Food Industry News February 2022

FOOD INDUSTRY NEWS

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THE NEW ROSEBUD STEAKHOUSE: BETTER THAN EVER WITH BIG PLANS FOR THE FUTURE

ABOVE: Angelo Eliades, left, and Steve Coppolillo are the executives behind Rosebud Steakhouse. BELOW RIGHT: A rendering of the Munster, Ind., restaurant.

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After successfully reopening and navigating the unprecedented challenges the COVID-19 pandemic inflicted on the restaurant industry, Rosebud Steakhouse announced their national expansion plans for multiple locations.

Upon seeing significant success in a burgeoning post-pandemic marketplace, Steak Group LLC, the entity that purchased Rosebud Steakhouse, has not only secured some amazing partnerships with vendors, but the group has been carrying out a national expansion plan. The expansion calls for replicating the classic Chicago-style steakhouse, elevating the culinary experience and infusing a modern twist. “Our footprint is ideal for other mid-size marketplaces,” said Angelo Eliades, managing partner of Rosebud Steakhouse.

The original Rosebud Steakhouse briefly closed due to coronavirus and was reopened by two longtime industry influencers and former Rosebud executives, Angelo Eliades and Steve Coppolillo. Their spirit and intent were to “wow” the Walton Street regulars and bring an experiential food-centric focus to all that they do.

Eliades and chef Coppolillo are seasoned, fine-dining veterans with 30-plus years of experience. Their a focus is on experiential-based dining. They have an eye for ambiance and the palates to bring priceless plates to the table. Eliades Continued on page 25

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Food Industry News® February 2022

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CT7 Sweet Mexican Seltzer Debuts

CT7 Mexican Sweet Hard Seltzer, known in Guadalajara, Mexico, for its sweet yet crisp clean taste with a blast of lime flavor entered the U.S. market by being part of the first all Latin music room at the Drake Hotel in Chicago on New Year's Eve. CT7's bold flavor profile led to the tagline "Fearless With Flavor."

"Since Chicago has the largest population of people from Guadalajara in the world outside of Guadalajara itself, we knew Chicago would embrace CT7's brand ethos and culture," says Pep Katcher, president of CT7 USA LLC. Chicago neighborhoods such as Pilsen and Little Village have already shown strong interest in CT7's brand heritage and bold flavor profile.

CT7 will launch with a Limon Chingon flavor and then quickly expand its product line into Berri Sexi and Mucho Mango flavors.

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Food Industry News® February 2022

Rudy Malnati Jr., Member of Pizza Dynasty, Dies at Age 65

For over a century, the IRA has advocated at all levels for the best interests of the state's restaurant and hospitality community. Over the past two years, we've worked 24/7 to:

Rudy Malnati Jr.’s last name is recognizable to any pizza-loving Chicagoan.

His mother, Donna Marie, was the doughmaker extraordinaire behind the family’s creations. His half-brother, Lou Malnati, created Lou Malnati’s. And Rudy Jr. founded Pizano’s.

The family was a pizza dynasty, and Rudy Malnati Jr. was proud to carry on his family’s legacy.

But if there was room for another passion, his was the Chicago Air and Water Show, which he directed for 30 years. “It was his baby,” his wife, Annette Malnati, said.

Mr. Malnati died Dec. 24 at his Lake Forest home after a five-year battle with gallbladder cancer, his wife said. He was 65.

He attended every Air and Water Show since its creation in 1959, his wife said. As a boy, he would marvel at the display and later ran errands for the man who directed it before succeeding him in the job under former Mayor Richard M. Daley.

Mr. Malnati was proud of his family’s deep-dish history but also found gratification in his own thincrust pie at Pizano’s. He often worked long hours, his wife said, but he made sure not to miss one of his kids’ performances or important family events.

Mr. Malnati’s father died in 1974. His brother Robert Malnati and half-brother Lou Malnati also died before he did. He’s survived by Annette and his children, Holly and Rudy. -Source: Chicago Sun-Times

Portillo’s Names Paulette Dodson to Board of Directors

We ensure that you stay connected to the pulse of the restaurant community and have the resources you need to grow your business.

Portillo's, the fast-casual restaurant concept known for its menu of unrivaled Chicago street food, announced the appointment of Paulette Dodson, general counsel and corporate secretary at Alight Solutions, to the Portillo's board of directors, effective immediately.

Dodson is an experienced legal executive who has spent more than 30 years as a trusted advisor to CEOs and the boards of directors of Fortune 500 companies and large privately held companies. She presently serves as an active member of three other Illinois-based organizations: Better Government Association, United Way of Metro Chicago and Mather Lifeways. Currently, Dodson works for Alight, a leading cloud-based provider of integrated digital human capital and business solutions, where she provides strategic advice and legal expertise on matters related to board governance, mergers and acquisitions and corporate compliance.

“I look forward to working with the Portillo’s management and other board members to support the continued growth of Portillo’s, a beloved icon of family, greatness, energy and fun,” said Dodson.

Chance the Rapper, Ben & Jerry Create New Limited Flavor

Ben & Jerry’s and Chicago ‘s Chance the Rapper are rolling out a new flavor, “Mint Chocolate Chance,” for a good cause. For fans of the “mint” part of “mint chocolate chip” ice cream, the new flavor delivers with a solidly minty base, but it might also convert some chocolate lovers with the addition of chewy fudge brownie pieces instead of the usual chips.

An added bonus of this limited-release flavor is that it comes in both dairy and non-dairy varieties.

As an added bonus, a portion of the sales from Mint Chocolate Chance will go to support a worthwhile cause: Chance the Rapper’s Chicago-based SocialWorks, which “aims to empower youth through the arts, education and civic engagement with programming that focuses on education, mental health, homelessness and performing and literary arts.” -Source: Food & Wine

Chicago Chefs Use Spring Ingredients All Year

Chefs in Chicago work with root vegetables and imported produce for much of the year, so from April to June they make the most of the fresh ingredients the season provides and make preserves for winter. Chef Morgan O'Brien of Lula Cafe showcases spring ingredients in a carrot and lilac salad with strawberries and radishes topped with a green garlic dressing, while pastry chef Jacquelyn Paternico of Temporis creates an ode to cherry blossoms with a white chocolate cake with cherry blossom mousse and an array of cherry garnishes. -Source: StarChefs

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BOSS MAN TACOS, 8845 Indianapolis Blvd., HIGHLAND, Ind.; 219-513-9046.

They have an extensive selection of tacos: street tacos, traditional tacos and walking tacos. Choose from corn, flour or hard shell and your filling and choice of topping — Amigo, which is onion and cilantro, or the Gringo that is lettuce, tomato and cheese. I tried a chicken and steak street taco Amigo-style. Both were so good! The Boss tacos are a more unique combination of ingredients. They also have burritos, elote, tortas, tostadas and tamales. Breakfast is served anytime too.

FIRST SLICE PIE CAFÉ, 5357 N. Ashland Ave., CHICAGO, Ill.; 773-2754297. I was driving by and spotted the sign that said pie; that caught my attention. It’s a cute café. There was a case filled with pie, and all of them looked incredible. You can order a slice of pie or pick up a whole one. I ordered a slice of the traditional apple pie and a slice of the chocolate peanut butter pie. Plus, they had cookies on top of the counter, so I got one of those too. All three were delicious. The apple pie was perfect, the peanut butter pie filling was light, I loved the chocolate crust and the cookie was very fresh.

JAMESON’S CHARHOUSE, 5016 Northwest Hwy., CRYSTAL LAKE, Ill.; 815-459-4800. This is a good place to have lunch or dinner. I dined there on a weeknight and it was very crowded. They have a nice bar area and a large dining room. They offer steaks and chops along with burgers, sandwiches, chicken, seafood and so much more. Their salads are huge, and if you order a burger or sandwich, it comes with homemade soup. I ordered the prime rib sandwich without the cheese. The meat was tender and served on a ciabatta roll, with steak fries and cole slaw. It was delicious. (They have numerous locations.)

MARKETPLACE ON OAKTON, 4817 Oakton St. SKOKIE, Ill.; 847-6779330. They have all your everyday grocery staples along with a nice selection of ethnic products. The produce section is stellar, and you will find some great buys. Their meat and seafood departments are impressive. and their deli counter stands out with a big selection of meats, salads, cheeses and olives. I always pick up some of their Greek cheeses, which are sliced to order. They are so fresh! Another thing that stands out is their customer service. The cashiers are always friendly and the employees on the floor are very helpful.

MR. V’S, PIZZA 5285 N. Elston Ave., CHICAGO, Ill.; 773-736-9434. My friends always order pizza from here. The first time I was at their house they ordered a thin-crust pizza with cheese and sausage and an order of wings with blue cheese. The crust on the pizza was crispy. The second time I had pizza with them, they ordered a gourmet pan pizza with sausage and mushrooms. The dough was fresh, and it had just the right amount of sauce on it. They also have salads, sandwiches, pasta dishes and chicken.

The coupon that came with the pizza said, “Celebrating 58 Years of Serving Your Community!”

THE FUDGE POT, 1532 N. Wells St., CHICAGO, Ill.; 312-943-1777. Definitely the place to pick up some treats for your Valentine or anytime. It’s a neighborhood favorite. And, whenever I’m in the area I make it a point to stop in. They make their own taffy apples, plain, peanut and my favorite walnut. The candy case is stocked with assorted fudge and chocolate treats. I discovered their Marshmallow Puffs that come covered in milk or dark chocolate which are amazing! And the chocolate covered apricots and strawberries are divine.

UNCLE JULIO’S, 1831 Abriter Court, NAPERVILLE, Ill; 331-444-1300.

This beautiful Mexican restaurant has multiple locations. They are famous for their fajitas and fresh ingredients in classic dishes. I had their carnitas fajitas, which was savory braised pork with honey chipotle glaze, lime cream and fresh cilantro; served with Mexican butter, fresh guacamole, sour cream, cheese, pico de gallo, Mexican rice, frijoles a la charra, sautéed peppers and onions with their homemade flour tortillas. They tasted amazing and were so filling, I couldn’t even finish them. They come highly recommended.

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PappaRoti is Opening in Chicago A new location of PappaRoti, a well-known worldwide coffee shop chain, has been announced in downtown Chicago. PappaRoti is a coffee shop that specializes in their version of a coffee bun, a sweet Asian pastry bun that is comparable to a pogaca.

They've already opened franchises in other states, including Michigan and Nebraska. The new PappaRoti is at 218 W Lake St. PappaRoti has more to offer than signature coffee and coffee buns. Customers can enjoy a variety of tasty beverages, including matcha tea, Pappauccinos (the PappaRoti spin on blended coffee drinks), smoothies, milkshakes and fresh fruit juices.

PappaRoti Foods was founded in 2003 in Malaysia.

Rasha Al Danhani expanded the business by taking it to the Middle East and several European countries.

Today, there are over 400 PappaRoti restaurants and kiosks around the world.

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DON’T download anything unless you know it is from a safe site. Games, tool bars, screen savers, etc. are prime candidates for having embedded viruses, adware and spyware. Be careful of additional programs bundled with legitimate downloads. Only download the program you want. The same holds true for programs supplied on flash drives, SD cards, etc.

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With 11 local locations, Cilantro Taco Grill is a family-run business with the inspiration to grow and to improve every day. This fast-casual Mexican restaurant chain even has its own tortilla factory to control quality and consistency while offering exceptional value to its guests.

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Costco is #1 on Forbes Customer Service List Costco's dedication to keeping customers happy, especially in ensuring the integrity of its supply chain, is among the main reasons the company was ranked first on the inaugural Forbes Halo 100 list, which examines customer attitudes toward service and corporate responsibility. Among grocers, Publix was ranked fourth, followed by Trader Joe's at 5 and Target at 16. -Source: Winsight Grocery Business

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Food Industry News® February 2022

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Rebrand for Francesca’s Restaurants Scott Harris Hospitality recently announced that it is officially rebranding Francesca’s Restaurant Group and infusing new energy into its more than 25 restaurants, bringing them under one exciting umbrella that will have a refreshed emphasis on chef-driven food and beverage programs, while maintaining the rich tradition that put the iconic group on the map three decades ago. The rebrand will bring the establishments, from premium wine bars to festive Mexican taquerias to hearth-inspired Mediterranean eateries, to new heights. The group will focus on a singular customer experience that guests will be able to feel and recognize every time they set foot in one of the group’s restaurants across all brands.

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food in a comfortable and casual environment. By driving all of its restaurants and bars throughout the Chicago area and in Southern California into this next phase, the group will operate on unified principles of simplicity, hospitality and quality. “From the start of my career, I’ve believed that good food and a standout customer experience are the most important things any restaurant can provide,” says Harris. “This rebrand has been a long time coming, and we are looking forward to being the go-to group of restaurants for customers who appreciate and share the passion that my team and I have — for life, for family, for food.”

Harris says these passions inspire the selection of the “rock-star roster of new chefs” who are joining Scott Harris Hospitality as part of the rebrand. Energized by renowned chefs, including Jonathan Beatty, Jaysen Euler, Dudley Nieto and Guillermo Tellez, the culinary program will produce a more fresh and modern take on the offerings that customers have grown to love.

The Scott Harris Hospitality team is also embarking on a remodel rollout across all existing Francesca’s restaurants within the next three years, updating the iconic brand guests know and love with an interior and menu face lift. Utilizing the esteemed team of chefs, the Francesca’s culinary program will soar to new heights, incorporating farm-to-table aspects with more protein and veggie options, while still remaining true to the more traditional fare that fueled Francesca’s success and popularity.

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CHEF PROFILE

Non-alcoholic Wine Coming from Cat Cora, Miller Family

Miller Family Wine Co. is pleased to announce its newest wine venture, Hand on Heart: a collection of premium, non-alcoholic wines developed in collaboration with Iron Chef Cat Cora.

The Miller Family Wine Co. has built a reputation for making high quality wines sourced from both its own Central Coast estate vineyards and extraordinary vineyards throughout California.

For the first time, Miller Family Wine Co. is venturing into the non-alcoholic wine space with the launch of Hand on Heart, a new venture that puts quality and taste first and foremost.

Anthony Iannone The North American Pizza and Culinary Academy Lisle, Ill. Current Position: Owner/Founder Birthplace: New York First Food-Service Job: My father’s restaurant in Hicksville, Long Island (N.Y.) Favorite Food: Eggplant Parmesan is always my go to old school dish. But I’m an eater so any good food is my favorite.

Memorable Customers: There have been so many great customers over the years, but I was the chef at Trump Tower for Donald Trump’s 50th birthday party.

Worst Part of Job: You work when everyone else parties.

Favorite Food to Prepare: Osso buco and risotto.

What part of the job gives the most pleasure: Being able to share my knowledge and passion with the next generation of chefs and pizza makers, just like chefs gave me when I was younger.

If you couldn’t be a chef, what would you be and why: Demolition contractor, I enjoy tearing things up.

Best advice you ever got was: If you always do what you always did, you will always get what you always got. Don't be afraid to change it up!

Where do you like to vacation: I always feel relaxed in Playa del Carmen, Mexico.

What do you enjoy most about Food Industry News: There are always great stories of people in the business and their successes, hardships, families and love for the food and restaurant business. I don't think many people understand the passion of this industry.

Other than family, who was your greatest culinary influence? I have had the opportunity to work with so many great chefs over the years, but I will say that the best chefs I had the chance to work with were the most respectful ones who enjoyed sharing their passion. I swore that as I got older sharing my passion with the younger generation was going to be a pleasure.

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the Wine Star Awards to receive this accolade. In bestowing the honor on Lohr, Wine Enthusiast’s editor and publisher, Adam Strum, stated that, “What Robert Mondavi was to Napa Valley, Jerry Lohr is to the Central Coast, leading and elevating an entire viticultural region with perseverance, dedication and a passion for quality.”

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Vegan, Alt-Meat Food Trends to Watch For in ‘22

As more people seek vegan foods and alt-meat products, more options are becoming available.

This year vegan options will become easier to find and food tech ushers in novel proteins. These are some of the trends to watch in 2022: 1. Animal-free dairy in more products.

2. “Mycoprotiens” (aka fermented fungi) increasingly used for alternative meats.

3. Cultivated meat (also called cell-based meat, cell-cultured meat and a variety of other names) becoming available.

4.

More veg-centric menus.

5. Plant-based fine dining.

6. School cafeterias getting more healthful plantfood options.

7. Dedicated vegan markets: brick and mortar, and e-commerce.

8. Celebrity investment McDonald's rolled out a test of its plant-based McPlant burger at eight U.S. units recently, and early indications in vegan brands and altpoint to strong sales and the likelihood that the chain will expand the experiment to up to 700 units in 2022, said proteins. -Source: BusinessInsider. com BTIG restaurant analyst Peter Saleh. The McPlant isn't likely to roll out systemwide until 2023, Saleh said. - nrn.com

McDonald’s May Expand McPlant

February 2022 9-16.indd 13

1/11/22 9:51 AM

Page 14

Food Industry News® February 2022

foodindustrynews.com

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Ron Onesti Jeff Mauro Tuesday, March 1

The CEO of Onesti Entertainment, which operates the Arcada and Des Plaines theaters, will discuss his new restaurant concepts.

Tuesday, June 7

The Food Network co-host and owner of Mauro Provisions Marketplace will discuss how to launch an iconic online food business.

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New Refrigerated Truck Options Are Available at Freeway Ford Truck Sales If you’re looking for a new transit van to get your products from Point A to Point B, check out Freeway Ford Truck Sales in Lyons, Ill. Buyers can configure a Transit Connect Cargo Van or Transit Connect with a vocational upfit that matches their business needs, including refrigeration and more. These refrigerated vans are ideal for catering and other food-service transport.

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AARP Tech Trends Survey: Technology More Integral Than to People 50+

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• FRESH This year, one third ofALL olderNATURAL adults ordered food from a restauOther trends expectMADE LOCALLY PURE to • podcasts rant and one in four listened on their smartphones. ed to emerge in 2022 ASK YOUR DISTRIBUTOR n Health-related innovations and daily objects that automatiinclude consumer de773-731-8787 cally track health measures are also of top interest. However, mand for sustainability 42% of older adults feel tech in not designed with them in mind. from brands and grown About 30% of older adults are using tech to pursue pering awareness of the sonal passions, mostly with video content. Streaming content role the microbiome continues to increase with most of them subscribing on average plays in overall health. to three platforms.

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Predictions for the Beer Industry Beer professionals recently shared their wishes and predictions for the industry in 2022. Christopher Quinn, owner of the Beer Temple in Chicago, would like to see small producers "find unique ways to scratch the consumer's itch" that are less reliant on social media buzz and more rooted in intuition, while Hillary Barile, a member of the board of directors for the Craft Maltsters Guild, sees supply chain challenges leading to a bigger spotlight for craft malt. -Source: Wine Enthusiast magazine

AWH expanded their dispensary and cultivation footprint in Illinois, completing the acquisition of two dispensaries in Chicago and Chicago Ridge, Ill., at Archer Avenue and Ridgeland Avenue and have begun planting at a greenhouse in Barry, Ill. A new Cooper’s Hawk Winery & Restaurant is planned for 7799 IL Route 32 in Gurnee, Ill. The concept is a fusion of familiar elements, modern casual restaurant, Napa-style tasting room and artisanal retail market, that create a new hospitality experience. Chicago-based Foodworks debuted the ALIST, a one-stop shop to bring top culinary talent to events and workplaces. Foodworks is poised for expansion in 2022, including six new Market Cafe openings in the first few months of the year. Drive Shack Inc., a leading owner and operator of golf-related leisure and entertainment businesses, announced it will bring Puttery, its newest competitive socializing and entertainment golf experience, to Fulton Market in Chicago.

The 23,000-square-foott venue crosses two levels and features two uniquely themed, nine-hole putting courses, two indoor bars and a rooftop/patio bar. Gordon Food Service unveiled its newest effort toward waste reduction and education with Re.Source, a comprehensive range of sustainable food packaging, available exclusively through the company.

Re.Source products began rolling out in December. Grecian Delight | Kronos Foods, a World Food Holdings company, announced that it sold its distribution business for an undisclosed amount to Christ Panos Foods, a family-owned broadline foodservice distributor in Itasca, Ill. The annual Cocoa Crawl in Historic Long Grove will take place Feb, 5 from 11 am to 4 pm. Rather than

Cocoa Crawlers receiving their complimentary hot cocoa specialties inside village merchant shops and restaurants, this year heated Cocoa Huts will be erected outside providing for easy and safe distribution. The Chicago Department of Aviation is proud to share that Global Traveler magazine has named O’Hare International Airport as the “best airport in North America” for the 18th consecutive year and “best airport dining” for the second consecutive year. The Illinois Department of Transportation recently announced the results of a study showing that Illinois airports contribute $95.5 billion and more than 490,000 jobs to the state’s economy, reinforcing the importance of aviation on the state’s multimodal transportation system to promote mobility, supply chain movement, job creation and local quality of life. The Village of Rosemont welcomes the first suburban location of Hogsalt Hospitality’s popular Small Cheval Restaurant which plans to open in the fall. Small Cheval will join Stan’s Donuts and a third dining partner. Univar Solutions opened a Food Solution Center and Innovation Hub at The Hatchery Chicago to foster emerging food and beverage innovation. The company’s new food solution center will prioritize community engagement and sustainable economic engagement and sustainable economic growth on the West Side of Chicago, as it serves aspiring food entrepreneurs. WhatsGood, an innovative tech provider for online orders at local farmers markets, opened the first of many Chicago-based farm shops in Lincoln Park. WhatsGood’s Farm Shop is a small footprint grocery store.

Plans are to open a WhatsGood Farm Shop in every neighborhood in Chicago and New England over the next two years.

1/11/22 9:52 AM

Food Industry News®

February 2022

Consider the Ultimate Optimizer for Restaurant Reservations Gone are the days of laminated table charts and unmanageable phone calls. The restaurant industry became infinitely more efficient, effective and profitable with the introduction of proprietary reservation platforms, but what was once a game-changer is now a stagnant status quo.

Restaurants relying on these outdated service providers don’t own their own data and, even worse, lose valuable web traffic

Page 17

n n n n

n n n

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Why pay for something that’s already accessible for free? It’s time to funnel the funds previously dedicated to reservation management back into small business by hiring social media managers, incentivizing employees to improve retention or creating personalized growth plans. There are several factors to consider when selecting a software provider: experience optimization, platform integration, data capturing, pick-up and delivery services,

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Seafood Grab-and-Go Gaining Traction

ervations. Vaccination status then remains in each customer’s profile, a one-and-done fix to months of frustration and confusion.

Today, SpotOn Reserve is used in thousands of independent restaurants including Maggiano’s and Disney. To learn more about the future of the hospitality industry, visit SpotOn.com.

See SpotOn’s directory listing under Point of Sales Systems.

February 2022 17-24.indd 17

“When everything seems to be going against you, remember that the airplane takes off against the wind, not with it.”

—Henry Ford

Buoyed by pandemic conditions, sales of seafood as a graband-go option will continue to grow as food retailers become "increasingly creative and innovative about their foodservice and deli departments, finding ways to reinvent these departments to meet shopper's needs for convenience," said FMI's Rick Stein. "For the shopper seeking a meal solution that lets them take a night off of at-home cooking, we're seeing pre-marinated seafoods and value-added seafood that take care of some of the preparation work," Stein said. -Seafood Source Online

1/11/22 9:52 AM

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foodindustrynews.com

Food Industry News® February 2022

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Cheese Trends to Watch for This Year

2022 is set to be a big year for cheese lovers, and these are the trends to watch for: new emerging flavors, classic dishes getting an upgrade with specialty cheese and so much more. With over 600 different types, styles and varieties of cheese to choose from, there is a Wisconsin cheese for everyone on your shopping list. Look for the “Proudly Wisconsin Cheese” badge at your local retailer.

February 2022 17-24.indd 18

Join Expo Media in "the Pizza Capital of the World,” at the Donald E. Stephens Convention Center in Rosemont, Ill., as they host the National Pizza and Pasta Show Aug. 23-25, featuring everything under one roof that you need to maximize your niche in the pizza, pasta and Italian foods business.

This three-day conference will refresh your knowledge and revitalize your creativity as you browse over 300 exhibits with innovative technology and equipment. The National Pizza and Pasta Show showcases: 30 hot topic seminars, 20 workshops, live demonstrations, famous pizzeria tours, a Chicago & Artisan Pizza Masters Certification Program, the U.S. Pizza Team competitions and the latest new products and services available.

The show is offering an early bird reduced rate (regularly $100), now only $50 per person, valid until May 1. For more information visit www.nationalpizzashow.com.

Expo Media Inc., the show producer, has over 35 years of convention planning and trade show management experience in various major markets and venues, including: McCormick Place, Madison Square Garden, Jacob Javits Convention Center, Broward County Civic Center, Los Angeles Convention Center, Santa Clara Convention Center and Orange County Convention Center. Expo Media was the original producers of the National Pizza & Pasta Show in Chicago, New York City and California, as well as the International Gourmet Show, Midwest Gourmet Show and the Florida Foodservice Show.

Expo Media has produced events in the healthcare, marine, travel, foodservice, computer technology and special event industries.

1/11/22 9:52 AM

Food Industry News®

February 2022

Page 19

These are the World’s 10 Most Pricey Michelin-Starred Restaurants

While Michelin-starred meals can cost just $1.50 per plate, most restaurants that have earned the prestigious award charge much more.

Many cost $300-$400 for one meal, but some command even higher rates. To find the most expensive Michelin-starred restaurants, the website Chef’s Pencil researched dinner tasting menus in more than 450 restaurants around the world, according to its website. According to Chef’s Pencil, the 10 most expensive restaurants that have either received a Michelin star — or are helmed by a chef that has — are listed below, based on average cost per person, usually not including beverages and service charges: 1. Sublimotion, Ibiza, Spain — $1,740 2. Ultraviolet by Paul Pairet, Shanghai, China — $1,422 3. Kitcho Arashiyama Honten, Kyoto, Japan — $910 4. Azabu Kadowaki, Tokyo, Japan — $825 5. Masa, New York City, United States — $800 6. (Tie) Joel Robuchon, Tokyo, Japan — $637 6. (Tie) Kikunoi Honten, Kyoto, Japan — $637 6. (Tie) Gion Maruyama, Kyoto, Japan — $637 9. Guy Savoy, Paris, France — $615 10. Piazza Duomo, Alba, Italy — $580 Japan is the only country that appears more than once on this list, and its restaurants dominate half the 10 spots. Japan is home to the highest number of Michelin restaurants per capita in the world, with Tokyo having more Michelin-starred restaurants than any other city, according to Chef’s Pencil. -Source: CNBC

Safety Tips for Winter Weather

The Ontario Medical Association offers tips to help everyone prepare for winter while staying healthy and safe.

■ Before you head outdoors, check the weather forecast. If there is a significant wind chill, limit the time you spend outside.

■ Dressing in layers with a wind- and water-resistant outer layer will help to keep you warm when temperatures dip. Don’t forget a hat, gloves and scarf to prevent frostbite.

■ Wearing the proper footwear can reduce your risk of slipping and falling. Give yourself extra time and choose a route that’s less icy and better lit.

■ Shoveling snow can not only hurt your back, it can also be hard on your heart. Go slowly and take breaks. To protect your back, use a smaller shovel and take many small loads of snow.

■ Wet, icy or snow-covered roads can make driving dangerous.

Drive slowly and leave plenty of distance between vehicles. In the dark, drivers should pay extra attention to cyclists or pedestrians who may be harder to see.

■ Stock your vehicle with an emergency kit that includes water, booster cables, a small shovel, windshield wiper fluid, first aid kit, flashlight and non-perishable energy foods. Carry a fully charged cellphone. -Source: oma.org

bp, Grabango Launch Automated Checkouts

bp is changing the experience for convenience store shoppers by integrating automated checkout into Amoco and ampm stores. bp is working with Grabango, the leading provider of checkout-free technology for existing stores, to retrofit 10 convenience store locations across the bp network, Grabango's largest multi-store roll-out. By introducing Grabango's technology within select stores, bp is taking a step on the path toward an innovative future for the convenience store experience. As part of bp's ambition to reach net zero by 2050 or sooner and help the world get there too, its offering new business models and service platforms to deliver the future of mobility, energy and services for its customers.bp will offer Grabango's checkout-free solution at 10 locations throughout the country. Grabango-powered ampm and Amoco stores will be available to shoppers in mid-2022.

February 2022 17-24.indd 19

New Trade Show Coming to Madison, Wisconsin!

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The Food Network co-host The CEO of Onesti Entertainment, and owner of Mauro Provisions which operates the Arcada and Marketplace will discuss Des Plaines theaters, how to launch an iconic online will discuss his newest food business. restaurant concepts.

1/12/22 10:39 AM

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foodindustrynews.com

Food Industry News® February 2022

AROUND CHICAGO With Valerie Miller TALLBOY TACO

Located in Streeterville off of Michigan Avenue, Tallboy Taco offers a menu inspired by the fresh and simple ingredients of California street food. Tacos served on hand-pressed corn tortillas include grilled chicken chimichurri, carne asada and crispy fish, as well as all-day breakfast options. Enjoy starters like guacamole and queso blanco with poblano pepper, rotating seasonal ceviches, aguas frescas and frozen margaritas, plus a coffee program with creative options like housemade horchata black and tan. Counter service, dinein and carryout is available. Photos Courtesy of Lettuce Entertain You Enterprises Their traveling Taco Bars include your choice of proteins, handmade corn and flour tortillas, a variety of toppings, house-made salsas, guacamole, corn fundito and tortilla chips. Plus, cinnamon toast crunch treats. These are available for two or four. Don’t forget to add on a Casamigos Margarita Kit. Tallboy also offers catering packages that feature grab-and-go taco combos, customizable taco bars with all of the fixings and full service off-site catered events (margaritas and beer included.)

Tallboy Taco is at 676 N. St. Clair in Chicago. For more information visit tallboytaco.com.

ily m a F ned Ow

U InspSeDA cted

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February 2022 17-24.indd 20

About the Chef: Kevin Marquardt is the executive chef at Lettuce Entertain You’s Ramen-san and Tallboy Taco, both in downtown Chicago.

Marquardt started in the hospitality industry at the age of 16 as a busboy at Texas Roadhouse in Tinley Park, Ill. Due to an illness he was unable to lift heavy objects, so he elected to help out in the kitchen. He quickly grew a passion for cooking.

While attending Kendall College, Marquardt worked as a line cook at restaurants around Chicago, including Courtright’s and Sepia. He graduated from Kendall College with an associate degree in culinary arts in 2009 and upon graduation, he continued his culinary education abroad with a certificate program at Suan Dusit University in Bangkok.

He then went onto Illinois State University, graduating with a bachelor’s degree in business management and entrepreneurship in 2012.

While there, Marquardt connected with local chefs who were starting a sustainable farm in Bloomington, Ill. Marquardt joined the team as a chef and farmer at Epiphany Farms. After graduation, Marquardt honed his skills in Michelin-starred kitchens across the globe, including Noma in Denmark and Acadia in Chicago. In 2013, Marquardt joined Tru as a line cook and in 2014, he was the chef de cuisine working for renowned Chicago chef Bill Kim at Urban Belly and BellyQ. Marquardt then went on to become the corporate executive chef for the Saigon Sisters Restaurant Group.

In 2017, Marquardt re-joined the team at Lettuce Entertain You as a sous chef at the modern Italian restaurant, RPM Italian, and Marquardt assisted in kitchens like RPM Steak. In 2019, he became sous chef at Sushi-san and was promoted to executive chef at Ramen-san Deluxe in Streeterville. In 2020, Marquardt collaborated with his partners and chef team to open Tallboy Taco.

Today, Marquardt oversees the menu creation, chef training and recipe refinement for Ramen-san and Tallboy Taco.

1/11/22 9:52 AM

Food Industry News®

Illinois Tourism Conference Awards

February 2022

90th

ANNIVERSARY

The 2021 Illinois Governor’s Conference on Travel & Tourism kicked off Dec. 6 at Navy Pier in Chicago with an awards ceremony honoring tourism leaders’ contribution to the industry including special recognition for how communities responded throughout the pandemic.

The new Silver Lining Stories initiative awards tourism attractions and business owners who rallied to support their communities and innovated under extremely challenging circumstances as they navigated the pandemic. Honorees were selected by their industry peers who voted via the Illinois Governor’s Conference on Tourism Facebook page.

“I’m committed to making the investments necessary to renew our tourism industry and the communities it supports. We’ve deployed over $1 billion in relief to over 10,000 Illinois businesses in hundreds of cities and towns throughout our state,” said Gov. JB Pritzker. “We’ve provided 7,500 hospitality grants totalling $265 million through the Business Interruption Grants and Back to Business Grants. And we’re distributing grants aimed at new and returning festivals and tourism attractions everywhere in our state.”

“Congratulations to the small businesses and community groups who were nominated for the Silver Lining Stories. Their stories spotlight the ingenuity, resilience and resourcefulness we saw in the tourism industry and across Illinois as folks pivoted to help each other and be in service to their communities during the COVID-19 pandemic,” said Sylvia I. Garcia, acting director of the Illinois Department of Commerce & Economic Opportunity.

Silver Lining Stories categories include: Best support for essential workers, winner: Project Front Line, nominated by Visit McHenry County, organizations, individuals or businesses that stepped up for essential workers and helped make their lives better.

Most engaged community partner, winner: Vine Street Market, farmers market at O’Fallon Station, nominated by IllinoiSouth Tourism, individual, business or organization that supported their community in multiple ways over a period of time.

Most innovative pandemic startup, winner: Takeout 25, nominated by Visit Oak Park, travel/tourism business that successfully launched during COVID-19 and created a sustainable business Best pivot, winner: Shawnee Hills Wine Trail, nominated

by Southernmost Illinois Tourism, business or individual that changed their business model during one of the largest economic, human and health pandemics, and innovated as a result.

February 2022 17-24.indd 21

Page 21

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1/11/22 9:52 AM

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foodindustrynews.com

Food Industry News® February 2022

Kikkoman an Iconic Condiment

We saw this and thought it was something that should be on display at every eatery with Asian food on the menu. The iconic Kikkoman soy sauce tabletop dispenser was launched in 1961, along with a shape that is now recognizable in countries all over the world and on restaurant tables everywhere.

Southeastern Grocer Commits to Serving Those in Need in 2022

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Southeastern Grocers Inc., parent company and home of Fresco y Más, Harveys Supermarket and Winn-Dixie grocery stores, concluded 2021 by celebrating its wins both for its customers and the community.

Over the course of last year, the grocer has remained resilient in offering the best shopping experience for its customers with more than 70% of its total store footprint refreshed to date, has added value and savings through new products and offerings and has remained a committed community partner by donating more than $5.5 million back into the community to support neighbors in need. In 2022, SEG will remain committed to serving those in need and investing in the communities it serves. The grocer plans to continue providing the best shopping experience for customers through expanded e-commerce capabilities and the remodel of more than 50 stores throughout the Southeast.

Cinnabon Celebrates ‘The Bachelor’

Cinnabon is giving Bachelor Nation a sweet way to indulge each Monday with its new, limited-edition Fantasy Sweet Bundle: a combo of two classic rolls and two cinnamon rollflavored cold brew iced coffees. Fans can get the bundle at participating bakeries or by placing an order through the Cinnabon app or Cinnabon. com for pickup or delivery.

February 2022 17-24.indd 22

1/11/22 9:52 AM

Food Industry News®

February 2022

Page 23

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People Love New Food Ordering and Pick-Up Tech, but it’s Making Them Impatient A new survey shows that Americans love new tech-driven options for ordering and retrieving food, but the flipside is that it is making them more impatient. Of those surveyed, 64% don't want to wait more than five minutes to order at the counter or drive-thru window, while 71% of in-house diners were upset if they had to wait more than 10 minutes. More than half (55%) said they were fed up after five minutes of waiting for food in a drive-thru, and 54% were annoyed waiting more than 10 minutes for food while dining at a restaurant.

While consumers mostly dig new digital dining options, they also lament the impact it is having on in-person dining. Nearly half (47%) said they feel like all the delivery and take-out orders result in longer waits when they order in-person and 29% said the atmosphere of dining-in is hurt by delivery drivers picking up food. But despite these concerns, 46% of people noted they will eat out daily to several times a week in coming months and showed a growing loyalty to their favorite brands.

"Online and mobile ordering was a lifeline to restaurants shut-down in the pandemic and continues to provide steady revenue," said Simon de Montfort Walker, senior vice president and general manager at Oracle Food and Beverage. "As already short-staffed restaurants reopen, they are grappling with how to manage both in-person diners and deliveries, while meeting growing expectations on speed and service. Technology that helps kitchens manage and time orders from multiple channels will be key to keeping pace and ensuring diners stay happy and loyal."

The results are part of an Oracle Food and Beverage survey conducted by Untold Insights in September 2021.

The surveyed polled more than 5,700 global consumers across 11 geographies, including 512 in the United States.

Kroger Fulfillment Network Expands in Indianapolis The Kroger Co., one of America’s largest grocery retailers, announced expansion of its Kroger fulfillment network. The addition of a delivery "spoke" brings innovation and modern e-commerce to the Indianapolis area, extending the grocer's reach and ability to provide its customers anything, anytime, anywhere. Located at 9222 E. 33rd St. in Indianapolis, the 48,000-square-foot facility will collaborate with the "hub" in Monroe, Ohio, to connect customers with fresh food.

February 2022 17-24.indd 23

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Food Industry News® February 2022

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FOOD

INDUSTRY NEWS

Koibito Poke, the newest innovative, fast-casual food concept to hit the restaurant landscape, announces that it has signed a franchise sales agreement with True Capital Partners LLC, which has committed to sell a minimum of 300 locations in eight states over the next five years. The healthy poke concept anticipates the first 120 stores will be in place in the next 24-30 months, according to True Capital Partners’ development schedule.

Another Broken Egg Cafe expands to Sandusky, Ohio, by opening its seventh location in the state. In addition to being the only national daytime cafe with a bar producing hand-crafted cocktails, the award-winning cafe is one of the fastest-growing, national breakfast and brunch concepts. Breakthru Beverage Group moves to acquire Missouri-based wholesaler Major Brands. Once the deal is completed, which is expected this spring, Major Brands will join the Breakthru Beverage family and begin to deploy the company’s extensive suite of capabilities, to help suppliers and customers better reach their target consumers and drive results. Crave Hot Dogs & BBQ is one of the fastest-growing barbecue and hot dog chains in America. Just featured on “America’s Best” with award-winning food, Crave is poised for significant growth. With 51 units open and sold across the U.S., they are determined to be the leader in the barbecue and hot dog market. BurgerFi redefines the fast-casual dining experience with industry-leading innovation and creativity. The better burger brand introduces in-car ordering, Patty the Robot, QR technology and ghost kitchens amid aggressive growth. BurgerFi will be the first restaurant to launch in-car ordering in the new generation of 5G interactive cars rolling off production lines starting this summer. Hilton expands its multi-brand footprint with a new dual-flag hotel in Indianapolis.

The Hampton Inn by Hilton and Homewood Suites by Hilton Indianapolis Canal IUPUI are on the Indianapolis Canal Walk across from Indiana University and Purdue University-Indianapolis.

Penn National Gaming recently opened Hollywood Casino Morgantown, the fourth gaming and entertainment facility in Pennsylvania. The $111 million state-ofthe-art casino is the company’s 44th property in North America.

Restaurant Brands International Inc. completes acquisition of Firehouse Restaurant Group Inc. (“Firehouse Subs”) for $1 billion.

With the close of the acquisition, RBI adds a strong, loved and purpose-driven restaurant brand to its existing family of quick-service restaurant brands, Tim Hortons, Burger King and Popeyes. The City of Cleveland, Cleveland Clinic, Meijer, Fairfax Renaissance Development Corporation and Fairmount Properties broke ground on a new grocery market and apartment complex in the Fairfax neighborhood of Cleveland. The chocolate confectionery market value in the packaged foods and meats industry is set to grow by $30.28 million, progressing at 4.71% from 2020 to 2025, as per the latest report

by Technavio. This report offers an up-to-date analysis. The National Grocers Association Show is the largest gathering of independent grocery retailers and wholesalers, food retail industry executives, manufacturers and suppliers. The show will be held on Feb. 27-Mar. 1 at the Caesars Forum Convention Center in Las Vegas, Nevada. The Western Farm Show, celebrating 60 years, is the Midwest’s best indoor farm show with hundreds of exhibitors, acres of things to see and do and the latest in farm and ranch technology & more! The show will be held at the American Royal Complex in Kansas City, Mo., Feb. 25 - 27.

1/11/22 9:52 AM

Food Industry News®

February 2022

Rosebud Steakhouse to Open Multiple Locations Nationally Continued from page 1 brings his experience and expertise in multi-unit operations focusing on the front of the house, while Coppolillo will be overseeing and directing the culinary vision of the group.

After completing their initial capital raise to secure the purchase of the Walton Street location, the two partners began executing on plans for their expansion — first into Northwest Indiana, with their new Rosebud Steak location at Centennial Village in Munster, Ind., which is scheduled for a first-quarter opening this year.

Next, an Indianapolis location is scheduled to open in the third quarter of 2023. The partners have concluded the second capital raise to secure funding for the Northwest Indiana expansion, and just began their third capital raise for the Indianapolis site.

Following the initial expansion, the group is planning expansion to Florida (Naples or Sarasota); Scottsdale, Ariz.; Nashville, Tenn.; San Antonio; and Las Vegas.

“We are truly experiencing unprecedented times and the need for connection, camaraderie and common ground have never been higher,” said Eliades.

“We understand that this space has provided solace, celebration and most of all, great meals for exceptional customers. We intend to continue that tradition and make our mark on Walton Street and beyond.”

For more information on the Rosebud Steakhouse and other concepts in development, visit Creative Hospitality Concepts at creativehospitalityconcepts.com. a

Research Finds that People ‘Store’ Happy Moments Reveling in happy moments, soaking them in and storing them away to cope with anticipated future sadness is a phenomenon named and explored as “banking happiness” in new research from the University of Maryland’s Robert H. Smith School of Business.

The study confirms such behavior, but “at this stage, we don’t have enough research to say whether it’s good to do this — we’re explaining that banking happiness can happen, so consumers can be aware of their own behavior and what’s driving it,” says Maryland Smith Assistant Professor of Marketing Ali Faraji-Rad, co-author of the work with Leonard Lee of the National University of Singapore.

February 2022 25-32.indd 25

BOOKSHELF

‘Caramel Pecan Roll Murder’ Author: Joanne Fluke Publisher: Kensington Cozies (Kensington Publishing) Paperback: 304 pages Price: $22.95 ISBN-13 : 978-1-4967-3608-6 Embracing a sweet escape from her usual routine at The Cookie Jar, Hannah gets asked for her help in baking pastries at the local inn for a flashy fishing competition with big prizes and bigger names.

But the fun stops when she spots a runaway boat on the water and, on board, the lifeless body of the event’s renowned celebrity spokesman.Famed TV show host Sonny Bowman wasn’t humble about his ability to reel in winning catches, and no one knew that better than his tragically overworked sidekick, Joey. Did Joey finally take bloody revenge on his pompous boss, or was Sonny killed by a jealous contestant? With goodies to bake and fresh challenges mixed into her personal life, it’s either sink or swim as Hannah joins forces with her sister, Andrea, to catch a clever culprit before another unsuspecting victim goes belly up.

The book features over two dozen original recipes that you can make including caramel pecan rolls, butterscotch delights cookies, European peach pie, blueberry coffee cake, lemon Danish with lemon curd, potato chip and cranberry cookies and more.

Page 25

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Scientists have long known that genetics help determine a preference or distaste for bitter foods.

Scientists have also learned that genetics can determine how quickly our bodies process caffeine, causing some people to crave more of the stimulant than others. But a new study has found that when people drink their coffee black, it may be the caffeine more so than the flavor they’re after. The research, led by Marilyn Cornelis, an associate professor of preventive medicine at Northwestern University’s Feinberg School of Medicine and published in Nature’s Scientific Reports, originally assumed that taste preferences were likely the culprit that was driving black coffee drinkers to forgo milk and sugar; but instead, a person’s caffeine sensitivity — specifically, those who metabolize caffeine faster — turned out to be more strongly associated with their coffee preferences. Another way to think about it: Some people’s lust for caffeine may outweigh their dislike of bitter flavors. Meanwhile, taste still played a major roll, but for different reasons that the researchers initially expected. -Source: Food & Wine

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Employco USA Welcomes New Team Members Human resource and employment solutions firm Employco USA has announced the expansion of its staff.

The new team members include: Elizabeth Goldenstein (payroll specialist), Maria Zanfardino (payroll specialist), Jim Kulp (senior commercial account manager), and Sue Ramsey (receptionist).

See Employco’s listing in our directory under Employee Handbooks.

Roselle Native Serves on USS Pearl Harbor A Roselle, Ill., native is serving aboard USS Pearl Harbor, a U.S. Navy dock landing ship, currently deployed in support of naval operations to ensure maritime stability and security in the Mediterranean and western Indian Ocean.

Seaman Michael Sharbaugh says he joined the Navy for three reasons: "I joined the Navy to better support my family, further my education and travel the world.”

February 2022 25-32.indd 26

Chicagoland is home to many special suppliers who help make the food industry great. One such business is the Lisle, Ill.-based North American Pizza and Culinary Academy, offering seasoned and fresh restaurant owners and chefs the teachings and traditions of Italian culinary instruction in its contemporary 4,500-square-foot educational facility.

NAPCA is a one-stop-shop for pizza innovation and restaurant consulting. Their facility was designed to help pizza specialists learn and perfect everything they need to know to be successful in the pizza business. They completely understand that opening a successful restaurant or re-concepting an existing one requires an enormous amount of knowledge and experience, especially in a highly competitive market like Chicagoland. They offer a hands-on approach to everything from oven selection and testing, equipment selection, style formulation, recipe development and training.

They are also experts in research and development for new products.

NAPCA is the second official Scuola Italiana Pizzaioli school in the United States. Currently there are only 20 schools worldwide. The Scuola certifies pizza chefs from all over the world, currently with about 100 masters across the globe.

The school offers several classes, including a “Pizzaiolo Certification” which is a five-day certification course that includes theory and practical application.

Students learn the history of classic Italian pizza, the chemistry of Italian doughs, preparation of traditional ingredients for toppings, training on traditional Italian and American pizzas, as well as the equipment and proper dough stretching, topping and baking techniques. The firm also offers non-certification classes, completed in a one-day class that provides the confidence to make great pies and provides a better understanding of classic Italian pizza. Their three-day pizza immersion class is designed for the more advanced pizza maker. This class covers dough chemistry and the functionality of ingredients, giving students a better understanding of the technical differences among Italian styles of pizza.

To learn more visit www.pizza-culinaryacademy.com.

1/11/22 9:53 AM

AND SERVICE

Social Technology Group, a company focused on bringing people together through socially engaging technology, has announced the launch of its first mobile app, social-eats. Spearheaded by Marine Corps veterans Stephen Foster and Roger Machut, socialeats aims to help solve the timeless “Where do you want to eat?” debate by tracking and matching restaurant preferences among personalized groups.

The app’s interface allows users to swipe left or right on various local restaurants, and has the capability to refine restaurant results by certain dietary restrictions. Groups of friends can collectively vote on particular eateries and once a “winning” restaurant is identified, users can make reservations directly through the app.

“After many evenings spent debating where to eat with my then-vegetarian girlfriend, I was determined to find a solution that didn’t leave us frustrated and hungry at the end of the night,” says Foster, founder and CEO of social-eats. “Social-eats’ algorithm accounts for individual user preference and curates a list of restaurants that align with the group’s collective interests and dietary restrictions. It’s an effective one-stop platform for dining out.”

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February 2022 25-32.indd 27

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Chefs Using Ethnic Flavors in Their Soups While soups are often seen as comfort foods featuring nostalgic flavors, chef Aaron Cuschieri of the Dearborn in Chicago said it's the perfect time to include more soups from Asia and Latin America on menus as U.S. diners are "starting to realize how fantastic these flavors are."

At Thaimee Love restaurant in New York City, chef Hong Thaimee has added a Thai soup featuring squid stuffed with ground pork to the menu, saying soup is a mainstay of Thai cuisine that can provide all diners a "never-ending adventure." -Source: FSR

Page 27

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On Jan. 3 A&P Grease Trappers purchased Blue Whale Plumbing of Oswego, Ill. The merger took place after a multi-year partnership of working together for pumping and plumbing in restaurant applications. Joining staff and equipment under the official alliance has allowed A&P Grease Trappers to offer best-in-class service like no other in the industry. Patrick Sliger, owner of A&P said, “We were looking for another way to offer seamless, one-stop shopping to the restaurant industry for services that are closely related. Grease-trap pumping, plumbing, hydro-jetting and rodding are mainstays for keeping any commercial kitchen functional.”

A&P Grease Trappers takes pride in the process of cleaning grease traps. From deep cleaning every trap at every service to taking a series of photos that are sent to their customers after each service, A&P felt it was time to offer the same, high level of maintenance for plumbing applications, as well. Ken Stevens, previous owner of Blue Whale Plumbing, has come aboard to facilitate the transition with A&P Grease Trappers and utilize his industry expertise to offer Backflow testing and Indoor used cooking oil containment systems plumbed directly into restaurant kitchen operations.

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Questex’s 20th World Tea Expo Set for March

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February 2022 25-32.indd 28

Questex’s World Tea Conference + Expo, the leading specialty tea event, will take place March 21-23 in Las Vegas at the Las Vegas Convention Center. The live event will feature a who’s who of industry leaders, a dedicated expo floor, insightful educational sessions and workshops, a tea bar, boba tea experience, immersive workshops, and a special 20th anniversary celebration, among other highlights. The event will welcome attendees from the global tea industry, as well as buyers from key vertical markets.

Candy companies faring well with consumers include Hershey and Mars, which both increased their scores on the 2021 American Customer Satisfaction Index to 82 this year to tie for first in the food category with PepsiCo's Quaker brand. Ferrero held its 2020 score of 78. -Source: Candy Industry

‘The Eli’s Cheesecake Cookbook: Remarkable Recipes from a Chicago Legend,’ Second Edition With over 100 recipes, this cookbook takes readers on a historical ride from 1940 to present, through the lens of Eli Schulman's colorful career and rise to restaurateur and baker extraordinaire.

From surviving the Depression by selling shoes out of the back of his car to 35 years later creating Chicago-style cheesecake in his restaurant's kitchen, Schulman, with no formal culinary training, managed to create one of the country's most loved desserts. It was there that he dreamed up dishes like Liver Eli and Shrimp a la Marc, put his own spin on Shrimp De Jonghe and Chicken Vesuvio, all recipes in the book, and created the signature dessert.

When it came to cheesecake, Schulman broke all the rules, (no water bath, and a fast and hot bake), resulting in a creamier texture than its New York counterpart, and baked on a shortbread cookie crust instead of graham. The cookbook includes 12 most requested recipes from his famous namesake steakhouse, as well as recipes for 21 cheesecake batters, 12 crusts and 15 chocolates, caramels and compotes, allowing readers to mix and match as many as 3,177 different combinations to create their own signature desserts. There's also a new section devoted to Eli's team members sharing their favorite family recipes and food memories. Beautiful photography, archival snapshots and celebrity anecdotes complement the recipes.

1/11/22 9:53 AM

Food Industry News®

February 2022

Page 29

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Brownie Caramel Cream Root Beer, a Heritage Beverage In 1929, the Atlas Beverage Company of Detroit started producing, bottling and selling a new soft drink that combined root beer and caramel cream.

The bottle’s long-neck design and retro red, white and blue label are easily recognizable and the soda been a longtime favorite of root beer connoiseurs across the country. Today Brownie Caramel Cream Root Beer is produced in small batches by Orca Beverage Inc., which is based in Washington state. This refreshing root beer is made with cane sugar and is caffeine free.

You can taste Brownie or place an order through Lifestyle Beverages. See their ad on page 15 of this issue.

February 2022 25-32.indd 29

Employco Wins Service Award At the Exhibition Service Contractors Association winter awards, held in December in Philadelphia, Employco received the outstanding service award. ESCA is dedicated to the advancement of the exhibition, meeting and special events industries.

Middle photo: Neil McMullin, Rob Wilson of Employco and Damon Ross. Bottom photo: Wilson, membership director Mitt Arnaudet and Wilson’s son, Griffin, who also works for Employco.

1/11/22 9:53 AM

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Food Industry News® February 2022

ActivePure Technology Helps Keep Restaurants Open

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Because of shutdowns across the country due to the COVID-19 pandemic, restaurants are one of many industries, alongside travel, that have been hit the hardest financially.

Fortunately, there is a safe and revolutionary piece of technology that provides both air and surface purification as well as peace of mind. ActivePure Technology is the most powerful, immediate, continuous and safe air purification technology to deal with surface and airborne contaminants.

The key to keeping restaurant employees and patrons safe inside establishments is to make sure surfaces and the air are virus free and to minimize cross-contamination and recontamination. Restaurant customers are among the fastest growing consumers since COVID-19, and in particular, are starting to require businesses to be more transparent with their disinfection and sanitation measures. This is exactly why every business who installs ActivePure is given an ActivePureTechnology window badge.

The badge, displayed across the world, provides all those who enter indoor spaces peace of mind — all the while knowing there is a continuous surface and air purificationsystem providing protection 24 hours a day, seven days a week.

ActivePure’s primary goal is to mitigate people’s exposure to infectious pathogens, thereby reducing the risk of disease transmission. ActivePure Technology adds an extra layer of significant protection to everyone in public or private spaces, including health care providers, patients, patrons, employees and families. ActivePure Technology is being used in hundreds of industries, including in hospitals,health care offices and facilities, restaurants, data centers, business parks and more.

For more information about ActivePure, contact the Sexton Group. See their ad on page 13 of this issue.

For Those in the Know, Chef Jeff Mauro’s Blood Type is Giardiniera

By Jeff Mauro OK non-Chicagoans, say it with me: “jar-Din-Air-Ah.” Or if you’re truly legit, “jar-Din-Air” (the “ah” being optional, of course). Some just call it “giard.” It really doesn’t matter how you say it, this peppery elixir of the gods is the most loved table-staple in the Chicagoland area.

This combination of color, texture, spice, fat and flavor makes everything it touches better. Therefore, it has completely perplexed me as to why our beloved giardiniera is only beloved in the Midwestern region! What the heck, man? Why in over 100 years since its creation, has the rest of the country not embraced these pretty little peppers?

After “Food Network Star” 11 years ago, I’ve made it my mission to use my national television platform to sing the praises and educate the American masses on the wonders of giardiniera. Whether I’m spooning it on my tavern-style thin crust during a demo on “The Kitchen,” or proudly sporting my “Jar-Din-Air” shirt on the “Today” show while topping a beef sandwich, I’m obviously hellbent on making sure everyone in the country gets a taste.

Therefore, it was only a matter of time before I crafted my own version, a version worthy of the Mauro name. A more colorful, crisper, zippier version, using a greater variety of peppers (red jalapeños, orange habañero, yellow banana peppers, green serrano chiles) and custom cuts that lay perfectly on any sandwich, pizza, pasta or my favorite, scrambled eggs. A jar so vibrant, it literally jumps off the shelves with its rainbow-hued cornucopia of color, flavor and texture.

For the past year and half, we’ve been shipping our Mauro Provision’s Craft Giardiniera direct-to-consumer all over the country while watching it fly off the shelves of top-tier Chicagoland grocers. The sales, the reviews and instant loyalty are conclusive: Best. Giardiniera. Ever.

We have ramped up production of our four retail skus: mild, medium, hot and the first ever honey-and-agave-kissed version, our best-selling Honey G. Our 56 oz. food-service packs are ready for your lines and to grace your menus with the Mauro Provisions Craft Giardiniera name. I am so proud of this product and we are more than ready to finally provide the country with this delicious delight that we all grew up eating. Long live Chicago!

Editor’s Note: Join us at 5 p.m. June 7 for Shmoozefest when chef Jeff Mauro of Mauro Provisions will be our special guest. He will discuss how to launch an e-commerce food business, the challenges, opportunities and successes. The free event will take place at Moretti’s of Edison Park, 6727 N. Olmsted, Chicago.

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Food Industry News®

February 2022

WINTER IS HERE!

Dwyane Wade, Udonis Haslem Team Up

Combo Kitchen and NBA champions and entrepreneurs Dwyane Wade (above right) and Udonis Haslem (above left) have announced a ghost kitchen partnership with the Florida-based restaurant chain WingHouse Bar & Grill, where the D. Wade Burgers concept will be available at 20 WingHouse locations throughout the sunshine state.

Established more than 25 years ago, WingHouse brings the camaraderie of sports with casual fullservice dining, originally brought to life by NFL legend, Crawford Ker. Combo Kitchen and D. Wade Burgers are excited to join the WingHouse family and perpetuate the spirit of great sports and delicious food.

Prior to launching with WingHouse, Combo Kitchen will begin operating D. Wade Burgers and UD Wings concepts in more than 15 locations across six states, eventually ballooning to more than 80 committed nationwide locations. Restaurants in Chicago; Miami, Fort Lauderdale, and Pembroke Pines, Fla.; Brooklyn, NY; Phoenix, Ariz.; Grand Rapids, Mich.; Portland, Oregon; Minneapolis; and multiple cities throughout California will incorporate the brands into their everyday operations.

Brought to life by NBA superstar and entrepreneur Dwyane Wade, D. Wade Burgers brings five hand-crafted burgers from Wade’s kitchen to homes across the country. Created, tested and perfected in collaboration with Wade’s longtime friend and personal chef, Richard Ingraham, each signature burger is dedicated to a special city in Wade’s legacy, including Miami, Chicago and Los Angeles.

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Chipotle Adds Plant-Based Chorizo For vegans, vegetarians, or flexitarians worried that 2022 might be the year the plant-based meat trend finally slowed down, well, one of America’s most popular chains already has a big announcement: Chipotle Mexican Grill is taking plant-based chorizo nationwide.

The burrito chain first began testing this vegan chorizo option in August, looking to add a slightly more modern plant-based choice alongside their tofu-based sofritas that was added in 2014. The company says it’s ready to launch plant-based chorizo at participating locations across the country. -Source: Food & Wine

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Panda Express Adds ‘Cub’ Meals to their Menu

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“Many people limit themselves to what they think they can do. You can go as far as your mind lets you.”

—Mary Kay Ash, Mary Kay Cosmetics founder

Panda Express has announced the addition of nutrition-first Panda Cub Meals in U.S. and Canada, The meals are based on USDA dietary recommendations for children. The new Panda Cub Meals are part of Panda's larger focus on elevating the quality of their menu offerings. Other initiatives include the Wok Smart menu innovation featuring lighter options and the Panda Promise commitment to use high-quality proteins, reduce sugar and sodium, as well as remove artificial colors and flavors.

Calling 250 Million ‘Downton Abbey’ Fans .... Wanna Piece?

Highclere Castle Gin is super premium and born from one of the most famous castles in the world: This luxury spirit brand was developed in partnership with Lady Fiona Carnarvon and George Herbert, the eighth Earl of Carnarvon (pictured below left), along with American global spirits entrepreneur Adam von Gootkin. The Carnarvons own Highclere Castle, recognized as the “real Downton Abbey” Highclere Castle Gin is one of the fastest- growing gin brands in the world with 48 international awards garnered since launch in 2019. The gin is made with botanicals from the famous estate and distilled in England’s oldest gin distillery.

This modern gin is created from a blend of botanicals grown on the ancient estate, including vibrant oranges from the Victorian Orangery, offering a lush citrus-forward flavor profile.

This exceptionally smooth London dry gin integrates 10 botanicals including Highclere’s famous oats added to the recipe to soften the finish, resulting in a gin you can drink straight on the rocks! This flavorful gin is distilled above an ancient underground water source in copper gin stills and produced in England’s oldest gin distillery dating back to the 1800s.

“By including flavors from around the property and designing a bottle that draws on Highclere Castle’s religious history and architectural design, we were able to create a gin that speaks to the heritage of the estate,” says Adam von Gootkin, CEO. “Highclere’s incredibly rich heritage, pedigree and reputation for entertainment, plus botanical ingredients have merged to create the finest gin that’s ever been made.”

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Nuggets

Hershey’s has a treat for everyone no matter the reason, season or celebration. The brands are hopping into the holidays to introduce new treats to fall in love with for Valentine’s Day and Easter. ABOVE LEFT: Hershey’s Kisses Milk Chocolates with Vanilla Frosting; ABOVE RIGHT: Flavored Crème Reese’s Blossom-Top Miniature Cups.

WHOLESALE & CARRY •&CALL FOR SAMPLES: 773-237-7530 , SCHAUMBURG BARRINGTONCASH SHOPPING MALLS IN NW SUBURBS

#

Food Industry News® February 2022

4/22/14 11:27 AM

John Legend’s “Love in Las Vegas,” at Zappos Theater at Planet Hollywood Resort & Casino, will open April 22 and will showcase Legend’s greatest hits. The performance will also be a celebration of love and coming-together. A journey on snowmobile across Michigan’s Upper Peninsula should be on every snowmobile enthusiast’s bucket list. There are more than 3,000 miles of groomed trails in the U.P. alone, many featuring epic views and ideal riding conditions. Feeding America is the largest hungerrelief organization in the United States. Through a network of more than 200 food banks, 21 statewide food bank associations, and over 60,000 partner agencies, food pantries and meal programs. Headquartered in Detroit, Mich., Little Caesars was founded by Mike and Marian Ilitch in 1959 as a single, family-owned restaurant. Today, Little Caesars is the third-largest pizza chain in the world, with stores in each of the 50 U.S. states and 27 countries and territories. Historic Hotels of America has more than 315 historic hotels that have all faithfully maintained their authenticity, sense of place and architectural integrity in the United States of America, including 44 states, the District of Columbia, the U.S. Virgin Islands, and Puerto Rico. Love is in the air! The 1-800-FLOWERS.COM Inc. Valentine’s Day 2022 look book has arrived! Showcasing a broad assortment of sweet and sentimental gifts designed to help customers win hearts on Cupid’s big day. This annual guide is filled with thoughtful gift-giving inspiration and features new and exclusive offerings from across the company’s family of brands. Red Roof has over 660 properties in the U.S. and has expanded internationally to Brazil and Japan. Whether business or leisure, short trips or extended

stays, in the hearts of cities or on the road, Red Roof has a property for every traveler, delivering an enhanced experience at a value price. The hottest housing market of 2022 will be Tampa, according to a new Zillow analysis. Rounding out the top five are Jacksonville, Raleigh, San Antonio and Charlotte in what is anticipated to be another busy year for housing across the Sun Belt.

The pandemic has continued to make a profound impact on travel and tourism. However, despite lockdowns and travel restrictions, travelers remained hopeful and positive that the industry will recover. More than 44 million new travelers joined the Tripadvisor community in 2021 and 2.5 million travelers posted a review for the first time in a year. UPS surpassed a one billion COVID-19 vaccine delivery milestone, continuing to deliver hope around the world. COVID-19 vaccines delivered with 99.9 percent on-time performance to more than 110 countries to support the ongoing fight against the global pandemic.

Valentine’s Day, also called St. Valentine’s Day or the Feast of St. Valentine, celebrated annually on Feb. 14, originated as a Christian feast day honoring one or two early Christian martyrs named St. Valentine and, through later folk traditions, has become a significant cultural, religious and commercial celebration of romance and love in many regions of the world. Wheel Horse Bourbon was named to Whisky Advocate’s Top 20 Whiskies of 2021. The newcomer out of Owensboro, Ky., scored an “outstanding” 94-point rating and earned a spot on Whisky Advocate’s prestigious list of the best whiskies in the world.

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Food Industry News® Food Industry News® February 2022

CLASSIFIEDS & DIRECTORY OFDirectory SERVICES The Buyers Guide

ACCOUNTANTS

AWNINGS - SALES & SERVICE Thatcher Oaks Awnings ...................Page 14 ........... 630-833-5700 Mario Sign Designs ................................................... 773-818-7446 BAGS-CUSTOM PRINTED Bulldog Packaging ...........................Page 43 ............630-458-1152 BAKERS-WHOLESALE Gonnella Baking Co .........................Page 44 ........... 312-733-2020 Il Mulino di Valenzano Bakery ..........Page 46 ........... 847-671-5216 Lezza Spumoni & Desserts ..............Page 17 ........... 708-547-5969 Eli’s Cheesecakes ..................................................... 773-736-7417 Ideal Bakery .............................................................. 773-631-6897 JR Dessert Bakery .................................................... 773-465-6733 Milano Baking Company ......................................... 800-495-BUNS BAKERY & DESSERT CONSULTING Sweet Bee ................................................................. 847-828-4812 BAKERY PRODUCTION TRAINING Sweet Bee ................................................................. 847-828-4812 BAKERY-PRODUCTS Chef’s Kitchen/Dearborn ..................Page 40 ........... 773-801-1600 Instantwhip Chicago .........................Page 23 ........... 773-235-5588 BAKLAVA Libanais Sweets ........................................................ 847-329-5060 BANNERS & POSTERS Accurate Printing ....................................................... 708-824-0058 BAR STOOLS Chicago Booth..................................Page 41 ........... 773-378-8400 Waco Manufacturing ................................................. 312-733-0054 BAR SUPPLIES Ramar Supply Co .............................Page 40 ........... 708-233-0808 BATCH FREEZERS Kool Technologies ............................Page 24 ........... 630-483-2256

Apple Growth Partners .....................Page 06 ........... 224-585-3315

ADVERTISING

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

AIR CONDITIONING-SYSTEMS CLEANING

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

AIR FILTERS-SALES & SERVICE

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

ARCHITECTS

Dearborn Architects................................................... 312-939-3838 Sarfatty Associates.....................................................847-920-1100

ARCHITECTURAL METAL ACCENTS

Progressive Dynamics .....................Page 27 ........... 630-289-3421

ARTISAN FOOD PRODUCTS

Motembo Foods ........................................................ 800-692-4814

ASIAN FOOD PRODUCTS

Kikkoman Sales USA .......................Page 24 ........... 630-954-1244

ASSOCIATIONS

Illinois Restaurant Association .........Page 04 ........... 312-787-4000 GARC ........................................................................ 847-824-6941

Wisconsin Restaurant Association ............................ 608-216-2809

ASSOCIATIONS & TRADES

Midwest Food Expo WRA ......................................... 608-216-2817

ATM MACHINES

Meirtran ATM ....................................Page 26 ........... 815-275-8031

ATTORNEYS

Reveliotis Law PC ............................Page 14 ........... 312-230-0160 Laner Muchin ............................................................ 312-467-9800

AWNINGS & CANOPIES

Chesterfield Awnings ........................Page 44 ............773-239-1511

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BATHROOM REMODLEING STR Construction .............................Page 08 ........... 847-814-8417 BBQ SAUCE Ken’s Foods .....................................Page 48 ........... 800-633-5800 BBQ SAUCE- RUBS & SEASONINGS Pork Mafia Inc ..................................Page 25 ........... 312-543-5368 BEEF New S B L Inc...................................Page 20 ........... 773-376-8280 BEEF & PORK Pioneer Wholesale Meat Inc ............Page 44 ........... 312-243-6180 BEER GAS MacCARB ........................................Page 42 ........... 877-427-2499 BEVERAGE DISPENSING-EQUIPMENT United Fast Food & Beverage ....................................847-616-0711 BEVERAGES Lifestyle Beverages ..........................Page 15 ........... 630-941-7000 BrewSmart Beverages .............................................. 847-437-5757 BOOTHS Chicago Booth..................................Page 41 ........... 773-378-8400 Waco Manufacturing ................................................. 312-733-0054 BOOTHS-UPHOLSTERERS Chicago Booth..................................Page 41 ........... 773-378-8400 BREAD & ROLLS Gonnella Baking Co .........................Page 44 ........... 312-733-2020 Il Mulino di Valenzano Bakery ..........Page 46 ........... 847-671-5216 Ideal Bakery .............................................................. 773-631-6897 North Shore Baking Corp .......................................... 773-655-3485 BROASTERS Wood Food Systems ........................Page 12 ........... 847-949-9663 BUSINESS CREDIT & FINANCING Jeff Bruce / PayVus ................................................... 773-398-1013

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Page 34 BUSINESS FOR SALE Jake Wirtz ................................................................... 708-595-573 BUSINESS-OPPORTUNITIES Village of Wheeling ..........................Page 13 ........... 847-499-9094 BUTCHER BLOCK WOOD TABLES RestaurantWoodTables.com ..................................... 773-599-6200 BUTTER - COMPOUND/FLAVORED Motembo Foods ........................................................ 800-692-4814 BUTTER-CLARIFIED Danish Maid Butter Co .....................Page 15 ........... 773-731-8787 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co .....................Page 15 ........... 773-731-8787 BUYING GROUPS/CO-OPS GARC........................................................................ 847-824-6941 CAKES & DESSERTS Chicago Sweet Connection..............Page 11 ........... 773-283-4430 CALAMARI Fisher an’s Pride ............................Page 45 ............800-543-2110 CANNOLI & CANNOLI PRODUCTS Lezza Spumoni & Desserts..............Page 17 ........... 708-547-5969 CARRY OUT PACKAGING Bulldog Packaging ...........................Page 43 ............630-458-1152 CARRYOUT & CATERING PACKAGING Alfa Restaurant Supply ............................................. 773-588-6688 CASH & CARRY OUTLETS Chef’s Kitchen/Dearborn ..................Page 40 ........... 773-801-1600 Angelo Ca uto’s Fresh Markets................................ 630-514-1338 CBD PRODUCTS Wiscon Corp - Caputo Cheese ................................. 708-450-0074 CHAIRS-COMMERCIAL Chicago Booth..................................Page 41 ........... 773-378-8400 Waco Manufacturing ................................................. 312-733-0054 CHEESECAKES Eli’s Cheesecakes..................................................... 773-736-7417 CHEESES Wiscon Corp - Caputo Cheese ................................. 708-450-0074 CHICKEN-PROGRAMS Wood Food Systems........................Page 12 ........... 847-949-9663 F I/Foodser ice olutions ........................................ 847-719-6088 CHILI Bistro ou s Di of Vienna Beef ............................. 773-278-7800 CLASSIFIED ADVERTISING Food Industry News .................................................. 847-699-3300 CLEANING PRODUCTS C I Coker er ice Inc....................Page 27 ........... 888-908-5600 SuperClean ............................................................... 847-361-0289 CLEANING SERVICES Upgrade Cleaning ..................................................... 630-797-0881 CO-PACKING & PRIVATE LABEL Milano Baking Company ......................................... 800-495-BUNS CO2 MacCARB ........................................Page 42 ........... 877-427-2499 CODE CORRECTION CONSTRUCTION STR Construction.............................Page 08 ........... 847-814-8417 COFFEE ROASTERS Tec Foods Inc...................................Page 16 ........... 773-638-5310 Brew art Be erage ................................................ 847-437-5757 Tugboat Coffee.......................................................... 630-390-6613 COFFEE-WHOLESALE Brew art Be erage ................................................ 847-437-5757 COLD STORAGE McCook Cold Storage ......................Page 22 ........... 708-357-2585 Perishable Distribution Solutions .....Page 05 ........... 888-491-1641 COMPRESSED GAS MacCARB ........................................Page 42 ........... 877-427-2499 COMPUTER SUPPORT KC Co uter echnology..............Page 18 ........... 847-288-9820 CONSTRUCTION COMPANIES STR Construction.............................Page 08 ........... 847-814-8417 Walter Daniels Construction...................................... 773-775-0170 CONSULTANTS-RESTAURANT & HOSPITALITY InnPowerment Hospitality Consulting ..............................................

312-399-5655 CONTRACT LABOR SERVICES All About Personnel..........................Page 02 ........... 630-336-6238 Atlas E loy ent er ices .............Page 06 ........... 847-671-1557 CONTRACT MANUFACTURING Bistro ou s Di of Vienna Beef ............................. 773-278-7800

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foodindustrynews.com COOKING EQUIPMENT Ramar Supply Co.............................Page 40 ........... 708-233-0808 CORNED BEEF-FRESH Vienna Beef......................................Page 15 ........... 773-278-7800 CORPORATE GIFTS Vienna Beef......................................Page 15 ........... 773-278-7800 CPA FIRMS Apple Growth Partners.....................Page 06 ........... 224-585-3315 CREDIT CARD PROCESSING CardConnect ............................................................. 224-325-4466 DAIRY-DISTRIBUTOR Instantwhip Chicago.........................Page 23 ........... 773-235-5588 DESSERT SUPPLIES Fox Valley Farms....................................................... 630-231-3005 DESSERTS Chicago Sweet Connection..............Page 11 ........... 773-283-4430 Eli’s Cheesecakes..................................................... 773-736-7417 Fox Valley Farms....................................................... 630-231-3005 DESSERTS-WHOLESALE Lezza Spumoni & Desserts..............Page 17 ........... 708-547-5969 DIRECT MAIL PROGRAMS Food Industry News .................................................. 847-699-3300 DISHMACHINES & CHEMICALS C I Coker er ice Inc....................Page 27 ........... 888-908-5600 DISINFECTING SERVICES Sexton Group Floor Care .................Page 13 ............847-827-1188 DUCT CLEANING En iro atic Cor of A erica............Page 43 ........... 800-325-8476 Olympia Maintenance ............................................... 708-344-0344 EGGS Meadowbrook Egg & Dairy Company..............................773-523-8861 ELECTRICAL REPAIR & MAINTENANCE Mackay Heating & Mechanical.........Page 32 ........... 847-381-0448 EMPLOYEE HANDBOOKS Employco USA .......................................................... 630-920-0000 EMPLOYMENT ATTORNEYS Rob Bernstein - Laner Muchin .................................. 312-342-7778 EMPLOYMENT LAW Laner Muchin ............................................................ 312-467-9800 ENERGY BROKER Century Energy Solutions ................Page 26 ........... 630-817-3164 ETHNIC FOODS Kikko an ales A .......................Page 24 ........... 630-954-1244 FILTERS-EXHAUST SYSTEMS Olympia Maintenance ............................................... 708-344-0344 FIRE SUPRESSION SYSTEMS Fox Valley Fire & Safety............................................ 847-695-5990 FLATBREADS Grecian Delight Foods .............................................. 847-364-1010 FLOOR-NON-SLIP TREATMENT te Ad antage......................................................... 312-801-4123 FOOD DISTRIBUTORS B B Foodser ice ...........................Page 23 ........... 815-834-2621 Chef’s Kitchen/Dearborn ..................Page 40 ........... 773-801-1600 Chef’s uality Meats ........................Page 40 ........... 708-333-0880 Cugini Distribution ............................Page 46 ........... 708-695-9471 De anco Foods ................................Page 18 ........... 847-228-7070 Tec Foods Inc...................................Page 16 ........... 773-638-5310 Anichini Brothers ....................................................... 312-644-8004 Grecian Delight Foods .............................................. 847-364-1010 Olympia Food Industries ........................................... 847-349-9358 Perfor ance Foodser ice Chicago......................... 630-896-1991 Perfro ance Foodser ice Milwaukee ............................. 800-775-9030 ilkens Foodser ice ................................................. 708-235-0788 FOOD PHOTOGRAPHY Create Inc Chicago ..........................Page 09 ........... 773-664-4024 FOOD PRODUCTS De anco Foods ................................Page 18 ........... 847-228-7070 Tec Foods Inc...................................Page 16 ........... 773-638-5310 Grecian Delight Foods .............................................. 847-364-1010 Motembo Foods ........................................................ 800-692-4814 Neil Jones Food Company........................................ 800-543-4356 Olympia Food Industries ........................................... 847-349-9358 FOODSERVICE EQUIP REP & MAINTENANCE Restaurant Handyman .............................................. 847-232-4474

Food Industry News® February 2022 FOODSERVICE EQUIPMENT A D E Foodser ice E ui ent ...................................630-628-0811 Losurdo Inc ............................................................... 630-833-4650 edco Foodser ice E ui ent ................................. 800-722-5460 Thunderbird Food Machinery .................................... 866-451-1668 FOODSERVICE EQUIPMENT-REPAIR C I Coker er ice Inc....................Page 27 ........... 888-908-5600 Mackay Heating & Mechanical.........Page 32 ........... 847-381-0448 Cobblestone ens................................................... 847-635-0172 nited Fast Food Be erage....................................847-616-0711 FOODSERVICE- LAYOUT & DESIGN Losurdo Inc ............................................................... 630-833-4650 Sarfatty Associates.....................................................847-920-1100 FOODSERVICE-EQUIPMENT PARTS C I Coker er ice Inc....................Page 27 ........... 888-908-5600 Cobblestone ens................................................... 847-635-0172 FOODSERVICE-SUPPLIES Ramar Supply Co .............................Page 40 ........... 708-233-0808 FRANCHISE-CONSULTANTS Big Sky Franchising .................................................. 855-824-4759 FREEZERS-ALL TYPES Custom Cooler & Freezer ................Page 02 ........... 630-879-3131 FRYER OIL RECYCLING A&P Grease Trappers Inc ......................................... 630-231-0905 FRYERS F I/Foodser ice olutions ........................................ 847-719-6088 GAMING TERMINALS Aces Up Gaming ....................................................... 773-209-4800 GELATO Lezza Spumoni & Desserts ..............Page 17 ........... 708-547-5969 Fox Valley Farms....................................................... 630-231-3005 GELATO EQUIPMENT & SUPPLIES Kool echnologies ............................Page 24 ........... 630-483-2256 GIARDINIERA E Formella & Sons ...........................Page 41 ........... 630-873-3208 V Formusa Company ................................................ 847-813-6040 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical .........Page 32 ........... 847-381-0448 GOURMET FOOD PRODUCTS Motembo Foods ........................................................ 800-692-4814 GOURMET FOODS Artisan Specialty Foods ............................................ 708-762-5238 GOURMET PRODUCE Four Star Mushrooms ............................................... 847-687-7676 GRAND OPENING PROMOTIONS LED Billboard Trucks................................................. 312-924-7979 GREASE RECYCLING Darling Ingredients Inc .....................Page 23 ........... 708-388-3223 GREASE REMOVAL SERVICE Darling Ingredients Inc .....................Page 23 ........... 708-388-3223 Kalu ny Bros Inc ....................................................... 815-744-1453 Mahoney En iron ental Inc...................................... 815-730-2088 GREASE TRAP PUMPING SERVICE Darling Ingredients Inc .....................Page 23 ........... 708-388-3223 ierra En iron ental ........................Page 16 ........... 888-551-1998 A&P Grease Trappers Inc ......................................... 630-231-0905 Kalu ny Bros Inc ....................................................... 815-744-1453 GREASE TRAP SERVICE ierra En iron ental ........................Page 16 ........... 888-551-1998 GREASE-EXHAUST CLEANING En iro atic Cor of A erica............Page 43 ........... 800-325-8476 Olympia Maintenance ............................................... 708-344-0344 GREEK FOOD PRODUCTS De anco Foods ................................Page 18 ........... 847-228-7070 Grecian Delight Foods .............................................. 847-364-1010 Olympia Food Industries ........................................... 847-349-9358 GYROS De anco Foods ................................Page 18 ........... 847-228-7070 Grecian Delight Foods .............................................. 847-364-1010 Olympia Food Industries ........................................... 847-349-9358 H/R-HUMAN RESOURCE SERVICES Employco USA .......................................................... 630-920-0000 HALAL FOOD PRODUCTS De anco Foods ................................Page 18 ........... 847-228-7070 HALAL MEAT WHOLESALE Fatima Zabiha Foods ................................................ 630-620-5000 HAMBURGER PATTY MANUFACTURER De anco Foods ................................Page 18 ........... 847-228-7070

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Food Industry News® Food Industry News® February 2022 HANDYMAN SERVICES Restaurant Handyman .............................................. 847-232-4474 HEALTH INSURANCE Gallagher..........................................Page 12 ........... 630-285-3686 Employco USA .......................................................... 630-920-0000 National Restaurant Association ............................... 312-715-5363 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical.........Page 32 ........... 847-381-0448 Mechanical 24 ........................................................... 847-987-9738 HELIUM MacCARB ........................................Page 42 ........... 877-427-2499 HISPANIC FOOD DISTRIBUTION B & B Foodservice ...........................Page 23 ........... 815-834-2621 HISPANIC FOOD PRODUCTS La Criolla ..........................................Page 30 ........... 312-243-8882 HOOD EXHAUST & FAN CLEANING Enviromatic Corp of America............Page 43 ........... 800-325-8476 Olympia Maintenance ............................................... 708-344-0344 HOT DOGS Vienna Beef......................................Page 15 ........... 773-278-7800 Crawford Sausage .................................................... 773-277-3095 Red Hot Chicago....................................................... 800-249-5226 HOT DOGS - NATURAL Fatima Zabiha Foods ................................................ 630-620-5000 HUMMUS & SPREADS Grecian Delight Foods .............................................. 847-364-1010 HVAC REPAIR & MAINTENANCE Restaurant Handyman .............................................. 847-232-4474 ICE CREAM Chocolate Shoppe Ice Cream ..........Page 28 ........... 608-221-8640 o er’s our et Ice Crea ...........Page 26 ........... 847-251-0477 Instantwhip Chicago.........................Page 23 ........... 773-235-5588 Fox Valley Farms....................................................... 630-231-3005 ICE CREAM EQUIPMENT REPAIR & SUPPLY Kool Technologies ............................Page 24 ........... 630-483-2256 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies ............................Page 24 ........... 630-483-2256 ICE CREAM-YOGURT Instantwhip Chicago.........................Page 23 ........... 773-235-5588 ICE MACHINE REPAIR & SANITIZING Major Appliance Service............................................ 708-447-4100 ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service .....................Page 17 ........... 312-733-3900 Ice Solutions 24................................Page 30 ........... 847-987-9738 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical.........Page 32 ........... 847-381-0448 INSURANCE Cacciatore Insurance ................................................ 312-264-6055 Caro Insurance Services........................................... 708-745-5031 Concklin Insurance Agency....................................... 630-268-1600 ISU Northwest Insurance Services ........................... 847-310-0400 Society Insurance...................................................... 888-576-2438 WM Schwartz Insurance ........................................... 847-525-2846 INSURANCE SERVICES Gallagher..........................................Page 12 ........... 630-285-3686 Cacciatore Insurance ................................................ 312-264-6055 INSURANCE-INDUSTRIAL & COMMERCIAL Cacciatore Insurance ................................................ 312-264-6055 INTERIOR DESIGNERS Sarfatty Associates.....................................................847-920-1100 INTERNET ADVERTISING Food Industry News .................................................. 847-699-3300 ITALIAN BEEF Devanco Foods ................................Page 18 ........... 847-228-7070 errelli’s Foods.................................Page 32 .......... 877-385-BEEF Grecian Delight Foods .............................................. 847-364-1010 Red Hot Chicago....................................................... 800-249-5226 ITALIAN FOOD SPECIALTIES E Formella & Sons ...........................Page 41 ........... 630-873-3208 ITALIAN SAUSAGE Anichini Brothers ....................................................... 312-644-8004 JANITOR-SUPPLIES Ramar Supply Co.............................Page 40 ........... 708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA .......................Page 24 ........... 630-954-1244

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CLASSIFIEDS & DIRECTORY OF SERVICES JUICER REPAIR & MAINTENANCE Ada er ice and u ly Inc....Page 29...............877-876-2326 JUICERS-FRUIT & VEGETABLES Berkel Midwest.......................................................... 800-921-9151 KITCHEN EQUIPMENT A D E Foodservice Equipment ...................................630-628-0811 KITCHEN FLOOR NON-SLIP TREATMENTS Step Advantage......................................................... 312-801-4123 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America............Page 43 ........... 800-325-8476 Olympia Maintenance ............................................... 708-344-0344 KOSHER-FOOD PRODUCTS North Shore Baking Corp .......................................... 773-655-3485 LAW FIRMS Laner Muchin ............................................................ 312-467-9800 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile ................................................. 773-254-6100 LIQUOR-WHOLESALE Peerless Liquors ....................................................... 773-378-3908 LOGISTICS COMPANIES Perishable Distribution Solutions .....Page 05 ........... 888-491-1641 MANUFACTURERS REPRESENTATIVES Redco Foodservice Equipment ................................. 800-722-5460 MAYONNAISE Columbus Vegetable Oils.................Page 07 ........... 773-265-6500 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest.......................................................... 800-921-9151 MEAT-WHOLESALE Chef’s uality Meats ........................Page 40 ........... 708-333-0880 Devanco Foods ................................Page 18 ........... 847-228-7070 New S B L Inc...................................Page 20 ........... 773-376-8280 Park Packing Company....................Page 28 ........... 773-254-0100 Pioneer Wholesale Meat Inc ............Page 44 ........... 312-243-6180 Angelo Ca uto’s Fresh Markets................................ 630-514-1338 Anichini Brothers ....................................................... 312-644-8004 Fox De Luxe Foods................................................... 847-520-8300 International Meat Company ..................................... 773-622-1400 MEATS -WHOLE PIGS-GOATS-LAMB Park Packing Company....................Page 28 ........... 773-254-0100 MEDITERRANEAN FOODS Grecian Delight Foods .............................................. 847-364-1010 Olympia Food Industries ........................................... 847-349-9358 MENU PRINTERS Hallagan Business Machines .................................... 773-637-0626 MENUS-CUSTOM PRINTED Accurate Printing....................................................... 708-824-0058 MEXICAN FOOD PRODUCTS B & B Foodservice ...........................Page 23 ........... 815-834-2621 MILK Instantwhip Chicago.........................Page 23 ........... 773-235-5588 MINI PASTRIES Ideal Bakery .............................................................. 773-631-6897 MUSHROOMS-LOCALLY GROWN Four Star Mushrooms ............................................... 847-687-7676 NEIGHBORHOOD MARKETING LED Billboard Trucks................................................. 312-924-7979 NETWORKING - COMPUTERS KCS Computer Technology..............Page 18 ........... 847-288-9820 NITROGEN MacCARB ........................................Page 42 ........... 877-427-2499 OFFICE EQUIPMENT Hallagan Business Machines .................................... 773-637-0626 OILS & FATS-COOKING Columbus Vegetable Oils.................Page 07 ........... 773-265-6500 OILS & SHORTENING Columbus Vegetable Oils.................Page 07 ........... 773-265-6500 OILS & VINEGAR Pastorelli Foods ...............................Page 03 ........800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils.................Page 07 ........... 773-265-6500 OLIVE OILS Columbus Vegetable Oils.................Page 07 ........... 773-265-6500 ORGANIC FOODS Pastorelli Foods ...............................Page 03 ........800-SOS-AUCY OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical.........Page 32 ........... 847-381-0448

Page 35 Page 35 OVENS-SALES & SERVICE Cobblestone Ovens................................................... 847-635-0172 PACKAGING MATERIALS Barringon Packaging Services .........Page 29 ........... 888-814-7999 PACKAGING SYSTEMS Barrington Packaging Services ........Page 29 ........... 888-814-7999 PAINTING & HANDYMAN SERVICES Restaurant Handyman .............................................. 847-232-4474 PANCAKE-BATTER & MIX Tec Foods Inc...................................Page 16 ........... 773-638-5310 PAPER-PRODUCTS Ramar Supply Co.............................Page 40 ........... 708-233-0808 Alfa Restaurant Supply ............................................. 773-588-6688 PARTY-FAVORS & SUPPLIES Ramar Supply Co .............................Page 40 ........... 708-233-0808 PASTA-FRESH AND FROZEN Cugini Distribution ............................Page 46 ........... 708-695-9471 Pastafresh Home Made Pasta .........Page 27 ........... 773-745-5888 PASTRIES Chicago Sweet Connection ..............Page 11 ........... 773-283-4430 PASTRY CONSULTING Sweet Bee ................................................................. 847-828-4812 PATIO & DECK BUILDERS STR Construction .............................Page 08 ........... 847-814-8417 PATIO ENCLOSURES Thatcher Oaks Awnings ...................Page 14 ........... 630-833-5700 PATIO HEATERS TNG Industries .................................Page 08 ............708-449-1100 PATTY MACHINES/FOOD FORMERS Berkel Midwest .......................................................... 800-921-9151 PAYROLL SERVICES ADP ........................................................................... 847-507-4210 Employco USA .......................................................... 630-920-0000 PEST CONTROL Rose Pest Solutions .........................Page 21 ........ 800-GOT-PEST PEST CONTROL/PEST ELIMINATION Mc Cloud Services ...........................Page 08 ........... 800-332-7805 PICKLES & RELISH Vienna Beef ......................................Page 15 ........... 773-278-7800 PITA BREAD Grecian Delight Foods .............................................. 847-364-1010 Olympia Food Industries ........................................... 847-349-9358 PIZZA SAUCE Neil Jones Food Company ........................................ 800-543-4356 PIZZA SAUSAGE Anichini Brothers ....................................................... 312-644-8004 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers ....................................................... 312-644-8004 PLUMBERS R&F Plumbing and Sewer Inc ................................... 630-544-8947 POINT OF SALE SUPPLIES Alpha POS Services Inc ............................................ 630-690-9232 POINT OF SALE SYSTEMS Digital Market POS...........................Page 09 ........... 312-300-4048 Alpha POS Services Inc ............................................ 630-690-9232 Retail Control Solutions............................................. 630-521-9900 SpotOn Inc ................................................................ 937-830-0828 PORK PRODUCTS Peer Foods................................................................ 773-927-1440 POS SYSTEMS Digital Market POS...........................Page 09 ........... 312-300-4048 Alpha POS Systems Inc ............................................ 630-690-9232 CardConnect ............................................................. 224-325-4466 Retail Control Solutions............................................. 630-521-9900 SpotOn Inc ................................................................ 937-830-0828 POS SYSTEMS-CLOUD BASED Alpha POS Services Inc ............................................ 630-690-9232 Retail Control Solutions............................................. 630-521-9900 SpotOn Inc ................................................................ 937-830-0828 POULTRY Fox De Luxe Foods ................................................... 847-520-8300 POULTRY-FRESH New S B L Inc...................................Page 20 ........... 773-376-8280 Fatima Zabiha Foods ................................................ 630-620-5000 PRESSURE WASHING Olympia Maintenance ............................................... 708-344-0344

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Page 36 Page 36 PRINTING-CUSTOM ITEMS Accurate Printing ....................................................... 708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons ...........................Page 41 ........... 630-873-3208 PRODUCE-WHOLESALE Angelo Ca uto’s Fresh Markets ................................ 630-514-1338 PRODUCT DEVELOPMENT Sweet Bee ................................................................. 847-828-4812 PROMOTIONAL MARKETING ED Billboard rucks................................................. 312-924-7979 PROPERTY - TAX - REAL ESTATE LAW Reveliotis Law PC ............................Page 14 ........... 312-230-0160 PUBLISHING Food Industry News .................................................. 847-699-3300 RE-UPHOLSTERY Chicago Booth..................................Page 41 ........... 773-378-8400 REAL ESTATE LAW Reveliotis Law PC ............................Page 14 ........... 312-230-0160 REFRIGERATION EQUIPMENT REPAIR C I Coker er ice Inc....................Page 27 ........... 888-908-5600 Kool echnologies ............................Page 24 ........... 630-483-2256 Mackay eating Mechanical .........Page 32 ........... 847-381-0448 Mechanical 2 ........................................................... 847-987-9738 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer ................Page 02 ........... 630-879-3131 RESTAURANT CONSULTANTS tano ich os itality ..................................................708-359-1911 RESTAURANT EQUIP PARTS WAREHOUSE C I Coker er ice Inc....................Page 27 ........... 888-908-5600 RESTAURANT EQUIPMENT Wood Food Systems ........................Page 12 ........... 847-949-9663 FSI/Foodservice Solutions ........................................ 847-719-6088 Losurdo Inc ............................................................... 630-833-4650 RESTAURANT EQUIPMENT & SUPPLIES Custom Cooler & Freezer ................Page 02 ........... 630-879-3131 Federal Supply Co ...........................Page 21 ........... 847-623-1310 Ramar Supply Co .............................Page 40 ........... 708-233-0808 Alfa Restaurant Supply ............................................. 773-588-6688 Berkel Midwest .......................................................... 800-921-9151 chult u ly .......................................................... 708-652-2020 RESTAURANT EQUIPMENT REPAIR Ada er ice and u ly Inc Page 29 ........... 877-876-2326 RESTAURANT EQUIPMENT REPAIR SERVICE C I Coker er ice Inc....................Page 27 ........... 888-908-5600 Mackay eating Mechanical .........Page 32 ........... 847-381-0448 Berkel Midwest .......................................................... 800-921-9151 Cobblestone Ovens................................................... 847-635-0172 Ma or A liance er ice............................................ 708-447-4100 RESTAURANT EQUIPMENT-NEW & USED March uality sed ew E ui ....Page 42 ........... 800-210-5895 RESTAURANT REAL ESTATE SALES John Moauro/ ealty E ecuti es.................................708-361-1150 ick Dibri i/Coldwell Banker ................................... 708-562-9328 Pontarelli & Company ............................................... 847-778-3571 RESTAURANT-DESIGNERS Losurdo Inc ............................................................... 630-833-4650 Sarfatty Associates.....................................................847-920-1100 RETAIL FOOD PRODUCTS Mote bo Foods ........................................................ 800-692-4814 ROOF TOP GREASE CONTAINMENT SYSTEMS Enviromatic Corp of America............Page 43 ........... 800-325-8476 ROOFS-SALES-REPAIR & MAINTENANCE Care heet Metal oofing ............Page 31 ........... 708-387-9784 SAFETY TREATMENT FOR FLOORS Step Advantage ......................................................... 312-801-4123 SALAD-DRESSINGS Ken’s Foods .....................................Page 48 ........... 800-633-5800 SALAD-DRESSINGS & OILS Columbus Vegetable Oils .................Page 07 ........... 773-265-6500 Tec Foods Inc ...................................Page 16 ........... 773-638-5310 SANITATION CERTIFICATION Illinois Restaurant Association .........Page 04 ........... 312-787-4000 SATELLITE TV SYSTEMS All Sports Direct ........................................................ 630-918-3000

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foodindustrynews.com foodindustrynews.com SAUSAGE Vienna Beef ......................................Page 15 ........... 773-278-7800 Angelo Ca uto’s Fresh Markets ................................ 630-514-1338 Anichini Brothers ....................................................... 312-644-8004 Crawford Sausage .................................................... 773-277-3095 ed ot Chicago ....................................................... 800-249-5226 SCALES Berkel Midwest .......................................................... 800-921-9151 SCALES-SALES & REPAIR Accurate Scale Company.................Page 28 ........... 773-847-1820 Ad anced eighing yste s ..........Page 24 ........... 630-916-6179 SEAFOOD Fisher an’s Pride ............................Page 45 ............800-543-2110 SEASONINGS & SEASONING BLENDS Famar Flavors ........................................................... 708-926-2951 SEATING aco Manufacturing ................................................. 312-733-0054 SEATING REPAIRS E ress eating ...............................Page 27 ........... 630-985-7797 SELF-SERVICE ORDERING KIOSKS Al ha P er ices Inc ............................................ 630-690-9232 SEWER(MAINT)-RODDING & JETTING Tierra Environmental ........................Page 16 ........... 888-551-1998 R&F Plumbing and Sewer Inc ................................... 630-544-8947 SHAKE MIX Fo Valley Far s....................................................... 630-231-3005 SHEET METAL Progressive Dynamics .....................Page 27 ........... 630-289-3421 SHIPPING-REFRIGERATED & FROZEN Perishable Distribution olutions .....Page 05 ........... 888-491-1641 SHORTENING Columbus Vegetable Oils .................Page 07 ........... 773-265-6500 SIGNAGE-INDOOR & OUTDOOR A erican ra hics ign ...............Page 22 ........... 888-774-6270 Mario ign Designs ................................................... 773-818-7446 SLICERS-SALES & SERVICE Berkel Midwest .......................................................... 800-921-9151 SLOT MACHINES Arktyk a ing........................................................... 630-728-0312 Illinois Gaming Systems ............................................ 312-544-9856 SMOKERS Wood Food Systems ........................Page 12 ........... 847-949-9663 SMOKERS-COMMERCIAL a e Changer okers .......................................... 574-353-7855 SOCIAL MEDIA MARKETING Create Inc Chicago ..........................Page 09 ........... 773-664-4024 SOFT DRINKS PepsiCo Foodservice ................................................ 773-893-2319 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool echnologies ............................Page 24 ........... 630-483-2256 SOFT SERVICE MIX Fo Valley Far s....................................................... 630-231-3005 SOFTWARE DEVELOPMENT KC Co uter echnology ..............Page 18 ........... 847-288-9820 SOUPS Vienna Beef ......................................Page 15 ........... 773-278-7800 Bistro Soups (Div of Vienna Beef) ............................. 773-278-7800 SPECIALTY FOODS DISTRIBUTOR Artisan Specialty Foods ............................................ 708-762-5238 SPICE BLENDS Famar Flavors ........................................................... 708-926-2951 SPICES La Criolla ..........................................Page 30 ........... 312-243-8882 STAFFING-SERVICES All About Personnel ..........................Page 02 ........... 630-336-6238 Atlas Employment Services .............Page 06 ........... 847-671-1557 STEAM CLEANING ly ia Maintenance ............................................... 708-344-0344 SUPERMARKET EQUIPMENT REPAIR Ada er ice and u ly Inc Page 29 ........... 877-876-2326 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest .......................................................... 800-921-9151

January 2022 Food Industry News® February 2022 SWEET GOODS

orth hore Baking Cor .......................................... 773-655-3485 TABLES-ALL TYPES Chicago Booth..................................Page 41 ........... 773-378-8400 RestaurantWoodTables.com ..................................... 773-599-6200 aco Manufacturing ................................................. 312-733-0054 TABLES-MODULAR-MAGNETIC Solo Seating LLC ...................................................... 515-291-8858 TAMALES Supreme Frozen Products ........................................ 773-622-3777 TAX APPEALS (PROPERTY) Reveliotis Law PC ............................Page 14 ........... 312-230-0160 TEMPORARY STAFFING All About Personnell .........................Page 02 ........... 630-336-6238 Atlas Employment Services .............Page 06 ........... 847-671-1557 THEATERS AND VENUES Onesti Entertainment Corporation............................. 630-962-7000 TOMATO PRODUCTS Pastorelli Foods ...............................Page 03 ........800-SOS-AUCY Neil Jones Food Company ....................................... 800-543-4356 TRADE PUBLICATIONS Food Industry News .................................................. 847-699-3300 TRADE SHOWS & EVENTS FreshE estaurant rocery how Page 19 ............. 608-216-2809 TRUCK BODIES-SALES & REPAIR Para ount ruck Body.....................Page 19 ........... 312-666-6441 TRUCK GRAPHICS A erican ra hics ign ...............Page 22 ........... 888-774-6270 TRUCKS Freeway Ford ...................................Page 10 ........... 708-442-9000 VEGETABLES-FIRE ROASTED Neil Jones Food Company ........................................ 800-543-4356 VEHICLE WRAPS Para ount ruck Body.....................Page 19 ........... 312-666-6441 VENTILATING-SYTEMS CLEANING Enviromatic Corp of America............Page 43 ........... 800-325-8476 ly ia Maintenance ............................................... 708-344-0344 VIDEO GAMING Arktyk a ing........................................................... 630-728-0312 VIDEO GAMING TERMINALS Illinois Gaming Systems ............................................ 312-544-9856 VIDEO SECURITY SYSTEMS Videonet .................................................................... 847-366-5415 WALK-IN COOLER REPAIR & MAINTENANCE Mackay eating Mechanical .........Page 32 ........... 847-381-0448 Mechanical 2 ........................................................... 847-987-9738 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer ................Page 02 ........... 630-879-3131 WEBSITE DESIGN Americaneagle.com .........................Page 33 ........... 847-699-0300 WEDDING CAKES Ideal Bakery .............................................................. 773-631-6897 WELDING & FABRICATING KOP Ind. Welding & Fabrication.......Page 25 ........... 630-930-9516 WHIPPED CREAM Instantwhi Chicago .........................Page 23 ........... 773-235-5588 WIND SCREENS hatcher aks Awnings ...................Page 14 ........... 630-833-5700 WOOD FLOOR CARE e ton rou Floor Care .................Page 13 ............847-827-1188 WORKERS COMP INSURANCE Employco USA .......................................................... 620-920-0000 YOGURT & SOFT SERVE EQUIPMENT Kool echnologies ............................Page 24 ........... 630-483-2256

ADD YOUR BUSINESS to our monthly DIRECTORY OF SERVICES, Inquire today: 847-699-3300

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Food Food Industry Industry News® February 2022

CLASSIFIEDS & DIRECTORY OF SERVICES

CLASSIFIEDS FEBRUARY 2022

CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL

Email—nick.dibrizzi@cbexchange.com

CORNER FREESTANDING RESTAURANT WITH DRIVE-THRU WINDOW NORTHWEST SUBURBS-O’HARE AIRPORT AREA

ASSOCIATES

2,994 SF building, Turn-Key, fully equipped, two kitchens, seats 100 41,744 SF Lot, Parks 50. For Sale $499,500.

REAL ESTATE SERVICES

FOR SALE/FOR LEASE INCREDIBLE BUSINESS OPPORTUNITY/ REAL ESTATE, FIXTURES & EQUIPMENT

* Restaurant Brokerage Division*

Vince Ferraro

PIZZERIA: Niles. Full liquor. Solid lease.

BIG Gaming $$$! Over 100K!! Biz: $249K PALATINE: With Real Estate. Broasted chicken. High volume. NEW PRICE!!

RE & Biz: $495K BROASTED CHICKEN II: See above. NW Side. Lease. Carry-Out/Delivery. Biz: $125K LAKE ZURICH: Former Kathy’s: Total remodel. 2 Apartments. Lease or Sale! Call!

NW SIDE: Pizza. Pick-up/Delivery. Icon. $$$ Maker! Biz: $89K ITALIAN: NW Burb. 17 years!! High Volume. Dine-In/Carry-out/Delivery. BEST BUY in this magazine!!! Biz: $149K!!! ***REDEVELOPMENT OPPORTUNITIES: T Mill.

Ave. Golf * Niles: Milwaukee T RAC N O RC 39,471 UNDsfE $1.050M T * Island Lake: Rte#176.

TRA3CBuildings.

N O C NDER $2.7M 4.46 Uacres. * Lombard: Highland Avenue.

216,000 sf /4.95 acres $5.775M * Elmwood Park: Grand Avenue!

City Block!! $1.540M

SOLD

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL! VinceF@PontarelliAssociates.com

CALL 847-778-3571 February 2022 33-40 classifieds.indd 37

Only From Nick Di Brizzi 1-888-317-7721

NEW: FOR LEASE-VANILLA BOX-CLASS “A” NEW RETAIL CENTER IN HOT DUPAGE COUNTY 2,370 SF/640 Ogden Avenue, Downers Grove. High traffic counts on Ogden Avenue40,373 vehicles per day. Outstanding frontage. Existing tenants-CD One Price Cleaners, Simply Beautiful Spa, Perspire Sauna Studios, etc.

PONTARELLI

NORWOOD PARK: Seat 90. Breakfast/ Lunch. Lot. Stoplight. Biz: $79K

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11226 S. Halsted Street, Chicago, IL. Turn-key, brand new restaurant. Free standing 4,000 SF On 24,700 SF lot. Presently operates as a Pizza Restaurant—please, when visiting, do not bother the staff. For Lease: $14 per SF NNN / For Sale: $499,500 PIZZERIA-PUB-PICK UP-DELIVERY-DINE IN-SIT DOWN BAR-VIDEO GAMING WITH OUTDOOR PATIO/REAL $$$ MAKER/$8,000 A MONTH IN VIDEO GAMING/FREE STANDING, HARD CORNER OR CICERO & 147TH STREET IN MIDLOTHIAN Free standing 5,000 SF bldg. on 27,787 SF lot, seats 300, total (indoor and outdoor), parks 57+/- cars. $15,000 a week in gross sales plus $8,000.00 a month in video gaming. Separate carryout delivery section, large sit down bar inside and outside. Real Heavy traffic flow 43,000 cars on 147th Street and 45,000 cars per day on Cicero Avenue. Asking price $899,000 for Real Estate and Business.

PIZZERIA-PUB-BANQUETS-PICK UP-DELIVERY-DINE WITH SIT DOWN BARS PLUS OUTDOOR PATIO, $10,000 A MONTH IN VIDEO GAMING, DOWNTOWN TINLEY PARK, ILLINOIS, INCLUDE ASSETS ONLY Free standing 8,000 SF bldg. divided into a pizzeria with separate entrance for pick up and delivery, connecting dining, sports bar lounge area, banquet and kitchen plus outdoor dining. Real $$$ Maker. Rent $17,000 per month plus 5% of video gaming. Major development across the street called Harmony Square/Village Entertainment Center/Ice Skating in the winter months/more than 250 events a year, shows-dancing-movies, etc. Also, more than two hundred condos are presently being built. Asking price: For assets, leasehold improvements and video gaming: $325,000. It does not include Business and phone number.

PIZZERIA Very Well Established, Real $$$ Maker

BREAKFAST-LUNCH Very Profitable, Owner Retiring

FREE STANDING BUILDING RESTAURANT, TURN KEY WITH DRIVE THRU FOR SALE FOR SALE/LEASE OR LEASE

CHICAGO NW SUBURBS/O’HARE AIRPORT AREA /PIZZA PASTA ETC,PICK UP-DELIVERY-CATERING & DINE IN/100 DELIVERIES PER DAY/VIDEO GAMING ALLOWED Short hours, 4:00PM to 10:00PM, closed Monday, Real $$$ maker, sales are over $1,700,000 a year, cash flow $400,000 a year verifiable, for real estate and business. Motivated seller. $1,149,500 LA SALLE COUNTY, ILLINOIS | PIZZERIA-RESTAURANT | FOR SALE BUSINESS AND REAL ESTATE Starved Rock Park Area in the 9th Largest Micropolitan Statistical Area in the U.S. (Peru-Ottawa). Building 3,250 SF plus 1,400 SF basement with unlimited parking. Built brand new in 1997. Established for 42 years. Open only five days a week, closed Sunday and Monday; Potential to open another day. Pick up and dine in, potential for delivery service. Sales are $850,000 a year with a cash flow of $290,000 a year; all verifiable. Real Estate taxes are only $5,700. For Real Estate and Business: $749,500

SW SUBURBS | OAK FOREST | PIZZA AND MORE | FOR SALE BUSINESS ONLY

Located in a very busy shopping center with 7-Eleven as a main anchor. Open six days a week; dinner only. 1,400 SF; Rent only $1,700 per month all in $3,000 cash flow a week. Asking price $179,000 PIZZERIA-PUB-PICK UP DELIVERY-DINE IN WITH SIT DOWN BAR PLUS OUTDOOR PATIO WITH VIDEO GAMING GENERATES $8,000 PER MONTH, PALOS HILLS ON ROBERTS ROAD. BUSINESS ONLY. 5,300 SF divided into a pizzeria with separate entrances for pick up and delivery connecting with dining room-bar area, without door patio, located in famous center with unlimited parking. $14,000 a week in gross sales plus $8,000 a month in video gaming revenue.

Rent $8,500 per month. Asking price for Business, Fixtures and Equipment: $299,500.

FOR LEASE-VANILLA BOX, WESTERN SUBURBS ON ROUTE 59, HOT DUPAGE COUNTY 900 – 1,200 SF ready for your final finishes. Short lease or long lease available in free standing shopping center with over 60 parking spaces.

We have bank owned foreclosures; commercial and residential. For more Confidential Listings, Call Today! 1-888-317-7721. Se Habla Español.

1/11/22 2:29 PM

Page 34 38 Page

WANTED TO BUY

GAMING CAFE

BUSINESS I am a well-funded buyer.

Please email me: cafebuyer22@yahoo.com

FOR SALE

COZY NEIGHBORHOOD BAR

Far NW Suburbs of McHenry County.

Turn Key. 2,066 s.f., pool tables, beer garden & gaming machines.

Building, real estate included. $225K.

Call: 224-345-1636

Food Industry Industry News® News® February February 2022 2022 Food

foodindustrynews.com foodindustrynews.com

BUSINESS OPPORTUNITIES THINKING OF BUYING OR SELLING?

CALL JOHN MOAURO!

LOCATION! LOCATION! LOCATION! Downtown district—mixed use building. LOW real estate taxes with additional rental income.

Priced to sell. With Real Estate $1.2M. Business only, rent with lease $150K. Call for details.

ITALIAN FAVORITE

Broker/Appraiser Always Confidential

AMBASSADOR

9999 West 143rd Street Orland Park, IL 60462

(708) 361-1150

Email: jmoauro@aol.com Web: www.johnmoauro.com

JUST LISTED

SW/Southern Burbs. Approx 3,000 sq. ft. all brick fac. Aprox 1/2 acre + fully fenced yard for delivery vehicles. Great for satellite location. Complete kitchen. Catering concept. R&D test kitchen facility. Can be used as pizzeria, ghost kitchen, etc. Priced below market value.

Facility, all equip., incl. $649K. Call for details.

Restaurant facility. Free-standing building.

Approx. 4,500+ sq. ft. with parking. Ideal for any concept. Fully equipped. 40 year history.

Currently pizza restaurant with gaming.

Complete package. Call for details.

T C A R T ER CON

UND

“Epic” Great Restaurant Location since 1955

Free Standing, Corner Location with Seating for 150 and Parking 100. Video Gaming!!!! Complete Pkg, Property & Business!!!! $1,099,000. Priced to sell.

I HAVE MORE LOCATIONS AVAILABLE. CALL!

FOX LAKE

Restaurant/Bar. Fully Equipped. Channel Front.

7,100 Sq. Ft. on 0.74 AC. Seating approx 250.

Parking 60+ Real Estate Only.

For Sale: NEW PRICE $795,000 John Pantelopoulos CBS Realtors (224) 730-1953

BUSINESSES FOR SALE WITH REAL ESTATE High Cash-Flowing Marble and Stone fabrication business for sale with real estate and all assets & inventory. Confidential (Must execute an NDA).

1,600/SF Commercial building with showroom, workshop, 4 offices, one bathroom, with kitchenette.

Covered/enclosed yard with inventory, truck storage, and multiple overhead doors. Second building is a multi-floor (6,500/SF) pole barn with 32’ ceilings. Multiple bathrooms and a second showroom. Four (4) PINs totaling .62 acres in a prestigious highly sought-after affluent suburb, (Industrial District). Price: $4,500,000 Local Martini Bar in Brookfield 2,850/sf on .14a, with beer garden and video gaming.

Income-generating business next door.

Price: $1,200,000

Chad Severson C ommercial Broker

Kudan Group, Inc. 1629 N. Halsted, 1st floor C hicago, IL 6 0 6 14 Office: 312-575-0480 • Cell: 815-404-9171

February 2022 33-40 classifieds.indd 38

1/11/22 2:29 PM

Page 35 Food News® PageIndustry 35

CLASSIFIEDS & DIRECTORY OF SERVICES

Food Food Industry Industry News® News®

FREE !

EE RS NT EVE F FREE TS!!

N E V NTS E E EV

February Page 392022 February 2022

D DO ON N’’T M T MIIS SS S!!

DON MIS ’T S!

Foodservice Foodservice and and Industry Industry Professionals, Professionals, Join Join Us Us for for Our Our Quarterly Quarterly Networking Networking Events: Events: n  Tuesday, Tuesday, March March 1 1 With With Special Guest Speaker Ron Onesti, WithSpecial Special Guest Guest Speaker Speaker Ron Ron Onesti, CEO CEO of Onesti Entertainment CEO of of Onesti Onesti Entertainment Entertainment

n  Tuesday, Tuesday, June June

7 7 With Special Guest Speaker Chef Jeff Mauro,

With With Special Special Guest Guest Speaker Speaker Chef Chef Jeff Jeff Mauro, Mauro, Food Network Co-host and Entrepreneur Food Food Network Network Co-host Co-host and and Entrepreneur Entrepreneur

n  Monday, Monday, Sept.

Sept. 12 12 n  Monday, Monday, Dec. Dec. 5 5

5-9 5-9 p.m. p.m. at at Moretti’s Moretti’s (Edison (Edison Park) Park) 6727 6727 N. N. Olmsted Olmsted Ave., Ave., Chicago Chicago Employment Opportunity Opportunity Employment

We haveaaunique unique opportunityfor for a BakeryProduction Production Manager to to join our our Team We We have have a unique opportunity opportunity for aa Bakery Bakery Production Manager Manager to join join our Team Team and manage our Wholesale Bakery production facility.

As an established manufacturer and and manage manage our our Wholesale Wholesale Bakery Bakery production production facility. facility. As As an an established established manufacturer manufacturer since 1976ofofhigh high qualitybaked baked goods(e.g. (e.g. Sweet Goods Goods & Breads Breads & Crackers) Crackers) since since 1976 1976 of high quality quality baked goods goods (e.g. Sweet Sweet Goods & & Breads & & Crackers) for the Retail/Foodservice/Club Store/Military/Export markets we have a need for for for for the the Retail/Foodservice/Club Retail/Foodservice/Club Store/Military/Export Store/Military/Export markets markets we we have have aa need need for a highly motivated, disciplined individual to join our team.

This individual will aa highly highly motivated, motivated, disciplined disciplined individual individual to to join join our our team. team. This This individual individual will will havestrong strongPeople PeopleManagement Managementskills, skills,along alongwith with aa strong strong knowledge knowledge of of volume have have strong People Management skills, along with a strong knowledge of volume volume food productionand and top-notchfood food safety practices. practices. food food production production and top-notch top-notch food safety safety practices.

The job responsibilities include Purchasing; Scheduling; Product Champion; The The job job responsibilities responsibilities include include Purchasing; Purchasing; Scheduling; Scheduling; Product Product Champion; Champion; Facility Management(Plant (Plant &Equipment Equipment oversight).

Facility Facility Management Management (Plant & & Equipment oversight). oversight).

The wholeenchilada enchilada ofrunning running a plant:along along with the the rest of of the Team Team The The whole whole enchilada of of running aa plant: plant: along with with the rest rest of the the Team you will oversee the successful production and growth going forward. you you will will oversee oversee the the successful successful production production and and growth growth going going forward. forward.

Some degree of mechanical aptitude is very helpful.

Some degree of mechanical aptitude is very helpful.

Some degree of mechanical aptitude is very helpful.

Formaltraining trainingor ordegree degreeaaaplus; plus;Spanish/English Spanish/English minimum minimum 5-10 5-10 years’ Formal Formal training or degree plus; Spanish/English minimum 5-10 years’ experience required. experience required. experience required.

Competitivecompensation($15/hour compensation($15/hour-$100,000+ -$100,000+ depending depending on on experience experience and Competitive Competitive compensation($15/hour -$100,000+ depending on experience and contribution) package--including regular Profi t Sharing Bonuses---and contribution) package--including regular Profit Sharing Bonuses---and contribution) package--including regular Profit Sharing Bonuses---and aa great great opportunityto tojoin joinin resultsand andfuture futuregrowth. growth.This This is is aaa rare rare chance chance to to really really benefit benefit opportunity opportunity to join ininresults results and future growth.

This is rare chance to benefit fromyour yourindividual individualcontribution contributionto tothe theTeam Team and and the the success success of of the the company. from from your individual contribution to the Team and the success of the company.

Please Please send info to Opportunities76@gmail.com Please send sendinfo infoto toOpportunities4876@gmail.com Opportunities76@gmail.com

Suppliers: Time to retire?

Sell your business quietly.

Call Cary Miller 847-602-9620

February 2022 33-40 classifieds.indd 39

Buying or Selling? Nate Ringelstein will get the job done!

Call or text Nate at (708) 250-5590

1/11/22 2:29 PM

Page 40

Food Industry News® February 2022

foodindustrynews.com

Tax Planning Tips for Restaurants Dirk Ahlbeck, CPA | Principal | National National Restaurant Practice Lead Apple Growth Partners

you serve your customers with great food & service

so do we..

773-801-1600 1455 w. 43rd street, chicago IL 60609 www.ckfresh.com

Classic Flavors Are Always Welcome Beverage consumers will likely always seek the classic chocolate, vanilla and strawberry flavors, as they represent a comforting emotional connection to the past, according to flavor industry representatives. A Cargill Cocoa & Chocolate report finds 60% of beverage consumers opt for chocolate roughly half of the time with formulators appreciating the flavor's ability to mask functional beverage off-notes, said Gretchen Hadden, marketing manager for Cargill Cocoa & Chocolate. - Source: Beverage Industry

February 2022 33-40 classifieds.indd 40

Study Finds that the Margarita is No. 1 Cocktail in the U.S.

A study by kitchen equipment experts Maxima Kitchen Equipment analyzed Google data to find America’s favorite cocktail.

Margarita came in first place with 258,000 average searches per month. The drink is traditionally made up of Cointreau, lime juice and tequila and salt. The salty drink originates from Mexico.

In second place is the mojito, with an incredible 234,000 searches per month, and was the most searched cocktail globally. The drink is made up of rum, soda water, mint leaves, granulated sugar and lime and drank in a tall glass.

Mimosa took the third spot as America’s favorite cocktail with 199,000 searches. The cocktail is traditionally served in a tall champagne flute and made up of champagne and orange juice.

Cosmopolitan is in fourth place with 189,000 searches this festive period. This drink which originates from a steak house in Minneapolis is made up of vodka, Cointreau, cranberry juice and fresh lime juice.

-Source: maximakitchenequipment.com/en/

Here are key year-end considerations for all restaurant owners to discuss with their accountant: Plan for Government Assistance and Taxability/Nontaxability 1. Paycheck Protection Program (PPP) n PPP is treated as tax-exempt income.

2. Employee Retention Tax Credit (ERTC) n Funds received from the RRF are not treated as taxable income. n Recipients have until March 11, 2023, to use funds.

3. Restaurant Revitalization Fund (RRF) 4. State/Local Grants 5. Take advantage of Qualified Business Income Deduction n Eligible for self-employed and small business owners to deduct 20% of qualified business income.

Start Building a Tax Plan for Year-End Restaurant owners should begin gathering important reports to generate a forecast of opportunities in 2022, including: n Clean up the restaurant’s balance sheet Factors include inventory, fixed assets (capital improvements, expensed through bonus depreciation or spread over several years), accruals accuracy, correct loan balances and support for all accounts. n Income statement This step should include accelerated expenses, such as employee bonuses in 2021 and missing deductions incurred but not deducted, for example, paid by the owner personally to be reimbursed and reimbursable expenses incurred by employees.

Restaurant owners can also review retirement planning, with a recommended IRA at a minimum.

Year-end planning should be the time to distribute income to owners and investors.

For more information, go to applegrowth. com/restaurants. See Apple Growth Partners’ ad on page 6 of this issue.

TUESDAY, MARCH 1

Ron Onesti Will Be the Featured Speaker.

Open to food-service industry workers over 21.

’T DOIN S! MS

F E EVR ENE T!

Moretti’s (Edison Park) 6727 N. Olmsted, Chicago

1/11/22 2:29 PM

Food Industry News®

Febuary 2022

Page 41

Label Your Product Here!

People Selling the Industry With Cary Miller

This month I am proud to be pictured with Tigist Reda, owner of Demera Ethiopian Restaurant in Chicago. Like many restaurant owners, Tigist developed a passion for food and learned family recipes from the elder women in her family, and passionately shares them with guests every day. Demera is at 4801 N. Broadway in Chicago.

Dan Gilroy, president, and Andy Beauman, vice president of sales, are with Performance Food Group’s (PFG) Milwaukee division. As one of the largest food-service distributors in the nation, commitment to quality ingredients, personalized customer service and on-time deliveries, PFG customers have the privilege of experiencing excellent service and top quality products. Guests are increasingly conscious of what they eat, and their impressions affect your success. PFG is committed to helping businesses exceed rising expectations by keeping their customers connected. From their team of seasoned chefs and experienced drivers to their culinary experts, they have the expertise to enhance the overall dining experience and drive new profits for your business. With all of the changes happening in the world of food-service distribution, it’s a great time to look at partnering with Performance Food Group. You can find them listed in our Buyers Directories on page 34 of this issue under Food Distributors.

Food business insurance and risk management experts Chris Weronko and Jessica Rosenberg are with Gallagher. Much more than simply an insurance broker, Gallagher provides cost-effective, client-centric and expertise-driven risk management solutions for every type of food business from restaurants to supermarkets to wholesales, food manufacturers and every channel in between. Chris and Jessica have a deep understanding of the food business and provide client-centric risk management solutions to help owners face their future with confidence. Gallagher has been named one of the World’s Most Ethical companies, an award they’ve received for 10 consecutive years. To talk with Chris or Jessica, you can see their ad on page 12.

Michael Mastorakis and his family grow and produce the Kalliston brand of cold-pressed, low-acidity extra virgin olive oil, imported from Greece. Michael’s team nurtures the olive groves on his property in Sparta, Greece. Their team harvests the olives, which are cold pressed and bottled the same day and packaged in 18-, 5- and 3-liter cans. Michael is delighted to know that he is continuing a family tradition started by his father decades ago. If you are interested in sourcing an olive oil which is truly farm to table from a small artisan producer, be sure to contact Michael and experience Kalliston Olive Oil. Chad Sellman and Matthias Stammen are with Choco, a tech company helping digitize the way restaurants order and suppliers receive their orders. Choco’s platform allows chefs to place all orders through one, user friendly app on their phone. Suppliers receive orders in the format they prefer, with all the information they require, saving both time and money for both. This is Choco’s first small step toward their goal of helping reduce global food waste and simplifying the ordering process for chefs and food-service buyers everywhere.

Keiko Kubo, Fujio Fujimoto and Tamara Rasbury are with the Chicago office of JETRO, the Japanese External Trade Organization, a not-for-profit group dedicated to helping Japan based food and beverage producers expand their visibility, sales and distribution in the U.S. In the coming months, JETRO will be showcasing many of the products from the firms they work with at their offices on Wacker Drive in Chicago. If you are looking for great products imported from Japan, be sure to contact JETRO to learn more.

February 2022 41-48.indd 41

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CHEF PROFILE

DJ Malfitano Performance Foodservice Chicago Current Position: PFG corporate chef Birthplace: Hinsdale, Ill. First Food-Service Job: Pal Joey’s, West Chicago Favorite Food: Au Cheval burgers Memorable Customers: Factor 75, Girl and the Goat Worst Part of Job: Not being able to help a customer.

Most Humorous Kitchen Mishap: When I was 17, I leaned over the exhaust of a deep fryer and singed off both eyebrows right before my junior year homecoming.

Favorite Food to Prepare: Rustic Italian What part of the job gives the most pleasure: Working with a customer and doing a menu presentation for them.

The minute they have an “ah ha” moment makes everything worth it!

If you couldn’t be a chef, what would you be and why: A carpenter. I’ve always loved building things and doing anything with tools What do you enjoy most about PFG: The people I get to work with on a daily basis who have the same passion for the industry as I do.

Best advice you ever got was: You are what you repeatedly do. Therefore, excellence should be a habit, not an act.

Where do you like to vacation: San Francisco Other than family, who was your greatest culinary influence?: Chef Thomas Keller

1/11/22 10:08 AM

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foodindustrynews.com

Food Industry News® February 2022

With many years of experience and multiple distribution facilities throughout the Midwest, MacCARB has developed a reputation as the most trusted beverage gas, and service fulfillment companies around.

Whether you need beverage grade carbon dioxide, nitrogen, helium, blended gases or just plain service, MacCARB is your single one stop shop.

For Personalized Service, Call us Today!

Phone: 877-427-2499 http://www.maccarb.com

Pandemic Led to Trends Occurring in Restaurants The pandemic drove several of last year's trends in the restaurant world, including ramped-up investments in robots, automation and touchless payment technology, Tricia Contreras writes. Supply chain challenges also led restaurants to pare down their menus, which is a trend many experts expect to continue in 2022, along with continued growth of alcohol-free drinks and a focus on environmental sustainability.

-Source: SmartBrief Food & Travel

OVER 30,000 SQ FT. OF QUALITY USED & NEW EQUIPMENT

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TikTok Opening Ghost Kitchens

WE DELIVER QUALITY, VALUE & SERVICE!

According to Business Insider, video-sharing platform TikTok is planning to open a number of ghost kitchens across the United States in the coming months under the name TikTok Kitchens. The virtual restaurant chain will serve TikTok's greatest food hits, which means you'll now be able to try these craveable concoctions without setting foot in a kitchen — they'll instead be made by professional cooks.

You likely saw some of the widest-spread viral TikTok food videos.

There was the baked feta pasta that caused a cheese shortage in Finland, the corn ribs and the pasta chips that racked up "likes" numbering in the millions, and so on. All of these items will be making an appearance on TikTok Kitchens' menu. However, that's only the beginning: The company said the offerings will change seasonally and based on what's trending.

TikTok has harnessed the popularity of viral food videos and turned them into a delivery-only restaurant business. But the platform said the proceeds from sales will go toward supporting the creators of their #FoodTok content (although it's unclear exactly how it will be used).

For now, we know that the platform plans to open 300 ghost kitchen locations by March and as many as 1,000 locations by the end of 2022.

These kitchens will operate from the locations of other national restaurant chains like Buca di Beppo and Bertucci's, and other restaurants across the country can apply to host the TikTok Kitchens brand in their establishment.

TikTok has partnered with Virtual Dining Concepts, a company that specializes in virtual restaurant development, on this venture. GrubHub will be the concept's main delivery partner. -Source: Eat This, Not That!

February 2022 41-48.indd 42

Hy-Vee Plans to Expand by 2025

Hy-Vee will build a new distribution center in Nashville, Tenn., as the retailer prepares to expand into Tennessee, Alabama, Kentucky and Indiana, according to published reports.

The center will open in 2023 to serve seven new stores and Hy-Vee's goal is to open 21 new locations in the four states by 2025. -Source: The Des Moines

Register

Rite Aid Closing 63 U.S. Stores Rite Aid will close 63 stores, or about 2% of its 2,500-store roster, in a move that will save the pharmacy retailer about $25 million annually. Rite Aid began some of the closures this past November and the company said it could identify additional store closures in the coming months.

-Source: CNBC

Fieri Named Hospitality Ambassador by the Nat’l Restaurant Association Educational Foundation Guy Fieri, chef, restaurateur and Food Network Emmy Award-winning TV host, has been named the 2021 Thad and Alice Eure Ambassador of Hospitality by the National Restaurant Association Educational Foundation (NRAEF). Presented annually by Ecolab, the ambassador of hospitality is the NRAEF's most prestigious honor presented to an outstanding leader, advocate and role model for today's and tomorrow's restaurant workers.

Fieri was selected by a distinguished panel of judges, which included NRAEF and National Restaurant Association trustees and board members. In addition to his many years of dedication and commitment to community service and the industry, Fieri is being celebrated for his tireless support for restaurant workers and operators during the pandemic.

1/11/22 10:08 AM

Food Industry News®

FACTORY DIRECT PRICING

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Febuary 2022

Sepia, Proxi Welcome Pastry Chef

Executive Chef Andrew Zimmerman is proud to announce the appointment of Erin Kobler as the new pastry chef at 12time Michelin-starred Sepia and Bib Gourmand PROXI in Chicago’s West Loop.

Kobler brings years of fine dining service and pastry excellence to two staples of the local culinary scene. Kobler comes from a hospitality family and has always been drawn to pastry. As one of six children, her father once owned a small restaurant in Mt. Prospect. She credits her parents as two of the most hospitable people in the world that fostered her development because, “no matter how many mistakes I made or how badly I burnt something, my dad would always tell me, “that’s extra flavor,” Kobler remarked.

She took her interests to Kendall College and earned her bachelor’s degree in culinary entrepreneurship with an associates in baking and pastry.

After Kendall, she spent five years working for Boka Restaurant Group with a majority of that time spent at Bellemore. She now gets to collaborate alongside Executive Chef Andrew Zimmerman and Chef de Cuisines Amelia Sewall and Kyle Cottle.

February 2022 41-48.indd 43

Let Us Be Your Feet on the Street.

Advertise in Our Next Issue by Calling: 847-699-3300.

FOOD INDUSTRY NEWS

1/11/22 10:08 AM

Page 44

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Food Industry News® February 2022

Taco Bell Plans More Training, Menu Updates Taco Bell has outlined ambitious plans for the future that will include trimming packaging waste and putting more plant-based items on the menu. The company will also raise hourly wages to $15 over the next few years at company-owned units, start a new leadership program to train future general managers from within and focus on diversity in hiring and retention.

- Source: Forbes

Five Fast Facts on Fruit Juice

Rick Cardenas is now the CEO of Darden Restaurants, replacing Gene Lee, who has retired. Cardenas was formerly the CFO for Darden, and has worked for restaurants including Darden since he was 16 years old. His first job was busser at Red Lobster, the seafood concept co-founded by Bill Darden.

Besides Red Lobster, Darden’s brands include Olive Garden, Capital Grille and Longhorn Steakhouse.

The company is headquartered in Orlando, Fla. -Source: eaterypulse.com

Photo by Evan Sung

Darden Names Its New CEO

Pastry Chef Dominique Ansel to Open

A recent poll reveals that fruit juice is one of top three foods for Bakery at Caesars Palace in Las Vegas immune function. The Fruit Juice Science Centre reminds us: James Beard Award-winning pastry chef Dominique 1. One small glass of 100% fruit juice provides more than 80% Ansel is set to bring his creative culinary talents to Caeof the vitamin C recommendation. Vitamin C is an antioxidant and sars Palace Las Vegas with the opening of Dominique Anessential for normal immunity; sel Las Vegas, slated to open this summer. "I'm thrilled 2. Orange juice is one of the richest sources of hesperidin, a polyto be heading out West and opening a new shop in Las phenol that has anti-inflammaVegas at Caesars Palace. We've known the Caesars team tory effects; for several years and truly believe that we're aligned in 3. Fruit juice is high in potasquality and creativity to bring something special to visisium, a mineral that helps to tors and locals alike," said Ansel. "There's so much talcontrol blood pressure; ent in Las Vegas and we're excited to be among some 4. It takes one to two oranges of the best. ... We'll be developing brand new items into make a 150 ml glass of fruit spired by our new home and limited-edition exclusives VISIT juice and all the sugars in fruit just forNEW Las Vegas, so expect some delicious surprises."

“Wonder OUR juice come from the fruits used 1/20th Ansel is known for popularizing the cronut, a pastry LOCATION! what your 2301 W. combines Walnut St., a croissant and doughnut, at his New that to make them — none is added; Unit B Chicago, IL customer York City bakery.

5. Apple,LOCATION! orange and grapeOURDeli NEW ■VISIT 30+ Brands Meats NEW (312) 243-6180 really wants?

"Our relationship with Dominique dates back many fruit juices are allSt., low Chicago glycemic LOCATION! 2300 W. Lake ■ Boxed Beef & Pork years and we've long spoken about bringing his incredNEW LOCATION!

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Margaritaville announces Margaritaville at Sea, an offshore resort experience, whose first cruise ship, Margaritaville Paradise, will offer the fun, escapism and state of mind synonymous with the global lifestyle brand. "To me, the only thing better than being on a beach by the ocean, is to be on the ocean. Now you can follow in our wake," said singer/songwriter Jimmy Buffett.

Departing on her first passenger sailing April 30 from the Port of Palm Beach, Fla., to Grand Bahama Island, Margaritaville Paradise will include 10 passenger decks and 658 cabins in various stateroom categories. Following a multimillion investment and refurbishment, the ship's cabins and common spaces will feature Margaritaville's signature casual-luxe design influenced by surrounding sea, sand and sky.

Courtyard by Marriott Announces Plans to Reinvigorate North American Portfolio Courtyard by Marriott, the trailblazing brand with the largest global footprint of hotels within Marriott Bonvoy’s portfolio of 30 extraordinary brands, announces its modern design evolution and robust renovation strategy for North America. More than 375 of the brand’s earliest generation hotels throughout the U.S. and Canada are expected to be modernized with exterior renovations by 2024, including prominent displays of the refreshed Courtyard logo. Many hotels are also expected to be complemented by new interior design in their public spaces and guest rooms. With its extensive property renovations, Courtyard continues to elevate its holistic guest experience from arrival to departure.

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Temperatures have dropped and snow has fallen, and it’s time for families, adventure seekers and winter enthusiasts to start planning their winter travel activities in Michigan. Pure Michigan is officially welcoming winter with the launch of its regional Still Pure Michigan winter season advertising campaign, now running in key regional and instate markets through the end of February.

“As winter approaches, adventure awaits us in the form of downhill skiing, fat-tire biking or snowshoeing epic backcountry landscapes,” said Dave Lorenz, vice president of Travel Michigan, part of the Michigan Economic Development Corp. “Whether you are an enthusiast seeking a new adventure or a family looking for the perfect winter getaway, we encourage everyone to head out and experience the season the way it’s supposed to be experienced.”

The launch of the Pure Michigan campaign preceded the opening of many of Michigan’s ski resorts for the year. Travelers can check ahead to learn how to ski and snowboard while also traveling safely to resorts and ski areas across the state by visiting the Michigan Snowsports Industries’ COVID-19 policies page. Travelers are also encouraged to check their favorite ski areas’ websites for information, safety protocol such as Photos Courtesy of Pure Michigan mask requirements, purchasing tickets in advance and more.

“We are so pleased to have the Pure Michigan campaign kick in again this winter,” said Mickey MacWilliams, Michigan Snowsports Industries Association president and executive director. “Michigan is tied with New York for the most ski areas in the country and right now all of our 50 areas are working in high gear for our season. Travel Michigan’s winter campaign has helped spread the word about the great snow sports in our state, reaching travelers from surrounding states and beyond. Having the Pure Michigan campaign kick in now, just as the ski season begins, is a real boost for our industry.”

In addition to the advertising campaign, the Pure Michigan Winter landing page is available to provide visitors with the inspiration and information to plan the perfect winter getaway. In 2020, winter tourism generated $3.6 billion in traveler spending in Michigan, according to TravelUSA. Michigan is home to more than 6,500 miles of snowmobile trails, 3,000 miles of cross-country skiing and snowshoeing trails and is second in the nation for ski areas boasting everything from family-friendly bunny hills to the tallest vertical drop in the Midwest at Mt. Bohemia.

Pure Michigan continues to encourage residents to shop local and support local businesses throughout the winter season. The landing page michigan.org/supportlocal offers resources that help residents shop and eat local, including links to vibrant downtowns that are filled with restaurants, shopping and more — the possibilities are endless. Throughout the state the #SupportLocalMI hashtag also allows residents to showcase ways to support local businesses this season. For Pure Michigan tourism information, your trip begins at www.michigan.org.

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