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FEBRUARY 2013
FOOD
INDUSTRY NEWS FOUNDED 1982
Three Decades of Serving the Foodservice Industry
FEBRUARY 2013
Mark Your Calendars for Great Show Specials!
It’s the 2013 Gold Medal Factory Super Sale! March 7–8, 2013
The Odeum Sports and Expo Center, 1033 N. Villa Ave.,Villa Park, IL • 9:00 am – 6:00 pm Test The Equipment • Taste The Delicious Treats • Speak With Fun Food Experts. Tailor Programs To Fit Your Needs. Registration is free but space is limited, so call today:
1-800-767-5352
Don’t Miss National Caramel Corn Day on March 6
Publisher’s insight ....................................... 4 Chef Profile: ............................... Page 8, 34, 39 Diner x.................................................. Page 6 travel: Spain........................................ page 10 national news...................................... page 21 Spotlight on local coffee & tea house café leaders ..........................page 12, 15, 16, 18, 24, 32, 33, 36 nuggets............................................... page 22 So you’re making a presentation ............ page 29 around chicago: raw............................. page 30 local news.......................................... page 31 people selling the industry................... page 35 directory....................................................41 classifieds..................................................44
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Ruth’s Chris: Viva Las Vegas! Harrah’s Las Vegas has partnered with Ruth’s Chris Steak House, a restaurant known for exceptional signature sizzling steaks and upscale dining experiences around the world, to bring the first of its kind to the Las Vegas Strip. Ruth’s Chris Steak House at Harrah’s is scheduled to open in the first quarter of 2013 and will inhabit the space formerly occupied by The Range. “Ruth’s Chris Steak House is one of the most recognized steak houses in the world, and for good reason,” says Harrah’s Las Vegas president Rick Mazzer. Located on the second floor of Harrah’s Las Vegas, floorto-ceiling windows will encase the dining room offering the stunning views of the Las Vegas Strip, which will be the natural focal point of the room. The two private dining rooms will be enclosed in glass to take advantage of this
Ron DiNella Acquires Go Roma
Ron DiNella, former senior vice president and CFO of Morton’s restaurants, is now the owner of the Go Roma chain of fast-Italian restaurants. Reached by phone, DiNella told Food Industry News that he feels he made a “good acquisition.” DiNella will be the third owner of the chain, which was launched by David Wolfgram and Lettuce Entertain You veterans in 2004. Go Roma’s strength was as fast casual, made-to-order, fresh Italian dishes. There are currently six Go Roma locations; one in the Gold Coast and five in the suburbs. DiNella has a few ideas in store for the chain, In the next three-to-six months he’ll look at new menu items, refresh the dining room decor, and focus on catering. Then he’ll scout for new sites. He projects opening between one and three new Go Romas a year. When asked if he will expand more in the city, DiNella replied, “They’re more receptive in the suburbs but I’m not afraid of the city.”
vantage point. The almost 400 seats will be surrounded by a rich yet modern setting showcasing classic Las Vegas images overlaid with New Orleans color and flavor
from the historic restaurant’s roots. Designers Interplan, LLC have incorporated a multitude of interesting fabrics and design elements to create an inviting space.
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Leadership Skills The core aptitudes of effective leadership center on three skills needed for critical thinking, the key to executive work, according to Justin Menkes, a researcher who specializes in assessing talent for executive search firm Spencer Stuart. These skills are: 1. Distinguishing main goals 2. Anticipating probable outcomes 3. Recognizing people’s underlying motivations. These cognitive skills add up to how well a leader thinks. Menkes says star executives consistently outperformed their peers on these skills, which are necessary for making decisions. Although most executives are highly skilled in one or two of these areas, he adds, top leaders shine in all three. – Adapted from the Executive Leadership Newsletter; execleadership.com
Food Industry News Jim Contis Publisher Mark Braun Associate Publisher Terry Minnich Editor Cary Miller Advertising/Vice President Paula Mueller Classifieds/Office Management Valerie Miller Travel and Dining Nick Panos Corporate Counsel Food Industry News Issue 2, February 2013 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. Periodical postage paid at Park Ridge, IL, and additional mailing offices. POSTMASTER: Send address changes to Food Industry News, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. ___________________________ For advertising or editorial information, call (847) 699-3300; Fax (847) 699-3307, or online: www.foodindustrynews.com This publication cannot and does not assume the responsibility for validity of claims made for the products described herein. Copyright © 2013 Foodservice Publishing Co., Inc.
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Social Media Password Laws Five states recently enacted laws that ban employers from demanding employees’ social media passwords, bringing the number of states with such laws to six. Residents of Maryland, New Jersey, Delaware, California and Illinois are now protected by social media privacy laws that go into effect this year. Michigan has a similar law that went into effect immediately when it was signed earlier last December.
Get A Sweetheart Of A Deal! Call To Get Yours!
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Always be a first-rate version of yourself, instead of a second-rate version of somebody else. — Judy Garland
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Publisher’s Insight Jim Contis
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“Money trumps fame.” –JC “The courteous seldom err.” –Confucius. “The fish dies because it opens its mouth.” –Spanish proverb. “Womens’ style may change, but their designs remain the same.” “If women didn’t exist, all the money in the world would have no meaning.” –Aristotle Onassis “Government can get their fingers in any part of your life, but nobody can legislate common sense.” –JC
Jersey Mike’s Plans Growth
Favorite Quotes from Jim Contis “The Power to tax is the power to destroy” –U.S. Supreme Court, Justice John Marshall (1795). “A great fortune is a great slavery“ –Seneca (4 B.C.). . “God heals and the doctor takes the fee” –Ben Franklin. “Diplomacy. The patriotic act of lying for one’s country. –anon “Paying alimony is like feeding a hog to a dead horse” –Groucho Marx. “The sign brings customers” –Jean de la Fontaine (1678). “Taxes are what we pay for a civilized society” –Oliver Wendell Holmes (1904) “My only aversion to vice is the price.” –anon “I only envy people who drink. At least they know what to blame everything on” –Oscar Levant. “A nearby penny is worth a distant dollar.” –anon
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Creating customer loyalty amid a rising tide of rivals was a challenge for restaurants this year, one that Jersey Mike’s answered by sticking with the brand’s fundamentals and finding the right people to spread the message, said President Hoyt Jones. “When our team members are happy they exude that to customers, which, in turn, makes them happy. We don’t want that to change.” – Adapted from SmartBrief/SmartBlog on
So far, 2013 has been the year of the great relaunch. On a recent visit to a neighborhood independent fast food restaurant, I was greeted by not one, not two, but a tableful of successful vendors and sales representatives, all huddled down over greek salads and sandwiches. This is the time when the toughest get on the road, make personal connections, find what works and what needs fixing... and your competition is never sleeping. It is the time when an established industry leader picked up a marketing pro, and made return calls with new vigor and fresh ideas. His products were excellent, but there was resistance to his ideas, so when he brought in a woman with top-flight credentials who loves his products, he not only brought in a fresh approach but a dedicated fan who would lead the charge with the intent to WIN. His old team began to look different when he finally opened up his line of vision to include a change in his batting order; he began to see who was just taking a paycheck and who was in love with closing sales. He rediscovered what the difference is between hiring staff and building a team of believers. It’s the difference between mundane and magnificence.
The #1 skill for leaders: Listening.
Stop wasting time on “idea men” and start bringing in proven power hitters and those willing to make you successful. When the old plans don’t work, hustle. Don’t depend on somebody’s nephew to do your social media: Get the best help now. If your products are not getting calls, think carefully about what you need to change... and listen carefully. Comfort food will always sell because when all the fads fade away, we all need a decent meal. Find a person’s habits and you’ll make a sale. Respect a customer’s information and they’ll tell you everything you need to sell to them. Respect a person’s choices and you’ll build a relationship for success. Tell your staff: If they want to earn more, you need to earn more, too. Ask for ideas; stress service; build a rapport with your people and when you reward excellence, do it publicly. If you can’t make monetary awards, give what you can afford to do: Workers appreciate personal time with family; award an hour. Bring in coffee cake; have a basket of fruit for snacks; even the occasional “personal visit” at a worker’s corner can make someone’s day better. Keep personal information at your private command; greeting an employee by name or recognizing their family milestones is worth a fortune in good communication skills. No great idea will go unstolen. I advise you to look at your competition and steal good, proven ideas that work. But in order to capture new business, you must begin thinking for yourself. No win is ever maintained by following in the leader’s footsteps. Emulate leadership but establish your own brand. –Jim Contis
Food and Beverage
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Food Industry News® February 2013
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MAID-RITE 2429 N. Lincoln Ave. CHICAGO, IL 773-687-9250. Diner food. (Everything Maid-Rite Nothing Maid Rong). They have this classic sandwich called the Maid-Rite which is loose ground beef meat served on a warm bun. It’s really good. For sides they have potato salad, cheese curds, smashed potatoes, fries and chips. MOOSEJAW PIZZA & DELLS BREWING CO. 110 Wisconsin Dells Pkwy. WISCONSIN DELLS, WI 608-254-1122. Fun place to bring the whole family. The kids can play in the arcade and enjoy some pizza. They offer a nice selection of handcrafted beer. On Fridays after 4pm they offer a fish fry; batter fried or baked cod. This is truly a Wisconsin specialty. PSISTARIA GREEK TAVERNA 4711 W. Touhy LINCOLNWOOD, IL 847-676-9400. My father in law loves this place! The staff here is so friendly; they really make you feel welcome. Try the Paschaline salad; romaine, green onions, dill, feta, and add some chicken, it is so light and delicious. Entrees include fresh seafood, lamb, kabobs, mousaka, octopus, pasta dishes and chicken. QDOBA MEXICAN GRILL 2383 Sycamore DEKALB, IL 815-787-9494. Authentic Mexican cuisine. Start off with an order of the Mexican gumbo, a tortilla soup with cilantro lime flavor, beans, cheese, tortilla strips,salsa,an order of nachos, and for your entrée choose between the burrito or tacos.
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LA FOUNETTE BAKERY 1547 N. Wells CHICAGO, IL 312-624-9430. Everything is made in house; fresh sandwiches, salads, fresh bread, crepes and pastries. We stopped in for some of their raspberry beignets and delicious pound cakes. Dine in; enjoy a cup of coffee with your pastry.
– Adapted from FoodBusinessNews.net
CLASSIFEDS
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RONNY’S ORIGINAL STEAKHOUSE 100 W. Randolph CHICAGO, IL 312-346-9488. This place has been around forever and this is the first time I’ve ever dined there. You walk in and place your order. I had the 20 oz steak; salad, garlic bread and a huge baked potato; get it plain or load it up. Great value! SPRINKLES CUPCAKES 50 E. Walton CHICAGO, IL 312-573-1600. It’s a small space, but get yourself in there to try some of these fabulous cupcakes. My two picks were the vanilla cupcake with vanilla frosting and the chocolate marshmallow. Yummy! Pick up a canister of ingredients and make your own cupcakes at home. WINDY CITY GYROS 3932 N. Broadway CHICAGO, IL 773-9757335. Fast food restaurant, open late. Fresh soup made daily along with everyday specials. Go on a Monday for the rib tips special; it comes with choice of soup or salad, fries and garlic bread. The gyros and chicken pita are really good too.
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Food Industry News® February 2013
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RESTAURANT: Resurrection Retirement Community PHONE: 773-792-6330 ADDRESS: 7262 W. Peterson Ave., Chicago, IL 60631 BIRTHPLACE: Lisle, Illinois CURRENT POSITION: Director of Food Services FIRST FOODSERVICE JOB: Dishwasher at a Monastery FAVORITE FOOD: Steak and potatoes AWARDS/HONORS: Certified Executive Chef for 12 years; Received the 2012 Chef of the Year Award from the ACF Chicago Chefs of Cuisine chapter. MEMORABLE CUSTOMERS: I once cooked for Jeff Smith (the Frugal Gourmet) and Mizty Gaynor. WORST PART OF JOB: Having to spend so much time with the computer
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MOST HUMOROUS KITCHEN MISHAP: I was working in Switzerland and misunderstood the Chef and used imported dried mushrooms for a soup that was intended for a entree special for a private function. PART OF JOB THAT GIVES MOST PLEASURE: Talking with our Residents and getting to know their history. IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE? A food critic or a restaurant reviewer. BEST ADVICE RECEIVED: Do what you love, and you will be happy. FAVORITE VACATION SPOT: I like to get away to explore new towns, dine in restaurants and enjoy the nightlife. WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: I enjoy reading the Diner X reviews.
General Server Guidelines l When taking an order, always look the customer directly in the eyes, and stand erect. Never lean or write on the table. Never crouch down on your knees. l Never handle a glass by the rim with your hand over the drinking surface. l Never handle silverware with your hand over the eating surface. l When handling plates or food, never let your hand touch the eating surface or the food. l Help your guests as much as possible. Get them cigarettes, be aware of the city’s favored bars and dance places, know what movies are showing nearby. l Know your schedule. l Know what time to be here for each shift. l Know what the daily specials are and what they cost. l Know the history of the restaurant. l Know the managers. l Avoid any long conversations at any particular table. This will only upset your other customers. l Clear your mind of everything except work when you walk in the door. When you’re at the table make sure you’re mind is at the table too. Guests can tell when their server is not totally mentally present with them at the table and it has a negative impact on the guests’ experience and the server’s tip. – Source: Server Training Manual at www.RestaurantOwner.com. For more information visit www.RestaurantOwner.com.
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Food Industry News® February 2013
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Food Industry News® February 2013
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One Way Chicago Continues To Be The Meat Capital of the U.S.
Farm-to-Table in Marketing
Local sourcing is important for restaurants and communities, but it’s just as important to speak honestly about what can and can’t be sourced locally, and to avoid diluting the “farm-to-table” message, said The Culinary Institute of America’s professor Jonathan Zearfoss. – Adapted from SmartBrief/SmartBlog on
“Downton Abbey” Prompts Interest in British Food
Food lovers who watch the PBS show “Downton Abbey” are just as enthralled with the show’s menu as they are with the plot. Since the British show’s American debut, blogs, cookbooks and Pinterest boards have been dedicated to the early 20th-century English fare such as puddings, roast chickens and crepes. “Because they love the show, it makes them more interested in the history of the food that was on the show,” said Pamela Foster, founder of the Downton Abbey Cooks blog. “It’s sort of a teaching point to connect people to history.” – Source: The Washington Post
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Food and Beverage
Spotlight on Chicagoland Local Coffee and Tea House Café Leaders Argo Tea
435 N. Michigan Ave, Chicago IL 60611 (multiple locations) Argo Tea is passionate about bringing teas directly from growers around the world and blending them into unique and delicious signature beverages and teas. They are committed to being a sustainable business by working with the best local and global tea, coffee, and food artisans and by contributing back to our communities to promote a healthy lifestyle and the conservation of natural resources. They are dedicated to delivering consistent quality and a genuine customer experience “one customer and one cup at a time” and to providing the “Argo experience” through our innovative approach of rediscovering the diversity and tradition of teas. They promote diversity by empowering their employees and leveraging their customers’ feedback, which together results in the best products, people and business.
Located in the historic Chicago Stockyards, the “meat capital” of the United States and the birthplace of some of the earliest international meat companies, a firm with a rich history of serving the industry is adapting again to meet the needs of the food industry. Chicago Premier Meats, Inc., purchased Chicago Steaks in January of 2011. The new owners of Chicago Premier Meats have nearly 100 years of expertise in the food industry with extensive expertise in manufacturing, product development, seasoning blends, tenderizing, portion control and packaging. Today Chicago Premier Meats is producing a full line of quality meats, including beef, lamb, pork, veal, chicken, and turkey products cut in various forms. They also provide innovative and specialty products to various food channels. Over the years we have serviced a diverse base of customers including national and regional food service distributors, retail grocery chains, hospitals, restaurants and hotels. Under the new ownership, the product lines have been expanded to include a line of marinated Hispanic “center of the plate” meats including carne asada, beef fajitas, diced beef steak taco meat, premium chorizo and chicken fajitas. A variety of new ethnic cuisines are also in development to meet the needs of their customers. The firm produces products in a retail ready format as well as in food service packs. Chicago Premier Meats also produces such products as premium ground patties (including USDA Choice beef steak burgers and USDA Prime steak burgers), seasoned pork burgers, seasoned turkey burgers, seasoned chicken burgers, various “cook in the pouch” meats as well as “Boutique” specialty cuts and ground meats for National food service distributors. Chicago Premier Meats excels in customized product development which has become a cornerstone for them to build their business.
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Food Industry News® February 2013
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Controlling Costs:
Daily Inventory on Key Items This is one of the most basic, yet effective cost controls in the restaurant business and we’re constantly amazed at how many independent operators don’t do it. This practice begins with identifying your top 1015 products that make up the bulk of your food cost. Each day, count and record the beginning or opening quantity on hand for each product. Add to that any purchases during the day. At the end of the closing shift, count the ending inventory and compute the usage for each item by adding the beginning quantity and the purchases, then subtract the ending amount on hand. The result is the amount of each product that was used. Now, compare that figure with the POS (point-of-sale) product usage report for each product. If actual usage is greater that the POS (theoretical) usage, investigate immediately. Could be a sign of theft, overportioning or other food-use problem. – Source: 50 Cost Cutting Tips; www.RestaurantOwner.com. For more information visit www.RestaurantOwner.com.
You only get so many pitches before you’re When Conflict is Too Much called a goat or a hero. –JC
There is a beginning and an end to everything, and that includes problems. When you are overwhelmed, sometimes that only exit is a graceful one: Actor Christopher Lloyd may have hit a number of big screen successes, but there are few characters as lovable as his “Jim the cabbie” on TAXI, whose perenial answer to any conflict was, “Well, okeedoke!”
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Lower Your Inventory Levels
Obviously, there’s a limit to how much you can lower inventory levels, but it’s common for many restaurants to have more food on their shelves than they really need. Evaluate your inventory levels product by product and base your reorder levels on how much you think you’ll actually use until the next delivery comes in and add in a small but reasonable safety factor. By reducing excess inventory you’ll have less waste and spoilage and you’ll likely see your staff do a better job of portioning and handling your expensive products when there is less of it on hand. – Source: 50 Cost Cutting Tips; www.RestaurantOwner.com. For more information visit www.RestaurantOwner.com.
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Food Industry News® February 2013
National Restaurant Association Predicts Sales Improvement In 2013 While the operating environment will remain challenging, America’s 980,000 restaurants are expected to post record sales and continue to be a leading job creator in 2013, according to the National Restaurant Association’s (NRA) 2013 Restaurant Industry Forecast. Total restaurant industry sales are expected to exceed $660 billion in 2013 – a 3.8 percent increase over 2012, marking the fourth consecutive year of real sales growth for the industry. In addition, 2013 will be the 14th straight year in which restaurant industry employment will outpace overall employment. Restaurants will employ 13.1 million individuals next year as the nation’s second-largest private-sector employer, representing 10 percent of the total U.S. workforce. – Adapted from vendingmarketwatch. com; restaurant.org
Minimum Wage Rates
A wage gap is growing between states that automatically adjust their minimum wage for inflation each year and those that don’t. The average minimum wage among states that make automatic adjustments is $8.12 an hour, compared with $7.40 an hour in states that don’t make automatic adjustments. Nine of the 10 minimumwage increases that took effect recently were automatic adjustments to inflation. – From ABC News
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Spotlight on Chicagoland Local Coffee and Tea House Café Leaders Intelligentsia Coffee Cafés
222 W Merchandise Mart Plaza Suite 1212, Chicago 60654 (multiple locations) In October of 1995 Doug Zell and Emily Mange left San Francisco to open an in-store coffee roaster-retailer on Broadway Avenue on the north side of Chicago. At that time they theyre simply hoping to bring great, fresh-roasted coffee to their own coffeebar with the help of a charming, but perhaps too often erratic 12-kilo roaster. Since then Intelligentsia has evolved considerably. Intelligentsia now has three cities it calls home, including Chicago—a city that is brooding, practical and reluctantly beautiful. What they love to do: sourcing, developing, roasting and delivering the best coffee in the world. Intelligentsia’s buying team cumulatively spends over 365 days each year at source. They do not just buy coffees; they actually develop them while working alongside our grotheyrs. Their coffees are unlike any others, and they are exclusive to Intelligentsia. They take insights, practices and expertise in preparation and processing garnered from their work around the globe and apply them to each of our Direct Trade coffees to make them the absolute best they can be. In their coffee bars you can expect to find this remarkable coffee in all of its forms: whole bean, various approaches to brewed, and carefully prepared as espresso. Their goal is that each of these is presented in an environment steeped in education and humility. They want great coffee to be revered, yet democratic, approachable and accessible. By illuminating what is possible with coffee, they hope to change forever how you think about it.
Desire for Salty Foods
Human’s weakness for salty foods is universal, according to scientists at the Monell Center research institute in Philadelphia, but whether that love affair is caused by cultural influences or an innate characteristic of humans is unclear. “All across the planet, with a few exceptions, most people consume more or less the same amount of sodium,” said researcher Paul Breslin. – Adapted from National Public Radio
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Spotlight on Chicagoland Local Coffee and Tea House Café Leaders
Envy may be a sin, but it powers our economy. –JC
Walk away. No message is as powerful as a silent exit, and there’s no argument if there’s no combatants. Turn the tables. Sometimes a good solution to an impass is to hand the decision to your opposition. As a boss, there’s no better way to teach openminded management that to put an underling in your shoes for a day. Cut to the quick. Pay the tab; sign off on your end and let it drop. Some fights are not worth the effort or stress. Trash something. I will never forget when a boss set an outragious invoice on fire. Ask why the problem happened to the people responsible and hand it back to them. Jim Contis, Publisher of Food Industry News
Beer & Pizza
Interest in enjoying an adult beverage along with pizza is on the rise among young adult diners. One quarter (26 percent) of adults age 25–34 and three in 10 consumers (29 percent) age 18–24 are interested in consuming beer, wine or spirits with pizza in restaurants, compared to 20 percent and 18 percent, respectively, in 2010, according to Technomic’s 2012 Pizza Consumer Trend Report. In addition, more men (22 percent) than women (18 percent) prefer to pair pizza with an adult beverage. Beer and wine are traditional favorites, and many pizza concepts are now tapping into the craft and specialty beer trend. The incidence of beer overall on leading and emerging pizza chain menus increased 9.3 percent in the third quarter of this year as compared to the same period in 2011. – Adapted from blogs.technomic.com/sips-and-slices
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Could Fructose Cause Overeating?
Scientists have used imaging tests to show for the first time that fructose, a sugar that saturates the American diet, can trigger brain changes that may lead to overeating. After drinking a fructose beverage, the brain doesn’t register the feeling of being full as it does when simple glucose is consumed, researchers found. It’s a small study and does not prove that fructose or its relative, high-fructose corn syrup, can cause obesity, but experts say it adds evidence they may play a role. These sugars often are added to processed foods and beverages, and consumption has risen dramatically since the 1970s along with obesity. A third of U.S. children and teens and more than two-thirds of adults are obese or overweight. The jury is still out, but a diet of everything in moderation and moderate exercise is still key to maintaining health.
Spotlight on Chicagoland Local Coffee and Tea House Café Leaders
9/1/09 6:06:42 PM
Nomi at the Park Hyatt - “T” Service
800 North Michigan Avenue, Chicago, IL Together with Rod Markus of Rare Tea Cellars, NoMI developed a new limited-edition “Tea Infused Sparkling Wine Experience,” otherwise known as their modern take on afternoon tea. Priced at $45 per person (with a two person minimum) guests will enjoy a choice of one limited-edition “tea infused sparkling wine” paired and served with an assortment of sweet and savory creations. The tea infusions come in variety of flavors from Moonlight Jasmine Blossom, 2009 Caramel Dream Pu-erh, and Magnolia Blossom Oolong and are designed to complement the flavor of the sparkling wine. NoMI “T” service is also served with delightful sweet and savory side accompaniments. The savory include a Peeky Toe Crab Salad (Brioche, piquillo, celery, cilantro), Cucumber (rye toast, herb feta, tomato confit) and Egg Salad (pumpernickel, smoked roe, chives). The sweet options include seasonal macarons, honey madeleines, buttery shortbread, and chocolate gingerbread cookies.
– Adapted from Brain image study: Fructose may spur overeating by Marilynn Marchione & Mike Stobbe
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Kellogg’s® and Action for Healthy Kids® Share Breakfast with Kids in Need
Testing Your Professional Temperament The website keirsey.com has been one of the standards for measuring professional chops among MBA programs and corporate trainers, and their basic self-test is free. Answering a series of online questions help determine what type of leadership style you possess, and for $8- $15, you can get an expanded version that includes your relationships, tips on effective change and what your workplace style should be. “Everything in moderation... including moderation.” –Erik Pickell’s Grandmother
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U.S. Breakfast Food Sales Rise Breakfast food sales have jumped 20% in the past four years indicating that Americans are eating breakfast more often, but according to a new report by Mintel, the foods they are choosing -- breakfast meats and pastries -worry many nutritionists. “It’s very hard to say whether it’s better to not eat breakfast or to eat bacon and doughnuts,” said Margo Wootan of the Center for Science in the Public Interest. “This is not good news for Americans’ diets and health.” – Adapted from marketwatch.com
Kellogg’s® and celebrity dad and actor Taye Diggs have partnered to share breakfast with children in need as part of the third consecutive Share Breakfast initiative. Families across the country can share a breakfast with a child in need by simply sharing a public service announcement featuring Diggs on ShareBreakfast.com. For each view, share and comment, Kellogg’s will share breakfast. Along with in-school breakfast partner Action For Healthy Kids®, Kellogg’s and Diggs are making it their mission to show families how a wholesome breakfast can help kids reach their full potential every day. Kids who eat breakfast have more energy and focus for learning, yet nearly one in five children across our communities go without breakfast. That’s why Kellogg’s and Diggs are leading the charge to help end childhood hunger and are rallying families across the U.S. to help provide breakfast for kids in need. As a dad, Kellogg’s Share Breakfast campaign is a cause Diggs feels passionately about. His mom was a teacher and he was raised on the belief that eating a wholesome breakfast helps give kids the potential to have a great day. As a child, Taye grew up as the eldest of five children in Rochester, New York and after the sudden death of his father, Taye stepped up to help his mother care for his four younger siblings. Through his family leadership, he can relate to the financial worries that many families in America face in putting food on the table every day. In the program’s third year, Kellogg’s Share Breakfast will share one million breakfasts* with kids in need through grants to schools or school districts to help them increase their participation in school breakfast programs. “Just imagine what kids across the country could accomplish if they each had a great start every day. That’s why I am partnering with Kellogg’s and the Share Breakfast program to help make this a reality,” said Diggs. “Join me in raising one million breakfasts to help get America’s kids the start they deserve.” How to Join the Share Breakfast Movement Families across the U.S. can join Diggs in the Share Breakfast movement and give the power of breakfast to kids in need. Every time you do one of the following, Kellogg’s will share breakfast to a kid who might otherwise go without: 1. Share the public service announcement with friends. 2. Like or comment on the Share Breakfast Facebook page. 3. Pin the public service announcement on Pinterest. Starting National Breakfast Week (March 4-8), there will be additional ways for people to help Kellogg’s and Action for Healthy Kids reach the Share Breakfast goal of sharing more than one million breakfasts to kids across our communities.
Visit ShareBreakfast.com to watch the public service announcement with Diggs and learn about all the ways families can get involved for Share Breakfast 2013.
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National News Food and nonalcoholic beverage costs represented a median of 33 percent of total food and nonalcoholic beverage sales in October, according to the National Restaurant Association’s Tracking Survey. The casual dining segment reported the highest food cost ratio in October 2012, at 34 percent. Restaurant job growth set to double overall economy—In his latest commentary, the National Restaurant Association’s chief economist analyzes the latest trends in restaurant industry job growth. Last month was the 22nd straight month that the restaurant industry added jobs. Coffee surplus, lower prices a ‘perc’ for operators—As restaurateurs continue to struggle with higher food costs, a record coffee crop in Brazil this year has resulted in decreased prices, according to commodities expert John Barone. – Adapted from the Restaurant.org newsletter Luby’s is now the operator of 23 Cheeseburger in Paradise full-service restaurant locations that span 14 states. – restaurantnewsresource.com A British study found children whose families regularly ate meals together had higher fruit and vegetable intake compared with
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those who never had family meals. – myhealthnewsdaily.com A deal to avoid the “fiscal cliff” included some tax breaks that let many enterprises breathe a bit easier in the short run, including tax incentives for making improve-
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ments to stores and restaurants. “This agreement might not be seen as perfect by everyone, but it gives American consumers and businesses the certainty they need to put worries over this issue behind them,” said NRF President and CEO Matthew Shay. – NRF With the rush of post-holiday product returns, nearly 1 in 20 were expected to be fraudulent. Such returns, in which customers return used or stolen items or produce counterfeit receipts was estimated to cost retailers $8.9 billion in 2012, with almost 30% of fraud occurring during the holiday season. – Bloomberg Businessweek
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What’s In It For Me? (Some of the reasons hotel and restaurant operators are getting together) n Eliminate food costs n High-profile location n Can focus on lodging business n Little or no equipment costs n Collect a percent of gross revenue of t&b operations n Low rent n Build image with destination eatery
Nuggets Online retail sales went up almost 13% this past holiday season, hitting $29.26 billion between Nov. 1 and Dec. 10, a day also dubbed “Green Monday,” according to comScore. “What we’ve seen over the past few years is a tendency for heavy spending to continue late into the week of Green Monday and right up until Free Shipping Day,
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Wondering what to do for Valentine’s Day this year? Book dinner reservations at a Chicagoland restaurant. Many restaurants are offering special menus just for the occasion.
which this year falls on Dec. 17,” said chairman Gian Fulgoni. – Women’s Wear Daily Making a tasty stew that doesn’t keep you glued to the stove all day is easier than you think. Simply throw in a heavy piece of meat such as lamb, the freshest barley and root vegetables you can find and let simmer on constant, low heat all day for a rich, heartwarming dish. – The New York Times Binge drinking is apparently driving underage alcohol use, according to the National Survey on Drug Use and Health. According to government statistics, 9.7 million Americans age 20 and under drink alcohol regularly; 6.1 million drink five or more alcoholic beverages on a single oc-
casion at least once a month, and 1.7 million binge on booze five times a month or more. The survey found that 21.4 percent get it from a parent or other adult family member, either at home (28.2 percent) or at someone else’s house (57 percent). Education appears to be valued by young Americans more than ever, according to a survey by the Pew Research Center. Ninety percent of Americans ages 25-29 had completed high school in 2012, a record, and 63 percent had attended college; one-third had attained a bachelor’s degree. The recession and its slow recovery may be part of the reason. Young Americans choose to remain in school instead of seeking hard-to-find employment. A 2010 Gallup survey found that 75 percent of Americans agree that a college education is necessary to success, up from 36 percent in 1978. Will the hotel industry see a full recovery or another year of slow growth in 2013? Business and leisure travel are showing signs of improvement despite economic uncertainty and increased government attention to travel spending. – Travel Weekly
Overheard in Chicago: “We found this wonderful little neighborhood bar. It has $1 taco nights, but it cost us $20 at the meter just to park there!”
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Food Industry News® February 2013
A Broker or Shipper’s Dilemma with Carriers
By Robert Mucci, LIA, AAI CIC, CWCS Whether you are a shipper, work for a motor carrier broker, a third party intermediary, an insurance company, or are merely a member of the general public, we are all frequently reminded that the press and others often characterize 18 wheelers as a menace to both society and the motoring public.Just Google “18-wheeler fatal crash,” sit back, and review 466,000 hits. It’s what lead a judge in a 2003 California court case to characterized a motor common or contract carrier’s activities as constituting “…an unreasonable risk of harm to others.” So whose job is it to keep the public safe by monitoring companies that operate these heavy rigs? Believe it or not, some say it’s the responsibility of the party shipping the goods or arranging the freight, and surprisingly not just the guy driving the truck. Prior to Congress’ establishment of the Department of Transportation (DOT), motor carrier safety was the responsibility of the Interstate Commerce Commission (ICC). After the DOT was up and running, responsibility for motor carrier safety was transferred from the ICC to DOT. The DOT then set up the Federal Motor Carrier Safety Administration (FMCSA), which was charged with keeping “unfit” truckers off our nation’s roads. One by-product of “deregulation” has been the slow disappearance of the Department of Transportation’s “federal cops on the beat,” whose sole duty it was to inspect and take out of service unsafe commercial motor vehicles. One might argue that we appear to have morphed from a society where an ‘ounce of prevention is worth a pound of cure’ to one where numerous laws and regulations have been created in an apparent effort to impose post-loss blame on the perceived wrong-doers rather than on the regulatory authorities responsible for public safety. The “blame-game” has no place when it comes to commercial motor vehicle safety. Unfortunately, it appears the bureaucrat drafting regulations in a 72° F federal office building is more valued by his or her superiors than the inspector crawling under an 18-wheeler in the middle of January in Montana. A number of transportation attorneys suggest that reliance on the FMCSA as the police of the highways is the way to go. However, in the event of a truck accident, it is very likely you will be sued. The more you look or act like a carrier the more you will be held to a carrier’s standard of liability versus that of a broker. For instance, requirements such as having the motor carrier check in under the broker name with the shipper, having the broker name on the shipping documents, controlling the time, manner and the method of delivery all factor into this distinction. Be prepared to spend a large chunk of money in defense at the lower level and throughout the appeals process, but there is no guarantee that in the end you will win. The other strategy as a shipper or broker is to tackle the problem head on by performing due diligence and establishing acceptable criteria upon which you will select a carrier. It’s not as complicated as it may sound. There are websites, such as http://ai.fmcsa.dot.gov/SMS/, where you can do what is essentially a safety related background check for trucking companies. This website allows you to find out what you need to know about every trucking company operating on the roads today, including driver safety ratings and other key elements of their services. This selection strategy is risky for at least two reasons. First, you must establish criteria that meet your definition of acceptable standards which itself can be challenged. Second, any internal deviation from these established acceptable standards by someone within your organization will allow the opposing attorney to attack their merits and suitability. The choice is yours. The final option, no matter which strategy you employ, is to transfer the risk of loss to an insurance company via a contingent auto liability or broker errors and omissions policy. However, brokers and intermediaries can be lulled into a false sense of security with these policies. These contracts are relatively new to the insurance industry and caution should be used when purchasing them. While well intended, the wording in these contracts is generally not subject to review and approval from the state insurance divisions or commissioners. This allows each coverage form to be unique and the drafters of the forms free to put whatever they like in the policy language. Robert Mucci of Wolpert Insurance Agency, Inc. in Worcester, MA is a Certified Insurance Councilor with over 25 years experience in the insurance industry specializing in commercial risk strategies. For additional information he can be reached at robert@wolpert.com. For more information visit www.wolpert.com.
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H CHICAGO – COMMUNITY 535 N. Wells T. / Frank Whittaker Chef/Partner New Rest. Coming Soon! H CHICAGO – DA LOBSTA 12 E. Cedar / J Wolf New Casual Rest. Coming Soon! Was formerly Ashkenza Deli H CHICAGO, IL DAVID’S TEA 924 W. Armitage Ave. / David Segal New Tea/Tea Shop Opened Dec. 1st. H CHICAGO – EGGSPERIENCE 30 S. Hubbard / New Rest. Coming Soon! H CHICAGO – ENDGRAIN 1851 W. Addison / Enoch Simpson New Rest. Plans to open in Jan. 2013 H CHICAGO – FAIRWAYS 1141 W. Armitage Ave. / Michael McCutcheion New Rest/Sports Bar Coming Soon! H CHICAGO – FAT RICE 2957 W. Diversey / Adrienne 773-661-9170 New Rest. Just Opened H CHICAGO – GATHER 4539 N. Lincoln Ave. / David Breo New Rest. Coming Soon! H CHICAGO – GROUND CONTROL 3315 W. Armitage Ave./ Carrie 773-772-9446 New Rest. Just Opened H CHICAGO – HASHBROWNS Wells & Division/ New Rest. Plans to open Spring 2013 H CHICAGO – JETS PIZZA 2811 N. Ashland Ave. / 773-857-2080 New Rest. Just Opened
Solo Life Is A Growth Trend
The fastest growing demographic segment lives alone, single adults that is! Among adults living in Chicago, 43% are married, 57% are single. Some 35 year ago (1070), 36% of women ages 20 to 24 had never been married; today the ratio is 75%. These are just a couple of headline numbers featured in a Chicago Tribune report and local area data perhaps are more readily understandable than those on a national scope. But while the trend is national, variations from one metro area to another are to be expected. — SmartBrief TRY OUR MOBILE APP! Access Food Industry News advertisers and suppliers on your smartphone with our new mobile app QR code.
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A new Missouri food production facility devoted to creating vegetable products that taste, chew and shred just like real chicken is banking on Americans’ desire to eat healthier and cut some meat from their diets. Food scientists at the Beyond Meat facility have been working for decades to perfect their textured vegetable protein recipe and make it pleasing for the everyday consumer. – Adapted from The Kansas City Star
Other Taxes Spotlight on Chicagoland Local to Rise for Coffee and Tea House Café Leaders Middle Class American Girl Place Café
835 N. Michigan Avenue Chicago, IL 60611 Chicago’s American Girl Café is the place for brunch, lunch, afternoon tea, dinner, and parties. Now accepting reservations through May 3 . Prices subject to change. Brunch is $19 per person, excluding tax and gratuity. Seating time: 9:30 a.m. Lunch is $22 per person, excluding tax and gratuity. Seating times: 11 a.m., 12:30 p.m., 2:30 p.m. Afternoon Tea is $18 per person, excluding tax and gratuity. Seating time: 4 p.m. Dinner is $23 per person, excluding tax and gratuity. Seating times: 5:30 p.m., 7:30 p.m. Dining is offered only at the seating times listed. Reservations are recommended to ensure the seating time is available. A lack of reservations may result in the cancellation of a seating time.
The budget bill that would avert the “fiscal cliff” will preserve tax cuts for many middle-class Americans, but other taxes will go up in 2013. A temporary reduction in employees’ contribution to Social Security will end and the average household will pay an extra $1,000 this year. The income-tax rate of individuals making more than $400,000 a year and of couples whose combined income is greater than $450,000 will rise to 39.6% from 35%. – Adapted from CBS MoneyWatch
Add Salt - Just Don’t Overdo It Salt has been used as a food preservative and flavor enhancer for thousands of years. The ancient Egyptians, for example, left salted fish and birds as funeral offerings as far back as 3,000 B.C. The word “salary” comes from the Latin word “salarium,” which referred to wages paid to Roman soldiers to purchase salt. Today, of course, salt is everywhere, and that has doctors worried. The average American consumes about 3,400 mg of salt each day, far more than the American Heart Association’s suggested 1,500 mg (about a teaspoon’s worth). The problem? Salt in the bloodstream tends to attract water; too much salt increases blood volume; and that creates pressure on blood vessels and the heart. The longterm effects of excessive salt consumption have been linked to heart disease, stroke, high blood pressure, kidney disease, and other illnesses. Talk with your doctor about how much salt in your diet is good for your health. By the way, don’t substitute sea salt for regular table salt in hopes of eating healthier; scientists say that both have equal chemical makeup and nutritional value.
Become a student for life You will find opportunities when you search for everything else. –JC
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Take the Familiar through a Different Path Some of the most artists, successful writers, and composers reached the top not because they created something new, but because they took something familiar in a different direction. Here’s how to follow their example: l Crossbreed your ideas. Instead of looking for one great idea, grab hold of two good ideas and look for interesting connections and juxtapositions. Reptiles and airplane disaster movies were unrelated concepts until someone came up with Snakes on a Plane. l Copy other ideas. Don’t directly steal anyone else’s work, but look at what’s been done with an eye toward doing it differently. Even the most familiar landscape can come to life in interesting ways depending on the colors you use to paint it, or the point of view you show it from. l Repeat. Analyze what you’ve already done, and try creating it all over again. Chances are you’ll find a way to improve it, or at least give it a fresh angle. You may also find a way to save time or use new resources by exploring what you’re already comfortable with.
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Food Industry News® February 2013
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The Magic Of Manny’s
Ask any Chicagoan with a sense of history and a taste for killer corned beef, and the name Manny’s always rises to the top of their list for must-dine, authentic Chicago experiences. Manny’s has always been an in-demand favorite. In answer to the demands of restaurants and retailers, Manny’s Deli has recently begun distribution of its renowned corned beef and pastrami through US Foodservice, SYSCO and GFS. Manny’s has been located in Chicago just south of the loop for 70 years. The restaurant serves customers from politicians to students, families to businessmen 6 days a week as they line up on the cafeteria line awaiting mounded sandwiches at breakfast lunch and dinner. Corned beef is available as fully cooked whole briskets and 1st cut briskets; pastrami in traOffering A Full Selection Of Services: ditional navels and rounds. Two-tub ready to eat packages n Business Plans & Financing of corned beef are sold at most Midwest Costco stores. n Business Brokerage/Lease Negotiation A family-run business for 4 generations, the deli is well n Concept, Menu & Staff Development known for its top quality and uncompromised flavors. The n Business Turnaround product stays true to the family‘s tradition to serve cusn Purchase/Sale Preparation tomers the best products available. Founders of the resn Contract Management Services taurant Jack, Charlie and Manny Raskin would agree that these products carry on the traditions in the way that they David Gotowko Call Now For A Free Consultation (630) 585-6650 intended. Who knows? Perhaps we can convince Manny’s Founder & Owner son Ken and grandson Danny to distribute potato pancakes next! Manny’s has an ad in this issue on page 6
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Food Industry News® February 2013
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Chase Profit Over Price
Some operators can become obsessed with trying to get the lowest price on every product they buy. While winning in this business often is a game of saving and earning a penny here or there, spending excessive time trying to get the lowest prices at the expense of developing across-the-board systems to reduce costs can be false economy. The key to making money in the restaurant business won’t be realized from saving 25 cents on a single case of tomatoes. The way to make money is by providing your customers with a superior dining experience so they’re more inclined to become loyal guests who return again and again. Making money also is realized from putting systems into place, like inventory reduction techniques, that cut your costs throughout the restaurant and across your menu. In order to do that, you need to develop a competent, motivated staff and good systems. Many more restaurants go out of business because they lack enough customers rather than being unable to pay for their groceries. Also, it is important to keep in mind that when choosing a supplier there are factors equally or more important than price. Product quality and consistency, service and responsiveness, delivery times and frequency and minimum-order quantities are important factors that can affect your inventory levels, food cost and ability to provide a high-quality product consistently. A lower price is not a bargain if the supplier can’t get enough of the product or can’t get it to you on time. This point is especially clear when trying to manage food inventory. You can’t run a lean and mean storeroom if you can’t depend on your suppliers to deliver goods as promised. Hold your suppliers to their agreed upon delivery dates and quantities. If they can’t perform, say “Next!” Your ability to turn a profit depends on it. –
Adapted from The National Restaurant Association’s Bread & Butter newsletter
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So You’re Going To Present: How to engage your audience By John Graham When speaking before large or small groups, we put ourselves on the line –– there’s no place to hide. How many times have you heard someone say, “I should have done better, but I didn’t have enough time to prepare,” “I wasn’t feeling well,” “I’m just not good at this” or “My personal style is better in oneon-one situations.” There’s plenty of available advice on how to be a more effective presenter, but “telling” us what to do usually isn’t much help. A better approach is gaining insight by asking the right questions. Here are ten questions that can be helpful in preparing to present for almost any speaking occasion, from a large group to a one-on-one setting: • Why am I making this presentation? • What does my audience want to hear? . Someone has said that a good presentation is a compromise between what the speaker wants to say and what the audience wants to hear. Viewing those who listen to us as our “customers” is critical. In effect, they’re the ones who judge the success or failure of a presentation. This is a tough task, requiring considerable discipline. As presenters we’re often so intent on “delivering our message,” we lose sight of getting our message across to our “customers.” • How can I hold my listeners’ interest? The best way is to use stories, stories, stories. A 93-year old family friend, Ruthie, tells of taking her seven-year old grandson to McDonalds on one occasion. She was surprised when he didn’t order French fries. “I thought you really liked them,” she said. “I did, but not since they put potatoes in them,” he replied. He knew them as “French fries,” not French fried potatoes. What a great story to help make the point that shortcuts often lead to unintended consequences. While inexperienced presenters inundate their listeners with words, the pros tell stories. • How should I go about holding everyone’s attention? The answer is to invite them to participate in your presentation, something that isn’t as risky as it may sound.
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Yes, there may be a smart remark or two, an irrelevant comment or question, but it’s worth it to create an open atmosphere that lets everyone know that this is a “we” and not “me” event. • How can I avoid having a case of nerves? It may seem a bit crazy, but nerves are normal. Whenever you put yourself on the line –– from playing a sport to getting married to buying a home or making a presentation –– it involves having “a case of nerves.” Nerves are not only normal, but embracing them can improve your presentation. • How should I go about organizing my material? There are a variety of “formats,” but “ProblemSolution” is one of the best because it works well in just about any situation. If your topic is “The Need to Re-Organize Our Company’s Sales Regions,” the first step is to discuss the reasons why the reorg is necessary: the current arrangement is inefficient, and isn’t producing the desired results. The goal in the “problem” portion is to gain the listeners’ support for your analysis. Once your case for change is made, it’s time for your “solution.” Here is where you show how your recommendations overcome each of the points presented “problem” portion. At that point, you will have won the listeners to your viewpoint. • How can I be sure I’m properly introduced? This isn’t a minor point. The person introducing you should set the stage for your presentation; it’s your “send off.” It’s a mistake to assume that you will be introduced properly. As a presenter, you are responsible for ensuring that the introduction makes it clear you have earned the right to speak to them. To make sure the introduction creates the desired impression, experienced speakers often provide a prepared introduction that can be used as is or as a guide. Even so, presenters should always begin with a brief “selfintroduction” that subtlety expresses why you have been selected to speak. If this seems a bit gutsy, just remember that
a poor introduction hurts your presentation. • How should I prepare for a presentation? No presenter is ever totally prepared, even after giving the same talk numerous times. Some speakers write out every word, and there’s no substitute for getting it down in writing and then editing it. One presenter didn’t begin speaking extemporaneously (prepared but not using notes) until he had spent nearly two decades writing his speeches wordfor-word. To make certain the opening of the presentation grabs attention and clarifies your purpose in speaking, it should be written out. And so should the various transitions, so you move smoothly and clearly from one point to the next. Above all, it’s essential that the conclusion be written. It’s your last few sentences that determine a presentation’s destiny, up or down. • Should I use screens? The one word answer is –– sparingly –– recognizing that screens turn into a crutch most of the time. What’s projected is not your presentation. At best, PowerPoint screens should only support your message. If a screen can help clarify a point, use Irish Cream Cheesecake it. If it can enhance the viewers’ experience, include it. If a screen doesn’t pass this test, delete it. In effect, a presentation should never, ever be PowerPoint dependent. • What should I do if something goes wrong? The lights go out, the projector fails. These (and others) can happen. Something can and will go wrong –– and it’s a disconcerting experience, to say the least. So, plan for it. And the best way to get ready Lemon Mixed Berry Cheesecake is to think about the unthinkable by asking “what if ” questions. For Snap this code, visit example, what if a storm hit and www.elicheesecake.com/spring the event is cancelled. The next day or call 800.999.8300 to learn more you could send everyone a copy of your presentation. Whether the conditions are good or bad, you’re still the presenter. So, always be 6701 W. Forest Preserve Dr., Chicago IL 60634 ready to make lemonade. 800.999.8300 . sales@elicheesecake.com . elicheesecake.com
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John R. Graham of GrahamComm is a marketing and sales consultant and business writer. He publishes a free monthly eBulletin, “No Nonsense Marketing & Sales.” Contact him at jgraham@grahamcomm.com.
Not every leader is the boss. –JC
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Food Industry News® February 2013
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AROUND CHICAGO With Valerie Miller IN THE RAW RESTAURANT
(Will be changing the name to Pure and Simple)
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Customer Care
The customer isn’t always right, and online forums allow
ranters to bash your operation. Patrol your online presence and act quickly to kill negative feedback. Don’t exasperate problems by quoting company policies. Dig for “whys.” Don’t overcompensate. Do follow up in writing.
Companies are considering changes to contain health care costs with less than a year before most of the Affordable Care Act kicks in, experts say. Strategies being considered include eliminating health coverage for retirees, increasing workers’ premiums and putting new employees into more basic health plans. Large firms are less likely than smaller firms to make significant changes to their health coverage, experts say. – Adapted from The Wall Street Journal
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In the Raw is a living foods café- Organic – Vegan-Gluten Free. The concept for “In the Raw” was inspired by Beth Taussig’s personal search for answers and holistic approaches to her chronic lethargy and low immunity. Through her own challenges she wanted to make a difference in people’s health introducing them to raw juices and raw food, to let them see how much better they would feel if they changed their diet. Along with leading raw food chef Matthew Kenney, Beth and Matthew’s partnership gave life to In the Raw. But what does all of this mean? Organic – Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewerage sludge; bioengineering; or ionizing radiation. Vegan- a strict vegetarian who consumes no animal food or dairy products. Vegetarian – a person who does not eat meat and sometimes other animal products Gluten- Free – a gluten free diet is a diet completely free of ingredients derived from gluten containing cereals: wheat. Raw Foods - vegan foods that have not been heated above 118 degrees. Raw foodism is a lifestyle promoting the consumption of uncooked, unprocessed and often organic foods. Food in its natural state preserved vitamins, enzymes and nutrients. At In the Raw, fresh pressed juice is made daily and is available for grab’n go along with some of their tempting desserts. One of the most popular deserts to try is the chocolate brownie. Stop in for coffee or juice, they have a nice comfy space to sit and enjoy it. Breakfast items include house made granola and buckwheat toast with almond butter, bananas, agave or the vanilla scented quinoa, seasonal fruit and candied walnuts. Salad selections include garden, Caesar and the Kale salad which is kale, avocado, red peppers, tomato, radish chili lime, pepitas, queso fresco with a creamy chipotle dressing. Dinner entrees include spicy Thai noodles, veggie pizza and pasta primavera. We tried the eggplant parmesan – zucchini pasta, marinara, walnut breaded eggplant and almond parmesan and the Tacos- corn tortilla, spicy beans, red cabbage slaw, guacamole and mango salsa. It’s surprising how filled up you get on this healthy cuisine but you don’t have that bloated feeling. I got some ideas of what I can prepare for myself and how to make my meals a little healthier. Coming up for In the Raw is an expanded menu and name change. In the Raw is located at 483 Central Ave. in Highland Park, IL. For more info, log on to www. intherawhp.com
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Food Industry News® February 2013
Local News Registration is now open for NRA Show 2013—It’s time to start gearing up for another four days of inspiration and opportunity in Chicago. They’re back to their regularly scheduled program in 2013 - the third weekend in May (May 18-21 to be exact). – Source: restaurant. org Namco Entertainment Inc. is in the process of opening an upscale entertainment restaurant in the U.S. The “restaurant-centered, destination entertainment concept” will be a prototype for a possible international chain of such locations. David Bishop, executive VP of Namco Entertainment confirmed they’re looking for a new business model that would cover the future of Out-of-Home entertainment and planning includes an upscale restaurant with entertainment. Bishop also revealed that they’ve been working with an established American restaurateur to help develop the concept and they’re eyeing possible locations in Chicago for the prototype. – Source: www.polygon.com Lockout over—After waiting three months for a new CBA, a tentative agreement has been made between
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the NHL and NHLPA. The NHL lockout is over, and the Blackhawks can return to the ice to play some hockey. This is great news for Chicagoland sports bars and taverns that have relied on the patron-
Sperry Van Ness is pleased to announce that Easy Leasebacks by Sperry Van Ness helped Don Pablo’s structure and complete a 20 year sale/leaseback on their prime location in Carmel, Indiana.
age from hockey fans this time of year to help stay afloat. Feb. 2nd is Groundhog Day. Will the groundhog see his shadow? Is winter almost over? Got a girl that likes Gaga? You’re in luck. Lady Gaga will perform at the United Center in Chicago, IL. on February 13, 2013. Technomic Inc. has launched DRINK (Digital Resource INformation Knowledgebase), a robust digital database of spirits, wine and beer information. Delivering extensive adult beverage intelligence, DRINK allows users to search and download continuously updated brand and supplier profiles, as well as industry volume, sales and financials with expert insights from Technomic reports and news briefs.
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Fearing Change
So many of us are afraid of change in our business that they may be jeopardizing their future without realizing it. Everyone knows that you can’t stop change and that change is inevitable, so why fear it? Embracing change can be good for business and also help reduce your stress level. When you embrace change you are moving toward progress, and opening your business to new opportunities and new growth. The world around us constantly changes, so do many of us feel that change is for everyone else except us? Also worth considering is the fact that maybe the employees or sales people suggesting change are right. Opening our minds to new ideas can only help us to help our businesses move forward. Whether it’s hiring a new employee, starting a marketing campaign or taking other steps to increase your visibility or image, embracing change could make the difference between just getting by or having a spectacular year. — Cary Mill-
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Change is good except if your customers can’t find their way. When making changes, guide your favorite guests through the new to insure they still feel “in control.” –JC
“Happiness” is the root of every goal. –JC
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Food Industry News® February 2013
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Job Search List
Here are the key points to selling yourself: Education: What is your formal education? What skills have you acquired? What training do you have? Decisions: Can you function with a minimum of supervision? Problem Solving: When confronted with a new or unique situation, do you seek assistance or do you try to work through the problem first? Maturity: How are you perceived by others? Can you accept criticism? Can you deconstruct problems? Can you handle conflicts? Motivation: Are you selfdriven? Are you dependable?
Hospitals Using Tablets to Order Food
“Delegating” is upper management language for someone being too arrogant to take responsibility.
Hospitals implementing a tablet ordering system for room service get great results, according to uppermichigansource.com. The Dickinson County Memorial Hospital program allows patients to order right off of a menu, seven days a week. Dietary clerks take the patient’s order in their room, place the order with a tablet device, and then it prints out in the kitchen. Then the cooks prepare and deliver the meal in less than 45 minutes.
SS&G Doubles Size in Chicagoland
SS&G is pleased to announce its merger with Silver, Lerner, Schwartz & Fertel (SLSF), a professional accounting and business planning firm serving the Chicago metropolitan area. The merger adds 45 professionals, doubling its number in the Chicagoland market. SS&G’s roster now surpasses 500 professionals. The addition marks the third merger in the Chicagoland marketplace. The first occurred in 2010 with the addition of the Des Plaines office, followed by SS&G’s downtown Chicago office in 2011. Michael L. Perlman, SLSF’s managing partner, will serve as managing director of SS&G’s newest office in Skokie, Ill., and will lead its Chicagoland operations. The merger will considerably enhance SS&G’s restaurant, health care, real estate, and nonprofit practices and provide SLSF clients additional value.
Spotlight on Chicagoland Local Coffee and Tea House Café Leaders
David Burke’s Primehouse
616 North Rush Street, Chicago, IL 60611 David Burke’s Primehouse, celebrated Chef David Burke’s original Chicago restaurant featuring a modern steakhouse menu and handpicked meats, opened in March 2006 at The James Hotel. Overseen by Executive Chef Rick Gresh, the menu pushes the envelope of culinary creativity while remaining true to its classic steakhouse roots. Blazing across distinctions between chef, artist, entrepreneur and inventor, David Burke is one of the leading pioneers in American cooking today. His fascination with ingredients and the art of the meal has fueled a career marked by creativity, critical acclaim and the introduction of revolutionary products and cooking techniques. For guests needing to unwind or for an after meal drink, Primehouse offers an extensive tea list. A broad selection of exotic tea varieties are available, including three Cave Aged PuErh Teas, cellar-aged teas that serve as soothing digestives, and one tea that dates back to 1949 as the oldest, private, vintage reserve tea ever to be sold in the US.
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Food Industry News® February 2013
Drury Lane Renovation, Expansion Debuts March 2013
Kyle DeSantis, President of Drury Lane, 100 Drury Lane, announced that the facility is undergoing an extensive renovation, with Phase 1 to be completed by March, 2013 and Phase 2 to be completed by mid-2014. Phase 1 includes the renovation of the 27,000 square foot Grand Ballroom, the Main Lobby and Cocktail Lounge. The inviting new spaces feature a sophisticated European design aesthetic with top-of-the-line furnishings, original artwork and elegant décor. Phase 2 will include the renovation of the Courtyard Restaurant, French Room, English Room, and the Theatre Bar. The renovated Grand Ballroom, Main Lobby and Cocktail Lounge feature a seamless blend of classic sophistication with chic modern elements. Designer Shannon Leoni created a soothing neutral color palette for each space. Drury Lane is a spectacular location for meetings, private parties, or wedding receptions. The venue’s expert catering and event staff provide stellar customer service to create flawless, memorable occasions. Newly expanded menus provide an array of choices for ethnic weddings and events and options for guests with dietary restrictions. Drury Lane Theatre, located within the same facility, is an elegant 971-seat venue. This hugely successful enterprise continues to dominate the Chicagoland theater scene with a commitment to reimagining classic musicals and plays, developing new works, showcasing exclusive concerts by legendary entertainers, and presenting compelling children’s theater. For more information regarding booking an event at Drury Lane, visit www. drurylaneoakbrook.com.
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Spotlight on Chicagoland Local Coffee and Tea House Café Leaders Buddha Bean
77 W Main St., Cary, IL 60013 This tea and coffee garden is located in downtown Cary, Illinois. They offer coffee, flavored coffee, tea, smoothies, pastries, garden ornaments, gifts, jewelry, and more. Come in & see them for breakfast, lunch, coffee & tea. Purchase gourmet coffee by the pound or the cup, or try their specialty loose leaf tea sold by the ounce. The Buddha Bean is the place to go for the best & freshest coffee in the area with a wide selection of origins, blends & flavors. They have a wide selection of loose leaf tea from all around the world. They also have fruit infusions that not only can be made into a delicious beverage but can also be used in baking & cooking. Stop in for their featured special flavors.
Apple employees, from managers to staff, work together, often indestinguishable by title and rank. Does YOUR operation have a real team or just “kings” and “servants?”
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Food Industry News® February 2013
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2010 ACF Presidential Medallion Honorary Member, Chicago Chefs of Cuisine CCFCC President’s Award, to name a few Memorable Customers: Too many! Worst Part of Job: There isn’t a worst part. Every challenge is an opportunity to change. Most Humorous Kitchen Mishap: When I was Patissier of Hilton Int’l, Toronto, Canada, the wait staff used to eat the chocalate truffles I made. Frustrating when you keep having to make more to keep up. I started making some with chilis and garlic and leaving them for the staff. Very quickly, they didn’t want anymore! What part of the job gives the most pleasure: Interaction with people. If you couldn’t be a chef, what would you be and why: A doctor. It’s a challenging profession, with many rewards.
There is no “i” in “team” but there sure is one in “selfish.”
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Best advice you ever got was: Treat everyone, the way you would want to be treated.... It’s the “Golden Rule”. Where do you like to vacation: Anywhere with my family!
Auntie Anne’s, Inc. ‘Rolls’ Out First Whole Grain Pretzel Just in time for Heart Health Month (February), Auntie Anne’s Pretzels is responding to Americans’ craving for more whole grains by introducing a new hand-rolled soft pretzel to its already deep rotation of gourmet freshly-baked favorites. The 1,325-unit chain will launch the Honey Whole Grain Pretzel at its stores nationwide. The Honey Whole Grain Pretzel, which packs a hint of honey sweetness and real whole grain dough, boasts one daily serving of whole grains, six grams of fiber and just 300 calories. It has also been labeled with the Whole Grains Council stamp of approval because it contains 67 grams or more of whole grains per serving. Like all pretzels at Auntie Anne’s, the Honey Whole Grain Pretzel is handrolled and freshly baked all day long. The average price point will be $2.79. To introduce the Honey Whole Grain Pretzel to hungry guests, Auntie Anne’s will host four Sampling Saturdays events at its stores nationwide. Not only will guests have an opportunity to get a taste of the new Honey Whole Grain Pretzel through a free bitesized sample, but they’ll also be given several ways to enter a sweepstakes for a chance to win a $25,000 cash prize and instant prizes. During the Sampling Saturdays taking place on Feb. 2, Feb. 16, and March 9, guests can scan a QR code, text a designated keyword, or get an eDecoder card that reveals an instant in-store offer. Until March 31, guests can also enter the sweepstakes online at www. pretzelperfect.com and play a pretzel rolling and twisting game for a chance to win the all-new Apple® iPad® mini, Coca-Cola® beverages for a year, or a $25 Visa® gift card.
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Michael Ruiz is with Chicago Hoods, a full service hood fabrication, installation and fire protection Company. Michael’s many years of working with restaurants has enabled him to learn how to provide excellent service and save his customers money. If you are thinking about a new hood system or moving your existing one, contact Michael. His ad appears on page 8. Zepole Restaurant Supply Co. President Gary Thiakos, welcomes Anne Gadon to the Zepole family of equipment and supply professionals. Zepole is celebrating its 31st year of serving the local hospitality industry with expert service, value and quality. If you are ready for a higher level of personalized service for all of your equipment, supply and disposable needs, contact Ann or one of the other sales specialists at Zepole. Or you may visit their cash and carry outlet, conveniently located at 506 North Frontage Road in Bolingbrook. Their ad appears on page 36 Sean Lutz, is the Co-Owner of Start Parking Company, a top valet parking service provider for 16 years. The mission of the Start Parking Company is to strive for excellence in guest services while providing service in the most convenient, professional, and reliable manner. They are committed to a high standard of excellence. In some instances, valet parking is a complimentary service that is provided to achieve a certain feel of quality and sophistication for the business or to increase the sales for businesses where parking is tight, at which consumers may select another dining option because there is no place to park. To see how valet parking can improve your sales and image, contact Sean today. Sophie Kowaczyk is the director of operations with Skyline Building Services, a firm offering deep cleaning services for businesses in the food industry. Food businesses who consistently use outside cleaning services like Skyline see a reduction of health code violations, reduced pest or rodent problems and increasing the lifespan of furnishings and equipment. If your business could use a facelift or cleaner image, contact Skyline for a free estimate. Their services pay for themselves fast by way of increased repeat sales and greater guest satisfaction. Thanks to the Internet, everyone is a food critic these days. Don’t risk having guests say bad things about your businesses cleanliness. Contact Skyline today.
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Chicagoland’s Most Respected Hood and Duct Cleaning Company Servicing: Family Restaurants, Country Clubs, Day Care Facilities, Nursing Homes, Schools, Hospitals and Many Other Cooking Facilities
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Michele Royals (center) is with D & S Truck Center, one of the leading truck dealers serving the food industry. In 2012, Michele was in the top 2 of Mitsubishi Fuso’s dealers in the U.S. She knows how to make things happen for our industry. If you are thinking about a new truck, replacing one of your existing vehicles, or need expert service, contact Michele. She is pictured with Don Schure of D & S (L) and Larry Smith of Mitsubishi Fuso. Her ad appears on page 20
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Malik Jamal is the “HOT SAUCE BOSS” and has created a line of hot sauces that are said to be the only healthy hot sauce in the world, causing no heartburn, no upset stomach, no high blood pressure and no acid reflux. His sauces are low sodium, too. If you want to try a new delicious hot sauce, reach out to Malik.
Food Industry News® February 2013
CI N G RVI C SE
People Selling the Industry
This month I’m proud to be pictured with Ava Williamson, G.M. of The Saloon Steakhouse located on Chestnut Street in downtown Chicago. The Saloon has a steady selection of specials worthy of attention. If you love a great dining experience, check out The Saloon.
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Four Food Trends for 2013 Intelligence firm Mintel predicts there will be four trends in particular that will have the biggest impact on the restaurant industry in this year. The four trends include: Beyond beef. From smaller steaks to “premium” chicken positioning, operators will use creative menu tactics to defray high ingredient prices in 2013. Beverage innovation. Today’s gourmet cocktails, craft beers and super-nutritional juices and smoothies have raised expectations for the beverage category, and keeping up with the innovation will become a vital part of all segments of the foodservice industry. Quality ingredient sourcing. Whether it’s “cage-free eggs” or “made-on-premises,” choosing the right menu language is as important as choosing the right ingredients in building customers’ trust. 24/7 culture. From roaming food trucks to self-serve coffee kiosks and more advanced vending machines, fresh, high-quality food is available in more places and whenever customers want it.
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Food Industry News® February 2013
The Secrets of Selling
Will the Affordable Care Act Spur Healthier Dining?
Quickservice chains with 20 or more locations around the country will soon be posting calorie counts and other nutritional data on their menus as part of the Affordable Care Act, a change that has the potential to improve the way many Americans eat, writes Slate’s Matthew Yglesias. “Chain restaurants are the factories of our time, and with new rules they’ll have reason to turn their R&D departments to the task of developing healthier options.” – Adapted from Matthew Yglesias; slate.com
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n Profits...it’s your choice; Deliver more than your customers expect... the day before it’s due; n Treat every customer as if they were the most important person in your life; n Develop and practice networking skills— the most powerful business tool, n Do it down to the last detail. Too often salespeople ignore details and fail, n Ask the two acid-test sales questions: “Is this in the best interest of my customer?” and “Is this in the best interest of my company?” If you can say “yes” to both, do it; n Keep physically fit. It improves your performance by 20 percent; n If an order is waiting to be taken, ask for it. It won’t ask for you; n Maintain a reference for concerns and frequently asked questions; n Realize the biggest obstacle to your success is you.
Spotlight on Chicagoland Local Coffee and Tea House Café Leaders Julius Meinl Coffee Bar & Patisserie
4115 N Ravenswood Ave, Chicago, IL 60613 (multiple locations) The Meinl story begins in 1862 when Julius Meinl I. opened his first grocery store, selling spices and green coffee in the center of Vienna. He created coffee blends and was the first to offer them freshly roasted for sale. Julius Meinl had found a new market and his innovation saved customers the challenge of roasting the green coffee beans on their kitchen stoves. Selling coffee roasted maintained a constant, reliable quality coffee blend. This innovation was accepted by the Viennese with enthusiasm and brought the young man great success. In 1891 Julius Meinl opened a modern roasting plant on the very site where the retreating Ottoman army had left the green coffee beans over 300 years earlier. Since then 5 generations of the Meinl family have been supplying customers with the world’s finest coffees. For 150 years Julius Meinl has been Central Europe’s leading Coffee Company. Julius Meinl stands for premium coffee quality. Whenever they have a choice they will always buy organic coffee. They buy more than 85% of their coffees directly from farmers in the country of origin. They blend our coffees traditionally from highland Arabica beans grown in the world’s leading coffee growing areas: Central and South America, East-Africa, Ethiopia, India, and Papua New Guinea. Our coffee buyers and tasters apply the highest standards of quality. Our roasting and blending specialists in Vienna and Vicenza apply their know-how and expertise and satisfy our demand for ecological production and environmentally friendly packaging. Their coffee houses bridge traditional values with modern culture through their menus which feature authentic Viennese cuisine. They offer a wide range of Julius Meinl coffees, teas and drinking chocolates which come directly from Austria, as do the recipes of the pastries for which Vienna is famous for. They are proud to serve pastries from theirr Julius Meinl Patisserie and provide you with the finest foods.
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Food Industry News® February 2013
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Get Those Ideas Flowing
Some days, ideas pop into your head without any effort at all; other days you probably feel like you’re digging for them at the bottom of a very deep ditch. Don’t get frustrated. Try this approach for generating a fresh concept or two: n Gather information. Do some research into whatever you’re trying to develop ideas for. Don’t think about solutions right now; just immerse yourself in the subject. n Mix everything together. Take a bird’s eye view of what you’ve collected. Look for underlying assumptions, common concepts, and roads not taken. Don’t force any ideas, but take notes on anything that stands out. n Let it simmer. Concentrate on something else for a while. Listen to music, take a walk, sleep on it—and let your unconscious sort through what you’ve learned. n Brainstorm. Often ideas will emerge from your brain on their own. Even if that’s the case, invest some time in generating more ideas from the information you’ve processed. Your third or fourth attempt may prove more useful than your first and most obvious solution. n Share your idea. Run it past someone you trust for feedback. It probably won’t be perfect at first, but an outside perspective can help you shape and mold your idea into something you can put into action.
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Making Better Decisions Decisions are a part of life. You won’t always make the right ones, but you’ll compile a good track record if you’re careful about how you approach each choice. Here are three basic strategies for making good decisions most of the time: n List the pros and cons. This is a time-honored practice, but it’s still useful. Document the reasons for and against each option. Don’t make it an election—one strong factor on the “yes” side can outweigh a dozen items on the “no” side. Your objective is to sort out the issues and determine which way the facts and your emotions point. n Visualize the work. Visualizing success can be quite pleasant: You’ve made your $50 million dollars, and now you’re lounging on your yacht. In-
stead, develop a step-by-step list of what you’ll actually need to do to reach your objective, and then picture yourself doing it. Will you be happy (or at least satisfied) along the way? Years of misery may not be worth the ultimate goal. n Start with a small step. Before implementing a decision, try working on one specific aspect of it. Does it feel right? Can you do a good job? Or do you suddenly notice problems you hadn’t anticipated? A test run can tell you a lot about whether or not a course of action is right for you.
The best way to train a new hire: Use your best employee as a guide, then give the new hire room to bring their own strengths forward. –JC
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Food Industry News® February 2013
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StayFIat Sheet Pans
Your Main Competitors
Even if they don’t yet know you, you’d better know your competitors. A good way is to become one of their customers. Another way is to call them and request information. See how professional - or amateurish - they are. Study their marketing, their media, their service, their website. Try to figure out their marketing plan. Knowledge is the fountain from which creativity springs and this knowledge will make you especially creative. Perhaps you’ll study the Yellow Pages to get a bead on your competitors. Maybe you’ll talk to current customers - or even send out a questionnaire to learn who are perceived as your competitors. You can’t beat the enemies if you don’t know who the enemies are, so put them in writing, then beat the pants off of them in the future. EQUIPMENT DELIVERY DESIGN
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— Jay Levinson and Amy Levinson
StayFIat’” Sheet Pans have sidewalls that are continuously reinforced with an engineered rib that increases its sidewall strength up to 30%. This feature coupled with a concave bottom and residual tensile stress, which adds strength in the metal itself, results in a pan that resists bowing and stays flat longer! Sheet pans are the most common bakery pan, but also the most prone to pan failure due to the inherent nature ofthe design and use of the pan. Whether it is from the softening ofthe aluminum during repeated bakes at high temperatures or bakery handling procedures, sheet pans tend to flare and bow over time. Until now, the sheet pan design had not been adequate to counteract these forces. 1. Reinforced Sides Prevent Flaring: StayFlat’” Sheet Pans feature sidewalls that are continuously reinforced with a horizontal engineered rib. This feature increases sidewall strength up to 30% and provides an easy visual identification reference for those special-use situations in your operation where stronger, flatter sheet pans are required, such as for transport or for baking pies and cakes. 2. Increased Tensile Strength: StayFlat”” Sheet Pans also feature a new manufacturing method developed to impart a residual tensile stress in the sheet pan bottom. This increases the strength of the pan bottom to resist damage from denting or bowing. 3. Tensioned Arch Resists Bowing: Finally, the procedure used for increasing the tensile strength ofthe StayFlat”’ Sheet Pan bottom also creates a slightly concave bottom that flattens during heating for even heat distribution while significantly increasing the pan’s resistance to bowing. Chicago Metallic has developed new tooling and manufacturing techniques that result in a stronger pan with a substantially longer life than standard sheet pans and a greater return on investment. AMERICOAT® Plus Silicone Release Coating is the leading silicone coating technology used on all Chicago Metallic glazed pans. AMERICOAT Plus uses breakthrough silicone resins to achieve unparalleled results. From your grocer’s hot deli to your freezer case, the 5 lb bag of LOVE ME TENDERS™ is a big ring: The crispy chicken tenderloins are premium-quality served fritter-style, and a partytime hit. For any hot deli operation, once customers try them, they go crazy for more, so the new frozen bag invites upselling: Chicken, slaw, fries, bread, beer and anything else that makes any gathering awesome. As perfect sliced on a salad as they are alongside fries, BBQ sauce and a bucket of beer. For more information, see their ad on page 17.
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Food Industry News® February 2013
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DO touch the artwork. Experience the best collection of foodservice equipment and supplies‚ all at your fingertips.
Fontanini’s Sausage Smackers
Are you interested in making 250% profit on one appetizer order? Fontanini’s Sausage Smackers™ can help! Sausage Smackers™ are colossal sausage chunks (3-5 pieces/ounce) tossed in a sweet and spicy buffalo sauce. This convenient, cost effective, and new appetizer concept is taking over appetizer menus all over the country! Why you might ask? The real question is why not? Sausage Smackers™ pack a BIG flavor punch while costing only a fraction of what traditional appetizers cost! Convenience is key as you can cook Sausage Smackers™ to order in two minutes or cook and hold them for up to 4 hours without losing flavor or volume. Serve them up on their own with a side of dipping sauce or add them to any appetizer combo platter to show your customers you mean business – delicious business at that! You can even add Sausage Smackers™ to salads, sandwiches, or sides like mac ‘n cheese! So the only question left is, have you been smacked?! See their ad on page 19.
Watch those hires: B- managers will only hire Csubordinates because they fear competition.
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Visit www.thenafemshow.org to register and for the latest show information.
Chef Profile
NAME: Jonathan Harootunian RESTAURANT: Carlucci Restaurant Downers Grove ADDRESS & PHONE:
1801 Butterfield Rd Downers Grove, IL 60515 630.512.0990
Visit These Great Advertisers To Pick Up Food Industry News: Ramar Supply Co..........................8223 S. Harlem, Burbank, IL March Equipment..............................930 Fullerton, Addison, IL Zepole Restaurant Supply.... 506 E. Frontage Rd., Bolingbrook, IL Olympic Store Fixtures................... 4758 S. Cicero, Chicago, IL Illinois Restaurant Assn... 33 W. Monroe, Ste. 250, Chicago, IL Gator Chef............................... 100 Frontierway, Bensenville, IL
BIRTHPLACE: Rochester N.Y.
CURRENT POSITION: Executive Chef of Carlucci
FIRST FOOD SERVICE JOB: Line Cook at Ciscos Mexican Café, Westmont IL in 1981 FAVORITE FOOD: Italian and Japanese Cuisine
AWARDS AND HONORS: 4 Stars Chicago Tribune, 4 Stars Chicago Sun Times, Regional winner of Melini Award of Tuscan Culinary Excellence. Etc MEMORABLE CUSTOMERS: Keanu Reeves, Julia Roberts, George Rydel, Jean Blanchet WORST PART OF JOB: Recovering from a “BadService” shift
FAVORITE FOOD TO PREPARE: Italian. Because of the creative diversity and layering of flavors. IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: Commercial Airline Pilot; because I enjoy aviation and love to travel BEST ADVICE RECEIVED is to stay humble and stay focused on your goals FAVORITE VACATION SPOT: Anywhere warm and tropical
WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEW: It keeps me updated on local restaurant news and events.
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Food Industry News® February 2013
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LISTEN. INSPIRE. ENGAGE. TRANSFORM.
Food
Wine
Events
Products
NPD Group Reports Hispanic Eating Attitudes and Behaviors
Sixty-five percent of U.S. Hispanics are Millenials, ages 22 to 35, and, consequently, significantly influence the ethnic group’s overall eating attitudes and behaviors, according to The NPD A leader in Public Relations. Marketing. Group, a global information company. NPD’s lifestyle public relations and food and beverage market research finds that marketing. Events. Social Media. heritage plays an important role in food preparation for U.S. Hispanic Millennials as it does NEWSROOM: GOTBUZZATKURMAN.COM with U.S. Hispanics in general. TWITTER: @KURMANSTAFF @KURMANPR COMMUNICATIONS 312.651.9000 KURMAN@KURMAN.COM Ready-to-eat, fresh, and from scratch are the most common food forms during Hispanic meal preparation, according to NPD’s NET® (National Red Robin’s “Random Act of KindEating Trends®) Hispanic research, which capness” Goes Viral tures in-home and away-from-home food and Red Robin, the Colorado-based chain of more than beverage consumption habits of U.S. Hispanics 400 restaurants made national news for a good Sa- by level of acculturation. maritan act by one of its managers that, it turns out, is not all that unusual. A manager at the Red Robin in Apex, N.C., paid it forward by comping the dinner of one very pregnant woman dining with her family. As reported by ABC’s GMA and The Consumerist, when Amy Sivon and her husband, Jason, dining with their 2-year-old son, got their bill, Sivon’s $11.50 meal had been deducted from their total, with nothing more said than a “MOM 2 BEE GOOD LUC” note. “The manager said nothing to us about it,” Jason Sivon told ABCNews.com. “We were already happy with the service so that action really blew us away. I looked at my wife and told her that I guessed we would be coming here more often.” But that act was nothing out of the ordinary for Red Robin team members. That specific random act was carried out by manager Charles Vann, a 7-year Red Robin employee, “U.S. Hispanics are youthful and therefore during a weekend dinner shift, as a company tradition as far represent future opportunities for food and back as the company’s found- beverage marketers, especially now that their ing in 1969 and is now just population growth is coming more from births part of the culture. than immigration,” says Darren Seifer, NPD food The chain even has a section and beverage industry analyst. “Understanding titled “Unbridled Acts” on its which product categories appeal to each Hiswebsite devoted to the thou- panic consumer group will be critical to effecsands of emails, phone calls, tively connecting with these consumers and unletters and comments they get derstanding the situations and motivations that each year from customers telldrive category consumption will enable food ing the company of their own personal encounter with a Red companies to influence future sales to these Robin random act of kindness. groups.” NPD Group provides global information and advisory services to drive better business decisions. By comThe three featured on the biningTheunique data assets with unmatched industry expertise, we help our clients track their markets, understand and drive profitable growth. Sectors covered include automotive, beauty, entertainment, fashion, food website now - they’re rotated consumers, / foodservice, home, office supplies, sports, technology, toys, video games, and wireless. For more information, visit frequently to accommodate all npd.com. the stories - highlight Red Robin employees who dug through trash to find a forgotten keycard, employees who pooled toErratum: The January article “Choosing the Right Brogether $300 to replace money ker to Sell Your Business” on page 39 did not credit the stolen from a left-behind walauthor, Adam Salamon of the Kudan Group. We regret the let and employees who made a omission. To read it, see our online edition on foodindus- four-year-old girl’s waitress-forthe-day dreams come true. trynews.com
KURMAN COMMUNICATIONS, INC.
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“You can’t be in this business for longer than a minute and a half if you don’t work hard.” –Mike Hirsh, Sysco Chicago
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Food Industry News® February 2013
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CIGARS
DISWASHING COMPOUND, DETERGENTS & SOAPS
FOODSERVICE EQUIPMENT‑REPAIR
CHICKEN‑PROGRAMS
Waco Manufacturing.........................................312‑733‑0054
FSI/Foodservice Solutions................................847‑719‑6088
Ramar Supply Co............................... Pg 22.....708‑233‑0808
The Cocoa Cabana...........................................847‑851‑8775
Kool Technologies.............................. Pg 39.....630‑483‑2256
Pacific Cigar Company...................... Pg 40..... 630‑972‑1189
feb 41‑48.indd 41
Bob King Auctions.............................. Pg 12.....847‑458‑0500
FOOD PROCESSING EQUIPMENT
Love Me Tenders............................... Pg 17.....773‑502‑8000
Fox River Foods................................. Pg 25.....630‑896‑1991
GFS Food Service Distribution.........................800‑968‑6515
The Fathers Table.............................. Pg 02.....847‑322‑5709
DIRECTV
BATCH FREEZERS
Tec Foods Inc..................................... Pg 22.....773‑638‑5310
Anichini Brothers...............................................312‑644‑8004
Eli’s Cheesecakes.............................. Pg 29.....773‑736‑3417
BAR SUPPLIES
Sotiros Foods..................................... Pg 24.....708‑371‑0002
DELIVERY‑VEHICLES
Nestle‑Edy’s Ice Cream..................................800‑531‑CONE
BAR STOOLS
Devanco Foods.................................. Pg 31.....847‑228‑7070
Chicago Booth................................... Pg 16.....773‑378‑8400
New Dairy.........................................................312‑421‑1234
Chicago Booth................................... Pg 16.....773‑378‑8400
Sip & Company.................................................708‑452‑8828
Fox River Foods................................. Pg 25.....630‑896‑1991
Labriola Baking Company.................. Pg 37.....708‑385‑4884
BAR SPOTTING/LOUNGE REPORTS
FOOD BROKERS
Fox River Foods................................. Pg 25.....630‑896‑1991
Algelato.............................................................847‑455‑5355
Petritis Group Inc IL Lic 117001002..................847‑705‑6619
Sexton Complete Care...................................... 800‑827‑1126
FOOD DISTRIBUTORS
CHEESE
Michele Baking Company.................. Pg 06.....847‑451‑9481
Affirmed Medical Service..................................847‑322‑9185
La Parisien Bakery............................................773‑725‑3500
BAKERY‑PRODUCTS
Instantwhip Chicago........................... Pg 15.....800‑933‑2500
Apache Supply..................................................708‑409‑1040
Intelligent Cleaning Solutions...........................312‑399‑5423 Total Management Systems............... Pg 32.....630‑543‑3666
Total Management Systems............... Pg 32.....630‑543‑3666
Tec Foods Inc..................................... Pg 22.....773‑638‑5310
Food Industry Training......................................630‑690‑3818 Performance Fse/Roma/TPC............................800‑747‑1234 CSI ‑ Coker Service Inc..................... Pg 04.....888‑908‑5600
1/15/13 10:34 AM
Food Industry News® February 2013
Page 42 Cobblestone Ovens..........................................847‑635‑0172 FOODSERVICE‑ LAYOUT & DESIGN
A D E Foodservice Equipment.......................... 630‑628‑0811
Losurdo Inc.......................................................630‑833‑2828 FOODSERVICE‑EQUIPMENT
March Quality Used & New Equip...... Pg 15.....800‑210‑5895
Zepole Restaurant Supply................. Pg 36.....630‑783‑1239
Losurdo Inc.......................................................630‑833‑2828 Thunderbird Food Machinery............................866‑451‑1668
FOODSERVICE‑EQUIPMENT PARTS
CSI ‑ Coker Service Inc..................... Pg 04.....888‑908‑5600
Cobblestone Ovens..........................................847‑635‑0172
The Horton Group.............................................312‑917‑8610
P & S Meats......................................................773‑775‑1503
Country Financial, Gary Knapp.........................630‑924‑0813
XL Manufacturing............................... Pg 38.....773‑271‑8900
Country Financial, Gary Knapp.........................630‑924‑0813
Devanco Foods.................................. Pg 31.....847‑228‑7070
Total Insurance Services...................................847‑205‑1777
Buedel Fine Meats & Provisions.......................708‑496‑3500
Devanco Foods.................................. Pg 31.....847‑228‑7070
Fox River Foods................................. Pg 25.....630‑896‑1991
GREEK FOOD PRODUCTS GRILLS & ROTISSERIES
GYROS
HAMBURGER PATTY MANUFACTURER
Devanco Foods.................................. Pg 31.....847‑228‑7070
HEATING & AIR CONDITIONER SERVICE & REP
Mackay Heating & Mechanical........... Pg 34.....847‑381‑0448
Ozon AHR.........................................................847‑922‑1677
INSURANCE ‑LIFE‑DISABILITY INSURANCE SERVICES
Farmers Insurance‑Mark Holihan.....................847‑823‑6800 ITALIAN BEEF
MENUS‑CUSTOM PRINTED
Menu’s To Go....................................................630‑483‑0848
Red Hot Chicago...............................................800‑249‑5226
FREEZERS‑ALL TYPES
Sta‑Kleen........................................... Pg 35.....847‑352‑9191
Custom Cooler & Freezer.................. Pg 08.....630‑879‑3131
Systemfiltration Inc............................. Pg 12.....847‑494‑2600
Kast Group........................................................847‑494‑2600 FRYERS
FSI/Foodservice Solutions................................847‑719‑6088
Airways Systems...............................................630‑595‑4242 Averus...............................................................800‑393‑8287
Just Gaskets And Hardware.............................708‑758‑1289
Averus...............................................................800‑393‑8287
Palazzolo’s Gourmet Ice Cream........ Pg 33.....269‑561‑2000
HOT DOGS
Algelato.............................................................847‑455‑5355 Lezza Spumoni & Desserts...............................708‑547‑5969
New Dairy.........................................................312‑421‑1234 GELATO EQUIPMENT & SUPPLIES
Kool Tecnologies................................ Pg 39.....630‑483‑2256
GIARDINERA
Hoods Chicago.................................. Pg 08.....773‑552‑9200
Henrichsen Fire & Safety Equip........................800‑373‑9714 Kelly Eisenberg.................................. Pg 09.....773‑588‑2882 Crawford Sausage............................................773‑277‑3095 Red Hot Chicago...............................................800‑249‑5226 Vienna Beef......................................................773‑278‑7800
HOT WATER HEATER SALES & REPAIR
Design Temperature/Hot Water 911... Pg 24.....773‑774‑6000
E Formella & Sons............................. Pg 04.....877‑598‑0909
ICE COMPANIES
V Formusa Company........................................312‑421‑0485
ICE CREAM
Mackay Heating & Mechanical........... Pg 34.....847‑381‑0448
Instantwhip Chicago........................... Pg 15.....800‑933‑2500
Michaelangelo Foods........................................773‑425‑3498 GLYCOL REFRIGERATION SYSTEM & REPAIR GOURMET‑FOOD PRODUCTS
Fox River Foods................................. Pg 25.....630‑896‑1991
Tinley Ice Company..........................................708‑532‑8777
Homer’s Gourmet Ice Cream............. Pg 12.....847‑251‑0477
Algelato.............................................................847‑455‑5355 Nestle‑Edy’s Ice Cream..................................800‑531‑CONE
Chicago Importing Company............................800‑828‑7983
New Dairy.........................................................312‑421‑1234
Toohill Beef Farm..............................................309‑261‑3602
Kool Technologies.............................. Pg 39.....630‑483‑2256
New Dairy.........................................................312‑421‑1234 GREASE REMOVAL SERVICE
E Formella & Sons............................. Pg 04.....877‑598‑0909
Gateway Industrial Power.................................708‑563‑7090
ITALIAN FOOD SPECIALTIES
Mama Mucci’s Pasta.......................... Pg 34.....734‑453‑4555
Papa Charlie’s.................................... Pg 03....877‑522‑PAPA
HOOD SYSTEMS‑FIRE
GELATO
New Dairy.........................................................312‑421‑1234
HOOD & EXHAUST‑SYSTEMS
Belvin/J&F Sheet Metal Co...............................312‑666‑5222
ICE CREAM‑EQUIPMENT & SUPPLY
ICE MACHINES SALES & LEASING
Mahoney Environmental.................... Pg 35.....800‑892‑9392
Grove Ice Machines..........................................630‑969‑5199
Kaluzny Bros Inc...............................................815‑744‑1453
Empire Cooler Service....................... Pg 10.....312‑733‑3900
MILK
Instantwhip Chicago........................... Pg 15.....800‑933‑2500
ronnoCO.s Italian Beef......................................773‑362‑2500
ITALIAN SAUSAGE
GASKET REPLACEMENT SERVICE
Hands on Gaskets & Hardware........................708‑641‑7007
P & S Meats......................................................773‑775‑1503
Enviromatic Corporation of America.................847‑729‑8000 HOODZ Kitchen Exhaust Cleaning...................888‑514‑6639
MEATS
Serrelli’s Foods.................................. Pg 16....877‑385‑BEEF
HOOD & EXHAUST‑CLEANING
FRYER OIL CLEANING AND PURIFYING
Anichini Brothers...............................................312‑644‑8004
Affirmed Medical Service..................................847‑322‑9185
GFS Marketplace............................... Pg 18.....800‑968‑6525
Olympia Maintenance........................ Pg 30.....708‑344‑0344
Capitol Meats (Fontanini)................... Pg 19.....708‑485‑4800
Devanco Foods.................................. Pg 31.....847‑228‑7070
MEDICAL SUPPLIES
Michaelangelo Foods........................................773‑425‑3498
Ramar Supply Co............................... Pg 22.....708‑233‑0808
MEAT‑WHOLESALE
Papa Charlie’s.................................... Pg 03....877‑522‑PAPA
HOOD & DUCT SYSTEMS
AWR Welding..................................... Pg 14.....773‑491‑5353
Nueske Applewood Smoked Meats..................800‑382‑2266
Kelly Eisenberg.................................. Pg 09.....773‑588‑2882
FOODSERVICE‑SUPPLIES
Fox River Foods................................. Pg 25.....630‑896‑1991
MEAT‑SMOKED
HOODZ Kitchen Exhaust Cleaning...................888‑514‑6639
Devanco Foods.................................. Pg 31.....847‑228‑7070
Anichini Brothers...............................................312‑644‑8004 JANITOR‑SUPPLIES
Ramar Supply Co............................... Pg 22.....708‑233‑0808
JAPANESE‑FOOD PRODUCTS
Kikkoman International...................... Pg 28.....630‑954‑1244
MOBILE REFRIGERATION MODELS‑TRADE SHOWS
Enve Models.....................................................312‑929‑2791
MUSIC‑BACKGROUND
Muzak...............................................................630‑782‑6800 MYSTERY‑SHOPPING/HOSPITALITY&GROCERY
Petritis Group Inc IL Lic 117001002..................847‑705‑6619
NACHO‑EQUIPMENT & SUPPLIES
Gold Medal Products......................... Pg 06.....800‑767‑5352
NAME‑PLATES & TAGS
KITCHEN‑EXHAUST SYSTEMS/CLEANING
Classic Design Awards.....................................847‑470‑0855
Averus...............................................................800‑393‑8287
Precision Booth.................................................773‑407‑9296
Olympia Maintenance........................ Pg 30.....708‑344‑0344
Enviromatic Corporation of America.................847‑729‑8000
HOODZ Kitchen Exhaust Cleaning...................888‑514‑6639 KNIFE‑SHARPENING SERVICE
Cozzini Inc........................................................888‑846‑7785 Maestranzi Brothers..........................................708‑867‑7323 KNIVES‑FOOD PREP
Mercer Cutlery..................................................773‑844‑7256 LAWYER
Law Office of Biagio Bucaro..............................847‑619‑7450
Russel G Winick and Associates P C...............630‑548‑5800 LINEN SUPPLY & RENTAL SERVICE
Cosmopolitan Textile.........................................773‑254‑6100 De Normandie Linen.........................................773‑731‑8010
Mickey’s Linen.................................................. 773‑545‑7211
Morgan Uniform and Linen Serv.......................773‑843‑3307
NEW TABLE TOPS NOODLES
Mama Mucci’s Pasta.......................... Pg 34.....734‑453‑4555
OIL & SHORTENING
Columbus Vegetable Oils................... Pg 05.....773‑265‑6500
OIL CLEANING & PURIFYING SYSTEMS
Systemfiltration Inc............................. Pg 12.....847‑494‑2600
Kast Group........................................................847‑494‑2600 OIL RECOVERY & RECYCLING
American Bio‑Fuels............................ Pg 15.....630‑631‑5714
Northern Light Energy.......................................708‑695‑5042 OILS & FATS‑COOKING
Columbus Vegetable Oils................... Pg 05.....773‑265‑6500
OILS & VINEGAR
Pastorelli Foods............................................ 800‑SOS‑AUCY OILS‑COOKING/BULK
Columbus Vegetable Oils................... Pg 05.....773‑265‑6500
ICE MACHINES‑SALES‑RENTAL OR LEASING
Valley Linen Supply...........................................630‑897‑4474
OLIVE OILS
GREASE TRAP PUMPING SERVICE
Automatic Ice Makers.......................................773‑975‑2005
Alpha POS Services.......................... Pg 03.....630‑690‑2870
ONLINE ORDERING SERVICE
Mahoney Environmental.................... Pg 35.....800‑892‑9392
Grove Ice Machines..........................................630‑969‑5199
Peerless Liquors...............................................773‑378‑3908
ORANGE/FRUIT MACHINES
Hopkins Grease Company................................877‑404‑7327
AAA Nadeau’s Ice Sculptures...........................708‑366‑3333
Maine Lobster Exchange................... Pg 18.....708‑253‑7728
Hopkins Grease Company................................877‑404‑7327
American Bio‑Fuels............................ Pg 15.....630‑631‑5714
Tierra Environmental.......................... Pg 36.....888‑551‑1998
ICE‑MAKING EQUIPMENT/REPAIR & SERVICE ICE‑SCULPTURE
Kaluzny Bros Inc...............................................815‑744‑1453
INSURANCE
Olympia Maintenance........................ Pg 30.....708‑344‑0344
Caro Insurance Services...................................708‑745‑5031
Airways Systems...............................................630‑595‑4242
Farmers Insurance‑Sandra Cavoto...................773‑586‑4500
GREASE‑EXHAUST CLEANING
Sta‑Kleen........................................... Pg 35.....847‑352‑9191
Averus...............................................................800‑393‑8287 Enviromatic Corporation of America.................847‑729‑8000
feb 41‑48.indd 42
LIQUOR CONTROL SYSTEMS
LIQUOR‑WHOLESALE LOBSTERS
LOGISTICS COMPANIES
Professional Consultants Inc............. Pg 10.....630‑369‑0013
Perishable Distribution Solutions......................888‑491‑1641
Concklin Insurance Agency...............................630‑268‑1600
Toohill Beef Farm..............................................309‑261‑3602
Northwest Insurance Services..........................888‑366‑3467 Society Insurance.............................................888‑576‑2438
MEAT WHOLESALE‑RANCHERS
MEAT‑PROCESSING EQUIPMENT
LPS Corp........................................... Pg 34.....847‑451‑2222
Berkel Midwest..................................................800‑921‑9151
Columbus Vegetable Oils................... Pg 05.....773‑265‑6500
Key Impact/Menu1............................. Pg 26.855‑GOM‑ENU1 Berkel Midwest..................................................800‑921‑9151 ORGANIC FOODS
Pastorelli Foods............................................ 800‑SOS‑AUCY OVEN REPAIR & MAINTENANCE
Mackay Heating & Mechanical........... Pg 34.....847‑381‑0448
OVENS‑SALES & SERVICE
Cobblestone Ovens..........................................847‑635‑0172 PAINTING & HANDYMAN SERVICES
Schubert Painting..............................................847‑606‑9660
1/14/13 11:43 AM
Food Industry News® February 2013
Page 43
PANCAKE‑BATTER & MIX
RAVIOLI
SANITATION TRAINING
TABLE TOP REFINISHING/REPAIR
Gust John Foods & Products Corp...................630‑879‑8700
RE‑UPHOLSTERY
SANITATION‑COURSES & CERTIFICATION
TABLES‑ALL TYPES
Tec Foods Inc..................................... Pg 22.....773‑638‑5310
PAPER‑PRODUCTS
Mama Mucci’s Pasta.......................... Pg 34.....734‑453‑4555
Illinois Restaurant Association........... Pg 28.....312‑787‑4000
Chicago Booth................................... Pg 16.....773‑378‑8400
Rosen Professional...........................................773‑267‑1635
PARKING LOT SWEEPING
Standard Truck Repair......................................312‑706‑9897
Prime Time Sports............................................847‑637‑3500
PARTY‑FAVORS & SUPPLIES
CSI ‑ Coker Service Inc..................... Pg 04.....888‑908‑5600
Ramar Supply Co............................... Pg 22.....708‑233‑0808
Start Parking Company..................................... 847‑366‑2111 Ramar Supply Co............................... Pg 22.....708‑233‑0808
PASTA MANUFACTURERS
Nino’s................................................. Pg 48.....708‑805‑1332
PASTA‑FRESH AND FROZEN
Pastafresh Home Made Pasta..........................773‑745‑5888
PASTA‑PRODUCTS
Mama Mucci’s Pasta.......................... Pg 34.....734‑453‑4555
PASTRY INGREDIENTS
Sotiros Foods..................................... Pg 24.....708‑371‑0002
PATTY MACHINES/FOOD FORMERS
Berkel Midwest..................................................800‑921‑9151 PEST CONTROL/PEST ELIMINATION
Mc Cloud Services............................................800‑332‑7805 Orkin Commercial Services..............................847‑824‑2218 Presto X Pest Control.......................................888‑627‑5772 PICKLES & RELISH
Vienna Beef......................................................773‑278‑7800 PIZZA SUPPLY DISTRIBUTORS
Anichini Brothers...............................................312‑644‑8004 Performance Fse/Roma/TPC............................800‑747‑1234 PLAQUES
REFER REPAIR
REFRIGERATION EQUIP SERVICE & REPAIR
Mackay Heating & Mechanical........... Pg 34.....847‑381‑0448
Accu‑Tech.........................................................847‑658‑8440 Ozon AHR.........................................................847‑922‑1677
REFRIGERATION‑EQUIP/COMMERCIAL
Schmaus Cash Register & POS.......................847‑675‑6066
POINT OF SALE SYSTEMS
Alpha POS Services.......................... Pg 03.....630‑690‑2870
Western Business Systems............... Pg 33.....773‑878‑7200
Merchants Solutions.........................................708‑449‑6650 Retail Control Solutions....................................630‑521‑9900
RENDERER‑RECYCLING
Mahoney Environmental.................... Pg 35.....800‑892‑9392
RESTAURANT CONSULTANTS
Restaurant Business Solutions.......... Pg 26.....630‑585‑6650
RESTAURANT EQUIPMENT
FSI/Foodservice Solutions................................847‑719‑6088 Losurdo Inc.......................................................630‑833‑2828
RESTAURANT EQUIPMENT & SUPPLIES
Custom Cooler & Freezer.................. Pg 08.....630‑879‑3131
Gatorchef.com................................... Pg 07.....888‑944‑2867
Olympic Store Fixtures....................... Pg 38.....773‑585‑3755
Ramar Supply Co............................... Pg 22.....708‑233‑0808
Trimark Marlinn.................................. Pg 21.....708‑496‑1700 Zepole Restaurant Supply................. Pg 36.....630‑783‑1239
Mercer Cutlery..................................................773‑844‑7256 RESTAURANT EQUIPMENT‑NEW & USED
Bob King Auctions.............................. Pg 12.....847‑458‑0500
March Quality Used & New Equip...... Pg 15.....800‑210‑5895
Total Management Systems............... Pg 32.....630‑543‑3666
RESTAURANT REAL ESTATE SALES
John Moauro/Realty Executives....................... 708‑361‑1150
Kudan Group Inc...............................................312‑575‑0480 Nick Dibrizzi/Coldwell Banker...........................708‑562‑9328 Pontarelli & Company.......................................847‑778‑3571
Schmaus Cash Register & POS.......................847‑675‑6066
RESTAURANT‑DESIGNERS
POINT OF SALE SYSTEMS‑SALES & SERVICE
Losurdo Inc.......................................................630‑833‑2828
SilverWare POS................................................888‑510‑5102
A D E Foodservice Equipment.......................... 630‑628‑0811
KCS Computer Technology...............................847‑288‑9820
RESTAURANT‑EQUIPMENT MANUFACTURING
Gold Medal Products......................... Pg 06.....800‑767‑5352
RESTAURANT‑EQUIPMENT REPAIR SERVICE
Mahoney Environmental.................... Pg 35.....800‑892‑9392
Mackay Heating & Mechanical........... Pg 34.....847‑381‑0448
POPCORN‑EQUIPMENT & SUPPLIES PRESSURE WASHING
Olympia Maintenance........................ Pg 30.....708‑344‑0344
PRINTERS
Menu’s To Go....................................................630‑483‑0848
PRIVATE LABEL FOOD MANUFACTURERS
E Formella & Sons............................. Pg 04.....877‑598‑0909
ronnoCO.s Italian Beef......................................773‑362‑2500 PRODUCE DISTRIBUTORS
Fox River Foods................................. Pg 25.....630‑896‑1991
Premier Produce...............................................847‑678‑0780
PUBLISHING
Food Industry News..........................................847‑699‑3300
feb 41‑48.indd 43
Red Hot Chicago...............................................800‑249‑5226 Vienna Beef......................................................773‑278‑7800 SAUSAGE MAKING EQUIPMENT
Berkel Midwest..................................................800‑921‑9151
Midwest Restaurant Supplier............................773‑254‑1288
Western Business Systems............... Pg 33.....773‑878‑7200
Crawford Sausage............................................773‑277‑3095
Gateway Industrial Power.................................708‑563‑7090
REFRIGERATION‑UNITS/TRUCKS
Faucet Shoppe The........................... Pg 25.....773‑478‑3890
Alpha POS Systems.......................... Pg 03.....630‑690‑2870
Anichini Brothers...............................................312‑644‑8004
LPS Corp........................................... Pg 34.....847‑451‑2222
Berkel Midwest..................................................800‑921‑9151
POINT OF SALE SUPPLIES
SAUSAGE
Custom Cooler & Freezer.................. Pg 08.....630‑879‑3131
Classic Design Awards.....................................847‑470‑0855 PLUMBING SUPPLIES
SATELLITE TV SYSTEMS
American Range Corporation............ Pg 27.....818‑897‑0808
CSI ‑ Coker Service Inc..................... Pg 04.....888‑908‑5600
Accu‑Tech.........................................................847‑658‑8440 Berkel Midwest..................................................800‑921‑9151 Cobblestone Ovens..........................................847‑635‑0172 Hobart Corporation...........................................847‑631‑0070
RESTAURANTS
La Scarola Restaurant....................... Pg 35.....312‑243‑1740
SCALES
SEAFOOD‑WHOLESALE
Maine Lobster Exchange................... Pg 18.....708‑253‑7728
Restaurant Chair Repair.................... Pg 20.....630‑424‑0424 Chicago Booth................................... Pg 16.....773‑378‑8400 Waco Manufacturing.........................................312‑733‑0054 TAMALES Supreme Frozen Products................................773‑622‑3777 TERMINAL OPERATORS (GAMING) Illinois Video Slot Mgmt (IVSM)........................847‑612‑8781 TOFU PRODUCTS‑ALL TYPES Phoenix Tofu...................................... Pg 31.....773‑784‑2503 TOMATO PRODUCTS Pastorelli Foods............................................ 800‑SOS‑AUCY TRADE PUBLICATIONS Food Industry News..........................................847‑699‑3300 TRUCK REFRIGERATION REPAIR
SEATING
Standard Truck Repair......................................312‑706‑9897
SEWER(MAINT)‑RODDING & JETTING
Standard Truck Repair......................................312‑706‑9897
SHIPPING SERVICES
DCI Central (Hotshot)........................ Pg 24.....800‑468‑7478
Waco Manufacturing.........................................312‑733‑0054 Tierra Environmental.......................... Pg 36.....888‑551‑1998
Perishable Distribution Solutions......................888‑491‑1641 SHISHKABOBS
TRUCK SERVICE & REPAIR TRUCK‑REFRIGERATED TRUCK‑SALES & SERVICE DCI Central (Hotshot)........................ Pg 24.....800‑468‑7478
P & S Meats......................................................773‑775‑1503
TRUCK‑SALES NEW & USED
Columbus Vegetable Oils................... Pg 05.....773‑265‑6500
TV SALES, SERVICE & INSTALLATION
SHORTENING
D & S Truck Center............................ Pg 20.....708‑352‑5551
SIGNS
Prime Time Sports............................................847‑637‑3500
SLICERS‑SALES & SERVICE
Valley Linen Supply...........................................630‑897‑4474
Classic Design Awards.....................................847‑470‑0855 Berkel Midwest..................................................800‑921‑9151 Maestranzi Brothers..........................................708‑867‑7323 SMOOTHIE MACHINES
Blendtec............................................................800‑253‑6383 SOAPS & DETERGENTS
Total Management Systems............... Pg 32.....630‑543‑3666
SOCIAL MEDIA CONSULTANTS
Kurman Communications................... Pg 40.....312‑651‑9000
SOFT SERVE‑ICE CREAM/EQUIP & SUPPLIES
Kool Technologies.............................. Pg 39.....630‑483‑2256
Taylor Freezers and Equipment........................888‑942‑0777 SOUP BASES
Massel USA....................................... Pg 31.....312‑283‑5231
SOUPS
Vienna Beef......................................................773‑278‑7800 STEAKS‑LOCALLY FARM RAISED
Toohill Beef Farm..............................................309‑261‑3602
STEAM CLEANING
UNIFORMS VALET PARKING SERVICES Start Parking Company..................................... 847‑366‑2111 VENTILATING‑SYTEMS CLEANING Olympia Maintenance........................ Pg 30.....708‑344‑0344 Airways Systems...............................................630‑595‑4242 Averus...............................................................800‑393‑8287 VERTICAL BROILERS XL Manufacturing............................... Pg 38.....773‑271‑8900 VIDEO GAMING TERMINALS Illinois Video Slot Mgmt (IVSM)........................847‑612‑8781 WALK‑IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical........... Pg 34.....847‑381‑0448 WALK‑IN COOLERS AND FREEZERS Custom Cooler & Freezer.................. Pg 08.....630‑879‑3131 WASTE REMOVAL‑ALL TYPES Xtreme Environmental Solutions....................855‑9RE‑DUCE WEBSITE DESIGN
Mahoney Environmental.................... Pg 35.....800‑892‑9392
Americaneagle.com..........................................847‑699‑0300
Skyline Building Services................... Pg 30.....312‑454‑4545
KOP Ind. Welding & Fabrication........ Pg 16.....630‑930‑9516
Olympia Maintenance........................ Pg 30.....708‑344‑0344
SUPERMARKET‑ EQUIPMENT/ NEW & USED
Berkel Midwest..................................................800‑921‑9151 SYRUP‑PANCAKE & WAFFLE
WELDING & FABRICATING WHIPPED CREAM Instantwhip Chicago........................... Pg 15.....800‑933‑2500 WILD BOAR SAUSAGES P & S Meats......................................................773‑775‑1503
SALAD‑DRESSINGS & OILS
Gust John Foods & Products Corp...................630‑879‑8700
Tec Foods Inc..................................... Pg 22.....773‑638‑5310
Gust John Foods & Products Corp...................630‑879‑8700
Farmers Insurance‑Mark Holihan.....................847‑823‑6800
Apache Supply..................................................708‑409‑1040
DLS Custom Embroidery..................................847‑593‑5957
Kool Technologies.............................. Pg 39.....630‑483‑2256
Columbus Vegetable Oils................... Pg 05.....773‑265‑6500
SALT‑DE‑ICING
SYRUP‑SUGAR FREE
WORKERS COMP INSURANCE
T‑SHIRTS‑CUSTOM PRINTED
YOGURT & SOFT SERVE EQUIPMENT
1/14/13 11:43 AM
Food Industry News® February 2013
Page 44 PONTARELLI ASSOCIATES
CLASSIFIEDS
Restaurant Brokerage Division
Vince Ferraro
To Place Your Ad, call Paula: 847-699-3300 major credit cards accepted!
Bringing People and Real Estate Together
BRIDGEPORT Play ball! The former “Cobblestone’s Bar & Grill.” Mixed-use, brick building with Tavern, 2 bedroom apartment, patio, basement, and...gated parking. Corner. 15,000 sf., occupancy 51 plus 52 on patio. Renovated, turn-key! A “long toss” (3 blocks) to Cellular Field. REAL ESTATE, FF&E @ $585K. SPORTS BAR / CLUB SW Suburbs’ premier entertainment venue. Big name. Draws from miles around. Got it all: 2 bars, pool tables, flat screens, video games, and ... a large live band room complete with stages, lighting and sound system. Capacity 400. Fully equipped kitchen. Parks over 100. REAL ESTATE, BIZ, FF&E, NEW PRICE! CALL!
Chicago’s Premier Hospitality Real Estate Brokers For a complete list of available restaurants & bars or to speak to a representative to buy, sell or lease a business or property, visit us online at www.kudangroup.com
P FFE
Size: 1,500 SF (Bus.) Price: $59,900 (Bus. Sale) Rent: $4,002/Mo. (Net) Agent: Jarrett (Code: 627) P FFE
Turn-key pizzeria in the heart of densely populated Lincoln Park on the Diversey, Clark and Braodway Corridor. New build-out with outdoor patio and liquor license. A+ location! Size: 2,000 SF (Bus.) Price: $249,900 (Bus. Sale) Agent: Jarrett (Code: 629)
Lincoln Square - 5062 N. Lincoln Ave. - Prime Real Estate Available
P FFE
Mixed-use building complete with full basement, tavern/restaurant on 1st floor and 3 bedroom, 1 bath apartment on 2nd floor. Real Estate with existing infrastructure for bar/restaurant. Size: 4,250 SF (Bldg.) 2,900 SF (Bus.) 3,036 SF (Lot) Price: $899,000 (RE Sale) Agent: Jarrett (Code: 628) Old Town - 1543 N. Sedgwick - 5 Boroughs Pizza P FFE Profitable full service pizzeria concept next to Brown line. Single story retail space with basement. Excellent signage. Operating business. Do not disturb employees or management.
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Size: 1,100 SF (Bus.) Price: $149,900 (Bus. Sale) Rent: $2,689.44/Mo. (Net) Agent: Jarrett (Code: 630) OW
feb 41‑48.indd 44
FFE Furniture/Fixtures Included
Lincoln Park - 614 W. Diversey Pkwy. - Pizza Persona
Ottawa - Free Standing Building with Restaurant/Bar Build-Out
P FFE
BA NK
Industrial space available. Zoning (B-1) allows for retail, sports bar/restaurant use. Could also be used as a storage/office or industrial space. 61 parking spaces and spacious outdoor patio. Size: 4,050 SF (Bldg.) 48,000 SF (Lot) Price: $229,000 (RE Sale) Agents: Jerrod/Frank (Code: 506)
Southwestern Chicago - Elegant Banquet Hall with Real Estate
P FFE
Well-known banquet facility for sale. Excellent reputation all furniture fixtures and equipment as well as Real Estate included in price. Great visibility on major thoroughfare. Ample onsite parking. Size: 8,900 SF (Bldg.) Price: $1.35M (RE Sale) Agent: Frank (Code: F71)
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FEATURED LISTINGS
Berwyn & Chicago Lawn - 6725 Cermak Rd. & 3001 W. 63rd St.
P FFE
Bank Owned commercial retail buildings with restaurant build-out. Berwyn location complete with basement, Chicago Lawn site is a corner space with potential for billboard advertising. Sizes: 3,648 SF & 7,100 SF (Bldg.) Price: $129K & $135K (RE Sale) Agent: Jerrod (Codes: 501 & 500)
Lakeview, East - 3109-3113 N. Broadway St. - House of Fine Chocolates
P FFE Spectacular straight lease opportunity. Price recently reduced. Strong day & night foot traffic. 40’ of frontage with restaurant infrastructure in place. High ceilings, with open floor plan.
Size: 4,700 SF (Retail) 3,350 - 1,350 SF (Divisible) Rent: $38/SF (Net) Agent: Jarrett (Code: 625)
Lincoln Park - Hip Bar/Lounge on Clybourn Corridor
P FFE Surrounded by performance theaters, national retailers. Attract Clybourn Ave. shoppers, after work crowds and DePaul students. Great opportunity for existing operators or start-ups.
Size: 1,100 SF (Approx.) Price: $119,000 (Bus. Sale) Rent: Negotiable Agent: Jarrett (Code: 468)
Loop, North - 209 W. Lake St. - Retail, Office, Event or Restaurant Space
P FFE Existing Black Iron allows for restaurant concept. Strong pedestrian traffic counts with residential retail in surrounding area. Signage potential at EL level. Space is easily divisible!
J.W. PLATEK’S Hot Rickmond area! Fully fixtured restaurant... ready to re-open. Freestanding. Parking. Patio! Signage. Fully equipped. Liquor license available. 3 bedroom apartment. Reduced to $395K... OBO. Must sell!!
MEMBER: CRBA
Outdoor Patio License
Parking Available
to residents and businesses. New, nearby retail corridor. Strong morning and daytime traffic.
FAMILY RESTAURANT The one everyone wants! 7AM - 3PM! High volume. Freestanding. Brick. Basement. Parking lot. Signage. Signalized corner. Seats 136. Parks 56. Great kitchen. Beautiful decor. Established 30 years. Well maintained... Pride of ownership shows!! REAL ESTATE, BIZ, FF&E @$450K!!!
CALL 847/778-3571
Tavern License
Music and Dance License
P
Pizza kitchen serving a variety of quick serve menu items. Strong carry-out and delivery business
LOCATION! LOCATION! LOCATION! West Dundee. Former “M.T. Barrels” on Main St. ... Rt#72! Vintage building with Dining/Bar/Banquets/Patios ... on the river! Fantastic build-out. Fully furnished & fixtured. Pristine condition. Great Lease. FF&E @ $100K.
Size: 5,955 SF (Floors 1&2) 2,810 SF (LL) 1,565 SF (Mezz.) Rate: $45/SF (Gross) Agent: Scott (Code: 459)
Stone Park - 3719 Lake St. - Deluxe Grill
P FFE Free standing building located on high traffic corner near Mannheim Road. Long established restaurant, zoned Adult Entertainment surrounded by three clubs. Onsite parking for 25 cars. Size: 1,600 SF (Bldg.) 3,456 SF (Lot) Price: $349,000 (RE w/ Bus.) Agents: Juan Carlos/Frank (Code: 1012) FI SEL NA L NC ER IN G!
VinceF@realtychicago.com
PPA License
Lincoln Park - 1433 N. Dayton Ave. - Tomato Head Pizza
DES PLAINES Just listed! 1881 Oakton (at River). Freestanding. Brick. Seats 100. Parks 33. Fully equipped. Extenuating circumstances caused closing. You concept! Key $ @ $85K. Great lease w/ options.
MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!
Incidental Liquor License
NEW LISTINGS - Request a copy of our complete current listings
SPEEDY FAST FOOD Just listed! NW Chicago. 950 sf. 3 years “New”! Carry-out w/ interior seating for 12 plus 30 on patio. Excellent exposure and signage at signalized bus stop corner. EZ operation. BIZ, FF&E @ $129K
BANQUETS / RESTAURANT Located in prominent West Suburb. Est. over 50 years. Draws from Elmhurst, Lombard, Oak Park and Chicago. Banquet hall seats 250 and is divisible. Restaurant seats 130 plus 40 in bar. Two kitchens!! Building is brick, 11,416 sf; lot is 67,557 sf. and parks 120. Excellent equipment, package, signage and exposure. Renovated in 2007, this facility is in overall outstanding condition. Recent appraisal. REAL ESTATE, BIZ, FF&E @ $2.25M
Retail Food License
LEGEND
FREESTANDING! YOU CONCEPT! Borders major, newly renovated shopping center in active NW suburb. Seats 120. Parks 50. Pole signage. Liquor license available. Owner has other business interests and must sell. Currently open 7am – 3pm. Building layout and kitchen adapts to any concept — bring yours! BIZ, FF&E @ $225K
FAST FOOD Freestanding. Signalized corner. Ample parking. Seats 50. Signage. West suburb. Est. 25+ years! Illness forces sale. Biz, FF&E @ $89K...OBO!!
Phone: 312-575-0480
156 N. Jefferson St., Suite 201, Chicago, IL 60661
West Town - 1367 W. Erie St. - J Patrick’s Irish Bar & Grill
P FFE Restaurant/bar with basement and sidewalk cafe potential. Catch nearby Blackhawk, Bulls and concert goers before/after shows. Ideal for Owner/Operator. Seller financing available!
Size: 2,200 SF (Bus.) Price: $149,500 (Bus. Sale) Agents: Jeremy/Jerrod (Code: 464)
MEMBER: CRBA
1/14/13 11:43 AM
Food Industry News® February 2013
Page 45
CHICAGOLAND’S BEST LOCATIONS FOR SALE
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24 HOUR VOICEMAIL
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WEST SUBURBS - BERWYN Former Tavern-Banquet-Closed 3243 S Harlem Avenue across from Riverside, next to famous Pierce Banquets 4,750 SF building For Real Estate: $285,000 WEST SUBURBS - BROOKFIELD Former Villa Maria-Closed 923 W. Ogden Avenue East of I-294; corner, free standing 5,000 SF bldg., plus full basement on 22,000 SF lot $695,000 with 10% down WEST SUBURBS - LA GRANGE PARK - BROOKFIELD AREA Former Brunetti’s Restaurant-Closed 9022 W. 31st Street 9,000 SF restaurant on 20,000 SF lot. Banquet plus full basement; 2 kitchens, 2 bars & 4 bathrooms For Real Estate: $369,000
NORTHWEST SUBURBS NORTHLAKE Former Brown’s Chicken-Closed 144 E. North Avenue Free standing restaurant with drive-thru, 2,800 SF building on 18,700 SF lot For Sale: $349,500 includes Real Estate; For Lease: $4,500 per month modified gross lease
WEST SUBURBS - DUPAGE COUNTY Pizzeria $$$$ Established 25 years For Business, Fixtures and Equipment $349,500. Possible owner financing WEST SUBURBS - DOWNTOWN GENEVA Former Mill Race Inn Restaurant-Bar-Banquets-Closed 4 E. State, Unit 4. 10,000 SF bldg. on 1st floor, 5,000 SF on lower level on 57,934 SF lot or 1.33 acres. Great Development opportunity. Large part of the restaurant-bar has view of the Fox River. For Real Estate: $1,149,000 SOUTHEAST SUBURBS - HARVEY Former Cancun Restaurant/ Night Club-Closed 289,295 E. 159th Street Free standing 5,255 SF bldg. on 2 corner lots NWC & NEC of 159th & Carse. Total 16,678 SF land. For Real Estate: $119,000 FAR NORTHWEST SUBURBS - ROCKFORD Former Bar-Restaurant 4303 W. State Street. Free standing 4,180 SF restaurant plus partial basement on 19,890 SF lot. Real Estate taxes: $3,776 Price: $104,900 OUT OF STATE - BURLINGTON, WISCONSIN On Lake Geneva Road Turn key sports bar/grill opportunity, 6,064 SF free standing building on 1.65 acres. For Real Estate & Business: $795,000; owner financing with $100,000. For Business Only: $100,000 Leased at $12 per SF NNN
We have bank owned foreclosures; commercial and residential. For more Confidential Listings, Call Today! 1-888-317-7721. Se Habla Español. FFE
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REALPOUL REALTY “Commerce With Morality™”
MILLINGTON 310 South Church Street
2731 W. Touhy Ave. Chicago, Illinois 60645 FFE
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CHICAGO - ROGERS PARK Loyola & Northwestern University Area-Walking distance from Pratt Beach 4,000 SF Bar-Restaurant-Owner pays no utilities. Rent only $3,300 per month; For Business: $199,500 with 50% down
NORTHWEST SUBURBS DOWNTOWN MT. PROSPECT Pizza Pub, Near Metra Train Station Full service, sit down, bar, dine in, pick-up, delivery & catering. Established for 52 years. For Real Estate & Business: $695,000
FFE
Nick Di Brizzi 888-317-7721
SOUTHWEST SUBURBS MIDWAY AREA Free standing 1,800 SF restaurant/drive-in next to very busy laundromat. Turnkey-fully equipped with plenty of parking For Real Estate & Equipment $179,000
ATTN. NATIONAL TENANTS AND SMART FAST FOOD OPERATORS Free standing rest. w/ drive thru available Stoplight intersection, hard corner FOR SALE OR LEASE Joliet/Northlake/Addison/Posen/Stone Park CHICAGO - BELMONT CRAGIN AREA Former Anastazia Restaurant-BarBanquet-Closed Polish American Restaurant 5221-23 W. Diversey Avenue Lot 50x125 or 6,318 SF/Building: 4,318 SF For Real Estate: $450,000 WEST SUBURBS - BERWYN 6431 Cermak Trophy Restaurant-Bar-Banquet-Night Club 13,000 SF bldg., turnkey on Hot Cermak Road, the “New 26th Street”. For Real Estate & Equipment $595,000
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FFE
Only From
Email—nick.dibrizzi@cbexchange.com
THINKING OF BUYING OR SELLING? Please Call (773) 743-2100 Peter J. Poulopoulos, MBA Licensed Illinois & Indiana Real Estate Broker
For Sale
Visit us at www.realpoul.com
AVAILABLE OPPORTUNITIES
DESCRIPTION
26 APARTMENTS - Outstanding Investment - Net: $127,000 Per Year BREAKFAST-LUNCH - Short Hours - 6 Days - Excellent Potential COMMERCIAL - One of the Tenants State of IL - NET: $129,000 Per Year FAST FOOD - About $1,200/Day - 36 Seats FAST FOOD - Corner - About $1,400/Day - Another Giveaway! FAST FOOD - Huge Profits - Low Rent - Small Asking Price FAST FOOD - Over $3,000/Day - Strictly for extremely qualified people only FAST FOOD - Small - Profitable - Ideal for First Time Buyer FAST FOOD, PIZZA, PROPERTY - Fantastic Deal - Includes Strip Mall! FREE STANDING STORE - Zoned B1-2 Chicago - Good Looking HAIR SALON - Brand New - 6 Chairs - Modern and great looking! HOUSE - 3 Bedrooms - a Give away! - Good Corner Location ITALIAN RESTAURANT / BAR Short Hours About $100,000 Net per Year MEDICAL OFFICES-FOR LEASE - 2,000 sq. ft. - Strip Mall - Corner MEDITERRANEAN RESTAURANT Parking About $1,350 / Day Opportunity MIXED USE - Includes House, Commercial and Restaurant - a whole block! MIXED USE - Offices and 3 Apartments - Sit Back and Relax - Just Collect Rents PIZZA BAR With PROPERTY - More than $1,500/Day Sales - Includes Property! PRINTING With PROPERTY - Free Standing - Buy Property only $350,000 RESTAURANT with Property - Well Known - Opportunity - You Must Qualify SPORTS BAR - Well Known - 4,800 Sq. Ft. - About 70% Liquor Sales
Call our office (773) 743-2100 for:
ASKING
$1,379,000 $144,000 $1,195,000 $125,000 $150,000 $135,000 $475,000 $84,900 $1,250,000 $350,000 $45,000 $125,000 $145,000 Call $145,000 $1,370,000 $425,000 $235,000 $395,000 $820,000 $145,000
1) Property Management, 2) FREE Market Evaluation of your business, 3) FREE FARMERSTM insurance quote
MEMBER: CRBA
feb 41‑48.indd 45
Country Tavern
Opportunity to own a country tavern. Rural setting, ideal for events, clubs, etc. Offering includes building, equipment, fixtures, inventory, business name. Please do not engage customers or staff -- for full showing contact listing agent. $275,000 For More Information Contact:
Jim Finnegan, CCIM 630-947-5024
james.finnegan@coldwellbanker.com
HONIG-BELL
www.cbchonigbell.com MEMBER: CRBA
1/14/13 11:43 AM
Page 46
Food Industry News®
February 2013
COMMERCIAL/RESIDENTIAL
Looking for salespeople?
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. $975,000
n 20,000 square foot retail center located in the northwest suburbs. Property is 100% leased to long term tenants. Excellent location and owner financing available to qualified buyers at 3.9% equating to a 19% cash on cash return based on a $500,000 down payment. Please call for details. Principals Only
•••••••••••••••••••••••••••••
10,400 sq. ft. warehouse 5 parking spaces. 4131-33 N. Rockwell, Chicago Heavy duty electric. 600 amp service - 3-phase. $925,000 •••••••••••••••••••••••••••••
Save money and get more street exposure by starting a consistent ad campaign in Food Industry News. We go where salespeople can’t. Call us today. 847-699-3300
Call Wesley at 773-671-1273
FAST FOOD BUSINESS FOR SALE At busy intersection in Elmwood Park, IL. Specializing in Italian beef and burgers. Drive thru, seating for 40, parking for 20 cars. Building 2,200 sq ft. VERY CLEAN! Popular restaurant name. For business, fixtures and equipment.
$55,000
Owner financing available.
Call for details (708) 323-6836
North Center near Irving Park and Damen
Corner Restaurant/Bar. “Old” Chicago, charming decor w/ 2 separate kitchens, 120 seats in dining area plus 25 in lounge and 50 on outdoor patio. Strong sales for lunch and dinner. Reasonable rent.
Price: $275,000
Jeff Bernard - REIS, Inc. 312-464-0100 bernard.ja@gmail.com
Breakfast and Lunch Business For Sale in SW Suburbs
Established over 12 years. Well established clientele base. Easy access to major highways. Seats over 140 with over 100 parking places. Turn key operation. Serious inquiries only - $250K firm.
Contact 630-310-0894
feb 41‑48.indd 46
PAPPAS REAL ESTATE INC.
n Vacant parcel ready for development. Arlington Heights approved a multi unit condominium project with ground floor retail and underground parking n Prime corner property in South Elgin on Randall Road ready for development n Well known Irish Pub and Restaurant located in the heart of Forest Park. Freestanding two story bar and eatery with outdoor patio and ample parking. $1,500,000 Call
Dean Pappas Cell: 847-809-2605 pappasrealestate@gmail.com
Italian American Cuisine Restaurant & Pizzeria 3,750 sq. ft., full bar, 3 yrs. in business. Still operating. Great business income. Serious inquiries only. Self existing inline building. Available business w/ lease or w/ purchase of property.
BUSINESS OPPORTUNITIES
Landmark & Historical Restaurant
•
The Launching Pad is available! This South Suburban Location been serving fast food items & ice cream for 50 Years! Liquor License available. On Historical Rt 66; a Tourist must-see with the “Gemini Giant!” For purchase or lease. Call for details!
Fast Food To Go!
• A Former KFC Restaurant, that has been converted! Complete Package including Real Estate! Drive-Thru Window & Dining Seating! Possible Seller Financing! Asking $139,900
SPORTS BAR/NIGHT CLUB
• With outdoor patio. Approx. 6,000 sq. ft. Free standing. Located in SW suburbs. Well est. Newly remodeled. Business only, $289,000.
NEW ON MARKET
• Loc. on Main St. in business district. Free standing, approx. 2,500 sq. ft. Rest/Diner. A local favorite. Apx. seating for 50 plus. Business shows “pride of ownership.” Well-established, easy access w/ parking. “Motivation!” Seller retiring and moving out of state. Complete pkg. w/ prop. $399,000 OBO. Call!
RESTAURANT W/ BAR
• Contemporary casual restaurant with bar. Free standing, 5,000 sq. ft. w/ outdoor patio. Business/retail area. High volume sales. Upscale interior decor. Great long-term lease. A steal at $399,000.
PIZZA TO GO!
• Free Standing Building w/Drive Thru. Located in Burbs on major Hwy near stop light intersection. High Volume $ales! Property & Business $499K or Business Only $199K w/ Low Rent! Call for Details!
FAST FOOD - NEW PRICE
• 2,200 Sq. Ft. Facility w/ seating for 40. Parking 50+, Busy location with visibility and easy access. Pride of ownership. Asking mid 90s.
GET IT WHILE IT’S HOT!
• Great Burbs Locale, Newly Remodeled! Fast Food Rest. with approx. 40 seating! High Volume! Great Lease! Priced in low 200s. Possible seller financing. Call for Details!
FAMILY RESTAURANT W/ BAR
• Located in Western burbs. Est. 40 yrs. 5,000 sq. ft. Offered w/ or without property. Seating for approx. 200. Stoplight corner. Possible seller financing. Call for details.
FAMILY PIZZERIA - BLOWOUT SALE!
Email: fmfcelil@comcast.net
• Property includes Free Standing 7,200 sq. ft. facility on 1.3 acre site. Suburban location. Turn key. Call for details. Also available lease with option. Seats 200+ with outdoor patio and beer garden. Way under market! Deal pending.
DELI-STYLE RESTAURANT & CATERING - WEST SUBURBS
Thinking of Buying or Selling? Call John Moauro!
2100 sq ft, fully equipped & operational. $49K or Offer & Franchise Fee. In Business Since 1995.
Call today for details or appointment.
630-279-9809
Ambassador
9999 West 143rd Street Orland Park, IL 60462
Broker/Appraiser Always Confidential
(708) 361-1150 Email: jmoauro@aol.com Web: www.johngmoauro.com
1/14/13 11:43 AM
Food Industry News® February 2013
SIMONS RESTAURANT EXCHANGE ELMHURST RESTAURANT
Gorgeous Modern with Incomparable Kitchen 150 Seats plus Outdoor Cafe Liquor License 18 year lease (including options). Rent: $9,500 all inclusive. Must see! -------------------------------------------------------------------------------
CHICAGO–RANDOLPH CORRIDOR
Beautiful Fully Equipped Fine Dining 5,000 Square Feet/125 seats Outdoor Cafe seats 50 Liquor License--Great Bar Area Long Lease Below Market Rent Pristine/Modern/Chef’s Dream -----------------------------------------------------------------------------------------------
Please call Doug Simons at
312.804.1900
Food Industry News CLASSIFIED RATES THE #1 BEST READ AND USED TRADE PUBLICATION IN THE MIDWEST!
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1/14/13 12:15 PM
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