Food Industry News February 2015 Web Edition

FOOD INDUSTRY NEWS

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FEBRUARY 2015

FOOD

33 CELEBRATING

YEARS

INDUSTRY NEWS FOUNDED 1982

VISIT OUR NEWLY REDESIGNED WEBSITE WWW.FOODINDUSTRYNEWS.COM

AROUND CHICAGO: PHILLY’S BEST SPORTS BAR ........ 8 CARY MILLER: PEOPLE SELLING THE INDUSTRY........ 12

FEBRUARY 2015

THIS BAR’S ON FIRE

NATIONAL NEWS .............................................18 TRAVEL: HOLLAND AMERICA .............................. 30 CHICAGOLAND NEWS ....................................... 32 CHEF PROFILE: CHRIS CURREN ........................... 34 DINER X ...................................................... 36 NUGGETS..................................................... 37 DIRECTORY OF SERVICES ................................. 41 CLASSIFIEDS ................................................ 43 Above: Chicago Fire cast at Lottie’s a.k.a. “Molly’s Bar” with Lottie’s owner Mark Domitrovich (right).To celebrate their cast member status on the show, Lottie’s (1925 W Cortland, Chicago) hosts It’s “Chicago Fire Tuesdays” every Tuesday at 9 p.m.

Catch NBC’s hit show Chicago Fire on their 19 flat screen TVs each week. Specials will include $15 Old Style Chicago Fire Department can buckets, $5 Fireball and a Chicago Fire Burger (spicy burger with jalapenos and pepper jack cheese).

Welcome to NAFEM Anaheim Convention Center, Feb 19-21

21,000 FANS CAN’T BE WRONG

FOOD

INDUSTRY NEWS

Is Proud to Have This Issue Distributed at the Show

Food Startups Work to Meet Demand

More food startups are expanding their operations as the demand for specialty foods grows.

Deals involving food startups grew from 13 in 2011 to 36 in 2014, according to PitchBook, a private financial database. – Adapted from The Wall Street Journal

The United Center, home to the Chicago Blackhawks and Chicago Bulls is the largest arena in the United States.

Shown left: Chicago Vs the Colorado Avalanche with a packed house of 21,492. As the world’s premier entertainment center, the United Center provides the best food service, presentation and quality with 7 restaurants and 35 concession stands throughout the area for dining.

Food Labeling Timeline Too Short?

The food industry needs more time than the two years proposed by the Food and Drug Administration to update Nutrition Facts labels, Kroger Senior Director of Government Relations and Regulatory Affairs Brendon Cull said. He estimates the two-year label update would cost Kroger more than $40 million and cause retailers to increase food prices, and said the timeline would increase manufacturing costs and waste. – Adapted from FoodNavigator

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CHILL TOGETHER

CONTACT TIM MCGRAIL AT 773-893-2319 TO SET UP A MEETING

Š 2014 PepsiCo, Inc. All Rights Reserved. This ad contains valuable trademarks owned and used by PepsiCo, Inc and its subsidiaries and affiliates to distinguish products and services of outstanding qualities.

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Food Industry News® February 2015

FOOD INDUSTRY NEWS Valerie Miller President and Publisher Cary Miller Advertising Vice President Features Editor Terry Minnich, Editor Paula Mueller Classifieds/Office Management Nick Panos, Corporate Counsel Mark Braun, Associate Publisher ––––– James Contis 1927-2013 Food Industry News Issue 2, February 2015 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 600681452. Periodical postage paid at Park Ridge, IL, and additional mailing offices.

POSTMASTER: Send address changes to Food Industry News, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. ___________________________ For advertising or editorial information, call (847) 699-3300; Fax (847) 699-3307, or online: www.foodindustrynews.com This publication cannot and does not assume the responsibility for validity of claims made for the products described herein.

Copyright © 2015 Foodservice Publishing Co., Inc.

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Most Spam Emails: 1. LivingSocial: 285 emails sent on average per user 2. Groupon: 282 emails sent on average per user 3. Facebook: 263 emails sent on average per user 4. LinkedIn: 199 emails sent on average per user 5. Twitter: 117 emails sent on average per user 6. Amazon: 97 emails sent on average per user 7. Pinterest: 87 emails sent on average per user 8. Google: 62 emails sent on average per user 9. Google Plus: 62 emails sent on average per user 10. YouTube: 43 emails sent on average per user 11. Etsy: 29 emails sent on average per user 12. eBay: 27 emails sent on average per user 13. Tumblr: 23 emails sent on average per user 14. Yelp: 21 emails sent on average per user 15. TicketMaster: 21 emails sent on average per user

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320.09M People and Counting The expected U.S. population on Jan. 1, is an increase of 0.73 percent, from a year earlier, according to the Census Bureau. The figure represents an increase of about 11.35 million people since the last population count on April 1, 2010. The combination of births, deaths and net international migration would add at least one person to the population every 16 seconds, the bureau said.

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Food Industry News® February 2015

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F O O D H A N D L E R C E R T I F I C AT E

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Consumers are becoming very savvy about carbs and their effect on our body; today, more than ever the restaurant industry is trying to adapt to this trend but options are very limited.

Only a few centuries ago, most of the carbs consumed were unprocessed, unrefined, low calorie and in many ways bland. Today, carbs are highly refined, processed and considered by many unhealthy. But what is it that makes them this way?

The body converts carbs into sugar to be used as fuel, excess sugar in the body is converted into fat, fat is stored for future need. Most of the carbs we eat today, convert into sugar at very fast rates; the key is to identify the ones that are digested slowly.

James Beard Foundation Favorite Dishes of 2014

As we head into a brand new year, the James Beard Foundation has released a roundup of their Favorite Dishes of 2014 (www.jamesbeard.org/blog/ our-favoritedishes-2014), highlighting standout eats from north to south and coast to coast, including the Duck and Foie Gras Ragoût with Duck Egg Pictured: Pork Chicharrones with Figs, and Plum Jus Pearl Onions, and Pomegranate Molasses from Chicago’s at Andrew Kirschner’s Tar & Roses, Santa Monica, CA. Photo credit: Bruce James. own Next (www. nextrestaurant. com) served at Taste America: Chicago.

For the full list, please visit: www.jamesbeard.org/blog/our-favorite-dishes-2014

Ancient grains, whole grains, legumes and nuts are more relevant today and are beginning to come to the

forefront of consumer’s attention.

–Luis Zapp, Zapp’s Dancing Grains See Zapp’s ad on page 27 of this issue

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Food FoodIndustry IndustryNews® News® February January2015 2015

Impact of Minimum Wage Increase Hard to Predict

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In the competitive restaurant business, restaurateurs are always looking for an edge to attract more Serving ChiCago, customers. Now a number of proactive restauranorthweSt indiana, teurs from mom and pop shops to regional chains illinoiS, & wiSConSin are looking beyond the dining room to boost their NEW Cold Storage Facility located in Aurora off I-88 business and brand with portion packaging to go.

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To optimize portion packaging, more restaurateurs are foil-sealing items on-site or at central prep areas to eliminate take out and delivery spills, while enhancing safety, freshness, food preparation, as well as allow for pre-packaged, over the counter retail sales.

“A foil seal barrier can preserve product shelf life and freshness about four times longer than a typical, non-air tight snap-on lid,” said Kevin O’Rourke, food scientist and COO at PurFoods, an Ankeny, Iowabased provider of fresh-made meals, home delivered nationwide.

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The decision to increase Chicago’s minimum wage to $13 per hour will mean price increases and potential job cuts in communities that can least afford it, writes Henry Meyer, co-owner of BJ’s Market & Bakery on the South Side. BJ’s has about 50 employees and kept prices stable during the recession, but the wage increase will raise labor costs by more than 50% and require a 20% price jump, Meyer writes.

On one hand, studies point to the famous Card and Krueger study, which is probably the single paper most frequently cited by advocates of a higher minimum wage, involved a 1992 increase to $5.05 an hour from $4.25— the equivalent of raising the Minimum to $8.50 from $7.15 today. What does not become clear is the impact on emerging new businesses and franchises about to open, ignoring the disparity of number of employees needed by a Subway, with a handful of workers, to a McDonald’s which hires a large crew.

The Chicago Tribune (12-29-2014) cited conflicting data: “These problems are well-known by economists. But very little of this made it into the wider public discussion.

Instead, we got utterly confident, and completely conflicting, assertions about what would happen—and unsurprisingly, activists, politicians and voters simply decided to believe the prophecy that best matched what they wanted to be true”.

– Adapted from The Chicago Sun Times & Chicago Tribune

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Small Formats to Dominate Food Retail in 2015 Data-driven insights to improve store operations, improved network security, more outsourcing of some functions, increased use of smallerformat stores focused on fresh and prepared offerings and sustainability efforts are among the trends that will guide food retailers in 2015, Emerson Climate Technologies Retail Solutions President Mark Dunson writes.

– Adapted from ChainStoreAge.com

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AROUND CHICAGO With Valerie Miller PHILLY’S BEST SPORTS BAR

W

hen I met the owner of Philly’s Best, Mike aka “Malaka Mike” (his nickname) it was a case of Greek geography. Mike’s Dad migrated from Philadelphia to Chicago. My dad migrated from Pittsburgh to Chicago. His family opened Eastern Style Pizza. This was a pizza place that I had ordered from many times throughout the years.

They grew up on the north side of Chicago down the street from where I grew up. And the story gets better; my husband Cary Miller also frequented Eastern Style Pizza. Today, one location of Eastern Style pizza remains on Touhy Ave. Mike’s family started selling Philadelphia steaks two generations ago in Philadelphia. They got the idea from Constantine Bottos, their grandfather who was a cook in an upscale steakhouse in Philadelphia.

When the depression hit, their grandfather opened his own Philly Steak Pizza Shop in Upper Darby, PA. His entire family wound up opening little Philly Steak/Pizza shops throughout the western suburbs of Philly.

In 1990, Mike and his brother started Philly’s Best in Chicago. With three successful locations they now opened their fourth store at 6800 N. Sheridan in Chicago. This location is a restaurant and bar. The place seats approximately 100 people and has a full bar. You can come in for drinks only, food only or for both and it’s great for families, too.

On the menu is their famous Philly Cheese Steak sandwich. This is 100% pure tenderloin from Liberty Bell Steak Company, Philly Amoroso’s bread, and Philly White American Cheese from Cedar Farms which are shipped to create their masterpiece Philly. All Philly steaks are 8 inches. They offer A Philly Chicken sandwich too. So, basically your sandwich starts with the bread and meat and you have to decide if you want it with or without onions, what kind of cheese, what additional toppings you would like and if you want sauce on it. It does take a minute or two to figure this out. I ordered my Philly Steak sandwich with provolone and onions! The combination of the bread, meat and its juice, onions & cheese made this sandwich incredible.

Another unique feature they have at their newest location on Sheridan is a “Fry Bar”. They offer 35 toppings for your fries. Make whatever combo you like. Indeed the fries can be eaten on their own (that’s how good they are) but adding some toppings take them over the top. I got my fries topped with gyros meat, tomato, onion and tsatsiki sauce.

Another creation they have is Philly fries. These fries are drizzled with their PB seasoning mix, served with herbed cream cheese sauce. I highly recommend getting an order of these.

Another menu item you have to try is their pizza. Philly pizza is a medium crust. They offer Philly Steak Pizza, Greek Gyro Pizza and if you like spinach pie they make an outstanding Greek Spanakopita pizza.

Carry out and delivery is available. For all locations and more info log on to phillysbest.com

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Food Industry News® February 2015

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Porkchop Opens Express Location

Porkchop announces the opening of an additional express location in Chicago’s Loop. Located at 29 E. Adams Street (on the corner of Adams and Wabash), the fast-service restaurant will serve lunch and dinner, with hopes to roll out a breakfast menu in the near future. The Porkchop Loop menu will be almost identical to the menu at Porkchop West Loop, sans liquor. The new express location will feature the same urban backwoods atmosphere, along with a full kitchen and seating for up to 24 people.

Owner Jovanis Bouargoub’s is thrilled to be bringing another Porkchop location to Chicago. Bouargoub is also introducing a new concept in 2015 called Chop, a 2,300 square foot steakhouse within the Roosevelt Collection on the Near South Side.

Chop will focus heavily on higher-end dishes such as steaks, burgers, and wine.

Porkchop currently has full-service restaurants in the West Loop and Hyde Park, and another express location on Dearborn Street. Porkchop Loop will be open seven days a week, with plans to stay open until 10 pm daily. For more information, please visit www.chicagoporkchop.com.

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Food Industry News® February 2015

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Food Industry News® February 2015

Reserve Your Ad In Our 2015-2016 Pocket Buyer’s Guide Today!

Al Capone’s Vault: My Adventure Installing a Walk-In Cooler in Chicago

In my travels as I visit clients and make new friends occasionally I run across a challenge that is unusual. Rarer still I find a challenge and a mystery! Such was the case recently when I stopped in to look at what appeared to be a routine installation. My client wanted to install a walkin cooler in a space that was less than ideal. The building had been built in 1888 and is truly representative of the beauty and attention to detail that was so popular in architecture during that period. The interior of the building features “palatial ballrooms with 50’ ceilings, inset gold domes, original crystal chandeliers, 20 foot arched windows, and an ornate Victorian architecture”.

The challenge was that the room where the walk-in would reside did not have a floor drain and the nearest one was eighty feet away and would require drilling through an eighteen inch block wall. Now I’m not the squeamish type but I get a wee bit nervous about cutting holes in Historical Landmarks!

The building was recently added to the National Registry of Historic Buildings and as I walked through it I marveled at the ornate detail. The client and I walked the site while I looked for a cost effective way to perform the work without finding myself on Architectural Digest’s Hit List!

As we walked the site I was told that Al Capone once operated a Speakeasy in the building. Aha, a mystery!

Maybe “hit list” was a poor choice of words but now I was really intrigued! Once the client mentioned Al Capone and Speakeasy I was hooked. I always felt that I was born in the wrong era (and if you saw my iPod playlist you would agree). But Chicago in the Twenties, prohibition, Al Capone, okay I admit that suddenly images of old gangster movies started playing in my head…but I digress.

After reviewing the site there were only two options; either run a copper-drain line eighty feet through two walls at an excessive expense to my client or install a Condensate Pan at a much lower cost. Not surprisingly our client chose option two and that was in his best interest and ours. We truly believe we cannot build lasting relationships by only looking out for our bottom line. We are in this together! Okay back to the cool stuff…

So the client offered to take my tech and I on a Speakeasy Crawl (okay it was one Speakeasy but I like the term Speakeasy Crawl). Just in case, I am going to trademark “Speakeasy Crawl” (damn, someone beat me to it!). We climbed the staircase and entered into the building attic and then we walked along a catwalk that was adjacent to one of the Ballroom ceilings. This gave us a view of the back side of the Gold Domes and the winches that are used to raise and lower the Chandelier’s. A couple of twists and turns while avoiding some gaps in the catwalk planking and we came to a staircase with a carved wood railing that descended into the Speakeasy!

This room had obviously not been occupied in many years and yet if you used your imagination you could see it all; the long ornate bar at the back wall, the tables and chairs filled with the adventurous, the wall sconces and the dance floor, Wiseguys wearing pinstriped suits and Flappers with their bobbed hair dancing to the three piece jazz band as their cigarettes glowed hot red and the smoke drifted to the ceiling. And everyone with a drink in their hand!

And now for some reason I have a taste for Bathtub Gin… how dry I am.

By Dan Mindo – Sales Manager—Lee’s Foodservice Parts & Repairs

Page 11

3D Food Printing May Be in Consumers’ Future More companies are investing in the quickly-evolving technology for 3D food printing, which is driving the cost of printers down and giving rise to the development of products such as Natural Machines’ Foodini, a 3D food printer for the home. 3D printing offers “extensive nutritional control” over ingredients and the ability to make about 2,000 foods, according to Hod Lipson, an associate professor at Cornell University.

– Adapted from FoodNavigator

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Food Industry May 2014 Food Industry News® News® February 2015

Liability

that their possessions will be returned to them in the same condition as ask a cuswhen they handed them tomer who has been in. Thus, a coat-checker drinking coffee for hours knowingly accepts the to leave your establishresponsibility for safement?

As the owner of your guarding a customer’s establishment, you have coat upon receiving it. the right to remove any- If a coat-checker loses a one from your private person’s possession after property so long as your promising to keep it safe, reasoning is non-discrim- then the coat-checker may inatory and justified. The be liable for negligence.

4. Can you lose your Civil Rights Act of 1964 liquor license if you reprohibits restaurants This month I am proud to be pictured with none other than Chef Miceive a felony convicfrom service and chael refusing Kornick, a owner of MK Restaurant and a partner along with removing on the thetion?

David Mortonpatrons in DMK Restaurants, group that owns DMK Burger Yes. you& receive basis of race, color, reBars, Fish Bar, Ada Street, County Barbecue, DMKIfBurger Fish and a Your Link to Food Safety felony conviction, your ligion natural origin.

Henry’s or Swing Club. Although known primarily for his accomplishFrom grain elevator to full-service restaurant, our pest management and food liquor license be in Furthermore, courtsKornick tendhas developed ments as a chef, Michael into one ofmay the counsafety programs ensure the health of your guests. Our systematic, data-driven jeopardy.

Each municipaltotry’srule restauleadingagainst restaurateurs.

He is highly sought after as an authority on approach delivers long-term protection for your brand, image and bottom line. ityandand licensing agency rant owners, who cannot restaurant management and hospitality is known as a generous hashim different requireprovide clear and worked rea- under mentor to a those who have past and present.

MiProud to serve Chicagoland’s largest food brands and their suppliers. ments.

Therefore, sonable justification for chael is a very nice person and when you visit any of the restaurants heyou should independent removing a patron is involved with, you will befrom greeted with warmthseek and hospitality.

We counsel from an attorney. their establishment. applaud Michael’s contributions to the Chicagoland food industry and CONTACT US TODAY | info@mccloudservices.com | www.mccloudservices.com | 1-800-332-7805 5. What should you do 2. him What rights do you wish continued success.

Serving IL, IA, IN, MO, KS, KY and TN if a disgruntled ex-emhave for removing va-Lawrence David Coleman, Tito Valdez and Smith are the owners of ployee disparages your grants from youra restauExtrity Best Security, unique firm serving the hospitality industry. restaurant online?

Extrity provides well dressed “hospitality security” professionals who Most Unsubscribe rant?

Evert train wreck begins with WithTheir thetrained predominance mentioned above, helpAs protect your business and your guests. staff can Requests: something moving too fast and a work restaurant the door to owner control ca-can of social networks, every someone thinking too slow.

1. StumbleUpon: ask a person to leave pacity issues as well as workthe restaurant owner should 51 percent unsubscribe rate premises if such action inside of your establishment is implement a social me2. MoveOn.org: reasonable non-disdia policy. It is this policy to thwart fights,and protect your 48 percent unsubscribe rate criminatory.

In situations, that will help guide you employees and venue, and 3. Jetsetter: where a person seems to through sticky situations remove unwanted guests. In 47 percent unsubscribe rate present potential threat such as this one. An effecaddition toatheir work at night4. Monster: toclubsthe safety, welfare, social mediaprovidpolicy and bars, their team also helps tive with events and shows, 44 percent unsubscribe rate and well-being of other should at the very least ing you with reduced payroll costs, loss prevention, increased control, 5. SlideShare: customers, a restaurant is allowed professionalism and accountability. Ifspecify security who and protecting your to 44 percent unsubscribe rate owner per- contact respond to online combusinessmay and itsask futurethat is a priority, the professionals at Extrity 6. Live Nation: son to leave the estabments and what type of today. You can see their ad on page 9 of this issue. lishment. As such, if an company 43 percent unsubscribe rate Craig Hudon (VP and CFO), Dan Kroeger (Presidentinformation and CEO) owner views a vagrant as may be included in the MAY 8TH, 7. THURS. Angie’s List: Pete Bakala (Director of a potential threat to oth- response. When address41 percent5p-8:30pm unsubscribe rate Branches) (L to R) are with ers in his restaurant, the ing online criticism, your 8. Rent The Runway: DRINK Nightclub Gold Medal Products, a owner is likely to be justi- response should be hon39 871 percent rate Rd E.unsubscribe Algonquin firm offering a full selection fied in removing that per- est and transparent about 9. GameStop: Schaumburg, IL of “Fun Food” equipment son from the premises. the issue. If the negative 39 percent unsubscribe rate and supplies. From PopSee page 47 for details 3.

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The company’s 39 Need percent To unsubscribe rateTap Know To legal consequences of then you may have defalocal branch and showroom is located in Bensenvile, Illinois, andatheir 12. Into Ancestry: the Gluten Free coat checking, you must mation against equipment and most of their food products are claim manufactured at thethe 39 percent unsubscribe Market rate refer to headquarters the concept of former employee. company’s in Cincinnati, Ohio.

If you are looking to add 13.Gluten-free Sports Authority: guru Denise bailment, which is just These materials have been prepared high profi t margin products to your operation, look no further than 39 SanFilippo percent unsubscribe rate

by Axia Law, LLC for informational purwill answer a Gold fancy Medal word products.for Theysafeinvented poses the category.

Youlegal canadvice. find this and are not This inyour questions about the keeping.

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ProFlowers: When people formation is not intended to create, and company listed in our Buyers Directory of this issue.

Free trendrate in the 39Gluten percent unsubscribe entrust a coat-checker receipt of it does not constitute, a lawyerfood industry. relationship.You not act Continues on should next page 15. Care.com: with their items, they are client upon this information without seeking 38 percent unsubscribe rate under the assumption advice from a licensed attorney.

Cary Miller Presents 1. Can you

People Selling the Industry

TASTE OVER 30

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Food Industry News® February 2015

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David Halt is a Divisional Vice President of Foodservice Sales with Red Gold Foodservice, a company offering a wide variety of tomato products for restaurants, pizzerias and institutions. Red Gold’s foodservice business is built on a reputation for providing superior product quality and service, whether it’s under a customer’s label or one of the Red Gold family of brands. This family owned and run business is doing a great job of delivering value to their customers. And because they are based in Indiana you can feel good about supporting a great local company. If you have not tasted and compared the Red Gold family of products, you should. Contact David for a free sample presentation or ask your distributor.

Blake Biging and Mark Nahigian are with Averus, a firm based in Gurnee, Illinois. Averus offers “intuitive fire prevention” which includes hood cleaning, kitchen exhaust service and fire protection services throughout nearly every state while adding an element of quality control over service and operations not previously available in this industry. Many Averus customers have eliminated the need for facility management companies and the associated expenses. With trucks and teams on the road 24/7, they are able to service independent, local, regional, and national customers with the highest level of accountability, follow up and transparent reporting. The firm encourages its customers to signup for auto emails to receive real-time work orders, invoices, pictures and deficiency notification. Their thorough reports are only a mouse-click away.

You can find them in our Buyers Directory of this issue under many categories, including Hood and Exhaust Cleaning.

Tony and Danielle Bell are the owners of Chicago Ceiling Care, LLC, a firm offering ceiling cleaning across the Chicagoland area. Their expert staff can assist you in making the right cleaning choices for your ceilings, walls and wallpaper. This company has become the leader in serving all types food businesses because they provide cost savings over other companies, they use only FDA approved chemicals, no business interruption, mess or unpleasant odors from their cleaning process, improved business appearance and image, a sanitary, odor free environment, brighter surfaces which improve light reflection, restoration of acoustical value and fire rating of ceiling tiles and an overall healthier environment. If you are ready to give your operation a better image and feel, contact Tony or Danielle today. You can find this company listed in our Buyers Directory of this issue under Ceiling Cleaning.

Kerry Lavelle, Heather Thorsen, Izabela Gorska and Ted McGinn are with Lavelle Law Ltd. This firm has earned a reputation for excellence when it comes to protecting food businesses by serving as legal counsel to major grocery chains, providers and distributors for over twenty years. The firm’s attorneys are well versed in the unique intricacies and nuances of the grocery and food industry. They have experience representing convenience stores, independent grocers, grocery chains, distributors and other types of food businesses. They offer expertise on every aspect of the food industry including real estate transactions and leases, tax structure, employee or management agreements, inventory acquisition and valuation, and compliance with regulatory issues. The firm is based in Palatine, Illinois

feb 9-16.indd 13

In-House Butchering

Most restaurants still buy their meat after it has been portioned into individual cuts, but a smallbut-growing number of eateries have master butchers on hand to do the work in-house. Baltimore’s Marc Pauvert says his efforts have cut food costs 3% since he signed on at the Four Seasons three years ago.

Page 13

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Food Industry News® February 2015

Customer-Pleasing Marketing and Sales Ideas

Johnny Rockets Stands the Test of Time According to a recent Technomic report, 95 percent of consumers say they eat hamburgers at least once a month, contributing to a burger boom that spans across the restaurant industry. Impacting sales in restaurants, this industry trend has similarly contributed to growth in franchise sales, particularly for those franchise restaurants with high brand visibility and a focus on the guest experience. With a 28-year legacy of serving all-American menu items,

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including burgers and hand-spun shakes, Johnny Rockets’ franchise interest has grown exponentially in 2014 due to its continued relevance and entertaining dining experience, a differentiator from the crowded burger space.

As the brand continues its expansion domestically, it remains committed to partnering with dedicated franchisees to grow Johnny Rockets throughout the U.S. In 2014, Johnny Rockets opened 10 restaurants in the U.S., and the franchise has plans to open more than 20 new locations in 2015.

By John Graham There’s an over supply of useless, whacky, and just plain dumb marketing and sales ideas. For example, if someone says the best time to email customers is 10 am on Thursdays forget it. One solution never fits everyone, even if they’re in the same market segment. So, forget about simple solutions to issues that require serious thought.

Right at the top, an idea that makes sense must pass the useful test; it’s only good if its works — if it gets the desired results. Here are several useful marketing ideas that will please your customers. #1. Make them happy. The customer told the self-storage manager his lock didn’t fit on the locker and he needed to buy a new one. The manager grabbed one from the wall display and handed it to the customer. “Take this. We’re glad to have you here,” he said. That’s happy. And so is getting a free container of paint mixed to the right shade to take home to see if it works. Or receiving a follow up email or phone call to see if all is well and to ask if they could do anything better. Happy is free shipping, easy returns, or a chat line. #2. Dispel their doubts. Today’s customers are skeptical. What can you do to become credible? A recent Nielsen study commissioned by inPowered points the way. According to Research Brief, the study indicates that expert content, or what they call “credible, third-party articles and reviews” is the “most effective source of information in impacting consumers along all stages of the purchase process, across all product categories.” #3. Spot their problems. More often than not customers may not even know they have a problem and even if they’ve figured it out, they may not want to talk about it. Your value to customers rests in your ability to spot problems, many times those that others either ignore or fail to see.

You’re the “primary care physician” that customers want. Anyone can sell “stuff”, but only an expert salesperson can identify and come up with the right diagnose for a troublesome issue. Now, here’s the kicker: the problems you spot don’t need to be related to what you’re selling, and neither do they need to be something huge. It makes no difference because pointing them out shows you care about the customer, not just about the sale. #4. Engage them their way. Apps in themselves aren’t the key to getting close to customers. To prove the point, close to 90% of apps are disregarded shortly after downloading. However, some companies are offering apps that are simple, user friendly, and provide customers with what they need. By understanding why, how, and when customers use the app, companies boost their relevancy ad retention. All this sends the positive message that the customer is in charge. If you want to engage customers, start by asking what customers want and then follow through. #5. Do it for them. What’s easier than making a purchase on Amazon?

The answer may be surprising: returning it. If you want UPS to pick it up, the instructions are emailed instantly, including when UPS will arrive with the return label in hand. No stress. That’s not all. If you make an Amazon purchase, they can arrange installation. If you need local professionals for home repair, automotive, lawn and garden, computer and electronics services, they’ll find and vet them. And the work is guaranteed.

What customers want is to know that someone will “take care of it” and they can go about their business. #6. Keep them believing. Of all business dangers, losing your edge towers above all others. Joseph Jaffe points out in his onlineSPIN column that startups care more about customers than long-established companies and brands. “Here’s the thing,” he says. “There are no more ‘best practices’ without the ability to innovate, evolve and adapt.” He suggests ‘different practices’ or ‘new practices’ that lead both customers and competitors.

Whether you’re large or small, the key to keep customers believing is the same curiosity that drives startups and gives them their edge. It’s what customers are looking for.

While we revel in the inspiration of what we think of as “great ideas,” it’s useful ideas that are powerful and make a difference to our customers.

John Graham of GrahamComm is a marketing and sales strategist-consultant and For more information, including franchise information, visit www.johnnyrockets.com. business writer. Contact him at jgraham@grahamcomm.com

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Food Industry News® February 2015

Fermented Food

Fermented food, particularly pickled vegetables such as cauliflower and eggplant, will continue to rise in popularity in 2015, according to data gleaned from Urbanspoon’s dining app. Old-fashioned desserts including brittle are expected to make a gourmet comeback, and smoking techniques will migrate from behind the bar to be applied to savory vegetable dishes.

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NRA Hot Menu Trends for 2015 Last month the NRA released 2015 Culinary Forecast. Here are three more top trends for this year: GOING (MORE) GLOBAL: An evolving trend for the past decades, ethnic cuisine continues its inroads into mainstream menus. As American palates become more sophisticated and adventurous, so do restaurant offerings. Micro-trending in this category is fusion cuisines, as well as authentic and regional, underscoring the breadth and depth of flavors being explored.

Also, ethnic ingredients, including cheeses, flour and condiments, are increasingly finding their way into non-ethnic dishes. Specific dishes, such as ramen, ethnic street-food and kids’ entrees are also gaining momentum.

MINI GOURMET: Children’s menus are drawing more attention from chefs and restaurant operators.

Gone are the days when kids’ menus were nothing but hot dogs and things shaped like cartoon characters and dinosaurs. This is the era of gourmet kids’ dishes adapted from adult menu items with more adventurous flavor profiles than traditional children’s options. Growing in parallel are healthy versions of those gourmet kids’ items, featuring whole grains, vegetables, oven-baked items and entrée salads.

SHOOTING MENU STARS: As some items heat up in the menu trends environment, others are losing steam. The meteoric rise of hybrid desserts (looking at you, croissant-donut) is beginning to take a downward trajectory. And while still among the top trends, the momentum of gluten-free cuisine is slowing down. Similarly, the trendiness of Greek yogurt is decelerating. Only time will tell if these items will become perennial favorites or yesterday’s news.

More People are Eating Solo At mealtime, do you gather around the table with family or friends, or grab a quick bite by yourself? More and more of us are doing the latter. Market research firm NPD Group found that 57 percent of meals are eaten alone. By meal: • Snacks: 72 percent • Breakfast: 61 percent • Lunch: 55 percent • Dinner: 34 percent

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One factor: Singleperson households increased from 17 percent in 2008 to 27 percent in 2012. The rise of take-

home meals through online apps like GrubHub are also be stoking the trend as wait time is reduced for take-out..

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– Source: National Restaurant Association; adapted from www.restaurant.org

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Food Industry News® February 2015

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Valentine’s Day will be up 3.7% from last year.

Romantic getaways and premium products will be winners, but premium chocolate and gift cards are the fastest-growing smaller ticket items. In 2014, the average expenditure for Valentine’s Day was $134.28 to $135.10.

Why We Buy a Home

Home buying used to be a family affair, but single buyers now make up more than 25 percent of the overall home ownership market, according to the National Association of Realtors.

A survey of more than 1,400 homeowners (675 of them single) by Century 21 Real Estate found that 75 percent consider home ownership very important. Their main reasons for buying a home: n Timing. They felt they’d reached the right point in their lives. n Rent. They were dissatisfied with paying rent. n Stability. They felt buying a home would help to secure their financial future. n Privacy. Freedom without rental rules.

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n Customized TV viewing. Millenials are more likely to ignore conventional cable and broadcast patterns, opting for streaming content and pick-and-view options. n Ordering by apps.

Online food orders are finding new growth using online menus, coupons and fast-pay options, from credit cards to Paypal. n Ingredient watching. Food sensitivity has consumers willing to pay more to avoid additives.

Trash and litter are unsightly—and expensive. Litter cleanup costs the country approximately $11.5 billion every year, according to a 2009 study from Keep America Beautiful. That includes costs to businesses cleaning up their properties—$9.1 billion—as well as state, city, and county expenses that come to more than $1.3 billion, and the estimated $241 million that educational facilities have to spend cleaning up sports areas and school grounds.

Stats From Last Year Show We’re Living Better As restaurants and retailers wait eagerly for December’s final sales numbers to roll in, let’s pause to enjoy some stats worth celebrating from 2014. Many Americans are feeling better about their finances!

Forty-two percent of American consumers polled

by Technomic and American Express in November this year said they are “living comfortably” or are “very well off”—that compares with 34% who said the same a year ago and 21% who felt on pretty firm financial footing in November 2012. – Adapted from Technomic, Inc

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Food Industry News® February 2015

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Minimum Wage to Increase in 21 States As the debate about what constitutes a “living wage” continues among lawmakers across the country, restaurant operators are seeing minimum wage increases in 21 states, which started Jan. 1, 2015. Some increases are the result of legislation enacted in 2014, and others are increases pegged to the Consumer Price Index or inflation. – nrn.com

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Healthier Additives Trending for 2015

Drinks and desserts with added vegetables are one of the ways food companies will make healthier options more accessible to consumers in 2015, according to the International Food Network. More foods made with tea, sprouted and ancient grains, and foods with clean labels are also expected to be major trends in the coming year, said IFN marketing coordinator Sarah Rosemarino. – Adapted from FoodNavigator.com

Yoplait Brand Gets a Facelift and New Recipe General Mills has revamped its Yoplait yogurt brand with a new Greek recipe, the use of more natural ingredients, an expanding flavor lineup and a planned launch of new Greek Whips yogurts. Yoplait commands about 24% of the yogurt market in the U.S., according to Nielsen.

–The Wall Street Journal

International Schlotzsky’s Opens in Russia Schlotzsky’s®, home of The Original® oven-baked sandwich and famous Fresh-from-Scratch® buns, has debuted its first location in Russia, part of a plan that will add more than 50 restaurants throughout seven former Soviet countries over the next 10 years.

The fast-casual brand debuted in Kamergerskiy, a historical area in Moscow, Nov. 10 and served more than 1,000 customers in the first week alone.

– Business Wire; Technomic, Inc.

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McDonald’s May Cut Some Menu Items McDonald’s is testing streamlined menus in six markets to determine whether to reduce some of its iconic offerings. The test menus offer only one Quarter Pounder with Cheese, down from the current four, and one Premium Chicken sandwich instead of three. A spokeswoman says the chain will use the test results to weigh “the operational experience, customer response, price points and other important information which may inform future decisions.”

– Adapted from USA Today

If you think things are hard now, imagine where you’ll be when a competitor gets very aggressive, going after your business.

–Cary Miller

The CEO of Bob Evans Farms Inc., Steve Davis is stepping down by mutual agreement after more than eight years in the post as the restaurant operator works on improving its performance.

- AP Hyatt Hotels will be moving its headquarters to a 53-story office tower under construction along the Chicago River in the West Loop. Sage Restaurant Group, the Denver-based independent restaurant group dedicated to providing innovative, playful, and locally focused food and beverage experiences, announces its plans to expand nationwide with five new restaurants, including one entirely new barbecue-focused concept. Construction is set to begin next month with the first restaurant opening in early 2016. - FSR Magazine Panda Express has 1,713 restaurants located throughout the United States and Puerto Rico, and is America’s fastest growing Chinese restaurant concept. California’s full-service restaurants have boosted employment levels 23% in the past four years, and U.S. restaurant employment is on track to grow from 13.1 million to 14.4 million by 2023, according to

Trending alcoholic beverages: Georgian and Washington-sourced wines, Zinfandel, sherry, gin and amaro are just a few of the drinks that are set to soar in popularity in 2015 - Source: Forbes. Image courtesy of stockimages at FreeDigitalPhotos.net

NRA data. As restaurant jobs grow more plentiful, owners say they’re having a harder time finding the right employees for the jobs. - The Sacramento Bee The New York-based burger chain, Shake Shack filed a prospectus for an initial public offering that could value the concept at $100 million. - nrn.com Del Frisco’s Restaurant Group, Inc. announced that two of its Double Eagle Steak House locations were recently included in OpenTable’s Diner’s Choice Awards. Del Frisco’s Double Eagle in Washington D.C. was named to OpenTable’s Top 100 Best Restaurant List in 2014 in the United States. Additionally, the Double Eagle in Washington, D.C. and Fort Worth, TX were named to OpenTable’s Top 100 Best Steakhouses List in 2014 in the United States. Last year, PepsiCo’s stock outperformed rival Coca-Cola Co.’s, as well as the overall S&P 500 index, said Forbes. - Forbes

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Page 19

Managing Moisture for Pest Prevention in Food Facilities

by Pat Hottel, Technical Director, McCloud Services In food facilities, the improper handling of water and organic debris during food preparation

and cleaning can contribute to pest problems like cockroaches and small flies. Proper managing of water is essential in reducing pest survival.

Here are some tips that can be helpful in reducing pest success in commercial kitchens due to moisture: ■ High pressure hoses are a more energy efficient and less labor intensive method for cleaning floors but have a tendency to push food debris into inaccessible areas. In addition, power washing can lead to more rapid deterioration of floor coatings and tile grout, increasing the attractiveness of floors for pest development. Mopping helps reduce these issues and is preferred. If mopping cannot be done, raising equipment off the floor can help reduce the organic debris collection points underneath the equipment.

Where such design changes are not possible, place these hard to clean areas on a regular cleaning schedule to insure that food deposits are not available for pest development. In addition, placing equipment on wheels will help provide additional access for cleaning staff.

■ Tile grout can deteriorate overtime allowing for organic material to accumulate between and underneath floor tiles. Epoxy grouts are now available which are more resistant to high pressure hoses than other grouting materials and will last longer.

■ Floor mats are an area where moisture and organic debris can

feb 17-24.indd 19

accumulate. Mats should be picked up each night to allow for proper floor cleaning and drying.

■ Areas sometimes neglected during the cleaning process are the ramps that are installed to move carts in and out of proofers, freezers and coolers. This can be another point where organic debris can be pushed during power washing of floors.

Ramps either need to be tightly sealed or removed on a regular basis for proper cleaning.

■ Serving counters are designed with numerous cracks and crevices. It is hard to design them without some cracks and crevices and they are subject to lots of water and food spills.

Place these counter tops on a proper maintenance schedule to insure joints and edges are properly sealed. Sometimes what looks like sealant is caked food debris. Add a little moisture and we can have fruit fly or other small fly issues. Keep counter top cracks clean and sealed.

■ Partition walls, especially along cook lines, can be an area of cockroach harborage. A more open lay out without partition walls is advised whenever possible.

■ Flexible gas lines for cooking equipment are recommended so that the area behind the equipment can be accessed and cleaned. Due to the warmth of this area, it is an area common for cockroach activity.

Unfortunately, floor drains used for water management can be located under equipment and cabinets. Hard to reach drains can be difficult to inspect and clean. If cabinets are located above a drain which staff cannot easily access for cleaning cut a hole in the cabinet so it can be accessed. Equipment on wheels can also help staff access floor drains. Special drain caps are now available to help seal drains to allow water flow into the drain while excluding pests.

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A fire in the workplace can have deadly consequences for everyone. Whether you’re the fire marshal for your team, or just concerned about your co-workers, take these factors into account when evaluating your fire safety measures: l Emergency routes and exits. Make sure exits are well-marked and accessible, and that your colleagues know the quickest and safest way out of the workplace in the event of any emergency. l Fire detection. Smoke detectors and other warning systems are essential. l Firefighting equipment. Fire extinguishers and other equipment should be easy to find. Train employees on their use thoroughly. l Safe storage of dangerous substances. Keep chemicals and other flammable materials secured out of harm’s way, and discard them safely when they’re no longer needed. l Evacuation plan. Run drills to teach employees how to safely exit your workplace. Don’t neglect the needs of co-workers with disabilities, elderly employees, and others who may have difficulty moving quickly or using stairs.

The Beef Book: Fundamentals of the Beef Trade from Ranch to Table is a new book which enables people of all educational and professional backgrounds to obtain an expeditious education about the history and nature of the beef industry.

Published by Urner Barry, in association with the North American Meat Institute, The Beef Book covers everything about the beef trade with simple easy-to-read language, infographics, and charts.The book is spiral-bound and contains: • 120+ Full color, spiral bound pages • 10 Chapters spanning packing, production, grading, preparation, beef cuts and pricing • Perfect for staff training and culinary classes • Quizzes and key terms for each chapter • Contributions from a host of experts including university professors, chefs and beef industry professionals.

The Meat Buyers Guide- 8th Edition is the premier resource for meat cut specifications across North America, the new edition includes all USDA AMS revisions to the Institutional Meat Purchase Specifications (IMPS) numbers. The revised book features 40 updated cuts and more than 50 new photos in a new condensed layout. QR codes make it easy to stream video references to your smart phone or tablet. In addition to the U.S. and Mexico, it is now fully applicable to the Canadian domestic and import/export meat trade.

Walking vs.

Running

W a l k i n g and running are two of the simplest exercises a person can do. Neither requires special equipment aside from a good pair of shoes, and you can do either one almost anywhere. Which one is better for you? Let’s compare: n Running. A good run burns more calories, making it a good choice for weight loss. Runners also tend to be in better shape overall than non-runners.

However, running puts stress on your legs, feet, hips, and joints, so runners should be careful to avoid injury. n Walking. A vigorous walk can have the same health benefits of running, although you’ll have to keep it up longer. On the other hand, you can walk almost anywhere, and won’t run the risks mentioned above. Just make sure to put some effort into it; a casual saunter won’t get you into shape no matter how far you go.

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Page 21

What You Should Know About Partnerships, LLCs & Corporations Partnerships come of different types; The two most common are general and limited. A general partnership can be formed by an oral agreement between two or more persons, but a legal partnership agreement drawn up by an attorney is strongly recommended. Legal fees for drawing up a partnership agreement are higher than those for a sole proprietorship but may be lower than incorporating. A partnership agreement will be helpful in solving any disputes. However, partners are responsible for the other partner’s business actions as well as their own.

A partnership agreement should include the following: • Type of business • Amount of equity invested by each partner • Division of profit or loss • Partners’ compensation • Distribution of assets on dissolution • Duration of partnership • Provisions for changes or dissolving the partnership • Dispute settlement clause • Restrictions of authority and expenditures • Settlement in case of death or incapacitation A business may incorporate without an attorney, but legal advice is strongly recommended. The corporate structure is the most complex and costly to organize. Control depends on stock ownership. Persons with the largest stock ownership, not the total number of shareholders, control the corporation. With control of 51 percent of stock shares, a person or group is able to make policy decisions. Control is exercised through regular board of directors’ meetings and annual stockholders’ meetings. Records must be kept to document decisions made by the board of directors. Small, closely held corporations can operate more informally, but record keeping cannot be eliminated entirely. Officers of a corporation answer to stockholders for improper actions. Liability is generally limited to stock ownership, except where fraud is involved.

You may want to incorporate as a “C” or “S” corporation, the most common types of incorporation. The C Corporation is the most complex and must comply with many government regulations on a continual basis. In most states the S Corporation can choose to comply with the same regulations or elect those most suitable to its purpose.

LLCs are somewhat more flexible and less standardized among the states. The LLC is not a corporation but offers many of the same advantages. Many small business owners and entrepreneurs prefer LLCs because they combine the limited liability protection of a corporation with the “pass through” taxation of a sole proprietorship or partnership.

• LLCs have additional advantages over corporations.

• LLCs allow greater flexibility in management and business organization.

• LLCs do not have the ownership restrictions of S Corporations, making them ideal business structures for foreign investors.

• LLCs accomplish these aims without the IRS’s restrictions for an S Corporation.

LLCs are now available in all 50 states and Washington, D.C. If you have other questions regarding LLCs, be sure to speak with a qualified legal and/or financial advisor.

Sole proprietorships are defined on page 23 of this issue

feb 17-24.indd 21

Nostalgia Plays a Role in Marketing General Mills’ return of French Toast Crunch to its cereal lineup is just one example of how food makers are appealing to consumers’ childhood memories to sell their products. Marketers like to make connections by telling stories, according to Nick Fereday, executive director and senior analyst of food and consumer trends for Rabobank International. “[Nostalgia is] one of those standard things that companies like to play with every now and again to lure customers back to their products,” Fereday says. – National Public Radio

You’ve worked hard to build your business.

Don’t let an inexperienced marketer or family member flush away all of the name recognition and brand awareness you’ve created by advertising.

FOOD INDUSTRY NEWS

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Page 22

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Food Industry News® February 2015

Twists on Original Sandwich Ideas Restaurants are creating their own signature versions of classic sandwiches and it attracts press coverage and new fans. The PB&J at Chicago’s South Water Kitchen stands for “pears, brie and jam,” the Fileo Fish at Washington, D.C.’s Lunchbox is made with catfish and cheddar, and Middle Eastern and Asian concepts are putting their own spin on paninis. – RestaurantHospitality.com

Report Card for Restaurant Sites Grade each factor: “A” for excellent, “B” for good, “C” for fair, and “D” for poor.

Factor 1. Centrally located to reach the market

Grade

2. Merchandise or materials available 3. Nearby competition situation 4. Transportation availability and rates 5. Quality of available employees 6. Prevailing rates of employee wages 7. Parking facilities 8. Adequacy of sewer, water, power, gas 9. Traffic flow 10. Taxation burden 11. Quality of police and fire protection 12. Housing availability for employees 13. Community and business 14. Physical suitability of building

If you don’t want to pay salespeople, your choices are to run. You can run it into the ground, or run full pages quarterly to educate people on what you sell. –Cary Miller

FOOD INDUSTRY NEWS

feb 17-24.indd 22

15. Type and cost of lease 16. Proven for future expansion 17. Estimate of site in 10 years

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Food Industry News® February 2015

For All Burns 1. Stop Burning Immediately Put out fire or stop the person’s contact with hot liquid, steam, or other material. Help the person “stop, drop, and roll” to smother flames. Remove smoldering material from the person. Remove hot or burned clothing. If clothing sticks to skin, cut or tear around it.

2. Remove Constrictive Clothing Immediately Take off jewelry, belts, and tight clothing.

Burns can swell quickly. Then take the following steps: For First-Degree Burns (Affecting Top Layer of Skin) 1. Cool Burn Hold burned skin under cool (not cold) running water or immerse in cool water until pain subsides. Use compresses if running water isn’t available.

2. Protect Burn Cover with sterile, non-adhesive bandage or clean cloth. Do not apply butter or ointments, which can cause infection.

3. Treat Pain Give over-thecounter pain reliever such as ibuprofen (Advil, Motrin), acetaminophen (Tylenol), or naproxen (Aleve).

For Second-Degree Burns (Affecting Top 2 Layers of Skin) 1. Cool Burn Immerse in cool water for 10 or 15 minutes. Use compresses if running water isn’t available. Don’t apply ice.

It can lower body temperature and cause further damage.

Don’t break blisters or apply butter or ointments, which an cause infection.

2. Protect Burn Cover loosely with sterile, nonstick bandage and secure in place with gauze or tape.

3. Prevent Shock. Unless the person has a head, neck, or leg injury, or it would cause discomfort: Lay the person flat.

Elevate feet about 12 inches.

Elevate burn area above heart level, if possible. Cover the per-

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son with coat or blanket.

For Third-Degree Burns 1. Call 911 2. Protect Burn Area Cover loosely with sterile, nonstick bandage or, for lags areas, a sheet or other material that that won’t leave it in wound.

Separate burned toes and fingers with dry, sterile dressings.

Do not soak burn in water or apply ointments or butter, which can cause infection.

3. Prevent Shock Unless the person has a head,

neck, or leg injury or it would cause discomfort: Lay the person flat. Elevate feet about 12 inches. Elevate burn area above heart level, if possible.

Cover the person with coat or blanket.

For an airway burn, do not place pillow under the person’s head when the person is lying down. This can close the airway. Have a person with a facial burn sit up. Check pulse and breathing to monitor for shock until emergency help arrives.

Fainting Treatment

1. Make the Person Safe Lay the person flat on his or her back. Elevate the person’s legs to restore blood flow to the brain. Loosen tight clothing.

2. Try to Revive the Person - Shake the person vigorously, or yell. If the person doesn’t respond, call 911 immediately.

3. If the person is alert, give fruit juice, especially if the person has not eaten in more than 6 hours or has diabetes. .

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Nosebleeds Treatment

Stop the Bleeding Have the person sit up straight and lean forward slightly. Don’t have the person lie down or tilt the head backward. With thumb and index finger, firmly pinch the nose just below the bone up against the face. Apply pressure for 5 minutes. Time yourself with a clock.

If bleeding continues after 5 minutes, repeat the process.

See a health care provider immediately if nosebleed doesn’t stop after 10 minutes. Check if person is on blood thinners, such as warfarin (Coumadin) or aspirin, or has a bleeding disorder - Nosebleed happens after a severe head injury or a blow to the face

Advantages of Sole Proprietorship

Sole Proprietorship is the easiest, least costly way of starting a business. It can be formed by finding a location and opening the door for business. There are fees to obtain a business name registration, a fictitious name certificate, and other necessary licenses.

Attorney’s fees for starting the business will be less than those of the other business forms because less preparation of documents is required and the owner has absolute authority over all business decisions.

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Page 24

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Food Industry News® February 2015

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Checklist : Scouting A New Location

More old, middle-aged, n What are the zonor young? ing ordinances, parking n What’s the average availability, transportahome value? Real es- tion facilities and natuAfter finding a likely tate taxes? Per capita in- ral barriers such as hills area for the restaurant, come? and bridges? check these: n How many restau- Q: How does not bringing visibility or relying strictly on word of mouth help your business? rants like yours are there?

A: It doesn’t. n What’s their sales volume? n As restaurants attract primarily local inhabitants, what is the population of the area? n Is the population trend increasing, stationWelcome to NAFEM: Feb 19-21 ary, or declining? n Are the people nativeborn, mixed, or foreign? n Are they predominantly laborers, execuIs Proud to Have This Issue Distributed tives, or retired? at the Show n Are they all ages?

FOOD INDUSTRY NEWS

FOOD

INDUSTRY NEWS

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Food Industry News® February 2015

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Page 25

Business Tips:

Succeed on the Job with the Right People Skills Success at work calls for the right combination of skills. Some are specific to your job—the ability to fix a computer or perform brain surgery—and others are more general. The most important in any profession, though, are the people skills: your capacity for getting along with co-workers, customers, and your boss. To get ahead, cultivate these essentials: n Empathy. The ability to view situations from another person’s perspective is crucial. You’ll build better relationships if you can put yourself in the shoes of the people around you. n Optimism. People like to hang out with co-workers who see opportunities, not problems. You don’t have to be a Pollyanna all the time, but resist the urge to complain, and focus on what’s going right. n Self-promotion. Make sure people know who you are and what you can do for them. Don’t brag, but be willing to help whenever you can, and soon your co-workers and managers will start to depend on your expertise. n Appreciation. Thank people for their help, and congratulate them when they achieve something significant. They’ll notice that you’re paying attention to them and return the favor. n Listening. Focus on other people’s words and ideas, not just your own. This demonstrates (and wins) respect, and lets you stay on top of what’s happening around you. n Responsibility. Don’t make excuses or blame others for your mistakes. Keep your promises, make your deadlines, and establish a reputation for reliability. Whatever your job is, you’ll get recognition for being an employee everyone can count on.

Cones for Kids Campaign

Watch Your Tablets and Smartphones

Quick—do you know where your smartphone is?

The answer may depend on whether you’re a man or a woman. One Harris poll found that 46 percent of men think they’re likely to lose their phones and other mobile devices like laptops or tablets, but only 27 percent of women admit to the same worry.

What that says about men and women is uncertain, but security risks due to lost or stolen mobile devices can be costly: A study by the Ponemon Institute determined that a single lost laptop can cost an organization $50,000 on average.

Without ambition one starts nothing. Without work one finishes nothing. The prize will not be sent to you. You have to win it.

— Ralph Waldo Emerson

feb 25-32.indd 25

Photos: JEB PhotograPhy

Friendly’s Ice Cream, LLC launched its 34th annual ‘Cones for Kids’ campaign. The Valentine’s Day fundraiser will benefit 19 Easter Seals Camp Friendly’s programs. For a $1 donation, Friendly’s provides restaurant guests with five Valentine’s Day cards, redeemable for free Friendly’s Kids Cones or a coupon booklet with money saving coupons. The campaign runs through February 13, 2015.

– PR Newswire

Above: The eyes in the front and back of your best events: Security firm Extrity Best Security welcomed the first guests to the Uptown Underground, 4707 N Broadway, Chicago. The vintage speakeasy hosts two stages, bar, magic, burlesque, swing dancing and between stages you’ll need quarters for vintage carny games. See Extrity’s ad on page 9.

What do you want for your 2015? Go get it.

FOOD INDUSTRY NEWS

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Page 26

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Food Industry News® February 2015

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IF YOU CAN DREAM IT, YOU CAN DO IT: Beating The Odds at A New Start-Up

T

he reasons for starting a business are many. Some people dream of being their own boss—of turning their hobby into a profitable enterprise, of expressing their creativity, or of being richly rewarded for their hard work.

Although Walt Disney’s maxim “if you can dream it, you can do it” holds true for some, pursuing the dream is risky. Those who attempt it must have the entrepreneurial spirit to fearlessly quit a well-paid job, go it alone, and face a future filled with uncertainty. Others might need a push; often being laid off (and its associated lump-sum payment) can be a springboard.

Younger entrepreneurs are increasingly a part of the start-up scenario. They may have gained the necessary skills for business by their early twenties, and enjoy the excitement and freedom of running their own venture.

Keeping the faith While the reasons for startup may vary, what all entrepreneurs have in common is the willingness to take risks.

Few entrepreneurs get it right first time—it takes resilience and tenacity to keep going in the face of failure, and it takes perseverance to remain positive when customers, banks, and financial backers repeatedly say “no.” Faith in the idea is essential. While some startups require very little capital, most require funding during

feb 25-32.indd 26

their early growth phases. A business owner must be able to convince banks, or other financial backers, that their concept is valid and that they have the skills to turn the idea into a profitable venture, even though this may take some time. It took Amazon six years to make a profit. In recent years, securing finance for start-ups has become a little easier. Many governments offer loan plans or grants.

Entrepreneurs with big ideas can access large funds

of money and managerial support from venture capitalists, whose sole purpose is to incubate start-ups. For smaller start-ups, and for people with very little of their own capital, micro-loans and crowdfunding finance—such as that offered by Kickstarter. com— are increasingly popular.

The business plan The key to securing financing is a business plan. A good plan will outline the idea itself, detail any supporting market

research, describe operational and marketing activities, and give financial predictions.

The plan should also outline a strategy for long-term growth and identify contingencies (alternative ideas or markets) if things do not go as planned.

Most importantly, a good business plan will acknowledge that the biggest reason for business failure is a lack of cash. While loan capital can help for a while, eventually a business must fund its operations from revenue. A good business plan will analyze future cash flows and identify any potential shortfalls.

Beating the odds at startup is defined by the tenacity to take an idea to market, the ability to secure sufficient finance, and the business acumen to turn a good plan into a long-term, profitable enterprise.

–Excerpted from THE BUSINESS BOOK: Big Ideas Simply Explained

Social Media Savvy Consider what your followers will actually share. If you want to increase your social media shares, you’ll need to employ a little bit of human psychology. More than 60 percent of users pass along content that they think aligns with their goals and values.

Remember that friends don’t work for you. If you need the support of your inner and outer circles, ask for it tactfully, rather than bombarding these people. Pushing your projects on your friends and followers can become as socially lethal as sending out Candy Crush invitations.

A reaction is not always needed. Even when a social media conversation turns ugly, keep in mind that you don’t have to respond. When deciding whether to continue to engage with someone, ask yourself: Will my reply help the poster or the readers? If not, then there’s no reason to continue. However, it’s certainly appropriate to answer if the poster’s comment necessitates a fact correction or a clarification.

Make sure you haven’t handed the keys to your social media accounts to the wrong person. A few bad words and your network can be the next Sony.

Think about your ongoing online profile. Remember that it’s very hard to undo what you’ve already done on social media. These sites create a digital timeline of your online actions.

Get social locally. If your company is based in a physical location, take the opportunity to turn your social media relationships into real-life relationships. Ask your followers to stop by.

Don’t post in anger. Both online and off, it’s natural to react to something that’s upsetting. But strong emotions can cloud good judgment

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Food Industry News® February 2015

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Chicagoland Restaurants Welcome Valentine’s Day Diners

According to Open Table, here are some restaurants specifically set up to treat their Valentine’s Day customers to a memorable evening around the Chicagoland area. l 312 Chicago – Cuisine: Italian. Location: Downtown/ Loop. Chef Luca’s menu screams love and he cannot wait to share it with you. l Adelle’s – Cuisine: Contemporary American. Location: Wheaton. Treat your Sweetie to Chef John’s delicious prixfixe menu crafted of the season’s finest ingredients. Only three course prix-fixe menu offered on the holiday, $75 per guest. l Blind Faith Cafe – Cuisine: Vegetarian / Vegan. Location: Evanston. Serving Their Full Dinner Menu and Special Valentines Day 3-Course Prix Fixe Celebration Menu Friday & Saturday February 13th &14th. l Brasserie by LM – Cuisine: French. Location: South Loop. Celebrate Valentine’s Day with a special $35 prix fixe menu. Highlights include Salmon Rillette, Wild Mushroom Risotto, Beef Short Ribs and Apple Tarte Tatin for Two. l GT Fish and Oyster – Cuisine: Seafood. Location: River North (Chicago). Join us on Valentines Day! Treat your sweetheart to an incredible 4-course Chef’s Tasting Menu (95/person not including beverages, tax or gratuity) and optional wine pairings. l Public Landing Restaurant – Cuisine: American. Location: Lockport. Enjoy a Romantic 4 Course Dinner for 2, $65 per couple, plus tax and gratuity. Also offering a limited dinner menu. Available Friday, Feb 13th and Saturday, Feb 14th. l Vie – Cuisine: American. Location: Western Springs.

Vie will offer a Chef’s tasting on February 13 &14th $115 per person with optional wine paring $55, excludes tax and gratuity. – Adapted from OpenTable.com

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2015 Consumers’ Choice Awards - Chain Restaurants As part of their comprehensive Consumer Brand Metrics program, Technomic asked consumers to rate more than 120 leading restaurant chains on 60+ different attributes. The attributes capture the consumer experience from every angle, from the quality of the food to the overall brand reputation. The ongoing study records more than 85,000 consumer visits annually.

Based on analysis of consumer ratings in five key areas, Technomic is proud to announce the winners of the Chain Restaurant Consumers’ Choice Awards: Pillar of Excellence

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New Truck Lease Specials From Isuzu Trucks The US leadership from Isuzu trucks is reporting a record sales year for their vehicles in 2014. The leadership feels that offering superior warranty coverage, performance, reliability and quality of the Isuzu product is what has made the difference. Recent Vehicle Health Reports pulled from Isuzu NPR Class 4 vehicles with over 150,000 miles dating back to the 2011 model year are showing fuel economy over 12 mpg.

To launch the New Year, Isuzu is offering special pricing on trucks with superior payload allowance, superior fuel economy, superior performance, and superior reliability and once again the LOWEST TOTAL COST OF OWNERSHIP. The lease specials include a $695 iLease Special Edition (NY3-54) 16,000 GVWR NPRXD The 2015 NPR-XD (NY3-54) is a 16’ Supreme dry van body (industry standard 96”x 85”) is a complete unit with an Isuzu Finance of America, Inc. iLease. Offer your customer a $695 per month iLease for 48 months before June 30,2015, and a $595 iLease Special Edition 13,000 GVW NPR ECO-MAX. The 2014 NPR ECO-MAX 16’ Morgan dry van body (industry standard 96”x 85”) is a complete unit with an Isuzu Finance of America, Inc. iLease. Offer your customer a $595 per month iLease for 48 months before March 31, 2015. These lease specials are available from M & K Trucks. You may see their ad on page 16 of this issue.

feb 25-32.indd 27

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Resistance to New Corporate Functions

Creating successful new corporate positions begin with several highly skilled individuals rather than a full team.

Unfortunately, some managers typically resist change for fear of losing power, reputation, influence, or even their jobs.

Moreover, they are usually attached to the methods of operation they know, and look for excuses to redeploy their skills rather than acquire new ones.

The activities they launch to replace the ones they’ve lost usually don’t add value.

Typically, the incumbent function head is part of the problem. Installing a new leader not only helps win support for change but also signals that change is under way, which makes it easier for the new leader to cut back unnecessary management systems, and alter the team.

Marc J. Sievers Sievers-entertaining expert, savvy home cook, and cookbook author-has created an elegant and visually stunning guide for everyday entertaining.

Entertaining with Love has 240 pages of beautiful photographs, easy-to-follow recipes, and a compendium of useful entertaining tips and tricks assembled from Marc’s years of experience and know-how. Marc has detailed some of his best tips for great entertaining results, as well as time and stress-saving tricks, to help you put together a great event while having a good time before, during, and afterward! With simple and chic brunch recipes, delectable side dishes, indulgent dinners, delightful desserts, and cocktails perfected, you have a useful entertaining companion that will ensure your next event is both memorable and stress-free. Enjoy fabulously flavorful recipes, fun anecdotes, and tried-and-true chic rules of entertaining with Marc as your guide. Entertaining with Love will surely be your most favored companion for savvy home cooking and entertaining!

feb 25-32.indd 28

Food Industry News® February 2015

In many parts of the U.S. new local and state minimum wage laws will have a major impact on many restaurants. Ask any operator what their biggest cost concerns are and it’s very likely that labor cost will rank as first or second on the list. New minimum wage increases in many U.S. locations will make this even more of an issue in 2015. Surprisingly though, many operators don’t discover a labor cost problem until it’s too late. Only after paychecks have been issued do they realize their labor costs are too high.

Controlling labor cost should be a daily undertaking. Several successful operators we know follow some or all of these practices for controlling their labor cost: The weekly or bi-weekly labor schedule is based on a worksheet showing projected daily sales (or customer counts) by meal period. This is used to help determine staffing needs for each department or job category based on how busy or slow the restaurant is expected to be (NEVER use a fixed schedule that is repeated week after week). From the schedule, a labor cost budget is prepared that shows the targeted labor hours and labor cost for each day.

This is used as a daily labor hour/labor cost target to keep them on track with the budget.

Each day, shift managers carry a listing of scheduled employees for each shift (shift roster) that shows who is working and their scheduled clock-in and clock-out times, and the total number of hours they are scheduled to work. As employees near their clock-out time, the manager ensures that pre-close duties are being performed early enough to get the employee off the clock at or before the scheduled time. Clock-in and clock-out errors are corrected as they occur. Employees hand their clock-out slip to a manager (or time card) for approval, so inaccuracies can be corrected before they leave. Many POS systems with time keeping functions allow editing.

This practice also prevents employees from clocking one another out. Have a contingency plan for slower than expected sales. Many employees are willing to leave early when not busy. Certain employees can be sent home early in the event they are not needed.

Employees are cross trained to handle multiple jobs. Having a few employees that can do many things is better than many employees doing a few things. By checking labor hours daily, it’s easier to spot those employees that have worked more hours than they were originally scheduled. Those employees may have their schedules adjusted to compensate for the added hours in order to avoid overtime.

By incorporating these practices into your day to day routine you’ll avoid surprises on pay day, improve your labor productivity and have a lower overall labor cost.

– For more information visit www.RestaurantOwner.com.

1/13/15 4:06 PM

Food Industry News® February 2015

Escaping from Debt

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Getting into financial trouble is all too easy if you’re careless with money. Digging your way out is more difficult, but it can be done if you avoid panic and commit to exercising financial responsibility.

Follow these steps to manage your burdens: n Organize your debts.

Make a list of everyone you owe and how much you owe them. This will help you get a clear picture of your finances and what you have to do to get them under control. n Set up a schedule.

After you determine exactly what you owe, decide what your monthly payments will be to each creditor. Then total all the payments that you have to make per month.

According to a story, n Manage your income.

Look for ways to increase researchers once staged your income or decrease an experiment in which your spending. If you can a woman stood by a flat free up any money, use it tire by the side of a road KOP 312_Layout 1 3/27/12 3:40 PM Page 1 to pay off your debt. with a spare tire leaning n Ditch the plastic. Do against her car’s fender. not use your credit cards Out of 2,000 passing cars, any more until you get only 35 drivers stopped your debt cleaned up. Put to help. your credit cards away or The same researchers cut them up, but save at staged a second simulaleast one for emergencies. tion, with a woman standn Contact your crediing by her car watching tors. If you can’t make a man change a tire. In your payments, get in that situation, 58 people touch promptly. Many creditors will agree to de- stopped to help out.

What does the study fer or reduce payments until you get back on your imply? Humans like to imitate. That knowledge feet. n Get help. Find a rep- may come in handy when utable consumer credit you want to persuade counseling service and lis- someone to support your ten to its advice. goals.

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Be the first person in the door at every occasion; it will give you the first-strike advantage of an introduction and offering any help they may need before the competition wanders in. — Barry Allen

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Food Industry News® February 2015

Perception Can Build or Break You

• Do not charge extra for the small items. Some restaurants will charge an additional $0.30 for a slice of cheese on their hamburger or $0.40 for blue cheese dressing. While it may cost you a bit extra for these items, you should cover the cost by averaging it in to the overall cost of the meal.

When you break down charges, people get the impression that you are being petty.

• Do not tell your guests that you have run out of a particular item. You have sold out, not run out. Run out makes it sound as if the restaurant is poorly managed and unprepared.

Selling out is a good thing, not a bad thing. It means business is good and food is fresh.

Setting your menu prices takes more than one line of thought. For every dollar that you earn, you should aim for ten to 12 cents as a profit.

Once you figure out your food cost, multiplying it by 3.3 will give you about a 10 percent profit per item, factoring in food cost, labor cost, and overhead.

Do realize that some items will have to have a slightly higher cost structure and others will have a lower cost structure, giving you, overall, a 10 percent profit.

Keep in mind that factors other than direct costs will influence your menu prices. Indirect factors, such as how a customer perceives quality, your location, the restaurant’s atmosphere, and the competition will also play a role in your menu-pricing decisions.

The 4 Essential Skills For A Restaurant Manager A restaurant manager must be prepared to develop and monitor cost-control programs, particularly food cost, to maintain profitability.

In order to control food costs effectively, there are four essential things that you need to know: 1. Forecast how much and what you are going to sell.

2. Purchase, receive, and prepare according to these forecasts.

3. Portion effectively.

4. Control money, waste, and theft.

Technology and management techniques allow smart restaurant operators to keep food costs within the boundaries needed to generate a profit, while still providing their customers with the level of service that they need to generate repeat business.

feb 25-32.indd 30

TRAVEL With Valerie Miller DESTINATION : HOLLAND AMERICA LINE Destination: DANCING WITH THE STARS AT SEA FOR 2015/2016

Holland America Line will continue the “Dancing with the Stars At Sea” program in 2015/2016 due to its overwhelming popularity and success. For the third year, the collaboration brings the excitement of ABC’s hit show “Dancing with the Stars” to all of the premium ships in the Holland America Line fleet. The program will culminate with the annual Champions Cruise competition on ms Nieuw Amsterdam’s Jan. 10, 2016, western Caribbean voyage.

The 2015 schedule will continue to feature “Dancing with the Stars at Sea” programming on all sailings In Photo: Professional dancer Tristan MacManus (far right), professionin addition to six special “Dancing al dancer Kym Johnson (second from right) along with other professional dancers pose with the guest Cruise Champion (center). with the Stars” theme cruises, highlighting the show’s professional dancers and celebrities. In 2013 and 2014 select theme cruises featured professional dancers Tristan MacManus, Kym Johnson, Sharna Burgess, Emma Slater, Lacey, Schwimmer, Chelsie Hightower, Mark Ballas and Derek Hough along with television personality Carson Kressley, singer Joey Fatone, actress Sabrina Bryan and Olympic gymnast Shawn Johnson.

“On every cruise throughout the year our ‘“Dancing with the Stars At Sea’ lessons are a huge draw and the competition to dance for the Champions Cruise is intense, which tells us we have a very successful and engaging program” said Richard Meadows, Holland America LIne’s executive vice president, sales, marketing and guest programs. “Dancing always has been a feature activity on our ships, and the partnership with “Dancing with the Stars” has enabled us to provide guests with very special and exclusive experience.”

Sail with dance pros and celebrities from the ABC Show on Theme Cruises The next “Dancing with the Stars at Sea” theme cruises are: n June 6, 2015 Seven-day Bermuda cruise aboard ms Veendam that sails roundtrip from Boston n June 13, 2015 Seven-day Canada/New England cruise aboard ms Veendam that sails from Boston to Montreal, Quebec, Canada n Jan. 3, 2016 Seven- day eastern Caribbean cruise aboard ms Nieuw Amsterdam that sails roundtrip from Fort Lauderdale, Florida n Champions Cruise – Jan 10, 2016 Seven-day western Caribbean cruise aboard ms Nieuv Amsterdam that sails roundtrip from Fort Lauderdale, Florida Each theme cruise features guest performances from professional dancers and celebrities. Other events include dance lessons with the ship’s professional dancers, a special fashion show and a chance to meet the dance pro and celebrities.

For more info log on to –hollandamerica.com “Dancing with the Stars: At Sea” Dance Completion for Guests Beginning with cruises that departed after Sept., 21, 2014 and continuing with sailings departing through Nov.24, 2015, every sailing on all 15 ships in the Holland America Line fleet will feature exclusive “Dancing with the Stars: At Sea” programming. The range of eligibility schedules and complete rules for the “Dancing with the Stars: At Sea” dance competition are posted at hollandamerica.com Winners of the guest competitions with the highest scores from each of Holland America Line’s ship will win a free ocean-view stateroom for two on the Champions Cruise to compete for the coveted Mirrorball Trophy and title of Holland America Line’s “Dancing with the Stars: At Sea Champion.” There will be one winner from each ship on the Champions cruise sailing aboard Nieuw Amsterdam Jan, 10, 2016.

1/14/15 8:32 AM

Food Industry News® February 2015

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Streamlining Repairs and Maintenance for Multi-Unit Food Businesses When you have more than one restaurant or food business, keeping each unit operating at 100% is a full time job. To save companies time and money and to help them keep the “just opened” gleam that keeps customers coming back, many have turned to CLM Midwest. The locally based company provides a variety of services critical to every successful chain account, including: l Electrical & Lighting l Landscaping/Snow l Carpentry Removal Services l Plumbing l Exterior Lighting & Signage l Handyman Services l Full-service general l Concrete & Asphalt Repair contracting and remodeling l Flooring l Tenant build outs l Minor and Major ‘live’ l Roofing remodels l HVAC l Regional and National l Fencing Roll-out projects l Dumpster Enclosures l Disaster response and l Power Washing restoration services l Graffiti Removal l Design-build services l Window Cleaning l Glass Replacement l Lock Smith/Door Repair All with 24 hour service and support.

To separate itself from competitors, CLM assigns a Dedicated Account Professional as a single point of contact for each customer. With over 100 years of combined experience, their Account Professionals work non-stop to ensure that every job is completed on-time and under budget. CLM Account Professionals are empowered to provide you with a custom tailored solution for every account.

The company has even developed an ad giving its customers live, up to the minute information, to ensure that their needs are met are handled quickly and efficiently.

The use of our customized smart phone technology ensures seamless two-way communication between their office and field staff allowing for RealTime reporting.

CLM MIDWEST proudly self-performs services to over 6500 locations throughout the states of Illinois, Wisconsin, Indiana, Missouri, Ohio and Michigan, with more than 47 field service technicians serving customers in the communities in which they live.

With expanded service lines and three separate divisions, their team of dedicated account professionals and our growing office staff stands ready to meet every need and exceed every expectation. You can see the CLM ad on page 21 of this issue.

Never forget that it is the spirit with which you endow your work that makes it useful or futile.

— Adelaide Hasse

feb 25-32.indd 31

Micropreneurism: If You Believe in Something, Work Nights and Weekends

Starting a business requires almost boundless energy, unwavering commitment, and the resilience to deal with risk. But increasingly, the commercial potential of the Internet is allowing a growing number of “weightless” start-ups to take flight.

These ventures are low on financial resources, but high on individual skill and the investment of time to bring an idea to fruition. Personal passion is an essential ingredient in a successful start-up. As Kevin Rose, founder of Internet start-ups Digg, Revision3, and Milk, put it: “If you believe in something, work nights and weekends—it won’t feel like work.”

Even global greats such as Nestlé foods and Siemens electronics grew from the dreams and aspirations of a small group of people. These entrepreneurs faced the risk of a new business because they deeply believed in something, and were driven to realize their dream, despite long hours, stress, and, often, a string of failures large or small. These are quickly forgotten when people are doing something they love.

Traditionally, the main barriers to enterprise were time and capital. Entrepreneurs from nonwealthy backgrounds usually needed a fulltime job to meet the living costs of themselves and their families. Without sufficient savings, few people could risk a new business venture in the 20th century, but today, starting a business is easier.

In the mid-2000s, the notion of a micropreneur began to emerge. This was an individual who ran a very

Start-ups

1923 Walt Disney starts making professional cartoons in his uncle Robert’s garage.

1976 The first 50 Apple computers are built in the spare room of Steve Jobs’s parents’

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small business, often in addition to full-time employment. The concept gained popularity alongside the rise of e-commerce, which made it possible to launch a commercial website and manage it nights and weekends.

Sales platforms, such as those provided by eBay and the Chinese online marketplace Taobao, made it even easier, since they dispensed with the need for a website or payment systems. These micropreneurs, who sell everything from homemade fashion items to antiques and secondhand electronics, are risking very little other than their own time—the capital outlay can be as much or as little as they are willing to risk. The micropreneur’s skill lies in spotting the right opportunity. In this way the business can be as small or large as time, and desire, allows.

For those who aspire to more than running a business as a parttime hobby, the lean start-up path is well trodden. Large companies such as Hewlett-Packard and Indian biotech Biocon both started in their founders’ garages. Passion was key—with very limited capital, essential equipment was begged and borrowed; friends and family were used as (free) staff; and sleep was sacrificed. The main resources were time, skill, and tenacity. The path is not straightforward, however, and requires a deep commitment, often in the face of failure.

As Jeff Bezos warned, “invention requires a long-term willingness to be misunderstood.”

When as is said and done, there is one rule, as Kevin Rose once wrote: “You have to really believe in yourself and know that, in the worst-case scenario, if it doesn’t work out, you still built something really cool.”

house. A few months later Apple moved “upscale” to his parents’ garage.

1978 Indian master brewer Kiran Mazumdar-Shaw founds biotech company, Biocon, in the garage of her rented house in Bangalore, India.

2004 Kevin Rose quits his television job to found Digg, a news aggregator website that attracts 38 million users a month during its peak. The “office” is his bedroom.

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Your Menu Needs Planning!

www.foodindustrynews.com

Your menu should not just be a list of the dishes you sell; it should positively affect the revenue and operational efficiency of your restaurant. Start by selecting dishes that reflect your customers’ preferences and emphasize what your staff does well.

Attempting to cater to everyone has you doing nothing particularly well and does not distinguish your restaurant. Your menu should be a major communicator of the concept and personality of your restaurant, as well as an important cost control.

An effective menu does five key things: 1. Emphasizes what customers want and what you do best.

2. Is an effective communication, merchandising, and cost-control tool.

3. Obtains the necessary check average for sales and profits.

4. Uses staff and equipment efficiently.

5. Makes forecasting sales more consistent and accurate for purchasing, preparation, and scheduling.

Bear in mind the following: • Menu item placement. Where you place an item on your menu is important in determining whether or not the customer will order the item. Customers are most likely to remember the first and last things they read. By placing the items you want to sell (the items that yield the highest profits) first or last, you increase the chance of selling them.

• Design. A well-designed menu creates an accurate image of the restaurant in a customer’s head, even before the customer has been inside. It also directs the attention to certain selections and increases the chances of them being ordered. Your menu also determines, depending upon its complexity and sophistication, how detailed your cost-control system needs to be.

• Plan to have a menu that works for you. The design of your menu will directly affect whether it achieves these goals. Certain practices can influence the choices your guests make. Instead of randomly placing items on the menu, single out and emphasize the items you want to sell. These will generally be dishes with low food cost and high profits that are easy to prepare. Once you have chosen these dishes, use design — print style, paper color, and graphic design — to direct the readers’ attention to these items.

A customer’s eye will fall to the middle of the page first. It is an important factor; however, design elements used to draw a reader’s eye to another part of the menu can be just as effective.• Pr i n t the menu in-house. With a good computer and a little careful typing, you can easily produce your own menus. However, there is always the question of “why?” When a good designer can also do your website, cards and support materials. Your menu must live beyond what’s on the counter; it needs web presence, flyers, and local direct mail or stuffers. The bottom line is: The more you’re seen, the more business you’ll generate.

• Tell your story on the back of the menu. People always want to know more. Use this chance to increase their perception of your restaurant quality. Tell them how your staff prepares fresh salad ingredients on a daily basis, never using pre-made items or canned goods. Let them know that you grind fresh gourmet coffee beans each morning before coffee is brewed. Tell your story and your guests will be impressed.

• Provide clean, presentable menus. Ensure that your menus are always clean and appear to be as good as new; otherwise throw them out. Greasy, sticky, soiled menus with bad creases, dog-ears, and stains are not very appealing to people who are preparing to dine. If a server hands a sticky, dirty menu to a customer, what kind of impression do you think that customer will have of your restaurant? – THE RESTAURANT MANAGER’S HANDBOOK

Fast-Growing Cocktails

Beer cocktails were the fastest-growing type of cocktail menu item among leading chain restaurants, with a 39% increase in menu incidence, followed by Bellini/mimosa (30%) and sangria (20%).

– Adapted from Technomic, Inc.

Dinner & Late Night Meals Reportedly Stable Dinner and late-night visits at restaurants have recovered nicely in tandem with consumers’ finances since the deepest lows of the Great Recession, and several emerging trends could propel operators past merely regaining lost business and help them start taking market share. In Technomic’s latest Dinner & Late-Night Consumer Trend Report, 64% of consumers reported that they purchase dinner away from home at least once per week, compared with 52% who said in 2011 that they did.

– Technomic, Inc.

New VP of Food at Starbucks Stefano Cordova, a veteran of restaurant chain research and development, has joined Starbucks Corp. as vice president of its food category, evenings and food business development. Cordova said he would be responsible for supporting the growth of Starbucks’ food program during the breakfast, lunch and evening dayparts.

– Adapted from nrn.com

feb 25-32.indd 32

Food Industry News® February 2015

Local News Chicago’s oldest Italian restaurant, The Italian Village, celebrates 88 years, serving the community since 1927. Red Robin gourmet burgers is opening a location at 204 N. Wells in Chicago.

Chicago is home to more than 7,300 restaurants.

Chicago Cut Steakhouse at 300 N. LaSalle announced a recent Recommended rating in the Michelin Guide Chicago 2015. This is the second time Chicago Cut Steakhouse has been honored

by Michelin since opening in 2010. Chicago Cut Steakhouse proprietors David Flom and Matt Moore own The Local Chicago and are working on their newest concept, C (The Fish House), set to open in March 2015.

Dave & Busters is opening up a new 30,000 sq. ft. space on the fourth floor at 108 N. State St. in Chicago. Giordano’s Restaurant & Pizzeria is opening a new location in March at 5207 N. Clark St. in the location that was formerly Ann Sathers. Cantina de la Granja at 5025 N. Clark St. is coming soon. Fairmont Chicago - Millennium Park offers a “Romantic Escape into the Heart of the City.” This offer is available year-round, subject to availability.

The United Center has hosted over forty million guests since opening in 1994. McDonald’s Corp. is laying off 63 people at its company headquarters in Oak Brook, Ill. as part of a $100 million cost-cutting and restructuring effort. The layoffs

The Original Mother’s opened in 1968, becoming an iconic piece of Chicago’s nightlife history.

It celebrates its 46th Anniversary dubbed “This Ain’t Your Father’s Mother’s” with a new-and-improved venue, while giving a nod to the past. Three newly-themed rooms were revealed at the anniversary party. The first revamped room, Mom’s Arcade Room, is a mix of classic arcade games and new generation video favorites.

Mom’s Arcade Room includes upright and cocktail table style multicade video gaming systems featuring over 60 classic arcade titles, as well as current video gaming favorites like Big Game Hunter, Boxing, and Golden Tee, along with a few other surprises to maintain the retro-meetsmodern video game vibe.

come as the burger giant struggles with sales, following what has been its worst year in at least a decade. - Source: nrn.com Baderbräu Brewing Company plans to open a brewery and taproom in the South Loop neighborhood this summer. Located at 2515 South Wabash, the facility will feature a 4,000 square foot taproom, plus retail space.

The brewery will feature a 20HL mash filter system, the first of its kind in the Chicagoland area.

The building features a prominent water tower, which is visible for miles in either direction on the Stevenson, and is only a ten-minute walk from the soon-to-open Green Line stop at Cermak.

1/13/15 4:06 PM

Food Industry News® February 2015

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Page 33

Sales Tips From the Pros:

Getting Past the Gatekeeper Salespeople are often frustrated when they can’t get past a protective secretary to talk to the qualified buyer. Consequently, they will give a presentation to a nonqualified buyer as a last resort. “He will call you if he is interested” is the usual remark. Trouble is, a secretary will not present a salesperson’s product or service in a professional way. We wish it were that simple.

Here are a few techniques to help you get past gatekeepers: 1. Call when you think they might be at lunch and your prospect has to answer the phone.

2. Ask for help. “I need help,” or “I wonder if you could help me.” Another question is, “Could you tell me when it would be a good time to call?”

3. Make the gatekeeper feel important.

4. Build rapport. Ask the secretary’s name (write it down), and then use it when you call again. You may use, “Hope you had a good weekend, Pat.” 5. Respect the gatekeeper’s position.

6. A sense of humor helps, but be careful. Be subtle. If you aren’t naturally humorous, don’t push it.

7. Never, ever alienate gatekeepers. The higher the level, the more power they have.

8. Be nice to everyone you speak to. That person may get promoted.

9. Always use Mr. or Ms. unless told otherwise.

(Honey or sweet- heart is a death sentence.)

10. To qualify a gatekeeper you can ask, “Are you :_’s assistant?”

11. When receiving resistance, such as, “He is on the phone” or “She is in a meeting,” make a second try. Don’t offend the secretary by refusing to answer the question “Is there something I can help you with?”

12. Use a hinge: a personal referral, a letter you sent, or a meeting you had with the prospect. Be persistent, but not obnoxious. If it is urgent, say so; if not, don’t say so. The gatekeeper is important. Don’t mess it up.

Fifteen Company Rules To Adopt For Your Employees 1. I understand how my job contributes to achieving company goals.

2. I know what results are expected of me.

3. I love to tell people that I work here.

4. I am clear on the company’s goals.

5. I respect my supervisor.

6. I will be on time.

7. I will respect my coworkers.

8. The profitability of this business depends on my best effort.

9. I will be consistent.

10. I will maintain courtesy because every

customer is a patron, and every patron is bringing his or her business to me.

11. I will be thankful to perform to the best of my ability today.

12. When I see a shortcoming, I will do my best to have it corrected before it affects our operation.

13. I am an ambassador for my job; I will never disparage my employer, my coworkers, or my profession.

14. I will strive to become my best.

15. I will seek the best in everything.

Beautiful Websites. Right Price.

–Carl E. Blinnel, Sales Trainer

A positive mental attitude has built every bridge over disparity since the dawn of time.

feb 33-40.indd 33

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Food Industry News® February 2015

Chef Profile NAME: Chris Curren

RESTAURANT: Seven Lions PHONE: TBD

Gyros, Italian Beef, Italian Sausage, Hamburgers and more!

ADDRESS: 130 S. Michigan Avenue, Chicago, IL 60604 BIRTHPLACE: Niskayuna, New York CURRENT POSITION: Executive Chef FIRST FOODSERVICE JOB: Washing dishes at the church I grew up attending during festivals and dinner events FAVORITE FOOD: Grilled dry aged ribeye steak, loaded baked potato, creamed broccoli.

WORST PART OF JOB: Missing my family.

MOST HUMOROUS KITCHEN MISHAP: On the opening night of my restaurant Blue 13, I sliced off a small part of my finger about 30 minutes before service. Luckily, a family friend who happens to be our family doctor was in town and came to the restaurant to bandage me up in time for service.

FAVORITE FOOD TO PREPARE: While I am constantly changing and evolving, my style always goes back to refined rustic comfort food.

PART OF JOB THAT GIVES MOST PLEASURE: Making people happy!

The Margaritis family knows quality and that’s why they use Devanco Foods.

Jimmy’s serves Devanco’s famous Gyros, Italian Beef and Italian Sausage. The restaurant is a Justice Illinois institution which is now celebrating their 30th year.

Pictured above is Dimitrios, Florence and Stratos Margaritis and the Jimmy’s team.

IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: A rock star! I’ve always loved music and it’s power to evoke emotions in people. Unfortunately, God did not grant me the gift of musical ability so that would never happen. In reality I would probably have fallen back on my college degree in Pre-Law and headed to law school and worked on passing the bar exam.

BEST ADVICE RECEIVED: At the end of the day all we do is cook food. Try not to let it effect your entire life. I rarely follow that, but when things get really stressful, it helps to think about that and it usually help takes the pressure off.

FAVORITE VACATION SPOT: France WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: Keeping up with the current restaurant trends and news.

Adapt to Survive A True Delight In Every Bite!

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feb 33-40.indd 34

Long-term business survival depends upon the company constantly reinventing and adapting itself in order to remain ahead of the competition. In dynamic markets, which are growing and evolving all the time, the idea on which the company was founded may become irrelevant over time.

In their 2013 book, Reinventing Giants, Bill Fischer, Umberto Lago, and Fang Liu noted that the Chinese home appliances company Haier had reinvented itself at least three times in the past 30 years. In contrast, Kodak, a US giant of the 20th century, was slow to react to the rise of digital photography... and went bankrupt.

1/14/15 8:42 AM

Food Industry News® February 2015

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Massimo Gaffo Chef Massimo Gaffo Joins Ala Carte Entertainment as Corporate Chef R & D Career Beginnings Ala Carte Entertainment has been the operator of Chicagoland’s favorite restaurants, pubs and party venues for over 40 years.

Pictured here are Executive Chef Eddie Berto Roman and Sean Skilnik General Manager of Moretti’s Edison Park along with Chef Massimo Gaffo. Shown here are some of Moretti’s most popular dishes; mile high lasagna, chicken Romano with mashed potatoes, and swordfish. Moretti’s Ristorante & Pizzeria is known for its wide ranging menu of pizza and Italian American cuisine. They can accommodate private parties and feature all sporting events on over a hundred HD Plasma TVs.

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Born in Roma Italy, Massimo Gaffo cultivated his fascination with food and cooking stemming from an early age when joining his mother and Nonna in the kitchen. He began his culinary career honing his skills in some of the European’s top restaurants and Hotels, after earning an Associates Degree in 1988 at IPATS College in Italy.

To further his culinary expertise and cultivate different types of cuisine experience, starting at the Grand Hotel in Roma Italy, Chef Gaffo was also influenced by great chefs of Italy such as: Gualtiero Marchesi (Alberta Brescia 2 Michelin Stars, Il Pickler (Brixen Italy one Michelin Star and Adelio Pagani (Ciga Hotel) and Davide Oldani (D’O Restaurant).

Experience Since moving to the states in 1997, Massimo has been associated with Motorola Corporate Tower and ABN-AMRO as the Executive chef for Eurest Dining. His creative menu ideas have brought a new culinary awareness to the café and several other Eurest accounts in the area.

Vision Chef Gaffo’s interaction with guests sets him apart from other chefs, as he loves to involve the people he serves in the creativity of his food. The adventurous education that he offers came from his passion for food.

MILE HIGH LASAGNA

CHICKEN ROMANO

SWORDFISH

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Business Shorts r Start your next meeting with a joke. Three-member teams with at least one person in a good mood have over twice the liklihood of achieving success than when all are in neutral moods. When one person brings good moods, all are likely to follow suit.

–Harvard Business Review

r Never base projects on causes that only the CEO wants done. Base causes on what customers support; they’ll bring the best support and response back to your operation. r Strategists who are removed from first-hand customer contact often have obsolete vision of the company-customer dynamic. In a rapidly-evolving culture, staying present in the now is crucial. r Your marketing deployment should know that new contact tools, from apps to creative involvement reminders using social media, are popping up every day, but if your marketing department hasn’t changed in the last 40 years, you’re wasting your time until you are totally broken. Today’s marketing requires three kinds of focus: Think, feel and do. r In a survey, 91% of university staff members said they had been ignored, avoided, shut out or treated as invisible during the previous year, according to a study led by Jane O’Reilly of the University of Ottawa. Research concludes that ostracism does more psychological harm and cuases higher turnover than outright harassment, which is less common. –hbr.org

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The Danger of Touting a Product as “the Best” Sometimes “it’s not the top, but it works” is a better choice than “it’s the best!”

A company has a great product and naturally wants consumers to think of it as the best they can buy. So the marketing team rolls out an advertising campaign showing why the product is superior to the competition on features and price and is rewarded with robust sales. Instead of being able to bask in that success, however, the company starts to hear a lot of complaints and get a lot of returns. Clearly, the strategy backfired— but why?

It turns out that comparative ads and “Ours is the best!” product positioning activate something known as the maximizing mind-set, which leads people to regard anything that’s less than perfect as a waste of money.

Research has found that although some people are “maximizers” by nature, and others tend to be content with “good enough,” those attitudes aren’t fixed. The maximizing mind-set can be induced by situations that encourage people to make comparisons and to look for the very best.

When marketing messages inadvertently induce it, the results may be post-purchase regret and brand switching at the slightest hint of disappointment. – Excerpted from hbr

Food Industry News® February 2015

Diner X February 2015 BONGO ROOM 5022 N. Clark CHICAGO, IL 773-728-7900. They are open Mon.-Fri. from 8:00am until 2:30 pm and Sat. & Sun. from 9:00am until 2:30 pm serving breakfast & brunch. I really enjoyed my breakfast; we tried the Eggs Benedict, sausage & eggs which came with delicious potato chunks.

Plus, we ordered one pancake so we could check the quality. Large portions, great service and I loved watching all the food come out from the open kitchen in the center of the place.

FANNIE MAY 500 W. Madison CHICAGO, IL 312-876-6395. They have been a Chicago favorite for years. Stop in and pick up a combination of candy. I usually get some of the mint meltaways, pixies and vanilla buttercreams. They also make chocolate covered strawberries daily and sell them by the pound. For Valentine Days, they always have a beautiful selection of heart-shaped candies.

FLEKENSTEIN’S BAKERY 19225 S. Lagrange Rd. MOKENA, IL 708-479-5256. This is a full service family run bakery. Bob & Ray Flenkenstein are both Certified Master Bakers, which is an outstanding accomplishment. Nothing beats picking up fresh pastries, breads, donuts and cakes from a bakery. I have them on my list to pick up some Valentine treats. You can view their selection online at flenkensteins. com. They offer all sorts of heart-shaped cookies, heart shaped cakes, cupcakes and brownies.

FRESH THYME FARMERS MARKET 211 W. Rand Rd. MOUNT PROSPECT, IL 224-318-4003. This store is laid out well with lots of space between the aisles and departments. As you walk in to the left, they have a huge selection of vitamins and body care products. The center aisle has bins with bulk products including sugar, candy, grains and coffee. In the back they have a nice assortment of fresh juices.

You can find all your regular grocery staples there too.

MARIANO’S 25 Waukegan Rd. GLENVIEW, IL 847-724-4685.This is a brand new store and it’s gorgeous. They have a sit down eating area, fresh juice bar, an extensive liquor section, amazing bakery, nice meat department, produce, flower department and aisles full of groceries. I had to call my friends to see where they were in the store because we lost each other while shopping, that’s how big the place is.

SUSHI STATION 1641 Algonquin ROLLING MEADOWS, IL 847-5932450. Once you are seated, you can pick your entrée off the revolving sushi bar. The food keeps going round and round. The price of your entrée is color coded, that is how you figure out how much it costs.

We had so much fun pulling off all the different types of sushi; I can’t even describe all the ones we ate.

THE SOUTH BEND CHOCOLATE COMPANY 3 S. Knute Rockne Plaza ROLLING PRAIRIE, IN 219-778-8134. I discovered another place that has really good chocolate. This shop is in the plaza on the toll road.

They sell chocolate by the pound and packaged up. I got a small piece of chocolate fudge, some malted milk balls and caramels. I picked up a brochure, so if I need to I can order some more candy online.

TORE & LUKE’S ITALIAN BEEF 1960 N. Rand Rd. PALATINE, IL 847358-9333. It’s a pretty big menu; dogs, polish, subs and pizza. I tried the house specialty which was the Italian beef sandwich. Get it with hot peppers and served wet. I also got an order of the gravy bread by itself, which was really good and an order of skinny fries. As we left, one of the employees behind the counter thanked us for coming in.

That shows they appreciate your business!

1/14/15 8:42 AM

Food Industry News® February 2015

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Nuggets Uke’s Harley-Davidson dealership in Kenosha, WI is the oldest Harley dealer in Wisconsin—established April 1, 1930.

Bankruptcy is growing in this country. In 1996 the jump in the number of personal bankruptcies was greater than it has been since the mid-1980’s.

Nearly 40 million people visit Chicago annually.

Chicago’s downtown area is known as “The Loop.” The nickname refers to the area encircled by the elevated “L” train tracks.

Conditions are slowly improving at major chain restaurants that serve alcohol, with consumer expenditures on alcohol away from home expected to rise 2.7% this year. - Technomic, Inc. Every second of every day, Americans collectively eat 100 pounds of chocolate.

One cup of strawberries has only 55 calories.

Tip: Eggs boiled in salt water peel more easily.

Dr. Pepper was created in Waco, Texas in 1885 and is the oldest major soft drink brand in America.

Over 70 million Americans suffer from a sleep disorder.

Roses are the most popular Valentine’s Day flower.

Each year, Johnny Rockets serves 17 million hamburgers, 11.3 million sodas, 8.3 million shakes and malts, 8

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Nonni’s, the leading premier biscotti baker, is proud to reintroduce a classic flavor of Biscotti Bites to its product offerings.

These new bite-sized creations maintain Nonni’s devotion to use only the highest-quality ingredients. Crafted from a family recipe passed on from generation to generation, these artisanal cookies are made with real almond pieces and bittersweet chocolate, making Nonni’s Almond Dark Chocolate Biscotti Bites ideal for consumers seeking a mini indulgence.

million pounds of fries, 2.1 million orders of onion rings and 815,000 gallons of ice cream.

Medical marijuana is being successfully used outside the U.S. as a type 2 diabetes neuropathy pain treatment.

The study, published in the American Journal of Medicine, found that active users of marijuana had a more productive carbohydrate metabolism than people who didn’t use marijuana.

The potential market size for Sativex (nonopioid) for cancer pain is approximately 2 million people within the U.S (worldwide data not found), for whom current opioid treatments can be disabling.

New Managers Checklist for Success Who Is A Peer or a Problem: n Whose cooperation do you need? n Whose opposition would keep you from accomplishing your work? n Who needs your cooperation? n What sources of power do you have at your disposal to influence these people?

When Delegating: n Is this a decision you need to make alone? n Should it be made by your team, within parameters that you specify? n Will you make the decision with advice from team members? n Will you and your team make the decision together, through consensus?

The Boss As Mentor Though a new manager’s relationship with his boss can be an important source of learning, it shouldn’t be the only source he taps. His boss, in fact, has a responsibility to help him cultivate other sources and take charge of his own development. For instance, the boss should encourage him to build a range of developmental relationships—with current and previous peers, former bosses, and individuals outside the company who can serve as mentors, coaches, and sources of emotional support.

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When Your Workers Are Also Your Best Customers

Most economic models state that during the early stages of economic development, low-wage workers find themselves making products that are bought by middle- and upper-class consumers.

The workers tend to eat simple food, such as potatoes, rice, or corn, and travel on foot or—if they are lucky—use a bicycle as a means of transportation. Meanwhile, their employers eat expensive meatbased meals, and travel in luxurious transportation—from the fine horse carriages of the 17th century to the sleek, “dream machine” automobiles of today.

However, economic growth takes a huge step forward when workers are able to buy the products that they make; when they, too, can afford to eat meat and purchase household and leisure goods.

This is now starting to happen rapidly in China, where the the sales of staple products—such as toilet paper and refrigerators—are growing quickly.

Although Henry Ford generated excellent publicity by making his policy of paying high wages sound like altruism, his practical need to lower the labor turnover helped him stumble upon an important fact: when your workers earn enough to afford to be your customers, there can be huge benefits for the business. Along with increases in staff pride and commitment, managers are likely to be given valuable insights into the company’s products and processes.

In Toyota City, Japan, more than half the work force owns a Toyota vehicle. This is a significant factor in helping to generate the 400,000 work force suggestions per year on how the company might improve production efficiency and quality.

The television show Undercover Boss sends senior executives into low-level jobs in their own companies, under alias and disguise, to find out what the business looks like from that perspective.

The show clearly illustrates how those in charge of a business are often unaware of the opinions, insights, and feelings of their customers and staff.

Despite a world of online praise and blame, some companies are able to remain in a bubble of selfdelusion. That bubble is burst for an organization in which the worker is also a customer. These employees care about the product or service because they experience it themselves and realize that their job security relies on customer satisfaction and the company’s commercial success.

Bringing your people along to your success builds a dynamic, committed team that will be your best spokemen when the public asks, “Why should I buy this?”

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Applying Creativity to the Right Place Often, great concepts elude the status quo. Remember that not everyone will jump for joy at your best work; there are people who would rather see you shut up and play along to being unremarkable.

US advertising executive Rosser Reeves (1910–84) held the maxim that an advertisement should show off the value of a product, not the cleverness of the copywriter.

After a brief spell at the University of Virginia, from where he was expelled for drunken misconduct, Reeves worked as a journalist and then copywriter before joining advertising agency Ted Bates, Inc. in New York in 1940.

Reeves’ exceptional talent saw him rise to become Chairman of the company in 1955. He is credited with redefining television advertising and, among many others, for formulating slogans such as “It melts in your mouth, not in your hand” for chocolate confectionary brand M&Ms. Reeves’s Unique Selling Proposition, first outlined in the 1940s, was described in his 1961 book Reality of Advertising.

Such was his impact on the advertising industry that his legacy lives on long after his death—his pioneering style of leadership was the inspiration for the lead character in US television series Mad Men.

Patience is the companion of wisdom.

— Saint Augustine

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Food Industry News® February 2015

Heil and Kay Reveals the Real 16th Annual Cost of a Data Breach Chicago’s Hacks at Target, Home Depot and Sony are all Best WingFest over the news, but according to a 2013 survey by the It sells out every year, and there’s no other event like it in Chicago; it’s Chicago’s Best WingFest. Back again for its sixteenth year on Sunday, February 22, 2015, WingFest will return to the Bailey Auditorium located at 1340 West Washington in Chicago, from 1p.m. to 5p.m. WingFest is complete with tailgating, a nearly endless supply of Chicago’s best chicken wings from 25 area restaurants, competitive wing eating, six categories of wing competition, and lots of fun!

General admission tickets will be $40. This price includes all the wings one can eat, live music from Cadillac Dave and the Chicago Redhots continuous sponsor giveaways, and a spectacle of entertainment. There will also be VIP tickets available for $75 which will include all of the above plus five drink tickets, one parking pass, swag bag, and access to the VIP area.

Returning again this year to host and celebrity judge WingFest is 93XRT’s very own, Lin Brehmer. With his wingman, ChickenMan, pumping the crowd, Brehmer will provide the play by play for the “Lord of the Wings” eating contest.

It’s all for a good cause, as WingFest has raised over $145,000 for various charities, to date.

Small Business Association, 44% of small businesses have been hacked.

In light of the monumental act of “cyber vandalism” perpetrated against SONY Pictures and its effect on our country, it is time to open our eyes to the reality of just what a data breach could do to anyone collecting personal data from its employees or customers, including credit card information, social security information, drivers licenses, medical information and salary and compensation. The financial cost for the violation of privacy that results from an attack by hackers could be devastating for a small business.

Last month a Federal Judge in Minnesota rejected Target’s attempt to have lawsuits from 5 banks dismissed. These financial institutions claim that Target was negligent in both its security and in its response to the data breach that resulted in hackers getting credit and debit card information for 40 million customers and personal information for 110 million customers. If Target is found negligent, it could potentially set precedence for transference of the responsibility for the “financial burden” of the hacking, from the banks to the retailer.

Every restaurant taking credit cards is required by banks to prove security by complying with Payment Card Industry Security Standards (PCI). For most restaurants, there is a 40 page questionnaire that must be completed to prove its compliance. There are PCI fines for noncompliance and payment brands may fine the banks $5,000 to $100,000 per month. Banks would likely pass these fines on to the merchant and would also likely terminate its relationship with the merchant or raise fees. If banks can sue Target, the case for banks successfully suing any retailer will be strong.

How many restaurant owners and bookkeepers feel comfortable with their ability to accurately complete these PCI forms? How would the courts or your insurance respond to an invalid form? If a breach occurs, the restaurant must hire a computer expert to conduct the forensics to determine the source of the attack and stop it before the injury gets worse.

Delay in response could be lethal. Customers must be notified and the merchant must have a response plan in place that may include a requirement for the rehabilitation of the guests’ credit.

Heil and Kay Insurance Agency is a full service agency that can respond to all of your insurance needs. They have additional expertise relating to restaurant coverages. They can help their clients minimize exposure to cyber attacks and PCI fines through risk control and through specific policies to protect them. They can also help prepare a response plan that will react without delay. See their ad on page 18 of this issue.

1/14/15 8:42 AM

Food Industry News® February 2015

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Chicago’s Top Romantic Restaurants Bavette’s Bar & Boeuf Everest Geja’s Cafe Gilt Bar mk

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Don’t Leave Seniors Out Of Your Plans

The group of people most likely to dine out on Valentine’s Day? Over 50. Affluent and long past kid-rearing concerns, those close to retirement and baby boomers comprise enough wealth to attract any smart business.

While younger diners will be looking for something special on February 14th, Over 50ers will have the discretionary cash to make it a fun night.

Exploring unique dining destinations is #1 among seniors; Make your location a hit; when you’re looking to strike gold, call on those with a touch of silver.

Matcha Tea Trend Some trends that are driving consumer behavior include a focus on health, which is one of the drivers of the matcha tea craze, said Sterling Rice Group’s Culinary Director Kara Nielsen. “There’s a big cry for stimulation, energy and for caffeine.

People are wary about overdoing, but a little bit is good for you. It has all of the good nutrients in green tea that consumers are aware of, plus a more mellow caffeine hit, so it gives something new to explore.”

Page 39

Natural Fats On the Rise

Consumption of butter, full-fat yogurt, high-fat dairy and other foods containing natural fats will be on the rise this year, Josh Schonwald of Time writes.

Other food trends likely to gain ground include the use of local meat, insect consumption, spicy harissabased sauces, millet as the new popular grain and pea protein, he writes. - Time.com

Broth Wins with Chefs

Hearth chef and owner Marco Canora opened a takeout window called Brodo attached to the New York restaurant, which sells cups of meat broth fortified with optional ingredients including ginger juice and Calabrian chili oil. He and other chefs are talking up the nutritional value and restorative powers of the hot liquid on cold winter days. – Adapted from The

Wall Street Journal

An expert is a person who has made all the mistakes that can be made in a very narrow field. — Niels Bohr

– Adapted from SmartBlog on Food & Beverage

feb 33-40.indd 39

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INTERNATIONAL

Dunkin’ Donuts Opens in Mexico Dunkin’ Donuts announced that it has signed a franchise agreement with the Mexican subsidiary of Sizzling Platter, LLC, a franchisee of Dunkin’ Donuts in the United States, to begin developing Dunkin’ Donuts restaurants throughout Mexico. The leaders of the franchise group have a proven track record of success in the retail and restaurant industries both in Mexico and the United States. The franchise agreement calls for the development of more than 100 Dunkin’ Donuts restaurants in the Distrito Federal, as well as the states of Hidalgo, Mexico, Morelos, Jalisco, and Queretaro, over the coming years. – Technomic, Inc.

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Food Industry News® February 2015

Vegas 2015 Trend Report From the rise of music festivals and new takes on alcohol-infused foods to how the destination is pursuing the millennial generation, predictions are in and the forecast for the new year is no less enticing than one would expect from this popular travel destination that attracts more than 40 million visitors annually. Take a glimpse into the future of Las Vegas: ● Las Vegas emerges as a craft beer destination. As the craft beer revolution continues to take the world by storm, Las Vegas is steadily making its mark on the industry. Robert Parekh, general manager of TAP at MGM Grand, predicts hotels will focus on expanding their offerings in 2015, establishing bars and restaurants that are destinations for beer aficionados. ● Millennials matter. While Gen Y’s spending power will soon surpass that of any other age group, this generation’s influence is what sets it apart from previous ones. “Millennials grew up on technology and view it as a means to navigate their world,” says John Bollen, chief digital officer of MGM Resorts International. “In 2015, we will see how the impact of this group’s preference for sharing experiences with their peers and need for connectivity influence everything from in-room technologies to entertainment offerings.” ● Everything mobile. Next year, guests will be able to book a room, make dinner reservations, purchase show tickets and even reserve pool lounge chairs from their mobile devices. “We’re always looking for ways to provide guests the opportunity to do things at their own pace,” says Shannon McCallum, executive director of hotel operations at ARIA. “In 2015, we’re looking at ways to enhance mobile capabilities even further, including services that will allow pool guests to order cocktails from their phones.” ● Whimsical luxury. “Luxury is no longer all about over-the-top opulence,” says Lezlie Young, vice president of The Mansion and SKYLOFTS at MGM Grand.”Instead, luxury brands are focusing on personalizing guest experiences through little extras and unexpected surprises that create a lasting impact.” For example, guests of The Mansion and SKYLOFTS enjoy creative turndown amenities such as gourmet popcorn and organic sunscreen. ● Inventive cuisine tastes better together. According to Bellagio Executive Chef Edmund Wong, group dining concepts will continue to gain popularity, partly due to the increasing spending power of millennials, who subscribe to the idea that the ultimate dining experience is one that’s shared with friends, family and their social networks.

Contributors include industry insiders from Bellagio<http://www.bellagio.com/>, ARIA<http://www.aria.com/>, MGM Grand<http://www.mgmgrand.com/>, Mandalay Bay<http://www.mandalaybay.com/>, Delano Las Vegas<http://www.delanolasvegas.com/>, The Mirage<http://www.mirage.com/>, Monte Carlo<http://www.montecarlo.com/>, Vdara Hotel & Spa<http://www.vdara.com/>, The Shops at Crystals<http://www.theshopsatcrystals.com/> and internationally renowned chef Rick Moonen.

1/14/15 8:42 AM

Food Industry News® February 2015

Reserve Your Ad In Our 2015-2016 Pocket Buyer’s Guide Today!

Page 41

DIRECTORY ACCOUNTANTS

BATCH FREEZERS

COFFEE HOUSE PRODUCTS

FIRE ALARM REPAIR & TESTING

BDO (Formally SS&G) ........................................ 847-824-4006

Kool Technologies ............................... Page 26 . 630-483-2256

Chicago Coffees & Teas ..................................... 773-252-7000

Valley Fire Protection .......................................... 630-761-3168

Baker Tilly ........................................................... 312-729-8100

BEER DISTRIBUTORS

COFFEE ROASTERS

FIRE SUPRESSION SYSTEMS

ADVERTISING

Louis Glunz Beer ................................ Page 14 . 847-676-9500

Java Mania Coffee Roaster ................................ 815-885-4661

BOOTHS

COFFEE-GOURMET & SPECIALTY

Chicago Booth .................................... Page 16 . 773-378-8400

Chicago Coffees & Teas ..................................... 773-252-7000

Waco Manufacturing ........................................... 312-733-0054

COFFEE-WHOLESALE

BOOTHS-UPHOLSTERERS

$3.95 Coffee ....................................................... 847-671-9600

Chicago Booth .................................... Page 16 . 773-378-8400

Java Mania Coffee Roaster ................................ 815-885-4661

BREAD & ROLLS

COLD STORAGE

Gonnella Baking Co ............................ Page 06 . 312-733-2020

Perishable Distribution Solutions ........................ 888-491-1641

IL Mulino di Valenzano Bakery ............ Page 17 . 773-934-1625

CONCESSION EQUIPMENT & SUPPLIES

Zapp’s Dancing Grains ....................... Page 27 . 847-834-0479

Gold Medal Products .......................................... 800-767-5352

Food Industry News ............................................ 847-699-3300 AIR FILTERS-SALES & SERVICE Averus ................................................................. 800-393-8287 Olympia Maintenance ......................................... 708-344-0344 ARCHITECTS Dearborn Architects ............................................ 312-939-3838 Sarfatty Associates ..............................................847-920-1100 ASIAN FOOD PRODUCTS Kikkoman Sales USA .......................... Page 08 . 630-954-1244 ASSOCIATIONS Illinois Restaurant Association ............ Page 04 . 312-787-4000 ATM MACHINES Meirtran ATM....................................... Page 40 . 800-382-5737 ATTORNEYS Tabahi Law .......................................................... 847-260-8182 AUCTIONEERS Bob King Auctions ............................... Page 40 . 847-458-0500 AWARDS Classic Design Awards ....................................... 847-470-0855 AWNINGS & CANOPYS Chesterfield Awnings .......................... Page 20 . 312-666-0400 BAKERS-WHOLESALE Gerhard’s European Desserts ............ Page 21 . 847-234-0023 Gonnella Baking Co ............................ Page 06 . 312-733-2020 IL Mulino di Valenzano Bakery ............ Page 17 . 773-934-1625 Zapp’s Dancing Grains ....................... Page 27 . 847-834-0479 Biondillo/Today’s Temptations ............................. 773-921-8282 JR Dessert Bakery .............................................. 773-465-6733 Milano Baking ................................................... 800-495-BUNS BAKERY EQUIPMENT Leach Food Equipment Dist................ Page 10 . 815-712-7707 BAKERY EQUIPMENT-NEW & USED Bake Tech ........................................................... 847-357-9303 BAKERY EQUIPMENT-SERVICE & REPAIR Bake Tech ........................................................... 847-357-9303 BAKERY-PRODUCTS Instantwhip Chicago............................ Page 23 . 800-933-2500

Averus ................................................................. 800-393-8287 Foster & Son Fire Extinguishers ......................... 708-233-9505 FIRE-EXTINGUISHERS Averus ................................................................. 800-393-8287 Foster & Son Fire Extinguishers ......................... 708-233-9505 Henrichsen Fire & Safety Equip .......................... 800-373-9714 FIRST AID-EQUIPMENT & SUPPLIES Affirmed Medical Service .................................... 847-322-9185 FLOOR MAINTENANCE Sexton Complete Care........................ Page 19 ..847-827-1188 FLOORS-SALES & REPAIRS

Biondillo/Today’s Temptations ............................. 773-921-8282

CONSULTING & DESIGN

BUTTER-CLARIFIED

A D E Foodservice Equipment .............................630-628-0811

Danish Maid Butter Co ........................ Page 04 . 773-731-8787

CORNED BEEF-FRESH

BUTTER-PREPORTIONED-WHIPPED

Vienna Beef ........................................ Page 11.. 773-278-7800

Danish Maid Butter Co ........................ Page 04 . 773-731-8787

Crown Corned Beef ............................................ 312-666-2535

CABLE TV-SALES & INSTALLATION

CORPORATE GIFTS

Prime Time Sports .............................................. 847-637-3500

Vienna Beef ........................................ Page 11.. 773-278-7800

CARPET, RUG & UPHOLSTERY CLEANING

DAIRY-PRODUCTS

Sexton Complete Care........................ Page 19 ..847-827-1188

Instantwhip Chicago............................ Page 23 . 800-933-2500

CASH & CARRY OUTLETS

DECOR & DESIGN

GFS Marketplace ................................................ 800-968-6525

Zap Props ........................................................... 773-376-2278

CASH REGISTERS & SUPPLIES

DELIVERY SERVICE

Schmaus Cash Register & POS ......................... 847-675-6066

Chicago Messenger Service ............... Page 24 . 312-666-6800

CATERING-VEHICLES

DELIVERY-VEHICLES

DCI Central ......................................... Page 29 . 800-468-7478

DCI Central ......................................... Page 29 . 800-468-7478

Gold Medal Products .......................................... 800-767-5352

CEILING CLEANING

DESSERTS

FOOD PHOTOGRAPHY

Chicago Ceiling Care .......................................... 708-233-6900

Gerhard’s European Desserts ............ Page 21 . 847-234-0023

Al MacDonald Photography ................................ 630-283-0038

CHAIRS-COMMERCIAL

Algelato Chicago ................................................. 847-455-5355

FOOD PRODUCTS

Chicago Booth .................................... Page 16 . 773-378-8400

Eli’s Cheesecakes............................................... 773-736-3417

Clear Chair Store ................................................ 773-253-4883

DIRECTV

John Manson & Associates ................................. 773-278-8280

BKS Enterprises...................................................847-352-1118

Waco Manufacturing ........................................... 312-733-0054

Prime Time Sports .............................................. 847-637-3500

CHARCOAL

DISHWASHER-LEASING & RENTAL

Charcoal Supply Company ................................. 312-642-5538

Lee’s Chemical Solutions.................... Page 10 . 844-550-5337

CHEESECAKES

Cintas Corporation .............................................. 630-543-3666

Eli’s Cheesecakes............................................... 773-736-3417

DISPOSABLES

CHEMICALS

Quill.com ............................................. Page 03 ..847-876-4115

Customcrete LLC ................................................ 847-651-9699 FOOD BROKERS Lazza Food Service Brokerage........................... 847-322-8893 FOOD DISTRIBUTORS Devanco Foods ................................... Page 34 . 847-228-7070 Tec Foods Inc...................................... Page 12 . 773-638-5310 Anichini Brothers ................................................. 312-644-8004 Artisan Specialty Foods ...................................... 708-762-5238 Christ Panos Foods ............................................ 312-421-6100 Kronos Foods...................................................... 800-621-0099 Market Produce................................................... 312-666-3106 Whitney Produce................................................. 773-299-1340 FOOD EQUIPMENT Bob King Auctions ............................... Page 40 . 847-458-0500

Tec Foods Inc...................................... Page 12 . 773-638-5310 GFS Marketplace ................................................ 800-968-6525 Grecian Delight ................................................... 847-364-1010 Riverside Foods .................................................. 800-836-8303 Soupbase.com .................................................... 216-381-9916 FOOD PRODUCTS-PREPARED Captain Ken’s Foods........................... Page 20 ..800-510-3811 FOOD SAFETY TRAINING Food Industry Training ........................................ 630-690-3818 FOODSERVICE EQUIPMENT

Lee’s Chemical Solutions.................... Page 10 . 844-550-5337

DISTRIBUTOR SALES REPS

CHICKEN-PROGRAMS

Jeff Goworowski................................................... 312-738-1111

FSI/Foodservice Solutions .................................. 847-719-6088

DUCT CLEANING

CHILI

Enviromatic Corp of America .............. Page 28 . 847-729-8000

Captain Ken’s Foods........................... Page 20 ..800-510-3811

Averus ................................................................. 800-393-8287

CIGARS

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

Pacific Cigar Company ....................... Page 40 ..630-972-1189

ELECTRICAL REPAIR & MAINTENANCE

CLASSIFIED ADVERTISING

Mackay Heating & Mechanical............ Page 17 . 847-381-0448

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

ETHNIC FOODS

CLEANING PRODUCTS

Kikkoman Sales USA .......................... Page 08 . 630-954-1244

SuperClean ......................................................... 847-361-0289

FACILITY MAINTENANCE

Chicago Booth .................................... Page 16 . 773-378-8400

CO-PACKERS

CLM Midwest ...................................... Page 21 . 708-456-7777

Waco Manufacturing ........................................... 312-733-0054

T F Processors.................................... Page 03 . 847-709-2600

FAUCETS

BAR SUPPLIES

COFFEE

Faucet Shoppe The ............................ Page 23 . 773-478-3890

Ramar Supply Co................................ Page 33 . 708-233-0808

Farmer Brothers Coffee ...................................... 312-437-1818

FILTERS-EXHAUST SYSTEMS

FOODSERVICE-EQUIPMENT PARTS

BASSET TRAINER CERTIFICATION

COFFEE & TEA

Averus ................................................................. 800-393-8287

CSI - Coker Service Inc ...................... Page 18 . 888-908-5600

CPB Consulting................................................... 847-884-2277

Chicago Coffees & Teas ..................................... 773-252-7000

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

Cobblestone Ovens ............................................ 847-635-0172

BAKLAVA Libanais Sweets .................................................. 847-329-5060 BANKING Ridgestone Bank................................. Page 15 . 847-805-9520 BANNERS & POSTERS Accurate Printing................................................. 708-824-0058 BAR & NIGHTCLUB SECURITY Extrity LLC .......................................... Page 09 . 773-501-3203 BAR SPOTTING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002 .................... 847-705-6619 BAR STOOLS

feb 41-48.indd 41

Leach Food Equipment Dist................ Page 10 . 815-712-7707 March Quality Used & New Equip....... Page 15 . 800-210-5895 Zepole Restaurant Supply .................. Page 13 . 630-783-1239 Losurdo Inc ......................................................... 630-833-2828 Thunderbird Food Machinery .............................. 866-451-1668 FOODSERVICE EQUIPMENT-REPAIR CSI - Coker Service Inc ...................... Page 18 . 888-908-5600 Mackay Heating & Mechanical............ Page 17 . 847-381-0448 Bake Tech ........................................................... 847-357-9303 Cobblestone Ovens ............................................ 847-635-0172 FOODSERVICE- LAYOUT & DESIGN A D E Foodservice Equipment .............................630-628-0811 Losurdo Inc ......................................................... 630-833-2828 Sarfatty Associates ..............................................847-920-1100

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Page 42

www.foodindustrynews.com

Food Industry News® February 2015

FOODSERVICE-SUPPLIES

HOOD & EXHAUST-SYSTEMS

KITCHEN-EXHAUST SYSTEMS/CLEANING

OLIVE OILS

Ramar Supply Co................................ Page 33 . 708-233-0808

Belvin/J&F Sheet Metal Co ................................. 312-666-5222

Enviromatic Corp of America .............. Page 28 . 847-729-8000

Columbus Vegetable Oils.................... Page 05 . 773-265-6500

GFS Marketplace ................................................ 800-968-6525

HOOD SYSTEMS-FIRE

Averus ................................................................. 800-393-8287

Salad Oils international Corp .............................. 773-261-0500

FREEZER & REF TRAILER RENTAL/LEASING

Averus ................................................................. 800-393-8287

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

ORGANIC FOODS

Black Star Kitchens & Commissaries.................. 847-350-9774

Henrichsen Fire & Safety Equip .......................... 800-373-9714

KNIFE-SHARPENING SERVICE

Biondillo/Today’s Temptations ............................. 773-921-8282

FREEZERS-ALL TYPES

HOT DOGS

Cozzini Inc .......................................................... 888-846-7785

Custom Cooler & Freezer ................... Page 08 . 630-879-3131

Vienna Beef ........................................ Page 11.. 773-278-7800

Maestranzi Brothers ............................................ 708-867-7323

Crawford Sausage .............................................. 773-277-3095

LAMB-WHOLESALE

FRENCH FRIES Cavendish Farms ................................ Page 27 . 847-729-5255 FRYERS

Red Hot Chicago................................................. 800-249-5226

Allen Brothers Meats........................................... 773-890-5100

ICE CREAM

LANDSCAPING

Pastorelli Foods ...............................................800-SOS-AUCY OUTDOOR FURNITURE John Manson & Associates ................................. 773-278-8280 OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical............ Page 17 . 847-381-0448 OVENS-SALES & SERVICE

Fox Valley Farms ................................ Page 06 . 630-231-3005

CLM Midwest ...................................... Page 21 . 708-456-7777

Homer’s Gourmet Ice Cream .............. Page 20 . 847-251-0477

LINEN SUPPLY & RENTAL SERVICE

Instantwhip Chicago............................ Page 23 . 800-933-2500

Cosmopolitan Textile ........................................... 773-254-6100

Palazzolo’s Artisan Dairy .................... Page 19 . 269-561-2000

De Normandie Linen ........................................... 773-731-8010

Algelato Chicago ................................................. 847-455-5355

Mickey’s Linen .....................................................773-545-7211

Chocolate Shoppe Ice Cream ............................. 608-221-8640

Valley Linen Supply............................................. 630-897-4474

ICE CREAM-EQUIPMENT & SUPPLY

LIQUOR CONTROL SYSTEMS

Kool Technologies ............................... Page 26 . 630-483-2256

LCSI, Inc ............................................................. 847-836-0194

ICE MACHINE REPAIR & SANITIZING

LIQUOR LIABILITY/AUTO/UMBRELLA

Major Appliance Service ..................................... 708-447-4100

Northern Illinois Insurance .................. Page 07 . 815-226-9353

ICE MACHINES-SALES-RENTAL OR LEASING

LIQUOR-WHOLESALE

Empire Cooler Service ........................ Page 22 . 312-733-3900

Peerless Liquors ................................................. 773-378-3908

ICE-MAKING EQUIPMENT/REPAIR & SERVICE

LOGISTICS COMPANIES

Mackay Heating & Mechanical............ Page 17 . 847-381-0448

Perishable Distribution Solutions ........................ 888-491-1641

ICE-SCULPTURE

MEAT PROCESSING EQUIP SALES & SERVICE

AAA Nadeau’s Ice Sculptures ............................. 708-366-3333

Berkel Midwest.................................................... 800-921-9151

INSURANCE

MEAT-SMOKED

Heil & Kay Insurance Agency.............. Page 18 . 847-259-1421

Nueske Applewood Smoked Meats .................... 800-382-2266

Jos Cacciatore & Company ................ Page 23 . 312-259-8200

MEAT-WHOLESALE

Northern Illinois Insurance .................. Page 07 . 815-226-9353

Buedel Fine Meats & Provisions ......... Page 28 . 708-496-3500

Caro Insurance Services..................................... 708-745-5031

Devanco Foods ................................... Page 34 . 847-228-7070

Clermont Specialty Managers ............................. 800-504-7012

Allen Brothers Meats........................................... 773-890-5100

Concklin Insurance Agency................................. 630-268-1600

Anichini Brothers ................................................. 312-644-8004

ISU Northwest Insurance Services ..................... 888-366-3467

MEDICAL SUPPLIES

The Horton Group ............................................... 312-917-8610

Affirmed Medical Service .................................... 847-322-9185

INSURANCE SERVICES

MENUS-CUSTOM PRINTED

Northern Illinois Insurance .................. Page 07 . 815-226-9353

Accurate Printing................................................. 708-824-0058

Clermont Specialty Managers ............................. 800-504-7012

MILK

Farmers Insurance-Mark Holihan ....................... 847-823-6800

Instantwhip Chicago............................ Page 23 . 800-933-2500

INSURANCE-INDUSTRIAL & COMMERCIAL

MURALS-INTERIOR CUSTOM

Jos Cacciatore & Company ................ Page 09 . 312-264-6055

MEK Design ........................................................ 847-858-1540

INTERIOR DESIGNERS

MYSTERY SHOPPING/HOSPITALITY SECURITY

Sarfatty Associates ..............................................847-920-1100

Petritis Group Inc IL Lic 117001002 .................... 847-705-6619

INVENTORY CONTROL

NACHO-EQUIPMENT & SUPPLIES

Sculpture Hospitality ........................................... 773-454-1300

Gold Medal Products .......................................... 800-767-5352

ITALIAN BEEF

NAME-PLATES & TAGS

Devanco Foods ................................... Page 34 . 847-228-7070

Classic Design Awards ....................................... 847-470-0855

Serrelli’s Foods ................................... Page 24 877-385-BEEF

OFFICE SUPPLIES

Red Hot Chicago................................................. 800-249-5226

Quill.com ............................................. Page 03 ..847-876-4115

ITALIAN FOOD SPECIALTIES

OIL & SHORTENING

E Formella & Sons .............................................. 630-873-3208

Columbus Vegetable Oils.................... Page 05 . 773-265-6500

ITALIAN SAUSAGE

OIL FILTRATION DEVICES

Devanco Foods ................................... Page 34 . 847-228-7070

Vito AG ................................................................ 847-859-0398

Anichini Brothers ................................................. 312-644-8004

OILS & FATS-COOKING

Mechanical 24 ..................................................... 847-987-9738

JANITOR-SUPPLIES

Columbus Vegetable Oils.................... Page 05 . 773-265-6500

HOOD & EXHAUST-CLEANING

Ramar Supply Co................................ Page 33 . 708-233-0808

OILS & VINEGAR

Enviromatic Corp of America .............. Page 28 . 847-729-8000

JAPANESE-FOOD PRODUCTS

Pastorelli Foods ...............................................800-SOS-AUCY

Merchants Solutions ........................................... 708-449-6650

Automated Cleaning(Foster & Son) ................... 708-233-9505

Kikkoman Sales USA .......................... Page 08 . 630-954-1244

OILS-COOKING/BULK

Retail Control Solutions ...................................... 630-521-9900

Averus ................................................................. 800-393-8287

JUICERS-FRUIT & VEGETABLES

Columbus Vegetable Oils.................... Page 05 . 773-265-6500

Schmaus Cash Register & POS ......................... 847-675-6066

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

Berkel Midwest.................................................... 800-921-9151

Salad Oils International Corp .............................. 773-261-0500

TEEPOS Torres Electronic Equip ....................... 773-862-9181

FSI/Foodservice Solutions .................................. 847-719-6088 GASKET REPLACEMENT SERVICE Hands on Gaskets & Hardware .......................... 708-641-7007 GELATO Palazzolo’s Artisan Dairy .................... Page 19 . 269-561-2000 Algelato Chicago ................................................. 847-455-5355 GELATO EQUIPMENT & SUPPLIES Kool Technologies ............................... Page 26 . 630-483-2256 Palazzolo’s Artisan Dairy .................... Page 19 . 269-561-2000 GIARDINERA V Formusa Company .......................................... 312-421-0485 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical............ Page 17 . 847-381-0448 GOURMET-FOOD PRODUCTS Artisan Specialty Foods ...................................... 708-762-5238 Chicago Importing Company .............................. 800-828-7983 Market Produce................................................... 312-666-3106 Viola Imports ....................................................... 847-690-0790 GREASE REMOVAL SERVICE Hopkins Grease Company .................................. 877-404-7327 Kaluzny Bros Inc ................................................. 815-744-1453 Mahoney Environmental ..................................... 800-892-9392 GREASE TRAP PUMPING SERVICE Tierra Environmental........................... Page 16 . 888-551-1998 Hopkins Grease Company .................................. 877-404-7327 Kaluzny Bros Inc ................................................. 815-744-1453 GREASE TRAPS SERVICE & CONSULTING Mahoney Environmental ..................................... 800-892-9392 GREASE-EXHAUST CLEANING Enviromatic Corp of America .............. Page 28 . 847-729-8000 Averus ................................................................. 800-393-8287 Olympia Maintenance ......................................... 708-344-0344 GREEK FOOD PRODUCTS Kronos Foods...................................................... 800-621-0099 Olympia Foods .................................................... 773-735-2250 GYROS Devanco Foods ................................... Page 34 . 847-228-7070 Kronos Foods...................................................... 800-621-0099 Olympia Foods .................................................... 773-735-2250 HAMBURGER PATTY MANUFACTURER Devanco Foods ................................... Page 34 . 847-228-7070 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical............ Page 17 . 847-381-0448

feb 41-48.indd 42

Cobblestone Ovens ............................................ 847-635-0172 PACKAGING Sunshine Supply Company................. Page 20 . 773-927-2828 PAINTING & HANDYMAN SERVICES Schubert Painting................................................ 847-606-9660 PANCAKE-BATTER & MIX Tec Foods Inc...................................... Page 12 . 773-638-5310 PAPER-PRODUCTS Ramar Supply Co................................ Page 33 . 708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co................................ Page 33 . 708-233-0808 PASTA-FRESH AND FROZEN Pastafresh Home Made Pasta ............................ 773-745-5888 PASTRIES-WHOLESALE Gerhard’s European Desserts ............ Page 21 . 847-234-0023 PATIO HEATERS TNG Industries .....................................................708-449-1100 PATTY MACHINES/FOOD FORMERS Berkel Midwest.................................................... 800-921-9151 PAYROLL SERVICE Payville Usa The Hero’s of Payroll...... Page 14 . 630-366-2600 PEANUTS Mellos Snacks ..................................... Page 04 ..773-772-8911 PEST CONTROL/PEST ELIMINATION Mc Cloud Services .............................. Page 12 . 800-332-7805 Presto X Pest Control ......................................... 888-627-5772 PHOTOGRAPHY Al MacDonald Photography ................................ 630-283-0038 PICKLES & RELISH Vienna Beef ........................................ Page 11.. 773-278-7800 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers ................................................. 312-644-8004 PLAQUES Classic Design Awards ....................................... 847-470-0855 PLUMBING SERVICES Drip Drop Plumbing..............................................630-412-1179 PLUMBING SUPPLIES Faucet Shoppe The ............................ Page 23 . 773-478-3890 POINT OF SALE SUPPLIES Western Business Systems ................ Page 11.. 773-878-7200 Schmaus Cash Register & POS ......................... 847-675-6066 POINT OF SALE SYSTEMS Resource Point of Sale ....................... Page 24 . 773-252-5500 Western Business Systems ................ Page 11.. 773-878-7200 Alpha POS Services ........................................... 630-690-2870 LCSI, Inc ............................................................. 847-836-0194

1/13/15 1:41 PM

Food Industry News® February 2015

Reserve Your Ad In Our 2015-2016 Pocket Buyer’s Guide Today!

Page 43

POPCORN

Nick Dibrizzi/Coldwell Banker ............................. 708-562-9328

SOFT DRINKS

UPHOLSTERERS

Mellos Snacks ..................................... Page 04 ..773-772-8911

Pontarelli & Company ......................................... 847-778-3571

PepsiAmericas .................................... Page 02 . 773-893-2319

Vinyl Pro Company ............................................. 708-505-2001

POPCORN-EQUIPMENT & SUPPLIES

RESTAURANT-DESIGNERS

SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES

UPHOLSTERY CLEANING

Kool Technologies ............................... Page 26 . 630-483-2256

Sexton Complete Care........................ Page 19 ..847-827-1188

Taylor Freezers and Equipment .......................... 800-942-0777

VALET PARKING SERVICES

Gold Medal Products .......................................... 800-767-5352 PRESSURE WASHING Mahoney Environmental ..................................... 800-892-9392 Olympia Maintenance ......................................... 708-344-0344 PRINTING-CUSTOM ITEMS Accurate Printing................................................. 708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS T F Processors.................................... Page 03 . 847-709-2600 PRODUCE DISTRIBUTORS Premier Produce ................................................. 847-678-0780 PRODUCE-WHOLESALE Market Produce................................................... 312-666-3106 Whitney Produce................................................. 773-299-1340 PUBLISHING Food Industry News ............................................ 847-699-3300

A D E Foodservice Equipment .............................630-628-0811 Losurdo Inc ......................................................... 630-833-2828 Sarfatty Associates ..............................................847-920-1100 RESTAURANTS La Scarola Restaurant ........................ Page 06 . 312-243-1740 Pita Inn Restaurants ............................................847-677-0211 SALAD-DRESSINGS & OILS Columbus Vegetable Oils.................... Page 05 . 773-265-6500 Tec Foods Inc...................................... Page 12 . 773-638-5310

Allen Brothers Meats........................................... 773-890-5100

SAUSAGE

Red Hot Chicago................................................. 800-249-5226

Custom Cooler & Freezer ................... Page 08 . 630-879-3131 RENDERER-RECYCLING Mahoney Environmental ..................................... 800-892-9392 RESTAURANT EQUIPMENT FSI/Foodservice Solutions .................................. 847-719-6088 Losurdo Inc ......................................................... 630-833-2828 RESTAURANT EQUIPMENT & SUPPLIES C & R Restaurant Service ................... Page 18 . 312-850-1818 Custom Cooler & Freezer ................... Page 08 . 630-879-3131

SBA LOANS Ridgestone Bank................................. Page 15 . 847-805-9520 SCALE SYSTEMS TEEPOS Torres Electronic Equip ....................... 773-862-9181 SCALES

Cobblestone Ovens ............................................ 847-635-0172 Hobart Corporation ............................................. 847-631-0070 Major Appliance Service ..................................... 708-447-4100 Mechanical 24 ..................................................... 847-987-9738 RESTAURANT EQUIPMENT-NEW & USED Bob King Auctions ............................... Page 40 . 847-458-0500 March Quality Used & New Equip....... Page 15 . 800-210-5895

SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest.................................................... 800-921-9151 SURVEILLANCE-SYSTEMS TEEPOS Torres Electronic Equip ....................... 773-862-9181

Chicago Booth .................................... Page 16 . 773-378-8400

SEATING REPAIRS Express Seating .................................. Page 04 . 630-985-7797 SECURITY PROFESSIONALS Extrity LLC .......................................... Page 09 . 773-501-3203 SEWER(MAINT)-RODDING & JETTING Tierra Environmental........................... Page 16 . 888-551-1998

Perishable Distribution Solutions ........................ 888-491-1641

Berkel Midwest.................................................... 800-921-9151

MEK Design ........................................................ 847-858-1540

Waco Manufacturing ........................................... 312-733-0054

Ramar Supply Co................................ Page 33 . 708-233-0808

Accu-Tech ........................................................... 847-658-8440

SUPERMARKET INTERIORS

TABLES-ALL TYPES

SHIPPING SERVICES

Mackay Heating & Mechanical............ Page 17 . 847-381-0448

Leach Food Equipment Dist................ Page 10 . 815-712-7707

Clear Chair Store ................................................ 773-253-4883

Quill.com ............................................. Page 03 ..847-876-4115

Lee’s Foodservice Parts & Repair ...... Page 10 ..800-728-1102

SUPERMARKET & DELI EQUIPMENT

DLS Custom Embroidery .................................... 847-593-5957

C & R Restaurant Service ................... Page 18 . 312-850-1818

CSI - Coker Service Inc ...................... Page 18 . 888-908-5600

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

SEATING

Olympic Store Fixtures........................ Page 17 . 773-585-3755

RESTAURANT EQUIPMENT REPAIR SERVICE

Mahoney Environmental ..................................... 800-892-9392

T-SHIRTS-CUSTOM PRINTED

SHEET METAL FABRICATION

Berkel Midwest.................................................... 800-921-9151

STEAM CLEANING

Berkel Midwest.................................................... 800-921-9151

Gatorchef.com .................................... Page 22888-94G-ATOR

Zepole Restaurant Supply .................. Page 13 . 630-783-1239

Famar Flavors ..................................... Page 15 . 708-926-2951

Prime Time Sports .............................................. 847-637-3500

Crawford Sausage .............................................. 773-277-3095

REFRIGERATION-EQUIP/COMMERCIAL

SPICE BLENDS

STEAKS-PORTION CONTROLLED

Black Star Kitchens & Commissaries.................. 847-350-9774

Accu-Tech ........................................................... 847-658-8440

King Spa & Sauna............................................... 847-972-2540

SATELLITE TV SYSTEMS

REFRIGERATED TRAILER RENTAL/LEASING

Mechanical 24 ..................................................... 847-987-9738

SPA

C & R Restaurant Service ................... Page 18 . 312-850-1818

Anichini Brothers ................................................. 312-644-8004

Mackay Heating & Mechanical............ Page 17 . 847-381-0448

Vienna Beef ........................................ Page 11.. 773-278-7800

Illinois Restaurant Association ............ Page 04 . 312-787-4000

Chicago Booth .................................... Page 16 . 773-378-8400

Lee’s Foodservice Parts & Repair ...... Page 10 ..800-728-1102

SOUPS

STAINLESS STEEL EQUIPMENT & REPAIR

RE-UPHOLSTERY

CSI - Coker Service Inc ...................... Page 18 . 888-908-5600

Soupbase.com .................................................... 216-381-9916

SANITATION TRAINING

Vienna Beef ........................................ Page 11.. 773-278-7800

REFRIGERATION EQUIP SERVICE & REPAIR

SOUP BASES

SHORTENING

John Manson & Associates ................................. 773-278-8280 Waco Manufacturing ........................................... 312-733-0054 TAMALES Supreme Frozen Products .................................. 773-622-3777 TEA-ORGANIC WHITE Dewdrop Tea ....................................................... 630-335-7806 Phoenix Tofu ....................................... Page 19 . 773-784-2503 TOMATO PRODUCTS Pastorelli Foods ...............................................800-SOS-AUCY TRADE PUBLICATIONS Food Industry News ............................................ 847-699-3300 TRUCK GRAPHICS

SIGNAGE-INDOOR & OUTDOOR

American Graphics ............................. Page 14 . 888-774-6270

SIGNS Classic Design Awards ....................................... 847-470-0855 SILVERWARE & DINNERWARE John Manson & Associates ................................. 773-278-8280 SLICERS-SALES & SERVICE Berkel Midwest.................................................... 800-921-9151 Maestranzi Brothers ............................................ 708-867-7323 SNOW-PLOWING CLM Midwest ...................................... Page 21 . 708-456-7777 SOAPS & DETERGENTS

TRUCK-REFRIGERATED DCI Central ......................................... Page 29 . 800-468-7478 TRUCK-SALES & SERVICE DCI Central ......................................... Page 29 . 800-468-7478 Mercedes Benz of Chicago ................................. 312-628-4500 TRUCK-SALES NEW & USED D & S Truck Center ............................. Page 25 . 708-352-5551 Larry Roesch Ram Promaster ............ Page 47 . 630-834-8000 M & K Truck Centers ........................... Page 16 . 708-638-5827 TV SALES, SERVICE & INSTALLATION BKS Enterprises...................................................847-352-1118 Prime Time Sports .............................................. 847-637-3500

RESTAURANT REAL ESTATE SALES

Lee’s Chemical Solutions.................... Page 10 . 844-550-5337

UNIFORMS-ALL TYPES

John Moauro/Realty Executives ..........................708-361-1150

SOCIAL MEDIA SERVICES

Valley Linen Supply............................................. 630-897-4474

Kudan Group Inc ................................................. 312-575-0480

Stick Out Social................................... Page 33 . 312-655-9999

Zee’s Apparel ...................................................... 773-699-1300

feb 41-48.indd 43

VEAL Allen Brothers Meats........................................... 773-890-5100 VENTILATING-SYTEMS CLEANING Enviromatic Corporation of America ... Page 28 . 847-729-8000 Averus ................................................................. 800-393-8287 Olympia Maintenance ......................................... 708-344-0344 WALK IN COOLER, MOBILE, RENTAL/LEASING Black Star Kitchens & Commissaries.................. 847-350-9774 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical............ Page 17 . 847-381-0448 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer ................... Page 08 . 630-879-3131 WAREWASHING PROGRAMS Lee’s Chemical Solutions.................... Page 10 . 844-550-5337 WATER JETTING Drip Drop Plumbing..............................................630-412-1179 WEBSITE DESIGN Americaneagle.com ............................ Page 39 . 847-699-0300 WELDING & FABRICATING KOP Ind. Welding & Fabrication ......... Page 29 . 630-930-9516 WHIPPED CREAM Instantwhip Chicago............................ Page 23 . 800-933-2500 WILD GAME Allen Brothers Meats........................................... 773-890-5100 WOOD FLOOR CLEANING & INSTALLATION Sexton Complete Care........................ Page 19 ..847-827-1188 WORKERS COMP INSURANCE Northern Illinois Insurance .................. Page 07 . 815-226-9353 Farmers Insurance-Mark Holihan ....................... 847-823-6800 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies ............................... Page 26 . 630-483-2256

TOFU PRODUCTS-ALL TYPES

Columbus Vegetable Oils.................... Page 05 . 773-265-6500 American Graphics ............................. Page 14 . 888-774-6270

Start Parking Company ....................................... 312-595-5790

FOOD INDUSTRY BUYING DECISIONS BEGIN HERE. Our publication reaches thousands of qualified readers, bosses and buyers.

To be included in our monthly DIRECTORY OF SERVICES, Please call: 847-699-3300 or visit our website: foodindustrynews.com

1/13/15 1:41 PM

Page 44

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CLASSIFIEDS Chicago’s Premier Hospitality Real Estate Brokers For additional listings, please visit our website. To list your Business or speak with a Broker, contact our of�ice today. twitter.com/RestaurantRE Kudan Group

NEW LISTINGS Glenview - 1015 Waukegan Rd.

312.575.0480 www.kudangroup.com

Free standing building in great condition with truss roof, 16’ high ceilings, 17 parking spaces and exterior loading dock. Can be divided into 5,000 & 6,000 SF stores.

Size: ~11,000 SF (Bldg.) ~0.45 Acres (Lot) Price: $1,400,000 (Real Estate) Agent: Jarrett

Lakeview - 3037 N. Clark St. - Sandwich Me In Quick-service sandwich shop with an emphasis on sustainability located on busy Clark St. New exhaust system and ample street parking.

Size: ~1,367 SF Rental Rate: $3,609.91/Mo. (NNN) Price: $75,000 (Business) Agent: Adam

Rogers Park - 6632 N. Clark St. - Grande Noodles & Sushi Bar

Neighborhood restaurant on a hard corner of busy Clark St. Fully equipped with a large hood. Dry storage area available in the basement. All FF&E included in asking price.

Size: ~1,250 SF Rental Rate: $1,800/Mo. (NNN) Price: $60,000 (Business) Agent: Adam

West Town - 1952 W. Chicago Ave.

Restaurant/Bar structure for lease with two floors. Existing architectural drawings, floor plans and permits available. Landlord will contribute to structural-capital improvements.

Size: ~6,000 SF(Two Floors) Rental Rate: $20/SF (Modified Gross) Agent: Jarrett

FEATURED LISTINGS Arlington Heights - 4204 N. Arlington Heights Rd. - Dolce Italian Cafe Popular Italian restaurant and bakery located near a busy intersection. Outdoor seating, ample parking, large exhaust system and newer FF&E make this a great value.

Size: ~1,447 SF Rental Rate: $2,441.81/Mo. (Modified Gross) Price: $50K (Bus.) Agent: Adam

Lincoln Park - 1637 N. Clybourn Ave. - Copa Lounge Lounge/Tavern located at prime location on Clybourn Entertainment Corridor, near national retailers and restaurants. Great opportunity for existing of first time operators.

Size: ~1,100 SF Rental Rate: $3,100/Mo. (Gross) Price: $119K (Business) Agent: Jarrett

Lincolnshire - 21661 N. Milwaukee Ave. - Formerly Cubby Bear North

Substantial free standing, two-story building with adjacent land in unincorporated Lake County. Former entertainment complex, restaurant and bar with wrap around deck.

Size: ~30,000 SF Building on 8.38 Acres Price: Contact Agent Agent: Jerrod

Loop, West - 130 S. Green St. - Karyn’s on Green

Re Pr duc ice ed !

Highly acclaimed restaurant & bar with an open floor plan, patio seating, large kitchen and a mezannine. Upstairs level is an additional 750 SF with a second full bar, storage and office.

Size: ~3,737 SF Current Base Rent: $9,566.82 Price: $294,500 (Bus.) Agent: Scott

Loop, South - 1250 S. Michigan Ave.

Restaurant/retail space for lease on Michigan Ave. Formerly a cafe & lounge. Attract South Loop dwellers from morning to night with this great location near museums & Soldier Field.

Size: ~1,528 SF Rental Rate: $36/SF (Net) Agents: Juan Carlos/Brian

Loop, West - Newly Built Out Restaurant/Bar at Highly Traveled Corner Restaurant/bar with brand new build-out. Features a 14-foot hood, bar seating for 10, and a a partial basement with an additional 300 SF. Ideal for any type of re-concept. Code#367.

Size: ~2,100 SF Rental Rate: $4,550/Mo. (Net) Price: $375K (Business) Agent: Scott

River North - 749 N. Clark St. - J. Rocco’s

Newly renovated, two story restaurant. Full/finished basement includes 2nd hood, additional prep area ideal for catering. Licenses include Incidental Liquor & Retail Food.

Size: ~2,250 SF (1st Floor/2nd Floor/Basement Each) Price: $159K (Business) Agent: Scott

West Town - 2700 W. Chicago Ave. - Mixed Use Investment Property Meticulously maintained three-level building with a restaurant/bar and several apartment units. Corner location of rapidly expanding neighborhood. Business Sale: $169,000 Size: ~5,856 SF (Building) ~3,125 SF (Lot) Price: $1,250,000 (Real Estate) Agent: Juan Carlos Kudan Group, Inc. 156 N. Jefferson St., Ste. 101 Chicago, IL 60661

MEMBER: CRBA feb 41-48.indd 44

Food Industry News® February 2015

PONTARELLI ASSOCIATES Real Estate Services Restaurant Brokerage Division

Vince Ferraro TURN KEY

Just listed! Fully equipped facility with outstanding build-out.

Dining room, bar and banquet room. Seats 120 plus 20 on patio.

POS system. Digital sign. Liquor license. Great lease.

Option to buy? Key @ $125K or w/ REAL ESTATE (including additional retail rental unit) @ $625K!!

NORTH SHORE

Established over 25 years, this Bistro is the recipient of numerous awards, top ratings and rave reviews. The intimate dining room seats 50 plus 30 seats on the comfortable patio.

The kitchen is a chef’s delight: fully fixtured yet compact.

Health Dept. rates 100! Verifiable, profitable finances.

Patrons include many famous Chicagoland “names” and celebrities. Venue is perfect for aspiring Chef/GM! Business, FF&E @ $249K

FAST FOOD

Stoplight corner in near West suburb. Established 15 years.

Seats 90. Parks 15. Patio. Solid lease. Spotless.

BIZ, FF&E @ $150K

HIGHWOOD

A north shore icon since 1947! This tavern is ideally located in the downtown area of this suburb – which is well-known for its restaurants and nightlife! Holding a “Liquor License Class 1”, the hours are Sun – Wed, 9am – 1am and Thu, Fri and Sat, 9am – 3am! Darts, pool table, videos, TVs. Capacity is 100+.

Lease terms are excellent! Owners ready to retire...

Need enthusiastic operators! Biz, FF&E @ $125K

SITE

Former “Cugino’s”, 1881 E. Oakton, Des Plaines.

Seated 120. Parks 36. No FF&E. Paved lot, 13,200 sf. Well maintained building, 2,600 sf.

Liquor license available. Fantastic location at Oakton & River!

REAL ESTATE @ $695K

CAFÉ

Currently serving Indian cuisine, this beautiful café style restaurant is located in a newer strip mall with plenty of parking.

Seats 50+. Buffet lunch with full-service lot dinner!

Liquor license! Basically an asset sale. Design and kitchen will suit most concepts. Breakfast and lunch would work here!

Priced below build-out: $59K...Offers!!

CREPERIE

This specialty café has been established for over 4 years and enjoys an excellent reputation. Located on the main street of an affluent northwest suburb, it’s a local favorite after church and the show...not to mention it’s varied selections at lunch and dinner!

Low labor, true “turn-key” business @ $59K...OBO!

WOW!

Freestanding. Brick. Signalized corner. Signage.

Great kitchen. Basement. Seats 136. Parks 56.

7am - 3pm! Profitable! Est. 30 years! Liquor license available.

Illness forces sale! Drastic price reduction.

REAL ESTATE, BIZ, FF&E @ $325K!!

PUB

Famous Forest Park pub.

Freestanding building with parking. Named in “100 BEST BARS” by Chicago Magazine.

Fully equipped kitchen. Antique bar. Dining room.

Patio. Capacity = 130. Liquor license = 2am/3am.

Lease w/ renewal options. Owner retiring...

Need enthusiastic new operators!!

NEW PRICE! BIZ, FF&E @ $115K Total package w/ RE @ $595K

FAMILY DINER

Just listed! Affluent NW Chicago. Corner. Stoplight. Parking.

Established 40 years. New remodel. Pristine. Seats 88.

Great lease w/ 3 renewal options for a long term.

BIZ, FF&E @ $185K

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

VinceF@realtychicago.com

CALL 847/778-3571 MEMBER: CRBA

1/13/15 1:41 PM

Food Industry News® February 2015

Reserve Your Ad In Our 2015-2016 Pocket Buyer’s Guide Today!

Page 45

CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL

Email—nick.dibrizzi@cbexchange.com

Only From

NEW - SOUTHEAST SUBURBS - CALUMET CITY 159th & Torrence Free standing turn-key 3,300 SF restaurant Seats 100+/- on 25,000 SF lot; Parks 50+/For Lease Only JOLIET - WILL COUNTY 2301 W. Jefferson, U.S. Route 52, Hard corner stoplight intersection. National Tenant Location.

Free standing 2,700 SF restaurant with drive thru on 22,500 SF lot. PRICE REDUCTION/ FOR SALE $734,330 FOR LEASE $17,77 PSF NNN. CHICAGO - TAYLOR STREET

SOUTHWEST SUBURBS ON LINCOLN HWY

Class A elegant, newer free standing restaurant-bar 7,959 SF bldg on 1.4 acre. It has a restaurant dining area, large u-shaped bar, banquet room, 2 high end kitchen lines, an outdoor bar and covered patio area.

Seating capacity is 326 inside and 170 in the patio area. Ready for any dining-bar concept. Asking price for Real Estate, Fixtures & Equipment: $2,595,000.

NEW - HINSDALE - DUPAGE COUNTY 736 York Road Free standing 3,159 SF retail brick building on 14,068 SF lot with access to York Road and Ogden Avenue.

Available For Sale

NEW - COOK CO. NW SUBURBS Pizzeria-Ristorante & More Includes Real Estate & Business. Est. since 1964.

Real $$$$ maker, 4 year Federal Income Tax returns avail. Owner retiring. For R.E. & Business $899,000. It’s also a great development opp. for a national tenant. Highly confidential, must sign confidentiality agreement and have proof of funds.

MONTCLARE - BELMONT & HARLEM

Bar with 2 am tavern license Lot size: 128’x25’ or 3,300 SF Building: 1,800 SF; seats 50 Established for 40 years Real $$$ Maker For Real Estate & Business: $349,500 NEW - SOUTHWEST SUBURBS TINLEY PARK Turn key 1,500 SF 50’s diner style, brand new Turn key, fully equipped restaurant Can be used as a breakfast/lunch concept or any fast food concept.

LISLE - DUPAGE COUNTY 1650 Maple Avenue Free standing 3,834 SF retail building on 39,688 SF lot.

Available For Sale

SOUTHWEST SUBURBS-ORLAND PARK Class A elegant, free standing 8,000 SF rest-bar-banquet turn-key plus outdoor patio Seats 280 plus 100 outdoor patio Parking for 300+/-. Ready for any fine dining bar concept. For Lease, Triple Net NNN $25 per sq ft; Real Estate taxes $7.75 per sq ft.

BELLWOOD-WESTERN SUBURBSON MANNHEIM RD 2,000 SF plus full-basement turn-key fully equipped restaurant with drive-thru Next to Dunkin Donuts with plenty of parking For Lease: $3,000 per month, modified gross lease CHICAGO NORTH - BELMONT & PULASKI Free standing turn-key fully equipped 2,300 SF restaurant. Seats 60/parks 10.

For Lease; $2,200 per month triple net lease R.E. Taxes $1,000 per month.

NORTHWEST SUBURBS Milwaukee Avenue Restaurant Row Free standing turn-key 3,000 SF rest-bar Hot location!

Selling business $149,000 Motivated Seller-Great Lease

MEMBER: CRBA

Come & join famous Taylor Street corridor Home of the original Rosebud, Tuscany, Al’s Beef, Pompei Baker, Bacci, Ferrara Bakery.

Turn key, one-story restaurant, 2,365 SF, seats 50. Lot 3,540, parks 4. Turn-key, fully equipped restaurant. Everything new and shiny, must see to appreciate. For sale - Real Estate, Fixtures & Equipment $359,000

Nick Di Brizzi 888-317-7721

Western Suburbs-Riverside On Harlem Avenue Corner turn-key restaurant Seats 150 – parks 30 Selling Real Estate, Fixtures & Equipment

ADDISON - DUPAGE COUNTY Free standing 1,650 SF restaurant with drive-thru on 23,734 SF lot Available For Sale

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

REALPOUL REALTY

Contact Tom Traina tom@eatz-associates.com 1-847-651-3834 www.eatz-associates.com www.eatz-resales.com

“Commerce With Morality™”

2731 W. Touhy Ave. Chicago, Illinois 60645

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

Peter J. Poulopoulos, MBA Managing Real Estate Broker Licensed in: Illinois, Indiana, Wisconsin

GREAT BUSINESS OPPORTUNITIES, ETC. BREAKFAST - LUNCH Free Standing - Option for Property - A Good Deal $150,000 DEVELOPMENT SITE • 4,050, 25,000 or 37,500 sq. ft. - Busy Main Street - Opportunity $175-790K FAST FOOD • Free Standing - Corner - Excellent Traffic Pattern - Since 1964 $130,000 • With Property - Free Standing - 34 Years With Same Owners! $290,000 RESTAURANTS $170,000 • Low Rent - Same Owner for 40 Years - A Great Deal • Free Standing Corner -Partnership Challenges $345,000 • Free Standing Corner - Huge Profits - Same Owner 30 years $590,000 • With 6-Apartments! - A Fantastic Deal - Super Opportunity $650,000 • Property also available - Bar - Profitable - Unbelievable Opportunity $345,000 • With Property - Bar - Profitable - Unbelievable Opportunity $1,625,000 RESTAURANT GREEK Greek Town - 3-Story with Land - A Great Deal! $5,750,000 RESTAURANT ITALIAN With Property - Bar - Profitable - Well Known $995,000 RESTAURANT MEXICAN Operational - Newer Equipment Owned By Landlord $1 SPORTS BARS • With Property - Plus Rental - Owner Retiring After 29 Years $329,000 • With Property - 1.3 Acres Strip Mall - Same Owner for 30+ Years $995,000 • With Property -1.5 Acres, An Unbelievable Deal! $1,800,000 • Restaurant , Pizza - With 3.5 Acres Property - A Super Deal $2,100,000 Moreover, call us at (773) 743-2100 for: 1) Property Management, 2) FREE Market Evaluation of your business, 3) FREE FARMERSTM insurance quote

Philly Steak Franchise – Mall location • Net Sales $410k • Rent $6,300 • Asking $239k Sandwich and Smoothie Franchise – Far NW Sub • Sales $435k • Rent $3,500 • Asking $240k Restaurant & Bar – Fully equipped – South Sub • 8,500 SQFT • Seats 300 • Key $ $100k • Rent $16NNN Large Rest & Bar - Woodfield Mall • Approx 6,500SQFT • Asking $750k Yogurt Franchise (Can Rebrand) DePaul Loop Campus • Sales $260k • Rent $3,284 • Asking $89k Pizzeria – Schaumburg (Currently Closed) • Fully equipped • Rent $2,350/mth Restaurant & Bar – NW Subs • Rent $4,835 • Asking $75k Pizza – Elmwood Park area • 2103 Sales $535k • Rent $2,700 • Asking $149k 3 Unit Red Mango franchise – Far West Suburb • 2013 combined Sales $847k • Asking $299K Hot Dog, Beef & Gyros –NW Suburbs • Rent $2,800 • Asking $32k

Hot Dog and Beef – Far West • Rent $2,532 • Asking $39,500 Hotdog, Beef & Pizza – Far NW Sub • Rent $1,400 • Sales $800/Day • Asking $89k Yogurt Franchise - North Suburbs • Rent $3.900 • 7 Machines • Asking $25k Mexican Fast Casual Franchise - NW Sub • Rent $8,200 • 2013 sales $700k • Asking $179k Philly Steak quick Serve - North Sub • Rent $3,731 • Sales $160k • Asking $89k Pizzeria - Asset Sale - NW Sub • Fully Equipped • 24 pan rotating oven - (3 yrs old) • Rent $1,400 • Asking $49k Tavern and Grill – Lincoln Square – • $89k – Owner Financing Restaurant & Bar – • Lincoln Square – $170k Beef/Burgers/Bar – • Far SW Subs - $125k possible owner financing Franchise Resales • Subways • Cold Stone Creameries • Red Mango • Menchie’s yogurt • Yogen Fruz Franchise • Papa Johns • Moe’s SW Grill • Charley’s Grilled Subs

MEMBER: CRBA

feb 41-48.indd 45

1/13/15 1:50 PM

Page 46

www.foodindustrynews.com

BUSINESS OPPORTUNITIES •

JUST LISTED Sports bar, free standing bldg, 7,000 sq. ft.

plus, located on 2 acres. Great volume. Wellestablished. Business only. Asking Upper 3Ks. Property available.

PANCAKE HOUSES AVAILABLE

Are You Well Connected With Local Suppliers And Looking to Join a Winning Team?

If so, we would like to talk with you.

We are adding to our sales team and seeking a hard-working, tenacious individual looking for a career.

Compensation is tied to performance.

Responsibilities include following up with existing prospects, past clients and new advertising prospects.

FIN ad 4092 Rt 71.ai 1/9/2015 12:56:27 PM

Food Industry News® February 2015

RESTAURANT/SPORTS BAR 4092 Rt. 71, Oswego

For Sale Restaurant and Bar

C

Fully furnished and equipped restaurant/ sports bar on busy IL Route 71 in-town Oswego. Over 6,000 sf building on 1.15 acre lot. Building has seating for approx.

150 in the dining area and bar, plus a banquet hall in the rear of the building with its own, separate entrance.

Great visibility, easy access in a business-friendly village!

M

Y

Job Requirements: Besides being able to sell, you must also be passionate about the food industry, enjoy and find it fun to work at trade shows, events that we sponsor, enjoy networking at association meetings, interacting with vendors and suppliers, plus sharing ideas to help them generate revenue. If you think these things are fun, you’ll be tremendously successful!

CM

• Just listed - 4,000 sq. ft. pancake house, high sales, seating for 140, parking for 50, newly remodeled!

Asking upper $300’s. Call for details!

• Chicago location. 3,000 sq. ft.

Seats 120. Long term, favorable lease.

Asking $99,000.

RESTAURANT W/ BANQUETS

• Located in Western burbs. Est. 30 yrs.

6,000 sq. ft. Offered w/ or without property. Seating for approx. 250+ w/ banquet room. Possible seller financing. For sale or lease option.

CIAO CIAO

Free standing approx 4,500 sq ft. w/ dining, storage, etc. A community favorite.

Great sales. Long term lease. Recently remodeled. Asking mid $3Ks. Business only.

ASIAN FLARE

Est. over 14 yrs.

Seats over 350 w/ banquet room.

Facility 11,000 + sq. ft. on 2.2 acres. High volume sales. Very confidential. Call for details.

MY

CY

CMY

• Newly remodeled. Free standing.

4,000 sq. ft. Restaurant & multiple bars with 4am liquor license. Parks 50 plus.

Favorable lease with option to buy property. Absentee owner. Suburban locale. Asking $249,900 OBO.

THE LAUNCHING PAD

Famous drive-in. Free standing building w/ drive-thru. Property, FFE and Giant for sale!

For sale or lease option available. Asking mid to upper $4Ks OBO. Call for details.

COMMUNITY FAVORITE

• Restaurant w/ bar/banquets.

American contemporary menu. Steaks, chops, seafood and comfort food!

Known for its BBQ ribs. 4-Star rated upscale restaurant with casual flare.

• Approx. 7,000 sq. ft., seats 230 w/ parking. Real cash cow. Newly remodeled.

Turn key. Cozy & warm atmosphere.

High value. Low rent. Long term lease.

Owner retiring. Call for details.

Thinking of Buying or Selling?

Call John Moauro!

FOOD

www.cbchonigbell.com

MEMBER: CRBA

INDUSTRY NEWS FOUNDED 1982

www.foodindustrynews.com COMMERCIAL/RESIDENTIAL BUILDING

Tavern with Real Estate.

Corp. license with 4am and public place of amusement license.

Total of 11 units in 3 adjoining buildings.

7000 N. Clark area, Rogers Park. Property is 100x100. All brick.

Has driveway and 3 car garage. Tavern is 1,200 sq ft. $1,035,000 10,400 sq. ft. warehouse 5 parking spaces. 4131-33 N. Rockwell, Chicago Heavy duty electric.

600 amp service - 3-phase. Beautiful area / Residential 150 ft. to scenic Chicago River $1,025,000 Untitled-1 1

•••••••••••••••••••••••••••••

4/5/13 8:50 AM

Broker/Appraiser Always Confidential

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

feb 41-48.indd 46

FIXED BOWL SPIRAL MIXER

110 LB CAPACITY LOISELET/GROUPE BONGARD NEW! $8,900 OBO CALL TED

847-942-7675

Call Wesley at 773-671-1273

or thecook@icloud.com

For Sale in

TURN KEY REST/BAR NW CHICAGO

30 YRS IN BUS. PRK LOT 2,500 SQ FT BLDG 9500 SQ FT PROP. BUS/FFE/CORP/LIC/LEASE FOR SALE 249K BUS W PROP FOR SALE 799K OWNER FIN POSS 773-848-1078

FIN ad APR 14 issue.ai 1/9/2015 10:29:38 AM

SUNNY SOUTHWEST FLORIDA !!!

PIZZERIA / ITALIAN RESTAURANT $1M + Gross * 270K Cash Flow * Clean Books Seats 184 * Full Liquor Bar * 6 Day Operation Est. 28 Years * SBA Lender Pre-Qualified

PEORIA

5117 W. Holiday

Call for Details:

R. TROY WOLFE AMERICAN BUSINESS BROKERS FT MYERS, FL 1-877-425-0677 www.abbrokers.com

For Sale C

M

Y

INVESTORS WANTED Chicago’s Own Mobile Pizza Company, Inc. is expanding.

CM

CY

Ambassador

Jim Finnegan, CCIM 630-947-5024

james.finnegan@coldwellbanker.com

HONIG-BELL

MY

9999 West 143rd Street Orland Park, IL 60462

For More Information Contact:

For consideration, please send your resumé to Cary Miller, VP, Food Industry News cary@foodindustrynews.com or call 847-699-3300.

•••••••••••••••••••••••••••••

AUTO PILOT

$999,000

K

The finest & freshest wood fire caterers in Chicago.

Be part of a great opportunity. We are seeking investors to build a fleet of mobile pizza ovens and a food truck.

We bring our oven to you.

From music festivals, corporate events, golf outings, graduations to weddings.

We are seeking full or partial investment partners.

Minimum participation—seeking $45K to $265K. Call for more information. Ask for Mike. 708-305-0236 CMY

Restaurant Building For sale or will lease with aggressive NNN terms on land and property. Improved 0.81 acre lot with building including covered patio seating, walk-up and drive-thru service setup. Surrounding tenants include Gander Mountain, Pier 1 Imports, Great Excape, TGIFriday’s, Culvers and Home Depot. Retail or restaurant use only.

Immediately adjacent to the Shoppes at Grand Prairie. $499,000 For More Information Contact:

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Justin Ferrill 309-642-1009

jferrill@cbcworldwide.com

HONIG-BELL

www.cbchonigbell.com

MEMBER: CRBA

1/13/15 1:41 PM

FIN ad 1 E Cass.ai 12/10/2014 1:31:44 PM

Food Industry News® February 2015

Reserve Your Ad In Our 2015-2016 Pocket Buyer’s Guide Today!

WHY BUY YOUR PROMASTER FROM ROESCH?

JOLIET CITY CENTER 1 E. Cass Street

For Sale Restaurant and Bar

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Join the University of St. Francis and Joliet Junior College in downtown Joliet!

Historical former Loughran property in the heart of Joliet’s City Center for sale most recently operated as Crabigale’s.

1st floor build-out complete for bar and restaurant. Possible TIF funds. Commercial office income potential on 2nd and 3rd floors, or expand to banquet/private dining rooms, offices, etc. $299,000

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■ ✓ #1 Ram Promaster Dealer in the U.S.A.!

■ ✓ Over 100 New Ram Promasters in Stock ■ ✓ Dave Roesch #1 Ram Promaster Salesperson in the U.S.A.!

Inquire About Having your Promaster Back Door Wrapped With YOUR Information & Logo For No Charge*!

For More Information Contact:

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Keith Conroy 815-347-2756 spec35@aol.com

HONIG-BELL

DAVE ROESCH

Front e riv Wheel Dles Hand he t Great in !

Snow

THE PROMASTER “PRO”

www.cbchonigbell.com

MEMBER: CRBA

7509 W. 63rd Street, Summit IL.

Page 47

HEALTH FORCES SALE!

THIS IS THE OLDEST OF THE ORIGINAL *NICKEYS*.

50 YEARS IN BUSINESS. FREE STANDING BUILDING PLUS REAR STORAGE BUILDING IN A 50x125 LOT WITH PARKING!!

COMPLETELY REDONE EXCEPT THE WALLS IN 2013, OVER $200,000 SPENT. 16 FT. HOOD FRONT @ 10 FT. HOOD IN BACK!! MORE PROPERTY AVAILABLE FOR DEVELOPMENT!! YOUR RETIREMENT IS HERE!!

ASKING $399.000. HURRY WITH AN OFFER!!

GOLDEN CENTER REALTY INC. THANOS (TOM) MAKRIS FIN ad 4606 N Prospect.ai 12/10/2014 1:08:23 PM

cell# 708-296-5500

PEORIA HEIGHTS 4606 N. Prospect

For Sale Restaurant Business & Building

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True turn-key opportunity to own an upscale full-service restaurant and bar. All equipment is owned-no leases to assume. High end finishes, first class kitchen. All staff and management staying on with new owner.

The building features a full second floor for private group events, parties, and lease out.

Upstairs features walk-out patio, bar and beautiful sitting areas. Rare chance to own in area’s prominent dining/shopping arena. $895,000

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For More Information Contact:

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Justin Ferrill 309-642-1009

jferrill@cbcworldwide.com

200 W. Grand Ave.In Elmhurst

630-834-8000

www.roeschchryslerjeepdodge.com

We Now Have Diesels InStock Ready For Delivery!

+$650 value in exchange for Roesch advertising on door. ++ Based on 2013 sales.

HONIG-BELL

www.cbchonigbell.com

MEMBER: CRBA

feb 41-48.indd 47

Sales People Need Support. Support them with an ad program in

FOOD INDUSTRY NEWS

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