry News® April 2015
Page 15
Make the Tough Over 30,000 Sqft. of Quality Used and New Equipment Decsions
In an interview in the Harvard Business Review, Ram Charan, author, scholar, and trusted advisor to the corporate elite, shared his tips for effective decision making and, he admits that “getting to the right answer is tougher these days.” Charan explains that many executives have earned their titles because they’ve proven their ability to take risks and make tough decisions. The best CEOs are those who can gather and absorb a wide range of information from myriad sources, and siphon out the most important points and key takeaways for their businesses. They are also excellent at recognizing those assumptions upon which their decisions are contingent and consequences that may arise as a result of alternative courses of action. You may not be a CEO or even a senior executive, but we all make decisions at work and in our daily lives. Below are the three fundamental traits Charan believes are key to increasing the quality of your decision-making and improving the way you approach problems. 1: Perceptual Acuity- The ability to anticipate change. This means scanning your surroundings for opportunities and threats, focusing in on the most important variables you must anticipate, and playing out potential scenarios and alternative courses of action in your head. 2: Qualitative Judgment- Once you’ve thought things through, you’ll want to make the best decision, of course. Leverage your network of colleagues, co-
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workers, and friends. Ask for their opinions and input. Consider the consequences of your actions very carefully, and pay attention to important details. 3: Credibility- Keep an open mind to others’ perspectives and build support among key stakeholders. Make tough decisions when you have to and have the strength of character to stand up for what you think is right. The title of this HBR article says it all, ‘you can’t be a wimp; make the tough calls.’
Leaders Playbook n Everything happens for a reason; sometimes the reason is you’re stupid and make bad decisions. n Unreasonable demands on your time should be monetized. n Accepting criticism from a non-customer or non-competitor yields nothing. n Reach giganic goals one small goal at a time. n Be intolerant of hate and open to ideals.
When Good People Jump Ship
Should employees who decide to leave discourage us from sharing our best practices, techniques and even customer lists we’ve gathered throughout our tenure? If so, where should employers separate valued development and training to those we work with from employees packaging that information and branching out on their own, or worse, defecting to a direct competitor? As business owners, we rarely plan for the day when a valuable employee or mentee abandons our business or mentorship for another opportunity. Instead, we make plans to grow continuously and learn together with them at our side in support of our goals and mission of the business. Many of us will err to do the best we can to develop inhouse talents. But, having an employee move on to become a competitor can yield some new
benefits. Competition is actually a natural source of most new ideas. Primarily, our best competitors are those we trained, associated with and some received our personal tutoring and mentoring. Examples like this are a constant reminder for businesses to continuously create new material and challenge our breadth of innovation to not only support but to actively join in the development of new ideas to provide our customer increased value. If we generate new work products and continuously provide our customers with refreshing ideas and services that they value, customers will stay or return to our businesses. Rarely do customers leave a business that provides valuable and consistent work products and services for a new spin off competitor.
Why Customize? Consumers have varying tastes, preferences, and expectations when it comes to the dining experience. The demand for build-your-own options will increase as a way to provide scalable variety. 51% of consumers say customization is highly important in creating good value. – Technomic’s Consumer Trends Report
–Adapted from an article by Los Ellis, Personal Brand Coach and author of “The Hidden Keys to Life and Business Success”
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Food Industry News® April 2015
american Red cross Safety tips
x If a fire starts in your home or business you may have just 2 minutes to escape.
Stick a Fork in it; it’s done... Do your patrons know the right way to “signal” what they are doing? Teach them these:
x If a fire starts in your home or business GET OUT & STAY OUT. x Install smoke alarms on every level of your home
REST POSITION This position is used when x Test smoke alarms you‘re pausing between bites, to once a month use your napkin, or to pick up a x Talk with household glass. Think of it as an inverted members about a fire V. Cross the fork and knife on escape plan and practice your plate, with the fork tines down, over the knife. The tip of the plan twice a year the fork faces 2:00 on the plate Floods – Safety clock, and the handle faces Checklist 8:00. The knife tip faces 10:00 x Listen to TV/Radio and the handle faces 4:00. The cutting edge of the knife blade for flood warnings always faces inward. x Find higher ground x Avoid floodwaters. Six inches of swiftly moving water can sweep you off of your feet x If you come upon five or six hours when forms of introspection. a flooded road while FINISHED POSITION Hit the Road driving, turn around and When you finish eating, place –Lawrence Darrell I’ve never been there you sleep at night. go another way the handles of the knife and fork I have thousands but my baggage goes –George Alem at 4:00 on the plate. The tip of x Water – at least a of shampoos from Travel can be one of there. –Carol Channing the knife and the tines of the fork thousands of hotels and 3-day supply. One gallon placement point to 10:00 on the Leisure time is the the most rewarding per person per day I don’t even have hair. p|ate. The tines of the fork are x Food – at least a 3-day turned up, and the cutting edge –Jerry Della Femina The shortest distance supply of non-perishables of the knife blade always faces leach Food equipment distributors, llc inward toward the fork. The Eubetween two points is x Flashlight ropean and American finished Deli • Bakery • Meat • Produce • Grocery • Seafood • More usually under repair. x Self powered radio positions are the same. –Unknown x Extra Batteries One way to solve the x First Aid Kit traffic problem would be to keep all the cars x Medications that are not paid for off x Multi purpose tool FEATURING the streets. –Will Rogers x Sanitation/hygiene items When you look like x Copies of personal ENGLISH Fri-Jado is a manufacturer of high-quality FINISHED POSITION your passport photo equipment for preparing, storing and merchandising documents hot and cold food products. Products include The English fork and knife it’s time to go home. commercial rotisseries, heated and refrigerated deli x Cell phone with placement varies from the Eu–Erma Bombeck merchandisers, bakery ovens and combi steamers. chargers ropean finished position by the Restore human legs Available from Leach Food Equipment Distributors placement of the tips of the x Extra Cash as a means of travel. knife and fork at 12:00 and the Pedestrians rely on food x Emergency Blanket handles at 6:00. The cutting edge of the knife blade faces for fuel and need no x Cothing/Rain gear inward and the fork tines are SaleS • leaSing • Financing • www.lFeD-mw.com special parking facilities. x Camera for photos of turned down. – Lewis Mumford damage
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Food Industry News® April 2015
DInIng WIth
Ms. X April 15
BEOgRAD CAFÉ & REStAURAnt 2933 W. Irving Park Rd. ChICAgO, IL 773-478-7575. Serbian and Balkan cuisine since 1984. Carry-out or dine in; groceries and hearty European food. We had stuffed cabbage which was out of this world, crisp oil & vinegar cole slaw, cheese filo burek and a couple of pastries. Put them on your dining list for some international specialties. CRISP 2940 n. Broadway ChICAgO, IL 773-697-7610. It’s a small place banging out some creative Korean bowls, burritos, Korean chicken and BBQ. Start off with an order of the chicken wings; you won’t believe the size of them. The BBQ wings are my favorite item. The sauce is sweet & sticky and the wings are so crisp. Next try one of the Buddha bowls; this is a combo of veggies and choice of meat on top of rice. They offer whole and half fried chicken too with choice of sauce. So good! EntEMAnn’S BAKERY OUtLEt 7915 golf Rd. MORtOn gROVE, IL 847-967-9420. I normally pick-up Entemann’s products from the grocery store but my neighbors suggested I go to the outlet. You can find the same selection of your favorite products but at a reduced price. One of my favorite products they offer are the chocolate donuts and the loaf cake. I picked up some donuts for my neighbors too! MR. WOK 238 W. Army trail Rd. CAROL StREAM, IL 630-2608899. Quick serve cuisine in a casual atmosphere. They offer lunch specials daily until 3:00 pm and start delivering at 5:00 pm. You can dine in too. Start with an order of the Hot & Sour soup and an order of egg rolls. For my entrée I tried the chicken egg foo young served with white rice and gravy. Everything was very good. nILES POLISh DELI 8705 n. Milwaukee nILES, IL 847-4708780. What I like about this place is that it is very convenient to pick up some lunch meat and sausage. You can get in and out very quickly. They offer a large selection of polish sausages, polish specialties and prepared food items in the deli case. You can even pick up some Polish cookies, Polish candies and a Polish magazine. SARKU JAPAn 288 Orland Square ORLAnD PARK, IL 708-3491647. Located on the first level of the mall in the food court. This was my first time trying this Japanese quick serve restaurant concept. Fast service and friendly staff. I tried one of their teriyaki bowls. I chose shrimp teriyaki with veggies and fried rice. It was just the right amount for a meal and the teriyaki flavor was good. StUDIO MOVIE gRILL 301 Rice Lake Square WhEAtOn, IL 630480-9557. Dinner and a movie in one place. You can enjoy your meal right at your seat or in the lobby. Place your order and a server brings it to your seat. They check on you periodically during the movie to see if you need anything else. If you do need assistance you can always push the button on your seat. It feels like you’re at home because you can eat all through the movie. tACO BURRItO KIng 12201 S. Pulaski ALSIP, IL 708-388-3400. Always a good choice for a late night snack. They are open until 3:00 am Sun.-Thurs. and 5:00 am Wed.-Sat. Tacos, tostadas and burritos are a perfect snack for me. You don’t have to wait forever for them to make it and it’s always very tasty. They have a friendly staff and cheap prices.
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Restaurant Survival Tips Here are five things restaurants must do: ● Find a great location ● Establish a niche and theme ● Create a detailed business plan ● Save money for the first year
● Connect with customers on social media Three things restaurants should avoid at all costs: ● Rely entirely on food for profit ● Neglect employees ● Raise menu prices to make ends meet – Source: poughkeepsiejournal.com
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FOOD
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Food Industry News® April 2015
Tough Cuts? Ways to Avoid “Meaty-ocre” Meat Whether it’s a medium-well bone-in hip sirloin for the adventure seeker or a rare flat iron for the multi-tasker, no two carnivores like their meats the same way. To help satiate the desire for the perfectly cooked meat, the leading step-by-step cooking app SideChef is offering insight on how to get the most out of meat: 1. Choose a Tough or Tender Cut: Tough cuts, the shoulder or rump, tend to have less fat and more muscle and connective tissue, making the texture chewy and tough to eat. Cooking the meat low and slow breaks it down, making the meat nice and tender. Tender cuts, the loin or filet, have more fat and are found on areas of the animal that aren’t used as frequently. These are best when cooked with high heat to sear the meat before roasting, grilling or cooking in a sauté pan to reach a specific internal temperature. 2. Cook it Low and Slow: Cooking meat for a long time at a low temperature brings out the juices in the meat, making it nice and tender. SideChef recommends braising, stewing, roasting or BBQing techniques. Whether it’s poultry in a slow cooker or pork butt cooking in the oven for six hours, low and slow is the best way to make a tough piece of meat nice and tender. 3. Bring the High Heat: The key to perfect searing on meat is to caramelize the outside, while keeping the meat juicy and tender on the inside. The perfect sear is done in four simple steps: ■ Coat the sauté pan with oil or butter, allowing it to get extra hot. ■ Place the meat in the pan and quickly take a step back to avoid any splatter. ■ Don’t overcrowd the pan as this overabundance will cause the meat to steam. ■ Finish cooking the meat in a preheated oven to desired perfection. 4. Let it Rest: The most important step to cooking meat is to let it rest so that all the juices remain inside. It is best to let the meat sit for at least five minutes, before cutting and serving. For additional information please visit Sidechef.com.
Getting Back the Lunch Crowd Casual restaurant chains have seen their sales growth slow dramatically as Chipotle, Panera Bread and other fast-casual concepts win over time-strapped consumers. Now, some chains including Olive Garden, Cracker Barrel and Romano’s Macaroni Grill are changing up menus and developing fast-casual models to woo back lunch crowds. – Adapted from The Washington Post
3/12/15 4:42 PM
Food Industry News® April 2015
Luck & Hard Work Go Hand In Hand
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Looking For A new ProFit Center? this May Be More Profitable than Adding A Location!
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There are many things a restaurant manager can do to make their restaurant a party that a German cockroach would decline an invitation to: 1. Develop (and follow) a sanitation schedule: Every section of the building should be regularly cleaned, with food prep and storage areas given extra attention. Develop a schedule and assign responsibilities so that each area and piece of
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equipment is systematically cleaned. 2. Take things apart when cleaning, food debris builds up in the inaccessible cracks. 3. Move the equipment when cleaning so you can get underneath it. 4. Use degreaser and cleaning agents that remove the food buildup cockroaches prefer. 5. Minimize the number of cracks/crevices that are available for cockroaches to hide in by sealing them up. 6. Inspect deliveries, often our infestations begin with hitchhiking cockroaches. 7. Use a reputable Pest Management Professional that monitors and inspects for cockroaches. 8. Train your employees to report cockroach sightings. Educate them on the correlation between sanitation and cockroaches – the cleaner the restaurant, the less likely a cockroach population will develop. Anna Getchell is Operations Process Manager at McCloud Services
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Chocolate in Bloom Festival in Long Grove, IL - May 9 - 11, 2015. Grayslake Heritage Center in the village of Grayslake will host the traveling exhibit Sox vs. Cubs in June, 2015. The Fresh Thyme Market – Healthy Food, Healthy Values is planning to open its first Chicagoland location at 2500 N. Elston. Gus’s World Famous Fried Chicken, based in Memphis, Tennessee is planning to expand and open a location in Chicago. - gusfriedchicken.com Greek Islands Restaurants (2 locations - 200 S. Halsted, Chicago & 300 E. 22nd St., Lombard) are celebrating 44 years in business this year. Opa! Buona Beef is offering several new diet friendly versions of their classics on its menu. Customers may now order their Italian beef with “skinny” bread, boasting the same delicious all-natural beef with 25% fewer calories from carbs. The naked combo features plenty of meat and sweet bell peppers without the bread. Additionally, a large majority of Buona’s menu items can also be made with gluten-free flatbread. Michael Lapidus, owner of Q-BBQ restaurants, reopened the latest addition to his restaurant collection, The Hot Dog and Burger Company, in downtown La Grange. The newly remodeled and rebranded restaurant complements the menu
Melissa Flynn has been named executive director of Green City Market one of the nation’s preeminent sustainable farmers markets, located in Chicago. Flynn comes to Green City Market with extensive leadership experience including eight years as executive director of the Lincoln Square Ravenswood Chamber of Commerce.
featuring items such as the Bacon Bleu Hot Dog and Stroganoff Burger. Chicago Botanic Gardens is serving Easter Brunch - Sunday, April 5, 2015 at the Nichols Hall, Regenstein Center. Enjoy brunch and an Easter egg hunt at the Garden, and spend the rest of the day viewing all that spring has to offer. Artango Bistro will be offering a Three Course Menu for $35/ pp for adult and $15 per child 3-11 years old on Easter Sunday. Join the 676 Restaurant and Bar for their Easter Brunch, and Grand Buffet, $75 adults $26 ages 10-6. Includes a complimentary mimosa and a chance to win a Chef’s table for two with wine pairing. Passover at Hungarian Kosher Foods in Skokie has been a tradition for the past 40 years. In addition to Seder dinners and “take-out” frozen dinners, they have the largest selection of Kosher wine outside of Israel.
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Food Industry News® April 2015
Page 21
Nuggets A recommended serving size of meat is 4 ounces. Domino’s delivers more than 1 million pizzas in a day, worldwide. Ginger is a natural decongestant and antihistamine. It can also be used to treat motion sickness. Illinois has been ranked the #19 most puppy-loving U.S. state, according to the “Milk Bone Doggy Love Index.” Macadamia Nuts are high in monosaturated fatty acids and have been demonstrated to help reduce overall cholesterol levels. Since the beginning, Frito Lay’s original Fritos corn chips have been made from three simple ingredients— corn, oil and salt. The Ultimate Chicken Grill Sandwich from Wendy’s has 370 calories and is packed with 34 grams of protein. An average of 91¢ of every dollar the Red Cross spends is invested in their humanitarian services and programs. Nevada, Hawaii and Florida are among the states whose restaurant workforces represent the largest proportions of their overall employment. restaurant.org Fortune magazine has named Starbuck’s 2015’s fifth most admired company in the world, and is the number one company worldwide in the foodservice industry. April is National Grilled Cheese
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Amira Nature Foods Ltd, a leading global provider of branded packaged Indian specialty rice, announced the launch of Amira branded products in Publix Supermarket stores in the United States, as early as June 2015. Publix, one of the largest supermarket chains in the United States with 1,097 stores spanning six states, will carry Amira’s Natural Basmati Rice, Thai Jasmine Rice and Smoked Basmati Rice. This expansion into Publix stores further strengthens Amira’s presence in the United States.
Sandwich Month. The key ingredients to a great grilled cheese is butter, cheese and toasted bread. Nestle has sold its products in 196 countries, has 447 factories in 86 countries and 333,000 employees. Overall sales of foodservice equipment and supplies grew by 2.9 percent in the fourth quarter of 2014, according to the Manufacturers’ Agents Association for the Foodservice Industry’s (MAFSI) Business Barometer. McDonald’s announced that it is committing to serving chicken raised without antibiotics used in human medicine in all of their U.S. restaurants within two years.
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The Worst Password Ever Created
In the list of the most popular passwords of 2014, all of them are terrible. Just look at the top 10: 1. 123456 6. 123456789 2. password 7. 1234 3. 12345 8. baseball 4. 12345678 9. dragon 5. Qwerty 10. football But what is the worst password ever? Your Social Security number. As a password, the SSN is just a nine-digit number, no better than the 6th most popular password: 123456789. Armed with your SSN, identity thieves can gain access to various accounts you have, open up new accounts in your name, and engage in fraudulent transactions and attribute them to you. It’s perfectly legal for someone to sell your SSN and companies do. Anyone can buy your SSN online. But what makes an SSN a worse password than, say, the password “123”? Why is the SSN the worst password ever? There are two reasons: 1. The SSN is something that identity thieves know is used as a password, and
they can readily find people’s SSN. At least with the password 123, others don’t know that it is your password. 2. The SSN is hard to change. With other passwords, if they are compromised, you can quickly change them. Not so with a SSN, which is a tremendous timeconsuming hassle to change. As Jon Neiditz aptly notes, whenever there’s a data breach involving your SSN, you now have a potentially life-long increased risk because SSNs are so difficult to change. The SSN was created in 1936 as part of the Social Security System. It wasn’t designed to be a password. Over time, businesses and government agencies began to use the SSN to authenticate identity. The irony is that SSNs were designed to be part of a user name, and now they’re being used as a password! There are ample tools in the law to stop the use of SSNs as passwords. So thanks to the government, which has given all of us the worst password ever. We can’t change it. And the government won’t protect us by limiting its use. – Daniel Solove
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Food Industry News® April 2015
Page 23
Monastero’s Ristorante New Chef Of Cuisine
A group of chefs and guests from all over the country who were in town to attend the annual Les Amis d’ Escoffier Society of Chicago dinner were treated to a classic Sicilian festa Saturday, March 1, 2015, at Monastero’s Ristorante and Banquets in Chicago. The event was hosted by Joe Monastero, Jr. Executive Chef. As Monastero’s approaches its 50 year anniversary, the philosophy behind their cuisine is as simple as it’s always been: quality and quantity. Joe, Sr., Salvy and Gina never wanted anyone to leave the dining room unless their palates had been indulged and their appetites sated. One of their operation’s secrets to success has been the total involvement of the family members at every step of the preparation process. It’s that practice and their strong commitment to preparing everything possible from scratch that have kept their business so strong for nearly 50 years. Joe, Jr., the executive chef, works along with his father and sister Maria to provide their guests with tantalizing food, enjoyable entertainment and a modern atmosphere that envelops their guests in Sicilian hospitality. Each dish was prepared with strict respect for the culinary practices that makes the Sicilian cuisine has an incredibly diversified flavor profiles and is appreciated by diners all over the world. Joe, Sr., and his wife Martha were present, enjoying watching their young adult kids wow the guests with their culinary skills and the perfect selection of wine pairings with each course. Their attention to detail was apparent, from the dining room lighting, to the tablecloth, to the music set – every element helped set the tone for guests to relax and thoroughly enjoy their dining experience. After the last course was served, Joe, Jr., surprised the guests with an emotional announcement. He shared his plans to pursue a career as a worldwide business development partner with Kendall College. The role will require extensive travel, so he has decided to pass on his chef’s toque to his sister Maria, who will be the new executive chef at Monastero’s. Joe, Jr., also told us that Maria was the chef of cuisine responsible for that evening’s dinner, overseeing everything, including the research, testing and preparation. Maria researched the courses from a library of original recipes from Sicily that her father, her uncle Salvy and Aunt Gina began using in 1962 when they first opened the doors of Monastero’s Ristorante. Congratulations to the entire Monastero family. Monastero’s Ristorante and Banquets is located at 3935 W. Devon Ave., Chicago. MENU ARANCINI E PANI CUNSATU Campari, Stemmari d’Avola, cusamano Insolia PASTA NIURA DI SICCIA CU PIZZUDDA DI ALAGUSTA Ruffino Lumina Pinot Grigio CAPUNATA SICILIANA CU CUNIGGHIU ARRUSTUTU Cusamano Syrah SURBETTU DI GRANATU Ruffino Moscato d’Asti FILETTU DI VITEDDU CU L’OSSU ACCUMPAGNATU DA FRITTEDDA FRISCA FATTA DI FAVI VIRDI, CACOCCIOLI, PUSEDDI, FINOCCHI DI MUNTAGNA E CIPUDDETTI BIANCHI E PATATEDDI FRITTI CA CIPUDDA Antanori Peppoli Chicanti Classico, DOCG ZABAGGHIUNI CU AMARETTU Limunceddu fattu du zu Pippinu
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You don’t need a parachute to skydive. You do need a parachute if you expect to skydive more than once.
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Food Industry News® April 2015
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Giving your customer the optimal tools for placing their orders is a great sales technique in the ever changing world of technology, information overload and less time for business management. For a larger volume user, I set up a date and time to come to their location and inventory their entire stock and create a custom order guide for their use. This is a two-part guide: Part one is a weekly guide for commodity items, i.e.: Dairy, produce, meats, etc...This is critical for the customer who is price conscious, and a new client will appreciate your transparency and willingness to make pricing readily available. Part two is the balance of their inventory which is updated quarterly because the cost of these items do not fluctuate as much as commodities do, Both guides can actually double as an order form that the end user can print and check his inventory, and place their order. For the smaller business, but just as important customer, I use a standard weekly, dairy, produce and meat guide tailored to the commodities but not as detailed as a custom list. It is more of a generic list with different options to choose from. I also fax or e-mail all the information over to the customer on the weekend. This gives the customer time to review and compare costs, check his inventory, and alert him to any sales, or specials I may be running that week. Finally, I make it a point to call or stop by my customers on the same day or at the same time weekly to insure quality time with my customer. By being consistent on days and times, he knows I am coming in or calling and can prepare for me using the ordering method he chooses. Remember, his time is valuable and so is yours so make the best of that time with your customer. Remember, the more organized and time managed you are, the more valuable you are as a D.S.R. to your valued customer. Accurate order taking, making sure the pricing is correct, alerting them to any out of stock issues and subbed items, these are all part of streamlining the way you and your customer communicate and cut down on mistakes.
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The New Jersey Wine and Spirits Wholesalers Association has voiced opposition to a bill proposed in the legislature that would create two new liquor licenses for restaurants -- one for liquor service and one for beer and wine service with meals. The measure would add too many licenses to the industry, says the association’s Executive Director and General Counsel Jeffrey Warsh. – Adapted from The Record
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Food Industry News® April 2015
Shake Up Your Work Habits to Spark Creativity Innovation doesn’t just happen. You have to work persistently to develop creative new ideas. Here are some strategies to kick your imagination into high gear: ■ Change your routine. Reschedule your day so you’re doing things in a different order. ■ Vary your surroundings. Rearrange your office for a different view, or switch offices with someone else if that’s practical. Hold meetings away from the workplace. ■ Share data differently. Look for different ways to distribute information. For instance, write a report in rhyme, or deliver a presentation as a skit. ■ Switch jobs. Spend a day doing someone else’s job—within your department or outside it. ■ Reintroduce yourself. Pretend you’re new to the team and introduce yourself all over again to the people you work with. What image do you present? ■ Question assumptions. Why do you have to hold a meeting every Monday morning? What’s important about the weekly memo you’re required to write? ■ Dress differently. Dress up when others wear casual clothes: Observe how it makes you feel to be different and how others treat you. – Adapted from News Source
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Restaurants & Chefs Desire DineEquity’s Expansion More Humane Meat Sources into Additional Markets Restaurateurs and chefs are increasingly concerned about the source of their ingredients, particularly animal products, choosing suppliers that practice humane methods, from the state of the farms where the animals are born to how they are transported for sale. “Whenever something is being raised, there’s someone behind it -- and the way [that person] is raising the animal translates into its taste,” says chef Conor Hanlon. –
The parent of Applebee’s and IHOP opened 25 international restaurants last year and expects to open a higher number in 2015, as part of a fiveyear plan for global expansion, said DineEquity’s international president, Daniel Del Olmo. DineEquity entered markets including Guam, Indonesia and Singapore, and ended the year with 225 restaurants outside the U.S. – Source: dineequity.com
Adapted from FSR Magazine
The Top Five Pizza Companies Pizza Today announced the top 5 pizza chains: 1. Pizza Hut 2. Domino’s 3. Papa John’s 4. Little Caesar’s 5. Papa Murphy’s International – pizzatoday.com
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Managers Vs Leaders: Two Different Mindsets
Good managers do not necessarily make good leaders, and good leaders can be poor managers. This is because the two jobs are not the same, despite sharing similar characteristics—principally the need to drive human (and therefore organizational) capacity. As Warren Bennis and Burt Nanus noted in 1985, “managers do things right; leaders do the right thing.” Leaders “conquer” KOP 312_Layout 1 3/27/12 3:40 PM Page 1 their surroundings—the competitive environment—through vision and strategy, and it is the role of managers to then implement these strategies effectively. Effective management is crucial to organizational success. It takes care of Times—have been well documented. processes, planning, budgeting, strucLeaders have to be brave in the face ture, and staffing; tasks that help an of uncertainty, standing firmly beorganization to keep doing what it hind their vision for the company. does. Without management, no matter They need to hold staff accountable how well led, an organization would when things do not go as planned, disintegrate into disorganized chaos. and make difficult decisions about However, management is not leader- who to hire or fire in order to develop ship—it will not lead the company in an organizational culture capable of new directions. achieving their strategic vision. In 1990, John Kotter argued that Truly great leaders know that they leadership is about dealing with will not be around forever, and one of change and developing a vision for their most important tasks is to hire, the organization, often within tur- train, and nurture their successor. bulent times. Leaders then commu- They lead well by making sure somenicate their vision to the rest of the body is ready and waiting to take over company, and motivate staff—es- from them. Nine years before his retirepecially managers—to act in ways ment, General Electric CEO Jack Welch that will bring about the required said, “from now on, choosing my succhange. Leadership is about setting cessor is the most important decision the agenda and empowering people I’ll make. It occupies a considerable to produce useful change. “Leading amount of thought almost every day.” well” does not always mean making It is common practice in many people happy; likability and success companies to privilege leadership rarely go together. The direct, tough, over management, but it is unwise. and sometimes even rude leadership Great organizations value both: leadstyles of some of the most highly re- ers who can spot opportunities, and garded leaders—such as Jack Welch of managers who can make those opGeneral Electric, Steve Jobs of Apple, portunities a reality. –Excerpted from THE BUSINESS BOOK and Jill Abramson of The New York
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April 2015
Jack Nicklaus Launches Ice Cream Brand
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Golf legend, Jack Nicklaus — aka The Golden Bear, has teamed up with Schwan’s Global Supply Chain, Inc. to introduce a new, premium brand of ice cream to the public. The new Jack Nicklaus pint-sized ice cream will be available at Winn Dixie, Bi-Lo and Kroger stores in select markets with a suggested retail price of $1.99. The ice cream 3/6/2015 9:52:55 AM comes in seven rich and creamy varieties, loaded with real ingre1. Encourage Free Thinking dients. Flavors include: Warm Free thinking is central to keeping your business contem- Spiced Butter Pecan, Chocolate porary, relevant and profitable. It’s all about thinking of Peanut Butter Swirl, Salted Carathings in new ways, leaving behind old, outdated models, mel Toffee, Strawberry Lemonand discovering new ones.. ade, Triple Chocolate, Coffee 2. Schedule Brainstorming Sessions Encourage employees from marketing to interact with ones and Donuts, and Homemade from payroll or from tech services. These kinds of cross- Vanilla. To launch the new business workplace discussions can do wonders for your business. 3. Reward Creative Thought endeavor, Jack Nicklaus teamed Rewards can be powerful motivators for employees and up with Schwan’s Global Supwill show everyone that you’re serious about creativity. ply Chain, Inc. (“Schwan”). 4. Model Creative Thinking With a shared commitment to Show your team what it means for the owner of the busiphilanthropy, Schwan has beness to be creative, and they’ll be more likely to replicate this come a supporter of the Nickbehavior on their own. laus Children’s Health Care 5. Provide Break Times Frequent and scheduled breaks can actually boost the cre- Foundation (nchcf.org). The ative spirit in the workplace. 6. Take Field Trips Get out of the office or wherever you run your business, and take your employees to visit other companies, conferences or even just parks. Field trips can get them—and you— out of their everyday comfort zone and into a space where new thoughts and ideas can take hold. 7. Support Artistic Expression Encouraging your employees to engage in artistic endeavor—painting, drawing, writing, cartooning or even potterymaking—can get them to see your business’s challenges and issues in a new light. The arts activate a different vision. 8. Communicate Openly Talk openly with staff, both formally and informally, about what can be done better, what can be improved, what can be Foundation’s goal is to provide done differently and what their overall ideas are for chang- families access to world-class ing the business. pediatric healthcare. Beyond 9. Evaluate, Measure, Track the ice cream pilot program in Evaluate any changes over time after you’ve implemented 2015, the Nicklauses hope to them. It will give your employees a sense of what works, what tie in other children’s charities doesn’t and why. It will also give you the chance to fine-tune to sales of the product. – Business Wire new procedures to make them work even more effectively.
How To Squeeze More Creativity Out of Your Staff
3/12/15 2:52 PM
Food Industry News® April 2015
The Best Advice of All Time “If the wind will not serve, take to the oars.” –Latin Proverb “You can fool all the people all the time if the advertising is right and the budget is big enough.” – Joseph E. Levine
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Page 29
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The researchers found that the only off of you.”) Employees who have conscientious buffets, restaurant side Cocoresorts, Chanel inevitable.” – dishes, snow ski spousal trait that is from important Made scratchto an employee’s spouses typically feel more satisfied in their marlodges, and more. work outcomes is conscientiousness, “The competitor to be feared is one who never bothers about UPC 39080. Packed frozen, Lots of real, fresh bacon!which pre- riages and therefore have more mental energy to 4/5-lb. boilable bags. Approx. OVEN-BAKED BEANS dicts income, number of promotions, and job sat- devote cost per oz. $0.09-$0.11 to their work. you at all, but goes on making his own business better all the Slowly OVEN-BAKED, not canned isfaction, regardless of gender (and regardless of Employees time.” – Henry Ford Try All of Our Items with conscientious spouses tend to Try JUST All of Our&Items COMPLETE PRODUCT. HEAT SERVE. JUST LIKE HOMEMADE! 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april 25-32.indd 29
www.captainkens.com or your foodservice distributor representative.
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3/12/15 2:52 PM
Page 30
www.foodindustrynews.com
Why Teamwork Always Works
What History Teaches Us I feel that luck is preparation meeting opportunity. – Oprah Winfrey What I’ve learned from running is that the time to push hard is when you’re hurting like crazy and you want to give up. Success is often just around the corner. –James Dyson The good or ill of a man lies within his own will. – Epictetus Society is produced by our wants, and government by wickedness. —-Thomas Paine, American political writer, in Common Sense They who can give up essential liberty to obtain a little temporary safety, deserve neither liberty nor safety. —Benjamin Franklin, founding father of the United States
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We might complain about routine and familiarity, but research shows that human beings have an innate need for some degree of stability. Without rules, norms, values, and expectations, people begin to feel anxious, rootless, and confused. This is termed “anomie,” and it is the reason that humans often selforganize into groups. The routine and familiarity of belonging to a group helps people to avoid anomie, and find security and purpose. The existence of groups serves two purposes. Organizations, and the groups within them, can be seen as an expression of the human desire to belong. Working in groups and gaining a sense of belonging make employees more effective. With the need to belong already addressed, individuals are able to focus on other things, such as a desire for achievement and the practicing of inner talents. In this way, the movement through the stages of satisfying needs can benefit a company. Free from anomie, groups are places where human beings, and therefore ideas, can flourish. Teams that are carefully chosen and supervised will increase an individual’s security and encourage collaborative, creative, work—as US management expert Ken Blanchard said, “none of us is as smart as all of us.” In turn, commitment toward a project creates ties that strengthen the bond between individuals and, ultimately, the company’s communal purpose. Great organizations recognize the value of teams and the importance of the working environment. Cisco Systems, the Internet infrastructure company, has created what it calls the “Connected Workplace”, which offers employees great flexibility in working practice and environment, while ensuring that they always feel part of the Cisco community. Business success is rarely achieved through individual genius, and the greatest leaders are those who recognize the value of maximizing talent through teams.
Food Industry News® April 2015
Losing a Customer is Costly
According to the US News and World Report Sixty-eight percent of customers are lost because an employee didn’t handle their complaint to their satisfaction. This research showed that out of 25 dissatisfied customers, one actually complains. Six out of the 24 non-complainers tell between 10 and 20 other people about their bad experience. — Adapted from Hospitality News
Questions All Owners Need To Ask Themselves 1. What can we do to improve sales? Management? Production? 2. How can we improve the bottom line? 3. Should we change direction? 4. How can we raise productivity? 5. Is it time to: A. cut expenses, B. step up our operation, C. Rehab? 6. If you were the owner, what suggestion would you have? 7. Should we add new employees? Why? What department? 8. Are we surveying our customers, improving our service, evaluating our quality of product, employees and value served? 9. Are we controlling: A. theft, B. training, C. sanitation and cleaning, D. our reputation, E. credit rating? Also, are we paying our obligations on time and planning for the future?
Managers Should Ask More Questions Most managers fail to ask enough questions. As you travel throughout your organization, try to ask more questions. Asking questions demonstrates to your team that you are interested in their opinions. Here are some questions to consider asking: n What frustrated you today? n What took too long? n What caused complaints today? n What was misunderstood today? n What cost too much? n What was wasted? n What was too complicated? n What was just plain silly? n What job involved too many people? n What job involved too much extra effort? — Adapted from Hospitality News
IPA Sales Soar
India Pale Ale sales rose 50% in the year ended Jan. 25 compared to the previous year, while the broader craft beer segment increased by 20%. According to the Brewers Association, craft brewers with an annual output of 6 million barrels or less made up about 8% of beer sales in 2013 and the market shows no signs of slowing. – Adapted from CNBC
3/12/15 2:52 PM
Food Industry News® April 2015
consensus sales They often falls apart before sales reps even arrive on the scene. Here’s why: Sales reps have long been taught to seek out the executive who can single-handedly approve a deal at a company. But whether they’re selling to a customer with 50 employees or 50,000, reps today rarely find a unilateral decision maker. More often, they discover that the authority to make decisions rests with groups of individuals—all of whom have different roles, and all of whom have veto power. Reaching consensus and closing deals has become an increasingly painful and protracted process for customers and suppliers alike. To understand the impact of buying groups on sales, CEB recently conducted four surveys of more than 5,000 stakeholders involved in B2B purchases. On average, 5.4 people now have to formally
april 25-32.indd 31
sign off on each purchase. Complicating matters, the variety of jobs, functions, and geographies that these individuals represent is much wider than it used to be. Whereas an IT supplier might have once sold directly to a CIO and his or her team, today that same firm may also need buy-in from the chief marketing officer, the chief operating officer, the chief financial officer, legal counsel, procurement executives, and others. The people on buying teams have increasingly diverse priorities, and to win them over, suppliers must bridge those differences. The upshot is longer cycle times, smaller deals, lower margins, and, in the ever more common worst case, customer deadlock that scuttles the deal. Innovative suppliers, however, are finding effective ways to create consensus in these buying groups. Accom-
Page 31
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see us at nra booth 7237 plishing all of this requires some novel approaches and a new level of collaboration between sales and marketing: 1 Make content supplier neutral. Mobilizers will reject anything that makes them look like shills. To be credible, information on both the problem and the solution should not promote any one supplier or offering, though it’s OK to clarify elements of the problem or the solution that your company is uniquely able to address. 2 Minimize mobilizers’ efforts. Mobilizers will act only if they feel that the personal value of promoting a product or service outweighs the effort of doing so. Ensure that the recommendations in materials are as clear and simple to execute as possible.
Remove technical language, streamline processes, and clarify how much time and information will be required to tailor materials to the mobilizers’ organizations. 3 Address knowledge or skill gaps. Mobilizers don’t have the benefit of your sales reps’ experience. Leverage any existing materials that
document your reps’ expertise, such as purchase process knowledge, cross-functional perspectives, or persuasive tactics. Where necessary, create new tools by partnering with sales to understand common obstacles and easy ways around them. –Excerpted from Harvard Business Review March 2015
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Food Industry News® April 2015
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Technology: Does Your Software Adapt to Your Needs
Escoffier Dinner 2015 Signature
Unlike software that adds changes to try and address the challenges of food suppliers, Topshelf|DS had the benefit of focusing on the food industry from the start. The company’s founder, Bill Bialy started in the industry at an early age and used his experience and understanding of challenges specific to our industry to develop a complete software solution for food businesses. Today, Topshelf|DS is being used across the US. “Tracking of individual box catch weights, product age, packer information, COOL information for seafood, product recall, as well as in-house production labeling are necessities for anyone in the food distribution or processing business. Having a solution that puts that information at your fingertips allows a business to effectively manage their inventories and better serve their customers. By building Topshelf|DS from within the industry, they have been able offer a system that meets these challenges yet is easy to use. Topshelf|DS supports small production facilities with one to five users, to full line distributors of over 200 users.” Offering a customized solution for each customer has also been key to Topshelf|DS’s success. According to the company’s founder Fundamentals of Bialy, “too many products force a Food Microbiology Bill company to change the way they work Workshop to use their software. Topshelf|DS Fundamentals workshop designed is designed to be configured to for those who work with and need meet different the customer service, to understand microbiological production, shipping and facility results for food safety. Dates in June and August, 2015 constraints that are real world challenges in Northbrook, IL and Green Bay, WI. for each food business. With that ability, Sessions in Spanish, too. we have been successful in replacing Visit all major software solutions as well as northlandlabs.com/training-programs automating companies that have been or call 800-261-7465. hanging on to manual processes, and save them thousands and thousands of dollars in the process.” You can see the Topshelf|DS ad in this issue on page 28.
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Page 30 Food Industry News® April 2015
Good Arguments Conflicts arise, and the simplest way to defuse them is to agree to disagree. Is that a copout? No; it’s the beginnings of a resolution, it acknowledges multiple ways to see a situation, and arrive at a solution. If we agreed with everybody, we’d all be a little wrong. Compromise. There’s very little difference between supporting and enabling. Last, put past in it’s place: gone. The past, revisited, is far less perfect than when we lived it. Appreciate, but move on.
Food News® PageIndustry 33
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Page 34
Cary Miller Presents People Selling the Industry
In honor of our May 7th Shmoozefest where we will be having free gift bags for the first 100 ladies in the industry attending our free event, this month I am proudly featuring women selling the industry. Above, I am proudly pictured with our friend and reader Angela Roman, second generation owner and partner in The Signature Room located on the 95th floor of the John Hancock Building in Chicago. Stephanie Dickson is with McCloud Services, a locally based firm who is a leader in integrated pest management solutions for the food industry. McCloud’s expertise is in serving the entire industry, from the supply chain to health care, hotels, restaurants, country clubs, food processors, bakeries and every other segment concerned with pest elimination. Protecting more than half of the largest food related brands in the U.S., McCloud’s highly trained and experienced service specialists and entomologists use an ongoing, flexible approach designed to meet each clients’ specific needs. If you are concerned with quality, value, food safety and preventing issues relating to insects or pests, contact McCloud today. You can see their ad on page 8 of this issue.
april 33-40.indd 34
www.foodindustrynews.com
Rose Ellen Bucaro is an owner of Leo’s Gluten-Free Pasta, a local company making fantastic fresh frozen pastas that just happen to be gluten free. When I first tasted this product I could not believe it was gluten free. The NFCA research estimates that 18 million Americans have gluten sensitivity. Featuring products like Roses can enhance your profits and your image. You can find this company listed in our buyers directories on page 41 of this issue, under Pasta-Gluten Free
Food Industry News® April 2015
zen gourmet desserts for foodservice and hospitality applications. These products are natural and made with premium ingredients. These also help reduce waste and increase consistency. And, since they are made locally, you can be sure they are fresh and up to the high standards your customers have. The Baking Institute is currently seeking distributors to serve their growing list of customers and accounts.
Chef Bianca Vallone is the founder and owner of B’s Sweet Bites based in Des Plaines, Illinois. This retail and wholesale bakery produces a line of natural cakes, pastries and artisan breads, all delivered fresh. Bianca welcomes the opportunity to create specialty and custom items for her wholesale customers, which include country clubs, restaurants and hotels. Bianca says that her formal culinary training has helped her to create exciting flavor combinations customers love. B’s Sweet Bites is To support their commitment to excellence a cosponsor of our May 7th Shmoozefest. in customer service, Devanco Foods is Come sample her items at this upcoming, committed to having friendly, live person- free event. nel answering their telephones rather than Caroline Schutz is a second generation machines. Pictured above are “the la- family member indies of Devanco” their customer service volved with Consumteam, Stella Argyropoulos, Elaina Rankin ers Packing Company and Tracey Jamieson. These ladies skill- based in Melrose Park, fully listen to each call to help customers Illinois. This company with their needs. Devanco’s products are has a 59 year track renow available through many distributors, cord of providing hand wholesale cash and carry outlets and retail cut steaks to indegrocery stores. The company is celebrating pendent steakhouses its 21st anniversary. and chains across the Marina Elyash Barnett is with The Baking Institute, a local wholesale bakery famous for wedding cakes and desserts. New from Marina’s company is a line of delicious individually quick fro-
country and around the world. Caroline’s best customers are those concerned with quality, consistency and value which are said to be the company’s hallmarks. The company’s “Commitment to Excellence” goes beyond just customer service, it is the foundation and attitude at Consumers Packing.
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Food Industry News® April 2015
Marketing and Sales: Our Minds Can Play Dirty Tricks On Us By John Graham We like to think that what we do is impervious to disruptive forces. Somehow or other, we believe we can beat the odds, that the storm will miss us, it’s others who will be affected, but we’ll be safe. Here are seven dirty tricks our minds play on us, and what we can do about them: 1. Customers for life. No matter what we do, how hard we try, or how much we focus on meeting customer expectations, customers aren’t forever, they have a life expectancy. For one reason or another, they leave and there’s no way to avoid it, no matter what we do. The idea of “customers for life” dulls to the task of prospecting, or more properly, an active replacement program. 2. Some things just aren’t that important. When a sign for a dry cleaner was going up on a store, a woman rushed up to the company president. “I’ll never go there,” she yelled. “Ten years ago, you people lost my favorite blouse.” It’s a story she has undoubtedly repeated many times. Bad experiences are indelibly imprinted on customers’ minds, unless we’re sensitive enough to stop and address the complaint quickly to their satisfaction. 3. Falling in love with what we do. We want to keep on doing things our way. Because it seems safer, we reject anything and anyone who challenges it. We never seem to learn that it’s the curious who thrive. 4. Understanding customers. “We know what our customers want. Many of them have been around for years.” Such responses are often rather smug and off-putting, as if you’ve crossed the line, going where you’re not welcome. It’s an attitude in businesses that have been around for years and view themselves as well-oiled machines. Joseph Jaffe of OnlineSpin notes that start-ups have the advantage because they’re more curious and test new ideas,
april 33-40.indd 35
which keeps the focus on the customer. When we think we know our customers, this may be a sign that our minds are playing a dirty trick on us. 5. Thinking positively. So, what’s not to like about positive thinking? Just this. “Positive thinking fools our minds into perceiving that we’ve already attained our goal, slackening our readiness to pursue it,” says Gabriele Oettingen, Ph.D., a New York University psychology professor. When it comes to reaching a goal, a better approach combines a positive attitude with recognizing the obstacles that stand in the way of getting there. 6. Doing enough for customers. While the mind may say, “Slow down,” the customers want faster. Overnight delivery doesn’t cut it; free shipping is nearly the norm. The commercial says the quirky ducks pays claims in four days. “Recognition of the status quo in the past and the success we’ve had in the past, is not an entitlement,” says Starbucks’ CEO Howard Schultz. 7. Missed opportunities. Missing the target can be fatal in business. A recent study by Epsilon and The Luxury Institutes found that luxury brands lose 50% of their top customers each year by failing to identify correctly their demographic and economic profile and neglect creating a personalized experience for them. Hard to believe? Our minds tell us we’re on the right track, that we’ve got a winner, and that we’ve hit a home run. Unfortunately, we don’t even know we’ve been tricked. And it all results in costly and embarrassing missed opportunities. To avoid the dangers of our minds playing dirty tricks on us, it’s better to ask one question before leaping into action: “What could possibly go wrong and what don’t I know for sure?” John Graham of GrahamComm publishes a free monthly eBulletin,
Page 35
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Food Industry News® April 2015
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FOOD
INDUSTRY NEWS ShmoozefeSt! Welcomes Back
Chefs Buyers OperatOrs exChange
thursday May 7, 2015 5 to 8:30 pm
nightclub
871 e. algonquin rd, schaumburg, IL
Food • Cash Bar • Free Raffle Prizes With Our Special Guest Speaker
Marla Topliff,
President of Rosati’s Franchise System Since becoming president of Rosati’s Pizza, Marla Topliff has lead Rosati’s Pizza to become included in Entrepreneur Magazine’s Franchise 500, Top 100 Pizza Companies by Pizza Today and in the Top 300 Franchise System
april 33-40.indd 36
by Franchise Times. She is Chairman of the National Restaurant Association’s Pizzeria Council and a member of the International Franchise Association, where she serves on the membership committee. Marla was recently
listed in Franchise Update as one of the Top 24 Leading Women in Franchising for 2014 and has been featured in numerous publications like Entrepreneur Magazine, The Suit Magazine, and Chain Pulse Magazine.
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Food Industry News® April 2015
Page 37
The Chicago Style Hot Dog… Better on a Gonnella Bun
Call Bob Nasshan to Taste and Experience Our Full Line of Traditional and Artisan Breads, Buns, Rolls and Bread Crumbs.
312-733-2020 EXT 1150 Use a Simple Story To Improve Your Exposure and Ring Up Sales Ask yourself: Who has the problem your business solves? Who wants what you sell? How well do you define these people and distinguish them from the rest of the world? How well do you know them? How are your present or intended customers ideally suited as customers? That’s strategizing, and it is key to your successful growth. Strategy is focus. It’s what you don’t do. It’s who isn’t in your target market, and what your business doesn’t offer. It’s a lot like sculpture, in which doing everything for everybody is the original block of marble and a focused and effective strategy is the finished statue. Your business offering has to match the needs and wants of your target market. The more it sets itself apart by focusing on specific factors, matching its offering to the market, the better. But, for most of us business owners, focus is really hard because it means saying no. We want to do everything and please everybody. Trying to please everybody is a key to failure, not success. Get the word out about who you are and what you do that is unique; it doesn’t have to be a massive accomplishment, just an arrow pointing to something worth telling customers about. Tell the story about the search that customers did and path they took to purchase from you. Your business might have more than a single story. You don’t need to have just one, but more than two or three won’t work because you lose focus and get diminishing returns. Use your strategic story to drive specific business decisions on pricing, product configuration and
april 33-40.indd 37
marketing messages and media. For example: The ketchup company can redesign its packaging to make its healthy organic claims stand out better on the store shelf. It can make sure its higher pricing reinforces its positioning on quality. It can look for new cold-press technology to appeal to more high-end buyers. The restaurant owner can use the story of a date night to revise its listings on Yelp and Google to highlight quality and service. It can use the story of how John and Mary’s search for a restaurant beefed up its website, making sure it’s responsive to mobile devices and has a menu accessible and optimized for mobile use. You can resist the temptation to lower prices or offer 2-for-1 specials if you have a great and simple story that will drive up your value. Last, you need to embrace advertising in print as well as social media. If stories include how customers find them, the restaurant and the entertainment venue are probably especially sensitive to reviews, Facebook, Twitter and articles. And the food product company should be posting and tweeting the kind of content that would trigger sales with their target market. 3 If men were angels, no government would be necessary. If angels were to govern men, neither external nor internal controls on government would be necessary. —James Madison, US President
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Food Industry News® April 2015
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Call now for samples and ordering info: 773-784-2503 Phoenix Bean, LLC | 5438 North Broadway Avenue, Chicago, IL 60640 | t: 773.784.2503 | f: 773.784.3177 | www.phoenixbean.com |
Starting Wednesday, April 1, Stretch Bar & Grill in Wrigleyville will open seven days a week. Current specials include $48 Import Troughs (12 beers), a $20 after work meal deal on Fridays and more. Specials include: $15 Domestic buckets, $18 Import buckets, $36 Domestic Trough, $48 Import Trough and you can add select appetizers for $5 Fridays offer After Work Meal Deals from 6 p.m. to 10 p.m. There’s a 50 percent off for all industry employees, too. The Stretch Bar and Grill is located at 3485 N. Clark Street, Chicago. Their list of specials is available
online: www.thestretchchicago.com
april 33-40.indd 38
Stoelting, debuted its latest frozen uncarbonated beverage dispensers at the 2015 North American Foodservice Equipment Manufacturers Show in Anaheim, Calif., Feb. 19-21. The sleek modern style and small footprint of the newest dispensers in the Stoelting frozen beverage line are eye-catching and save valuable counter space. Additionally, they produce virtually no noise and have a high-capacity refrigeration system that allows for quick recovery, ideal for bars and restaurants. Configurable for a wide assortment of beverages, including margaritas, slushes, coffee drinks, and dairy-based products, these user-friendly dispensers are easy to clean and feature a push/pull, self-closing handle that allows for flexible operation while dispensing product. The dispensers also come with an optional autofill feature. Stoelting’s two new dispensers are the same footprint and differ in capacity. The A118 model can produce 32, 32-ounce pitchers in an hour, while the D118 model can produce 60, 32-ounce pitchers in the same length of time. These items are distributed by Kool Technologies. You can see their ad on page 33 of this issue.
17TH INTERNATIONAL CIA CONFERENCE & FESTIVAL THE CULINARY INSTITUTE OF AMERICA, April 22-24, 2015 The Culinary Institute of America at Greystone; Napa Valley, CA In this 17th edition of The Culinary Institute of America’s Worlds of Flavor® International Conference & Festival, attendees will meet the guardians of traditions as diverse as street foods and noodle bars, monastic vegetarian flavors, and the ethereal food experiences of Kyoto’s kaiseki and the Thai royal court, along with the most accomplished chefs and innovators from urban Asia. Guests will immerse themselves in cuisines from China to India, Indonesia to Japan, Korea to Thailand, Singapore to Vietnam, and their booming hospitality scene, Asia’s quick-serve equivalent of the “dollar meal,” world-class tasting menu experiences, and elements of food design. For further reading, see worldsofflavor.com
3/12/15 3:22 PM
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Food Industry News® April 2015
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How To Analyze Your Business’ Strength
National News
Burger King has launched a new moWhether a company is bile ordering tool long established or new, a key strategic issue is its powered by Opentabs competitive advantage, that allows consumthe factor that gives it an ers to order and pay edge over its competitors. for their food usThe only way to establish, ing the quickservice understand, and protect chain’s mobile applicompetitive advantage is cation. The service to study the competition. will also include a Ray Kroc, the father of Mctimer to alert customDonalds, reportedly said ers when their order to rummage competitors’ is ready. Burger King trash. But there’s a range of has introduced the better tools to help compamobile ordering feanies to understand themselves, their markets, and ture at 10 stores in their competition. Germany. – mobilecommercedaily. SWOT analysis helps a com Omaha Steaks ancompany analyze its posinounced that it is ention by focusing on key intering into an excluternal factors, such as: sive partnership with Strengths (S) Auctions, Appraisals & Liquidations Inc. The Chef’s Garden, dba Weaknesses (W) a world renowned ...and key external factors, family farm opera#1 In The Food Service Industry For 27 Years! such as: tion based in HuServing Illinois, Wisconsin, Indiana, Michigan & Iowa Opportunities (O) ron, Ohio, to market 150 Corporate Dr, UNIT B, Elgin, IL 60123 Threats (T) a new line of fresh When well-executed, a 847-458-0500 - WWW.BOBKINGAUCTIONS.COM vegetables. – omahasteaks.com SWOT analysis should inCheck Our Website form strategic planning and Campbell Soup will For Upcoming Auctions decision-making. It allows a cut costs and reorgaLooking For Fixtures, Equipment or company to identify what it nize its operations, Smallwares? Our Liquidation Center does better than rivals (or eliminating some is Open 9:00 am - 4:00 pm - 847-458-0500 vice versa), what changes it management posimay need to make to minitions and changing mize threats, and what opWe are a perfect fit for those selling our its approach to budportunities may give the industry — locally and nationally. geting in an effort company competitive adto save the company vantage. The key to strategic $200 million annufit is to make sure that the ally. The plan will be company’s internal and eximplemented by the ternal environments match: company over the its internal strengths must Since light be aligned with the externext few years and nal opportunities. Any inrepresents the most Meirtran is afaster Meirtran is a providtravels Meirtran is a provider ternal weaknesses should aggressive reorgaprovider of more than er of more than 750 of more than 750 ATMs be addressed so as to minithan sound, nization in a gen750 ATMs in northern ATMs in northern in northern Illinois, mize the extent of external – The Wall Street Journal eration. Illinois, working with Illinois, working with It makes sense threat. working with all brands When undertaking all brands of ATMs. all brands of ATMs. Jersey Mike’s should of ATMs. In addition to a SWOT analysis, the views thatto stand some In addition In addition to reach the 1,000 unit stand alone units, of staff and even customers alonepeople units, stand alone units, mark in 2015. The we also sell and install can be included— it should we also sell and install we also sell and sub shop is set to provide an opportunity to wall mounted and wallappear mounted andvery install wall mounted open 220 new stores solicit views from all stakedrive-up ATMs. drive-upbright ATMs. and drive-up ATMs. in 2015. Einstein holders. The greater the Make an ATM your Make an ATM your Make an ATM your Bros. Bagels intends included, youcenter. hear number ofnextviews next great profit center. nextuntil great profit great profit center. to shutter 39 resthe deeper the analysis and Call Mike Boyd, President: Call Mike Boyd, President: the more Call useful Mike Boyd, President: them speak. the findtaurants across the
Bob King Auctions
FOOD INDUSTRY NEWS
ATM Placements in ATM Placements in Qualified Locations Qualified Locations
800-382-5737
april 33-40.indd 40
800-382-5737
ings.
ATM Placements in Qualified Locations
800-382-5737
Native Foods Café, the Chicagobased fast-casual concept with an entirely plant-based menu was born in Southern California, where nonmeat-eaters thrive. But it’s proven itself in the Midwest, East Coast, in the Washington, D.C. area, setting the stage for national expansion. Eighty percent of customers aren’t even vegetarian or vegan. The average transaction is about $14.75, and most items on the menu are under $10.
country due to slow sales. “The company will continue to focus on its high-performing restaurants to ensure the future growth and success of the business,” said the company, which operates about 600 restaurants nationwide. – Chicago Tribune Atlanta restaurateur Ford Fry has created an in-house education program designed to help his eateries hire, train and retain top employees. Turnover at restaurants nationwide averaged 63% in 2013, said Fry’s COO and partner Toby Franklin, whose goal is to reduce the company’s attrition rate from 43% to below – restaurant-hospitality.com 20%. Darden Restaurants Inc. said it is giving interim CEO Gene Lee a permanent title, as this respected executive took the reigns during a trying time in the company’s history. – Adapted from nrn.com
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Food Industry News® April 2015
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DIRECTORY ACCOUNTANTS
COFFEE
FIRE ALARM REPAIR & TESTING
FOODSERVICE-SUPPLIES
Baker Tilly .............................................................312-729-8100
COFFEE & TEA
FIRE SUPRESSION SYSTEMS
GFS Marketplace ..................................................800-968-6361
Food Industry News ..............................................847-699-3300
COFFEE HOUSE PRODUCTS
Foster & Son Fire Extinguishers ...........................708-233-9505
BDO (Formerly SS&G)..........................................847-824-4006
ADVERTISING
AIR FILTERS-SALES & SERVICE
Averus ...................................................................800-393-8287 Olympia Maintenance ...........................................708-344-0344
ALARM SYSTEMS
Keyth Security Technologies .................................847-433-0000
ARCHITECTS
Dearborn Architects ..............................................312-939-3838 Sarfatty Associates ...............................................847-920-1100
ASIAN FOOD PRODUCTS
Kikkoman Sales USA ......................... Page 35 ....630-954-1244
ASSOCIATIONS
Illinois Restaurant Association ........... Page 32 ....312-787-4000
ATM MACHINES
Meirtran ATM...................................... Page 40 ....800-382-5737
ATTORNEYS
Dregerlaw..............................................................312-322-0955
Farmer Brothers Coffee ........................................312-437-1818 Chicago Coffees & Teas .......................................773-252-7000
Chicago Coffees & Teas .......................................773-252-7000
COFFEE ROASTERS
Tec Foods .......................................... Page 07 ....773-638-5310
COFFEE-GOURMET & SPECIALTY
Chicago Coffees & Teas .......................................773-252-7000
COLD STORAGE
Perishable Distribution Solutions ..........................888-491-1641
CONCESSION EQUIPMENT & SUPPLIES
Gold Medal Products ......................... Page 03 ....800-767-5352
CONSULTING & DESIGN
A D E Foodservice Equipment ..............................630-628-0811
CORNED BEEF-FRESH
Vienna Beef ....................................... Page 21 ....773-278-7800
DAIRY-PRODUCTS
AWARDS
Quay Corp.......................................... Page 22 ....847-676-4233
Classic Design Awards .........................................847-470-0855 Chesterfield Awnings ......................... Page 04 ....312-666-0400
BAKERS-WHOLESALE
Gerhard’s European Desserts ........... Page 35 ....847-234-0023 Gonnella Baking Co ........................... Page 37 ....312-733-2020
IL Mulino di Valenzano Bakery ............Page 11 ....773-934-1625 Zapp’s Dancing Grains ...................... Page 37 ....847-834-0479
JR Dessert Bakery ................................................773-465-6733 Milano Baking .....................................................800-495-BUNS
BAKERY EQUIPMENT
Leach Food Equipment Dist............... Page 16 ....815-712-7707
BAKERY EQUIPMENT-NEW & USED
Bake Tech .............................................................847-357-9303
BAKERY EQUIPMENT-SERVICE & REPAIR
Bake Tech .............................................................847-357-9303
BAKERY-PRODUCTS
Instantwhip Chicago........................... Page 26 ....800-933-2500
BAKLAVA
Libanais Sweets ....................................................847-329-5060
J & C Enterprises ..................................................708-476-5523 Instantwhip Chicago........................... Page 26 ....800-933-2500
DECOR & DESIGN
Zap Props .......................................... Page 14 ....773-376-2278
DELIVERY SERVICE
Chicago Messenger Service .............. Page 24 ....312-666-6800
DELIVERY-VEHICLES
DCI Central ........................................ Page 19 ....800-468-7478
DESSERTS
Algelato Chicago ................................ Page 30 ....847-455-5355
Gerhard’s European Desserts ........... Page 35 ....847-234-0023 Eli’s Cheesecakes.................................................773-736-3417
DIRECT MAIL PROGRAMS
Food Industry News ..............................................847-699-3300
DIRECTV
BKS Enterprises.................................................... 847-352-1118
Prime Time Sports ................................................847-637-3500
DISHWASHER-LEASING & RENTAL
Cintas Corporation ................................................630-543-3666 Lee’s Chemical Solutions......................................844-550-5337
DISPOSABLES
Quill.com ............................................ Page 09 ....847-876-4115
BANKING
DISTRIBUTOR SALES REPS
BANNERS & POSTERS
DUCT CLEANING
BAR & NIGHTCLUB SECURITY
Averus ...................................................................800-393-8287
Ridgestone Bank................................ Page 21 ....847-805-9520
Accurate Printing...................................................708-824-0058 Extrity LLC ......................................... Page 17 ....773-501-3203
FREEZERS-ALL TYPES
Keyth Security Technologies .................................847-433-0000
FRENCH FRIES
Averus ...................................................................800-393-8287
FRYERS
Henrichsen Fire & Safety Equip ............................800-373-9714
FURNITURE-COMMERCIAL
Affirmed Medical Service ......................................847-322-9185
GASKET REPLACEMENT SERVICE
Sexton Complete Care....................... Page 04 ....847-827-1188
GELATO
FIRE-ALARM SYSTEMS FIRE-EXTINGUISHERS
Foster & Son Fire Extinguishers ...........................708-233-9505 FIRST AID-EQUIPMENT & SUPPLIES FLOOR MAINTENANCE
FLOORS-SALES & REPAIRS
Customcrete LLC ..................................................847-651-9699
FOOD DISTRIBUTORS
AUCTIONEERS
AWNINGS & CANOPYS
Fox Valley Fire & Safety........................................847-695-5990
Vienna Beef ....................................... Page 21 ....773-278-7800
CUSTOM PLASTIC CUPS
Bob King Auctions .............................. Page 40 ....847-458-0500
FREEZER & REF TRAILER RENTAL/LEASING
FOOD BROKERS
CORPORATE GIFTS
Ramar Supply Co............................... Page 23 ....708-233-0808
Averus ...................................................................800-393-8287
XL Corned Beef ....................................................312-666-2535
Scharf Banks Marmor ...........................................312-662-4897 Tabahi Law ............................................................847-260-8182
Valley Fire Protection ............................................630-761-3168
Lazza Food Service Brokerage.............................847-322-8893
Black Star Kitchens & Commissaries....................847-350-9774 Custom Cooler & Freezer .................. Page 08 ....630-879-3131 Cavendish Farms ..................................................847-729-5255 FSI/Foodservice Solutions ....................................847-719-6088 Richardson Seating-Fse. Division .........................312-829-4040 Hands on Gaskets & Hardware ............................708-641-7007 Algelato Chicago ................................ Page 30 ....847-455-5355
Palazzolo’s Artisan Dairy ................... Page 27 . 800-4GE-LATO
GELATO EQUIPMENT & SUPPLIES
Kool Technologies .............................. Page 33 ....630-483-2256
Palazzolo’s Artisan Dairy ................... Page 27 . 800-4GE-LATO
Devanco Foods .................................. Page 20 ....847-228-7070
GIARDINERA
Anichini Brothers ...................................................312-644-8004
GLYCOL REFRIGERATION SYSTEM & REPAIR
Christ Panos Foods ..............................................312-421-6100
GOURMET-FOOD PRODUCTS
Kronos Foods........................................................800-621-0099
Market Produce.....................................................312-666-3106
Tec Foods Inc..................................... Page 07 ....773-638-5310
Artisan Specialty Foods ........................................708-762-5238 Kingdom Farms.....................................................312-226-4456
Market Produce.....................................................312-666-3106
V Formusa Company ............................................312-421-0485 Mackay Heating & Mechanical........... Page 26 ....847-381-0448 Artisan Specialty Foods ........................................708-762-5238 Viola Imports .........................................................847-690-0790
FOOD EQUIPMENT
GREASE REMOVAL SERVICE
Gold Medal Products ......................... Page 03 ....800-767-5352
Kaluzny Bros Inc ...................................................815-744-1453
Bob King Auctions .............................. Page 40 ....847-458-0500
FOOD PRODUCTS
Hopkins Grease Company ....................................877-404-7327 Mahoney Environmental .......................................800-892-9392
Mame’s Burrito’s ................................ Page 19 ....303-722-7222
GREASE TRAP PUMPING SERVICE
GFS Marketplace ..................................................800-968-6361
Hopkins Grease Company ....................................877-404-7327
Tec Foods Inc..................................... Page 07 ....773-638-5310
Grecian Delight .....................................................847-364-1010
Tierra Environmental.......................... Page 17 ....888-551-1998 Kaluzny Bros Inc ...................................................815-744-1453
Riverside Foods ....................................................800-678-4511
GREASE TRAPS SERVICE & CONSULTING
FOOD PRODUCTS-PREPARED
GREASE-EXHAUST CLEANING
FOOD SAFETY TRAINING
Averus ...................................................................800-393-8287
Soupbase.com ......................................................216-381-9916 Captain Ken’s Foods.......................... Page 29 ....800-510-3811 Northland Laboratories ...................... Page 32 ....800-261-7465 Food Industry Training ..........................................630-690-3818
FOOD-DISTRIBUTION SOFTWARE
TopshelfDS......................................... Page 28 ....770-883-7441
Mahoney Environmental .......................................800-892-9392 Enviromatic Corp of America ............. Page 23 ....847-729-8000 Olympia Maintenance ...........................................708-344-0344
GREEK FOOD PRODUCTS
Olympia Foods ................................... Page 31 ....773-735-2250
Kronos Foods........................................................800-621-0099
Jeff Goworowski.................................................... 312-738-1111
FOOD-PRODUCTION SOFTWARE
GYROS
Enviromatic Corp of America ............. Page 23 ....847-729-8000
FOODSERVICE EQUIPMENT
Olympia Foods ................................... Page 31 ....773-735-2250
Olympia Maintenance ...........................................708-344-0344
March Quality Used & New Equip...... Page 15 ....800-210-5895
H/R-HUMAN RESOURCE SERVICES
Mackay Heating & Mechanical........... Page 26 ....847-381-0448
Losurdo Inc ...........................................................630-833-2828
HAMBURGER PATTY MANUFACTURER
LessThanComEd.com ..........................................847-846-9823
FOODSERVICE EQUIPMENT-REPAIR
HAMBURGERS -FRESH & FROZEN
TopshelfDS......................................... Page 28 ....770-883-7441
Mackay Heating & Mechanical........... Page 26 ....847-381-0448
HEATING & AIR CONDITIONER SERVICE & REP
Kikkoman Sales USA ......................... Page 35 ....630-954-1244
Cobblestone Ovens ..............................................847-635-0172
TopshelfDS......................................... Page 28 ....770-883-7441 Leach Food Equipment Dist............... Page 16 ....815-712-7707
Zepole Restaurant Supply ................. Page 10 ....630-783-1239
Devanco Foods .................................. Page 20 ....847-228-7070 Kronos Foods........................................................800-621-0099 BenefitMall ............................................................630-320-1417
BAR SPOTTING/HOSPITALITY SECURITY
ELECTRICAL REPAIR & MAINTENANCE
BAR STOOLS
ENERGY BROKER (ELECTRIC & GAS)
Richardson Seating-Fse. Division .........................312-829-4040
ERP SOFTWARE-FOR DISTRIBUTORS
CSI - Coker Service Inc ..................... Page 14 ....888-908-5600
BAR SUPPLIES
ETHNIC FOODS
Bake Tech .............................................................847-357-9303
HOOD & EXHAUST-CLEANING
CPB Consulting.....................................................877-884-0277
FACILITY MAINTENANCE CLM Midwest ..................................... Page 12 ....708-456-7777
FOODSERVICE- LAYOUT & DESIGN
Losurdo Inc ...........................................................630-833-2828
Faucet Shoppe The ........................... Page 31 ....773-478-3890
Sarfatty Associates ...............................................847-920-1100
Automated Cleaning (Foster & Son) ....................708-233-9505
Kool Technologies .............................. Page 33 ....630-483-2256
Petritis Group Inc IL Lic 117001002 ......................847-705-6619 Chicago Booth ................................... Page 19 ....773-378-8400
Waco Manufacturing .............................................312-733-0054 Ramar Supply Co............................... Page 23 ....708-233-0808
BASSET TRAINER CERTIFICATION BATCH FREEZERS
FAUCETS
Thunderbird Food Machinery ................................866-451-1668
A D E Foodservice Equipment ..............................630-628-0811
BEER DISTRIBUTORS
FILTERS-EXHAUST SYSTEMS
FOODSERVICE-EQUIPMENT PARTS
Louis Glunz Beer ............................... Page 25 ....847-676-9500
Olympia Maintenance ...........................................708-344-0344
Cobblestone Ovens ..............................................847-635-0172
Chicago Beverage Systems............... Page 02 ....773-826-4100
april 41-48.indd 41
Averus ...................................................................800-393-8287
CSI - Coker Service Inc ..................... Page 14 ....888-908-5600
Devanco Foods .................................. Page 20 ....847-228-7070 Allen Brothers 1893 ........................... Page 03 ....773-890-5100 Mackay Heating & Mechanical........... Page 26 ....847-381-0448 Mechanical 24 .......................................................847-987-9738 Enviromatic Corp of America ............. Page 23 ....847-729-8000 Averus ...................................................................800-393-8287 Olympia Maintenance ...........................................708-344-0344
HOOD & EXHAUST-SYSTEMS
Belvin/J&F Sheet Metal Co ...................................312-666-5222
3/11/15 10:11 AM
Page 42
TO PLACE CLASSIFIEDS, CALL 847-699-3300
Food Industry News® April 2015
ITALIAN FOOD SPECIALTIES
MILK
PEANUTS
Averus ...................................................................800-393-8287
E Formella & Sons ................................................630-873-3208
Instantwhip Chicago........................... Page 26 ....800-933-2500
Mellos Snacks .................................... Page 20 ....773-772-8911
Henrichsen Fire & Safety Equip ............................800-373-9714
ITALIAN SAUSAGE
MYSTERY SHOPPING/HOSPITALITY SECURITY
PEST CONTROL/PEST ELIMINATION
HOT DOGS
Devanco Foods .................................. Page 20 ....847-228-7070
Petritis Group Inc IL Lic 117001002 ......................847-705-6619
Mc Cloud Services ............................. Page 08 ....800-332-7805
Vienna Beef ....................................... Page 21 ....773-278-7800
Anichini Brothers ...................................................312-644-8004
NACHO-EQUIPMENT & SUPPLIES
Presto X Pest Control ...........................................888-627-5772
Crawford Sausage ................................................773-277-3095
JANITOR-SUPPLIES
Gold Medal Products ......................... Page 03 ....800-767-5352
PHONE & VOIP SERVICES
Red Hot Chicago...................................................800-249-5226
Ramar Supply Co............................... Page 23 ....708-233-0808
NAME-PLATES & TAGS
All Internet Now.....................................................312-335-9495
ICE CREAM
JAPANESE-FOOD PRODUCTS
Classic Design Awards .........................................847-470-0855
PHONE SYSTEMS
Algelato Chicago ................................ Page 30 ....847-455-5355
Kikkoman Sales USA ......................... Page 35 ....630-954-1244
OFFICE SUPPLIES
Keyth Security Technologies .................................847-433-0000
Chocolate Shoppe Ice Cream ............ Page 24 ....608-221-8640
JUICERS-FRUIT & VEGETABLES
Quill.com ............................................ Page 09 ....847-876-4115
PICKLES
Fox Valley Farms ............................... Page 04 ....630-231-3005
Berkel Midwest......................................................800-921-9151
OIL & SHORTENING
SuckerPunch Gourmet....................... Page 15 ....312-560-2215
Homer’s Gourmet Ice Cream ............. Page 18 ....847-251-0477
KITCHEN-EXHAUST SYSTEMS/CLEANING
Columbus Vegetable Oils................... Page 05 ....773-265-6500
PICKLES & RELISH
Instantwhip Chicago........................... Page 26 ....800-933-2500
Enviromatic Corp of America ............. Page 23 ....847-729-8000
OIL FILTRATION DEVICES
Vienna Beef ....................................... Page 21 ....773-278-7800
Averus ...................................................................800-393-8287
Vito AG ..................................................................847-859-0398
PIZZA OVEN RENTAL
HOOD SYSTEMS-FIRE
Palazzolo’s Artisan Dairy ................... Page 27 . 800-4GE-LATO Nestle Ice Cream Company ..................................800-531-2663 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies .............................. Page 33 ....630-483-2256 ICE MACHINE REPAIR & SANITIZING Major Appliance Service .......................................708-447-4100 ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service ....................... Page 20 ....312-733-3900 Mechanical 24 .......................................................847-987-9738 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical........... Page 26 ....847-381-0448 ICE-SCULPTURE AAA Nadeau’s Ice Sculptures ...............................708-366-3333 INSURANCE Heil & Kay Insurance Agency............. Page 27 ....847-259-1421 Jos Cacciatore & Company ............... Page 13 ....312-259-8200 Northern Illinois Insurance ................. Page 22 ....815-226-9353 Caro Insurance Services.......................................708-745-5031 Clermont Specialty Managers ...............................800-504-7012 Concklin Insurance Agency...................................630-268-1600 ISU Northwest Insurance Services .......................888-366-3467 Society Insurance .................................................888-576-2438 The Horton Group .................................................312-917-8610 INSURANCE SERVICES Northern Illinois Insurance ................. Page 22 ....815-226-9353 Clermont Specialty Managers ...............................800-504-7012 Farmers Insurance-Mark Holihan .........................847-823-6800 INSURANCE-INDUSTRIAL & COMMERCIAL Jos Cacciatore & Company ..................................312-264-6055 INTERIOR DESIGNERS Sarfatty Associates ...............................................847-920-1100 INTERNET ACCESS All Internet Now.....................................................312-335-9495 INTERNET ADVERTISING Food Industry News ..............................................847-699-3300 INVENTORY CONTROL Sculpture Hospitality .............................................773-454-1300 ITALIAN BEEF Authentic Brands................................ Page 06 ....708-749-5430 Devanco Foods .................................. Page 20 ....847-228-7070 Serrelli’s Foods .................................. Page 23 .. 877-385-BEEF Red Hot Chicago...................................................800-249-5226
april 41-48.indd 42
Olympia Maintenance ...........................................708-344-0344 KNIFE-SHARPENING SERVICE Cozzini Inc ............................................................888-846-7785 Maestranzi Brothers ..............................................708-867-7323 LAMB-WHOLESALE Allen Brothers 1893 ........................... Page 03 ....773-890-5100 LANDSCAPING CLM Midwest ..................................... Page 12 ....708-456-7777 LAW FIRMS Dregerlaw..............................................................312-322-0955 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile .............................................773-254-6100 Mickey’s Linen ......................................................773-545-7211 Party Linens by DeNormandie ..............................773-731-9281 Valley Linen Supply...............................................630-897-4474 LIQUOR LIABILITY/AUTO/UMBRELLA Northern Illinois Insurance ................. Page 22 ....815-226-9353 LIQUOR-WHOLESALE Peerless Liquors ...................................................773-378-3908 LOCKSMITH & SAFES Keyth Security Technologies .................................847-433-0000 LOGISTICS COMPANIES Perishable Distribution Solutions ..........................888-491-1641 MAILING LISTS Foodservice Database Company....... Page 33 ....773-745-9400 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest......................................................800-921-9151 MEAT-SMOKED Nueske Applewood Smoked Meats ......................800-382-2266 MEAT-WHOLESALE Allen Brothers 1893 ........................... Page 03 ....773-890-5100 Buedel Fine Meats & Provisions ........ Page 04 ....708-496-3500 Devanco Foods .................................. Page 20 ....847-228-7070 Anichini Brothers ...................................................312-644-8004 Kingdom Farms.....................................................312-226-4456 R Whittingham & Son Meats .................................708-371-1650 MEDICAL SUPPLIES Affirmed Medical Service ......................................847-322-9185 MENUS-CUSTOM PRINTED Accurate Printing...................................................708-824-0058 MICRO BEERS
Chicago Beverage Systems............... Page 02 ....773-826-4100
OILS & FATS-COOKING
Chicago’s Own Mobile Pizza Co ...........................708-305-0236
Columbus Vegetable Oils................... Page 05 ....773-265-6500
PIZZA SUPPLY DISTRIBUTORS
OILS & VINEGAR
Anichini Brothers ...................................................312-644-8004
Pastorelli Foods ................................................ 800-SOS-AUCY
PLAQUES
OILS-COOKING/BULK
Classic Design Awards .........................................847-470-0855
Columbus Vegetable Oils................... Page 05 ....773-265-6500
PLUMBING SERVICES
Salad Oils International Corp ................................773-261-0500
Drip Drop Plumbing...............................................630-412-1179
OLIVE OILS
PLUMBING SUPPLIES
Columbus Vegetable Oils................... Page 05 ....773-265-6500
Faucet Shoppe The ........................... Page 31 ....773-478-3890
Salad Oils international Corp ................................773-261-0500
POINT OF SALE SUPPLIES
ORGANIC FOODS
Western Business Systems ............... Page 24 ....773-878-7200
Pastorelli Foods ................................................ 800-SOS-AUCY
Schmaus Cash Register & POS ...........................847-675-6066
OUTDOOR FURNITURE
POINT OF SALE SYSTEMS
John Manson & Associates ...................................773-278-8260
Western Business Systems ............... Page 24 ....773-878-7200
OVEN REPAIR & MAINTENANCE
Alpha POS Services .............................................630-690-2870
Mackay Heating & Mechanical........... Page 26 ....847-381-0448
Retail Control Solutions ........................................630-521-9900
OVENS-SALES & SERVICE
Schmaus Cash Register & POS ...........................847-675-6066
Cobblestone Ovens ..............................................847-635-0172
TEEPOS Torres Electronic Equip .........................773-862-9181
PACKAGING
POLISH SAUSAGE
Sunshine Supply Company................ Page 18 ....773-927-2828
Harczak Sausage Company ...............Page 11 ....773-631-8400
PAINTING & HANDYMAN SERVICES
POPCORN
Schubert Painting..................................................847-606-9660
Mellos Snacks .................................... Page 20 ....773-772-8911
PANCAKE-BATTER & MIX
POPCORN-EQUIPMENT & SUPPLIES
Tec Foods Inc..................................... Page 07 ....773-638-5310
Gold Medal Products ......................... Page 03 ....800-767-5352
PAPER-PRODUCTS
POULTRY
Ramar Supply Co............................... Page 23 ....708-233-0808
Kingdom Farms.....................................................312-226-4456
PARTY-FAVORS & SUPPLIES
PRESSURE WASHING
Ramar Supply Co............................... Page 23 ....708-233-0808
Mahoney Environmental .......................................800-892-9392
PASTA-FRESH AND FROZEN
Olympia Maintenance ...........................................708-344-0344
Pastafresh Home Made Pasta ..............................773-745-5888
PRINTING-CUSTOM ITEMS
PASTA-GLUTEN FREE
Accurate Printing...................................................708-824-0058
Leo’s Gluten-Free .................................................847-233-9211
PRIVATE LABEL FOOD MANUFACTURERS
PASTRIES-WHOLESALE
T F Processors................................... Page 18 ....847-709-2600
Gerhard’s European Desserts ........... Page 35 ....847-234-0023
PRODUCE DISTRIBUTORS
PATIO HEATERS
Premier Produce ...................................................847-678-0780
TNG Industries ......................................................708-449-1100
PRODUCE-WHOLESALE
PATTY MACHINES/FOOD FORMERS
Market Produce.....................................................312-666-3106
Berkel Midwest......................................................800-921-9151
PUBLISHING
PAYROLL SERVICE
Food Industry News ..............................................847-699-3300
Payville Usa The Hero’s of Payroll..... Page 25 ....630-366-2600
RE-UPHOLSTERY
BenefitMall ............................................................630-320-1417
Chicago Booth ................................... Page 19 ....773-378-8400
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Food Industry News® April 2015
Page 43
REFRIGERATED TRAILER RENTAL/LEASING
SANITATION TRAINING
SOFTWARE-MEAT/SEAFOOD PRODUCTION
TV SALES, SERVICE & INSTALLATION
Black Star Kitchens & Commissaries....................847-350-9774
Illinois Restaurant Association ........... Page 32 ....312-787-4000
TopshelfDS......................................... Page 28 ....770-883-7441
BKS Enterprises.................................................... 847-352-1118
REFRIGERATION EQUIP SERVICE & REPAIR
SATELLITE TV SYSTEMS
SOFTWARE-WHOLESALE DISTRIBUTION
Prime Time Sports ................................................847-637-3500
CSI - Coker Service Inc ..................... Page 14 ....888-908-5600
Prime Time Sports ................................................847-637-3500
TopshelfDS......................................... Page 28 ....770-883-7441
UNIFORMS-ALL TYPES
Mackay Heating & Mechanical........... Page 26 ....847-381-0448
SAUSAGE
SOUP BASES
Valley Linen Supply...............................................630-897-4474
Accu-Tech .............................................................847-658-8440
Vienna Beef ....................................... Page 21 ....773-278-7800
Soupbase.com ......................................................216-381-9916
Zee’s Apparel ........................................................773-699-1300
Anichini Brothers ...................................................312-644-8004
SOUPS
Crawford Sausage ................................................773-277-3095
Vienna Beef ....................................... Page 21 ....773-278-7800
Red Hot Chicago...................................................800-249-5226
SPA
SBA LOANS
King Spa & Sauna.................................................847-972-2540
Ridgestone Bank................................ Page 21 ....847-805-9520
SPICE BLENDS
SCALE SYSTEMS
Famar Flavors .................................... Page 09 ....708-926-2951
TEEPOS Torres Electronic Equip .........................773-862-9181
STAINLESS STEEL EQUIPMENT & REPAIR
SCALES
C & R Restaurant Service .................. Page 13 ....312-850-1818
Lee’s Foodservice Parts & Repair ........................800-728-1102 Mechanical 24 .......................................................847-987-9738 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer .................. Page 08 ....630-879-3131 RENDERER-RECYCLING Mahoney Environmental .......................................800-892-9392 RESTAURANT EQUIPMENT FSI/Foodservice Solutions ....................................847-719-6088
Berkel Midwest......................................................800-921-9151
Losurdo Inc ...........................................................630-833-2828
STEAKS-PORTION CONTROLLED
SEATING
RESTAURANT EQUIPMENT & SUPPLIES
Allen Brothers 1893 ........................... Page 03 ....773-890-5100
Clear Chair Store ..................................................773-253-4883
C & R Restaurant Service .................. Page 13 ....312-850-1818
Waco Manufacturing .............................................312-733-0054
STEAM CLEANING
Custom Cooler & Freezer .................. Page 08 ....630-879-3131
SEATING REPAIRS
Gatorchef.com ................................... Page 28 . 888-94G-ATOR Olympic Store Fixtures....................... Page 26 ....773-585-3755 Quill.com ............................................ Page 09 ....847-876-4115 Ramar Supply Co............................... Page 23 ....708-233-0808 Zepole Restaurant Supply ................. Page 10 ....630-783-1239 Berkel Midwest......................................................800-921-9151 RESTAURANT EQUIPMENT REPAIR SERVICE CSI - Coker Service Inc ..................... Page 14 ....888-908-5600
Express Seating ................................. Page 13 ....630-985-7797 SECURITY CAMERA SYSTEMS Keyth Security Technologies .................................847-433-0000 SECURITY PROFESSIONALS Extrity LLC ......................................... Page 17 ....773-501-3203 SECURITY SYSTEMS Keyth Security Technologies .................................847-433-0000 SEMINARS-FOOD SAFETY Northland Laboratories ...................... Page 32 ....800-261-7465
Mackay Heating & Mechanical........... Page 26 ....847-381-0448
SEWER(MAINT)-RODDING & JETTING
Accu-Tech .............................................................847-658-8440
Tierra Environmental.......................... Page 17 ....888-551-1998
Berkel Midwest......................................................800-921-9151
SHEET METAL FABRICATION
Cobblestone Ovens ..............................................847-635-0172
C & R Restaurant Service .................. Page 13 ....312-850-1818
Hobart Corporation ...............................................847-631-0070 Lee’s Foodservice Parts & Repair ........................800-728-1102 Major Appliance Service .......................................708-447-4100 Mechanical 24 .......................................................847-987-9738 RESTAURANT EQUIPMENT-NEW & USED Bob King Auctions .............................. Page 40 ....847-458-0500 March Quality Used & New Equip...... Page 15 ....800-210-5895
SHIPPING SERVICES Perishable Distribution Solutions ..........................888-491-1641 SHORTENING Columbus Vegetable Oils................... Page 05 ....773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Graphics ............................ Page 24 ....888-774-6270 SIGNS Classic Design Awards .........................................847-470-0855
RESTAURANT REAL ESTATE SALES
SILVERWARE & DINNERWARE
John Moauro/Realty Executives ...........................708-361-1150
John Manson & Associates ...................................773-278-8260
Kudan Group Inc ...................................................312-575-0480
SLICERS-SALES & SERVICE
Nick Dibrizzi/Coldwell Banker ...............................708-562-9328
Berkel Midwest......................................................800-921-9151
Pontarelli & Company ...........................................847-778-3571
Maestranzi Brothers ..............................................708-867-7323
RESTAURANT-DESIGNERS A D E Foodservice Equipment ..............................630-628-0811 Losurdo Inc ...........................................................630-833-2828 Sarfatty Associates ...............................................847-920-1100 RESTAURANTS La Scarola Restaurant ....................... Page 33 ....312-243-1740 Pita Inn Restaurants .............................................847-677-0211
SNOW-PLOWING CLM Midwest ..................................... Page 12 ....708-456-7777 SOAPS & DETERGENTS Lee’s Chemical Solutions......................................844-550-5337
Mahoney Environmental .......................................800-892-9392 Olympia Maintenance ...........................................708-344-0344 SUPERMARKET & DELI EQUIPMENT Leach Food Equipment Dist............... Page 16 ....815-712-7707 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest......................................................800-921-9151 SURVEILLANCE-SYSTEMS TEEPOS Torres Electronic Equip .........................773-862-9181 T-SHIRTS-CUSTOM PRINTED DLS Custom Embroidery ......................................847-593-5957 TABLES-ALL TYPES Chicago Booth ................................... Page 19 ....773-378-8400 John Manson & Associates ...................................773-278-8260 Waco Manufacturing .............................................312-733-0054 TAMALES Supreme Frozen Products ....................................773-622-3777 TEA-ORGANIC WHITE Dewdrop Tea .........................................................630-335-7806 TOFU PRODUCTS-ALL TYPES Phoenix Tofu ...................................... Page 38 ....773-784-2503 TOMATO PRODUCTS Neil Jones Food Company....................................800-543-4356 Pastorelli Foods ................................................ 800-SOS-AUCY TRADE PUBLICATIONS Food Industry News ..............................................847-699-3300 TRADE SHOWS & EVENTS Food Marketing Institute .................... Page 39 ....202-220-0608 TRUCK GRAPHICS American Graphics ............................ Page 24 ....888-774-6270 TRUCK-REFRIGERATED DCI Central ........................................ Page 19 ....800-468-7478
SOCIAL MEDIA SERVICES
TRUCK-SALES & SERVICE
Stick Out Social.................................. Page 09 ....312-655-9999
DCI Central ........................................ Page 19 ....800-468-7478
SOFT DRINKS
Mercedes Benz of Chicago ...................................312-628-4101
SALAD-DRESSINGS & OILS
PepsiAmercias ......................................................773-893-2319
TRUCK-SALES NEW & USED
SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES
D & S Truck Center ............................ Page 16 ....708-352-5551
Columbus Vegetable Oils................... Page 05 ....773-265-6500
Kool Technologies .............................. Page 33 ....630-483-2256
Larry Roesch Ram Promaster ........... Page 47 ....630-834-8000
Tec Foods Inc..................................... Page 07 ....773-638-5310
Taylor Freezers and Equipment ............................800-942-0777
M & K Truck Centers .......................... Page 25 ....708-638-5827
april 41-48.indd 43
UPHOLSTERY CLEANING Sexton Complete Care....................... Page 04 ....847-827-1188 VALET PARKING SERVICES Start Parking Company ......................................... 847-366-2111 VEAL Allen Brothers 1893 ........................... Page 03 ....773-890-5100 VEGAN & VEGETARIAN FOOD PRODUCTS Long Grove Specialty Foods.................................847-574-7865 VENTILATING-SYTEMS CLEANING Enviromatic Corp of America ............. Page 23 ....847-729-8000 Averus ...................................................................800-393-8287 Olympia Maintenance ...........................................708-344-0344 VERTICAL BROILERS XL Manufacturing ..................................................773-271-8900 VIDEO SURVEILLANCE SYSTEMS Keyth Security Technologies .................................847-433-0000 WALK IN COOLER, MOBILE, RENTAL/LEASING Black Star Kitchens & Commissaries....................847-350-9774 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical........... Page 26 ....847-381-0448 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer .................. Page 08 ....630-879-3131 WAREWASHING PROGRAMS Lee’s Chemical Solutions......................................844-550-5337 WATER JETTING Drip Drop Plumbing...............................................630-412-1179 WEBSITE DESIGN Americaneagle.com ........................... Page 38 ....847-699-0300 WELDING & FABRICATING KOP Ind. Welding & Fabrication ........ Page 27 ....630-930-9516 WHIPPED CREAM Instantwhip Chicago........................... Page 26 ....800-933-2500 WILD GAME Allen Brothers 1893 ........................... Page 03 ....773-890-5100 WOOD FLOOR CLEANING & INSTALLATION Sexton Complete Care....................... Page 04 ....847-827-1188 WORKERS COMP INSURANCE Northern Illinois Insurance ................. Page 22 ....815-226-9353 Farmers Insurance-Mark Holihan .........................847-823-6800 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies .............................. Page 33 ....630-483-2256
To be included in our monthly DIRECTORY OF SERVICES, Please call: 847-699-3300 or visit our website: foodindustrynews.com
3/12/15 8:40 AM
Page 44
TO PLACE CLASSIFIEDS, CALL 847-699-3300
CLASSIFIEDS Chicago’s Premier Hospitality Real Estate Brokers For additional listings, please visit our website. To list your Business or speak with a Broker, contact our of�ice today. twitter.com/RestaurantRE Kudan Group
312.575.0480 www.kudangroup.com
NEW LISTINGS Albany Park - 4651-4653 N. Kedzie Ave.
Real Estate Services Restaurant Brokerage Division
Vince Ferraro NORTH SHORE
Established over 25 years, this Bistro is the recipient of numerous awards, top ratings and rave reviews. The intimate dining room seats 50 plus 30 seats on the comfortable patio. The kitchen is a chef’s delight: fully fixtured yet compact. Health Dept. rates 100! Verifiable, profitable finances. Patrons include many famous Chicagoland “names” and celebrities. Venue is perfect for aspiring Chef/GM! Business, FF&E @ $249K
FAMILY DINER
Call! Affluent NW Chicago. Corner. Stoplight. Parking. Established 40 years. New remodel. Pristine. Seats 88. Great lease w/ 3 renewal options for a long term. BIZ, FF&E @ $149K
Beautifully built-out, turn-key opportunity. Currently operating as a quick-service restaurant serving alcohol. Fully-fixtured kitchen with newly built-out dining area. All FF&E is included.
Just listed! Fully equipped facility with outstanding build-out. Dining room, bar and banquet room. Seats 120 plus 20 on patio. POS system. Digital sign. Liquor license. Great lease. Option to buy? Key @ $125K or w/ REAL ESTATE (including additional retail rental unit) @ $625K!!
Size: ~1,980 SF Rental Rate: $3,700/Mo. (NNN) Price: $150K (Buss.) Agent: Jerrod/Kristen
Logan Square - Confidential Code #1038
Large open floor restaurant/bar on Milwaukee Avenue. Restaurant features high ceilings, mezzanine (~1,000 SF) and two bars on two levels. High occupancy. Size: ~5,000 SF Rental Rate: $4,500/Mo. (Gross) Price: $249K (Business) Agent: Juan Carlos
River North - Confidential Code #1037
Great opportunity to own a River North nightclub, restaurant and bar with rare licenses for sale. Incldues fully-finished basement with additional dining, bar, kitchen and bathrooms. Size: ~5,250 SF Rental Rate: $32/SF (NNN) Price: $995K (Business) Agent: Juan Carlos
FEATURED LISTINGS Andersonville - Confidential #663 Fully-fixtured, established restaurant/bar with real estate. Tavern, Late Hour, Beer Garden, Outdoor Patio and Retail Food Licenses included. Occupancy of 300+. Size: 5,950 SF (Bldg.) 6,876 SF (Lot) Price: $1,550,000 (Business & Real Estate) Agent: Jarrett
Avondale- 3182 N. Elston Ave.
Storefront available for lease on six corners next to Restaurant Traspasada at a highly traveled intersection. Open floor plan with 12 ft ceiling. Ideal for any retail or restaurant use. Size: 2,350 SF Rental Rate: $15/SF (Net) Tax/Insurance: $2/SF Agent: Scott
Dunning - 7051-7059 W. Addison St.
Corner, multi-tenant redevelopment opportunity near the O’Hare corridor. Two buildings for sale separately or together. One building dedicated to warehouse the other to retail. Size: ~13,400 SF on ~13,784 SF Lot Price: $700K (Real Estate) Agent: Adam
Lincoln Square/Roscoe Village - 4647 N. Lincoln Ave./2015 W. Roscoe St. Two specialty sandwich shops for sale. All FF&E is included. Contact agent Jerrod Rosen. 4647 N. Lincoln - Size: ~3,000 SF Rental Rate: $4,000/Mo. (Net) Price: $115K (Bus.) 2015 W. Roscoe - Size: ~1,500 SF Rental Rate: $2,195/Mo. (Mo. Gross) Price: $40K (Bus.) Re Pr duc ice ed !
PONTARELLI ASSOCIATES
Real estate opportunity consisting of a single-story, fully-equipped restaurant (~3,000 SF). Double parking lot can be used for expansion or development. Size: ~9,305 SF (Land) ~3,080 SF (Bldg.) Price: $785K (RE + Business Assets) Agent: Jarrett
Glencoe - 667 Vernon Ave. - Dewey’s
Printer’s Row - Confidential #659
Established restaurant with outdoor patio and tavern license. Occupancy of 240+. Several special event rooms. Strong foot traffic and demographics. Divisible to 2,400 SF. Size: ~4,800 SF Rental Rate: $28/SF Net Price: $249K (Business) Agent: Jarrett
River North - 749 N. Clark St. - J. Rocco’s Newly renovated, two story restaurant. Full/finished basement includes 2nd hood and additional prep area ideal for catering. Licenses include Incidental Liquor & Retail Food. Size: ~2,250 SF (1st Floor/2nd Floor/Basement Each) Price: $149,500 (Business) Agent: Scott
River West - 833 W. Chicago Ave. - Thalia Spice
Outstanding multi-level restaurant with exposed brick and beamed ceilings. Private dining area allows for intimate seating or large private events. Outdoor seasonal seating available. Size: ~2,600 SF Current Base Rent: $5,000 Price: $149,900 (Business) Agent: Jarrett
West Loop - 130 S. Green St. - Karyn’s on Green Highly acclaimed restaurant & bar with an open floor plan, patio seating, large kitchen and a mezzanine. Upstairs level is an additional 750 SF with a second full bar, storage and office. Size: ~3,737 SF Current Base Rent: $9,583.82 Price: $174,500 (Bus.) Agent: Scott/Jerrod Kudan Group, Inc. 156 N. Jefferson St., Ste. 101 Chicago, IL 60661
MEMBER: CRBA
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Food Industry News® April 2015
UPSCALE CASUAL
CAFÉ
Currently serving Indian cuisine, this beautiful café style restaurant is located in a newer strip mall with plenty of parking. Seats 50+. Buffet lunch with full-service lot dinner! Liquor license! Basically an asset sale. Design and kitchen will suit most concepts. Breakfast and lunch would work here! Priced below build-out: $59K...Offers!!
LOOK: $250K w/ REAL ESTATE!
Freestanding. Brick. Signalized corner. Signage. Great kitchen. Basement. Seats 136. Parks 56. 7am - 3pm! Profitable! Est. 30 years! Liquor license available. Illness forces sale! Drastic price reduction. REAL ESTATE, BIZ, FF&E @ $250K!!
SITE
Former “Cugino’s”, 1881 E. Oakton, Des Plaines. Seated 120. Parks 36. No FF&E. Paved lot, 13,200 sf. Well maintained building, 2,600 sf. Liquor license available. Fantastic location at Oakton & River! REAL ESTATE @ $695K
DELLS AREA
Turn-key operation, fully equipped with liquor license. Freestanding building with upper level living quarters. Located on a large, paved lot in booming Plover, Wi. Loyal local customer base plus tourists! Owner retiring after 28 years! Call for details. REAL ESTATE, BIZ, FF&E @ $387.5K
HIGHWOOD
A north shore icon since 1947! This tavern is ideally located in the downtown area of this suburb – which is well-known for its restaurants and nightlife! Holding a “Liquor License Class 1”, the hours are Sun – Wed, 9am – 1am and Thu, Fri and Sat, 9am – 3am! Darts, pool table, videos, TVs. Capacity is 100+. Lease terms are excellent! Owners ready to retire... Need enthusiastic operators! Biz, FF&E @ $125K
FAST FOOD
Stoplight corner in near West suburb. Established 15 years. Seats 90. Parks 15. Patio. Solid lease. Spotless. BIZ, FF&E @ $150K
CREPERIE
This specialty café has been established for over 4 years and enjoys an excellent reputation. Located on the main street of an affluent northwest suburb, it’s a local favorite after church and the show...not to mention it’s varied selections at lunch and dinner! Low labor, true “turn-key” business @ $59K...OBO!
HOT DOG!
Just listed. One of the most popular hot dog stands in Chicago! Pristine condition. Outstanding build-out and equipment package. Compact—quality built for speed. Short hours. Good lease. EZ op. Name established for over ten years. Lakeview area! Highly confidential. Business, FF&E @ $125K
MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!
VinceF@realtychicago.com
CALL 847/778-3571 MEMBER: CRBA
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Food Industry News® April 2015
Page 45
CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL
Email—nick.dibrizzi@cbexchange.com
Only From
BENSENVILLE ON IRVING PARK ROAD National Tenant Location Corner, turn key free standing fast food rest. with drive-thru. Presently operating as Brown’s Chicken & Pasta. Site was approved for a Popeye’s Chicken. 2,100 SF bldg., seats 40 on 97.47x150, 14,620 SF lot. For Sale: $450,000. Real Estate taxes: $6.29 per SF
JOLIET - WILL COUNTY
2301 W. Jefferson, U.S. Route 52, Hard corner stoplight intersection. National Tenant Location. Free standing 2,700 SF restaurant with drive thru on 22,500 SF lot. PRICE REDUCTION! Available for sale or lease.
CHICAGO NORTH - LAKEVIEW
SOUTHWEST SUBURBS - MOKENA Iconic 10,000 SF sports bar Established for 20 years with plenty of parking Completely remodeled 3 years ago. Real $$$ Maker. Owner retiring. Selling business only. Call for more information. NEW - HINSDALE - DUPAGE COUNTY 736 York Road Free standing 3,159 SF retail brick building on 14,068 SF lot with access to York Road and Ogden Avenue. Available For Sale
NEW - COOK CO. NW SUBURBS Pizzeria-Ristorante & More Includes Real Estate & Business. Est. since 1964. Real $$$$ maker, 4 year Federal Income Tax returns avail. Owner retiring. For R.E. & Business $899,000. It’s also a great development opp. for a national tenant. Highly confidential, must sign confidentiality agreement and have proof of funds.
MONTCLARE - BELMONT & HARLEM
Bar with 2 am tavern license Lot size: 128’x25’ or 3,300 SF Building: 1,800 SF; seats 50 Established for 40 years Real $$$ Maker For Real Estate & Business: $349,500 NEW - SOUTHWEST SUBURBS TINLEY PARK Turn key 1,500 SF 50’s diner style, brand new Turn key, fully equipped restaurant Can be used as a breakfast/lunch concept or any fast food concept. LISLE - DUPAGE COUNTY 1650 Maple Avenue Free standing 3,834 SF retail building on 39,688 SF lot. Available For Sale
CHICAGO NORTH-BUCKTOWN On North Avenue Turn-key 1,000 SF, very well established café Selling business only. Call for additional information WILL COUNTY - BOLINGBROOK Major Intersection Free standing fast food restaurant with drive-thru on outlot of major shopping center. Building size: 1,824 SF, seats 30 plus 20 outdoor patio; Lot size: 17,500 SF; parks 15. Available For Sale. CHICAGO NORTH - BELMONT & PULASKI Free standing turn-key fully equipped 2,300 SF restaurant. Seats 60/parks 10. For Lease; $2,200 per month triple net lease R.E. Taxes $1,000 per month.
NEW: SOUTHWEST SUBURBS Oak Forest (147th & Central) Turn-key 1,250 SF Carryout/Delivery restaurant Build out as pizzeria with black iron or any other food concept. Located in strip center next to 7-Eleven. $1,700 a month gross lease Western Suburbs-Riverside On Harlem Avenue Corner turn-key restaurant Seats 150 – parks 30 Selling Real Estate, Fixtures & Equipment
OAK BROOK- DUPAGE COUNTY Free standing turn key 9,000+/- restaurantbar-banquet on 1.2 acres For Sale/For Lease. Highly confidentialqualified operators only!
MEMBER: CRBA
Turn-key fully equipped 2,200 SF plus full basement. Selling business only. Call for more information.
Nick Di Brizzi 888-317-7721
We have bank owned foreclosures; commercial and residential. For more Confidential Listings, Call Today! 1-888-317-7721. Se Habla Español.
Contact Tom Traina tom@eatz-associates.com 1-847-651-3834 www.eatz-associates.com Gourmet Burger and Hot Dog Place – Near Skokie • Opened May 2014 • Rent $1,200 • Asking $39,500 Owner Financing Independent Deli located in an office building – NW Subs • Sales $118k • Rent $10/mth • Asking $39k Local Sub Franchise – Madison WI • Sales 600k • Rent $6,400 • Asking $99k Philly Steak Franchise – Mall location • Net Sales $410k • Rent $6,300 • Asking $210k Restaurant, Bar & Banquet Facility – Far W Sub on a golf course • Sales $200k • Rent $1,500/month • Asking 145k Sandwich and Smoothie Franchise – Far NW Sub • Sales $466k • Rent $3,900 • Asking $240k Restaurant & Bar – Fully equipped – South Sub • 8,500 SQFT • Seats 380 • Key $ $100k • Rent $16NNN
401 & 403 S. 2nd St., Pekin, IL IL Rte. 29 Southbound
Pizza – Oak Lawn area • 2014 Sales $650k • Rent $4,230 • Asking $175k Hotdog, Beef & Pizza – Far NW Sub • Rent $1,450 • Sales $700/Day • Asking $79k owner financing w/ 50% down Mexican Fast Casual Franchise - NW Sub • 2014 sales $700k • Rent $8,200 • Asking $159k Philly Steak quick Serve - North Sub • Rent $3,731 • Sales $160k • Asking $79k Tavern and Grill – Lincoln Square – • $89k – Owner Financing Beef/Burgers/Bar – • Far SW Subs - $125k possible owner financing Franchise Resales • Subways • Cold Stone Creameries • Red Mango • Papa Johns • Moe’s SW Grill • Charley’s Grilled Subs
REALPOUL REALTY “Commerce With Morality™”
2731 W. Touhy Ave. Chicago, Illinois 60645
THINKING OF BUYING OR SELLING? Please Call (773) 743-2100 or Email peterjp@realpoul.com
Pizza – Elmwood Park area • 2104 Sales $535k • Rent $2,700 • Asking $149k
MEMBER: CRBA
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OUTSTANDING INVESTMENT OPPORTUNITIES
Peter J. Poulopoulos, MBA Managing Real Estate Broker Licensed in: Illinois, Indiana, Wisconsin
Dairy Queen - 1,832 SF, 36x14 solarium, full basement, new roof & C/A 2002, new furnace (2000), blacktop parking lot (2011), 14x8 freezer on lot, back alley for trucks. Splash Room Laundromat 1,600 SF, 30 washers / 16 dryers including 4 doubles, new roof (2008), 10x10 shed. Total parking spaces for both: 25 RICK SIMPSON, BROKER, REALTOR, SFR WWW.RICKSIMPSONREALTOR.COM RSIMPSON@MALOOFREALTY.COM
309.202.8148 Classifieds Work! To place your classified ad, Call Paula or Terry: 847-699-3300
GREAT BUSINESS OPPORTUNITIES, ETC.
BREAKFAST-LUNCH BREAKFAST-LUNCH DEVELOPMENT SITE FAST FOOD FAST FOOD FAST FOOD FAST FOOD PIZZA RESTAURANT RESTAURANT RESTAURANT RESTAURANT RESTAURANT GREEK RESTAURANT ITALIAN RESTAURANT MEXICAN SPORTS BAR SPORTS BAR SPORTS BAR SPORTS BAR
Free Standing - Business Only (With Property $350,000) Free Standing - Business Only (With Property $795,000) 37,500 sq. ft. - Busy Main Street - (25,000 sq. ft. $450K) Free Standing - Corner - Excellent Traffic Pattern - Since 1964 Established, Respected, Profitable with Same Owner for 30 Years With Property - Free Standing - 34 Years With Same Owners! New Fixtures and Equipment - Small but Great! With Property - Free Standing - Business Only? Let’s Talk Free Standing Corner -Partnership Challenges Free Standing - Corner - 1 Owner for 30 Years With Property - Same Owner 40 Years - (Business Only $170,000) With Property - Bar - (Business only $345,000) Greek Town - 3-Story with Land Across it - A Very Great Deal! With Property - Bar - Profitable - Well Known Fully Equipped, Ready to Go; Are You Ready? Just Pay Rent With Property - Plus Rental - Owner Retiring After 29 Years Sports Bar With Property - 1.3 Acres - 18,000 Sq. Ft. Strip Mall With Property -1.5 Acres, An Unbelievable Deal! Restaurant - Pizza on 3.5 Acres Property
Moreover, call us at (773) 743-2100 for:
$150,000 $350,000 $790,000 $130,000 $215,000 $290,000 $69,000 $275,000 $345,000 $590,000 $650,000 $1,625,000 $5,750,000 $995,000 $1 $329,000 $995,000 $1,800,000 $2,250,000
1) Property Management, 2) FREE Market Evaluation of your business, 3) FREE FARMERSTM insurance quote
MEMBER: CRBA
3/11/15 10:11 AM
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TO PLACE CLASSIFIEDS, CALL 847-699-3300
BUSINESS OPPORTUNITIES SPORTS BARS & PUBS
• Famous - 40 yrs. est. - restaurant chain. Looking to expand business for potential operators. Multiple locations available. High volume. Prices w/ property & business starting at $869K to $1.589K. Very confidential! Call for details.
SOUTH OF THE BORDER
• Established 50 years. Mexican restaurant. Local chain. Approximately 5,900 sq. ft. Seats up to 300 w/ banquet hall. Business only $199,990 w/ favorable lease. Property available. Call for details.
REST/BAR/BANQUETS
• Western burbs. High volume. 6-days a week operation. 7,000 + sq. ft. with very favorable lease. Sales exceed $2.5M firm. Asking $699K. Business only. Confidential! Call for details.
OPPORTUNITY! THIS IS THE OLDEST OF THE ORIGINAL *NICKEYS*. 50 YEARS IN BUSINESS. FREE STANDING BUILDING PLUS REAR STORAGE 7509 W. 63rd Street, Summit IL. BUILDING IN A 50x125 LOT WITH PARKING!! COMPLETELY REDONE EXCEPT THE WALLS IN 2013, OVER $200,000 SPENT. 16 FT. HOOD FRONT @ 10 FT. HOOD IN BACK!! MORE PROPERTY AVAILABLE FOR DEVELOPMENT!! YOUR RETIREMENT IS HERE!! ASKING $399.000. HURRY WITH AN OFFER!!
GOLDEN CENTER REALTY INC. THANOS (TOM) MAKRIS cell# 708-296-5500
JUST LISTED
• Sports bar, free standing bldg, 7,000 sq. ft. plus, located on 2 acres. Great volume. Wellestablished. Business only. Asking Upper 3Ks. Property available.
PANCAKE HOUSES AVAILABLE
• Just listed - 4,000 sq. ft. pancake house, high sales, seating for 140, parking for 50, newly remodeled! Asking upper $300’s. Call for details!
• Chicago location. 3,000 sq. ft. Seats 120. Long term, favorable lease. Asking $99,000 OBO.
Swanson’s Beverly Ritz Catering and Deli have been servicing the Beverly neighborhood since 1959. Business occupies main level, which includes full kitchen, walk-in coolers, display cases, service stations and seating for 22 plus basement storage. 2nd floor features a spacious 2 bedroom apt. Great opportunity for an experienced food service buyer to step into a thriving well-known and well respected business. For additional information, contact Nancy Hotchkiss or 3/10/2015 Bill Biros atAM 708-237-7711 FIN ad Trolley Barn.ai 10:26:54
ITALIAN BISTRO
• Free standing approx 4,500 sq ft. w/ dining, storage, etc. Newly remodeled. A community favorite. Sales exceed $1M plus. Asking mid $3Ks. Favorable lease. Business only.
24216 W. Lockport St., Plainfield
RESTAURANT W/ BANQUETS
ASIAN FLARE
For Lease Redeveloped Retail Center Fantastic opportunity to be in on from the beginning of the redevelopment of the historic Trolley Barn. Located in the heart of one of the most charming towns in Illinois, ownership is offering space for lease from 4,000 sf to 12,925 sf. Ideal location for a brew pub or any type restaurant that would benefit from a unique, thriving downtown location. Great visibility, easy access and on-site parking. $20.00/sf
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Keith Conroy 815-347-2756 spec35@aol.com
HONIG-BELL
Thinking of Buying or Selling? Call John Moauro!
Ambassador
9999 West 143rd Street Orland Park, IL 60462
Broker/Appraiser Always Confidential
(708) 361-1150 Email: jmoauro@aol.com Web: www.johngmoauro.com
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www.cbchonigbell.com
MEMBER: CRBA
PORTER HOUSE PROPERTIES “a cut above”
FOR SALE!
Stickney, IL Restaurant/Pizza With Real Estate $750,000 Turn Key – In Business 30+YRS
DANIEL PORTER (847) 942-2291 dan@porterhouseproperties.com www.PorterHouseProperties.com
COMMERCIAL/RESIDENTIAL BUILDING
Tavern with Real Estate. Corp. license with 4am and public place of amusement license. Total of 11 units in 3 adjoining buildings. 7000 N. Clark area, Rogers Park. Property is 100x100. All brick. Has driveway and 3 car garage. Tavern is 1,200 sq ft. $1,035,000 •••••••••••••••••••••••••••••
10,400 sq. ft. warehouse 5 parking spaces. 4131-33 N. Rockwell, Chicago Heavy duty electric. 600 amp service - 3-phase. Beautiful area / Residential 150 ft. to scenic Chicago River $1,025,000 •••••••••••••••••••••••••••••
Call Wesley at 773-671-1273
TURN KEY REST/BAR FOR SALE - 2 BARS & PROPERTIES #1 Located Northwest side, Chicago. NW CHICAGO Established business, turn-key ready.
30 YRS IN BUS. PRK LOT 2,500 SQ FT BLDG 9500 SQ FT PROP. BUS/FFE/CORP/LIC/LEASE FOR SALE 249K BUS W PROP FOR SALE 799K OWNER FIN POSS
773-848-1078
Sits on 2 full lots. Has rental incomes. Bar & Property for $650,000 FIRM. #2 Located in Harwood Heights. Turn-key ready, sits on 2+ full lots, has rental incomes. Good clientele. Gambling machines coming soon to village. $650,000 FIRM.
MUST BE PRE-QUALIFIED WITH FUNDS AVAILABLE CALL JOHN 773-589-2808
Are you ready to get out of the kitchen and start your new career in sales? Do you have a passion for people and providing outstanding customer experiences? We have a unique opportunity for a high energy, highly motivated individual.
THE TROLLEY BARN
• Located in Western burbs. Est. 30 yrs. 6,000 sq. ft. Offered w/ or without property. Seating for approx. 250+ w/ banquet room. Possible seller C financing. For sale or lease option.
Food Industry News® April 2015
Allen Brothers 1893, LLC is adding a new sales position. This person will report directly to The Vice President of Sales and will be mentored to become the next world class sales associate. Salary plus commission will make this a highly desirable position. 401k, medical & dental insurance along with weekends off and paid vacation. Send your resume to Michael.hicks@allenbrothers.com
CHICAGO-ROGERS PARK Neighborhood Tavern on corner of busy Touhy Ave. Sale of business and property with 7 stores. Tavern & food license. R.E., Biz and FF&E $879,995 Jeff Bernard - REIS, Inc. 312-464-0100 bernard.ja@gmail.com
FIXED BOWL SPIRAL MIXER
110 LB CAPACITY LOISELET/GROUPE BONGARD NEW! $8,700 OBO CALL TED
847-942-7675
or thecook@icloud.com
Project Manager - MPM Food Equipment Group MPM seeks a project manager with food equipment industry experience, proficiency in AutoQuotes. MPM is a leading equipment and design services provider, located in Wheeling, IL. • • • • • • • • •
Must have AutoQuotes, food equipment industry, MS Office experience Must be able to interpret and do a complete take-off of blueprints, fixture plans and CAD drawings. Coordinate projects from planning through delivery Project management, resource allocation, estimating, and support Work with customers, equipment dealers, designers and contractors Coordinate project team for budget, schedule, specifications Purchase orders, change orders, sub-contracts, progress reports Three to five years relevant experience Ability to travel up to 30%
Email resume in Word to info@mpmfeg.com Mail to: MPM Project Manager, 236 Egidi Dr., Wheeling, IL 60090
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Food Industry News® April 2015
Page 47
Attention Suppliers:
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Mail your brochure to 50 new, qualified food businesses each month for only $1 per piece! ✽ New Owners ✽ Units Changing Hands ✽ New Chefs ✽ Units Remodeling ✽ Operations Adding Locations ✽ New Incorporations ✽ Select Liquor License Applicants
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For details call Cary Miller
847-699-3300 cary@foodindustrynews.com
FOOD
INDUSTRY NEWS FOUNDED 1982
FIN ad 4606 N Prospect.ai 12/10/2014 1:08:23 PM
DAVE ROESCH
PEORIA HEIGHTS
Front e riv Wheel Dles Hand he t Great in ! Snow
THE PROMASTER “PRO”
4606 N. Prospect
For Sale Restaurant Business & Building
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True turn-key opportunity to own an upscale full-service restaurant and bar. All equipment is owned-no leases to assume. High end finishes, first class kitchen. All staff and management staying on with new owner. The building features a full second floor for private group events, parties, and lease out. Upstairs features walk-out patio, bar and beautiful sitting areas. Rare chance to own in area’s prominent dining/shopping arena. $895,000
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Justin Ferrill 309-642-1009
jferrill@cbcworldwide.com
HONIG-BELL
www.cbchonigbell.com
FIN ad 4092 Rt 71.ai 3/10/2015 9:52:37 AM
MEMBER: CRBA
RESTAURANT/SPORTS BAR 4092 Rt. 71, Oswego
For Sale Restaurant and Bar
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Fully furnished and equipped restaurant/ sports bar on busy IL Route 71 in-town Oswego. 6,500 +/- sf building on 1.15 acre lot. Building has seating for approx. 150 in the dining area and bar, plus a banquet hall in the rear of the building with its own, separate entrance. Great visibility, easy access in a business-friendly village!
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$895,000 For More Information Contact:
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Jim Finnegan, CCIM 630-947-5024
james.finnegan@coldwellbanker.com
200 W. Grand Ave.In Elmhurst
630-834-8000
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We Now Have Diesels InStock Ready For Delivery!
+$650 value in exchange for Roesch advertising on door. ++ Based on 2013 sales. HONIG-BELL
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MEMBER: CRBA
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