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Food Industry News® January 2014
Tips to Prevent Inside Grease Trap Backups 1. Preventative maintenance rodding and jetting should take care of any blocked pipes. Preventive jetting uses a high pressure water hose to break the built-up material in your pipes. A good jetter will use approximately 3,000-5,000 PSI and will clean out any loose debris clogging the pipe. Jetting should be done once a quarter. 2. If you service your inside grease traps at least every 4-8 weeks they should be maintainable. Otherwise you run a large risk of overflowing into your kitchen. Your pumper should be able to help you make informed decisions as to the best solution for your individual facility. Identifying Grease Trap Warning Signs What are the danger signs that your grease trap is clogged or not working properly? If it’s an inside grease trap, all of the inside drains may be backed up. You will also smell a noxious odor caused by the grease and oil fumes having nowhere to escape. If you have an outside grease trap that’s backing up, you will see water coming out of the manhole covers. That’s a warning that the main sewer has to be rodded out to the city sewer. What causes a back-up to the inside grease trap? An inside grease trap backing up is caused by two things: 1. The outlet pipe of the grease trap is blocked by material that has collected over time and needs to be rodded. 2. The grease trap is not being serviced frequently enough. Due to inside grease traps having a relatively small capacity of 10-100 gallons, there is a constant need to keep pumping the grease trap out. –Excerpted from Grease Traps and Other Foodservice Plumbing Issues, Mahoney Environmental’s Troubleshooting Guide
Food Industry News Valerie Miller President and Publisher Mark Braun Associate Publisher Terry Minnich Editor Cary Miller Advertising/Vice President Paula Mueller Classifieds/Office Management Nick Panos Corporate Counsel ––––– James Contis 1927-2013 Food Industry News Issue 1, January 2014 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. Periodical postage paid at Park Ridge, IL, and additional mailing offices. POSTMASTER: Send address changes to Food Industry News, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. ___________________________ For advertising or editorial information, call (847) 699-3300; Fax (847) 699-3307, or online: www.foodindustrynews.com This publication cannot and does not assume the responsibility for validity of claims made for the products described herein. Copyright © 2014 Foodservice Publishing Co., Inc.
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international
Burger King India Burger King has formed a joint venture with Asia-based investment and real estate firm Everstone Group to start opening restaurants in India, a market that already boasts a large and growing group of U.S. chains including McDonald’s, Starbucks, Dunkin’ Donuts and Yum! Brands’ Pizza Hut, KFC and Taco Bell. McDonald’s entered India in 1996 and now operates 300 units, including the chain’s first vegetarian-only eatery, which opened earlier lastyear. – Adapted from The Wall Street Journal
Page 3
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Food Industry News® January 2014
Page 4
Publisher’s Insight
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Expect to get bruised as you learn your game; only then is victory made clear. jan 1-8.indd 4
As we begin another year, I look back and can’t believe that this year, Food Industry News will be celebrating its 32nd anniversary. I remember the day my dad (Jim Contis) told me he had bought into this magazine with Cliff Carlson, the publisher of Irish American News. Even though I was working somewhere else, he told me that I would be working at Food Industry News, too, and I wasn’t sure if I’d fit in; my father pointedly told me that I would... done. That’s how my dad was, he told you what he expected you to do and you did it. Our first office was on Clark Street above the Roundtable Restaurant. From there, we moved to a location on Touhy Avenue in Chicago. This is where I met Cary Miller. I was assigned my first official PR outing and Cliff told me to take Cary with me and have him train me. We were doing a feature on Olive Garden. That first assignment opened me up to the restaurant business and hospitality industry. It was the beginning of a new direction for me, and an appreciation for the hard work that food industry people go through, day after day. My father had worked his whole life working in, or running, or serving in restaurants, and I gained a whole new level of respect for him... and all of my family’s friends and connections; I began to truly respect everyone we knew who made food their livelihood. From Touhy Ave. we moved our office to River Road in Des Plaines. That office is gone, replaced by the new Rivers Casino. Currently we are in Park Ridge, Illinois; not far from anything –or anywhere– we came from. Foodservice people earn a hard-won living. From the back of the house to the front of the house, you are my heroes. One thing has remained: our passion to serve and help our readers, advertisers and businesses be more successful. Our mission is to serve, protect and inform our industries. It is our belief that we can bring your business exposure, and new business. It is our continued mission to help great businesses get seen, and to show off innovations that will earn you money. It was my father’s reason for getting to his desk early every morning for decades, and even though we’ve moved into new technological advances, our commitment to you has never been stronger. Jim’s (my father’s) top five rules for success were: Rule #1 – If you don’t take care of the customers someone else will Rule #2 – Fail to plan, plan to fail. Rule #3 –Protect the monastery (which meant protect your business). Rule # 4 – Never, never, give up. Rule #5 – Steal good proven ideas and adapt them to your business. I want to thank all our advertisers for being with us throughout the years. Your support has helped us to get your products and services where they’re needed: in front of qualified buyers. I want to thank all our readers’ and those who work so hard and give so much of themselves to support our industry. Having a great team behind me will keep my father’s legacy going strong. Writing about YOU is a wonderful job. If you think you have a story to share, call me; I’m listening. Have a wonderful and prosperous 2014! Valerie Miller, Publisher
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Food Industry News® January 2014
Page 6
Gonnella Helps Operation Barbecue Relief Tornado Victims In Central Illinois
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To Upsell, Add Sizzle It doesn’t matter where in the world you are or what cuisine you are looking at, we’ve always preached that adding the right feel to a menu item builds solid sales. That said, only 2% of independent operators use the word “hearty” to describe their soup. A little menu psychology in your menu description can be a good thing. “Hearty” soups fall into a higher price bracket compared to soup in general. It primes consumers to visualize more value in the item (and also make it seem bigger than it is.) Most “Hearty Soups” fall between $1-2 more per bowl compared to the whole category. As chilly fall nights approach, think about putting a hearty dish on the menu and putting a little marketing romance into your soups. It could go a long way.
There were no media cameras on the staff that loaded and drove to aid downstaters. There was no instant fame or extra kudos for the men and women who pitched in; they ran to bring a little comfort to citizens. Gonnella Baking Company joined Operation Barbecue Relief to provide fresh meals to victims of the tornadoes that ravaged central Illinois on November 17, 2013. A truck filled with Gonnella bread rushed its way to Washington, IL, the town that was hit hardest. Between 250 and 500 buildings were damaged or destroyed in this small town of only 15,000 people east of Peoria. It is not known exactly how many people were left homeless. Relief efforts are being spearheaded by members of the Illinois Barbecue Alliance—David Raymond of Sweet Baby Rays and Barry Sorkin, owner of Smoque. One of the missions of the Illinois Barbecue Alliance is to utilize “our common passion and collective resources and skills to provide aid, relief and support wherever it is needed most.” Operation Barbecue Relief provided up to 2,000 meals a day for seven days to individuals and families affected by the tornado. Thanks to the generosity of the food companies involved, up to 14,000 meals were served. “Along with other members of the baking industry in Chicagoland, we are proud to do our part to assist those in need during a devastating time,” said David Gonnella, national sales manager. Still family owned and operated, Gonnella Baking Company has strong ties to Illinois with three local bakeries—one each in Chicago, Aurora and Schaumburg. “We are fortunate to be in a position to help our community,” he continued. “Receiving a hearty lunch or dinner does so much more than just nourish the body. Knowing there is a meal waiting means people can immediately focus on getting their lives back in order instead of worrying about how to feed their families.” Founded in Chicago in 1886, Gonnella Baking Company is a high-quality supplier for the in-store bakery and food service industries. The company offers several product lines within the consumer packaged products, fresh baked, fresh baked frozen, and frozen dough categories. (For more information, see their ad in this issue, page 36
Top 10 Trending Soup Flavors Creamy _________ 178%
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Food Industry News® January 2014
Page 7
Chicagoland Neighborhood Dining Destination HOT LIST! Chicago’s River North, Bucktown and Wicker Park Piece Penny’s Noodle Soup Pizzeria Due Pizzeria Uno Pizzeria Via Stato Pot Pan Thai Restaurant Prasino Quartino Rock Bottom Brewery Rockit Bar & Grill Roy’s RPM Italian Sable Kitchen & Bar Santullo’s Eatery Schwa
We know we have the best beef available, and we can prove it–with DNA.
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Sultan’s Market Sunda Sushisamba Rio Takashi The Bristol The Dawson The Violet Hour Toast Topollobampo Weber Grill Restaurant Wildfire Chicago Wormhole Coffee Yolk
they are visiting the Madison area. be a traditionally slower time for the principle of creating a great exFor all the latest information, visit our industry,” said local hotelier perience and we truly feel we have The Greater Madison Conven- madisonhotelweek.com. Jason Ilstrup, General Manager of created something quite special for tion & Visitors Bureau (GMCVB) “The post-holiday season can HotelRED. “We were guided by guests to Madison,” he noted. launches the Greater Madison area’s first Hotel Week. One of the first in the nation, Hotel Week consists of a partnership between the GMCVB and local hoteliers to showcase the AT YOUR ESTABLISHMENT FREE ION incredible offerings of local accomR AN T A O T F USDA ASKE PRESE CHOIC modations to a wide range of visiPL OR HIGH E M A S ER tors. Special Hotel Week packages will be available at three separate price points ($75, $100 or $125 a CONTACT DAN night). The 10-day long event will DAN@MANNYSDELI.COM • (847) 341-3993 run from January 30 through FebDISTRIBUTED BY ruary 9, 2014. The event’s website features itinerary and activity suggestions for guests to enjoy while
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Hotel Week
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Food Industry News® January 2014
Page 8
Chicagoland Neighborhood Dining Destination HOT LIST!
Chicago’s River North, Bucktown and Wicker Park Ada Street Al’s #1 Italian Beef Antique Taco Arturo’s Tacos Bangers & Lace Belly Shack Big Bowl BIG & little’s Big Star Birchwood Kitchen Bluebird Bob San Bongo Room Bub City
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United Video’s Upgrade Plan You rely on surveillence systems to work and to still be working tomorrow, but if you’re relying on some kid in a big box store to help you troubleshoot it, forget it and just leave the keys in the door. United Video Security Sytems will now upgrade your cameras, and as new cameras leap past old clunkers, it makes sense to lean on these pros who know security inside and out. The last two years in surveillance technology have been radical; look at the newest “cameras with a brain” and rest assured, your business will be monitored clearer than ever and acessable anywhere, anytime. United now has lower cost security cameras that improve your view. Drop by and ask; you’ll sleep a lot bettter for it. See their ad above on page 8
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Dining With
Ms. X January2014
CHEESECAKE FACTORY 375 Old Orchard Ctr. SKOKIE, IL 847-329-8077. Definitely one of my favorite places to dine. The food and service is outstanding! We started with the southern fried chicken sliders served with pickles, then a grilled shrimp & bacon club, and the Santa Fe salad. That salad is so good; it comes with tomato, corn, black beans, chicken and tortilla strips with a peanut cilantro vinaigrette. FAST TRACK 629 W. Lake CHICAGO, IL 312-933-9300. Check out their daily specials. Breakfast, soup, salads, burgers, beef and hot dogs. For the bigger appetite you can get a Vienna Beef double hot dog or a footlong hot dog with the works. Add some fries and a coke. This is the perfect combo! HICKORY RIVER SMOKEHOUSE 2130 Bloomingdale Rd. GLENDALE HTS, IL 630-529-1227. Texas style BBQ. The pulled pork and smoked turkey are winners in my book. Add some BBQ beans, Texas taters and cornbread to your meal. Choices of BBQ sauce include mild, hot or mixed. Meat can be purchased by the pound to go, plus you can purchase a bottle of the BBQ sauce too. LUMES PANCAKE HOUSE 20594 S. Lagrange Rd. FRANKFORT, IL 815-46-7530. This is the kind of restaurant you know whatever you get is going to be good. Breakfast is the specialty of the house. They have some nice skillet selections. Go for the vegetarian skillet topped with eggs and cheese and instead of toast get the pancakes. NATHAN’S NOODLES 683 N. York Rd. ELMHURST, IL 630-834-1966. Thai Cuisine great for take out. The cucumber salad is so simple yet so refreshing with a mix of sweet & sour flavors. The Thai noodles are a good choice, made with egg, peanuts, green onion & bean sprouts. You can add meat if you like. NOTHING BUNDT CAKES 2860 Showplace Drive NAPERVILLE, IL 630-857-3030. This is an adorable bake shop specializing in Bundt cakes with lots of flavors to choose from. My favorite is the lemon with cream cheese frosting; so moist and delicious. Great pricing and packaging. Every time I hear of Bundt Cake it reminds me of the movie “My Big Fat Greek Wedding.” If you saw the movie, you know what I’m talking about. RED HEN BREAD STORE 1623 N. Milwaukee CHICAGO, IL 773-3426823. If I’m in the neighborhood I always make time to stop here and pick up some fresh baked bread. This time I got a ciabatta loaf and a multi-grain loaf. The crispiness and crust of these breads is what keeps me coming back. TGI FRIDAY’S 676 S. Rand LAKE ZURICH, IL 847-726-8237. Their appetizers are really good. First, we got an order of loaded potato skins, then an order of tostada nachos; ground beef, salsa, cheese, guacamole, sour cream and jalapenos. For an entrée, the Cajun shrimp and chicken pasta with a spicy alfredo sauce was fantastic. WALGREENS 1601 N. Milwaukee CHICAGO, IL 773-342-9161. This three story store is located in an old bank building. When you walk in you are greeted by a concierge. The first level has a café, market and miscellaneous items. The lower level has a vitamin vault which was part of the bank. This is one of Walgreen’s Flagship stores.
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M M Thank You to Chicagoland’s Our 25thM Foodservice Industry For Year! Your Loyalty and Support
for the Last 25 Years!
M
Thank you to our loyal, hardworking staff for helping us achieve excellence every day
M AdministrativeT eam Debbie March, Maryellen Fletcher (sitting), Diane Lindeen
Internet Sales Director Joe Rossi Owners Dave and Debbie March, along with Mike Wolf honor founders of UEQ Corporation, established in 1989, Bud and Marleah Schweppe.
M
See our new web page, marchfoodequip.com
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Food Industry News® January 2014
Page 10
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Allergies and modern maladies can be traced to Baby Boomers (1946-1964) when only 6% of American mothers breast-fed. By contrast, 75% on today’s moms breast feed. — Old Farmers Almanac
Why You Won’t See ‘Wild Game’ Any Time Soon on Michigan Menus
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Michigan hunters harvest hundreds of thousands of deer each hunting season, but venison still isn’t showing up on restaurant menus and many dinner tables. The state bans unlicensed sale of wild game, and the number of deer hunting ranches has been on the decline. Hunting season seems to be the only time one can enjoy fresh game with friends and family...if you know the hunter. – Adapted from MLive.com
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Guide to Leaving the Proper Tip How much to tip can seem as complicated as calculus. You don’t want to seem cheap, but you don’t want to overdo it— especially if money is tight. Here’s a quick, basic look at what’s expected in a variety of everyday situations: ■ Waiter/waitress (full service): 10-15 percent of the bill, before tax ■ Bartender: $1-$2 per drink, or 15-20 percent of the total tab ■ Cleaning service: 1520 percent per visit ■ Hairstylist/barber: 1520 percent ■ Masseuse: 15-20 percent ■ Car valet: $2-$10 when
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picking up your car ■ Room service: 15-20 percent ■ Skycap: $2 for the first bag, then $1 for each additional bag ■ Hotel housekeeper: $2-$3 per night (or more
for a high-end hotel, or if you’ve got more than two other people staying with you) ■ Taxi driver: 15 percent (depending on the city); an extra $1-$2 if the driver helps with any bags
Some Jobs are Just Hard to Fill Even when economic growth is sluggish, some jobs are just hard to fill. According to CareerBuilder, 35 percent of hiring managers say they have at least some job openings that have been vacant for 12 weeks or longer. What are the biggest hiring challenges? ● Sales representatives ● Machine operators, assemblers, & production workers ● Nurses ● Truck drivers ● Software developers ● Engineers ● Marketing professionals ● Accountants ● Mechanics ● IT managers and network administrators
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devanc
Food Industry News® January 2014
Page 12
Chicagoland’s Custom Foodservice Equipment Leader
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Great Lakes Culinary Center The new Great Lakes Culinary Center in Southfield, Michigan is a kitchen stadium, resource hub, entrepreneurial launching pad, special event site, and much more, all under one deliciously innovative roof. Combined with the Great Lakes Hotel Supply company, this new world-class, multi-use, 20,000 square foot facility brings together everything food industry professionals need to design, build, test and launch a fullyequipped commercial kitchen. Recipes can be refined and menus can be designed utilizing Great Lakes Culinary Center’s unparalleled selection of the finest kitchen equipment in the world from the industry’s leading appliance manufacturers. In addition, Great Lakes Culinary Center is home to a breathtaking, interactive demonstration classroom and state-of-the-art multimedia learning center, and is metro Detroit’s new, premiere destination for private parties and special events. Great Lakes Culinary Center’s magnificent, modern setting is available for corporate and private events, seminars and group cooking classes. According to Rachel Wolff, Great Lakes Culinary Center’s event coordinator, the venue can comfortably seat up to 100 guests. For more information, visit glculinarycenter.com.
Watch Your Sugar Levels Profit Tip: Conduct Surprise A spoonful of Cash Audits on Cashiers sugar may help the medicine go down, as Mary Poppins sang in the movies, but we’re consuming a lot more than that around the world. A report from Credit Suisse’s Research Institute says that sugar consumption has increased 46 percent over the last 30 years, and now stands at a daily global average of 17 teaspoons per person—nearly twice the American Heart Association’s recommended daily level.
One of the most common ways for cashiers (and, of course, bartenders) to earn extra money on the side is to “build the till.” It’s a simple process of placing all the cash they receive from customers exactly where it’s supposed to go, in the cash drawer. However, every fifth soft drink or small order of fries isn’t rung up or rung up at a lower price. The customer, however, is still charged full price for everything. This means more cash is going into the cash drawer than the amount of sales getting rung up on the register. Every so often during a shift (on a surprise basis) pull a cashier’s or bartender’s cash drawer (swap it out with a different one) and take a register reading, which will tell you how much cash “should” be in the drawer. Count the actual cash in the drawer and if you come up with a cash “overage,” you either have a problem with incompetence or someone’s cheating. Usually the latter. – Adapted from RestaurantOwner.com
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devanco full page_Layout 1 12/2/13 9:36 AM Page 1
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Food Industry News® January 2014
Page 14
Better Sales in January?
Fogel Direct Reach In Cooler & Freezer Outlet Store
Fogel Factory Direct has launched their first showroom in the Midwest. Michele O’Malley, Regional Sales Director is excited to introduce customers to the Fogel Line. For January and while quantities last Fogel Deck-10 & Deck 12 Single Glass Door Merchandisers are being offered at over 70% off list price! This all time low price is only available while quantities last. The Deck Visual Merchandisers feature the “All in One Deck Integrated Refrigeration System” with easy front access. The Fogel Factory Direct Outlet store will feature prep tables, reach in coolers & freezers, and beer frosters. With 125 years of experience Fogel leads the way in innovation, design and engineering. The Fogel Factory Outlet Store offers the end user an opportunity to purchase equipment at factory price without sacrificing customer service. Dealer opportunities are also available. (For contact information, see their Post-It over page 1 of this issue)
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Stay Up to Date on Routine Machine Maintenance You depend on your equipment to get work done. Whether you’re operating a forklift or photocopier, good maintenance is essential to productivity, and also to safety. Don’t risk an accident or injury that could cost thousands by ignoring these basics: ■ Stick to the maintenance schedule. Your owner’s manual can usually tell you how often to run maintenance and performance checks. Keep records that show they’ve been carried out. Note any problems discovered and repairs made. Document breakdowns and other issues as they occur.
Many restaurants slowest month used to be January, but not anymore. That’s because they’ve learned an inexpensive and proven way to get a whole lot more of their December customers to come back again in January. Here’s what they do. In December, they give their guests a sealed envelope. Each envelope contains a secret prize. The prize could be anything from a free appetizer, desert or entrée to various discounts. Some restaurants also include one or more big prizes worth several hundred dollars to create even more interest. When guests are presented with the envelope, the server tells them about the secret prize inside. Guests are invited to come back to the restaurant in January with the UNOPENED envelope. The prize is kept a secret until the server opens it and reveals their prize. We have members who do this promotion every year and report that since doing the envelope promotion, January has become one of their busiest and most profitable months of the year. It’s not uncommon for members to report redemption rates of 30% to 40% and see their January sales up 15% to 30% because of this promotion. If you’re wondering how to hand them out, one member told us he gives one envelope per couple or family and when they come back in January he redeems them one per couple or family. This promotion could be done anytime during the year. They key, however, is to hand out the envelopes during a busy month and have them redeemed the next month when it’s typically slow. You now have a proven way to have your best January ever. We weren’t kidding. – Adapted from RestaurantOwner.com
■ Get proper training. Managers and employees alike should receive proper training on the use of all equipment. Making copies may be easy, but changing the cartridge or fixing a paper jam can get complicated if people don’t know what they’re doing. If gloves, goggles, or other safety equipment are called for, be sure people know how to use them— and actually do.
■ Prepare for emergencies. If equipment malfunctions, does everyone know what to do? In extreme cases, you may need to call 911, get someone to a hospital, or evacuate your workplace. Review procedures for handling whatever incidents might arise, and communicate them widely so employees and managers can respond appropriately when time is of the essence.
12/13/13 12:20 PM
Food Industry News® January 2014
Biggest Burger Chains – Not the Most Popular Who’s got the best burger? The big chains aren’t the most popular among consumers, a survey by Empathica Inc. shows. The firm’s 2013 Quick Service Restaurant Benchmark Study asked 10,000 U.S. consumers to rate brands based on whether or not they were “delighted” by their dining experience at different fast-food restaurants. The top responses: ● In-n-Out Burger (66 percent delighted) ● Five Guys Burgers and Fries (57 percent) ● Whataburger (49 percent) ● Culver’s (48 percent) ● Steak ’n Shake (46 percent) ● Sonic (43 percent) ● Krystal (43 percent) ● DQ (40 percent) ● White Castle (36 percent) ● Jack in the Box (36 percent) Among the big three major hamburger chains, Wendy’s came in highest, with 34 percent of consumers claiming to be delighted, followed by McDonald’s (32 percent), and Burger King (29 percent).
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Millennials Targeted by Domestic Wine Makers According to Technomic’s recent 2013 WineTAB Report, Millennials, especially Millennial women, were a primary
focus for wine marketers, and wine marketing highlighted lifestyle and flavor attributes important to this consumer
group. Advertising expenditures for wine rose 10.8 percent in 2012. – Technomic, Inc.
Fail to plan, plan to fail.
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Food Industry News® January 2014
Page 16
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United Fast Food & Beverage Service Corp. is pleased to announce the appointment of Michele O’Malley as the Regional Director of Sales. In her new role, Michele will spearhead identifying and expanding new business opportunities with current and potential clients. She will also launch the company’s new Fogel Factory Direct Reach In Cooler & Freezer Outlet Store in Elk Grove Village, Il. Michele’s background in Project Management and Sales Consulting will enable her to drive this expansion while maintaining the customer focus that is a core principle at United Fast Food & Beverage. Michele joined United earlier this year as Sales Manager after being a consultant in the industry Homemade Style ALL NATURAL for several years. Prior to that BEEF CHILI INGREDIENTS ✓ Chili (4 Varieties) she worked as Project Manager GLUTEN FREE ✓ Oven-Baked Beans at AT&T developing market entry And More Heat & Serve Items plans for new services. I am excited to take on this new role, says O’Malley. United Fast Food & Beverage is highly regarded in the industry in part Try All of Our Items because we believe in account Call Now For Samples & Ordering management whether it is 1 store Information: or 1000. I love being hands-on 800-510-3811 and welcome the opportunity to FOOD MARKETING SERVICES 630-833-3000 www.captainkens.com help grow this winning team!
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Mahoney Environmental’s allinclusive guide to Grease Traps and Other Plumbing Issues is available upon request,and the wealth of information makes even the simplest novice a lot smarter when it comes to maintaining and disposing of foodservice waste systems. Better yet, get the book and just rely on experts. Mahoney Environmental has a long history of saving businesses from grease problems.
Slawsa Thrown to the Sharks
In Julie Busha’s pitch to the ABC series SHARK TANK, the 35-year old explained how she was able to not only put forth her full-time efforts while sacrificing a salary for years in order to fund production and market the brand, but to also buy out her former partner per his request. “To go from selling zero units of Slawsa at retail to several hundred thousand jars within the first two years, having gained confidence from gourmet shops to major retailers is not normal…but it’s not impossible,” says Busha. The owner of Slawsa credited her ability to take the leap of faith to become an entrepreneur to making personal sacrifices. “My husband nor I come from money. My father maintains swimming pools while my mother works part time at a grocery store bakery. We earned those scholarships to go to college and we’ve put forth a tremendous amount of effort working our way up in our respective professions. We save and never live beyond our means because we don’t want to have to be in a situation where we have to wonder if the government will support us in retirement.” Prior to becoming an entrepreneur, Busha worked for over a decade in the sport of NASCAR, most recently serving as Director of Marketing for a sports marketing agency she was recruited to build for a wellknown Sprint Cup driver. Billionaire Shark Tank investor Mark Cuban was extremely supportive of Busha telling her “you’re an example like we rarely have in here and I’ll be a customer for life.” Cuban also expanded after she left the room, “The fact that she scrimped, had no debt, paid off her credit cards, saved up enough money to invest into this company and buy him out is such an amazing example for everybody.” Fellow Shark Robert Herjavec also shared supportive comments about Busha’s work ethic.
12/13/13 12:21 PM
Food Industry News® January 2014
SS&G Opens NYC Office SS&G, the 39th largest accounting firm in the country, with three offices in Chicagoland, is pleased to announce the opening of a New York City office on Jan. 1, 2014, located at 950 Third Ave. The New York City office is being established to better service clients on the East Coast, primarily those in the restaurant industry. Dana Zukofsky will spearhead the new office as an associate director. Zukofsky is a CPA who spent close to 10 years working for several large regional accounting firms in New York City. She comes to SS&G after four years as director of finance for celebrity chef Bobby Flay’s restaurants. “We see tremendous benefits to our clients in establishing a presence in New York City,” said Robert Littman, CEO at SS&G. “As one of the world’s largest business centers, this is a clear next step in SS&G’s growth plan.” “I am very excited to join such a reputable firm and to open SS&G’s New York office,” said Zukofsky. “Having a physical presence here gives us the opportunity to better serve our clients.”
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Farewell to “Chicago’s First Celebrity Chef” Jean Banchet
French chef and Chicago legend Jean Banchet died in Miami, FL at the age of 72 after a long and storied career at the helm of Le Francais, once considered the best restaurant in America and one of the best in the world. According to The Chicago Tribune, Banchet was diagnosed with inoperable pancreatic cancer. Banchet reached the top of American chef-dom when Bon Appetit named Le Francais the Best Restaurant in America in 1980, an unusual move considering its location in the quiet Chicago commuter suburb of Wheeling, IL. He retired in 2001 at the age of 60 and worked part-time as a consultant for the Ritz-Carlton , but his name still carries an enormous amount of prestige: the Jean Banchet Awards for Culinary Excellence, given to Chicago’s best chefs, is currently in its 17th year.
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12/13/13 11:58 AM
Food Industry News® January 2014
Page 18
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Eight Hour Sleep Nights A Modern Invention New research found that we didn’t always sleep in one eight hour chunk. The existence of our sleeping twice per night was first uncovered by Roger Ekirch, professor of History at Virginia Tech. We used to sleep in two shorter periods, over a longer range of night. This range was about 12 hours long, and began with a sleep of three to four hours, wakefulness of two to three hours, then sleep again until morning. References are scattered throughout literature, court documents, personal papers, and the ephemera of the past. Two-piece sleeping was the standard, accepted way to sleep.
An English doctor wrote, for example, that the ideal time for study and contemplation was between “first sleep” and “second sleep.” Chaucer tells of a character in the Canterbury Tales that goes to bed following her “firste sleep.” And, explaining the reason why working class conceived more children, a doctor from the 1500s reported that they typically had sex after their first sleep. With the rise of more street lighting, night stopped being the domain of criminals and subclasses and became a time for work or socializing. Two sleeps were eventually considered a wasteful way to spend these hours.
Amazingly Simple Life Hacks
Water straight from the tap becomes cloudy when frozen. To make ice cubes crystal clear, allow Use a large muffin tin to cook stuffed peppers in the oven - it will a kettle of boiled water to cool slightly and use this to fill your ice help keep them upright. cube trays.
Mason jars are a perfect way to store cupcake and muffib liners.
Use the moisture in your shower to infuse your home with pleasent aromas; Tie eucalayptus under the showerhead to naturally add fragrence.
Airborne grease and dust on top of your fridge or cabinets is a sticky Ever want to toast a slice of pizza hassle unless or a grilled cheese sandwich? you line them Your toaster may be vertical, but with wax just turning it on its side makes paper twice a for a quick hot snack (just flip that year. toaster upright when done.
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A paper plate makes an excellent spatter shield when mixing batter. Using a kitchen sponge leaves it too wet, too mold-worthy to ignore. To disinfect sponges zap them in your microwave (not for metal-infused
National News Private equity firm Roark Capital Group has clinched a deal to acquire Apollo Global Management-based (APO.N) restaurant group CKE Inc, the parent of the Hardees and Carl’s Jr fast food chains. Roark prevailed over rival bidder TriArtisan Capital Partners in the later stage of the process, according to people familiar with the matter. The deal values CKE at between $1.65 billion to $1.75 billion, the people said. – Source: Reuters Restaurants can win with an older workforce— The average age of the restaurant worker has gone up since the recession, a shifting demographic that gives operators opportunities to cultivate a talent pool that’s more likely to stick around and move up in the organization, said Patrice Rice, president, founder and CEO of hospitality recruiting firm Patrice & Associates. Hiring college grads instead of high school kids means shifting the training focus to management training and creating opportunities for the most motivated workers to rise to the top. – FrasCasual.com Blue Diamond Growers’ global almond sales soared to $1.2 billion, up $189 million in fiscal year 201213. Value-added sales volume increased by
Sweet by Valerie Gordon (344 pages; Artisan hardcover and Kindle editions) is the gold-infused guide that has garnered quick praise for exquisite photos and a recipe arrangement by uses: Pedestal desserts; Plated; Tins; Boxed confections; Bowls; Jars; Larder; Hand (snacks to go); and her list of resources. It’s a stunningly elegant book that you’ll keep forever.
14 percent, even with a crop that was 7 percent smaller, according to President and CEO Mark Jansen who addressed the cooperative’s grower owners at their 103rd annual meeting. Value-added sales now represent more than 60 percent of the co-op’s revenue, including manufactured ingredients and consumer retail products. Healthy Dining has launched a mobile site featuring 4,000 nutritionist-selected menu items served at more than 60,000 participating restaurants, including children’s menu options that can be found in the Kids LiveWell section. – QSRNew York City Web.com Mayor Michael Bloomberg is urging the City Council to pass a measure requiring large restaurants to compost their food waste. The bill would affect about 1,200 locations and would result in 30% of the city’s commercial food waste being diverted from landfills, according to the mayor’s office. The New York Times
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Food Industry News® January 2014
What To Do If You Are Being Bullied or Harassed ■ Do not retaliate. ■ Keep evidence of all harassment. ■ Alert your employer. ■ Contact police. ■ Report abuse to service providers like your cellphone company, Twitter and Facebook. ■ Contact an attorney about a possible civil suit. ■ Speaking wlth trustworthy friends about what you are going through could be cathartic. ■ Do not befriend the cyberbully. ■ Block the cyberbullying at its source. ■ Change your email, phone number or online account completely as a last resort. ■ Get a copy of your employer’s published policy on bullying and harassment or on dignity at work. It should be on their web site – or your local rep will have a copy. Read carefully what it says about all managers’ responsibilities, and how concerns should be raised. ■ Insist that the person responsible for bullying or harassment stops it ■ Find out if the same person is bullying or harassing anyone else. Often a bully will have a history of such behavior. You will gain confidence from discovering you are not alone. ■ If formal disciplinary proceedings are to be taken against the person responsible for the bullying or harassment, you will be required to give evidence. It may be difficult for you to undertake this but it would not be in your best interest for the case to be considered
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Foodservice, Retail, Institutional and Distributor Inquires Welcome in your absence. Once the complaint becomes formal, UCU should insist that management conducts a risk assessment If You’ve Observed Bullying A supportive bystander will use words and/or actions that can help someone who is being bullied. If bystanders are confident to take safe and effective action to support victims then there is a greater possibility that bullying can stop and the person who is bullied can recover. People respect those that stand up for others who are bullied but being a supportive bystander can be tough. Sometimes it is not easy to work out how to help safely because bullying happens in different ways and places such as online, at work or school. There is no one size fits all approach to being a supportive bystander. For supportive bystanders to take safe and effective action here are some suggestions: ■ Make it clear to your
friends that you won’t be involved in bullying behavior ■ Never stand by and watch or encourage bullying behaviour ■ Do not harass, tease or spread gossip about others, this includes on social networking sites like Facebook ■ Never forward on or respond to messages or photos that may be offensive or upsetting ■ Support the person who is being bullied to ask for help e.g. go with them to a place they can get help or provide them with information about where to go for help ■ Report it to someone in authority or someone you trust e.g. at school to a teacher, or a school counsellor; at work to a manager; if the bullying is serious, report it to the police; if the bullying occurs on Facebook, report it to Facebook. Finally, any discussions must be confidential. The person you are complaining about must not be given your name as complainant without your permission.
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Fast Fixes To Everyday Problems For even more storage in the kitchen, cut up a shoe holder to hang inside a cupboard door. Lost the back to your favorite earring? Use a pencil eraser as a “stabbing block” to hold them firmly. Wrap rubber bands around the ends of a coat hanger to prevent garments from slipping off. Keep appliance documents close by in clear document wallets hung nearby. Those trouser hangers that sometimes get tossed aside when you purchase a pair of pants have a great second use: Need a hanging message board? They hold anything up tightly. Freeze grapes to cool down drinks in an elegant way. Chalk has a few good uses. Use chalk to remove grease stains from clothes. Simply rub white chalk on the affected area and wash as normal. To eliminate moisture from a closet, rubber band a handful of chalk and hang them up. Gym shoes threatening to rumble away in your dryer? Here’s how to dry them without the tossing and turning: Tape a laundry bag to the inside of your tumble dryer door for easy drying of sports shoes. Those annoyingly tough to open plastic blister packs are tough to open; use a hand can opener to ease your way through.
Portions from Cyberbullying Research Center
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Food Industry News® January 2014
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Majo Discounr ts!
Allen Bros. Sold
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The Scoop On Soup Typically, a few soups stay on menus all throughout the year in case one of those random snowy May days occur, but expanding your soup offerings in the fall is a limited time offer strategy that could help increase your bottom line. To aid in the effort of soup development, we took a dive into Food Genius Reports and emerged with some interesting insights detailed below. 1. A high level look at soup gives us some basic information, such as it appears on 70% of menus and in 37% of locations. Also, although it is a relatively inexpensive menu item it is more often found in pricier establishments. 2. Soups are most often found on menus in New York but are relatively nowhere to be seen in places like Wyoming and the Dakotas. With all the cold weather those states endure, we imagine the people living there would take nicely to a few more soup-serving quick service restaurants. Bonus points if there is a fireplace in the seating area where tired workers can take a break from digging their car out from underneath last night’s snow storm. 3. Here we see that the the quick service restaurant seg-
ment is the least likely to have soup on the menu among other segments (with the exception of “No Pricing”). Or in other words, tons of opportunity for quick service operators or those looking to start a new QSR. 4. And speaking of QSRs, one of Chicago’s premier soup QSR operators is The Soup Box. The Soup Box’s wildly popular Lobster Bisque is made in accordance with many of the item’s standard ingredients with one notable exceptions. First, Soup Box’s version comes with a discernible dose of garlic, which the reports show no trace of in the 100,000 menus we track (Not to say it doesn’t happen, just that not a lot of operators talk about their garlic in their lobster bisques). One thing that Soup Box chose not to do to their bisque was add another protein. A popular choice for other operators seems to be adding in shrimp or other shellfish to give the straightforward soup a few additional flavor profiles. 5. With soup, a variety of flavors, both strong and subtle, can be infused into the recipe. Many of these flavors are of Asian or Mediterranean origins but they can be combined in interesting ways to make a new soup that is unique to your brand like crab asparagus soup – the likes of which shows up on less than 1% of menus. – Food Genius
Image courtesy: Gonnella Baking
Allen Bros. Inc. was acquired by food distributor Chefs’ Warehouse Inc. The Chicago company distributes “premium-quality meats to nearly 400 of the nation’s finest restaurants, hotels, casinos and country clubs” and supplies more than 100,000 consumers via direct mail and e-commerce, the statement from Chefs’ Warehouse said. “Allen Bros. is the gold standard in the meat business and has been for more than 100 years,” Chefs’ Warehouse Chairman and CEO Chris Pappas said in the statement. “Their commitment to the highest-quality products and outstanding customer service makes this an outstanding partnership and provides us with outstanding new opportunities for growth.” Ridgefield, Conn.-based Chefs’ Warehouse paid $20 million at closing, with an additional $9.9 million made up of liabilities it is assuming and payouts to be based on achieving certain milestones.
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Food Industry News® January 2014
“Tip Pool” Tips
Image courtesy: Gonnella Baking
If your restaurant’s employees receive tips, you should understand your obligations and restrictions regarding tip pools. Restaurant companies that fail to operate Fair Labor Standards Act (FLSA) compliant tip pool arrangements put themselves at risk for fines or penalties, as well as expensive civil lawsuits. Tips belong to employees, not an employer. Therefore, an employer can’t require its employees to share any of their tips with other employees. An exception is when a valid tip pool is set up, which is generally initiated by employees. In this case, employees that participate in the pool must contribute a portion of their tips which are then divided among the group of employees. Tip pooling is allowed in many states and is a common practice among restaurants. If your restaurant implements a tip pool, rather than simply encouraging tip sharing, make sure to have a formal, written agreement that is shared with and signed by all tip pool participants. This ensures that all employees are provided the facts they need in order to understand and comply with the arrangement. Check with the states you operate in regarding any specific requirements that they may impose. Your restaurant may need different agreements for different states. The FLSA permits tip pools among employees who “customarily and regularly” receive tips. Eligible employees are generally those who have contact with customers, such as wait staff, service bartenders, and bussers. Employers, cooks, dishwashers, janitors, etc. are not eligible for the pool. Generally, managers and supervisors are not eligible either. Depending on the type of establishment, hosts and hostesses may be eligible to participate in the pool. Be careful not to rely on job titles to determine participation, but rather actual job duties. When you create your tip pooling agreement, en-
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sure distribution of tips is fair and reasonable. Employees must be allowed to keep an amount of tips that bring their earnings (cash plus tips) up to minimum wage before contributing to the pool. Also, automatic gratuities or service charges, such as a 20% mandatory charge for large parties of more than six people, should be excluded from the tip pool. Automatic gratuities or service charges are not tips, but rather income to the employer. An employer’s ongoing role in the tip pool is only to provide ministerial or administrative services. Complications can arise with administration such as tip credits and new hires so seek assistance if you are unsure what to do. Expert help can help you avoid later headaches.
A different textural treatment sets sides apart. These “ripped” Idaho potatoes are baked, cooled, then ripped into sections, deep-fried and The Fridge Box Lunch Box by Mustard keeps topped with parsley and Parmesan. lunch fresh and un-squashed. From cave men to miners to kids at school, humans PHOTO COURTESY OF IDAHO POTATO COMMISSION have always needed to safeguard their snacks until midday. The way we keep food fresh and unOne person’s fear squashed at the office is in our fridge, and for times when there isn’t one available the of failure is another Fridge Box Lunch Box sure works well. A bento box shaped just like a keeping your food protected from dirt, impact, and hungry person’s rush of refrigerator, classmates or colleagues. Cutlery included; BPA Free; Watertight seal; Microwave safe (except adrenalin. –JC lid); 1410ml / 45fl Capacity. About $15
Life Hacks
Create a paper, tinfoil, greaseproof paper or kitchen roll organizer using cup hooks and painted dowel rods.
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Food Industry News® January 2014
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Lost DNS Can Ruin Your Business
Yahoo’s Small Business division recently migrated over 10,000 customers to another carrier and effectively wiped out all incoming business contacts between November 30 to December 1. Make sure that your Domain Name System is up-to-date and that whoever is handling your business account is watching it carefully. A lost link can cost your operation untold orders and contacts.
Getting There: Fly/Drive (flights into Tampa Airport) Clearwater is approximately 22 miles from Tampa Flights out of Chicago O’Hare on American, Spirit and United Airlines; Flights out of Chicago Midway on Air Tran, Delta and Southwest CLEARWATER BEACH UNCORKED – Feb. 8th and 9th, 2014. Beachside in front of the Hyatt Regency Clearwater Beach Resort and Spa. Acclaimed event producer, Tammy Gail, was inspired to create a high-end luxury affair to showcase the marvel and beauty of Florida’s West Coast. She says of her vision, “The oil spill seriously impacted the area and it was our mission and goal to once again put Clearwater Beach on the map as a premier vacation spot and foodie destination.” Clearwater Beach Uncorked will offer the perfect pre-Valentine’s Day beach weekend filled with an extensive array of sweet and savory samplings complemented by an impressive selection of wines, spirits and craft beers from around the globe. The Grand Tasting Village will include delicious sampling from the area’s top restaurants, wine from over 100 wineries and an array of micro-brews and craft beers. This year a Decadent Dessert tent will showcase Bubbles on the Beach featuring bubbles, sweets, pastries and all things gooey, just in time for Valentine’s Day. For tickets and more information log on www.clearwaterbeachuncorked.com. Accommodations include motels, hotels, condos, resorts and bed & breakfasts My choice: HYATT REGENCY CLEARWATER BEACH RESORT & SPA Adjacent to Clearwater Beach, the hotel boasts 250 guest suites that blend tropical elegance with a luxurious, carefree experience on Florida’s west coast. Suites include fully equipped kitchens and balconies or roof top terraces. Amenities include; an infinity pool, children’s pool, full service spa and multiple dining options. Things to do: Boating, deep sea fishing, dolphin watching and scuba diving Calypso Queen Cruises – Luncheon sightseeing & dolphin watch cruise or a sunset dinner/tropical party cruise Clearwater Marine Aquarium- Visit, touch and experience the behavior and biology of bottleneck dolphins, sea turtles fish and coral reefs. Visit Winter, the dolphin rescued and fitted with a prosthetic tail. Winter starred in the 2011 movie “Dolphin Tale.” Pier 60 Park and Sunsets – Watch the sunset at the park. The park features one of the world’s largest sand boxes. Clearwater is situated on the Gulf of Mexico and its beaches are ranked among America’s most beautiful offering miles of sugar white sand and crystal clear waters. It is the ideal destination year round with lots of sunshine and mild temperatures. Clearwater is also known for its fresh selection of Gulf Coast Seafood especially the Grouper sandwich, a local favorite. For more info log on to visitclearwaterflorida.com
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Food Industry News® January 2014
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Using “Local” Spells Success
Chefs throughout the nation love local food, but are they leveraging it enough? For both 2012 and 2013, the 18,000 chefs surveyed by the National Restaurant Association (“NRA”) ranked locally sourced meats and seafood the #1 menu trend and locally grown produce the #2 menu trend.[1] Last year, ninety percent of fine-dining establishments, 63 percent of casual-dinChef Profile ing establishments, 45 percent of Luigi Garcia fast-casual chains, and 28 percent RIVA Crab House of QSRs offered some kind of 312-644-7482 local food.[2] However, all of this 700 E. Grand Ave. Chicago, IL 60611 local food is rarely being highBIRTHPLACE: Chicago, IL lighted on menus. Restaurants CURRENT POSITION: Executive Chef of RIVA Crab House are using local food, but they are not describing the food as “local” FIRST FOODSERVICE JOB: Dishwasher on menus. The “local” menu FAVORITE FOOD: Seafood descriptor shows up on only five AWARDS/HONORS: Diners’ Choice Seafood for Open Table percent of restaurant menus. This seems like a missed opMEMORABLE CUSTOMERS: Bill and Hilary Clinton, Michael portunity. Consumer research Jordan and Barack Obama and menu pricing data both WORST PART OF JOB: Long hours. show the business value of using FAVORITE FOOD TO PREPARE: Any type of seafood. “local” as a menu descriptor. According to the NRA’s 2013 PART OF JOB THAT GIVES MOST PLEASURE: Happy Restaurant Industry Forecast, customers. 7 out of ten surveyed consumIF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND ers said they were more likely WHY: Farmer, because I love natural products. to visit a restaurant that offered BEST ADVICE RECEIVED: Trust your instinct. local food items, and 6 out of ten named local food menu items FAVORITE VACATION SPOT: Mexico as a key attribute for selecting a WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY restaurant. NEWS: Lots of pertinent local content. Consumer interest among younger generations is particuALL EARS: CORN larly strong. Recent data from America’s top field crop is also one of the most versatile and the United States Department on-trend side-dish ingredients, from corn on the cob and creamed of Agriculture, based on a survey corn to roasted corn preparations. Much of corn’s menu momen- of approximately 13,000 public tum comes from a few key influences: the renewed appreciation schools, revealed that younger generations are eating healthier, of American regional cuisines — especially that of the South — locally-grown foods at higher and a growing awareness of traditional Native American flavors rates than ever before. The study and techniques. And there’s Mexico’s beloved street snack, elote — roasted corn on the cob layered with mayo, Cotija cheese and also showed that many are learning how to grow and harvest chile powder. their own produce through Roasted corn off the cob has also emerged as a star menu school gardening initiatives, application. The Street Corn served at Torchy’s Tacos, with 18 which further builds their growlocations in Texas, combines off-the-cob roasted corn with ancho ing consciousness of local and aïoli, queso fresco and cilantro, dusted with New Mexican red sustainable food development. chile powder. The two-unit Fresh Corn Grill in the Los Angeles Menu items that are described area specializes in — no surprise — grilled corn cut from the cob as “local” garner a premium as and served with entrées, folded into soups and salads, and more. compared to conventional food – FOOD GENIUS items. –Food Genius
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CHICAGO
TASTING IS BELIEVING
Overwork May Bring On Depression
Working long hours isn’t just exhausting, it may also lead to depression. A study of more than 200 Japanese workers, written up in the Journal of Occupational and Environmental MediSLICED SPUMONI cine, found that employees who work 60 hours a week or more at demanding jobs have a higher risk of depression. The effect appears PRE-SCOOPED GELATO to be cumulative, with the risk of depression increasing over time. Especially during winter weather, waking up in the dark and leaving work in the dark has a 5 LITER PLASTIC PANS profoundly depressing ■ Alluring, Distinctive Dessert effect on many workers. Combat that with ■ Creative & Delicious “natural” lighting and ■ Pre-Portioned, No Waste whiter light indoors. On the bright side, ■ Enhances Profits employees who transiCall Now For Sample and Ordering Info tion to working fewer 847/455-5355 Ext. 22 hours at less intense www.algelatochicago.com jobs see their chances of depression drop. Prescription: Pay attenBe more to your workload demanding of tion to avoid the devastatyourself than of ing impact of depression before it’s too late. others.
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Chicagoland Neighborhood Dining Destination HOT LIST! Chicago’s River North, Bucktown and Wicker Park
Handlebar Harry Caray’s Italian Steakhouse Havana Hot Chocolate Hub 51 India House Ipsento
Pictured here is Ritesh Patel of Dunkin Donuts at 2120 Miner St. in Des Plaines, IL. This is my go-to Dunkin Donuts for my favorite cup of coffee. Ritesh and all the other employees there have a great vibe with the customers. They keep the line moving smoothly, and keep us laughing. This is a great way to start your day! –VM
Irazu Jake Melnick’s Corner Tap Jane’s Janik’s Café Jerry’s Joe’s Seafood, Prime Steak and Stone Crab La Madia La Scarola Le Bouchon Letizia’s Natural Bakery Lou Malnati’s Pizzeria Lucia’s Ristorante
Founded in 1923 by Carl R. Hirzel in Toledo, Ohio, the Hirzel Canning Company is currently owned and operated by the 3rd and 4th generations of the Hirzel family. They operate three processing plants using tomatoes that are grown on family farms primarily located in Northwest Ohio and Southeast Michigan. Tomatoes are processed within 3 to 8 hours of harvest which maintains the vine-ripened quality of the tomatoes and produces products that are the closest thing to picking them fresh yourself. Best, they use sea salt and no high fructose corn syrup, so juices, salsa, marinara sauces, sloppy joes and tomato products are natural... and naturally better. Their chunky tomato and tomato fl orentine are a delicious change of pace from common soups.
Maggiano’s Little Italy Mana Food Bar Map Room Margie’s Candies Mercadito Chicago Milk and Honey Café MK Mirai Municipal Bar & Dining NAHA Olivia’s Market Paris Club
Braveheart Black Angus Beef uses DNA TraceBack to assure that their beef is pure and top-quality. Produced from catle that are primarily USDA prime and choice, they are a minimum of 95% black hide, high choice and produced only in Upper Midwest plants where the average grade exceeds a national average by 10-20%. Beef are raised on all vegetarian diets and USDA approved “Black Angus” with a label declaration, source-verified and fully traceable to origin and breed. Sold exclusively by Performance Foodservice, it is among the best beef you’ll ever experience (see their ad on page 7 of this issue).
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Be Grateful In the wonderful richness of life, we miss opportunities but we will always have new opportunities. We must recall the simple instructions given yo us as children when we learn to cross the street: Stop. Look. Go. Today, many of us “go” without stopping to think and breathe in the moment, or to think if this is the path we want to go forward on. We have to build stops in our lives today. Unlike other generations, we are inundated by distractions and interruptions. Following our own intuition is often stifled by outside demands (how many texts, postings, email and tweets have you avoided today? Gratitude builds respect, and from that, happiness.
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Partnership Among Three Colleges at the Forefront of Experiential Learning Trend Culinary students are leaving their comfort zones and routines to experience other learning environments in a new partnership between The Culinary Institute of America (CIA) and other prestigious colleges in their respective fields: The United States Military Academy (USMA) and Pratt Institute. Through this partnership, West Point cadets and Pratt design students came to the CIA’s Hyde Park campus on separate visits. Students from those two colleges teamed with CIA students in kitchen classrooms to design, cook, and plate their menu ideas. Ten CIA seniors also visited West Point, sitting in on their classes and participating in training exercises. Another group of CIA
Students from The Culinary Institute of America learned about life as a West Point cadet during an experiential learning exchange at the United States Military Academy in fall 2013. (Photo credit: CIA/Phil Students from The Culinary Institute of America and Pratt Institute not only cooked together, but also designed how the dishes would be presented during an experiential learning exchange at the CIA’s Hyde Park, NY campus. (Photo credit: CIA/Phil Mansfield)
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students will soon be visiting Pratt’s campus in Brooklyn, NY. “My eyes were opened to a whole new world that I have desperately wanted to know more about,” CIA senior Leah Pfeiffer said after a day of immersion into the campus culture at West Point. “As the granddaughter of an Army soldier, I didn’t realize how hungry I was for insight into his life.” “While the subjects of study in military, design, or culinary education are all different, the process and structure of learning at all three institutions share numerous parallels,” said Dr. Michael Sperling, CIA vice president of academic degree programs. “The visits to each other’s campuses allow students to get out of their normal comfort zone and take on the creative challenge of mastering new skills and approaches. In this process, they all reflected on the incredible learning that took place in completely different settings than they are accustomed to.” Dr. Sperling notes that experiential learning is a growing trend in higher education, and many other colleges are trying to catch up to the CIA in that area. The majority of the CIA’s curriculum has always integrated kitchen, lab, and industry learning with concepts and theory.
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AROUND CHICAGO With Valerie Miller AZZURRA ENOTAVOLA
Azzurra Enotavola, the new restaurant from Marty Fosse of Anteprima and Ron DiNella formerly of Morton’s restaurant group recently opened at 1457 N. Milwaukee Avenue in Wicker Park. Azzurra will be an Enotavola; a restaurant where the wine and food cyclically influence and complement one another. The name Azzurra comes from the word for the national color of Italy; to Fosse and DiNella it means Italian pride. The restaurant space is very comfortable with a rustic feel. The majority of the restaurant’s furniture and fixtures, including 10 vintage Victoria horns turned into lighting arrangements have been re-purposed. I loved the blue tables; those really gave the place a Mediterranean flair.
7 Deadly Sins of Terrible Press Releases
Common mistakes in writing your own press releases are the reason that most stories get thrown away... or laughed at. Here is a simple-to-follow list of things to NEVER do if you want editors to give you free publicity: 1: WRITE HEADLINES IN ALL CAPS. Just as writing in all capital letters is considered stupid (or shouting) online, the need to rewrite a headline steals time and effort from a harried editor. Instead, write headlines in bold, only capitalizing the first word. After all, it’s a sentence. 2: Use two spaces after sentences. The century-old habit of typing in two spaces after a sentence may work in school, but since the advent of movable type, use only one space. Two spaces may not seem like much, but in a press release, it requires removing every one of them... and no editor will. 3: Refer to your business as “our/my business: A press release must be written in the third person. If the words “I, me, we, our” are used, it had better be only in a quote. Anywhere else and your release requires a rewrite... and likely will be deleted. 4: Adverb overload: “Our savory, sexy, sizzling, sultry, lip-smacking” descriptions are ad copy, not press release-worthy. Editors want facts and simple descriptions. Leave the “sizzle words” for an ad, not your press release. 5: Complicated contacts: If an editor has to sit on the phone or scroll around for more information, consider it dead. Time, for any publication or news outlet, is ticking away, and everything has to shine all at once. To correctly bridge a connection between a release and more information, attach a link to photos and captions, one or two appropriate photos and a contact number. 6: Write long. A press release that goes on and on and misses the point and goes on and on and on and on. You get the point, and so should your story. Keep it simple: Who, what, where, when and how. Any story needs to be boiled down to two sentences. A great press release simply expands on that. 7: Send it out too late. Nothing gets used in a publication if it arrives after the issues has closed. Any publication prefers 4-6 weeks advance notice for stories about openings and events. You’ve been planning your event for months, don’t wait until the week before to invite coverage.
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The menu has been designed by Fosse and Chef De Cuisine Katie Kelly, a graduate of the CIA and formerly of the Bristol in Chicago and Acre in Andersonville. General Manager Leah Allen, most recently of Old Town’s Bistro Margot, rounds out the team, bringing years of front of house experience. The menu offers house-made breads, hand-made pasta, house made sausages and cured meats. At the bar, is an antipasto station, the perfect accompaniment with a glass of Italian wine. For starters, try the faro arancini with a mushroom filling. The salad of roasted beets, spinach, goat cheese and almonds was so flavorful. For an entrée the orrechiette, Italian sausage, rapini and pecorino was fabulous. We all agreed, this was our favorite dish. The food is fresh, traditional Italian cuisine. Azzuara is located at 1457 N. Milwaukee Ave. in Chicago, IL. Open for dinner daily at 5:30 pm Sun. – Thurs until 10pm; Fri. & Sat, until 11pm Brunch –Sat. & Sun. at 10am. For more info log on to www. azzurachicago.com.
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When Cookies Are Really Bad
Everybody loves cookies, right? Well, baked with pecans, yes, but when they overwhelm your computer, they are debilitating. As the Obamacare website learned, you may be able to handle the traffic, but if you drop too many cookies into your web visitors’ computers, you’re screwed. Consumers overwhelmingly disapprove of cookies which track their online activities. Instead, offer visitors a customized list of inforamtion links that they can choose from, or risk losing them entirely. You can still capture qualified contacts without barraging visitors and in fact, won’t find your business getting blocked for spam.
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More World Famous Chicago Terms pooch Although the origin of “pooch” is uncertain (it may be related to the German term of endearment Putzi), it first appeared in the Tribune in 1906 as Pooch, the name of the missing dog belonging to the White Sox first baseman Jiggs Donohue. cloud nine A state of bliss. Aside from the name of a boat, the first known print citation referred to a radio show called Cloud Nine, produced in 1950 by WBBM and sponsored by Wrigley. The variants “cloud seven” and “cloud eight” coexisted in the early days of the phrase, “eight” being the first recorded usage, in 1935. jungle gym Originally a Chicago-based company and its brand name, spelled Junglegym. The Junglegym’s patent application was filed in 1921, and printed references to two-word, lowercase “jungle gym” had already appeared by 1929. flea-flicker A play in football in which the ball changes hands before
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a forward pass. The New York Times “On Language” columnist Ben Zimmer located Tribune citations dating back to 1911 that credit the play’s invention to Bob Zuppke, then the football coach at Oak Park High School (and later at the University of Illinois). tho “Though,” as it was spelled at the Tribune between 1934 and 1975. Colonel Robert McCormick, the publisher of the paper, instituted spelling reforms in fits and starts, with varying degrees of success. Almost everyone today accepts “catalog” and “tranquility,” but “frate” and “iland,” not so much. mickey finn A drink with a sedative (or, rarely, a purgative) secretly mixed in. The term comes from the name of the owner of a Chicago bar on State Street near 11th called the Lone Star Saloon. In 1903, Finn was accused of using drugged drinks to rob his customers. house In reference to the style of music in which DJs mix fragments on turntables. The term arose circa 1985 as a shortening of The Warehouse, a club at 206 South Jefferson Street where the form was born.
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Workplace Accidents on the Decline?
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The workplace is getting safer—or is it? As reported by The Wall Street Journal, workplace injuries reported to the federal government have dropped 31 percent over the last decade, from 2.6 injuries per 100 workers in 2003 to 1.8 per 100 employees in 2011. Safety experts credit action by the Occupational Safety and Health Administration (OSHA) and increased emphasis on reducing workplace hazards. But some activists claim the decline is fueled, at least in part, by employers discouraging workers from reporting hazards and injuries, or retaliating against them when they do. For example, the Journal reported on one company that implemented a “Super Safety Bingo” program, with employees competing for prizes— including a new car. But employees who had been injured in workplace accidents were not eligible to play the game or win any prizes. Experts caution that incentives like these can make employees reluctant to report accidents and injuries at work.
US Foods Sold To Sysco Sysco is buying Rosemontbased food distributor US Foods for about $3.5 billion in cash and stock. Houston’s Sysco will pay $3 billion in common stock and $500 million in cash. It will also assume or refinance about $4.7 billion in debt. That puts the total value of the deal at about $8.2 billion. When the acquisition closes, Sysco will have annual sales of about $65 billion. At the end of last year, US Foods had just over 1,800 fulltime Chicago-area employees, according to a Crain’s list. Sysco President and CEO Bill DeLaney said the two companies have highly complementary core strengths including large product portfolios. The buyout has been approved by the boards of both companies. US Foods shareholders will own about 87 million shares, or about 13 percent, of Sysco’s common stock. Representatives of majority shareholders at US Foods will join Sysco’s board. US Foods is owned by affiliates of private-equity firms Clayton Dubilier & Rice LLC and Kohlberg Kravis Roberts & Co. L.P. Shares of Sysco jumped 30 percent in premarket trading to $44.35.
Mother always told you that breakfast is the most important meal of Call For A Free Estimate the day. Not everyone listens to her advice, see what we have done at restaurantchairrepair.com though. A recent National Eating Trends survey found that 31 million adults skip breakfast in the morning. Most of them are millennials, age 18-34. Why eat breakfast? People who sit down to breakfast every day have a 20 percent lower risk of developing obesity, and a 19 percent lower risk of developing type 2 diabetes (according to a 2013 report from the University of Minnesota School of Public Health). And a 2012 study by The Nutrition Society found that people 20-39 who eat a regular breakfast have lower cholesterol and are less likely to suffer from high blood pressure than those who dash out of the house with an empty Houston and Dallas/Fort Worth residents dine out The Worthiness of Work stomach. most often while Portland, Ore., residents make the fewFor centuries, shepherds in England were buried with a tuft est restaurant visits, according to a new survey from of wool to show St. Peter that their frequent absence from Zagat which also revealed that Coloradans are the best church were due to caring for their flock. We, who run our tippers and New Yorkers pay about 20% more than the businesses, often have to work when family and friends can national average for restaurant meals. Noise was the top “lead a life.” There is little understanding when you miss life’s irritant cited by restaurant patrons asked about their events, but understand this: in the Great Hereafter, the eternal pet peeves, followed by bad service, high prices, overboss knows what you’ve done. crowding and disappointing food. – Adapted from USA Today
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Food Industry News® January 2014
Local News Trestle on Tenth’s annual, seasonal Fondue Sundays runs through the end of February 2014. Chef Ralf Kuettel will serve a fondue made with a blend of Emmentaler, Gruyere and Vacherin cheeses, with a crusty baguette and traditional sides like bündnerfleisch (dried meat), speck, steamed potatoes and cornichons. Paired with Swiss beer, black tea or shots of Kirschwasser - and some good company - it’s the Swiss solution to keeping cozy this cold season. Mobile market Fresh Moves, a reconditioned bus filled with fresh produce, is stopping in food deserts across Chicago. The nonprofit brings items as close to residents as possible and educates them about healthy food and how to prepare it, with cooking demonstrations and recipe cards. “If you’ve been without healthy food for so long, you might not necessarily know what to do if someone sells you that food,” founder Steven Casey said. FastCoExist Jewel-Osco has 176 stores across northern, central and western Illinois. Executive Chef, Paul Kahan and restaurateurs Donnie Mada,
Of the 72 Chicago-area Dominick’s grocery stores that were set to close by the end of last year, 11 will be converted into Mariano’s Fresh Market stores, while Whole Foods reportedly has their eye on another seven of the stores. Pictured: Dominicks in Oswego, IL
Terry Alexander and Kimberly Galban have opened Nico Osteria—an authentically Italian & seafood driven concept at 21 E. Bellevue in The Thompson Chicago Hotel. Q-BBQ is opening a new location in Chicago at 714 W. Diversey. Owner Mike LaPidus aka “Papa Q” will be cooking up some serious BBQ there. Menu items include Texas brisket, baby back ribs, Carolina pulled pork and Memphis chicken wings. This will be his third location. His two others are located in Naperville and LaGrange, IL. Chicago Restaurant Week starts January 24th and lasts until February 6, 2014. According to The Daily Meal’s list of America’s 25 Best Donuts, The Doughnut Vault at 400 N. Franklin St. in Chicago serves the best doughnuts in the nation. - thedailymeal.com
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IFRA Membership Elects Officers, Executive Committee and Directors The IFRA General membership unanimously elected Jerry Shawgo, Orion IGA, Orion, IL, as Chairman of the Illinois Food Retailers Association. The general election took place during the annual state conference which was held at the Tinley Park Convention Center on October 9, 2013. Also elected as officers: Vice Chairman: Art Potash, Potash Markets, Chicago, IL Vice Chairman: Rich Niemann Jr., Niemann Foods, Quincy, IL Treasurer: Tom Woodlock, Sentry Foods, Midlothian, IL Dave Willdnson, Strack and VanTil, Highland, IN and Ken Nemeth, Central Grocers, Joliet, IL are newly elected executive committee members. Re-elected executive committee members are: Mike Kozlowski, Fairplay Foods, Chicago Rich Morris, SuperValu-Midwest Region Rob Prisco, Prisco’s Fine Foods, Aurora, IL Phillip Salerno, Family Foods, Warrenville, IL Larry Tobias, Kirby Foods, Champaign, IL Ken Lansing, Immediate Past Chairman, Martin’s IGA, Effingham, IL Newly elected members of the IFRA Board of Directors are: Jim Harrison, Topway Foods, Pecatonica, IL Tessa Wiegman, Schuette’s Matkets, St. Rose, IL IFRA thanks Past President Bruce Longanecker, Past President Mlke Schuétte Illinois Fond Retailers and Executive Committee member Jim Denges for your many years of service to the association as members of the board of directors. Your leadership and involvement will be felt for many years to come. We also wish to recognize outgoing chairman Ken Lansing. We thank you for your dedication, leadership and many contributions to the food industry. We look forward to your continued involvement as immediate past chairman. A small batch, 91 proof, handcrafted Kentucky straight bourbon whisky. Old Pogue was the flagship product of the original H.E. Pogue Distillery in 1876 and is also the first product released by the modern Pogue Distillery. The product was fashioned after an original bottle of Old Pogue that remained in the family for over a century. This easy-drinking bourbon can be enjoyed neat or with a small amount of ice or water.
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Food Industry News® January 2014
Shmoozefest Wrapup The December 2013 Food Industry News Reader Holiday Party and Networking Shmoozefest held at the Castle in downtown Chicago was a great success, thanks in large part to the excellent cosponsors, attendees and raffle prize sponsors. Attendees sampled fine products from an array of vendors, learned about cutting edge ordering technology form our premier sponsor US Foods and had the opportunity to win dizens of prizes in our free rafles. The sponsors for this event included US Foods (our Premier Sponsor), Gordon Foodservice, Foodservice, Gator Chef, The Coffee Cake Connection, Instantwhip, DLT Sales, Resource POS, Taft Foodmasters, Farmer Bros. Coffee, XTreme Envriomental, Kurman Communications, AlGelato Chicago, Clemens Profit Group, Chicago Coffee and Teas, Reinhart, Clyde May’s Whiskey, Buedel Fine Meats, Illinois Restaurant Association, Swanel Beverage, Grecian Delight, 312 Spirits Wansas Tequlia, Devanco Foods, Bulldog Packaging, Love Me Tenders, Retail Control Systems,, Invision Systems, Cintas, The Horton Group, Durham Ranch / Sierra Meat & Seafood. Many thanks also go out to our Raffle Prize Sponsors, Academia Barilla, Bar Louie, BC Merchants, Captain Kens Foods, Connies Pizza, Clemens Profit Group, E. Formella, Homers Ice Cream, Kikkoman, Kool Technologies, LPS Corporation, Maine Lobster, Patio Restaurants, Oak Mill Bakery, Palmers Place, Roins Produce, Q-BBQ, Real Urban BBQ, Rosebud Restaurants, Timothy O’Tools, The Coffeecake Connection, Tom & Eddies, Van Gogh Vodka, Zepole Restaurant Equipment Depot. Our next event will be this Spring and will take place at Drink nightclub in Schaumburg, Illinois. Stay tuned for details and pelase let us know if you would like to be one of our sponsors.
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Cary Miller Presents
This month, I’m proud
pictured with People Selling the Industry toourbefriend Steven
Hartenstein, CFO/ COO at Phil Stefani Signature Restaurants based in Chicago. Steven’s leadership helps to foster a culture where employees and customers alike are treated like family, which seems to be a recipe for success in building customer and employee loyalty. We applaud Steven for his contributions to our industry in his 35+ year career in the food industry.
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Get Started Investing for Retirement You want to save for retirement, but you’ve delayed your investment plan until you’re in better financial shape? Take these steps to get to that desired situation sooner rather than later: l Put your monetary goals into writing. For example: “Save at least 10 percent of each paycheck.”
Want to sell more? Get visual.The best way to “scream loudly” is with a strong banner, and use that banner to shout your best deal! Love Me Tenders’ Barry Levy provides signage for his product deals to his vendors. Above, the company’s promosignage for football season party trays. See Love Me Tenders’ ad on page 16.
l Track your spending habits for three consecutive months. Write down everything—yes, everything—you spend. Then see what expenses you can realistically give up. l Cut back on expenses as much as you can. Test your limits. Make sure you can live with your decisions in the long term. l Pay down your debt. Invest the extra money in a retirement plan.
Mary Geub is the owner of Gerhard’s Elegant European Desserts. Established in 1994, Gerhard›s Elegant European Desserts was designed to be an experience of elegance and quality. The firm has a loyal following of upscale foodservice, institutional and retail accounts who are willing to pay a little more for the superior quality and service Gerhard’s is famous for. You can see their ad on page 34 of this issue. Michael Hahn is a partner in alGelato Chicago, a leading local producer of quality gelato products and related desserts. New from the firm are Gelato Pops, Hand Dipped Chocolate Bananas, and Pre Scooped Gelato Balls. They are also famous for their delicious pre-sliced Spumoni. If you are ready to give your customers something special, check out the firm’s ad on page 24 of this issue. Len Olsen is a legend in the Michigan wine industry. His firm, Baroda Founders Wine Cellars offers products from classic varietals (Lake Michigan Shore Series) to fruit-flavor-enhanced (Baroda Antique Series) to delectable dessert wines. Wine master Len Olson has more than 40 years experience, and only uses luscious local grapes to produce the highest quality, award-winning wines. Customers love local wines and Baroda Founders Wine Cellars delivers an excellent product at great prices. Tom Traxler is with Captain Ken’s Foods, a food processing company that produces consistent quality products for foodservice and retail segments, and other food processors. Tom’s family continues the rich tradition that was started in 1967 by Captain Ken Freiberg, the company’s founder. Today, the company offers many convenience foods for foodservice including their famous Baked Beans, Taco Meat, Chili, Entrees and Sides. If you are looking to improve quality and consistency, check out Captain Kens ad on page 16 of this issue. Julie Fawcett is with Hirzel Canning /Dei Frateli Tomato Products. As a fourth generation, family-owned company, their brands thrive on family traditions. The family owned company takes great deal of pride in knowing that their products are made of the finest ingredients possible and that their tomato products are grown from seedlings they cultivate themselves. Dei Fratelli Canned Tomato Products, Pasta Sauces, Tomato Juices, and Soups are all-natural and Gluten-Free. This brand is available through many distributors including Performance Fox River. Ask your distributor rep about this excellent brand and line up of products from right here in the Midwest. The Supreme Lobster team of sales executives provides the highest level of customer attention to chefs and supermarket owners across the US. Supreme customer service is engrained in their culture. Whether it’s sourcing a hard-to-find product, creating a custom product assortment specific to a buyers needs, or keeping customers ahead of the latest culinary trends, they make every effort to make seafood buying easy. They call it Supreme Service.
Treasure Island Foods established in 1963 in Chicago is not only celebrating their 50th anniversary this year in the grocery business, but is celebrating the grand re-opening of their Elm St. store located at 75 W. Elm in Chicago. Pictured to the left is their team of buyers sharing a toast to the success of the company. Alderman Brendan Reilly, Cook County Treasurer Maria Pappas, and Maria Kamberos, President of Treasure Island Foods and Christ Kamberos Jr. Vice President of Development share in the excitement of the ribbon cutting.
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The Foodservice Solutions Team is ready to provide profit enhancing solutions to foodservice and retail operators across the Midwest. Since 1990, FSI has been a distributor of high quality specialty food service equipment including: Henny Penny, Refcon, Doyon and NuVu. The firm provides equipment, programs, supplies, replacement parts, equipment service, consultation, menu development and training. They even offer free use of their test kitchen to their customers. You can find them listed in our Buyers Directories on page 41 of this issue.
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PFG Fox River Show, Pheasant Run
Elk Grove Village, Illinois Based Devanco Foods, Introduces 2 New Items
For foodservice, the company is introducing its new Gold Label Italian Style Beef. This all natural, Italian style beef is slow roasted, fully cooked and sliced. The product is hand-trimmed, and is sold in 5# cases which come with 1 gallon of gravy. Also new from Devanco is the Ditka Road House BBQ Beef. This sweet, smoke flavor beef is sure to be a winner with consumers and is available for sale strictly through retail channels. You can get more information on Devanco, by seeing their ad on page 13 of this issue.
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Over half (53 percent) of 18- to 34-yearolds report that online reviews factor into their dining decisions, as do 47 percent of frequent fullservice customers. Harvard Business School Professor Michael Luca found that a one-star increase in a Yelp rating leads to a 5 percent to 9 percent bump in revenue. – National Restaurant Association
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Twenty-Three Tools to Build Your Brand By John Graham Trashing branding has reached about, starting with dumping star status as critics dismiss it as contracts, followed by the Jump! passé in a digital environment. early upgrade program and then Who wants the “behind the the signing of Shakira. The times” label? It’s interesting payoff has been huge with more that those throwing the rocks at than one million new customers, branding come prepared with a increased revenues and positive ready replacement they want to changes in public perception. sell us. 5. Respond quickly to a crisis. Because branding is how There’s no pause button; just ask people experience a company Ford Motors. It refused to recall and its products, don’t fall for 421,000 2012 Escapes when the idea that it’s obsolete. Just stuck gas pedals caused accidents remember that no company until the company was forced goes to greater pains to protect into doing it, causing reputation its brand’s integrity than does damage and falling Escape sales. Apple, now the number one Be ready because even a slight brand in the world, according to delay in responding to a crisis the 2013 Interbrand survey. can be costly. “Every so often, a company 6. Research ruthlessly. changes our lives, not just Mistakes hurt and some can be with its products, but with its fatal, so challenge your ideas, ethos,” noted Interbrand CEO options and opportunities with Jez Frampton in the company’s research and testing to avoid report. “This is why…Interbrand falling into embarrassing and has a new No. 1: Apple.” costly debacles. No task is more critical for 7. Articulate your mission. companies, organizations and Forget about puffy-fluffy (and individuals than brand building. meaningless mission statements). Here are 23 tools that can The famed industrial designer enhance a brand by giving it Niels Diffrient, who blended continuous care and protection. the technical and the aesthetic, 1. Give everyone hospitality had one goal: “Why would you training. This is the place to design something if it didn’t start since most employees don’t improve the human condition?” know how best to interact with What an idea! customers. Hospitality training 8. Understand your is mandatory for all employees customers. Many say they of Portland, Oregon’s Umpqua know their customers and don’t Bank and it has paid off as need any help. They’re kidding demonstrated by the bank’s themselves about other things, stellar performance. too. It takes a combination of 2. Align with a charity. Create having the right data and having a long-term relationship with a the smarts to figure out what it charity that shares your values means. and makes it possible to leverage 9. Picture customers your company’s resources –– correctly. Take a page from knowledge, skills, talent as well Target and Dunkin’ Donuts, as monetary contributions. companies that view customers 3. Make marketing your as “guests” who deserve to be mission. Business is all about treated that way. attracting customers who want 10. Avoid erraticism. This to do business with you, a prevalent disease eats away at mission requiring a plan that’s business success by constantly implemented consistently. jumping from one non-solution 4. Give customers what they to the next, baffling and want. That’s what T-Mobile’s confusing both customers and “Un-carrier” rebranding is all employees.
MUST READ
11. Make studied moves. Just because a competitor does it or it “sounds good” doesn’t mean it’s right for your company. Without adequate preparation or serious research, many companies jump into eCommerce, launch new products, make acquisitions, or expand, only to fail. 12. Admit mistakes fast. Too many businesses are living in the past when cover-ups were possible. Not so now –– there’s always a trail that leads to your door. Don’t hope for the best; expect the worst and clear the air quickly. 13. Control enthusiasm. Enthusiasm is essential, but it can also dull cognitive skills, obscure roadblocks, and blind us to unnecessary risks that can lead to unwelcome outcomes. 14. Build a case for receiving industry and civic awards. Valid recognition is more than blowing your own horn; it helps in shaping how customers, employees and the public perceive a company. 15. Disallow excuses. Whether it’s letting yourself, your work group, or your company off the hook by making excuses, customers, shareholders and the public get the message: you can’t counted on. 16. Be crisis conscious. Asking the question “What would happen if…?” is the most important component in making decisions. Failing to ask it is entertaining the possibility of making costly mistakes. 17. Segment your customer base. Heard it before? Of course, but only a small percentage of companies actually segment their customer database so they can tailor their marketing message to specific groups, and devote their efforts to those who produce the most revenue. 18. Be responsive. “They always get back to me quickly.” Because they create a lasting impression, these are the most important words anyone can
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Food Industry News® January 2014
hear. Like nothing else, they send the message that you care. How fast? Now –– one hour or less. And there are no exceptions. 19. Educate customers. If customers aren’t learning from you, they’re vulnerable to competitor attack. Focus on emerging trends, dangers ahead, product use, reducing costs, and solving problems. 20. Think creativity. Nothing is worse than trying to eat when driving for fear of making a mess on our clothes. KFC solved the problem with its fivecompartment Go Cups that fit in a cup holder and a menu of finger food. 21. Get rid of meetings without a strategic agenda. Meetings frustrate “goaloriented high achievers,” says meeting expert Larissa Barber of UNC, because they feel they are prevented from getting work done, while those who are more social and less self-structured like meetings “to catch up and talk with colleagues.” 22. Get it right. Good enough is never good enough when it comes to the care and protection of a brand’s integrity. 23. Give everyone brand training. Branding depends on consistent messaging and that takes training. What values does it represent? Why does it resonate with customers? What role do employees play in caring for our brand? How can they help enhance it? Brand building is a tough job and one that never ends. As difficult as it is to create a solid brand, it can be easily damaged or even destroyed. It needs constant care. And, above all, it deserves tireless protection. It may never appear on a balance sheet as an asset, but its value is immeasurable. John Graham of GrahamComm is a marketing and sales strategistconsultant and business writer. He publishes a free monthly eBulletin, “No Nonsense Marketing & Sales.” Contact him at johnrg31@me.com, or johnrgraham.com.
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“Top Trends in Promotional Products for 2014” In 2014 help your business stand out with exceptional promotional products for your customers! 1. Eco-Friendly Products Eco-Friendly products are an increasingly popular trend. The trend to “go green” permeates every facet of life today, including marketing and promotion products. Items that are made of biodegradable materials are very trendy. By using these kinds of items for your promotional business, you will make it clear that corporate social responsibility is very important to your company. 2. Tablet Accessories Projections for tablet sales for 2014 range from 145 to 172 million units, this increasing popularity have pushed the demand for new and innovative accessories to go with them. 3. Custom Manufactured Items Everyone wants their promotional product to stand out in a unique way, from exact pantone colors to particular details in the size and design of the product. Customize it for 2014! 4. Drinkware and Food Containers With a cultural focus away from disposables and healthier living, everybody seems to be on the drinkware and container bandwagon. Hot items this year include the following in the drinkware category, i. Infuser Drinkware (including flavor-infusing water bottles) ii. Contigo Drinkware (including spill-proof coffee tumblers and water bottles) iii. Tervis Tumblers iv. Filtered Drinkware and branded food containers also continue to be a strong favorite.
v. Tailgating Supplies 5. Apparel Apparel is always a big hit with customers and employees. We are seeing the following as “must-have” items for 2014. i. Poly/Cotton Apparel ii. Camouflage Prints iii. Sunglasses 6. Tech Gadgets Tech gadgets continue to make a strong connection with customers. The most popular items include: i. Mobile Accessories ii. Earbuds iii. Carrying Cases iv. USB Drives 7. Full color products are popular with customers.
Visually enticing messages and eye-catching designs are key, so for 2014 revisit your promotional product inventory and take a look to see how you can incorporate full-color ele-
ments into the mix. This information is courtesy of liquor industry expert, Jeanne Rivers, who now works with Piranha Promotions, www.piranhapromotions.com.
United Center Keeps Its Name United Airlines holds naming rights of the United Center for the next 20 years. The company’s title sponsorship with the arena, home of the Chicago Bulls and the Chicago Blackhawks, dates back to its 1994 inception but was set to expire in 2014. The financial terms were not disclosed. But industry observers estimate the current marketing agreement has been worth about $36 million over the life of the deal, according to sports sponsorship firm IEG LLC, which has not been involved in the United Center/United Airlines negotiations. The United Center places second among all 29 NBA arenas in media exposure.
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Food Industry News® January 2014
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Chefs Resonate with Local Sourcing Six of the top 10 trends identified by chefs in the National Restaurant Association’s 2014 Culinary Forecast center on local sourcing and sustainability, including locally sourced meat and seafood which landed in the top spot. Locally grown produce, environmental sustainability, healthful kids’ meals and gluten-free cuisine rounded out the top five. “Today’s consumers are more interested than ever in what they eat and where their food comes from, and that is reflected in our menu trends research,” said NRA’s Hudson Riehle. – Restaurant-Hospitality.com
End of This Past Year Saw Stronger Restaurant Sales Upcoming Opportunity Days February 4 – National Soup Day February 14 – Valentine’s Day February 17 – National Cabbage Day February 27 – National Strawberry Day
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Some 54% of restaurant operators reported yearover-year same-store sales gains in October, up from 41% the month before, and 43% saw higher traffic during the month, according to the National Restaurant Association’s monthly Restaurant Performance Index. The index, which measures the industry’s health and restaurateurs’ outlook for the coming months, hit its highest level since June. Restaurant operators are relatively optimistic about sales growth in the months ahead, even if the overall economy remains mixed,” – Pizzamarketplace.com
Campbell Soup Chefs Pick Top Food Trends for 2014 Sophisticated sweets, savory yogurt and Brazilian cuisine are just three of the inspirational food trends to watch out for in 2014, as identified by Campbell’s Culinary & Baking Institute (CCBI), a global network of highly-trained chefs, bakers and culinary professionals at the Campbell Soup Company. These and other findings are the focus of CCBI’s first-ever Culinary TrendScape report<http://www. campbellsoupcompany.com/ newsroom/media-library/ reports/2014-campbellculinary-trendscape-report>, a professional assessment not only of what people are eating now, but what is trending for the coming year. The 2014 Culinary TrendScape report is part of the Campbell’s culinary monitoring and tracking system that identifies and categorizes the most impactful food topics and follows them as they evolve through six distinct stages, from the discovery phase-like fine dining restaurants and cultural hot spots-to universal appeal and international availability. The report also builds on how American tastes are evolving as a result of global influences and greater awareness about sustainability and nutrition.
The rooster may rule the roost, but if the drunkard who owns the henhouse gets hungry, the rooster is just food.
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New Years Change or Celebrating the Status Quo by Dick Heatherton “Most people look forward to the New Year for a new start on old habits.” Boy, it really does say it all. Even with the best of intentions, we wind up doing the same thing over and over again and then wonder why nothing changes.Talk about going in circles. In the hospitality business, consistency is a blessing and a curse. Customers depend on it for service, quality, taste, value, etc. But, not adjusting to the changing marketplace can change you right out of business. Take the blinders off. What I’m suggesting is keep the melody but change the drum beat. Restaurateurs are pioneers. They put everything on the line. Unfortunately, the failure rate in the food and dine sector is exceptionally high. But, when an establishment succeeds, management and ownership want to keep on keeping on and, rightfully so. But, there is an old show business adage that goes, “don’t fall in love with your own PR.” Consumers are fickle. Tastes change. Not responding to the marketplace, especially today, can become a serious miscalculation. The public in general is in an unforgiving mood. Today, you’re not going to win simply by a charm offensive. With so much negative occurring in life right now, consumers are mad. They feel out of control. They are afraid. They want what they want and they want what they want right now. They are looking for an excuse to exert what little control they have and exercise it. If that means no longer patronizing your place, they’ll exercise that option.
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Psychiatrists call it Transference. It’s when people can’t deal with a problem directly they transfer their focus to something, somewhere or someone else. Sounds like a Seinfeld episode. When you make adjustments, don’t throw the baby out with the bath water. I’m a consultant. That’s what I do. My job is to see what’s going on in the world. It calls for research as well as empirical evidence. Then tailor my findings to the specific needs of the client in order to keep them viable and profitable. Recently, I was approached to consult an Italian restaurant. It’s a nice place, located in a college town. The food is OK. And the owner is wondering why business is falling off. Again, the restaurant is located in a college town. The place is about 3 blocks away from the school. You walk into the place and you hear opera. OK. Their clientele is mostly in the 60 plus demo. The customers like the restaurant and have been going there for years. The food portions are so large that most regulars “doggy bag” it. And, there are no younger servers. Oh, did I mention that the place is 3 blocks away from a college? Aah, there’s nothing like overlooking the obvious. But, in reality, that’s life. I’m not going to go through the litany of challenges faced by this place but it needs a lot of help right now when it comes to adding and changing drinks, wine and beer selections appealing to younger demos, better tasting food, reaching out via social media and hiring some younger servers. There is nothing at this place that would be considered inviting to a younger and eager customer base. Oh, the college 3 blocks away has an enrollment of more than 30, 000.
Again, people are hurting. They are looking for excuses to vent their frustrations. So why give them the opportunity to take it out on you? You are in the Hospitality business. Your place needs to be inviting. It should be a safety zone, an oasis from all that is maddening. Adjust. Make subtle adoptions. Whether we like it or not, we make life adjustments every day. Perhaps some course corrections should be considered for your business too. It’s time to put aside your pride. Why start the New Year promising change but celebrating the status quo. It makes no sense. Author/speaker Dick Heatherton has had a lifetime of success from radio, tv and motivational communications. He can be reached at dickheatherton@ outlook.com
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Elk Grove Village based United Fast Food and Beverage is launching the market’s first and only Fogel Refrigeration Outlet Store. According to a company representative, Fogel has an excellent price point and comprehensive warranty, along with a reputation for reliability and ease of service. They also noted that their special pricing reflect at least 50% off manufactures list prices. These pictures are from this new cash and carry outlet store located 2626 Delta Lane in Elk Grove Village. The company has a full line of Fogel products in stock for immediate When you can’t find the exact availability. Delivery, special dealer pricing and multi-unit chain pricing piece of stainless steel foodservice equipment you need to suit your is also available. For more information see their ad on page 20.
needs, consider calling C & R Foodservice Equipment. The locally based company routinely fabricates all types of stainless steel items, including steam tables, shelving, counters, hoods and tables. C & R is known for excellent pricing and fast turnaround. See their ad on page 12 of this issue.
Breakfast Sales Growth Restaurant breakfast sales are on track to hit $47 billion this year, up 5% from 2012, and per capita spending on the morning meal rose 8% between 2007 and 2012, according to Packaged Facts. Limited-service eateries grabbed most of the growth, as cashstrapped consumers traded down and quickserve and fast-casual chains offered speedy service and a wider variety of breakfast offerings, the report says. A separate report from Technomic found that only about 20% of consumers are eating restaurant breakfasts more often, and suggested eateries could boost breakfast business with more all-day and late-night offerings. – Technomic, Inc We forget that every good that is worth possessing must be paid for in strokes of daily effort. — William James
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Nuggets Avoid workplace injury—One key to preventing injuries at work is recognizing when and where they’re most likely to strike. According to the 2012 Census of Fatal Occupational Injuries from the U.S. Department of Labor’s Bureau of Labor and Statistics, 2,986,500 workplace-related injuries were reported. The most common: n Muscle sprains, strains, and tears: 340,000 n Slips, falls, and trips: 226,000 n Back injuries: 182,000 n Workplace accidents or violence: 5,000 n Car accidents: 1,103. Americans are raising their glasses in celebration of the 80th anniversary of Prohibition’s end, perhaps with a cocktail based on drinks that were popularized during the crackdown on alcohol. Cocktails with sugars and bitters made home-brewed booze drinkable and paved the way for the classic cocktail resurgence. The Manhattan, the Martini and the Side Car are all coming back. – oanews.com Fact—1.2 billion pounds of potato chips are consumed each year in the U.S. Spinach is one of the most nutritious and highest ranking vegetables in nutrient and antioxidant capacity. The world’s hottest pepper is the habanero. Frank and Ethel Mars introduced the
Snickers bar in 1929. They named it after their family’s horse. More than three-quarters of respondents from a ConAgra Foods survey reported that they eat breakfast regularly, with the majority (82 percent) doing so at home. Recently, in Washington, D.C., dozens of people carried signs and marched while singing “Jingle bells, jingle bells, jingle all the way, it’s no fun, to survive, on low low low low pay.” In New York City, about 100 protesters blew whistles and beat drums as they marched into a McDonald’s chanting “We can’t survive on $7.25.” And in Detroit,
Fast food workers in Chicago, New York and dozens of cities across the nation held up signs and protested the Federal Minimum Wage, saying it should be raised to $15 an hour. Currently that wage is $7.25, or about $15,000 a year for full-time work. Pictured: A protester holds up a sign, “Fight For 15” in Chicago.
more than 100 workers picketed outside two McDonald’s restaurants, singing “Hey hey, ho ho, $7.40 has got to go!” One-day labor walkouts were planned at fast-food restaurants in 100 cities last month, with protests in many more cities and towns across the nation. – usatoday.com
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BIG FLAVOR SMALL PRICES
Soaring Soup Sales U.S. restaurants served 1.6 billion servings of soup in the 12-month period ending in July, up 3% from the previous year, and quickserve chains led the growth with an 8% increase, according to NPD Group. Diners increasingly see soup as less of a side dish and more of a healthy, comfort food meal, said Eric Ersher, founder and CEO of Michigan-based soup chain Zoup, which has grown from 28 to 57 stores since 2010 and projects 2013 revenue of $32 million.
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Keep Doctors and Restaurant Disease At Bay Chains Turn You probably know that an apple is better for Up the Music you than a cheeseburger, but do you know what Casual restaurant chains have been revamping their soundtracks recently in a quest to win with younger customers, including Olive Garden which has added heftier portions of Adele and U2 to its typically Sinatra-heavy lineup. Other chains including Red Lobster, Sonny’s BBQ and Tony Roma’s have also revamped their musical selections. “You have more fun when you’re listening to songs you know the words to,” said Tony Roma’s marketing director Monique Yeager. – Adapted from The Orlando Sentinnel
Polish up your appearence and attitude; online sellers thrive on your bad presentation.
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other foods are packed with health benefits? Use this list to plan meals and snacks that help you maintain your ideal weight and your best overall health: ■ Almonds. In moderation, almonds and other nuts can have positive health benefits. A handful of almonds contains plenty of fiber and monounsaturated fats that can prevent heart disease. ■ Avocados. They provide plenty of fiber, as well as folate, a B vitamin that can prevent birth defects. As with almonds, avocados also contain a dose of monounsaturated fats that offer anti-inflammatory properties and may help your body burn fat. ■ Blueberries. They contain antioxidants and phytonutrients that can aid in lowering cholesterol and keeping cancer at bay. Best of all, they retain their health benefits even if they’re frozen. ■ Broccoli. With only 30 calories to a cup, broccoli offers a wealth of vitamins and nutrients. Its sulfur compounds may filter out carcinogens that cause tumors, and scientists now say broccoli may also help prevent inflammation that contributes to osteoarthritis. ■ Salmon. A good source of lean protein, salmon also offers a healthy amount of omega-3 fatty acids, which can significantly lower your risk of heart disease by reducing the buildup of plaque in your blood vessels.
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Nestle Trims Down Nestle is selling its Jenny Craig dieting business, consisting of approximately 600 weight management centers, to North Castle Partners; the terms of the deal were not released. Nestle purchased Jenny Craig in 2006, and North Castle plans to combine it with Curves International, which it acquired last year. – Wall St. Journal
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How Captain Ken’s Chili Got It’s Start
sees to open 54 new restaurants in five cities, including its first locations in Oakland, Calif., and Orlando, Fla. The deals also call for expansion of the Denverbased “better burger” chain in Atlanta; Jacksonville, Fla.; and Charlotte, N.C., where it already has a presence. – Adapted from www.bizjournals.com
The CIA partnered with the National Restaurant Association last week to teach 32 members of military foodservice units how to maintain culinary standards on a mess hall scale. The training was sponsored by NRA’s Military Foundation and created for honorees who won an annual competition designed to identify and honor the most talented cooks and chefs in each branch of the service. “This program helps individuals decide whether they want to stay in the military in food service, and if they’re looking to get out they know there are careers waiting for them,” said Chief Master Sgt. Ed Walden of the U.S. Air Force. – Napa Valley Register
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Bucktown to Welcome Mindy Segal DNAChicago reports that Mindy Segal, owner of popular Bucktown dessert bar Mindy’s Hot Chocolate and 2012 winner of the James Beard award for “Outstanding Pastry Chef in the Country,” has leased a 6,000-square-foot space in the 2300 block of North Milwaukee Ave and plans to open a bakery. Her plan is to emulate French bakeries that she fell in love with during her honeymoon in Paris, with a more natural feel for appearance and content. The new venture will be next to The Radler, a German beer hall opening soon at 2375 N. Milwaukee Ave.
Photo courtesy H2 Public Relations
Smashburger Plans Expansion Veterans Learn Smashburger said it has signed up four franchi- Culinary Skills
When the winter wind seems to be eating you alive, a warm bowl of chili is a Midwest no-brainer. Captain Ken’s Firehouse original chili recipe has been a favorite for over 35 years, and it’s easy to taste why; it is made from all the best stuff. Hearty chunks of fresh ground beef, fresh cooked kidney beans (not canned), fresh vegetables, mild seasonings, plus just the right amount of brown sugar giving the chili a smooth, slightly sweet flavor. But the backstory on Captain Ken’s is where history was made: In the summer of l943, Ken Freiberg began his career as a firefighter in St. Paul, Minnesota. ln 1953, he was promoted to Captain of Firehouse Number l4, where it was traditional for each fireman to cook meals for their fellow firefighters. Captain Ken’s specialty was oven-baked beans. People started talking about his cooking, and would stop by the fire station hoping to sample some of “Captain Ken’s famous beans.” Ken served it to the Minnesota State Fair in 1964. A few years later, at 55, Ken retired from the fire department and started Captain Ken’s Foods. Over 40 years later, Captain Ken’s follows the same slow, ovenbaking process to make their beans from scratch. But Ken also had a signature “Firehouse Chili” that was a knockout hit among the firefighters, and launched successfully. Firehouse chili is made using only all-natural ingredients with the same spices and ingredients you find in most home kitchens... if you cook with love. Captain Ken’s has a Chili Recipe Idea booklet for great tasting and fun ways to use chili in different food dishes. From chili dogs to chili nachos, taco salad or chili on a baked potato, here’s the perfect beginnings.
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Food Industry News® January 2014
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DIRECTORY ACCOUNTANTS
BLENDERS
COFFEE & TEA
FANS-VENTILATING & EXHAUST
Baker Tilly ___________________________ 312-729-8100
Blendtec ____________________________ 800-253-6383
Chicago Coffees & Teas ________________ 773-252-7000
AWR Welding ________________Page 28 _ 773-491-5353
SS&G ______________________________ 847-824-4006
BOOTHS
Java Breeze Coffee & Tea ______________ 773-235-9356
FAUCETS
ADVERTISING
Chicago Booth _______________Page 15 _ 773-378-8400
COFFEE HOUSE PRODUCTS
Faucet Shoppe The ___________Page 22 _ 773-478-3890
Food Industry News ___________________ 847-699-3300
BOOTHS-UPHOLSTERERS
Chicago Coffees & Teas ________________ 773-252-7000
FILTERS-EXHAUST SYSTEMS
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COFFEE ROASTERS
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BREAD & ROLLS
Emerald House Coffee Roastery _Page 24 _ 630-506-2540
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AIR FILTERS-SALES & SERVICE
Gonnella Baking Co ___________Page 36 _ 312-733-2020
Rock House Coffee Roasting Co _________ 312-350-6190
FIRE SUPRESSION SYSTEMS
Averus ______________________________ 800-393-8287
IL Mulino di Valenzano Bakery ___Page 39 _ 773-934-1625
COFFEE-GOURMET & SPECIALTY
Red Hen Bread _______________________ 312-433-0436
Averus ______________________________ 800-393-8287
Olympia Maintenance __________________ 708-344-0344
Chicago Coffees & Teas ________________ 773-252-7000
BUTTER-CLARIFIED
COLD STORAGE
FIRE-EXTINGUISHERS
Danish Maid Butter Co _________Page 14 _ 773-731-8787
Perishable Distribution Solutions _________ 888-491-1641
BUTTER-PREPORTIONED-WHIPPED
CONCESSION EQUIPMENT & SUPPLIES
Danish Maid Butter Co _________Page 14 _ 773-731-8787
Gold Medal Products __________Page 39 _ 800-767-5352
CABLE TV-SALES & INSTALLATION
CONSULTING & DESIGN
Prime Time Sports ____________________ 847-637-3500
A D E Foodservice Equipment ____________630-628-0811
CASH & CARRY-WHOLESALE
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GFS Marketplace _____________________ 800-968-6525
Manny’s Food Products ________Page 07 _ 312-939-2855
CASH REGISTERS & SUPPLIES
Papa Charlie’s________________Page 34 _ 877-522-PAPA
Schmaus Cash Register & POS __________ 847-675-6066
Vienna Beef _________________________ 773-278-7800
CATERING-VEHICLES
CORPORATE GIFTS
DCI Central (Hotshot) __________Page 25 _ 800-468-7478
Vienna Beef _________________________ 773-278-7800
CEILING CLEANING
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Skyline Building Services _______________ 312-454-4545
Payment Alliance International ___________ 630-368-1833
CHAIR/BARSTOOL REPAIRS
CROISSANTS
Restaurant Chair Repair ________Page 28 _ 630-424-0424
La Parisien Bakery ____________________ 773-725-3500
CHAIRS-COMMERCIAL
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Chicago Booth _______________Page 15 _ 773-378-8400
Instantwhip Chicago ___________Page 33 _ 800-933-2500
John Manson & Associates ______________ 773-278-8280
PFG-Fox River _______________Page 07 _ 630-896-1991
Waco Manufacturing ___________________ 312-733-0054
New Dairy ___________________________ 312-421-1234
CHARCOAL
DELIVERY-VEHICLES
Apache Supply _______________________ 708-409-1040
DCI Central (Hotshot) __________Page 25 _ 800-468-7478
Charcoal Supply Company ______________ 312-642-5538
DESSERTS
CHEESE
Algelato _____________________Page 24 _ 847-455-5355
PFG-Fox River _______________Page 07 _ 630-896-1991
Eli’s Cheesecakes_____________Page 23 _ 773-736-3417
New Dairy ___________________________ 312-421-1234
Gerhard’s European Desserts ___Page 34 _ 847-234-0023
CHEESECAKES
PFG-Fox River _______________Page 07 _ 630-896-1991
Eli’s Cheesecakes_____________Page 23 _ 773-736-3417
New Dairy ___________________________ 312-421-1234
CHICKEN TENDERS
DIRECTV
Love Me Tenders, LLC _________Page 16 _ 773-502-8000
Prime Time Sports ____________________ 847-637-3500
CHICKEN-PROGRAMS
DISHWASHER-LEASING & RENTAL
FSI/Foodservice Solutions ______________ 847-719-6088
Cintas Facility Services _________________ 630-543-3666
CHILI
DISWASHING COMPOUND, DETERGENTS & SOAPS
Captain Ken’s Foods___________Page 16 __800-510-3811
Cintas Facility Services _________________ 630-543-3666
CIGARS
DUCT CLEANING
FOOD PRODUCTS-PREPARED
Pacific Cigar Company _________Page 40 __630-972-1189
Airways Systems______________________ 630-595-4242
Captain Ken’s Foods___________Page 16 __800-510-3811
CLASSIFIED ADVERTISING
Averus ______________________________ 800-393-8287
FOOD SAFETY TRAINING
Food Industry News ___________________ 847-699-3300
Olympia Maintenance __________________ 708-344-0344
Food Industry Training _________________ 630-690-3818
Chicago Booth _______________Page 15 _ 773-378-8400
CLEANING PRODUCTS
ELECTRICAL REPAIR & MAINTENANCE
FOODSERVICE EQUIPMENT-REPAIR
Waco Manufacturing ___________________ 312-733-0054
SuperClean __________________________ 847-361-0289
Mackay Heating & Mechanical ___Page 37 _ 847-381-0448
CSI - Coker Service Inc ________________ 888-908-5600
BAR SUPPLIES
CLEANING SERVICES
ETHNIC FOODS
Cobblestone Ovens ___________________ 847-635-0172
ANTIQUES & FURNISHINGS Jans Antiques ________________________ 312-563-0275 APPETIZERS PFG-Fox River _______________Page 07 _ 630-896-1991 ARCHITECTS Dacre & Youngquist LLC Architects _______ 312-477-0773 Dearborn Architects ___________________ 312-939-3838 Sarfatty Associates _____________________847-920-1100 ASIAN FOOD PRODUCTS Kikkoman Sales USA __________________ 630-954-1244 ASSOCIATIONS Illinois Restaurant Association ___Page 37 _ 312-787-4000 ATM MACHINES Meirtran ATM_________________Page 10 _ 800-382-5737 Payment Alliance International ___________ 630-368-1833 AUCTIONEERS Bob King Auctions _____________Page 28 _ 847-458-0500 AWARDS Classic Design Awards _________________ 847-470-0855 AWNINGS & CANOPYS Chesterfield Awnings __________________ 312-666-0400 AWNINGS - SALES & SERVICE Thatcher Oaks Awnings ________________ 630-833-5700 BAKERS-WHOLESALE Gerhard’s European Desserts ___Page 34 _ 847-234-0023 Gonnella Baking Co ___________Page 36 _ 312-733-2020 IL Mulino di Valenzano Bakery ___Page 39 _ 773-934-1625 JR Dessert Bakery ____________________ 773-465-6733 La Parisien Bakery ____________________ 773-725-3500 Red Hen Bread _______________________ 312-433-0436 BAKERY-PRODUCTS Instantwhip Chicago ___________Page 33 _ 800-933-2500 BANKS AND FINANCING PNC Bank ___________________________ 855-762-2361 BAR SPOTTING/LOUNGE REPORTS Petritis Group Inc IL Lic 117001002 _______ 847-705-6619 BAR STOOLS
Averus ______________________________ 800-393-8287 Henrichsen Fire & Safety Equip __________ 800-373-9714 FIRST AID-EQUIPMENT & SUPPLIES Affirmed Medical Service _______________ 847-322-9185 FLOOR CLEANING-REFINISH & REPAIR Sexton Complete Care __________________800-827-1126 FLOORS-SALES & INSTALLATION Mr Floor Companies ___________Page 16 _ 847-674-7500 FOOD BROKERS Sip & Company _______________________ 708-452-8828 FOOD DISTRIBUTORS Devanco Foods _______________Page 13 _ 847-228-7070 PFG-Fox River _______________Page 07 _ 630-896-1991 Sotiros Foods ________________Page 22 _ 708-371-0002 Tec Foods Inc ________________Page 17 _ 773-638-5310 US Foods ___________________Page 03 _ 800-942-9470 Anichini Brothers ______________________ 312-644-8004 GFS Food Service Distribution ___________ 800-968-6515 Grecian Delight Foods _________________ 847-364-1010 Reinhart Foodservice __________________ 866-961-5885 FOOD EQUIPMENT Bob King Auctions _____________Page 28 _ 847-458-0500 Gold Medal Products __________Page 39 _ 800-767-5352 FOOD PROCESSING EQUIP SALES & SERVICE LPS Corp ___________________Page 29 _ 847-451-2222 FOOD PRODUCTS Empanadas Patagonia _________Page 10 _ 630-568-3964 Love Me Tenders, LLC _________Page 16 _ 773-502-8000 Soupbase.com _______________Page 06 _ 216-381-9916 Taft Foodmasters _____________Page 19 _ 212-644-1974 Tec Foods Inc ________________Page 17 _ 773-638-5310 GFS Marketplace _____________________ 800-968-6525 Grecian Delight Foods _________________ 847-364-1010
Ramar Supply Co _____________Page 06 _ 708-233-0808
Skyline Building Services _______________ 312-454-4545
Kikkoman Sales USA __________________ 630-954-1244
FOODSERVICE- LAYOUT & DESIGN
BATCH FREEZERS
COCKTAIL BLENDERS
EVENTS
A D E Foodservice Equipment ____________630-628-0811
Kool Technologies _____________________ 630-483-2256
Blendtec ____________________________ 800-253-6383
Promark International Distributors ________ 630-876-3855
Losurdo Inc __________________________ 630-833-2828
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Food Industry News® January 2014
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Buedel Fine Meats & Provisions __________ 708-496-3500
Taft Foodmasters _____________Page 19 _ 212-644-1974
Farmers Insurance-Mark Holihan _________ 847-823-6800
March Quality Used & New Equip_Page 09 _ 800-210-5895
Grecian Delight Foods _________________ 847-364-1010
INTERIOR DECORATORS & DESIGNERS
Sierra Meat & Seafood _________________ 800-444-5687
Thunderbird Food Machinery ____Page 17 _ 866-451-1668
HAMBURGER PATTY MANUFACTURER
Sarfatty Associates _____________________847-920-1100
MEATS
Zepole Restaurant Supply ______Page 04 _ 630-783-1239
Devanco Foods _______________Page 13 _ 847-228-7070
ITALIAN BEEF
PFG-Fox River _______________Page 07 _ 630-896-1991
Losurdo Inc __________________________ 630-833-2828
HEATING & AIR CONDITIONER SERVICE & REP
Devanco Foods _______________Page 13 _ 847-228-7070
MEATS-ORGANIC
FOODSERVICE-EQUIPMENT PARTS
Mackay Heating & Mechanical ___Page 37 _ 847-381-0448
Papa Charlie’s________________Page 34 _ 877-522-PAPA
Blackwing Quality Meats ________________ 847-838-4888
CSI - Coker Service Inc ________________ 888-908-5600
HOOD & DUCT SYSTEMS
Red Hot Chicago______________Page 35 _ 800-249-5226
MEATS-SPECIALTY & EXOTIC MEATS
Cobblestone Ovens ___________________ 847-635-0172
AWR Welding ________________Page 28 _ 773-491-5353
Serrelli’s Foods _______________Page 21 _877-385-BEEF
Sierra Meat & Seafood _________________ 800-444-5687
FOODSERVICE-SUPPLIES
HOOD & EXHAUST-CLEANING
ITALIAN FOOD SPECIALTIES
MEDICAL SUPPLIES
PFG-Fox River _______________Page 07 _ 630-896-1991
Airways Systems______________________ 630-595-4242
E Formella & Sons ____________Page 18 _ 877-598-0909
Affirmed Medical Service _______________ 847-322-9185
Ramar Supply Co _____________Page 06 _ 708-233-0808
Averus ______________________________ 800-393-8287
ITALIAN SAUSAGE
MENU BOARDS
GFS Marketplace _____________________ 800-968-6525
Enviromatic Corporation of America _______ 847-729-8000
Devanco Foods _______________Page 13 _ 847-228-7070
Impact Menu Systems _________________ 800-321-8105
FREEZERS-ALL TYPES
Olympia Maintenance __________________ 708-344-0344
Papa Charlie’s________________Page 34 _ 877-522-PAPA
MENUS-CUSTOM PRINTED
Custom Cooler & Freezer _______Page 08 _ 630-879-3131
HOOD & EXHAUST-SYSTEMS
Anichini Brothers ______________________ 312-644-8004
Menu’s To Go ________________________ 630-483-0848
FROZEN FOODS
Belvin/J&F Sheet Metal Co ______________ 312-666-5222
JANITOR-SUPPLIES
MILK
Taft Foodmasters _____________Page 19 _ 212-644-1974
HOOD SYSTEMS-FIRE
Ramar Supply Co _____________Page 06 _ 708-233-0808
Instantwhip Chicago ___________Page 33 _ 800-933-2500
FRYERS
Averus ______________________________ 800-393-8287
JAPANESE-FOOD PRODUCTS
New Dairy ___________________________ 312-421-1234
FSI/Foodservice Solutions ______________ 847-719-6088
Henrichsen Fire & Safety Equip __________ 800-373-9714
Kikkoman Sales USA __________________ 630-954-1244
MODELS-TRADE SHOWS
GASKET REPLACEMENT SERVICE
Hoods Chicago _______________________ 773-552-9200
JUICERS-FRUIT & VEGETABLES
Enve Models _________________________ 312-929-2791
Hands on Gaskets & Hardware __________ 708-641-7007
HOT DOGS
Berkel Midwest _______________________ 800-921-9151
MYSTERY-SHOPPING/HOSPITALITY&GROCERY
Just Gaskets And Hardware _____________ 708-758-1289
Red Hot Chicago______________Page 35 _ 800-249-5226
KITCHEN-DESIGNERS
Petritis Group Inc IL Lic 117001002 _______ 847-705-6619
GELATO
Crawford Sausage ____________________ 773-277-3095
Sarfatty Associates _____________________847-920-1100
NACHO-EQUIPMENT & SUPPLIES
Algelato _____________________Page 24 _ 847-455-5355
Vienna Beef _________________________ 773-278-7800
KITCHEN-EXHAUST SYSTEMS/CLEANING
Gold Medal Products __________Page 39 _ 800-767-5352
Palazzolo’s Gourmet Ice Cream __Page 33 _ 269-561-2000
ICE COMPANIES
Averus ______________________________ 800-393-8287
NAME-PLATES & TAGS
New Dairy ___________________________ 312-421-1234
Tinley Ice Company ___________________ 708-532-8777
Enviromatic Corporation of America _______ 847-729-8000
Classic Design Awards _________________ 847-470-0855
GELATO EQUIPMENT & SUPPLIES
ICE CREAM
Olympia Maintenance __________________ 708-344-0344
OIL & SHORTENING
Kool Technologies _____________________ 630-483-2256
Algelato _____________________Page 24 _ 847-455-5355
KNIFE-SHARPENING SERVICE
Columbus Vegetable Oils _______Page 02 _ 773-265-6500
GIARDINERA
Homer’s Gourmet Ice Cream ____Page 28 _ 847-251-0477
Cozzini Inc __________________________ 888-846-7785
OIL RECOVERY & RECYCLING
E Formella & Sons ____________Page 18 _ 877-598-0909
Instantwhip Chicago ___________Page 33 _ 800-933-2500
Maestranzi Brothers ___________________ 708-867-7323
Northern Light Energy __________________ 708-695-5042
V Formusa Company __________________ 312-421-0485
Palazzolo’s Gourmet Ice Cream __Page 33 _ 269-561-2000
KNIVES-FOOD PREP
OILS & FATS-COOKING
GLYCOL REFRIGERATION SYSTEM & REPAIR
New Dairy ___________________________ 312-421-1234
Mercer Cutlery _______________________ 773-844-7256
Columbus Vegetable Oils _______Page 02 _ 773-265-6500
Mackay Heating & Mechanical ___Page 37 _ 847-381-0448
ICE CREAM-EQUIPMENT & SUPPLY
LIFE INSURANCE
OILS & VINEGAR
GOURMET-FOOD PRODUCTS
Kool Technologies _____________________ 630-483-2256
Oxford Life Insurance __________Page 05 _ 630-590-6150
Pastorelli Foods ______________Page 15 800-SOS-AUCY
PFG-Fox River _______________Page 07 _ 630-896-1991
ICE MACHINES SALES & LEASING
LINEN SUPPLY & RENTAL SERVICE
OILS-COOKING/BULK
Chicago Importing Company ____________ 800-828-7983
LPS Corp ___________________Page 29 _ 847-451-2222
Ajax Linen & Uniform __________________ 800-244-4000
Columbus Vegetable Oils _______Page 02 _ 773-265-6500
New Dairy ___________________________ 312-421-1234
Grove Ice Machines ___________________ 630-969-5199
Cosmopolitan Textile ___________________ 773-254-6100
OLIVE OILS
GREASE REMOVAL SERVICE
ICE MACHINES-SALES-RENTAL OR LEASING
Mickey’s Linen ________________________773-545-7211
Columbus Vegetable Oils _______Page 02 _ 773-265-6500
American BioFuels Corp ________________ 630-631-5714
Empire Cooler Service _________________ 312-733-3900
Valley Linen Supply____________________ 630-897-4474
ORGANIC FOODS
Hopkins Grease Company ______________ 877-404-7327
ICE-MAKING EQUIPMENT/REPAIR & SERVICE
LIQUOR DISTRIBUTORS
Pastorelli Foods ______________Page 15 800-SOS-AUCY
Kaluzny Bros Inc ______________________ 815-744-1453
Grove Ice Machines ___________________ 630-969-5199
BC Merchants ________________________ 312-929-8840
OUTDOOR FURNITURE
Mahoney Environmental ________________ 800-892-9392
ICE-SCULPTURE
LIQUOR LIABILITY/AUTO/UMBRELLA
John Manson & Associates ______________ 773-278-8280
GREASE TRAP PUMPING SERVICE
AAA Nadeau’s Ice Sculptures ____________ 708-366-3333
Northern Illinois Insurance ______Page 48 _ 815-226-9353
OVEN REPAIR & MAINTENANCE
Tierra Environmental ___________Page 22 _ 888-551-1998
INSURANCE
LIQUOR-WHOLESALE
Mackay Heating & Mechanical ___Page 37 _ 847-381-0448
American BioFuels Corp ________________ 630-631-5714
Heil & Kay Insurance Agency ____Page 39 _ 847-259-1421
Peerless Liquors ______________________ 773-378-3908
OVENS-SALES & SERVICE
Hopkins Grease Company ______________ 877-404-7327
Northern Illinois Insurance ______Page 48 _ 815-226-9353
LOBSTERS
Cobblestone Ovens ___________________ 847-635-0172
Kaluzny Bros Inc ______________________ 815-744-1453
Oxford Life Insurance __________Page 05 _ 630-590-6150
Maine Lobster Exchange _______Page 37 _ 708-253-7728
PAINTING & HANDYMAN SERVICES
Mahoney Environmental ________________ 800-892-9392
Professional Consultants Inc ____Page 21 _ 630-369-0013
LOGISTICS COMPANIES
Schubert Painting _____________________ 847-606-9660
GREASE-EXHAUST CLEANING
Caro Insurance Services________________ 708-745-5031
Perishable Distribution Solutions _________ 888-491-1641
PANCAKE-BATTER & MIX
Airways Systems______________________ 630-595-4242
Concklin Insurance Agency______________ 630-268-1600
MEAT PROCESSING EQUIP SALES & SERVICE
Tec Foods Inc ________________Page 17 _ 773-638-5310
Averus ______________________________ 800-393-8287
Farmers Insurance-Sandra Cavoto________ 773-586-4500
LPS Corp ___________________Page 29 _ 847-451-2222
Gust John Foods & Products Corp ________ 630-879-8700
Enviromatic Corporation of America _______ 847-729-8000
ISU Northwest Insurance Services ________ 888-366-3467
Berkel Midwest _______________________ 800-921-9151
PAPER-PRODUCTS
Olympia Maintenance __________________ 708-344-0344
ISU-WM Schwartz & Co ________________ 847-996-0002
MEAT-SMOKED
Ramar Supply Co _____________Page 06 _ 708-233-0808
GREEK YOGURT
The Horton Group _____________________ 312-917-8610
Nueske Applewood Smoked Meats _______ 800-382-2266
PARTY-FAVORS & SUPPLIES
Grecian Delight Foods _________________ 847-364-1010
INSURANCE SERVICES
MEAT-WHOLESALE
Ramar Supply Co _____________Page 06 _ 708-233-0808
GYROS
Northern Illinois Insurance ______Page 48 _ 815-226-9353
Devanco Foods _______________Page 13 _ 847-228-7070
PASTA-FRESH AND FROZEN
Devanco Foods _______________Page 13 _ 847-228-7070
R W Troxell & Company ________Page 12 _ 312-948-5228
Anichini Brothers ______________________ 312-644-8004
Pastafresh Home Made Pasta ___________ 773-745-5888
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PASTRIES-WHOLESALE
RESTAURANT EQUIPMENT
SHEET METAL FABRICATION
TOFU PRODUCTS-ALL TYPES
Gerhard’s European Desserts ___Page 34 _ 847-234-0023
FSI/Foodservice Solutions ______________ 847-719-6088
C & R Restaurant Service _______Page 12 _ 312-850-1818
Phoenix Tofu _________________________ 773-784-2503
PASTRY INGREDIENTS
Losurdo Inc __________________________ 630-833-2828
SHIPPING SERVICES
Sotiros Foods ________________Page 22 _ 708-371-0002
RESTAURANT EQUIPMENT & SUPPLIES
Perishable Distribution Solutions _________ 888-491-1641
TOMATO PRODUCTS
PATTY MACHINES/FOOD FORMERS
C & R Restaurant Service _______Page 12 _ 312-850-1818
SHORTENING
Berkel Midwest _______________________ 800-921-9151
Custom Cooler & Freezer _______Page 08 _ 630-879-3131
Columbus Vegetable Oils _______Page 02 _ 773-265-6500
PEST CONTROL/PEST ELIMINATION
Olympic Store Fixtures _________Page 32 _ 773-585-3755
SIGNAGE-INDOOR & OUTDOOR
Mc Cloud Services ____________________ 800-332-7805
Ramar Supply Co _____________Page 06 _ 708-233-0808
American Graphics ____________Page 21 _ 888-774-6270
TRUCK GRAPHICS
Presto X Pest Control __________________ 888-627-5772
Trimark Marlinn _______________Page 22 _ 708-496-1700
SIGNS
American Graphics ____________Page 21 _ 888-774-6270
Classic Design Awards _________________ 847-470-0855
TRUCK-REFRIGERATED
SILVERWARE & DINNERWARE
DCI Central (Hotshot) __________Page 25 _ 800-468-7478
John Manson & Associates ______________ 773-278-8280
TRUCK-SALES & SERVICE
PICKLES & RELISH Vienna Beef _________________________ 773-278-7800 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers ______________________ 312-644-8004 PLAQUES Classic Design Awards _________________ 847-470-0855 PLUMBING SUPPLIES Faucet Shoppe The ___________Page 22 _ 773-478-3890 POINT OF SALE SUPPLIES Schmaus Cash Register & POS __________ 847-675-6066 POINT OF SALE SYSTEMS Resource Point of Sale _________ Page 11 _ 773-252-5500 United Video Systems__________Page 08 _ 708-780-1200 HotSauce Technologies ________________ 312-623-6007 Merchants Solutions ___________________ 708-449-6650 Retail Control Solutions ________________ 630-521-9900 Schmaus Cash Register & POS __________ 847-675-6066 SilverWare POS ______________________ 888-510-5102 POPCORN-EQUIPMENT & SUPPLIES Gold Medal Products __________Page 39 _ 800-767-5352 PRESSURE WASHING Mahoney Environmental ________________ 800-892-9392 Olympia Maintenance __________________ 708-344-0344 PRINTERS Menu’s To Go ________________________ 630-483-0848 PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons ____________Page 18 _ 877-598-0909 PRODUCE DISTRIBUTORS PFG-Fox River _______________Page 07 _ 630-896-1991 Premier Produce ______________________ 847-678-0780 PUBLISHING Food Industry News ___________________ 847-699-3300 RE-UPHOLSTERY Chicago Booth _______________Page 15 _ 773-378-8400 REACH IN COOLERS United Fast Food & Beverage____Page 20 __847-616-0711 REFRIGERATION EQUIP SERVICE & REPAIR Mackay Heating & Mechanical ___Page 37 _ 847-381-0448
Zepole Restaurant Supply ______Page 04 _ 630-783-1239 Berkel Midwest _______________________ 800-921-9151 Gatorchef.com _______________________ 888-944-2867 Mercer Cutlery _______________________ 773-844-7256 RESTAURANT EQUIPMENT REPAIR SERVICE Mackay Heating & Mechanical ___Page 37 _ 847-381-0448 Accu-Tech ___________________________ 847-658-8440 Berkel Midwest _______________________ 800-921-9151 CSI - Coker Service Inc ________________ 888-908-5600 Cobblestone Ovens ___________________ 847-635-0172 Hobart Corporation ____________________ 847-631-0070 RESTAURANT EQUIPMENT-NEW & USED Bob King Auctions _____________Page 28 _ 847-458-0500 March Quality Used & New Equip_Page 09 _ 800-210-5895 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives ___________708-361-1150 Kudan Group Inc ______________________ 312-575-0480 Nick Dibrizzi/Coldwell Banker ____________ 708-562-9328 Pontarelli & Company __________________ 847-778-3571 RESTAURANT-DESIGNERS A D E Foodservice Equipment ____________630-628-0811 Losurdo Inc __________________________ 630-833-2828 Sarfatty Associates _____________________847-920-1100 RESTAURANTS La Scarola Restaurant _________________ 312-243-1740 SALAD-DRESSINGS & OILS Columbus Vegetable Oils _______Page 02 _ 773-265-6500 Tec Foods Inc ________________Page 17 _ 773-638-5310 SANITATION TRAINING Illinois Restaurant Association ___Page 37 _ 312-787-4000 SATELLITE TV SYSTEMS Prime Time Sports ____________________ 847-637-3500 SAUSAGE Red Hot Chicago______________Page 35 _ 800-249-5226 Anichini Brothers ______________________ 312-644-8004 Crawford Sausage ____________________ 773-277-3095 Vienna Beef _________________________ 773-278-7800 SAUSAGE MAKING EQUIP SALES & SERVICE LPS Corp ___________________Page 29 _ 847-451-2222
SLICERS-SALES & SERVICE LPS Corp ___________________Page 29 _ 847-451-2222 Berkel Midwest _______________________ 800-921-9151 Maestranzi Brothers ___________________ 708-867-7323 SMOOTHIE MACHINES
Pastorelli Foods ______________Page 15 800-SOS-AUCY TRADE PUBLICATIONS Food Industry News ___________________ 847-699-3300
DCI Central (Hotshot) __________Page 25 _ 800-468-7478 TRUCK-SALES NEW & USED D & S Truck Center ____________Page 14 _ 708-352-5551 TUMBLERS-PLASTIC-CUSTOM PRINTING
Blendtec ____________________________ 800-253-6383
Impact Menu Systems _________________ 800-321-8105
SOAPS & DETERGENTS
TV SALES, SERVICE & INSTALLATION
Cintas Facility Services _________________ 630-543-3666
Prime Time Sports ____________________ 847-637-3500
SOCIAL MEDIA SERVICES
UNIFORMS-ALL TYPES
Stick Out Social_______________Page 17 _ 312-655-9999 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies _____________________ 630-483-2256 Taylor Freezers and Equipment __________ 888-942-0777
Ajax Linen & Uniform __________________ 800-244-4000 Valley Linen Supply____________________ 630-897-4474 VEGETARIAN FOODS
SOUP BASES
Taft Foodmasters _____________Page 19 _ 212-644-1974
Soupbase.com _______________Page 06 _ 216-381-9916
VENTILATING-SYTEMS CLEANING
SOUPS
Airways Systems______________________ 630-595-4242
Vienna Beef _________________________ 773-278-7800
Averus ______________________________ 800-393-8287
SPICE BLENDS
Olympia Maintenance __________________ 708-344-0344
Famar Flavors ________________________ 708-926-2951 STAINLESS STEEL EQUIPMENT & REPAIR C & R Restaurant Service _______Page 12 _ 312-850-1818 STEAM CLEANING Mahoney Environmental ________________ 800-892-9392
VIDEO SURVEILLANCE SYSTEMS United Video Systems__________Page 08 _ 708-780-1200 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical ___Page 37 _ 847-381-0448
Olympia Maintenance __________________ 708-344-0344
WALK-IN COOLERS AND FREEZERS
Skyline Building Services _______________ 312-454-4545
Custom Cooler & Freezer _______Page 08 _ 630-879-3131
SUPERMARKET EQUIP SALES & SERVICE
WEBSITE DESIGN
LPS Corp ___________________Page 29 _ 847-451-2222
Americaneagle.com ___________________ 847-699-0300
SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest _______________________ 800-921-9151 SYRUP-PANCAKE & WAFFLE Gust John Foods & Products Corp ________ 630-879-8700
WELDING & FABRICATING KOP Ind. Welding & Fabrication __Page 08 _ 630-930-9516 WHIPPED CREAM
SYRUP-SUGAR FREE
Instantwhip Chicago ___________Page 33 _ 800-933-2500
Gust John Foods & Products Corp ________ 630-879-8700
WILD GAME
T-SHIRTS-CUSTOM PRINTED
Blackwing Quality Meats ________________ 847-838-4888
DLS Custom Embroidery _______________ 847-593-5957
WINERIES Promark International Distributors ________ 630-876-3855
Accu-Tech ___________________________ 847-658-8440
SCALES
TABLE TOP REFINISHING/REPAIR
CSI - Coker Service Inc ________________ 888-908-5600
Berkel Midwest _______________________ 800-921-9151
Restaurant Chair Repair ________Page 28 _ 630-424-0424
REFRIGERATION UNITS
SEAFOOD-WHOLESALE
TABLES-ALL TYPES
United Fast Food & Beverage____Page 20 __847-616-0711
Maine Lobster Exchange _______Page 37 _ 708-253-7728
Chicago Booth _______________Page 15 _ 773-378-8400
REFRIGERATION-EQUIP/COMMERCIAL
SEATING
John Manson & Associates ______________ 773-278-8280
Custom Cooler & Freezer _______Page 08 _ 630-879-3131
Waco Manufacturing ___________________ 312-733-0054
Waco Manufacturing ___________________ 312-733-0054
ISU-WM Schwartz & Co ________________ 847-996-0002
RENDERER-RECYCLING
SEWER(MAINT)-RODDING & JETTING
TAMALES
YOGURT & SOFT SERVE EQUIPMENT
Mahoney Environmental ________________ 800-892-9392
Tierra Environmental ___________Page 22 _ 888-551-1998
Supreme Frozen Products ______________ 773-622-3777
Kool Technologies _____________________ 630-483-2256
jan 41-48.indd 43
WORKERS COMP INSURANCE Northern Illinois Insurance ______Page 48 _ 815-226-9353 Farmers Insurance-Mark Holihan _________ 847-823-6800
12/13/13 1:19 PM
Food Industry News® January 2014
Page 44
Classifieds
TO PLACE YOUR AD, CALL PAULA: 847-699-3300 MAJOR CREDIT CARDS ACCEPTED!
Chicago’s Premier Hospitality Real Estate Brokers If you would like to speak with a consultant to buy, sell or lease your business or property; please call us at 312.575.0480 or visit us online: kudangroup.com
NEW LISTINGS
HAPPY NEW YEAR!
Kudan Group twitter.com/RestaurantRE
Evanston - Established Cafe/Coffee Shop Near Busy Northwestern University Campus
Staple coffee shop/cafe established for over 20 years. Enjoyed by college students and locals alike in downtown Evanston. Hip interior attracts students from nearby Northwestern University. Size: 1,700 SF (Bus.) Price: $99,000 (Bus. Sale) Rent: $3,567.16/Mo. (NNN) Agent: Juan Carlos (Code: 1029)
Hammond, IN - 5260-62 Hohman Ave. - Aquavor Turn-key Las Vegas style nightclub/bar located 1 mile from IN/IL border. Fully fixtured and finished with state of the art lighting, sound and entertainment system. All FF&E included in asking price. Size: 6,152 SF (Bus.) 5,452 (Bldg.) Price: 1,200,000 (Bus. & RE Sale) Agent: Jarrett (Code: 645)
Lincoln Park - 2706 N. Ashland Ave. - FKA Purple Otter Freestanding fully fixtured bar/restaurant in heart of Lincoln Park. Interior features include full bar and kitchen, lounge, restrooms and storage. All FF&E included in asking price. Size: 1,400 (Bldg.) 2,675 (Lot) Price: $375,000 (RE Sale) Agents: Jerrod/Jarrett (Code: 521)
River North - 22 W. Ohio St. - Old Chicago Grill Rare restaurant opportunity in thriving and dense River North. Newly built and fully fixtured restaurant features vaulted ceiling and private outdoor seating. Size: 2,308 SF (Bus.) Price: $289,000 (Bus. Sale) Rent: $23/SF (Net) Agent: Juan Carlos (Code: 1030)
University Village - 1421 W. Taylor St. - Urban Union Completely renovated bar/restaurant in the heart of Little Italy. Close proximity to UIC camus and Rush Medical Center. Space features an open kitchen with a large bar and seperate dining area. Size: 2,000 SF (Approx.) Price: $229,000 (Asset Sale) Agents: Scott/Jerrod (Code: 359)
West Loop - Beautifully Renovated Modern Restaurant/Bar for Sale Large kitchen and prep area with 14 foot hood and spacious walk in cooler. Amazing mezzanine with a second fully functional bar. Dramatic 20 foot high ceilings throughout restaurant. Size: 5,000 SF (Approx.) Price: $294,500 (Bus. Sale) Agents: Scott/Jerrod (Code: 360) Re Pr duc ic ed e!
FEATURED LISTINGS Edgewater - 1131 W. Bryn Mawr Ave. - Yokozuna Lovely sushi restaurant in heart of Edgewater. Steps from Red Line Bryn Mawr Station,
Re Pr duc ic ed e!
shopping, and dining. High pedestrian traffic, great visibility, and signage with FF&E included. Size: 1,473 SF (Bus.) Price: $85,000 (Bus. Sale) Rent: $28.51/SF (Modified Gross) Agent: Adam (Code: A109)
Lakeview - 3032 N. Lincoln Ave. - Grand River Bar & Grill (Includes Tavern License)
North Center - 1840 W. Irving Park Road - Crepes a Latte Fully fixtured restaurant space with great visibility from Irving Park Road, ample frontage, and
Re Pr duc ic ed e!
restaurant infrastructure in place. Includes Black Iron and completely upgraded kitchen. Size: 1,910 SF (Bus.) Price: $474,900 (Comm. Condo & Bus.) Agents: Jarrett/Jerrod (Code: 509)
Orland Park - Freestanding Restaurant Building with Onsite Parking Short Sale or Lease Currently operating as an American, family style restaurant. Good visibility from street, close to shopping, hotels and other attractions. Shares parking lot with nearby movie theater. Size: 7,100 SF (Bldg.) 51,689 SF (Lot) Price: $1,795,000 (RE Short Sale) Agent: Frank (Code: F84)
River North - Completely Remodeled Nightclub with Tavern & PPA Licenses Available Bi-level nightclub in River North, Chicago’s hottest entertainment district. Completely remodeled 3 years ago with brand new sound system. Occupancy of 405. Great lease terms. Size: 3,793 SF (Floor 1) 3,793 SF (Basement) Price: $1,675,000 (Bus. Sale) Agent: Scott (Code: 358) University Village - 1132 W. Taylor St. - Sofia’s Pizza Established pizza restaurant with existing Black Iron and below market rent. Includes one parking space, full basement and large kitchen. In densely populated area with heavy foot traffic counts. Size: 1,200 SF (Approx.) Price: $84,900 (Bus. Sale) Rent: $2,700/Mo. (Gross) Agent: Jarrett (Code: 642)
Uptown - 4832 N. Broadway St. - Theater Space with Bar Surrounded by music venues, restaurants and bars. High ceilings, hardwood floors, second floor mezzanine for office and changing rooms. Alderman working closely to renovate theater. Size: 4,561 SF (Approx. Total) Rent: $5,325/Mo. (NNN) Agent: Juan Carlos (Code: 1027) Kudan Group, Inc. 156 N. Jefferson St., Ste. 201 Chicago, IL 60661 312.575.0480 kudangroup.com
MEMBER: CRBA
Restaurant Brokerage Division
Vince Ferraro
Bringing People and Real Estate Together
Happy New Year! TURN KEY
Beautiful restaurant facility. Fully equipped. State of the art build-out and FF&E package. Dining Room, Bar and Banquet Room. Seats 120 plus 20 on Patio. Paved lot. Liquor license. POS system. Digital sign. SW Suburb. Your concept works here. Confidential. Key $ = $125K. Great lease.
YOU CONCEPT
Totally re-habbed vintage building on Main Street (Rte # 72!) in West Dundee. FULLY EQUIPPED! Fantastic build-out with dining room/bar/banquets/patios...on the river!! Great lease. Key $ = $150K or REAL ESTATE @ $995K.
HOT AREA
Former “Platek’s”. Semi fixtured restaurant in Richmond! Ready to re-open with minor investment. Freestanding. Parking. Patio. Signage. Liquor licence available. Inclues a 3 bedroom apartment! Lease @ $3,800/month! Or, Buy REAL ESTATE @ $329K...OBO!!
SNACKS
Just listed. In line “store” at major NW mall. Established 20 years. If you want to be a “hands on” owner/operator, this is for you! Get in for the holidays @ $49K!!
TAVERN
Northwest suburban tavern with 2am liquor license! Borders Chicago!! Freestanding, mixed-use building with 2 apartments, 2 garages and parking! TVs, pool table, videos, darts, ATM...got it all! Confidential. Just listed. BIZ & REAL ESTATE. CALL FOR DETAILS.
SPORTS BAR / CLUB: JOLIET AREA!!
SW Suburbs’ premier entertainment venue. GAMING MACHINES!! 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, REDUCED TO $895K...OFFERS!!
Turn-key bar/grill in dense Lincoln-Belmont-Ashland district. Over $25K in recent remodeling. Low overhead, FF&E and licenses included in asking price. Seller Financing is an option. Size: 1,650 SF (Approx.) Price: $149,000 (Bus. Sale) Rent: $4,189/Mo. (Modified Gross) Agent: Adam (Code: A111)
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PONTARELLI ASSOCIATES
FAST FOOD
NW Chicago. 950 sf. 3 years “New”! Pristine! 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
PUB
Just listed! Famous near west suburban pub. Freestanding building with parking. Named in “100 BEST BARS” by Chicago Magazine. Fully equipped kitchen. Antique bar. Dining room. Patio. Capacity = 130. Liquor license = 2am/3am. Lease w/ renewal options. Owner retiring... Need enthusiastic new operators!! BIZ, FF&E @ $149K
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, PRICE REDUCTION $395K!!
MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!
VinceF@realtychicago.com
CALL 847/778-3571
MEMBER: CRBA
12/12/13 1:28 PM
Food Industry News® January 2014
Page 45
CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL
Email—nick.dibrizzi@cbexchange.com
Only From
NATIONAL TENANT LOCATION Turn-Key, free standing restaurant with drive-thru Located in Joliet. Hard corner stoplight intersection. MAYWOOD-DRIVE THRU Turn-key free standing with drive-thru 2,100 SF, seats 80 100x134.35 parks 18 Triple Net $3,500 per month NEW! CHICAGO - TAYLOR STREET
Come & join famous Taylor Street corridor Home of the original Rosebud, Tuscany, Al’s Beef, Pompei Baker, Bacci, Ferrara Bakery. Turn key, one-story restaurant, 2,365 SF, seats 50. Lot 3,540, parks 4. Everything new and shiny, must see to appreciate. Available real estate $359,000
BENSENVILLE ON IRVING PARK ROAD National Tenant Location
CHICAGOLAND AREA American Style Pancake House Breakfast/ Lunch Concept, Part of a national chain $20,000 per week verifiable Highly Confidential WESTERN SUBURBS Hard corner stoplight intersection Turn-key, free standing-fast food drive-in 2,132 SF bldg. Plus free standing 1,000 SF family home Lot 13,016 SF parks 25. For Real Estate $525,000; For Lease: $16 NNN CHICAGO-DRIVE THRU Free standing with drive-thru 3,000 SF, seats 80+/Parks 40 Triple Net $3,000 per month WEST SUBURBS BROOKFIELD Former Villa Maria-Closed 9237 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
Corner, turn key free standing fast food restaurant with drive-thru. Presently operating as Brown’s Chicken & Pasta. Site was approved for a Popeye’s Chicken. 2,100 SF bldg., seats 40 on 97.47x150, 14,620 SF lot For Sale $495,000; For Lease $18 per SF NNN Real Estate taxes $6.29 per SF
SOUTHEAST SUBURBS Turn key free standing with drive-thru 2,150 SF restaurant with drive-thru Seats 75, plus 35 in outdoor patio. 18,750 SF lot, parking for 40 cars. 50’s style restaurant, looks like a Johnny Rockets motif. Must see to appreciate. Possible seller financing with 30% down. CHICAGO LOOP Clark and Lake Fast food restaurant 1,000 SF. Turn key-fully equipped. Rent $5,273 per month gross Food Court-next to McDonald’s, Dunkin Donuts, Subway, etc. For Fixtures, Equipment and Leasehold improvements $99,500 ELGIN - NW SUBURBS For Lease - National Tenant Location Free standing fast food restaurant, turn-key with drive-thru. 2,732 SF building on 18,738 SF lot LOMBARD Steakhouse, Real $$$$ Maker; Verifiable 7,000 SF free standing building on (3) acres. Available real estate & business, business only or for lease only.
NEW! PIZZA!!! PIZZA!!! PIZZA!!! Real $$$ Maker. Very well established Lisle– very good cash flow Rosemont– excellent cash flow, low rent Roselle– drive-thru
c Have a Happy and Prosperous New Year 2014! c We have bank owned foreclosures; commercial and residential. For more Confidential Listings, Call Today! 1-888-317-7721. Se Habla Español.
Restaurant and Banquet Facility +2 Retail Stores For Sale, Choice Corner In Niles, IL Free-standing restaurant and banquet and 2 stores in busy corner in NILES. Restaurant 4000 SF, 1st store 2,000 SF 2nd store 2,800 SF, Both with good income rent. CONFIDENTIAL! CONFIDENTIAL! Asking $2,900,000 Call 773-317-3777 or email FASTFOOD101@LIVE.COM
GREAT BRIDGEPORT LOCATION N.W. corner, 35th & Morgan St. Free standing building across from 3 condo complexes, Bridgeport Art Center, industry offices & cultural center. Densely populated. Ready for major franchise, ethnic, upscale cuisine, etc., etc. HOT HOT corner– great demographics–gold mine! $590,000 or will lease!
Anthony Ciaravino 312-254-0723 Sierra U.S. Real Estate
Tavern w/RE in Lakeview
2 flat, corner property w/ 3 bdr apt. Classic bar renovated in 2006. Tavern, food & package good licenses.
Price: $999,995
Jeff Bernard - Agent/Owner (312) 464-0100 REIS, INC. bernard.ja@gmail.com
FOODSERVICE OPPORTUNITY
South Suburbs! Perfect startup for first-time owner! Carry-Out/Catering. Established 40 years. Excellent reputation. Selling business and equipment. Properties optional for lease or purchase. Financing available! Let’s discuss!
708-650-6950
MEMBER: CRBA
WEST SUBURBS-LAGRANGE 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: $309,000 VILLA PARK ON ST. CHARLES ROAD Free standing 1,663 SF fast food bldg. Diner, drive-in on 10,000 SF lot. Seats 60; parks 25. Completely remodeled in 2010 For Real Estate, Fixtures & Equipment $369,500. Also avail. for lease $16/SF NNN
Nick Di Brizzi 888-317-7721
REALPOUL REALTY “Commerce With Morality™”
2731 W. Touhy Ave. Chicago, Illinois 60645
THINKING OF BUYING OR SELLING? Please Call (773) 743-2100 Peter J. Poulopoulos, MBA Licensed Illinois & Indiana Real Estate Broker
Visit us at www.realpoul.com
Wishing You and Yours a Happy and Prosperous New Year 2014 BUSINESS OPPORTUNITIES & MORE BANQUETS-FINE DINING-CATERING (1) - Property and Business - Donʼt Miss it! - $1,095,000 BREAKFAST LUNCH (1) - Great following; Ideal for Family or 1st time buyer - $55,000 COMMERCIAL (2) - Offices / Apartments / Restaurants - From $425,000 to $695,000 FAST FOOD (6) Free Standing - Profitable - Priced Right - From $$69,000 to $445,000 FRUIT MARKET (1) - Long Established and Profitable - Partnership Challenges - $895,000 PIZZA-ITALIAN RESTAURANT-BAR (1) Short Hours About $100,000 Net per Year - $129,000 PRINTING With PROPERTY (1) - Free Standing - With Property - $299,000 RESTAURANTS (6) - Some with Property - All Great Places - From $125,000 to $2,250,000 SPORTS BARS (4) - All with Property - Unbelievable Deals - From $795,000 to $2,100,000
Moreover, call us at (773) 743-2100 for: 1) Property Management, 2) FREE Market Evaluation of your business, 3) FREE FARMERSTM insurance quote
MEMBER: CRBA
jan 41-48.indd 45
12/12/13 2:04 PM
Food Industry News® January 2014
Page 46
Happy New Year!
BUSINESS OPPORTUNITIES •
FAST FOOD
Free standing w/ Drive-Thru. Stoplight corner. Easy Access. Steady customer flow w/ great traffic. Prop & business. All for $374,900 OBO.
RESTAURANT W/ BANQUETS • Located in Western burbs. Est. 30 yrs. 6,000 sq. ft. Offered w/ or without property. Seating for approx. 250+ w/ banquet room. Possible seller financing. Call for details.
JUST LISTED
• Italian café in the Western burbs. Free standing. Approximately 2,500 sq. ft. plus basement. High volume sales. Low rent. Property & business available. Business only - asking upper $300Ks. Call for details.
NEW LISTING FAMILY PANCAKE HOUSE
• 4,500 sq. ft. free standing facility. Seating for 150. Very favorable lease. Long time established. Western burbs location. Business only. Onsite parking for 50+ vehicles. Asking $249,900 •
•
JUST LISTED
“ON THE ROAD AGAIN” Free standing, famous fast food drive-in with 1950’s memorabilia & theme. Local favorite. Known for Burgers, fries and shakes. Seats 80. Parks 90. Property & business $679K.
“GRILL W/ BAR” 4-Star rated upscale restaurant with casual flare. Approx. 7,000 sq. ft., seats 230 w/ parking. Real cash cow. Newly remodeled. Turn key. Cozy & warm atmosphere. High value. Low rent. Long term lease. Upper $600K’s
INVESTOR WANTS TENANTS!
•
A Former KFC Restaurant, that has been converted! Complete Package including Real Estate! Drive-Thru Window. Good income! Possible Seller Financing! Asking $159,000
•
SPORTS BARS
Sports Bars with gaming available from 5,000 to 9,000 sq. ft. Both with patios. High volume sales, favorable lease terms. Both with full kitchens, etc. Seating from 200 to over 350. Very confidential. Priced from $299,000 to $599,000.
RESTAURANT FACILITY NEW ON MARKET • Restaurant 15,000 sq. ft. on 10 acres with small private lake & waterfall. Indoor seating for 450-500. Outdoor deck seats approximately 300. Business & property. Will separate. 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 $69,900.
Thinking of Buying or Selling? Call John Moauro!
Ambassador
9999 West 143rd Street Orland Park, IL 60462
Broker/Appraiser Always Confidential
(708) 361-1150 Email: jmoauro@aol.com Web: www.johngmoauro.com
jan 41-48.indd 46
DELI-STYLE RESTAURANT
West Suburban Office Building 2,400 sq ft, fully equipped & operational. Very low overhead. M thru Fri + Catering Opportunities $49K or Offer & Fran Fee
Call 630-279-9809
www.elliottsoffbroadway.com
FOR SALE
Banquet Hall. SW Suburb. Well established. Busy location. Seating 300+ 7,000 sq. ft. building on 1 acre lot. Property and business. Confidential.
708-543-4607 Porter House Properties At @properties PRESENTS:
•Jefferson Park, Business Only, 4,000 sq. ft. •Highwood, Seating for 97 in and 45 on patio •N. Broadway, Hot Dog Casual
Dan Porter 847.942.2291
FULL SERVICE RESTAURANT/ CATERING/BAR AVAILABLE
BEEN IN BUSINESS OVER 40 YEARS W/ LONG TIME OWNER RARE OPPORTUNITY IN GREAT NW CHICAGO LOCATION BUSINESS ONLY OR BUSINESS AND PROPERTY AVAILABLE 2,800 SQ FT BLDG, 9,500 SQ FT OF PROPERTY ZONED B3-1 COULD BE UPZONED TO B3-1.5 FOR DEVELOPMENT BUSINESS $399K PROPERTY $799K
CALL 773-848-1078
PAPPAS REAL ESTATE INC.
Happy New Year 2014! 1) INVESTMENT PROPERTY - Two tenant 9,000 sf industrial building in mint condition on Busse Hwy. in DesPlaines, Il. Net Operating Income $54,000.00 Cap Rate 8.3%, Long-term tenants - good investment property with no deferred maintenance.
2) OFFICE/WAREHOUSE - Single tenant 10,000 sf building in excellent condition on Colfax Avenue in Palatine, Il. 1,725 sf of modern showroom, 2,500 sf offices and 6,215 sf of warehouse with drive-in door. Asking Price $549,000.00 3) DEVELOPMENT SITE - Downtown Arlington Heights, on busy Dunton Avenue, one block from train and shopping. Site was approved for 49 condos plus retail. Asking $900.000.00 4) OFFICE/RETAIL - Prospect Heights, Il. 4,911 sf center with 4 tenants. Located next to Village Hall, building is in excellent condition, 3 units are occupied, 1 vacant. Asking Price $575,000.00 5) OFFICE/RETAIL - Mt. Prospect, Il. new listing 5,400 sf. 2 tenants currently occupy 2,700 sf and the vacant unit of 2,700 sf is fully built-out for medical. Asking Price $625,000 Call Dean Pappas Cell: 847-809-2605
pappasrealestate@gmail.com
FOR RENT OR LEASE YOUR OWN CONCEPT! Southwest Suburbs, Palos area. 4000 sq ft. dining room, bar and banquet room. Fully furnished with large kitchen. Well maintained! Fixtures, and equipment included. POS system, liquor license, turn-key! Self Parking, near busy throughway. Ready for immediate occupation!
Call Vince Ferraro (Broker)
847-778-3571
COMMERCIAL/RESIDENTIAL BUILDING
Tavern with Real Estate. Corp. license with 4am and public place of amusement license. Total of 11 units in 3 adjoining buildings. 7000 N. Clark area, Rogers Park. Property is 100x100. All brick. Has driveway and 3 car garage. Tavern is 1,200 sq ft. $975,000 ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••• 10,400 sq. ft. warehouse 5 parking spaces. 4131-33 N. Rockwell, Chicago Heavy duty electric. 600 amp service - 3-phase. Beautiful area / Residential 150 ft. to scenic Chicago River $925,000
Call Wesley at 773-671-1273
Foodservice Sales Manager Position Available
A critical leadership position that is in charge of aggressively planning, organizing and leading the sales efforts of Big City Gyros & Pita.
Contact Tom Traina tom@eatz-associates.com 1-847-651-3834 www.eatz-associates.com www.eatz-resales.com
Qualifications:
• 5 years Food Industry sales and managerial experience with college degree
• Exceptional interpersonal, communication, presentation and relationship building abilities • A result driven, self-starter, highly motivated individual
• Proven track record of sales planning and organizational skills • Ability to work independently and travel
800-655-1488
info@bigcitygyros.com
(All inquiries are kept strictly confidential)
Upscale Diner – West Suburbs Very busy corner. Free standing. Breakfast, Lunch, Dinner. 60+ parking. 100% remodeled. Turn key. 132 seats. All new equipment. Brokers welcome.
847-738-1091
Independent Fast Food (Far West) • Sales 1MM • Rent $3,900 • Profit $260k • Price $699K Breakfast Lunch Restaurant (NW Subs) • Sales 2012 $293k • Hours 7am-2pm • Asking $99k Breakfast Lunch Restaurant (SW Subs) - NEW • Sales $252k • Hours 6am-3pm • Rent $2,750 • Asking $69k Independent Quick Serve PRICE REDUCED! • European Style Kebabs sandwiches • Sales $250k • Asking $119k
Pizzeria (SW Suburbs) • Rent $750/mth • Sales $15k/mth • Asking $35k Sandwich Franchise (West Loop) • 2012 net sales $501k • Rent $3,800 • Asking $175k Jamba Juice Smoothie Franchise • Madison, WI Asking $275k • Merrillville, IN Asking $175k Franchise Re-Sale Opportunities • Subways (17) • Cold Stone Creamery (2) • Pockets (1) • Papa Johns (3) • Luke’s Beef (WI) (1) • Red Mango Yogurt (3)
12/13/13 3:03 PM
s
Food Industry News速 January 2014
Page 47
BUYERS DREAM!
FOR SALE BY OWNER! TURN-KEY, BANQUET FACILITY/RESTAURANT
SMALL INVESTMENT, HIGH EARNING POTENTIAL!
Northern McHenry County.
Includes real estate, building, business. Newly remodeled.
POSSIBLE USE AS CHURCH, REC CENTER, STORAGE FACILITY, ETC. ENDLESS POSSIBILITIES!
Seats 200. Parks 100+ cars. Fully equipped 1,200 sq. ft. kitchen. Liquor license. 8,000 sq. ft. + building. 250 ft. of street frontage. Owner Retiring.
OWNER FINANCING AVAILABLE!
NO REASONABLE OFFER REFUSED!!
ONLY $129,000!!!
CALL! 815-219-3801 RICHARDKUSZ@COMCAST.NET
jan 41-48.indd 47
12/12/13 1:29 PM
NORTHERN ILLINOIS INSURANCE - Division of Northern Insurance Group -
NORTHERN ILLINOIS INSURANCE - Division of Northern Insurance Group -
Nick Ekonomou Nick Ekonomou
Cell (708) 655-4476
Cell (708) 655-4476
jan 41-48.indd 48
Cell (312) 671-0071
Cell (312) 671-0071
Phone Phone (815) (815) 226-9353 226-9353
Cell Cell (309) (309) 212-5564 212-5564 12/12/13 1:29 PM