AROUND CHICAGO

AROUND CHICAGO With Valerie Miller LAWRY’S THE PRIME RIB

“Most people are about as happy as they make up their minds to be.” —Abraham Lincoln

While Lawry’s The Prime Rib was founded in Beverly Hills in 1938 as America emerged from the Great Depression, Lawry’s The Prime Rib located in Chicago’s historic McCormick Mansion has had a home off the Magnificent Mile since 1974. The iconic steakhouse has now implemented measures to ensure the safety of guests and all employees, including requiring reservations in order to maintain social distancing, spacing tables, sanitizing all surfaces, requiring face masks any time a guest is not seated at the table, installing hand sanitizer stations for guest use, eliminating condiment caddies on tables and instead offering single-serve ramekins, encouraging menu viewing on a phone and offering recyclable single-use paper menus, as well as eliminating check presenters and utilizing single-use pens.

Lawry’s has been offering takeout and delivery for the past three months, and now also offers meal and cocktail kits, such as the Meat Me At Home Martini Kit or Meat Me at Home Summer Grilling package, in addition to its regular menu items. But the magic of the restaurant’s in-house dining operation is what makes Lawry’s stand out: its historic setting, warm hospitality, exquisite prime rib freshly carved from the cart, and theatrical tableside service makes it a destination not to miss. Upon re-opening, Lawry’s maintains its legendary tableside service while adhering to social distancing guidelines. Master carvers and servers in brown gowns maintain distance from guests at all times to minimize tableside contact, preparing the Famous Spinning Bowl Salads and stationing antique-style silver carts at least six feet from dining tables. Parking attendants for valet service now sanitize their hands and vehicle including keys, seat and steering wheel upon receiving and returning guests’ cars.

Upon reservation in Lawry’s stately dining room, guests have access to a full menu of classic Lawry’s fare beginning with appetizers such as jumbo shrimp cocktail, lump crab cake, steak tartare and summer corn soup. Lawry’s famous roasted prime rib dinners are a surefire way to get back into the dining game, with various cut options and traditional accompaniments like the Original Spinning Bowl Salad, mashed potatoes, Yorkshire pudding and signature sides such as creamed corn and spinach, mac and cheese and scalloped potatoes. The restaurant also offers an array of signature steaks such as the 8 oz. certified angus beef center cut filet and 14 oz. prime certified angus Beef New York strip, as well as non-meat entrées like the salmon Rockefeller, roasted eggplant steak, and broiled Atlantic lobster tails trio. Lawry’s desserts, such as the chocolate cake and CC Brown’s hot fudge sundae, are also available to top off the meal, along with wine and cocktails.

Lawry’s The Prime Rib is at 100 E. Ontario St. in n the heart of Chicago’s Magnificent Mile. Open for dinner Tuesday through Sunday from 4:30-9 p.m. - For more information, visit. lawrysonline.com/lawrys-theprimerib-chicago

Outdoor Patio HEATERS Getting Diners Back at Tables Dine-in traffic accounted for just 12% of restaurant traffic as of June, but a survey showing 45% of con

Electric • Propane • Natural Gas sumers have missed dining out could bode well as more dining

ONLY COMMERCIAL UNITS rooms reopen, writes Mike Kostyo in Datas

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Units From $350 00 best times to dine, combo meal deals, so

Call Today (708) 449-1100 cial media messaging and friendly service. www.TNGindustries.net - Adapted from SmartBrief Industry Vet Katarzynski launches agency Non-Alcoholic Covid-19 has hit the restaurant and hospitality industry hard. Many sales careers have been Drink Trend Keeps Growing affected by the virus. Every Drinking in 2020 was manufacturer will be fighting for each crumb of business. Now it ripe for embracing the low- and no-alcohol beverage trend, as consumis more important than ever to ers have been cutting replace or retain lost business down on their alcohol inand be in front of the customer. take. The 2020 Cocktail Introducing KatCrew LLC, a firm Trends Report by spirits formed to help local companies grow their market share throughout these industries. If you have need for sales, but cannot afford to bring on a full-time sales person, KatCrew can help you. brand Bacardi found that lower alcohol content in drinks was the No. 1 trend and Google searches for the term “mockRand McNally recently shipped out the new annual edition of its Motor Carriers’ Road Atlas, marking the 40th anniversary of the best-selling atlas for professional drivers. The atlases are landing in travel centers, Headed by industry sales veteran Ron Katarzynski, tail” increased by 42% in bookstores, on e-commerce stores and at store.randmcnally.com. the firm is taking the “broker business” to the street last year. And while wine The 2021 edition of the atlas—featuring fully updated truck-accessible and focusing on smaller local companies to help them achieve their growth goals. KatCrew will allow suppliers to focus on operations and financials with and spirits sales since the pandemic have seen steady increases, nonalcoholic beverage sales roads, state trucking regulations and fuel tax charts—is available in paperback as well as a version with laminated pages and a stay-flat spiral binding. “For 40 years, the Motor Carriers’ Road Atlas has been an invaluable tool for professional truck drivers,” said Stephen Fletcher, CEO very minimal sales costs and zero risk. If KatCrew have shown no signs of of Rand McNally. “Today Rand McNally is a leader in technology for the does not perform, there is no cost. This will create a slowing down either. commercial transportation market; however, many drivers continue to more cost effective reach for suppliers and also help create a safer buying environment for buyers. “That market has always been there, but depend upon the printed atlas for a big-picture reference as well as for a back-up in truck cabs.” Food/Travel Questions Remain About Food Halls catered to … as options Wine Preferences Have Shifted

Food halls’ large size and range of concepts makes begin to pop up, more of the market came out of Wine merchants are being spurred to adjust their reopening complicated, and some will ease back hiding,” said Sam Thoinventories to accommodate consumers’ rapidly into business with limited service and order-ahead nis, who opened Brookchanging wine preferences. Off-premise sales of red options. When the six Time Out Markets food halls around the world reopen, they will continue to take lyn, N.Y., alcohol-free bar Getaway in 2019. “The people who were settling blends increased 35% during the period versus the same interval last year, while sales of orange wines food orders via app, and have visible cleaning crews, for water or seltzer for went up 39% and sales of sparklers and pinot noir footfall counters to ensure 50% capacity and greet ers to explain changes to guests . -Source: Restaurant Busi years started saying, ‘Oh, there is something better out there for me.’”- Smartboth increased 25% compared with those weeks with last year, according to Nielsen. -Source: Wine Enthusiast ness Online Brief Magazine

Which Restaurant Reopening Regulations Apply?

The National Restaurant Association is compiling regularly updated lists of reopening regulations, food-safety training reopening regs, mask requirements and state off-premises alcohol permissions.

If you’re a chain operator with restaurants across the U.S., a regional player with operations in a few states or a couple of counties, or even an independent operator with one unit, keeping up with state and local reopening regulations can get tricky. Those regulations not only differ state to state, they can change frequently as new reopening phases come into play.

The National Restaurant Association has a series of resources to help all restaurant operators keep up with what’s required. You can find them on Restaurant.org/COVID19. "Official Return to Work Guidelines for Foodservice Establishments" is a comprehensive compilation from the team at the association’s Restaurant Law Center. It tracks official orders from all 50 states, the District of Columbia and Puerto Rico, and details them and updates this document regularly. "State Reopening Training & Certification Requirements/Recommendations," a document compiled by the ServSafe Training & Certification Compliance team, covers all food safety training and certification requirements for restaurant managers and food handlers as each state enters new reopening phases. It also covers any state food-protection manager and food-handler certificate expiration extensions and required recertification deadlines. It’s updated every Tuesday and Thursday. "City & County Face Covering Mandates" includes where and what kind of masks are required and by whom, and when employee health screenings are required. The National Restaurant Association is updating this list of requirements and recommendations in real time as information comes in.

During COVID-19, many state and local governments expanded the ability for restaurants to sell alcohol for off-premises consumption for takeout and delivery. As the regulations are extended, the Association tracks them in "Expansion of Restaurant Off-Premises Alcohol Sales."

Keep checking Restaurants.org/COVID19 for a comprehensive array of restaurant operator information, updates and resources related to operation during the coronavirus pandemic. -Adapted from the National Restaurant Association

Sysco Launches Interactive Virtual ‘Restaurant Readiness Tool’

Sysco announced the foodservice role to learn keting. “To be at the heart launch of its Restaurant about best practices for of food and service means Readiness Tool, a firstensuring the health and that we feel an urgency to of-its kind simulation safety of both guests and provide these tools and that intuitively provides employees. This is ac resources for the benefit a comprehensive view of complished through a seof all operators. We are best practices, key con ries of videos, lists of reccommitted to support siderations and essential ommended products and ing restaurant businesses supplies for operators links to helpful services, everywhere and ensuring re-opening their restauall with seamless access that operators have the rants as COVID-19 stayto Sysco’s state-of-the-art information they need to at-home orders continue shopping platform, Sysco inspire consumer confi to ease. SHOP. dence in dining out.”

The Restaurant Readi “Sysco’s Restaurant Operators will also find ness Tool enables opReadiness Tool was de access to other tools, reerators to tour a virtual signed to simplify the resources and services, restaurant where they opening planning process including a Snapback experience an immersive, for operators as they navToolkit, which contains 360-degree view of the igate a constantly evolvdownloadable checklists establishment. Users can ing dining environment,” for restaurant re-opening navigate through the res said Brian Todd, Sysco’s and information about taurant, clicking various senior vice president of how Sysco can help op icons for each area and merchandising and mar erators optimize their Red Gold Offers New Portion Control Product to Benefit Military Charity

Red Gold’s new 1-oz. portion ketchup cup offers more than premium ketchup for delivery, takeout or catering. When you serve it, your customers will recognize your support of one of America’s best loved movements, Folds of Honor. The group provides educational scholarships to families of fallen military heroes. When you purchase this product, a portion of the proceeds go to the organization.

The new one-ounce cup and the redesigned Folds of Honor 9 gram packet are needed as operators purchase more portion control condiments for dine-in, take-out, delivery, drive-thru, and catering due to the pandemic. The distinctive label design also communicates participating the operator’s support of the popular Folds of Honor movement—and the more than 18 million U.S. veterans in the United States—to their customers. Ben Leslie, executive vice-president of Folds of Honor, says Red Gold’s suport will help provide important scholarships to deserving families of fallen heroes. “I know the family ownership of Red Gold and their employees are strong supporters of the men and women of our military and their families.”

“When the COVID-19 pandemic emerged, and restaurant dining rooms were ordered closed, Red Gold went to work on new portion control products because we foresaw the need,” says David Halt, Red Gold’s vice president of food-service sales. Folds of Honor is “a worthy cause that is close to the hearts of every Red Gold employee.”

The Folds of Honor 1-oz. ketchup cup will be available for purchase by food-service operators, who can order a free sample of the cup and plastic squeeze bottles by going to www.redgoldfoods. com/foodservice/folds-of-honor.

menu, including developing contactless menus utilizing QR codes.

Throughout the pandemic, Sysco has provided numerous tools, resources and services to help restaurants succeed during this challenging environment. Operators can find these resources on Sysco’s Foodie web site, (foodie.sysco.com) including access to webinars about re-opening planning, as well as information about establishing takeout/delivery service, pop-up grocery markets and other platforms to help them succeed.

Surf’s Up Continued from page 1

Roy's favorite entree to make is shrimp and grits topped with cheese. The presentation is quite eyecatching. Her dream, she says, is to have a cooking show on TV.

In addition to shrimp by the pound, lobster, catfish and chicken, the restaurant also serves po'boys, fish tacos and salmon burgers. Side dishes include Southern fare such as fried green tomatoes, collard greens and fried biscuits.

Clockwise from top: Grilled shrimp and grits; fried green tomatoes; fried wings dinner; and fried catfish dinner. Photos by Vanetta Roy.

The Old Town location of Surf's Up is open daily except Mondays; the

South Shore shop is open

Tuesday through Saturday. -C.C.

Meal Kits Reflect Restaurant Menus

A growing number of restaurants and chefs have turned their talents to meal kits to offer patrons restaurant-quality meals that they can prepare in their own homes. Colonia Verde in New York City offers grilling kits with steak or other meats that can be paired with salsas and side dishes from the restaurant’s menu. - Source: Modern Retail CIA Introduces Tool for Online Culinary Programs

The Culinary Institute of America recently announced a new offering in its suite of acclaimed ProChef online culinary training tools. ProChef for Culinary Programs is an innovative, readyto-use digital framework that imparts fundamental skills, techniques and theory. The program is ideal for vocational tech and community college culinary programs, as well as independent restaurants and foodservice businesses.

For culinary educators, this new model means access to the highest caliber culinary training—whether their students aspire to one day attend CIA or simply seek a solid foundational knowledge. For businesses, it can be a powerful workforce development tool, helping to ensure consistency across the kitchen, and providing an opportunity to expand to more advanced offeringsincluding managerial training.

And, because it’s delivered online, users Dawg Park is the place where comfort food meets gourmet innovation. Whether you have a traditional Chicago-style hot dog freshly charred off the grill, or a tempura battered Ninja Dawg, an avocado topped California Dawg, or go for pay dirt with the Muddy Dawg, smothered in their mouth-watering smoky gravy! And the creativity doesn’t stop with hot dogs: Burgers, grilled chicken sandwiches and bowls all come in an array of diverse flavors. They recently opened at 1839 Tower Drive in Glenview, Ill.

24/7 access to learning on any device in both English and Latin American Spanish.

“Traditionally, ProChef has been offered as an enterprise solution for multi-unit, largescale food-service and hospitality organizations,” said Brad Barnes, certified master chef and director of CIA Consulting & Industry Programs. “We are continually asked for a training solution that better fits the needs—and the budgets—of educators and small businesses and therefore, set out to create a program that both delivers on that, and provides the same highquality curriculum.”

Consisting of 20 short courses, this flexible curriculum readily aligns with almost any culinary training and helps ensure consistency and confidence. For a limited time, a oneyear subscription, which accommodates up to 100 users, is available for $180.

Snack Food Sales to Dip Before Seeing Any Gains

U.S. demand for snack food is forecast to grow 2.7% yearly in nominal terms through 2024, according to Snack Foods: United States, a report recently released by Freedonia Focus Reports. New product offerings featuring healthier profiles or factors such as novelty and nostalgia for childhood snacks will drive demand. Population growth and rising disposable personal incomes will also underlie advances. However, market maturity and ongoing concern over the nutritional content of snacks will continue to curb additional demand growth.

For 2020, demand is expected to grow at a slower pace than it otherwise would have due to the COVID-19 pandemic as the economic impact forces consumers to become cautious spenders. During the early months of the pandemic, increased snack food purchases were observed as people ate more snacks while confined to or working from home and in some cases stockpiled snacks. However, various businesses and institutions and offices—where snack foods are sold in vending machines—were closed for a considerable period of time in 2020, hampering sales. Furthermore, many consumers are ordering groceries online, limiting opportunities for impulse buying in stores. The increase in working from home also reduces opportunities to stop in convenience stores in gas stations or busy intersections to purchase snacks.

These and other key insights are featured in Snack Foods: United States. This report forecasts to 2024 US snack food demand and shipments in nominal US dollars at the manufacturer level. This report excludes dairy-based snack foods. Dried meat snacks in addition to certain baked goods such as cakes, pies and other pastries are excluded as well. Re-exports of snack foods are excluded from demand, shipment and trade figures.