FOOD INDUSTRY NEWS DECEMBER 2017
FOOD
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YOUR TRUSTED BUYING REFERENCE TOOL FOR FOOD BUSINESSES SINCE 1982
AROUND CHICAGO: ......................................44 CHEF PROFILES ................................ 17, 25, 26
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DECEMBER 2017
ANTHONY’S EXPANDS THEIR BRAND
CHICAGOLAND NEWS ....................................23 CLASSIFIEDS .........................................36-38 DINING WITH MS. X .....................................41 DIRECTORY ...........................................33-35 NATIONAL NEWS .........................................46 NUGGETS ..................................................45 PEOPLE SELLING THE INDUSTRY.......................31 TRAVEL: ..................................................27
And To All, A Good Night
On behalf of the Foodservice Publishing staff and associates, the advertisers, printers and tipsters, contributors and people who poke us with ideas and information, thank you for continuing to read us. 2017 may be remembered as the year of everybody wanting to be heard, even when some of the messages are fueled by outrage or misinformation. In the wider and greater world, 2017 also gave us enormous strides in technology, historic discoveries, a robust economy and a booming stock market doubling down on new products and smarter use of our natural resources. Even as fires, hurricanes and floods have cursed so many of us, we reach out to rebuild and help. 2017 is the year we all pitched in, even if ideologies differ. Never lose hope; good always triumphs not by natural selection, but by human determination. Regardless of the ways you celebrate this holiday season, we hope that you are celebrating them at a shared table with nice people who, like many of us, often work too hard. Merry Christmas, Happy Hanukkah and Happy Holidays. Valerie Miller, Publisher
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Shown above: The Crosstown Classic Pizza – meatballs, sausage, hot & sweet peppers and ricotta cheese; Pork Ribs with Vinegar Peppers – roasted in the coal oven, garlic, rosemary, spicy vinegar peppers and white wine; Take the Pot home – Meatballs with ricotta cheese
Anthony’s Coal Fired Pizza made its grand entrance into Chicagoland with the opening of its first restaurant in the market in October 2017 at 14205 S. La Grange Road in Orland Park, IL. New locations are planned for Chicagoland at 757 E. Butterfield Rd. in Lombard and 20413 N. Rand Rd. in Killdeer, IL The brand plans to open an additional 10-12 locations in the market within the next three years. Every ingredient at Anthony’s is made from scratch daily, including the most important pizza element: its signature dough. With fresh ingredients like vineripened tomatoes, real mozzarella and parmesan cheese, a kitchen without freezers or microwaves and an old-world inspired coal-fired pizza oven, Anthony’s is creating a signature authentic, Italian pizza experience unlike anything else in Chicagoland.
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“I love being a member of GARA. Our rebates help us to make business a more level playing field. And because GARA is working hard to get me nice pre-negioated discounts, I can spend more time focusing on my business.” Dan Mataragas, Owner Sweet Berry Cafe
The Power of Many Working As One. 10 Reasons to Join 1. MONEY SAVINGS: Save an average of 10-40% on products and services that are used every day. We take a proactive approach to reducing costs up front. In many cases you will see an instant ‘off invoice’ rebate. 2. MEMBER OWNED: For the members by the members. Founded in 1986 with a small group of restaurant owners banding together to receive similar pricing as national chains. 3. IT’S EASY: Just order what you need from our contracted distributors and we’ll take care of the rest. 4. LOW COST: Our fee is a small percentage of new supplier rebates. You never receive a bill from us, we are open book and completely transparent.
“I consistently earn rebates by being a GARA member. This is important to me because it gives me more control over my food cost. It has been excellent for us and I think it would be great for any restaurant.” George Nikoolpoulos, Owner, Blueberry Hill
5. TIME SAVINGS: Do more of the things you enjoy, while we take care of the rest! 6. FLEXIBILITY: You choose the products and suppliers from our portfolio of items that fit your needs, use the whole portfolio and expertise or just some parts. We offer diverse supplier programs across all categories. (Beverage, food distribution, seafood, bakery, linen, coffee, fountain soda, food, seafood, bakery/bread, linen, etc.). 7. PROVEN RESULTS: Guaranteed savings, no obligations. GARA has a proven track record and if you’re not pleased with the results you can stop at any time. 8. MANUFACTURER REBATES: Negotiated rebates with over 300 manufacturers on 100,000+ items, many of which you are already purchasing.
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“Creating a business takes a lot of work. I put my time into the business, and GARA helps me save time and money.” John Sarantopoulos, Owner Eggville Cafe
“Running a successful business and being a member of GARA go hand in hand. I earn rebates on brands I would be purchasing anyway, so my membership is a time saver and cost saver.” George Liakopoulos, owner, Griddle 24
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RESTAURANT COOPERATIVE 847-824-6941 join now @ garcsavings.com
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Food Industry News® December 2017
HAPPY HOLIDAYS
Shopping Bags, Back Pain
FOOD INDUSTRY NEWS 1440 Renaissance Drive, Park Ridge, IL 60068
847-699-3300 Valerie Miller, President and Publisher Mark Braun, Associate Publisher Terry Minnich, Editor Cary Miller, Advertising/Vice President 847-699-3300 x12 Paula Mueller Classifieds/Office Manager Nick Panos, Corporate Counsel Bob Zimmerman Independent Advertising Consultant 312-953-2317 Davy Kusta Independent Advertising Consultant (708) 439-1155 James Contis 1927-2013 Food Industry News Issue 12, December 2017 (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 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 © 2017 Foodservice Publishing Co., Inc. WE SUPPORT: Illinois Restaurant Association National Restaurant Association American Culinary Federation Club Chefs Association of America Greater Chicago Club Managers Association of America
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Shopping bags with handles may be easier to carry but they’re harder on the back. The Osteopathic Association of Great Britain found that the spine suffers because of the imbalance of weight on one side of the back and neck muscles. Solution: Bags carried at waist level. New! Gino’s East of Chicago Deep Dish Pizza Named Best in Show and Best in Top 10: What Do Category; New! Tuscanini Parchment Crackers Named Best in Category at Kosher- People Want? fest’s New Products Competition. Two premium products from Kayco (www.kayco. com), will soon boast the ultimate seal of approval. Gino’s East Deep Dish Pizza and Tus- 1. To make money. canini Parchment Crackers earned awards from a panel of distinguished kosher culinary 2. To save money. experts. Every year, top names in the certified-kosher world review hundreds of new prod- 3. To save time. ucts to be exhibited at Kosherfest, the industry’s largest kosher food trade show. Gino’s East – which took the top prize of Best in Show – and Tuscanini Parchment Crackers are among the “clean” snacks and on-trend items being showcased at this year’s event by Kayco, America’s leading purveyor of Kosher food. In addition to the top prize, Kayco captured two Best in Category awards: Best in Frozen Food for Gino’s East and Best in Savory Snacks, Chips, and Crackers for Tuscanini Parchment Crackers. Kosherfest’s New Products Competition is recognized as one of the industry’s most coveted honors, presented to companies for quality, taste, and innovation in new-to-market products.
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Food Industry News® December 2017
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McDonald’s Courts Cheaper Meals
McDonald’s says it’s finally seeing more customers coming through the door. The company has a plan to lure back diners: a new value menu with items available for $1, $2 and $3. Competition has been getting fierce among lower-end fast-food brands, which have been discounting hard.
People With Friends are Healthier
Friendship –even using social media– has medicinal merits. Evidence of that comes from a 17-year, 7,000-person study conducted by the California Department of Health Services. Researchers found that women who had few or no social contacts were more than twice as likely to die of cancer as those who had many social contacts. Those who were isolated and realized it were twice as likely to contract cancer and three times more likely to die from it than those who enjoyed the support of friends. Those who were not truly isolated, but still felt they were, proved to be twice as likely to die from hormone-related cancers as those who were satisfied with their social network.
Testimonials Are Powerful
Testimonials have bean used by every major sales authority for decades. When we sat down at a car dealership, there in front of us was a folder with three words on the cover: “WHY BUY HERE?” Dip inside and you find about a dozen letters from satisfied customers complimenting and thanking our salesperson on the service he’s given them. Result: You know at once that this rep is one you can trust—not because the boss said so, but because their customers said so.
Handling the Angry Customer
Sooner or later, it happens to every sales representative: an angry customer. How the situation is handled may well determine whether or not an account is lost. It may be tempting to fight back, especially if the ‘customer is unreasonable or abusive, but an angry response will only make the situation worse. One of the most effective tactics is to empathize with the person and offer a few conciliatory remarks. Whatever happens, an angry customer isn’t a good reason for letting a sale slip away.
Athens Gyros Enters Vienna Beef’s Hall of Fame
In 2006, Vienna Beef created an award to honor those unique hot dog operations that have achieved longevity and developed into neighborhood landmarks. Athens Gyros (3941 Sauk Trail, Richton Park, Illinois) has been serving great food to the southwest suburbs since 1975. Pete Kanavos has been serving great gyros along with Vienna Beef products since he started the food emporium in the Lincoln Mall. Athens Gyros has become the go-to place to meet and eat delicious food. Since the move to Richton Park 25 years ago, Sally Ali and Pepe Rocha have been the faces of the restaurant, along with Pete and Kostas Kanavos. They are very proud of what they serve and how welcoming the community has been. Athens, ‘the king of Gyros,’ has been an ongoing supporter of Richton’s Youth Baseball and the Special Olympics to name a few. Over the recent years, Athen’s has been designated “The Best” by Chicago Magazine and many polls by the Daily Southtown who have tagged them as “Best Hot Dog.” Sally said, “It’s the consistent good quality and service that has been bringing people back for many years.” In an era when there is so much change, it is refreshing to see the landmark iconic status the community has felt for Athens Gyros. Now, it’s Vienna’s turn to thank and acknowledge the work that Sally, Pepe, and the Kanavos family has accomplished.
Set Boundaries for Effective Email
“We prefer you to say ‘Will there be anything else today?‘ instead of ‘Are you through yet, buddy?‘ ”
Set times for each day where you will check your email, then turn off your notifications, except for things marked urgent. You don’t have to read each one the second it comes in, and it is unrealistic for any business contact to expect that an urgent message will be immediately seen (it won’t). If a situation requires immediate attention, make it clear that you should be called, not emailed; a good way to do this is in the closing remarks of your business email stating terms of contact (For immediate contact, call this office at:______”). As long as you’re checking multiple times a day, say for five minutes every hour, or ten minutes every two or three-hours, you’re not going to miss anything crucial.
Announcing Our Next Shmoozefest! Wednesday March 7th, Morretti’s Chicago (Edison Park) Featuring a Panel Discussion Entitled
Women’s Leadership “How To Break The Glass Ceiling”
from 4:30-5:30 Our Panel: Carin Stutz, EVP and Chief Operating Office, Red Robin Restaurants Marla Topliff, President, Rosati’s Franchise Systems Kathleen Wood, Founder Suzy Swirls Moderated by Sam Stanovich, Firehouse Subs Our Industry Networking Shmoozefest Event Immediately Follows, from 530-830. For Cosponsorship information call 847-699-3300
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— Adapted from The Job Network
5 Steps To Not Get Fired
When you know it’s coming: 1. Never ask if you are going to be fired. It reminds employers that you’re vulnerable and thinking of survival over productivity. 2. Acknowledge your boss is in charge. 3. Ask exactly what is expected of you, then heavily document your own performance. 4. Show your loyalty to the company. 5. If you hear that a merger is in the future for your company, make yourself more valuable to the company than your co-workers.
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Food Industry News® December 2017
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Dunkin’ Donuts will ramp up its value-menu offers while simplifying its menu to drive traffic, cut costs and stay competitive with quickservice rivals, said Nigel Travis, CEO of parent Dunkin’ Brands. “It’s easier to train people, it’s better for our franchisee’s employees. It should reduce labor turnover and boost guest satisfaction,” he said. – Adapted from Reuters
Rick Bayless Leads Culinary Training Program in Chicago
The Hatchery, a 67,000-square-foot food incubator under construction in Chicago’s East Garfield neighborhood, will offer a culinary training program headed by restaurateur Rick Bayless. The program will teach basic kitchen skills to low-income students and offer help obtaining internships at Chicago restaurants. – Adapted from the Chicago Tribune
1. Trying to slip a bribe with the hostess. Hostesses can get fired for treating customers unfairly; they’re not going to risk their jobs just because you smiled at them. Come to think of it, you can go ahead and try this one—hostesses need tips, too. 2. Pushing some tables together. In many restaurants, certain servers are designated to specific tables, so pushing tables together causes problems. There’s also other logistic issues to consider; if the tables in question are across the restaurant from one another, they’re not linking up anytime soon. 3. Ask to be seated before the rest of your party arrives. The rest of your party might never arrive. Sure, it’s not your fault—you genuinely believe that your friends will show up within the next five minutes—but their tardiness shouldn’t 4. Move without asking (or informing) anyone. Your hostess is tasked with keeping track of the available tables. When something goes wrong, she’ll get the blame. Instead of taking the
initiative to move to another spot, let your hostess know that you’d like to be re-seated. If it’s possible, she’ll be happy to accommodate you. 5. Point out empty tables. Your host or hostess knows which tables are available, thanks. You don’t. 6. Complain about the wait. There’s no sense in complaining about the wait. The restaurant’s staff can’t make the patrons eat more quickly. 7. Wanting a better table. Your host will try to get you the best possible table, but on a busy night, you’re getting what’s available. The exception is medical issues; it’s perfectly fine to tell your host that you need to be seated near a bathroom, for example, or that you’ll need a table in a wheelchair-accessible part of the restaurant. 8. Move stuff from one table to another. We’re talking about candles, condiments, placemats, and other stuff that seems small. Take something from a table, and your host might not realize that the table’s available. Your server won’t appreciate this move, either.
9. Show up with large parties without providing notice. If you’ve got more than four people, go ahead and call to make sure that the restaurant can seat you. 10. Complaining that you didn’t get the lunch menu due to a wait. This also applies to happy hour pricing. If you’re heading to a restaurant with an excellent lunch menu, you’ve got to assume that it’s going to be a bit busy towards the end of the lunch rush. 11. Leaving the area while you’re waiting for your table. If you’re not around when the host calls your name, he’ll cross your party o” of the wait list. If you return, you’ll be at the back of the line. 13. Expecting better treatment because you’re a regular. Regulars are wonderful for restaurants, but they can’t receive special treatment, either. The other patrons will get angry if they see a regular being ushered to a table after waiting for 30 seconds in the middle of the dinner rush. –Adapted from an article by R.J. Wilson
The Versatility of Grapes
Sliced grapes make unexpected but delicious toppings for olive oil-based pizzas and pair well with Gorgonzola and prosciutto, writes Zoe Becker. The fruit can be pickled, roasted or served plain for a pop of sweetness. – Adapted from Tasting Table
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Eleven sauces to improve your operation’s flavors: Ken’s Brewpub Mustard; Ken’s Remoulade Sauce; Ken’s Garlic Aioli; Ken’s Dijon Horseradish Sauce; Ken’s Bistro Sauce; Ken’s Creole Chili Pepper Sauce; Ken’s Chipotle Mayonnaise; Ken’s Basil Pesto Aioli; Ken’s Balsamic Fig Glaze; Ken’s Green Chili Aioli; Ken’s Horseradish Aioli. For more, see their ad on page 47.
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Food Industry News® December 2017
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American Club at Destination Kohler Gets Top Honors in Readers’ Choice Awards The American Club at Destination Kohler, the Midwest’s only Forbes FiveStar and AAA Five-Diamond resort-hotel, has been selected by Condé Nast Traveler as the #1 resort in the Midwest in the renowned publication’s 30th annual Readers’ Choice Awards. The Inn on Woodlake was also voted #18 in the top 25 hotels in the Midwest. “We are thrilled and honored that The American Club and Inn on Woodlake are acknowledged by the loyal readers of Condé Nast Traveler,” says Christine Loose, group director of lodging for Kohler Co. Hospitality & Real Estate. “Condé Nast Traveler is the pinnacle travel publication and being recognized by its audience is a testament to our staff’s dedication and hard work in providing guests with memorable experiences.” This year, more than 300,000 readers submitted millions of ratings and tens of thousands of comments, voting on a record-breaking 7,320 hotels and resorts, 610 cities, 225 islands, 468 cruise ships, 158 airlines, and 195 airports–thereby creating the largest-ever list of Conde Nast Readers’ Choice Award winners. The American Club, located in the Village of Kohler, WI, one hour north of Milwaukee and two-and-a-half hours north of Chicago at Destination Kohler, is one
of 65 Forbes-Fivestar resort- hotels in the world. The renowned property boasts an array of luxury offerings, including: award-winning championship golf courses at Whistling Straits (host of the 2020 Ryder Cup) and Blackwolf Run; innovative treatments at Kohler Waters Spa, a leader in hydrotherapy-based services and one of 56 Forbes-Five-star spas in the world; 12 dining establishments, including the Forbes Four-star Immigrant Restaurant; and an evolving health and wellness program, which includes the holistic, Yoga on the Lake studio. Destination Kohler’s boutique hotel, Inn on Woodlake is a three-diamond property, overlooking the serene Wood Lake in the Village of Kohler. The 121room hotel boasts state-of-the-art meeting space, industry-leading KOHLER showering experiences, and warm common areas for leisure and business travelers. New in 2018, it will unveil an expanded wing with multi-bedroom units and additional common spaces for groups traveling together.
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schedule any kind mandatory group gathering. If your company doesn’t do this, suggest it to your manager. Setting aside one work day that’s just for you to actually work will do wonders for your productivity. You’ll get more done during the day and take home less work (and stress) at night. 2. Work from home if possible. If telecommuting is an option for you at your job, take advantage of it. If it isn’t yet, have a conversation with your boss. Even one day or half a day a week can help keep you grounded, not ground-in. 3. Protect your time away from work. If you have to take work home, make sure you set strict limits for yourself, So it doesn’t eat up all your out-of-office time. Triage the important stuff. Respond only to the most critical email, than leave the rest for when you’re back at your desk. And unless it’s a real emergency, try to make it a policy not to respond to email on weekends (and really, if it were an emergency, there’s a phone, not email). Your weekend time is your own. 4. Fit in exercise. Build this into your work day, with something as simple as a half-hour walk during your lunch break. If that isn’t possible, build an hour or two a week into your weekly routine. Exercise will keep you healthy, sharp, young, and full of endorphins. You can’t really afford not to find the time, so go ahead and make sure you do—your body and your brain will thank you. Taking care of your body takes care of so much else. 5. Make family your priority. The people you love and who love you in your life aren’t expendable, and your job should know that. If emergencies come up, show up. Make time to be there for the people that you love as a rule, not as an exception. 6. Take vacations. Seriously. Vacation and personal time exist for a reason. Take every day you are allowed. You’re supposed to use these days, and you (and your boss) will be glad you did. Your work and attitude will definitely improve after taking a break. 7. Schedule blank time. Instead of scheduling yourself to the gills, from your alarm going off in the morning until bedtime, make sure you block off time in your schedule when you don’t have anything to do; not even family obligations or doctors appointments. Let your brain really relax, and it will stay sharp and creative. You might not be able to give yourself a full hour every day, but you can try. Even just twenty minutes to sit quietly and meditate or take a walk can make all the difference in you attitude and your health. — The Job Network
Bar Cargo, opened November 3rd in Chicago’s River North neighborhood at 605 N Wells. It is a new pizza bar from the Stefani’s Restaurant Group. Guests will enjoy Roman style street pizza in a fun and casual environment with a strong beverage program focused on Italian-American craft cocktails. The name Bar Cargo is a nod to the shipping containers used as the concept’s structure and the history of Italian goods being shipped via cargo containers. Anthony Stefani, son of the famed restaurateur Phil Stefani, is helming this endeavor.
Old Wisconsin began making sausage 70 years ago in Sheboygan. Crafted over four generations, they offer products that are packed with protein, hardwood smoked over a real fire and ready for adventure or perfect for desk drawer snacks (which is exactly what we do). Gluten free, natural with no MSG. Buy them nationwide in grocery and convenience stores. Products range from turkey sausage bits to Natural Summer Sausage.
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Food Industry News® December 2017
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1. Ask questions like, “Why is our primary customer defined this way?” and “Why does our product come packaged like this?” 2. Ask your team to list changes they think a competitor would make if it were suddenly in charge of your business. 3. Have all your employees (not just the marketing team) see what customers are saying about your brand on Facebook, Twitter, and Instagram. 4. Send your team to a place they don’t normally go— an amusement park or a discount store—and have them get souvenirs to drum up inspiration. –INC
Santa Facts
“Who still believes in Santa? Studies say more four-year-olds do than any other age group. l U.S. kids leave an estimated 812 million cookies out for Santa on Christmas Eve. l More than 25 million kids visit Santa in malls nationwide each year.
–Uncle John’s Bathroom Reader Extraordinary Book of Facts And Bizarre Information
Danish Maid Butter, Chicagoland’s most famous (and only) producer of sanitary, preportioned butter cups, Butter Lambs and Butter Turkeys (for Easter and Thanksgiving) is celebrating over 70 years of butter excellence. When the company started, their customers quickly discovered the ease of use that whipped butter offers. Through this demand, the company began producing individual butter cups in 1959, which grew and grew. “Individual butter cups offer a more cost effective, hygienic and consistent way to offer guests butter on the table, and because the Danish Maid brand is served at the area’s finest restaurants, guests know of its quality and fresh, natural flavor” comments 2nd generation family employee Susan Wagner. “We often hear from our customers that our Butter Cups help reduce waste and promote food safety” Wagner added. If you serve butter to your guests, discover the savings that Danish Maid’s butter cups can offer you. The product is available through most distributors. Their Butter Turkeys and Butter Lambs are sold through retail distributors to supermarkets before each season. You can see the Danish Maid ad on page 3 of this issue.
11/14/17 10:04 AM
Food Industry News® December 2017
Tiki Holidays at Three Dots & A Dash
Three Dots and a Dash’s new fall/winter menu features modern and revitalized versions of classic tiki cocktails from Beverage Director Kevin Beary. The seasonal menu highlights winter spices and rich flavors, and it incorporates Midwest ingredients like Heritage Prairie Farms honey and Nichols Farms apples. The staff’s expertise shines through the nearly a dozen cocktails on the new list, with innovative techniques like the Justino method of clarifying fruit juices to create an unclouded cocktail. Tiki is perfectly suited for winter because of the spices used (think: allspice, cinnamon and clove) and large amount of citrus available in the later months. New Menu Standouts: Idle Hands: One of the most intricately made cocktails on the menu, this daiquiri features clarified banana rum made inhouse, cane sugar and lime. Unlike most of Three Dots’ cocktails served in intricate tiki mugs, it is served in a simple double old fashioned glass. Strip and Go Naked: This will be the first on Three Dots and a Dash’s menu to feature beer as an ingredient. It combines Kona Hanalei (a passionfruit IPA) with gin, lime, tangerine and passion fruit for a refreshing tiki drink. Basic Batida: a very “fall” cocktail whose name plays into the pumpkin washed overproof rum that serves as the base of this cocktail. Mixed alongside coffeeinfused armagnac, a touch of dulce de leche, Brazilian cachaca and madeira to finish it off. Three Dots and a Dash is located at 435 N Clark in Chicago’s River North neighborhood.
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HAPPY HOLIDAYS
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Addressing the Unknown Restaurateurs operate in one of the most challenging environments. Leading state and local efforts on improvements to the food industry is the Illinois Restaurant Association. Since its inception, they have helped to protect their members and the foodservice industry at large by fighting against unfair legislation and fostering a “business-friendly” environment. Most recently, the IRA was a key coalition member that lobbied and succeeded in the repeal of the Cook County soda tax. They successfully changed happy hour laws to help those that serve liquor increase sales. Protecting tip credit allowances (despite minimum wage increases), helping to exempt restaurants from Chicago’s bag tax, and lobbying for state funds that bring more tourists to Illinois, are a few of the other issues the IRA addresses on the industry’s behalf. Joining the IRA has never been so important. Because of incredible industry growth, politicians will continue targeting our industry with unfair laws, policies, and regulations. We need to stand as one in fight this! As a member of the IRA, you will have access to an array of training programs, networking opportunities, regulatory updates, and expert advice, all making it easier for you to stay profitable. IRA membership helps give you a powerful voice when you need an advocate in your corner. They have the resources, reach, and know-how to address problems on the horizon for all aspects of the foodservice business – and offer solutions. Food Industry News has been a member of the IRA since 1985. To join today see their ad on page 9 of this issue, or visit llinoisrestaurants.org.
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Home Market Buys Kelly Eisenberg Home Market Foods, a leading producer of high quality food products, announced that it has acquired Kelly Corned Beef Co., known as Kelly Eisenberg, of Chicago. Founded in 1929, Kelly Eisenberg is known for producing and distributing the Eisenberg brand of gourmet frankfurters and sausages, made from high-quality USDA beef and fresh seasonings, and the Kelly brand of corned beef. “Two brothers, Cliff Eisenberg and Howard Eisenberg, have built their business over the years by developing the highest quality products, providing excellent customer service, and building a terrific team,” said Mr. Douglas Atamian, CEO of Home Market Foods. “We will continue to honor this legacy and provide an even broader array of product offerings and innovation to their fine customers. Cliff, Howard, and the rest of the Kelly Eisenberg team will continue their involvement in the business going forward to benefit our combined customer base.” Wes Atamian, President of Home Market Foods, added “we are delighted to welcome a talented group of people from Kelly Eisenberg to our organization. This acquisition provides Home Market Foods with an excellent combination of capabilities and values to form an even stronger and more dynamic product platform for us to offer our customers and consumers.” Home Market Foods was advised by The Rondout Group and Greenberg Traurig, LLP acted as legal counsel. Kelly Eisenberg was advised by Billow Butler & Company LLC and Patzik, Frank & Samotny Ltd. acted as legal counsel. Home Market Foods provides superior quality food products. Headquartered in Norwood, Massachusetts, the Company is focused on continually investing in people and technology to bring the highest quality products to their consumers.
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Society Insurance Introduces Leading-Edge Cyber Liability Coverage
Society has announced cyber liability insurance coverage beginning with new policies and renewals effective December 1, 2017. While Society has offered basic data breach protection in the past, this comprehensive cyber liability insurance coverage is broader in scope, addressing both first-party losses and third-party liability claims, and including protection from things like cyber extortion and payment card company rule violations. “Society is thrilled to offer cutting-edge cyber liability insurance protection to complement our suite of business insurance products. This coverage is particularly important for the service and hospitality industries we serve,” said Society Vice President of Commercial Underwriting D. Holly Lifke. “As always, we are committed to educating agents and policyholders on smart risk management techniques to prevent the worst from happening while providing protection and peace of mind if it does.” With cyber liability insurance available at a competitive price, Society remains on the front line of providing innovative insurance products with great attention to the details that matter most to business owners. Headquartered in Fond du Lac, Wis., Society Insurance has been a leading niche insurance carrier since 1915. Society focuses on the small details that make a big difference to its policyholders while offering top-notch insurance coverage, service and competitive pricing to businesses in Wisconsin, Illinois, Indiana, Iowa and Tennessee. Learn more at societyinsurance.com.
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Food Industry News® December 2017
HAPPY HOLIDAYS
Page 15
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EQUIPMENT SPEcIalS Sander’s Revamp and Remodel Since 1984, Sander’s Pancake House has been serving the Skokie community and beyond. They have a huge following of regular customers. They know a lot of their customers by name, know their kids, have seen their kids grow up and now they are bringing in their kids. They know which area their guests would like to sit in. It’s just a beautiful experience. They have a very attentive and friendly staff. Moments after you are seated, the bus boys are at your table with water and coffee. I can’t say that I ever had to ask for a refill on my coffee. Last month, owner John , who is known by many of his customers as “Yianni” and his son Demetrios Gianakopoulos decided to change things up a bit. The first thing they did was a complete remodel of the dining room. They had new booths, tables and floors put in. The space was opened up making the room more spacious and Pictured here left to right is Demetrios and comfortable. John Gianakopoulos After putting in so many hours and late nights over the years, they decided to change the restaurant’s hours to 6:00am until 4:00 pm Monday thru Sunday. For the first time in many years, John and Demetrios could honestly say they had some free time for themselves. The menu will still have an array of their breakfast specialties including baked omelets, pancakes, waffles, sizzling skillets, benedicts and crepes. They have salads, sandwiches, wraps, and house specials. Sander’s Pancake House is open for breakfast and lunch and is located at 5320 W. Touhy Ave. in Skokie, Illinois. –vm
Pictured: the blueberry pancakes and the Greek style pork chops.
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Fish Drink Do fish drink, and if so, do they urinate? Depending on where they live, fish either drink a lot or pee a lot. In the sea, a fish’s body is less salty than its surroundings, so it loses water across its skin and through its gills via osmosis. To Concertitis: Ear Damage stop themselves deLoud sounds can damage the hair cells in the cochlea of your hydrating, marine fish inner ear. This causes some degree of hearing loss and your drink masses of sea- brain tries to compensate by turning up the gain control so water and produce a the signals from remaining healthy hair cells are amplified. This also amplifies random noise in the signal, which we trickle of concentrated hear as a ringing. Prolonged or repeated exposure to loud urine. When migratnoises can damage or kill the hair cells for good. ing fish like trout and salmon move into rivFor All oF Your DrY AND ers and lakes, they face the opposite problem reFrIgerAteD DelIverY NeeDs PDS Delivers Your Freight Safely and On-Time and risk absorbing too Refrigerated LTL • Refrigerated Truck Load • Freight Brokerage much water until evenFrom one pallet to one truckload, we treat your freight with the tually their cells begin same care and attention as our first delivery. to swell and burst. To For a Free Quote call 888-491-1641 avoid this, they switch We specialize in shipping mutli-temp loads twice a week to from being heavy our 33 state service area, focused on fresh product. We have a 65,000 sq. ft. refrigerated facility with 5 temperature zones and a drinkers to plentiful fleet of 40 new GPS traceable equipment. urinators.
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Dec 2017
2018 Michelin Top Picks
Chicago’s Finest Coffees Are Available From Tec Coffee & Foods
4 Questions To Stop Workplace Bullies
1. What would you like? (Outcome they desire that they can create/maintain) 2. What will having that do for you? (How they’ll feel/benefits they’ll get) 3. How will you know when you have it? (Proof/ criteria that will be present) 4. Where, when, with whom do you want this? What Is our/your risk to get this? (Is it ok for them to have this outcome? What is the liability of this allowed change?) Cup lids account for over 100 tons of plastic waste per day worldwide, and they inevitably fail by falling off or not attaching properly at the worst times. Hot liquids spilling on your clothes or burning a child are common occurrences. ButterflyCup eliminates the need for plastic lids (as well as straws) and the associated splashes, leaks and drips, giving consumers a more enjoyable and relaxed drinking experience while helping our environment. The new ButterflyCup is manufactured by Kai Lai Packaging, which produces 2 billion paper cups annually, supplying many large international clients. ButterflyCup saves the cost of the lid, reduces stock items, saves storage and counter space While it speeds up the serving process. Best, it saves you money and increases your sales and profits. Several varieties are available, including 100% biodegradable and fully compostable hot and cold cups, ranging from 12 oz to 32 oz
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Twenty-five Chicago restaurants earned prestigious Michelin stars in the guide’s eighth local edition. Three stars: Alinea (Lincoln Park) Grace (West Loop) Two stars: Acadia (South Loop) Oriole (West Loop) Sixteen (River North) Smyth (West Loop) One star: Band of Bohemia (Ravenswood) Blackbird (West Loop) Boka (Lincoln Park) Dusek’s Board & Beer (Pilsen) EL Ideas (Pilsen) Elizabeth (Lincoln Square) *Elske (West Loop) *Entente (Lakeview) Everest (Loop) Goosefoot (Lincoln Square) GreenRiver (Streeterville) Naha (River North) North Pond (Lincoln Park) Parachute (Logan Square) Roister (West Loop) Schwa (Wicker Park) Sepia (West Loop) Spiaggia (Gold Coast) Topolobampo (River North) Last year, Chicago earned 26 Michelin stars. Two notable winners are gone: Tru, the 18-year-old Streeterville fine-dining mainstay that was elevated to two stars last year, served its last meal Oct. 7. Uptown’s 42 Grams, another two-star winner, closed in June. Longman & Eagle in Logan Square lost its star.
11/14/17 10:06 AM
Joeys ad 6x7.25_2016.pdf 1 10/21/2016 2:10:28 PM
December 2017
Page 17
Chef Profile NAME: Laurene Hynson
BRANDS
RESTAURANT: Sweet Maple Café PHONE: 312.243.8908
italian beef
ADDRESS: 1339 W. Taylor St. Chicago, IL 60607
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CURRENT POSITION: Chef/Owner FAVORITE FOOD: I love anything that combines butter, sugar, eggs, flour and milk. Cakes, cookies, pancakes, biscuits, you name it. However, I can also appreciate a good burger with french fries! C
M
Y
MEMORABLE CUSTOMERS: President Barack Obama, before he became a U.S. Senator. My family still hasnʼt forgiven me for not taking pictures!
CM
WORST PART OF JOB: I love what I do. There are occasional challenges and annoyances, but itʼs all good.
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MOST HUMOROUS KITCHEN MISHAP: Once, someone made the lemonade in a container that had been used to store dill pickles. Believe me, pickle-flavored lemonade will never be a “thing.” FAVORITE FOOD TO PREPARE: I really enjoy making birthday cakes for my children, even though they are both adults now. I use my grandmotherʼs recipe. I think I like the continuity.
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PART OF JOB THAT GIVES MOST PLEASURE: It has been profoundly gratifying to watch my employees mature, start families, and grow in their friendships with each other. To have had a part in making some of their dreams for themselves a reality has been a true privilege. IF YOU COULDNʼT BE A CHEF, WHAT WOULD YOU BE AND WHY: A restaurant consultant. Iʼve learned a lot from my successes and challenges that I believe could be helpful to other restaurant owners. BEST ADVICE RECEIVED: My mother always said, “Protect your credit. The most important thing a woman can have is good credit, in her own name!” FAVORITE VACATION SPOT: Any warm, sunny, tropical beach. WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: FIN is a great publication to learn about new products and food/beverage trends.
How A Coffeecake Giant Began Charles Lubin and his brother-in-law owned three bakeries in the Chicago area. But Lubin dreamed of bigger things. He wanted a product that would be distributed nationally. In 1949 he created a cheesecake that he could sell through supermarkets, and named it after his daughter. Within five years the company had developed a way to quick-freeze Sara Lee cakes and was selling them all over the United States.
Early birds: More than 50 percent of Americans get out of bed before 7 a.m.
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Years of farming left if soil degradation continues around the world, according to a U.N. report cited during an Innovation Spotlight conversation 20% of surveyed CEOs said that email surveys are the best means to collect client and customer feedback. That ran second to face-to-face feedback, which polled at 34%. With social media, trends shifted from 2016’s survey: 24% cited Twitter last year when asked to name their top platforms; only 12% agreed this year. Meanwhile, Instagram’s devotees shot up to 19% from last year’s 12% while 7% of this year’s companies don’t use social media at all. –INC.
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Ruby Tuesday Bought for $146M NRD Capital Management will pay about $146 million to acquire casual restaurant chain Ruby Tuesday and take it private, the companies said. Ruby Tuesday, which has struggled with declining sales in recent years, has 599 locations today, down from 736 two years ago. – Adapted from Fortune
dec 17-24.indd 18
Jean Banchet Awards for Culinary Excellence Return January 2018 The Jean Banchet Awards for Culinary Excellence will return in January 2018. The Jean Banchet Awards for Culinary Excellence is the only Chicago-based awards ceremony that recognizes regional culinary originality and talent. The event will be held on Sunday, January 14, 2018 at Venue SIX10 (610 S. Michigan Ave.) and will begin with a champagne reception followed by an awards presentation where the winners and other culinary milestones from 2017 will be recognized. Following the awards, guests will proceed upstairs for the Post Awards Party complete with open bar, food and music. For more information, contact aaronjshirley@gmail.com
JOLLY TIME’s Blast O Butter Popcorn Reaches 20-Year Milestone
JOLLY TIME Pop Corn just celebrated the 20th anniversary of its top-selling product, Blast O Butter. Popcorn has constantly evolved over the years, from street vendors to at-home air poppers to microwave popcorn and ready-to-eat items. Even the flavors have expanded from sweet to salty, indulgent to low-calorie options and the introduction of all sorts of niche snacking options. New popcorn flavors are coming to store shelves quicker than ever before, including JOLLY TIME’s newest microwave popcorn variety, Simply Popped. Amid this wonderful craze of new “out-there” flavors, JOLLY TIME Popcorn knows that butter is still the flavor that reigns king for most consumers. JOLLY TIME introduced Blast O Butter Microwave Popcorn to grocery store shelves in 1997, bringing the ultimate butter theater style flavor to the home, and in that year was selected as one of the “15 Most Interesting Products of 1997,” by Food Processing magazine. Now, after 20 years, Blast O Butter continues to be a top seller at retail grocery stores and mass merchandisers nationwide.
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Food Industry News® December 2017
US Consumers Explore the Many Sides of Sake
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American consumers are discovering the depths of sake, exploring the spirit’s best qualities and many varieties. “I think sake is underutilized in most restaurants,” said Benjamin Sukle, who offers a range of sake options at his R.I. eateries, Birch and Oberlin. – Adapted from VinePair
The 5 Things You Need for Fiercely Loyal Customers
EXPRESS GRATITUDE One of the best things to build customer loyalty you can do is to express gratitude. Simple, right? Two words: Thank. You. These two simple words can go a long way to make customers feel appreciated. You don’t have to put in on a billboard. Often, simple things can go a long way to express gratitude. PERSONALIZE COMMUNICATION Cheers had it right: people love being somewhere where they are known. So, any time you can personalize the experience with a customer, you win them over a little bit more. BE HELPFUL Be a value to your audience is one concept that truly sets businesses apart from the competition. Share community events on a bulletin board or on your social media channels. BE WILLING TO APOLOGIZE We all dread when something goes wrong in our business. Sometimes we screwed up, sometimes the customer was in the wrong, and sometimes it’s all a matter of misunderstanding. Whatever the situation, remember that as a business owner, you have more than just your pride at stake. Your business’ reputation is on the line. CREATE LOYALTY PROGRAMS Loyalty programs are easy ways to build long term loyalty and repeat customers within your business without reinventing the wheel every month. Loyalty programs have now developed into full-blown digital tools that offer a lot of great incentives to your customers.
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Designers know well the hidden language of color, and know that colors speak louder than words. They stimulate emotions, excite, impress, entertain, persuade. They generate negative reactions if you don’t understand them. Lasting impressions are made within 90 seconds and color accounts for 60 percent of the acceptance or rejection. Here is what colors mean to people in their emotions and in a business context: Red evokes aggressiveness, passion, strength, vitality. In business, it is great for accents and boldness, stimulates appetites, is associated with debt. Pink evokes femininity, innocence, softness, health. In business, be sure you’re aware of its feminine implications and associations. Orange evokes fun, cheeriness, warm exuberance. In business, it’s great to highlight information in graphs and on charts. Yellow evokes positivity, sunshine and cowardice. In business, it appeals to intellectuals and is excellent for accenting things. Too much is unnerving. Green evokes tranquility, health, freshness. In business, its deep tones convey status and wealth; its pale tones are soothing. Blue evokes authority, dignity, security, faithfulness. In business, it implies fiscal responsibility and security. Plus it is universally popular. Purple evokes sophistication, spirituality, expensiveness, royalty and mystery. In business, it’s right for upscale and artistic audiences. Brown evokes utility, earthiness, woodsiness
The Good Tip
When you receive truly abominable service, leave a tip that’s totally over the top and then smile all the way to your car as you contemplate all the different ways the story might end: 1. The waiter, recognizing the tip as a gesture of love, pulls himself together and has a much-improved day, giving everyone exceptional service. Your ray of sunshine touches 276 lives before it fades into the memory of yesterday. 2. The waiter is haunted by the memory of the strange day he received a 20 dollar tip for serving a 7 dollar sandwich. What was that all about? 3. The waiter, shamed by the monster tip he knows he didn’t deserve, assumes it must have been meant for the cook. Your gift has now triggered a crisis of conscience. Will the waiter pass the tip along to the cook and grow as a human being? Or will he “steal” it and forever know himself to be a thief? 4. The waiter, desperately needing the extra cash, accepts the tip as a prayer answered. 5. The waiter, truly stupid, believes he deserves the tip and pockets it with bravado. Let him have his sad moment of glory. There won’t be many like it in his life.
and subtle richness. In business, it signifies less important items in documents. White evokes purity, truthfulness, being contemporary and refined. In business, it enlivens dark colors and can be refreshing or sterile. Gray evokes somberness, authority, practicality and a corporate mentality. In business, it is always right for conservative audiences. Black evokes seriousness, distinctiveness, boldness and being classic. In business, it creates drama and is often a fine background color. –Jay Conrad Levinson
11/15/17 10:22 AM
Food Industry News® December 2017
HAPPY HOLIDAYS
10 Things Never To Discuss at Work
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1. If you hate your job, keep it to yourself. Look for a new job on the side, but don’t tell your coworkers how unhappy you are. It can’t help them to know.
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2. If you are not a fan of your manager or any other
manager in your company, don’t talk about it with your teammates. If you do, it will be very easy for someone to spill the beans to your manager and put you in an awkward situation. 3. If you’re job-hunting after hours, keep it to yourself! You can tell your coworkers when you accept a new position. Until then, say nothing. 4. Don’t tell your coworkers your personal financial situation, even if they talk about their own budgets and expenses. If you are doing well, people can get jealous. If you are struggling, they will talk about that. When people are bored and unhappy, they gossip. Don’t give them anything to talk about! 5. If you feel your job is beneath you, don’t say a word. How would it make your coworkers feel if you told them that you and they are stuck in jobs that don’t require much intelligence or knowledge? It wouldn’t make them feel good! 6. Keep mum about your long-term career plans if they involve stepping up and away from your current job. All you can do by sharing your glorious plans is make your coworkers feel bad about their own limited horizons. 7. If you have a crush on a coworker or if you and they are dating, keep it quiet with your other coworkers until the relationship is solid enough to tell your manager about. If you and your coworker become a couple, tell your manager before they hear about it through the grapevine! The speech is simple. Just walk into your manager’s office and say “Sarah, I wanted to mention something. You know Arnie, in National Accounts? He and I are dating. I wanted to tell you before you heard about it some other way.” That’s all you need to say. 8. Don’t tell your coworkers that headhunters call you all the time if they do. It’s no one’s business but yours, and if your teammates aren’t getting calls from recruiters they might get jealous. 9. Say nothing to your coworkers when you break the rules at work — for instance, taking a sick day when you are not actually sick — or it will inevitably come back to bite you. 10. Keep quiet about your plans to transfer to another department. Somebody in your work group will have a bad day before long and that’s when they will tell your manager “Guess who wants to leave your department and hasn’t told you?” The healthier your environment, the less you have to worry about a stray comment making its way to the wrong person’s ears and causing you strife. The worse the environment, the more tight-lipped you have to be with your coworkers. If things get so bad at your workplace that you can’t safely talk about much beyond the weather, that’s a sure sign it’s time to go! –Forbes
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Food Industry News® December 2017
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Wixter Market Expands Chicago Market with New Distribution Program Wixter Market, a sustainable seafood shop which specializes in restaurant grade super frozen and flash frozen product. Wixter has just announced an expansion of services along with plans to obtain additional retail stores in the future, confirming their projection of 100% growth in the next calendar year. As a retailbased business to consumer model, Wixter’s Wicker Park storefront has quickly become a neighborhood staple as well as a destination outpost as a reliable source of sustainably caught seafood products. Sourced globally and frozen at the peak of freshness, Wixter is committed to running their business based on the ideals of trust and transparency. It is with this same model in mind that they seek to expand their model to include business to business focused partnerships with Chicago-area chefs, retail partners and food producers. The retail offerings at Wicker Park’s sustainable seafood storefront Wixter Market (2110 West Division Street) are now more widely available outside of those who are patrons of the neighborhood outpost. Formerly a business to consumer model purveyor, Wixter is including wholesale distribution to local restaurants and businesses already sourcing to flagship accounts including Fahlstrom’s Fresh Fish Market, The Hampton Social and Mahalo Chicago. This new distribution model includes the acquisition of a branded delivery vehicle along with a dedicated sales team to support it. For more information, log on to www.wixtermarket.com.
Handling Layoffs Not long ago, an audio clip went viral. It was a recording of an employee being told by a human resources executive that he would either have to resign in a few hours, or his services would be terminated with immediate effect. The employee is heard pleading with the HR executive, asking for reasons. The HR executive seems to be reading from a script as she says this is not a matter of performance but a decision taken by management. The HR executive was later identified online, and the situation was a marketing nightmare for the firm across news and social media. Layoffs may be inevitable, but there must be a humane way of doing this. In most mass layoffs, HR departments are told to get rid of a specified number of employees; their input was never sought. Little wonder that they are seen as hatchet men of the company The problem with this attitude to HR is that it could end up hurting the organization in the long run. The landscape for confidentiality in the workplace has changed; a company may ask for it in writing, but most often, that move is used to leverage a final severance check. Much of the backlash on social media has to do with the way in which an employee was let go. That’s right; people will talk. What gets said, however, is up to management to either be served up with empathy or outright brutality. While your organization could conceivably outsource the firing, it will need to manage the morale of those who stay, and carefully planning each move could be the difference between picking up the pieces to move forward or deep-sixing everything you once owned.
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Food Industry News® December 2017
HAPPY HOLIDAYS
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ChiCagoland news Binny’s Beverage Depot is planning on opening a new store at 7250 Cermak Rd. in North Riverside, IL. Chicago Brauhaus, an institution “Call MaCkay Right away!” in the Lincoln Square neighborhood of ChiFBEE President George Kanavos recently cago closes its doors af- presented Volo Restaurant and Wine Bar ter 52 years. The Polar with its annual Restaurant of The Year Express Train Ride is award. Receiving the award are Volo’s Managing Jon Young and ChefOf Refrigeration, Ovens, Specializing In Partner Fast, Expert Repairs a one hour train from Stephen Dunne. Volo offersand 40 Food Prep Equipment HVACPartner and All Types of Cooking Union Station. Check for wines by the glass. The restaurant is loJohn mackay: 2008 W Roscoe, in Chicago. The dates and availability.callcated , SCHAumBuRg BARRIngTOn & SHOPPIng FBEE (Food and Beverage Equipment Ex- mAllS In nW SuBuRBS Christkindlemarket will ecutives) is the country’s oldest industry be held at Daley Plaza in supplier networking group, with its roots Chicago and at the Naper dating back to 1941. sir James dyson’s Settlement in Naperville, be “Call Right away!” going MaCkay on Dec. 1, 2017 Best advice from now through Dec. The creator of the Dy– Jan. 1, 2018. Slapshots 24th. Joffrey’s Ballet Sports Bar and Grill re- son vacuum is a worldproduction of The Nutcently opened at 14608 honored force for forcracker will be playing at S. Cicero Ave. in Midlo- ward-thinking. He says: the Auditorium Theatre Product is king. Specializing In Fast, Expert Repairs Of Refrigeration, Ovens, thian, IL. of Steadfast lo- Food Prep Equipment HVAC and All Types Cooking and Dec. 1-30th, 2017. IlluWhatever your product cated at 120 W. Monroe mination Tree Lights call at JoHn mackay: is, make sure everyone welcomes new Executive , SCHAumBuRg in the BARRIngTOn & SHOPPIng mAllS In nWcompany SuBuRBS underthe Morton Arboretum, Chef Ender Okayuren. stands the product. We now through Jan. 11, Wonderland Express is have every employee on 2018 in Lisle, IL. Illumination is an award win- at the Botanical Gardens, their first day make a ning one-mile outdoor 1000 Lake Rd. in Glen- vacuum cleaner— even walking tour on a paved coe, IL. Outside 750,000 if you’re working in cuspath winding through lights sparkle and in- tomer service. BAn MEMos. People 50 acres of the Morton side at the Regenstein live off texts, memos and Arboretum’s celebrated Center, a 10,000 square e-mails and don’t speak tree collection. Since foot exhibition of miniato one another. The real the early 1970’s, Macy’s ture trains is something value occurs when we has been stunning spec- to see. The Moonlighter meet each other at work, tators with its famed restaurant/bar recently spark off each other, holiday window display. opened at 3204 W. Ar- argue with each other. Visit the Macy’s at 111 mitage in Chicago, IL. That’s when creative N. State in Chicago to things happen. Having a view this year’s windows. philosophy of disliking e-mails is healthy. Matzo Bash 2017 & LatListEn. Create an kepalooza — two paropen environment where ties merge into one huge everyone’s involved and Christmas Eve party in Pop’s Italian Beef & Sausage opened its appreciated. If you don’t Chicago sun. Dec. 24th, first Chicago location at 157 W. North 2017 at Soundbar in the Avenue. This franchise location is a new put people down for heart of River North. buildout, has a fire place, inviting seat- making a silly suggestion, you can get great Museum of Science ing and is a shining example of the excellent reputation that Pop’s has earned ideas. A lot of great new and Industry “Holidays since 1980. Pictured above is Bill Sulliideas come from silly Around the World” and van (owner), Onique Walker (GM), Frank suggestions or wrong “Holidays of Light” will Radochonski (founder) and Kacie Dancy. suggestions.
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Words That Sell n n n n n n n n n n n n n
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Supermarkets Turn 90
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A uniquely American institution the supermarket commemorates 90 years of choice, value and service. n The supermarket delivers one-stop convenience life-saver for time-starved working moms and dual income families. n Recent innovations include self-scanning, online ordering, electronic labels. n The supermarket pioneered the Universal Product Code (UPC. or bar code) now scanned more than five billion times daily in over 100 countries. Did you know the supermarket shaped major historical events? The supermarket emerged while America was grappling with the Great Depression. The impoverished American public welcomed the unprecedented low prices, boundless variety and the opportunity to select products directly from shelves. n Create the middle class: Supermarkets’ low prices freed up substantial funds for families to spend on cars, homes, education and other needs and amenities life. As supermarkets proliferated in the 1950s and 1960s, they led culinary choices. n End the Cold War: Between 1958 and 1988, some 50,000 Soviet citizens traveled to the U.S., most touring American supermarket on their trip.
Food Industry News® December 2017
The Hatchery Chicago to Create Hundreds of Jobs and Support City’s Food Entrepreneurs
Mayor Rahm Emanuel broke ground on The Hatchery Chicago, a new food and beverage business incubator in East Garfield Park. The Hatchery is a partnership between local non-profits, Accion Chicago, ICNC and IFF, and two corporate partners, the Kellogg Company and Conagra Brands. The 67,000-square-foot facility will support local food and beverage entrepreneurs by providing them with tools and resources to reach success. The approximately $34 million facility is expected to create an estimated 150 jobs in the first year. “The Hatchery will create new jobs, support local entrepreneurs and strengthen Chicago’s position at the forefront of the food industry,” Mayor Emanuel said. “Even more importantly this facility will extend the success of Chicago’s thriving food industry directly into our neighborhoods. I look forward to cutting the ribbon next year on this new engine of economic and community development on the West Side.” The Hatchery will provide a variety of services and space for food businesses, including: food grade space for approximately 100 startup or early stage food entrepreneurs, shared kitchens, storage, and office space, plus areas for workforce training sessions and community meetings. Members will also have access to loan capital from Accion, which will relocate its headquarters to The Hatchery. Through a partnership with the Garfield Park Community Council (GPCC), access to many of these spaces and services will be offered to West Side residents at a significantly discounted rate. Over five years the Hatchery is expected to support up to 900 jobs, most of which will be highly accessible, supported by training programs conducted on-site. The new facility will be built on a currently vacant lot near the Kedzie Green Line Station. Construction is expected to be finished in 2018. For more info, visit www. thehatcherychicago.org.
11/15/17 10:23 AM
Food Industry News® December 2017
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What do you enjoy most about FIN: Keeping up to date with food trends.
Empire Rye Becomes a Favorite of Distillers
The revival of interest in rye whiskey, prompted in part by pre-Prohibition cocktail recipes, has led N.Y. producers to define their own category, called Empire Rye. “My vision is that bars and liquor stores and the public will see this as a mark of authenticity, and that as a category Empire Rye can be mentioned in the same sentence as Kentucky bourbon, Tennessee whiskey or Scotch,” said Christopher Williams, owner of Coppersea Distilling. – Adapted from VinePair
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Subway to Refresh Restaurants Subway has booked two consecutive years of sales declines, and two different tacks are emerging in the chain’s battle to reverse the slide. Chief Executive Officer Suzanne Greco is leading an effort to refresh restaurants and invest in tech, while co-founder Peter Buck raised the idea of opening new concepts to compete head-on with younger rivals such as Jersey Mike’s.
Appreciate The Employees That Are The Glue to Your Business
Keep in mind that those employees have worked for you a long time. They are the ones that show up for work daily, do the job and know the business and your customers. Before you squeeze out your older long-term employees consider, that your new employees might now show up for work.
– Adapted from New York Post
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Food Industry News® December 2017
CHEF PROFILE Executive Chef Saul Roman Artango Bar and Steakhouse
Birthplace: Cuernavaca, Mexico
First food service job: Graduated from Gastronomy School in Mexico City and took a position right after school as a kitchen helper (“pinche”) at Precedence Hotel, Mexico City. Favorite food: Fusion cuisine, my most favorite is Latin. I love game meats and ceviche. Awards/honors: I won a cooking competition hosted by the Camino Real Hotel.
Memorable customers: George Bush at The Chicago Firehouse Chicago in 2006; we closed the restaurant just to serve him and his staff. It was very impressive. Worst part of job: Being away from my kids and wife on holidays. It is part of the job - we cook so guests can celebrate.
Three Simple Disciplines To Stay Productive
1. Stop procrastinating. Put a little tick mark or “X” next to a task on your to-do list for every time you think about doing it, but then put it off for later. Start noticing how many tick marks pile up. Pretty crazy, right? Wouldn’t it take a lot less of your mental energy just to get something done? Then, you could cross it off and move on. 2. Keep your inbox clean. Letting email pile up is the kiss of death. Learn how to quickly process information, synthesize it, and turn it into action. When you get a message, deal with it then. Sort your email into folders, leaving only the actionable items. 3. Don’t try to multi-task. Tackling a lot of little things will decrease your producWhat we do: tivity, no matter how 1. We come to you, give you a free estimate, take good you are at splitexact measurements. ting your focus. Prac2. We exactly match your fabric or vinyl and custom sew a booth seat or back replacement. tice mindfulness at 3. Within 10 days we come to you early in the work. Take it one task morning before you open, install the new covers at a time. Go a little and your booths look new! Our replacements save you over 90% over the slower, and you’ll find cost of buying new seating depending on the your productivity and vinyl. We work around your schedule and work quality of output both quickly, quietly and neatly. With our service, you are never without seating! Over 98% of our cusincrease. Dare to work tomers become repeat customers. slowly — if you do it For a free estimate, call Bill today, right the first time, (877) 321-7372 you’ll save time overall. ExprEss sEating
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Favorite food to prepare: I love working on sauces (salsas) to match proteins and I enjoy creating unique flavors. What part of the job gives you the most pleasure: I love to be creative and see the result of my creation working. I enjoy making customers happy and receiving positive feedback about my work. If you could not be a chef, what would you be and why: A doctor, because I love working with people.
Best advice you ever got: Chef Dudley Nieto said you are “chingon” (you are good at what you do). We worked on some special items at Salpicon restaurant in Old Town, where I was a Sous Chef. It was very nice to hear those words from a celebrity chef. Where do you like to vacation: South America.
What do enjoy most about Food Industry News magazine? I look for new trends in the industry, new ideas, new products on the market. Our industry is very competitive and you need to stay on top always.
How To “Cold Shoulder” Interruptions Keep interactions short, and don’t put down your pen or change your body language to answer questions. Keep coworkers from lingering for a chat. Be friendly, but firm when you’re deep in something. “I have to do this,” is strong and respectful.
11/14/17 3:18 PM
Food Industry News® December 2017
HAPPY HOLIDAYS
Page 27
TRAVEL With Valerie Miller
DESTINATION: FRENCH LICK & WEST BADEN, INDIANA Getting There: Drive (approximately a 5 hour drive from Chicago) Since its early founding, the area known as French Lick has been filled with intrigue, adventure and decadence. It all started in 1845 when Dr. William Bowles built the first French Lick Springs Hotel which attracted guests from as far as one hundred miles away to partake of the “Miracle Waters” from the sulphur springs that nationally surfaced in the area. Five years later, another doctor by the name of John Lane saw the success of French Lick Springs Hotel and decided to build his own health resort just one mile apart and named it Mile Lick Inn. He later changed the name of the hotel, and the town to West Baden Springs after the famous mineral springs in Wiesbaden, Germany. In 1988 Lee W. Sinclair assumed ownership of the resort and transformed West Baden Springs Hotel into a sophisticated resort. French Lick Resort features two grand hotels nestled in the Hoosier National Forest of southern Indiana. French Lick Springs Hotel is listed on the National Register of Historic Places, while the West Baden Spring Hotel is a National Historic Landmark. Choose which resort you want to stay at- French Lick Resort or West Baden Springs Resort Packages include: (all packages are based on availability and are subject to change) New Year’s Eve at French Lick Springs Hotel - package includes overnight accommodations at French Lick Springs Hotel, dinner for two, two party passes, 4 drink tickets (2 each) to be used at the party Romance Package – celebrate the two of you at either resort hotel and receive a red rose at check-in along with a bottle of house wine and a special welcome gift. You’ll also receive a $30 breakfast credit and a $75 dining credit Say Bon Voyage to 2017- West Baden Springs Hotel’s New Year’s Eve Celebration. The evening begins with hoers d’oeuvres and open bar with a gala dinner to follow under the extraordinary domed atrium SpaCation Package – experience the ultimate in relaxation when you plan a SpaCation at either of their two world-class spas. Reserve overnight accommodations and receive $200 in spa credit for any special treatment you’d like. For reservations and more info visit - frenchlick.com These resorts are a good choice for some family fun and are the ideal place to spend the holidays. From Nov. 17-Jan. 7th, 2018 the French Lick Resort has Fifty Days of Lights which includes photos with Santa, Story Time, Cookie Decorating with Mrs. Claus, Toymaker Workshop, Holiday Movies and more. At the West Baden Resort they have a Bowling Alley & Arcade. Both resorts have world class spas, horseback and pony rides, hiking and biking trails. 18 hole golf is on the property. Head to the casino for some Vegas- style gambling. Take a historical walking tour or the property. Dining options include Sinclair’s Restaurant – the hotel’s signature dining restaurant at the West Baden Hotel or the Grand Colonmade Restaurant at the French Lick Resort offering daily breakfast favorites and a traditional brunch on Sundays. For reservations and more info visit frenchlick.com
dec 25-32.indd 27
McDonald’s New Value Menu McDonald’s will replace its Dollar Menu with a new national value menu in 2018, with menu items priced at $1, $2 and $3. The new menu builds on a budget-friendly turnaround effort that has driven more customers to McDonald’s restaurants, where they often spent more on new premium items such as the Signature Crafted sandwich line. – Adapted from Bloomberg
Self-Driven
WAYMO: The vehicle company spun out of Google has logged 3 million self-driving miles on public roads. In April, the company started offering rides in its autonomous minivans to people in Phoenix. TESLA: Every Model S and Model X vehicle sold today comes equipped with Tesla’s package of sensors, cameras, and radar. CRUISE AUTOMATION: Acquired by General Motors in 2016 for more than $1 billion, it is currently testing 30 Chevrolet Bolt cars equipped with self-driving technology in Detroit, Scottsdale, and San Francisco.
11/14/17 3:18 PM
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Food Industry News® December 2017
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That’s a Fac’, Jack... n The potato and the tomato are more closely related than the potato and the sweet potato. n Fastest-growing plant on earth: bamboo, which can grow as much as 35 inches a day. n The pineapple is neither a pine nor an apple. It’s actually a very big berry. n Coconut shells can absorb more impact than most crash helmets. n Most people fart between 10 and 20 times a day.
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Waitstaff Rules of the Road 1. Carry extra silver to the table rolled in a napkin. 2. Avoid reaching in front of seated guests. Say “pardon me.” 3. Square or round tables are normally set with sugar container placed in the center, with salt and pepper shakers placed to each side. Tables adjacent to a wall use the end by the wall side for these items. 4. If tables for four are set up for two, extra set ups may easily be brought when you approach the table with your guests. 5. Remove extra place settings from the table as soon as guests are seated. 6. Women customers are always served first. 7. Plates are served from the left, beverages from the right. 8. Condiments and sauces are served with the labels facing out.
9. A salad is served to the left of the customer. 10. Coffee and iced tea are usually refilled as often as the customer desires. Iced Tea is served on ?an under liner with a lemon slice, iced tea spoon, and straw. (A straw is treated as silver). 11. When serving hot tea place the tea pot with tea bag on a 6 liner with a lemon slice. 12. When milk shakes and malts are served they are in special glasses. Children’s shakes and malts are served in a 12 oz. Glass. Malts and shakes do not get an under lier. 13. Never handle food with your fingers. Use a spatula or knife for dishing of pastries, tongs for salad, and a napkin for picking up rolls. 14. General rules when using placemat service: a.) Silverware on napkin. Place on right side of place mat. b.) Water glass at tip of knife. c.) Tossed salad Place left of placemat.
d.) Appetizers Center of placemat — crackers on B&B plate silver to the right. e.) Entree Center of placemat — meat or fish portion facing the guest. f.) Dessert, Cake or ice cream — center of placemat, center placemat with tip facing guest. As guests approach the end of their meal, be sure they are politely asked for a dessert order. Do not pressure them to leave their table before they are ready to do even if the restaurant has a waiting line. As the guests depart say a few pleasant remarks, thank them ?for com ing or asking how they enjoyed their meal. Most customers appreciate such special interest. Give them a meaningful farewell and bid them “come again.” You must know the correct way to reset their tables and how to remove the soiled ware to the dishroom. Get into the habit of bringing clean ware back on every trip into the dining room when you can.
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Food Industry News® December 2017
HAPPY HOLIDAYS
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“Tip Pool” Tips
Furious Spoon originated from Chef Shin’s dreams. In them he peers back in time to 1960 Muroran Japan in Hokkaido, a port town where his grandfather owned a modest ramen shop. In these dreams he worked in the store with his grandfather where they had daily conversations about noodles. He could smell the aromas and taste the flavors in striking detail. Today Chef Shin with the help of restaurateur Anshul Mangal has realized these dreams and recreated his grandfather’s ramen shop. At Furious Spoon, guests are given a chance to experience a more traditional ramen experience with chef-driven food in a fast casual setting. Affordable prices, handmade noodles, late night hours and a focus on eating the ramen fast (or furiously) all reflect characteristics of a typical ramen shop in Tokyo. Ramen is meant to be eaten at a “furious” pace. If not the noodles get soggy in the hot broth. Similar to Japanese shops, customers order and pay at the counter receive a ticket and have their ramen brought to their table. Customers can watch bowls being prepared by grabbing a seat at the ramen bar facing the open kitchen. Furious Spoon has locations in Chicago and Evanston. They are planning on opening another location at 810 W. Randolph in Chicago in 2018.
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If your restaurant’s employees receive tips, you should understand your obligations and restrictions regarding tip pools. Restaurant companies that fail to operate Fair Labor Standards Act (FLSA) compliant tip pool arrangements put themselves at risk for fines or penalties, as well as expensive civil lawsuits. Tips belong to employees, not an employer. Therefore, an employer can’t require its employees to share any of their tips with other employees. An exception is when a valid tip pool is set up, which is generally initiated by employees. In this case, employees that participate in the pool must contribute a portion of their tips which are then divided among the group of employees. Tip pooling is allowed in many states and is a common practice among restaurants. If your restaurant implements a tip pool, rather than simply encouraging tip sharing, make sure to have a formal, written agreement that is shared with and signed by all tip pool participants. This ensures that all employees are provided the facts they need in order to understand and comply with the arrangement. Check with the states you operate in regarding any specific requirements that they may impose. Your restaurant may need different agreements for different states. The FLSA permits tip pools among employees who “customarily and regularly” receive tips. Eligible employees are generally those who have contact with customers, such as wait staff, service bartenders, and bussers. Employers, cooks, dishwashers, janitors, etc. are not eligible for the pool. Generally, managers and supervisors are not eligible either. Depending on the type of establishment, hosts and hostesses may be eligible to participate in the pool. Be careful not to rely on job titles to determine participation, but rather actual job duties. When you create your tip pooling agreement, ensure distribution of tips is fair and reasonable. Employees must be allowed to keep an amount of tips that bring their earnings (cash plus tips) up to minimum wage before contributing to the pool. Also, automatic gratuities or service charges, such as a 20% mandatory charge for large parties of more than six people, should be excluded from the tip pool. Automatic gratuities or service charges are not tips, but rather income to the employer. An employer’s ongoing role in the tip pool is only to provide ministerial or administrative services. Complications can arise with administration such as tip credits and new hires so seek assistance if you are unsure what to do. Expert help can help you avoid later headaches.
The perfect spell was cast at the Monsters’ Ball on Saturday, October 7th at the Palmer House Hilton Hotel. Chefs conjured up a tantalizing banquet worthy of selling one’s soul! Ghouls, Ghosts, Zombies and Monsters of all kinds paraded through the party as snakes danced, cannons fired and the dead came to party! For The Love of Chocolate’s Nobody Sleeps was the perfect showcase of Chicago’s Culinary Institutions wrapped in Hospitality, Theater and Spectacle. Pictured above is a Frankenstein monster made from 550 pounds of Barry Calebaut chocolate, which was created by Chef Omar Martinez of Dessert Concepts in Chicago.
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Cost Cutting for Your Restaurant ■ Maintain accountability for voids, comps and discounted sales. First and foremost, restrict the void and discount functions to managers only. However, you must also have a system to hold managers accountable to maintain documented reasons for voids and discounts. Holding them accountable helps to reduce the likelihood of them using the void function to pocket cash sales. Unfortunately, manager
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Arby’s Restaurant Group, Inc. announced it signed development agreements to build 25 new restaurants in the Chicago metropolitan area over the next five years. The restaurants are expected to create nearly 700 new jobs. Chicago is a priority growth market for Arby’s where the brand has 64 restaurants and the potential to triple its current footprint. Development agreements were signed with Pete Lyders-Petersen to open an initial 20 restaurants in the North and Northwest Chicago suburbs as well as Faisal Merchant to open an initial five restaurants in downtown Chicago and the Southwest Chicago suburbs. Lyders-Petersen and Merchant are new franchisees to the Arby’s system. – Adapted from Business Wire
theft is often never caught because of the control they have over POS totals. The only way to combat this is to make them accountable for the number of voids and comps. ■ Reconcile cash on hand every shift. Restaurants not only handle many cash transactions, they also must keep a significant amount of cash on hand for making change, paying tip floats and petty cash expenditures. The constant movement of cash makes it hard to spot when there are losses. A proven method
Because of Chicagoland’s labor shortage, it is now harder than ever to get face time with buyers, chefs and decision makers. Let us help you overcome that issue.
The Importance of a Mission Statement Does your restaurant have a simple mission statement that your staff knows and understands? Does your mission statement guide your restaurant’s every action? If not, you are missing out on one of the most powerful communication tools you can have. The mission for coaches is to improve their players so they can win as a team. Likewise, the goals for owners and managers are to improve each of their staff. This doesn’t mean that corrective action isn’t needed; it simply means that whatever action you take is to benefit the mission of the restaurant. – Adapted from restaurantowner.com
for tracking cash on hand is to first never mix cash received from sales with your cash-onhand fund. Another technique is to maintain a constant cash supply-on-hand total that is large enough to meet the cash demands for making change. Third, reconcile all cash-on-hand funds for each cash drawer, change fund and petty cash fund at the end of every shift and have incoming and outgoing managers sign off on them. – Adapted from 50 Cost Cutting Tips; RestaurantOwner.com
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Food Industry News® December 2017
Page 31
Now Buying Quality Trucks, All Brands!
People Selling the Industry With Cary Miller
Seasons greetings from your staff and friends at Food Industry News! We’ve arrived at the final days of the fourth quarter of 2017, and it’s time to renew, rethink, prepare and plan your advertising strategies for the coming year. Feel free to call me for questions about reaching your sales goals with concentrated, concise advertising, listings of new businesses and event sponsorship. Steve Espinoza is with Pentagon Parking, a full service valet parking company serving Chicagoland’s food industry. A number of businesses may not have enough parking to accommodate arriving vehicles. Pentagon Parking has several parking lots and parking structures in the Chicago area under management and can provide your establishment with additional parking. They provide exemplary valet parking services at reputed five-star hotels, nightclubs, and restaurants with a great deal of efficiency and responsibility. If you’re ready to make your operation more inviting to guests, contact Steve at Pentagon Parking today. Mike Waltz helps small, independent restaurants and food businesses connect with their customers. At Loyalez Rewards, Mike’s company provides a simple cost effective solution to help avoid poor and costly marketing mistakes, grow guest databases, brand building, increased loyalty and repeat business, while targeting the most valuable customers. Loyalez clients often have staff thanking customers by name, and delivering a better customer experience. Mike has a free E-Book available to the industry, entitled. “5 Things You Need For Fiercely Loyal Customers.” Visit the Loyalez website to download yours today. Cynthia DeAngelo is dedicated to educating restaurant owners, managers and staff on BASSET (Beverage Alcohol Sellers/Servers Education & Training) as well as DRAM liability shop state laws. As a Basset Certification instructor/educator for the state of Illinois, Cynthia’s mission is to create a safer environment within communities where establishments are serving alcohol. Basset certification is required in the State of Illinois. If your employees are not certified, contact Cynthia today. You can find her listed in our directories under Basset Certification. Bernie Cook and Joe Agosta are with The Neil Jones Food Company, growers and producers of San Benito, Old California, San Benito Organic and Earth Pure Organic Tomato Products. Whether you need crushed & ground tomatoes, chopped tomatoes, whole peeled tomatoes or tomato sauces, this company, these brands and these gentlemen are the experts. Be sure to ask your distributor about their products. Jim Catanzaro, Vince Hungerford, Jonny Etheredge and Julio Reano are with GFF Inc., producers of the famous Girard’s brand of salad dressings and Plochman’s Mustards. The story dates back to 1935 when Girard’s French Restaurant in San Francisco tossed up a French dressing recipe so delicious, patrons were begging to take whole bottles home. As word spread about the dressings, appetites grew and GFF, Inc. was formed for those looking to buy in bulk. Today, the successful company is a division of HACO, a Swiss food manufacturer dedicated to developing and distributing a variety of unique, high-quality salad dressings, sauces, mustards and mayonnaise spreads. Their products are available through most food distributors.
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Food Industry News® December 2017
Review Time!
n How much am I contributing to the business? n Have I invested extra time? Uncompensated overtime? “Gone the extra miles?” n How is my attendance? n Do I waste time? DESIGNING n Do I do personal busiORIGINAL BREADS ness on the job? WITH LEGENDARY n What kind of raise would satisfy you? A 5% QUALITY raise or a 10% one? With a state-of-the-art n How indispensable is Design Center, Gonnella Baking your skill set? Company can custom design n Is there anything you original breads that satisfy would be willing to accept your customers’ taste buds instead of a salary hike, or to perfection. along with a smaller raise Start your design process today, call than you’re seeking? Bob Nasshan n Do you have iron-clad proof of any and all evi(800) 262-3442 x1150 dence of how your performance contributes to your firm’s sales and profits? n If you left the company, how easy or hard ARTISAN BREADS • BUNS would it be to replace you? ROLLS • BREAD CRUMBS n To what extent do you have abilities or knowledge that most others –inside and outside– do not have? n If your company eliminated jobs, what would happen without you? n Is your department respected by other parts of the company? n Does it look as if your business will grow or shrink in coming years? The problem with asking for more money, INC Magazine says, is that it comes off as selfish. INC recommends you ask this question instead: “How can I be guaranteed to be involved in projects that are critical to the strategic future of the company?” If you take this approach –and seriously mean it– that raise will come in due time. Here’s why: n It puts the responsibility on your employer to set clear criteria for your success n It shows your boss that you care about something bigger than yourself n It gives you the opportunity to increase your visibility with higher ups And if you keep getting more responsibility while expanding your network company-wide, but no raise to show for it? You’ll still have gained plenty. More skills to add to your resume. More projects to include in your portfolio. Access to more people who can speak glowingly about your talents. These are all tools you can leverage in seeking another job or better-paying role at your company.
Fulton Market Distribution (312) 421-5566
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Food Industry News® December 2017
ACCOUNTANTS BDO (Formerly SS&G).............................................312-863-2320 Chamlin P C .............................................................847-583-8800 Mazars USA LLP......................................................312-863-2400 ACCOUNTING FIRMS Parhas & Associates ...............................Page 45 ...708-430-4545 Mazars USA LLP......................................................312-863-2400 AD-SPECIALTIES U Keep Us In Stitches .............................Page 45 ...773-230-4322 ADVERTISING Food Industry News .................................................847-699-3300 AIR CONDITIONING-SYSTEMS CLEANING Olympia Maintenance ..............................................708-344-0344 AIR FILTERS-SALES & SERVICE Olympia Maintenance ..............................................708-344-0344 ARCHITECTS Dearborn Architects .................................................312-939-3838 Sarfatty Associates .................................................. 847-920-1100 Studio West Architects .............................................312-965-8133 ASIAN FOOD PRODUCTS Kikkoman Sales USA ..............................Page 10 ...630-954-1244 ASSOCIATIONS Chefs and Culinary Professionals ...........Page 40 . 872-256-CHEF GARA ......................................................Page 02 ...847-824-6941 Illinois Restaurant Association ................Page 09 ...312-787-4000 Illinois Dept of Agriculture ........................................217-782-5809 ASSOCIATIONS & TRADES Illinois Food Retailers Assoc ....................................800-624-6712 ATM MACHINES Meirtran ATM...........................................Page 06 ...815-874-7786 ATTORNEYS Scharf Banks Marmor ..............................................312-662-4897 Tabahi Law ...............................................................847-260-8182 AUCTIONEERS Bob King Auctions ...................................Page 45 ...847-363-2268 AWNINGS & CANOPYS Chesterfield Awnings ..............................Page 17 ...312-666-0400 Universal Awnings & Signs ......................................773-887-3935
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BAKERS-WHOLESALE Gonnella Baking Co ................................Page 32 ...312-733-2020 Lezza Spumoni & Desserts.....................Page 17 ...708-547-5969 Eli’s Cheesecakes....................................................773-736-3417 Il Mulino di Valenzano Bakery ..................................847-671-5216 JR Dessert Bakery ...................................................773-465-6733 Labriola Baking Company ........................................ 708-371-1119 Milano Baking Company ........................................800-495-BUNS BAKERY EQUIPMENT Leach Food Equipment Dist....................Page 39 ...815-712-7707 BAKERY-PRODUCTS Instantwhip Chicago................................Page 22 ...800-933-2500 BAKLAVA Libanais Sweets .......................................................847-329-5060 BANNERS Universal Awnings & Signs ......................................773-887-3935 BANNERS & POSTERS Accurate Printing......................................................708-824-0058 BAR SNACKS Belmont Sausage Company ...................Page 14 ...847-357-1515 BAR STOOLS Chicago Booth ........................................Page 25 ...773-378-8400 Richardson Seating-Fse Division ............Page 48 ...312-829-4040 Waco Manufacturing ................................................312-733-0054 BAR SUPPLIES Ramar Supply Co....................................Page 15 ...708-233-0808 Alfa Restaurant Supply ............................................773-588-6688 BASSET (LIQUOR) CERTIFICATION Step Solution of Illinois.............................................630-787-1002 BATCH FREEZERS Kool Technologies ....................................................630-483-2256 BBQ SAUCE Ken’s Foods ............................................Page 47 ...800-633-5800 BEEF New S B L Inc .........................................Page 24 ...773-376-8280 BEVERAGE DISPENSING-EQUIPMENT United Fast Food & Beverage..................................847-928-0026 BEVERAGES Lifestyle Beverages..................................................630-941-7000
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BLOODY MARY GARNISHES Belmont Sausage Company ...................Page 14 ...847-357-1515 BOOTHS Chicago Booth ........................................Page 25 ...773-378-8400 Plymold Seating ......................................Page 04 ...847-450-3261 Waco Manufacturing ................................................312-733-0054 BOOTHS-UPHOLSTERERS Chicago Booth ........................................Page 25 ...773-378-8400 BOX COMPANIES-CORRUGATED Wertheimer Box ......................................Page 08 ...312-829-4545 BREAD & ROLLS Gonnella Baking Co ................................Page 32 ...312-733-2020 Il Mulino di Valenzano Bakery ..................................847-671-5216 BREAKFAST-FOODS Menza Foods ..........................................Page 32 ...630-230-0332 BUTCHER BLOCK WOOD TABLES RestaurantWoodTables.com ....................................773-599-6200 BUTTER-CLARIFIED Danish Maid Butter Co ............................Page 03 ...773-731-8787 Grassland Dairy Products ........................................715-267-7767 BUTTER-NON-GMO Grassland Dairy Products ........................................715-267-7767 BUTTER-ORGANIC Grassland Dairy Products ........................................715-267-7767 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co ............................Page 03 ...773-731-8787 BUYERS GROUPS/CO-OPS GARA ......................................................Page 02 ...847-824-6941 CABLE TV-SALES & INSTALLATION All Sports Direct .......................................................630-918-3000 CALAMARI Fisherman’s Pride ...................................Page 07 ... 800-543-2110 CANNOLI & CANNOLI PRODUCTS Lezza Spumoni & Desserts.....................Page 17 ...708-547-5969 CASH & CARRY OUTLETS GFS Marketplace .....................................................800-968-6525 CASH & CARRY WHOLESALERS Costco Business Center .........................Page 31 ...708-552-9017
CASH REGISTERS Advanced Data Systems Chicago ........................... 708-388-6111 CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS ..............................847-675-6066 CATERING-SUPPLIES Dishco SF ...............................................Page 03 ...510-823-2224 CATERING-VEHICLES DCI Central .............................................Page 20 ...800-468-7478 CENTER OF THE PLATE ITEMS (COP) US Foods .................................................................630-595-1200 CHAIRS Plymold Seating ......................................Page 04 ...847-450-3261 CHAIRS-COMMERCIAL Chicago Booth ........................................Page 25 ...773-378-8400 Richardson Seating-Fse Division ............Page 48 ...312-829-4040 Waco Manufacturing ................................................312-733-0054 CHARCOAL Charcoal Supply Company ......................................312-642-5538 CHEESECAKES Eli’s Cheesecakes....................................................773-736-3417 CHICKEN-PROGRAMS FSI/Foodservice Solutions .......................................847-719-6088 CHILI Captain Ken’s Foods...............................Page 14 ... 800-510-3811 Bistro Soups (Div of Vienna Beef) ...........................773-278-7800 CHINA & DISHWARE Dishco SF ...............................................Page 03 ...510-823-2224 CHOCOLATES Dessert Concepts ....................................................773-640-4727 CHOCOLATES-BULK Mellos Snacks .......................................................... 312-550-1911 CIGARS Pacific Cigar Company ...........................Page 46 ... 630-972-1189 CLASSIFIED ADVERTISING Food Industry News .................................................847-699-3300 CLEANING PRODUCTS SuperClean ..............................................................847-361-0289 CO-PACKERS T F Processors........................................Page 10 ...847-709-2600
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Page 34 COFFEE Farmer Brothers Coffee ...........................................312-437-1818 COFFEE & TEAS Royal Cup Coffee....................................Page 22 ...630-254-3365 COFFEE ROASTERS Tec Foods Inc..........................................Page 16 ...773-638-5310 Tugboat Coffee ........................................................630-390-6613 COLD STORAGE Perishable Distribution Solutions ............Page 15 ...888-491-1641 COLD STORAGE-PORTABLE Portable Cold Storage.............................Page 10 ...800-535-2445 COMBI-STEAMERS Rational USA............................................................888-320-7274 CONSTRUCTION COMPANIES Walter Daniels Construction ...................Page 15 ...773-775-0170 CONSULTING & DESIGN A D E Foodservice Equipment ................................. 630-628-0811 CONTRACT LABOR SERVICES Atlas Employment Services ....................Page 21 ...847-671-1557 CONTRACT MANUFACTURING Bistro Soups (Div of Vienna Beef) ...........................773-278-7800 COOKING EQUIPMENT Ramar Supply Co....................................Page 15 ...708-233-0808 CORNED BEEF HASH Menza Foods ..........................................Page 32 ...630-230-0332 CORNED BEEF-FRESH EX-Cel Corned Beef ................................................312-666-2535 Vienna Beef .............................................................773-278-7800 CORPORATE GIFTS Vienna Beef .............................................................773-278-7800 CRAFT BEVERAGES Deutsch Family Wine & Spirits................Page 21 ...708-687-9870 CREDIT CARD PROCESSING Advanced Data Systems Chicago ........................... 708-388-6111 Heartland Payment Systems ...................................414-699-3097 DAIRY-PRODUCTS Instantwhip Chicago................................Page 22 ...800-933-2500 DELI-MEATS Skyline Distributors .................................Page 28 ....630-834-1111 DELIVERY-VEHICLES DCI Central .............................................Page 20 ...800-468-7478 DESSERTS Algelato Chicago .....................................Page 29 ...847-455-5355 Dessert Concepts ....................................................773-640-4727 Eli’s Cheesecakes....................................................773-736-3417 DESSERTS-WHOLESALE Lezza Spumoni & Desserts.....................Page 17 ...708-547-5969 DIGITAL MARKETING Food Marketing Services .........................................224-801-1388 DIGITAL MENU BOARDS Advanced Data Systems Chicago ........................... 708-388-6111 DIRECT MAIL PROGRAMS Food Industry News .................................................847-699-3300 DIRECTV All Sports Direct .......................................................630-918-3000 DISHWASHER-LEASING & RENTAL Lee’s Foodservice ...................................Page 29 ... 800-728-1102 Cintas Corporation ...................................................630-543-3666 DUCT CLEANING Black Diamond Plumbing & Mech...........Page 39 ...866-855-2932 Enviromatic Corp of America ..................Page 23 ...800-325-8476 Olympia Maintenance ..............................................708-344-0344 DVR (DIGITAL VIDEO SURVEILLANCE) Advanced Data Systems Chicago ........................... 708-388-6111 EGGS Meadowbrook Egg & Dairy Company ......................312-738-2228 ELECTRICAL REPAIR & MAINTENANCE Black Diamond Plumbing & Mech...........Page 39 ...866-855-2932 Mackay Heating & Mechanical................Page 23 ...847-381-0448 EMBROIDERY U Keep Us In Stitches .............................Page 45 ...773-230-4322 ENERGY BROKER Century Energy Solutions .......................Page 19 ...630-817-3164 ESPRESSO COFFEE EQUIPMENT United Fast Food & Beverage..................................847-928-0026 ETHNIC FOODS Kikkoman Sales USA ..............................Page 10 ...630-954-1244 FAUCETS Faucet Shoppe The ................................Page 27 ...773-478-3890 FILM-CUSTOM PRINTED Prairie State Group ..................................................847-801-3100 FILTERS-EXHAUST SYSTEMS Olympia Maintenance ..............................................708-344-0344
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www.foodindustrynews.com FIRE ALARM REPAIR & TESTING Valley Fire Protection ...............................................630-761-3168 FIRE SUPRESSION SYSTEMS Fox Valley Fire & Safety...........................................847-695-5990 FIRST AID-EQUIPMENT & SUPPLIES Affirmed Medical Service .........................................847-322-9185 FLATBREADS Grecian Delight Foods .............................................847-364-1010 FLEXIBLE PACKAGING Prairie State Group ..................................................847-801-3100 FOOD DISTRIBUTORS B & B Foodservice ..................................Page 22 ...815-834-2621 Costco Business Center .........................Page 31 ...708-552-9017 Cugini Distribution ...................................Page 06 ...708-695-9471 Dearborn Wholesale Grocers Mktplace ..Page 30 ...773-487-5656 Devanco Foods .......................................Page 11 ...847-228-7070 Tec Foods Inc..........................................Page 16 ...773-638-5310 86 Foodservice .......................................Page 30 ...773-523-8861 Alfa Restaurant Supply ............................................773-588-6688 Anichini Brothers ......................................................312-644-8004 Chef’s Quality Meats ................................................708-333-0880 Christ Panos Foods .................................................630-735-3232 GFS Distribution.......................................................800-968-6391 Grecian Delight Foods .............................................847-364-1010 Kronos Foods...........................................................800-621-0099 US Foods .................................................................630-595-1200 FOOD EQUIPMENT Bob King Auctions ...................................Page 45 ...847-363-2268 FOOD EQUIPMENT MANUFACTURERS Sammic Corp ...........................................................224-307-2232 FOOD PRODUCTS Devanco Foods .......................................Page 11 ...847-228-7070 Menza Foods ..........................................Page 32 ...630-230-0332 Tec Foods Inc..........................................Page 16 ...773-638-5310 GFS Marketplace .....................................................800-968-6525 Grecian Delight Foods .............................................847-364-1010 Neil Jones Food Company.......................................800-543-4356 Riverside Foods .......................................................800-836-8303 FOOD PRODUCTS-PREPARED Captain Ken’s Foods...............................Page 14 ... 800-510-3811 FOODSERVICE DISTRIBUTORS GFS Distribution.......................................................800-968-6391 FOODSERVICE EQUIP REP & MAINTENANCE Restaurant Handyman ............................Page 13 ...847-232-4474 FOODSERVICE EQUIPMENT Leach Food Equipment Dist....................Page 39 ...815-712-7707 March Quality Used & New Equip...........Page 13 ...800-210-5895 Losurdo Inc ..............................................................630-833-4650 Rational USA............................................................888-320-7274 Thunderbird Food Machinery ...................................866-451-1668 FOODSERVICE EQUIPMENT & SUPPLIES Alfa Restaurant Supply ............................................773-588-6688 FOODSERVICE EQUIPMENT-REPAIR CSI - Coker Service Inc ..........................Page 30 ...888-908-5600 Mackay Heating & Mechanical................Page 23 ...847-381-0448 Cobblestone Ovens .................................................847-635-0172 FOODSERVICE JOBS Industry.co................................................................800-741-4419 FOODSERVICE- LAYOUT & DESIGN A D E Foodservice Equipment ................................. 630-628-0811 Losurdo Inc ..............................................................630-833-4650 Sarfatty Associates .................................................. 847-920-1100 FOODSERVICE-EQUIPMENT PARTS CSI - Coker Service Inc ..........................Page 30 ...888-908-5600 Cobblestone Ovens .................................................847-635-0172 FOODSERVICE-SUPPLIES Ramar Supply Co....................................Page 15 ...708-233-0808 GFS Marketplace .....................................................800-968-6525 FREEZER & REF TRAILER RENTAL/LEASING Portable Cold Storage.............................Page 10 ...800-535-2445 FREEZERS-ALL TYPES Custom Cooler & Freezer .......................Page 08 ...630-879-3131 FRESH CUT FRY EQUIPMENT Sammic Corp ...........................................................224-307-2232 FRYERS FSI/Foodservice Solutions .......................................847-719-6088 FURNISHINGS Plymold Seating ......................................Page 04 ...847-450-3261 FURNITURE/FIXTURES/DESIGN Vitro Seating Products .............................................800-325-7093
Food Industry News® December 2017
GELATO Algelato Chicago .....................................Page 29 ...847-455-5355 Palazzolo’s Artisan Dairy ........................Page 16 .800-4GE-LATO GELATO EQUIPMENT & SUPPLIES Palazzolo’s Artisan Dairy ........................Page 16 .800-4GE-LATO Kool Technologies ....................................................630-483-2256 GENERAL CONTRACTORS Walter Daniels Construction ...................Page 15 ...773-775-0170 GIARDINIERA Authentic Brands.....................................Page 17 ...708-749-5430 E Formella & Sons ..................................Page 44 ...630-873-3208 V Formusa Company ...............................................847-813-6040 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical................Page 23 ...847-381-0448 GREASE REMOVAL SERVICE DarPro Solutions/Darling Int’l ...................................708-388-3223 Kaluzny Bros Inc ......................................................815-744-1453 GREASE TRAP CONSULTANT Grease Traps Inc ....................................................844-550-7708 GREASE TRAP PUMPING SERVICE Tierra Environmental...............................Page 19 ...888-551-1998 DarPro Solutions/Darling Int’l ...................................708-338-3223 Kaluzny Bros Inc ......................................................815-744-1453 GREASE-EXHAUST CLEANING Enviromatic Corp of America ..................Page 23 ...800-325-8476 Olympia Maintenance ..............................................708-344-0344 GREEK FOOD PRODUCTS Devanco Foods .......................................Page 11 ...847-228-7070 Olympia Food Industries .........................Page 26 ...773-735-2250 Grecian Delight Foods .............................................847-364-1010 Kronos Foods...........................................................800-621-0099 GYROS Devanco Foods .......................................Page 11 ...847-228-7070 Olympia Food Industries .........................Page 26 ...773-735-2250 Grecian Delight Foods .............................................847-364-1010 Kronos Foods...........................................................800-621-0099 HAMBURGER PATTY MANUFACTURER Devanco Foods .......................................Page 11 ...847-228-7070 HANDYMAN SERVICES Restaurant Handyman ............................Page 13 ...847-232-4474 HEATING & AIR CONDITIONER SERVICE & REP Black Diamond Plumbing & Mech...........Page 39 ...866-855-2932 Mackay Heating & Mechanical................Page 23 ...847-381-0448 Mechanical 24 .........................................Page 25 ...847-987-9738 HEATING & COOLING-INSTALLATION & REPAIR Polar Refrigeration ...................................................630-670-6890 HIRING SOLUTIONS Industry.co................................................................800-741-4419 HISPANIC FOOD DISTRIBUTION B & B Foodservice ..................................Page 22 ...815-834-2621 HOOD & DUCT CLEANING Hoodz of Schaumburg ............................Page 20 ...847-620-2608 HOOD & EXHAUST-SYSTEMS Belvin/J&F Sheet Metal Co ......................................312-666-5222 HOOD EXHAUST & FAN CLEANING Enviromatic Corp of America ..................Page 23 ...800-325-8476 Olympia Maintenance ..............................................708-344-0344 The Best Touch ........................................................708-369-4958 HOT DOGS Authentic Brands.....................................Page 17 ...708-749-5430 Crawford Sausage ...................................................773-277-3095 Red Hot Chicago......................................................800-249-5226 Vienna Beef .............................................................773-278-7800 HUMAN RESOURCES ADP..........................................................................847-507-4210 HUMMUS & SPREADS Grecian Delight Foods .............................................847-364-1010 HVAC REPAIR & MAINTENANCE Restaurant Handyman ............................Page 13 ...847-232-4474 ICE CREAM Algelato Chicago .....................................Page 29 ...847-455-5355 Chocolate Shoppe Ice Cream .................Page 42 ...608-221-8640 Fox Valley Farms ....................................Page 25 ...630-231-3005 Homer’s Gourmet Ice Cream ..................Page 21 ...847-251-0477 Instantwhip Chicago................................Page 22 ...800-933-2500 Palazzolo’s Artisan Dairy ........................Page 16 .800-4GE-LATO ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies ....................................................630-483-2256 ICE CREAM-YOGURT Instantwhip Chicago................................Page 22 ...800-933-2500 ICE MACHINE REPAIR & SANITIZING Ice Solutions 24 .......................................................847-987-9738 Major Appliance Service ..........................................708-447-4100
ICE MACHINES Jay Mark Group ......................................Page 23 ...847-545-1918 ICE MACHINES-SALES-RENTAL OR LEASING Easy Ice ...................................................................866-327-9423 Empire Cooler Service .............................................312-733-3900 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical................Page 23 ...847-381-0448 ILLINOIS FOOD PRODUCTS Illinois Dept of Agriculture ........................................217-782-5809 INSURANCE Jos Cacciatore & Company ....................Page 28 ...312-259-8200 Caro Insurance Services..........................................708-745-5031 Concklin Insurance Agency......................................630-268-1600 ISU Northwest Insurance Services ..........................888-366-3467 Society Insurance ....................................................888-576-2438 The Horton Group ....................................................312-989-1410 INSURANCE-INDUSTRIAL & COMMERCIAL Jos Cacciatore & Company ....................Page 28 ...312-264-6055 INTERIOR DESIGNERS Sarfatty Associates .................................................. 847-920-1100 INTERNET ADVERTISING Food Industry News .................................................847-699-3300 INVENTORY CONTROL Sculpture Hospitality ................................................773-454-1300 ITALIAN BEEF Authentic Brands.....................................Page 17 ...708-749-5430 Devanco Foods .......................................Page 11 ...847-228-7070 Serrelli’s Foods .......................................Page 06 ..877-385-BEEF Grecian Delight Foods .............................................847-364-1010 Red Hot Chicago......................................................800-249-5226 ITALIAN FOOD SPECIALTIES E Formella & Sons ..................................Page 44 ...630-873-3208 ITALIAN SAUSAGE Devanco Foods .......................................Page 11 ...847-228-7070 Anichini Brothers ......................................................312-644-8004 JANITOR-SUPPLIES Ramar Supply Co....................................Page 15 ...708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA ..............................Page 10 ...630-954-1244 JOB SITES (FOODSERVICE) Industry.co................................................................800-741-4419 JUICERS-FRUIT & VEGETABLES Berkel Midwest.........................................................800-921-9151 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America ..................Page 23 ...800-325-8476 Olympia Maintenance ..............................................708-344-0344 KNIFE-SHARPENING SERVICE Maestranzi Brothers .................................................708-867-7323 LABELS-ALL TYPES Prairie State Group ..................................................847-801-3100 LED-Menus-Lighting Ecolit, Inc .................................................................312-492-7010 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile ................................................773-254-6100 Mickey’s Linen ......................................................... 773-545-7211 LIQUOR & SPIRITS Deutsch Family Wine & Spirits................Page 21 ...708-687-9870 LIQUOR-WHOLESALE Peerless Liquors ......................................................773-378-3908 LOGISTICS COMPANIES Perishable Distribution Solutions ............Page 15 ...888-491-1641 MANUFACTURERS REPRESENTATIVES Vicki Righeimer & Associates ..................................847-899-8146 MARKETING PARTNERSHIPS Dinova Inc ................................................................678-684-2257 MARKETING-SERVICES Qwikdesign.com......................................Page 42 ...847-227-7412 Illinois Royalty ..........................................................630-487-1485 MAYONNAISE Columbus Vegetable Oils........................Page 05 ...773-265-6500 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest.........................................................800-921-9151 MEAT-SMOKED Nueske Applewood Smoked Meats .........................800-382-2266 MEAT-WHOLESALE Devanco Foods .......................................Page 11 ...847-228-7070 Grant Park Packing .................................Page 27 ...312-421-4096 New S B L Inc .........................................Page 24 ...773-376-8280 Anichini Brothers ......................................................312-644-8004 Chef’s Quality Meats ................................................708-333-0880 International Meat Company ....................................773-622-1400 MEATBALLS Authentic Brands.....................................Page 17 ...708-749-5430
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Food Industry News® December 2017 MEDICAL SUPPLIES Affirmed Medical Service .........................................847-322-9185 MEDITERRANEAN FOODS Grecian Delight Foods .............................................847-364-1010 MENUS-CUSTOM PRINTED Accurate Printing......................................................708-824-0058 MEXICAN FOOD PRODUCTS B & B Foodservice ..................................Page 22 ...815-834-2621 MILK Instantwhip Chicago................................Page 22 ...800-933-2500 OIL FILTRATION DEVICES Vito Fryfilter ..............................................................847-859-0398 OILS & FATS-COOKING Columbus Vegetable Oils........................Page 05 ...773-265-6500 OILS & SHORTENING Columbus Vegetable Oils........................Page 05 ...773-265-6500 Super Golden Fry Oil ..............................Page 12 ...630-359-5614 OILS & VINEGAR Pastorelli Foods ................................................... 800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils........................Page 05 ...773-265-6500 Salad Oils International Corp ...................................773-261-0500 OLIVE OILS Columbus Vegetable Oils........................Page 05 ...773-265-6500 Salad Oils International Corp ...................................773-261-0500 ORGANIC FOODS Pastorelli Foods ................................................... 800-SOS-AUCY OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical................Page 23 ...847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens .................................................847-635-0172 PACKAGING SPECIALISTS Wertheimer Box ......................................Page 08 ...312-829-4545 PACKAGING-FOOD & PRODUCTS Prairie State Group ..................................................847-801-3100 PAINTING & HANDYMAN SERVICES Restaurant Handyman ............................Page 13 ...847-232-4474 PANCAKE-BATTER & MIX Tec Foods Inc..........................................Page 16 ...773-638-5310 PAPER-PRODUCTS Ramar Supply Co....................................Page 15 ...708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co....................................Page 15 ...708-233-0808 PASTA-FRESH AND FROZEN Cugini Distribution ...................................Page 06 ...708-695-9471 Pastafresh Home Made Pasta .................................773-745-5888 PATTY MACHINES/FOOD FORMERS Berkel Midwest.........................................................800-921-9151 PAYROLL SERVICES ADP..........................................................................847-507-4210 Heartland Payment Systems ...................................414-699-3097 PEANUTS-BULK(IN THE SHELL) Mellos Snacks .......................................................... 312-550-1911 PEST CONTROL/PEST ELIMINATION Mc Cloud Services ..................................Page 18 ...800-332-7805 Orkin Commercial Division.......................................773-431-7512 PICKLES & RELISH Vienna Beef .............................................................773-278-7800 PITA BREAD Grecian Delight Foods .............................................847-364-1010 PIZZA CRUST CRISP ADDITIVES Krisp-It......................................................................800-574-7748 PIZZA PRODUCTS Krisp-It......................................................................800-574-7748 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers ......................................................312-644-8004 PLUMBING SERVICES Black Diamond Plumbing & Mech...........Page 39 ...866-855-2932 PLUMBING SUPPLIES Faucet Shoppe The ................................Page 27 ...773-478-3890 POINT OF SALE SUPPLIES Schmaus Cash Register & POS ..............................847-675-6066 POINT OF SALE SYSTEMS Retail Control Solutions ...........................................630-521-9900 Schmaus Cash Register & POS ..............................847-675-6066 POPCORN BULK-POPPED & RAW Mellos Snacks .......................................................... 312-550-1911 POS SYSTEMS Advanced Data Systems Chicago ........................... 708-388-6111 POULTRY-FRESH New S B L Inc .........................................Page 24 ...773-376-8280 PRESSURE WASHING Olympia Maintenance ..............................................708-344-0344
dec 33-40 classifieds.indd 35
PRINTING-CUSTOM ITEMS Accurate Printing......................................................708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons ..................................Page 44 ...630-873-3208 T F Processors........................................Page 10 ...847-709-2600 Milano Baking Company ........................................800-495-BUNS PROCUREMENT SERVICES VGM Client Rewards ...............................................815-603-2289 PRODUCE DISTRIBUTORS Premier Produce ......................................................847-678-0780 PRODUCE-WHOLESALE US Foods .................................................................630-595-1200 PROPANE Pinnacle Propane.....................................................224-754-1213 PROPANE SERVICE Propane Pete ..........................................Page 08 ...847-754-7662 PUBLISHING Food Industry News .................................................847-699-3300 RE-UPHOLSTERY Chicago Booth ........................................Page 25 ...773-378-8400 RECRUITING(SITES & APPS) Industry.co................................................................800-741-4419 REFRIGERATED TRAILER RENTAL/LEASING Portable Cold Storage.............................Page 10 ...800-535-2445 REFRIGERATION EQUIP SERVICE & REPAIR CSI - Coker Service Inc ..........................Page 30 ...888-908-5600 Mackay Heating & Mechanical................Page 23 ...847-381-0448 Mechanical 24 .........................................Page 25 ...847-987-9738 Climate Pros ............................................................888-463-8159 REFRIGERATION SERVICE Temperature Pros ....................................................630-470-7664 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer .......................Page 08 ...630-879-3131 REFRIGERATION-INSTALLATION & REPAIR Polar Refrigeration ...................................................630-670-6890 REMODELING & NEW CONSTRUCTION Walter Daniels Construction ...................Page 15 ...773-775-0170 RESTAURANT EQUIP MANUFACTURERS Sammic Corp ...........................................................224-307-2232 RESTAURANT EQUIPMENT FSI/Foodservice Solutions .......................................847-719-6088 Losurdo Inc ..............................................................630-833-4650 RESTAURANT EQUIPMENT & SUPPLIES Custom Cooler & Freezer .......................Page 08 ...630-879-3131 Olympic Store Fixtures............................Page 12 ...773-585-3755 Ramar Supply Co....................................Page 15 ...708-233-0808 Berkel Midwest.........................................................800-921-9151 TriMark Marlinn Equip & Supplies............................708-496-1700 RESTAURANT EQUIPMENT REPAIR SERVICE CSI - Coker Service Inc ..........................Page 30 ...888-908-5600 Mackay Heating & Mechanical................Page 23 ...847-381-0448 Berkel Midwest.........................................................800-921-9151 Cobblestone Ovens .................................................847-635-0172 Major Appliance Service ..........................................708-447-4100 RESTAURANT EQUIPMENT-NEW & USED Bob King Auctions ...................................Page 45 ...847-363-2268 March Quality Used & New Equip...........Page 13 ...800-210-5895 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives .............................. 708-361-1150 Kudan Group Inc ......................................................312-575-0480 Marcus Cook-Baum Realty Group ........................... 312-275-3112 Nick Dibrizzi/Coldwell Banker ..................................708-562-9328 Pontarelli & Company ..............................................847-778-3571 RESTAURANT-DESIGNERS A D E Foodservice Equipment ................................. 630-628-0811 Losurdo Inc ..............................................................630-833-4650 Sarfatty Associates .................................................. 847-920-1100 RESTAURANTS La Scarola Restaurant .............................................312-243-1740 Pita Inn Restaurants ................................................ 847-677-0211 SAFETY PRODUCTS-INDUSTRIAL Mennon Rubber & Safety Products .........................847-678-8250 SALAD-DRESSINGS Authentic Brands.....................................Page 17 ...708-749-5430 Ken’s Foods ............................................Page 47 ...800-633-5800 SALAD-DRESSINGS & OILS Columbus Vegetable Oils........................Page 05 ...773-265-6500 Tec Foods Inc..........................................Page 16 ...773-638-5310 SANITATION CERTIFICATION Illinois Restaurant Association ................Page 09 ...312-787-4000 SATELLITE TV SYSTEMS All Sports Direct .......................................................630-918-3000
Page 35 SAUSAGE Belmont Sausage Company ...................Page 14 ...847-357-1515 Anichini Brothers ......................................................312-644-8004 Crawford Sausage ...................................................773-277-3095 Red Hot Chicago......................................................800-249-5226 Vienna Beef .............................................................773-278-7800 SAUSAGE MANUFACTURER Grant Park Packing .................................Page 27 ...312-421-4096 SCALES Berkel Midwest.........................................................800-921-9151 SCALES-SALES & REPAIR Accurate Scale Company .......................Page 20 ...773-847-1820 SEAFOOD Fisherman’s Pride ...................................Page 07 ... 800-543-2110 SEATING Richardson Seating-Fse Division ............Page 48 ...312-829-4040 Waco Manufacturing ................................................312-733-0054 SEATING REPAIRS Express Seating ......................................Page 26 ...630-985-7797 SERVING PLATTERS Dishco SF ...............................................Page 03 ...510-823-2224 SEWER(MAINT)-RODDING & JETTING Black Diamond Plumbing & Mech...........Page 39 ...866-855-2932 Tierra Environmental...............................Page 19 ...888-551-1998 DarPro Solutions/Darling Int’l ...................................708-338-3223 SHIPPING-REFRIGERATED & FROZEN Perishable Distribution Solutions ............Page 15 ...888-491-1641 SHORTENING Columbus Vegetable Oils........................Page 05 ...773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Graphics .................................Page 21 ...888-774-6270 SILVERWARE & DINNERWARE Vicki Righeimer & Associates ..................................847-899-8146 SLICERS-SALES & SERVICE Berkel Midwest.........................................................800-921-9151 Maestranzi Brothers .................................................708-867-7323 SNACK FOODS Belmont Sausage Company ...................Page 14 ...847-357-1515 SOAPS & DETERGENTS Lee’s Foodservice ...................................Page 29 ... 800-728-1102 SOFT DRINKS PepsiCo Foodservice ...............................................773-893-2319 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies ....................................................630-483-2256 SOUPS Bistro Soups (Div of Vienna Beef) ...........................773-278-7800 Vienna Beef .............................................................773-278-7800 SOUS-VIDE COOKERS Sammic Corp ...........................................................224-307-2232 SPECIALTY FOODS Artisan Specialty Foods ...........................................708-762-5238 STAFFING-SERVICES Atlas Employment Services ....................Page 21 ...847-671-1557 STEAM CLEANING Olympia Maintenance ..............................................708-344-0344 SUPERMARKET & DELI EQUIPMENT Leach Food Equipment Dist....................Page 39 ...815-712-7707 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest.........................................................800-921-9151 T-SHIRTS-CUSTOM PRINTED DLS Custom Embroidery .........................................847-593-5957 TABLES-ALL TYPES Chicago Booth ........................................Page 25 ...773-378-8400 RestaurantWoodTables.com ....................................773-599-6200 Waco Manufacturing ................................................312-733-0054 TABLEWARE Dishco SF ...............................................Page 03 ...510-823-2224 TAMALES Supreme Frozen Products .......................................773-622-3777 TEA-GREEN Dewdrop Tea ............................................................630-335-7806 TEMPORARY STAFFING Atlas Employment Services ....................Page 21 ...847-671-1557 TEXT MESSAGING PROGRAMS Illinois Royalty ..........................................................630-487-1485 TOFU AND BEAN SPROUTS Phoenix Bean...........................................................773-784-2503 TOMATO PRODUCTS Pastorelli Foods ................................................... 800-SOS-AUCY TRADE PUBLICATIONS Food Industry News .................................................847-699-3300 TRUCK GRAPHICS American Graphics .................................Page 21 ...888-774-6270
TRUCK-REFRIGERATED DCI Central .............................................Page 20 ...800-468-7478 TRUCK-SALES & SERVICE DCI Central .............................................Page 20 ...800-468-7478 Mercedes Benz of Chicago ......................................312-628-4101 TRUCK-SALES NEW & USED D & S Truck Center .................................Page 31 ...708-352-5551 M & K Truck Centers (Hino) ....................Page 18 ...708-793-5251 M & K Truck Centers (Isuzu) ...................Page 19 ...708-793-5251 VENTILATING-SYTEMS CLEANING Enviromatic Corp of America ..................Page 23 ...800-325-8476 Olympia Maintenance ..............................................708-344-0344 VIDEO GAMING TERMINALS Illinois Gaming Systems...........................................312-544-9856 WALK IN COOLER- MOBILE- RENTAL/LEASING Portable Cold Storage.............................Page 10 ...800-535-2445 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical................Page 23 ...847-381-0448 Mechanical 24 .........................................Page 25 ...847-987-9738 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer .......................Page 08 ...630-879-3131 WAREWASHING PROGRAMS Lee’s Foodservice ...................................Page 29 ... 800-728-1102 WATER PURIFICATION SYSTEMS Vivreau .....................................................................630-246-1909 WEBSITE DESIGN Americaneagle.com ................................Page 33 ...847-699-0300 WEBSITE DESIGN SERVICES Stick Out Social.......................................Page 45 ...312-655-9999 WELDING & FABRICATING KOP Ind. Welding & Fabrication .............Page 22 ...630-930-9516 WHIPPED CREAM Instantwhip Chicago................................Page 22 ...800-933-2500 WINE & SPIRITS Deutsch Family Wine & Spirits................Page 21 ...708-687-9870 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies ....................................................630-483-2256
To Be Added To Our Directory: Call today: 847-699-3300
Your listing will be seen by qualified readers and motivated buyers every month, in print and online
11/14/17 4:05 PM
PONTARELLI
PONTARELLI y r r e M as!A S S O C I A T E S Christm R E A L E S T A T E S E R V I C E S
Page 36
Food Industry News® December 2017
CLASSIFIEDS
*Restaurant Brokerage Division*
Vince Ferraro
FORMER “RIGGIO’S”: Corner, Milwaukee & Oakton, Niles! Fully equipped. Freestanding. 7250 sf. Brick. 52,966 sf Lot. Seats 202. Parks 107. Lease or Sale @ $2.350M
Chicago’s Premier Hospitality Real Estate Brokers
FAST FOOD: Hot Dogs, Italian Beef, Gyros...
For additional listings, please visit our website. To list your Business or speak with a Broker, contact our of�ice today. Kudan Group twitter.com/RestaurantRE
* Wheeling: 40 years! Refurbished! EZ OP $120K! * Mount Prospect: Got it all + Beer & Wine! Must Sell. $85K * Chicago: Broasted chicken. High volume! $165K
DEVELOPMENT SITES:
* Near Gurnee Mills and Great America. 69,934 sf. Real Estate parcels on Grand Avenue across from planned development. TIF area. $749K * Des Plaines: Just north of Rivers Casino and Rosemont! Soft corner at signalized intersection with +/- 26,000 sf. $1.1M
* Wilmot: Restaurant/Banquet Hall. Est. 25 years. Seats 80 and 200. Parks 100+. Bonus: Apartment! Growing area. REAL ESTATE, BIZ, FF&E @ $585K * Dells Area: Plover! Family. Freestanding. Seats 100. Paved lot. Patio. Liquor license. Est. 1988. Pristine “Turn-key.” REAL ESTATE, BIZ, FF&E @ $395K
TAVERNS:
* NW Side: Coveted Chicago Tavern License! Great neighborhood. Mature crowd. $125K * North Suburb: w/ apartment, patio, picnic area, gaming allowed. Reduced to $99K
YOU CONCEPT: Freestanding building bordering major NW shopping center. Operating. Needs concept change. Suited for breakfast/lunch or 3 meal occasion restaurant. Great lease w/ option on RE! FF&E @ $115K!!
LI NE ST W IN G!
MEMBER: CRBA
WISCONSIN:
NEW LISTINGS Edgewater- Confidential #M721 - License & Asset Sale with Lease
RE PR DU IC CE E D!
building on 13,200 sf paved lot. Signalized intersection. RE @ $495K
LI NE ST W IN G!
LOCATION: River and Oakton, Des Plaines. Former restaurant site. 2,600 sf
312.575.0480 www.kudangroup.com
PIZZERIA/CAFÉ: Harlem & Irving area. Features wood burning pizza oven!
MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!
VinceF@PontarelliAssociates.com
PRNEW IC E!
Seats 50. Short hours. BYOB. “Turn-Key.” BIZ, FF&E @ NEW PRICE $99K!
John Pantelopoulos (224) 730-1953
! LI NE ST W IN G! LI NE ST W IN G! RLE PNR IDS EICW UTICN E EGD! ! RE PNR LID EIC SUT WE ICNE GD!!
Restaurant/Bar. After 25+ profitable years, owner is ready to pass the “controls” to the next hospitality enthusiast. Seats approx. 120, plenty of newly re-paved parking and two beautiful rental units that subsidize the rent. New roof, updated plumbing, mostly newer compressors, low rent and nice lease terms. AADT approx. 25,000. Value added: Gaming. Business: $190,000.
RE PNR LID EIC SUT WE ICNE GD!!
CENTRAL LAKE COUNTY
LI NE ST W IN G!
CALL 847-778-3571
847-602-9620
dec 33-40 classifieds.indd 36
Irish tavern and restaurant established in 1987. Completely renovated in 2014. Space features a basement and large back room with stage for music, comedy and private events. Size: 3,000 SF Rental Rate: $29/SF (NNN) Price: $225K Agents: Bob/Daniel
Lincoln Park- 2020 Lincoln Park West. - Restaurant for Lease Restaurant space at the base of a 440 unit luxury apartment building. Near neighboring attractions, such as Lincoln Park Zoo, Green City market, and North Ave. beach. Sizing: 4,650 SF-9,625 SF Rental Rate: $18/SF NNN Agents: Brian/Juan Carlos
Lincoln Square- 2301 Foster Ave. - Restaurant for Lease + Assets for Sale Brand new, fully built-out restaurant with 12 parking spaces. Fully-equipped with 13’ hood. Option to expand into retail space (800 SF). Real Estate purchase option. Size: 1,600 SF (Restaurant) Rental Rate: $25/SF Net Price: $43K (Assets) Agent: Anthony
McKinley Park- 3931 S. Leavitt St. - Food Production Space for Lease
Longstanding food production space. 1st floor is a privated dedicated kitchenb including walk-in cooler & freezer, plus refrigerated loading dock space. 2nd floor storage & office. Size: 8,200 SF Rental Rate: $9,500 per Month (Modified Gross) Agent: Bob
Orland Park, IL- Confidential #C122 - Business & Real Estate for Sale
Irish restaurant with real estate in affluent suburb. One-story commercial building with large outdoor patio. Great location & property for national tenant near busy Orland Square Mall. Size: 9,635 Building 1.75 Acres Lot Price: $3.6M Agent: Chad 815.404.9171
Park Ridge, IL- 1036 W. Higgins Rd. - Real Estate for Sale
Freestanding QSR with drive thru and parking near O’Hare/hotels/offices and I-90. FF&E included. Currently Al’s Beef/Nancy’s Pizzeria. Do not disturb. Possible to expand. Size: 4,050 Building .73 Acre Lot Price: $1.29M Agents: Daniel/Bob
Ravenswood- Confidential #1062 - Business for Sale
Newly constructed restaurant and bar available. Located conveniently near two mass transit lines; Metra and the CTA. Includes FF&E. Sidewalk cafe for al fresco dining. Size: 1,200 SF Rental Rate: $ 2,440.78/Mo. (Modified Gross) Price: $199K Agent: JC
Summit, IL- 5717 S. Archer Rd.- Bella’s Gaming Cafe - Business for Sale Nicely updated gaming establishment with lots of parking. Plenty of room for growth on gaming revenue with a motivated operator. Operating business. Do not disturb employees. Size: 600 SF Rental Rate: $1,800/Mo. (Gross) Price: $75K Agents: Bob/Georg
Summit, IL- 5719 S. Archer Rd.- Durbin’s - Business for Sale
Newly remodeled bar and grill with profitable gaming! Full kitchen included. Ample parking in the rear lot. Operating business. Do not disturb employees or managment. Size: 1,600 SF Rental Rate: $2,250/Mo. (Gross) Price: $95K Agents: Bob/Georg Beautifully built tavern/restaurant located in a busy strip mall with outdoor patio and bar. Seats 187+ inside;100+ outdoor patio. All FF&E included. Operating. Do not disturb. Size: 6,200 SF Rental Rate: $9,000/Mo. (NNN) Price: $1,499,000 (Bus./Assets) Agent: Chad
LI NE ST W IN G!
For the past 30 years I have privately helped my supplier contacts to sell or acquire companies. This time, I’m searching for a Chicagoland area portion control steak cutting business. The ideal company will have an existing client base and generate approximately $20 million in sales. The buyer is serious, ready and well-funded. Please call me for a confidential conversation at:
Lincoln Park- 2723 N. Halsted St. - Hidden Shamrock - Business for Sale
Tinley Park- 9501-R W. 171st St. - Tribes Alehouse
CBS Realtors
Meat Company For Sale?
Single-story commercial restaurant located on a great corner with outdoor patio. Occupancy of 103 indoors, and 40 outdoors. Located among many other restaurants and retailers. Size: 3,500 SF Rental Rate: $7,691.52/Mo. (Net) Price: $249,900 Agent: Jarrett
Yorkville, IL- Confidential #C121 - Business & Real Estate for Sale
Charhouse with Italian specialties situated on signalized, soon-to-be hard corner. Monument sign on Route 34. Fully-equipped kitchen, banquet room, gorgeous bar and all inventory. Size: 5,475 SF Building .94 Acre Lot Price: $1,495,000 Agent: Chad 815.404.9171 REQUEST A COPY OF OUR COMPLETE INVENTORY AT INFO@KUDANGROUP.COM
Kudan Group, Inc. 566 W. Lake St. Suite 225 Chicago, IL 60661
MEMBER: CRBA
11/14/17 4:05 PM
Ca
2) FR insu
Food Industry News® December 2017
Page 37
CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL
Email—nick.dibrizzi@cbexchange.com
Only From
NEW! RETAIL CENTER FOR SALE/LEASE
Orland Hills. Just south of 159th Street on 94th Avenue By Walmart, on the borders of Orland Park. 13,133 +/- SF Building/45,000 SF Lot/Parks 40 Cars.Tenants-Tobacco, Phone, Bakery Café, Men’s Salon, Grocery Store. There are 1,917 SF and 1,990 SF Available. Combined 3,907 SF perfect for any restaurant concept. Call for More Information.
NEW! NORTH SHORE SUBURBS
For Lease/Sale. 3,783 SF building with 79,715 SF lot. Quick service restaurant with drive-thru window. Existing furniture, fixtures and equipment in place. Next to CVS Pharmacy. Surrounding retailers include CVS Pharmacy, KFC, Walgreen’s, Culver’s Burgers, Applebee’s, Burger King, etc.
NEW! WESTERN SUBURBS-DOWNTOWN HOT WESTERN SUBURB BY TRAIN STATION Lease NNN $21 per SF; Real Estate taxes $2.81 per SF. Turn key 4,000 SF fully equipped restaurant-bar. Selling leasehold improvement, fixtures and equipment.
NEW! CHICAGO NORTH/LAKEVIEW
NEW! PIZZA!! PIZZA!!
Bar-grill with 2 am tavern license. Established for 20 years. 4,500 SF/seats 200 plus 50 outdoor patio. Sales-food 30%; liquor 70%. Real $$$ Maker.
Chicagoland Area Established for 20 years Sales $1,200,000 a year; Cash Flow $200,000 Qualified buyers only Must sign confidentiality agreement & have proof of funds. Selling Business Only.
NEW! WESTERN SUBURBS
Most famous “Hot Dog Stand” in the Midwest Free standing drive-in. Real $$$ maker. Seats 40; Parks 20. Selling Real Estate & Business. Qualified buyers only. NEW! CHICAGO/SOUTH SUBURBS Restaurant-bar-banquets-drive thru-catering. Specializes in ribs, steaks, chicken & fish. Established for 42 years. 4 million in sales a year verifiable 16,000 SF building/seats 200 in dining room, 200 in banquet rooms plus sit down bar 22 seating. Carryout with drivethru window, catering service with 2 delivery trucks. Parking for 155 vehicles. Five slot machines $120,000 gross monthly. For Sale/ For Lease Qualified Buyers Only.
UNDER
NEW! NORTHWEST SUBURBS Downtown Elgin on the Riverwalk by Grand Victoria Riverboat Casino.
Turn-key 5,445 SF brand new restaurant-bar-banquet, 2 bedroom apartment plus full basement. Water view patio with covered bar. Seats 75 dining room; 40 banquet room and 80 on the outdoor patio on the river walk. For Sale $649,500 or For Lease $11 per SF or $5,000 per month. Real Estate taxes only $1.14 per SF or $657 per month.
NEW! CHICAGO SOUTH
CT A R T N O
NWC stoplight intersection of 47th Street and Damen Avenue. Located in the outlot of “The Yards” Plaza. For Sale/Lease. 3,750 SF building with 27,557 SF Lot. Brand New quick service restaurant with drive-thru window. Existing furniture, fixtures and equipment in place. Located next to Burger King, Pizza Hut & Wings in the same shopping center. Surrounding retailers include Checkers Burgers, McDonald’s, Home Depot, Walgreen’s, Food For Less.
C
NEW! WESTERN SUBURBS - LISLE For Lease-free standing former restaurant. 2,520 SF plus 1,000 SF lower level brick building. Lot 22,850 SF, Hard corner stoplight intersection SEC of Main Street (Route 53) and Maple Ave. National Tenant location by Benedictine University. Next to major national tenants, high traffic counts, great demographics. Lease type: NNN/$30 per SF NNN. Real Estate Taxes: $5.60 per SF
NEW! SOUTHWEST SUBURBS-MIDLOTHIAN ON CICERO AVE.
MEMBER: CRBA
NEW! HOT LOCATION FOR YOUR NEW FOOD CONCEPT 640 Ogden Avenue, Downers Grove. 1,360 to 7,440 SF available 18’ feet clear ceiling height. FOR LEASE Class “A” Retail Center available June 2017. High traffic counts and excellent demographics.
Nick Di Brizzi 888-317-7721
Just one door south of the SEC stoplight intersection of 147th Street and Cicero Avenue. For Sale/Lease. 4,200 SF building with 46,590 SF lot. Brand New Quick Service Restaurant with drive-thru window. 49,000 VPD traffic count on Cicero Avenue and 29,000 VPD traffic count on 147th Street. Next to Fannie May and across from Walgreen’s, major development NWC of 147th Street and Cicero Avenue. Surrounding retailers include, Mariano’s, Cooper’s Hawk, McDonald’s, Pepe’s Mexican Restaurant, Popeye’s Chicken, Panda Express, Taco Bell.
z Happy Holidays! Thank You For Your Business! z We have bank owned foreclosures; commercial and residential. For more Confidential Listings, Call Today! 1-888-317-7721. Se Habla Español.
REALPOUL REALTY “Commerce With Morality™”
2731 W. Touhy Ave. Chicago, Illinois 60645
THINKING OF BUYING OR SELLING? Please Call (773) 743-2100 or Email peterjp@realpoul.com
Peter J. Poulopoulos, MBA
BUSINESS OPPORTUNITIES • THINKING OF BUYING OR SELLING? CALL JOHN MOAURO! HIGH VOLUME PIZZERIA TAKEOUT PANCAKE HOUSE Established over 50 years. Limited hours. Includes real estate. Priced to sell quickly. Recently reduced. Call for details.
Chicago location. 3,000 sq. ft. Seats 120. Long term, favorable lease. Limited hours. Possible owner financing. Call for details.
Managing Real Estate Broker Licensed in: Illinois, Indiana, Wisconsin
Wishing You and Yours Happy Holidays and a Prosperous New Year
A BEAUTIFUL SUMMARY OF BUSINESSES FOR SALE SPORTS BAR + 5 STORES Outstanding Sports Bar and Grill with 5 Stores - A Truly Great Deal! $2,725,000 RESTAURANT-BAR-PIZZA Restaurant-Bar-Pizza-Free Standing - 3.5 Acres - W/Property-Owner Financing $1,795,000 RESTAURANT Restaurant-Free Standing-Same Owners for 25 Years! Business and Property! $1,575,000 FAST FOOD Free Standing Fast Food - B $280K B & P: $1.375M - Outstanding! $1,375,000 RESTAURANT-BAR-PIZZA Free Standing - Italian Restaurant - Bar - Pizza - Business & Property $1.25M $1,250,000 FAST FOOD Fast Food - Free Standing - W/Property - Drive Thru - Goldmine $1,199,000 SPORTS BAR & STRIP MALL Profitable Sports Bar in 18,000 Sq. Ft. Strip Mall (Business & Property!!!) $993,000 RESTAURANT Free Standing Family 185-Seat Restaurant, 5,500 sq. ft. W/Property $849,000 FAST FOOD Fast Food, FS, Corner, Drive-Thru, 65 Seats, W/Prop.-Video Poker $675,000 RESTAURANT Restaurant-Free Standing-Same Owners for 25 Years! Business Only $625,000 RESTAURANT-BAR-PIZZA Free Standing - Italian Restaurant - Bar - Pizza - Business Only $295K $295,000 FAST FOOD Free Standing Fast Food - B $280K B & P: $1.375M - Outstanding! $280,000 FAST FOOD Fast Food - Hot Dogs Free Standing - Property - Opportunity $249,000 FAST FOOD Fast Food - Well Known & Long Established - Close to Lincoln Park Zoo $155,000 BREAKFAST-LUNCH Breakfast-Lunch / Fast Food 6am to 3pm $80,000 BAR Corner Location - Well Known - Same Location for Many Years $75,000 Call us at (773) 743-2100 for: 1) Property Management,
2) FREE Market Evaluation of your business, 3) FREE FARMERSTM insurance quote, 4) Story of your business in Estiator magazine
MEMBER: CRBA
dec 33-40 classifieds.indd 37
LONG ESTABLISHED SPORTS BAR/PUB In full operation with gaming. Approx. 2,5003,000 sq. ft. w/ parking. Located in SW suburbs. Additional rental income from retail space & apartment. Adjacent to bar. Priced to sell. Call for details.
ITALIAN RESTAURANTS W/ BANQUETS & PIZZERIA
Multiple locations. Long established, over 50 years of history. Has gaming! Will separate.
Seller retiring. EXTREMELY CONFIDENTIAL!
Call for details.
CATERING BUSINESS FOR SALE
D L O S
NW Suburbs Downtown area. Newly remodeled. High volume. Reasonable lease. Call for details!
Community favorite. Many years in business with base established. Limited hours. Very profitable. Easy takeover. Sellers will train. Call for details.
RESTAURANT/BANQUET FACILITY
Located in SW burbs, adjacent to a golf course community; great for banquets. Seating 400 plus. Apx. 58,000 Sq Ft site, building w/ walk out lower level. Over 13,000 Sq Ft. Low RE taxes, being offered below current appraisal. Bank owned w/ possible financing available. Call for details.
SPORTS BAR AND GRILL
SHRIMP HOUSE
Freestanding 2,500 sq. ft. restaurant. A community favorite! High volume sales. Seats 60. Abundant parking. 4-5 star reviews on Facebook, TripAdvisor and Yelp. SW Suburban location. Call for details.
AMBASSADOR
9999 West 143rd Street Orland Park, IL 60462
Broker/Appraiser Always Confidential
(708) 361-1150 Email: jmoauro@aol.com Web: www.johngmoauro.com
HAPPY HOLIDAYS AND PROSPEROUS NEW YEAR!
11/14/17 4:05 PM
RESTAURANT FOR SALE LOCATED IN OTTAWA, IL ON FOX RIVER. LIGHTED INTERSECTION. APPROX 1 ACRE. BUSINESS AND REAL ESTATE (INCLUDING 1400 SF HOME) Contact: Douglas Carroll
815.326.9273
dougcarroll@remax.net RE/ RE/MAX 1ST CHOICE, 2771 COLUMBUS, OTTAWA, IL 815.434.3337
ITALIAN RESTAURANT FOR SALE
Over 4,100 sq. ft. two different dining rooms with a big outdoor patio for a total of more than 200 seats. All fixtures and furniture included but not inventory. Attractive lease terms available. Asking $275,000 for business only. BROKERS WELCOME Call or text 708-304-3448
Fully Equipped Production Kitchen for Lease
BERWYN
Bar & Grill For Sale. Updated Turn-Key 2,200 sq. ft. High visibility. Video gaming. Great lease! Contact Sean Glascott - @ properties
773-551-7168
Spark Shared Kitchen, available immediately. Perfect for caterer or food production. 8,200 to 12,000 sq. ft. $14 - $16 per sq. ft. 1,900 sq. ft. cooler with prep & hand sinks, 900 sq. ft. freezer. 500 sq. ft. refrigerated production room with blast chiller & prep and hand sinks. Option to purchase existing equipment (4 convection ovens, combi-oven, 6 burner stove, tilting skillets, etc.) Two refrigerated loading docks with levelers. 600 sq. ft. cook room with 24” hood. Dish room with dishwasher & 3 basin sinks. M & F bathrooms. Offices and conference room. McKinley Park location (near 39th & Western). Located on private street. Ample parking with secure truck parking available. Call Richard Mott (312) 399-2084 or rmmott@gmail.com
RESTAURANT FOR SALE
McHenry, over 7,000 sq. ft. Complete package; Building Business & Land. Great location over an acre of land! Turn key operation. Motivated to sell! Contact Jay at NALLEY REALTY
(815) 354-4321 www.nicolinosmchenry.com
COMMERCIAL/RESIDENTIAL BUILDING 7 Unit Building 3121 N. Cicero. 4 apts. with tavern & food. Tavern license. Lot 50 x 125. Occupancy: 98 Some financing available.
$675,000
Call Wesley at 773-671-1273
CAMBRIDGE REALTY & BROKERAGE
with 30 yrs of Hospitality Experience, proudly presents: • DOWNTOWN PUB, Chicago 3,600 sq ft, seating for 150, plus 20 Bar Stools, walking distance to City Hall, rent only $5,000 month Gross. 13 yrs left on Lease asking: $500,000 business only. • BANQUET HALL, NW Suburbs, $4 Million in Sales, 35 yrs in business, owner retiring,seating for 900 guests, asking $5.8 Million with two commercial parcels. Call for details, too good to pass up. • GREEK THEME RESTAURANT, Chicago, 40 seats inside, 26 outside café, ALL NEW. BUILDOUT, New Electric, New Equipment, New Furniture 2 months old asking…$145,000 Business only • SPORTS BAR OR DINER, Des Plaines, 6,000 sq feet, with Huge Bar, Outside Patio, recently remodeled, turnkey operation, asking $350,000 Business only • STEAKHOUSE, Oak Brook Area, $2.5 Million in Sales, 8,200 sq feet, ample parking, upscale buildout with banquets and outdoor seating, and enclosed patio asking:$3.5 Million w/ property • BREAKFAST RESTAURANT, Gurnee, Hard Stop Light Corner, OWNER WILL BUILD TO SUIT, up to 10,000 sq feet. Call for information.
CALL PATRICK: (847) 710-9233 OR EMAIL: Patrick.haris@gmail.com
BUSINESS FOR SALE
GAMING, PIZZA, LIQUOR and 34 plus years in business!!! Once in a lifetime opportunity to buy an established business with lots of upside potential to add additional revenue. Recent remodel with great lease terms in Elk Grove Village. Call Joe (630) 237-4452 or James Spyropoulos (312) 671-7399 DEVON REALTY
dec 33-40 classifieds.indd 38
JOLIET DRIVE-IN
RESTAURANT FOR SALE Est. 1949, Car Hops, Home Made Root Beer Owners retiring after 35 years. Selling business, building and property. Qualified buyers only.
Email: acedrivein@comcast.net WESTERN LAKE COUNTY
Banquet Hall–Attractive, free-standing facility, fully equipped with a seating capacity of 250 and plenty of parking. Elegant interior and convenient location. $725,000
John Pantelopoulos (224) 730-1953 CBS Realtors
FOR SALE
Seeking new owner for small fastcasual Mexican restaurant in Lake County. In business 20 years! 1,800 sq ft. Seats 65. Unique menu. Liquor license! Equipment and all recipes included! Priced to sell. $149K
Moving to the Valley of the Sun? I’m from Chicago and have over 45 yrs experience in all facets in real estate
Scottsdale / Phoenix Area 8388 East Hartford Suite 100 REALTOR® Scottsdale, AZ 85255
MICHAEL YERGIN 312.952.5683 O: 602.230.7600 E: dryergin@aol.com www.homesmart.com
VENDOR WANTED
Moving to the Valley of the Sun? I’m from The Port Authority is seeking a Vendor Chicago andHammond have over qualifi 45 yrs ed to operate, maintain and manage the experience in all Lost Marsh Golf Course Restaurant and Bar as well facets in real estate
as possessing the additional ability to cater special events, golf outings and reception type events at the request and discretion of the Hammond Port Authority. The Lost Marsh Golf Course Restaurant and Bar is located on an 18-hole Championship Golf Course in Hammond, Indiana. The Frank Lloyd Wright inspired building features a state of the art kitchen, open air balcony seating with a panoramic view of the Downtown Chicago skyline and a beautiful Prairie Style restaurant and bar. The successful vendor will operate a first class restaurant and full service bar to include lunch and dinner seven (7) days a week, fifty-two (52) weeks a year. Inquiries and arrangements to tour the facility can be made by contacting Susan Tabers at the Hammond Port Authority, 701 Casino Center Drive, Hammond, IN 46320 Phone: 219-659-7678.
Call Jake for more info.
847-652-8164 11/14/17 4:05 PM
Food Industry News® December 2017
Page 39
Two Sales Group Awards
Culinary Equipment Group was recently named “2017 Rep of the Year” by two different sales groups at TriMark Marlinn; the Contract Equipment Division and the Street Sales Group. James Carr, Principal at Culinary Equipment Group, was presented the awards by Tony Beninato, Vice President Sales at TriMark Marlinn. “It was a huge surprise and quite an honor to be recognized by both groups!” remarked James. “It’s been really fun growing with them.” TriMark Marlinn serves Greater Chicago, Illinois, Indiana and Wisconsin. Culinary Equipment Group is a Chicago-based manufacturers’ rep firm serving Northern Illinois and Northwest Indiana.
Johnsonville explores new Flavor profiles Johnsonville, America’s No. 1 sausage brand*, is introducing a new Smoked Bourbon BBQ Sausage as part of its new Smoked Sausage Collection. Johnsonville’s new Smoked Bourbon BBQ Sausage has authentic bourbon flavor and is naturally smoked with hardwood chips for a bold BBQ taste experience. Recent studies show consumer interest for charred, smoked food is on the rise. A deeper, more complex flavor found in smoked proteins is one of the reasons smoked sausage is positioned to be an on-trend culinary ingredient on foodservice menus. For more info, visit cstore.johnsonville.com
dec 33-40 classifieds.indd 39
When an employee Reports Harassment Janine Yancey, founder and CEO of Emtrain, which offers compliance training courses, says corporations shouldn’t oversee their own employees’ complaints of unwanted sexual advances. After all, “internal advisors are there to protect the company.” She sees the need for an outside, public website “that moves beyond the type of hotlines that the employers control currently,” where workers can “anonymously report workplace incidents to a neutral third-party with subject matter expertise who could identify red flag issues and bring them to the employer for action.” It would serve as a middle ground between employees staying quiet about such complaints and employees “going nuclear”—as Yancey puts it—with a legal action or public shaming on the Internet or through news channels that automatically puts companies on the defense. –Fortune
Firehouse Subs® & Stone park First Responders Joined Forces for Fire Safety Weekend Firehouse Subs in Stone Park invited the community to celebrate Fire Safety Weekend, a three-day event filled with family-friendly activities promoting fire safety education, tips and prevention. Throughout the weekend, the restaurant partnered with Village of Stone Park Fire and Police Departments to educate guests on the many ways to stay safe this winter, while also raising money for Illinois Fire Safety Alliance, a non-profit providing burn prevention resources and support services to burn victims statewide.
Retail Food equipment SpecialiStS leach Food equipment distributors, llc
Deli • Bakery • Meat • Produce • Grocery • Seafood • More
FEATURING
We distribute premium brands of Food Retail Equipment in eleven Midwest states through equipment dealers and a network of authorized resellers. We offer equipment for: supermarkets, food stores, butcher shops, delis, cafeterias, c-stores, wholesale, retail and specialty retailers.
Available from Leach Food Equipment Distributors
800-544-9410
SaleS • leaSing • Financing • www.lFeD-mw.com
11/14/17 4:05 PM
New Managers for Liguria Foods Liguria Foods, the country’s premier pepperoni and dried sausage manufacturer, is pleased to announce the addition of Pete Hahn and Kathy Gilde to the staff as the Regional Manager for the Upper Midwest and Business Development Manager for the Southeast, respectively. “We are thrilled to have both Pete and Kathy at Liguria as they’re bringing decades of experience in foodservice sales and a true passion for our business,” said Mark Majewski, Liguria’s Senior Vice President and General Manager. Pete Hahn began his selling career in 1994 and has successfully sold for multiple companies in the food industry. His career has spanned sales for dairy proteins, specialty ingredients, frozen prepared foods, soups, sauces and pizza. Kathy Gilde began her sales career at Hillshire Farms, where she increased her sales territory five-fold. She was promoted to the Sara Lee Meat Group where she worked closely with R&D department to develop new products. Her next position was as the Regional Sales manager at Stockpot and Campbell’s where she focused on developing private label product sales. For more information, contact Liguria Foods at www.liguriafoods.com.
Chefs & Culinary Professionals of Chicagoland Annual Holiday Meeting Monday, December 4, 2017 La Villa Restaurant and Banquets 3632 North Pulaski, Chicago, IL 60641 Two free parking lots adjacent to the restaurant
6:00 – 7:00 Registration and Cash Bar Reception 7:00 Chapter Program and Dinner Family-style dinner with wine $40.00 for members and guests at the door CCPC Meeting
dec 33-40 classifieds.indd 40
Page 40
Food Industry News® December 2017
IFRA Caputo’s Banquet
IFRA is pleased to congratulate Angelo Caputo’s on being selected for the 2017 Illinois Food Industry Retailer Leadership Award. The name Caputo’s has a special meaning for local shoppers. They know it for its high-quality perishables and array of homemade offerings, but it’s also a store where they can get hard-to-find specialty items, the legacy of founder Angelo Caputo. Angelo and his wife Romana opened their first food store in Elmwood Park in 1958. It was located at the corner of Harlem and Wrightwood and known as “Caputo’s Produce and Italian Specialties.” Angelo began each day well before dawn at Chicago’s South Water Market where he would examine fruits and vegetables from the local Midwest farmers, as well as produce from the east coast, west coast and southern states. Each selection was hand-picked and heavily bartered. Laden with his fresh purchases, Angelo would return to the store to greet his customers just as the sun was rising. Angelo’s and Romana’s commitment to business and family paid off and today, almost 60 years later, Angelo Caputo’s Fresh Markets has grown to include eight Chicago area stores employing 1,600 people throughout its operations. In 1988, Angelo retired from the business and his son-in-law Robertino Presta took over as President and CEO. Robertino started as a bagger at the age of 13 in Angelo’s Elmwood Park store. “Robertino’s strong work ethic and respect for others really endeared him to the Ca- IFRA Chairman Art Potash, Potash Markets (left) presents Food Industry Leadership Award to Angelo Caputo puto family,” said IFRA Illinois and Robertino Presta. President Brian Jordan. “Because he was so young, it’s truly a remarkable story. We’re fortunate that Robertino is a strong believer in the Association and not only supports our programs, but encourages members of his executive team to get involved as well, including Director of Marketing and Merchandising Dan O’Neill who serves on the IFRA board of directors. For the future, Robertino sees competition and change as a constant. His advice for other food retailers, “You have to work smarter and more efficiently than ever before.”
11/14/17 4:05 PM
Food Industry News® December 2017
Page 41
Dining With Ms X
THANK YOU to Our Numerous Raffle Prize Suppliers to SHMOOZEFEST October, 2017
DECEMBER 2017 ALEXANDRA FOODS 3300 N. Central Ave. CHICAGO, IL 773-282-3820. This place is very well known, they have an outlet store next to their factory where you can stock up on some of their specialties. The outlet store has freezers loaded with their products available for purchase. They offer a big selection of pierogi. Flavors include potato, meat, kraut & mushroom just to name a few and they have blintzes. This is the real deal! CHEESEIE’S PUB & GRUB 622 Davis St. EVANSTON, IL 847-8688686. They have taken the grilled cheese sandwich to another level. Choices include the Caprese which is mozzarella, tomatoes, olive oil, black pepper on sourdough, or the Popper which is cheddar cheese, cream cheese sauce, jalapeno slices and bacon on sourdough. I went for the Classic which was Merkt’s cheddar cheese, American cheese, tomatoes, ham and bacon on Texas toast. Anything with Merkt’s cheddar works for me. That sandwich was great! It also came with a tomato soup dipping sauce. Sides included seasoned fries, tater tots and sweet potato fries. 3 CORNERS GRILL & TAP 7231 Lemont Rd. DOWNERS GROVE, IL 630541-6700. This is a sports bar and a full service restaurant. Stop in for drinks and a snack or enjoy a meal. They have a stellar beer selection and so many choices on their menu including salads, wraps, ribs, chicken, salmon and steak. They offer mini burgers and 12 kinds of full size burgers. I tried one of their full sized burgers, which came with a choice of seasoned fires, tater tots or pub chips. It’s definitely worth checking out! KD MARKET 1046 S. Elmhurst Rd. MT. PROPSECT, IL 847-979-8494. This is a newly opened International grocery store. The store itself is sleek & gorgeous. A lot of thought and detail was put into this place. The store is energy efficient; the cases displaying produce and product are made out of stainless steel. They have an unbelievable selection of European products, some of which I couldn’t figure out what they were. They had a big selection of deli meats and cheeses. I found a few new varieties of Leibniz cookies, European candies and chocolates here. THE BUDLONG HOT CHICKEN 1008 W. Armitage CHICAGO, IL 773270-9005. If you like your chicken with some flavor, then you’ll love this place. They have Hot Chicken Plates, tenders and the Nashville Hot fried chicken sandwich, that’s what I tried. It was a very generous portion of chicken served on a Brioche bun with Budlong sauce and topped with farmslaw and pickles. The first bite had a kick but then the slaw and pickles toned it down a bit. To go with my sandwich, I got an order of their potato salad which was really tasty too. So good! VALLI PRODUCE 1910 Dempster EVANSTON, IL 847866-6100. This is a beautiful store. You could spend a lot of time in the produce department where they have a big selection of fruits and vegetables. To the right of the produce they have a gorgeous bakery. On the wall off the produce they have an unbelievable selection of bulk packaged goods like candies, nuts and snack mixes. They have a huge meat department, a sushi bar, and a big selection of product in their grocery, dairy and frozen aisles. This is a good place to shop. WILDFIRE 1300 Patriot Blvd. GLENVIEW, IL 847-657-6363. I arrived at the restaurant at five o’clock and the place was already packed. This is not a small restaurant. They have everything, an extensive wine list, salads, steaks, seafood, ribs, burgers, sandwiches and mouthwatering desserts. For an appetizer I recommend the Crab Cakes which are a serving of two cakes with big pieces of crab. For an entrée, try the Prime Rib. This Prime Rib comes in a choice of three cuts, I always get the 16 oz. Queen Cut and to go with it I opt for the Giant baked potato. I’ve ordered this a few times and it was always perfect!
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Students from The Culinary Institute of America learn the art of sushi making from a “sushi shokunin” master sushi chef during their fall 2017 tour of Japan. The tour is part of the Advanced Cooking: Japanese Cuisine course at the CIA, a partnership between the college and Suntory Group. (Photo credit: Chris Jue/CIA)
Suntory, Culinary Institute of America Offer Students a Culinary Tour
The Culinary Institute of America (CIA), in collaboration with Suntory Group, one of the world’s leading consumer product companies, launched the second year of its Advanced Cooking: Japanese Cuisine course at the college’s New York campus. As Japan’s rich culinary traditions, techniques, and dishes increasingly become focal points of exploration for young chefs pursuing advanced culinary arts, the course serves as the first phase of a broader Japanese studies initiative at the CIA. This year, students enrolled in the course had the opportunity to travel to Japan to experience Japanese cuisine first-hand, just before the start of the semester. The tour was made possible by Suntory and other corporate members of the CIA’s Japanese Studies Leadership Council. Students and CIA faculty traveled to Tokyo, Fukuoka, Kyoto, and Osaka, experiencing cuisines and culinary demonstrations ranging from soba and sushi to kamameshi, okonomiyaki, kaiseki, and much more. The itinerary included visits to rice fields grown for vinegar production, wagyu beef and bamboo shoot farms, the Tsuji Culinary Institute, and the Suntory Yamazaki Distillery. The tour was planned by the CIA with the help of the college’s ambassador in Japan, Mr. Hiroo Chikaraishi, a well-known hospitality expert based in Tokyo. The Japanese Cuisine course is an innovative immersion into the cuisines, flavors, techniques, and food culture of Japan. It is jointly taught by CIA instructor Chef Martin Matysik and Chef Hiroki Murashima of the world-renowned Tsuji Culinary Institute in Osaka. As part of the CIA’s relationship with Suntory, Chef Murashima also holds the position of Suntory Visiting Professor of Japanese Studies. “The curriculum guides students through Japanese history, culture, and principles of authentic Japanese cooking as they explore rice and noodles, sushi, tempura, the principles of umami, and the cultural aspects of the Japanese dining table. Students will also learn the art of preparing kaiseki, a traditional multi-course meal that is highly seasonal, balanced, and evocative of Japanese sensibilities of beauty and hospitality.
78 Brand Al Gelato Chicago Clemens Group Duck Inn Eduardo’s Enoteca Food Marketing Services Fox Valley Fire Gino’s Brew Pub Gino’s East Gonnella Baking Hammermade Shirts Hoffmaster Kool Technologies Kudan Group Lezza Bakery & Desserts Loyalez Mojo Bricks Pastorelli Food Products Pepsico Pinnacle Propane Roland Foods Simply Gluten Free Silver Spoon Desserts Synergy Digital Media The Comedy Bar The Patio Restaurants Trendler Seating Trimark Marlinn Verde Vienna Beef
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HAPPY HOLIDAYS DESIGN
Food Industry News® December 2017
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“Age is just a number.” Really? Well, no; it’s a marker for the gradual breakdown of our physical bodies leading our inevitable demise. Accept it or D E S I to GN not, it’s harder to bounce back from illnesses as we age; here’s why: Wound healing is a complex process involving the immune system. Unfortunately, some parts of the immune system deteriorate as we get older. For example, aging affects the function of white blood cells called macrophages (big eaters). These cells play key immune roles, especially in wound repair. They chomp their way through debris at a wound site, and help to promote tissue reconstruction by producing a growth factor that boosts the cells that make connective tissue and collagen. Meanwhile, in broken bones, macrophages secrete chemicals that attract stem cells to the injured site. Ageing also appears to alter these important interactions between macrophages and stem cells.
Avoid risks this Holiday Season; Get Your Staff TIPS/BASSET Certified
Brought back to life - the Red Spirit Chef’s Knife “AJAX”
Friedr. Dick is breathing new life into a knife design from the 1930s: the “AJAX” chef’s knife in the Red Spirit series. The unusual shape is reminiscent of a cleaver, an indispensable tool for the processing of meat. Friedr. Dick named all cleavers after gods and heroes from mythology back in 1930. For example, the “AJAX” owes its name to “Aias” (“Ajax” in English), the main Greek hero of the Trojan War. If you bear a great name, you must also meet the expectations. The “AJAX” chef’s knife delivers on its promises: the striking style of blade with a wide side and curved cutting edge is ideal for processing meat and poultry. The knife can be hung up easily thanks to the practical hole in the blade. The perfect knife for all barbecue enthusiasts and meat lovers who show their character and value something special. Chef’s Knife“AJAX”; Red Spirit series; Prod. no. 8172220; www.fdick.us
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In time for holiday business, it’s an excellent time to schedule a Beverage, Alcohol, Server/Sellers Education Training session before the end of the year. The holidays are almost upon us, and you need to think about what you can do to ensure the safety and well-being of your customers when serving alcohol. TIPS/BASSET is designed to encourage profitable, serve or sell liquor responsibly, in all jurisdictions that directly control the distribution and sale of Alcohol. Due to the recent change in state law, by 2018 all On-Premise servers, bartenders, managers, cashiers and even bouncers who check ID will be required to have a BASSET certification in order to work in all counties as mandated by the State of Illinois. Know the risks: Risk of lawsuits by over-serving Risk of lives if you serve a drunk driver Risk your livelihood if you sell to a minor Objectives of the Program are: 1. Train and educate sellers and servers to engage in responsible alcohol service 2. Spot signs of intoxication and utilize various intervention techniques 3. Prevent DUIs and alcohol-related fatalities 4. Stop underage sales and underage drinking 5. Create safer environment within communities that establishments serve alcohol 6. Educate owners, managers and staff on DRAM shop state laws and local ordinances As the final step of a TIPS session, each participant will complete and pass a multiple-choice exam (given in both English and Spanish) to receive their certification card, valid for three years in most areas. – Step Solution of IL, Inc.
Felony Franks Closes Down
Deno Andrews, Oak Park village trustee behind the Felony Franks restaurant, announced its closing citing higher property taxes, new labor laws and the cost of goods increasing “faster than the market was willing to pay for such increases.” Andrews said that Felony Franks already paid staff over the minimum wage threshold, but factoring in the sick time off in the first few months, if one employee took a sick day, he’d have to pay someone else to fill that time, essentially paying two people to work. But of all his rising costs, the property tax was the thing that rose the quickest. Andrews said many of his Cook County vendors are also affected by increasing wages and taxes. He said that as prices rose to over $4 for a hot dog, people would not buy. The restaurant hired ex-felons and garnered a wealth of publicity, but faced numerous problems across 17 years in different locations.
Bagel Creations Takes NYC Black Seed Bagel and Nom Wah Kuai in New York City are joining forces to serve a bagel/ bao bun combination called a Baogel. The creation consists of sweet pork belly stuffed inside a sesame bagel and served alongside chili cream cheese. – Adapted from Food & Wine Online
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Food Industry News® December 2017
Studies: 2/3 of Food Wasted in Three Major U.S. Cities is Edible
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Stacking all your foodservice, workforce and marketing solutions under one roof.
More than two-thirds of all food discarded in people’s homes in three major U.S. cities was potentially edible, and up to 68 million additional meals annually could March 12-14, 2018 potentially be donated to Wisconsin Center • Milwaukee people in need in those cities, according to a pair of new reports released today by the Natural Resources Defense Council, with support from The Rockefeller Foundation. For the first time in the U.S., the reports offer a look at the amount and kinds of food wasted in Denver, Nashville and New York, providing March 12-13, 2018 a detailed look at this waste in people’s homes. They also estimate how much the cities could increase donation of food to people in need. In addition to providing local insights in each place, the reports identify patterns that emerged across the three cities that suggest how these problems and opportunities could be tackled at a city level nationwide. In the U.S., up to 40 percent of all food goes uneaten Food Industry News readers receive a 50% discount each year, at an annual cost of $218 billion. It’s a problem that costs the average family of four at least $1,500 per food_industry_news_ad.indd 1 virtually tied for the top two generators of food year. And it results in massive amounts of wasted water, landfill use, cli- waste. Other substantial contributors included mate pollution and other environmental damage. food wholesalers and distributors, food manufacAt the same time, one in eight Americans lacks a turing and processing, grocers and markets, and hospitality. steady supply of food. Up to 68 million additional meals annually could Key findings include: be donated across all three cities, beyond current An average of 3.5 pounds of food per person donations, under optimal conditions—up to 7.1 was wasted at home every week across the three cities, and more than two-thirds (68 percent) of million meals in Denver, 9.3 million in Nashville and 51.9 million in New York. that could have been eaten. Denver and Nashville could meet as much as Six of the top ten most commonly wasted edible foods in households were the same in all three an additional 46 percent to 48 percent of their cities: coffee, milk, apples, bread, potatoes and cities’ unmet food needs, respectively, by maximizing food donation from retailers, institutions pasta. In Denver and New York, the residential sector and other consumer-facing businesses located in was estimated to produce the most food waste, their community. Similarly, New York could meet followed by restaurants and caterers. In Nash- an additional 23 percent of its unmet food needs, ville, the residential and restaurant sectors were beyond current donations.
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Across all three cities, the retail grocery sector 11/6/17 10:30 AM demonstrated the largest untapped potential for increased food donation among the sectors reviewed, mainly through expanded donation of nutritious foods like fruits, vegetables, meat, dairy and deli items. Institutions like hotels, healthcare, universities and K-12 schools also have strong potential, followed by restaurants, convenience stores and other businesses. A survey of residents in these three cities revealed that more than half (57 percent) think their actions make a meaningful difference in reducing the amount of food going to waste, yet 76 percent believe they already throw out less food than the average American. More than half of survey respondents also feel less guilty about wasting food if it is composted.
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HAPPY HOLIDAYS
PRIVATE LABEL ✮ FASTEST TURNAROUND ✮ LOW MINIMUMS ✮ YOUR RECIPE OR OURS
SAUCES
Food Industry News® December 2017
AROUND CHICAGO With Valerie Miller PENNY’S NOODLE SHOP–OAK PARK
All Sizes Packed From Retail to Industrial
The Importance (630) 873-3208 of Cleaning your formella.com Kitchen Exhaust Grandmother’s 65-Year-Old Spirit Embraced System by Tattoo-Armed Millennial Mixologists DRESSINGS
CONDIMENTS MANUFACTURING
CALL KATHY FORMELLA
Earlier this year, Lincoln Park resident Kyle Miller launched a family spirit recipe, originally created 65 years ago by his grandmother Hedy (a.k.a. “Oma”), into the Illinois market. Working with a Chicago brand development firm and a Gurnee distillery, Oma’s Cherry-Infused Spirit was released and within six months was being sold by over 140 on and off-premise venues. “My grandmother created this spirit for family and friends back in 1952, working out of her Lansing, Michigan kitchen,” says Kyle, who is founder of Oma’s Spirits. “Three generations later,” he says, “Millennials are embracing this product at trendy bars and restaurants in the Loop, Lincoln Park and Near North.” Leading Chicago area mixologists such as Gio at Maria’s Packaged Goods, Susan at Fountainhead and Alec at Smith & Wollensky have made cocktails based on Oma’s recipe with names such as Drew Cherrymore, Michigan Sunset, Oma’s Sparkler, Cherry Circus and Oma’s Slushy. It’s also being added to traditional drinks, such as Manhattans, Old Fashions and cola for a Cherry Coke. Kyle believes the key to this multi-generational love of Oma’s is the authenticity of the product. “When people look at the Oma’s stopper-topped package, they see a dark red cherry liquid showing through the glass. We use juice from over 100 Montmorency cherries in every bottle.” When you open the bottle, there’s a strong aroma of jammy fruitiness, similar to a fine wine. When you taste Oma’s, there’s an overwhelming flavor of real crushed cherries, hiding the fact that this is an 80-proof product. “Dangerous” is a word often used to describe it. “There’s something gratifying about seeing leading-edge, tattooarmed Millennial mixologists crafting a cocktail with my 92-year-old grandmother’s 65-year-old recipe,” remarked Kyle. “It says a lot about lasting values.” As for the nonagenarian Oma, Kyle states that she’s still active in promoting her namesake Cherry-Infused Spirit brand. “Last month, she was at a charity golf outing, on the 17th hole of the Lansing Country Club,” Kyle notes, “signing bottles of Oma’s for a good cause.” Oma’s Cherry Infused Spirit is distributed in Illinois by Compass Wine & Spirits.
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We asked Steve Schreiner, the owner of Hoodz of Schaumburg and Barrington—a firm that specializes in Commercial Kitchen Exhaust System Cleaning—for an example of what can happen if a Kitchen Exhaust System is not cleaned properly on a regular schedule. He sent us a picture of solid grease that his team removed from a neglected system. Steve said the entire system above the hood up to the roof and the rooftop fan unit had not been touched in several years. If a system has been neglected for this long the grease will turn into a solid mass and restrict the ability for the system to perform as intended while drastically increasing the risk of a kitchen fire. This puts the restaurant owners, staff, customers and investments in a position of unnecessary risk. Their job is to reduce risk of fire and keep the fire where it should be on the cooking appliances allowing the restaurant to service customer after customer in a safe working environment. You can see Hoodz ad on page 20 of this issue.
Going to Penny’s Noodles is like being on a food tour. They serve Pan-Asian cuisine which means you could be eating Japanese, Chinese, Thai, Vietnamese or a noodle dish from Singapore. Each region has their own specialty. They offer Japanese Gyoza which are stuffed dumplings, Vietnamese Spring Rolls which are filled with noodles and vegetables and then wrapped in clear rice paper. Chinese dishes include Chinese greens with oyster sauce and Mandarin chicken salad. On the menu they have soups, salads, rice plates and an assortment of unique dishes like the 5 Pepper Shrimp which is large battered shrimp sautéed in their own five pepper sauce served over rice along with a spring mix salad and mandarin orange slices. Popular dishes include Noodles in a Bowl using rice vermicelli noodles or egg noodles. One to try is their Spicy Basil Noodles with their signature Basil sauce. All meals are cooked to order. You can add in chicken, beef, shrimp or tofu to your entrée. Dishes can be prepared glutenfree and vegetarian style. George Panagos of Penny’s Noodles said that two of the most popular dishes at this location are the Pad Thai Noodles and the Hot Pepper Noodles Pad Thai Penny’s signature noodle dish which is stir fried thin rice noodles in their distinct Pad Thai sauce with egg, bean sprouts, green onions and ground peanuts. Garnished with fresh bean sprouts, red cabbage and cilantro. Hot Pepper Noodle Stir fried wide noodles with egg, chili sauce, onions, red peppers, tomatoes and basil. This dish had the perfect amount of heat and so much flavor. Penny’s Noodles offers fast and friendly service in a casual atmosphere. The restaurant is also ideal for family dining. Dine in or carry out. They do a big take out business. Catering is also available. Penny’s Noodles is located at 1130 W. Chicago Ave, in Oak Park, IL. For more info log on to pennysnoodleshop.com
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Food Industry News® December 2017
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Nuggets Dunkin Donuts sells approximately 2 billion cups of hot and iced coffee globally each year and for 11 years Dunkin Donuts has earned a number one ranking for customer loyalty in the coffee category by Brand Keys. Get into the holiday season with New York Times Best Selling author Debbie Macomber’s Merry and Bright novel. Gift cards are always at the top of the list for favorite holiday gifts. A lot of places offer promotions and bonus offers for purchasing a gift card around this time. Harry Potter fans don’t miss out on the Hallmark 2017 ornament Harry Potter-a Dangerous Game and the new book that recently came out called Harry Potter A Journey Through A History of Magic. Some of the most popular Christmas tree types are the Balsam fir, Douglas fir and the Frazier. An average Christmas tree ranges from 6-8 feet in height. Starbucks unveiled their first color -in holiday cup in stores in the U.S. and Canada. The seasons “cup sleeve” (for hot beverages) is red with an invitation to “Give Good”, their theme for this years’ holiday campaign. The Super Spirograph 75-piece 50th anniversary kit comes with a gold metal 50th anniversary commemorative Spirograph gear included in
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Laurie Hyson, owner of Sweet Maple Café launches her new Sweet Milk Biscuit Mix line. Sweet Maple Café is located at 1339 W. Taylor St. in Chicago, and is known for their great breakfasts.
the kit. Take the family to an indoor rink for ice skating at Crystal Ice House located at 320 E. Prairie in Crystal Lake, IL .They offer public skating, hockey and you could inquire about a skating birthday parties. The custom of hanging Christmas stockings was so Santa Clause could fill the stockings with small treats and gifts on Christmas Eve. The lighting of the Menorah is the most important part of the Jewish Hanukah celebration. There are a total of nine candles on the Menorah, the ninth candle which is in the middle is the only candle used to light the others. The Christmas Shops located at 5885 N. Grape Rd. in Mishawaka, IN has all your Christmas needs, ornaments glassware and everything Christmas. The Village Tavern established in 1849 is the oldest restaurant and tavern in the state of Illinois. They are located at 135 Old McHenry Rd. in Long Grove, Illinois.
Brisan Acquires Product Dynamics Division of RQA Product Dynamics - a division of RQA, Inc., was recently acquired by Brisan to offer clients a complete suite of ingredients and consumer and sensory research and product development services. Product Dynamics is industry-recognized as a leader in food and beverage consumer research, sensory science and product development services, operating from a state of the art purpose-built building in Orland Park, IL. Brisan is a twenty-one year old company with an expertise in food ingredients and supply chain, and these unique technical insights remain the core business and critical to their growth strategy. “Our ingredient goods and new services can now take a concept all the way through production,” explains Brian Vogt, president of Brisan. “Supplying companies with carefullysourced food ingredients is still a major focus for Brisan. Our new services will allow for deeper client engagement with increased value proposition.” For more info, visit rqa-inc.com.
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Top five holiday pies in the United states: pumpkin, apple, cherry, lemon meringue, and pecan.
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HAPPY HOLIDAYS
Handling Online Reviews
CUT! For professionals and ambitious amateur chefs is available now from Friedr. Dick. How do l cut different food products conectly? Why are there over 20 different types of knives? These are just two of the questions that this 200 page book addresses. The book is filled with information about knives and cutting. The correct usage and operation of the individual knives, in combination with the different food products, are demonstrated in this book through over 90 different cutting techniques. The most important applications are also available as videos. The videos can be sourced and viewed on a Smartphone or tablet PC by scanning the corresponding QR code. Selected recipes from two star Chef Sebastian Frank complete CUT! and leave no questions unanswered.
Announcing Our Next Shmoozefest! Wednesday March 7th, Morretti’s Chicago (Edison Park) Featuring a Panel Discussion Entitled
Women’s Leadership “How To Break The Glass Ceiling”
from 4:30-5:30 Our Industry Networking Shmoozefest Event Immediately Follows, from 5:30-8:30. For Cosponsorship information call 847-699-3300
Today’s restaurant reviews can come hard and fast, and sometimes unjustly but often, happy to recommend a good experience. While customers are still dining in your restaurant they can be tweeting about their experience, posting an Instagram of their dinner. Here are some tips for dealing with instantaneous feedback. Listen. Applications like HootSuite, TweetDeck and Tweetcaster can help you monitor tweets in real time. Verify and fix it. Instant feedback provides an opportunity to address complaints while guests are still onsite—if you act quickly. At Founding Farmers, the hospitality coordinator is alerted about any real-time issues posted on social media. She notifies the manager on duty, who verifies the situation and can often connect directly with the guest at the table to solve the problem. Best-case scenario: The problem is fixed, and the customer tweets about how the restaurant made good, in real-time. Respond. When a customer tweets a complaint, the fast-casual Wow Bao quickly remedies the situation. For example, if a guest doesn’t love a menu item, management might tweet her to “try something different on us.” Wow Bao retweets the customer complaint along with a message about how it handled the situation, publicizing the chain’s commitment to customer service. Document. Record the feedback and interactions in your digital logbook. You’ll be able to track trends to help guide your operations. Documentation will also help you keep an eye out for customers who are active in social media. – Adapted from The New Word of Mouth, National Restaurant Association
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Food Industry News® December 2017
National News Crockett Street Food Hall plans to open in the first half of 2018 at Crockett St. & Norwood St. The first of its kind in Fort Worth, TX. The 16,000 square-foot 140 food hall will feature a wide variety of cuisines. Guy Fieri, a member of the American Royal National BBQ Hall of Fame whose namesake burger joints are featured on 19 Carnival Cruise Line Ships will introduce a brand new fullservice barbeque venue called Pig & Anchor Bar-B-Q Smokehouse/ Brewhouse aboard Carnival Horizon when it debuts in Spring 2018. Kings Dining & Entertainment is expanding across the country. It’s opening a new location in the Seaport in Boston, MA. Pier 33 Gourmet Seafood by Camanchaca is adding three new products to the U.S Market, Bourbon and Blackened Salmon, which are preseasoned and go from freezer to table in just minutes, and their wild Argentine Red Shrimp. Products are currently available in in major retailers including, Publix, Winn Dixie and ShopRite among others. CVS Pharmacy announced plans to bring prescriptions directly to patients’ doors with nationwide next-day delivery from CVS Pharmacy locations beginning in early 2018. The
Customers around the world joined Subway® to help provide meals to millions of people facing hunger during the first ever World Sandwich Day. As a result of Subway’s “Live Feed” event, the restaurant chain donated more than 13.3 million meals to more than 20 hungerrelief charities across the globe.
Kroger Co. announced the introduction of a modern
lifestyle
ap-
parel brand, built from the ground up to engage consumers in a new way. The apparel brand will debut first at Fred Meyer and Kroger Marketplace stores, totaling
300
locations
the
country,
across
starting in fall 2018. Panera Bread said it has a deal to acquire Au Bon Pain Holding Co. Inc. for an undisclosed amount and announced Panera CEO Ron Shaich is stepping down. Conviction
Small
Batch
Bourbon, distilled in a former prison in North Carolina,
is
available
in the Carolinas and Washington,
D.C.,
as
well as online. The 100 proof spirit, made by Southern Grace Distilleries calls the bourbon complex with a “sweet finish.”
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T:10.5”
The label says Ken’s. But it’s got
YOUR NAME all over it.
T:13”
CHEFS TAKE PRIDE in bringing more to the table. And putting their own signature on everything they serve. That’s why Ken’s offers 18 different kinds of Ranch dressing. To help chefs create
18 kinds of Ranch dressing for every kind of chef.
the kind of dishes that satisfy their customers’ own unique tastes. For over 75 years, that’s how Ken’s has done business. Delivering exactly what our customers want, when they want it. To meet the needs of their customers. We’re available everywhere. Just ask.
Get a taste of what’s to come at kensfoodservice.com. Or order by calling 800-633-5800.
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