FOOD INDUSTRY NEWS DECEMBER 2016
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DECEMBER 2016
TASTY CATERING AMONG FORBES BEST
ws Shmoozefest The Next Food Industry Ne ng Event Is Industry-Wide Networki th, 2017 Wednesday, January 25 Special Co-Hosts:
er, LaScarola Armondo Vasquez, Chef/Partn and Q Restaurants Michael LaPidus, Owner, Q-BB 6727 Olmsted, Chicago Morretti’s Edison Park, 5pm to 9pm king, Fun, Join Us For FREE Networ s Prizes and Food Sample lable Now; Cosponsorships Are Avai See Page 47 for Details
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Elk Grove, Illinois-based Tasty Catering has turned a successful, familyowned and operated business into a thriving member of Chicagoland’s culinary community. With a 7-point credo that dictates “High customer service standards” to “Freedom and responsibility within the culture of individual discipline,” Tasty Catering has grown from a humble hot dog site to a large 22,000 sq-ft facility for the creation of amazing, edible creations. Beginning in the 1980s with Tasty Dawg, the first of several fast food hot dog restaurants, they began picking up requests for catering, beginning with smaller lunch orders and soon growing into entire picnics and corporate events. In 2005, they moved on from hot dogs and into their new facility to accommodate the expansion in sales, food and event production, services,
menus and employees. Today, Tasty Catering stands at the top of area caterers, handling some of the area’s most unique spaces gave their chefs opportunities to produce exceptional cuisine: Winter salad, cod with fresh citrus segments, smoked pit ham, Great Lakes cheese selection, goat cheese and grape truffles and their festive dessert table are among the holiday selections this month. While one of their suggestions is a “Blue Christmas,” they admit that blue food isn’t easy to come by, but if it means putting a perfect finish to the holiday season, the mission is well worth the effort. Tasty Catering has been catering Chicago since 1989. They are recognized by Forbes “Best Small Companies in America.”
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Food Industry News® December 2016
Merry Christmas
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Take Note! The Filing Deadline for W-2s and 1099s is January 31 in 2017 Bottom Here’s an early notice that the date by which employers must file their W-2s and 1099s with the Social Security Administration (SSA) and IRS will change to January 31 in 2017. Previously, W-2s and 1099s were not due to governmental agencies until March 31, so this new deadline will significantly reduce the window for making achanges. These forms are still due to the recipient by January 31. It is important to keep your payroll and employee information up to date. Please
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keep in mind that if the accounting firm or payroll processing firm will be filing your W-2 and 1099 forms, they will need your data in early January. Additionally, if you are notified of any incorrect information on these forms, it will need to be corrected right away. The new filing deadline for W-2s and 1099s represents a significant change and makes it imperative that payroll and employee information is accurate and up to date. -George Parhas; See their ad on page 34
The Grocery Dining Experience
Grocery customers increasingly have restaurantlevel expectations for in-store food and dining, according to a survey from Datassential. The ideal grocery dining experience would include chef-prepared foods and a nice space to sit and enjoy the meal, consumers said. – Adapted from SmartBrief/Food & Beverage
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Food Industry News® December 2016
Seasons Greetings!
Page 3
Thomas Diehn, a CLC Hospitality and Culinary Management student, works in the Prairie Restaurant kitchen, slicing for spitroasted pork al pastor tostadas with refried pinto beans, cilantro and salsa verde. On the left is Chef Rob Wygant, department co-chair. Story on page 18.
ALDI’s Growth Ambitions
German discount grocer ALDI has ambitious US growth plans, but success will require Americans in more affluent neighborhoods to embrace its bare-bones displays and service styles as the trade-off for 25% to 40% lower prices. Most of ALDI’s 500 newest US stores have opened in middle- or highincome neighborhoods, the company said. – Adapted from The Wall Street Journal
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Old cooking oil from some of your favorite fast food restaurants in Chicago is being reused to help fuel Chicago Park District vehicles. Restaurants like Portillo’s, Arby’s and Wendy’s send off their old oil and it’s treated to become biodiesel. The park district uses that to fuel its vehicle saving about $40,000 dollars a year on gasoline. The program started in 2012. It all happens thanks to a unique exclusive partnership and an interesting chemical process. The restaurants will pump the old oil into a tank and it’s picked up by a company called Darling Ingredients. They remove food particles and water from the oil and then it is treated by renewable energy group who has facilities in Danville and Seneca. Every gallon of the “yellow grease” they get here becomes one gallon of biodiesel. It’s mixed with methanol and lye, heated up and then the biodiesel separates and comes to the top. The 100% biodiesel fuel is then dropped off to the Chicago Park District’s underground tank at 39th and Lakeshore Drive. Currently, it’s mixed into a 50% biodiesel – 50% standard diesel blend at the pump. Nearly 60 vehicles in the park districts fleet use the blend. Chicago Area Clean Cities Coalition hopes other fleets see the park district’s success and also choose to go green. – Adapted: From grease to gas: Partnership between restaurants, park district benefits all by Sarah Jindra; wgntv.com
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The appearance of breakfast bowls on US menus has risen 66% over the past four years, and the healthy, often customizable options are now available on 7% of menus, according to Datassential. Options range from fruity acai bowls like those at California-based Nekter Juice Bar to protein-packed options like the egg and sausage bowls McDonald’s began testing in Los Angeles and San Diego earlier this year. – Adapted from nrn.com
with a menu cooked by chef Mario Batali. “The dishes were all inspired by Italian dishes, so they will be simple and recognizable, but each with something to delight and surprise,” Batali said of the menu, which will be made almost entirely with American ingredients. – Adapted from The New York Times
This is what Chicago has been waiting for in the Loop. They have over 60 beers, aged whiskey straight from the barrel, classic bar bites, handcrafted signature cocktails... and that’s just their menu. Along with offering live music every weekend, they have a variety of darts, shuffleboard, and electronic gaming systems. Introducing the men behind it all James and Christopher Mannos, and their new hot spot in the loop, 2Twenty2 Tavern at 222 S. Wabash, Chicago IL.
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Food Industry News® December 2016
Chicagoland Pizza Maker Takes Top Honors in Vegas Competition
Giovanni Labbate recently placed 2nd in a PMQ United States Pizza Team Classico competition for best pizza at the IBIE convention in Las Vegas. The pizza he presented was Harvest Pizza—Garlic oil base topped with butternut squash, kale, Fontina & Mozzarella cheese, crisp Pancetta, then a touch of toasted pumpkin seeds, shaved Parmesan and a Pomegranate Glaze—made with Caputo Americana flour. “I have been making pizzas for 30 years, and started when I was 10 years old. Now that I am 40 years old, I decided to start competing. Last competition I came in 4th for best pizza and 1st for fastest pizza maker. This is just the start. I will be making appearances at most pizza competitions going forward, so look out for the next big thing,” Giovanni said. Giovanni is the Director of Operations for Bricks Wood Fired Pizza Café. They currently have four stores in the Chicago suburbs — Naperville, Wheaton and two in Lombard. Coming soon will be locations in Mt. Prospect and Dundee, Illinois.
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Viroguard is a UL listed stainless steel containment system that fits at the base of your rooftop fan sealing off the top of the curb area and collecting all the grease and cleaning waste so it doesn’t run onto your roof. 5000 W. ROOSEVELT ROAD The Viroguard simply fits on top of the fan curb CHICAGO, IL 60644 773.378.8400 MANUFACTURING attaching into the ductwork with the exhaust fan CHICAGOLAND’S LEADING CONTRACT FURNITURE MANUFACTURER FOR OVER 35 YEARS fitting on top of Viroguard sealing off all areas from leaking grease from the fan. Viroguard keeps rain from overflowing it (and contains the grease in all weather conditions) with the unique hinged rainshields. Your exhaust cleanUNPARALLELED ing company simply flushes and drains the unit 10 YEAR WARRANTY!!! during their normal cleaning visit. Viroguard does not use expensive pad, diapers, rock, sand or any other foreign material that can leak and have to be inspected, replaced and disposed of. Viroguard also fits off the roof so you can easily see your clean roof under it. It is simply the perfect solution for ALL OUR BOOTHS AND TABLETOPS ARE PROUDLY your rooftop grease problems. For more informaMADE IN THE USA tion, visit www.enviromatic.com CALL NOW TO VISIT OUR SHOWROOM AND TOUR OUR FACILITY 773.378.8400 WWW.CHICAGOBOOTH.COM
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Happy Holidays
TRAVEL With Valerie Miller
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Experience a Christmas celebration like no other without ever leaving the property. Gaylord Opryland’s County Christmas is in full swing from now until January 1st, 2017. The entire resort is transformed into a winter wonderland. The brands’ hallmark is, “Experience Everything in One Place.” Holiday Events include: Arctic Plunge Snow Tubing & Glacier Glide Ice Skating –Six lane tubing hill covered in 1.5 million pounds of real snow. 6,000 square foot outdoor ice rink. Dr. Seuss” How the Grinch Stole Christmas! – The musical at Nashville’s Grand Ole Opry House Larry Gatlin & The Gatlin Brother Christmas Dinner Show -They will be performing their hits and holiday favorites at their dinner show now thru Dec. 25th, 2016 ICE® Featuring Rudolph the Red Nosed Reindeer –experience favorite scenes from Rudolph the Red Nosed Reindeer brought to life in magnificent sculptures, handcrafted from more than two million pounds of ice Opryland Express Kids Train –Hop aboard and enjoy a ride – (now thru –Dec. 31, 2016)
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GAYLORD OPRYLAND RESORT & CONVENTION CENTER Getting There: Fly/Drive Nonstop flights out of Chicago O’Hare on American and United Airlines Nonstop flights out of Chicago Midway on Southwest Airlines
The Gaylord Opryland Resort has 2,882 rooms on nine acres of indoor gardens with waterfalls under a glass atrium. You never have to worry about the weather because you are inside. There is plenty of shopping, and the resort has 17 restaurants to choose from. Amenities include one indoor and two outdoor pools, fitness center and spa. They even have a lazy river running through the resort where you can board a Mississippi style Delta Riverboat and take a ride down the river. For more info visit Marriott.com/hotels/travel/bnago-gaylord-opryland Gaylord Opryland Resort and Convention Center is located at 2800 Opryland Drive in Nashville, Tennessee. The Grand Ole Opry is located right next to the resort and it is minutes from downtown Nashville. Opry Mills, a Simon Mall is conveniently located near the hotel too. Christmas at Gaylord Hotels can also be found at their other properties: Gaylord National Resort, National Harbor, Maryland Gaylord Palms – Kissimmee, Florida Gaylord Texas, Grapevine, Texas Events vary at each location; for more info visit Marriott.com/Gaylord-hotels/travel.mi By the numbers – Across Gaylord Hotels four resorts are: 7796 guest rooms; 6.2 million Holiday lights that would stretch 226 miles if strung end to end; 101,360 feet of garland; 27,000 poinsettia plants Over 3 million pounds of real snow on snow tubing hills, more that 8 million pounds of ice used to carve the ICE! Attraction
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Fall’s Smoky Cocktails
Most of what Megan Dye has learned about bartending has been self-taught while working at Kermit’s Outlaw Kitchen in Tupelo, Miss. Dye
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creates inventive liquor infusions such as lavender liqueur and is experimenting with smoked whiskey cocktails for fall. – Adapted from Northeast Mississippi Daily Journal
Food Industry News® December 2016
Rick Bayless Accepts Julia Child Award
Chicago chef, writer and humanitarian Rick Bayless is donating objects that represent his early career to the Smithsonian’s National Museum of American History. The new collection was unveiled as Bayless accepted the 2016 Julia Child Award from The Julia Child Foundation for Gastronomy and the Culinary Arts during the museum’s second annual Smithsonian Food History Gala. Bayless is an American chef who specializes in traditional Mexican cuisine with modern interpretations. Born into a family of restaurateurs, Bayless began cooking as a teen, when he also visited Mexico for the first time. In 1980, he moved to Mexico with his wife Deann and spent years learning about Mexican foodways. His first cookbook, Authentic Mexican (1987), was followed by eight more on Mexico’s regional cuisines. He opened his first restaurant, Frontera Grill, in Chicago in 1987 and has since opened six restaurants and created a line of Mexican-inspired prepared foods. More information about the award is available at http://www.juliachildaward.com.
Passion is the driving element of purpose. When one is possessed with it, labor is not perceived as toil—it is revealed as love. —T.F. Hodge
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Food Industry News® December 2016
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A program at Metcalfe’s Market in Madison, Wis., promotes on its shelf displays a 25% discount for items with approaching expiration dates. Pinpoint Software, which offers a program to keep track of which items in inventory are nearing expiration, is helping with the project, which taps into consumers’ increasing awareness of food waste. – Adapted from Supermarket News
Don’t Let Year-End Cost-Cutting Derail Your Business Goals By George Parhas Many businesses need to adjust their spending to meet the reality of their cash flow during the last few months of the year. While it can be tempting to just cut expenses across the board, this strategy may actually backfire if you cut in the wrong places. Here are four budget areas you should try to preserve to avoiding derailing your long-term business goals: 1. Marketing—It’s one of the easiest things to cut, but doing so will eliminate your ability to grow. The smarter strategy is to continue doing the marketing initiatives that bring you results so you don’t miss opportunities to gain new customers. 2. Training—Instead of eliminating employee education opportunities, look for cost-effective options such as online training or in-house peer-topeer training to reinforce skills. Regular training is especially important for frontline employees who can make an immediate difference in maintaining and winning business. 3. Safety—Cutting your budget
should not mean increasing the risk for workplace injuries or creating an unsafe work environment, which can expose your business to potential workers’ comp claims. Consider safety an “untouchable” area when it comes to budget cuts. 4. Quality—Another area where shortcuts should be avoided is your product and service quality. Reducing resources to the point that it affects your end product is not going to help drive more business—in fact, it may have a significant negative impact on sales. If you keep these four key expense areas steady, how can you make up budget deficits? The best way is to look at all of your expenses, line by line, and identify unnecessary or hidden costs that can be eliminated. It’s also important to maintain an in-depth view of your financials throughout the year—not just when your budget is tight—so you can take proactive steps to avoid future cash crunches and keep to financial goals. See their ad on page 34
Consumers Crave Cleaner Labels The bakery and baking aisle are moving to meet the needs of consumers who want more natural and organic ingredients, even if those departments weren’t the first to catch on to the trend. Consumers increasingly care about where their food comes from but they don’t want to lose their favorite recipes or flavors, said Russ Moroz of Whole Earth Sweetener Co. – Adapted from Progressive Grocer
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Food Industry News® December 2016
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Negative Reviews as a Teaching Tool
Negative reviews on sites like Yelp, Google and TripAdvisor are a headache to get rid of and a problem that affects any business’ bottom line. However, bad reviews that all have the same issues can actually point out areas where businesses can improve and give owners a chance to connect with reviewers. “If multiple people are picking up on the same issue, that’s something we really want to focus on,” said Jeff Gates, who co-owns eight restaurants in the Boston area. – Adapted from The San Francisco Chronicle
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Food Industry News® December 2016
10 Toxic People You Should Avoid At All Costs
It’s often said that you’re the product of the five people you spend the most time with. If you allow even one of those five people to be toxic, you’ll soon find out how capable he or she is of holding you back. 1. The Gossips derive pleasure from other people’s misfortunes. 2. Temperamental people are tough to dump from your life because their lack of control over their emotions makes you feel bad for them. When push comes to shove though, temperamental people will use you as their emotional toilet and should be avoided at all costs. 3. Victims are tough to identify because you initially empathize with their problems. But as time passes, you begin to realize that their “time of need” is all the time. 4. Self-absorbed people see you as merely a tool used to build their selfesteem. 5. Spending too much time around envious people is dangerous because they teach you to trivialize your own accomplishments. 6. Manipulators always want something from you, and if you look back on your relationships with them, it’s all take, take, take, with little or no giving. They’ll do anything to win you over just so they can work you over. 7. Dementors suck the life out of the room by imposing their negativity and pessimism upon
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everyone they encounter. They can inject fear and concern into even the most benign situations. A Notre Dame University study found that students assigned to roommates who thought negatively were far more likely to develop depression. 8. Twisted people who have bad intentions, derive deep satisfaction from the pain and misery of others. They are either out to hurt you, to make you feel bad, or to get something from you; otherwise, they have no interest in you. 9. Judgmental people have a way of taking the thing you’re most passionate about and making you feel terrible about it. 10. Arrogant people have false confidence, and it always masks major insecurities. A University of Akron study found that arrogant people tend to be lower performers, more disagreeable, and have more cognitive problems than the average person.
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Food Industry News® December 2016
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dishes that borrow flavors from dessert. – Adapted from Smartbrief.com
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PepsiCo Cuts Added Sugar
PepsiCo announced it will significantly reduce added sugar across its global beverage portfolio. By 2025, at least twothirds of PepsiCo’s beverages will contain 100 calories or fewer from added sugar per 12-oz serving. The announcement is part of PepsiCo’s pledge to create a healthier relationship between people and food. Ten years ago, PepsiCo committed to delivering financial returns in a way that was sensitive to the needs of the world. Since the launch of this initiative (Performance with Purpose), PepsiCo has nearly doubled its net revenue, generated more than $600 million in environmental cost savings and grew its lineup of nutritious food and beverages to 25% of the company’s net revenue. ■ PepsiCo will transform the range of products it offers, including: ■ Helping consumers reduce added sugars, sodium and saturated fats in their diets through new recipes, seasonings and cooking methods ■ Launching smaller pack sizes for carbonated soft drinks and promoting lower-calorie beverages with fewer added sugars ■ Strengthening product labeling to help consumers make more informed purchasing decisions ■ Providing 3 billion servings of nutritious foods and beverages to underserved communities and consumers For more information, visit www.pepsico.com.
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Food Industry News® December 2016
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By John Graham 1. “For what I get paid, I do more than enough.” With so much pressure, otherwise pleasant people become angry, obstinate, negative, and alienated. It’s not the way to move ahead—or even stay where you are. 2. “I’ve put in my time and paid my dues. Now, its my turn.” It may be a choice parking space, or bigger accounts. It doesn’t make any difference what it is; it’s easy to spot someone with a chip on their shoulder. Their attitude sends the message that this person thinks they are special. 3. “Sorry, but I’m really busy right now. Can’t you get someone else?” When asked to step in and help solve a problem, work on a project, develop a plan, or handle a difficult situation, some
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people make it clear that they can’t be counted on when needed. 4. “They’ll see what happens when I leave. It’ll take three people to replace me.” Those around them often see it quite differently. 5. “Whoa! There’s only so much I can do.” By always playing it safe, they deny themselves the opportunity to see how much they can accomplish. 6. “With so many meetings, I can’t get my work done.” You’re not alone if you feel this way. Don’t complain; do something about it. Take a “how we can improve it” approach: meeting alternatives, requiring agendas that go to participants beforehand, setting time limits, and three question participation evaluations. 7. “That’s not my job.” Not long ago, individuals could “write” their own job description. That’s over. 8. “I’m a hard worker.” Sim-
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ply put, no one “earns points” or merits a “reward” today for hard work. What counts is measurable and it’s called results. 9. “Unless I get paid extra, I shouldn’t have to do it.” An employer’s demands can go too far, but employees can be shortsighted by putting on the brakes and miss opportunities for taking on tasks that can demonstrate their skills. 10. “I meant to get it done. I’ll get right on it.” Why do some people agree to do something— and then ignore it by doing nothing, even after getting reminders? Sure, there are times when we all forget and a reminder helps. But, others can be chronic offenders and fail to respond even when offered help, being nudged, cajoled, and confronted. Everyone knows them: “If you want it done, don’t bother giving it to Brad.” John Graham of GrahamComm is a marketing and sales strategy consultant and business writer.
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Food Industry News® December 2016
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Upscale, French and regional American cuisine, as well as new pastries and ice cream, are the menu highlights as Prairie, the College of Lake County’s student-managed restaurant, marks its fifth year. The restaurant, located in the lower level C Wing at the Grayslake Campus, kicked off its 2016-17 season in September. The menu changes weekly to offer variety for both the students and customers, according to Chef Rob Wygant, co-chair of the hospitality and culinary management program. This fall, upscale entrees have ranged from split-roasted pork tostadas to Italian sausagestuffed calamari in roasted tomato Pomodoro sauce with aged Parmesan cheese and basil. Regional American entrees span from New England seafood to New Orleansstyle creole chicken. French cuisine has included filet of beef au piovre over pommes puree with sautéed French beans. “Our students are exposed to hundreds of dishes per semester, compared to about 10 per semester at other culinary arts programs in the area,” Wygant noted. For details and to make a reservation, visit www.clcillinois.edu/programs/prairie. The college is located at 19351 W. Washington St., Grayslake. To learn about CLC’s hospitality and culinary management program, visit www.clcillinois.edu/programs/hcm.
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Minimum Wage Increase Excludes Tipped Workers
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The Cook County Board of Commissioners voted 12-3-1 to approve a $13 minimum wage increase in Cook County by 2020. The IRA opposed this ordinance in favor of a minimum wage standard set by the state. While the minimum wage rate will increase to $10 on July 1, 2017, the minimum wage rate for tipped employees will stay in line with the state’s minimum wage rate for tipped employees, which is currently $4.95, and increase with inflation (CPI) to a max of 2.5% starting on July 1, 2018 and every year thereafter. The minimum wage increase in Cook County will be rolled out as follows: Cook County Minimum Wage Current - $8.25 July 1, 2017 - $10 July 1, 2018 - $11 July 1, 2019 - $12 July 1, 2020 - $13 July 1, 2021 (and every year thereafter) - $13 + CPI (max of 2.5%) Cook County Tipped Minimum Wage Current - $4.95 July 1, 2017 - $4.95 (tied to state minimum wage rate for tipped employees) July 1, 2018 (and every year thereafter) - $4.95 + CPI (max of 2.5%) The IRA will stay engaged with Cook County during the rule-making process, and will keep their members updated.
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Food Industry News® December 2016
n By the time an old Yellow Pages phone book turns a year old, the yellow dye can’t be removed, so paper mills don’t want them (they’d contaminate any newer paper). n Wrapping paper often contains too much dye or even foil and plastics, so they can’t be recycled. n Aerosol cans may still contain propellant and may explode, so won’t be melted down. n Juice containers contain wax which can’t be removed. n Light bulbs have so much that can’t be easily removed that they need to be disposed of separately from other waste. So, what can be recycled? Milk and drink bottles can be recycled, as is clean paper, but anything mixing metal and plastic with organic matter is too tough to mess with.
End of the Year Organizing You’re a whizz at keeping your business purring along, but what about your personal space? Here are five things to do for yourself now that 2017 is tapping on your door: 1: GO THROUGH YOUR STUFF Tackle clothes and shoes first. If you don’t wear them anymore, at least in the last year, donate them to charity, sell them online or throw them out. With a bit more space in your wardrobe you can work out how to tidy up and arrange what’s left. 2: DO SOME DIY FOR MORE SPACE Install shelves and racks inside a built-in cupboard to utilise the space effectively. Add hooks and shelves behind doors and on walls, and store large, rarely used items under the bed or out in the garage in watertight plastic boxes. 3: KEEP UP THE GOOD WORK Once your things are organized into storage, get into the habit of putting them back where they belong. This will keep the place tidy and save time on hunting for misplaced items. 4: ADD SHINE Go through your jewelry, shoes, belts and bags and decide what needs to be shined or buffed. Most jewellery and belt buckles can be cleaned with window cleaner, leather shoes can be shined with cream shoe polish 5: Update all scheduled data Use whatever way you commonly record needed data like anniversaries and business deadlines (the cloud is perfect for storing these on-the-go). These should include investment end dates, banking dates and advertising schedules (all forms of advertising, whether online or in-print have deadlines, so be sure to have all of your messages scheduled for you needs to do what and when).
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Food Industry News® December 2016
Guard Against Dangers of Electrical Fires This Winter
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As the days get shorter and colder, employees need to remain vigilant about the dangers of electrical fires as they turn up the heat. Keep your workplace warm and safe by following these guidelines: ● Maintain your equipment. Check out every piece of electric equipment you have, looking for frayed cords, burned outlets, and other potential hazards. Repair or replace anything that’s not in good condition. ● Place heaters appropriately. If you rely on space heaters, don’t locate them under desks or in enclosed areas where the heat they provide might start a fire or melt the insulation around electrical appliances. ● Don’t overload your circuits. Use power strips, not extension cords, to avoid damage to your wiring. And be sure that your cords aren’t lying anywhere they could trip and injure a co-worker. ● Watch your combustibles. Don’t store cardboard boxes or paper goods near electric equipment or outlets. The heat they produce could start something burning.
Reconcile Cash on Hand Every Shift Restaurants not only handle many cash transactions, they also must keep a significant amount of cash on hand for making change, paying tip floats and petty cash expenditures. The constant movement of cash makes it hard to spot when there are losses. A proven method for tracking cash on hand is to first never mix cash received from sales with your cash-on-
hand fund. Another technique is to maintain a constant cash supply-on-hand total that is large enough to meet the cash demands for making change. Third, reconcile all cash-on-hand funds for each cash drawer, change fund and petty cash fund at the end of every shift and have incoming and outgoing managers sign off on them. – Adapted from 50 Cost Cutting Tips; RestaurantOwner.com
The Importance of a Mission Statement
Does your restaurant have a simple mission statement that your staff knows and understands? Does your mission statement guide your restaurant’s every action? If not, you are missing out on one of the most powerful communication tools you can have. The mission for coaches is to improve their players so they can win as a team. Likewise, the goals for owners and managers are to improve each of their staff. This doesn’t mean that corrective action isn’t needed; it simply means that whatever action you take is to benefit the mission of the restaurant. – Adapted from restaurantowner.com
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Food Industry News® December 2016
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Eighty to a hundred waking hours of the week are dedicated to the average restaurant owner with even more hours spent dreaming about the restaurant. But you don’t have to sacrifice everything for your work. Here are four ways to reduce time commitment to your restaurant so you can be more productive and spend more time with family: 1. Automate what you can. Determine what manual tasks you manage regularly that can be converted into electronic or computer-based operations. 2. Hire a general manager. If you want to immediately open up your schedule, this is the way to go.
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The Right Compensation The best way to determine staff salaries is to research what others in the industry are earning. For this data, many entrepreneurs subscribe to PayScale.com or Salary.com. Others turn to crowdsourcing on Quora or LinkedIn, or to asking colleagues for average compensation in particular fi elds. “You need good people to grow, and if you want good people you need to pay them competitively,” says Trevor Traina, founder and CEO of IfOnly, a travel company that benefi ts charitable causes. He suggests ranking your employees from most to least important and making sure to take care of those at the top of your list first.
Food Industry News® December 2016
CHEFS PROFILES Sam Plotnick and Evan Fullerton Restaurant: Temporis 933 N Ashland Avenue Chicago, Illinois Birthplace: Both born in Chicago Current Position: Co-Chefs Favorite Food: Plotnick: Sushi and other raw delights. Fullerton: Pork because it is the most versatile animal. Memorable Customers: Plotnick: It was a late night and one cook and I had to stay two hours after the rest of the staff for one table. As a token of gratitude the customers left us with half a bottle of 1982 Chateau Margaux which we quietly enjoyed in the back of the kitchen. Fullerton: A gentleman drinking at the bar requested an 8 oz. filet of Beef tenderloin, brought to room temperature, and served with olive oil and salt. Worst Part of Job: Plotnick: In opening a restaurant I have to wear a lot of hats, my least favorite is doing the accounting and bookkeeping. Fullerton: Missing holidays with your family. It is the only sacrifice I have a hard time with. Most Humorous Kitchen Mishap: Plotnick: Somebody absent mindedly put the blender in a cooler. Nobody had an explanation or would fess up to it. We would just walk by and stare at it through the glass doors and try to come up with our own theories as to who did it and why. Fullerton: It was the middle of a busy Saturday night. A back waiter was returning to the floor after clearing a table. The owner’s cat had escaped the upstairs office, and was about to enter the dining room. The alert back waiter managed to execute the perfect duck and roll across the entry way, while simultaneously scooping the cat, slipping unseen back out of site. Favorite Food to prepare: Plotnick: Anything braised. I love every step in the process of braising meet, particularly short rib or beef cheek. Fullerton: Braised short ribs - braised with red wine, thyme, and rosemary. What part of the job gives the most pleasure: Plotnick: Seeing guests enjoy the food. It’s easy to get caught up in what you want out of your ideas, but it’s rewarding when you see how they translate into the diner’s experience. Fullerton: Being a part of making a precious memory that’s much more memorable. A lot of times the people dining with us are celebrating something, anniversary, graduation, or a reunion, and having those people say that the meal will help them to remember this evening forever is the greatest reward. If you couldn’t be a chef, what would you be and why: Plotnick: I would go to business school. In the perfect world I would always be an entrepreneur. Or work in the front offi ce of the Cubs. But realistically I have no idea what I would actually by doing right now. Fullerton: An architect. Growing up in Oak Park, with Frank Lloyd Wright homes all around me, I wanted to design unique homes. Best advice you ever got was: Plotnick: Don’t try to win arguments. Nobody wins arguments. You’ll just upset people and still not get what you want. I can’t say I follow this advice all the time, but I try. Fullerton: Learning what not to do is just as important as learning what to do. Where do you like to vacation: Plotnick: I haven’t had the time or the means to actually go anywhere on a vacation yet as an adult. I’ve had two vacations and I had to stay home. If I could I would go back to Japan, where I visited once as a teenager. Fullerton: Wherever my family is at that time. What do you enjoy most about FIN: Plotnick: I appreciate the concise editorials. As operators of a new restaurant, these articles are very important to us. Fullerton: Their local focus. Bringing local chefs in contact with local suppliers.
11/14/16 11:35 AM
Food Industry News® December 2016
Won Fun Chinese and 2Fun Italian Style NEW PRODUCT: Chinese Opens in West Loop Menu with Nueske’s Applewood Smoked Jalapeño Austin Baker, owner of Humboldt Park’s Bar Mar- Asian Flavors Bacon Cheddar Bratwurst
ta, is excited to announce Won Fun Chinese and 2Fun Chinese, a bi-level restaurant and bar offering an interpretation of Sichuan-inspired fare outside of Chinatown. The concepts are set to open this fall at 905 W. Randolph St. in the West Loop neighborhood and hope to create a unique Sichuan experience for aficionados and neighborhood guests looking for a new dining adventure. Won Fun Chinese, the first floor 60-seat restaurant, will feature a space bustling with noise and excitement, which is inspired by the Chinese term “rènào.” Diners can expect a family-style Chinese feast while enjoying an open kitchen that offers a glimpse of noodle-pulling and stir-frying action. Signature Sichuan dishes like Kung Pao Chicken, Sichuan Pork Wontons, Ma Po Tofu, Dan Dan Noodles and a Beijing Style Duck will be served alongside modern dishes that showcase a playful take on the cuisine. Those favorites include General Tso’s Chicken Wings, Foie Gras Fried Rice, and Biang Gelato • Spumoni Cannoli • Cakes Biang Mien made with hand Cookies • Specialties pulled noodles, cumin lamb Call Now For orDeriNG iNFo and tiger salad. The dessert 708-547-5969 menu will feature only one www.leZZa.com dish, a Taiwanese shaved ice, along with a dynamic tea program that highlights Chicago-partner Spirit Tea, which celebrates the natural beauty of the tea plant. Won Fun Chinese and 2Fun Chinese is open Tuesday through Saturday from 5 p.m. to 2 a.m. Lunch will launch at a later date. For more information, please visit www.funfunchinese.com.
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Intro’s Executive Chef Stephen Gillanders welcomes Chef Hisanobu Osaka (best known for his long-term affiliation with Iron Chef Masaharu Morimoto) as he transforms Intro into a casual, Japanese-style trattoria. This latest iteration of Intro presents the most concept-driven cuisine offered at the restaurant so far, fusing Chef Osaka’s passion for Italianstyle food with his expertise of cooking with Asian and Japanese ingredients. Simply put, it is the result of a Japanese chef who loves Italian cuisine. Reservations for Chef Osa-
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Made from a traditional Nueske family recipe, this perfectly-seasoned bratwurst has a hint of Nueske’s signature applewood smoke. They’ve added jalapeño, real cheddar cheese, and bits of their famously smoky bacon to these smoked brats to give them a little extra Wisconsin flavor. This special recipe is packed into natural casings and gently smoked. It’s easy to enjoy these juicy links hot off of the grill or right out of the pan! Nueske’s Applewood Smoked Meats has been family owned and operated since 1933. For more info, visit www.nueskemeats.com
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11/14/16 12:41 PM
Food Industry News® December 2016
Page 26
Quality Matters! Taste & Compare Today! n Italian Beef n Italian Sausage n Premium Meatballs n Burgers n Giardiniera and more! For Samples and Ordering Information, Call Jimmie Hart
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Give Yourself Permission to Succeed
Many people fail in their goals because they don’t allow themselves to succeed. Sometimes you need to consciously give yourself permission to get what you want. Here’s how to open your life up to greater success: n Spend time with people who support you unconditionally. We’re sometimes blind to many of our assets. Hanging out with people who believe in you helps give you a clearer view of your strengths. n Don’t cling to the past. Most of us have longestablished patterns of behavior and thinking that have helped us in life—at one time. But people and circumstances change. Adapt your behavior and thinking to fit the present situation. Otherwise, old habits may impede your success. n Devote some time each day to nothing. You can get in the way of your own success by being addicted to ceaseless activity. Give yourself permission to do nothing without feeling guilty about the downtime. This allows you to step back and assess where you’re heading and how you’re doing it.
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Bring Innovation to Your Workplace You can’t simply order people to become creative. If you want more imagination and innovation in your workplace, follow these guidelines: n Give people space. Not just physical space in which to work uninterrupted, but creative space to develop and test ideas without interference. n Boundaries. At the same time, set clear expectations for innovation. Talk about the kind of ideas you want to see, and what you don’t. Clarify deadlines and requirements for everyone. n Diversity. Bring a wide mixture of personalities and skills to your team. The more exposure to new ways of thinking people have, the better their ideas will be.
11/15/16 10:13 AM
Food Industry News® December 2016
Page 27
National News
STAFFING DONE RIGHT
Nature’s Frequencies introduces the Food Freshness Card™, a revolutionary product that helps to keep food fresher longer. The Food Freshness Card™ has been independently laboratory tested to increase the life of many fresh foods, including fruits, vegetables, and breads.
Phil Keiser, Culver’s president and CEO, recently passed away of natural causes. He worked for Culver’s 20 years and was the leader of over 20,000 team members at 580 Culver’s locations in 24 states. Co-founder Craig Culver will assume the role of interim CEO until a successor is named. - culvers.com Food Bazaar Supermarket have held grand openings for two new stores in North Bergen and Fairview, N.J., giving the grocer 24 stores in three states in the Northeast. The company also touted a plan to donate 20 tons of food to its local communities. - Progressive Grocer Competition for Hispanic grocery shoppers in Texas is heating up and longtime favorite Fiesta Mart faces a growing field of regional and national rivals. H-EB, Kroger, Wal-Mart and WinCo Foods are increasingly focused on the Dallas/Fort Worth market, which has about 2.2 million Hispanic residents whose households spend an average of $582 per month on grocery shopping.
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Carnegie Deli—a New York institution since 1937 will be closing its doors on December 31, 2016. Chickfil-A breaks ground on the future site of its first stand-alone location in the city of Las Vegas. The restaurant will be located at the northeast corner of Sahara Ave, and Rancho Drive and is the third Chick-filA location opening in the Las Vegas area in 2017. Sin City Brewing Co. opens its fourth location on Las Vegas Boulevard at Grand Bazaar Shops featuring its five signature craft beers, a rotating seasonal brew, and the brewery’s fist outdoor bar. The Culinary Institute of Copia opened a new facility in Napa, CA, entirely dedicated to offering its innovative, industry-leading food and wine education and experiences to the public. America Let’s Do Lunch shines an important spotlight on just a few of the 2.4 million seniors, meals on wheels serves each year. Visit the campaign home to volunteer—mealsonwheelsamerica.org.
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Joey’s Classic Italian Beef Arrives at Restaurant Depot
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Authentic Brands of Chicago (ABC) recently announced their Joey’s Classic Italian Beef product will be featured at all Restaurant Depot locations in addition to offering their complete line of products at Greco & Sons. This new product is exclusive to Restaurant Depot. With almost 40 years of making Italian Beef for several Chicago area restaurants, Authentic Brands Chicago has recently focused on expanding their product line to restaurant industry resellers like Restaurant Depot. Making Italian Beef involves an extensive cooking process and a dedication to detail that many local restaurants are unable to do. Authentic Brands Chicago is betting their Joey’s Classic Italian beef product will be successful with the thousands of independent restaurateurs that would like to offer a quality Italian Beef sandwich. Their Joey’s Classic Italian Beef
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product is made with USDA Choice Domestic Beef, and slow roasted in its own juices to enhance the flavor, hand trimmed & flavored with traditional Italian spices & no MSG. Preparation, cooking and packaging all takes place in their new state of the art USDA Facility to ensure consistent weight & thickness from slice to slice resulting in uniformity from sandwich to sandwich. Since, the facility mainly focuses on Italian Beef, Authentic Brands Chicago is able to apply the best 9/9/16 11:05 AM food safety and packaging options in the menu category. In addition to their successful Italian Beef products, Authentic Brands Chicago produces Premium Italian Style Meatballs, a “heat & serve” product made with fresh ricotta & imported Pecorino Romano Cheeses that are perfect for sandwiches or to serve with pasta. Angus hot dogs, corned beef, hot & mild giardiniera, and all-natural salad dressings and sauces complete the product line-up of Authentic Brands Chicago. For more information about Authentic Brands Chicago, see their ad on page 14.
11/15/16 10:13 AM
Food Industry News® December 2016
Healthier Food Trends
Page 29
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Consumers seeking healthy ingredients could turn to the moringa as the latest superfood trend because its leaves can lend a nutrient-dense boost to energy shots and bars as well as tea. In addition, meat substitutes from the jackfruit and beverages derived from plants like cacti and artichokes could be hot trends in the future.
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Admitting Errors When a patient perceives, correctly or not, that a doctor or hospital has made a mistake, the doctor’s or hospital’s kneejerk reaction is typically to circle the wagons and deny guilt. A study from Johns Hopkins University found that only two percent of US hospitals let patients know when a mistake has occurred. But that may be changing. The US state of Oregon passed a law that an apology from a doctor can’t be used against him or her, while the University of Michigan Health System has launched a groundbreaking initiative. According to U.S. News & World Report, “the University of Michigan Health System pioneered the Disclosure, Apology and Offer model, in which patients who have been the victim of an error are quickly told, issued an apology, and offered a settlement.” As a result, the hospital system’s legal costs dropped some 60 percent, and it had 36 percent fewer medical claims lodged against it. While admitting a grave medical error may seem like career suicide in today’s litigious society, the fact is, what most patients and their family members really want are to know the facts and to be treated fairly. As Richard Boothman, a former trial lawyer, told U.S. News & World Report, doctors can often disarm angry patients by simply saying, “I could and should have done better – I’m sorry.”
dec 2016 25-32.indd 29
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Quotes & Humor Forgive your enemies. Nothing annoys them so much. –OSCAR WILDE
CELEBRATING 50 YEARS!
Do sober what you said you’d do drunk. That will teach you to keep your mouth shut. –ERNEST HEMINGWAY
Read stuff that will make you look good if n My friend’s hour-and-a-half com- you die in the middle of mute made him crazy. Finally, he it. –P.J. O’ROURKE quit and got a new job close to home. “That’s great, I remarked. What Remember that you are absolutely unique. Just are you doing now?” like everyone else. –MAR“I’m a bus driver.” n A co-worker in our plant always brought strange-smelling food at lunch, and the odor bothered some of the Staff. Finally, one of our staff came in to complain. “You’ve got to do something about that stuff he’s bringing in for lunch,“ he complained. So, the boss walked in at lunch and grimaced. The worker who complained, nodded and commented. “It smells like cocoa,” she said. “Chocolate? it sure doesn’t smell like cocoa.” The boss remarked. “You don’t get it,” she answered, “Cocoa is the name of my dog.”
Every workplace has a tyrant, a gossip, a thief and a good worker who keeps the place running as the others burn it down.
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I bought one of those CDs to teach you Spanish in your sleep. During the night, the CD skipped. Now I can only stutter in Spanish. – STEVEN WRIGHT
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Food Industry News® December 2016
Page 30
Is It Time To Hire a Publicist?
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Waitstaff Tip: Repeat First and Last
People remember the first and last things that you say to them. In “Service That Sells!” authors Phil Roberts and Jim Sullivan recommend that waitstaff repeat key information twice to grab customer attention.
When starting a new business or launching a product, people often wonder how do they get a news program or magazine to do a story about their product or business. One of the easiest way to garner media attention is to hire a reputable publicist or public relations firm. “It’s a publicist’s job to make your business, product, or event “newsworthy” for the media,” says Julia Shell of Julia Shell Public Relations. “The publicist will write a press release about your business and “pitch” it to the media for coverage.” When retaining a PR firm, you are securing the writing and marketing services of a publicist along with their time and relationships with their media contacts. You should expect a publicist to be a liaison between you and the media to help the media to see why your business or product deserves attention. However, because PR isn’t a paid ad, you don’t have total control of the content. If the media outlet does their due diligence and realizes you have a bad product, the truth will come out in the wash. Julia Shell has been a publicist in the Chicago area since 1999. For more info, email juliashell@juliashellpr.com
No one has the right to feel hopeless, there’s too much work to do. — Dorothy Day
11/15/16 10:13 AM
Food Industry News® December 2016
Dining With
Ms. X DECEMBER, 2016
AL & JOES’ 10348 W. Addison FRANKLIN PARK, IL 847-678-6788. They have been around since 1960 and are known for their submarine sandwiches. Create your own sandwich or try one of their specialties. This old school place is very nostalgic. It is a restaurant at which you can dine and visit the convenience store. I tried a meatball sandwich with red sauce and giardinera. It was fantastic. They also have soups, salads and pizza. Catering is available and they offer party sandwich trays. ARAX FOODS 9017 N. Milwaukee Ave. NILES, IL 847-966-1808. This is a small grocery store offering an abundance of Middle Eastern specialties. I’m amazed at how much product they have jammed into this place. They have a large selection of tea pots and hookah pipes on display. Grocery items include spices, bulk seeds, nougat candies, seasonings, coffees & teas, tobacco, pastries and a counter with fresh cheeses. CRATE & BARREL 850 W. North Ave. CHICAGO, IL 312-573-9800. I love this store anytime of the year. They have the coolest cooking items and gadgets. During the holidays they have a big selection of Christmas Candy & Food Gifts. My favorite thing to buy myself is the Peppermint Bark and I always stock up on it for presents. This stuff is so addicting, its dark chocolate, white chocolate and peppermint. They also have chocolate covered crackers, mighty marshmallows, snow white pretzels and hot cocoa mixes. Everything is packaged beautifully. DINKEL’S BAKERY 3329 N. Lincoln Ave. CHICAGO 773-281-7300. This is a full service bakery & café. Whenever I’m in the area I always stop in here for a treat. They have great pastries, butter cookies and cakes. They make fresh baked bread daily too. They are also known for their world famous stollen, a family recipe since 1922. Pick one up; this is the real deal and the perfect item to take to any holiday party. Stop in for some special holiday goodies. Looking for corporate gifts? Visit dinkels.com. NESTLE TOLL HOUSE CAFÉ BY CHIP 804 Orland Square Drive ORLAND PARK, IL L 708-364-8355. Everyone is familiar with Nestle Toll House Chocolate Chip cookies. I remember making them as a kid. Now you can pick up some of these fresh baked cookies at the Orland Square mall. They also have brownies; the frosted one is my favorite. Wash all that chocolate down with a coffee, smoothie or shake. NOODLES & COMPANY 14662 LaGrange Rd. ORLAND PARK, IL 708-4034400. This is a quick service restaurant offering soups, salads, pasta and noodle dishes. The grilled chicken Caesar salad is one of my favorite things to eat; fresh chicken, Caesar dressing, cheese and tasty croutons. Then there’s the mac & cheese which comes in a couple varieties. The buffalo chicken mac & cheese topped with hot sauce and green onions was amazing. The portions are very generous and it’s the ideal place to take the kids. ROYCE’ CHOCOLATE 520 N. Michigan Ave. CHICAGO, IL 312-964-5360. These chocolates come from Japan. Their packaging is simple and elegant. They offer a couple different kinds of chocolate wafers and each one is individually wrapped in the box. I tried one of their rum raisin chocolate bars; it had an interesting texture and the chocolate was smooth and creamy. Other products include chocolate potato chips, coffee covered marshmallow, and a Maccha bar which is chocolate bar with the fragrance of Maccha premium powered green tea leaves. UNION SQUARED PIZZA 1307 Chicago Ave. EVANSTON, IL 224-714-3100. Good for pick-up and delivery. They have 15 seats in the restaurant. They serve Detroit-style pizza and only have four flavors. These are squares of pizza; the crust is thick and then topped with cheese and then the tomato sauce. It’s a lighter pizza. Get a ¼ pie or whole pie. They also offer two rotating salads. They also own Union Pizza at 1245 Chicago Ave. in Evanston and Union Squared at 125 S. Clark in Chicago.
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Millennials Worry About Debt
Millennials aren’t the carefree kids you might think they are. A FICO survey found that they’re concerned about debt— with good reason. According to FICO’s online survey of approximately 1,000 Americans over 17, 32 percent of millennials owe $20,000 or more in student loans, and 45 percent owe at least $7,000 on car loans. In all, 37 percent of millennials ages 25-34 say they’re concerned about their level of debt, and 33 percent would like assistance in managing their debt. For example, 65 percent would like to receive an email alert when their student loan payments are overdue by less than 90 days, and 35 percent want to be notified by app when their mortgage payments are less than 90 days late (but they’d prefer a phone call if their payments are more than 90 days overdue).
How to Spend Less
1: Pressured? Rushed? You’ll spend more recklessly. Wait. 2: Pay bills automatically to avoid late fees. Similarly, channel a portion of your salary to your savings accounts. 3: Focus on your two biggest discretionary expenses like eating out and drinking. Over the following six months, cut each down by 25 to 33 percent.
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dec 2016 25-32.indd 32
Food Industry News® December 2016
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Workers Leave Vacation Days on the Table If you’re like most workers, you probably need a vacation but you haven’t taken all the vacation days you have coming to you. A survey reported on The Wall Street Journal website found that in 2015, more than half (55 percent) of U.S. employees failed to use their full allotment of vacation days. Workers used an average of 16.2 vacation days, down from the 20.3 days they took off from 1976 to 2000, and left a total of 658 million days unused. In addition to the physical and mental costs associated with not getting enough rest and relaxation, skipping vacations has an economic impact, depriving the U.S. economy of $223 billion in recreational and other vacation-related spending such as restaurants, hotels, and other travel activities.
To become a conscientious consumer of news and information, follow this advice: n Don’t read everything. You simply can’t absorb everything that’s out there. Concentrate on prioritizing data, handing it off to someone who can decide whether you need to digest it, and discarding what’s not useful. n Assess your information sources. Identify sources of information that are essential and trustworthy. Weed out any publication, website, or professional association whose information isn’t of the highest quality. n Scan for information. When you open a publication or look at a website, skim before diving in. Focus only on articles or reports that you need to read, not what’s just mildly interesting to you. Stick to what’s important. n Highlight the important stuff. As you read a book or magazine, highlight or underline key messages. Save online articles in a special folder, and check it every once in a while. If you haven’t gone back to any saved material, discard it. n Be an example. If you don’t want long emails or voice messages, keep your own short—and remind others as well.
Don’t make yourself feel like a bigger person by making your workers feel like a lesser person.
Nuggets
Chef Emmanuel Renaut partners with Princess Cruises to launch his first restaurant at sea: “LA MER - A French Bistro by Emmanuel Renaut” (PRNewsFoto/Princess Cruises)
New York Times Bestselling Author Joanne Fluke’s new Holiday Mystery with Recipes—Christmas Caramel Murder is a great read and it includes a dozen holiday recipes from the Cookie Jar. Pumpkins are a good source of Vitamin A, vitamin B, potassium, protein and iron and they are low in fat and calories. Since 1907, NielsenMassey—headquartered in Waukegan, Illinois—has been producing the world’s finest vanillas and flavors. The average carat size of an engagement ring is 1 carat. Walgreens interacts with 8 million customers in its stores and online each day. As of August 2015, approximately 76% of the populations of the USA live within five miles of a Walgreens store. Branson, MO is home to the Andy Williams Christmas Extravaganza starring the Osmonds and the Lennon Sisters. Another one of Branson’s leading shows is Christmas Wonderland, a musical ideal for the whole family. Hanukkah celebrates the miracle of oil, and a traditional holiday treat is a fried potato
pancake which is called a Latke and it is served with applesauce. The town of North Pole, Alaska with 2,200 residents keeps the Christmas Spirit alive all year long. It is just a 15 minute drive from Fairbanks, Alaska. Fossil has come out with a line of smartwatches with touchscreen functionality and classic good looks. The Incredible Christmas Place in Pigeon Forge, TN is the South’s largest Christmas Shopping Village, located in the foothills of the Smoky Mountains. You can also visit their store online, www. thechristmasplace.com. The United States Post Office joins the celebrations of Hanukkah with a new Forever Stamp that came out in November 2016. Most varieties of lemons contain higher percentages of sugar than strawberry fruits. Still, a lemon cannot be eaten as a dessert like a strawberry, as it is more sour than a strawberry. Besides sugar, lemons also contain 3-6 percent citric acid, which dominates its sweetness and tastes sour.
11/15/16 10:12 AM
Food Industry News® December 2016
Chicago’s Soon To Be Famous Soup Company Everyone loves good soup—and with Chicago being the foodie city that it is, serving good soup is no longer good enough; you must serve great soup. The trick is using time-tested recipes and offering new, relevant flavors that will excite customers and get them to spend. The problem is, with the current labor shortage facing every foodservice operation, it’s getting more difficult to make soups from scratch—until now. The best kept secret in the soup
Page 33
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cerned with. “By making our soups in small batches, we improve quality and consistency and give our customers something they can be proud to serve,” comments Jaime Mestan, a Certified Sous Chef and Vienna Beef’s Director of Bistro products. However, the quality does not stop there. Vienna carefully labels and stores each ingredient containing allergens to avoid any type of cross contamination for customers who have allergen sensitivities. They offer a range of options to satisfy even the pickiest of eaters. For example, they produce soups with low sodium, vegetarian and vegan soups and of course favor“Call MaCkay Rightites away!” such as tomato bisque with spinach and orzo, business is Vienna Beef’s which are then chilled and chicken noodle and even Bistro Soups & Chili. frozen in a very short period a beef stew. In addition to In their new, state-of-the- of time. This maintains the Bistro’s locally branded art soup and chili plant, highest quality possible. Ad- soups, which are available Specializing In Fast, Expert Repairs Of Refrigeration, Ovens, Vienna Beef’s experts theof firm sources through all distributors, HVAC ditionally, and All Types Cooking and Food Prep Equipment carefully create over 40 local ingredients whenever the company has been procall John mackay: flavors of delicious hand possible, uses fresh vegducing proprietary soups In nW SuBuRBS BARRIngTOn, SCHAumBuRg & SHOPPIng mAllS crafted soups and chili. And etables, real dairy products, for chain accounts with the because Vienna Beef’s brand fresh cream and locally same high quality standards standard is to use only the sourced spices and noodles. for many years. If you are commercial freshest, highest quality in- Unlike “Callmost MaCkay Right frustrated away!” at the labor chalgredients, you get the same soups, they do not add MSG, lenges facing your business, quality you’ve come to ex- use preservatives or artificial be sure to taste the Bistro pect from every item pro- colors. This is freshness you line of soups. They are conduced by the Vienna Beef can taste. Each bag is labeled venient, ready to serve and with the flavor, the date it’s in small bags to help you family of companies. Specializing In Fast, Repairs Of Refrigeration, Ovens, created andExpert the batch code. To control quality, Bistro reduce and control waste. HVAC and All Types of Cooking and Food Prep Equipment makes the soups in small This traceability is some- For more information or for call JoHn mackay: batches that are conve- thing that every foodservice samples, see their ad on page , SCHAumBuRg & SHOPPIng mAllS In nW SuBuRBS should be con- 30 of this issue. niently packaged in 4# BARRIngTOn bags, operator
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11/14/16 1:09 PM
Food Industry News® December 2016
Page 34
Around Chicago with Valerie Miller
SUR LA TABLE The Art & Soul of Cooking Enter the world of Sur La Table. It is a store selling bakeware, cookware, dinnerware, appliances, spices, gadgets, food items, mixes and more. They also have a full service kitchen on premise offering hands- on cooking classes in the store. Looking for that perfect holiday gift? Well, you will find it here. Get the foodie on your list a gift card to the store or sign them up for an upcoming cooking class.
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I recently took the Girls Night Out, Fall’s Best Flavors class under the direction of Chef Sana Rehman at their Skokie location. You don’t have to be a chef to partake in one of these classes. The classes are ideal for girlfriends, couples, food enthusiasts or anyone that just wants to learn a new recipe, brush up on their cooking skills and have some fun. It was a hands-on class so everyone was able to participate. Chef Sana explained what we would be making and guided us through each course step by step. Once we competed preparing a dish we were able to sample what we made. Chef Sana and her staff did an outstanding job! A pamphlet was given to us to take home, so we could make these recipes on our own. Once the class was over, there was time for shopping in the store. We were given a 10% coupon that we could use that day towards our purchase. Upcoming Cooking Classes in December include: ■ Cookie Decorating Workshop ■ Date Night New Year’s Celebration ■ Knife Skills 101 ■ Stress Free Holiday Dinner For more info check the schedule at surlatable.com Sur La Table has locations; Chicago, Naperville, Northbrook, Oakbrook, Skokie and South Barrington. For a full list of all their locations throughout the country visit surlatable.com
90% of humans are right-handed. 70% of chimpanzes are right-handed. Most sulphurcrested cockatoos are left-footed.
11/15/16 10:11 AM
Food Industry News® December 2016
Page 35
Chef Profile Austin Baker Won Fun Chinese and 2Fun Chinese 905 West Randolph Chicago, Illinois Birthplace: Small Town Iowa Current Position: Owner, Won Fun and 2Fun Chinese First Foodservice Job: My parent’s restaurant in Parkersburg, Iowa, washing dishes. Favorite Food: Noodles. Awards/Honors: I won an essay contest from the Jean-Louis Palladin foundation and had the pleasure of spending two weeks in France tasting wines with Robert Kacher. Memorable Customers: I had some amazing guests at Amankora AMan Resort in Bhutan. Really good people. One night a Greek philosopher, a famous movie star and I stayed up till the sun came up talking about everything interesting. The whole conversation/dinner felt like an hour but we were at the table for over seven hours. It was crazy! Worst Part of Job: Food waste, it bothers me when so many people are hungry. Favorite Food to prepare: Noodles. What part of the job gives the most pleasure: Making people happy while creating food that is memorable and nourishing.
Six Basics of Leading A Business Six unequivocal truths drive great leadership at any level of an organization: n Who you are drives what you do. n Who you are is grounded in your roots and your beliefs. n Healthy leaders build teams and organizations that outperform. n Staying seen is your lifeline. For people who don’t particularly relish
social situations, the very idea of “networking” (interacting with others to develop professional contacts) is alarming. Still, connections are what keep the wheels of business turning. The bigger your network of relationships, the more opportunities you will have to expand your business and your career. The more people you know, the better your chance to find a job, or attract the best talent in the business. A strong network also helps with get-
ting new customers, and finance or other support for your business. n When attending social events, bring a friend or a colleague to a networking event to be your “wing man” This support can give you more confidence to reach out to new people. Lean on each other to approach people. n Don’t always go to the same conferences and events; mix it up with new events that will enable you to establish new connections.
Best advice you ever got was: “No matter what you do in life, you will look back on some regrets.” Where do you like to vacation: Next I want to go visit the Tarahumara in Mexico’s Copper Canyons. I spent two years in Bhutan, so I got to see a lot of Asia, I still can’t wait to go back. What do you enjoy most about FIN: These articles.
To The Owners
Decadent dessert recipes have been in the Lezza family for more than 111 years. They came to Chicago’s west side with Salvatore Lezza in 1905, and today, Lezza Spumoni & Desserts is successfully operated by 3rd and 4th generation Lezza family members continuing with an old world flair. We never turn down the chance to drop by and buy something for the family table. For ordering information, see their ad on page 25.
n Hard work is the golden thread that will distinguish a surviving new business from those that go bust within the first few months. n Being realistic is key in successfully surveying risks. Being conservative with regard to sales expectations, market size, expenses and the local economy contributes toward a realistic determination of risk. n A successful business is one whose finances are run tightly and smartly. As a business owner you should learn the basics of accounting as soon as possible – preferably before opening. n Keep testing the business model until you have something that customers are willing to spend their hard-earned cash on.
dec 2016 33-40.indd 35
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11/14/16 1:09 PM
Food Industry News® December 2016
Page 36
Chicagoland News
Phillips Foods Asian
Phillips appetizers are simple to prep and serve, and their new varieties of delicious Asian cuisine are superb: Fried Dim Sum are crisp wonton wrappers filled with succulent shrimp and traditional Asian ingredients such as ginger, spring onion and sesame. Three varieties per case: shrimp spring rolls, shrimp wontons and shrimp money bags. Crab Rangoon is a blend of moist crab meat with cream cheese and seasonings stuffed inside a crisp, hand-rolled Chinese pastry. Steamed Dim Sum is a delicious trio of Shrimp Shumai, Seafood Shumai and Shrimp Hagao, created using the freshest
local ingredients including tender shrimp, crisp vegetables and traditional Asian seasonings. Crab & Shrimp Spring Rolls are a tasty Thai-style combination of crab meat, shrimp, seasoned vegetables and cellophane noodles rolled in a paper-thin wrapper. Vegetarian Shiitake Mushroom Pot Stickers offer a seasoned mix of bok choy, carrots, shiitake mushrooms and aromatic hints of ginger, garlic and sesame, folded into a crisp rice flour wrapper. Pineapple Sweet Chili Sauce is moderately spicy red chili paste and sweet pineapple which combine for this delectable Asian sauce. It’s perfect for grilling or as a dip for your favorite appetizer!
If you’ve got time to check Instagram, you have time to sweep, rotate stock, fill containers and WORK.
dec 2016 33-40.indd 36
Capriotti’s Sandwich Shop recently opened a location at 180 N. Wabash. Chicago Christmas Crawl is a walking themed event in which local venues showcase their food tasting and cocktail spreads. It will be held in Old Town Dec. 10th, 2016. One of a Kind Show and Sale will be held at the Merchandise Mart on Dec. 1st-4th, 2016. McQ’s Bar & Grill, an “Official Blackhawks Bar,” and Official Miller Life “Bears HQ Bar” is located at 730 N. Bolingbrook Drive in Bolingbrook, IL. It’s a 60,000 square foot sports dome that houses the best game day food including lip smacking BBQ, award winning jumbo chicken wings, signature sandwiches, burgers and an extensive craft beer selection. Lou Malnati’s Pizzeria is coming to Chicago Midway at 6456 S. Cicero with an opening of Spring, 2017. Jolly Pumpkin Brewpub will be opening a location at 5251 S. Harper Court in Chicago Summer 2017. The Clubhouse will be taking over the space that was formerly Grillhouse by David Burke at 1301 American Lane in Schaumburg, Illinois. Wonderland Express at the Chicago Botanic Gardens in Glencoe goes through Jan. 2017. 10,000 square foot model railroad exhibition. Woodman’s Foods—headquartered in Janesville, Wisconsin is
Q-BBQ, Michelin Guide’s Bib Gourmandwinning restaurant and a Chicagoland favorite, celebrated the Chicago Cubs entering the World Series for the first time since 1945 by smoking a goat at their pop-up restaurant in Chicago’s most iconic building, The Willis Tower October 25 through the 28. Q-BBQ offered 108 limited edition goat sandwiches for $10.08 served with QBBQ’s homemade chimichurri sauce as an homage to the last year the Cubs won the World Series 108 years ago.
The Jack Daniel’s Single Barrel Collection unveiled Sip, Simmer & Savor, a culinary event series in Chicago on October 10. World-renowned Chefs Paul Liebrandt and Lee Wolen teamed up for this first-of-its-kind event introducing whiskey aficionados to the latest culinary trends including Upping the Ante with Premium Ingredients, Responsibility/Sustainability, Building on the Classics, and Incorporating Heritage Flavors/Cuisines. To kick off the series, Chefs Paul Liebrandt and Lee Wolen created a five course menu incorporating a Jack Daniel’s Single Barrel Collection expression in each dish. Each menu course was complemented by a unique Jack Daniel’s Single Barrel Collection cocktail crafted by Jay Goldberg, Gil Izaguirre, and Sean Stevens.
planning on opening a new location at Deerfield Rd. and Milwaukee Ave. in Buffalo Grove, Illinois. Local governments including Cook County, Illinois are turning to added taxes on soft drinks to fill budget gaps, but consumers may cut back on soda consumption if the price goes up, only to turn to other high-calorie beverages, said Tim Murphy of Deloitte Services. Devanco Foods, one of our markets leading gyros and specialty meat manufacturers, now offers 10 flavor profiles of gyros varieties and brands.
TATTOOS 2 ($14.95, Last Gasp) is the second volume of tattoo flash by Chicago illustrator Mitch O’Connell. Superbly designed, it is over-thetop with 200+ pieces ready to be cribbed. If the first volume was the bible for tattoo artists, this is the New Testament, and it’s magnificent.
11/15/16 10:10 AM
Food Industry News® December 2016
Page 37
No Matter Whose Beef You Serve, It Tastes Best On Gonnella French Bread!
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312-733-2020 EXT 1150 Tips for Building the Best Appetizer Menu Maximizing Profits ■ Increase check averages by serving classic favorites made with upscale ingredients. ■ Use products that can be moved quickly and efficiently through the line. ■ Cross-utilize products to cut costs, reduce spoilage and increase gross profit. ■ Capitalize on trends, like ethnic flavors and better-for-you vegetarian options. Other Tips ■ Be Descriptive—Use evocative, mouthwatering menu descriptions, such as crispy and delicious Phillips Salt & Pepper Calamari and Phillips Crab Pretzel topped with cheesy, crabby goodness. ■ Drop the Dollar Sign—Customers spend more when prices are listed without using a dollar sign. ■ Seeing Is Believing—Use photography in your menu to attract attention to your most profitable options. ■ Shorter Is Better—Too many menu options can confuse and frustrate customers, while driving up your food costs. ■ Stay True to Your Brand—Above all, your menu should reflect your brand’s identity and the experience you’re creating for your patrons. – Adapted from phillipsfoodservice.com
dec 2016 33-40.indd 37
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DAIRY AND SPECIALTY MANUFACTURING & DELIVERY The Adventures of Fat Rice: Recipes from the Chicago Restaurant Inspired by Macau (Abraham Conlon, Adrienne Lo, Hugh Amano; Random House) does a combination of recipe-sharing, and a tour of the famous Chicago restaurant with a step-by-step comic strip guide to several preps and lots of color photography. Fat Rice is known for its Macau-inspired vibrant dishes like “African” smoked chicken and a spicy tomato-curry sauce, as well as Portuguese, African, and South Asian influences. Conlon and Lo have awards and recognition from the James Beard Foundation, Bon Appétit, Food & Wine, Eater, and many others. Together, they’ve created a book that best exemplifies their cuisine: fun, unique, fresh, and probably the single hippest cookbook of 2016.
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11/15/16 10:34 AM
Food Industry News® December 2016
Page 38
People Selling The Industry with Cary Miller
February 5-7, 2017 Hilton CHiCago Early rEgi strati on dEa dlinE dEc. 25, 201 6
Experience the american culinary Federation signature series: three action-packed days of unparalleled educational sessions, hands-on workshops, culinary demonstrations and networking events with fellow chefs and foodservice professionals. Visit acfchefs.org for more information or to register to attend.
This month I am proud to be pictured with Hagen Dost and Bill Wesselink, owners of Dovetail Brewery, located at 1800 W. Belle Plaine in Chicago. These gentlemen operate a craft brewery with a great taproom. Be sure to check out their delicious, balanced beers brewed using traditional German and Belgian brewing methods. David Bender is with AirCorp Wireless, a Sprint Wireless dealer. He is joined by his Son Jack who is doing all he can to learn the business from his father so that he can take over the world. AirCorp offers special rates on multiple cell phone packages, as well as WI-FI systems, cell signal boosters and other business communications tools. You can see their ad on page 22 of this issue. Bob Verros is with Kronos Products, a company producing a full line of Mediterranean-inspired foods. Whether you are offering traditional Mediterranean cuisine or looking for products that will add international appeal, Kronos has solutions. From Greek yogurt, flatbreads, sauces, desserts and Mediterranean specialties to Gyros, they can help. You can find them listed in our Buyers Directory under Greek Food Products. Rick Landreville and Tim Ciesla are with Averus, a company that self-performs hood cleaning and offers fire protection services throughout Chicagoland and nearly every state in the US. Most large companies of this kind do not perform their own work, and using Averus adds an element of quality control over service and operations not previously available in the industry. You can see their ad on page 8 of this issue George Parhaus is a CPA specializing is serving the food industry. George’s extensive experience in the food business enables him to guide his clients to greater profitability. George is also an expert is helping food businesses to secure financing and SBA loans. His firm is adding an online portal to give his customers greater access to their financial reports and payables. If you are in the food business, you should consider an account who is a specialist. You can see George’s ad on page 34 of this issue.
Over 350 Balvenie Single Malt Scotch fans gathered during back-to-back seatings at The Logan Theatre in Chicago for an exclusive tasting with Brand Ambassador Jonathan Wingo, and a sneak preview of season two’s Raw Craft with Anthony Bourdain. Rachel Rosenkrantz, a French luthier based in Providence, Rhode Island and the featured craftsperson in Episode Nine, joined audiences for an engaging Q&A about the handcrafted guitars she creates in her modest workshop. During this episode, Bourdain walks through Rosenkrantz’ process, giving the audience a closer, more detailed look at her methods and desire to shape the perfect musical tool. The Balvenie Single Malt Scotch Whisky and Bourdain returns for season two of Raw Craft, debuting four new episodes that celebrate a new group of America’s most talented craftspeople – handpicked by Bourdain – in the encore season of the engaging online film series. The Balvenie’s longstanding kinship with craft is a result of the distillery’s dedication to the five rare crafts of whisky making, which allows it to achieve its distinctive taste and exceptional quality. The Balvenie still grows its own barley, uses traditional floor maltings, employs a team of coopers to tend its casks, a coppersmith to maintain its stills, and has in its service the most experienced Malt Master, David Stewart, MBE, in Scotch whisky history. For more information visit https://us.thebalvenie.com and watch all episodes of Raw Craft with Anthony Bourdain at www.RawCraft.us.
dec 2016 33-40.indd 38
Terry Granahan is the owner of FSI. Since 1990, FSI has been a distributor of high quality specialty food service equipment, helping his dealers to sell to chain and independent restaurants, c-stores, supermarkets and institutions. His company provides equipment, programs, supplies, replacement parts and equipment service. His sales team offers free equipment consultation, menu development and training at their test facility. You can find FSI listed in our directories under restaurant equipment.
11/15/16 9:54 AM
Food Industry News® December 2016
Page 39
How To Complain
CHEF PROFILE Carlos Ysaguirre, Executive Chef
Tesori Trattoria and Bar 65 E . Adams Street Chicago, IL About Tesori Trattoria and Bar Tesori is Chicago Loop’s premier Italianinspired restaurant and bar located at 65 East Adams in the historic Symphony Center off of Chicago’s Cultural Mile. Its uniquely modern take on rustic, Italian food and drink borrows from Italy’s various regional influences and traditions to create an authentic Italian experience while the lively bar features handcrafted cocktails, a curated menu of craft beer and an extensive Italian-driven wine list that highlights many of Italy’s regional varieties as well as old and new world wines. The architecturally-driven space designed by Knauer Inc. offers casual ambience and a bright and spacious setting including a private event room perfect for special events. About Round The Table Hospitality - Round The Table Hospitality (RTTH) is a family of companies based in Chicago’s West Loop, founded by Blue Plate Catering CEO Jim Horan in 2016. The RTTH roster includes the state-of-theart facility Larkin Hall, an intrapreneurial incubator program Wild Blue, Blue Plate Catering, and restaurants Tesori Trattoria and Bar and Park Grill. Birthplace - Blue Island, IL First food service job - An IHOP in Arlington, TX. I was the overnight dishwasher. Favorite food memory - getting home from a long shift at a busy restaurant as a cook. My late wife would prepare the best sandwiches I’ve ever had. Simple white bread, toasted of course, both sides “basted” with Hellman’s mayo. In between, super crisp lettuce, a beautiful thick slice of a tomato and occasionally smoked honey ham or turkey (every now and then, there would be a fried egg in the sandwich). The kettle chips were the icing on the cake. Those sandwiches were the best! Worst part of job - Having to have to reprimand someone. Mishap - Not too long ago, I was taking a break and having lunch sitting outside the restaurant. A cook rushes outside and calmly says, “Chef, you need to come inside.” I was thinking he was kidding and was not at all serious. He changed my mind about that very quickly. I walk into the kitchen and our FRYER WAS SPEWING OUT FIRE. I grabbed the fire extinguisher and put it out. Scary! Favorite food to prepare - Food that makes everyone happy. What part of the job gives you pleasure - I love mentoring, educating and leading individuals who share the same passion I do. If you couldn’t do this, what would you be - A musician. Best advice - “The restaurant is like your home. You take your guest’s coat, offer them the best chair in house, cook the things you know best, keep their glasses full. The only difference is, at the end they get a check.” --Marty Fosse owner of Anteprima. My mentor. Best vacation - Italy has my heart. What do you like about FIN - Reading about food trends and gaining industry insight
dec 2016 33-40.indd 39
When a meal you’ve ordered in a restaurant arrives cold, would you complain? A 2015 survey found that, although 90 percent of us believe that you should speak up if you are unhappy with a service, just one third of us actually would. One school of thought says complaining is bad for our health, making it more likely that we’ll think negatively, and increase levels of the stress hormone cortisol. And it’s not just our own complaining that can be detrimental. Professor Robert Sapolsky, author of Why Zebras Don’t Get Ulcers (St Martin’s Press) says that being exposed to just 30 minutes of complaining a day (including seeing it on TV) will cause your brain to feel stress. On the other hand, complaining in the right way may be beneficial to your health. In a 2014 study by Professor Robin Kowalski, she and her colleagues found that those who complained with the hope of achieving a certain result tended to be happier, more mindful people than those who simply complained for the sake of it. As she puts it: “Complaining in a strategic way is an intentional activity that can lead to greater happiness.” Have goals in mind: 1: Have specific outcomes in mind. 2: Think about your role before you complain. Putting the person you’re addressing on your level keeps everyone feeling empowered. 3: Distance yourself from chronic complainers. Know what the problem is, and the right way to correct it.
There are few decisions that can’t wait two days to answer.
11/14/16 1:17 PM
Food Industry News® December 2016
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Learn from artisans how to create award winning, all natural cured meats in the Italian tradition.
boelter opening
Prosciutto Cotto • Italian Sausage • Pancetta • Mortadella Capicollo • Cooked Ham • Pizza Sausages • Bacon Free classes sponsored by Italy’s #1 producer of Seasonings and Marinades Since 1909 and open to supermarkets, processors, butchers, chefs and chains. Call Luigi Pintore, owner for class dates.
847-916-2051
crm@crmnorthamerica.com
2308 17th Street, Franklin Park, IL
Classic M&M’s Adds new Flavor
Nearing the end of its 75th anniversary year, M&M’S just announced the biggest launch in the history of the brand – the addition of M&M’S Caramel to their regular lineup! The innovative treat features a creamy caramel center covered in delicious milk chocolate, enclosed in a colorful candy shell, which offers the ultimate combination of flavors in every bite-sized piece. This new item will have mass appeal as nostalgic and comforting, as caramel is both traditional and trendy. Chocolate and caramel lovers alike can find M&M’S Caramel nationwide at local food, mass, convenience and drug stores beginning May, 2017.
The Boelter Companies, Inc. announced its new Boelter SuperStore, located at 1071 W. Division Street, Chicago IL has officially opened. Featuring an extensive selection of foodservice necessities for all types of eateries, the new location represents an expansion of Boelter’s existing Chicago based commercial design, equipment and supply business. “We are thrilled to be increasing our presence in this hub of culinary excellence, and we are excited to expand the role we play in helping our Chicagoland customers deliver exceptional dining experiences,” said Eric Boelter, President of the Boelter Companies. The Boelter Superstore is an excellent resource for foodservice professionals working on a remodel or embarking on a new opening. The inventory will give customers an up close and personal look at commercial refrigerators, freezers, ranges, china, glassware, flatware, disposable products, and everything else needed to run a successful foodservice operation. The store will also feature a state-of-the-art demo kitchen, available to vendors and chefs alike, and a design center that will enable operators to craft the optimal commercial kitchen. Boelter specializes in providing customers with customized supply, equipment and installation solutions.
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Food Industry News® December 2016
ACCOUNTANTS BDO (Formerly SS&G)........................................ 847-824-4006 Baker Tilly ........................................................... 312-729-8100 Chamlin, P C ....................................................... 847-583-8800 WeiserMazars LLC ............................................. 312-863-2400 ACCOUNTING FIRMS Parhas & Associates ........................ Page 34..... 708-430-4545 WeiserMazars LLC ............................................. 312-863-2400 ADVERTISING Food Industry News ............................................ 847-699-3300 AIR CONDITIONING-SYSTEMS CLEANING Olympia Maintenance ......................................... 708-344-0344 AIR FILTERS-SALES & SERVICE Averus .............................................. Page 08..... 800-393-8287 Olympia Maintenance ......................................... 708-344-0344 APPETIZERS Phillips Foods...................................................... 847-707-1077 ARCHITECTS Dearborn Architects ............................................ 312-939-3838 Sarfatty Associates ..............................................847-920-1100 ASIAN FOOD PRODUCTS Kikkoman Sales USA .......................................... 630-954-1244 ASSOCIATIONS GARC............................................... Page 05..... 847-824-6941 Illinois Restaurant Association ......... Page 11..... 312-787-4000 Illinois Dept of Agriculture ................................... 217-782-5809 ASSOCIATIONS & TRADES American Culinary Federation ......... Page 38..... 800-624-9458 ATM MACHINES Meirtran ATM.................................... Page 32..... 800-382-5737 ATTORNEYS Dregerlaw............................................................ 312-322-0955 Scharf Banks Marmor ......................................... 312-662-4897 Tabahi Law .......................................................... 847-260-8182 AUCTIONEERS Bob King Auctions ............................ Page 24..... 847-363-2268 AWARDS Classic Design Awards ....................................... 847-470-0855
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AWNINGS & CANOPYS Chesterfield Awnings ....................... Page 32..... 312-666-0400 Universal Awnings & Signs ................................. 773-887-3935 BAGS-ALL TYPES Bulldog Packing ...................................................630-458-1152 BAKERS-WHOLESALE Gerhard’s European Desserts ......... Page 27..... 847-234-0023 Gonnella Baking Co ......................... Page 37..... 312-733-2020 IL Mulino di Valenzano Bakery ......... Page 23..... 773-934-1625 Lezza Spumoni & Desserts.............. Page 25..... 708-547-5969 Simply Baked ................................... Page 04..... 630-267-0860 Eli’s Cheesecakes............................................... 773-736-3417 JR Dessert Bakery .............................................. 773-465-6733 Julius Meinl Coffee N Tea ................................... 773-954-7571 Labriola ................................................................708-371-1119 Milano Baking Company ................................... 800-495-BUNS Silverland Bakery ................................................ 708-488-0800 BAKERY EQUIPMENT Leach Food Equipment Dist............. Page 14..... 815-712-7707 BAKERY-PRODUCTS Instantwhip Chicago......................... Page 37..... 800-933-2500 BAKLAVA Libanais Sweets .................................................. 847-329-5060 BANKING Ridgestone Bank................................................. 847-805-9520 BANNERS Universal Awnings & Signs ................................. 773-887-3935 BANNERS & POSTERS Accurate Printing................................................. 708-824-0058 BAR SNACKS Belmont Sausage Company ............ Page 10..... 847-357-1515 BAR SPOTTING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002 .................... 847-705-6619 BAR STOOLS Chicago Booth ................................. Page 06..... 773-378-8400 Richardson Seating-Fse Division ........................ 312-829-4040 Waco Manufacturing ........................................... 312-733-0054
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BAR SUPPLIES Ramar Supply Co............................. Page 18..... 708-233-0808 Alfa Restaurant Supply ....................................... 773-588-6688 BATCH FREEZERS Kool Technologies ............................................... 630-483-2256 BEEF New S B L Inc .................................. Page 39..... 773-376-8280 BEVERAGE DISPENSING-EQUIPMENT United Fast Food & Beverage............................. 847-928-0026 BEVERAGES Lifestyle Beverages............................................. 630-941-7000 BLOODY MARY GARNISHES Belmont Sausage Company ............ Page 10..... 847-357-1515 BOOTHS Chicago Booth ................................. Page 06..... 773-378-8400 Waco Manufacturing ........................................... 312-733-0054 BOOTHS-UPHOLSTERERS Chicago Booth ................................. Page 06..... 773-378-8400 BOX COMPANIES-CORRUGATED Wertheimer Box Corporation ........... Page 31..... 312-829-4545 BREAD & ROLLS Gonnella Baking Co ......................... Page 37..... 312-733-2020 IL Mulino di Valenzano Bakery ......... Page 23..... 773-934-1625 BREAD MIX Via Pizzeria 1 2 3 ............................. Page 04..... 847-727-6200 BREAKFAST SAUSAGE Fontanini .......................................... Page 48..... 708-485-4800 BREAKFAST-FOODS Menza Foods ................................... Page 21..... 630-230-0332 BUTTER-CLARIFIED Danish Maid Butter Co ..................... Page 17..... 773-731-8787 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co ..................... Page 17..... 773-731-8787 CABLE TV-SALES & INSTALLATION All Sports Direct .................................................. 630-918-3000 Prime Time Sports .............................................. 847-637-3500 CALAMARI Fisherman’s Pride ............................ Page 19......800-543-2110
CANNOLI & CANNOLI PRODUCTS Lezza Spumoni & Desserts.............. Page 25..... 708-547-5969 CARPET, RUG & UPHOLSTERY CLEANING Sexton Complete Care.........................................847-827-1188 CASH & CARRY OUTLETS GFS Marketplace ................................................ 800-968-6525 CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS ......................... 847-675-6066 CATERING-VEHICLES DCI Central ...................................... Page 28..... 800-468-7478 CCTV SYSTEMS Chicago Cardinal Communication ...................... 708-424-1446 CELLULAR EQUIPMENT & SERVICE Air Corp Wireless ............................. Page 22..... 630-514-9333 CHAIR REFINISHING Wehrli Woodworks ........................... Page 12..... 630-357-9663 CHAIR/BARSTOOL REPAIRS Restaurant Chair Repair ..................................... 630-424-0424 CHAIRS-COMMERCIAL Chicago Booth ................................. Page 06..... 773-378-8400 Richardson Seating-Fse Division ........................ 312-829-4040 Waco Manufacturing ........................................... 312-733-0054 CHARCOAL Charcoal Supply Company ................................. 312-642-5538 CHEESECAKES Eli’s Cheesecakes............................................... 773-736-3417 CHICKEN-PROGRAMS FSI/Foodservice Solutions .................................. 847-719-6088 CHILI Captain Ken’s Foods........................ Page 29......800-510-3811 Bistro Soups (Div of Vienna Beef) ...................... 773-278-7800 CHOCOLATES-BULK Mellos Snacks ......................................................312-550-1911 CIGARS Pacific Cigar Company .................... Page 40......630-972-1189 CLASSIFIED ADVERTISING Food Industry News ............................................ 847-699-3300
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Page 42 CLEANING PRODUCTS SuperClean ......................................................... 847-361-0289 CO-PACKERS Alliance One Food Group ................ Page 18..... 630-506-2967 T F Processors................................. Page 04..... 847-709-2600 COFFEE Ronnoco Coffee ............................... Page 02..... 630-669-2885 Farmer Brothers Coffee ...................................... 312-437-1818 COFFEE & TEAS Ronnoco Coffee ............................... Page 02..... 630-669-2885 Royal Cup Coffee............................. Page 33..... 630-254-3365 Julius Meinl Coffee N Tea ................................... 773-954-7571 COFFEE HOUSE PRODUCTS Ronnoco Coffee ............................... Page 02..... 630-669-2885 COFFEE ROASTERS Ronnoco Coffee ............................... Page 02..... 630-669-2885 Tec Foods Inc................................... Page 22..... 773-638-5310 Tugboat Coffee ................................................... 630-390-6613 COFFEE-GOURMET & SPECIALTY Ronnoco Coffee ............................... Page 02..... 630-669-2885 Julius Meinl Coffee N Tea ................................... 773-954-7571 COFFEE-ICED & COLD BREWED Ronnoco Coffee ............................... Page 02..... 630-669-2885 COLD STORAGE Perishable Distribution Solutions ........................ 888-491-1641 COLD STORAGE-PORTABLE Portable Cold Storage...................... Page 33..... 800-535-2445 COMBI-STEAMERS Rational USA....................................................... 888-320-7274 CONSTRUCTION COMPANIES Walter Daniels Construction ............ Page 37..... 773-775-0170 CONSULTING & DESIGN A D E Foodservice Equipment .............................630-628-0811 CONTRACT LABOR SERVICES Atlas Employment Services ............. Page 27..... 847-671-1557 CONTRACT MANUFACTURING Bistro Soups (Div of Vienna Beef) ...................... 773-278-7800 CORNED BEEF HASH Menza Foods ................................... Page 21..... 630-230-0332 CORNED BEEF-FRESH Vienna Beef ..................................... Page 30..... 773-278-7800 EX-Cel Corned Beef ........................................... 312-666-2535 CORPORATE GIFTS Vienna Beef ..................................... Page 30..... 773-278-7800 CRABMEAT Phillips Foods...................................................... 847-707-1077 DAIRY-PRODUCTS Instantwhip Chicago......................... Page 37..... 800-933-2500 DELIVERY-VEHICLES DCI Central ...................................... Page 28..... 800-468-7478 DESSERTS Algelato Chicago .............................. Page 06..... 847-455-5355 Gerhard’s European Desserts ......... Page 27..... 847-234-0023 Eli’s Cheesecakes............................................... 773-736-3417 DESSERTS-WHOLESALE Lezza Spumoni & Desserts.............. Page 25..... 708-547-5969 DIRECT MAIL PROGRAMS Food Industry News ............................................ 847-699-3300 DIRECT TV BKS Enterprises...................................................847-352-1118 DIRECTV All Sports Direct .................................................. 630-918-3000 Prime Time Sports .............................................. 847-637-3500 DISHWASHER-LEASING & RENTAL Lee’s Foodservice ............................ Page 32......800-728-1102 Cintas Corporation .............................................. 630-543-3666 DISTRIBUTOR SALES REPS Jeff Goworowski.................................................. 773-851-7833 DRAPERY CLEANING ON SITE Sexton Complete Care.........................................847-827-1188 DUCT CLEANING Averus .............................................. Page 08..... 800-393-8287 Enviromatic Corp of America ........... Page 34..... 847-729-8000 Black Diamond Plumbing & Mech....................... 866-855-2932 Olympia Maintenance ......................................... 708-344-0344 ELECTRICAL REPAIR & MAINTENANCE Mackay Heating & Mechanical......... Page 33..... 847-381-0448 Black Diamond Plumbing & Mech....................... 866-855-2932 ENERGY BROKER Century Energy Solutions ................ Page 24..... 630-817-3164 ERP SOFTWARE-FOR DISTRIBUTORS TopshelfDS....................................... Page 06..... 770-883-7441 ESPRESSO COFFEE EQUIPMENT United Fast Food & Beverage............................. 847-928-0026
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CLASSIFIEDS ETHNIC FOODS Kikkoman Sales USA .......................................... 630-954-1244 FAUCETS Faucet Shoppe The ......................... Page 16..... 773-478-3890 FILTERS-EXHAUST SYSTEMS Averus .............................................. Page 08..... 800-393-8287 Olympia Maintenance ......................................... 708-344-0344 FIRE ALARM REPAIR & TESTING Valley Fire Protection .......................................... 630-761-3168 FIRE SUPRESSION SYSTEMS Averus .............................................. Page 08..... 800-393-8287 Fox Valley Fire & Safety...................................... 847-695-5990 Henrichsen Fire & Safety Equip .......................... 800-373-9714 FIRE-EXTINGUISHERS Averus .............................................. Page 08..... 800-393-8287 Henrichsen Fire & Safety Equip .......................... 800-373-9714 FIRST AID-EQUIPMENT & SUPPLIES Affirmed Medical Service .................................... 847-322-9185 FISH ChiTown Fish & Seafood.................. Page 12..... 800-574-7748 FLATBREADS Grecian Delight Foods ........................................ 847-364-1010 FLOOR CLEANING-REFINISH & REPAIR Sexton Complete Care.........................................847-827-1188 FOOD BROKERS UJ Marketing ....................................................... 847-668-9068 FOOD DISTRIBUTORS Devanco Foods ................................ Page 13..... 847-228-7070 Tec Foods Inc................................... Page 22..... 773-638-5310 Alfa Restaurant Supply ....................................... 773-588-6688 Anichini Brothers ................................................. 312-644-8004 Chef’s Quality Meats ........................................... 708-333-0880 Christ Panos Foods ............................................ 312-421-6100 Cugini Distribution ............................................... 708-695-9471 GFS Distribution.................................................. 800-968-6391 Grecian Delight Foods ........................................ 847-364-1010 Kronos Foods...................................................... 800-621-0099 FOOD EQUIPMENT Bob King Auctions ............................ Page 24..... 847-363-2268 FOOD EQUIPMENT MANUFACTURERS Sammic Corp ...................................................... 224-307-2232 FOOD PROCESSING EQUIPMENT CONTROLS Lumenite Control Technology .......... Page 36..... 847-455-1450 FOOD PRODUCTS Menza Foods ................................... Page 21..... 630-230-0332 Tec Foods Inc................................... Page 22..... 773-638-5310 GFS Marketplace ................................................ 800-968-6525 Grecian Delight Foods ........................................ 847-364-1010 Neil Jones Food Company.................................. 800-543-4356 Riverside Foods .................................................. 800-836-8303 FOOD PRODUCTS-PREPARED Captain Ken’s Foods........................ Page 29......800-510-3811 FOOD-DISTRIBUTION SOFTWARE TopshelfDS....................................... Page 06..... 770-883-7441 FOOD-PRODUCTION SOFTWARE TopshelfDS....................................... Page 06..... 770-883-7441 FOODSERVICE DISTRIBUTORS GFS Distribution.................................................. 800-968-6391 FOODSERVICE EQUIPMENT Leach Food Equipment Dist............. Page 14..... 815-712-7707 March Quality Used & New Equip.... Page 15..... 800-210-5895 Losurdo Inc ......................................................... 630-833-2828 Rational USA....................................................... 888-320-7274 Thunderbird Food Machinery .............................. 866-451-1668 FOODSERVICE EQUIPMENT & SUPPLIES Boelter Foodservice Equip & Supply Page 16..... 888-263-5837 Alfa Restaurant Supply ....................................... 773-588-6688 FOODSERVICE EQUIPMENT-REPAIR CSI - Coker Service Inc ................... Page 28..... 888-908-5600 Mackay Heating & Mechanical......... Page 33..... 847-381-0448 Cobblestone Ovens ............................................ 847-635-0172 FOODSERVICE- LAYOUT & DESIGN A D E Foodservice Equipment .............................630-628-0811 Losurdo Inc ......................................................... 630-833-2828 Sarfatty Associates ..............................................847-920-1100 FOODSERVICE-EQUIPMENT PARTS CSI - Coker Service Inc ................... Page 28..... 888-908-5600 Cobblestone Ovens ............................................ 847-635-0172 FOODSERVICE-SUPPLIES Ramar Supply Co............................. Page 18..... 708-233-0808 GFS Marketplace ................................................ 800-968-6525 FREEZER & REF TRAILER RENTAL/LEASING Portable Cold Storage...................... Page 33..... 800-535-2445 FREEZERS-ALL TYPES Custom Cooler & Freezer ................ Page 25..... 630-879-3131
Food Industry News® December 2016 FRYERS FSI/Foodservice Solutions .................................. 847-719-6088 GASKET REPLACEMENT SERVICE Hands on Gaskets & Hardware .......................... 708-641-7007 GELATO Algelato Chicago .............................. Page 06..... 847-455-5355 Palazzolo’s Artisan Dairy ................. Page 03... 800-4GE-LATO GELATO EQUIPMENT & SUPPLIES Palazzolo’s Artisan Dairy ................. Page 03... 800-4GE-LATO Kool Technologies ............................................... 630-483-2256 GENERAL CONTRACTORS Walter Daniels Construction ............ Page 37..... 773-775-0170 GIARDINIERA Authentic Barnds.............................. Page 14..... 708-749-5430 E Formella & Sons .............................................. 630-873-3208 V Formusa Company .......................................... 847-813-6040 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical......... Page 33..... 847-381-0448 GOURMET-FOOD PRODUCTS Viola Imports ....................................................... 847-690-0790 GPS VEHICLE TRACKING Air Corp Wireless ............................. Page 22..... 630-514-9333 GREASE REMOVAL SERVICE DarPro Solutions/Darling Int’l .............................. 800-914-1221 Kaluzny Bros Inc ................................................. 815-744-1453 GREASE TRAP PUMPING SERVICE Tierra Environmental........................ Page 18..... 888-551-1998 DarPro Solutions/Darling Int’l .............................. 800-914-1221 Kaluzny Bros Inc ................................................. 815-744-1453 GREASE-EXHAUST CLEANING Averus .............................................. Page 08..... 800-393-8287 Enviromatic Corp of America ........... Page 34..... 847-729-8000 Olympia Maintenance ......................................... 708-344-0344 GREEK FOOD PRODUCTS Devanco Foods ................................ Page 13..... 847-228-7070 Olympia Food Industries .................. Page 10..... 773-735-2250 Grecian Delight Foods ........................................ 847-364-1010 Kronos Foods...................................................... 800-621-0099 GYROS Devanco Foods ................................ Page 13..... 847-228-7070 Olympia Food Industries .................. Page 10..... 773-735-2250 Grecian Delight Foods ........................................ 847-364-1010 Kronos Foods...................................................... 800-621-0099 HAMBURGER PATTY MANUFACTURER Devanco Foods ................................ Page 13..... 847-228-7070 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical......... Page 33..... 847-381-0448 Mechanical 24 .................................. Page 24..... 847-987-9738 Black Diamond Plumbing & Mech....................... 866-855-2932 HEATING & COOLING-INSTALLATION & REPAIR Polar Refrigeration .............................................. 630-670-6890 HOOD & EXHAUST-CLEANING Averus .............................................. Page 08..... 800-393-8287 Enviromatic Corp of America ........... Page 34..... 847-729-8000 Olympia Maintenance ......................................... 708-344-0344 HOOD & EXHAUST-SYSTEMS Belvin/J&F Sheet Metal Co ................................. 312-666-5222 HOOD SYSTEMS-FIRE Averus .............................................. Page 08..... 800-393-8287 HOT DOGS Vienna Beef ..................................... Page 30..... 773-278-7800 Crawford Sausage .............................................. 773-277-3095 Red Hot Chicago................................................. 800-249-5226 HUMAN RESOURCES ADP..................................................................... 847-507-4210 HUMMUS & SPREADS Grecian Delight Foods ........................................ 847-364-1010 ICE CREAM Algelato Chicago .............................. Page 06..... 847-455-5355 Chocolate Shoppe Ice Cream .......... Page 26..... 608-221-8640 Fox Valley Farms ............................. Page 35..... 630-231-3005 Homer’s Gourmet Ice Cream ........... Page 33..... 847-251-0477 Instantwhip Chicago......................... Page 37..... 800-933-2500 Palazzolo’s Artisan Dairy ................. Page 03... 800-4GE-LATO ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies ............................................... 630-483-2256 ICE CREAM-YOGURT Instantwhip Chicago......................... Page 37..... 800-933-2500 ICE MACHINE REPAIR & SANITIZING Ice Solutions 24 .................................................. 847-807-3385 Major Appliance Service ..................................... 708-447-4100 ICE MACHINES-SALES-RENTAL OR LEASING Easy Ice .............................................................. 866-327-9423 Empire Cooler Service ........................................ 312-733-3900
ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical......... Page 33..... 847-381-0448 ICE-SCULPTURE AAA Nadeau’s Ice Sculptures ............................. 708-366-3333 ILLINOIS FOOD PRODUCTS Illinois Dept of Agriculture ................................... 217-782-5809 INSURANCE Jos Cacciatore & Company ............. Page 37..... 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 Northern Underwriting Manager.......................... 815-226-9353 The Horton Group ............................................... 312-989-1410 INSURANCE SERVICES Clermont Specialty Managers ............................. 312-881-1457 Northern Underwriting Manager.......................... 815-226-9353 INSURANCE-INDUSTRIAL & COMMERCIAL Jos Cacciatore & Company ............. Page 17..... 312-264-6055 INSURANCE-RESTAURANT Heil & Kay Insurance Agency.............................. 847-258-5310 INTERIOR DESIGNERS Sarfatty Associates ..............................................847-920-1100 INTERNET ADVERTISING Food Industry News ............................................ 847-699-3300 INVENTORY CONTROL Sculpture Hospitality ........................................... 773-454-1300 ITALIAN BEEF Authentic Brands.............................. Page 14..... 708-749-5430 Bari Beef .......................................... Page 26..... 847-305-0056 Devanco Foods ................................ Page 13..... 847-228-7070 Fontanini .......................................... Page 48..... 708-485-4800 Serrelli’s Foods ................................ Page 24....877-385-BEEF Grecian Delight Foods ........................................ 847-364-1010 Red Hot Chicago................................................. 800-249-5226 ITALIAN FOOD SPECIALTIES E Formella & Sons .............................................. 630-873-3208 ITALIAN SAUSAGE Devanco Foods ................................ Page 13..... 847-228-7070 Fontanini .......................................... Page 48..... 708-485-4800 Anichini Brothers ................................................. 312-644-8004 JANITOR-SUPPLIES Ramar Supply Co............................. Page 18..... 708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA .......................................... 630-954-1244 JUICERS-FRUIT & VEGETABLES Berkel Midwest.................................................... 800-921-9151 KITCHEN-EXHAUST SYSTEMS/CLEANING Averus .............................................. Page 08..... 800-393-8287 Enviromatic Corp of America ........... Page 34..... 847-729-8000 Olympia Maintenance ......................................... 708-344-0344 KITCHEN-RENTALS Spark Shared Kitchen ......................................... 312-399-2084 KNIFE-SHARPENING SERVICE Cozzini Inc .......................................................... 888-846-7785 Maestranzi Brothers ............................................ 708-867-7323 LAW FIRMS Dregerlaw............................................................ 312-322-0955 LED-Menus-Lighting Ecolit, Inc ............................................................ 312-492-7010 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile ........................................... 773-254-6100 Mickey’s Linen .....................................................773-545-7211 LIQUOR LIABILITY/AUTO/UMBRELLA Northern Underwriting Manager.......................... 815-226-9353 LIQUOR-WHOLESALE Peerless Liquors ................................................. 773-378-3908 LOGISTICS COMPANIES Perishable Distribution Solutions ........................ 888-491-1641 MANUFACTURERS REPRESENTATIVES Vicki Righeimer & Associates ............................. 847-899-8146 MARINADES-FOR MEATS CRM North America ......................... Page 40..... 847-916-2051 MARKETING-SERVICES Illinois Royalty ..................................................... 630-487-1485 MAYONNAISE Columbus Vegetable Oils................. Page 07..... 773-265-6500 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest.................................................... 800-921-9151 MEAT-SMOKED Nueske Applewood Smoked Meats .................... 800-382-2266 MEAT-WHOLESALE Devanco Foods ................................ Page 13..... 847-228-7070 Anichini Brothers ................................................. 312-644-8004
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Food Industry News® December 2016 Chef’s Quality Meats ........................................... 708-333-0880 International Meat Company ............................... 773-622-1400 R Whittingham & Son Meats ............................... 708-371-1650 MEATBALLS Authentic Brands.............................. Page 14..... 708-749-5430 Bari Beef .......................................... Page 26..... 847-305-0056 MEDICAL SUPPLIES Affirmed Medical Service .................................... 847-322-9185 MEDITERRANEAN FOODS Grecian Delight Foods ........................................ 847-364-1010 MENUS-CUSTOM PRINTED Accurate Printing................................................. 708-824-0058 MILK Instantwhip Chicago......................... Page 37..... 800-933-2500 MYSTERY SHOPPING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002 .................... 847-705-6619 NAME-PLATES & TAGS Classic Design Awards ....................................... 847-470-0855 OIL FILTRATION DEVICES Vito Fryfilter ...................................... Page 20..... 847-859-0398 OIL-FRYING Chef Mac Culinary Cooking Oils ...... Page 30..... 708-945-9150 OILS & FATS-COOKING Columbus Vegetable Oils................. Page 07..... 773-265-6500 Salad Oils International Corp .............................. 773-261-0500 OILS & SHORTENING Chef Mac Culinary Cooking Oils ...... Page 30..... 708-945-9150 Columbus Vegetable Oils................. Page 07..... 773-265-6500 OILS & VINEGAR Pastorelli Foods ...............................................800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils................. Page 07..... 773-265-6500 Salad Oils International Corp .............................. 773-261-0500 OLIVE OILS Columbus Vegetable Oils................. Page 07..... 773-265-6500 Monini North America....................... Page 23..... 203-513-2763 Salad Oils international Corp .............................. 773-261-0500 ORGANIC FOODS Pastorelli Foods ...............................................800-SOS-AUCY OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical......... Page 33..... 847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens ............................................ 847-635-0172 PACKAGING Sunshine Supply Company.............. Page 04..... 773-927-2828 PACKAGING SPECIALISTS Wertheimer Box Corporation ........... Page 31..... 312-829-4545 PAINTING & HANDYMAN SERVICES Schubert Painting................................................ 847-606-9660 PANCAKE-BATTER & MIX Tec Foods Inc................................... Page 22..... 773-638-5310 PAPER-PRODUCTS Ramar Supply Co............................. Page 18..... 708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co............................. Page 18..... 708-233-0808 PASTA-FRESH AND FROZEN Cugini Distribution ............................................... 708-695-9471 Pastafresh Home Made Pasta ............................ 773-745-5888 PASTRIES-WHOLESALE Gerhard’s European Desserts ......... Page 27..... 847-234-0023 Julius Meinl Coffee N Tea ................................... 773-954-7571 PATTY MACHINES/FOOD FORMERS Berkel Midwest.................................................... 800-921-9151 PAYROLL SERVICES ADP..................................................................... 847-507-4210 PEANUTS-BULK(IN THE SHELL) Mellos Snacks ......................................................312-550-1911 PEST CONTROL/PEST ELIMINATION Mc Cloud Services ........................... Page 34..... 800-332-7805 Presto X Pest Control ......................................... 888-627-5772 PHONES-CELLULAR Air Corp Wireless ............................. Page 22..... 630-514-9333 PICKLES & RELISH Vienna Beef ..................................... Page 30..... 773-278-7800 PITA BREAD Grecian Delight Foods ........................................ 847-364-1010 PIZZA CRUST CRISP ADDITIVES Krisp-It................................................................. 800-574-7748 PIZZA CRUST MIX Via Pizzeria 1 2 3 ............................. Page 04..... 847-727-6200 PIZZA PRODUCTS Krisp-It................................................................. 800-574-7748 PIZZA SAUCE SEASONINGS Via Pizzeria 1 2 3 ............................. Page 04..... 847-727-6200
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PIZZA SUPPLY DISTRIBUTORS Anichini Brothers ................................................. 312-644-8004 PLAQUES Classic Design Awards ....................................... 847-470-0855 PLUMBING SERVICES Black Diamond Plumbing & Mech....................... 866-855-2932 PLUMBING SUPPLIES Faucet Shoppe The ......................... Page 16..... 773-478-3890 POINT OF SALE SUPPLIES Schmaus Cash Register & POS ......................... 847-675-6066 POINT OF SALE SYSTEMS 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 .................................. Page 39..... 773-376-8280 PRESSURE WASHING Olympia Maintenance ......................................... 708-344-0344 PRINTING-CUSTOM ITEMS Accurate Printing................................................. 708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS Alliance One Food Group ................ Page 18..... 630-506-2967 T F Processors................................. Page 04..... 847-709-2600 E Formella & Sons .............................................. 630-873-3208 Milano Baking Company ................................... 800-495-BUNS PRODUCE DISTRIBUTORS Premier Produce ................................................. 847-678-0780 PRODUCE-LOCALLY GROWN Nichols Farm & Orchard ..................................... 815-236-1615 PUBLISHING Food Industry News ............................................ 847-699-3300 RE-UPHOLSTERY Chicago Booth ................................. Page 06..... 773-378-8400 Wehrli Woodworks ........................... Page 12..... 630-357-9663 REFRIGERATED TRAILER RENTAL/LEASING Portable Cold Storage...................... Page 33..... 800-535-2445 REFRIGERATION EQUIP SERVICE & REPAIR CSI - Coker Service Inc ................... Page 28..... 888-908-5600 Mackay Heating & Mechanical......... Page 33..... 847-381-0448 Mechanical 24 .................................. Page 24..... 847-987-9738 Climate Pros ....................................................... 888-463-8159 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer ................ Page 25..... 630-879-3131 REFRIGERATION-INSTALLATION & REPAIR Polar Refrigeration .............................................. 630-670-6890 REMODELING & NEW CONSTRUCTION Walter Daniels Construction ............ Page 37..... 773-775-0170 RESTAURANT EQUIP MANUFACTURERS Sammic Corp ...................................................... 224-307-2232 RESTAURANT EQUIPMENT FSI/Foodservice Solutions .................................. 847-719-6088 Losurdo Inc ......................................................... 630-833-2828 RESTAURANT EQUIPMENT & SUPPLIES Boelter Foodservice Equip & Supply Page 16..... 888-263-5837 Custom Cooler & Freezer ................ Page 25..... 630-879-3131 Olympic Store Fixtures..................... Page 35..... 773-585-3755 Ramar Supply Co............................. Page 18..... 708-233-0808 Berkel Midwest.................................................... 800-921-9151 TriMark Marlinn Equip & Supplies....................... 708-496-1700 RESTAURANT EQUIPMENT REPAIR SERVICE CSI - Coker Service Inc ................... Page 28..... 888-908-5600 Mackay Heating & Mechanical......... Page 33..... 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 24..... 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 Nick Dibrizzi/Coldwell Banker ............................. 708-562-9328 Pontarelli & Company ......................................... 847-778-3571 RESTAURANT-DESIGNERS A D E Foodservice Equipment .............................630-628-0811 Losurdo Inc ......................................................... 630-833-2828 Sarfatty Associates ..............................................847-920-1100 RESTAURANTS La Scarola Restaurant ........................................ 312-243-1740 Pita Inn Restaurants ............................................847-677-0211 SAFETY PRODUCTS-INDUSTRIAL Mennon Rubber & Safety Products .................... 847-678-8250 SALAD-DRESSINGS & OILS Columbus Vegetable Oils................. Page 07..... 773-265-6500 Tec Foods Inc................................... Page 22..... 773-638-5310
Page 43 SANITATION TRAINING Illinois Restaurant Association ......... Page 11..... 312-787-4000 SATELLITE TV SYSTEMS All Sports Direct .................................................. 630-918-3000 Prime Time Sports .............................................. 847-637-3500 SAUSAGE Belmont Sausage Company ............ Page 10..... 847-357-1515 Vienna Beef ..................................... Page 30..... 773-278-7800 Anichini Brothers ................................................. 312-644-8004 Crawford Sausage .............................................. 773-277-3095 Red Hot Chicago................................................. 800-249-5226 SAUSAGE MAKING CLASSES CRM North America ......................... Page 40..... 847-916-2051 SBA LOANS Ridgestone Bank................................................. 847-805-9520 SCALES Berkel Midwest.................................................... 800-921-9151 SEAFOOD ChiTown Fish & Seafood.................. Page 12..... 800-574-7748 Fisherman’s Pride ............................ Page 19......800-543-2110 SEASONINGS & SEASONING BLENDS CRM North America ......................... Page 40..... 847-916-2051 SEATING Richardson Seating-Fse Division ........................ 312-829-4040 Waco Manufacturing ........................................... 312-733-0054 SEATING REPAIRS Express Seating ............................... Page 27..... 630-985-7797 SECURITY CAMERA SYSTEMS Chicago Cardinal Communication ...................... 708-424-1446 SEWER(MAINT)-RODDING & JETTING Tierra Environmental........................ Page 18..... 888-551-1998 Black Diamond Plumbing & Mech....................... 866-855-2932 DarPro Solutions/Darling Int’l .............................. 800-914-1221 SHARED KITCHEN Spark Shared Kitchen ......................................... 312-399-2084 SHIPPING SERVICES Perishable Distribution Solutions ........................ 888-491-1641 SHORTENING Columbus Vegetable Oils................. Page 07..... 773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Graphics .......................... Page 03..... 888-774-6270 SILVERWARE & DINNERWARE Vicki Righeimer & Associates ............................. 847-899-8146 SLICERS-SALES & SERVICE Berkel Midwest.................................................... 800-921-9151 Maestranzi Brothers ............................................ 708-867-7323 SNACK FOODS Belmont Sausage Company ............ Page 10..... 847-357-1515 SOAPS & DETERGENTS Lee’s Foodservice ............................ Page 32......800-728-1102 SOCIAL MEDIA SERVICES Stick Out Social................................ Page 38..... 312-655-9999 SOFT DRINKS PepsiCo Foodservice .......................................... 773-893-2319 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies ............................................... 630-483-2256 SOFTWARE-MEAT/SEAFOOD PRODUCTION TopshelfDS....................................... Page 06..... 770-883-7441 SOFTWARE-WHOLESALE DISTRIBUTION TopshelfDS....................................... Page 06..... 770-883-7441 SOUPS Vienna Beef ..................................... Page 30..... 773-278-7800 Bistro Soups (Div of Vienna Beef) ...................... 773-278-7800 SOUS-VIDE COOKERS Sammic Corp ...................................................... 224-307-2232 SPA King Spa & Sauna............................................... 847-972-2540 SPECIALTY FOODS Artisan Specialty Foods ...................................... 708-762-5238 SPICE BLENDS Famar Flavors .................................. Page 02..... 708-926-2951 STAFFING-SERVICES Atlas Employment Services ............. Page 27..... 847-671-1557 STEAM CLEANING Olympia Maintenance ......................................... 708-344-0344 SUPERMARKET & DELI EQUIPMENT Leach Food Equipment Dist............. Page 14..... 815-712-7707 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest.................................................... 800-921-9151 T-SHIRTS-CUSTOM PRINTED DLS Custom Embroidery .................................... 847-593-5957 TABLES-ALL TYPES Chicago Booth ................................. Page 06..... 773-378-8400 Waco Manufacturing ........................................... 312-733-0054
TAMALES Supreme Frozen Products .................................. 773-622-3777
TEA-GREEN
Dewdrop Tea ....................................................... 630-335-7806
TEA-HOT & ICED
Ronnoco Coffee ............................... Page 02..... 630-669-2885
TEMPORARY STAFFING
Atlas Employment Services ............. Page 27..... 847-671-1557
TEXT MESSAGING PROGRAMS
Illinois Royalty ..................................................... 630-487-1485
TOFU AND BEAN SPROUTS
Phoenix Bean...................................................... 773-784-2503
TOMATO PRODUCTS
Monini North America....................... Page 23..... 203-513-2763 Pastorelli Foods ...............................................800-SOS-AUCY
TRADE PUBLICATIONS
Food Industry News ............................................ 847-699-3300
TRUCK DEALERS
Fox Ford & Lincoln ........................... Page 26..... 773-687-7807
TRUCK GRAPHICS
American Graphics .......................... Page 03..... 888-774-6270
TRUCK-REFRIGERATED
DCI Central ...................................... Page 28..... 800-468-7478
TRUCK-SALES & SERVICE
DCI Central ...................................... Page 28..... 800-468-7478 Mercedes Benz of Chicago ................................. 312-628-4101
TRUCK-SALES NEW & USED
D & S Truck Center .......................... Page 15..... 708-352-5551 M & K Truck Centers (Hino) ............. Page 12..... 708-793-5251 M & K Truck Centers (Isuzu) ............ Page 29..... 708-793-5251
TRUCK-VEHICLE GPS TRACKING UNITS
Air Corp Wireless ............................. Page 22..... 630-514-9333
TV SALES, SERVICE & INSTALLATION
BKS Enterprises...................................................847-352-1118 Prime Time Sports .............................................. 847-637-3500
VEHICLE TRACKING DEVICES
Air Corp Wireless ............................. Page 22..... 630-514-9333
VENTILATING-SYTEMS CLEANING
Averus .............................................. Page 08..... 800-393-8287 Enviromatic Corp of America ........... Page 34..... 847-729-8000 Olympia Maintenance ......................................... 708-344-0344
VIDEO SURVEILLANCE SYSTEMS
Chicago Cardinal Communication ...................... 708-424-1446
WALK IN COOLER, MOBILE, RENTAL/LEASING
Portable Cold Storage...................... Page 33..... 800-535-2445
WALK-IN COOLER REPAIR & MAINTENANCE
Mackay Heating & Mechanical......... Page 33..... 847-381-0448 Mechanical 24 .................................. Page 24..... 847-987-9738
WALK-IN COOLERS AND FREEZERS
Custom Cooler & Freezer ................ Page 25..... 630-879-3131
WAREWASHING PROGRAMS
Lee’s Foodservice ............................ Page 32......800-728-1102
WEBSITE DESIGN
Americaneagle.com ......................... Page 41..... 847-699-0300
WELDING & FABRICATING
KOP Ind. Welding & Fabrication ...... Page 32..... 630-930-9516
WHIPPED CREAM
Instantwhip Chicago......................... Page 37..... 800-933-2500
WINE PRODUCERS
Ste. Michelle Wine Estates ................................. 630-302-5596
WOOD FLOOR CARE
Sexton Complete Care.........................................847-827-1188
WORKERS COMP INSURANCE
Northern Underwriting Manager.......................... 815-226-9353
YOGURT & SOFT SERVE EQUIPMENT
Kool Technologies ............................................... 630-483-2256
11/14/16 9:39 AM
Contact Tom Traina tom@eatz-associates.com 1-847-651-3834 www.eatz-associates.com
MEMBER: CRBA
Hotdog and Beef Restaurant – NW Subs • Monthly sales $58k • Rent $8,500/ Gross (3,800 SQFT) • Asking $199k • Est. 25+ years High Volume Bar and Restaurant – South Subs • 2015 Gross Sales $936,496 • Rent $12,500 • Asking $150k Rosati’s – Far SW Sub – W/ Gaming • Rent $1,100 • Monthly Sales approx. $30k • Gaming • Asking $175k FEATURED LISTINGS Independent Soup & Salad Rest. - Chicago • OGOLVIE TRAIN STATION • Sales $358k • Rent $4,600 • Price: $159k
Independent Pizzeria – Far West Sub • Same owner 20+years • Sales $345k • Rent $750/mth • Video Poker allowed Pizzeria – Dine in/ Pick-up/ Delivery – NW Subs • Net Sales on Tax Return $478k • Rent $2,666/ mth Gross • Asking $225k High Volume Liquor Store – NW Subs • Sales 1.75MM • Rent $9,700 • Price $349k
NEW LISTINGS & UPDATES! LI NE ST W IN G!
Pizzeria – Dine in/ Pick-up/ Delivery – NW Subs • Gross Sales $480k • Rent $5,300 • Asking $79k • Owner Financing w/ 40k down
312.575.0480 www.kudangroup.com
RREE PPRR DDUU IICCE CCEEE DD!!
Established Gyros, Beef and More – NW Subs • 2015 Sales $387k • Rent 4,000 • Asking $139k
Established Cupcake & Café – NW Sub • Gross Sales $369k • Rent $3,700 • Full kitchen • Asking $199k
RE PR DU IC CE E D!
Pizzeria – Dine in/ Pick-up/ Delivery – NW Subs –Est. 20+ years • Net Sales $19k/wk • Rent $3,500 • Asking $139k
For additional listings, please visit our website. To list your Business or speak with a Broker, contact our of�ice today. Kudan Group twitter.com/RestaurantRE
LI NE ST W IN G!
LISTINGS PRICE REDUCED
Chicago’s Premier Hospitality Real Estate Brokers
Papa Rays Pizza Franchise – NW Subs Corp Location – Looking for a franchisee
• Ave Monthly sales $31,862 • Rent $3,119/Gross • Asking: $150k
Established Gyros, Beef and More – NW Subs • 2015 Sales $387k • Rent 4,000 • Asking $145k
Well Est. Breakfast & Deli Rest – Chicago • Gross Sales $1,016,687 • Rent $8,110 • Asking $380k
Breakfast/ Lunch – Chicago Loop • Gross Sales $516k • Rent $6,000 • 7am - 3pm M-F S/S 9am-2pm • Asking $169k
BBQ Franchise – NW Subs • Net Sales 347k (11 mths) • Rent $4,200 • Seats 30 • Asking $40k
Charley’s Philly Steak Franchise – NW Sub • 2015 Net Sales $441,326 • Rent $6,834 • Price: $150k • Owner financing with 100k down
LI NE ST W IN G!
Japanese – Noodles and Sushi – West Subs • 2015 Sales $450k • Rent $2,600 • Asking $196k
Villa Pizza – 1-hour North of Chicago – Premium Outlet Mall • 2015 Net Sales $366,900 • Rent $5,312 • Price: $200k • Owner financing with 60% down
!
Fast Casual/ Pizzeria – Far West Subs • 2015 Gross Sales $1.7MM • Rent $1,850 • Asking $750k
The unattached house is steps away, and is 2,528 sq. ft., with 4 bedrooms, 21/2 baths, a 21/2 car garage, and a beautiful deck complete with hot tub! The 11/2 acre property includes 2 modern out-buildings and a large asphalt parking lot.
SEE PHOTOS ON CRAIGSLIST * OWNERS WILL TRAIN Asking $489,000 O.B.O. • Call (715) 489-3306
dec 2016 41-48.indd 44
Steakhouse and bar with outdoor patio. Established with loyal customer base. 1,200 SF Main Room, 400 SF Storage & 200 SF Basement. Size: 2,000 SF Rental Rate: $4,000 (Gross) Price: $225K (Business) Contact: Chad
Avondale- 2935 N. Milwaukee Ave.- Retail Space for Lease Retail space in the heart of Avondale. Ready for retail, office or warehouse use. Potential to be converted into a restaurant or bar with a possibility of a rooftop deck. Size: 3,000 SF Rental Rate: $12/SF (Net) Lease Term: Negotiable Agent: Adam
Edgewater- 1138 W. Bryn Mawr Ave. - Lovely, Too
Restaurant with enormous catering & commissary kitchen. Located 1/2 block from Bryn Mawr Red Line station. Black Iron, food prep area, office, storage and basement included. Size: 4,550 SF Rental Rate: $6,753/Mo. (Net) Price: $199K (Business & Assets) Agent: Jarrett
Evanston- 1621 Chicago Ave. - Kafein Coffee Shop
Established coffee shop serving college students and locals for over 20 years. Located in downtown Evanston near busy Northwestern University campus. Open late hours. Size: 1,700 SF Rental Rate: $3,897/Mo. (NNN) Price: $99K (Business) Agent: Juan Carlos
Lincoln Park- 2201 N. Lincoln Ave.- Snarf’s - Assets for Sale Beautifully built-out sandwich shop on high traffic corner, Lincoln & Webster, in Lincoln Park. Also located across from Oz Park. Full lower level basement space included. Size: 2,386 SF Rental Rate: $7,210/Mo. (NNN) Price: $20K Agent: Jerrod
Bar, lounge & nightclub with outdoor patio. Below Market Lease. Occupancy of 146 with seating and 300 without. Only qualified operators will be considered. Size: 3,998 SF Rental Rate: $38/SF (Modified Gross) Price: $324K Agent: Jarrett
Oak Lawn- 5130 W. 95th St. - Krauss’ Gaslite Lounge
Hometown favorite sports bar with kitchen. Family owned and operated for over 40 years. Located in a well developed area on 95th and Tulley Ave. with great visibility. Size: 2000 SF + Basement Price: $799K (Real Estate/Business/Assets) Agents: Chad/Anthony
Old Town- 163 W. North Ave. - Retail Space with Black Iron for Lease
Vanilla box space with Black Iron and basement located on busy North Avenue in the heart of Old Town. 25 feet of frontage. Ideal for retail or fast-casual restaurant use. Size: 1,198 SF Rental Rate: $43.50 /SF (Net) Net Charges: $13.50/SF Agent: Brian LI NE ST W IN G! RE PR DU IC CE E D! RE PR DU IC CE E D! LI NE ST W IN G!
This profitable business has a loyal customer base and a reputation for great food, excellent service, and a warm, traditional supper-club atmosphere. This extremely well cared-for facility is 1,973 sq. ft.; dining room seats 28; bar area accommodates an additional 31 guests.
Algonquin - Confidential #C103- Steakhouse/Bar for Sale
Loop, West- 412 S. Wells St. - Cactus - PPA/Tavern Licenses + Assets
FOR SALE
Great business opportunity in Northern Wisconsin, near Antigo. MILLER’S NUTSHELL SUPPER CLUB has been in continuos operation since the 1940s. The current owners, Jerry and Vickie Miller have owned the club since 1998. Jerry, a retired police officer, wants to retire permanently.
December 2016
CLASSIFIEDS
RE PR DU IC CE E D!
NEW LISTINGS
Food Industry News®
Page 44
Old Town- 1446 N. Wells St. - Suite on Wells - Business Sale Profitable Tavern (+/-1,900 SF) with sidewalk cafe in operation for over 12 years. Additional +/- 1,900 SF on the ground level at Below Market Rent. Proof of funding required. Size: 3,800 SF (Total) Rental Rate: $10,708/Mo. (Gross) Price: $624,900 Agent: Jarrett
Palatine- 1925 S. Plum Grove Rd. - Donati’s Pizza
Fast casual, delivery & carry-out restaurant with large kitchen located in a busy strip mall on the Palatine/Rolling Meadows border. Fully-equipped pizza business with ample parking. Size: 1,305 SF Rental Rate: $12.36/SF (NNN) Price: $64,900 (Business) Agent: Adam
River North- 738 N. Clark St. - Pi Gallery Bar
Rarely available second-story bar/venue in River North with PPA & Tavern licenses. Situated amongst several new high rises. Expansion possible with a rooftop. Size: 2,500 SF Rental Rate: $5,559/Mo. (Gross) Price: $99K (Business) Agent: JC/Anthony
Streeterville- 164 E. Grand Ave. - Multi-Level Restaurant/Bar for Lease
Multi-level, second generation restaurant/bar located on a prominent corner near Magnificent Mile. Includes private outdoor patio, two fully-equipped kitchens & elevator. Size: 7,426 SF + Outdoor Patio Rental Rate: $55/SF (Net) Contact: Juan Carlos REQUEST A COPY OF OUR COMPLETE INVENTORY AT INFO@KUDANGROUP.COM
Kudan Group, Inc. 566 W. Lake St. Suite 320 Chicago, IL 60661
MEMBER: CRBA
11/14/16 9:39 AM
Food Industry News® December 2016
Page 45
CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL
Email—nick.dibrizzi@cbexchange.com
Only From
NEW! WESTERN SUBURBS ON MANNHEIM ROAD
Nick Di Brizzi 888-317-7721 NEW! MELROSE PARK
Turn key, fully equipped fast food restaurant with drivethru window All new & shiny. 1370 SF plus 1,200 SF lower level with high flexicore ceiling. Building 13,304 SF; lot parks 17 cars plus additional parking. Next to Dunkin Donuts & CVS Pharmacy. High density traffic. FOR LEASE/FOR SALE. Call for more information.
NEW! SOUTHWEST SUBURBS Hard corner, National Tenant Location
Route 83 & Cal Sag Road; High traffic counts 2016 IDOT reports 40,000+/- at the intersection of Cal Sag and 127th Street; Free standing 3,600 +/- bldg. on 30,000 SF lot; Available For Sale & Lease; Call for more information
NEW! WESTERN SUBURBS
Most famous “Hot Dog Stand” in the Midwest Free standing drive-in. Real $$$ maker. Seats 40; Parks 20. Selling Real Estate & Business. Qualified buyers only.
ORLAND PARK AREA 1,000 - 4,200 Retail Space Available-Hot Location Located in famous strip center Ready for restaurant development Mediterranean, Fried Chicken, Fast Food, Pizzeria, Chinese, etc. For Lease only $16.50 per SF gross. Very Negotiable. NEW! CARBONDALE, IL National tenant location. Free standing 3,754 SF brick building with drive thru window on 28,200 SF lot. Parks 30+/-. For Lease triple net lease $20 per SF NNN. Real Estate taxes $3.20 per SF. Other tenants including Panda Express, Panera Bread, Auto Zone, Fazoli, Chipotle, Burger King, McDonald’s just a few doors down from the Mall include Macy’s, JC Penney, etc.
National Tenant Location. Corner free standing 4,000 SF on 16,000 SF lot. Restaurant-Bar-Gaming plus outdoor beer garden. Business very well established. $15,000 a week in sales over $100,000 net profit a year. Bank will finance with 10% down. Selling Real Estate & Business. NEW! HARDCORNER STOPLIGHT INTERSECTION - HOWARD & WESTERN Just one block east across from Evanston. Rogers Park/Evanston area. National Tenant Location. Corner free standing 2,500 SF building with drive-thru window on 15,225 SF lot. Parks 22; other tenants nearby McDonald’s, Starbucks Coffee, IHOP, CVS Pharmacy, etc. Asking price for Real Estate $525,000
NEW! CHICAGO NW/NORRIDGE AREA ON IRVING PARK ROAD
Family style bar-grill & pizzeria. Corner free standing mixed use 4,055 SF bldg. 1st floor-3,125 SF bar-grill seats 100 +/-, 30 ft. sit down bar. 2nd floor-4 bedroom apartment. Low Real Estate taxes. Parking for 30 +/- cars. Established for 20 years, owner retiring. Open from 4pm to Midnight, potential for longer hours. Profitable business, 3 years Federal Income Tax returns available. Clean incidental liquor license & PPA license. Selling Real Estate & Business.
WESTERN SUBURBS - NAPERVILLE
One Story Free Standing, Turn-Key 4,600 +/- SF Full service restaurant-bar. Large dining areas, full service sit down bar. 2 large kitchens & prep area with walk in coolers & freezers. Sits on 37,000 +/- lot, Seats 200, Parks 60+/North of I-88 west of Route 59 on Ogden Avenue. Selling Real Estate, FFE, Call for more information.
NEW! EVANSTON NEAR NORTHWESTERN UNIVERSITY
Hot restaurant location, turn-key in downtown Evanston Free standing 3,500 SF building plus 1,500 SF basement. Seats 140; parks 17 cars. National tenant location. Call for more information
NORTHWEST SUBURBS
Hot Suburb-Downtown Location. Turn-key brand new restaurant–sit down bar-banquets. Water view patio with covered bar area. 4 room apartment and full basement. Low Real Estate taxes. 5,500 SF building plus basement. Fully sprinkled, with plenty of parking. Includes Real Estate, Business Fixtures & Equipment
MEMBER: CRBA
NEW! DOWNTOWN WESTERN SUBURBS National Tenant Location. Class “A” turn-key sports barrestaurant-banquet with five (5) gaming machines The building divides itself into restaurant-bar 5,600 SF on the first floor and banquet room. 5,600 SF on the lower level on 20,000 SF lot. For Lease, plus key money; Lease 12.85 per SF NNN. Real Estate Taxes $7.14 per SF. On the owner’s request, must be qualified and fill and ok confidentiality agreement. NEW! WESTERN SUBURBS-LOMBARD Turn-key free standing restaurant bar-banquets 6,900 SF building, seats 270+/-, Lot 70,000 SF parks 100+/-. Low Real Estate taxes $24,000 a year or $3.47 per SF. For Sale/Lease. Lease type: Triple Net. Lease price per SF: $15 NNN Asking price: Upon Request 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
NEW! CHICAGO, SW, ARCHER & HARLEM
Bar with clean Tavern license. Includes Real Estate and Business. Chicago, SW, Archer Avenue & Harlem Avenue. Call for more information.
z Happy Holidays! Thank You For Your Business! z 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!
REALPOUL REALTY
PIZZA/DELI CONCEPT
“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
Wishing You and Yours Happy Holidays and a Prosperous New Year
Moreover, call us at (773) 743-2100 for:
$100,000 $189,000 $325,000 $495,000 $60,000 $129,900 $145,000 $159,000 $79,000 PENDING $295,000 $350,000 $1,695,000 $99,000 PENDING $475,000 $1,495,000 $1,975,000 $2,875,000
1) Property Management, 2) FREE Market Evaluation of your business, 3) FREE FARMERSTM insurance quote
Fast Casual Restaurant w/ Property. Income Producing, Call for Details!!! Price to Sell $399,000
FORMER CHECKERS LOCATION
ING
Free ree standing building w/ drive thru in the Western burbs. Near stoplight intersection. 1,200 sq. ft. on approx 1/4 acre site. Low property taxes. Property repriced at $369K.
A BEAUTIFUL SUMMARY OF BUSINESSES FOR SALE
BREAKFAST-LUNCH Breakfast-Lunch / Fast Food 6am to 3pm BREAKFAST-LUNCH Breakfast-Lunch - All Newer - Retirement - 179 Seats - a Must See BREAKFAST-LUNCH Free Standing, Corner, Over $500K Spent in Upgrades; 170 Seats COMMERCIAL Restaurant Plus 6 Apartments Above it! A Superb Deal. FAST FOOD Over 30 Years Fast Food Business with 50 Seats FAST FOOD Free Standing - Corner - ~50% of F&E ~ 2 Years Old FAST FOOD Greek Yogurt, Raw Juices, Smoothies, Coffee & Tea! FAST FOOD Fast Food - Short Hours - 6 Days -Texas-Style Smoked BBQ PIZZA A 1,200 sq. ft. Pizza Operation with low rent and decent profits RESTAURANT Free Standing, Excellent Deal, With Property, True Opportunity RESTAURANT ITALIAN Italian Restaurant with Outside Patio -Fine Reputation RESTAURANT-BAR-PIZZA Restaurant-Bar-Pizza-Free Standing-W/out Property-Owner Financing RESTAURANT-BAR-PIZZA Restaurant-Bar-Pizza-Free Standing-With Property-Owner Financing RETAIL STORE(S) 2 Retail Stores Fully Occupied - A Good Investment Deal! SPORTS BAR Bar With Property & Rental - Same Owner Retiring after 30 Years SPORTS BAR & RESTAURANT Free Standing - Sports Bar & Restaurant - Business Only SPORTS BAR & RESTAURANT Sports Bar / Restaurant - Business & Property, Great Place-Low Price SPORTS BAR & RESTAURANT Free Standing - Sports Bar & Restaurant - Business & Property SPORTS BAR + 5 Stores Outstanding Sports Bar and Grill with 5 Stores - A Truly Great Deal!
“HOT, HOT, HOT”
Apx 2,500 Sq. Ft. Seating for approximately 65-80. Great Lease, Heavy Traffic Area just outside of the Loop. Near Greek Town – a community favorite, limited hours. Pride of Ownership, Asking $119,900
D PEN
PIZZERIAS WITH BANQUETS
Multiple locations. Starting from upper 400Ks. Long established, over 50 years of history. Seller retiring. EXTREMELY CONFIDENTIAL Call for details.
PANCAKE HOUSE
Chicago location. 3,000 sq. ft. Seats 120. Long term, favorable lease Limited hours. Possible owner financing. Asking $99,000 OBO.
RESTAURANT/BANQUET FACILITY
Located in SW burbs, adjacent to a golf course community; great for banquets. Seating 400 plus. Apx. 58,000 Sq Ft site, building w/ walk out lower
level. Over 13,000 Sq Ft. Low RE taxes, being offered below current appraisal. Bank owned w/ possible financing available. Asking $699K
SPORTS BAR/GRILL
Approximately 4,500 sq. ft. w/ patio. Seats up to 200 plus. Paved parking. Located in strip center community. Southwestern burbs! Priced in the mid $180s. Long-term lease with seller financing available.
AMBASSADOR
9999 West 143rd Street Orland Park, IL 60462
Broker/Appraiser Always Confidential
(708) 361-1150 Email: jmoauro@aol.com Web: www.johngmoauro.com
HAPPY HOLIDAYS AND PROSPEROUS NEW YEAR!
MEMBER: CRBA dec 2016 41-48.indd 45
11/14/16 9:39 AM
Page 46
REDUCED TO SELL! SUCCESSFUL 35 YEAR BUSINESS
NRT
(Includes 2-bedroom home)
9900 S. Pulaski | Evergreen Park, IL
Located at NEC of signalized intersection at 99th & Pulaski, across from Brother Rice & Mother McAuley High Schools & down the block from St. Xavier University. All equipment, fixtures and inventory to run the business. Additional income from 2-bedroom house attached. Can be a work / live situation.
Price reduced to sell quickly! Owner is retiring
$479,000.00 • 3,200 SF building • 7,800 SF lot • Seating for 54 (18 booths) • Mixed-use zoning
Terry Canning
tcanning@cbcworldwide.com Cell: 630-202-7098
SPORTS BAR FOR SALE $502,000 owner profit per yr.
Includes $750K of Real Estate+ Furniture, Fixtures, & Equipment. Western Suburbs w/ karaoke stage, lighting, poker and game room, pool table, indoor and outdoor pub. 9,500 Sq Ft. Updated/clean atmosphere. Excellent opportunity for someone who knows food. Add restaurant to this bar...a must see! Owner health, will train. $1,350,000 including R.E.
Call! 630-862-5234
Fully Equipped Production Kitchen for Lease
FAST FOOD BUSINESS –— FOR SALE ––
1,800 sq. ft. restaurant with drive-thru. Located in Hammond Indiana. Newer building on a busy street. Plenty of parking. Includes kitchen equipment, furniture, fixtures and more. Will train new owner. Asking $100,000 Call Dino (219) 595-2005
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FT. LAUDERDALE, FL Restaurant Lounge in NuRiver Landings Huge Outdoor Patio Overlooks NuRiver Upstairs Mezzanine for Overflow or Banquets Boat Slips Available New Build-Out Nearly Complete 7,000 sq ft + 2,000 sq ft Patio Indoor and Outdoor Bars South Lake Tahoe In Tahoe Keys Marina & Yacht Club Restaurant, Lounge, Banquet Rooms Great Outdoor Patio for Dining & Entertainment Operating for 20+ Years
Kristopher 630.268.4000 kris@plencner.com 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.
$775,000
Call Wesley at 773-671-1273
The Next Food Industry News Shmoozefest Is Wednesday, Jan. 25th, 2017
Morretti’s Edison Park, 6727 Olmsted, Chicago, 5-9pm Join Us For FREE Networking, Fun, Prizes and Food Samples
LANDMARK BUSINESS
Free standing 1,500 sq ft restaurant near the campus of Northern Illinois University. Includes business, FFE, and real estate. Outdoor patio and large lot. $425,000
FORMER PIZZA HUT
3,600 sq. ft. Great visibility on Route 23 with high traffic counts. Many leasehold improvements. Large parking lot & storage shed in the rear. $14.00 PSF NNN
3 SPACES ACROSS FROM NIU
3 suites available for lease ranging from 1,943 sq. ft up to 2,814 sq. ft. Excellent parking. Co-tenants include the Village Commons Bookstore. $8.00 to $12.00 PSF NNN
PIZZA RESTAURANT IN GENOA
3,600 sq. ft former Rosati’s. Includes outdoor patio. Adjacent to the new Piggly Wiggly with excellent visibility from Route 23 and signage. $12.00 PSF NNN
SPRINGBROOK SHOPPING CENTER—BLOOMINGDALE Free standing 8,212 sq. ft space. Oversized electrical & mechanicals. Interior has been gutted—waiting for your personal touch. Great traffic counts. $16.00 PSF
Mike Carpenter, CCIM • Managing Broker 815.540.5101 • mcarpenter@rvgcommercial.com
PONTARELLI ASSOCIATES Real Estate Services Restaurant Brokerage Division
Vince Ferraro
Merry Christmas! TAVERN: Great opportunity! Great lease! Includes apartment, volleyball courts and picnic area! Near Great America! Financing! Biz, FF&E @ $149K CATERER: Full kitchen plus on site event room or café! Features recipes of area’s popular Italian chef. Visible end cap with parking. Near west suburb. Great lease!! Training provided. Illness forces sale. Price reduced to $55K with possible financing. YOU CONCEPT: Sports Bar or Upscale Casual will work. Fully equipped! Video gaming!! NW suburb. Great lease! FF&E@ $125K
CASUAL: Affluent NW suburb, just off I-90. Freestanding brick building on +/- 1 acre. Seats 175, parks 200. Fully equipped T-key. REAL ESTATE, FF&E @ $1.2M
DEVELOPMENT SITE: North Suburb. 65,934 sf. REAL ESTATE with bar, patio, apartment, 3 bedroom house, garages, paved lot and vacant space. Well maintained. Must see!! Package @ $749K.
MEMBER: CRBA
Spark Shared Kitchen, available immediately. Perfect for caterer or food production. 8,200 to 12,000 sq. ft. $14 - $16 per sq. ft. 1,900 sq. ft. cooler with prep & hand sinks, 900 sq. ft. freezer. 500 sq. ft. refrigerated production room with blast chiller & prep and hand sinks. Option to purchase existing equipment (4 convection ovens, combi-oven, 6 burner stove, tilting skillets, etc.) Two refrigerated loading docks with levelers. 600 sq. ft. cook room with 24” hood. Dish room with dishwasher & 3 basin sinks. M & F bathrooms. Offices and conference room. McKinley Park location (near 39th & Western). Located on private street. Ample parking with secure truck parking available. Call Richard Mott (312) 399-2084 or rmmott@gmail.com
OAKBROOK BUTTERFIELD RD Three Level Restaurant, Lounge, Main & Private Dining Rooms Outdoor Patio backs to Waterfall Banquet, Conference Center Build-Out Nearly Complete 30,000 sq ft – Divisible Part of Huge P.U.D.
CLASSIFIEDS
SUPPER CLUB: Just over the border! Elegant, intimate, update restaurant & bar.
Seating over 75...banquet room seats 200 with bookings into 2017...Apartment is 1,400 sf with 3 bedrooms and 2 baths...all housed in a beautiful Victorian building nestled in oak trees on 21/2 acres! Plenty of parking. Established 1991. Owners retiring. REAL ESTATE, BIZ, FF&E @ $585K.
LOCATION: River & Oakton, Des Plaines. 13,200 sf lot / 2,600 sf building. Former restaurant. REAL ESTATE @ $575K
DELLS AREA: Turn-key. Family Style with liquor license. Freestanding. Living
quarters. Paved lot. Signage. Volume. Booming Plover WI. Owner retiring after 29 years! R.E., BIZ, FF&E: CALL.
BROASTED CHICKEN: Unique fast food establishment serving “southern
comfort food” and specializing in broasted chicken. This freestanding building seats 40 and parks 12. It is highly visible at a busy intersection in NW Chicago. Known for its delicious food and friendly service, this popular spot receives rave reviews. Tenant favorable lease has renewal options for long term. Illness forces sale. BIZ, FF&E @ $159K
MIXED USE: “Trophy Building,” heart of far NW suburb, across train station.
Includes fully equipped rest/bar and 3 apartments. REAL ESTATE FF&E @ $495K Owner seeks working partner for Italian Beef MORE LISTINGS AVAILABLE–CALL! Fast Food Establishment. SELLING? ALWAYS CONFIDENTIAL! Located in Chicago, near VinceF@realtychicago.com North Ave. and Cicero.
Call George
773-213-3333
CALL 847-778-3571
11/14/16 9:39 AM
Food Industry News® December 2016
Take the train; easy parking!
FOOD
INDUSTRY
PRESENTS
Page 47
NEWS FOUNDED 1982
FREE*
Shmoozefest Wednesday, January 25th, 2017
Morretti’s Edison Park, 6727 Olmsted, Chicago • 5pm to 9pm
Special Co-Hosts:
Armondo Vasquez, Chef/Partner, LaScarola and Michael LaPidus, Owner, Q-BBQ Restaurants Prize Raffles • Food Samples • Cash Bar • Free! No RSVP Needed *Business Card Required.
Call Now To Reserve Your Cosponsorship Cosponsors Receive:
MEMBER: CRBA
1. The ability to have your food products served at the event (OPTIONAL) 2. An optional “marketing station” to engage prospects and contacts 3. Recognition and branding in the ads promoting the event 4. Recognition and branding on the TV monitors during the event
To Reserve Your Cosponsorship Call Cary Miller Today: 847-699-3300 $500. Per Co-Sponsorship OUR SPONSORS
Please join us at this event to network with your friends and peers in the industry, and to taste new items and to meet great vendors who want to serve you.
dec 2016 41-48.indd 47
11/15/16 10:06 AM
WE DIDN’T INVENT ALL-DAY BREAKFAST.
WE PERFECTED IT.
LET US ROUND OUT YOUR MENU WITH THESE ITALIAN FAVORITES:
Mamma Ranne’s Italian Meatballs
Try a Cheesy Italian Beef
Don’t Forget the Double Italian Sausage
Nonna’s Sunday Sauce with Pot Roast
5 - ¾ oz. meatballs in a 7 inch roll Great Value – 3 ¾ oz. in total
le ed Sty Pull d n Ha
™
Sausage Topp ing f or P izz a
R
aw
Angelo Grande
Bu
Chorizo – Available in Raw Bulk or Fully Cooked Chunks
lk I ta
lian For
Pi z
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Regional Manager
angelog@fontanini.com
847.702.8811
www.fontanini.com ©2016 Capitol Wholesale Meats
dec 2016 41-48.indd 48
Jim Anagnostopoulos - SW /Chicago
Linda Risa - SE & Indiana
John LaSalle - Rockford
jima@fontanini.com - 708.296.1300
lindar@fontanini.com - 708.302.6328
johnl@fontanini.com - 414.588.4612
Linda Parato - N & NW Suburbs
Chris Stone - Central IL
Tim Ryan - Quad Cities
lindap@fontanini.com - 630.248.4140
chrisst@fontanini.com - 309.678.8479
timr@fontanini.com - 815.260.6141
11/15/16 8:53 AM