FOOD INDUSTRY NEWS DECEMBER 2014
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DINING WITH MS. X ......................... 4 TRAVEL: INDIANAPOLIS ......................8 SPIRITS: HOLIDAY DARK BEERS .......... 11 AROUND CHICAGO: COMMONWEALTH TAVERN ... 17 CARYMIL LER................................ 16 CHEFS PROFILES ....................... 18, 20 CHICAGOLAND NEWS ....................... 29 NATIONAL NEWS ............................ 24 NUGGETS ..................................... 31 DIRECTORY ................................. 41
DECEMBER 2014
Above: The partying gets crazy at the Annual New Year’s Eve Hullabaloo. The live venue expanded after a four-year run to Chicago’s renovated Uptown corridor. Left: Design plans for the new Uptown Underground’s Moon Room Stage, 4707 N Broadway.
Five Chicago restaurant industry leaders were honored as inductees into the Ninth Annual Chefs Hall of Fame by the Chicago Culinary Museum: Chef Stephanie Izard for Chef of the Year, Chef Gale Gand for Pastry Chef of the Year, Chef Michael Kornick for Legendary Chef, Phil Stefani as Industry Leader, and Larry Levy as Industry Legend. Mayor Rahm Emanuel has also proclaimed it will be “Chef Stephanie Izard Day in Chicago.” The event was held at Castle, 23 North Dearborn.
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Renovated Underground Club Debuts Dec. 31st with New Year’s Party The Chicago Reader calls this “the best place to be when the ball drops.” The Kiss Kiss Cabaret proudly presents their Annual New Year’s Eve Hullabaloo 2014 in the newly-expanded Uptown Underground at 4707 N Broadway. Former incarnations of the underground space included a reggae club, a disco, and a history colorfully packed with Capone-era hoods, famous stars and a legendary escape route for “boys on the lam.”
Kiss Kiss Cabaret’s “First Night” Performance in their newly renovated space is one of the newest stars for Alderman James Cappelman’s aggressive renovation of Chicago’s Uptown area. The revitalized uptown area, home to the Aragon Theater, Uptown Theater, Riviera Theater, and Green Mill will feature more parking, better shopping and live entertainment venues to rival anything in the Loop. The Uptown
Underground officially opens January 1, 2015. The New Year’s Eve Hullabaloo includes a red carpet welcome, cocktail reception, midnight champagne toast, dessert buffet, party paraphernalia and dancing until 2am along with a full two-hour show featuring the Kiss Kiss Coquettes at 10pm on the Moon Room Mainstage. Standard and VIP tickets available from: http:// uptownunderground.tix.com
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December 2014
Happy Hanukkah Dec.16
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Food Industry News Valerie Miller President and Publisher Cary Miller Advertising Vice President Features Editor Terry Minnich, Editor Paula Mueller Classifieds/Office Management Nick Panos, Corporate Counsel Mark Braun, Associate Publisher ––––– James Contis 1927-2013 Food Industry News Issue 12, December 2014 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. Periodical postage paid at Park Ridge, IL, and additional mailing offices. POSTMASTER: Send address changes to Food Industry News, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. ___________________________ For advertising or editorial information, call (847) 699-3300; Fax (847) 699-3307, or online: www.foodindustrynews.com This publication cannot and does not assume the responsibility for validity of claims made for the products described herein. Copyright © 2014 Foodservice Publishing Co., Inc.
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Restaurants around the country are hoping to lure budget-conscious consumers with expanded bar menus that include delicious snacks and
cocktails at a fraction of the price of a normal dinner. Oceana in New York City added a lounge to its dining room that serves Chinese steamed buns, fish tacos and calamari, resulting in a 20% revenue increase in just two years. – Adapted from Restaurant-Hospitality.com
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chicago’s alinea restaurant named #1 in u.S. Travel site, TripAdvisor® announced its annual Travelers’ Choice™ awards for restaurants across the globe. In total, 353 fine dining restaurant winners were identified, including the top 25 in the world and dedicated lists for Asia, Canada, China, Europe, India, South America, South Pacific, the U.K. and the U.S. Travelers’ Choice awards honor top travel spots worldwide based on the millions of valuable reviews and opinions from TripAdvisor travelers. Award winners were determined using an algorithm that took into account the quantity and quality of reviews for restaurants worldwide, gathered over a 12-month period.
Top 10 Travelers’ Choice Restaurants in the U.S. 1. Alinea, Chicago, Illinois 2. Eleven Madison Park, New York City, New York 3. Restaurant Gary Danko, San Francisco, California 4. Halls Chophouse, Charleston, South Carolina 5. Victoria & Albert’s, Orlando, Florida 6. Uchi, Austin, Texas 7. Bouley, New York City, New York 8. Canlis Restaurant, Seattle, Washington 9. Pappas Bros. Steakhouse, Dallas, Texas 10. Daniel, New York City, New York www.tripadvisor.com/TravelersChoice-Restaurants.
Seasons Greetings and Thank You!
On behalf of our staff and crew here at Food Industry News, thank you for your continued reading and support. Our industries are strong because you are a part of it. We look forward to serving you throughout the coming holidays and for years to come! Valerie Miller, Publisher
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Food Industry News®
Happy Hanukkah Dec.16
Dining With Ms. X December 2014 Bon Bon SandWicHES 2333 W. north ave. cHicaGo, il 773-278-5800. This is a small place with a few tables. Choose between carry out or dine in. I tried their Korean wings which were sweet & spicy served with brown rice. Then I tried the Korean beef bowl which was marinated beef served over rice and a cup of miso soup comes with it. They also are known for their Vietnamese sandwiches which are served on a toasted baguette BluEBErrY FiEld pancakE HouSE & rEStaurant 558 E. 162ndSoutH Holland, il. 708-225-1982. They are open Monday –Saturday from 6:00 am -3:00 pm and Sunday from 8:00 am - 3:00pm serving breakfast & lunch. They offer omelets, skillets, pancakes, waffles, biscuits and gravy, breakfast sandwiches and the list goes on. I had the Eggs Benedict. They also offer a full menu of salads, wraps, burgers and sandwiches. Great food and great staff! ciBo racconto 10441 touhy roSEmont, il 847-699-2020. Authentic, delicious Italian cuisine served in a casual setting that’s brought to your table.They have sandwiches, salads, pasta and pizza. We ordered a Sicilian style pizza; I loved the crust and an order of Rigatoni Primavera and a side of spinach. I had plenty of leftovers. Prices can’t be beat! dEErFiEldS BakErY 813 n. Waukegan dEErFiEld, il 847-520-0068. Full service bakery. I discovered something new here. They have a cake called the “Queen Elizabeth Cake” which was made for the Queen when she visited Chicago in 1959. This cake is simply delicious, it is a yellow cake filled with strawberries, Bavarian cream and sliced bananas and they put lady fingers around the outside. There wasn’t a crumb of cake leftover when it was served at the party I attended. Call ahead to reserve one. FoGo’S pEri pEri 4915 oakton SkokiE, il 847-675-5000. This is a fast casual spot offering fresh marinated chicken, flame grilled with an amazing peri peri “chile” seasoning. I love spicy so I ordered my chicken with extra hot spice. Wow! It had so much flavor. I got a bowl of their rice too, which complemented the spice of the meal. Other selections include sandwiches, veggie burgers, paneerr rice, and chicken chunks with spicy rice. J.p. GraZiano GrocErY co., inc.901 W. randolph cHicaGo, il 312666-4587. This neighborhood staple has been around since 1937. Italian grocery store and sub shop. The friendliest people work here. They make amazing sub sandwiches, prepared fresh while you wait. The Italian sub was my favorite with salami, hot capicola, provolone, lettuce, tomato & red wine vinegar. Pick up some groceries too; they have a nice selection of olive oils, olives and cheeses. lorEtta’S BakE SHop and caFÉ 939 W. randolph cHicaGo, il 312243-3959. Nice selection of fresh baked goods which change daily. They offer, brownies, pies, cookies and make their own version of pop tarts. These light pastries are filled with raspberry or apricot. They also have salads, sandwiches and baked vegetable empanadas. pat’S piZZEria 628 S. clark cHicaGo, il 312-427-2320. I called it in and had terrific service from phone to the delivery man. I enjoyed some of the thin cheese pizza; it was called an upside down pizza because it had crust then cheese then sauce. Other specialties include sandwiches, pasta, chicken parmigiana and chicken Vesuvio. Try some of their sides too; they have Vesuvio potatoes, meatballs and Italian sausage. SnappY moBilE 3960 W. irving park cHicaGo, il 773-463-4181. This is a one stop shop. It’s four places under one roof. You can fill your car up with gas; pick up some water, chips and candy. Pick up a sandwich from Subway and you can even get a coffee or some donuts because they have a Dunkin Donuts in there too. It is so convenient.
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Food Industry News®
Happy Hanukkah Dec.16
History of Allen Brothers
Fast Food Changes
■ Only 13 percent of consumers are regularly counting calories. ■ Foodservice operators ranked gluten-free as the top menu trend and healthful kids’ meals were second. Other hot trends included: fruit/vegetable sides, locally sourced protein/meat/seafood,
low-fat milk/100 percent juice, organic items, grain-based salads, and snack-sized offerings (NRA). ■ Fresher/better-for-you dominated the list of fastest-growing menu items in 2013, and products perceived as indulgent or unhealthful (e.g. chicken nuggets, French fries, pies, mashed
potatoes, fried chicken, and hash browns) were among the poorest performers (NPD/CREST). ■ Healthy/light sandwiches are projected to enjoy strong growth through 2022; turkey sausage and egg whites continue to gain ground in the breakfast department (NPD Group).
Founded in 1893 in Chicago’s famed Union Stockyards meat market, Allen Brothers still operates in the same neighborhood that shaped the American beef industry more than 120 years ago. For more than a century, the name Allen Brothers has been synonymous with the world’s finest beef. The company has an unmatched reputation for quality and integrity and it has a steadfast commitment to customer service and innovation. Allen Brothers was acquired by The Chef’s Warehouse, Inc. in December 2013. The Chef’s Warehouse team is committed to preserving and promoting the exceptional products for which Allen Brothers is known. As fifth-generation stewards of Allen Brothers, their team of culinarians is committed to preserving and enhancing the legacy of the Allen Brothers name. They have built their business distributing the finest products in the world to the top chefs in the country, their relationships standing as a testament to their commitment to excellence. Building upon the knowledge of their past leaders, they are proud to steward the Allen Brothers tradition today and beyond.
Neutralize Information Overload To become a conscientious consumer of news and information, follow this advice: ■ 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. ■ 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. ■ Scan for informa-
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tion. 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. ■ 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. ■ Be an example. If you don’t want long emails or voice messages, keep your own short—and remind others as well.
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Cheesecake Factory Rated a Top Casual Favorite According to FSR magazine online, The Cheesecake Factory was named consumers’ favorite casual eatery in a recent Market Force survey. The number one spot was followed up by runners-up Ruby Tuesday, Buffalo Wild Wings and Chili’s. Respondents also ranked Cracker Barrel first in service and dubbed Red Robin the most kid-friendly. – Adapted from Estiator
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Ask any Chicagoan what North America’s fourth largest city is, and they’ll proudly claim the title for their native metropolis. However, as of early last year, some of our neighbors to the north have staked their own claim to it: Toronto, Ontario surpassed Chicago with 2.791 million inhabitants in recent census results. Yet few Chicago-area food industry small businesses are taking advantage of this vast and growing market, which is closer to us by truck than US metropolitan areas such as Denver, Dallas and even Oklahoma City. Growing export opportunities exist in Canada and in many other global markets around the world not only for US food products, but also for food processing and food service industry equipment and supplies. In addition, franchising of US foodservice chains is in demand in markets across Latin America and the Caribbean according to US Commercial Service research. Here are a few needto-know facts for food industry companies interested in pursuing international opportunities: l While Toronto has surpassed Chicago with over 2.791 million inhabitants, Mexico City is by far the largest metropolitan area on the continent at over 8.851 million, representing a significant market for US food industry companies l Beyond NAFTA and the Caribbean, the US has had free trade agreements in place with Panama and Colombia since 2012, enabling easier access to these markets for US producers l Research by the Illinois SBDC International Trade Center at ICNC revealed that Northern Europe is one of the world’s highest growth regions for Hispanic-style foodservice chains and food products l Illinois-based food producers, as well as equipment manufacturers and other foodservice and restaurant industry suppliers, have a wealth of government and non-profit-based, no-cost support options available to them for expanding their international sales, including specialized market entry assistance and grant programs The Illinois SBDC International Trade Center at ICNC, the Illinois Department of Agriculture, Food Export Midwest, the Illinois Department of Commerce and Economic Opportunity’s Office of Trade & Investment and the US Commercial Service in Chicago are joining together on Thursday, November 6th to discuss these opportunities and resources with Illinois food industry businesses during an informational forum and networking reception at ICNC.
Food Industry News®
TRAVEL With Valerie Miller DESTINATION: INDIANAPOLIS, INDIANA
Getting There: Fly/Drive/Train - Amtrak (The Cardinal) leaves out of Chicago’s Union Station Indianapolis, the capitol of the state is located in central Indiana east of the White River. They have an impressive downtown area with beautiful historic buildings and monuments. Indianapolis is second only to Washington D.C. in the number of monuments and memorials dedicated to our nation’s veterans. Indianapolis also home to the world’s largest single sporting event, the Indianapolis 500. Attractions / Tours: • Historic Central Canal & White River State Park Cultural District – walk along the 1.5 mile canal that runs from the White River through the Park and White River grounds. Other attractions in the White State Park include: Eitelong Museum of American Indians & Western Art, IMAX Theatre and the NCAA Hall of Champions. • Indianapolis Motor Speedway Hall of Fame Museum –recognized as one of the most highly visible museums in the world. On the grounds of the famous Indy Motor Speedway. Approximately 75 vehicles are on display at all times. • Indianapolis Zoo – recently completed a $26 million International Orangutan Center featuring eight orangutan that will interact with visitors through computer games or 40’ up high in a tram ride along the re-created natural habitat of the Hultan Trail. • Indiana State Museum – “Celebration Crossing” Nov. 28-Dec. 31, 2014. Holiday merriment from the sounds of bands and choirs. Santa and Mrs. Claus will entertain visitors in the new home on Level 1 of the museum through Dec. 24th. Children can ride on the Santa Claus Express. • Lucas Oil Stadium – home to the Indianapolis Colts and Indianapolis Pacers. This is a multi-purpose state of the art venue with retractable roof. The stadium seats over 63,000 for football games and other events. It is connected to the Indiana Convention Center via a walkway. Open for public tours. Accommodations include: Embassy Suites, Hampton Inn, Hilton, Hyatt Regency and the Westin. My pick: Crowne Plaza –Downtown Union Square Listed in the National Register of Historic Places and housed within America’s first Union Station. You can opt for a regular hotel room or a train car room. The Pullman train car guest rooms are resting on their original train tracks. This is really neat experience for the kid’s and adults. You can actually stay in your own train car room. If you hear a train during your stay, it’s not the ones in the hotel it’s a train running behind the hotel. The hotel boasts an ideal location; it’s close to the Convention Center and by Lucas Oil Stadium. The famous St. Elmo Steakhouse is within walking distance of the hotel. This has been a landmark downtown restaurant in Indy since 1902. The Circle Center Mall is downtown Indianapolis is close to the hotel too. There is always time for shopping! For reservations and more info on Indianapolis visitindy.com.
by Laura Flamm, Director, Illinois SBDC International Trade Center at the Industrial Council of Nearwest Chicago
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Food Industry News®
Business Travelers Prefer These Fast Casual Restaurants Olive Garden won an average rating of 4.5 stars out of five in a quarterly survey of business travelers from Certify, putting it first on the list of favorites followed by Chick-filA, Chipotle Mexican Grill, Panera Bread and Dunkin Donuts. Starbucks took the title of most-frequented breakfast spot, while McDonald’s led the field at lunch and dinner . – Adapted from CNBC
No Nationwide Rollout for McRib
Illinois BBQ Alliance Throws Healthier Eating When Dining Out A Party Sticking to a diet is difficult enough at home. But
Joe’s on Weed Street hosted the 2014 Autumn Smoke, a regional BBQ festival that showcased pitmasters and their regional styles. Some of the presenters were: Smoque BBQ, Chicago Q (Carolinas style), Bub City (Texas style), Barn & Company (Chicago style), Sweet Baby Ray’s (New Orleans style) and Big Ed’s BBQ (Chicago style). The event featured live music and a regional BBQ Panel hosted by “Hungry Hound” Steve Dolinsky. The Illinois BBQ Alliance is a collection of BBQ lovers, backyard BBQ cooks, competition cooks, caterers, industry professionals, and restaurant owners who get together to share in the love of BBQ. Autumn Smoke is their annual celebration of a year of competition cooking and backyard BBQs. This year a portion of ticket sakes went to Stand Up For Kids, a national charity that supports homeless teens and we want to support the Chicago-based shelter. Raffles included: Chef Dinner for (4) at Smoque BBQ, Four(4) Tickets to Dave Raymond’s Sweet Baby Ray BBQ Banter, Two(2)100 Level Blackhawks Tickets, Gift Card to Smoke Daddy, Vehicle Wrap from GMediaWraps.com, Four(4) $50 Big Tomato Gift Certificates, $25 BP Gas Station Gift Card, Three (3) $50 Home Depot Gift Cards, $25 The Noodle Gift Certificate, $25 Maggiano’s Gift Certificate, $25 Wildfire Gift Certificate, $55 Golfsmith Gift Card, (2) $50 The Second City Admissions, $50 Gift Card to The Avenue – Fine Food and Wine Bar. See photos of the event on page 27
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when you go out to eat, temptation is all around, and your willpower may be difficult to find. You don’t have to stay in every day when you’re trying to maintain a healthy weight, though. Just remember these tips for eating healthy at restaurants: ■ Study the menu. Don’t order the first item you see. Spend a few minutes going over the menu carefully, looking for choices that fit your diet. ■ Choose the right foods. Avoid anything fried or sautéed. Look for meats and vegetables that are grilled, steamed, or broiled. ■ Choose the right beverage. Stay away from sodas and alcohol. Stick with water, unsweetened tea, or low-fat/no-fat milk. ■ Control your portions. Order an appetizer instead of a full meal, or ask for half the meal to be wrapped to go before it’s served. Don’t eat too fast— taking your time, you’ll fill up and be able to stop before you’ve consumed everything on your plate. ■ Get creative. Order a burger, but don’t eat the bun. Get vegetables instead of fries. ■ Start with a salad. Fill up a little on lettuce and vegetables before the meal comes so you won’t be as hungry with your entrée in front of you. Remember to order dressing on the side so you can control how much you use. ■ Beware of buffets. Resist the temptation to take “All you can eat” as a challenge.
McDonald’s left the question of whether to add the limited-time McRib sandwich to the menu up to franchisees this year, rather than promoting it nationwide. A cult following has grown around the annual return of the boneless barbecued pork sandwich in the U.S.; Germany is the only market where it’s on the menu year-round. – CNBC
Iced Coffee Accounts for Many New Product Launches New products in the ready-to-drink iced coffee category accounted for 4.2% of global beverage launches in the past year. Asia leads the pack, accounting for more than half of new product launches, but the European dairy industry is also a hotbed for new RTD coffee formulations. – Adapted from FoodBusinessNews.net
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December 2014
Renewable and PlantBased Cartons
Tetra Pak will roll out a version of its Tetra Rex milk carton next year that is the first carton to be made entirely of renewable and plant-based materials. Developed with biopolymer manufacturer Braskem, the packaging uses bio-based low density polyethylene films and high density polyethylene caps made from sugar cane. – Adapted from Package Digest
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SPIRITS Dreaming of a Dark (Beer) Christmas… Eric Kobus, Brand Manager, Louis Glunz Beer Inc.
Reds, Browns, Porters and Stouts The Winter season is upon us, say good bye to the sun and hello to your snowblower. However, it’s not all doom and gloom. Along with these long winter nights comes the perfect time to drink a few of the most fantastic beer styles. Reds, Browns, Porters and Stouts are perfect for cold weather craft beer drinking. These styles traditionally showcase the malt component of beer. Malt, what is malt you say? Next to water, malt is the main ingredient of beer - it takes as much as 200 grams of malt to make a liter of beer. The other ingredients are hops (two grams per liter of beer), and yeast (one centiliter per liter of beer). Depending on the malting process, different types of malt exist: Pale, Pilsen, Vienna, Munich, Caramel, Peated, Diastatic, Roasted, Black, etc. Color is one of the differentiating factors. Colored malts are used for amber and dark beers, while pale malt is used in “Pilsen”- type beers. American Amber Lager - Traditionally a light toasted malt aroma may be present, with its reddish, amber to copper color and a large, off-white head. Great with grilled meats, the fairly dry and crisp American Amber Lager is the perfect accompaniment to most winter dinners. Brown Ale - Malty-sweet, often with a rich, caramel or toffee-like character in the nose and flavor. This lends itself too be paired with aged goudas, nuts (spiced or salted) or even stews. Porters - A precursor to the stout, the Porter can be dark brown in color, often with ruby red highlights. Malt flavor includes a mild to moderate roastiness frequently with a chocolate character, that lends itself to vanilla or carmel. Porters are great with caramelized onions and sausage off the grill. Stouts - Dark roasted grains and malts dominate the flavor in stouts, and provide coffee and/or chocolate flavors. Stouts can be sweet, strong, and even barrel aged. Breweries express ndividuality through varying the roasted malt profile, malt sweetness and flavor, and the amount of finishing hops used. Stouts can be great with desserts, chocolate cookies, cakes or s’mores.
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Consumer Packaged Goods Demand for Healthier Products
U.S. consumer packaged goods companies have made more than 30,000 healthier products available to consumers since 2002, with 10,000 added in just the past four years, according to a report from the Grocery Manufacturers Association. Companies have launched better-for-you
products, which include reduced amounts of saturated fat, trans fat, sugar, carbohydrates, calories and sodium, in response to consumer demand for healthy foods that fit their lifestyles, GMA President and CEO Pamela Bailey said. – Adapted from Supermarket News
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Food Industry News®
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312-733-2020 EXT 1150 THE MAN WHO SOLD HOT DOGS
There was a man who lived by the side of the road and sold hot dogs. He was hard of hearing so he had no radio. He had trouble with his eyes so he read no newspapers. But he sold good hot dogs. He put up signs on the highway telling how good they were. He stood on the side of the road and cried: “Buy a hot dog, folks!” And people bought. He increased his meat and bun orders. He bought a bigger stove to take care of his trade. He finally got his son home from college to help him out. But then something happened. His son said, “Father, you haven’t been listening to the radio? Haven’t you been reading the newspapers? There’s a big depression. The European situation is terrible. The domestic situation is worse.” Whereupon the father thought, “Well, my son’s been to college, he reads the papers and he listens to the radio, and he ought to know.” So the father cut down on his meat and bun orders, took down his advertising signs, and no longer bothered to stand out on the highway to sell his hot dogs. And his hot dog sales fell almost overnight. “You’re right, son,” the father said to the boy. “We certainly are in the middle of a great depression.” Are your judgements based on what you know or what you hear?
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AmEx Cardholders McDonald’s Exclusive American Express cardholders will be able to redeem their reward points at some McDonald’s restaurants, the first time the credit card company has allowed point redemption at the register. The program will roll out to all U.S. McDonald’s locations by the end of the year, as part of AmEx’s strategy to expand its customer base. – Adapted from NorthJersey.com
On Snacking Habits
About 66% of consumers seeking to lose weight focus on limiting their snack sizes rather than eating smaller or moderate portions at mealtimes, and 62% restrict snacking frequency, according to a new study by market researcher Packaged Facts. The finding “reflects the increasing importance of snacking in America today,” said Packaged Facts Research Director David Sprinkle. – Adapted from bakingbusiness.com
Private-Label Natural and Organics Continue Growth
Sales of private-label organic and natural foods rose by 2% in 2013 to $102 billion and are expected to grow by a compound annual rate of 4% to reach $122 billion by 2018, according to Packaged Facts. Store brands, led by such labels as Kroger’s Simple Truth, SUPERVALU’s Wild Harvest, ALDI’s Simply Nature and Target’s Simply Balanced, have “become trusted, quality lines that can compete effectively with national brands,” Packaged Facts Research Director David Sprinkle said. – Adapted from FoodBusinessNews.net
My meaning simply is, that whatever I have tried to do in life, I have tried with all my heart to do well; that whatever I have devoted myself to, I have devoted myself to completely; that in great aims and in small, I have always been thoroughly in earnest. — Charles Dickens
Don’t Be Sorry
Don’t Be Sorry is the Illinois Liquor Control Commission’s (ILCC) underage drinking prevention program. Some of the past and current Don’t Be Sorry events and activities as well as educational materials are available at http://www.illinois.gov/ ilcc/Education/Pages/ Under%2021/Events.aspx
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ten strategies For taking charge of 2015 By John Graham Solid strategies can make a significant difference in what happens. Here are 10 sales strategies that can have a positive influence on performance in 2015. 1. Define yourself clearly. Most people let others decide who they are, define their capabilities, and what they can accomplish. This happens without even knowing it. More often than not, the results are far from accurate. If being seen as thoughtful, helpful, hard working, cooperative, motivated and reliable is your preference, then the task is focusing on strengthening those qualities. 2. Be ready with answers to questions. That’s good as far as it goes, but what about the questions that customers think about after a meeting? When they’re left unanswered, they can challenge credibility and raise doubts. This is why Frequently Asked Questions can help avoid problems. Make a list of those that come up time-and-again, along with your answers. Also add a link to your FAQs to your email signature. It’s a good way to show you know what customers are thinking. 3. Rethink responsiveness. While responsiveness is a top business value, it’s usually related to “putting out fires”. Problems get immediate action. What about the other 99% of the time? Specifically, VM messages, emails, agreed to deadlines — the list might be long. Failing to manage the details sends a powerful message; so does handling them. 4. Pause. Salespeople often talk their way out of sales. An endless stream of words can confuse, frustrate, and antagonize customers, who can’t get a word in edgewise. There’s a better way. Taking time to pause lets customers absorb what is being said. Pauses encourage listening; it’s as if customers are waiting for what’s coming next. 5. Manage prospects effectively. Like customers, prospects deserve good management: some change their minds, others aren’t ready to buy, and a number simply need encouragement. One salesperson gets referrals from a prospect that didn’t buy because of a health problem, but who felt the consistent follow up sent the right message. 6. Put the emphasis where it belongs. Because selling is a tough profession, salespeople like to let everyone know that “nothing happens until someone sells something”. This phrase is quoted so often, it’s assumed to be true. It’s never challenged, even though it’s nonsense. In fact, just the opposite is true: Nothing happens until someone buys something. This stands selling on its head and changes the way to think about marketing and sales. It moves the emphasis from the salesperson to the customer — where it belongs. 7. Getting customers to say yes isn’t the goal. Even though the mindset persists, it’s dead. Marketing and sales are at a different place; they’re about engaging customers by involving them in the process and making sure they have a place at the table. Communication is not just helpful. What customers are thinking and saying dwarfs everything else. 8. Aim for the right fit. No salesperson can serve every customer. Too many in sales waste time trying to prove these wrong. It never works. 9. Get people talking about you. For most, referrals are few-and-farbetween. Getting legitimate referrals means being a continuing presence in the minds of customers, prospects or anyone else. It’s easy to do by finding ways to be of help. It isn’t how well known salespeople are that makes the difference; it’s how much help they give that counts. 10. Think like a customer. Appreciate what making a purchase means to customers. For consumers, neither what they buy nor the cost is the issue. What’s important for salespeople is recognizing that making a purchase is a personal investment that they take seriously. It’s as if a customer says, “Hey, salesperson. This is my money and I want to feel that you recognize what I’m doing.” Whether it’s a friendly smile from a barista at Starbucks handing someone a favorite latte or an life insurance salesperson saying to a client, “I know what doing this means to you,” the message is the same: they recognize the importance of thinking like a customer.
John Graham of GrahamComm is a marketing and sales consultant and business writer. He publishes a free monthly eBulletin, “No Nonsense Marketing & Sales”. Contact him at jgraham@ grahamcomm.com
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Read us online: www.foodindustrynews.com
Food Industry News®
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Creative Juice from the World of Advertising The advertising industry thrives on creativity. When you’re seeking inspiration, look for it in the words of these legendary ad men and women: ● David Ogilvy, founder of Ogilvy & Mather: “The best ideas come as jokes. Make your thinking as funny as possible.” ● Mary Wells Lawrence, co-founder and former president of Wells Rich Greene: “You can’t just be you. You have to double yourself. You have to read books on subjects you know nothing about. You have to travel to places you never thought of traveling. You have to meet every kind of person and endlessly stretch what you know.” ● Leo Burnett, the Leo Burnett Company: “Creative ideas flourish best in a shop which preserves some spirit of fun. Nobody is in business for fun, but that does not mean there cannot be fun in business.” ● Bill Bernbach, co-founder of Doyle Dane Bernbach: “An idea can turn to dust or magic, depending on the talent that rubs against it.”
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You’re not obligated to win. You’re obligated to keep trying. To do the best you can do everyday. —Jason Mraz
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Food Industry News®
Selling the Industry This month I am proud to be pictured with Anthony Vassiliou, owner of A.V. Anthony’s located near Midway Airport in Chicago. Anthony has built a very successful business (famous for his homemade Grecian Chicken) along with an unparelled reputation for quality, value and service excellence. If you have not been to his restaurant, check it out and be prepared to wait in line. His loyal customers are happy to wait because they know that the food and value is exceptional. Anthony is the kind of operator that makes Chicagoland the best restaurant market in the country! John Heil (R) welcomes Glenn Keefer to the Heil and Kay family. Glenn has over 40 years experience buying insurance and managing risk for restaurants, which makes him an outstanding insurance consultant to those in the food industry. According to Glenn, “Restaurants have unique rules and regulations pertaining to tip pools, job descriptions and wages that do not exist in other industries. Unless these issues are contemplated and addressed, no amount of insurance will make restaurants safe from lawsuits. We believe that by combining restaurant management expertise with insurance expertise we can help our clients minimize risk.” You may see the Heil and Kay ad on page 16 of this issue. Alex Braun is the owner of Bake Tech, a local fi rm specializing in commercial oven and bakery equipment repair and relocation. Because Alex’s expertise is in the bakery, pizza and food processing categories, he understands the need to keep commercial ovens running and provides important advice and service to keep his customers cooking. When it comes to something as important as the ovens for your operation, don’t trust them to just anyone, contact Bake Tech. You can find the company listed in our buyers directories under oven repair and relocation. Ed Princell is a well known, passionate sales executive working in the Chicago market, currently with Whitney Foods, a local distributor specializing in hand selected produce and gourmet foods. Ed understands the commitment and knowledge needed to help chefs and buyers succeed, by providing them with outstanding service and 9/11/14 10:48 AM attention. Ed recently celebrated over 50 years of service to the Chicagoland food industry. Ed Chouinard is the owner of Weinstein Wholesale Meats, a firm selling meats and protiens to various segments of the food industry, including retailers, food processors, restaurant chains and food distributors. One way that Ed’s company is able to offer exceptional pricing, is by having their own logistics company called Perishable Distribution Service, (PDS) which delivers LTL shipments not only for Weinstien, but also for other food companies shipping product to and from Chicago or across the Midwest and Eastern Seaboard. Weinstein Wholesale Meats is headquartered in Forest Park, IL. Tricia Carlstrom and Mario Portanova are with Porte Brown Certified Public Accountants, a local firm specializing in serving food industry companies. This firm offers a full suite of accounting services to food industry businesses and adds additional value to its customers by offering special insights and problem solving for food industry businesses, resulting in the opportunity for increased profits and efficiencies. Don’t trust your accounting to just any CPA, contact a specialist like Porte Brown.
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December 2014
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■ Kitchen Equipment Repairs ■ Refrigeration Repairs and Service ■ HVAC Service and Maintenance ■ Preventative Maintenance Agreements ■ Equipment Delivery and Installation ■ Foodservice Equipment Replacement Parts ■ Bakery Oven Repairs, Moving, Installation ■ Dish Machine Leasing and Chemicals
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BDO USA, LLP Expands
BDO USA, LLP, one of the nation’s leading professional service organizations, will add more than 375 staff, including 36 partners, from SS&G, Inc and its SS&G Parkland subsidiary (SS&G). A top 40 accounting firm nationally, SS&G provides accounting and consulting services to a diversified client base with significant strength in the restaurant industry. The combination of BDO and SS&G is subject to customary closing conditions and is expected to be completed on January 1, 2015. Robert Littman will be joining the BDO USA board of directors, and he will also be taking on a new role at BDO as Managing Partner of Ohio, with all Ohio based office managing partners reporting to him. SS&G founders, Mark Goldfarb and Gary Shamis will also be joining BDO. Mr. Shamis will serve as National Strategy and Growth Advisor in BDO USA’s national office. In this role he will provide strategic direction to the Restaurant practice and also maintain his presence with Ohio clients. BDO will continue to serve restaurant clients across the country out of the current SS&G office locations in the Cleveland, Akron, Columbus, Cincinnati and greater Chicago markets, and over 50 additional BDO offices nationwide.
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Read us online: www.foodindustrynews.com
Food Industry News®
Chef Profile ANNOUNCING A GAME-CHANGING PARTNERSHIP FOR THE CHICAGO HOSPITALITY INDUSTRY! ReSource Point of Sale has partnered with Digital Dining to bring Chicago Restaurateurs a superior option for their POS needs! Introducing a tier-one POS software without any headaches! DIGITAL DINING is a 30-year leader and innovator in Hospitality POS ü Light years ahead of the competition in Mobility. The Future of Hospitality POS! ü No reoccurring software maintenance fees ü Runs on virtually any hardware platform. Your choice and your budget RESOURCE POINT OF SAL E is a local end-to-end POS solutions provider ü 24/7/365 Help Desk Support ü Same day pickup or delivery of replacement hardware, available 7 days a week ü Conveniently located at 1765 N. Elston Ave. in downtown Chicago ü Only POS dealer endorsed by the Illinois Restaurant Association You wonÕ t have to worry about: Specific required hardware Paying a premium for services that should be standard Being forced into mandatory software maintenance programs
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It’s the most awesome weapon known to man. It’s begun every war that time has span. It makes enemies and fabricates lies. It’s often quite filthy and it terrifies. We should learn its power and learn its use, And learn it while we’re young. It’s an awesome thing that we’d better control. That thing that’s called a tongue.
NAME: Massino Galfo RESTAURANT: Morettiʼs PHONE: 630.548.3764 ADDRESS: 6 West Bryant Ave. Palatine, IL 60067 BIRTHPLACE: Rome, Italy CURRENT POSITION: Corporate Chef FIRST FOODSERVICE JOB: Grand Hotel, Rome Italy FAVORITE FOOD: Homemade pasta from my Mom AWARDS/HONORS: Best Pasta Maker in South Italy, 1995 with Guiatiero Marchesi and Davide Oldani Hotel Quisisana , Capri Italy MEMORABLE CUSTOMERS: Sean Connery, George Michael, Pete”, Paul Sorvino, Guy Fieri, Gary Player, Ja Rule, Luciano Pavorati, President of FIAT Ferrari Chrysler Mr. Marchronni WORST PART OF JOB: Worst part of my job? I had to leave everyday! MOST HUMOROUS KITCHEN MISHAP: First first job in the States, my GM asks me to go out and suggest desserts to a V.I.P. table. With at that time my broken English I said, “Would you fox like some dessert?” They laughed really hard, corrected me and gave me a very nice tip! FAVORITE FOOD TO PREPARE: Gelato, homemade pasta, fish PART OF JOB THAT GIVES MOST PLEASURE: Make our customers happy, seeing them walking out of the restaurant with a big smile! IF YOU COULDNʼT BE A CHEF, WHAT WOULD YOU BE AND WHY: A C.S.I. or a Marine. I enjoy helping people. BEST ADVICE RECEIVED: Clean as you go! FAVORITE VACATION SPOT: Puerto Rico WHAT DO YOU ENJOY MOST ABOUT FOOD INDUSTRY NEWS?: I like the fact that the magazine keeps me close to the restaurant community and I always find new ideas regarding food and the restaurant in general.
After spending four hours in the blowing snow, chopping a big pile of wood, A cup of hot chocolate and a roaring fire would surely feel mighty good. You’ve sweat all day in the blistering sun. The temperature’s a hundred and three. Won’t that cool shower feel awfully good with a glass of ice cold tea? That kind of pleasure seems unsurpassed, but it doesn’t compare with one. There is no pleasure like that I could feel but to spend a short time with my son. –George E. Young
The only true disability in life is a bad attitude. — Scott Hamilton
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Pre-Made or Made from Scratch Which is Right for Your Restaurant? So how does one go about deciding whether or not to make something inhouse or buy it premade? The answer to this question is found by the determination of three factors; quality, consistency and cost. The quality or taste of a recipe when comparing to a store-bought substitute is certainly a huge factor. If your customers rave about your split pea soup then changing to a boiling bag replacement might not be such a great idea. However, if you’ll set your ego aside and objectively assess whether or not a comparable substitute can be found for some of the items you currently produce, you may find that your hand cut French fries really aren’t as
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good as some of the frozen alternatives. Consistency must be a primary concern. No matter how good your chef’s made-from-scratch salsa is, if it’s not the same every time your customers return for it then it diminishes the guest experience - not to mentions customer loyalty. Consistency should be a prerequisite for everything you do both food and beverage or service related. The greatest myth to dispel is the automatic assumption that premade products cost more than house made. Whereas this is certainly true for some foods, the reality is most operators don’t properly account for the cost to produce something in-house.
In addition to comparing the product cost of purchasing the ingredients for your recipe vs. the cost of the substitute, you must also consider waste AND the additional labor cost. With minimum wage thresholds across the nation on the rise, so are the costs to produce your inhouse recipes. While quality and consistency are easily determined by taste testing or past experiences, accurately accounting for labor cost in prepping a recipe requires more in-depth analysis. In doing so you may just find that replacing grandma’s secret bread recipe with something from your local bakery might not just cost less but taste pretty darn good too. – Adapted from Which Cost More: Premade or
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Food Industry News®
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Road Warriors: Reach Your Destination Intact
Staying safe on the road, whether you drive on the job or just to and from work, takes a combination of caution and preparation. You can avoid accidents and injury by following this simple advice: ■ Keep your vehicle in good repair. Pay attention to the basics: Clean your windows and mirrors and check them for cracks; make sure your wipers and brakes work; check the air pressure in your tires, and so forth. Get your tuneup on schedule. ■ Limit distractions while driving. Does anyone really
dec 17-24.indd 20
need to be told that talking or texting on your phone is dangerous behind the wheel? Even a conversation with a passenger can steal your attention. Make an effort to keep your eyes and mind on the road at all times while you’re in motion. ■ Watch the weather. Monitor weather forecasts. No matter how urgently you need to get somewhere, driving through heavy rain or snow can be needlessly hazardous. Drive at a safe speed for weather conditions, and don’t hesitate to pull over if
the road isn’t safe. ■ Get enough rest. You need to be alert when driving, and getting into a car while drowsy or fatigued won’t help your concentration. Schedule sufficient sleep and rest for yourself. If you start nodding off or you can’t keep your eyes on the road, stop as soon as possible and find a safe place to get some rest. ■ Drive defensively. Keep an eye on other cars, and don’t try to be king of the road. Maintain a safe distance from other vehicles, watch for trouble spots, steer clear of erratic drivers and speeders, and focus on reaching your destination safely, even if you’re a few minutes late.
ADDRESS: 6 West Bryant Ave.Palatine, IL 60067 BIRTHPLACE: Oceanside, CA CURRENT POSITION: Executive Chef FIRST FOODSERVICE JOB: Dishwasher, LULUʼs Bar & Grill, Kona, HI FAVORITE FOOD: Ume Shiso Pork Belly Yakitori. This is pork belly rolled with Japanese mint, grilled yakitori style over Beechan Japanese charcoal. The Charcoal burns at a low temperature with low smoke, imparting a rich smoke flavor into the pork belly, slightly caramelizing and crisping the dish. Itʼs served with a puree made from a pickled Japanese plum. Iʼve had it in the streets of Shiboya, and at some of my favorite Yakitori bars in San Diego. Perfect with a cold beer at 2:00 a.m. after a 16 hour day. AWARDS/HONORS: 2010 Chef of the fest, 2013 #1 sushi restaurant in San Diego, 2013 Chef of the Future San Diego Magazine, 2012 Young Entrepreneur San Diego Daily transcript: Sustainable Seafood MEMORABLE CUSTOMERS: My first day at the Hualalai Resort, on the Big Island, my first customers were Steven Tyler and Joe Perry of Aerosmith. They couldʼve ordered anything they want from our more than elaborate menu, and instead of the meticulously crafted Hawaiian Regional Cuisine, they wanted two chili-dogs a piece. I made it happen, scrambling around the property for the goodies, and they were super happy. The comedy of the experience is that my kitchen name from that point on was “Double Dog”. Iʼve gotten to chef for some of the most famous and influential people in the world, but I just treat every plate like I was serving it to my Mom. WORST PART OF JOB: Iʼm a people person, and I enjoy cooking and the restaurant industry because I love making people happy, the worst part, the actual downside is that many decisions that I make now donʼt have a simple solution that makes everyone happy, its business, and there is no room for soft feelings, Sometimes I have to crush peoples hopes and dreams, and thatʼs simply how it is. MOST HUMOROUS KITCHEN MISHAP: Anybody that has spent any decent time in a kitchen knows that the labor can be backbreaking and the hours inhuman. So most kitchens have a game or a perpetual joke to ease the burden. At my last restaurant, the art of sabotage became the source of numerous jokes and stress relief. Anytime that a chef left their station, they knew that if they were off task for too long they were vulnerable for a number of attacks. Sriracha covered knife handles, Smelt roe hidden under towels left on the cutting boards and loosening the tops of all the sauce bottles always packed a laugh. The classic was to take the top off of the sesame seed shaker, wrap it with plastic wrap and then put the top back on. Watching a chef in a rush, go to grab a set of sabotaged “mis,” is a quick laugh and a lesson in staying on task. FAVORITE FOOD TO PREPARE: Butchering any whole fish into Sashimi is an art of meditation, respect and culinary craftsmanship. PART OF JOB THAT GIVES MOST PLEASURE: When Iʼm working behind the bar and a guest will come up and compliment me on an outstanding experience, thatʼs the reward, thatʼs what gets you through the slow nights or the nights of constant catastrophe. IF YOU COULDNʼT BE A CHEF, WHAT WOULD YOU BE AND WHY: If I wasnʼt cooking Iʼd be designing womenʼs shoes. The same way a chef is trained to show off the natural beauty of a component, in the peak of its season, to showcase the natural beauty, not imposing an ego but setting the beauty free. BEST ADVICE RECEIVED: Alan Wong: You canʼt have Rolls Royce Dreams with Volkswagen Ambition FAVORITE VACATION SPOT: Anywhere with surf.
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SANITATION/ALCOHOL CERTIFICATION CLASSES WINTER QUARTER 2015 English Sanitation Classes 1-Day Format: 8:30 a.m.-5:30 p.m., check-in 8:15 a.m. Spanish Sanitation Classes 2-Day Format: Day 1: 8:30 a.m.-3:30 p.m., check-in 8:15 a.m. Day 2: 8:30 a.m.-11:30 a.m., check-in 8:15 a.m.
SANITATION JANUARY Mondays- Spanish (2-Day Class) 5 & 12 Monday.............................. 26 Tuesday ................................ 6 Tuesday .............................. 13 Tuesday .............................. 20 Thursday ............................ 22 Saturday ............................. 17 FEBRUARY Mondays- Spanish (2-Day Class) ................2 & 9 Monday.............................. 23 Tuesday ................................ 3 Tuesday .............................. 10 Tuesday .............................. 17 Thursday ............................ 26 Saturday ............................. 14
MARCH Mondays -Spanish (2-Day Class) ................... 2, 9 Monday.............................. 16 Monday.............................. 30 Tuesday ................................ 3 Tuesday .............................. 10 Tuesday .............................. 24 Saturday ............................. 21
ALCOHOL AWARENESS (B.A.S.S.E.T)..............
Beverage Programs Offer Unique Incentives Restaurants and retailers are increasingly looking to their beverage programs to set themselves
apart from the competi- WineStein mobile applition, from artisan juices cation. – Adapted from SmartBrief/SmartBlog to cocktail pairing sugon Food & Beverage gestions on the menu. Operators are also taking advantage of digital technology, including iPad wine lists and the
Analysts Predict More Flavors for 2015
9:00 am - 2:00 pm JANUARY Tuesday .............................. 27 FEBRUARY Consumers’ “restless palate syndrome” will drive No Class them to discover new flavors, moving beyond kale MARCH to root vegetables and seaweed and trading salsa Monday ............................. 23 for hummus, according to Baum + Whiteman’s annual trend forecast. The quest for new flavors will spill over onto the beverage side as well, according Victory has a thousand fathers but to the report, which also predicts a faster rise in defeat is an orphan. — John F. Kennedy customer-facing technology including in-store tablets and mobile applications. – Adapted from Restaurant-Hospitality.com
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USPS Grocery Delivery Test Federal authorities including the Postal Regulatory Commission have approved a twoyear test of partnerships between the U.S. Postal Service and online grocers including AmazonFresh. The approval allows the USPS to expand its test with Amazon to include delivery between 3-7 a.m. in 38 neighborhoods in the San Francisco area, and the Postal Service said it will limit the test program to $10 million in revenues. – Adapted from Supermarket News
According to Technomic, here are 10 trends that its consultants and experts believe may be transformative in 2015. 1. Lights! Camera! Action! Dining is a social experience. Through social media and crowdsourcing, dining imparts bragging rights. 2. Small-minded. Diners demand petite plates and flexible portions; units are smaller with shrunken, laser-focused menus, multi-use equipment and expanded hours to leverage fixed costs. 3. Foodservice everywhere. Alternative forms of foodservice swallow share— from retailers’ ever-more-sophisticated onsite restaurants to fresh-food-and-drink vending to enterprises that deliver ingredients to your door. 4. Signature beverages. Cocktails may come in kegs; classics like the Negroni ride the retro wave but get competition from new wine, beer and cider cocktails; flavorful and flavored whiskeys trend up along with spiced rums and liqueurs. 5. There’s something about Asia. In 2015, look for the breakout of Korean, mainstreaming of Vietnamese and upscaling of spicy ramen noodles, the quintessential Asian street food. 6. Bitter is the new bold. Look for darker coffees, deeper chocolates, nextgen cruciferous veggies like cauliflower and collard greens, hoppy beers and cocktails with the bite of bitters. 7. DIY health. Menus increasingly display pick-and-choose options for everyone from gluten-free eaters to vegans to paleo-diet partisans; offerings are switched out as nutrition fads and fashions come and go. 8. Micro-local. Even as the supply chain consolidates, specialty and citywide distributors gain share. An “anti-chain” ethos prompts chains and multiconcept operators to debut quasi-independent restaurants fine-tuned to local market demands. 9. Up with people. Diners care that restaurants deal fairly with their employees and offer opportunities for advancement. Others in the food chain also gain visibility as farmworker and Fair Trade movements win victories. 10. Channeling Z. The challenge of appealing to all ages intensifies. A new teen cohort of digital natives begins to make its voice heard. – Adapted from Technomic’s Take: 2015 Food Trends. Source: Technomic, Inc
If your success is not on your own terms, if it looks good to the world but does not feel good in your heart, it is not success at all. — Anna Quindlen
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Palazzolo: College Campus Hit Our gelato friends in Michigan at Palazzolo’s Artisan Dairy have been wowing universities and colleges with their all-natural and locally made artisan frozen yogurt, soft serve and vegan soft serve products. Makes you want to head back to college for the benefits of an all-you-can eat dining hall pass! Palazzolo’s ships the product in gallon jugs which are simply poured into the hopper of a frozen yogurt or soft serve machine and out comes the love! The campaign kicked off in August and September as students came back to campus. In association with Creative Dining, the hospitality management contract group arranged for the Palazzolo’s Gelato truck to visit various campuses. The truck is loaded up with pre-packed cups for giveaways at welcome back picnics. This kicked off the relationship and it’s been going non-stop. “We’re actually having to deliver three times a week to Hope College in Holland, MI” says Dave Seidel, Head of Accounts for Palazzolo’s. He says it’s a fun relationship because the college chefs are ordering exactly what they want and we’re producing it from the real ingredients. It’s quite a difference from previous venders who rely on mixes and powders with oils as the flavorings. “The chefs tell us they’re proud to put the product out for the students who are literally gobbling it up!” See Palazzolo’s ad on page 10.
Goya Invests in Growing Latino Market Goya Foods has invested $300 million in expanding its brand across the U.S., which is forecast to see a 31% increase in the Latino foods market, which will grow to $10.7 billion by 2017, Packaged Facts reported. The company unveiled a new distribution facility in California last week, with further expansion planned in other states including Texas and Georgia. – Adapted from The L.A. Times
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The Little Secret to Always Winning Why is it that some can earn an extraordinary amount of money with very little education? Why can some defeat such odds and go on to be some of the world’s greatest achievers? Simple. The attitude they chose. You have two options: Choose a positive and resilient attitude despite any hardship you encounter along the way, or to allow life’s minor mishaps negatively shape your attitude. What you choose will greatly determine the quality of your life. When you choose a positive attitude, no goal or dream is out of reach. If it has been done before, then you darn well know you can do the same. Someone with a negative attitude loves to play the blame game. The economy limits their financial goals. Circumstances limit their vision for what they can accomplish. As an business owner, tough times will come head on with you at some point or another, if they haven’t already. To create success when most businesses struggle, live with a great attitude. –Entreprenuer
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Vienna Beef Enshrines George’s Gyros Spot 2 in Hot Dog Hall of Fame Vienna Beef has inducted George’s Gyros Spot 2 of Hobart, Indiana into the Vienna Beef Hot Dog Hall of Fame. For a quarter century, John and Chris Karabotsos have been selling Vienna Beef Hot Dogs and great gyros out of an old Tastee Freeze ice cream shop in Chesterton, Indiana. And more recently in Hobart, the brothers and their staff continue working hard each day to serve quality food with a smile. “We wouldn’t be where we are today if it wasn’t for our entire staff’s dedication to creating positive first impressions,” John said. “We consider ourselves a neighborhood joint,” said Chris. “Our success starts and ends with our customer’s happiness.” George’s Gyros Spot 2 will have good company in the Vienna Beef Hot Dog Hall of Fame, where Portillo’s, Hot Doug’s and Gene and Jude’s are all honored. “George’s Gyros Spot 2 does it right.” said Jim Bodman, CEO of Vienna Beef. “We’re proud to be associated with a restaurant that works so hard to bring happiness into people’s lives.”
You make a living by what you get, you make a life by what you give. — Winston Churchill
Food Industry News®
National News SUBWAY Restaurants in the D.C. area recently helped raise $350K for the American Diabetes Association. - PR Newswire Papa Murphy’s Holdings, Inc., a leading take and bake franchise, announced the launch of its new Gourmet Delite® artisan thin crust pizza collection. Each year, Ronald McDonald House Charities helps lessen the burden for nearly nine million families each and every year. Since 1974, their network of local Chapters have been making children happier and healthier by keeping families together – giving them a place to rest and refresh. They can be found in more than 62 countries and regions across the globe. More than 20 restaurants in the Boston, MA area have signed on to participate in Hearth Shares, a new holiday season campaign in which patrons will be given the option of tacking $1 or $2 to their bill to aid the city’s homeless. The Wisconsin Grocery Association (WGA) named Festival Foods “Grocer of the Year 2014 according to Mark Skogen, CEO. CEC Entertainment, Inc. (“CEC”), the parent company for Chuck E. Cheese’s, acquired Peter Piper Pizza, a 32unit pizza restaurant and entertainment concept, from private equity firm ACON Investments. Colorado
Firebirds Wood Fired Grill, a polished casual restaurant that features classic American cuisine infused with bold flavors, fresh herbs and spices, opened its 35th location in Gainesville, Virginia. Specializing in aged steaks, fresh seafood, chicken and ribs seared over a wood fired grill, Firebirds plans to expand to new markets in 2015.
restaurants created 12,700 new jobs between Jan. 1 and Sept. 30, a 6.3% increase that’s double the national rate, according to NRA data. Nationally, 45 of the 47 states that report restaurant jobs separately have shown gains this year. - American City Business Journals Food-service vendor Sodexo brought in an executive chef to train cooks at hospitals in Toledo, Ohio, to prepare healthy Indian-inspired entrees, which were rolled out at St. Vincent Medical Center. It also partnered with ProMedica to create a system to help hospital employees and patients identify healthy foods on hospital menus. - The Blade Taco Bell went way outside the bun to unveil an advanced mobile app that lets folks order and pay on their smartphones and then walk or drive in and pick up their food. - USA Today
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Reduce Tension Between You and Your Inherited Staff Newly promoted managers almost always inherit the staff created by their predecessor. You, as the new manager, bring changes and different priorities to your position. Your staffs loyalty to their previous supervisor and their stake in the status quo may create an antagonistic situation. You can ease this tension by following some straightforward steps: Let the staff know what to expect. Don’t make people guess what you want. • Review job responsibilities. Find out who does what, and where positions need to be filled. Are staff members’ job descriptions up to date? If their job descriptions are old, or nonexistent, have all members list their most important and time-consuming tasks. • Meet privately with team members. Getting acquainted in a one-on-one session will help you become familiar with each other’s personal style, as well as clarifying expectations and priorities for both of you. • List your most important goals. Your get-acquainted meetings should help you determine what needs to be done. Add this information to your own observations and the opinions of yom’ superiors, and you’ll be on your way to setting tasks for the future. Present your priorities. Discuss your goals with the members of your team, and get their insight into which are most important. • Set some ground rules for making sure everyone’s concerns are addressed. This gives everyone a fair chance to state an opinion. • Delegate tasks. Assigning important duties to staff members demonstrates that you trust their skills and judgment and, like regular meetings, makes them feel like part of a team, working together toward a common goal. Make sure you follow up on delegated tasks
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and discuss results openly during your staff meetings. • Praise generously. Don’t give undeserved praise for mediocre work, but let people know when they’ve done a job well (even if their performance is less than perfect). • Seek candor. If team members don’t critique each other and you openly and honestly, the company will suffer from a lack of fresh ideas. You need to be able to accept criticism of your goals and plans without reacting angrily, or your staff members won’t share their best ideas with you. • Give credit where it’s due. Your subordinates will
appreciate your recognition of their efforts and probably work harder. You’ll come off looking good by sharing the credit. • Evaluate your people regularly. A formal evaluation gives you both the opportunity to communicate with each other about perceptions, performance, and results. Evaluating people on a regular basis gives you the chance to correct problems before they become unmanageable, and offer advice and encouragement on handling situations before they become problems.
Common-Sense Tips For Grocers To Move More Product
such as gum or candy at eye level near the checkout counter to catch the attention of adults. 6. Group Products. Use end-of-aisle kiosks or sections of an aisle to group products that create a recipe or meal. For example, put shortcake, strawberries and whipped topping together to encourage customers to buy all three. Place spaghetti, sauce, dressing, croutons, Parmesan cheese and Italian bread together to put the idea of a convenient meal into shoppers’ heads. 7. Use Loss Leaders. Loss leaders are products that retailers sell at cost or less to bring customers in. Use staples such as milk, bread and eggs as loss leaders on a regular, rotating basis to position your store as a bargain grocery. 8. Offer Free Samples. If you are selling a new product consumers haven’t tried, offer free samples using displays near the items. Display a new cheese with a popular cracker, or chunks of your homemade bread with a vegetable dip.
1. Advertise. Get your message out there. Co-op with manufacturers. Make yourself seen. 2. Keep it easy to find. Keep sales items visible and closest to enterence and check-out stations. 3. In-Store coupons. Place coupons on shelving in the aisles of your store to get consumers to notice particular foods they might not have come to buy. Put coupon sheets with multiple coupons at the front of the store near shopping carts to encourage customers to look for certain items. 4. Rotate Item Locations. Each month or quarter, change the location of popular items so shoppers who are motivated to buy them will have to look for them. 5. Tier Items. Place items that appeal to children on the bottom two or three rows of your shelves so they are at or near eye level to young children. Place impulse items
ter with n Wi r u o pY Warm U heesecake
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Sliders - More Than Just a Snack Sliders used to mean small burgers on tiny buns, but innovative chefs have traded the beef patty for everything from filet mignon to crab cakes. The size rule stays in effect no matter the filling, and while the three-bite burgers are often seen as appetizers, three of them equal the size of a standard sandwich. – The Times
You can’t build a reputation on what you are going to do. — Henry Ford
Online Grocery Sales to Quadruple By 2023, online grocery sales are projected to range between $80 billion and $123 billion according to new statistics released by Steve Bishop of Brick Meets Click (BMC) in a presentation at The Food Institute webinar “Get In On The Growth of Online Shopping,” on Oct. 1. If realized, at the middle of those two projections online grocery sales would exceed today’s sales of the nation’s largest supermarket chain, Kroger. Online grocery sales in 2014 are estimated by BMC to be about $27 billion. Mr. Bishop suggested traditional brick and mortar grocers respond accordingly since online sales will increasingly cannibalize in-store sales. – Source: The Food Institute
Leniency is what non-productive people beg for after they’ve tripped up your success and gotten caught.
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Nestle Japan’s Robot Ambassador Nestle Japan will use a humanoid robot as the brand ambassador for its Nescafe Dolce Gusto and Nescafe Gold Blend Barista machines. The robot, named Pepper, is able to read and respond to human emotions and is part of an effort to boost consumer engagement. – FoodProductionDaily.com
If you’re not failing every now and again, it’s a sign you’re not doing anything very innovative. — Woody Allen
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A Visit to Copper Fiddle Distillery Meeting with Fred Robinson and Jose Hernandez, owners of Copper Fiddle Distillery, was a treat. Their business is different from most of the distilleries that have emerged on to the craft spirits scene. Their business model is to be a retail distillery, focusing on the public at their place of production, with less emphasis on wholesale product distribution. Being a hyper-local business model, they distribute primarily to local bars and restaurants. As a retail distillery, they have a tasting room with a cocktail bar and occasional live entertainment. The space is designed in a 1920’s speakeasy motif. They offer tours/tastings of all their products on Saturday’s and Sunday’s, via their website. Copper Fiddle Distillery produce’s three craft spirits; a Bourbon Whiskey, Fiddle Gin and Tom Gin. Their gin’s are somewhat unique as compared to your typical London Dry style. Copper Fiddle Distillery makes Genever gins; a Dutch style, which is derived not just from Juniper Berries but a host of other botanical’s, including coriander, lemon and orange peel among others. All of their products are 92 Proof, hand-made and are premium products. If you are looking for an unique craft spirits experience in the northwestern Chicagoland suburbs, a visit to Copper Fiddle Distillery in Lake Zurich, Illinois is in order. They are open Wednesday thru Sunday, it’s a trip worth taking.
Grocery Stores Hire Chefs Grocery stores are hiring chefs to stand out from the competition and offer customers shopping and cooking tips. Chef Chris O’Brien left the fine-dining sector
Spark enthusiasm in your staff during the first few minutes of the day or shift. Share a smile. Tell your employees, “Good to see you. It’s going to be a good day.” Set a few basic goals for the day. Remember, you can’t order your employees to be enthusiastic. It’s contagious. -Eyewitness, LensCrafters
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Chefs are shining the spotlight on vegetable entrees with sides of meat to promote healthier eating that is easier on the environment. Chef Michael Scelfo, who lost 95 pounds in a year by changing his diet to include more vegetables and less dairy and carbs, now serves dishes such as crispy baby bok choy topped with a slow-cooked egg and charred broccoli with squash hummus. – Adapted from The Wall Street Journal
Food By The Numbers
64% of food shoppers buy organic occasionally 31: Average number pounds of fresh or processed tomatoes eaten by an adult annually. 75% of families eat meals in the kitchen; 18% munch meals on the couch. 34% of families eat together 7 nights a week. Old Farmer’s Almanac for 2015
for a job at supermarket chain Giant Eagle, where he spends about two hours a day on the floor talking with customers and the rest of the time creating recipes, mentoring other chefs and working with the catering department. – Adapted from The Washington Times
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Kraft Foods to Focus on Rebranding
Kraft Foods Group is planning to modernize its center-store brands, including A.1., Jell-O and Shake ‘n Bake, to combat a “lack of traffic” in the center store category, according to Kraft CEO Tony Vernon. “I’m a believer there are no such things as mature brands and it’s all about energetic idea driven marketers,” he said. – Adapted from FoodBusinessNews.net
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CHICAGOLAND NEWS Aurelios is the oldest Chicago Pizza chain and was one of the pioneers in the concept of the family pizzeria in the U.S. Coming soon will be their new location at 1212 S. Michigan Ave. in Chicago, Il. Christine Welch, the founder and owner of The Coffeecake Connection Company has received the 2014 “Influential Women in Business Award” from the Daily Herald Business Ledger. This award honor outstanding women executives who excel in business, civic and personal arenas. She is headed to New York to represent Illinois in the finals of national Sam Adams® Brewing the American Dream competition, which is open to small food, beverage, craft brewing, & hospitality businesses. If she wins, she could receive a $10,000 grant and mentorship from the Sam Adams team. Did you know— Illinois state snack food is popcorn? There are 333 Illinois farms that grow popcorn on 47,000 acres, making Illinois the third largest grower of the product. At the McDonald’s Innovation Center in Romeoville, Ill., franchisees from around the world spend time testing ideas for new products and systems that could speed service. Engineers, designers and other experts observe the teams in action, live and on video, and tracking tags
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One of those tiny, no-frills Greek joints that once dominated Chicago neighborhoods, Mr. D’s (6656 W Diversey Ave Chicago, IL) is an area legend. Cans of pop, home-cut fries served with real grilled burgers, hot dogs and their famous shish-ka-bob and steak sandwiches are why lines are sometimes long. Trust us, they’re worth the wait.
follow every movement to determine how long it takes to fill an order. - Chicago Tribune Leghorn Cafe’s all-day expansion opened recently in River North. Starbucks will be adding local delivery for their specialty coffee in 2015. The service will also be integrated into mobile ordering and payment systems. Shake Shack has opened its first Chicago location at the corner of Ohio and Rush Streets in the River North neighborhood. For the month of December (until December 30th), you’ll receive a free $25 bonus certificate from Lettuce Entertain You for every $100 in LEYE gift cards you buy. The Walnut Room at Macy’s (111 N. State St. in Chicago) has been a Chicagoland tradition since 1907. The world famous 45-foot great tree graces the Walnut Room from late November until early January every year. Happy Holidays to all of our readers!
Illinois Export Awards 2014
Governor Pat Quinn recently honored 15 companies and organizations that have earned the 2014 Governor’s Export Awards for outstanding accomplishments in the export of Illinois goods and services around the globe. In announcing the awards, the Governor noted that state exports have been a driving force in Illinois’ economic recovery. “Illinois exports have increased by 58 percent since 2009 and have created many jobs across the state,” Governor Quinn said. “We’re honoring these companies because they have helped the state reach more than $60 billion in exports each of the last three years – by far the most we’ve ever exported.” Illinois is the largest exporting state in the Midwest and the fifth in the U.S., with exports of $66.1 billion in 2013. Direct exports account for nearly 10 percent of the Gross State Product. In 2009, Illinois exports were about $42 billion. “Our state is the crossroads of the global economy for good reasons – our strong infrastructure, highly educated workforce, excellent educational institutions, low energy costs and high-tech startup hubs,” Governor Quinn said. “We’re also No. 1 in the Midwest for foreign investment.” For more information on Illinois trade opportunities, visit www.exports.illinois.gov.
The more time you spend watching somebody else is time lost to be the person worth watching.
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Flight Delay Relief at Hilton
The Hilton Chicago/Oak Brook Hills Resort & Conference Center is introducing a plan to help relieve some of the tension that comes along with air travel delays. Guests who experience a flight delay of any sort, inbound our outbound, will be offered a Delayed Response food and beverage discount. Guests can take 10% off on all hotel food and beverage items for one hour flight delays, 25% off for two hour flight delays, and 50% off for flight delays that exceed three hours. The process for redemption is simple; guests need only verify
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their delay with the front desk, and in turn they will receive a Delayed Response voucher – valid at any of the hotel’s F&B outlets during the duration of their wait (for outbound delays) or duration of their forthcoming stay (for inbound delays). Rather than proceeding to the airport for the impending wait, or alternatively after arriving at the hotel weary following a delayed flight experience, guests are invited to “decompress” at either of the scenic suburban retreat’s two seasonally-inspired restaurants, café or lounge that overlooks the peaceful 150 acre estate and Audubon-certified Championship Golf Course. The Delayed Response discount offer applies
to everything Executive Chef Sean Patrick Curry’s kitchen cooks for breakfast, lunch or dinner, from Strawberry Honey Pancakes served with vanilla crème, whipped butter, organic strawberries, and local honey (harvested from beehives on property as of 2015) to an Aurora Angus Burger served on a freshly baked pretzel roll with caramelized onions, cremini mushrooms, shiitake mushrooms, and sweet potato fries. Delayed Response partakers can choose from a wide variety of hand-crafted cocktails, local designer beers or high end wines at the Lobby Lounge. It may not erase flight delays, but it will make the wait time an experience worthy of kings.
6 Simple Rules to Professional (and Personal) Self Preservation We balance our lives as personal time and career, and one always affects the other. We compromise a lot in life, but sometimes, we forget about keeping it all balanced and begin to quietly accept stress and problems that end up emotionally damaging to us while the cause happily skips along ready to do it again and again. Just because the person you work with is willing to stoop to abuse doesn’t make it acceptable or right for you. Here are sixsimple, direct rules to making change for your own well-being: 1. No longer be strung along by people or groups or careers who aren’t your top fans. End all of the headaches, the wishing, hoping, disappointment and anger that inevitably trips you up because you allowed a lie to multiply and become your burden. Start practicing self-respect. Become the rejector, not the rejected. If you’re consistently doing someone else’s work and not getting the credit and paycheck for it, document it and present it to the top brass. Teamwork does not place a burden on some while others hang back like prima donnas. When you’re carrying the ball, it’s not only good to ask, but essential to your self respect to stop once in awhile to shout “If you don’t compensate me for this extra effort, I’m planting this ball and taking a few days to send resumes to your competition.” 2. Start anything with “No.”If you’re being dragged into something and being told how great it is, why do you need to be sold on it? We all know people who jump aboard almost anything and that one person who stops dead in their tracks with, “hell, no.” Start with
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a locked door to your personal space; let people explain value to you before commiting to anything that smells weird from the start; sometimes that sixth sense is seeing through the haze of malarky that you’re being fed. Make “NO” your opening statement. That introduces step 3: consent. 3. Consent issues are yours alone. If an employer or coworker is pressuring you into doing something you’re unsure about, your answer is now easy. If you have to be coerced or manipulated into anything, then that’s your answer. 4. Establish strong personal boundaries and enforce them. Maintaining strong boundaries not only makes you more confident, but also helps to preserve your sanity in the long-run. An employer that does not respect your space won’t respect you in any other way, either. Define what is and is not acceptable early on and unless you’re willing to be mistreated, don’t waver. 5. Always know where you stand. Free up some time and energy from people who are not supportive of you and you’ll find yourself perpetually in interactions where people’s intentions are clear and enthusiastic. 6. No longer pursue anything for ego or public status. We’ve all done it. We weren’t crazy about somebody or something, but we went along with it because nothing better was around. And we all have a few we’d like to take back. No more. During election time, many of us can spot a big ego wrapped in phoney public concern; if a big ego looks bad on them, it won’t look any better on you. But we all know when someone baked or cooked or gave freely out of love, and admire that virtue. Find a passion and tie your heart to it. People always follow those who understand and practise love and respect. –MB
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Nuggets Food fact— Popcorn pops because its kernel contains a small drop of water that suddenly expands when exposed to high heat. The kernel turns inside-out as it explodes. According to a National Retail Federation’s Holiday Consumer Spending Survey, consumers will spend an average of $459.87 on gifts for their family, up 6.5 percent from $432.00 last year, and $80.00 on gifts for friends, up from $75.00 last year. Those celebrating the holidays will also spend more on others like their babysitter and even their pets ($30.43 vs. $26.65). California produces about 90 percent of the nation’s avocado crop. Avocados are sodium and cholesterol free and have only five grams of fat per serving. The R.W. Knudsen Family® brand offers more than 125 naturally delicious beverage products to consumers. Cherries are very high in potassium, which helps regulate heart rate and blood pressure. Seven out of 10 restaurant employees plan to work in the field until they retire, according to a 2013 NRAEF survey. More and more Americans are getting rid of their landline telephones and opting to go completely wireless: two out of five, according to the Centers for Disease Control and Prevention.
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Great Brands & Great Service. McDonald’s is promoting a website called Our Food, Your Questions. The fast food giant has taken some of the most popular questions and rumors about their food and provided videos and specifi c pages answering questions such as, “What’s in your beef,” and “Are Chicken McNuggets made with pink slime?” McDonald’s has chalked up 12 straight months of declining sales in its massive home market, with sales down 4.1% in the latest quarter.
3D printed food for the elderly that is easier to swallow may hit store shelves in 2016. - foodnavigator.com The childfriendly business model is catching on with breweries across the country. Many are offering family-friendly elements like kids’ menus, ginger or root beer, games such as cornhole or bocce ball, and wide-open lawns for children to run around. - All About Beer magazine An antioxidant found in chocolate called epicatechin may help to improve memory skills, according to a new study by scientists that saw higher scores on memory tests, as well as increased brain function after consumption. The amount of chocolate required to benefit from the dose of antioxidant, however, is about seven average-sized bars of dark chocolate per day. - The New York Times
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Keep Managers’ Titles When Changing Structure
Is your company shifting from a top-down management style to a flattened structure that will increase employee involvement in decisionmaking? Be careful not to alienate middle managers by giving them new job titles like “advisers,” “coordinators,” or anything else that suggests a loss of authority and job security. Since they’l1 remain accountable to senior management, middle managers will resist any change that threatens their ability to manage their staff.
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According to Condé Nast Traveler, the top 25 hotels in the U.S. are as follows: 1. XV Beacon / Boston 2. 21C Museum Hotel / Cincinnati 3. The Langham / Chicago 4. Old Edwards In and Spa / Highlands, N.C. 5. Waldorf Astoria / Chicago 6. Pitcher Inn / Warren, Vt. 7. Twin Farms / Barnard, Vt. 8. The Wauwinet / Nantucket, Mass 9. Hotel Sorella CityCentre / Houston 10. Thompson / Chicago 11. Château du Sureau / Oakhurst, Calif 12. River Inn of Harbor Town / Memphis 13. The Wilcox / Aiken, S.C. 14. Hotel Vermont / Burlington, Vt. 15. Mokara Hotel & Spa / San Antonio, Tx 16. Tu Tu’ Tun Lodge / Gold Beach, Ore. 17. Post Ranch Inn / Big Sur, Calif. 18. Brewery Gulch Inn / Mendocino, Calif. 19. Greyfield Inn / Cumberland Island, Ga 20. The Jefferson / Washington, D.C. 21. Chanler at Cliff Walk / Newport, R.I. 22. Allison Inn & Spa / Newberg, Ore. 23. Hotel Granduca / Houston 24. Virginia Hotel / Cape May, N.J. 25. Wentworth Mansion / Charleston, S.C. – Adapted from Condé Nast Traveler
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La Scarola
Actor Collin Ferrell, director Oliver Stone, and Illinois Secretary of State Jessie White are among the celebrities who drop in for dinner at La Scarola, 721 West Grand, Chicago, IL. Chef Armando’s restaurant is where “families & local celebrities sit elbow to elbow at this lively storefront for no-nonsense dishes in gigante portions,” (Food & Wine Magazine, 2002). The names may be famous, but at La Scarola, it’s the food that is the star attraction.
Smaller Size Sodas Appease Consumer Tastes Beverage companies are promoting healthier lifestyles with new offerings that will cut down on empty calories such as smaller-sized sodas, low-calorie drinks and an increased emphasis on selling bottled water. “Consumers
The five fastest-growing beverage flavors appearing on Top 500 restaurant menus are almond, watermelon, passion fruit, peanut butter and hazelnut, according to Technomic’s MenuMonitor and related research for the newest Beverage Consumer Trend Report. – Adapted from Technomic, Inc
in this day and age are looking at the labels of what they eat and drink and seeing what products are made from,” says Rachel Mansfield, spokeswoman for New Jersey-based beverage maker Bai Brands. “It is important for everyone to know what they are eating and especially drinking.”
Small Plates, Big Splash
Appetizers, tapas and other small-plate menu offerings are increasing in popularity as the lines between snacks and meals blur, said Technomic’s Darren Tristano. Some 52% of consumers share starters, and 30% use small plates to make a meal. “Restaurants are putting much more impact into appetizers and then pricing them a little higher,” said Publik Draft House owner Eddie Johnson. – Adapted from Technomic, Inc
Sometimes you have to step outside of the person you’ve been, and remember the person you were meant to be, the person you wanted to be, the person you are. — H.G. Wells In 1991 on a hot summer day, Vincent DiVincenzo Sr. was heading home from work when he came upon a vacant building on River Road. With his background in the fast food beef business, he and his brother Joe thought about converting the building into a restaurant. Established in 1991, with the assistance of their mother and father (Franca and Rosario DiVincenzo) Frannie’s Beef and Catering became a reality. For over 23 years, Frannie’s has been serving their famous Italian Beef and Sausage sandwiches, daily fresh cut fries, hot dogs, and steak Italian. Their catering menu showcases delicious Lemon Garlic Chicken, pasta, salad and beef and sausage packages… Frannie’s has also become famous for their homemade Italian ices. The restaurant is located 4304 River Road Schiller Park, IL .
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Trending Flavors for Beverages
– Adapted from SmartBlog on Food & Beverage
Discover Fresh Garden Fresh Restaurant Corp., the parent company of Sweet Tomatoes and Souplantation recently activated the Discover Fresh™ campaign, which involves corporate and restaurantlevel changes, supports the company’s commitment to farm-fresh food and madefrom-scratch menu items. For more information, visit www.souplantation.com or www.sweettomatoes.com
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McDonald’s Local Operators to Have More Say on Menu Items McDonald’s will reconfigure its organizational structure in the U.S., adding a fourth regional zone, organizing menus in all four areas around regional tastes and giving local operators more autonomy on menus and marketing. The shift is part of a larger strategy to drive traffic and revitalize sales, which will also include mobile ordering and payment technology. – Adapted from The Wall St. Journal
l “have to” vs. i “Get to”
go to my job, l get to have this uncomfortable converPam Grout, excerpted from E-Cubed Instead of thinking you get the opportunity to do sation with my wife, l get to have to do something, it’s whatever it is. That tiny hear my lab results today) is always wise to realize you tweak in wording (I get to often enough to reroute the
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flight pattern of your life. One degree—one tiny degree—is all it takes for an airline pilot to miss his landing target. Stray just one degree from your flight pattern for one measly mile and you’ll land 92 feet away from your target. Keep that one degree going for 60 miles and you’ll land an entire mile from your intended target. On a flight between LAX and JFK, that one seemingly insignificant degree would mean an EPA (estimated place of arrival) of 40 miles out in the freezing-cold Atlantic. When l insisted on changing the wording in a contract from if sales reach a certain number to when sales reach a certain number, I was tweaking my future. If you listen to yourself and others, even those who are complete disciples of the law of attraction, you’ll notice all kinds of words that aren’t sailing in the direction of your intention. Small, correctable patterns of thought and speech can quickly get you back on course. It doesn’t take much – one simple word– but the impact on your life is huge. Pam Grout’s new book, E-Cubed revisits her theories on manifesting your own miracles ad success. It is available from Hay House Publishing.
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Labor Department to Continue Scrutiny of Full-Service Restaurants
Investigators from the Labor Department’s Wage Hour Division plan to remain focused on full-service restaurants because of the industry’s high rate of violations, the agency’s deputy administrator said July 23 at an Economic Policy Institute panel discussion. “We want to go where there’s a high likelihood that there are vulnerable workers and laws are not being complied with,” Laura Fortman said in opening remarks for the discussion on tipped workers and the minimum wage. “And so that’s one of the reasons why we pay careful attention to what’s happening in restaurant industries across the country.” About 80 percent of the division’s 3,875 investigations at full-service restaurants in 2013 uncovered violations, she said. Article contributed by James Kapolas, managing partner at Payville USA, Oak Brook, IL – www.payvilleusa.com
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Cystic Fibrosis Foundation Announces the Nominations for the Jean Banchet Awards for Culinary Excellence
The Cystic Fibrosis Foundation announced that on Friday, January 30, 2015, the winners of the Jean Banchet Awards for Culinary Excellence will be presented at the 18th Annual Cystic Fibrosis Foundation’s Grand Chefs Gala at the Fairmont Chicago, Millennium Park. The Jean Banchet Awards for Culinary Excellence is the only Chicago-based honor that recognizes and rewards culinary originality and talent throughout the region. Forty-eight exceptional chefs, sommeliers, mixologists and restaurants will vie for the annual Chicago awards, and the nominees include: Chef of the Year: Abraham Conlon (Fat Rice), Thomas Lents (Sixteen at Trump), Chris Pandel (The Bristol/Balena), Lee Wolen (Boka) Pastry Chef of the Year: Dana Cree (Blackbird), Claire Crenshaw (moto), Meg Galus (NoMI), Greg Mosko (North Pond) Best Chef-de-Cuisine: Chris Marchino (Spiaggia), Ali Ratcliffe-Bauer (Brindille), John Vermiglio (A10), Erling Wu-Bower (Nico Osteria) Rising Chef of the Year: Ashlee Aubin (Salero), Jake Bickelhaupt (42 Grams), Noah Sandoval (Senza), Nathan Sears (The Radler) Rising Pastry Chef of the Year presented by Nielsen-Massey Vanillas: Sarah Koechling (The Bristol/ Balena), Genie Kwon (Boka/ GT Fish and Oyster), Megan Miller (Baker Miller Bakery & Millhouse), Jonathan Ory (Bad Wolf Coffee) Best Sommelier: Charles Ford (The Bristol), Arthur Hon (Sepia), Elizabeth Mendez (Vera), Dan Pilkey (Sixteen at Trump) Best Mixologist: Alex Bachman (Billy Sunday), Bradley Bolt (Bar Deville), Mike Ryan (Sable Kitchen & Bar), Krissy Schutte (CH Distillery) Best Restaurant Design: Boka, Celeste, Momotaro, The Radler
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Best Restaurant Service: Boka, Embeya, Senza, Sixteen at Trump Best New Restaurant: 42 Grams, Parachute, TÊTE Charcuterie, Salero Best Neighborhood Restaurant: A10, Dusek’s, Owen and Engine, La Sirena Clandestina Restaurant of the Year: L20, Boka, El Ideas, moto This year, the nominating process featured a panel of judges who were chosen to aid in the selection of the nominees. The Banchet Awards Committee worked, in conjunction with the online voting, to finalize the four selections for each category. Online voting occurred from Oct. 13 to October 26, 2014. More than 6,200 votes were cast for the nominees. The winners for each category will be selected by those within the culinary industry, via secret ballot voting. The Cystic Fibrosis Foundation of Greater Illinois has honored local chefs for the past 14 years, and the Grand Chefs Gala is The Cystic Fibrosis Foundation of Greater Illinois’ largest fundraiser. The Foundation anticipates raising more than $600,000.
“When we take one step, the universe takes 10,000. “ — Mike Doolev, Notes From the Universe
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Taste Change You need to run a business, you haveBill? a diverse Health and Value is Whole Can You Spot TheandFake The Taste of Chicago is back in the hands of the group of people in it. Your young workers dismiss Foods’ National Focus MoneyCop Can Chicago Department of Cultural Affairs after a older workers as slow and judgemental, and jump 6 Things Adults Need to Be Part of Your Team
A Scan! into With fires. Older workers step back from impulsive andaPlan carefully.–There’s a science to it that –moves Fits on keychain you need to know. Save 30% Call Now!The difference between young workers and older workers has more to do than just (888) 661-3387 physical vigor; adult learners have a mature systemwww.chicagomoneycop.com atic way Clients of approaching and assessing include: Shell, situations PayLess, Universal, what willBank work... and why. Younger team members of America, Bars, C-Stores & Distributors tend to take an order and run with it, regardless of red flags pointing to problems; they charge in while older adults look at the bigger picture. American educator Malcolm Knowles asserted that andragogy (Greek: “man-leading”) is vastly different from pedagogy (Greek: “child-leading”). Adults learning new skills and particularly in academic environments, bring better strategic skills aimed specifically at achieving success. 1. Need to know: Adults need to know the reason for learning something. 2. Foundation: Experience (including error) provides the basis for learning activities. 3. Self-concept: Adults need to be responsible for their decisions on education; involvement in the planning and evaluation of their instruction. 4. Readiness: Adults are most interested in learning subjects having immediate relevance to their work and/or personal lives. 5. Orientation: Adult learning is problem-centered rather than content-oriented. 6. Motivation: Adults respond better to internal versus external motivators.
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Wholelackluster Foods is version reaching out the to U.S. consumers smaller, under direction of with its first national brand campaign, and it calls the Chicago Park District. With attendance down the chain “America’s healthiest grocery in 2011, and no help from incidents with store” rovingand introduces a “Values matter” theme. The campaign gangs and lack of adequate seating, the Taste will features ads set to appear on TV, online, outdoors undergo a facelift and change of dates. and in its 399 stores. – Adapted from The New York Times The 2012 Taste will run Wednesday, July 11th through Saturday, July 15th. In addition to the Taste, other city festivals include: 29th Annual Chicago Blues Festival, June 8-10 prep for periods. Control54thSchedule Annual Chicago Air offpeak and Watermeal Show, August 18-19 ling Annual minimum staffing levels August during30-Sept offpeak 34th Chicago Jazz Festival, 2 meal periods is difficult because you never know 14th Annual World Music Festival, September 13-20 when
Tip: Schedule Prep for Offpeak Meal Periods
a busload of tourists or a rush of afternoon diners from a convention PR show decide to pop in. Rather than scheduling prep before you open, consider doVolkswagen hasof stopped pestering employees with ing the majority it during open hours and offpeak after-hours e-mails, a growing complaint in the worktimes. That way if you do suddenly get an unexpectplace. ed rush you’ll have enough bodies to meet the deVolkswagen had its Blackberry servers stop sending – Adapted from 50 Cost Cutting Tips; RestaurantOwner.com mand. e-mails to some off-duty employees who had complained. The company stops sending messages 30 minutes after the end of employees' shifts and resumes 30 minutes before the next shift starts, the BBC reported. ALDI is strategically its selection Volkswagen is not alone expanding in hearing from employeesof items to compete with retailers such as Costco and who feel their employer is infringing on their personal Trader without sacrificing low-price, lowtime withJoe’s, after-hours e-mails. Legally,its the issue of concost business model, writes Bill Bishop, Brick Meets tacting employees on work matters dangerously inClick chief architect. The retailer haslabor. perfected balfringes on privacy and uncompensated ancing enough unique new items to attract A VW spokesman said, "It has a poor impact onshopan pers with the treasure hunt thrill as well as very individual's well-being. I think that one has to patrol – Adapted from SuperMarket News low prices,” he writes. quite carefully the borderline between work and nonwork.” –UPI
VW Ends After-Hours Work Email
ALDI Offers Expanded Selection
toDataThrive released by United
VanThe Lines, a moving market forcommeatpany, less reports proteinthat is Illinois expected and for conthe to New grow,Jersey as tied more highest of cussumersnumber turn to meat altomers who for wereethical, movingenternatives out-of-state. vironmental and health The suburban reasons, and St.asLouismeat based according pricescompany, continue to rise, to an AP report, tracks inaccording to Yves Potvin, terstate migration patterns founder and president each year dating backbrand. to of the Gardein 1977, providing data so ac-its The company expects curate many retail that sales of financial products firms real estateburgers, comsuch and as meatless panies use it. meatless “chicken” nugA spokeswoman forfillets the gets and fish-less company told CBS St. Louis to hit $100 million this that percent the yearover and60 nearly $1of billion company's business in Illiin the next 15 years, Potnois involved individuals or vin said. – Adapted fromwere The Des Moines Register businesses who leaving the state. She described that number as "pretty big" -- most states, she noted, hover between 50 and 60 percent. Consumers say it’s imIllinois has also seen portant numbers for restaurants growing of peoto offer healthy items. ple leaving the state each Yet, since as shown in a recent year the company white paper based the began conducting its on study, ConsumertoBrand according CBS. Metrics data, ratings chain resAccording toofFox taurants the on states this attribute Chicago, that often fall short. were home to the highest A majority of consuminflux of new residents ers say that healthy were located in the Southoptions are important and West -- the Carolinas, in their decisions to visit Arkansas, Texas, Oregon restaurants—even and Nevada -- and thequickDisservice concepts. While trict of Columbia. consumers nottheopt Companiesmay leaving for these items on aevstate of Illinois has been ery visit, issue it’s since critical to hot-button large at least have a choice of corporations Sears Holdwhether indulge. ings Corp.toand CME Group, – Technomic, Inc. the operator of the Chicago Mercantile Exchange threatened to move to A wise person states offering them a betshould have ter tax deal. Democratic money in his Gov. Pat Quinn and the head, but not state legislature responded in his heart. by approving tax breaks for — Jonathan Swift both companies that are expected to cost the state $330 million. –Huffington Post
Consumers Want Choices
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ShmoozefeSt, october 23 at Drink nightclub
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Read us online: www.foodindustrynews.com
Food Industry News速
chefs hall of fame 2014
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December 2014
Restaurant Industry Growth 2014, 3K
The restaurant industry posted its best sales results in more than two years during the third quarter of 2014, amid continuing signs of economic growth, according to the latest Restaurant Industry Snapshot from TDn2K’s Black Box Intelligence and People Report, based on weekly sales from more than 20,000 restaurant units representing more than $45 billion in annual revenue. Same-store sales grew 1.6 percent during the quarter, a 1.3-percent increase over second quarter results and the best quarter for the in-
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dustry since the first quarter of 2012. The industry saw positive same-store sales for the second consecutive quarter — a first since the second half of 2012. The gain came on the heels of strong industry performance in September, when same-store sales rose 2.2 percent. September’s performance resulted in the second consecutive month of growth that surpassed the 2.0-percent mark, and the best month for the industry since February of 2012. This also represents the third consecutive month in which yearAlthough same-store restaurant traffic also improved considerably during the quarter, a quarter of positive yearover-year guest count growth
has not been seen since the recession, highlighting one of the biggest challenges faced by the chain restaurant industry today. The relative strength of the industry’s results was demonstrated by the widespread improvement of sales across most of the regions of the country during the third quarter of 2014. Of the 11 regions tracked by Black Box Intelligence, six posted same-store sales growth of 2.0 percent or more, while only New York and New Jersey saw sales decline during the quarter. The best-performing region was Florida, where same-store sales grew 2.8 percent, while New York-New Jersey’s sales decline of 0.2 percent was the worst during the quarter.
Meijer Promotes Ready-To-Go Meals Meijer has launched a new program that promotes product combinations from different brands to help customers find readyto-go meals for families of four at a cost of between $12 and $15 per meal. The Ready! for You program, which is now available at the retailer’s 213 stores, includes in-store displays, weekly sampling demonstrations and Pinterest boards where Meijer posts recipes and videos. – Adapted from the Grand Rapids Business Journal
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RPOS Team-Up
On Tipping: How Much Do People Reward Service Staff? Waiters and other service staff members depend on tips, so how are they doing? A Harris Poll survey of 2,000 adults conducted for Michelin found that the average American claims to tip 18 percent for good service. Getting more specific, 70 percent of Americans say they usually leave a tip of 15-20 percent when service is good, and about one in 10 tip 20 percent or more. Only about 1 percent confess to leaving nothing. Age is a factor in how much people tip, though: Thirty percent of survey participants age 18-24 admit they frequently tip less than 15 percent even when the service is good, but only 16 percent of adults 35 and older say the same.
Hot Trends & Ones
ATM Placements in That ATMare Placements Cooling Off in Qualified Locations Qualified Locations Local sourcing and sus-
Meirtran is a provider of more than 750 ATMs in northern Illinois, working with all brands of ATMs. In addition to stand alone units, we also sell and install wall mounted and drive-up ATMs. Make an ATM your next great profit center. Call Mike Boyd, President:
800-382-5737
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Meirtran is a tainability arethan hot trends, provider of more but manyin northern restaurant cus750 ATMs Illinois, working withto familiar tomers still flock all brands of ATMs. favorites such as comfort In addition to stand food, pizza and chicken, alone units, NRA’s Stensson said we alsoAnnika sell and install at wall a trade show mounted and in Las Vegas.drive-up TrendsATMs. that are cooling Makeseveral an ATM years your of trendafter next great profit center. ing up include flatbreads, Call Mike Boyd, President: Greek yogurt and sweet potato fries. – Source: cspnet.com
800-382-5737
Food Industry News®
Grease Exhaust Systems: Part 2 Reality in the Field and What Restaurants Are Doing About it
Resource Point of Sale (RPOS) has announced a new partnership with By Don Pfleiderer- President, Enviromatic Corporation of America, Inc. a 30-year leader in the An informed owner or manager can save his save property loss, injuries, an even Hospitality POS industry. loss of life. Don’t always believe what you are told by the cleaning companies no Digital Dining and RPOS matter how good it sounds. have teamed up to provide Simple inspections and pictures can clearly tell the story, but buyer beware. Chicago Restaurateurs Eliminate confusion. Work with your staff and know your grease exhaust systems with a new option for to make sure you have proper code compliance pertaining to these systems as it will save them time and money in the long run. My old saying is, “In confusion, their POS needs. Digital Dining is lies profits.” Unfortunately the profit made by confusion is not the restaurants. now in its 30th year Many larger restaurant chains are on the bandwagon of fire prevention. Their faof production and cilities managers have vast knowledge gained from years of experience in the field. development. An original Carolyn Cicchetto, national facilities director for Chipotle Mexican Grill, had an initiative of attacking the most problematic issue they have, which is grease, when innovator in the PC-based she joined Chipotle in October 2005. “After having every exhaust hood inspectPOS hospitality market, ed companywide, the results were shocking, yet not unexpected,” she says. “We they continue to lead the found many of our systems lacking proper access for cleaning, horizontal runs that industry with extremely either were not getting cleaned, or had never been cleaned and even more startling innovative functionality were the number of restaurants that had duct leaks which had caused huge messes and features. Digital and major fire hazards.” Dining has over 35,000 Cicchetto and her staff made dramatic changes to their exhaust cleaning proinstalled users in North gram which included mandatory “bare-metal” cleanings for all hood cleaning companies, before and after pictures of the ducts to be submitted as a contingency America. Established in 2003, to being paid and an annual inspection program as well as ongoing random inRPOS is an end-to-end spections throughout the year from a trusted vendor. “When faced with the reality Point of Sale Solutions of what it would take to protect our restaurants from burning down, the costs were provider. Operating well above what we budget for hood cleaning by as much as double in some areas, but much less than the cost to build a restaurant and then rebuild it due to burnout of a state-of-theing down from a grease fire.” Cicchetto attacked this problem from both a reactive art, 27,000 square foot and proactive approach as she got Mike Bowline, director of construction at that facility in downtown time, and Scott Shippey, director of design, involved so that any new restaurants Chicago, RPOS provides were built with hood maintenance in mind. “After sharing the inspection reports POS service and support with them showing the number of locations that weren’t adequately set up with to many of Chicago’s top access panels, had non-UL listed access panels that leaked and most importantly restaurants. the number of locations that were fire hazards, they were in total support of makAfter spending 10 years ing the necessary changes to our design and construction process,” says Cicchetto. operating a restaurant These changes include verifying new and existing systems are to NFPA 96 specifiin Chicago, I understand cations, testing all newly installed ducts with water pressure to make sure they are how crucial a solid POS grease and water tight before being fire wrapped, installing state-of-the-art rooftop system is to a successful containment systems and using specific criteria at construction to determine the operation. I can’t imagine need for additional filtration systems. She also required site-specific costs versus the industry standard of market prichow I would have been ing. While the initiative was a bold move within the restaurant industry, it was able to run my restaurant one well needed, says Cicchetto, because “it allows for the vendors to quote the without Digital Dining, actual costs to clean to baremetal while insuring we get exactly what we expect and now I am proud and are paying for.” to be selling it to other Cicchetto continues: “We severed our relationship with about 50% of our Meirtran is a providRestaurateurs in Chicago. hood cleaning vendors as they did not or chose not to adhere to the new requireer of more than 750 Simply it is the best ments, but overall this was a good thing as we weeded out the non-performers ATMsput, in northern hospitality software on very quickly.” Illinois, working with Fred Gemeinhardt from Ruth’s Chris Steakhouses and formerly from Chipotle the all market today brands of ATMs. – Adam Geenen, Hospitality Sales Mexican Grill brought an important point from his vast experience. He stated In addition to Specialist Resource Point of Sale, LLC “Many provide lip service on what they can do. You need to know enough about stand alone units, your operations to know when they are delivering on their commitments and we also sell and What happens when they are not and be prepared with a backup plan in case they do not. You installis wallnot mounted as must be proactive in checking out all areas of the grease exhaust system. Almost andimportant drive-up ATMs. all companies say they are cleaning the complete system, but very few actually Make an ATM your as how you next great profit center. consistently follow through with their promised scope of work. react to You must have a way to check out and verify the cleanings in all areas yourself. Call Mike Boyd, President: what happens. Use both digital pictures and visual inspections.”
ATM Placements in Qualified Locations
800-382-5737 — Epictetus
Part 3 will appear in our January issue.
11/13/14 2:26 PM
Dec 2014 Food Industry News®
ACCOUNTANTS Baker Tilly ..........................................................312-729-8100 SS&G .................................................................847-824-4006 ADVERTISING Food Industry News ...........................................847-699-3300 AIR CONDITIONING-SYSTEMS CLEANING Olympia Maintenance ........................................708-344-0344 AIR FILTERS-SALES & SERVICE Averus ................................................................800-393-8287 Olympia Maintenance ........................................708-344-0344 ARCHITECTS Dearborn Architects ...........................................312-939-3838 Sarfatty Associates ............................................ 847-920-1100 ASIAN FOOD PRODUCTS Kikkoman Sales USA ........................ Page 30...630-954-1244 ASSOCIATIONS Illinois Restaurant Association .......... Page 21...312-787-4000 Randolph Fulton Market Assoc ..........................312-458-0789 ATM MACHINES Meirtran ATM..................................... Page 40...800-382-5737 ATTORNEYS Tabahi Law .........................................................847-260-8182 AUCTIONEERS Bob King Auctions ............................. Page 33...847-458-0500 AWARDS Classic Design Awards ......................................847-470-0855 AWNINGS & CANOPYS Chesterfield Awnings ........................ Page 15...312-666-0400 BAGS-CUSTOM PRINTED Bulldog Packaging ............................ Page 15... 630-458-1152 BAKERS-WHOLESALE Gerhard’s European Desserts .......... Page 19...847-234-0023 Gonnella Baking Co .......................... Page 12...312-733-2020 IL Mulino di Valenzano Bakery .......... Page 28...773-934-1625 Zapp’s Dancing Grains ..................... Page 03...847-834-0479 Biondillo/Today’s Temptations ............................773-921-8282 JR Dessert Bakery .............................................773-465-6733 BAKERY EQUIPMENT Leach Food Equipment Dist.............. Page 28...815-712-7707 BAKERY EQUIPMENT-NEW & USED Bake Tech ..........................................................847-357-9303 BAKERY EQUIPMENT-SERVICE & REPAIR Bake Tech ..........................................................847-357-9303 BAKERY-PRODUCTS Instantwhip Chicago.......................... Page 28...800-933-2500 BANNERS & POSTERS Accurate Printing................................................708-824-0058 BAR & NIGHTCLUB SECURITY Extrity LLC .........................................................773-501-3203 BAR SPOTTING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002 ...................847-705-6619 BAR STOOLS Chicago Booth .................................. Page 13...773-378-8400 Waco Manufacturing ..........................................312-733-0054 BAR SUPPLIES Ramar Supply Co.............................. Page 13...708-233-0808 BATCH FREEZERS Kool Technologies ............................. Page 14...630-483-2256 BLENDERS Blendtec .............................................................800-253-6383 BOOTHS Chicago Booth .................................. Page 13...773-378-8400 Waco Manufacturing ..........................................312-733-0054 BOOTHS-UPHOLSTERERS Chicago Booth .................................. Page 13...773-378-8400 BREAD & ROLLS Gonnella Baking Co .......................... Page 12...312-733-2020 IL Mulino di Valenzano Bakery .......... Page 28...773-934-1625 Zapp’s Dancing Grains ..................... Page 03...847-834-0479 Biondillo/Today’s Temptations ............................773-921-8282 BUTTER-CLARIFIED Danish Maid Butter Co ...................... Page 21...773-731-8787 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co ...................... Page 21...773-731-8787 CABLE TV-SALES & INSTALLATION Prime Time Sports .............................................847-637-3500 CARPET, RUG & UPHOLSTERY CLEANING Sexton Complete Care...................... Page 17... 847-827-1188 CASH & CARRY OUTLETS GFS Marketplace .............................. Page 03...800-968-6525 CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS ........................847-675-6066
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CLASSIFIEDS
DIRECTORY
CATERING-VEHICLES DCI Central ....................................... Page 32...800-468-7478 CEILING CLEANING Chicago Ceiling Care .........................................708-233-6900 CHAIRS-COMMERCIAL Chicago Booth .................................. Page 13...773-378-8400 John Manson & Associates ................................773-278-8280 Waco Manufacturing ..........................................312-733-0054 CHARCOAL Charcoal Supply Company ................................312-642-5538 CHEESECAKES Eli’s Cheesecakes............................. Page 25...773-736-3417 The Cheesecake Factory Bakery.......................317-727-7912 CHEMICALS Lee’s Chemical Solutions.................. Page 17...844-550-5337 CHICKEN-PROGRAMS FSI/Foodservice Solutions .................................847-719-6088 CHILI Captain Ken’s Foods......................... Page 16... 800-510-3811 CIGARS Pacific Cigar Company ..................... Page 40... 630-972-1189 CLASSIFIED ADVERTISING Food Industry News ...........................................847-699-3300 CLEANING PRODUCTS SuperClean ........................................................847-361-0289 CO-PACKERS T F Processors.................................. Page 20...847-709-2600 COCKTAIL BLENDERS Blendtec .............................................................800-253-6383 COFFEE & TEA Chicago Coffees & Teas ....................................773-252-7000 COFFEE HOUSE PRODUCTS Chicago Coffees & Teas ....................................773-252-7000 COFFEE ROASTERS Java Mania Coffee Roaster ...............................815-885-4661 COFFEE-GOURMET & SPECIALTY Chicago Coffees & Teas ....................................773-252-7000 COFFEE-WHOLESALE $3.95 Coffee ......................................................847-671-9600 Java Mania Coffee Roaster ...............................815-885-4661 COLD STORAGE Perishable Distribution Solutions .......................888-491-1641 CONSULTING & DESIGN A D E Foodservice Equipment ........................... 630-628-0811 COOLERS & FREEZERS Fogel Factory Direct/UFFB ............... Page 27... 847-616-0711 CORNED BEEF-FRESH Vienna Beef ...................................... Page 29...773-278-7800 CORPORATE GIFTS Vienna Beef ...................................... Page 29...773-278-7800 DAIRY-PRODUCTS Instantwhip Chicago.......................... Page 28...800-933-2500 DELIVERY SERVICE Chicago Messenger Service ............. Page 18...312-666-6800 DELIVERY-VEHICLES DCI Central ....................................... Page 32...800-468-7478 DESSERTS Eli’s Cheesecakes............................. Page 25...773-736-3417 Gerhard’s European Desserts .......... Page 19...847-234-0023 Algelato Chicago ................................................847-455-5355 The Cheesecake Factory Bakery.......................317-727-7912 DIRECTV BKS Enterprises................................................. 847-352-1118 Prime Time Sports .............................................847-637-3500 DISHWASHER-LEASING & RENTAL Lee’s Chemical Solutions.................. Page 17...844-550-5337 Cintas Corporation .............................................630-543-3666 DISPOSABLES Quill.com ........................................... Page 19... 847-876-4115 DISTRIBUTOR SALES REPS Jeff Goworowski..................................................312-738-1111 DUCT CLEANING Enviromatic Corporation of America . Page 35...847-729-8000 Averus ................................................................800-393-8287 Olympia Maintenance ........................................708-344-0344 ELECTRICAL REPAIR & MAINTENANCE Mackay Heating & Mechanical.......... Page 19...847-381-0448 ETHNIC FOODS Kikkoman Sales USA ........................ Page 30...630-954-1244 EVENTS Chicago Fooservice Marketing Club . Page 35...630-561-8371 Illinois SBDC Int’l Trade Center .........................312-433-7656 FANS-VENTILATING & EXHAUST AWR Welding .................................... Page 13...773-491-5353
FAUCETS Faucet Shoppe The .......................... Page 22...773-478-3890 FILTERS-EXHAUST SYSTEMS Averus ................................................................800-393-8287 Olympia Maintenance ........................................708-344-0344 FIRE SUPRESSION SYSTEMS Averus ................................................................800-393-8287 FIRE-EXTINGUISHERS Averus ................................................................800-393-8287 Henrichsen Fire & Safety Equip .........................800-373-9714 FIRST AID-EQUIPMENT & SUPPLIES Affirmed Medical Service ...................................847-322-9185 FLOOR MAINTENANCE Sexton Complete Care...................... Page 17... 847-827-1188 FLOORS-SALES & REPAIRS Customcrete LLC ...............................................847-651-9699 FOOD BROKERS Lazza Food Service Brokerage..........................847-322-8893 FOOD DISTRIBUTORS Christ Panos Foods .......................... Page 31...312-421-6100 Devanco Foods ................................. Page 07...847-228-7070 Tec Foods Inc.................................... Page 20...773-638-5310 Anichini Brothers ................................................312-644-8004 PFG/Fox River Foods ........................................630-896-1991 FOOD EQUIPMENT Bob King Auctions ............................. Page 33...847-458-0500 FOOD PHOTOGRAPHY Al MacDonald Photography ...............................630-283-0038 FOOD PROCESSING EQUIP SALES & SERVICE LPS Corp .......................................... Page 04...847-451-2222 FOOD PRODUCTS GFS Marketplace .............................. Page 03...800-968-6525 Tec Foods Inc.................................... Page 20...773-638-5310 Soupbase.com ...................................................216-381-9916 FOOD PRODUCTS-PREPARED Captain Ken’s Foods......................... Page 16... 800-510-3811 FOOD SAFETY TRAINING Chicago Hospitality Training ..............................847-275-2636 Food Industry Training .......................................630-690-3818 FOODSERVICE EQUIPMENT Leach Food Equipment Dist.............. Page 28...815-712-7707 March Quality Used & New Equip..... Page 11...800-210-5895 Zepole Restaurant Supply ................ Page 24...630-783-1239 Losurdo Inc ........................................................630-833-2828 Thunderbird Food Machinery .............................866-451-1668 FOODSERVICE EQUIPMENT-REPAIR CSI - Coker Service Inc .................... Page 32...888-908-5600 Mackay Heating & Mechanical.......... Page 19...847-381-0448 Bake Tech ..........................................................847-357-9303 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 32...888-908-5600 Cobblestone Ovens ...........................................847-635-0172 FOODSERVICE-SUPPLIES GFS Marketplace .............................. Page 03...800-968-6525 Ramar Supply Co.............................. Page 13...708-233-0808 FREEZERS-ALL TYPES Custom Cooler & Freezer ................. Page 23...630-879-3131 FRYERS FSI/Foodservice Solutions .................................847-719-6088 GASKET REPLACEMENT SERVICE Hands on Gaskets & Hardware .........................708-641-7007 Just Gaskets And Hardware ..............................708-758-1289 GELATO Palazzolo’s Artisan Dairy .................. Page 10...269-561-2000 Algelato Chicago ................................................847-455-5355 GELATO EQUIPMENT & SUPPLIES Kool Technologies ............................. Page 14...630-483-2256 Palazzolo’s Artisan Dairy .................. Page 10...269-561-2000 GIARDINERA V Formusa Company .........................................312-421-0485 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical.......... Page 19...847-381-0448 GOURMET-FOOD PRODUCTS Chicago Importing Company .............................800-828-7983 GREASE REMOVAL SERVICE Hopkins Grease Company .................................877-404-7327 Kaluzny Bros Inc ................................................815-744-1453 Mahoney Environmental ....................................800-892-9392
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GREASE TRAP PUMPING SERVICE Tierra Environmental ......................... Page 23...888-551-1998 Hopkins Grease Company .................................877-404-7327 Kaluzny Bros Inc ................................................815-744-1453 GREASE TRAPS SERVICE & CONSULTING Mahoney Environmental ....................................800-892-9392 GREASE-EXHAUST CLEANING Enviromatic Corporation of America . Page 35...847-729-8000 Averus ................................................................800-393-8287 Olympia Maintenance ........................................708-344-0344 GREEK FOOD PRODUCTS Olympia Foods .................................. Page 34...773-735-2250 GYROS Devanco Foods ................................. Page 07...847-228-7070 Olympia Foods .................................. Page 34...773-735-2250 HAMBURGER PATTY MANUFACTURER Devanco Foods ................................. Page 07...847-228-7070 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical.......... Page 19...847-381-0448 Mechanical 24 ....................................................847-987-9738 HOOD & DUCT SYSTEMS AWR Welding .................................... Page 13...773-491-5353 HOOD & EXHAUST-CLEANING Enviromatic Corporation of America . Page 35...847-729-8000 Averus ................................................................800-393-8287 Olympia Maintenance ........................................708-344-0344 HOOD & EXHAUST-SYSTEMS Belvin/J&F Sheet Metal Co ................................312-666-5222 HOOD SYSTEMS-FIRE Averus ................................................................800-393-8287 Henrichsen Fire & Safety Equip .........................800-373-9714 HOT DOGS Vienna Beef ...................................... Page 29...773-278-7800 Crawford Sausage .............................................773-277-3095 Red Hot Chicago................................................800-249-5226 ICE CREAM Chocolate Shoppe Ice Cream ........... Page 33...608-221-8640 Homer’s Gourmet Ice Cream ............ Page 21...847-251-0477 Instantwhip Chicago.......................... Page 28...800-933-2500 Palazzolo’s Artisan Dairy .................. Page 10...269-561-2000 Algelato Chicago ................................................847-455-5355 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies ............................. Page 14...630-483-2256 ICE MACHINES SALES & LEASING LPS Corp .......................................... Page 04...847-451-2222 ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service .......................................312-733-3900 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical.......... Page 19...847-381-0448 ICE-SCULPTURE AAA Nadeau’s Ice Sculptures ............................708-366-3333 INSURANCE Heil & Kay Insurance Agency............ Page 16...847-259-1421 Jos Cacciatore & Company .............. Page 26...312-259-8200 Northern Illinois Insurance ................ Page 09...815-226-9353 The Horton Group ............................. Page 08...312-917-8610 Caro Insurance Services....................................708-745-5031 Clermont Specialty Managers ............................800-504-7012 Concklin Insurance Agency................................630-268-1600 ISU Northwest Insurance Services ....................888-366-3467 United Healthcare ..............................................312-348-7064 INSURANCE SERVICES Northern Illinois Insurance ................ Page 09...815-226-9353 Clermont Specialty Managers ............................800-504-7012 Farmers Insurance-Mark Holihan ......................847-823-6800 INTERIOR DESIGNERS Sarfatty Associates ............................................ 847-920-1100 ITALIAN BEEF Devanco Foods ................................. Page 07...847-228-7070 Serrelli’s Foods ................................. Page 17 877-385-BEEF Red Hot Chicago................................................800-249-5226 ITALIAN SAUSAGE Devanco Foods ................................. Page 07...847-228-7070 Anichini Brothers ................................................312-644-8004 JANITOR-SUPPLIES Ramar Supply Co.............................. Page 13...708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA ........................ Page 30...630-954-1244 JUICERS-FRUIT & VEGETABLES Berkel Midwest...................................................800-921-9151 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corporation of America . Page 35...847-729-8000 Averus ................................................................800-393-8287 Olympia Maintenance ........................................708-344-0344
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Food Industry News® Dec 2014
Page 42 KNIFE-SHARPENING SERVICE Cozzini Inc .........................................................888-846-7785 Maestranzi Brothers ...........................................708-867-7323 LAMB-WHOLESALE Allen Brothers Meats..........................................773-890-5100 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile ..........................................773-254-6100 De Normandie Linen ..........................................773-731-8010 Mickey’s Linen ................................................... 773-545-7211 Valley Linen Supply............................................630-897-4474 LIQUOR CONTROL SYSTEMS LCSI, Inc ............................................................847-836-0194 LIQUOR LIABILITY/AUTO/UMBRELLA Northern Illinois Insurance ................ Page 09...815-226-9353 LIQUOR-WHOLESALE Peerless Liquors ................................................773-378-3908 LOGISTICS COMPANIES Perishable Distribution Solutions .......................888-491-1641 MEAT PROCESSING EQUIP SALES & SERVICE LPS Corp .......................................... Page 04...847-451-2222 Berkel Midwest...................................................800-921-9151 MEAT-SMOKED Nueske Applewood Smoked Meats ...................800-382-2266 MEAT-WHOLESALE Devanco Foods ................................. Page 07...847-228-7070 Allen Brothers Meats..........................................773-890-5100 Anichini Brothers ................................................312-644-8004 Buedel Fine Meats & Provisions ........................708-496-3500 MEDICAL SUPPLIES Affirmed Medical Service ...................................847-322-9185 MENUS-CUSTOM PRINTED Accurate Printing................................................708-824-0058 MILK Instantwhip Chicago.......................... Page 28...800-933-2500 MURALS-INTERIOR CUSTOM MEK Design .......................................................847-858-1540 MYSTERY SHOPPING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002 ...................847-705-6619 NAME-PLATES & TAGS Classic Design Awards ......................................847-470-0855 OFFICE SUPPLIES Quill.com ........................................... Page 19... 847-876-4115 OIL & SHORTENING Columbus Vegetable Oils.................. Page 05...773-265-6500 OILS & FATS-COOKING Columbus Vegetable Oils.................. Page 05...773-265-6500 OILS & VINEGAR Pastorelli Foods ..............................................800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils.................. Page 05...773-265-6500 OLIVE OILS Columbus Vegetable Oils.................. Page 05...773-265-6500 ORGANIC FOODS Biondillo/Today’s Temptations ............................773-921-8282 Pastorelli Foods ..............................................800-SOS-AUCY OUTDOOR FURNITURE John Manson & Associates ................................773-278-8280 OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical.......... Page 19...847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens ...........................................847-635-0172 PAINTING & HANDYMAN SERVICES Schubert Painting...............................................847-606-9660 PANCAKE-BATTER & MIX Tec Foods Inc.................................... Page 20...773-638-5310 Gust John Foods & Products Corp ....................630-879-8700 PAPER-PRODUCTS Ramar Supply Co.............................. Page 13...708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co.............................. Page 13...708-233-0808 PASTA-FRESH AND FROZEN Pastafresh Home Made Pasta ...........................773-745-5888 PASTRIES-WHOLESALE Gerhard’s European Desserts .......... Page 19...847-234-0023 PATIO HEATERS TNG Industries ................................................... 708-449-1100 PATTY MACHINES/FOOD FORMERS Berkel Midwest...................................................800-921-9151 PAYROLL SERVICE Payville Usa The Hero’s of Payroll.... Page 18...630-366-2600 PEANUTS Mellos Snacks ................................... Page 23... 773-772-8911
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PEST CONTROL/PEST ELIMINATION Mc Cloud Services ............................ Page 22...800-332-7805 Presto X Pest Control ........................................888-627-5772 PHOTOGRAPHY Al MacDonald Photography ...............................630-283-0038 PICKLES & RELISH Vienna Beef ...................................... Page 29...773-278-7800 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers ................................................312-644-8004 PLAQUES Classic Design Awards ......................................847-470-0855 PLUMBING SERVICES Drip Drop Plumbing............................................ 630-412-1179 PLUMBING SUPPLIES Faucet Shoppe The .......................... Page 22...773-478-3890 POINT OF SALE SUPPLIES Western Business Systems .............. Page 17...773-878-7200 Schmaus Cash Register & POS ........................847-675-6066 POINT OF SALE SYSTEMS Resource Point of Sale ..................... Page 18...773-252-5500 Western Business Systems .............. Page 17...773-878-7200 LCSI, Inc ............................................................847-836-0194 Merchants Solutions ..........................................708-449-6650 Retail Control Solutions .....................................630-521-9900 Schmaus Cash Register & POS ........................847-675-6066 SilverWare POS .................................................888-510-5102 TEEPOS Torres Electronic Equip ......................773-862-9181 POPCORN Mellos Snacks ................................... Page 23... 773-772-8911 PRESSURE WASHING Mahoney Environmental ....................................800-892-9392 Olympia Maintenance ........................................708-344-0344 PRINTING-CUSTOM ITEMS Accurate Printing................................................708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS T F Processors.................................. Page 20...847-709-2600 PRODUCE DISTRIBUTORS Premier Produce ................................................847-678-0780 PUBLISHING Food Industry News ...........................................847-699-3300 RE-UPHOLSTERY Chicago Booth .................................. Page 13...773-378-8400 REFRIGERATION EQUIP SERVICE & REPAIR CSI - Coker Service Inc .................... Page 32...888-908-5600 Mackay Heating & Mechanical.......... Page 19...847-381-0448 Accu-Tech ..........................................................847-658-8440 Mechanical 24 ....................................................847-987-9738 REFRIGERATION UNITS Fogel Factory Direct/UFFB ............... Page 27... 847-616-0711 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer ................. Page 23...630-879-3131 Fogel Factory Direct/UFFB ............... Page 27... 847-616-0711 RENDERER-RECYCLING Mahoney Environmental ....................................800-892-9392 RESTAURANT EQUIPMENT FSI/Foodservice Solutions .................................847-719-6088 Losurdo Inc ........................................................630-833-2828 RESTAURANT EQUIPMENT & SUPPLIES C & R Restaurant Service ................. Page 16...312-850-1818 Custom Cooler & Freezer ................. Page 23...630-879-3131 Gatorchef.com .................................. Page 34 888-94G-ATOR Olympic Store Fixtures...................... Page 06...773-585-3755 Quill.com ........................................... Page 19... 847-876-4115 Ramar Supply Co.............................. Page 13...708-233-0808 Zepole Restaurant Supply ................ Page 24...630-783-1239 Berkel Midwest...................................................800-921-9151 RESTAURANT EQUIPMENT REPAIR SERVICE CSI - Coker Service Inc .................... Page 32...888-908-5600 Mackay Heating & Mechanical.......... Page 19...847-381-0448 Accu-Tech ..........................................................847-658-8440 Berkel Midwest...................................................800-921-9151 Cobblestone Ovens ...........................................847-635-0172 Hobart Corporation ............................................847-631-0070 Mechanical 24 ....................................................847-987-9738 RESTAURANT EQUIPMENT-NEW & USED Bob King Auctions ............................. Page 33...847-458-0500 March Quality Used & New Equip..... Page 11...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 SALAD-DRESSINGS & OILS Columbus Vegetable Oils.................. Page 05...773-265-6500 Tec Foods Inc.................................... Page 20...773-638-5310 SANITATION TRAINING Illinois Restaurant Association .......... Page 21...312-787-4000 SANITATION-COURSES & CERTIFICATION A+ Food Training ...............................................708-349-4916 SATELLITE TV SYSTEMS Prime Time Sports .............................................847-637-3500 SAUSAGE Vienna Beef ...................................... Page 29...773-278-7800 Anichini Brothers ................................................312-644-8004 Crawford Sausage .............................................773-277-3095 Red Hot Chicago................................................800-249-5226 SAUSAGE MAKING EQUIP SALES & SERVICE LPS Corp .......................................... Page 04...847-451-2222 SCALE SYSTEMS TEEPOS Torres Electronic Equip ......................773-862-9181 SCALES Berkel Midwest...................................................800-921-9151 SEATING Waco Manufacturing ..........................................312-733-0054 SEATING REPAIRS Express Seating ................................ Page 03...630-985-7797 SEWER(MAINT)-RODDING & JETTING Tierra Environmental ......................... Page 23...888-551-1998 SHEET METAL FABRICATION C & R Restaurant Service ................. Page 16...312-850-1818 SHIPPING SERVICES Perishable Distribution Solutions .......................888-491-1641 SHORTENING Columbus Vegetable Oils.................. Page 05...773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Graphics ........................... Page 15...888-774-6270 SIGNS Classic Design Awards ......................................847-470-0855 SILVERWARE & DINNERWARE John Manson & Associates ................................773-278-8280 SLICERS-SALES & SERVICE LPS Corp .......................................... Page 04...847-451-2222 Berkel Midwest...................................................800-921-9151 Maestranzi Brothers ...........................................708-867-7323 SMOOTHIE MACHINES Blendtec .............................................................800-253-6383 SOAPS & DETERGENTS Lee’s Chemical Solutions.................. Page 17...844-550-5337 SOCIAL MEDIA SERVICES Stick Out Social................................. Page 33...312-655-9999 SOFT DRINKS PepsiAmericas .................................. Page 02...773-893-2319 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies ............................. Page 14...630-483-2256 Taylor Freezers and Equipment .........................888-942-0777 SOUP BASES Soupbase.com ...................................................216-381-9916 SOUPS Vienna Beef ...................................... Page 29...773-278-7800 SPA King Spa & Sauna............................. Page 36...847-972-2540 SPICE BLENDS Famar Flavors ....................................................708-926-2951 STAINLESS STEEL EQUIPMENT & REPAIR C & R Restaurant Service ................. Page 16...312-850-1818 STEAKS-PORTION CONTROLLED Allen Brothers Meats..........................................773-890-5100 STEAM CLEANING Mahoney Environmental ....................................800-892-9392 Olympia Maintenance ........................................708-344-0344 SUPERMARKET & DELI EQUIPMENT Leach Food Equipment Dist.............. Page 28...815-712-7707 SUPERMARKET EQUIP SALES & SERVICE LPS Corp .......................................... Page 04...847-451-2222 SUPERMARKET INTERIORS MEK Design .......................................................847-858-1540 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest...................................................800-921-9151 SURVEILLANCE-SYSTEMS TEEPOS Torres Electronic Equip ......................773-862-9181
SYRUP-PANCAKE & WAFFLE Gust John Foods & Products Corp ....................630-879-8700 SYRUP-SUGAR FREE Gust John Foods & Products Corp ....................630-879-8700 T-SHIRTS-CUSTOM PRINTED DLS Custom Embroidery ...................................847-593-5957 TABLES-ALL TYPES Chicago Booth .................................. Page 13...773-378-8400 John Manson & Associates ................................773-278-8280 Waco Manufacturing ..........................................312-733-0054 TAMALES Supreme Frozen Products .................................773-622-3777 TEA-ORGANIC WHITE Dewdrop Tea ......................................................630-335-7806 TOFU PRODUCTS-ALL TYPES Phoenix Tofu ..................................... Page 17...773-784-2503 TOMATO PRODUCTS Pastorelli Foods ..............................................800-SOS-AUCY TRADE PUBLICATIONS Food Industry News ...........................................847-699-3300 TRADE SHOWS & EVENTS Illinois Food Retailers Association .....................800-624-6712 TRUCK GRAPHICS American Graphics ........................... Page 15...888-774-6270 TRUCK-REFRIGERATED DCI Central ....................................... Page 32...800-468-7478 TRUCK-SALES & SERVICE DCI Central ....................................... Page 32...800-468-7478 TRUCK-SALES NEW & USED D & S Truck Center ........................... Page 06...708-352-5551 Larry Roesch Ram Promaster .......... Page 47...630-834-8000 TV SALES, SERVICE & INSTALLATION BKS Enterprises................................................. 847-352-1118 Prime Time Sports .............................................847-637-3500 UNIFORMS-ALL TYPES Valley Linen Supply............................................630-897-4474 UPHOLSTERERS Vinyl Pro Company ............................................708-505-2001 UPHOLSTERY CLEANING Sexton Complete Care...................... Page 17... 847-827-1188 VALET PARKING SERVICES Start Parking Company ......................................312-595-5790 VEAL Allen Brothers Meats..........................................773-890-5100 VENTILATING-SYTEMS CLEANING Enviromatic Corporation of America . Page 35...847-729-8000 Averus ................................................................800-393-8287 Olympia Maintenance ........................................708-344-0344 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical.......... Page 19...847-381-0448 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer ................. Page 23...630-879-3131 WAREWASHING PROGRAMS Lee’s Chemical Solutions.................. Page 17...844-550-5337 WATER JETTING Drip Drop Plumbing............................................ 630-412-1179 WEBSITE DESIGN Americaneagle.com .......................... Page 39...847-699-0300 WELDING & FABRICATING KOP Ind. Welding & Fabrication ....... Page 26...630-930-9516 WHIPPED CREAM Instantwhip Chicago.......................... Page 28...800-933-2500 WILD GAME Allen Brothers Meats..........................................773-890-5100 WOOD FLOOR CLEANING & INSTALLATION Sexton Complete Care...................... Page 17... 847-827-1188 WORKERS COMP INSURANCE Northern Illinois Insurance ................ Page 09...815-226-9353 Farmers Insurance-Mark Holihan ......................847-823-6800 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies ............................. Page 14...630-483-2256
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Dec 2014 Food Industry News®
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Are You Well Connected With Local Suppliers And Looking to Join a Winning Team? If so, we would like to talk with you. We are adding to our sales team and seeking a hard-working, tenacious individual looking for a career. Compensation is tied to performance. Responsibilities include following up with existing prospects, past clients and new advertising prospects. Job Requirements: Besides being able to sell, you must also be passionate about the food industry, enjoy and find it fun to work at trade shows, events that we sponsor, enjoy networking at association meetings, interacting with vendors and suppliers, plus sharing ideas to help them generate revenue. If you think these things are fun, you’ll be tremendously successful! For consideration, please send your resumé to Cary Miller, VP, Food Industry News cary@foodindustrynews.com or call 847-699-3300.
FOOD
INDUSTRY
MAJOR CREDIT CARDS ACCEPTED!
E
NEWS FOUNDED 1982
Lakeview Farms
Strategically located near IL / WI border
Untitled-1 1
4/5/13 8:50 AM
BUILDING AMENITIES · High velocity 85,630 SF frozen/refrigerated food processing plant
· Immaculate condition and fully compliant with highest third-party audits
· Extensive frozen and refrigerated ingredient storage
· Priced at a fraction of new construction
· High-finish production “kitchens” with stainless steel trim, glazed ceramic walls and sloped brick floors
· Ideal access to Chicago and Milwaukee markets
For more information, please contact: Adam Ratajski adam.ratajski@cbre.com 312 935 1482
Global Food Facilities
COMMERCIAL/RESIDENTIAL BUILDING Tavern with Real Estate. Corp. license with 4am and public place of amusement license. Total of 11 units in 3 adjoining buildings. 7000 N. Clark area, Rogers Park. Property is 100x100. All brick. Has driveway and 3 car garage. Tavern is 1,200 sq ft. $1,035,000 •••••••••••••••••••••••••••••
10,400 sq. ft. warehouse 5 parking spaces. 4131-33 N. Rockwell, Chicago Heavy duty electric. 600 amp service - 3-phase. Beautiful area / Residential 150 ft. to scenic Chicago River $1,025,000 •••••••••••••••••••••••••••••
Call Wesley at 773-671-1273
dec 41-48.indd 43
FOR SALE MILWAUKEE COUNTY, WI SOUTHWEST SUBURBAN RESTAURANT/BAR
• Fully Equipped And Operating • 6,200 sq. ft. Main Floor • 4,800 sq. ft. Lower Level Banquet Room • Serving 150 Customers Per Floor Plus Patio • 1 Acre of Land on Busy State Highway • Asking $895,000
Kujath & Associates 414-453-3434 (kujathassoc@sbcglobal.net)
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Food Industry News® Dec 2014
Page 44
CLASSIFIEDS
PONTARELLI ASSOCIATES Real Estate Services Restaurant Brokerage Division
To place a classified ad, call 847-699-3300; All major credit cards accepted
Vince Ferraro
Chicago’s Premier Hospitality Real Estate Brokers
Merry Christmas!
Wishing Everyone a Happy & Healthy New Year in 2015!
NORTH SHORE
Established over 25 years, this Bistro is the recipient of numerous awards, top ratings and rave reviews. The intimate dining room seats 50 plus 30 seats on the comfortable patio. The kitchen is a chef’s delight: fully fixtured yet compact. Health Dept. rates 100! Verifiable, profitable finances. Patrons include many famous Chicagoland “names” and celebrities. Venue is perfect for aspiring Chef/GM! Business, FF&E @ $249K
NEW LISTINGS
Evanston - Confidential #1035
Fully-fixtured large bar & restaurant in the heart of downtown Evanston, surrounded by restaurants & retailers.
WOW!
Size: +/- 6,000 SF Rental Rate: $25.15/SF (NNN) Price: $129K (Business) Agent: JC
FEATURED LISTINGS Arlington Heights - 4204 Arlington Heights Rd. - Dolce Italian Cafe Popular Italian restaurant located near the busy intersection of Arlington Heights Rd. & Lake
HIGHWOOD
A north shore icon since 1947! This tavern is ideally located in the downtown area of this suburb – which is well-known for its restaurants and nightlife! Holding a “Liquor License Class 1”, the hours are Sun – Wed, 9am – 1am and Thu, Fri and Sat, 9am – 3am! Darts, pool table, videos, TVs. Capacity is 100+. Lease terms are excellent! Owners ready to retire... Need enthusiastic operators! Biz, FF&E @ $125K
Cook Rd. Newer FF&E with large exhaust system. Outdoor seating & ample parking as well. Size: 1,447 SF Price: $50K (Business) Rental Rate: $2,442/Mo. (Modified Gross) Agent: Adam
Evanston - 607 W. Howard St. - Delice Bakery
Great commissary kitchen opportunity near the Howard Red Line train stop. Fully built-out kitchen with full hood. Updated electrical and gas service. Size: 2,100 SF Rental Rate: $1,400/Mo. (Gross) Price: $89K (Business) Agent: Rick
CAFÉ
Currently serving Indian cuisine, this beautiful café style restaurant is located in a newer strip mall with plenty of parking. Seats 50+. Buffet lunch with full-service lot dinner! Liquor license! Basically an asset sale. Design and kitchen will suit most concepts. Breakfast and lunch would work here! Priced below build-out: $59K...Offers!!
Lincoln Park - 2476 N. Lincoln Ave. - Bar Forza
Make an Offer! Newly remodeled sports bar & grill near DePaul University. Divided floor plan with large kitchen offers many possibilities for a reconcept. Size: +/- 4,000 SF Current Base Rent: $8,200 (Gross) Price: $349,500 (Bus.) Agent: Scott
CREPERIE
Lincoln Park - 2273 N. Lincoln Ave. - Fat Sandwich Co.
This specialty café has been established for over 4 years and enjoys an excellent reputation. Located on the main street of an affluent northwest suburb, it’s a local favorite after church and the show...not to mention it’s varied selections at lunch and dinner! Low labor, true “turn-key” business @ $59K...OBO!
Existing fully-equipped, quick-service with Black Iron. Steps from DePaul University, next to Starbucks and surrounded by restaurants, bars and nightlife. Size: +/- 680 SF Current Base Rent: $2,676/Mo. (Net) Price: $74,900 (Bus.) Agent: Jarrett
PUB
Lincoln Park - 2138 N. Halsted St. - Prohibition
Famous Forest Park pub. Freestanding building with parking. Named in “100 BEST BARS” by Chicago Magazine. Fully equipped kitchen. Antique bar. Dining room. Patio. Capacity = 130. Liquor license = 2am/3am. Lease w/ renewal options. Owner retiring... Need enthusiastic new operators!! NEW PRICE! BIZ, FF&E @ $115K Total package w/ RE @ $595K
Newly remodeled restaurant & bar with an existing tavern license. Open floor plan with a large beautifully finished bar. Strong residential population in all directions. Size: +/- 1,800 SF Rental Rate: $4,582/Mo. (Net) Price: $150K (Business) Agent: Scott
Lincolnshire - 21661 N. Milwaukee Ave. - Formerly Cubby Bear North Substantial free-standing two-story building with adjacent land. Formerly an entertainment complex. Located near several corporate campuses and upscale shopping centers. Size: 30,000 SF(on 8.38 Acres) Price: $3M (R.E. & Assets) $1,232,580 (Vacant Land) Agent: Jeremy
FAST FOOD
UPSCALE DINING
Excellent reputation. Located in prime spot of active center in affluent NW Suburb. High volume with verifiable, profitable financials. Fully equipped and fixtured. Perfect for chef/owner. MUST SELL NOW! “KEY” now @ BEST OFFER!!
FAMILY DINER
Affluent NW Chicago. Corner. Stoplight. Parking. Established 40 years. New remodel. Pristine. Seats 88. Great lease w/ 3 renewal options for a long term. BIZ, FF&E @ $185K
MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!
VinceF@realtychicago.com
CALL 847/778-3571 MEMBER: CRBA
dec 41-48.indd 44
Re Pr duc ic ed e!
SITE
Stoplight corner in near West suburb. Established 15 years. Seats 90. Parks 15. Patio. Solid lease. Spotless. BIZ, FF&E @ $150K
twitter.com/RestaurantRE
Single-story, free-standing restaurant with ample onsite parking. Fully furnished and equipped. Located in a high density area with excellent traffic and curb appeal. Size: 9,800 SF Parking: 95 Spaces Rental Rate: $17/SF (Net) Agent: Jarrett
TURN KEY
Former “Cugino’s”, 1881 E. Oakton, Des Plaines. Seated 120. Parks 36. No FF&E. Paved lot, 13,200 sf. Well maintained building, 2,600 sf. Liquor license available. Fantastic location at Oakton & River! REAL ESTATE @ $695K
Kudan Group
www.kudangroup.com
Schaumburg - 801 E. Algonquin Rd. - Formerly Sabor Do Brasil
Just listed! Fully equipped facility with outstanding build-out. Dining room, bar and banquet room. Seats 120 plus 20 on patio. POS system. Digital sign. Liquor license. Great lease. Option to buy? Key @ $125K or w/ REAL ESTATE (including additional retail rental unit) @ $625K!! Freestanding. Brick. Signalized corner. Signage. Great kitchen. Basement. Seats 136. Parks 56. 7am - 3pm! Profitable! Est. 30 years! Liquor license available. Illness forces sale! Drastic price reduction. REAL ESTATE, BIZ, FF&E @ $325K!!
312.575.0480
Norwood Park - 6075 N. Milwaukee Ave.
Single-story, fully-equipped restaurant real estate with full restaurant assets. Located at the highly visible Milwaukee & Elston. Includes a full basement & 14 parking spaces. Size: +/- 2,500 SF (Building) 9,849 SF (Lot) Price: $595K (Real Estate) Agent: Jarrett
River North - Confidential #364
Rare opportunity to own a newly renovated, 2-story restaurant in River North. The full/finished basement includes a 2nd hood and an additional prep area, ideal for catering. Size: 2,250 SF (1st Floor/2nd Floor/Basement Each) Price: $215K (Business) Agent: Scott
River West - 833 W. Chicago Ave. - Thalia Spice
Outstanding multi-level restaurant with outdoor seasonal seating. Features exposed brick and beamed ceilings with a private dining area. Incidental Liquor & Outdoor Patio licenses. Size: +/- 2,600 SF Current Base Rent: $5,000 Price: $149,900 (Business) Agent: Jarrett
Waukegan - 1801 Belvidere Rd.
Armchair/Net Investment opportunity with strong national tenant (TitleMax) in place. Great street presence, excellent signage and parking for 45 cars. Size: 2,000 SF (Bldg.) +/- 16,000 SF (Lot) Cap Rate: 7% Price: $399,900 (R.E.) Agent: Scott
Kudan Group, Inc. 156 N. Jefferson St., Ste. 101 Chicago, IL 60661 312.575.0480 kudangroup.com
MEMBER: CRBA 11/12/14 1:23 PM
Dec 2014 Food Industry News®
CLASSIFIEDS
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CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL
Email—nick.dibrizzi@cbexchange.com
Only From
NORTHWEST SUBURBS Libertyville-Downtown on Milwaukee Avenue Next to Jimmy John’s; free standing fast food rest with drive-thru 1,800 SF bldg-22,000 SF lot. Available For Sale & Lease JOLIET - WILL COUNTY 2301 W. Jefferson, U.S. Route 52 Hard corner stoplight intersection National Tenant Location. Free standing 2,700 SF restaurant with drive thru on 22,500 SF lot. Available For Sale & Lease CHICAGO - TAYLOR STREET
SOUTHWEST SUBURBS ON LINCOLN HWY
Class A elegant, newer free standing restaurant-bar 7,959 SF bldg on 1.4 acre. It has a restaurant dining area, large u-shaped bar, banquet room, 2 high end kitchen lines, an outdoor bar and covered patio area. Seating capacity is 326 inside and 170 in the patio area. Ready for any dining-bar concept. Asking price for Real Estate, Fixtures & Equipment: $2,595,000.
NEW - HINSDALE - DUPAGE COUNTY 736 York Road Free standing 3,159 SF retail brick building on 14,068 SF lot with access to York Road and Ogden Avenue. Available For Sale
NEW - COOK CO. NW SUBURBS Pizzeria-Ristorante & More Includes Real Estate & Business. Est. since 1964. Real $$$$ maker, 4 year Federal Income Tax returns avail. Owner retiring. For R.E. & Business $899,000. It’s also a great development opp. for a national tenant. Highly confidential, must sign confidentiality agreement and have proof of funds. SOUTHWEST SUBURBS-ORLAND PARK Class A elegant, free standing 8,000 SF rest-bar-banquet turn-key plus outdoor patio Seats 280 plus 100 outdoor patio Parking for 300+/-. Ready for any fine dining bar concept. For Lease, Triple Net NNN $25 per sq ft; Real Estate taxes $7.75 per sq ft.
ATTN - DEVELOPERS 415 W. North Avenue, Lombard Corner commercial lot. Ready for any national tenant location. 275 SF frontage; 50,050 SF lot. 45,000 VPD traffic count Price: $399,500 NEW - BERWYN 5,000 SF turn-key restaurant Ample parking Located on Cermak Road Real Estate Fixtures & Equipment: $580,000 ADDISON - DUPAGE COUNTY Free standing 1,650 SF restaurant with drive-thru on 23,734 SF lot Available For Sale
BENSENVILLE ON IRVING PARK ROAD National Tenant Location
Corner, turn key free standing fast food restaurant with drive-thru. Presently operating as Brown’s Chicken & Pasta. Site was approved for a Popeye’s Chicken. 2,100 SF bldg., seats 40 on 97.47x150, 14,620 SF lot For Sale $495,000; For Lease $18 per SF NNN Real Estate taxes $6.29 per SF
NEW - SOUTHWEST SUBURBS TINLEY PARK Turn key 1,500 SF 50’s diner style, brand new Turn key, fully equipped restaurant Can be used as a breakfast/lunch concept or any fast food concept. LISLE - DUPAGE COUNTY 1650 Maple Avenue Free standing 3,834 SF retail building on 39,688 SF lot. Available For Sale WESTERN SUBURBS Maywood-Loyola Hospital Area on Roosevelt Road. New corner free standing fast food rest with drive-thru. Turnkey-fully equipped. 3,700 SF bldg-restaurant, 2,100 SF Parking 20 cars. Price For Sale: $699,000 For Lease: $14 per SF NNN LOMBARD Free standing 7,000 SF plus 3,000 SF lower level on 1.5 acres. Seats 300, parks 150. Turn key everything new & shiny. Offered at $15 per SF NNN
MEMBER: CRBA
Come & join famous Taylor Street corridor Home of the original Rosebud, Tuscany, Al’s Beef, Pompei Baker, Bacci, Ferrara Bakery. Turn key, one-story restaurant, 2,365 SF, seats 50. Lot 3,540, parks 4. Turn-key, fully equipped restaurant. Everything new and shiny, must see to appreciate. For sale - Real Estate, Fixtures & Equipment $359,000
Nick Di Brizzi 888-317-7721
z Happy Holidays! Thank You For Your Support! z We have bank owned foreclosures; commercial and residential. For more Confidential Listings, Call Today! 1-888-317-7721. Se Habla Español. Contact Tom Traina tom@eatz-associates.com 1-847-651-3834 www.eatz-associates.com www.eatz-resales.com Pizza – Elmwood Park area • 2103 Sales $535k • Rent $2,700 • Asking $149k
Hot Dog, Beef & Pizza – Far NW Sub • Rent $1,400 • Sales Daily $800 • Asking $99k
3 Unit Red Mango franchise – Far West Suburb • 2013 combined Sales $1,194,123 • Asking $459k
Pizzeria & Bar – NW Subs – Reduced • Rent $4,834 • Sales $30k/mth • Asking $89k
Hot Dog, Beef & Gyros – NW Suburbs • Rent $2,800 • Sales 18k/mth • Asking $49k Restaurant w/ Liquor License • Algonquin • Rent $3,050 • Asking $69k Hot Dog, Beef, Burger, Gyros – Far West • 2013 Sales $435k • Rent $2,300 • Asking $179k Mrs. Fields Cookies • Suburban Mall location • Rent 2k/mth • 2013 Sales $120k • Asking $50k – Owner financing Rest & Bar Forest Park – Price Reduced • Rent $2,450 • Monthly Sales $31,600 • Asking $75k Hot Dog and Beef – Far West • Rent $2,532 • Seats 24 • Asking $49k
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Pizzeria – Far West Subs - Owner Financing • Rent $2k • Sales $300k/yr • Asking $115k Chicago Trolley and Charter Co • All licenses and permits • 2 buses • Asking $175k Tavern and Grill – Lincoln Square area • $89k – Owner Financing Restaurant & Bar – Lincoln Square • $170k Beef / Burgers / Bar • Far SW Subs - $125k - possible owner financing Franchise Resale’s • Subways • Cold Stone Creameries • Red Mango • Menchie’s yogurt • Yogen Fruz Franchise • Papa Johns • Moe’s SW Grill • Charley’s Grilled Subs
SMALL TOWN NEIGHBORHOOD TAVERNS AVAILABLE FOR SALE LaSalle/Peru Area VIDEO POKER Building & business plus 2 apartments in central business district. Large bar, multiple TVs, coolers & fixtures. Tenants pay electric & water. Very clean and great income potential. Asking $127,500 NIGHTCLUB ATMOSPHERE Large clientele. Solid wood original bar with brass rail. Music & dancing. Large upstairs apartment. Parking. Asking $149,900 NEIGHBORHOOD SPORT BAR Gaming available. Kitchen and large bar area. Bar & all fixtures included. Full basement. Parking available on property. Asking $138,000
Coldwell Banker Today’s Realtors Wendy Fulmer 815-252-8280 wfulmer@live.com
Barb Kuzma 815-343-1433 bkuzma9@comcast.net
Chicago Restaurant For Sale Successful & family-operated for 10 years. Authentic Hawaiian food with a great reputation. Owner is retiring and would like to sell the business as well as the brand. This will give the new owner complete ownership and franchise rights if they should decide to expand. Will train new owners. Serious inquiries only. We are mainly English speaking, but also Chinese speaking. Please email or call. 773.742.5110 alohaeats@gmail.com
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Food Industry News® Dec 2014
Page 46
REALPOUL REALTY
SHERIDAN 145 N. Bushnell St.
THINKING OF BUYING OR SELLING?
K
MEMBER: CRBA
Y
CMY
Peter J. Poulopoulos, MBA
Well established local tavern for sale. Great income producer with opportunity to grow. Regular customer base generates good income stream. Features pool table, dart boards, shuffleboard and more. Recent poker/slot machines add approximately $4000/mo! Room to add beer garden, kitchen and living quarters to add value. Financial information with confidentiality agreement. Owner financing available.
M
CY
Please Call (773) 743-2100 or Email peterjp@realpoul.com
Neighborhood Bar/Tavern
C
MY
$249,900 For More Information Contact:
Keith Warpinski 630-602-6153
kwarpinski@sbcglobal.net
HONIG-BELL FIN ad 4606 N Prospect.ai 8/8/2014 10:05:27 AM
www.cbchonigbell.com
PEORIA HEIGHTS 4606 N. Prospect
For Sale M
Y
CM
MY
CY
CMY
True turn-key opportunity to own an upscale full-service restaurant and bar. All equipment is owned-no leases to assume. High end finishes, first class kitchen. All staff and management staying on with new owner. The building features a full second floor for private group events, parties, and lease out. Upstairs features walk-out patio, bar and beautiful sitting areas. Rare chance to own in area’s prominent dining/shopping arena. $950,000 For More Information Contact:
K
Managing Real Estate Broker Licensed in: Illinois, Indiana, Wisconsin
Wishing You and Yours Happy Holidays and a Prosperous New Year
• Just listed - 4,000 sq. ft. pancake house, high sales, seating for 140, parking for 50, newly remodeled! Asking upper $300’s. Call for details!
BREAKFAST - LUNCH 6 Days Only; Excellent Potential; Short Hours $119,000 FAST FOOD • Free Standing - Same Owners for 22 years - Low Rent $130,000 • 6 Days, EZ to Run, Fantastic Location, 50 Seats $149,000 • Free Standing - Drive Thru - A Super Opportunity! $79,500 • With Property - Free Standing - 34 Years With Same Owners! $290,000 PIZZA With Property - Free Standing - 5 Video Poker Machines $129,000 RESTAURANTS • Free Standing - Well Known - Same Owners Over 40 Years $995,000 • With Property - Free Standing - Well Known - Excellent Business $2,250,000 • Free Standing Corner - Huge Profits - Same Owner 30 years $590,000 • Low Rent - Same Owner for 40 Years - A great Deal $170,000 • Free Standing Corner -Partnership Challenges $415,000 • With 6-Apartments! - A Fantastic Deal - Super Opportunity $650,000 • With Property - Bar - Profitable - Unbelievable Opportunity $1,625,000 • Property also Available - Bar - Profitable - Unbelievable Opportunity $345,000 RESTAURANT GREEK Greek Town - 3-Story with Land - A Great Deal! $5,750,000 RESTAURANT ITALIAN With Property - Bar - Profitable - Well Known $1,095,000 SPORTS BARS • With Property - Plus Rental - Owner Retiring After 29 Years $329,000 • With Property - 1.3 Acres Strip Mall - Same Owner for 30+ Years $995,000 • With Property -1.5 Acres, An Unbelievable Deal! $1,800,000 • Restaurant , Pizza - With 3.5 Acres Property - A Super Deal $2,100,000
• Chicago location. 3,000 sq. ft. Seats 120. Long term, favorable lease. Asking $124,900 OBO
GREAT BUSINESS OPPORTUNITIES, ETC.
Moreover, call us at (773) 743-2100 for:
Restaurant Business & Building
MEMBER: CRBA
C
PANCAKE HOUSES AVAILABLE
2731 W. Touhy Ave. Chicago, Illinois 60645
For Sale
CM
Happy Holidays!
“Commerce With Morality™”
Justin Ferrill 309-642-1009
1) Property Management, 2) FREE Market Evaluation of your business, 3) FREE FARMERSTM insurance quote
MEMBER: CRBA
Elgin, IL Restaurant/Bar with 2 Banquet Halls, Plus Store Building lower level has restaurant and bar. 1st floor has a banquet hall. 2nd floor has a banquet hall and store. 12,000 sq. ft. each floor. Parking. Business only $120,000.
Call Humberto
jferrill@cbcworldwide.com
www.cbchonigbell.com
HEALTH FORCES SALE!
THIS IS THE OLDEST OF THE ORIGINAL *NICKEYS*. 50 YEARS IN BUSINESS. FREE STANDING C BUILDING PLUS REAR M STORAGE BUILDING IN 7509 W. 63rd Street, Summit IL. A 50x125 LOT WITH PARKING!! Y COMPLETELY REDONE EXCEPT THE WALLS IN 2013, OVER $200,000 SPENT. CM 16 FT. HOOD FRONT @ 10 FT. HOOD IN BACK!! MORE PROPERTY AVAILABLE FOR DEVELOPMENT!! YOUR RETIREMENT IS HERE!!MY ASKING $399.000. HURRY WITH AN OFFER!!
GOLDEN CENTER REALTY INC. THANOS (TOM) MAKRIS cell# 708-296-5500
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CMY
Sports Bar & Grill in Carol Stream
ASIAN FLARE
Est. over 14 yrs. Seats over 350 w/ banquet room. Facility 11,000 + sq. ft. on 2.2 acres. High volume sales. Very confidential. Call for details.
JUST LISTED
• Sports bar, free standing bldg, 7,000 sq. ft. plus, located on 2 acres. Great volume. Wellestablished. Business only. Asking mid $4K. Property available.
AUTO PILOT
• Newly remodeled. Free standing. 4,000 sq. ft. Restaurant & multiple bars with 4am liquor license. Parks 50 plus. Favorable lease with option to buy property. Absentee owner. Suburban locale. Asking $249,900 OBO.
THE LAUNCHING PAD
Famous drive-in. Free standing building w/ drive-thru. Property, FFE and Giant for sale! For sale or lease option available. Asking $469K OBO. Call for details. Free standing w/ Drive-Thru. Stoplight corner. Easy Access. Steady customer flow w/ great traffic. Prop & business. All for $349,900 OBO.
MARSEILLES
COMMUNITY FAVORITE
550 E. Bluff Street
For Sale Restaurant Building
Free-standing restaurant for sale. Great visibility and easy access on Bluff Street. Well run, well established family restaurant with loyal clientele. Owner is retiring and offering opportunity for new owners to enjoy the success they experienced. Approximately 2,062 sf, seating for 90 +/-. All equipment, fixtures and inventory stay. Ample parking, quaint ambiance in charming town. $269,000 For More Information Contact:
K
Keith Conroy 815-347-2756
Good location - Everything stays. Pool tables, darts, video gaming. Ready for new owner - health issues. REDUCED! $80,000
630-267-6694
• Located in Western burbs. Est. 30 yrs. 6,000 sq. ft. Offered w/ or without property. Seating for approx. 250+ w/ banquet room. Possible seller financing. Call for details.
FAST FOOD
773-320-8242
FIN 550 E Bluff.ai 10/10/2014 2:09:07 PM
HONIG-BELL
RESTAURANT W/ BANQUETS
spec35@aol.com
HONIG-BELL
www.cbchonigbell.com
• Restaurant w/ bar/banquets. American contemporary menu. Steaks, chops, seafood and comfort food! Known for its BBQ ribs. 4-Star rated upscale restaurant with casual flare. • Approx. 7,000 sq. ft., seats 230 w/ parking. Real cash cow. Newly remodeled. Turn key. Cozy & warm atmosphere. High value. Low rent. Long term lease. Owner retiring. Call for details.
Thinking of Buying or Selling? Call John Moauro!
Ambassador
9999 West 143rd Street Orland Park, IL 60462
Broker/Appraiser Always Confidential
(708) 361-1150 Email: jmoauro@aol.com Web: www.johngmoauro.com
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11/12/14 1:23 PM
Dec 2014 Food Industry News®
The American Academy of Chefs (the Honor Society for the American Culinary Federation) held its 33rd annual central regional gala dinner at Ridgemoor Country Club in Harwood Heights, Illinois under the supervision of club chef Borris Kirzhner and club general manager Morris McCann. Culinary dignitaries from across the US we welcomed, including ACF president Chef Tom Macrina and the AAC chairman, Master Chef Stafford DeCambra. The dinner was arranged by the ACF Chicago Chefs of Cuisine Association. Sponsors included Allen Bros 1893 Meats, Eurest Dining and Consumers Meat Packing Company. Several individuals were recognized at the event, including Ed Princell who received the AAC Cutting Edge Award. The Advancement of Excellence Award for recognition to their commitment to excellence in foodservice was awarded to Chef Owner Jimmy Calzante, of Mama Marias Ristorente, in Bensenville, IL and Chef Lawrence Alexander of The Final Cut Steakhouse at the Hollywood Casino Joliet, Il. Jim Slingerling, the outgoing president of the Club Mangers Association of America was the guest of honor at the event. A predinner event was held at Rosewood Banquets and was a night to remember. The master of ceremonies for the event was Cary Miller of Food Industry News.
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The Power of Humility According to a study from the University of Washington Foster School of Business, humble people tend to make the most effective leaders (that’s right, the most) and are more likely to be high performers in both individual and team settings, according to associate professor Michael Johnson. It’s no secret that executives are often hired based on skills and experience, but fired based on personality. Arrogance, narcissism, and Machiavellianism are factors that we now know regularly precipitates executive failure. When leaders live from a strong, humble, center of gravity they are naturally perceived as more honest, trustworthy and capable. Because humility prevents excessive self-focus it also allows leaders to develop deeper perspectives in their relationships, which makes them more perceptive and capable of anticipating the future. They are not fooled by what they see on the surface, and are able to perceive behind the curtain of individuals and whole systems. In this way, humility is a treasure that leaders can only receive once they have taken the journey into the very heart of who they are. There’s an old saying that seems capture it: A pseudo leader always leaves you with a feeling of their greatness, while an authentic leader always leaves you with a feeling of your greatness. –Excerpted from Entrepreneur
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