April fin web 2014 by FoodIndustryNews

FOOD INDUSTRY NEWS

ApRIl 2014

FOOD

INDUSTRY NEWS Your Local Foodservice Industry Buying Source

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APRIL 2014

AROUND chIcAgO: SPIcE .................................. 4 KENDAL DUqUE ............................ 8 chEF mARITA TANTIvIRASUT ................... 9 PROFILES chANDLER SINgh RAwAT ...............11 DOBRA BIELINSKI.........................35 TRAvEL: DOmINIcAN REPUBLIc ...........................12 LOcAL NEwS ..............................................13 cARY mILLER ..............................................28 DININg wITh mS. x .........................................40 DIREcTORY ..............................................41 cLASSIFIEDS ..............................................44

Bright Outlook for U.S. Food manufacturers

Lower crop prices and accelerating consumer demand are brightening the outlook for the U.S. food and beverage manufacturing industry, according to a new report issued by BMO Harris Bank. “High and volatile crop prices have been the industry’s biggest scourge over the past decade,” said Aaron Goertzen, Economist, BMO Capital Markets. “With crop prices down 20% from a year ago – and some crops such as corn down even more – conditions are ripe for a healthy rebound in industry profitability.” While real consumer spending on food and beverage products has fueled only a gradual, stop-and-go recovery to date, demand growth strengthened meaningfully over the second half of 2013. Goertzen expects that demand will continue to receive support from stronger household balance sheets, rising consumer confidence, and reduced economic fragility in both the United States and globally. Furthermore, the industry’s relatively solid balance sheet will help cushion the impact of an eventual rise in interest rates. Some segments in the food and beverage industry will continue to grapple with important challenges, including drought conditions in California and dwindling hog and cattle herds nationwide are keeping upward pressure on fruit, nut and livestock prices. Other factors are shifts in consumer preferences, Food & Beverage labor productivity going flat since 2005, and regulatory uncertainty – producers are coping with uncertainty surrounding ongoing trade negotiations and potential changes in food labeling requirements.

college of DuPage’s Amazing culinary Environment

Students are flourishing at the College of DuPage Culinary & Hospitality Center. The 60,000 square foot LEED certified facility is home to their acclaimed Hospitality Program as well as their ACF accredited Culinary and Pastry Programs. The building houses a boutique hotel, two restaurants, a retail outlet for student made product and state of the art instructional kitchens. The restaurants and hotel raise the “living laboratory” concept to a whole new level. COD culinary students work and learn at both restaurants, acquiring real-life training alongside talented faculty members and top-notch chefs. Continued on page 27

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Food Industry News® April 2014

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The Importance of Being ACF Certiﬁed

By Chef Joe Aiello, CEC, AAC, HOGT President ACF Chicago Chefs of Cuisine Assn. Inc. The ACF Chicago Chefs of Cuisine Association of Chicago a chapter of American Culinary Federation, Inc. (ACF), the largest professional chefs organization in North America its mission is to promote the professional image of American chefs through education of culinarians at all levels. ACF operates the most comprehensive certification program for chefs in the United States. The Certified Executive Chef®, CEC®, Certified Sous Chef®, CSC®, and Certified Executive Pastry Chef®, CEPC®, are trademarked by the ACF and accredited by the National Commission for Certifying Agencies, NCCA, for having met the highest standards for credentialing of a professional certification program- making it a mark of distinction in a chef’s career. Why Grow Your Team and Your Business with ACF Certification? ■ Demonstrates a benchmark of excellence to your customers by demonstrating professional standards in culinary skills and knowledge. ■ Motivates your team to improve professionally and remain relevant by knowing you value their skills and support them in lifelong learning through the recertification process. ■ Improves recruiting, training and retention success and complements existing professional development programs. ■ Impacts bottom-line as certified chefs provide results quickly to your organization. Given toFood Industry News day’s budget realities, this is a benefit that’s Valerie Miller President and Publisher hard to ignore. Mark Braun Associate Publisher Terry Minnich Editor Cary Miller Advertising/Vice President Paula Mueller Classifieds/Office Management Nick Panos Corporate Counsel ––––– James Contis 1927-2013

Food Industry News Issue 4, April 2014 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. 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; Fax (847) 699-3307, 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 © 2014 Foodservice Publishing Co., Inc.

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ACF has recently rolled out a new certification process as easy as 1, 2, 3 and 4 using a two-step application process. For more information visit the website at www.chicagochefsofcuisine.org.

Education is a social process. Education is growth. Education is not a preparation for life; education is life itself. — John Dewey

DIRECT 708.762.5238 TOLL FREE 800.280.3646 Tuesday, April 1: April Fool’s Day Thursday, April 3, 1868: Hawaiian surfs 50 ft wave, the highest wave ever. Friday, April 4, 1968: Martin Luther King, Jr. assassinated

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Food Industry News® April 2014

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April 6,1983: Ronald Reagan’s secretary of the Interior, James Watt, cancels an appearance by The Beach Boys at Washington DC’s Independence Day festivities, infamously stating that the band would attract “an undesirable element.”

Arenas Explore Upscale Food

Live-event food service companies, including Delaware North, which supplied the Super Bowl crowd at New York City’s MetLife Stadium, are revamping their menus with fresh, higher quality ingredients to win over more consumer dollars. “Hot dogs and hamburgers and french fries are king, but there’s a whole subset now that is looking for a better dining experience,” said Steven Brush of consulting firm iBrandEz. – QSR Magazine

Lost Revenue from Snowtorms Storms that sent snow, ice and freezing temperatures to the Southeast caused some restaurants to lose out on key Valentine’s week reservations, while others soldiered on and stayed open through the storm. Atlanta restaurateur Cliff Bramble said storm-related closures and cancelled reservations cost his three restaurants and wine bar about $75,000. In Charlotte, N.C., eateries including Amelie’s French Bakery and Thomas Street Tavern worked around the storms to keep the doors open. – Adapted from The Charlotte Observer

Difference of opinion leads to enquiry, and enquiry to truth. — Thomas Jefferson

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AROUND CHICAGO With Valerie Miller SPICE RESTAURANT/ HOLIDAY INN GURNEE

Spice Restaurant is located in the newly remodeled Holiday Inn Gurnee Convention Center. The hotel is right across the street from Gurnee Mills Shopping Center. If you’re looking for a nice place to unwind and get a bite to eat, you should check this place out. Spice Restaurant offers contemporary cuisine in a casual setting. About the Chef at Spice Executive Chef Chris Solare lives in McHenry and has been cooking professionally for 17 years. His passion for the culinary arts has taken him to the White House, where he cooked for former Vice President Dick Cheney in 2004-05. Before managing Spice, he managed Lafitte’s in the Embassy Suites in Schaumburg. He prides himself on cooking. It’s not just standing in the kitchen serving plate after plate and taking home a paycheck at the end of the week. For him, it is about so much more than that. What keeps him going is his passion, an emotional connection to the craft that he strives to share with others. He sacrifices his time to do what he loves. He wants his guests to see his talent, and appreciate it and is willing to work countless hours to see a smile on their faces. His dedication allows them an opportunity to make their own emotional connection with family and friends in the the most timeless way – over a good meal. Menu: American / Khan His menu showcases American classics and Indian specialties. For starters, offerings include blackened fish tacos, wicked wings, samosas, dal mix which is lentils cooked in butter & cream and pakora chicken. Pakora chicken is assorted vegetables seasoned with spices, dipped in batter and fried with chunks of chicken. You’ll have choice of soup, salad and they even have pizza. Sandwiches include an assortment of burgers and the chicken tike naan which is tandoori grilled chicken, cilantro spread and caramelized onions. Entrees include fire roasted chicken kebabs, braised boneless short ribs and a killer lobster Mac’ n cheese. Spice Restaurant is at 6161 W. Grand Ave. in Gunree, IL. For more info log on to spiceloungegurnee.com. Holiday Inn Gurnee Convention Center is a full service hotel.

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Food Industry News® April 2014

Manitowoc Foodservice Lunches New Ice Machine Brand

Manitowoc Foodservice announced that it is launching a new brand of cube ice machines marketed and sold under the Koolaire® brand name. Koolaire modular “Kube” ice machines are available in three convenient sizes, 22”, 30” and 48” with 7 different production ranges from 250 lbs. to 1350 lbs. of ice per day. “The Koolaire brand was designed and developed from the ground up to address the price driven, performance segment of the market”, according to Sr. Product Manager, Murray Meyer. Koolaire is targeted to customers who buy on price and want basic features, but also want high quality and reliability. The Koolaire brand will be supported by Manitowoc Foodservice current distribution partners and service network.

Safety Management is Important for Your Workplace A safe workplace is the result of careful planning and a consistent program. You can’t scribble a few warnings on a Post-it note and assume everything will be fine. According to Entrepreneur magazine, a solid safety program consists of these specific elements: • Management commitment. You can’t delegate and then forget about something as important as safety. You, other managers, and your organization’s senior leadership must show consistent support for safety procedures and protecting employees. • Accountability. Designate a manager or a task force to be responsible for creating your program—and enforcing it. Don’t spread accountability too thin, or no one will feel a personal commitment. • Inspection. Take the time to thoroughly check out your workplace and identify every potential hazard that’s present. Take steps to correct problems promptly. • Training. Both managers and employees should receive proper training on handling equipment and working safely. Don’t make it a one-time thing; training should be ongoing so it stays fresh in everyone’s minds. • Awareness. Remind employees of their own responsibility for maintaining a safe workplace. Point out tasks and areas where extra attention may be needed. • Medical attention. Stock a first-aid kit and make sure everyone knows where to find it quickly. Develop plans for dealing with major injuries and accidents. • Investigation. Prepare to investigate accidents right away. You need to determine what went wrong and how to prevent a recurrence in the future. • Documentation. Record accidents, investigations, training initiatives, and anything else that might have a bearing on safety and your program’s effectiveness.

Only when a heart is broken can it be opened to empathy.

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You don’t have to be a “person of influence” to be influential. In fact, the most influential people in my life are probably not even aware of the things they’ve taught me. — Scott Adams

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Food Industry News® April 2014

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Sanitation Certification, & Alcohol Awareness Training From the Illinois Restaurant Association ServSafe Sanitation Certiﬁcation APRIL Mondays - Spanish ________________ 7, 14 Monday-Tuesday __________________ 28, 29 Tuesdays ________________________ 8, 15 Tuesday-Wednesday _______________ 1, 2 Wednesdays ______________________ 23, 30 Saturdays ________________________ 5, 12

MAY Mondays- Spanish _________________ 5, 12 Tuesdays ________________________ 6, 13 Tuesday-Wednesday _______________ 27, 28 Wednesdays ______________________ 14, 21 Thursdays _______________________ 1, 8 Thursdays _______________________ 22, 29 Saturdays ________________________ 10, 17

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Genius is one percent inspiration and ninety-nine percent perspiration. — Thomas A. Edison

Post Buys Sports Nutrition Brands Nestle is selling its sports nutrition business, including its PowerBar and Musashi brands, to Post Holdings as Post looks to capitalize on the growing demand for health and fitness snacks. Post also has purchased Dymatize Enterprises, which makes protein bars, powders and supplements, and Golden Boy Foods, producer of private-label nut and peanut butters, dried fruits and nut snacks. – Reuters

Tuesday, April 22: Earth Day Wednesday, April 23: William Shakespeare born Wednesday, April 23: The Ramones release their first album.

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Chef Profile NAME: Kendall Duque RESTAURANT: American Junkie PHONE: 312.239.0995 ADDRESS: 15 W. Illinois Street, Chicago, Illinois 60654 BIRTHPLACE: Quito, Ecuador CURRENT POSITION: Executive Chef FIRST FOODSERVICE JOB: Line Cook at Masaʼs in San Francisco under Julian Serrano FAVORITE FOOD: Japanese Food AWARDS/HONORS: Best New Chef Chicago Magazine ; Rising Star Chef Chicago MEMORABLE CUSTOMERS: Julia Child and Jacques Pepin WORST PART OF JOB: Missing important celebrations such as weddings, holidays, etc. MOST HUMOROUS KITCHEN MISHAP: Exploding herb puree in blender working with Rocco DiSpirito in NYC. FAVORITE FOOD TO PREPARE: Making fresh pasta with my kids, Claire and Francesca PART OF JOB THAT GIVES MOST PLEASURE: Working day in and day out with talented people like our kitchen manager Ruben Orozco. IF YOU COULDNʼT BE A CHEF, WHAT WOULD YOU BE AND WHY: I would be a musician. Music is my ﬁrst love. BEST ADVICE RECEIVED: Donʼt give up no matter how hard it gets because once you do, it gets easier to take the easy way out. FAVORITE VACATION SPOT: New Orleans WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: It keeps one abreast of all things industry.

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Food Industry News® April 2014

Berg’s Wireless Liquor System

Five years in development, the new Berg Wireless System was designed for any operator serving liquor by the drink. Independent or chain restaurants and hotels as well as night clubs, casinos, bowling centers or local taverns - it does not matter. Berg Wireless answers every objection, solves every problem yet is affordable, functional and easy to use. The System fully integrates with all other Berg products for total beverage control and management. POS Interface capability is naturally a given. Typical savings result in a 6-month or less return-on-investment. Have one bottle that multiple bartenders pour from - don’t change a thing. Worried about battery life - how does 10,000 pours between charges sound? Need the Wireless Pourer to be easily identifiable when it is time to recharge - it is. Want to have cocktails automatically entered and ready to pour - they are. Tired of worrying about staff playing games and opening unsecured bottles at the bar - sleep well as virtually all liquor (including reserve stock) is secured.

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FAVORITE FOOD: Any fresh ingredients. Especially fish. MEMORABLE CUSTOMERS: Mayor of Chicago Rahm Emanuel WORST PART OF JOB: When customers are not satisfied with their food

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GRILL TO PERFECTION: Two Champion Pit Masters’ Recipes and Techniques for Unforgettable Backyard Grilling arrives this month from Page Street Publishing. Andy Husbands, Chris Hart and coauthor of Wicked Good Barbecue’s Andrea Pyenson ramp up the mastery of real grilling and everything associated with it. Multi-award winners Husbands and Hart share their godlike grillin’ mojo in a sure-to-be classic book. Savory photography enhances this stellar collaborative guide that any BBQ fan will treasure. Salads and sides are included. $21.99; paperback; ISBN: 9-781-62414-042-6. Also available in e-editions –MB

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MOST HUMOROUS KITCHEN MISHAP: My sous chef burned 60 lbs. of our chicken wings. FAVORITE FOOD TO PREPARE: Jok Kakuni. Rice Porridge. PART OF JOB THAT GIVES MOST PLEASURE: When customers leave the restaurant with 1000% satisfaction and keep coming back. IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: Artist or Interior Designer. I love decorating house and do everything from my both hands. BEST ADVICE RECEIVED: Just do your best! FAVORITE VACATION SPOT: Hawaii and Maldives WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: Tips from senior and new chefs.

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Gold Medal Gets Garretson for VP

In the last 20 years, international sale totals for Gold Medal have grown 14-fold, creating double-digit increases year after year— thanks in part to David J. Garretson, the newly appointed V.P. International Sales. Since 1990, Garretson has helped Gold Medal’s global presence expand, including large, recent growth in Brazil, Russia, India, and China. These consistent, multi-million-dollar advances come from developments like the explosion of worldwide movie theatres and customers enjoying new concession concepts. “People appreciate knowing they are going to get a detailed, thoughtful response just for them,” Garretson said. “It’s about helping them grow and succeed.”

About Gold Medal: The company began in 1931 and now employs more than 375 people across 11 locations, including its manufacturing headquarters in Cincinnati, OH, and distributes worldwide.

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Food Industry News® April 2014

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The Ajmera family, founders of Stonefire® Authentic Flatbreads and baking veterans with over 40 years of experience, invented a new technology that perfectly mirrors the intense heat of this ancient oven and uses a cooking method that dates back centuries. The key to creating authentically light, naturally smoky-tasting naan is heat. Stonefire®, makers of the number one naan in North America, is armed with the largest commercial tandoor oven in the world capable of the searing heat required for true Indian flatbread. Stonefire Authentic Flatbreads is returning pita to its former glory with an authentic recipe using whole wheat flour that is free of any artificial colors and preservatives, additives, trans fat or hydrogenated oils. Made with natural ingredients, Stonefire’s Pita is soft, chewy, fresh tasting, and won’t tear when filled. Stonefire’s Italian Artisan Pizza Crust, available in both original and multigrain, comes in a rectangular shape easy to serve and eat, while the Italian Thin Pizza Crust comes in a round shape and is packaged with an authentic Italian sauce made with real tomatoes and basil. Both are fully baked (ready to top, heat and serve), easy to prepare, and are ideal platforms for favorite pizza toppings and recipes. About Stonefire® Authentic Flatbreads: Stonefire® Authentic Flatbreads is a familyowned bakery with over 40 years of experience and a simple mission: To make one of a kind, authentic flatbreads. Founded by the Ajmera family, Stonefire®Authentic Flatbreads bake authentic naan, pita and pizza crust using traditional baking methods and the finest ingredients free of preservatives. Based in Ontario Canada, Stonefire® Authentic Flatbreads is a division of FGF Brands.

Staying Connected With Meat Products

As U.S. consumers trend toward eating less meat, merchandising in the meat department is becoming more important, according to PG’s 2014 Annual Retail Meat Report. To help consumers stay engaged with meat products, retailers are focusing on visual displays and promotions via direct mailings, digital marketing and social media, the report says. – Adapted from

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customerservice@ zepole.com • www.zepole.com Genius is one percent inspiration and ninety-nine percent perspiration. — Thomas A. Edison

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Growth at Dunkin’ Brands is largely focused on its namesake doughnut chain, which added more than 370 U.S. units last year while sister brand BaskinRobbins grew by only four new stores. Instead, the growth plan for the ice cream brand is pegged to retail sales of its branded products. Baskin-Robbins ice cream has been rolling out at California grocers and is slated to be in supermarket freezer cases across the country by May, said spokesman Justin Drake.

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n Businesses with fewer than 500 employees drive the economy, and represent about 55% of all jobs in the country. n Krispy Kreme will mark 21 consecutive quarters of growth in same-store sales after focusing on operational improvements and providing a better customer experience. The company has spent relatively little on measured media and has no agency of record; it relies heavily on social media and wordof-mouth to maintain sales. n Restaurants and foodmakers continue to expand their gluten-free offerings, but gluten-free dishes still account for less than 1% of restaurant menu items

Rise in Restaurant Traffic According to Estiator, restaurant traffic was flat during the 12-month period through September, and sales rose a bare bones 2%, metrics NPD Group says will improve this year as consumers see a rise in disposable income and a drop in unemployment. Traffic is on track to rise 1% in 2014 and sales are expected to grow 3%, with fast-casual eateries and coffee and doughnut shops continuing to lead, the report said. – Adapted from Estiator

Re-opening Envelopes This never happens with email, but it does with UPS or any zip-strip self-sealing envelope: If you seal an envelope and then realize you forgot to include something inside, just place your sealed envelope in the freezer for an hour or two. Viola! It unseals easily.

– Adapted from American City Business Journals

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BIRTHPLACE: India CURRENT POSITION: Executive Chef FAVORITE FOOD: Indian and Chinese food AWARDS/HONORS: Mr. Harish Rawat, who currently serves as the Minister of State for Labour & Employment for the Government of India provided Chef Rawat with a written letter of recommendation. Ashok K Agrawal, Principal of Delhi Institute of Hotel Management & Catering Technology, which is an autonomous body of Govt. of N.C.T. of Delhi, provided Chef Rawat with recognition as well. In addition, Col O P Malhotra, who serves as Secretary of Delhi Gymkhana Club Ltd., also writes CS Rawat a letter of recognition. Chef Saman Singh of Bombay Café in Fort Lauderdale, Florida also writes in support of CS Rawat’s renowned expertise in Indo-Chinese cooking. Prof. S.C. Bagri of Indian Hospitality Congress, who serves as President IHC at HNB Garhwal University confirms in his letter that CS Rawat actively participated in the national workshop entitled “Hospitality Industry in India: Issues and Trends.” The Mayor of Hoffman Estate Village awarded Chef CS Rawat with certificate of appreciation on November 4th, 2013 at the Village Hall. MEMORABLE CUSTOMERS: Former Indian Prime Minister of India Rajiv Gandhi,film star Amitabh Bachan. WORST PART OF JOB: Going home. MOST HUMOROUS KITCHEN MISHAP: On the Holidays when it’s crazy busy, in the kitchen is the most humorous mishap. FAVORITE FOOD TO PREPARE: Gravy Lobster and Crab. PART OF JOB THAT GIVES MOST PLEASURE: Preparing the recipe for all the food, like consistency of dishes enhancing the image of the restaurant. IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: I would prefer to join the Army to serve the nation. BEST ADVICE RECEIVED: Never say “No”. FAVORITE VACATION SPOT: Hawaii Islands and Hong Kong. WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: To check out the latest news in the food industry.

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Effective leadership is not about making speeches or being liked; leadership is defined by results, not attributes. — Peter Drucker

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Continue to expose yourself to new ideas. Trust your instincts and think for yourself. Make art, or at least value it. — Samuel L. Jackson

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Food Industry News® April 2014

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traVEl With Valerie miller DEstINatIoN: – DomINIcaN rEPuBlIc Getting There: Packages out of Chicago on Apple Vacations or US Airways Vacations You can fly into Santo Domingo or Punta Cana. It is approximately a 2 ½ hour drive from Santo Domingo to Punta Cana. Packages can include air, hotel and transfers. Santo Domingo is located in the heart of the Caribbean bordered by Haiti. Rich in history and culture and as the oldest city in the New World, Santo Domingo’s Colonial City boasts the first street, cathedral, university and hospital in the Americas. Highlights include the Palace of Fine Arts and many museums including The Alcazar de Colon (Columbus Palace) museum. This building was built in the 1500’s by the son of Christopher Columbus,

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Diego and his wife. The Caribbean seaside boardwalk known as the El Malecon runs along the coast with restaurants, entertainment and hotels. Dominican cuisine consists of meat, rice and beans. Specialties include coffee, rum and cigars. For more info log on to godominicanrepublic.com Punta Cana is a popular tourist area with major resort hotels and casinos. It faces both the Caribbean Sea and the Atlantic Ocean. The Dominican Republic’s beauty consists of mountains, valleys and pristine white sand beaches. Eco tourism and adventure tourism is very popular. Visit a national park, take the kids to Dolphin Island Park, go hiking, or ride on a zip line. Watersports are in abundance and if diving is your preference, they have a lot of dive sites which visit caves, reefs and sunken boats. Accommodations include; Barcelo Resorts, Dream, Iberostar, Paridisus & Riu Palace

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A.W.R. Welding (773) 491-5353 (773) 588-0110 Wine Prices May Stay the Same Despite Demand Fine-wine demand is up, but grape costs are down, making winery profitability also depressed compared to data from 2013, according to a Silicon Valley Bank report. Some 78% of wineries say they will hold or increase prices, but raising prices will be hard to justify, the report said. “Wineries will likely be unable to pass increased grape and bulk wine costs along to consumers,” said SVB’s Rob McMillan. – Source: Wines & Vines magazine

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My pick: HARD ROCK HOTEL PUNTA CANA Hard Rock Hotel is an all-inclusive experience with over 1700 rooms is set on 121 lush acres. Choose from 9 restaurants, 24/7 room service, snacks, nightly entertainment, daily activities, on site recreation, casino, 12 pools, a spa and fitness center. Adjacent to the hotel is the Hard Rock Golf Club, Nicklaus designed golf course. For the kids they offer The Little Big – club for kids offering themed activities, mini theatre for movie nights, talent show and karaoke. Displayed at the hotel are Hard Rock’s iconic music memorabilia, plus you can pick up a great souvenir at their rock shop. Check for a list of upcoming events at hardrockpuntacanta.com. This is one resort where you might not ever venture off the property. Dominican Republic is a year round destination with its warm tropical climate. For reservations and more info log on to godominicanrepublic.com and hardrockpuntacana.com

On-The-Go Packaging More and more consumers are getting creative when it comes to their food-and not just what they eat, but how they eat it! Mason jar salads are particularly a popular trend, with healthy eaters easily able to transport their salad creations on-the-go. Not only is it aesthetically pleasing, but also a healthy solution to many commuters, travelers and busybodies on the move. Two Chicago-based companies are catching on to this trend by offering convenient on-the-go packaging – Farmer’s Fridge and Standard Market are making packaged salads in recyclable plastic jars that go in the refrigerator and can be taken to-go wherever you want. Farmer’s Fridge salad options include the Antioxidant, Detox, Mediterranean and more. Standard Market offers Asian Chicken Salad, a Soba Noodle Salad, a Cobb Salad, and a Tofu Crunch Salad Shaker.

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Food Industry News® April 2014

Local News Joe Caputo & Sons Fruit Market, which operates three suburban grocery stores, is taking over four former Dominick’s sites, in Northbrook, Arlington Heights, Des Plaines and Elk Grove Village. The Northbrook and Arlington Heights stores are scheduled to open by early April, with theh Elk Grove Village location opening shortly thereafter, according to a spokeswoman. the Des Plaines store will be up and running by the end of the year, she said. Dominick’s parent company announced last October that it would close all 72 stores by Dec. 28. - Chicago Sun-Times Tasty Breads is growing and plans to move its operations to a bigger plant in Northbrook. Project planned near Old Orchard— Chicago real estate investor Seth Singerman, founder of Singerman Real Estate LLC, wants to build a shopping center and residential tower right next door to Westfield Old Orchard Mall in Skokie. Chicago Sun-Times Aurelio’s Pizza, a well-loved iconic family pizzeria with 41 locations across six states, is now officially open in Peoria and is ready to serve pizza lovers with its famous fare. Fiore Cupcake Boutique is relocating from their current location at 17W422nd St. in

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You’ve done it for love. Now you’re doing it for a living. Ridgestone Bank is the #1 SBA lender in Illinois. Our experience in lending to food and manufacturing businesses can help you use an SBA loan to: •Purchase equipment • Expand your facility • Aquire a business • Refinance Benefits of SBA loans are: Longer terms • Greater cash flow • Lower equity Turning love into success. At Ridgestone Bank.

Taft’s vegetarian gyros are another Chicagoland creation that lets those who choose vegan authentic fun and flavor.

Oakbrook Terrace, IL to a new and larger shop at 28 Forest Ave. in Riverside, IL. Owner Jori Jerabek says they outgrew the space. The new shop will allow them to expand the menu and be a full-service bakery; plans to open in Spring of 2014. The Clumsy Chefs team at Elgin High School in Illinois won the state ProStart competition earlier this month with a business plan for a movie-themed restaurant, and the group will head to the NRA’s ProStart competition in May in Minnesota. The students are part of a four-year culinary arts program that includes an on-site restaurant run by juniors and seniors. - The Daily Herald Meat products company Hof Haus will be adding a slicing and packaging operation as part of a $9.6 million expansion of the city’s West Side. The expansion should create 25 new jobs.

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n Truthfulness is the main element of character. Deal honCompiled by Bob Schwartz estly and objectively w/ yourself; n Make a game of finding intellectual honesty and personal something positive in every situcourage are the hallmarks of great ation. character. n Optimism is the one quality n Character is the ability to associated with success and hapfollow through on a resolution piness than any other. n Attitude and personality are long after the emotion w/ which it was made has passed. Confias important as experience and dence on the outside begins by ability. living w/ integrity on the inside. n Whatever you believe w/ n The future belongs to the emotion becomes your realcompetent. Those who are good ity. You always act in a manner at what they do; not the well consistent with your innermost meaning. People create their own beliefs and convictions. Every success by learning what they great leap forward in your life need to learn and then by praccomes after you made a clear ticing to become proficient. decision of some kind. n You keep customers by n Be absolutely clear about who you are and what you stand delivering on your promises, fulfilling your commitments and for. Refuse to compromise. Integrity is the foundation upon continually investing in the qualwhich all other values are built. ity of your relationships.

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Food Industry News® April 2014

Page 14

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Wheat Thins Popped, launching April 2014, will be available in retailers nationwide. This savory snack will come in three different flavors Sea Salt, Sour Cream & Onion, and Spicy Cheddar and will boast 10 grams of whole grain wheat. Providing a familiar taste to the Original Wheat Thins many know and love, Wheat Thins Popped is a great betterfor-you snack option to satisfy most salty cravings. SRP is $3.69

Forbes’ The Six Secrets of Self-Control Self-Control Secret #1 – Meditate Meditation actually trains your brain to become a self-control machine (and it improves your emotional intelligence). Even simple techniques like mindfulness, which involves taking as little as five minutes a day to focus on nothing more than your breathing and your senses, improves your self-awareness and your brain’s ability to resist destructive impulses. Self-Control Secret #2 – Eat If your blood sugar is low, you are far more likely to succumb to destructive impulses. Sugary foods spike your sugar levels quickly and leave you drained and vulnerable shortly thereafter. Eating something that provides a slow burn for your body, such as whole grain rice or meat, will give you a longer window of self-control. Self-Control Secret #3 – Exercise Getting your body moving for as little as 10 minutes releases GABA, a neurotransmitter that makes your brain feel soothed and keeps you in control of your impulses. If you’re having trouble resisting the impulse to walk over to the office next door to let somebody have it, just keep on walking. Self-Control Secret #4 – Sleep When you are tired, your brain cells’ ability to absorb glucose is highly diminished. Self-Control Secret #5 – Ride the Wave Desire has a strong tendency to ebb and flow like the tide. When the impulse you need to control is strong, waiting out this wave of desire is usually enough to keep yourself in control. The rule of thumb here is to wait at least 10 minutes before succumbing to temptation. You’ll often find that the great wave of desire is now little more than a ripple that you have the power to step right over. Self-Control Secret #6 – Forgive Yourself A vicious cycle of failing to control oneself followed by feeling intense self-hatred and disgust is common in attempts at self-control. Don’t ignore how the mistake makes you feel; just shift your attention to what you’re going to do to improve yourself in the future.

3/12/14 2:53 PM

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The Top 10 Things You Need To Know To Tap Into the Gluten Free Market

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Food Industry News® April 2014

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Frozen Drink Sales Show No Sign of Cooling Down As summer approaches many food service operators are looking to capitalize on the rapidly growing frozen drink category. Smoothie sales alone have increased by 12% between 2008 and 2012 and are forecasted to increase by as much as 13% between 2012 and 2015, according to Technomics’ research. While the daily schedule of most Americans grows ever busier, a snack or meal in a cup has become the popular choice of consumers. For food service operators this is an unprecedented opportunity for upselling. Instead of adding a lower priced fountain drink onto a meal purchase, an operator can tack on a milkshake, smoothie or frozen coffee drink that fetch a retail price over three dollars. One company has the answer for every type of frozen drink and an option that suits every type of restaurant. Hershey’s Ice Cream provides freezers, signage, training, recipes and food cost calculations at no charge. Local food service locations can be fully equipped and trained within days. Locations can also choose the new self-serve “Shake Shop Express” machine. This machine allows anyone to blend their own real milkshake or frozen drink with the push of a button. See their ad in this issue on page 21

Brunch Busters

Brunch may seem like a pretty simple meal to serve up, but the realities of ordering additional ingredients that could go to waste and staffing another weekend daypart with workers who put in late hours the night before make it a no-go for some Washington, D.C., eateries. Additionally, patrons linger at brunch, making it less profitable than other meals, and guests tend to be tired, hungry and sometimes hungover and grumpy. “You have to make sure you put the food out very fast . . . But an omelette cannot come so fast, a poached egg cannot come so fast. You have to poach it to order,” said Saied Azali, the owner of Perry’s and Mintwood Place. – Washington Post

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Hospitality Group Gives Back with No Kid Hungry

Louisiana based I-10 Hospitality, LLC, a restaurant, hotel and gaming management company announces a partnership with Share Our Strength’s No Kid Hungry® campaign to end childhood hunger in America by ensuring all children get the healthy food they need, every day. The campaign helps connect kids in need with effective nutrition programs like school breakfast and summer meals and teaches low-income families to cook healthy, affordable meals through Cooking Matters. “Everyone—private citizens, businesses, policymakers, and nonprofits—has a role in helping end childhood hunger in America,” said Billy Shore, Founder and CEO of Share Our Strength®. “I encourage everyone to help out by dining out often at these Quaker Steak & Lube restaurants. Every dollar donated helps connect a child to ten nutritious meals.”

4. Compassion. Ev- their duties to the best ery employee must possible performance show concern and em- level. phasizing a positive at- Bernard S. Kamenear is President and titude in working with Renee Manseau is Vice President of B.S. colleagues and guests. Kamenear & Company LLC. Their company specializes in hospitality security 5. Persistence: Every as well as helping establish reduced employee will perform cost of operations.

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Food Industry News® April 2014

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Fast Food Trends for ’14

■ Ingredient transparency - People increasingly want to know about the ingredients and their origins in food. While that has been the case for a few years, 2014 should see the trend garner more mainstream attention. ■ Bold flavors - Some experts say Asian flavors will be the top new taste trend this year. Others point to cuisine based on Latin and South American cooking. There are also expectations that Mediterranean or regional American fare will be trendsetters. ■ Stabilized food costs - Climbing commodity costs shouldn’t hurt restaurants in 2014 as much as they did last year. SpenDifference, a purchasing cooperative for mid-sized chain restaurants, estimates food costs will rise 2 percent this year, a slight reduction from 2013. ■ Tea as a drink and ingredient - Tea’s time has come. With coffee firmly ensconced as America’s to hot-brewed beverage, some experts believe tea is on the cusp of being the next great drink and flavoring additive. ■ Mobile technology as the new norm - Mobile technology, both for customers and for operators, will continue to open new doors in the quick-service industry. ■ Better-for-you foods go mainstream - Betterfor-you menu options will continue to permeate the limited-service industry, and more brands will invest in health tweaks as the trend goes mainstream. ■ Flexibility in food and hours - Snacks were big last year, and that should continue in 2014. But there’s an even bigger trend now into which snacks fit: flexibility. ■ Sour and tart tastes - Just as Americans’ taste for hot and spicy items continues to get hotter and spicier, their taste for sour and tart foods will continue along the same path. That means more pickled and fermented ingredients, Technomic’s Chapman says. – Adapted from QSR Magazine

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According to Crain’s, the top 10 largest hotels in Chicago are: 1. Hyatt Regency Chicago - 2,019 guest rooms 2. Palmer House Hilton - 1,639 guest rooms 3. Hilton Chicago - 1,544 guest rooms 4. Sheraton Chicago Hotel & Towers - 1,214 guest rooms 5. Chicago Marriott Downtown Magnificent Mile 1,173 guest rooms 6. Hyatt Regency O’Hare - 1,096 guest rooms 7. Congress Plaza Hotel - 871 guest rooms 8. Hilton Chicago O’Hare Airport - 860 guest rooms 9. Hyatt Regency McCormick Place - 800 guest rooms 10. Intercontinental Chicago Magnificent Mile 792 guest rooms – Adapted from Crain’s Chicago Business

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Food Industry News® April 2014

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Online grocery delivery companies such as Webvan were among the biggest flops of the dot-com era, but a new generation is emerging. Amazon and WalMart already have the infrastructure to add grocery deliveries, and they are being joined by specialized services such as Instacart. “Instacart saves millions in startup costs by not having its own facilities or inventory. What’s more, it relies on an Uber-style ‘sharing economy’ model for its labor force,” Marcus Wohlsen writes. – Adapted from Wired.com

Apply this Business Advice to Your Life You may not want to run your own business, but the advice of entrepreneurs can apply to your work and your life no matter what your goals are. Consider these tips from the world of business when making decisions about your hopes and dreams: ● Network as much as you can. The more people in your network, the wider the scope of advice and expertise you can call on. You’ll have a wider audience for your ideas and more support when you bring them to life. ● Follow your passion. Identify what’s most important to you, and use your passion and excitement to decide what you really want to do with your life. Be realistic—are guitar lessons really going to turn you into a rock star?—but channel your energy into goals that inspire you. ● Make decisions promptly. Procrastinating on necessary decisions wastes time and opportunity. Don’t worry too much about making the wrong call— the right decision won’t matter if you’re too late. Gather as much information as you can, but don’t let that take over the process. Learn to tolerate a little uncertainty so you can move forward.

I suppose leadership at one time meant muscles; but today it means getting along with people. — Mahatma Gandhi

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Makgeolli’s Amazing Rice Wine A drink with many names, Makgeolli – Korea’s oldest and most traditional alcoholic beverage – has been around for centuries. Makgeolli is an unfiltered rice wine that can be best described as a sweet, creamy beer. Originally a poor farmer’s drink, Makgeolli has had a popular resurgence in Korea and now has a strong following throughout the world. While visiting his homeland of Seoul, South Korea in 2010, Chicagoan John Oh discovered the nuanced flavors of Neurin Maeul Makgeolli (also known as Slow City Rice Wine). Slow City Makgeolli was the best tasting rice wine John had ever laid his lips on. Each refreshing sip reminded him of a simpler time where tradition and values lived strong – it took him to a peaceful place, to a slow city. Today in 2014, Slow City Brewery Makgeolli can be found in supermarkets, restaurants, and bars throughout urban pockets of Illinois, New York, and New Jersey. Freshly brewed each week in Niles, Illinois, Slow City Brewery rice wine is the same fresh tasting Makgeolli one might drink amongst friends in Korea and the first rice wine brewery in the US. With only six all-natural ingredients, Slow City Makgeolli contains no preservatives or aspartame like its competitors. Extremely diverse and multi-faceted, the unique flavors of Korean rice wine pairs well with all types of spicy and fried foods and can be mixed into delicious “maktails” of all varieties. Refreshingly addicting, Slow City Makgeolli is also extremely affordable. So pick up a bottle or two, and experience the nuanced flavors of unfiltered rice wine.

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Food Industry News® April 2014

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Baderbräu Releases Red Velvet Varietal

Baderbräu, the craft beer that was popular in Chicago in the 90’s and recently returned to the market, announces today that it will launch a new varietal, Red Velvet, in early 2014. A take on a classic German winter’s bock, this beer features munich malt, supported by vienna malt, honey malt, and carawheat, a non-traditional ingredient. This deep red brew is a full-bodied malt bomb, a touch sweet with a rich, thick head. Perfect for Chicago’s cold, winter nights! Founder Rob Sama says, “There’s so much focus these days on hops in the craft beer world, we’re just really proud to be able to put out a beer that puts the malts first. It may be a bit contrarian, but I think when you taste the beer you’ll have a newfound appreciation for this oft-forgotten but essential element of beer.” The Red Velvet is the second original recipe from the Baderbräu team (Oktoberfest launched fall 2012) and can be found at Mariano’s and Binny’s, as well as local restaurants and bars throughout Chicago. Originally Baderbrau was brewed in 1989 by the Pavichevich Brewing Company of Elmhurst, which at its height produced more than 14,000 barrels of Baderbrau annually. It was sold into more than 200 Chicago area bars and restaurants at a time when only major domestic beers were sold widespread throughout Chicagoland. In 1998, Goose Island acquired the rights to brew Baderbrau and did so until 2002, when

april 17-24.indd 21

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it decided to focus entirely on its Goose-branded products. In 2010, Rob Sama formed Baderbrau Brewing Company with the assistance of master brewer and original Baderbrau pilsener creator Douglas Babcook to bring back Baderbrau Chicago Pilsener. In 2013, Baderbrau released its second varietal, Oktoberfest. Acclaimed beer critic Michael Jackson and most recently for Oktoberfest, the “People’s Choice Award” from the 2013 Lisle Ale Fest.

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Chicago Head Tax Axed The Chicago Employer’s Expense Tax, better known as the Chicago Head Tax, has finally been eliminated. Effective January 1, 2014, the tax shall no longer be imposed. The original tax of $4.00 per employee per month was eventually reduced to $2.00 per employee per month. The tax affected every employer who employed 50 or more full-time employees and rendered services within the City of Chicago. This tax historically was a menace to large restaurants serving food and beverages as the City would routinely hold up issuance of a liquor license renewal until the tax was paid. This would cause disruption of many businesses. Employers will share in millions of dollars of savings, and no longer be held hostage with their liquor license. The average savings per year will vary based on the number of employees. – James Kapolas managing partner – www.payvilleusa.com

Shmoozefest! May 8th 5 pm to 8:30 pm See page 15 for information. This event is free to the foodservice industry!

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Food Industry News® April 2014

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The “Travel’s Best: Beach Awards” for 2014

(in alphabetical order by category title): n Best Beach for Adventure: Leo Carillo State Beach; Malibu, CA n Best Beach Bar: Rick’s Café; Negril, Jamaica n Best Beach Boardwalk: Atlantic City Boardwalk; Atlantic City, NJ n Best Exotic Beach: Tavarua, Fiji n Best Family Beach: Clearwater Beach, FL n Best Party Beach: Ipanema Beach; Rio de Janeiro, Brazil n Best Romantic Beach: The Maldives n Sexiest Beach: White Bay; Jost Van Dyke, British Virgin Islands n Best Unusual Beach: Vik, Iceland n Best Beach You Haven’t Heard of Yet: Don Pedro Island; State Park, FL For more details on the “Travel’s Best: Beach Awards” for 2014, go to: http://www.travelchannel.com/interests/travels-best/articles/best-beachawards-2014

7 Secrets to Great Skin

Because we in the food industry are in the public eye, it’s important to keep our facial skin looking healthy. Here are some tips from skin expert Anna Kogut.

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1. Smile! It keeps your facial muscles moving (frowning makes your muscles droop). 2. Pat (never rub) creams/lotions into skin by gently drumming fingers to move the product around your face and neck for better absorption. 3. Use the best products you can afford. 4. You are what you eat. A healthy diet with exercise = a healthy glowing complexion. 5. Drink plenty of water. 6. Get better than adequate amounts of sleep. 7. Do not try to extract impurities and blemishes yourself leave this to a professional. With over 20 years professional experience analyzing skin and creating custom skin care routines, Anna Kogut, Owner of Advanced Treatments of Skin Care says the best facials always include deep, thorough and gentle cleansing, toning and skin analysis utilizing fine products and new technology that is safe for all skin types. This should be done in a studio which sets a tone for complete relaxation while having your face and neck nurtured. The goal is to remove all of the daily stresses and pollutants we put our skin in contact with, and replenish the much needed vitamins and nutrients that get stripped away. She recommends monthly extractions of impurities (blackheads, whiteheads, pimples) as the key to clearer healthy skin. www.advancedskintreatments.com

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Next World Food Travel Summit & Expo Announced

Page 23

Savor Chicken Pot South American Flavor Pie Filling GREAT AS SMALL PLATE I APPETIZER I SNACK I ENTREE

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The World Food TravHomemade Style Homemade Style ALL NATURAL BEEF CHILI Gluten BEEF TACO MEAT FILLING el Association and its INGREDIENTS ✓ Chili (4 Varieties) ✓ Chili (4 Varieties) Free GLUTEN FREE Portuguese affiliate, AP✓ Oven-Baked Beans ✓ Oven-Baked Beans TECE, are pleased to anAnd More Heat & Serve Items And More Heat & Serve Items nounce the Association’s GREAT AS Small Plate next World Food Travel Add Empanadas Appetizer Summit & Expo, which Snack Patagonia to Your Entree will take place in Estoril, Menu Today! Try All of Our Items just outside Lisbon,™2from Try All of Our Items Call Now For Samples & Ordering Call Now For Samples & Ordering ® April 8 to 11 of 2015. Information: Information: The Summit is a must630 568 3964 900 Jorie Blvd., Suite 36 800-510-3811 800-510-3811 empanadaspatagonia.com info@emp-pata.com see, must-attend event Oak Brook, Illinois 60523 FOOD MARKETING SERVICES 630-833-3000 www.captainkens.com FOOD MARKETING SERVICES 630-833-3000 www.captainkens.com MACARONI for thought leaders, strat& CHEESE egists, marketers, media Why our beans and product developers are BETTER Captain Ken’s Foods’ in food, drink, travel and MACARONI AND CHEESE Homemade Style Homemade Style MACARONI & CHEESE A lone salesperson may meet a variety of obstacles when he or she tries is made with tender elbow ✓ Chili (4 Varieties) ✓ Chili (4 Varieties) hospitality.macaroni The Summit then mixed with a rich creamy cheese to sell to a complex organization such✓as Oven-Baked a national or key account. Team ✓ Oven-Baked Beans Beans sauce offeringdramatic a tasty side will combine dish for all to enjoy. selling is the best way to address the needs of a key account. And More Heat & Serve Items And More Heat & Serve Items Application opportunities and impactful celebration include deli hot case, food 1: Key accounts have very diffuse buying authority. One person seldom buffets, restaurant side of Portugal’s dishes, cuisine, resorts, snow ski in Made from scratch has ultimate authority to make a “final” decision. Working together, a lodges, and more. spirational talks by some UPC 39080. Packed frozen, of real, fresh sales team can locate and influence everyone who is Lots needed to sign off bacon! 4/5-lb. boilable bags. Approx. of the world’s top food OVEN-BAKED BEANS cost per oz. $0.09-$0.11  Slowly OVEN-BAKED, not canned on the purchase. and hospitality thought Try All of Our Items All of Our Items  COMPLETE PRODUCT. 2:JUST HEAT SERVE. Most large&organizations are geared to carry outJUST many routines in QUALITYTry LIKE HOMEMADE! THAT PEOPLE REMEMBER. leaders, and unparalleled Call Now For Samples & Ordering Call Now For Samples & Ordering  QUALITY INGREDIENTS. HOLD TIMES. a veryLONGER predictable fashion. They are not structured to create, accept, or Information: Information: networking opportuni MULTIPLE APPLICATIONS FOR DELIS, BUFFETS--accommodate change. Organizational resistance to change can be high (AND MORE!). 800-510-3811 ties. Whether you come 800-510-3811 because of the vested interests630-833-3000 of the various functional areas Often, the JUST LIKE HOMEMADE! FOOD MARKETING SERVICES 630-833-3000 www.captainkens.com FOOD MARKETING SERVICES www.captainkens.com for the education, to proQUALITY THATemotional PEOPLE REMEMBER aspects of this vested interest outweigh the rationale, logic, or mote your If you products and have questions or need more information, please visit our web site at www.captainkens.com or inherent worth of the change. A team will be more effective in creating contact your local food distributor representative or Captain Ken’s Foods at 651-298-0071. services, to meet people change in this culture. to do business with, or 3: Typically, communications in a large organization are difficult fpr the great food, you will everyone toknow what’s going on. Together, a sales team can “feel the elsurely leave with a full ephant” better than an individual who may be in touch with a single leg. stomach and a mind full 4: The gatekeeper/ buyer may not allow a lone seller to meet the engiof great ideas to take neers, users, etc. who are part of the buying center. back home. 5: Very often in geographic, product, or customer sales organizations, The Summit is orga- the representative has many customers and noncustomers to call on, nized in cooperation with making it difficult to allocate the time needed to penetrate the account. APTECE, the Portuguese 6: The background, perceptions, and personality of the representative Association of Food may not blend well with all members of the buyer center at all times thority or strength? Tourism Development, of the buying process, creating unnecessary conflict between buyer and Boss, Ask Yourself: ■ What do you consider unan affiliate (chapter) of seller. ■ Do you play favorites? 7: Th e users/infl uencers may be in other locations outside of the reprethe World Food Travel ■ Are others failing to accept acceptable behavior? Association. The Asso- sentatives territory, making it physically impossible to create the interac■ Has any of your staff been a worker? ciation’s affiliates serve tion. ■ Does your staff have the accused of discrimination or 8: Where the selling company has a varied product line, the representaas the voice of the Assoneeded skills and tools to do bad behavior? ciation in various regions tive must be skilled in all areas to satisfy the total needs of the account. ■ Are you being pushed to do The danger here is becoming a “jack of all trades, master of none” and the job right? around the world. losing credibility. ■ Does anyone’s behavior on an unnecessarily tough action – More info at www.worldfoodtravel.or 4/6 lb. Plastic Tubs. Frozen. 6/6 lb. Aluminum Pans. Frozen. Approx. Operator Cost $0.09/oz.

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www.captainkens.com or your foodservice distributor representative.

Mac_Cheese_graphics_pg1_063010 product name tag.doc

Committed to Quality Since 1967

www.worldfoodtravel.org captain Ken Oct 2013.indd 1

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the job undermine your au-

as a boss?

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Ways to Clean on a Budget

n Use less laundry detergent and add a half cup of baking soda to each load to soften fabrics and remove stains and odors. n Remove tarnish from silver with non-gel toothpaste—just apply it, then rub with a damp cloth and buff dry. n Clean brass with lemon juice of Worcestershire sauce—use a little on the cloth and rub the brass, then rinse with warm, soapy water and throroughly dry. n To clean toilet bowls, pour one cup of baking soda and one cup of white distilled vinegar into the toilet, and let it sit for a few minutes. Then scrub and flush. – Adapted from AARP.org

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Poll: The Reality of Weight Loss The obesity problem in America has doctors, health policy experts, and the general public concerned about weight. A Gallup survey recently found that 51 percent of us want to lose some excess pounds—but only about 25 percent are actively trying to do so. The Centers for Disease Control and Prevention estimates that 37.5 percent of Americans carrying unwanted pounds suffer financial consequences as well as health-related ones: In 2008, for example, medical costs for the obese added up to $1,429 more than for people of a healthy weight.

Illinois Farmers Vie for Fresh Produce

A small-but-growing group of U.S. farmers are turning patches of their corn-growing land over to apples, lettuce and other fresh produce that can fetch thousands more dollars per acre. Rising demand for fresh produce from supermarkets, restaurants and school cafeterias is creating new, lucrative markets for fruits and vegetables. Small farmers in Illinois got help last year with a series of mixers organized by the Illinois Stewardship Alliance that brought them together with chefs in search of local produce. – Adapted from The New York Times

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Olive Garden Broadens Menu Olive Garden recently revealed the most significant menu evolution in the restaurant’s history, including more than 20 new menu items that broaden the choice, variety and value it offers guests, prepared with new cooking techniques that accentuate new flavors. Olive Garden’s new menu is designed to appeal to the evolving palettes and preferences of casual dining guests, while providing guests with more options to customize their meal experience at both lunch and dinner. – Adapted from restaurantnewsresource.com

Sustainable Products Get a Foothold Companies like Mondelez, Coca-Cola, Unilever, Dole, Hershey’s, Nestle, Mars and others are are increasingly making commitments to source sustainable products and ingredients. Certified production across all commodity segments had an average annual growth rate of 41% in 2012, with the strongest growth in palm oil, which had a growth rate of 90%. Sugar was next with 74%, then cocoa with 69%. – Adapted from Environmental Leader

Evolution Fresh by Starbucks Starbucks has brought its Evolution Fresh fruit and vegetable juices to Chicago and other Midwestern cities. More than 350 Starbucks in Illinois now offer the juices, which became available on the East Coast last year. The company said expansion to the Midwest plugs a hole in its distribution network. – American City Business Journals

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Stay Safe at Work by Reducing Stress

Excessive stress can interfere with your ability to concentrate on working safely and taking care of your overall health. When the pressure starts getting to you, take a few minutes to center yourself with these tips: Take a deep breath. Shallow breathing can contribute to stressful feelings. Try this easy exercise: Close off your right nostril and inhale slowly through the left. Hold that breath for a count of five. Then close off your left nostril and exhale out of your right nostril. Do this for about five minutes. Breathing slowly and deeply helps prevent stress from overwhelming you. Reach for protein. When work gets in the way of eating, we tend to reach for quick-fix snacks that are high in caffeine and sugar. Instead, try snacking on foods that are richer in energy-boosting proteins and minerals like potassium, which gets depleted when we’re stressed. Better alternatives: peanut butter on a banana or whole-wheat crackers. Take a walk. Walking just five minutes with your mind focused on your stride and your breathing does wonders to clear your head. If you can’t take a long walk (or don’t want to), simply step outside for a few minutes, swing your arms back and forth, and breathe deeply for an energy boost.

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Employers Are Googling You

More than 4 million pigs have been killed by the porcine epidemic diarrhea virus, which has spread to at least 25 U.S. states, according to the National Pork Producers Council. The number of confirmed PED cases has surged in 2014, reaching 3,253 as of Feb. 16, according to a report prepared by the National Animal Health Laboratories Network. Consumers will pay as much as 3 percent more for pork this year, the government estimates, and higher prices may increase costs for retailers.

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Prepping your resume isn’t the first thing you need to do before looking for a job. 80% of employers Google job seekers before inviting them into an interview! If employers don’t find something good and solid, that agrees with the resume –a LinkedIn Profile is perfect for this– you aren’t invited in for an interview. Huffington Post advises that since interviewing job candidates is very expensive for an employer to do (second only to the cost of hiring the wrong candidate), employers use Google searches to avoid those expensive mistakes. The resume-submission-to-interview-invitation process typically runs through these steps: 1. Resumes are received and screened into two groups (“possibles” and “no”). 2. Someone opens up a browser, and begins Googling the “possibles” which are then screened into three groups (“more likely” and “less likely” and “no”) based on what is discovered - or NOT discovered. 3. The “more likelys” are compared. Phone interviews (a.k.a. “phone screens”) may be conducted. 4. Invitations to interview are extended, and the real dance begins. When nothing, or nothing good, is found about you, you end up in the “less likely” or “no” piles in step 2. The good news is that job seekers can influence what is found in this process. In addition, your participation will not only help you survive the Googling, it will also in-

Burger King’s Satisfries Advertising Age reports that Burger King’s Satisfries, with about 20% fewer calories and 25% less fat than regular fries, are joining their kid meals. The company has been marketing them in TV spots as having 30% fewer calories and 40% less fat than McDonald’s fries per 70-gram serving. The BK meals will now include Satisfries along with apple slices, choice of cheeseburger, hamburger, four-piece chicken nuggets or six-piece chicken nuggets and a choice of drink. Burger King initially added apples to its kids meals in 2008.

crease your “market value” and the size of your networks. 1. Google yourself! Look at the first three or four pages to see what is visible to an employer about you. DO NOT be happy if they find nothing about you on Google! That means either of two things to most employers -- you don’t know how the world works today (so you are out-of-date) or you are hiding something. Neither of those two impressions will help you in your job search. 2. Google anyone well-known and well-respected in your field. What does Google show on the first page of search results? Assuming it doesn’t show things like TIME magazine cover stories, a feature in The New York Times, a 60 MINUTES segment, and other similar high profile media mentions, carefully look at what you find. I bet you could also get visibility in most, if not all, of those venues! LinkedIn profile; Twitter; Google+ profile VisualCV; Facebook; Amazon profile; Pinterest page; YouTube page ALL of those pages are available for everyone at no cost, so get busy working on your public image. We’re all famous, at least a little, and the sooner you get started managing your public persona, the better off you will be. If you prefer, think of it as “personal branding.” The greater your positive online visibility, the better your online reputation, and the greater the likelihood that you will have a response to your resume at an appropriate opportunity.

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College of DuPage Continued from page 1 The kitchens and bake shops have all the ingredients and equipment to give students the best culinary training in the Midwest. All students begin in our state of the art Skills Kitchen, featuring individual cooking suites then advance to the Wheat Café casual dining kitchen and complete their training in the Waterleaf fine dining kitchen. The Culinary & Hospitality Program currently offers Associates degrees in Culinary Arts, Baking and Pastry Arts, Culinology, Meeting and Event Planning, Hospitality Management and Restaurant Management. Certificate programs are also available in the Culinary, Hospitality, and Travel fields. For program information or to make restaurant reservations please call 630-942-6428 or go to www.cod.edu/programs/culinary.

ten reasons Why You’re in debt 1. You want nice things 2. You’re too compulsive to wait or save for it. 3. You’re a collector 5. You fell for the pitch 6. Socializing ain’t cheap 7. Kids aren’t cheap, either 8. You want romance 9. Addictions cost a lot 10. You spend like a king but earn like a pauper

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COFFEE When the owners of Angelo Caputo’s Fresh Market planned to create a unique interior décor for their new store in Elmwood Park, they turned to MEK Design Studio. Angelo Caputo’s was looking for someone who would design a beautiful visual story inside the store, bringing the space to life. From historical photos in their family albums to images of Italy, genuine artifacts were incorporated into the design to take the customer on a fascinating trip to Italy celebrating Italian-American heritage and cuisine. The team at MEK Design Studio successfully made their dream a reality. Additionally, they has designed interior décor for Tony’s Finer Foods in Chicago

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and Bridgeview, Piggly Wiggly in Carol Stream, Fresh Farms in Niles, Farmers Marketplace in Grayslake, Wildfish Sushi Restaurant in Deerfield and more. MEK Design Studio specializes in developing engaging relationships between companies and consumers through the art of design. Their focus is in retail store design for supermarkets, grocery stores and fine dining restaurants. Additionally, they offer AutoCAD and Revit drafting services along with artistic hand painted murals, wall finishes, custom wall coverings, aisle markers, sign letters, pictures and more. For more information please visit MEK Design Studio website: www.mekdesignstudio.com

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Cary Miller Presents

This month I am proud be pictured with the corporate executive chef of Gibsons Restaurants, Randy Waidner, CEC. Randy is a loyal Food Industry News reader. His company’s restaurants include Gibsons Bar & Steakhouse, Hugos Frog Bar & Fish House, Quartino, The Montgomery Club and Luxbar. Professionals working in this company share a dedication to quality and service, which has helped them earn the reputation as being one of Chicago’s finest chains. The company is celebrating its 25th year.

People Selling the Industry to

Rocky Mosele and Heather Alex are with Rocky’s Beverage LLC, inventors and bottlers of the Caffeinated Club brand of club soda. If you have not tried this product you should. The flavors are all natural, delicious and refreshing. I have tasted all four flavors and they are great alone and mixed with alcohol. Each 12 ounce bottle has about the same amount of caffeine as a can of Coca Cola. The product is distributed locally by Southern Wine and Spirits. Check out their ad on page 6 of this issue and be sure to call for your free sample. Ben Lewis is with Instantwhip, one of the leading dairy product manufacturers and distributors in Chicago. The firm is famous for inventing aerosol whipped cream, but also makes remarkable soft serve ice cream and frozen yogurt bases too. If you want your soft serve to be truly remarkable, give Ben a call. You can see Instantwhip’s ad on page 33 of this issue. Peter Billing (L) and Ryan Gillespie are with Sartori Cheese Company. Sartori is a fourth-generation family owned and operated company based in Wisconsin. The company and brand is known for its leadership in the artisan cheese movement. Over the past few years, Sartori’s cheese has been honored with over 100 awards, medals and ribbons at the most competitive and prestigious cheese contests and competitions around the globe. The Sartori brand is available through finer distributors across Chicagoland.

Just when you think it can’t get any worse, it can. And just when you think it can’t get any better, it can. — Nicholas Sparks

Jennie Andrews was recently promoted to U.S. National Sales Training and Development for GFS. Jennie supports the entire GFS (U.S.) footprint, analyzing sales training needs for the company and developing resources to support the sales force. Jennie is one of the many people who make working with the GFS team an asset to any food business. Their team is trained to deliver value, excellence, ideas and help which result in stronger store sales and a smoother running operation. Have one conversation with a GFS team member and you’ll see what I mean. GFS is a great company. See their ad on page 30.

Keep Your Profits Poppin’ Popcorn works! The delicious, buttery smell makes mouths water and is a great giveaway or draws traffic to any size company. We have the right size popcorn machine to fit your needs.Plus, we have a wide assortment of carts, displays/merchandisers, flavors, accessories, supplies, and much more! Available to take your orders 24 hours a day, 365 days a year. - www.goldmedalchicago.com 450 North York Road | Bensenville, IL 60106 800-767-5352 | mloew@gmpopcorn.com

Small and productive: An advanced batch freezer for restaurants and coffee shops, used for the production of high quality gelato and ice cream. The machine is self explanatory, you don’t need any special skills to make a batch in minutes. The G-20 can fit anywhere, and is easy to transport thanks to its compact size. Available through LPS; see their ad on page 16

Pessimism is a bullet in the head of creativity.

april 25-32.indd 28

Ed Culleeney is with Strategic Hospitality Search. Ed has an esteemed career of over 30 years of involvement with several of Chicago’s most iconic restaurants. The firm specializes in serving food industry businesses, securing the right candidates for hotel, resort, casino, restaurant, contract foodservice, sports and entertainment venues, private clubs, caterers and senior living operations. If you are in need of a job or looking for the perfect addition to your team, contact Ed at Strategic Hospitality. He will get the job done. Martin Waller is the owner of Chef Martin’s Alpine Brand Sausage Products. The Alpine Brand sausages are all natural and use authentic recipes from Germany and Austria, and are all made in small batches to assure the highest quality and consistency. Chef Martin was born in Austria, where he lived above his family’s butcher shop and started working in the business at the age of four. As a young man, Martin attended culinary school and worked with Hilton International, who brought him to the states. Today, Martin is carrying on 4 generations of sausage making history by producing delicious products which are available wholesale through Fortune Gourmet.

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Moving Employees Toward Better Service By Bill Sims Jr. It’s a business no-brainer that happy employees make happy customers. But it requires employees to move beyond simple compliance of workplace rules and becoming truly committed to the jobs they do. Moving people to commitment requires help. Employee engagement has been identified by as a key driver of your company’s profitability and human performance. Sadly, only 15 percent of employees say they are “actively engaged” at work. So, how precisely do you shift your workplace culture from “I have to do it or I’ll be in trouble” to “I want to do it because I believe in it”? How do you get positive reinforcement in your management system? Your success in business will depend on your ability to deliver positive reinforcement, something that is rarely used by today’s managers and leaders. And, let’s be clear: we not talking about steak dinners and handing out gift cards and t-shirts for lagging indicators. That’s not an example of positive reinforcement. In fact, those types of “one size fits all” reinforcement actually erode commitment and encourage non-compliance. In short, they breed mediocrity. When we reward everyone the same, regardless of their level of effort, we are introducing a system that says it doesn’t matter how hard we all work, we’re all going to get the same thing. True positive reinforcement needs to be individualized and delivered immediately after an employee does something right. That way, the employee will be more likely to repeat those behaviors in the future. If an employee demonstrates stellar customer service work, or goes above and beyond to make a guest or client happy, they should be recognized for that. Yes, they are doing their job and that’s what they’re paid to do, but studies show that a paycheck is not as big a motivator as feeling like you are making a difference at work. Bosses who think they don’t need to tell their employees they are doing a good job are not fully engaging them. Every company has just three kinds of workers: Non-Compliant, Compliant, and Committed. Here’s what each looks like: Non-Compliant: “I will not follow your rules because I am convinced the only way to get high production is to take risks and shortcuts.” Compliant: “I will follow your rules as long as someone (a manager, a supervisor, or a peer observer) is standing there watching me. But when that person leaves, I’ll take more risks and shortcuts.” Committed: “I will follow the rules, when nobody is watching. This is who I am…..” That ultimate level of employee engagement is commitment. And yet, not many employees are truly committed to the job. Why? Because the management method most bosses use is the classic “Leave Alone/Zap.” Simply put, it means that we leave employees alone and say nothing when they do something right (giving no positive feedback), but we are quick to “Zap” (punish and negatively reinforce them) when they make a mistake. The problem with “Leave Alone/Zap” management is that it doesn’t get you to the highest level of performance, engagement and commitment. It only gets you a temporary change in behavior which lasts as long as it takes you and your big stick to leave the room. Without positive reinforcement, you are getting less performance from your team and your workplace culture will suffer. But if you use positive reinforcement to cultivate committed employees, all aspects of their work, including customer service, will improve. Bill Sims, Jr. is President of The Bill Sims Company, Inc. For nearly 30 years, Sims has built more than 1,000 positive reinforcement systems at firms including DuPont, Siemens VDO, Coca-Cola, and Disney. Green Beans & Ice Cream: The Remarkable Power of Positive Reinforcement can be purchased from www.amazon.com, www.barnesandnoble.com and through all major booksellers. Websites: www.greenbeanbook.com; www.greenbeanleadership.com

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Easter Trivia: Facts About Peeps Some sweet facts about PEEPS are: ■ More than 700 million PEEPS are consumed at Easter ■ Just Born produces enough PEEPS Brand Marshmallow Candies in one year to circle the earth twice ■ Yellow is America’s best selling color of PEEPS chicks and bunnies ■ Yellow and white PEEPS chicks and bunnies came first, followed by pink, lavender, blue, green and orange ■ If you had 8,000 PEEPS bunnies, and you stood them in a straight vertical line, you could reach the top of the Sears Tower in Chicago

Twin Cities Welcomes Hy-Vee Iowa-based Hy-Vee said that it had plans for up to six 90,000-square-foot stores in the Minneapolis and St. Paul areas. Hy-Vee, which has 236 stores in eight states, including Minnesota, said it would build new stores or develop existing properties. HyVee will face fierce competition in the market, which is already occupied by Cub Foods, Wal-Mart Stores, Target, Lunds and Byerly’s and Whole Foods Market.

TASTING IS BELIEVING

SLICED SPUMONI

PRE-SCOOPED GELATO

– Adapted from Star Tribune & Pioneer Press

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Red Velvet Indulgence

Red velvet offerings continue to climb in popularity, turning up on 23% more menus in 2013 than the previous year and 500% more menus than 2005, according to menu research firm Datassential. “The major driver behind its popularity, I think, is the creative use of the product on menus at all levels of the business,” said menu trend expert Nancy Kruse. “It’s used in pancakes and milk shakes, cupcakes and ice cream. It has appeared in beverages, both alcoholic and non-alcoholic. It’s also crossed over to the savory side, appearing in hush puppies and as a breading for fried chicken.” – Source: Nation’s Restaurant News

Hold On to the Right Info

Ever feel inundated and overwhelmed by all the documents—paper and virtual—that you have to keep track of? To regain control, focus on these three questions: l What do you have to keep? There are two types of documents: records and resources. Resources typically threaten to grow out of control, so apply the adage of “When in doubt, throw it out.” l How long do you have to hold on to them? Try to schedule document purges at least once a year. But since many organizations have different requirements for keeping records, make sure you’re complying with them. l Where and how should I keep them? Develop a filing system that works for you—and will be easy for others to use in your absence. The best filing systems are simple, flexible, and growth-oriented.

Yes, risk taking is inherently failure-prone. Otherwise, it would be called sure-thing-taking. — Tim McMahon

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Food Industry News® April 2014

Workplace Tips: Protect Your Eyes from Heavy Computer Use If you spend more than a couple of hours a day staring at the computer, you could be at risk for computer vision syndrome (sometimes called “Google eyes”). The result of prolonged computer use, symptoms usually include blurred vision, dry eyes, red, itchy, watery eyes, headaches, and even muscle spasms. Heed these tips for reducing eyestrain: l Monitor placement. Experts recommend placing your computer monitor 20 to 26 inches away from your eyes. This cuts down the strain of looking too closely at a screen, which can result in blurred distance vision. l Blinking. Research shows that people normally blink about 12 times per minute, but computer users blink only five times per minute. The longer you keep your eyes open, the more likely your corneas will dehydrate, burn, and ache. Blinking more ensures that you keep your eyes lubricated and clean of air particles. l Lighting. Much of the eyestrain associated with computer use is caused by poor lighting and screen glare. To keep strain at bay, make sure your workspace is well lit. You can also use glare protectors over your monitor. l Frequent breaks. Experts recommend that you take a break from computer work every 15 minutes. All it takes is a quick glance around the room to allow your eyes to focus on distant objects. Doing this will give the muscles in your eyes time to relax a bit.

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Growth of Fast Casual Concepts According to Meatingplace.com the number of restaurants in the fast casual category grew 6 percent between fall 2012 and fall 2013, the largest growth in any category nationwide, according to new research by The NPD Group market research firm. Overall the U.S. restaurant count increased by 0.7 percent, reaching a total of 633,043 units. NPD conducts a census of restaurant outlets twice each year. For the fall 2013 report, NPD said restaurant chains grew counts by 1 percent to a total of 281,613 units, up 3,171 over last year. The independent restaurant count stood at 351,430, up 1,008 units. Quick service restaurants grew units to 333,970, up 2 percent. Unit counts for full service restaurants — which include casual dining, midscale/family dining and fine dining — declined by 1 percent to 299,073 units. However, fast casual, which is a restaurant category under the quick service segment, increased units by 902 for a total of 16,215 in the most recent NPD restaurant census, up 6 percent from the Fall 2012 census. – www.meatingplace.com

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‘On the Road’ Eating? If your job takes you on the road often, you may fall into the habit of many a veteran road warrior: eating behind the wheel. You may save time, but you can quickly gain unwanted pounds if you only rely on fast food options for meals on the go. Here are some tips for arriving on time and maintaining a good diet: l Bring a variety of nutritious foods. Don’t rely on fast food to carry you through the trip. Pack some veggies and fruit for

energy, as well as high-protein foods like tuna, low-fat cheese, and low-fat peanut butter on saltines. l Don’t drive too long before eating. That just makes you hungrier and more likely to pull into convenience stores for snacks or drive-through windows for a burger and fries. l Drink lots of water. Keep one or two water bottles handy, and refill them frequently. Water helps keep you full, as well as fully hydrated. l Stay away from candy bars. They’re high in calories and low on nutritional value.

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Food Industry News® April 2014

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More Women “Marrying Down”

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Use Your Support System... and Why You Need To Build A Good One

It’s tempting, yet entirely ineffective, to attempt tackling everything by yourself. To be calm and productive, you need to recognize your weaknesses and ask for help when you need it. This means tapping into your support system when a situation is challenging enough for you to feel overwhelmed. Everyone has someone at work and/or outside work who is on their team,

rooting for them, and ready to help them get the best from a difficult situation. Identify these individuals in your life and make an effort to seek their insight and assistance when you need it. Something as simple as talking about your worries will provide an outlet for your anxiety and stress and supply you with a new perspective on the situation. Most of the time, other people can see a solution that you can’t because they are not as emotionally invested in the situation. Asking for help will mitigate your stress and strengthen your relationships with those you rely upon.

Besides being beautiful in its design and simplicity in operation the Anniversario Prosciutto Slicere was made for the precise gentle slicing of proscuitto, a fine Italian meat that needs to be sliced so thin it’s almost transparent. Because this slicer doesn’t have a motor (it has a hand-crank) the opportunity to burn the meat is eliminated, which is what happens if the proscuitto is sliced on a traditional slicer. Fun fact: it’s also in every Mariano’s in Illinois and sold by LPS. (Their ad appears on page 16)

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So you married a guy who’s sorta, how do we say this, dumber than you are, earns less and pehaps still considers Beavis and Butthead a classic form of cultural entertainment. Welcome to the club. For the first time since Pew Research has tracked this trend over the past 50 years, the share of couples in which the wife is the one “marrying down” educationally is higher than those in which the husband has more education. Among married women in 2012, 21% had spouses who were less educated than they were—a threefold increase from 1960, according to a new Pew Research Center analysis of Census data. The share of couples where the husband’s education exceeds his wife’s increased steadily from 1960 to 1990, but has fallen since then to 20% in 2012. The trend toward wives being more educated than their husbands is even more prevalent among newlyweds, partly because younger women have surpassed men in higher education in the past two decades. In 2012, 27% of newlywed women married a spouse whose education level was lower than theirs. Another important trend has to do with marriages between spouses with similar education levels. Even though college graduates are increasingly more likely to marry each other, the overall share of couples of similar education levels is down from nearly 80% in 1960 to about 60% in 2012. The primary reason for the decline in the share of married couples with similar education levels is that marriages between spouses with high school or less than high school education are much less common these days — the share is down from 74% of all marriages in 1960 to 24% in 2012. In addition, adults with high school or less education are much less likely to marry. The marriage rate among this group plummeted —from 72% in 1960 to 46% in 2012. Just the opposite has occurred among college graduates. The share of couples in which both spouses have a college degree has risen steadily in recent decades. In 1960, only 3% of couples were in this group, the share rose to 22% in 2012. Marriages between spouses with some college education were on the rise until 2000 (from 3% to 12%), but have leveled off since then. In 2012, 39% of newlywed women who married a spouse with less education out-earned their husband.

Sleep vs Caffeine

When you sleep, your brain recharges –literally– shuffling through the day’s memories and storing or discarding them (which causes dreams), so that you wake up alert and clearheaded. Your self-control, attention, and memory are all reduced when you don’t get enough—or the right kind—of sleep. Your brain is very fickle when it comes to sleep. For you to wake up feeling rested, your brain needs to move through an elaborate series of cycles. You can help this process along and improve the quality of your sleep by reducing your caffeine intake. Here’s why: caffeine has a six-hour half-life, which means it takes a full twenty-four hours to work its way out of your system. Have a cup of joe at eight a.m., and you’ll still have 25% of the caffeine in your body at eight p.m. Anything you drink after noon will still be at 50% strength at bedtime. Any caffeine in your bloodstream—with the negative effects increasing with the dose—makes it harder to fall asleep.

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Food Industry News® April 2014

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Nuggets taste memories: recipes for Life and Breakfast is ina Pinkney’s newlyreleased book of recipes and philosophy that guided her to found the legendary eatery that bears her name. Beautifully loaded with photography, here is a gem of a book about what it takes to be both unique and deliciously famous.

Direct dialing of 911 from hotels is on track to happen this year. Many phone systems require dialing 9 for an outside line, so you need to dial 9-911 to reach emergency dispatchers. The change is being driven by the story of a girl who tried to call 911 four times while her mother wa being stabbed in a motel room. The calls didn’t go through because she wasn’t on an outside line. Her mother died. The switch will be voluntary, but many hotels and offices will adopt it. - The Kiplinger Letter Mayonnaise may beat out mustard in popularity and sales, but chefs are increasingly finding new ways to use the spicier condiment to heat up menu items. Since 2011, the number of farmbased breweries, cideries, distilleries and wineries has risen 72% in New York, Gov. Andrew Cuomo announced. The number of state distilleries jumped 320%. A combination of legislation to increase sales venues and the 2011 $60 million tourism campaign are big drivers of the increase, Cuomo said. “The acceleration of wine industry growth did not happen

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by chance, but by design,” said New York Wine & Grape Foundation President Jim Trezise. – The Journal News Gun violence down— but worries remain high. Over the past 20 years, the number of murders committed with firearms has dropped 49 percent. And the rate of nonfatal crimes committed with guns has fallen by 75 percent in the same time period. The crime rate in general has gone down over the past two decades, but experts suggest that news reports of mass shootings and other gun-related injuries are responsible for Americans’ misperception of the actual gun crime rate. How much cash do you carry right now? A study by Visa found that about two-thirds of Americans have less than $50 in their purses or wallets, and 40 percent keep less than $20 on them. Men, the report notes, are four times more likely than women to have more than $100 with them regularly. Nearly two-thirds of high-frequency wine buyers say they drink craft beer, and 49% of those say they enjoy several each week - The Wine Market Counsel

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A Different Kind of Burger Bar Pastry chef and restaurateur Gale Gand raised the profile of her branded artisan root beer when she, along with chefs Dan Smith and Steve McDonagh, opened a Chicago burger bar last month. The eatery, called Spritz Burger, aims to build on burger-andbrew concepts with craft sodas mixed at the table and cocktails paired with custom burgers and desserts. – Adapted from BurgerBusiness.com

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Food Industry News® April 2014

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15th Annual “Wing Fest” Helps Charity Sunday, February 23, 2014, the sold-out 15th Annual Chicago WingFest brought out 2,000 Chicago area chicken wing lovers together at for a fierce wing-eating extravaganza. Over 45,000 chicken wings were consumed in Bailey Auditorium in the West Loop where four Chicagoland establishments were crowned first place winners and two individuals, one male and one female, were crowned “Lord and Lady of the Wings”. The following twenty-four Chicago area restaurants participated in the 2014 WingFest: AJ Hudson’s Public House, Honey Butter Fried Chicken, Mahoney’s Pub & Grille, Top Golf, Big Bricks, The Cubby Bear, Reggie’s, Timothy O’Toole’s, Wild Goose Bar and Grill, South Loop Club, Theory, Gabutto Burger, Monti’s Restaurant, Lucky’s Sandwich Co., Output, Rodan, Lottie’s, Rack House Tavern, The Pony, Buffalo Wings & Rings, Barn & Company, Modern Asian Kitchen (MAK), Burger Bar, and Gators Wing Shack. The following were proclaimed winners, in a double-blind judged competition: Best Mild Wing: Rodan, Best Hot Wing: Timothy O’Toole’s, Best BBQ Wing: Reggie’s, Best Exotic Wing: Output, and earning the most cumulative points for the coveted Best of the Fest: Rodan. New this year was the additional award, Rookie of the Year, which was also awarded to Rodan. Crowned the “Lord and Lady of the Wings,” Katrina Fraley of Chicago and Eugene Jung from Crete, Illinois,.

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Food Industry News® April 2014

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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 Fiorucci’s Imported Menu Items for Easter Fiorucci Prosciutto di Parma (Imported) - Considered the world’s best prosciutto, with a 2,000 -year old pedigree, Prosciutto di Parma is imported by Fiorucci from our location in Parma, Italy. The unique climate of this glorious region produces a gourmet treat that is cherished for its fragrant and sweet flavor. Fiorucci Riserva Prosciutto (Domestic) - Domestically produced using the same Italian aging process as Prosciutto di Parma. Hand trimmed, rubbed with a little salt and naturally aged 9 -12 months. All natural ingredients. Fiorucci Colosseum Prosciutto (Deli Ready) - Prosciutto aged 3 -4 months domestically and trimmed for 95% useable product. Used primarily as an ingredient to recipes - Panini, Sauces, Pizza, etc. Fiorucci’s “Maestri Salumieri” (master chefs) blend fresh, lean meats with imported spices and Italian red wine, then ferment and carefully age each salami in traditional vaults. Their age-old recipes create a range of tastes, from the sweet, delicate flavor

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of Fiorucci Genoa Riserva to the bold, hearty character of our Sopressata. Capicollo (Hot and Sweet) Lean pork shoulder (pork butt) Slow roasted in natural juices, rubbed with fennel anise, and garlic and then slow roasted for flavor. Mortadella - This family recipe has been handed down through three generations. Select cuts of

AIRPORT ETIQUETTE

meat are blended with imported spices and slow-roasted for avor. Available with or without pistachios. Pancetta - Hand -trimmed pork belly, rubbed with spices, marinated in red wine, and aged for 3 months. Also available Diced in convenient zip lock packages. Fiorucci is represented locally by Quality Food Brokers

1. Arrive early – Check in 2. Have your tickets and ID ready 3. Limit the amount of stuff you will be carrying with you. Too many bags create a lot of chaos. Bag allowance is a certain weight. 4. If your suitcase is busting at the seams, don’t repack it at the terminal. Re-arranging items in the same bag won’t change the weight. 5. When going through security, make sure you are not carrying any liquids with you; that includes water. 6. Be prepared to take your shoes, belts and jackets off 7. Have your laptop out of the case and ready to be screened 8. Be courteous to others at the gate. It’s not a race to get on the plane. That is why the airlines have you board by group numbers. 9. If the flight is delayed due to weather/mechanical conditions don’t take it out on the ticket and gate agents 10. When the plane lands, don’t barrel down the aisle to get off (of course this always happens because everyone is in such a hurry). When turning your cell phone back on, it isn’t necessary for everyone to hear your entire conversation. Use your inside voice. – VM

Chef Profile

NAME: Dobra Bielinski RESTAURANT: Delightful Pastries Inc. PHONE: 630.548.3764 ADDRESS: 5927 W Lawrence Ave., Chicago IL 60630 BIRTHPLACE: Poland CURRENT POSITION: Executive Pastry Chef FIRST FOODSERVICE JOB: Dunkin Donuts FAVORITE FOOD: Dim Sum, Sushi, tapas and French Pastries. AWARDS/HONORS: James Beard Scholarship; Illinois State Scholar MEMORABLE CUSTOMERS: A customer told me that my donuts make him weep from joy. WORST PART OF JOB: Working next to the oven in the middle of a hot summer with no A/C. MOST HUMOROUS KITCHEN MISHAP: A wedding cake collapsed and we only had pizza spatulas to put it together, it was insane. FAVORITE FOOD TO PREPARE: Custards and confections. PART OF JOB THAT GIVES MOST PLEASURE: When I execute a dessert and want to eat it instead of giving it to the customer for an order. Also when customers come over and give me hugs for making their special occasion awesome with our cakes. IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: A naval officer. Running a kitchen is like being in the military; everything has to be organized and everyone has to know their positions and what to do. BEST ADVICE RECEIVED: Do what you love and love what you do. FAVORITE VACATION SPOT: Barcelona. Great food and great pastries. Viva Barcelona!! WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: Keeping current about trends in the industry.

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Chef challenger and James Beard Award winner. Chef Chauhan’s books World on My Plate and Flavors of My World, best portray her culinary approach—a deep pride in representing her Indian culinary heritage, as well as a love and panache of using spices in an elevated platform, while incorporating the culinary influences of her journeys and experiences. Graham Elliot - Graham Elliot is a critically acclaimed chef, restaurateur and television personality who also happens to be one of the most recognized faces cooking in America today. When he’s not traversing the globe in search of gastronomic inspiration, Graham resides in Chicago with his wife and business partner Allie, and his three children.

World Culinary Showcase All-Star Line-Up Announced Appearing at this year’s NRA show, May 17-20 in Chicago: Rick Bayless - Most people know him from winning the title of Bravo’s Top Chef Master with his authentic Mexican cuisine, his highly rated on-going Public Television Series, Mexico—One Plate at a Time, as well as his award-winning, seven cookbooks, including his latest book, Fiesta at Rick’s. His Chicago restaurants include: Frontera Grill, Topolobampo, XOCO and 3 locations of his Tortas Frontera. His award-winning Frontera line of salsas, grilling sauces and organic chips can be found coast to coast. Maxime Bilet - Forbes named him one of the top “30 under 30” in the food and wine industry in 2012, and Scoffier one of the best emerging chefs of that year. He is the co-author of Modernist Cuisine: The

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Art and Science of Cooking, which received the 2012 Book of the Year Award from the James Beard Foundation and of Modernist Cuisine at Home. For six years, he was the Director of Culinary Arts and Sciences at The Cooking Lab where he led the research and development. Before that he was head chef of Jack’s Luxury Oyster Bar in New York City at the age of 22. David Burke - David Burke is one of the leading pioneers in American cooking today. His passion for food and for the restaurant industry shows no signs of slowing down. His restaurant empire includes: David Burke Townhouse, David Burke at Bloomingdale’s, David Burke Fishtail, and David Burke Kitchen, all in New York City; David Burke’s Primehouse and Burke’s Bacon Bar in Chicago, David Burke Prime at Foxwoods Resort Casino in Connecticut and Fromagerie in Rumson, NJ. Maneet Chauhan - Chopped judge, Iron

Marc Forgione Chef Marc Forgione is the chef/owner of Restaurants Marc Forgione and American Cut in New York City and Revel in Atlantic City. He is one of seven Iron Chefs competing on Food Network’s Iron Chef America, following his win on season 3 of The Next Iron Chef. Restaurant Marc Forgione was recognized with a glowing two-star review in the New York Times and received a Michelin star consecutively three years in a row. Robert Irvine - With over 25 years in the culinary profession, Chef Robert Irvine has cooked his way through Europe, the Far East, the Caribbean and the Americas, in hotels and on the high seas. Irvine brings his experience to The Food Network as host of Restaurant: Impossible and Restaurant Express. He has been previously seen on Dinner: Impossible, Worst Cooks in America, and The Next Iron Chef. Robert is the author of two cookbooks, Mission: Cook! and Impossible to Easy. Jehangir Mehta - A participant in Food Network’s Next Iron Chef Redemption,

the runner-up on the Next Iron Chef, a participant in the Iron Chef America, chef Jehangir Mehta has built quite a fan following! However, patrons at Graffiti, Graffiti Me, and Mehtaphor, Jehangir’s restaurants in Manhattan, don’t watch television to be ardent fans. They simply love the food and the man who created it. Pat Neely - After turning his family restaurant into one of the most renowned barbecue restaurants in the South, Pat Neely embarked on a career in television as one of America’s favorite celebrity chefs with Food Network’s Down Home with the Neelys, where he shared the secrets behind his favorite dishes and his passion for food, family and fun. After thirteen seasons, the show continues to have a consistent presence on Food Network and recently joined the line up at the network’s sister channel, Great American Country. Claire Robinson - Claire Robinson combines her passions for food and teaching in 5 Ingredient Fix, a Food Network series featuring fresh recipes made with five ingredients or fewer. Claire also authored her first cookbook, became the host of Food Network Challenge, as well as hosted shows on BBC America and Cooking Channel. Art Smith - Art Smith is the executive chef and co-owner of Table Fifty-Two, Art and Soul, LYFE Kitchen restaurants, Southern Art and Bourbon Bar, and Joanne Tratorria. In 2007 he received the Humanitarian of the year award from the James Beard Foundation. Ming Tsai - Ming Tsai is the James Beard Award-winning chef/owner of Blue Ginger and his new Asian Gastropub Blue Dragon. An Emmy Award-winner, Ming is also the host and executive producer of PBSTV’s Simply Ming, now in its eleventh season. A member of the Harvard School of Public Health’s Nutrition Round Table, Ming also supports many charities including Big Brothers Big Sisters, Cam Neely Foundation, Family Reach Foundation, Common Threads and Greater Boston Food Bank. Andrew Zimmern - Andrew Zimmern is a two-time James Beard Award-winning TV personality, chef, food writer, teacher and is regarded as one of the most versatile and knowledgeable personalities in the food world. As the creator, host and co-executive producer of Travel Channel’s hit series, Bizarre Foods with Andrew Zimmern and Andrew Zimmern’s Bizarre World, he travels the globe, exploring food in its own terroir. He resides in Minneapolis, Minnesota with his wife Rishia, son Noah and several un-eaten pets.

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Food Industry News® April 2014

IRA Annual Meeting on February 27 at the Hyatt Regency Chicago

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The ‘Magic’ of Super Freezing Ultra Low Temperature technology was developed by the Japanese fishing industry as their fisherman traveled longer distances to catch the high value fish. Super freezing is the only

VISIT OUR SHOWROOM 8am - 5pm M-F

process that retains the freshness and bright red color demanded by today’s consumers. Tristan employs the same technology with their signature line tuna – primarily yellowfin (Ahi). It’s 100% controlled from catch to delivery (not chemically treated with CO2). Tristan provides sashimi grade tuna in various forms and grades including Saku blocks, loins, steaks and portions.

The Illinois Restaurant Association’s 2014 Annual Meeting luncheon celebrated the IRA Centennial, featured the Installation of New Officers, Members of the Board of Directors, New Advisory Council Members, and 2014 Chairman Ken Raskin, Manny’s Cafeteria and Delicatessen, and honored six industry Living Legends with lifetime achievement awards: Outstanding Restaurateur Award: Rich Melman Outstanding Chef Award: Rick Bayless Humanitarian Award: Kathryn Thanas Sara Rowe ProStart Company Award: Gary Salvestrini Outstanding Vendor Award: Joe Turano Outstanding Guardian of Tradition Award: Frank Sgro The awards recognize the men and women whose lifework has enriched the State’s robust restaurant community. Congratulations to all of the IRA’s Living Legend award winners!

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4758 S. Cicero Ave Chicago, IL 60638

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Stay Safe on the Streets When You Travel

When you’re on the road, you probably concentrate on driving safely: traffic signals, other cars, hazardous conditions, and the like. But do you watch for dangers posed by criminals and con artists? Don’t fall victim to a fake police officer, someone pretending to have suffered an accident, or a random mugger. Take these precautions: n Be wary. If an unmarked car signals you to pull over, turn on your hazard lights and drive slowly to a well-lit or more populated area. Keep your doors locked and windows up and ask to see the officer’s badge and ID. A real police officer will understand your caution. Tuesday, April 8: Mars is in n Don’t get out of your car. If someone signals that opposition (you’ll need a there’s a problem with your car, thank the person with telescope) a wave. Don’t immediately stop and get out to check. Sunday, April 13: Palm Sunday Instead, keep driving until you get to the nearest gas station, rest area, or other safe location. n Stay alert to your surroundings. Intersections and parking lots are prime areas for assaults and carjackings. Keep an eye on pedestrians and other vehicles nearby when waiting for the light to change. In parking The snacking trend has lots, stick to well-lit, high-traffic locations where you’ll consumers demanding be visible at all times. n Keep in touch. Keep your cell phone within easy convenient single-serve reach in case you need to call for help. options. The trend is carrying over into the coffee arena, as Keurig brewers allow for individu- Get Rid of Ants Put small piles of cornmeal where you see ants. They ally brewed cups at home and offer restaurants an eat it, take it ‘home,’ can’t digest it so it kills them. It may alternative to keeping a take a week or so, especially if it rains, but it works and pot of joe on the burner you don’t have the worry about pets or small children being harmed! for hours.

Single-Serve Gets Trendy

– Adapted from SmartBlog on Food & Beverage

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Who Doesn’t Love a Cold Beer?

Fogel Factory Direct – Cooler & Freezer Outlet Store has a very “cool” new product on their showroom floor just in time for the warmer weather. The Fogel Beer Froster® is the newest innovation super chilling your favorite brew to 1º above freezing. The 280 US Froster® is equipped with a versatile electronic control that allows it to refrigerate all types of beverages (soda, canned beer, bottled beer) reaching temperatures as low as 25ºF. The easy to operate electronic control allows you to select from 3 different temperature ranges allowing you to choose the perfect temperature for the type of beverage you are chilling. The vertical 280 US Froster® is available in a solid Fogel 280 US Froster® glass door model with LED lighting or with the solid door “Froster” graphic wrap. The horizontal Froster® models are available as one section, two section, or three section under bar units offering the coldest beer in the world. Fogel Factory Direct Outlet owned and operated by United Fast Food & Beverage Service features brand new coolers, freezers, prep tables, and beer frosters at used equipment prices. All units are excellent condition and are not factory seconds (no scuffs, Froster B-25-US scratches or damaged equipment.) All equipment is (96) 12 ox. bottle capacity backed with the Fogel USA warranty. The Fogel Factory Direct showroom is located right off the expressway near Devon & York Road.

At the May 8th Shmoozefest we will have a free, informative, educational seminar entitled:

Gluten Free Labeling Laws.

It was August, 2013, when local Djs and promoters, Vourteque and Mr.Automatic brought electro swing, a genre 3. How to avoid Gluten Cross Contact and that fuses house and techno Contamination. with big band and swing, to The Top 10 4. How to Legally Protect Your business when Chicago with their new monthly blend of DJs, stage performance Things You and cocktails event: Rouge! Need To Know offering Gluten Free To Tap Into the 5. How to Tap Into the Gluten Free Market with In December, they upped the ante and brought out Germany’s own LordJustice to perform and working with Vicarious Venues, Social Media Gluten Free upgraded the venue to Chicago’s swing scene staple Fizz. Since Market 6. Required Steps When offering Gluten Free then, Rouge! has since drawn a diverse crowd to their Wednesday Menu Items Gluten free expert and consultant Denise monthly events. SanFilippo will cover these topics as well as 7. What Are The Steps To Get Your Facility Good Co. describes themselves as a company of raucous jazz musiproviding answers to your specific Compliant With The New Gluten Free Labeling cians who meet on the dance floor to keep the music swinging and questions about the Gluten Free trend on the people dancing. They fuse pounding dance beats with gypsy jazz Law? food industry. riffs, samples from the house and a live horn section to take the house 8. What Training and Certification Programs down. Resident burlesque performer Lady Lenux heats up the stage. As a Chef and someone living with Celiac Disare Available For Gluten Free? Rouge! carries a signature cocktail menu as well as their boutique ease, Chef Denise Sanfillippo has the unique 9. Is It Worth My Restaurant’s Time and Exof posters, buttons, CDs and merchandise. Rouge! Takes place every understanding of Food Service and how to third Wednesday at Fizz!, 3220 N. Lincoln Ave, Chicago. Music keep Patrons Safe. It is the love for this Indus- pense To Get Gluten Free compliant? begins at 9; there is no try, helping industry professionals and keeping 10. What Are The Required Steps To Entering cover and for 21 and patrons safe has become her life’s passion. The Gluten Free Market Correctly? over. Scheduled for For more information see page 15 1. What you need to know about the new May are Dutty Moonshine from the UK and Unless you are endowed with god-like wisdom, open yourself up in June The Swingrowto suggestions for business improvement. ers from Italy.

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2. How restaurants are affected by the new FDA mandated Gluten Free Labeling Law.

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ACF Windy City Professional Culinarians Annual Dinner

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nts in tions

sident:

737

Food Industry News® April 2014

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Sbarro to Close Dining With More Units

Always be smarter than the people who hire you. — Lena Horne

ATM Placements in Qualified Locations

Meirtran is a provider of more than 750 ATMs in northern Illinois, working with all brands of ATMs. In addition to stand alone units, we also sell and install wall mounted and drive-up ATMs. Make an ATM your next great profit center. Call Mike Boyd, President:

800-382-5737

Prudence keeps life safe, but does not often make it happy. — Samuel Johnson

april 33-40.indd 40

U.S. Restaurant Count Increases The U.S. restaurant count increased by less than one percent from a year ago reaching a total of 633,043 units, according to a recent restaurant census conducted by The NPD Group, a leading global information company. Restaurant units increased by 4,179, a slight .7 percent increase over last year, based on NPD’s Fall 2013 ReCount®, which is a count of commercial restaurant locations in the United States compiled in the spring and fall each year. – Source: www.npd.com

Sbarro announced that it plans to close 155 of its North American, company-owned eateries. “The action represents an important step towards improving the financial performance of the company and is designed to facilitate continued growth and investment in the brand,” the company said in an emailed statement. “This action is part of a series of steps taken and planned by the new leadership team that took over in 2013. The closure of the companyowned stores does not affect our franchised owned locations. The closure of these underperforming stores will significantly improve the profitability of the company,” the statement explained. Sbarro locations in shopping mall eateries have suffered as mall traffic has declined. Sbarro has more than 800 stores worldwide, including 81 that were opened in 2013 – www.meatingplace.com

Goose Island Expands Line of “312 Urban” Beers

Last month (March 12, 2014), also known as “3-1-2 Day”, Goose Island expanded its “312 Urban” line by unveiling the new 312 Urban Pale Ale nationally to complement its flagship beer, 312 Urban Wheat Ale. 312 Urban Pale Ale was inspired by the success and the brewing experience from Green Line Pale Ale -- a Chicago-only, draft-only beer that supports Goose Island’s environmental and sustainable initiative. 312 Urban Pale Ale is Goose Island’s first yearround, national offering within the popular Pale Ale craft beer segment. – For more information, visit www.GooseIsland.com

Ms. X April 2014

ALOHA EATS 2534 N. Clark CHICAGO, IL 773-935-6828. I had dinner with some friends and they picked up some Hawaiian cuisine from here. It was great! We had Kahlua Pork which is pulled pork, the Katsu Pork which is breaded pork in Japanese bread crumbs then fried and the Hawaiian BBQ chicken with a sweet sauce. Meals come with rice and macaroni salad. They even have spam and eggs. BLAZE N GRILL 6400 N. Milwaukee CHICAGO, IL 773-853-2622. You place your order and they bring it to your table. Two things I suggest you try are the gyros because the meat is so tender and the Merkts cheddar burger; I just love that cheese. Of course you have to have some of their fries too. EGG YOLK CAFÉ 100 S. Neltnor Blvd. WEST CHICAGO, IL 630-2312370. This breakfast and lunch place is in the location of what was formerly the home of the Sandpiper restaurant. It’s all modernized and smartly decorated with an open and airy feel to it. I ordered a “Yolk #2” which is 2 eggs, French toast, two slices of bacon and a large sausage link. Everything was delicious! FIREHOUSE SUBS 405 N. Eola Rd. AURORA, IL 630-340-5760. Fireman started this chain and it is really growing. They offer salads, chili, cold and hot subs. The roast beef & provolone hot sub is my favorite, along with a bag of chips. This is the perfect lunch. They also have some subs under 500 calories. GIORDANO’S 1556 Buttita Dr. STREAMWOOD, IL 630-372-8600. It’s been a long time since I had some Giordano’s pizza. For the thin crust, I recommend the special which has mushrooms, sausage green peppers & onions and for the deep dish I just stick to cheese and sausage. Both are equally good. Plus you can order your favorite pizza online and have it shipped out nationwide. This is perfect for someone craving a Chicago classic. HOUSE OF WINGS 2447 N. Clark CHICAGO, IL 773-929-8421. Their yellow sign on the building will definitely get your attention. Great place for pick-up. They have two kinds of bone-in chicken wings, regular and crispy, BBQ and buffalo flavors. You must try both kinds because they are so good KAPPY’S 7200 W. Dempster MORTON GROVE, IL 847-470-1900. Family owned. They did a beautiful job remodeling the restaurant. You can always have a good breakfast there, plus they have an extensive menu to please any palate. Sandwich and burger selections come with fries and soup. Specialties include steaks & chops and Greek chicken. The liver & onions was fabulous so was the skirt steak sandwich. THE JALAPENO GRILL 1316 N. Route 59 NAPERVILLE, IL Mexican specialties include tacos, burrito’s tortas and fajitas. First, get an order or chips and salsa, then I enjoyed a couple of steak tostadas with beans, sour cream, lettuce, tomato and cheese plus a tamale. You can’t beat the prices here. WETZEL’S PRETZELS 6170 W. Grand GURNEE, IL 847-855-0443. Located in Gurnee Mills Mall. This is a good snack to have while shopping. Hot, soft baked pretzels. Choices include plain, salted, cheese, cinnamon and e pretzel dogs. They also have fresh lemonade.

3/12/14 2:47 PM

Food Industry News® April 2014

Page 41

DIRECTORY ACCOUNTANTS

BOOTHS-UPHOLSTERERS

Java Mania Coffee Roaster ................................ 815-885-4661

Baker Tilly ........................................................... 312-729-8100

Chicago Booth ...................................Page 31 ... 773-378-8400

Rock House Coffee Roasting Co ........................ 312-350-6190

Faucet Shoppe The ...........................Page 04 ... 773-478-3890

FAUCETS

SS&G .................................................................. 847-824-4006

BREAD & ROLLS

COFFEE-GOURMET & SPECIALTY

FILTERS-EXHAUST SYSTEMS

ADVERTISING

Gonnella Baking Co ...........................Page 35 ... 312-733-2020

Chicago Coffees & Teas ..................................... 773-252-7000

Averus ................................................................. 800-393-8287

Food Industry News ............................................ 847-699-3300

IL Mulino di Valenzano Bakery ...........Page 26 ... 773-934-1625

COFFEE-WHOLESALE

Olympia Maintenance ......................................... 708-344-0344

AIR CONDITIONING-SYSTEMS CLEANING

Forno Palese Baking Company .......................... 630-595-5502

$3.95 Coffee ......................................Page 27 ... 847-671-9600

FIRE SUPRESSION SYSTEMS

Java Mania Coffee Roaster ................................ 815-885-4661

Olympia Maintenance ......................................... 708-344-0344

BUTTER-CLARIFIED

AIR FILTERS-SALES & SERVICE

Danish Maid Butter Co .......................Page 09 ... 773-731-8787

Averus ................................................................. 800-393-8287

BUTTER-PREPORTIONED-WHIPPED

Olympia Maintenance ......................................... 708-344-0344

Danish Maid Butter Co .......................Page 09 ... 773-731-8787

ARCHITECTS

CABLE TV-SALES & INSTALLATION

Dacre & Youngquist LLC Architects .................... 312-477-0773

Prime Time Sports .............................................. 847-637-3500

Dearborn Architects ............................................ 312-939-3838

CASH & CARRY-WHOLESALE

Sarfatty Associates ..............................................847-920-1100

GFS Marketplace ...............................Page 30 ... 800-968-6525

ASIAN FOOD PRODUCTS

CASH ADVANCES

Kikkoman Sales USA .........................Page 33 ... 630-954-1244

Cash Advances ................................................... 708-495-0930

ASSOCIATIONS

CASH REGISTERS & SUPPLIES

Illinois Restaurant Association ...........Page 08 ... 312-787-4000

Schmaus Cash Register & POS ......................... 847-675-6066

ATM MACHINES

CATERING-VEHICLES

Meirtran ATM......................................Page 40 ... 800-382-5737

DCI Central (Hotshot) ........................Page 47 ... 800-468-7478

Payment Alliance International............................ 630-368-1833

CHAIRS-COMMERCIAL

AUCTIONEERS

Chicago Booth ...................................Page 31 ... 773-378-8400

Bob King Auctions ..............................Page 26 ... 847-458-0500

John Manson & Associates ................................. 773-278-8280

AWARDS

Waco Manufacturing ........................................... 312-733-0054

Classic Design Awards ....................................... 847-470-0855

CHARCOAL

AWNINGS & CANOPYS

Apache Supply .................................................... 708-409-1040

Chesterﬁeld Awnings .........................Page 04 ... 312-666-0400

Charcoal Supply Company ................................. 312-642-5538

AWNINGS - SALES & SERVICE

CHEESE

Thatcher Oaks Awnings ...................................... 630-833-5700

New Dairy ........................................................... 312-421-1234

BAKERS-WHOLESALE

CHEESECAKES

Gerhard’s European Desserts ...........Page 28 ... 847-234-0023

Eli’s Cheesecakes............................................... 773-736-3417

Gonnella Baking Co ...........................Page 35 ... 312-733-2020

CHEESES

IL Mulino di Valenzano Bakery ...........Page 26 ... 773-934-1625

Artisan Specialty Foods .....................Page 03 ... 708-762-5238

Forno Palese Baking Company .......................... 630-595-5502

CHEMICALS

JR Dessert Bakery .............................................. 773-465-6733

Lee’s Chemical Solutions...................Page 34 ... 630-414-6598

BAKERY-PRODUCTS

CHICKEN-PROGRAMS

Instantwhip Chicago...........................Page 33 ... 800-933-2500

FSI/Foodservice Solutions .................................. 847-719-6088

BANKING

CHILI

COLD STORAGE Perishable Distribution Solutions ........................ 888-491-1641 CONCESSION EQUIPMENT & SUPPLIES Gold Medal Products .........................Page 28 ... 800-767-5352 CONSULTING & DESIGN A D E Foodservice Equipment .............................630-628-0811 CORNED BEEF-FRESH Papa Charlie’s....................................Page 04 .. 877-522-PAPA Manny’s Food Products ...................................... 312-939-2855 Vienna Beef ........................................................ 773-278-7800 CORPORATE GIFTS Vienna Beef ........................................................ 773-278-7800 CREDIT CARD PROCESSOR Payment Alliance International............................ 630-368-1833 DAIRY-PRODUCTS Instantwhip Chicago...........................Page 33 ... 800-933-2500 New Dairy ........................................................... 312-421-1234 DELIVERY-VEHICLES DCI Central (Hotshot) ........................Page 47 ... 800-468-7478 DESSERTS Algelato ..............................................Page 29 ... 847-455-5355 Gerhard’s European Desserts ...........Page 28 ... 847-234-0023 Hershey’s Ice Cream .........................Page 21 ... 708-339-4656 Eli’s Cheesecakes............................................... 773-736-3417 New Dairy ........................................................... 312-421-1234 DIRECTV Prime Time Sports .............................................. 847-637-3500 DISHWASHER-LEASING & RENTAL Lee’s Chemical Solutions...................Page 34 ... 630-414-6598 Cintas Corporation .............................................. 630-543-3666 DISTRIBUTOR SALES REPS

Averus ................................................................. 800-393-8287 FIRE-EXTINGUISHERS Averus ................................................................. 800-393-8287 Henrichsen Fire & Safety Equip .......................... 800-373-9714 FIRST AID-EQUIPMENT & SUPPLIES Afﬁrmed Medical Service .................................... 847-322-9185 FLOORS-SALES & INSTALLATION Mr Floor Companies ........................................... 847-674-7500 FOOD BROKERS Sip & Company ................................................... 708-452-8828 FOOD DISTRIBUTORS Christ Panos Foods ...........................Page 19 ... 630-735-3200 Devanco Foods ..................................Page 23 ... 847-228-7070 Sotiros Foods .....................................Page 13 ... 708-371-0002 Tec Foods Inc.....................................Page 14 ... 773-638-5310 Anichini Brothers ................................................. 312-644-8004 GFS Food Service Distribution ........................... 800-968-6515 Reinhart Foodservice .......................................... 866-961-5885 US Foods ............................................................ 800-942-9470 FOOD EQUIPMENT Bob King Auctions ..............................Page 26 ... 847-458-0500 Gold Medal Products .........................Page 28 ... 800-767-5352 FOOD PHOTOGRAPHY Al MacDonald Photography ................................ 630-283-0038 FOOD PROCESSING EQUIP SALES & SERVICE LPS Corp ...........................................Page 16 ... 847-451-2222 FOOD PRODUCTS Empanadas Patagonia.......................Page 23 ... 630-568-3964 GFS Marketplace ...............................Page 30 ... 800-968-6525 Soupbase.com ...................................Page 20 ... 216-381-9916 Tec Foods Inc.....................................Page 14 ... 773-638-5310 Taft Foodmasters ................................................ 212-644-1974 FOOD PRODUCTS-PREPARED

Ridgestone Bank................................Page 13 ....262-789-1011

Captain Ken’s Foods..........................Page 23 ....800-510-3811

BAR SPOTTING/HOSPITALITY SECURITY

CIGARS

Petritis Group Inc IL Lic 117001002 .................... 847-705-6619

Paciﬁc Cigar Company ......................Page 40 ....630-972-1189

BAR STOOLS

CLASSIFIED ADVERTISING

Chicago Booth ...................................Page 31 ... 773-378-8400

Food Industry News ............................................ 847-699-3300

Waco Manufacturing ........................................... 312-733-0054

CLEANING PRODUCTS

BAR SUPPLIES

SuperClean ......................................................... 847-361-0289

Ramar Supply Co...............................Page 38 ... 708-233-0808

COCKTAIL BLENDERS

BATCH FREEZERS

Blendtec .............................................................. 800-253-6383

ELECTRICAL REPAIR & MAINTENANCE

Thunderbird Food Machinery .............................. 866-451-1668

Jeff Goworowski................................................... 312-738-1111 DRINKS Hershey’s Ice Cream .........................Page 21 ... 708-339-4656 DUCT CLEANING Airways Systems................................................. 630-595-4242 Averus ................................................................. 800-393-8287 Olympia Maintenance ......................................... 708-344-0344

Captain Ken’s Foods..........................Page 23 ....800-510-3811 FOOD SAFETY TRAINING Food Industry Training ........................................ 630-690-3818 FOODSERVICE EQUIPMENT Leach Food Equipment Dist...............Page 25 ... 815-712-7707 March Quality Used & New Equip......Page 09 ... 800-210-5895 Zepole Restaurant Supply .................Page 10 ... 630-783-1239 Losurdo Inc ......................................................... 630-833-2828

Kool Technologies ..............................Page 24 ... 630-483-2256

COFFEE & TEA

Mackay Heating & Mechanical...........Page 27 ... 847-381-0448

BEVERAGES

Chicago Coffees & Teas ..................................... 773-252-7000

ETHNIC FOODS

FOODSERVICE EQUIPMENT-REPAIR

Cafﬁnated Club ..................................Page 06 ... 800-975-3047

Java Breeze Coffee & Tea .................................. 773-235-9356

Kikkoman Sales USA .........................Page 33 ... 630-954-1244

CSI - Coker Service Inc .....................Page 29 ... 888-908-5600

BLENDERS

COFFEE HOUSE PRODUCTS

EXHAUST FAN REPAIR

Cobblestone Ovens ............................................ 847-635-0172 FOODSERVICE- LAYOUT & DESIGN

Blendtec .............................................................. 800-253-6383

Chicago Coffees & Teas ..................................... 773-252-7000

Hoods Chicago ..................................Page 11 ... 773-552-9200

BOOTHS

COFFEE ROASTERS

FANS-VENTILATING & EXHAUST

A D E Foodservice Equipment .............................630-628-0811

Chicago Booth ...................................Page 31 ... 773-378-8400

Emerald House Coffee Roastery .......Page 20 ... 630-506-2540

AWR Welding .....................................Page 12 ... 773-491-5353

Losurdo Inc ......................................................... 630-833-2828

april 41-48.indd 41

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Food Industry News® April 2014

Page 42 FOODSERVICE-EQUIPMENT PARTS

HEATING & AIR CONDITIONER SERVICE & REP

ITALIAN BEEF

CSI - Coker Service Inc .....................Page 29 ... 888-908-5600

Mackay Heating & Mechanical...........Page 27 ... 847-381-0448

Devanco Foods ..................................Page 23 ... 847-228-7070

Buedel Fine Meats & Provisions ......................... 708-496-3500

Cobblestone Ovens ............................................ 847-635-0172

HOOD & DUCT SYSTEMS

Papa Charlie’s....................................Page 04 .. 877-522-PAPA

MEATS-SPECIALTY & EXOTIC MEATS

FOODSERVICE-SUPPLIES

AWR Welding .....................................Page 12 ... 773-491-5353

Red Hot Chicago................................Page 36 ... 800-249-5226

Sierra Meat & Seafood.......................Page 18 ... 800-444-5687

GFS Marketplace ...............................Page 30 ... 800-968-6525

HOOD & EXHAUST-CLEANING

Serrelli’s Foods ..................................Page 11 ..877-385-BEEF

MEDICAL SUPPLIES

Anichini Brothers ................................................. 312-644-8004

Ramar Supply Co...............................Page 38 ... 708-233-0808

Better Metal Systems .........................Page 09 ... 888-958-5945

ITALIAN FOOD SPECIALTIES

Afﬁrmed Medical Service .................................... 847-322-9185

FREEZERS-ALL TYPES

Airways Systems................................................. 630-595-4242

E Formella & Sons .............................Page 20 ... 877-598-0909

MILK

Custom Cooler & Freezer ..................Page 08 ... 630-879-3131

Averus ................................................................. 800-393-8287

ITALIAN SAUSAGE

Instantwhip Chicago...........................Page 33 ... 800-933-2500

FROZEN DRINKS

Enviromatic Corporation of America ................... 847-729-8000

Devanco Foods ..................................Page 23 ... 847-228-7070

New Dairy ........................................................... 312-421-1234

Hershey’s Ice Cream .........................Page 21 ... 708-339-4656

Olympia Maintenance ......................................... 708-344-0344

Papa Charlie’s....................................Page 04 .. 877-522-PAPA

MURALS-INTERIOR CUSTOM

FROZEN FOODS

HOOD & EXHAUST-SYSTEMS

Anichini Brothers ................................................. 312-644-8004

MEK Design ........................................................ 847-858-1540

Taft Foodmasters ................................................ 212-644-1974

Belvin/J&F Sheet Metal Co ................................. 312-666-5222

JANITOR-SUPPLIES

MYSTERY SHOPPING/HOSPITALITY SECURITY

FRYERS

HOOD SYSTEMS-FIRE

Ramar Supply Co...............................Page 38 ... 708-233-0808

Petritis Group Inc IL Lic 117001002 .................... 847-705-6619

FSI/Foodservice Solutions .................................. 847-719-6088

Hoods Chicago ..................................Page 11 ... 773-552-9200

JAPANESE-FOOD PRODUCTS

NACHO-EQUIPMENT & SUPPLIES

GASKET REPLACEMENT SERVICE

Averus ................................................................. 800-393-8287

Kikkoman Sales USA .........................Page 33 ... 630-954-1244

Gold Medal Products .........................Page 28 ... 800-767-5352

Hands on Gaskets & Hardware .......................... 708-641-7007

Henrichsen Fire & Safety Equip .......................... 800-373-9714

JUICERS-FRUIT & VEGETABLES

NAME-PLATES & TAGS

Just Gaskets And Hardware ............................... 708-758-1289

HOT DOGS

Berkel Midwest.................................................... 800-921-9151

Classic Design Awards ....................................... 847-470-0855

GELATO

Red Hot Chicago................................Page 36 ... 800-249-5226

KITCHEN-DESIGNERS

OIL & SHORTENING

Algelato ..............................................Page 29 ... 847-455-5355

Crawford Sausage .............................................. 773-277-3095

Sarfatty Associates ..............................................847-920-1100

Columbus Vegetable Oils...................Page 07 ... 773-265-6500

Palazzolo’s Gourmet Ice Cream ........Page 25 ... 269-561-2000

Vienna Beef ........................................................ 773-278-7800

KITCHEN-EXHAUST SYSTEMS/CLEANING

OILS & FATS-COOKING

New Dairy ........................................................... 312-421-1234

ICE CREAM

Averus ................................................................. 800-393-8287

Columbus Vegetable Oils...................Page 07 ... 773-265-6500

GELATO EQUIPMENT & SUPPLIES

Algelato ..............................................Page 29 ... 847-455-5355

Enviromatic Corporation of America ................... 847-729-8000

OILS & VINEGAR

Kool Technologies ..............................Page 24 ... 630-483-2256

Hershey’s Ice Cream .........................Page 21 ... 708-339-4656

Olympia Maintenance ......................................... 708-344-0344

Pastorelli Foods ...............................................800-SOS-AUCY

GIARDINERA

Homer’s Gourmet Ice Cream .............Page 30 ... 847-251-0477

KNIFE-SHARPENING SERVICE

OILS-COOKING/BULK

E Formella & Sons .............................Page 20 ... 877-598-0909

Instantwhip Chicago...........................Page 33 ... 800-933-2500

Cozzini Inc .......................................................... 888-846-7785

Columbus Vegetable Oils...................Page 07 ... 773-265-6500

V Formusa Company .......................................... 312-421-0485

Palazzolo’s Gourmet Ice Cream ........Page 25 ... 269-561-2000

Maestranzi Brothers ............................................ 708-867-7323

OLIVE OILS

GILD GAME

New Dairy ........................................................... 312-421-1234

KNIVES-FOOD PREP

Columbus Vegetable Oils...................Page 07 ... 773-265-6500

Artisan Specialty Foods .....................Page 03 ... 708-762-5238

ICE CREAM-EQUIPMENT & SUPPLY

Mercer Cutlery .................................................... 773-844-7256

ORGANIC FOODS

GLYCOL REFRIGERATION SYSTEM & REPAIR

Kool Technologies ..............................Page 24 ... 630-483-2256

LEGAL SERVICES

Pastorelli Foods ...............................................800-SOS-AUCY

Mackay Heating & Mechanical...........Page 27 ... 847-381-0448

ICE MACHINES

Axia Law LLC .....................................Page 27 ... 312-546-9951

OUTDOOR FURNITURE

GOURMET-FOOD PRODUCTS

Manitowoc Foodservice .....................Page 02 .... 727-569-1111

LIFE INSURANCE

John Manson & Associates ................................. 773-278-8280

Artisan Specialty Foods .....................Page 03 ... 708-762-5238

ICE MACHINES SALES & LEASING

Oxford Life Insurance.........................Page 05 ... 630-590-6150

OVEN REPAIR & MAINTENANCE

Chicago Importing Company .............................. 800-828-7983

LPS Corp ...........................................Page 16 ... 847-451-2222

LINEN SUPPLY & RENTAL SERVICE

Mackay Heating & Mechanical...........Page 27 ... 847-381-0448

New Dairy ........................................................... 312-421-1234

Grove Ice Machines ............................................ 630-969-5199

Ajax Linen & Uniform .......................................... 800-244-4000

OVENS-SALES & SERVICE

GREASE REMOVAL SERVICE

ICE MACHINES-SALES-RENTAL OR LEASING

Cosmopolitan Textile ........................................... 773-254-6100

Cobblestone Ovens ............................................ 847-635-0172

American BioFuels Corp ..................................... 630-631-5714

Empire Cooler Service .......................Page 22 ... 312-733-3900

Mickey’s Linen .....................................................773-545-7211

PAINTING & HANDYMAN SERVICES

Hopkins Grease Company .................................. 877-404-7327

ICE-MAKING EQUIPMENT/REPAIR & SERVICE

Valley Linen Supply............................................. 630-897-4474

Schubert Painting................................................ 847-606-9660

Kaluzny Bros Inc ................................................. 815-744-1453

Grove Ice Machines ............................................ 630-969-5199

LIQUOR CONTROL SYSTEMS

PANCAKE-BATTER & MIX

Mahoney Environmental ..................................... 800-892-9392

ICE-SCULPTURE

LCSI, Inc ............................................................. 847-836-0194

Tec Foods Inc.....................................Page 14 ... 773-638-5310

GREASE TRAP PUMPING SERVICE

AAA Nadeau’s Ice Sculptures ............................. 708-366-3333

LIQUOR LIABILITY/AUTO/UMBRELLA

Gust John Foods & Products Corp ..................... 630-879-8700

Tierra Environmental..........................Page 18 ... 888-551-1998

INSURANCE

Northern Illinois Insurance .................Page 48 ... 815-226-9353

PAPER-PRODUCTS

American BioFuels Corp ..................................... 630-631-5714

Heil & Kay Insurance Agency.............Page 26 ... 847-259-1421

LIQUOR-WHOLESALE

Ramar Supply Co...............................Page 38 ... 708-233-0808

Hopkins Grease Company .................................. 877-404-7327

Northern Illinois Insurance .................Page 48 ... 815-226-9353

Peerless Liquors ................................................. 773-378-3908

PARTY-FAVORS & SUPPLIES

Kaluzny Bros Inc ................................................. 815-744-1453

Oxford Life Insurance.........................Page 05 ... 630-590-6150

LOANS & FINANCING

Ramar Supply Co...............................Page 38 ... 708-233-0808

GREASE TRAPS SERVICE & CONSULTING

Caro Insurance Services..................................... 708-745-5031

Cash Advances ................................................... 708-495-0930

PASTA-FRESH AND FROZEN

Mahoney Environmental ..................................... 800-892-9392

Concklin Insurance Agency................................. 630-268-1600

LOGISTICS COMPANIES

Pastafresh Home Made Pasta ............................ 773-745-5888

GREASE-EXHAUST CLEANING

ISU Northwest Insurance Services ..................... 888-366-3467

Perishable Distribution Solutions ........................ 888-491-1641

PASTRIES-WHOLESALE

Airways Systems................................................. 630-595-4242

Professional Consultants Inc .............................. 630-369-0013

MEAT PROCESSING EQUIP SALES & SERVICE

Gerhard’s European Desserts ...........Page 28 ... 847-234-0023

Averus ................................................................. 800-393-8287

Society Insurance ............................................... 888-576-2438

LPS Corp ...........................................Page 16 ... 847-451-2222

PASTRY INGREDIENTS

Enviromatic Corporation of America ................... 847-729-8000

The Horton Group ............................................... 312-917-8610

Berkel Midwest.................................................... 800-921-9151

Sotiros Foods .....................................Page 13 ... 708-371-0002

Olympia Maintenance ......................................... 708-344-0344

INSURANCE SERVICES

MEAT-SMOKED

PATIO HEATERS

GYROS

Northern Illinois Insurance .................Page 48 ... 815-226-9353

Nueske Applewood Smoked Meats .................... 800-382-2266

TNG Industries ...................................Page 14 ....708-449-1100

Devanco Foods ..................................Page 23 ... 847-228-7070

Farmers Insurance-Mark Holihan ....................... 847-823-6800

MEAT-WHOLESALE

PATTY MACHINES/FOOD FORMERS

Taft Foodmasters ................................................ 212-644-1974

R W Troxell & Company...................................... 312-948-5228

Artisan Specialty Foods .....................Page 03 ... 708-762-5238

Berkel Midwest.................................................... 800-921-9151

HAMBURGER PATTY MANUFACTURER

INTERIOR DECORATORS & DESIGNERS

Devanco Foods ..................................Page 23 ... 847-228-7070

PAYROLL SERVICE

Devanco Foods ..................................Page 23 ... 847-228-7070

Sarfatty Associates ..............................................847-920-1100

Sierra Meat & Seafood.......................Page 18 ... 800-444-5687

Payville Usa The Hero’s of Payroll.....Page 22 ... 630-366-2600

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Food Industry News® April 2014

Page 43

PEST CONTROL/PEST ELIMINATION

Custom Cooler & Freezer ..................Page 08 ... 630-879-3131

Mc Cloud Services .............................Page 32 ... 800-332-7805 Presto X Pest Control ......................................... 888-627-5772

SHORTENING

TOFU PRODUCTS-ALL TYPES

Olympic Store Fixtures.......................Page 37 ... 773-585-3755

Columbus Vegetable Oils...................Page 07 ... 773-265-6500

Phoenix Tofu ......................................Page 08 ... 773-784-2503

Ramar Supply Co...............................Page 38 ... 708-233-0808

SIGNAGE-INDOOR & OUTDOOR

PHOTOGRAPHY

Zepole Restaurant Supply .................Page 10 ... 630-783-1239

American Graphics ............................Page 32 ... 888-774-6270

Al MacDonald Photography ................................ 630-283-0038

Berkel Midwest.................................................... 800-921-9151

SIGNS

PICKLES & RELISH

Mercer Cutlery .................................................... 773-844-7256

Classic Design Awards ....................................... 847-470-0855

Vienna Beef ........................................................ 773-278-7800

Trimark Marlinn ................................................... 708-496-1700

SILVERWARE & DINNERWARE

PIZZA SUPPLY DISTRIBUTORS

RESTAURANT EQUIPMENT REPAIR SERVICE

John Manson & Associates ................................. 773-278-8280

TRUCK GRAPHICS

Anichini Brothers ................................................. 312-644-8004

CSI - Coker Service Inc .....................Page 29 ... 888-908-5600

SLICERS-SALES & SERVICE

American Graphics ............................Page 32 ... 888-774-6270

PLAQUES

Mackay Heating & Mechanical...........Page 27 ... 847-381-0448

LPS Corp ...........................................Page 16 ... 847-451-2222

Classic Design Awards ....................................... 847-470-0855

Accu-Tech ........................................................... 847-658-8440

TRUCK-REFRIGERATED

Berkel Midwest.................................................... 800-921-9151

PLUMBING SUPPLIES

Berkel Midwest.................................................... 800-921-9151

Maestranzi Brothers ............................................ 708-867-7323

Faucet Shoppe The ...........................Page 04 ... 773-478-3890

Cobblestone Ovens ............................................ 847-635-0172

SMOOTHIE MACHINES

POINT OF SALE SUPPLIES

Hobart Corporation ............................................. 847-631-0070

Blendtec .............................................................. 800-253-6383

Schmaus Cash Register & POS ......................... 847-675-6066

RESTAURANT EQUIPMENT-NEW & USED

SOAPS & DETERGENTS

TRUCK-SALES NEW & USED

POINT OF SALE SYSTEMS

Bob King Auctions ..............................Page 26 ... 847-458-0500

Lee’s Chemical Solutions...................Page 34 ... 630-414-6598

D & S Truck Center ............................Page 28 ... 708-352-5551

Resource Point of Sale ......................Page 17 ... 773-252-5500

March Quality Used & New Equip......Page 09 ... 800-210-5895

SOCIAL MEDIA SERVICES

TV SALES, SERVICE & INSTALLATION

HotSauce Technologies ...................................... 312-623-6007

RESTAURANT REAL ESTATE SALES

Stick Out Social..................................Page 13 ... 312-655-9999

LCSI, Inc ............................................................. 847-836-0194

John Moauro/Realty Executives ..........................708-361-1150

SOFT DRINKS

Prime Time Sports .............................................. 847-637-3500

Merchants Solutions ........................................... 708-449-6650

Kudan Group Inc ................................................. 312-575-0480

Cafﬁnated Club ..................................Page 06 ... 800-975-3047

NB Services of Illinois ......................................... 773-519-1961

Nick Dibrizzi/Coldwell Banker ............................. 708-562-9328

SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES

Retail Control Solutions ...................................... 630-521-9900

Pontarelli & Company ......................................... 847-778-3571

Kool Technologies ..............................Page 24 ... 630-483-2256

Schmaus Cash Register & POS ......................... 847-675-6066

RESTAURANT-DESIGNERS

Taylor Freezers and Equipment .......................... 888-942-0777

UPHOLSTERERS

SilverWare POS .................................................. 888-510-5102

A D E Foodservice Equipment .............................630-628-0811

SOUP BASES

Vinyl Pro Company ............................Page 11 ... 708-505-2001

United Video Systems......................................... 708-780-1200

Losurdo Inc ......................................................... 630-833-2828

Soupbase.com ...................................Page 20 ... 216-381-9916

VEGETARIAN FOODS

POPCORN-EQUIPMENT & SUPPLIES

Sarfatty Associates ..............................................847-920-1100

SOUPS

Gold Medal Products .........................Page 28 ... 800-767-5352

RESTAURANTS

Vienna Beef ........................................................ 773-278-7800

Taft Foodmasters ................................................ 212-644-1974

PRESSURE WASHING

La Scarola Restaurant ........................................ 312-243-1740

SPECIALTY FOODS

Mahoney Environmental ..................................... 800-892-9392

SALAD-DRESSINGS & OILS

Artisan Specialty Foods .....................Page 03 ... 708-762-5238

Olympia Maintenance ......................................... 708-344-0344

Columbus Vegetable Oils...................Page 07 ... 773-265-6500

SPICE BLENDS

PRIVATE LABEL FOOD MANUFACTURERS

Tec Foods Inc.....................................Page 14 ... 773-638-5310

Famar Flavors ..................................................... 708-926-2951

Olympia Maintenance ......................................... 708-344-0344

E Formella & Sons .............................Page 20 ... 877-598-0909

SANITATION TRAINING

STAINLESS STEEL EQUIPMENT & REPAIR

VERTICAL BROILERS

PRODUCE DISTRIBUTORS

Illinois Restaurant Association ...........Page 08 ... 312-787-4000

C & R Restaurant Service ..................Page 31 ... 312-850-1818

XL Manufacturing ................................................ 773-271-8900

Premier Produce ................................................. 847-678-0780

SATELLITE TV SYSTEMS

STEAM CLEANING

PUBLISHING

Prime Time Sports .............................................. 847-637-3500

Mahoney Environmental ..................................... 800-892-9392

XL Manufacturing ................................................ 773-271-8900

Food Industry News ............................................ 847-699-3300

SAUSAGE

Olympia Maintenance ......................................... 708-344-0344

RE-UPHOLSTERY

Red Hot Chicago................................Page 36 ... 800-249-5226

SUPERMARKET & DELI EQUIPMENT

Chicago Booth ...................................Page 31 ... 773-378-8400

Anichini Brothers ................................................. 312-644-8004

Leach Food Equipment Distributor ....Page 25 ... 815-712-7707

REACH IN COOLERS

Crawford Sausage .............................................. 773-277-3095

SUPERMARKET EQUIP SALES & SERVICE

Mackay Heating & Mechanical...........Page 27 ... 847-381-0448

United Fast Food & Beverage............Page 14 ....847-616-0711

Vienna Beef ........................................................ 773-278-7800

LPS Corp ...........................................Page 16 ... 847-451-2222

WALK-IN COOLERS AND FREEZERS

REFRIGERATION EQUIP SERVICE & REPAIR

SAUSAGE MAKING EQUIP SALES & SERVICE

SUPERMARKET INTERIORS

Custom Cooler & Freezer ..................Page 08 ... 630-879-3131

CSI - Coker Service Inc .....................Page 29 ... 888-908-5600

LPS Corp ...........................................Page 16 ... 847-451-2222

MEK Design ........................................................ 847-858-1540

Mackay Heating & Mechanical...........Page 27 ... 847-381-0448

SBA LOANS

SUPERMARKET- EQUIPMENT/ NEW & USED

WAREWASHING PROGRAMS

Accu-Tech ........................................................... 847-658-8440

Ridgestone Bank................................Page 13 ....262-789-1011

Berkel Midwest.................................................... 800-921-9151

REFRIGERATION UNITS

SCALES

SYRUP-PANCAKE & WAFFLE

United Fast Food & Beverage............Page 14 ....847-616-0711

Berkel Midwest.................................................... 800-921-9151

Gust John Foods & Products Corp ..................... 630-879-8700

REFRIGERATION-EQUIP/COMMERCIAL

NB Services Of Illinois ........................................ 773-519-1961

SYRUP-SUGAR FREE

WELDING & FABRICATING

Custom Cooler & Freezer ..................Page 08 ... 630-879-3131

SEATING

Gust John Foods & Products Corp ..................... 630-879-8700

KOP Ind. Welding & Fabrication ........Page 18 ... 630-930-9516

RENDERER-RECYCLING

Waco Manufacturing ........................................... 312-733-0054

T-SHIRTS-CUSTOM PRINTED

WHIPPED CREAM

Mahoney Environmental ..................................... 800-892-9392

SEWER(MAINT)-RODDING & JETTING

DLS Custom Embroidery .................................... 847-593-5957

RESTAURANT EQUIPMENT

Power Sewer Rodding .......................Page 11 ... 773-718-3663

TABLES-ALL TYPES

Instantwhip Chicago...........................Page 33 ... 800-933-2500

Manitowoc Foodservice .....................Page 02 .... 727-569-1111

Tierra Environmental..........................Page 18 ... 888-551-1998

Chicago Booth ...................................Page 31 ... 773-378-8400

FSI/Foodservice Solutions .................................. 847-719-6088

SHEET METAL FABRICATION

John Manson & Associates ................................. 773-278-8280

Losurdo Inc ......................................................... 630-833-2828

C & R Restaurant Service ..................Page 31 ... 312-850-1818

Waco Manufacturing ........................................... 312-733-0054

RESTAURANT EQUIPMENT & SUPPLIES

SHIPPING SERVICES

TAMALES

YOGURT & SOFT SERVE EQUIPMENT

C & R Restaurant Service ..................Page 31 ... 312-850-1818

Perishable Distribution Solutions ........................ 888-491-1641

Supreme Frozen Products .................................. 773-622-3777

Kool Technologies ..............................Page 24 ... 630-483-2256

april 41-48.indd 43

TOMATO PRODUCTS Pastorelli Foods ...............................................800-SOS-AUCY TRADE PUBLICATIONS Food Industry News ............................................ 847-699-3300

DCI Central (Hotshot) ........................Page 47 ... 800-468-7478 TRUCK-SALES & SERVICE DCI Central (Hotshot) ........................Page 47 ... 800-468-7478

UNIFORMS-ALL TYPES Ajax Linen & Uniform .......................................... 800-244-4000 Valley Linen Supply............................................. 630-897-4474

VENTILATING-SYTEMS CLEANING Airways Systems................................................. 630-595-4242 Averus ................................................................. 800-393-8287

VIDEO SURVEILLANCE SYSTEMS United Video Systems......................................... 708-780-1200 WALK-IN COOLER REPAIR & MAINTENANCE

Lee’s Chemical Solutions...................Page 34 ... 630-414-6598 WEBSITE DESIGN Americaneagle.com ...........................Page 24 ... 847-699-0300

WORKERS COMP INSURANCE Northern Illinois Insurance .................Page 48 ... 815-226-9353 Farmers Insurance-Mark Holihan ....................... 847-823-6800

3/11/14 4:08 PM

Food Industry News® April 2014

Page 44

CLASSIFIEDS

PONTARELLI ASSOCIATES Real Estate Services Restaurant Brokerage Division

Vince Ferraro

Chicago’s Premier Hospitality Real Estate Brokers

BEST BUY

Since 1999, our qualified team of brokers has been helping buyers and sellers with:    

Needs identification Lease/sales agreements Professional referrals Site tour and selection

www.kudangroup.com @RestaurantRE

KudanGroup

Freestanding restaurant. Brick. Signalized corner. Signage. Seats 136. Parks 56. Great kitchen. Beautiful decor. Veriﬁable proﬁt with current hours of 7am – 3pm! Or...easy to extend hours and secure liquor license for your concept. Established 30 years. Well maintained...pride of ownership shows! REAL ESTATE, BIZ, FF&E @ $395K...OFFERS!!

CALLING ALL CHEFS

st in

New listing. Upscale dining. Excellent reputation. Fantastic location. Major thoroughfare. Affluent NW suburbs. High volume with verifiable financials. Perfect for chef/owner. CONFIDENTIAL! Business, FF&E @ $260K

RESTAURANT/BAR

Andersonville - 5101 N. Clark St. Commercial condo with fully fixtured restaurant for lease. Corner location with great visibility. Features full basement with coolers and complete equipment package. Price: $125K (Assets) Rental Rate: $35/SF (Net) Size: 3,100 SF + Full Basement Contact: Jeremy p!

WOW! In line “store” at major NW mall. Established 20 years. If you want to be a “hands on” owner/operator, this is for you! Won’t last @ $49K!!

ro D

ic e

D ic e Pr

Evanston - 810 W. Grove St. New construction restaurant/retail space for lease. 2 tenant commercial redevelopment of former Keg Restaurant in downtown Evanston. Price: $35/SF (NNN) Size: 4,000 SF (Approx.) Contact: Jerrod

SNACKS

Loop - 300 S. Riverside Plaza Indoor retail bar/restaurant space with outdoor deck opportunity perfect for al fresco dining. Located along the Chicago River with excellent exposure to after work commuter traffic. Rental Rate: $33/SF (Net) Size: 2,700 SF (Approx.) Contact: Jarrett

Famous Forest Park pub. Freestanding building with parking. Named in “100 BEST BARS” by Chicago Magazine. Fully equipped kitchen. Antique bar. Dining room. Patio. Capacity = 130. Liquor license = 2am/3am. Lease w/ renewal options. Owner retiring... Need enthusiastic new operators!! BIZ, FF&E @ $149K

TURN KEY

River West - Toni’s Pizza & Organic Pasta. This below market lease opportunity has potential for growth by expanding hours of service & space. Price: $125K (Business) Size: 1,000 SF + Basement Rental Rate: $1,200/Mo. (Modified Gross) Contact: Juan Carlos

Skokie - 4417 Oakton St. - Chun King Lo Restaurant One-story restaurant building for sale including all equipment. Great exposure and visibility on Oakton St. Price: $109K (Real Estate) Size: 1,625 SF (Building) 2,950 SF (Lot) Contact: Rick

Highwood - Bridie McKenna’s Irish pub/restaurant with large patio in North Shore. Features Victorian bar & 2 gas burning fireplaces. Price: $1,399,000 (Real Estate w/ Business Sale) Size: 5,300 SF. Lot Size: .27 Acres Contact: Adam

Beautiful restaurant facility. Fully equipped. State of the art build-out and FF&E package. Dining Room, Bar and Banquet Room. Seats 120 plus 20 on Patio. Paved lot. Liquor license. POS system. Digital sign. SW Suburb. Your concept works here. Conﬁdential. Great Lease. Key $125K!!

YOU CONCEPT

Totally re-habbed vintage building on Main Street (Rte # 72!) in West Dundee. FULLY EQUIPPED! Fantastic build-out with dining room/bar/banquets/patios...on the river!! Great lease. Key $ = $150K or REAL ESTATE @ $995K.

FAST FOOD

Loop, North - Confidential Listing #353 Second generation casual/quick-serve eatery with sidewalk patio available. High pedestrian traffic on Wells St. Price: $99,500 (Business) Size: 1,785 SF Rental Rate: $5,000/Mo. (Gross) Contact: Scott

Loop, South- Crave Cafe & Lounge Newly built-out restaurant with 50’ wrap around marble bar. Full kitchen with top-of-the-line equipment. Includes incidental liquor and retail food license. Price: $149K (Business) Rental Rate: $29.33/SF (Net) Contact: Jarrett

Loop, South - 2030 S. Wabash St. Fantastic opportunity to lease restaurant space with large dining room, lounge, bar and fully equipped kitchen. Rental Rate: $30/SF (Net) Size: 4,700 SF (Restaurant) Contact: Jerrod/Juan Carlos

NW Chicago. 950 sf. 3 years “New”! Pristine! Carry-out w/ interior seating for 12 plus 30 on patio. Excellent exposure and signage at signalized bus stop corner. EZ operation. BIZ, FF&E @ $129K

TAVERN

Northwest suburban tavern with 2am liquor license! Borders Chicago!! Freestanding, mixed-use building with 2 apartments, 2 garages and parking! TVs, pool table, videos, darts, ATM...got it all! Conﬁdential. BIZ & REAL ESTATE. $795K

HOT AREA

University Village - Sofia’s Pizza Established pizza restaurant with below market rent in a densely populated area with heavy foot traffic counts. Includes Black Iron, full basement and large kitchen. Price: $84,900 (Business) Size: 1,200 SF (Approx.) Rental Rate: $2,700/Mo. (Gross) Contact: Jarrett

Wicker Park - Confidential Listing #647 Recently built, highly- acclaimed restaurant on Milwaukee Ave. All new mechanicals and plumbing among many upgrades to the property. Price: $325K (Business) Rental Rate: $35/SF (NNN) Size: 5,500 SF Contact: Jeremy/Jarrett

Willow Springs - 8989 Archer Ave. Nestled alongside 15 mi. stretch of forest preserve on 2 acres of woodland. Features custom redwood cellar, two event spaces, garden and gazebo. Price: $2,100,000 (Real Estate Sale) Size: 11,188 SF (Building) 88,905 SF (Lot) Contact: Jerrod

Former “Platek’s”. Semi ﬁxtured restaurant in Richmond! Ready to re-open with minor investment. Freestanding. Parking. Patio. Signage. Liquor licence available. Inclues a 3 bedroom apartment! REAL ESTATE @ $329K...OBO!!

BAR/INVESTMENT

Just listed! NW side, Chicago. Freestanding, mixed use building on double lot! Vintage full service bar with decades of history and loyal patrons... Area’s “Hot Spot”! Includes 5 room, 3 bedroom apartment and 7 room, 1 bedroom apartment. Conﬁdential. Call for details. REAL ESTATE BIZ & BIZ @ $650K

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL! Jeremy Kudan - Ext. 11 jeremy@kudangroup.com Adam Salamon - Ext. 13 adam@kudangroup.com Brian Laksov - Ext. 14 brian@kudangroup.com Jarrett Fradin - Ext. 15 jarrett@kudangroup.com

MEMBER: CRBA

april 41-48.indd 44

Scott Reinish - Ext. 17 scott@kudangroup.com Juan Carlos Gomez - Ext. 19 juancarlos@kudangroup.com Jerrod Rosen - Ext. 21 jerrod@kudangroup.com P | 312.575.0480 Rick Loarie - 312.735.0692 rick@kudangroup.com

VinceF@realtychicago.com

CALL 847/778-3571

MEMBER: CRBA

3/11/14 4:08 PM

Food Industry News® April 2014

Page 45

CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL

Only From

Email—nick.dibrizzi@cbexchange.com

WEST SUBURBS LAGRANGE AREA Corner free standing 4,800 SF bldg. plus 3,000 SF Lower Level on 22,000 SF lot For Sale: $649,500 WESTERN SUBURBS - LAGRANGE AREA ON OGDEN AVENUE Fast food-drive in, corner stoplight intersection 3,000 +/- SF, seats 50, parks 20 For Sale/For Lease NEW! CHICAGO - TAYLOR STREET Come & join famous Taylor Street corridor Home of the original Rosebud, Tuscany, Al’s Beef, Pompei Baker, Bacci, Ferrara Bakery. Turn key, one-story restaurant, 2,365 SF, seats 50. Lot 3,540, parks 4. Everything new and shiny, must see to appreciate. Available real estate. Owner motivated to sell!

WESTERN SUBURBS - WHEATON Hard corner free standing fast food with drive-thru. National Tenant Location 2,000 SF plus 1,500 SF Lower Level Bldg 23,839 SF lot For Lease: $24 per SF NNN VILLA PARK ON ST. CHARLES ROAD Free standing 1,663 SF fast food bldg. Diner, drive-in on 10,000 SF lot. Seats 60; parks 25. Completely remodeled in 2010 For Real Estate, Fixtures & Equipment $359,000. Also avail. for lease $16/SF NNN

Nick Di Brizzi 888-317-7721 BENSENVILLE ON IRVING PARK ROAD National Tenant Location

CHICAGOLAND AREA American Style Pancake House Breakfast/ Lunch Concept, Part of a national chain $20,000 per week veriﬁable Highly Conﬁdential NORTHWEST SUBURBS - SKOKIE Skokie Restaurant/Business For Sale Rare transferrable Skokie liquor license Turn key restaurant, 2,900 SF + 900 SF outdoor patio, 33 parking spaces Proof of funds required owner motivated to sell Rent $24 per SF all included SOUTHWEST SUBURBS 2301 W. Jefferson Street/U.S. Route 52, Joliet Hard corner free standing fast food with drive-thru National Tenant Location 2,700 SF bldg/22,500 SF lot Price: For Sale $999,500; For Lease $24 per SF NNN SOUTHEAST SUBURBS - CHICAGO HEIGHTS SWC of Halsted & Joe Orr Road Hard corner free standing fast food with drive-thru. National Tenant Location. 2,600 SF bldg/16,000 SF lot. Price: For Sale $349,500; For Lease $18 per SF NNN

Corner, turn key free standing fast food restaurant 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 $495,000; For Lease $18 per SF NNN Real Estate taxes $6.29 per SF

SOUTHEAST SUBURBS Turn key free standing with drive-thru 2,150 SF restaurant with drive-thru Seats 75, plus 35 in outdoor patio. 18,750 SF lot, parking for 40 cars. 50’s style restaurant, looks like a Johnny Rockets motif. Must see to appreciate. Possible seller ﬁnancing with 30% down. CHICAGO LOOP Clark and Lake Fast food restaurant 1,000 SF. Turn key-fully equipped. Rent $5,273 per month gross Food Court-next to McDonald’s, Dunkin Donuts, Subway, etc. For Fixtures, Equipment and Leasehold improvements $99,500 ELGIN - NW SUBURBS For Lease - National Tenant Location Free standing fast food restaurant, turn-key with drive-thru. 2,732 SF building on 18,738 SF lot LOMBARD Free standing 7,000 SF plus 3,000 SF lower level on 1.5 acres. Seats 300, parks 150. Turn key everything new & shiny. Offered at $16 per SF NNN

NEW! PIZZA!!! PIZZA!!! PIZZA!!! Real $$$ Maker. Very well established Lisle– very good cash ﬂow Rosemont– excellent cash ﬂow, low rent Roselle– drive-thru

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 www.eatz-resales.com Sports Bar & Grill • Far SW Subs • $900k sales • Rent $4,350 • Asking $275k Pizzeria - South Suburbs • Sales $690k • Rent $3,500 • Price $225k Fresh Food Franchise 2 locations (1 is a Satellite location) • Downtown Chicago- Michigan ave. • 2013 Sales $887k • Rent $9,400/mth • Asking $299k • Owner ﬁnancing with $125k down Breakfast Lunch Restaurant (SW Subs) • Sales $252k • Hours 6am-3pm • Rent $2,750 • Asking $59k

Independent Quick Serve • European Style Kebabs sandwiches • Sales $250k • Asking $139k Sandwich Franchise (West Loop) • 2013 net sales $516k • Rent $3,800 • Asking $175k Jamba Juice Smoothie Franchise • Madison, WI Asking $275k Under Contract • Merrillville, IN Asking $175k • Minnesota 6 store package $1.99MM Asset Sale - Pizzerias • West Subs Pick up & Delivery $69k • NW Subs – 49 seats 3500 sq ft $89k Franchise Re-Sale Opportunities • Subways (17) • Cold Stone Creamery (2) • Pockets (1) • Papa Johns (3) • Luke’s Beef (WI) (1) • Red Mango Yogurt (2)

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

Peter J. Poulopoulos, MBA Licensed Illinois & Indiana Real Estate Broker

Visit us at www.realpoul.com

BUSINESS OPPORTUNITIES, ETC.

DESCRIPTION ASKING BANQUETS-FINE DINING-CATERING - Property and Business - Donʼt Miss it! $1,095,000 BREAKFAST LUNCH only - 6 Days Only; Excellent Potential $119,000 COMMERCIAL - Offices and 3 Apartments - Sit Back and Relax - Just Collect Rents $425,000 FAST FOOD - Free Standing - Long Established $130,000 FAST FOOD - New Fixtures and Equipment - Small but Great! $69,000 FOR RENT - 1,200 sq. ft. - Ideal for Any Type of Store / Office - High Visibility Area $ Call FRUIT MARKET - Long Established and Profitable - Partnership Challenges $895,000 HOUSE - 3 Bedrooms - a Give away! - Good Corner Location $125,000 RESTAURANT - Free Standing - Well Known - Same Owners Over 40 Years $995,000 RESTAURANT Plus Mixed Use - Includes House, Commercial - a whole block! $1,370,000 RESTAURANT With 6-Apartments! - A Fantastic Deal - Super Opportunity $650,000 RESTAURANT With Property - Free Standing - Well Known - Excellent Business $2,250,000 RESTAURANT with Property - Well Known - Opportunity - You Must Qualify $820,000 SPORTS BAR With PROPERTY - 1.3 Acres Strip Mall - Same Owner for 30+ Years $995,000 SPORTS BAR With PROPERTY- Well Known Place; a Popular Destination $795,000 SPORTS BAR With PROPERTY-1.5 Acres, An Unbelievable Deal! $1,500,000 SPORTS BAR, RESTAURANT, PIZZA - With 3.5 Acres Property - A Supper Deal $2,100,000 Moreover, call us at (773) 743-2100 for: 1) Property Management, 2) FREE Market Evaluation of your business, 3) FREE FARMERSTM insurance quote

MEMBER: CRBA

april 41-48.indd 45

3/11/14 4:08 PM

FIN ad APR 14 issue.ai 3/10/2014 1:22:30 PM

Page 46

BUSINESS OPPORTUNITIES

Food Industry News® April 2014

DOWNERS GROVE

COMMERCIAL/RESIDENTIAL BUILDING

2249 Maple Ave.

JUST LISTED

• Italian café in the Western burbs. Free standing. Approximately 2,500 sq. ft. plus basement. High volume sales. Low rent. Property & business available. Business only - Asking upper $200Ks. C Possible seller ﬁnancing. Call for details.

FAST FOOD

For Sale THAI POT RESTAURANT Excellent business opportunity with strong cash flow. Business only for sale - lease of 1300 sf retail space assumable. Sale includes all equipment, trade fixtures, inventory, trade name. Great location at the swc of Maple and Belmont. $70,000

• Free standing w/ Drive-Thru. Stoplight corner. Easy Access. SteadyY customer ﬂow w/ great trafﬁc. Prop & business. All for $349,900 OBO. CM

Jim Finnegan 630-947-5024

james.finnegan@coldwellbanker.com

NEW LISTING FAMILY PANCAKE HOUSE

Keith Warpinski 630-602-6153

• 4,500 sq. ft. free standing facility. Seating for 150. Very favorable lease. Long time established. Western burbs location. Business only. Onsite parking for 50+ vehicles. Asking $249,900 OBO

keith.warpinski@coldwellbanker.com

RESTAURANT W/ BANQUETS

HONIG-BELL

www.cbchonigbell.com

JUST LISTED

For Sale Entertainment Business Excellent business opportunity with strong cash flow and pristine grounds. Miniature golf/game room/cafe. Business sells as turn-key, with all property and trade fixtures, inventory, etc. Owner transfer training available -- don’t miss this excellent, unique invesment opportunity!

$550,000

CMY

For More Information Contact:

COMMUNITY FAVORITE

FAMILY PIZZERIA W/ GAMING

• Established over 25 years. Seats 100. Located in Southwest suburbs. Reasonable rent. Recently remodeled. $349,000 OBO.

Justin Ferrill 309-642-1009

jferrill@cbcworldwide.com

Thinking of Buying or Selling? Call John Moauro! Y

Ambassador

CMY

9999 West 143rd Street Orland Park, IL 60462 K

HONIG-BELL

www.cbchonigbell.com

PEORIA

5117 W. Holiday

For Sale Restaurant Building For sale or will lease with aggressive NNN terms on land and property. Improved 0.81 acre lot with building including covered patio seating, walk-up and drive-thru service setup. Surrounding tenants include Gander Mountain, Pier 1 Imports, Great Excape, TGIFriday’s, Culvers and Home Depot. Retail or restaurant use only. Immediately adjacent to the Shoppes at Grand Prairie. $499,000 For More Information Contact:

Justin Ferrill 309-642-1009

Broker/Appraiser Always Conﬁdential

jferrill@cbcworldwide.com

(708) 361-1150 Email: jmoauro@aol.com Web: www.johngmoauro.com

4 unit strip Center for Sale in Hickory Hills, Illinois - $600,000. Price includes fully operating laundromat and brand new ready to operate fast food restaurant. Great for owner/operator. Serious inquiries only. Call (847) 456-4424 for more information.

FIN ad APR 14 issue.ai 3/10/2014 12:46:17 PM

FAST FOOD - NEW PRICE

• 2,200 Sq. Ft. Facility w/ seating for 40. Parking 50+, Busy location with visibility and easy access. Pride of ownership. Asking $69,900.

PROPERTY $799K

FOR SALE

220 Farm Dale

BEEN IN BUSINESS OVER 40 YEARS W/ LONG TIME OWNER RARE OPPORTUNITY IN GREAT NW CHICAGO LOCATION BUSINESS ONLY OR BUSINESS AND PROPERTY AVAILABLE 2,800 SQ FT BLDG, 9,500 SQ FT OF PROPERTY ZONED B3-1 COULD BE UPZONED TO B3-1.5 FOR DEVELOPMENT

CALL 773-848-1078

EAST PEORIA • “ON THE ROAD AGAIN” Free standing, famous fast food drive-in with 1950’s memorabilia & theme. Local favorite Known for Burgers, fries and shakes. C Seats 80. Parks 90. Property and business $679K.

FULL SERVICE RESTAURANT/ CATERING/BAR AVAILABLE

BUSINESS $399K

FIN ad APR 14 issue.ai 3/10/2014 2:26:52 PM

Possible seller ﬁnancing. Call for details.

• Restaurant w/ bar/banquets. American contemporary menu. Steaks, chops, seafood and comfort food! Known for its BBQ ribs. 4-Star rated upscale restaurant with casual ﬂare. Approx. 7,000 sq. ft., seats 230 w/ parking. Real cash cow. Newly remodeled. Turn key. Cozy & warm atmosphere. High value. Low rent. Long term lease. Owner retiring. Upper $600K’s

Call Wesley at 773-671-1273

For More Information Contact:

CMY

• Located in Western burbs. Est. 30 yrs. 6,000 sq. ft. Offered w/ or without property. Seating for approx. 250+ w/ banquet room.

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. $975,000 ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••• 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 $975,000

HONIG-BELL

www.cbchonigbell.com

MEMBER: CRBA april 41-48.indd 46

3/13/14 9:55 AM

Food Industry News® April 2014

PAPPAS REAL ESTATE INC. 1) INVESTMENT PROPERTY - Two tenant 9,000 sf industrial building in mint condition on Busse Hwy. in DesPlaines, Il. Net Operating Income $54,000.00 Cap Rate 8.3%, Long-term tenants - good investment property with no deferred maintenance.

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LOOKING FOR A NEW PROFIT CENTER? This May Be More Profitable Than Adding A Location!

Our new expanded line of products include: ■ Mobile Cooking Kitchens ■ Insertable Ovens & Refrigerators ■ Insulated Vehicles Conversions ■ Refrigerated Trailers ■ Hot Shot Vehicles ■ Food Trucks ■ Vending Vehicles ■ Polyuria Spray Interiors

2) OFFICE/WAREHOUSE - Single tenant 10,000 sf building in excellent condition on Colfax Avenue in Palatine, Il. 1,725 sf of modern showroom, 2,500 sf ofﬁces and 6,215 sf of warehouse with drive-in door. Asking Price $549,000.00 3) DEVELOPMENT SITE - Downtown Arlington Heights, on busy Dunton Avenue, one block from train and shopping. Site was approved for 49 condos plus retail. Asking $900.000.00 4) OFFICE/RETAIL - Prospect Heights, Il. 4,911 sf center with 4 tenants. Located next to Village Hall, building is in excellent condition, 3 units are occupied, 1 vacant. Asking Price $575,000.00 5) OFFICE/RETAIL - Mt. Prospect, Il. new listing 5,400 sf. 2 tenants currently occupy 2,700 sf and the vacant unit of 2,700 sf is fully built-out for medical. Asking Price $625,000 Call Dean Pappas Cell: 847-809-2605

pappasrealestate@gmail.com

FOR SALE

Banquet Hall. SW Suburb. Well established. Busy location. Seating 300+ 7,000 sq. ft. building on 1 acre lot. Property and business. Conﬁdential.

708-543-4607

Porter House Properties “A Cut Above”

Restaurants, Real Estate and Ongoing Business available. Jefferson Park, Grayslake, Highwood and more. Please call/email if you are looking. Also buyers are looking again. Please contact me if you are considering selling your restaurant.

Dan Porter 847.942.2291 dan@porterhouseproperties.com

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www.deliveryconcepts.com Call Today to See How You Can CA$H IN On This Opportunity: (800)

FOOD INDUSTRY NEWS CLASSIFIED RATES THE #1 BEST READ AND USED TRADE PUBLICATION IN THE MIDWEST!

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Roundy’s Sells Stock

Roundy’s said that it would sell 8.8 million shares of its stock to help pay for expenses after the retailer purchased 11 former Dominick’s stores in Chicago. The Milwaukee-based company said it would sell 2.9 million of its own shares, and stockholders would sell an additional 5.9 million shares. The sale could bring in $23.1 million. – American City Business Journals

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Generation Y in the Workplace

What do millennials have to look forward to in their careers? The job market is tough right now, but a lot has changed since their parents entered the workforce. Here’s a snapshot of the coming Generation Y workplace: ● Technology offers opportunity. The Bureau of Labor Statistics projects the trend of technology creating jobs that didn’t exist 20 years ago to continue. The number of scientific and technical consultant jobs is expected to increase by 58 percent from 2010 to 2020. Jobs designing computer systems are projected to rise by 47 percent. ● Careers are flexible. At least one stereotype about millennials seems to have some validity: A Pew survey reported that only 34 percent of workers 25-29 think of their current job as a career, along with only 11 percent of younger workers (18-24). ● Jobs are mysterious (to parents). One LinkedIn survey found that 35 percent of younger workers’ parents admit they really don’t understand what their children do for a living.

5 Cooking Tips Your Mother Should Know 1. Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster. 2. Store your opened chunks of cheese in aluminum foil. It will stay fresh much longer and not mold! 3. Peppers with 3 bumps on the bottom are sweeter and better for eating. Peppers with 4 bumps on the bottom are firmer and better for cooking. 4. Add a teaspoon of water when frying ground beef. It will help pull the grease away from the meat while cooking. 5. To really make scrambled eggs or omelets rich add a couple of spoonfuls of sour cream, cream cheese, or heavy cream in and then beat them up.

3/11/14 4:09 PM

NORTHERN ILLINOIS INSURANCE - Division of Northern Insurance Group -

Nick Ekonomou Nick Ekonomou

Cell (708) 655-4476

april 41-48.indd 48

Cell (312) 671-0071

Phone Phone (815) (815) 226-9353 226-9353

Cell Cell (309) (309) 212-5564 212-5564 3/11/14 4:09 PM