Food Industry News August 2018 web edition

FOOD INDUSTRY NEWS

36 CELEBRATING

YEARS

AUGUST 2018

FOOD

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Rewind 29 years and you’ll find Sam Sanchez opening his first restaurant in Lincoln Park, John Barleycorn. Since his first venue, Sanchez has launched Third Coast Hospitality Group and opened eight restaurant concepts and one nightclub concept, most with multiple locations.

Moe’s Cantina with two locations, Cava Lounge, Tunnel nightclub with the hottest DJ’s in Chicago, and his favored Old Crow Smokehouse with four locations and a fifth to open 2019 in the Little Caesars Arena in Detroit, MI. Although Sanchez is licensed in 27 states to franchise Old Crow Smokehouse, he wants to have 10 stores open before making this decision. “We’ve learned a lot from our previous businesses and with Old Crow Smokehouse, we were able to better apply these experiences.” says Sanchez. “We don’t mind paying for fair rent if the neighborhood has the people to support the vision, and downtown Detroit has just that.” Sanchez favors city friendly tip credits and this is one of the appealing reasons to open in Detroit.

Sanchez has a unique style of ownership. He believes that giving back through youth mentorship programs and legislating new laws to protect the restaurant industry, are what supports our community best.

Continued on page 42

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Food Industry News® August 2018

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Tony’s Italian Deli Celebrates 40 Years

Along a stretch of Chicago’s Edison Park neighborhood, old world Italian-American charm, tradition and food excellence greets neighbors as Tony’s Italian Deli and Subs opens for the day. Tony’s is a gorgeously wellstocked local grocery store along with a full service deli.

Immigrating from Italy, Vito and Maria Dalmazio opened Toni’s Italian Deli and Subs in 1978. Today, along with their daughters Jennifer and Josie, the family’s legacy thrives in an area that knows its Italian heritage; this is center of a world that still respects a place to shop, and a place to eat while watching blue-collar Chicago hurry by outside. It’s a family atmosphere that welcomes customers to stop time and absorb an edible experience unblemished by 21st century demands. Here you shop, look and savor everything.

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Tony’s offers freshly-prepared original recipe sauces and pastas, along with homemade desserts. They have their own signature giardinera as well as a frozen section for a weeknight’s dinner.

They are also known for their copious selection of salads, pizza, and handmade pasta. Tony’s subs are rated the best along with the hot beef, sausage, and meatball sandwich. Call ahead and get it to go or dine in at their “Taste of Italy “café area.

Tony’s Italian Deli and Subs is celebrating their 40th anniversary on August 18th, 2018 at their shop located at 6708 N. Northwest Highway from 9:00 am until 3:00 pm. In memory of the late Freddie Dalmazio they will be celebrating 40 years in business and raising money for a great cause, Bear Necessities Pediatric Cancer Foundation’s Bear Hug Program. For more info: tonysdeliandsubs, com

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Food Industry News® August 2018

Chicagoland’s #1 Source For Qualified Plant Employees

Page 3

SHORT TERM LONG TERM CONTRACT-TO-PERMANANT We handle the burden of hiring, firing and retaining staff Above: Roasted, fermented carrots from a recipe by Chef Jordan Asher for Kikkoman. (See their ad on page 29) INGREDIENTS INSTRUCTIONS Black sesame, calamansi, acorn, Roasted Carrots spring herbs Scrub but do not peel, coat heavily with grape seed oil & kosher salt.

Black Sesame Puree Roast at 325° F for 25 minutes or un1 cup black sesame seeds – heavily til just past al dente. toasted Fermented Carrots 57 grams shallot confit CELEBRATING Slice the smaller carrots thinly 57 grams garlic confit and submerge in a brine made of 62 grams Red Boat Fish Sauce 3% salt and 3% sugar to water 62 grams Kikkoman Soy Sauce ratio. Place in a dark place with 60 grams grapeseed oil ambient temperature about 70° F 60 grams sesame oil for a minimum of 7 days, preferably 14 days.

Spring Herbs nasturtium leaves and flower pedals Calamondin Oranges fennel fronds Submerge oranges in a syrup pea shoots made of 2:1 ratio water to sugar, green coriander seeds 1 cinnamon stick and 2 star anAcorn Sable 78 grams black sesame puree 15 grams water 50 grams AP flour 25 grams brown sugar 25 grams acorn flour 1 gram Saigon cinnamon

FOOD INDUSTRY NEWS 1440 Renaissance Drive, Park Ridge, IL 60068

847-699-3300 Valerie Miller, President and Publisher Mark Braun, Associate Publisher Terry Minnich, Editor Cary Miller, Advertising/Vice President 847-699-3300 x12 Paula Mueller Classifieds/Office Manager Nick Panos, Corporate Counsel Davy Kusta Independent Advertising Consultant (708) 439-1155 James Contis 1927-2013 Food Industry News Issue 8, August 2018 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. Periodical postage paid at Park Ridge, IL, and additional mailing offices.

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Copyright © 2018 Foodservice Publishing Co., Inc. WE SUPPORT: Illinois Restaurant Association National Restaurant Association American Culinary Federation Club Chefs Association of America Greater Chicago Club Managers Association of America

aug 2018 1-8.indd 3

ise lightly toasted. Simmer for 30 minutes or until skins have burst. Chill then strain the syrup and reserve for plating. Remove the inner flesh and seeds of the oranges and discard, reserving only the rinds. Slice each rind in 4 pieces.

Black Sesame Puree 1. Roast the sesame seeds in the oven at 325° F for 20 minutes then chill.

2. Combine everything except oil in a Vitamix blender and puree, using a tamper to agitate.

3. Emulsify the oil into the sesame mixture in three stages.

Acorn Sable Combine the first two ingredients and then all of the dry and mix thoroughly. Roll out between two sheets of parchment paper to ¼ inch thickness. Bake at 325° F for 15 minutes or until set and dry. Cool then grind in the blender to resemble soil.

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To Plate Schmear a good amount of ses- Call now for samples & ordering ame puree on the plate. Warm Information: 1-800-510-3811 roasted carrots in the oven and www.captainkens.com cut into 1 ½ inch pieces and place standing in the puree. Add a few fermented carrots and candied orange rinds. Add the acorn sable soil around the carrots. Garnish with a few pieces of each herb. Mix the orange syrup with a bit of fresh lime juice and a few drops of lemon oil.

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Food Industry News® August 2018

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7 ELEVEN 976 N. Northwest Hwy. PARK RIDGE, IL 847-823-3579. I’m a big fan of 7 Eleven. It’s a one stop shop and they are open 24 hours.

They have everything; a big selection of grab ‘n go, snacks galore, drinks, coffee, ice cream and candy along with some household items.

They offer a big selection of hot foods such as breakfast sandwiches, hot dogs, pizza, burgers and wings. Their staff is fast and friendly. It’s so convenient!

CHINA KING 96 Burr Ridge Pkwy BURR RIDGE, IL 630-4559750. Small Chinese restaurant with a few tables. I dined at the restaurant. I tried their egg rolls which were nice and crisp, an order of roast pork fried rice and an order of the shrimp lo mein. Everything was prepared fresh. They have a big menu. I noticed that they had a lot of takeout orders waiting.

HAMBURGER HEAVEN 281 N. York St. ELMHURST, IL 630832-3535. They have been around since 1948. It’s a fast food restaurant with some outdoor seating. Their business is seasonal. They have a big selection of ice cream treats too.

I ordered one of their root beer fl oats, which was delicious, along with a fried Twinkie covered with chocolate syrup and whipped cream.

JAKE MELNICKS CORNER TAP 41 E. Superior CHICAGO, IL 312-266-0400. Defi nitely put them on your dining list. They serve some great food! Start off with an order of the titanic tator tots tossed in Parmesan, truffl e oil and Chicago style giardiniera. Then you have to try their wings. I ordered the traditional Buffalo wings; you have the choice of with the bone or without. They even have a wing called the XXX – habanero, ghost pepper, scorpion, and the Nashville Hot. The menu also incudes, burgers, salads, BBQ and they serve brunch, all day, everyday.

PASTORAL ARTISAN CHEESE BREAD & WINE 5212 N. Clark St. CHICAGO, IL 773-368-7181 Put this place on your list to check out. It’s a cheese shop, wine shop rest/bar. On the left side they have selections of jams, jellies and specialty items and cheeses. I picked up some Goat Gouda cheese along with some cheese bread. I tried their PLTA sandwich which is absolutely divine; its prosciutto, lettuce tomato and avocado.

Sit and enjoy a glass of wine or purchase a bottle to go. Keep them in mind if you need a special gift or gift card for someone.

STRAT’S DRIVE-THRU 231 E. North Ave VILLA PARK, IL. 630832-0435. Wow, this place was awesome. It’s a fast food restaurant with a drive thru. I tried one of their Sheboygan brats topped with spicy mustard, grilled onions and sport peppers.

Then I ordered the Duke Dog which is a hot dog with the works topped with fresh cut fries. Loved the fries! For my drink I tried their fresh lemonade.

TRADER JOE’S 122 Ogden Ave. DOWNERS GROVE, IL 630-2411662. This is a good sized grocery store in a strip mall. What caught my attention was the beautiful display of fresh fl owers when you walk in the door. They have a big selection of beer and wine, cheeses, meats, crackers, packaged snacks along with all the basics. At the checkout lane, the cashier unloaded the customer’s cart in front of me. Their staff seemed happy and helpful at the checkout lanes giving off a good shopping experience.

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Pastry Chef Chris Teixeira Rises to the Top

Executive Pastry Chef and Partner of The Fifty/50 Restaurant Group, Chris Teixeira, achieves yet another extraordinary accomplishment in his culinary career with a certification in Master Baking through Retail Bakers of America. Teixeira is now one of 200 pastry chefs in the U.S. to hold this honorable title, and also one of the youngest professionals to become a Certified Master Baker.

The reputable Retail Bakers of America is a nonprofit association connecting buyers and sellers to build profitable businesses. Certified Master Baker is the highest certification available, where pastry chefs showcase exemplary talent in both the technical and administrative skills necessary to run a full-line independent or in-store commercial bakery. Teixeira flew to New York City in April where he passed a written exam prior to an intense practical exam, which included bread and pastry components, and an additional section providing the opportunity to create an item of his choosing - a lavender pretzel. Comprised of two days, all together this exam took 14 hours to complete.

Nostalgia overcame Teixeira as he arrived on testing day at the Culinary Institute of America where he was once a student. Excitement and nerves fueled Teixeira as he baked for former chefs and teachers who are now certification judges. His inspiration behind the challenging certification came from his influential instructors at the notable institute, many Certified Master Bakers themselves. â&#x20AC;&#x153;I would not be where I am in the culinary industry without the chefs at the Culinary Institute of America and it felt like the right time to go for this opportunity,â&#x20AC;? said Teixiera. â&#x20AC;&#x153;Iâ&#x20AC;&#x2122;m humbled by the recognition and Iâ&#x20AC;&#x2122;m excited to continue learning and experimenting in the future.â&#x20AC;?

In 2010, three years after receiving his degree in Baking and Pastry from the Culinary Institute of America, Teixeira earned another degree from the Culinary Institute of America in New York with a concentration in Hospitality Management. After graduating, he spent two years at the institute as a fellow and teaching assistant, focusing on pastries and breads.

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Food Industry News® August 2018

Chicago Independent Spirits Expo Returns Tuesday, Oct 9 at the Chicago Hilton Hotel

For the 8th year, the world largest gathering of small, independent & artisanal brands will converge on Chicago, much to the delight of spirits enthusiasts everywhere. What started out as just three small brands conducting a tasting in a bar in New York City over 10 years ago has now grown to become one of the most anticipated underground spirit tastings on the planet.

The 2017 Chicago Independent Spirits Expo featured over 130 exhibitors sampling over 600 different artisanal and independent spirits from all over the world (The USA, Canada, Ireland, Scotland, Spain, Italy, Sweden, Holland, Belgium, France, Mexico, the Caribbean, South America, Japan, India, Australia, New Zealand, etc.) to over 1200 key bartenders, F&B managers, bar owners, distributors, importers, retailers and spirit aficionados coming from all over the North, Central & South America as well as Europe & Asia.

A feature unique to the Chicago Indie Spir-

aug 2018 1-8.indd 7

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its Expo each year are The industry roundtable discussions. Held the afternoon of the Expo in The Buckingham Room of the Chicago Hilton Hotel & Tower, the industry round table discussion (12 noon to 2pm) is a select panel of spirit professionals from various levels of the spirits industry who discuss the current trends, topics, opportunities and challenges that face small spirits brands in the current market place. These round table discussions are open only to VIP ticket holders, exhibitors and media.

This year’s guest moderator is former managing editor of Whisky Advocate Magazine Lew Bryson, .

Panelists will include:: Brett Pontoni, Retail Spirits Buyer for Binny’s Beverage Depot Guy Rehorst, owner of Great Lakes Distillery.

Board Member of the Wisconsin Distillers Guild and of The Wisconsin Craft Beverage Coalition Mark Shilling, out-going President for American Craft Spirits Association Jamie Duffy, Illinois & Wisconsin Market Manager for Palm Bay Imports Monique Huston, National Spirits Director for

Winebow Group Andrew Faulkner, VP of Operations for American Distilling Institute Jason Griffin, Director of Brand Development at Thoroughbred Spirits Group Victoria Rizzotte, Director of Operations at American Spirits Exchange The IRTD kicks off the day promptly at 12noon. Admittance is limited to exhibitors, media and VIP Ticket Holders.

The panel discussion will be followed immediately by 2 seminars - TBD Tickets options are: VIP ticket: $85.00 allows access to the round table discussions, seminars plus early admission to the tasting session at 4:30pm.

General Admission ticket: $65.00 grants you entry to the tasting session from 6:30pm to close at 9:00pm.

A portion of all ticket sales will go to charity.

Purchase tickets at www.eventbrite. com/e/2018-chicago-indie-spirits-expo-tickets-tickets-44835969592?aff=erelexpmlt

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foodindustrynews.com

Food Industry News® August 2018

National News According to American Airlines, summer 2018 is shaping up to be the busiest travel period of the year, busier than Thanksgiving, Christmas and New Years.

True fact: Most bottled water is from municipal Money Reading taps: that’s city water just like your own.

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and how to draw your Social Security benefits—and maximize your monthly payments— can be challenging. Consider reading Get What’s Yours: The Secrets to Maxing Out Your Social Security.

The book, coauthored by Laurence Kotliko, Philip Moeller, and Paul Solman helps simplify the sometimes very complex decisions around collecting Social Security benefits,” The Behavior Gap: Simple Ways to Stop Doing Dumb Things With Money, by Carl Richards helps to manage one’s behavior, or, simply to learn how to get out of your own way as the single biggest opportunity for success for investors.

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Amazon to acquire Pillpack, an online pharmacy that offers pre-sorted doses of mediations, home delivery, and a commitment to customer service.

Chick Fil A to open three new full-service restaurants in New York City. The new Manhattan locations will be located at 918 8th Ave, 700 6th Ave. and 711 Lexington Ave. They plan to open late 2018 and early 2019.

Cracker Barrel Old Country Store brings back “Operation Rocker” which will donate rocking chairs to military families through Labor Day. Sept. 3, 2018. Cracker Barrel will donated one rocker to Operation Homefront for every adult rocker purchased.

Deli Brands of America has opened a 22,000 square foot slicing and logistics facility at a new location in Baltimore County, MD. Deli Brands of America, the processing subsidiary of Saval foods Corp., will utilize the new facility to support its current operation that produces deli meats, and family recipe entrees.

Focus Brands announces the introduction of Auntie Anne’s, the world’s largest hand rolled soft pretzel franchise to the Chinese market. The first Chi-

nese location opened in Shenzhen, China. Auntie Annie’s was founded in 1988 and is celebrating 30 years.

Meijer recently opened a new 155,000 supercenter at 225 Schoenherr Rd. in Warren, Michigan. The new store is launching Meijer Home Delivery to households throughout Warren.

Peapod, the country’s leading online grocery opened the doors to its new headquarters in Chicago at 300 S. Riverside Plaza.

Starbucks to expand Teavana into $1.2 billion package tea category at U.S. grocery stores. The Teavana blends will be available beginning this summer, expanding nationally throughout 2018.

The American Customer Satisfaction Index (ACSI) released its report and Pizza Hut earned a top spot amongst national pizza chains according to the report.

The USDA and Food and Nutrition Service announced $5.2 million in grant awards to bring nutritious, local foods into schools and create new economic opportunities for farmers.

Whole Foods Market -Amazon expands grocery delivery from Whole Foods Market to Chicago, Houston, Minneapolis and San Antonio. Prime members in these cities can shop through Prime.

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Food Industry News® August 2018

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Consumer Debt Rises Again

American consumers are back in love with debt. Total household debt—a category that includes mortgages, student loans, and car loans along with credit card and other debt— dipped in the wake of the Great Recession, but it has steadily rebounded in the years since. Overall, Americans’ debt hit a new high of $13 trillion last year, surpassing the previous record set in 2008 by $280 billion, according to the New York Fed. MONEY Magazine dug into data from the Federal Reserve’s 2016 Survey of Consumer Finances to see just how much debt—and of what types— Americans carry at every age. As it turns out, people’s peak earning years also appear to be their peak debt years. People between the ages of 45 and 54 reported the highest levels of debt overall, totaling $134,600. Those in the 35–44 age bracket carry the second-largest amount, at $133,100. Borrowers between 45 and 74 now owe more money in education-related debt, on average, than those under age 35.

Tyra Banks: What I’ve Learned About Business A good leader is being the dumbest in the room.

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The Culinary Institute of America announces its own publishing imprint: CIA Press. Books published under the CIA Press imprint will be in an interactive digital format with built-in learning objectives, embedded video, and other tools to reinforce essential points. The first book, just released this week, is the second edition of The Art of Charcuterie

by CIA Professor John Kowalski.

Books from CIA Press will appeal to both professionals and the growing community of advanced home cooks and food enthusiasts.

For instance, The Art of Charcuterie will be used in an educational setting at the CIA and is just as valuable to the individual who makes home-cured sausages, smoked meats, and pâtés.

The college plans to epublish updated versions of many of its flagship titles under the CIA Press imprint. The CIA has been writing and publishing books since the first edition of The Professional Chef in 1962—copublished with Institutions magazine.

The Art of Charcuterie is now available on VitalSource for $47.

7/10/18 4:00 PM

Food Industry News® August 2018

National Restaurant Association Announces ServSafe Workplace The National Restaurant Association announced it will add a new element to the ServSafe program, ServSafe Workplace, which will offer training programs focused on creating and sustaining a positive work environment for the restaurant and hospitality industries. ServSafe Workplace is being unveiled with multiple webinars on preventing sexual harassment that will be available to the entire industry, at no charge, during the summer months.

Dawn Sweeney, President and CEO of the National Restaurant Association said, “We condemn sexual harassment. Period. Tipped, hourly, and salary workers all deserve the same level of respect and support. It does not matter if the harasser is a customer, a colleague or a manager, it will not be tolerated. Our industry – like so many others – is confronting this chal-

Negroni Week 2018

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lenge as our collective awareness has increased about this problem in society. ServSafe Workplace is designed to help prevent and respond to this behavior in the workplace.”

The new platform will focus on the mitigation and management of issues associated with the work and safety of employees, in both restaurants and hospitality.

“ServSafe Workplace is poised to become a comprehensive suite of training programs that equips employees and managers with the information they need to help manage emerging risks and advance the positive culture of the foodservice and hospitality industries. This new product line focuses on mitigation and management of issues associated with the work and safety of employees and should strengthen every establishment’s stance against harassment in the workplace,” said Sherman Brown, Executive Vice President of Training and Certification, at the National Restaurant Association.

Scofflaw, Spilt Milk, Punch House and more than 40 other Chicago area bars participated in Imbibe magazine’s Negroni Week to raise funds for charity.

Among the sponsors were Bols Genever and Campari.

Over the course of Negroni Week, bars across the Chicagoland area and nationwide served their riffs on the classic negroni cocktail. For example, Bangers & Lace served the Red Light Negroni – equal parts Bols Genever, Campari, and sweet vermouth presented in a custom light bulb decanter. The drink is a cheeky homage to the Red-light District in Amsterdam, the birthplace over 350 years ago, of Bols Genever.

The participating bars were: Poor Phils, TWO, Clever Rabbit, Vie, La Sirena, Cochon Volant, Milwalky Trace, Bar Deville, Vol 39, El Che Bar, Bangers and Lace Roscoe, Fox Bar, Pub Royal, Deadbolt, Old Irving, Forklore, Entente, Scofflaw, Ronero, Columbia Yacht Club, Patten House, Whiskey Business, Mario’s Restaurant, Heavy Feather, Lucca’s, Fuller House, Vincent, Best Intentions, Hampton Social, Bangers and Lace, Revel, Revival, Punch House, Moneygun, Dusek’s, Saint Lous, Promontory, Rogers Park Social, FMK, Little Bad Wolf, Gwen Chicago, Hotel Chicago and W Lakeshore.

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Procrastination’s Benefits

Procrastination comes with a price. It drives people waiting to either get involved or get it finished crazy, and it may set us back in our climb up the greased pole of career success. On the other hand, Leonardo da Vinci’s example reminds us that the path to accomplishment is not always a perfect one. Da Vinci took time out to delve into anatomy before creating the Mona Lisa. Maybe the ultimate lesson that Leonardo teaches is that there is no single way to get things done. Some successes, it seems, are worth the wait.

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Food Industry News® August 2018

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Bringing over 12 years of experience to Hotel EMC2’s contemporary restaurant, Chef Larry will combine technique and style to create a detailed, yet refined menu for all guests to enjoy.

“We are ecstatic to welcome Chef Larry to the Albert family,” says Hotel EMC2 General Manager Christine Wechter Menzel. “Chef brings with him a fresh perspective and a new pedigree of culinary excellence, and we can’t wait for our guests to see, and taste, what he has in store.”

With a technique-driven

menu that incorporates his classic style to create rich and flavorful dishes, Chef Larry will integrate flavors from around the world into his vision for the Albert. Chef focuses on all aspects of every dish he creates, from the initial preparation to the final presentation. Chef will keep the menu seasonal, and hopes to incorporate the flavors of each season into his culinary programming.

Executive Chef Larry Feldmeier comes to the Albert with an impressive background in the culinary world, having most recently served as the Executive Sous Chef at Sixteen. Originally from Mokena, Chef Larry began his career as a Sous Chef at Tin Fish before moving on to Colorado to cook at Samplings Wine Bar, voted Best Restaurant by 5280 Magazine. Chef Larry then found his way to Park City, Utah, where he was the Sous Chef at the Goldener Hirsch Inn, which was awarded the AAA four diamond, before making his way back to Chicago. Chef Larry now resides in the southwest suburbs of Chicago.

Designed by the renowned Rockwell Group (the interior design firm for Hotel EMC2), the Albert is a playground for continuous discovery and a feast for the senses, unlike anywhere else in the city. More than 12,000 carefully selected science novels line the walls of the airy, doubleheight space, rivalling a nearby wall adorned with glistening, vintage copper pots and another 12-foot wall covered with artworks of all mediums (sketches, watercolors and oil paintings).

Additionally, a 20-seat chef’s table sits inside the large expo kitchen, allowing curious foodies to witness a culinary canvas firsthand. A long, curved banquette set in front of a Surrealist mural by local cartoon artist Jonathan Plotkin creates another unique seating option for guests.

The Albert is located on the ground floor of Hotel EMC2 at 228 E. Ontario. For more information about Hotel EMC2, visit: www.hotelemc2.com.

7/11/18 10:29 AM

Food Industry News® August 2018

Marketing Success for Businesses

Whether you are a first-time restaurant owner, or you have been in the business for long, never underestimate the importance of marketing. A strong marketing plan is the most important product you can do for your business. How to get started? Simple.

Never try to do it on your own.

“So often we hear restaurant owners tell us that they try to do small marketing plans on their own, but get overwhelmed and give up,” says Nada Shamah of E-Interactive Marketing Solutions. “That’s because it is not a restaurant owner’s job to do the marketing, leave it to the professionals,” she said.

With any successful business, there is a strong marketing team who specializes in digital marketing, branding and print. You need to identify your identity. Who are you? Where do you want to be in the year or years to come? Begin with a logo design, and once it’s perfected, stick with it. Make your brand and logo your face. Put it out there on flyers, mailers, menus and social media and ensure everyone

Page 13

knows who you are.

Social media: the new-age key to success. Are you branding your Facebook page? Do you have an audience that wants to hear what is happening at your restaurant and bar? Give them something to make them want to come in. Once you establish that, you have customers for life and referrals.

Build a strong social media presence and go from there. To see results on Facebook ads, you must have a budget dedicated for your campaigns. A strong budget will ensure that your target audience is reached and results are met. Otherwise, sharing to your friends and family on your friend’s list will not get the job done right. Again, a strong digital marketing firm, such as E-Interactive Marketing Solutions, will work with you to establish a budget and demographic.

Print is important. Don’t go cheap!

Making a menu that will last, rather than tear or crumble in weeks not only makes you look good, but will save you money. Remember, your presentation is key, leave a memorable thought in your customer’s mind and they will come back for years to come.

Source: Einteractive Marketing Solutions; www.eintersol.com

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Food Industry News® August 2018

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Throughout the first quarter of 2018, same-store sales across the restaurant landscape rose at a slim but vital 0.9 percent. The first quarter’s growth brought a healthy bout of optimism to an industry grappling with heightened competition for restaurant-goers’ business, as overall FY17 sales remained flat.

Quick serve, fast casual, casual, and pizza restaurants’ same-store sales all increased through Q1, but upscale casual reported a loss.

As this quarter’s segment-specific data reveals, independent restaurants are seemingly performing better than chains. Consumers’ evolving preferences, from delivery to health food, promises uncertainty for the industry’s future.

Quick service restaurants posted a 1.4 percent increase through the first quarter, with Colorado’s all-natural burger and shake chain Good Times Burger leading the charge with a 7.1 percent rise, which the company attributes to its better burger initiatives. Carrol’s Restaurant Group, the largest Burger King franchisee in the world, followed closely behind with a 6.2 percent gain. KFC, Burger King, McDonald’s, and Popeye’s also reported healthy growth, although slightly less significant than Good Times and Carrol’s. Sonic Drive In’s same-store sales fell most significantly compared to its peers, posting a decrease of -2.9 percent, largely due to heightened industry competition.

Chicken-wing chain Wingstop, Inc. reported the fast casual segment’s highest sales increase, 12.5 percent, which the company credits to its delivery, technology, and expansion strategies. Chipotle also reported a much-needed 2.2 percent in growth. Other

fast casual businesses such as Potbelly, Taco Cabana, and Zoe’s Kitchen all struggled to generate revenue.

Bloomin’ Brands, which owns Outback Steakhouse, beat expectations this first quarter after reporting the highest sales increase, 6.5 percent, among casual restaurants. Overall, the segment reported 1.5 percent growth, with Famous Dave’s, Applebee’s, BJ’s Restaurants, and Denny’s posting solid gains.

Casual restaurant brands such as Outback Steakhouse promise classic menu options like steak at affordable prices, which appeal to consumers who cannot or will not spend upwards of $60 on a meal. .

In the pizza market, Domino’s continued to outperform its competitors, reporting a 6.4 percent increase through Q1. Meanwhile, Pizza Hut’s recent trial of beer delivery services helped lift sales by 1 percent. Papa John’s, however, reported a 6.1 percent loss as the company endeavors to renovate stores and upgrade its delivery capabilities. Notably, the restaurant ended its longstanding sponsorship of the National Football League in February, which may present challenges going forward. As a whole, rising cheese prices caused the pizza segment to grow 0.4 percent, a more modest gain than previous quarters.

Upscale casual was the sole segment to experience an overall decline in sales during the first quarter, reporting a -0.5 percent dip.

On the plus side, Maggiano’s Little Italy, The Cheesecake Factory, The Yard House, and Eddie V’s all reported positive sales results, while Stoney River Steakhouse & Grill’s 6.2 percent increase stood above all its upscale casual competitors. Sullivan’s Steakhouse reported the most significant downturn at -10.3 percent, a reflection of restaurant goers’ appetite for innovative dining experiences over chains’ staple offerings.

7/10/18 4:00 PM

Food Industry News® August 2018

Stupid Grilling Mistakes To Avoid 1. Lighter fluid. Sure, you might be hungry and want that fire to start blazing ASAP, but it’s better to go low and slow and red-hot and then fizzle out. Get a nice flame building on your charcoals using crumpled newspaper and wait for them to fully turn grey before you spread them out and get to grilling. You should also give your grill grates time to heat up once your charcoal is ready to rock.

2. You grill steaks right out of the fridge.

Billy Oliva, executive chef at Wall Street’s favorite steakhouse, Delmonico’s, told Business Insider that this is the No. 1 mistake people make when preparing their steaks or other grilling meats.

“In the restaurant, we always like the steaks to come up to room temperature because you get a more even cooking process,” he says. “If it’s too cold, the outside will char and the inside will be a little bit rarer than it should be.”

3. You use direct heat all the time. Unless you’re looking to totally char those chicken legs or pork chops, sear them over the flame and then give them some distance afterward. “What we like to do is sear it to give it color, and then move it to a slightly cooler part of the grill when we’re grilling,” Oliva says.

“You want to cook around the open flame.”

4. You didn’t clean your grill grates. Baked-on bits of food and carbonized char doesn’t add an ideal flavor as some people might tell themselves and others. The best time to scrub those grates is when minimal elbow grease is involved — just after you finish grilling. Heated grease and food remnants will scrape right off and will save you effort for the next time you want to grill. Your future self will thank you.

5. You aren’t using enough heat. You basi-

cally need those grill grates to be screaming hot. “High heat helps steaks adopt a steakhouse-worthy crust,”

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6. You’re messing around with the meat.

Forgione stresses that you should never toss and turn your cuts on the grill. “When you place the steak on a hot grill or pan, leave it alone until you begin to see a crust forming on the side of the steak that’s in contact with the grill grates,” he says.

“Around 3 to 4 minutes.”

That goes double for poking and proding it — putting pressure on the meat with a spatula or pair of tongs is almost as bad as puncturing it with a fork and letting all the juice out.

7. You’re cooking too much at once. Backyard barbecues are great and all, but when you’ve got a horde of people to feed the pressure’s on. And that doesn’t play out well on the grill. Instead of tackling everything at once and crowding your burgers, hot dogs, corn, kabobs until some are overcooked and others are under-

“We look out for you, we know the market, and no account is too small or too large for us to serve.” cooked, stick to grilling one type of meat at a time. You’ll avoid cross-contamination and make sure everything is cooked to perfection.

8. You guess if it’s done. Use a tried-and-truemeat thermometer to be

100 percent sure about how cooked your meat is. Though you should be strategic when you puncture the cuts: doing so too early and lose a lot of the juices along the way.

9. You aren’t letting it rest. Remove the meat from

the pan and allow it to sit for 10 minutes before slicing across the grain so that the juices redistribute inside the steak,. Slice and sprinkle with more sea salt, and serve.

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KOP Industries Saves Your Equipment and Money

KOP Industries offers industrial, commercial and residential welding repair and custom fabrication in the suburbs of Chicago. Welding repairs are a conservative solution in today’s consumer world where we throw away almost anything that is broken. Consumers often fail to realize that a welder can repair household items, sporting equipment, furniture, automobiles, and commercial kitchen items such as stainless steel countertops. From custom handrails to fence repairs, whatever your need or vision, KOP Industries can provide a lasting solution.

Art Kopacek and his team of welding professionals does on-site welding and fabricating. Think of it as a mobile welding shop on wheels. They come to your place of business and do the work right there.

Not only can KOP Industries make all your necessary repairs in your commercial kitchen, but they can also fabricate your vision and make it a reality. From oven grates to grills, to stainless steel shelving units, to any piece of equipment in your cook line that can benefit from welding, KOP Industries will be able to save businesses from buying new equipment, extending the life of current equipment and saving money on repairs.

For more information, visit kopindustries.com.

Above: Before and after shot of a stainless steel wall covering fabricated by the professionals at KOP Industries.

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The 27th installment of Lollapalooza www.lollapalooza.com returns to Chicago’s Grant Park, August 2 through August 5, with over 150 musical acts and over 30 local restaurants to feed the festival-goers. Chef Graham Elliot is back to curate Lollapalooza’s “Chow Town,” the foodie portion of the famed fest. Surpassing the average carnival-type fare, Elliot provides a varied mix of food vendors offering gluten-free, vegan, and vegetarian options. New this year, Chow Town offers “Pizza-To-Go” from Connie’s Pizza where attendees can order ahead via the Lolla Mobile App and pick up it up at the Pizza-To-Go tent near Buckingham Fountain. Participating restaurants include Beat Kitchen, Billy Goat Tavern, BJ’s Market & Bakery, Broke English Taco Pub, Buona Beef, Cheesie’s Pub and Grub, Chubby Wieners, Connie’s Pizza, Dark Matter Coffee, Dia De Los Tamales, Edzo’s Burger Shop, Gideon Sweet, Goddess and Grocer, Harold’s Chicken, Harris Ice, Kamehachi, Kilwins Chocolates & Ice Cream, Leghorn Chicken, Lifeway Kefir Shop, Lou Malnati’s Pizzeria, MAD Social, M Burger, Mrs. Murphy & Sons, Naf Naf Middle Eastern Grill, Original Rainbow Cone, Pizano’s Pizza and Pasta, Revival Food Hall, Robinson’s No. 1 Ribs, Sausage Haus, Sugar Bliss, Tallboy Taco, Tank Noodle, Smoke Daddy, Windsor Ice Cream Shoppe, and Wow Bao Hot Asian Buns. – Julia Shell

Food Industry News® August 2018

Nuggets

Gene’s Sausage Shop and Delicatessen located at 4750 N. Lincoln in Chicago has a European-style rooftop beer and wine garden above their store (open seasonal).

An ear of corn will always have an even number of rows on each cob. On average an ear of corn has 16 rows and 800 kernels.

Dairy cows give more than 7 gallons of milk each day; that’s 400 glasses of milk.

Disney’s Animal Kingdon, a zoological theme park in Walt Disney World Resort in Florida celebrates its 20th anniversary this summer. One of their attractions there is the Kilimanjaro Safari where you ride off in an open air vehicle for a day or evening tour on a lush African Savanna home to real-life exotic animals.

Family owned since 1906, the Spangler Candy Company has trolley tours, a store and museum located at their magnificent plant in Bryan, Ohio. They are known for their lollipops and candy canes.

Freemont, Michigan is the Baby Food Capital of the World, and home of Gerber Products Company.

Homewood Suites

by Hilton has 435 hotels throughout North America with more than 49,352 suites.

Nicholas Conservatory & Gardens situated on the banks of the Rock River in Rockford, Illinois and is the third largest conservatory in Illinois.

Southwest Airlines serves 100 destinations across the United States and additional countries with Chicago Midway being in the Top Ten airports by Departure.

The mango is the national fruit of India, Pakistan and the Philippines. Almost half of the world’s mangoes are cultivated in India.

The U.S. Food and Drug Administration remind us that foodborne bacteria multiply faster in warm weather. If your picnic site doesn’t offer clean water access, bring water of pack moist towels for cleaning surfaces and hands.

Uncommon Ground located at 3800 N. Clark in Chicago owns & operates the 1st Certifi ed Organic Brewery in Illinois, Greenstar Brewing

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Food Industry News® August 2018

Page 17

Six Classic Manipulators At Work Have you ever known someone who never really says anything? Have you been pulled into suddenly doing something you never would agree to? Quite often, indirect speech is used to manipulate others and to gain unfair influence over them. It’s slight of hand at its best, and it is used to manipulate you into agreeing to flim-flam.

Indirect communicators are seldom trusted, understood or believed—-since others suspect them of ulterior motives. See if you’ve ever encountered them (or even practiced them) where you work: Asking questions that are really opinions. For example, Joe asks Carol, “Is Joan acting a bit emotionally?” Joe is really stating that he thinks that Joan is indeed acting emotionally.

If Carol says “no,” Joe has created an out for himself—he can say, “Oh, well, that’s what Lucy thought.”

Seeking support through questions. By asking “Don’t you think that?” or “Isn’t it true that?” The indirect communicator presumes agreement on another’s part. It’s risky and manipulative to try to put words in others’ mouths.

Borrowing support. This tactic uses statements like “I know I speak for everyone when I say...” Never claim you have someone’s support unless you’re sure you have it.

Stating what another person thinks or feels. This is characterized by statements like “You wouldn’t want that to happen,” or “We know what will happen.” Your opinions, and self-esteem, have just been hijacked.

Using clichés rather than specifics.

Some people have a talent for dancing around an issue with trite expressions. They can avoid voicing an opinion or exposing what they don’t know. The same people often throw around jargon freely.

Setting up others for the fail. This involves getting the other person to take a position on an issue, then turning the tables and attacking him or her for taking that stance. Indirect speech breeds only anger, distrust, and hurt feelings. And once one person starts it, others respond with mistrust. Problems never get solved because nobody is willing to state what he or she really thinks or feels.

aug 2018 17-24.indd 17

You cannot lead if you do not heed the warnings of your most experienced employees.

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foodindustrynews.com

8 Questions That Keep Prospects Talking

Attend the Illinois Food Retailers Association and Food Industry News Industry-Wide Trade Show Thursday, September 27, 2018

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For more information, turn to page 47.

By John Graham When asked why salespeople don’t close more sales, a company president answered instantly, “They don’t ask enough questions.” He went on to add, “They’re so focused on getting prospects to buy they don’t engage them. That takes asking lots of questions.”

The purpose of meeting with prospects is to recognize and understand what’s going on with them. That takes getting them talking about what they know best: themselves. They don’t get many chances to do this. Others are too busy with their own lives to listen. This gives salespeople the unique opportunity to stop talking, start asking questions—and listening.

In asking questions, we encourage prospects to talk about themselves. When they do, they want to reciprocate, to say thank you, and to pay us back. And they do it by listening intently.

Prospects are focused when they’re talking, but they get distracted when someone else is speaking. Don’t fall into the trap of wanting to get your message across; the urge to tell your story kills sales. Since salespeople learn when they’re listening, here are eight questions that get prospects talking.

1. “I’m curious. Why did you agree to meet with me today?”

Everyone in sales knows that just because they ask for a meeting doesn’t mean a prospect will says yes. More often than not, they get turned down. When someone says yes, inquisitive salespeople don’t stop there. They wonder why. They want to know what’s going on and why prospects are interested. The more they know from the start, the better.

2. “What is it you would like to have happen as a result of this meeting?”

The purpose of asking questions is gathering information. This will help you keep an open mind so you can avoid making mistakes. By filling in the picture, you will stay on track as you plan your next moves.

3. “What are the specific issues you want to address?”

One mistake salespeople can make is to gloss over or even avoid significant issues.

They don’t want to turn off prospects.

What they don’t realize is that digging down lets a prospect know they’re serious.

Follow up questions carry it another step further: How satisfied are you with your analysis? How would you feel, if someone challenged it?

aug 2018 17-24.indd 18

Food Industry News® August 2018 4. “As you see it, what hurdles must be overcome?”

It’s always a good idea to come at issues from various angles. It’s a good way to find out the lay of the land, to better understand what’s going on, and to identify others who may be involved. In other words, the answer to this question can give you a more complete picture of what is involved.

5. “If my company offered exactly what you’re looking for, how would you describe it?”

This is a pivotal question because it offers insight into what important to a prospect, something that’s not as obvious as it may seem. It’s a serious mistake to assume you’re getting the message correctly. Far too frequently, words don’t have the same meaning to people. This question serves as a check to be sure you and your prospect are on the same page.

6. “How happy are you at this point with your decision?”

By asking where prospects are in making a decision, it’s easy to put them on the defensive so they’re less than candid.

Instead, this question is designed to help expand the conversation, to let them know you’re interested, but not nosey. If they’re just getting started, you can follow up by asking about their expectations. If they’re further along, you can ask how about possible concerns.

7. “Because those in your position are cost conscious, what’s your thinking as to what the right solution should cost?”

This question avoids the old and tired “What’s your budget?” question, which usually results in a useless and vague answer. A follow up question might go like this, “Can you tell me how you arrived at that figure?”

8. “It would be helpful if you would tell me what you feel about our meeting today.” Did it meet the person’s expectations? And, finally, ask, “Can we talk about what should happen next?” This is the action step that establishes the agenda for the next meeting.

Unless salespeople drive the conversation with strategic questions, meeting with prospects often results in too much talking and not enough listening.

This leads to prospects who are less than satisfied and salespeople who are unable to move forward with confidence.

John Graham is a marketing and sales strategy consultant and creator of “Magnet Marketing,” and publishes a free monthly eBulletin, “No Nonsense Marketing & Sales Ideas.” Contact him at jgraham@grahamcomm.com.

7/10/18 4:06 PM

Food Industry News® August 2018

Industry Report: Organics, Labor

OUR

32

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Labor costs continue to rise as workers push for higher minimum wages in their states and national employment levels climb. Across restaurant segments, labor costs rose 0.3 percent over Q1 2017.

Changes in the workforce structure are making it harder for restaurants to find and retain good talent.

Fewer high schoolers are joining the service industry, instead turning to unpaid internships to kickstart their careers. As a result, employers are forced to compete by offering higher salaries and other incentives.

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When Things Get Heated Online Opposing views are the #1 fight-starter online. You clearly will not change an angry poster’s mind if the rants are outrageous. Consider private messaging the friend to point out any enflamed public posts. Suggest editing them. If all else fails, quietly stop following them. If you are confronted with hostility, explain briefly and to the point why you did and then state you must disengage but welcome their friendship when things cool down. Don’t expect miracles; 93% of all online feuds end with blocking.

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When It’s OK to Say “None of Your Business” Sometimes people make inappropriate commentary about your romantic relationship(s), your appearance, your beliefs, or why you don’t see things their way... which is really none of their business. The forced opinions of somebody else who doesn’t like your way of living is just a negative weight, and a control-freak criticism that you don’t need.

The fact is, with social media posting comments in the billions at any given moment, privacy seems oldfashioned. You might read comments like you are not the “perfect couple” or you should find a better job, a different circle of friends, or simply someone else. However, you are not answerable to anyone but yourself for your life choices.

Live your life and never, ever leave or stay in a friendship, an argument or relationship just because someone else says you have to. Make your own mistakes if you must, but learn from them always. Life is like an ice cream parlor: lots of flavors, lots of choices, and you don’t owe anybody any explanation for: 1. Your living situation 2. Your life priorities 3. An apology when you’re not sorry.

4. Alone time 5. Personal beliefs 6. An automatic yes 7. Your appearance 8. Your sex life or preferences 9. Your career 10. Your political or religious viewpoint.

11. Being single 12. Not wanting a date when asked 13. Your decision about marriage 14. Your habits –the-open-mind.com

7/10/18 4:06 PM

Food Industry News® August 2018

food, and other items for emergency situations.

8: Keep a first-aid kit handy for initial care when injuries occur.

9: Do not start up or shut down equipment or installations without using the appropriate written operating procedure.

10: Do not perform work without a valid work permit.

11: Do not walk under a load while lifting is taking place.

12: Do not work at heights without a safety harness when there is no collective protective equipment.

Page 21

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Don’t Let Email Sabotage Your Day

To some people, they can’t imagine not waking up and immediately checking email or socialmedia feeds. An email comes in and suddenly you’re giving your best hours to someone else’s goals, not yours. You’re not planning your day and prioritizing; you’re letting your objectives be hijacked by whoever randomly decides to enter your inbox.

Whenever possible, don’t check email for the first hour or two of the day. It’s difficult for some people to imagine. “How can I do that? I need to check email to get the information I need to work on my most important one or two to-dos?”

You would be surprised how often that is not the case.

You might need to get into your email to finish 100% of your most important to-dos. But can you get 90% done before you start clicking through messages and ads? Yes. Studies show email stresses us out, sidetracks us and is addictive.

The addiction to constantly being on-call extends to texting and calls as well. The most productive hours are when you are awake, alert and ready to begin; the weight of “being in touch” often slows down your momentum by diverting your attention and focus.

Use a message. By keeping your phone on DO NOT DISTURB and adding a simple disclaimer to your email, let people know that unless it is an emergency, to call back at a given time.

Your time belongs to YOU. Guard it selfishly to protect your own professional reputation as well as to corral runaway time-wasters.

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Food Industry News® August 2018

Top 40 Chains 40. Zaxby’s ............................................ Total sales: $1.69 billion 39. LongHorn Steakhouse ................. Total sales: $1.73 billion 38. Golden Corral ............................... Total sales: $1.76 billion 37. Wawa ............................................... Total sales: $2.00 billion 36. The Cheesecake Factory .............. Total sales: $2.05 billion 35. Jimmy John’s ................................ Total sales: $2.14 billion 34. Hardee’s ......................................... Total sales: $2.17 billion 32. Red Lobster ................................... Total sales: $2.43 billion 31. 7-Eleven ......................................... Total sales: $2.45 billion 30. Texas Roadhouse ......................... Total sales: $2.48 billion 29. Outback Steakhouse ................... Total sales: $2.60 billion

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Food Industry News® August 2018

Top Behavior of the Most Likable People

Page 23

No Matter Whose Burger You Serve,

Napoleon Hill, author of “Think and Grow Rich,” one of the top-selling books of all time, wrote about the habits of the most likable people in his essay “Develop A Pleasing Personality,” published in the forthcoming collection “The Science of Success.”

Here are their top habits of people who are so likable that others go out of their way to help them: 1. They develop a positive mental attitude and let it be seen and felt by others.

It’s often easier to give into cynicism, but those who choose to be positive set themselves up for success and have better reputations.

2. They always speak in a carefully disciplined, friendly tone.

The best communicators speak deliberately and confidently, which gives their voice a pleasing sound.

3. They pay close attention to someone speaking to them.

Using a conversation as an opportunity to lecture someone “may feed the ego, but it never attracts people or makes friends,” Hill says.

4. They are able to maintain their composure in all circumstances.

An overreaction to something either positive or negative can give people a poor impression. In the latter case, says Hill, “Remember that silence may be much more effective than your angry words.”

5. They are patient.

“Remember that proper timing of your words and acts may give you a big advantage over impatient people,” Hill writes.

6. They keep an open mind.

Those who close themselves off from certain ideas and associate only with like-minded people are missing out on not only personal growth but also opportunities for advancing their careers.

7. They smile when speaking with others.

Hill says that president Franklin D. Roosevelt’s greatest asset was his “million-dollar smile,” which allowed people to lower their guards during conversation.

8. They know that not all their thoughts need to be expressed.

The most likable people know that it’s

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9. They don’t procrastinate.

Procrastination communicates to people that you’re afraid of taking action, Hill says, and are therefore ineffective.

10. They engage in at least one good deed a day.

The best networkers help other people out without expecting anything in return.

11. They find a lesson in failure rather than brood over it.

People admire those who grow from failure rather than wallow in it. “Express your gratitude for having gained a measure of wisdom, which would not have come without defeat,” Hill says.

12. They act as if the person they are speaking to is the most important person in the world.

The most likable people use conversations as an opportunity to learn about another person and give them time to talk.

13. They praise others in a genuine way without being excessive.

“Praise the good traits of others, but don’t rub it on where it is not deserved or spread it too thickly,” Hill says.

14. They have someone they trust point out their flaws.

Successful people don’t pretend to be likable; they are likable because they care about their conduct and reputation. Having a confidant who can be completely honest with them allows them to continue growing.

4 Most Important Food Safety Steps

foods in bowls of ice to keep them 40°F or colder.

Chill Don’t let foods sit at room temperature for more than 2 hours.

Promptly refrigerate and store all leftovers in small, shallow containers. Most cooked dishes can keep for ut to 3-4 days in the refrigerator. Reheat thoroughly to 165°F when food is hot and steaming.

Clean Always wash your hands with hot, soapy water before and after handling food. Keep your kitchen, dishes and utensils clean, too. Clean up kitchen surfaces with a clean cloth or paper towels. Always serve food on clean plates.

Separate Keep raw meat, poultry Never send an email or and seafood away from text when time is fruits and vegetables so essential. A text works juices will not cross-conwell at dodging face-totaminate foods. Replace empty platters on a bufface responsi fet table rather than add- bility. Phones are still #1 ing fresh food to a dish for importance. that has already been used.

Cook Cook foods thoroughly to safe temperatures.

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Food Industry News® August 2018

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Employees Should Not Post Selfies. Here’s Why

Employees will often take selfies with complete disregard for what’s in the foreground or background of the picture, including passwords/sensitive information on whiteboards, computer monitors, voicemail passwords taped to their phones, etc. Also, for some crazy reason, employees post pictures of things like their paycheck. While some people may see nothing wrong with these types of posts, attackers can use these types of pictures to their advantage.

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Facebook exposes the most information because it collects a huge amount of data, such as your friends, co-workers, family, your job, your hobbies, and your kids. Many answers to security questions (think bank transactions and passwords) can be found just by looking at someone’s Facebook account. Before you post something, ask yourself these questions: What information am I putting online? What is in the background of my image? If I wanted revenge on myself how would I use this information against me?

Summertime Drink Sales Sizzle!

With warm weather, cold beverage sales are a good bet to take off. But this year’s beverage preference may vary from the past. While taste and refreshment will always be important, today, there is a greater emphasis on health & wellness and functionality. Consumers are seeking more choices beyond traditional offerings, as well as a variety of better-for-you beverages. From cold brew coffee and specialty iced teas to craft sodas and gourmet lemonades, the cold beverage category is evolving to meet modern consumer demand.

Beverages account for $1 out of every $5 consumers spend away from home. Now’s the time to evaluate your cold beverage program to make sure you’re not missing out on key sales opportunities: Iced coffee sales continue to grow, reaching $5.1 billion in 2016 and predicted to hit $10.2 billion by 2021.2 Among American coffee drinkers, market penetration for cold brew rose to 21% in 2017, up from 15% in 2015, according to data from the New York–based National Coffee Association.

Specialty Iced Tea is always a top choice among consumers. Fresh brewed carries a ‘healthy halo’ among loyal iced tea drinkers who believe it has real, functional health benefits. Variety and flavor are also driving iced tea consumption. Tropical, fruity flavors like pineapple, kiwi, peach, raspberry, mango and melon are currently trending, especially among millennials who continue to seek out innovation in the category.

Craft soda have increased by 10% in the last year and 40% over the last four years. Consumers are steering away from diet drinks and artificial sweeteners and opting instead for artisanal craft sodas made from fruit, natural sweeteners like cane sugar or agave, and in some cases, functional ingredients like herbal extracts.

Lemonade currently appears on over 60% of menus in a variety of formats. Combine lemonade with iced tea to recreate the classic Arnold Palmer, or blend lemonade with vanilla ice cream for a twist on the traditional creamsicle.

7/10/18 4:06 PM

Food Industry News® August 2018

Local News Poochie’s, an iconic fast food restaurant located at 3602 Dempster in Skokie, IL is enhancing their onsite catering business, serving the same great quality food from the restaurant to your home or business.

Chicago Air & Water Show presented by Shell oil products will be held Aug. 18-19, 2018 along the lakefront from Fullerton to Oak St. with North Ave. beach as the focal point.

Chicago Hot Dog Festival will be held at Stockton & LaSalle in Chicago, IL Aug. 10-12, 2018.

Country Superstars Rascal Flats will be performing at the Hollywood Casino Amphitheater in Tinley Park, IL Aug. 10, 2018.

Evanston Art & Big Fork Festival will be held in downtown Evanston Aug. 17-19, 2018.

Edison Park Fest will be held at 6730 N. Olmstead Ave. in Chicago Aug. 17-19, 2018.

Ginza Holiday Festival featuring Japanese food, culture and entertainment will be held at Midwest Buddhist Temple 435 Menomonee Aug. 1012.2018.

Lollapalooza, a four day music festival will be held Aug. 2-5, 2018 In Grant Park, Chicago.

Sangria Festival 2018 returns to historic Humboldt Park 3021 W. Division in Chicago on Aug.18-19, 2018. The fest is homage to the Latin culture, with authentic

aug 2018 25-32.indd 25

foods, arts, and performances all weekend.

Stamp & Scrapbook Expo will be held at the Renaissance Schaumburg Convention Center 1551 N. Thoreau Dr. in Schaumburg, IL Aug. 17-18, 2018.

The Palm Chicago located at 323 E. Upper Wacker Dr. recently completed a restaurant remodel creating a more modern space, and now has a new breakfast service available every day starting at 6:30 am.

Taste of Greektown will take place Aug. 24, 2018 at 400 S. Halsted at Van Buren. Food and spirits from the neighborhood eateries along with music and entertainment.

The 11th Annual Oak Park Micro Brew Review will be held in downtown Oak Park, IL 100 W. Madison St. Aug. 18, 2018.

Walgreen’s plans to open a new office in Chicago where it anticipates 1,800 people will be based. The new office space will include approximately 200,000 square feet in the Old Post Office building at 433 W. Van Buren.

Wheaton Brew Fest an outdoor craft beer fest will take place in Memorial Park, 208 W. Union, Aug. 4, 2018.

Page 25

IFRA Community Service Award

The Illinois Food Retailers Association is asking for nominations for a restaurant owner, a supermarket owner and also a vendor, to nominate a company or individual that supports industry and charitable causes.

Winners will be presented at the trade show.

Cosponsored by Illinois Food Retailers Association and Food Industry News, the award will honor employees of the grocery, restaurant and vendor community who are giving back.

This award honors an individual working in the food industry who makes a difference in their community through their volunteer efforts.

Examples of community service include, but are not limited to: ❖ Volunteer work on community board with significant contributions ❖ Volunteer work at a local food shelter or homeless shelter ❖ Fundraising efforts for charities or good cause ❖ Volunteer at schools and or hospitals ❖ Other ways a person who makes a difference Self-nominations are permitted.

To nominate someone or for information, contact Brian Jordan Illinois Food Retailers Association Office: 630-627-8100 bjordan@ilfood.org IFRA • 1919 S. Highland Avenue, Lombard IL 60148 630-627-8100 • Fax: 630-627-8106

Lipari Foods is a full-line distributor known for the best customer service in the industry including regular sales representative visits and unmatched store and menu planning and merchandising.

Lipari Foodservice offers a variety of national and regional products and programs to help provide solutions for your business!

Serving independent restaurants, delis, pizzarias, sporting venues, hospitals and much more!

Find us and many of our incredible vendor partners at the 2018 Food Industry Trade Show in September!

New Customers contact Sean Spotts at sean_spotts@liparifoods.com or (815) 519-9598

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foodindustrynews.com

Food Industry News® August 2018

Warning Signs you’re overworked and burning out

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Burnout is a term that gets tossed around often in the workplace, but it’s more than simply feeling tired or overworked. It’s a continual sense of pessimism about your present and future that can lead to a decline in your work performance. In a recent survey (of U.S. adults who experience symptoms of stress and burnout, 25 percent said they feel run down and drained of physical and emotional energy. Twenty-six percent said they feel they are still achieving less than they should. Even the most driven people are susceptible to this sense of negative exhaustion. Because when you don’t take the time for self-care and evaluating your priorities, burnout is almost inevitable.

Some common signs of burnout might include: n Having trouble concentrating or making decisions at work n Experiencing relationship problems at home because of work negativity n Dreading the end of a vacation n Talking negatively about your work performance n Avoiding or complaining about interactions with coworkers n Experiencing chronic stress and potential health issues Suspect Burnout? Halt. The best and the environment can give you that needed boost of energy and reway to deal with burnout is to STOP and assess things before you even be- mind you about what drew you to the gin to become overly negative. Here’s job in the first place. what comes next.

Engage Other Interests. Being Break. Breaks are also great for pon- a career-driven workaholic will runi dering how you’d like to spend your everything outside of your own nartime the rest of the day or week. Try row vision. Make new social contacts. not to focus on the number of hours They can also help you expand your you’re working, but whether you’re social network outside of the office using that time to accomplish what’s and encourage you to live a healthier, most important, instead of checking fuller life. What would you do if you your email or getting dragged down weren’t focused on recognition or by other people’s negative talk. money? Pursue that in your leisure Reward Yourself. If you can afford time, and see what a difference it can it, make the commitment to making make in the quality of your work life. reservations and buying tickets. If you Above all, fighting any kind of negacan’t swing a long vacation, consider tivity or exhaustion, including worktaking a mental health day or a “stayplace burnout, is about taking care of cation” with your family where you your mind and body. If you’re not getchoose not to focus on work. Also, ting enough sleep, eating healthy, and consider giving yourself weekly “reexercising regularly, then you should wards” that can keep you motivated. expect to be susceptible to burnout.

Schedule a happy hour or coffee with Consider how mindfulness exercises, a friend. Step away from your rourelaxation techniques, and maybe tine... For your own sake.

Unplug. Turn off notifications when even seeing a mental health profesyou can and shutt off screens at least sional can help you get the focus back an hour before bed. If possible, set on your personal wellness. certain times for checking your email There’s An App For That. If you so you won’t fall into multitasking lack the time or resources, why not mode that makes it difficult to con- try using one of the top 25 mental centrate at work. If somebody really health apps available through a link needs you, they’ll get you, but email at psych.net. Their top 25 picks range from weight to suicide, with many and texts? No. Focus on What’s Controllable. free apps to help you control yourself If you’re experiencing many dooms- while paid apps can bring in deeper day thoughts about your work, then levels of therapy. A therapist is almost it might be time to sit down and make always the best idea; human interaca list of what you don’t like or what tion can’t be replaced by a scripted is discouraging to you. Focusing on app, but to get yourself started, it’s a what you can change about your work good place to begin.

7/10/18 1:23 PM

Food Industry News® August 2018

Page 27

CheF ProFile

James King 3800 Ocean at Palm Beach Marriott Singer Island Beach Resort & Spa 3800 N Ocean Drive, Riviera Beach, Florida Birthplace: Indiana, Pennsylvania Current Position: Executive Chef First Foodservice Job: Steward for Kent State University Favorite Food: Sushi Awards/Honors: I won the 2017 Palm Beach Food and Wine Festival Grand Chef Throwdown, as well as the 2014 Cheney Brother’s Food Show Chef’s Competition.

Memorable Customers: I once had a guest order room service, but noted that they were “allergic to garnish.”

Worst Part of Job: The long hours.

Most Humorous Kitchen Mishap: Not so much a mishap, but I once was working on 27th floor of an oceanfront tower, and the elevators broke down. In order to be ready for dinner service, the team had to carry all of the daily mise en place up 27 flights of stairs. As you could imagine, it became a learning moment... never work on the top floor of a building with more than four floors!

Favorite Food to prepare: I really enjoy making gnocchi. It’s peaceful and almost feels like play time instead of work.

What part of the job gives the most pleasure: There are two parts of the job that are very enjoyable: First, the reactions from guests when they describe their wonderful dining experiences. Second, being a mentor to the new crop of young chefs. I really enjoy passing on my knowledge and helping cooks learn and become more successful.

If you couldn’t be a chef, what would you be and why: Probably an Egyptologist (historian/archaeologist). I have always been fascinated by the Pharaohs, hieroglyphs, culture and engineering capabilities of the Ancient Egyptian Civilization.

Best advice you ever got was: “Taste everything.”

Where do you like to vacation: I like to travel and have crossed the United States twice. However, I am also lucky enough to have visited Italy twice. I am already planning another trip for next year. I feel a strong connection to the culture, lifestyle and food traditions that are cultivated in Italy.

What do you enjoy most about FIN: I enjoy getting different perspectives from other chefs and their regions.

Other than family, who was your greatest culinary influence?: I would be lying if I didn’t say Julia Child. She was the first person on TV to introduce smalltown America to a whole new world of French cooking.

aug 2018 25-32.indd 27

Check Your schedules Convert these items into monetary savings.

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Page 28

foodindustrynews.com

Food Industry News® August 2018

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Summer Water Safety 101

From 2005 to 2014, there was an average of 3,536 drowning deaths in the United States each year, with about 332 additional deaths involving boating Incidents. An estimated 7,000 more ended up in the emergency room due to a drowning scare, according to a new report by Safe Kids Worldwide. Follow these tips to keep your little ones safe this summer, particularly when swimming in open water, where the majority of drownings occur. Keep inexperienced swimmers within arm’s reach of an adult, and have older children splash around with a buddy. If several adults are present, designate a “water watcher” and rotate that job about every 5 minutes. Teach children that swimming in open water such as the ocean or a lake is not the same as in a pool. Make them aware of important differences, such as uneven ground, sudden drop-offs, strong currents, and less visibility. Children and weak swimmers should always wear a life jacket when boating, Jet-Skiing, or engaging in any other water sport. –Prevention

Put proper barriers around your pool, or areas of your business that should be restricted or no access to the public. Think of a fence at least 4 feet tall that self-closes and latches.

aug 2018 25-32.indd 28

This month I am proud to be pictured with Chefs Nick Russo and Bob Monti, owners of Munno Pizzeria and Bistro in Chicago. Their newly opened restaurant is located at 4656 N Clark St. in Chicago and features homemade and handmade Italian specialties including Neapolitan pizza and house made pasta.

Tom Didomenico is with Greco & Sons. Tom works with many of our areas leading restaurants and chains. Tom’s 30+years of serving chefs and restaurant owners has helped him develop a vast knowledge and understanding of how to help chefs save money and time, as well as delivering exceptional quality to their guests.

Mark Bozzacco and Kim Difrancesco both work for Smithfield Foods. From bacon to your favorite clean label meat to their ultra-premium DURoC Pork, chances are good that you already use one or more of their products or brands. Discover why Smithfi eld is the #1 U.S. producer of pork products. Their success is based on a few simple ingredients: great taste, reasonable prices, and a reputation for products that chefs and families can trust.t.

Bob Butcher, Christine Smith and Blake Gerard are with Cahokia Rice, a product grown in the rich sustainable fi elds of Southern Illinois. This product is grown, milled and packaged in small batches to maximize taste and nutrition, using grains which are harvested when they contain peak protein content. This rice is grown without the use of GMO’s. The Cahokia Indians were the fi rst sustainable farmers, and their business represents a return to these same sustainable practices. They are a truly authentic farm to table provider. This product is packaged for foodservice and retail.

Heather La Freniere is with Stonegate Capital Holdings, a direct lender of senior secured, collateralized debt. Through the firms investment-minded, analytical approach, they are able to uncover opportunities and fi nd creative ways to collateralize obligations that would normally not be considered by other lenders, such as inventory, stream of forward revenue, equipment, real estate, and intellectual property. By diving deep, they often uncover hidden value where others only see risk. At a time when traditional sources of debt capital are limiting their exposure due to risks, increasing costs, and regulations, Stonegate Capital has emerged as a stable source of liquidity for food industry borrowers.

Lynn Wier is with i2i Design, a local firm offering reclaimed wood for an eco-friendly environment. The firm offers a large selection of stock and custom wood products, including tables, counters, bars, cladding, seating and décor. Their goal is to create beautiful, lasting furniture crafted from the finest locally sourced hardwood. All materials are environmentally sound, reclaimed from storm damage or disease, construction projects and building and barn demolitions.

They purposely select wood for its unique character which is then lovingly restored to reveal its natural beauty. The firm is locally based in Wood Dale, Illinois.

7/10/18 1:23 PM

Food Industry News® August 2018

AROUND CHICAGO With Valerie Miller The Works

Celebrating 40 years is quite the accomplishment for Andy Koliopoulos and his son Steve who run The Works Restaurant in Glenview, Illinois. The Works opened in 1978 and is located in the Talisman Village strip mall on Golf Rd. I asked Andy what his secret was for success and he said it was the quality of the food that keeps his customers coming back. He even introduced me to some of his friends who have been dining there since 1978.

You can find Andy greeting his guests when they come in, walking the dining room and working behind the counter.

He’s everywhere!

The Works is known for their gyros; you can even purchase it by the pound. You will find all your favorites on the menu like salads, Vienna Beef hot dogs, beef, polish, burgers, pork shishkebab, seafood and chicken. My favorite thing to order there is the chargrilled chicken sandwich on pita. That is one of the best chicken sandwiches I’ve ever had.

On the dessert menu they have baklava and Homer’s Ice Cream.

The Works is located at 2676 Golf Rd. in Glenview, IL. For more info, log on to gyrosglenview.com.

Page 29

Kikkoman Tonkotsu Ramen Soup Mix

INTRODUCING KIKKOMAN TONKOTSU RAMEN SOUP MIX, A BASE THAT MAKES AN AUTHENTICTASTING PORK-AND-CHICKEN-FLAVORED BROTH FOR RAMEN. JUST ADD WATER AND SOY SAUCE, AND YOU’RE READY TO CREATE AN ENDLESS SELECTION OF SIGNATURE NOODLE SPECIALTIES.

FEATURES AND BENEFITS Easy to use: Blends easily in boiling water and soy sauce.

Authentic: makes a hearty, savory broth, rich with the flavors of chicken and pork.

Convenient: Packed in a stand-up pouch that makes approximately 33 servings.

Shelf-stable: Store at ambient temperature, refrigerate after opening.

Kikkoman quality: Backed by the reliability and reputation of the world’s leading supplier of Asian sauces and seasonings.

Made in the USA: Produced and pasteurized in America, under the strict quality control of GMP/ HACCP programs, so you can count on safety and reliability with every order.

For Free Samples, Recipe & Menu Ideas, Call Today.

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General Mills Invests in GoodBelly

n General Mills’ venture arm, 301 Inc., has invested in the parent company of GoodBelly Probiotics. n GoodBelly is known for its probiotic juices and shots but has been looking to expand into new products, such as bars. n General Mills can help with its product expansion, leaning on its expertise managing brands such as Nature Valley Bars and Annie’s Homegrown snacks.

10

THE NUMBER OF YEARS YOUNGER THAN HER AGE A WOMAN IS LIKELY TO LOOK IF SHE HAS A POSITIVE ATTITUDE, ACCORDING TO AN OLAY STUDY

aug 2018 25-32.indd 29

7/10/18 1:23 PM

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Food Industry News® August 2018

Tipping

Tonesha White and Kimberly Hall created R’ARE VODKA, a distinctively, uniquely-crafted handmade vodka that calls Chicago its home. R’ARE is 100% corn based vodka that has been carefully distilled 6 times from a pot still for its exquisite smooth taste. This vodka has been blended with some of the best carbon water available, giving it a clean, refreshing, lavishing taste, for a smart, savvy audience. Sophisticated and classy, R’ARE Is precisely geared to make this tantalizingly perfect and fun to fi t any occasion. It’s gluten-free with no sugar. or additives that could impair its outstanding quality. It scored big with us.

Allow your aspirations to set aside for no man; no one honorable would stand in the way of your success. aug 2018 25-32.indd 30

Waiters and other service staff members depend on tips, so how are they doing? A Harris Poll survey of 2,000 adults conducted for Michelin found that the average American claims to tip 18 percent for good service. Getting more specific, 70 percent of Americans say they usually leave a tip of 15-20 percent when service is good, and about one in 10 tip 20 percent or more. Only about 1 percent confess to leaving nothing. Age is a factor in how much people tip, though: Thirty percent of survey participants age 1824 admit they frequently tip less than 15 percent even when the service is good, but only 16 percent of adults 35 and older say the same.

On June 13, the Chicago City Council approved the year-round use of heated patio enclosures, paving the way for increased revenue for local restaurants. “Giving Chicago restaurants the freedom and flexibility to operate outdoors in every season will be good for businesses’ bottom lines, good for job creation and good for Chicago,” Mayor Rahm Emanuel said in a statement.

Many suburban restaurants have increased their seating capacity by enclosing their patios and adding heating units. A canvas or vinyl canopy and wall system can increase your seating for less cost, without the disruption of traditional room addition construction. “It’s all about the return on investment,” says Jim Patten of Thatcher Oaks Awnings, which has designed many custom enclosures for Chicago area restaurants. “The ROI on an enclosure is huge for ownership.”

At the legendary Burt’s Pizza in Morton Grove, owner Jerry Petrow maintained the traditional recipes of longtime chef Burt Katz, but doubled seating by enclosing the patio. Lou Malnati’s in Naperville has long made use of an enclosed sidewalk patio.

In Bijan’s Bistro in River North is one of many city restaurants featuring an enclosed sidewalk café.

Customers love the airy, outdoor feeling of a patio enclosure, with no worries about a sudden rainstorm. To contact Thatcher Oaks Awning, see their ad on page 43

Photos courtesy of Thatcher Oaks Awnings.

CHICAGO CITY COUNCIL DEBATES YEAR-ROUND OUTDOOR EATING

Attend the Illinois Food Retailers Association and Food Industry News Industry-Wide Trade Show Thurs., Sept 27, 2018 • Renaissance Schaumburg Hotel and Convention Center For more information, turn to page 47.

7/10/18 1:23 PM

Food Industry News® August 2018

Page 31

Photos courtesy of Thatcher Oaks Awnings.

Rugged Tablets Announced

by MobileDemand

MobileDemand continues to lead the way in the rugged tablet industry and has recently been announced a series of new rugged tablets and rugged cases. The company is adding two rugged tablets with Android into their extensive portfolio of rugged tablets and cases. The announcement follows the recent announcements of the xTablet T1270, a high-performance 12.2-inch rugged tablet, and the rugged case for the iPad Pro 10.5”.

The rugged tablets with Android are based on two of MobileDemand’s well-received rugged tablets, the 8-inch xTablet T8650 and the 10-inch xTablet T1150. These tablet designs are attractive to customers because of their reasonable price points, optional accessories including hot-swappable batteries, and the ability to mount them on forklifts and other places. The rugged tablets are also thin and light, and easy to carry making them a natural fit in many industries including agriculture; construction; energy – oil, gas, and mining; field sales and service; food and beverage distribution; military and public sector; manufacturing and warehousing; transportation and logistics; and retail. To learn more about MobileDemand, visit RuggedTabletPC.com

More than 1 in 3 U.S. adults are obese.

We are a nation convinced that the choices we make today will never carry problems.

aug 2018 25-32.indd 31

OUTSOURCED FOOD PRODUCTION Streamline production, add income and maintain low labor cost with Chicago’s top co-packer.

Idaho Potatoes recently selected famed Chef Armondo Vasquez of LaScarola to promote it’s product by featuring his original recipe for Chicken Vesuvio in their ad.

Idaho’s growing season of warm days and cool nights, ample mountain-fed irrigation and rich volcanic soil, give Idaho Potatoes their unique texture, taste and dependable performance which is why Armondo consistently uses potatoes grown in Idaho.

Quick producers with a large commercial kitchen for fast turnaround AIB Certified with an excellent rating call us today at 847-709-2600.

Overweight People May Taste Less Excess weight may do damage to a surprising body part: the tongue.

Studies have found that putting on pounds can affect how people taste food by lowering their sensitivity to flavor. Scientists think the buildup of inflammation-triggering fatty tissue kills taste bud cells faster than they can regenerate.

7/10/18 1:45 PM

Page 32 ews® August 2016

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Food Industry News® August 2018 Page 27

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7/10/18 1:23 PM

Food Industry News® August 2018

ACCOUNTANTS AB CPA Inc ..................................................................708-430-3232 Chamlin P C .................................................................847-583-8800 ACCOUNTING FIRMS Parhas & Associates ..................................Page 13 ....708-430-4545 Sassetti Certified Public Accountants ........Page 46 ....708-406-8616 AD-SPECIALTIES U Keep Us In Stitches..................................................773-230-4322 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 Studio West Architects .................................................312-965-8133 ASIAN FOOD PRODUCTS Kikkoman Sales USA.................................Page 29 ....630-954-1244 ASSOCIATIONS Illinois Restaurant Association ...................Page 14 ....312-787-4000 GARA ...........................................................................847-824-6941 ASSOCIATIONS & TRADES For the Love of Chocolate Foundation ......Page 43 ....773-972-1927 ATM MACHINES Meirtran ATM..............................................Page 12 ....815-874-7786 ATTORNEYS Scharf Banks Marmor ..................................................312-662-4897 Tabahi Law...................................................................847-260-8182 AUCTIONEERS Bob King Auctions......................................Page 03 ....847-363-2268 AWNINGS & CANOPYS Chesterfield Awnings ...................................................312-666-0400 Universal Awnings & Signs ..........................................773-887-3935

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AWNINGS - SALES & SERVICE Thatcher Oaks Awnings .............................Page 43 ....630-833-5700 BACON Boars Head/Ferrazzuolo Foods .................Page 21 ....847-878-1543 BAKERS-WHOLESALE Gonnella Baking Co ...................................Page 23 ....312-733-2020 Lezza Spumoni & Desserts........................Page 26 ....708-547-5969 Eli’s Cheesecakes........................................................773-736-3417 Il Mulino di Valenzano Bakery ......................................847-671-5216 JR Dessert Bakery .......................................................773-465-6733 Milano Baking Company ............................................800-495-BUNS BAKERY EQUIPMENT Leach Food Equipment Dist.......................Page 19 ....815-712-7707 BAKERY-PRODUCTS Instantwhip Chicago...................................Page 26 ....800-933-2500 Distinctive Foods/ Pie Piper .........................................847-459-3600 BAKLAVA Libanais Sweets...........................................................847-329-5060 BANNERS Universal Awnings & Signs ..........................................773-887-3935 BANNERS & POSTERS Accurate Printing..........................................................708-824-0058 BAR STOOLS Chicago Booth ...........................................Page 28 ....773-378-8400 Waco Manufacturing ....................................................312-733-0054 BAR SUPPLIES Ramar Supply Co.......................................Page 24 ....708-233-0808 Alfa Restaurant Supply ................................................773-588-6688 BARS-BUILDING & REFINISHING Golden Hardwood Inc ................................Page 27 ....847-409-8677 BASSET (LIQUOR) CERTIFICATION Step Solution of Illinois.................................................630-787-1002 BATCH FREEZERS Kool Technologies ......................................Page 06 ....630-483-2256 BBQ CATERING-WHOLESALE Premier Restaurant Group.........................Page 11 ....773-306-1910

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BBQ SAUCE Ken’s Foods .................................................................800-633-5800 BBQ TRAILER RENTAL Premier Restaurant Group.........................Page 11 ....773-306-1910 BEEF New S B L Inc ..............................................................773-376-8280 BEVERAGE DISPENSING-EQUIPMENT United Fast Food & Beverage......................................847-928-0026 BOOTHS Chicago Booth ...........................................Page 28 ....773-378-8400 Waco Manufacturing ....................................................312-733-0054 BOOTHS-UPHOLSTERERS Chicago Booth ...........................................Page 28 ....773-378-8400 BOX COMPANIES-CORRUGATED Wertheimer Box .........................................Page 39 ....312-829-4545 BREAD & ROLLS Gonnella Baking Co ...................................Page 23 ....312-733-2020 Fausto’s Bakery ...........................................................847-338-6446 Il Mulino di Valenzano Bakery ......................................847-671-5216 BUTCHER BLOCK WOOD TABLES RestaurantWoodTables.com ........................................773-599-6200 BUTTER-CLARIFIED Danish Maid Butter Co...............................Page 09 ....773-731-8787 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co...............................Page 09 ....773-731-8787 BUYING GROUPS/CO-OPS GARA ...........................................................................847-824-6941 CABLE TV-SALES & INSTALLATION All Sports Direct ...........................................................630-918-3000 CALAMARI Fisherman’s Pride ......................................Page 48 ....800-543-2110 CANNOLI & CANNOLI PRODUCTS Lezza Spumoni & Desserts........................Page 26 ....708-547-5969 CASH & CARRY WHOLESALERS Costco Business Center ..............................................708-552-9017

CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS ..................................847-675-6066 CATERING FOR CATERERS/CAT SUPPORT Premier Restaurant Group.........................Page 11 ....773-306-1910 CATERING-VEHICLES DCI Central ................................................Page 19 ....800-468-7478 CENTER OF THE PLATE ITEMS (COP) US Foods .....................................................................630-595-1200 CHAIRS-COMMERCIAL Chicago Booth ...........................................Page 28 ....773-378-8400 Waco Manufacturing ....................................................312-733-0054 CHARCOAL Charcoal Supply Company ..........................................312-642-5538 CHARCUTERIE ITEMS Alef Sausage..............................................Page 10 ....847-968-2533 CHEESECAKES Eli’s Cheesecakes........................................................773-736-3417 CHEESES Lipari Foods ...............................................Page 25 ....586-447-3500 CHICKEN-PROGRAMS FSI/Foodservice Solutions ...........................................847-719-6088 CHILI Captain Ken’s Foods..................................Page 03 ....800-510-3811 Bistro Soups (Div of Vienna Beef) ...............................773-278-7800 CHOCOLATES Dessert Concepts ........................................................773-640-4727 CHOCOLATES-BULK Mellos Snacks ..............................................................312-550-1911 CIGARS Pacific Cigar Company ..............................Page 46 ....630-972-1189 CLASSIFIED ADVERTISING Food Industry News .....................................................847-699-3300 CLEANING PRODUCTS SuperClean ..................................................................847-361-0289 CO-PACKERS T F Processors...........................................Page 31 ....847-709-2600

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Page 34 COFFEE & TEAS Royal Cup Coffee.......................................Page 25 ....630-254-3365 COFFEE ROASTERS Tec Foods Inc.............................................Page 20 ....773-638-5310 Tugboat Coffee ............................................................630-390-6613 COLD STORAGE Perishable Distribution Solutions ...............Page 19 ....888-491-1641 COLD STORAGE-PORTABLE Portable Cold Storage................................Page 31 ....800-535-2445 COMBI-STEAMERS Rational USA................................................................888-320-7274 CONSTRUCTION COMPANIES Walter Daniels Construction ......................Page 03 ....773-775-0170 CONSULTING & DESIGN A D E Foodservice Equipment .....................................630-628-0811 CONTRACT LABOR SERVICES Atlas Employment Services .......................Page 03 ....847-671-1557 CONTRACT MANUFACTURING Bistro Soups (Div of Vienna Beef) ...............................773-278-7800 COOKING EQUIPMENT Ramar Supply Co.......................................Page 24 ....708-233-0808 CORNED BEEF-FRESH Vienna Beef .................................................................773-278-7800 CORPORATE GIFTS Vienna Beef .................................................................773-278-7800 CPA FIRMS Sassetti Certified Public Accountants ........Page 46 ....708-406-8616 AB CPA Inc ..................................................................630-924-9800 CRAFT BEVERAGES Deutsch Family Wine & Spirits...................Page 18 ....708-687-9870 CREDIT CARD PROCESSING Jeff Bruce (HPS) ..........................................................773-398-1013 DAIRY-PRODUCTS Instantwhip Chicago...................................Page 26 ....800-933-2500 DELI-MEATS Boars Head/Ferrazzuolo Foods .................Page 21 ....847-878-1543 DELI-PRODUCTS Lipari Foods ...............................................Page 25 ....586-447-3500 DELIVERY-VEHICLES DCI Central ................................................Page 19 ....800-468-7478 DESSERTS Algelato Chicago........................................Page 16 ....847-455-5355 Dessert Concepts ........................................................773-640-4727 Distinctive Foods/ Pie Piper .........................................847-459-3600 Eli’s Cheesecakes........................................................773-736-3417 DESSERTS-WHOLESALE Lezza Spumoni & Desserts........................Page 26 ....708-547-5969 DIGITAL MARKETING Food Marketing Services .............................................224-801-1388 DIRECT MAIL PROGRAMS Food Industry News .....................................................847-699-3300 DIRECTV All Sports Direct ...........................................................630-918-3000 DISHWASHER-LEASING & RENTAL Cintas Corporation .......................................................630-543-3666 DUCT CLEANING Black Diamond Plumbing & Mech..............Page 13 ....866-855-2932 Enviromatic Corp of America .....................Page 22 ....800-325-8476 Olympia Maintenance ..................................................708-344-0344 EGGS Meadowbrook Egg & Dairy Company........Page 10 ....312-738-2228 ELECTRICAL REPAIR & MAINTENANCE Black Diamond Plumbing & Mech..............Page 13 ....866-855-2932 Mackay Heating & Mechanical...................Page 22 ....847-381-0448 EMBROIDERY U Keep Us In Stitches..................................................773-230-4322 ENERGY BROKER Century Energy Solutions ..........................Page 15 ....630-817-3164 ESPRESSO COFFEE EQUIPMENT United Fast Food & Beverage......................................847-928-0026 ETHNIC FOODS Kikkoman Sales USA.................................Page 29 ....630-954-1244 FAUCETS Faucet Shoppe The ...................................Page 26 ....773-478-3890 FILTERS-EXHAUST SYSTEMS Olympia Maintenance ..................................................708-344-0344

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DIRECTORY & CLASSIFIEDS FIRE ALARM REPAIR & TESTING Valley Fire Protection ...................................................630-761-3168 FIRE SUPRESSION SYSTEMS Fox Valley Fire & Safety.............................Page 09 ....847-695-5990 FIRE-EXTINGUISHERS Henrichsen’s Fire & Safety Equipment ........................800-373-9714 FIRST AID-EQUIPMENT & SUPPLIES Affirmed Medical Service .............................................847-322-9185 FLATBREADS Grecian Delight Foods .................................................847-364-1010 FLOORS Golden Hardwood Inc ................................Page 27 ....847-409-8677 FLOORS-ALL TYPES Mike’s Hardwood Flooring ...........................................773-640-7488 FOOD DISTRIBUTORS 86 Foodservice ..........................................Page 10 ....773-523-8861 Cugini Distribution......................................Page 04 ....708-695-9471 Dearborn Wholesale Grocers Mktplace .....Page 10 ....773-487-5656 Devanco Foods..........................................Page 17 ....847-228-7070 Lipari Foods ...............................................Page 25 ....586-447-3500 Olympia Foods Industries ..........................Page 30 ....847-349-9358 Tec Foods Inc.............................................Page 20 ....773-638-5310 Alfa Restaurant Supply ................................................773-588-6688 Anichini Brothers..........................................................312-644-8004 Chef’s Quality Meats....................................................708-333-0880 Christ Panos Foods .....................................................630-735-3200 Costco Business Center ..............................................708-552-9017 Grecian Delight Foods .................................................847-364-1010 Kronos Foods...............................................................800-621-0099 US Foods .....................................................................630-595-1200 FOOD EQUIPMENT Bob King Auctions......................................Page 03 ....847-363-2268 FOOD EQUIPMENT MANUFACTURERS Sammic Corp ...............................................................224-307-2232 FOOD PRODUCTS Devanco Foods..........................................Page 17 ....847-228-7070 Olympia Food Industries ............................Page 30 ....847-349-9358 Tec Foods Inc.............................................Page 20 ....773-638-5310 Grecian Delight Foods .................................................847-364-1010 Neil Jones Food Company...........................................800-543-4356 FOOD PRODUCTS-PREPARED Captain Ken’s Foods..................................Page 03 ....800-510-3811 FOODSERVICE EQUIP REP & MAINTENANCE Restaurant Handyman .................................................847-232-4474 FOODSERVICE EQUIPMENT Leach Food Equipment Dist.......................Page 19 ....815-712-7707 March Quality Used & New Equip..............Page 15 ....800-210-5895 Thunderbird Food Machinery.....................Page 31 ....866-451-1668 Losurdo Inc ..................................................................630-833-4650 Rational USA................................................................888-320-7274 FOODSERVICE EQUIPMENT & SUPPLIES Alfa Restaurant Supply ................................................773-588-6688 FOODSERVICE EQUIPMENT-REPAIR CSI - Coker Service Inc .............................Page 12 ....888-908-5600 Mackay Heating & Mechanical...................Page 22 ....847-381-0448 Cobblestone Ovens .....................................................847-635-0172 FOODSERVICE JOBS Industry.co....................................................................800-741-4419 FOODSERVICE- LAYOUT & DESIGN A D E Foodservice Equipment .....................................630-628-0811 Losurdo Inc ..................................................................630-833-4650 Sarfatty Associates ......................................................847-920-1100 FOODSERVICE-EQUIPMENT PARTS CSI - Coker Service Inc .............................Page 12 ....888-908-5600 Cobblestone Ovens .....................................................847-635-0172 FOODSERVICE-SUPPLIES Ramar Supply Co.......................................Page 24 ....708-233-0808 FRANCHISE OPPORTUNITIES Brown’s Chicken ........................................Page 12 ....630-501-5639 FRANCHISE-CONSULTANTS Big Sky Franchising .....................................................855-824-4759 FREEZER & REF TRAILER RENTAL/LEASING Portable Cold Storage................................Page 31 ....800-535-2445 FREEZERS-ALL TYPES Custom Cooler & Freezer ..........................Page 08 ....630-879-3131

Food Industry News® August 2018

FRESH CUT FRY EQUIPMENT Sammic Corp ...............................................................224-307-2232 FRYERS FSI/Foodservice Solutions ...........................................847-719-6088 FURNITURE/FIXTURES/DESIGN Vitro Seating Products .................................................800-325-7093 GELATO Algelato Chicago........................................Page 16 ....847-455-5355 Palazzolo’s Artisan Dairy ...........................Page 32 ..800-4GE-LATO GELATO EQUIPMENT & SUPPLIES Kool Technologies ......................................Page 06 ....630-483-2256 Palazzolo’s Artisan Dairy ...........................Page 32 ..800-4GE-LATO GENERAL CONTRACTORS Walter Daniels Construction ......................Page 03 ....773-775-0170 GIARDINIERA Authentic Brands........................................Page 04 ....708-749-5430 E Formella & Sons .....................................Page 06 ....630-873-3208 V Formusa Company ...................................................847-813-6040 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical...................Page 22 ....847-381-0448 GREASE REMOVAL SERVICE Kaluzny Bros Inc ..........................................................815-744-1453 GREASE TRAP CONSULTANT Grease Traps Inc ........................................................844-550-7708 GREASE TRAP PUMPING SERVICE Tierra Environmental..................................Page 03 ....888-551-1998 Kaluzny Bros Inc ..........................................................815-744-1453 GREASE-EXHAUST CLEANING Enviromatic Corp of America .....................Page 22 ....800-325-8476 Olympia Maintenance ..................................................708-344-0344 GREEK FOOD PRODUCTS Devanco Foods..........................................Page 17 ....847-228-7070 Olympia Food Industries ............................Page 30 ....847-349-9358 Grecian Delight Foods .................................................847-364-1010 Kronos Foods...............................................................800-621-0099 GROCERY & RETAIL PRODUCT DISTRIBUTOR Lipari Foods ...............................................Page 25 ....586-447-3500 GYROS Devanco Foods..........................................Page 17 ....847-228-7070 Olympia Food Industries ............................Page 30 ....847-349-9358 Grecian Delight Foods .................................................847-364-1010 Kronos Foods...............................................................800-621-0099 HAMBURGER PATTY MANUFACTURER Devanco Foods..........................................Page 17 ....847-228-7070 HANDYMAN SERVICES Restaurant Handyman .................................................847-232-4474 HEATING & AIR CONDITIONER SERVICE & REP Black Diamond Plumbing & Mech..............Page 13 ....866-855-2932 Mackay Heating & Mechanical...................Page 22 ....847-381-0448 Mechanical 24............................................Page 09 ....847-987-9738 HIRING SOLUTIONS Industry.co....................................................................800-741-4419 HOOD & DUCT CLEANING Hoodz of Schaumburg ...............................Page 20 ....847-620-2608 HOOD & EXHAUST-SYSTEMS Belvin/J&F Sheet Metal Co ..........................................312-666-5222 HOOD EXHAUST & FAN CLEANING Enviromatic Corp of America .....................Page 22 ....800-325-8476 Olympia Maintenance ..................................................708-344-0344 The Best Touch ............................................................708-369-4958 HOOD SYSTEMS-FIRE Henrichsen’s Fire & Safety Equipment ........................800-373-9714 HOT DOGS Authentic Brands........................................Page 04 ....708-749-5430 Crawford Sausage .......................................................773-277-3095 Red Hot Chicago..........................................................800-249-5226 Vienna Beef .................................................................773-278-7800 HUMAN RESOURCES ADP..............................................................................847-507-4210 HUMMUS & SPREADS Grecian Delight Foods .................................................847-364-1010 HVAC REPAIR & MAINTENANCE Restaurant Handyman .................................................847-232-4474

ICE CREAM Algelato Chicago........................................Page 16 ....847-455-5355 Chocolate Shoppe Ice Cream....................Page 06 ....608-221-8640 Homer’s Gourmet Ice Cream .....................Page 15 ....847-251-0477 Instantwhip Chicago...................................Page 26 ....800-933-2500 Palazzolo’s Artisan Dairy ...........................Page 32 ..800-4GE-LATO ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies ......................................Page 06 ....630-483-2256 ICE CREAM-YOGURT Instantwhip Chicago...................................Page 26 ....800-933-2500 ICE MACHINE REPAIR & SANITIZING Ice Solutions 24 .........................................Page 09 ....847-987-9738 Major Appliance Service ..............................................708-447-4100 ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service ...............................Page 40 ....312-733-3900 Easy Ice .......................................................................866-327-9423 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical...................Page 22 ....847-381-0448 INSURANCE Jos Cacciatore & Company .......................Page 07 ....312-259-8200 Society Insurance ......................................Page 02 ....888-576-2438 Caro Insurance Services..............................................708-745-5031 Concklin Insurance Agency..........................................630-268-1600 ISU Northwest Insurance Services ..............................888-366-3467 The Horton Group ........................................................312-989-1410 INSURANCE-INDUSTRIAL & COMMERCIAL Jos Cacciatore & Company .......................Page 07 ....312-264-6055 INTERIOR DESIGNERS Sarfatty Associates ......................................................847-920-1100 INTERNET ADVERTISING Food Industry News .....................................................847-699-3300 ITALIAN BEEF Authentic Brands........................................Page 04 ....708-749-5430 Devanco Foods..........................................Page 17 ....847-228-7070 Serrelli’s Foods ..........................................Page 25 .. 877-385-BEEF Grecian Delight Foods .................................................847-364-1010 Red Hot Chicago..........................................................800-249-5226 ITALIAN FOOD SPECIALTIES E Formella & Sons .....................................Page 06 ....630-873-3208 ITALIAN SAUSAGE Devanco Foods..........................................Page 17 ....847-228-7070 Anichini Brothers..........................................................312-644-8004 JANITOR-SUPPLIES Ramar Supply Co.......................................Page 24 ....708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA.................................Page 29 ....630-954-1244 JOB SITES (FOODSERVICE) Industry.co....................................................................800-741-4419 JUICERS-FRUIT & VEGETABLES Berkel Midwest.............................................................800-921-9151 KITCHEN VIDEO DISPLAY SYSTEMS QSR Automations ........................................................312-982-4099 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America .....................Page 22 ....800-325-8476 Olympia Maintenance ..................................................708-344-0344 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile ....................................................773-254-6100 Mickey’s Linen .............................................................773-545-7211 LIQUOR & SPIRITS Deutsch Family Wine & Spirits...................Page 18 ....708-687-9870 LIQUOR-WHOLESALE Peerless Liquors ..........................................................773-378-3908 LOGISTICS COMPANIES Perishable Distribution Solutions ...............Page 19 ....888-491-1641 MAILING PROGRAMS On Time Printing ........................................Page 41 ....708-544-4500 MANUFACTURERS REPRESENTATIVES Vicki Righeimer & Associates ......................................847-899-8146 MARKETING-SERVICES Illinois Royalty ..............................................................630-487-1485 MAYONNAISE Columbus Vegetable Oils...........................Page 05 ....773-265-6500 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest.............................................................800-921-9151 MEAT-SMOKED Nueske Applewood Smoked Meats .............................800-382-2266

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Food Industry News® August 2018 MEAT-WHOLESALE Devanco Foods..........................................Page 17 ....847-228-7070 Grant Park Packing....................................Page 27 ....312-421-4096 Anichini Brothers..........................................................312-644-8004 Chef’s Quality Meats....................................................708-333-0880 International Meat Company........................................773-622-1400 New S B L Inc ..............................................................773-376-8280 MEATBALLS Authentic Brands........................................Page 04 ....708-749-5430 MEDICAL SUPPLIES Affirmed Medical Service .............................................847-322-9185 MEDITERRANEAN FOODS Olympia Food Industries ............................Page 30 ....847-349-9358 Grecian Delight Foods .................................................847-364-1010 MENUS On Time Printing ........................................Page 41 ....708-544-4500 MENUS-CUSTOM PRINTED Accurate Printing..........................................................708-824-0058 MILK Instantwhip Chicago...................................Page 26 ....800-933-2500 MUSSELS-FRESH Artic Blue Mussels .......................................................773-940-1390 OILS & FATS-COOKING Columbus Vegetable Oils...........................Page 05 ....773-265-6500 OILS & SHORTENING Columbus Vegetable Oils...........................Page 05 ....773-265-6500 OILS & VINEGAR Pastorelli Foods ....................................................... 800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils...........................Page 05 ....773-265-6500 OLIVE OILS Columbus Vegetable Oils...........................Page 05 ....773-265-6500 ORGANIC FOODS Pastorelli Foods ....................................................... 800-SOS-AUCY OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical...................Page 22 ....847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens .....................................................847-635-0172 PACKAGING SPECIALISTS Wertheimer Box .........................................Page 39 ....312-829-4545 PAINTING & HANDYMAN SERVICES Restaurant Handyman .................................................847-232-4474 PANCAKE-BATTER & MIX Tec Foods Inc.............................................Page 20 ....773-638-5310 PAPER-PRODUCTS Ramar Supply Co.......................................Page 24 ....708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co.......................................Page 24 ....708-233-0808 PASTA-FRESH AND FROZEN Cugini Distribution......................................Page 04 ....708-695-9471 Pastafresh Home Made Pasta .....................................773-745-5888 PATIO ENCLOSURES Thatcher Oaks Awnings .............................Page 43 ....630-833-5700 PATIO HEATERS TNG Industries .............................................................708-449-1100 PATTY MACHINES/FOOD FORMERS Berkel Midwest.............................................................800-921-9151 PAYROLL SERVICES AB CPA Inc ..................................................................708-430-3232 ADP..............................................................................847-507-4210 PEANUTS-BULK(IN THE SHELL) Mellos Snacks ..............................................................312-550-1911 PEST CONTROL Rose Pest Solutions.....................................................815-871-2733 PEST CONTROL/PEST ELIMINATION Mc Cloud Services .....................................Page 28 ....800-332-7805 PICKLES & RELISH Vienna Beef .................................................................773-278-7800 PITA BREAD Olympia Food Industries ............................Page 30 ....847-349-9358 Grecian Delight Foods .................................................847-364-1010 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers..........................................................312-644-8004

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PLUMBING SERVICES Black Diamond Plumbing & Mech..............Page 13 ....866-855-2932 PLUMBING SUPPLIES Faucet Shoppe The ...................................Page 26 ....773-478-3890 POINT OF SALE SUPPLIES Schmaus Cash Register & POS ..................................847-675-6066 POINT OF SALE SYSTEMS Jeff Bruce (HPS) ..........................................................773-398-1013 Retail Control Solutions ...............................................630-521-9900 Schmaus Cash Register & POS ..................................847-675-6066 POPCORN BULK-POPPED & RAW Mellos Snacks ..............................................................312-550-1911 POULTRY-FRESH New S B L Inc ..............................................................773-376-8280 PRESSURE WASHING Olympia Maintenance ..................................................708-344-0344 PRINTERS On Time Printing ........................................Page 41 ....708-544-4500 PRINTING-CUSTOM ITEMS Accurate Printing..........................................................708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons .....................................Page 06 ....630-873-3208 T F Processors...........................................Page 31 ....847-709-2600 Milano Baking Company ............................................800-495-BUNS PRODUCE DISTRIBUTORS Premier Produce ..........................................................847-678-0780 PRODUCE-WHOLESALE US Foods .....................................................................630-595-1200 PUBLISHING Food Industry News .....................................................847-699-3300 RE-UPHOLSTERY Chicago Booth ...........................................Page 28 ....773-378-8400 RECRUITING(SITES & APPS) Industry.co....................................................................800-741-4419 REFRIGERATED TRAILER RENTAL/LEASING Portable Cold Storage................................Page 31 ....800-535-2445 REFRIGERATION EQUIP SERVICE & REPAIR CSI - Coker Service Inc .............................Page 12 ....888-908-5600 Mackay Heating & Mechanical...................Page 22 ....847-381-0448 Mechanical 24............................................Page 09 ....847-987-9738 Service Refrigeration .................................Page 14 ....773-775-4777 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer ..........................Page 08 ....630-879-3131 REMODELING & NEW CONSTRUCTION Walter Daniels Construction ......................Page 03 ....773-775-0170 RESTAURANT EQUIP MANUFACTURERS Sammic Corp ...............................................................224-307-2232 RESTAURANT EQUIPMENT FSI/Foodservice Solutions ...........................................847-719-6088 Losurdo Inc ..................................................................630-833-4650 RESTAURANT EQUIPMENT & SUPPLIES Custom Cooler & Freezer ..........................Page 08 ....630-879-3131 Olympic Store Fixtures...............................Page 21 ....773-585-3755 Ramar Supply Co.......................................Page 24 ....708-233-0808 Berkel Midwest.............................................................800-921-9151 TriMark Marlinn Equip & Supplies................................708-496-1700 RESTAURANT EQUIPMENT REPAIR SERVICE CSI - Coker Service Inc .............................Page 12 ....888-908-5600 Mackay Heating & Mechanical...................Page 22 ....847-381-0448 Berkel Midwest.............................................................800-921-9151 Cobblestone Ovens .....................................................847-635-0172 Major Appliance Service ..............................................708-447-4100 RESTAURANT EQUIPMENT-NEW & USED Bob King Auctions......................................Page 03 ....847-363-2268 March Quality Used & New Equip..............Page 15 ....800-210-5895 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives ..................................708-361-1150 Kudan Group Inc..........................................................312-575-0480 Marcus Cook-Baum Realty Group ...............................312-275-3112 Nick Dibrizzi/Coldwell Banker ......................................708-562-9328 Pontarelli & Company ..................................................847-778-3571 RESTAURANT-DESIGNERS A D E Foodservice Equipment .....................................630-628-0811 Losurdo Inc ..................................................................630-833-4650 Sarfatty Associates ......................................................847-920-1100

Page 35 RESTAURANTS La Scarola Restaurant ...............................Page 26 ....312-243-1740 SALAD-DRESSINGS Authentic Brands........................................Page 04 ....708-749-5430 Ken’s Foods .................................................................800-633-5800 SALAD-DRESSINGS & OILS Columbus Vegetable Oils...........................Page 05 ....773-265-6500 Tec Foods Inc.............................................Page 20 ....773-638-5310 SANITATION CERTIFICATION Illinois Restaurant Association ...................Page 14 ....312-787-4000 SATELLITE TV SYSTEMS All Sports Direct ...........................................................630-918-3000 SAUSAGE Anichini Brothers..........................................................312-644-8004 Crawford Sausage .......................................................773-277-3095 Red Hot Chicago..........................................................800-249-5226 Vienna Beef .................................................................773-278-7800 SAUSAGE MANUFACTURER Grant Park Packing....................................Page 27 ....312-421-4096 SAUSAGE MANUFACTURER & DISTRIBUTOR Harczak Sausage Company ........................................773-631-8400 SAUSAGE PRODUCTS Alef Sausage..............................................Page 10 ....847-968-2533 SCALES Berkel Midwest.............................................................800-921-9151 SCALES-SALES & REPAIR Accurate Scale Company ..........................Page 13 ....773-847-1820 SEAFOOD Fisherman’s Pride ......................................Page 48 ....800-543-2110 Artic Blue Mussels .......................................................773-940-1390 SEATING Waco Manufacturing ....................................................312-733-0054 SEATING REPAIRS Express Seating.........................................Page 22 ....630-985-7797 SEWER(MAINT)-RODDING & JETTING Black Diamond Plumbing & Mech..............Page 13 ....866-855-2932 Tierra Environmental..................................Page 03 ....888-551-1998 SHARED KITCHEN SPACE Premier Restaurant Group.........................Page 11 ....773-306-1910 SHIPPING-REFRIGERATED & FROZEN Perishable Distribution Solutions ...............Page 19 ....888-491-1641 SHORTENING Columbus Vegetable Oils...........................Page 05 ....773-265-6500 SILVERWARE & DINNERWARE Vicki Righeimer & Associates ......................................847-899-8146 SLICERS-SALES & SERVICE Berkel Midwest.............................................................800-921-9151 SOFT DRINKS PepsiCo Foodservice...................................................773-893-2319 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies ......................................Page 06 ....630-483-2256 SOUPS Bistro Soups (Div of Vienna Beef) ...............................773-278-7800 Vienna Beef .................................................................773-278-7800 SOUS-VIDE COOKERS Sammic Corp ...............................................................224-307-2232 SPECIALTY FOODS Artisan Specialty Foods ...............................................708-762-5238 STAFFING-SERVICES Atlas Employment Services .......................Page 03 ....847-671-1557 STEAM CLEANING Olympia Maintenance ..................................................708-344-0344 SUPERMARKET & DELI EQUIPMENT Leach Food Equipment Dist.......................Page 19 ....815-712-7707 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest.............................................................800-921-9151 TABLES-ALL TYPES Chicago Booth ...........................................Page 28 ....773-378-8400 RestaurantWoodTables.com ........................................773-599-6200 Waco Manufacturing ....................................................312-733-0054 TAMALES Supreme Frozen Products ...........................................773-622-3777 TEA-GREEN Dewdrop Tea ................................................................630-335-7806 TEMPORARY STAFFING Atlas Employment Services .......................Page 03 ....847-671-1557

TEXT MESSAGING PROGRAMS Illinois Royalty ..............................................................630-487-1485 TOFU AND BEAN SPROUTS Phoenix Bean...............................................................773-784-2503 TOMATO PRODUCTS Pastorelli Foods ....................................................... 800-SOS-AUCY TRADE PUBLICATIONS Food Industry News .....................................................847-699-3300 TRUCK-BODIES Morgan Corporation ...................................Page 24 ....608-436-4177 TRUCK-REFRIGERATED DCI Central ................................................Page 19 ....800-468-7478 TRUCK-SALES & SERVICE DCI Central ................................................Page 19 ....800-468-7478 TRUCK-SALES NEW & USED D & S Truck Center ....................................Page 08 ....708-352-5551 M & K Truck Centers (Hino) .......................Page 20 ....708-793-5251 M & K Truck Centers (Isuzu)......................Page 21 ....708-793-5251 VENTILATING-SYTEMS CLEANING Enviromatic Corp of America .....................Page 22 ....800-325-8476 Olympia Maintenance ..................................................708-344-0344 VIDEO GAMING KIOSKS Tri City Supply Jackpot Gaming.................Page 16 ....708-689-9900 VODKA Borderz Importz ...........................................................331-642-4056 WALK IN COOLER- MOBILE- RENTAL/LEASING Portable Cold Storage................................Page 31 ....800-535-2445 WALK IN COOLERS-SALES & SERVICE Service Refrigeration .................................Page 14 ....773-775-4777 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical...................Page 22 ....847-381-0448 Mechanical 24............................................Page 09 ....847-987-9738 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer ..........................Page 08 ....630-879-3131 WEBSITE DESIGN Americaneagle.com ...................................Page 33 ....847-699-0300 WEBSITE DESIGN SERVICES Stick Out Social..........................................Page 46 ....312-655-9999 WELDING & FABRICATING KOP Ind. Welding & Fabrication ................Page 29 ....630-930-9516 WHIPPED CREAM Instantwhip Chicago...................................Page 26 ....800-933-2500 WIND SCREENS Thatcher Oaks Awnings .............................Page 43 ....630-833-5700 WINE & SPIRITS Deutsch Family Wine & Spirits...................Page 18 ....708-687-9870 WOOD FLOOR REFINSH & INSTALLATION Mike’s Hardwood Flooring ...........................................773-640-7488 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies ......................................Page 06 ....630-483-2256

Getting Added To Our Directory Is Simple: Call today: 847-699-3300

Your listing will be seen by qualified readers and motivated buyers every month, in print and online

7/10/18 1:38 PM

Page 36

DIRECTORY & CLASSIFIEDS

Food Industry News® August 2018

Chicago’s Premier Hospitality Real Estate Brokers

UPDATES & PRICE REDUCTIONS

NEW LISTINGS Rogers Park- 7541-7545 N. Clark St. - For Sale Two complete turn-key restaurants with real estate.

Outlot of grocery anchored center. Lot Size: 9,527 SF Price: $2.2M (Business and Real Estate) -OR- 7545 N.Clark St. - For Lease Fully built-out and equipped restaurant with large outdoor beer garden. Size: 4,700 SF + 2,000 SF Patio Rental Rate: $17/SF Net Agent: Brian

Skokie, IL- 9340 Skokie Blvd.- Now for Sale!

High traffic location, ideal for high volume restaurant. Currently a car wash. Located amongst several busy restaurants including Portillo’s, Chipotle, a new Chic-fil-A and Culver’s.

Size: 6,000 SF Building on 28,636 SF Land Price: $2.25M (Real Estate) Agent: Daniel

Lincoln Park- Confidential #B112 Fully built-out quick-service restaurant with loyal customer base. Opportunity for large sidewalk cafe.

Size: 1,300 SF (1st Fl.) + 1,500 SF Basement Rental Rate: $5,612/Mo. (Mod. Gross) Price: $115,000 (Business) Agent: Brian

Lincoln Park- 2020 Lincoln Park West Second generation restaurant space at the base of a 440 unit apartment complex for lease/sale.

Located nearby local staples such as R.J. Grunts, Park West and Geja’s Cafe. Lease Rate Reduced!

Size: 4,650 SF Price: $675,000 (Real Estate) Lease Rate: $14/SF NNN Agents: Brian/J.C.

Old Town- Confidential #M730 Fully-equipped restaurant with sidewalk cafe in Old Town Theater & Entertainment District. Fully built-out kitchen with 10’ hood and black iron. Back patio seating available.

Size: 1,624 SF Rental Rate: $50/SF Net Price: $99,000 (Assets) Agent: Jarrett

Frankfort, IL- 9680 Lincolnway Ln.- Price Reduced!

Freestanding restaurant on 1.45 acre lot for sale or lease. Gorgeous build-out and spacious outdoor patio. All FF&E included in the asking price. Contact agent for lease info.

Size: 6,712 SF (Building) 63,162 SF (Lot) Price: $800,000 (Real Estate) Agent: Chad

West Loop/Greektown- 130 S. Halsted St. Former Pegasus restaurant. Includes massive open air rooftop patio with full bar and views of Chicago’s skyline.

Size: 5,200 SF Main Floor + Rooftop Patio Rental Rate: $40/SF NNN Agent: Georg

West Town- 1529 W. Chicago Ave.- Price Reduced!

Two-story mixed-use building for sale with restaurant, basement for office and storage, and 3-bed/2-ba apartment with rooftop patio.

Incidental Liquor and Retail Food licenses included.

Restaurant Size: 2,750 SF + Basement Size: 3,465 SF Building on 3,075 SF Lot Price: $1.1M (Real Estate) Agent: Jarrett

River North- 22 E. Hubbard St. Straight lease of the former Blue Frog’s Local 22, across from Shaw’s Crab House and Andy’s Jazz Club. Includes 24 handle tap system with fullyequipped kitchen and audio/visual equipment fixed to premises. Previous indoor occupancy 130.

70+ outdoor seats.

Size: 4,500 SF Interior + 1,200 SF Exterior Rental Rate: $17,850/Mo. Net Agent: Jarrett

South Loop- Tommy Gun’s Garage Grand bow truss restaurant and entertainment venue. Parking also available. Chicago’s longest running interactive dinner show, entertaining audiences since 1987! Take advantage of visitors attending McCormick Place and burgeoning South Loop constrution.

Size: 6,000 SF + Mezzanine Rental Rate: $22/SF NNN Price: $220,000 (Business) Agent: Juan Carlos

BROKER SPOTLIGHT Hospitality industry veteran Chad Severson joined Kudan Group in 2017, bringing his hospitality expertise to the brokerage world. As Director of Operations, General Manager and Consultant for over 20 years, Severson directed multiple high grossing national and local hospitality establishments, including Champp’s, Tilted Kilt and Punch Bowl Social. His vast knowledge in the industry as well as his ability to understand the client’s requirements embodies Kudan Group’s “Client First” philosophy. Severson is our suburban expert, currently representing eight restaurants and multiple commercial lots and spaces.

Contact Chad to list your business or property today at 815.404.9171 chad@kudangroup.com.

REQUEST A COPY OF OUR COMPLETE INVENTORY AT INFO@KUDANGROUP.COM

Kudan Group, Inc. 566 W. Lake St. Suite 225 Chicago, IL 60661 312.575.0480 kudangroup.com

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Food Industry News® August 2018

Page 37

CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL

Email—nick.dibrizzi@cbexchange.com

FOR SALE REAL ESTATE & BUSINESS OR BUSINESS ONLY

Hot Western Suburbs in DuPage County. Class “A” turn key, free standing restaurantbar-banquet plus outdoor patio.

7,000 SF bldg./seats 300+/-; 70,000 SF lot parks 140+/Owner financing/very low rent.

Call for more information.

NEW: ITALIAN EATERY & PIZZA/SW SUBURBS Established for 30 years.

Great food, Real $$$ Maker.

Selling Business Only.

WESTERN SUBURBS WEST CHICAGO

On Route 59.1,000 SF turn-key fast food restaurant & bakery ready for any concept. Located in very busy shopping center on the end cap. More than 33,000 cars per day. Lease at $14 per SF NNN.

WESTERN SUBURBS-DOWNTOWN HOT WESTERN SUBURB BY TRAIN STATION

Lease NNN $16.92 per SF; Real Estate taxes $2.81 per SF. Turn key 4,000 SF fully equipped restaurant-bar. Selling leasehold improvement, fixtures and equipment.

Only From

Nick Di Brizzi 888-317-7721

NEW: WESTERN SUBURBS

NEW: SW SUBURBS–PALOS HILLS ON ROBERTS ROAD

Turn key fast food restaurant with drivethru window. Next to two national tenants, completely remodeled more than $200,000 in leasehold improvements.

1,400 SF plus 1,200 SF lower level with flexicore high ceilings. Available For Sale/Lease. Call for additional information.

Free standing restaurant-bar-patio plus video gaming on 26,000 SF lot For Sale/Lease.

NEW: DOWNTOWN RIVERSIDE BY TRAIN STATION

NEW: NORTHWEST SUBURBSARLINGTON HEIGHTS

Established for 30 years Turn-Key Eastern European Restaurant.

1,300 SF plus Lower Level. Seats 50, Real $$$ Maker. Owner retiring. Serves beer & wine. Rent $1,500 per month. Selling Business for $69,500

On Rand Road, on the end cap of very famous shopping center; Italian Restaurant & Pizzeria with separate entrance for pick up and delivery or bring your own concept; 3,000 SF, seats 90 plus 50 on the outdoor patio, sit down bar; Established for 30 years, owner retiring; Selling assets, name & phone number $99,500; Rent $4,750 per month gross lease

SUCCESSFUL AMERICAN STYLE PANCAKE HOUSE

NEW: DOWNTOWN WESTERN SUBURBS BY TRAIN STATION

Four Star Rating from all critics Serving breakfast & lunch $25,000 per week in sales Highly confidential—Call for more details.

Class “A” Sport Bar Plus Video Gaming 11,000 SF free standing with parking.

Everything new & shiny.

Real $$$ Maker; always busy.

Great National Tenant Location.

Selling Real Estate & Business.

NEW! WESTERN SUBURBS - LISLE For Lease-free standing former restaurant. 2,520 SF plus 1,000 SF lower level brick building. Lot 22,850 SF, Hard corner stoplight intersection SEC of Main Street (Route 53) and Maple Ave. National Tenant location by Benedictine University.

Next to major national tenants, high traffic counts, great demographics. Lease type: NNN/$30 per SF NNN. Real Estate Taxes: $5.60 per SF

WESTERN SUBURBS: OAK PARK AREA

4,000 sf plus large patio & unlimited parking. Brand new turn-key restaurantbar. Five (5) gaming machines with a net income of $10,000 per month.

Rent $6,000 per month modified gross.

Asking price: $295,000 with 50% owner financing.

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

BUSINESS OPPORTUNITIES • THINKING OF BUYING OR SELLING? CALL JOHN MOAURO!

Long Established, South Suburban, Fine Dining Restaurant

In Full Operation.

Premier dining.

Seats approximately 150.

Private banquet room.

Separate bar area.

Great parking, great leasing terms.

Continue with current theme or make it your own.

Price just reduced to $220,000.

Call: 630-3475318

aug 2018 33-40 classifieds.indd 37

SUBURBAN LOCATION

NEW ON MARKET

Family restaurant available. Established over 40 years. Approx. 4,500 sq. ft. Freestanding building, plenty of parking, seats 150 plus. Plenty of parking. High volume sales. Reasonable lease.

Business only. Asking $399K.

LONG ESTABLISHED SPORTS BAR/PUB In full operation with gaming. Approx. 2,5003,000 sq. ft. w/ parking.

Located in SW suburbs.

Additional rental income from retail space & apartment.

Adjacent to bar.

Priced to sell.

Call for details.

Restaurant facility. Free Standing Bldg. with parking; approx 4,500 + sq. ft.

Ideal for any concept. Fully equipped.

Currentwly Italian restaurant with pizza.

Complete package $894,900

ITALIAN RESTAURANTS W/ BANQUETS & PIZZERIA

Multiple locations. Long established, over 50 years of history.

Has gaming! Will separate.

Seller retiring. EXTREMELY CONFIDENTIAL!

Call for details.

CATERING BUSINESS FOR SALE

HIGH VOLUME PIZZERIA TAKEOUT Established over 50 years.

Limited hours. Includes real estate. Priced to sell quickly.

Recently reduced.

Call for details.

WAFFLE HOUSE

Free standing SW Suburban location.

6,500 sq. ft.

Seats approx. 250.

Parks 130.

Favorable lease terms!

Call for details!

Community favorite. Many years in business with base established.

Limited hours. Very profitable. Easy takeover. Sellers will train. Call for details.

FAMILY RESTAURANT

Free standing 5000 sq. ft. + facility, full service rest. seating for approx.

220, parks 100-plus, Est. for approx 40 yrs. complete pkg. prop & bus.

Ideal for any concept. High traffic area. Asking $1.489M

AMBASSADOR

9999 West 143rd Street Orland Park, IL 60462

Broker/Appraiser Always Confidential

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

7/10/18 1:38 PM

Page 38

PONTARELLI

WAUKEGAN

Family style. Free standing.

Signalized corner.

Seats: 100+. Ample parking. $40+ yrs of history.

Business only: $325,000.

•••••••••••••••••••••••••••••••

WAUKEGAN

Fast Food. Established.

Profitable. Iconic. Main road.

Business only: $325,000

John Pantelopoulos (224) 730-1953 CBS Realtors

WESTERN LAKE COUNTY

Banquet Hall–Attractive, free-standing facility, fully equipped with a seating capacity of 250 and plenty of parking.

Elegant interior and convenient location. $725,000

John Pantelopoulos (224) 730-1953 CBS Realtors

COMMERCIAL/RESIDENTIAL BUILDING 7 Unit Building 3121 N. Cicero. 4 apts. with tavern & food.

Tavern license.

Lot 50 x 125. Occupancy: 98 Some financing available.

$629,000

2” x 2” ............. $50 4” x 2” ........... $100 6” x 2” ........... $150 4” x 4” ........... $200 4” x 5” ........... $250 4” x 6” ........... $297 4” x 8” ........... $397 4” x 10” ......... $497 10” x 6” ......... $662 FULL PAGE .....call

CONTACT TED ARETOS ted@eatz-associates.com 1-815-761-8334 www.eatz-associates.com

ASSOCIATES REAL ESTATE SERVICES

*Restaurant Brokerage Division*

Vince Ferraro

FOREST PARK: Iconic Italian Restaurant/Bar. Est 20 years. Substantial volume. Seats 100 plus patio. Video gaming approved. Italian “Cheers”. Biz, FF&E @$295K. with Lease., Real Estate, Biz FF&E @ $1.175 M FORMER “RIGGIOS”: corner of Milwaukee & Oakton, Niles. Freestanding 7250 SF Brick building, 52,966 Lot. Seats 202. Parking. Key $ with lease or Real Estate, FF & E @ 1.895 M. BREAKFAST/LUNCH: Seats 140 plus Party Room. Parking, Busy, signalized intersection. North side. Great lease. “Turn Key” @ $149K or best offer.

TAVERN: Coveted Chicago Tavern License. Great NW side neighborhood Est. 1959. Mature Crowd. 7 Taps. Excellent condition. Biz @ $125K. DELLS AREA: Family style with liquor license. Freestanding, Paved lot, Patio.

Living quarters. Real Estate, Biz, FF&E @ $395K. YOUR CONCEPT: Brand new. Beautiful build out. Seats 107, 4300 SF. Ready to open. FF&E @$150 plus great lease.

WILMOT: Restaurant /Bar/Banquets. Seats Approximately 225. Parking, Apartment. 2.5 Acres. Real Estate, Biz, FF&E @$650K BANQUET: McHenry County. Pristine condition. 6,250 sf building on 3 acres. Occupancy 236. Parks 125. Beautiful dining rooms, Brides Room.

State of the art lighting and sound systems. Garden Patio. BEST OF FOX VALLEY, 8 years including 2017/2018. Includes all operating manuals, recipes, furniture and bookings. True “TURN KEY” Business... but priced at Real Estate Appraised Value $1.250M

Fast Casual Neighborhood Hot Dog Joint

NEW LISTINGS

• Asking $79K • Est 30+ years • Cash Flow $46K+ • Rent $3000/Month Gross

Carryout/Delivery Pizzeria - Northwest Suburbs

High Volume Poke Concept Chicago - Loop

• Established 26+ Years • Cash Flow $50K • Asking $94,900

5000 SF Restaurant w/Property • 1.1Acres • $995K • Near Airport • Breakfast / Lunch

• Asking $175K • Cash Flow $61K • Rent $4000/Month Gross • Contemporary/Modern Build Out • Same Building at the CTA & Pedway entrance.

Strip Plaza w/ Fully Equipped Restaurant • NW Suburbs • W/ Property • Asking $525K

Independent Burger Joint – NW Bar/Nightclub w/ Gaming Suburbs • 5 Stars on Yelp/Facebook North Suburbs • • • •

$78K + Cash Flow Asking $79K Low Rent $1200/Month Gross Seating 16 inside/16 outside

• $200K + Cash Flow • Loyal Following • Asking $599K

Independent Burger/Dog/Gyro RECENTLY SOLD LISTINGS Fast Casual Re-Concept Edgewater Joint - Far West Suburbs • Great Reviews • Great Sales • Cash Flow $69,239 • Asking Price: $115,000

Independent Coffee House North Suburbs Fast Casual Deli Elmhurst Independent Pizzeria Schaumburg Fast Casual Rib Concept Lake Zurich Bistro/Bar w/ Gaming Opportunity

“Creating Possibilities in the Restaurant Industry”

TED ARETOS

Eatz & Associates—Market Partner Z Real Estate Group 21660 W. Field Parkway Suite #118 Deer Park, IL 60010

DINER: NW Suburb. Freestanding, seats 120. Parks 40. American Menu.

Established 20 years. $$$ Maker. Biz, FF&E @ $249K

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

Phone: (815) 761-8334 Ted@eatz-associates.com www.Eatz-Associates.com

VinceF@PontarelliAssociates.com

Broker: American Realty Network Inc.

CALL 847-778-3571 MEMBER: CRBA

REALPOUL REALTY “Commerce With Morality™”

2731 W. Touhy Ave. Chicago, Illinois 60645

THINKING OF BUYING OR SELLING? Please Call (773) 743-2100 or Email peterjp@realpoul.com

Peter J. Poulopoulos, MBA

Managing Real Estate Broker Licensed in: Illinois, Indiana, Wisconsin

Call Wesley at 773-671-1273 AN ATTRACTIVE LIST OF BUSINESS OPPORTUNITIES

CLASSIFIED RATES

Food Industry News® August 2018

DIRECTORY & CLASSIFIEDS

Addison, IL

FAST FOOD

Fast Food 2,000 sq. ft. - Corner - Incredible Opportunity – Priced Right

Alsip, IL

FAST FOOD

What is this Fast Food Place? Casual Seafood Restaurant and More!

Alsip, IL

FAST FOOD

Well Known, Long Established, Popular Destination, Great Opportunity

Antioch, IL

RESTAURANT BAR

Restaurant Bar on 2 Acres – Profitable – Well Known

Chicago Heights, IL SPORTS BAR & 18K STRIP MALL Profitable Sports Bar in 18,000 Sq. Ft. Strip Mall (Business & Property!!!)

Chicago, IL

FAST FOOD

Fast Food, Frees Standing, Profitable, Same Owner Over 17 Years

Chicago, IL

RETAIL STORE (S)

Excellent Long Term Lease $4,000 / mo.

Elmhurst, IL

PIZZERIA

The annual gross is just under $500,000 and the rent is VERY reasonable.

Homer Glen, IL

LAND

7.5 Acres Zoned C2, Unbelievable offering! Extend to Stop Light at Extra $’s

Homer Glen, IL

RESTAURANT BAR

Lake Barrington, IL RESTAURANT-BAR-PIZZA

Restaurant with Property of 2 Acres -Spectacular offering! - Video Poker Restaurant-Bar-Pizza-Free Standing - 3.5 Acres - W/Property-Owner Financing

Lake Villa, IL

BAR / TAVERN HOME PROPERTY FS 1.5 Ares, Bar-Tavern w/Apt above + 3-bed House / Business only $89,000

Lincolnshire, IL

BREAKFAST LUNCH

Breakfast Lunch Only - Free Standing - Huge Industrial an Residential Base

North Aurora

RESTAURANT BAR

Free Standing – Restaurant Bar - Video Games Bring in Many $’s!

Oak Creek, WI

BREAKFAST LUNCH

Breakfast Lunch Only - Free Standing - Impressive - Profitable!

Portage, IN

RESTAURANT

Free Standing Family 185-Seat Restaurant, 5,500 sq. ft. W/Property

Call us at (773) 743-2100 for: 1) Property Management, 2) FREE Market Evaluation of your business, 3) FREE FARMERSTM insurance quote, 4) Story of your business in Estiator magazine

Moving to the Valley of the Sun? I’m from Chicago and have over 45 yrs experience in all facets in real estate

Scottsdale / Phoenix Area 8388 East Hartford Suite 100 REALTOR® Scottsdale, AZ 85255

MICHAEL YERGIN 312.952.5683 O: 602.230.7600 E: dryergin@aol.com www.homesmart.com

Moving to the Valley of the Sun? I’m from Chicago and have over 45 yrs experience in all facets in real estate

CALL PAULA: 847-699-3300 ALL MAJOR CREDIT CARDS ACCEPTED. NEED A HAND DESIGNING YOUR AD? ASK US! WE CAN HELP!

BERWYN

Bar & Grill For Sale.

Updated Turn-Key 2,200 sq. ft.

High visibility.

Video gaming. Great lease!

ONLY $49K! Contact Sean Glascott - @properties

773-551-7168

MEMBER: CRBA

aug 2018 33-40 classifieds.indd 38

7/10/18 1:38 PM

Food Industry News® August 2018

Veggie Grill

Better for you, better for the planet. Veggie Grill has disrupted the fast-casual landscape by creating craveable, innovative, chef-inspired food that is 100% plant-based. The largest plant-based chain in the United States, Veggie Grill has 29 locations in California, Oregon, Washington and Illinois and plans to expand across the nation in 2018. The menu is seasonal celebration and offers a wide array of crowd-pleasing dishes that celebrate vegetables at the center of the plate.

Pictured here are a few of their summer menu favorites: Summer Celebration Salad

Page 39

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That packaging makes your first impression, and it had better be great; your business depends on it. so does ours. That’s why we’re #1. n Corrugated Boxes n Retail Displays n Unique To Go Packaging We supply the best businesses in the region with the shortest lead times, highest quality printing, consistent strength, custom designed packaging that is both cost-effective and locally produced.

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Summer Artichoke Flatbread

In addition to the summer menu launch, Veggie Grill is further committing efforts to go greener and reduce environmental impact by launching a new take-out packaging line. The restaurant is adding recyclable and compostable items and eliminating the use of multiple bags for each carry out order. –Val Miller

impostor syndrome: A term used by psychologists for the “persistent inability to believe that one’s success is deserved or has been legitimately achieved as a result of one’s own efforts or skills.”

It’s a common fear of many self-made successes.

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4h, FFA: Farm-Raised With Loving Care

At right: Makaya Jamison soothes her pig, going up for auction at the Marquette County WI youth animal auction. Makaya sold her 256 pound pig for $4.25 lb on support. She wooed the crowd with the fairy wings. Since her pig was bought on support, the pig goes back to her. Makaya’s summer employer purchased the pig as well as her turkey.

“We feed our pigs food from a local feed mill that uses locally grown corn and soy. The younger and lighter our pigs are, we feed them a higher protein,” explained the 4Her’s mom, Colleen Jamison.

“My kids get out of school the first week in June and this is when the heavy work begins. Twice a day they walk their pigs to train them for the show ring. My kids walk their up and down the street. My kids purposely put their pigs in situations where they will get startled to desensitize them. They also start bathing them too.”

Three weeks before the fair, kids send out personalized letters to potential buyers inviting them to the animal auction. The people they send letters to are local businesses and families who bid and buy.

A vet has to come to assess the pigs health within a week before fair and sign off on a certificate.

The Friday night of the Marquette County fair is the youth animal auction. A couple hours before the auction, the kids talk to potential buyers about their pigs and themselves.

The Marquette County WI youth animal auction is usually the 2nd Friday of July every year. Chefs and butchers can support local Future Farmers of America and 4H clubs by bidding and purchasing one of these animals at a local county fair. “This is how next year’s projects are funded and college savings are earned,” explained Makaya’s mother Colleen Jamison. “These animals are the most ethically raised and pampered livestock out there, and it ensures that the heritage of ethical farming keeps going.”

To find youth animal auctions, look at local fair schedules at the Illinois Department of Agriculture website: www2.illinois.gov

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Food Industry News® August 2018

foodindustrynews.com

TRAVEL DESTINATION: FORT LAUDERDALE/HOLLYWOOD FLORIDA

Getting There: Flights nonstop out of Chicago O’Hare on United Airlines UNITED VACATIONS – offers packages that can include air, hotel and car

How to Tell An Employee She (or He) Stinks

It’s reasonable for an employer to to set clear expectations for dress and hygiene at work, and to enforce those standards when people are falling short of them. But, when people are talking about it, and even dreading her visits to their space, do her a favor and talk to her about it. It’s going to be an awkward conversation; there’s no way around that.

Smply be honest, direct, and as kind as possible. Meet privately at the end of the day (rather than doing it earlier on, since the employee will probably feel self-conscious the whole rest of the day). Say something like, “I want to mention something. It’s awkward, and I hope I don’t offend you. You’ve had a noticeable odor lately. It might be a need to wash clothes more frequently or shower more, or it could be a medical problem. This is the kind of thing that people often don’t realize about themselves, so I wanted to bring it to your attention and ask you to see what you can do about it.”

Don’t say there will be “consequences,” as there’s no indication that it’s an offense; just ask he or she to take care of it. If you continue to notice the problem, then you would need to talk again and say that everyone is expected to come to work showered and with clothes laundered.

7 Signs of Emotional Fatigue

The person next to you, inevitably, will suffer through something awful; so will you. We all hope a a little slack when we are overextended and most of us just need a little “catch up time” to eventually get back on our feet. But, do you know the signs of a person who is suffering with overload? n Low morale n Expressing anger n Symptoms of n Inability to concenn High desire to quit depression trate on the job n Lack of motivation n Isolation

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Nestled between Fort Lauderdale and Miami, Hollywood is a classic Florida beachtown that’s enchanted visitors since the 1920’s. Hollywood Beach features a one-of-a-kind oceanfront promenade called the “Hollywood Beach Broadwalk” that stretches nearly two and a half miles along the Atlantic. Downtown Hollywood is characterized by quaint sidewalk cafes, dozens of bars and restaurants, art galleries and boutiques and shops. Hop on the Hollywood Trolley which departs approximately every 30-40 minutes from over a dozen stops on Hollywood, Beach and historic downtown. For more info –visitflorida.com Tours/Activities Segway Tours are available with experienced guides at Hollywood Beach and Fort Lauderdale. Take the scenic route to Fort Lauderdale when you travel on a water taxi. Take a boat ride on one of five trails at the Anne Kolb Nature Center. Sign up for a fishing tour or an Everglades Swamp tour. Otherwise there is an abundance of watersports including, canoeing, paddle boarding, and kayaking. Play a round of golf or hang out at the beach.

Accommodations: MARGARITAVILLE HOLLYWOOD BEACH RESORT The AAA four Diamond-rated Margaretville Hollywood Beach Resort is a 17-story, 349-room destination resort and entertainment complex offering an authentic “no worries” tropical vibe inspired by the lyrics of singer, songwriter and bestselling author Jimmy Buffet. Designed to offer an extensive array of amenities combined with a high degree of hospitality, service and attention to detail, this oceanfront resort is located just minutes from Fort Lauderdale-Hollywood International airport and Port Everglades on the famed Broadwalk in Hollywood, Florida.

The resort has eight diverse bar and restaurant concepts from casual dining to upscale-cater to both travelers and locals alike. There is a full service Spa called the St. Somewhere Spa which has 11 treatment rooms, foot spa, steam rooms and rainfall shower.

They have a unique oceanfront poolscape and water recreation area with three pools, the Land Shark pool, Lone Palm pool and the 11th floor pool-License to Chill. The Beachfront FlowRider® Double – a surf –simulator that generates a thin sheet of water which flows over a curved hill to form the perfect ocean wave. The perfect setting for guest to escape the everyday and just chill, Margaritaville Hollywood Beach Resort serves as Destination Paradise for guests who are looking for and exciting place to discover new adventures , celebrate with friends and family or indulge in a relaxing getaway. For more info visit-margaritavillehollywoodbeachresort.com

7/10/18 1:38 PM

Food Industry News® August 2018

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Master Chefs Thomas Keller, Jérôme Bocuse, and William Bradley Headline 2018 Robb Report Culinary Masters For Ment’or

Robb Report and the ment'or BKB Foundation have revealed an impressive master-chef lineup for the annual Robb Report Culinary Masters, an extraordinary two-night culinary and golf getaway with proceeds benefiting ment'or. Headlined by ment'or founders and culinary icons Thomas Keller and Jérôme Bocuse, and William Bradley— four-time James Beard Award nominee and the executive chef of Southern California's only FiveStar and Five Diamond restaurant, Addison—this year's Culinary Masters will take place September 22–24 at the Fairmont Grand Del Mar golf resort and spa in San Diego.

One of just a few signature Robb Report events that are open to the public, Culinary Masters of-

aug 2018 41-48 41

fers guests the once-in-a-lifetime opportunity to spend a weekend with a collective of the world's most acclaimed names in cuisine, while enjoying exquisite dining and best-in-class golf. This year proves no different, with Keller, Bocuse, and Bradley headlining a roster of some of the most talented chefs in the world, including two recently announced James Beard Award winners: Dominique Crenn, winner of the Foundation's Best Chef West and the current chef-owner of the Michelin two-star Atelier Crenn in San Francisco; and Gavin Kaysen, winner of Best Chef Midwest and the current chef-owner of Bellecour and Spoon and Stable in Minneapolis. Kaysen's Bellecour was further named among Robb Report's 2018 Best of the Best, receiving the coveted accolade as one of 10 best new restaurants in the country.

Chef Paul Bartolotta, two-time James Beard Award winner and a co-owner of the Bartolotta Restaurants; Josiah Citrin, two-Michelin-star chef and owner of Charcoal Venice; and Ming Tsai, James Beard Award-winning chef-owner of Blue Dragon in Boston and the Emmy Award-winning host of PBS's Simply Ming, round out the inimitable roster

confirmed for the 2018 Culinary Masters.

The Culinary Masters weekend kicks off Saturday, September 22, with an unforgettable multicourse dining experience where all eight culinary masterminds will contribute their signature flair and award-winning cuisine for the ultimate onenight-only Gala Dinner at the Five-Star and Five Diamond Addison restaurant. The evening's courses will be perfectly paired with world-class wines, and a live and silent auction will follow, with proceeds benefiting the not-for-profit ment'or BKB Foundation—founded by Thomas Keller, Jérôme Bocuse, and Daniel Boulud—which works to inspire culinary excellence in young professionals and preserve the traditions and quality of cuisine in the United States. Last year's Culinary Masters auction generated an impressive $200,000, which was used to provide fully paid internships to young cooks and facilitate the selection and training of the most promising young chefs to make up the Bocuse d'Or Team USA. Team USA looks to reclaim the gold medal in January after their history-making performance in 2017, when for the first time ever, Team USA took top prize.

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Sanchez Continued from page 1 Heâ&#x20AC;&#x2122;s passed his knowledge and expertise down to his three daughters, Korina, Samantha, and Camila.

Korina is Sanchezâ&#x20AC;&#x2122;s attorney and Samantha is opening her own restaurant, La Luna. Camila is still young but is the most opinionated and keeps Sanchez grounded. â&#x20AC;&#x153;My wife raised three amazing children and put up with a lot while I worked towards my goals.â&#x20AC;? admits Sanchez. Imaginably, family is where hospitality originates.

Sanchez involves himself in several organizations, such as the Illinois Restaurant Association, Chicago Hospitality Association, Lakeview SSA, River North Association, and the Michigan Avenue Association, just to name a few. â&#x20AC;&#x153;The best things about owning a restaurant are the people you meet and the friends you keep.â&#x20AC;? says Sanchez. With an expanding network, thereâ&#x20AC;&#x2122;s no telling how big Third Coast Hospitality will grow.

Photos: Page 1: Cava located upstairs of Moeâ&#x20AC;&#x2122;s Cantina; Below: John Barleycorn, downstairs; Old Crow River North front bar; John Barleycorn upstairs. .

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Food Industry NewsÂŽ August 2018

Page 42

14 Problems Only Waitresses Understand 1. When customers say â&#x20AC;&#x153;I needâ&#x20AC;? instead of â&#x20AC;&#x153;can I please haveâ&#x20AC;? or â&#x20AC;&#x153;Iâ&#x20AC;&#x2122;ll have.â&#x20AC;?

This might be my job, but you can still be polite.

2. When people give dirty looks when I come to the table to ask if they need something. God forbid I ruin your conversation by refilling your water.

3. When tables ask to split a check a million different ways. Yes, I love it when you hand me a ton of cash and six different cards in order to pay a singular check. Maybe try using Venmo next time?

4. When a boss schedules you for a double shift but doesnâ&#x20AC;&#x2122;t give you a break in between. Itâ&#x20AC;&#x2122;s so ironic because youâ&#x20AC;&#x2122;re surrounded by food, but you canâ&#x20AC;&#x2122;t eat anything.

5. When people at a table say theyâ&#x20AC;&#x2122;re ready to order but then immediately start discussing what appetizer they want to share, completely ignoring you and the fact that you have other tables. I could be doing a million other things, but instead Iâ&#x20AC;&#x2122;m standing there, waiting for these people to decide if they want the bruschetta or mozzarella sticks.

6. Large groups that donâ&#x20AC;&#x2122;t leave a big tip. If you are a large group, you should tip more because you were most likely more work. Itâ&#x20AC;&#x2122;s as simple as that.

7. When restaurants give you only two shirts to wear as your uniform and then schedule you for six days a week. By the end of one shift, that shirt is gross.

I donâ&#x20AC;&#x2122;t want to be doing laundry every single night after work.

8. Nice people who donâ&#x20AC;&#x2122;t tip well. You think youâ&#x20AC;&#x2122;re jiving with a table and then all of a sudden, they give

Chef Profile Tony Priolo

PICCOLO SOGNO 464 North Halsted MAILLARD TAVERN 494 N. Milwaukee NONNINA 340 North Clark Birthplace: Chicago First Foodservice Job: Prep cook at Suparosa Favorite Food: Italian and Mexican Memorable Customers: My Wife Sarah, Nina and Bob Mariano, Bono, Barrack Obama, Mark Walhberg, Michael Jordon, Oprah, Anthony Rizzo, Billy Joel, All the Chicago Blackhawks, Lidia Bastianich Worst Part of Job: Changes daily đ&#x;&#x2DC;&#x160; Most Humorous Kitchen Mishap: When our pastry cook used salt instead of sugar in our torta ricotta Favorite Food to Prepare: Pasta What part of the job gives the most pleasure: Seeing the staff and customers happy If you couldnâ&#x20AC;&#x2122;t be a chef, what would you be and why? I wouldâ&#x20AC;&#x2122;ve tried to be a baseball player, but if that didnâ&#x20AC;&#x2122;t work out; then, Iâ&#x20AC;&#x2122;d work with my hands like a carpenter Best advice you ever got was? Say Please and Thank you Where do you like to vacation? Usually anywhere warm What do you enjoy most about Food Industry News? Great News source and up to date info on our industry Other than family, who was your greatest culinary influence? Julia Childs you a $5 tip on a $50 bill, and youâ&#x20AC;&#x2122;re left feeling confused.

I appreciate people being friendly, but it almost makes it worse because Iâ&#x20AC;&#x2122;m expecting them to at least tip decently.

11. People who ask for something new every time you come back to the table. You go get ketchup and then they decide they also want hot sauce, and when they suddenly want more napkins. Ask for everything at once.

12. When old drunk men hit on you. This is never OK, but itâ&#x20AC;&#x2122;s especially weird when Iâ&#x20AC;&#x2122;m at my job. Please stop.

13. When people donâ&#x20AC;&#x2122;t show up at the same time. You constantly need to go up to the table as new people come in, and it feels like youâ&#x20AC;&#x2122;re being annoying, but in reality, you just want to take everyoneâ&#x20AC;&#x2122;s drink order.

14. People who come in 15 minutes before closing and then donâ&#x20AC;&#x2122;t act like theyâ&#x20AC;&#x2122;re in a rush at all as you sweep around them and stare them down. Most places will accept people up until the last minute but that doesnâ&#x20AC;&#x2122;t mean I donâ&#x20AC;&#x2122;t want to go home. â&#x20AC;&#x201C;Excerpted from Cosmopolitan

Nominate YOUR Chef online: foodindustrynews.com

7/10/18 10:09 AM

Food Industry News® August 2018

Look For the Silver Lining, but What, Exactly, Is a Silver Lining?

Terminal lucidity, or ‘lightening up’ was first described in the medical literature as early as 1833. It refers to a period of awareness or consciousness, sometimes a complete return to form and personality in someone who may have been gone — to all intents and purposes — for many years.

They may recognise close family members for the first time in a very long period. They may also crack a joke, smile and interact as if they had never left.

This is the origin of the term, “look for a silver lining” as in finding a moment or two before a person passes Away. It refers to hat is often a last word, a moment of clarity moments before death, although it will be a brief one. It heralds that death is imminent, but can offer people a last precious glimpse of the person they love.

The odds are that by age 50, you’ve already been to the place of your death.

Trends of Hispanic Shoppers Hispanic consumers spend about $361 per month on groceries, compared to the $331 spent by the average U.S. shopper, according to Acosta Sales & Marketing and Univision Communications. The study also found that almost 75% of Hispanic shoppers enjoy the shopping experience, compared to 16% of average U.S. shoppers. – Adapted from CandyAndSnackToday.com

The Indispensable Miss Spencer Every business has one; do you know who yours is?

Beware your weak link: n Knows everybody’s business. n Gossips. n Talks behind backs. n Friendly with a hidden agenda to any kindness. n Backstabber.

n Snoops into private information. n Thinks she or he can’t be fired because they know “all the secrets.” n Oversteps her job’s boundaries. n More than likely is digging around in your sent email. n Digs your trash; the “indespensible” busybody may dig through your discarded items in your garbage can.

Attitude is Key

Nothing undermines a team effort like one bad attitude. When a crowd all cheers and one voice is heard booing, it is louder than everyone else. Why? Because it is a fly in the ointment of happiness and prosperity; it is a success killer. Remember to leave ALL negativity at the door. Positivity inflates; negativity drains. Don’t be the downer who sank the team!

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Consumers Hate Throwing Away Food

According to a national survey today, 70 percent of Americans surveyed say they are bothered by the amount of food wasted in the U.S. Most cite money lost as the leading cause for concern (79 percent), while nearly half of respondents also are bothered by others not having enough to eat (45 percent).

Conducted by TNS Global, the survey of 1,000 adults on attitudes toward food waste and packaging revealed that 76 percent of households say they throw away leftovers at least once a month, while 53 percent throw them away every week.

And 51 percent say they throw away food they bought but never used. Americans overall may underestimate the value of that wasted food; survey respondents estimated wasting $640 in household food each year- U.S. government figures are closer to $900 .

Nearly all Americans surveyed (96 percent) say they take one or more steps to prevent food waste, such as eating leftovers and avoiding over-buying of perishables. Although only 46 percent of Americans say they actively use proper packaging to keep food from spoiling, plastics can play a significant role in minimizing food waste and its environmental impacts. U.S. households toss out an average of $640 worth of food each year, and food waste makes up about 20% of the trash in landfills, but only 15% of consumers worry about the toll wasting food takes on the environment, according to a survey from the American Chemistry Council. Some 79% said they were bothered by the financial waste, and 45% said they were concerned about throwing away leftovers when others in the world go hungry.

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– Portions adapted from USA Today

7/10/18 10:29 AM

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foodindustrynews.com

Food Industry News® August 2018

SMITHFIELD DUROC PORK CHICAGO LAUNCH EVENT

Smithfield launched their new line with a Chicago event. The legendary history of Duroc pork is said to date back to Christopher Columbus, who introduced this amazing breed to the New World. Their exceptional bloodline continues today with Smithfi eld DURoC, hand-selected cuts with exacting color and marbling for unparalleled eating quality. With every aspect of the breeding process overseen by Smithfi eld’s own genetics program, their Smithfield DURoC represents the very finest pork available to chefs today, bred with

Attend the Illinois Food Retailers Association and Food Industry News Industry-Wide Trade Show Thursday, Sept 27, 2018

Renaissance Schaumburg Hotel and Convention Center For more information, turn to page 47.

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superior genetics from a 100% Duroc sire line. Tested for optimal pH value to ensure maximum tenderness and juiciness, it is selected and segregated for stringent quality standards. Smithfi eld DURoC Pork is USDA Process verifi ed and all natural. It has no added hormones or steroids, has no growth promotants and is gluten-free. Raised from Smithfi eld’s own stock, on Smithfi eld’s own feed, by their own vets and in their own production facilities.

Company Profile: Accurate Scale Company Accurate Scale Company is a family owned and operated business established in 1990 by current owner and President Dean Ciluffo. The establishing of Accurate Scale Company began with Dean himself and 1 other technician who ran operations out of his home. In 1992 Dean received an opportunity to purchase a 5,000 sq ft. building with half of the space dedicated to office and support personnel. This was located Chicago’s back of the yards area.

Accurate Scale Company called this their home for the next 24 years. Loyalty from their food company customers and vendors fueled continued growth, making a move to a new building necessary. In October 2016 the firm relocated to a new, larger facility enabling them to be even more responsive to their customers.

With over 25 years in business, Accurate Scale Company is now one of Illinois’ leading scale repair and scale equipment and supply distributing companies in the Midwest. They carry a wide variety of scales and parts for many brands, in stock and ready for installation. The company also has one of the largest scale showrooms in Illinois. The firm’s offices are open Mon-Fri 6:30 am-3:30 pm. They can help you meet your scale needs. Their ad appears on page 13 of this issue.

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Food Industry News® August 2018

Page 45

LVOV Vodka - The Essential Summer Spirit

It’s summertime, a.k.a. vodka and tonic time! Vodka is a timeless spirit that plays an intriguing role in mixology. While it’s flavorless and odorless by definition, it’s the very backbone of some of the most popular cocktails under the summer sun. Vodka is versatile. It’s the invisible star of countless cocktail classics, from Bloody Mary’s, Screwdrivers, and Moscow Mules to White and Black Russians, Cosmos, and Long Island Iced Teas.

LVOV Vodka is made from potatoes, distilled four times, then filtered four times through an activated carbon and candle process. The result has a mellow, slightly herbal, slightly sweet aroma with a touch of minerality and a creamy finish.

How do you pronounce LVOV? Impress your retailer and ask for “Luh-voff.” That’s how they say it in LVOV’s namesake Polish town.

Good news for gluten watchers. Vodkas made from fruits and vegetables are gluten-free, so people with grain sensitivities can indulge. Plus, 100% potato-based LVOV is not only gluten-free, but it’s OU kosher certified, too. For more information, follow Royal Wine Corp at www.facebook.com/RoyalWineCorp.

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When Talent Walks Out

Engaged and appreciated employees with ten or more years on the job make up only 5% of workers. Truly talented people are rare, and they are the most expensive to replace. Worse, they may take or influence other high performers when they go.

The task for managers is simple: engagement is essential. Tap the passion to show up every day and do your best work. It is much easier and more effective to engage employees who are a natural fit for their roles. Without a chance to shine, they are the quickest to leave if they are disengaged.

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Why Eating With Others Is Better For You

Do you know your financial strengths and weaknesses?

Are you utilizing time-saving technology?

Sassetti’s CPAs are experts in the Food & Beverage Industry and Food Manufacturing Dirk Ahlbeck, CPA Let us help you take your business beyond the numbers.

708.406.8616 Call us now for a free, no obligation consultation. ahlbeck@sassetti.com Sassetti 1/6 2color 6x3.75.indd 1

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We Are Happy To Serve You But...

n We are your servers, but we re not your servants. Please respect that. n If you think it’s alright to stiff a waitstaffer their tip, think what it would feel like if your employer stiffed your week’s wages. n Please park your vehicle in one space; not in one-and-a-half, not on an angle. n That drink menu that your toddler chewed on and threw in the aisle costs us money to print and laminate. n I might be having the worst day of my life, but I’ll politely do my best to make you happy.

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Food Industry News® August 2018

What is it about breaking bread with others that makes a meal more than just a meal? Research is showing communal eating promotes health benefits that extend beyond merely eating in the company of others. With the pace of modern life, people are eating fewer meals at the table with loved ones and more meals in the car, at their desks, and in front of the TV. The unfortunate news is our timesaving and multitasking strategies have serious health implications. In a 2014 study published in the journal Nutrition Research and Practice and in a 2015 study published in the journal Appetite, people who eat alone were shown to have poorer eating habits than those who eat with others.

The primary diet pitfall contributing to the unsatisfactory nutritional rating is lower intake of vegetables. Vegetables have a benevolent reputation for a good reason. They are a rich source of micronutrients and antioxidants — essential nutrients that help our bodies function and protect our DNA. Compounding low vegetable intake is the fact that meals eaten alone tend to be lower quality.

Food technology has made it possible to consume hyperpalatable meals that are cheap and convenient.

No longer is a home-cooked meal the only way to get comfort food. Now you can find frozen entrees and fast food with the same taste as a homemade meal, but with fewer nutrients and more artificial ingredients. There are also dietary patterns that tend to occur with isolated eating such as stress eating and binge eating.

Without social influence people tend to engage in behaviors they would normally refrain from if they were in the presence of friends and family. So if eating alone is associated with poorer dietary habits, what does the research show about eating with others? In short, communal eating not only activates beneficial neurochemicals, but also improves digestion. The dining table provides an opportunity for conversation, storytelling, and reconnection. When you bond with others and experience a sense of connection, endogenous opioids and oxytocin are released that stimulate pleasant feelings. The neurochemical changes lead to improved well being and contentedness.

Even more promising is the effect of social connection and a healthy diet on telomere length, a marker that indicates your rate of aging. Telomere length has been shown to be positively associated with a healthy diet in a study published in 2011 in The Journal of Nutritional Biochemistry. More studies are currently underway, as reported in the journal Aging in 2016, to demonstrate how both diet and social factors protect your telomeres and promote longevity.

– Brainworld

7/10/18 11:38 AM

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7/10/18 10:09 AM

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With the growing trend of educated consumers, perfectly cooked Octopus is now a must for every menu. Considered once as one of the most complicated menu items Fisherman’s Pride® has now made it the simplest. From freezer to plate in just minutes, high in protein with unsurpassed quality.

Call 866-CALAMARI today for your nearest distributor. aug 2018 41-48 48

Ruggiero Seafood, Inc.

PO Box 5369 Newark, NJ 07105 info@ruggieroseafood.com www.ruggieroseafood.com

7/10/18 10:09 AM