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Family-Owned Texas de Brazil Churrascaria Opens In Orland Park
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AROUND CHICAGO: DOC WATSON’S SMOKEHOUSE ..... 10 CHEF PROFILES .................................... 40, 44 CHICAGOLAND NEWS ....................................16 DINING WITH MS. X ...................................... 8 DIRECTORY & CLASSIFIEDS ............................33 NATIONAL NEWS ........................................ 13 PEOPLE SELLING THE INDUSTRY...................... 15 TRAVEL: RICHMOND, VIRGINIA ...................... 41
Wednesday, July 24 See page 43 for details
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Texas de Brazil Churrascaria has opened in the Orland Square Mall in Orland Park, IL, making this the third Chicagoland location and 62nd worldwide. Located at 856 Orland Square Drive, the family-owned Brazilian steakhouse brand is renowned for its beautiful decor, exceptional fire-roasted meats and rodizio-style dining experience which introduces a unique blend of Brazilian culture combined with generous Texas hospitality. “We are very proud to open our third Chicagoland location in this premier shopping destination and look forward to be-
coming part of this rich community,” says Salim Asrawi, Chief Operating Officer of Texas de Brazil. “We are happy to expand our availability in the region where we’ve gained some exceptional fans of our distinctive dining experience,” he adds. Texas de Brazil Churrascarias feature an open-view grill, a salad area offering chef-crafted salads and fresh, hot and cold specialty dishes, an intimate lounge, and an impressive wine list. The Orland Park location also offers semi-private dining space. Continued on page 28
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Since 1927 Since 1927
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Food Industry News® July 2019
Omaha Steaks Expands Foodservice Division Nationwide
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THATCHER OAKS AWNINGS Canopies · Walkways · Patio Enclosures · Winter Windscreens
As America’s Original Butcher, Omaha Steaks is focused on the rapid expansion of its Foodservice division. They aim to provide their world-famous steaks to restaurants nationwide. To further this initiative, Call for a free they exhibited their Foodconsultation service division at the Nawith one of tional Restaurant Associaour experts. tion Show for the first time in company history. Fifth-generation, family owned Omaha Steaks is rooted in foodservice, beginning in 1917 as a smallscale butcher shop selling the finest quality steaks to restaurants and hotels Ocean Mist Farms is pleased to announce the in Omaha, Neb., then later promotion of Joe Angelo from Organic Sales Manexpanding business to dinager to Sales Manager for ing cars and troop transboth Ocean Mist Farms ports on the railroad, and and Ocean Mist Organic to restaurants around the brands. In his new role, country. Today, the Omaha Angelo will be focused Steaks Foodservice division on both daily sales activioffers a wide variety of ties and account manageUSDA-approved grain-fed ment. beef, pork, lamb and poulAngelo is a twelve year try, with many distribution veteran of the fresh proand delivery options.
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Serving Chicagoland restaurants since 1984
Ocean Mist Promotes Joe Angelo
Food INdustry News 1440 Renaissance Drive, Park Ridge, IL 60068
847-699-3300 Valerie Miller, President and Publisher Mark Braun, Associate Publisher Terry Minnich, Editor Cary Miller, Advertising/Vice President 847-699-3300 x12 Nick Panos, Corporate Counsel Davy Kusta Independent Advertising Consultant (708) 439-1155 James Contis 1927-2013 Food Industry News Issue 7, July 2019 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. Periodical postage paid at Park Ridge, IL, and additional mailing offices. POSTMASTER: Send address changes to Food Industry News, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. ___________________________
For advertising or editorial information, call (847) 699-3300 or online: www.foodindustrynews.com This publication cannot and does not assume the responsibility for validity of claims made for the products described herein. Copyright © 2019 Foodservice Publishing Co., Inc. WE SUPPORT: Illinois Restaurant Association National Restaurant Association American Culinary Federation Club Chefs Association of America Greater Chicago Club Managers Association of America
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duce industry, and joined Ocean Mist Farms in 2015, with prior experience as the district sales and commodity manager for Dole Fresh Vegetables and Dole Berry Company. Over the last three years, Angelo has played an integral role in developing Ocean Mist Farms’ Organic Program which has grown 300% since 2015. This has been accomplished by expanding both the organic customer base and product line, which now includes over 20 items.
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Coffee Aids in Kidney Disease Fight
Among coffee’s health benefits may be a reduced risk of death from kidney disease, according to a study recently written up in the journal Nephrology Dialysis Transplantation examined data from 4,863 Americans. The subjects were divided into four groups. Group One consumed the amount of caffeine in one cup of iced tea per day. Group Two took caffeine equivalent to one cup of coffee per day. Group Three had one or two cups, and Group Four had multiple cups per day. Subjects in Group Two, researchers found, had a 12 percent lower risk of dying from kidney disease. Group Three showed a 22 percent lower risk, and Group Four, which consumed the highest amount of caffeine per day, saw a 24 percent lower risk. Scientists caution that caf-
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Food Industry News® July 2019
The Christ Panos Team would like to thank all of our
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Amazon Providing Access to Over 9 Million School Breakfasts Amazon’s school breakfast program is projected to provide access to more than 9 million breakfasts for over 50,000 students by the end of this year. The program, a collaboration with Share Our Strength’s No Kid Hungry campaign, enables schools to incorporate nutritious breakfasts into the regular school day and helps to remove hunger as a barrier to learning for students in need of a healthy morning meal. Amazon’s funding supports technology, education, advocacy and implementation in over 450 schools in local communities across the U.S. where it operates.
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Food Industry News® July 2019
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US Culinary Capitol inspiring Brazilian Restaurateurs during NRA Mission
75+ Brazilian restaurateurs, equipment distributors, hospitality\franchise associations and consulting companies, attended a mission trip to the NRA Show 2019- the goal to to be inspired for their businesses and to potentially invest in the US or bring US concepts to Brazil. During their visit to Chicago they had the opportunity to attend and celebrate the 100th NRA Show, meet with great restaurateurs and industry suppliers. Kicking off their tour and education was Erik Thoresen providing an overview of US industry trends. The international guests wanted to hear from their U.S. counterparts and hosted an industry executive panel moderated by Sam Stanovich (Stanovich Hospitality Consulting) with Scott Davis (CoreLife Eatery) Fred Morgan (Fired Pie) and Robin Griffith (Epicuity Hospitality) During their mission they had the opportunity to visit and tour a variety or restaurants including: Firehouse Subs Stone Park, Burger Bar, Taste 222, Bar Takito, Shake Shack, Do Rite Donuts, Nando Peri-Peri, SweetGreens, Princi, Umami Burger, and McDonalds World Headquarters. The group was also hosted to private education sessions by Google Chicago, the Hode Group, Steelite, Purely Meat Company, Testa Produce, Uber Eats and an exclusive presentation with Phil Kafarakis – CEO of the Specialty Food Association. The group is currently planning its 2020 Mission.
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Food Industry News® July 2019
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July 2019 ALLIUM 120 E. Delaware CHICAGO, IL 312280-8800. This restaurant is located in the Four Seasons Hotel in downtown Chicago. The hotel itself is luxurious and their service there is stellar. I went to their Sunday brunch. The dining room was beautiful with stunning views of the city. The buffet was grand with so much incredible food to choose from. They had an omelet station waffles with fresh cream and fruit, a station for the kids, an endless selection of fresh seafood and entrees, and a meat carving station. There were fresh cheeses and charcuterie along with a huge selection of desserts. Reservations are recommended. CHARCOAL FLAME GRILL 6800 Dempster MORTON GROVE, IL 847-9661200. For a fast food restaurant they have so much to offer; great soups, their own homemade gyros, burgers, chicken, hot dogs, beef, kebabs, salads, sandwiches and Greek specialties. I tried their pork kebabs which were so tender and grilled perfectly. The kebab meal came with a salad and a choice of side. I got the fries, which were really good and a drink. They have good sized portions and the prices can’t be beat. On the menu they had a flame broiled chicken thigh meat dinner, which I’ve never seen before. They had Greek coffee too, which could go with their Greek desserts. CITY BARBEQUE 365 Lake Cook Rd. DEERFIELD, IL 847-960-4129. They offer some great barbeque including ribs, burnt ends, brisket, pulled pork and turkey. The turkey sandwich is one of my favorites and they have some great sides to go with your meal. The corn bread, hush puppies and an order of fried pickles are good starters. Add in an order of baked beans with brisket, green beans and some of their potato salad. Sometimes I just stop in and pick up all of their sides for a meal. For dessert, I tried their banana pudding and now whenever I go, I always have to order it. Their extensive menu offers a lot more than this. IL ROMANO 9660 Franklin Ave. FRANKLIN PARK, IL 847-451-9900. Place your order at the counter. This is a cute place with pictures of Italy throughout the space on their walls. It puts you in the mood for Italian cuisine. They have pizza by the slice, whole pizzas, panzerotti, salads, subs, sandwiches, pasta and more. Try a few of their menu items, because everything is so good. I tried their Caprese salad along with their meatball sandwich topped with cheese. Those meatballs were a good size and appetizing! I also tried the spinach lasagna. For dessert I tried their pistachio gelato. JERSEY MIKE’S SUBS 147 S. Northwest Hwy. PARK RIDGE, IL 847-7204282. They have subs, hot subs, and wraps. I ordered the #7 which is the turkey and provolone sub, regular size with choice of bread. The meats are sliced to order. The employee asked me what I wanted on my sandwich. After I told her, she suggested I order my sub “Mike’s Way,” which is lettuce, onions, tomato, vinegar, oil and spices. I added some pickles too. The sandwich was so good and fresh. I liked the vinegar, oil, and spice drizzle instead of mayo. Grab a bag of chips to go with your sandwich. SUZETTE’S CREPERIE 211 W. Front St. WHEATON, IL 630-462-0898. This is a quaint little place in downtown Wheaton. Be sure to make reservations before you dine, as it can fill up quickly. I went for breakfast and had the Warm Caramel Apple Crepe, which consisted of apples sautéed in butter, placed in a crepe, topped with salted caramel sauce, toasted pecans and whipped cream. I also added two slices of thick Applewood smoked bacon to my order along with a cup of coffee. Be sure to check out the attached bakery before you leave. You can pick up a delicious treat to-go. THE DILL PICKLE CO-OP 2746 N. Milwaukee Ave. CHICAGO, IL 773-2522667. This is a small grocery store and deli. They offer a wide variety of organic and local products. They have them labeled throughout the store. I picked up some multi-grain bread from West Town Bakery. They also had bakery products from Roeser’s Bakery on display. There was a selection of spices that you could scoop up in whatever quantity you like along with cylinders of bulk items, nuts and mixes that you fill yourself. This is a unique place, definitely worth checking out.
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Doc Watson’s Smokehouse is nestled in a strip mall, off the beaten path. It’s a small place serving up some incredible chow. They are known for their Texas style BBQ where the meats are not sauced and cooked low and slow. Everything is made from scratch and prepared daily. Their motto is “When we’re sold out, we’re out! The best way to get a taste of their most popular items is by ordering the “Sampler Platter” It comes with brisket, pulled pork, ribs and smoked sausage. On the menu they also offer: smoked chicken wings, burnt ends, Texas Nachos, BBQ Pizzas and sandwiches. Chris Kawa, the owner of Doc Watson’s Smokehouse says that another very popular item is the turkey breast which everyone raves about because the meat is so moist. The line-up of side items is stellar. They have Texas potato salad, monster beans, mac n cheese, creamy Cole slaw, homemade cornbread and Mexican street corn and pig candy. Everything there is just so darn good! Doc Watson’s Smokehouse is located at 444 N. Weber Rd. in Romeoville, Illinois. Closed on Mondays. Open Tuesday thru Sunday from 11: am until Sold Out. Dine- in, carry out and catering is available. For more info visit docwatsonssmokehouse.com
Seen cruising around the city during the NRA Show, Food Industry News got our messages across to pedestrians and drivers.
Do You Have Our 2019 Media Kit? Call today: 847-699-3300
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Food Industry News® July 2019
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Owner Steve Badauskas & Gloria Cacciatore Turan
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“My Grandfather Joseph Cacciatore provided the insurance when Bernice’s first opened … in 1933! And then for this ‘new’ location starting in 1965! Bernice’s Tavern has been an important client for us for a VERY long time!”—Gloria Cacciatore Turan. “Jos. Cacciatore Insurance made sure our family business had the right insurance coverage through the years. We’re proud to be a fixture in the Bridgeport neighborhood. Stop by and see us! Especially before or after a Sox game!”—Steve Badauskas, Owner of Bernice’s Tavern, 3238 S. Halsted, Chicago, IL, 60608.
V. Formusa Celebrates 120 Years V. Formusa Co., Inc. is one of Chicago’s oldest Family owned and operated companies. Founded in 1898 by Italian Immigrant Vincent Formusa, the company is still operated by Vincent’s Grand Daughter and Husband, Robert and Suzanne (Formusa) Johnson, and Great Grand Children Joanna Schramm and Jeffrey Johnson. V. Formusa has been packing and distributing Italian Food Specialties since the 19th Century. The company was founded on Grand Avenue in Chicago where it resided for 116 years until it made the move to Des Plaines, IL, its current location. Its core product line, Marconi Foods, is known for providing Chicago and all North America the highest quality food products including the
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Famous Marconi Giardiniera. Marconi Giardiniera, originally known as a specialty topping on Chicago Italian Beef Sandwiches, is now mainstream and found right next to ketchup and mustard in your fridge. This product can take any entrée or appetizer to a whole new level. Available at any heat variety and several different sizes, it is sure to delight all palettes of taste. Over the years Marconi has been instrumental in creating fame for Chicago Giardiniera.
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2019’s Real California Pizza Contest Winners After 11 chefs spent a competitive day crafting and working pizza dough, developing unique toppings and sauces, and combining innovative blends of California cheeses, on May 9th the California Milk Advisory Board (CMAB) rewarded three with the ultimate prize in the 2019 Real California Pizza Contest – a national search for the best pizza recipes using Real California Cheese.
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McDonald’s opened a new flagship in New York City’s Times Square, with tech features including 18 ordering kiosks, digital menu boards and wireless tabletop charging stations. The three-story restaurant is expected to be the company’s busiest location. – Adapted from CNBC
Grand Prize winner, Thomas Garnick, from Brava! Pizzeria in Denver, took home the top prize for his Bandera de Fusion pizza representing the MexicanStyle category. This pizza, inspired by the Mexican flag, included pork carnitas, salsa verde and mole and featured four California-produced Hispanicstyle cheese and dairy products – Oaxaca, asadero, cotija and crèma Mexicana. Garnick received $5,000 for winning the category and an additional $10,000 for the grand prize distinction. Two other category winners, each taking home $5,000, joined Garnick in the winners’ circle: ■ Giovanni Labbate, from Bricks Wood Fired Pizza Café in Schaumburg, Ill., who won the All Cheese category with his pizza called Harvest. Harvest, a New York-style pizza, was topped with kale, butternut squash and caramelized red onions and showcased California-produced mozzarella, fontina and parmesan. ■ Las Vegas-based chef John Alers, of Flour and Barley – Brick Oven Pizza won The REAL California category with a California-inspired gluten-free pizza called Cow-Incidence. Cow-Incidence blended applewood-smoked bacon, roasted chicken breast, pulled pork and was topped with three Californiaproduced cheeses – mozzarella, smoked mozzarella and raw sharp cheddar. For more information, visit realcaliforniamilk.com/foodservice
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National News Casey’s General Stores announce CEO Transition. IHOP President Darren Rebelez named Casey’s President and CEO. Casey’s President and CEO Terry Handley will retire after a 38-year career with Casey’s. Digital Food & Beverage Conference for Ecommerce & Digital Marketing innovation in food & beverage will be held July 15-17, at the Hyatt Regency in Austin, TX. Four Seasons Hotel opens at One Dalton St. in Boston, Ma. The city’s third tallest building houses 160 Four Seasons Private Residences in addition to the 215-room Four Seasons Hotel. Gypsy Circus Cider Company, Tennessee’s first craft cidery will open the Southeast’s first wild, barrel-aged manufacturing facility and taproom in Knoxville Fall 2019. Hyatt Hotels Corporation announced that more than 20 new hotels are expected to open in Canada by the end of 2022. The Langham Hotels & Resorts introduces new local and global brand campaign”Celebrate the Everyday” to affirm its well-earned position within the luxury hotel segment. Valparaiso Wine Festival brings more than 100 wines from around the world
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Food Industry News® July 2019
Page 13
Food truck aficionado Brad Miller returns to Cooking Channel with a new season of Food Truck Nation, premiering Tuesday, July 16th at 9:00pm ET/6:00pm PT. During the season’s 13 episodes, Brad travels the country to introduce viewers to the latest and greatest bites on wheels and the innovative chefs who continue to push the boundaries with their food.
with unlimited sips and samples to 68 Lafayette St. in Valparaiso, Indiana. Whiting Pierogi Festival, pierogis, polka, parades a celebration of Eastern European food and culture will be held July 26-28, in Whiting, Indiana. Windstar Cruises and the James Beard foundation recently announced new dates for the 2020 JBF Culinary Cruise Collection. The six newly announced cruises are scheduled to sail from January through November 2020, and range in length from 7 to 14 days. Walmart is set to launch an in-home grocery delivery service this fall called Walmart InHome in Pittsburgh; Kansas City, Mo.; and Vero Beach, Fl. Breakfast snacking is growing—A study by The NPD Group shows snack producers are helping consumers balance health and indulgence with portion-controlled packs and healthier ingredients.
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Food Industry News® July 2019
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When the crowd is small, it’s more intimate. Use that to engage everyone. Shake their hands. Learn their names. Talk to them during the performance. Walk out into the audience and sit next to them. Call them out by name to ask questions. Spend some time with each of them. Don’t think of them as a small crowd, think of them as your crew. With a small crowd, you can take more time with each person. Take pictures. Thank them. A small crowd means you can follow-up with 100% of them. You already have their emails. When you get home, IMMEDIATELY send them a quick note. Tell them they were awesome. Offer links to your website and newsletter and Facebook. The only crowd that’s too small is no crowd at all. It’s hustle or sit at home. Every gig is an opportunity.
CRG Creates First Crate & Barrel Restaurant
Cornerstone Restaurant Group (CRG) has partnered with global home furnishings retailer, Crate & Barrel, to open their first full-service restaurant, The Table at Crate, featuring CRG partner, Chef Bill Kim, at the helm of its modern menu. The new restaurant will be located
at one of their largest stores in Oak Brook, IL, and is planned to open this July. The restaurant will feature indoor and outdoor seating on two levels and over 100 seats. Unique features will include social and shopping integrations, beyond what restaurants have offered before, as well as fun aspects like a shopping bag valet in restaurant. Chef Bill Kim was recently announced as an incoming chef at the first Time Out Market in Chicago. The 50,000 squarefoot, three-level Chicago food hall will feature 18 restaurants, three bars and a demo kitchen. Kim was hand-selected by Time Out editors, including other well-regarded Chicago chefs, such as Brian Fisher of Entente and Thai Dang of HaiSous. His location within the food hall will serve familiar favorites and new items, both to the tune of his boldly flavored brand. Additionally, May wrapped up urbanbelly’s three-monthlong pop-up at the popular lunch destination, Revival Food Hall. As one the first and most popular food halls in Chicago, urbanbelly was much loved by the Loop workers and residents, providing a successful run for CRG and expanding delivery further by offering a new pickup location those three months.
6/12/19 1:58 PM
Food Industry News® July 2019
People Selling the Industry With Cary Miller
This month I am proud to be pictured with Rob and Nicole Fabbri, partners in Abbington Distinctive Banquets in Glen Ellyn, Illinois. This lavish banquet hall continues a 50+ year tradition of excellence and hospitality started by their father Louis in 1969. The family’s reputation and experience combined with elegant surroundings have earned them generations of loyal customers. Mike Mazukelli is a local sales representative and 5th generation family member to work at locally based Gonnella Baking Company. For over 130 years, Gonnella Baking Company has maintained a commitment to superior quality bakery products combined with a very special standard of customer service. The Gonnella name is synonymous with fresh, delicious breads, rolls and allied items. If you feel your menu could use a lift, contact Mike at Gonnella today for a free sample presentation. You may see their ad on page 48 of this issue. Amy & Brian Martin are with Central Baking Supplies a family-owned business and distributor of fi ne, wholesale baking ingredients since 1988. Central offers everything bakers need, including organic flours, shortenings, oils, fillings, mixes, bases, yeasts, fruits, seeds, spices, herbs and more, many of which are locally sourced. Baking is a science and an art. When you use fine ingredients, you can always taste the difference. If you’re interested in upgrading what you bake, contact Amy or Brian today. They are a pleasure to work with. You can fi nd them in our Buyers Guide under Bakery Supplies on page 33 of this issue. Brian and Connor Flynn are with locally based Alliance Paper and Foodservice Equipment, a full line distributor of disposables, supplies, small wares, chemicals and equipment for foodservice, institutional and retail operations. The company has deep roots in disposable goods, and also offers over 10,000, items in stock delivered with their fl eet of trucks. In addition to its delivery business, they also operate a cash and carry outlet located at 1345 S Ashland Avenue in Chicago. Thomas P. and Thomas J. Steinbach are with Steinback Provision, a Chicago Meat company butchering fresh meats and protiens for over 90 years. Their family owned business has the ability to process all types meats, in several grades, to a wide variety of clients. Steinbach’s reputation is that of a company with honesty, integrity and consistency, which is why they are able to sell to many of our areas largest and most successful meat processors. Tony Diaz is a sales representative for European Imports. EI offers imported, artisan and domestic cheeses that can make any store or menu unique in its marketplace. The company was founded by Seymour Binstein and has grown tremendously since 1987 with many acquisitions including the cheese & specialty food division of Noon Hour Foods, The distribution business of Charlotte Charles Inc., Wild Game Inc., The “Life in Provence” label, Pee-Wee Imports, Raisin River Fancy Foods, Classic Gourmet Inc., Chef’s Warehouse Arizona Distribution, Gourmet Foods Int’l, Dallas, TX,World Delicacies, Jonz Foods, Inc., Vallero Mercantile, and Peak to Peak in Denver, CO. In 2012 the company was acquired by Sysco.
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Food Industry News® July 2019
Local News The 39th Annual Taste of Chicago presented by Doordash will take place in Grant Park July 10-14, 2019, food, music and more. Taste of Chicago is the nation’s premier outdoor food festival showcasing the diversity of Chicago’s dining community. 91st Annual Lake County Fair at 1060 E. Peterson Rd. in Grayslake, IL will be held July 24-28, 2019 offering live entertainment, food vendors, Expo Hall and more. All Star Alton Restaurant Week kicks off July 1221, 2019. Twenty locally owned and operated restaurants in Alton, Godfrey. Grafton and Bethalto will showcase their cuisines. V103 Summer Block Party featuring Jill Scott will take place July 13, 2019 at Huntington Bank Pavilion at Northerly Island. Bulldog Ale House is planning on opening a new location at 100 E. Roosevelt Rd. in Villa Park, IL. Curethekids. org Pediatric Brain Tumor Foundation Ride for Kids, the longest running most successful motorcycle event in the nation will be held at Northwestern Medicine Field in Geneva, Illinois on Jul 14, 2019. Goo Goo Dolls & Train will be performing at Hollywood Casino Amphitheatre in Tinley Park, IL on July 20, 2019. Green City Market’s Annual Chef BBQ Benefit will take place in Lincoln Park Zoo on July 18, 2019. Irish American Festival will take place July 1214.2019 at 4626 N. Knox in Chicago, IL. Jennifer Hudson Gala Evening at
Prairie Farms Dairy announced that it is bringing new single serve 14-oz. milk flavors to the marketplace. Designed for longer shelf life, visual appeal, and cohesive identity - the new bottles bring innovation and flavor to a popular milk category.
Ravinia in Highland Park on July 14, 2019 benefitting Reach, Teach, Play. Naperville Ribfest Presented by the Exchange Club of Naperville will be held from July 3-6, 2019 at Knock Park 724 S. West St. in Naperville. Tacos Y Tamales, authentic food, culture, music will take place July 19-21, 2019 at 16th Street & Peoria in Pilsen. Taste of Koreas Chicago Festival will take place at 4999 Old Orchard Center at the Old Orchard Mall in Skokie, IL July 2021, 2019. Taste of Lincoln Ave will be held July 2728, 2019 on N Lincoln between Fullerton & Wrightwood in Chicago offering food, Whiskey and wine Tastings and kids’ activities. Taste of Park Ridge featuring local restaurants will be held July 1113,2019 on summit Ave. between Touhy and Prospect Ave. Tasty Catering located at 1900 Touhy Ave. in Elk Grove Village, IL is celebrating their 30th anniversary this year and the recent promotion of Kornel Grygo their new CEO. Windy City Ribfest in Uptown will take place July 4-6, 2019 at 4800 N. Broadway in Chicago.
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Food Industry News® July 2019
Observe, Improve, Promote.
Observe what’s going on. A smart leader forces the competition to use all of their arsenal. Keep your mouth shut and your eyes and ears open. Look for a winner’s strengths and more important, their flaws. Improve on what is working and use bigger guns. Many of my best ideas came from my workers. Keep improving. That’s the key to keeping satisfied customers coming back. Promote yourself, your products, your community strength, and your people. Tell the world what you are doing better than anyone else. And make no mistake about it, you had better do something better than the next guy.
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Stay Safe in the Summer Heat: Your Guide to Staying Cool Stay safe and cool with Society’s best practices for working in the heat As summer approaches and the days get longer, the dangers of working outside during the hot weather also increase. It’s important to recognize warning signs of heat-related disorders, such as rapid pulse, confusion, excessive sweating, fatigue and muscle cramps, and take the appropriate action. Knowing how to work safely in hot weather can help prevent heat stress illnesses including heat stroke, heat exhaustion, heat cramps and heat rash. Ten Hot Weather Safety Tips: 1. Stay hydrated by drinking 16 ounces of water before work and drink water frequently throughout the day 2. Avoid dehydrating liquids, like alcohol, coffee and caffeinated soft drinks 3. Wear lightweight, light-colored and loose-fitting clothing 4. Slow down and work at an even pace 5. Schedule frequent breaks to rest and drink water 6. Use a damp rag to wipe your face or put it around your neck 7. Use sunscreen to avoid sunburn if working in the sun 8. Find shade to avoid direct sun 9. Eat smaller meals. Eat high-fiber fruits and drink natural juice; avoid high protein foods 10. Be alert for signs of heat-related illness The guidelines above are recommendations from Society Insurance based on their company’s expertise in the hospitality markets they serve. Society’s team of risk control experts takes care of the details that will help business owners avoid catastrophic losses and keep their customers, employees and businesses protected. For more helpful restaurant safety tips, visit www.societyinsurance.com.
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Food Industry News® July 2019
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www.ShermanDodge.com “l’m Satisfied with My Present Suppliers” Your prospect may be telling you the truth. In foodservice, there is a lot of loyalty that goes back generations; there’s value in names and familiarity. Competitive suppliers may be offering excellent service to the account, but the buyer may also be fearful of change and the possible crit-
icism from his or her boss or customers. People are inclined to “leave well enough alone” when their operations are going smoothly. But it’s when things trip up or go bad that competition has an opportunity to introduce a better option. Buyers are overwhelmingly loyal to sellers who give them good service and make them feel safe in their buying decisions. The loyalty your
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prospect has for your competitors is the very same loyalty you want to win and maintain. Never, ever trash talk their suppliers. It is very important that you, the outsider, do not criticize your competitors. At best, it shows a bitterness on your part; at worst, harsh words can be construed as criticism of your prospect’s competency on buying decisions. Negativity shoots the speaker in the foot every time, and once the words are spoken, you can’t stuff them back into the box; the damage is done. You can, however, get the prospect to do the criticizing for you when you ask the questions that hit the nerve of their relationship and ability to make the prospect happy. Getting a prospect to give you a chance to try your services is a risk that can be dropped instantly, so keep this in mind: A change will never be made awarding you the role of the new supplier until you prove that the change is safe for the buyer as a person as well as safe for the buying business. Therefore, a trusting relationship is vital to your success in this situation. They are buying your prod-
uct based entirely on you. First, you’ll win their favor with what your product is; then, you keep the account because you are helping them make money. Don’t be glib or humorous; simply display a thoughtful, sincere attitude. Listen. Have answers and back them up with proof; in that respect, nothing works as well as testimonials from proven winning operations that support your sales pitch. Be prepared with proofs of customer satisfaction in the form of testimonials and success stories. Practice handling the testimonials and telling the success stories until they become smooth parts of your sales presentation. Employ positive listening techniques that not only show that you’re listening, but really hearing and thinking on the prospect’s level. Know the prospect’s products, history and connections. LinkedIn is employed as a good indictator of friends and followers; look over your prospect’s network. Finally, use good eye contact, head nods, smiles, and rewarding remarks. Prospects want attention; give it to them!
If you’ve been paying attention over the last decade, data-counting is changing the way insurance companies set rates for auto insurance. Progressive was the first major insurer to use a telemetry-based system to monitor driving habits, frequent locations and mileage to fix rates. That’s voluntary. However, if you’re using State Farm insurance, they’ll gather data on your mileage and if you don’t fit into a prescribed mileage bracket for a “low mileage discount,” then your insurance rates go up. If you’re actually reading your State Farm policy at renewal time, you’re agreeing to let third party data report mileage. So, where’s that data coming from? If you’re using a franchised oil change service or your dealership’s “free oil changes,” they’re talking to your Insurer. Oil changed at almost any chain of quick lube and tire stores may end up on a CarFax report or with your insurer. Local auto shops aren’t collecting data other than when you were in the shop the last time, and when you may be due for an oil change or a tire rotation the next time. They’re certainly not selling your data to giants like CarFax, but it won’t hurt to actually ask them about data-selling the next time you stop in; you should also look for anything that may be attached to your car –for example, has a “dongle” that fits into the OBD port– that can transmit or monitor your driving mileage, speed and anything you don’t want shared. State Farm may still want some kind of verification of mileage, but at least you’ll be in control. –bestride.com
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Food Industry News® July 2019
Common Sense & Uncommon Wisdom
It's All True n n n n n n n
Many drops of water make an ocean. Character is higher than intellect. When in doubt, tell the truth. Know when to ask for help. Don’t let anyone intimidate you. Never change a winning game. Save for a rainy day.
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n Mistakes create experience. n Remember the value of time. n Friendship is a two-way street. n Once you know the facts, you can make intelligent decisions. n A man cannot leave his wisdom or his experience to his heirs. n Outside influences build or break you.
n Having superior information gives you an advantage over your peers. n A person’s reputation can be ruined by one lie. n Complain to the right person. n Having a good reputation is invaluable. n Do not waste time responding to your critics. n Teach yourself to have fewer wants. n Do more than you thought possible. n People treat you the way you allow them to treat you. n No luxury should be purchased with debt. n Do not sacrifice your principles to please anyone. n No man ever got lost on a straight road. n Fools outnumber wise people. n Knowledge does not have a ceiling. n Exceed your goals. n Having an education is different from making good use of an education. n Be careful about the company you keep. n There are two kinds of people: the people who lift and the people who lean. n If opportunity knocks, let her in. n Sometimes it is smart to not show your success. n Know when enough is enough. n Put yourself in others’ shoes and take the focus off yourself. n A nail can go no farther than its head will let it. n To do good is to be good. n Anger comes from being hurt. n Words are the most powerful weapon in the world. n You can run, but you cannot hide. n Imitation is the highest form of flattery. n People judge you by the friends you keep and the enemies you make.
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Food Industry News® July 2019
Page 21
Nuggets Anchor, located in San Francisco, is America’s first and oldest Craft Brewery, with roots dating back to the California gold rush. Today, their beers are handmade from an all-malt mash in their traditional copper brewhouse. Always dress in layers when you go camping and bring some extra socks for sleeping. Bring along some essentials such as matches, lighter, heavy duty aluminum foil and Ziploc bags. Download the Red Cross Swim App at redcross.org/ apps for kid friendly games and activities and water safety information for parents and caregivers of your people leaning to swim Maxwell House Coffee was introduced in 1892 by wholesale grocer Joel Owsley It was named in honor of the Maxwell House Hotel in Nashville, TN which was its first major customer. Royal Caribbean opens $250 million Private Island in the Bahamas, Perfect Day at CocoCay, the first in the cruise line’s New Perfect Day Island Collection of next level destinations around the world. Perfect Day features the Caribbean’s largest freshwater pool, Oasis Lagoon and the tallest waterslide in North America. Six Flags Great America in Gurnee, Illinois offers endless adventures for the entire family with soon-tobe 17 roller coasters, a 20 acre water park, spectacular shows, four children’s themed area and over 30 rides and attractions. The 1,350 seat Bingo Hall at Potawatomi Casino in Milwaukee, Wiscon-
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sin features a 500-seat non- smoking area and is complete with large television monitors. Choose from a variety of bingo games. This Independence Day, one of New York City’s most iconic landmarks will set the stage for a dazzling pyrotechnic spectacle, as the 43rd Annual Macy’s 4th of July fireworks ignite the night with a barrage of color, light and sound live from the Brooklyn Bridge. The Kansas City area boasts more than 100 barbeque restaurants, all feeding guests and locals alike with dishes such as smoked ribs, pulled pork and burnt ends. The SC Barbeque Trail currently includes nearly 200 South Carolina restaurants, which are featured on the SC BBQ Trail Map. The trail and map are complemented by an interactive Barbeque themed website-scbbqtrail. com. The Venetian Las Vegas with the addition of the Palazzo, the combined properties have more than 7000 suites making this “under one roof” space the largest hotel in the United States.
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Help Your Boss – Help Yourself Getting ahead at work is often a matter of helping your boss look good. That doesn’t mean selling your soul, just doing your job. Here are some general strategies for linking your boss’s success to your own prospects: Find out what’s important to your manager. Listen— really listen—and you’ll learn what your boss wants from his or her job and career, and from you. You’ll be in a much better position to anticipate the boss’s needs and proactively assist in getting things done. Compensate for the boss’s weaknesses. Let your boss do what he or she is best at, and take the load of other tasks off his or her shoulders. If Mr. Manager procrastinates with paperwork, for instance, offer to handle some of it yourself. Help your boss keep promises. The boss is usually busy and may lose track of what he or she has committed to do. Be diplomatic, but don’t neglect to remind Ms. Manager that she agreed to a 1:30 meeting or said she’d take care of a particular business deal.
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Food Industry News® July 2019
HR Matters – Ideas for Cost Savings Employers across the country are all asking the same question – How can we save money on our labor costs without sacrificing on quality? Local human resources expert Rob Wilson, President of Employco USA, is here to provide us with answers to some popular questions: Q: What are some new trends in the employee benefits world that can lead to cost savings? A: The first thing that most people consider is shopping their medical insurance coverage. While that’s always a good idea, companies looking for creative ways to save more are considering other options such as a dependent eligibility audit where employees are asked to provide proof (e.g., marriage certificate) showing the relationship of each family member covered on the company’s benefit plan. Companies then remove covered dependents who aren’t eligible - maybe the employee is covering his girlfriend but told you that they were married. Companies are also looking at plans like ours where we buy in large volume and provide greater premium discounts. Q: What can we do to save on workers’ compensation costs? A: Many companies are finding significant financial savings by joining multi-employer groups to get the buying power typically reserved for jumbo companies. Instead of buying for your company, you are part of a much larger group. We also recommend the use of a telephonic injury triage service to help determine the best course of action. Added benefits of a triage service include language translation and that the call is recorded, which is extremely valuable in cases of potential fraud. Q: Is there anything you recommend related to the historically high turnover costs within the food industry? A: We recently helped a Chicago-based restaurant re-design their new hire onboarding program and improve their employee engagement. By establishing structured training and regular check-ins for new employees beyond the Day 1 orientation and by facilitating a confidential employee survey with feedback sessions, the company was able to reduce turnover costs by 42%. Employees are far more likely to stay and be productive when they start off on a good note and when they can voice their opinions on such topics such as: career development, work engagement, compensation, benefits, and work environment. Rob Wilson is president of Employco USA, Inc. Employco USA provides HR and insurance solutions to businesses throughout the United States. Employco USA helps companies reduce their health and Workers’ Compensation premiums through their large buying power. Rob has an in-depth understanding of all of his client’s business risks and exposures and is frequently asked by media outlets to speak on insurance and human resource issues
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Food Industry News® July 2019
Top Ten Ways to Maximize Value When Selling Your Business
By: Kerry Lavelle If you intend on selling your business, start taking steps at least one or two years before you plan on putting it up for sale to maximize value. If you fail to do so, you will be “leaving money on the table.” Consider the following: 1) Make adjustments to expenses. Cut unnecessary expenses including salaries to family members to make sure to highlight the profitability of the company. The higher the cash flow, the larger the purchase price. 2) Manage your insurance claims. Any buyer, through due diligence, will want to ask about claims you have submitted through your insurance. A buyer will place additional value on a clean operation. Unnecessary insurance claims may create red flags. 3) Have a good management team. The buyer of the business may want continuity after the closing. Your key people will still need jobs so make sure they are happy, and willing to transition to the new purchaser. Are they employed under an employment agreement? 4) Demonstrate good cash control. If you run a grocery store or restaurant, a certain portion of the receipts will come in cash. Demonstrate to the buyer that you have good cash controls with a solid management team. 5) Minimal municipal ordinance violations. It is easy to find through due diligence, but if your local municipality keeps issuing citations, particularly health code violations, it will adversely affect the purchase price and the sale of the business. 6) Have clean and accurate financials. At least for two Win in Business years prior to the sale, make sure your accountants Winners in business preprovide, at aaway!” minimum, a review, but better yet, a “Call MaCkay Right pare themselves and their compilation assuring that your financial information staff to handle unpredictand tax returns are accurate. able events. Then they say, 7) Demonstrate precise inventory controls. Whether you “We were just lucky.” When run a grocery store or restaurant, you need to have something unforseen happroof that your inventory controls are accurate and as pens, they snap it up and such, accurately reflect the financials of the business. Specializing In Fast, Expert Repairs Of Refrigeration, Ovens, exploit it.HVAC Theyandequate a of Cooking and Food Prep Equipment All Types Remember, the buyer will take their own inventory problem with opportunity. prior to the closing, but if your inventory is out of concall John mackay: How do you exploit bad your fimAllS nancials willSuBuRBS be compromised. BARRIngTOn SCHAumBuRg & trol, SHOPPIng In nW luck? When people , let you 8) Have a customer loyalty program that works. The down, equipment fails or continuity of a consumer driven business is critically the market turns, you need important. A customer loyalty program that brings emergency plans in place people back to your place of business has great value “Call and you need to have prac-MaCkay Right away!” to a buyer. ticed them. If your goals 9) Are you “social media” integrated? To demonstrate change, act quickly to stop your ability to run a business that is sustainable, you your losses. must have a social media presence. How do you exploit good 10) You must have a favorable and assignable lease. luck? Stay on the lookout for While the buyer may want to talk to the landlord Specializing In Fast, Expert Repairs Of Refrigeration, Ovens, great individuals as funding directly, may need to get ahead of that issue by HVAC andMaintain All Types of Cooking andyou Food Prep Equipment comes available. making sure that you have an assignable lease.
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Sugarfire Smoke House Opens 13th Location: Edwardsville Sugarfire Smoke House opened of its 13th location at 2323 Plum Street, Suite 100, Edwardsville, Illinois. Based out of St. Louis, Mo., the award-winning smoke house opened for business on Wednesday, June 5th within the IronWorks development, located along the Madison County Transit Districts Goshen Trail. Sugarfire founder Charlie Downs and founderchef Mike Johnson joined forces with St. Louis natives and family members Jim Cook, Matt Martin and Doug Lang to grow Sugarfire to the outer Missouri and Illinois markets. Sugarfire veterans, Cook and Martin have partnered with Johnson and Downs since 2014 as operating partners of Sugarfire’s first franchised location in Winghaven, and expanded the partnership with family member Doug Lang via the opening of Sugarfire’s Cape Girardeau location in 2018. The trio, along with founding members, looks forward to continuing their success. A fast-casual concept, Sugarfire Smoke House opened its flagship in St. Louis in 2012, and since, chef Johnson has expanded Sugarfire’s imprint across Missouri to eight locations, including a location within the National Blues Museum, and an extensive catering program. With a background in fine dining, and training under the iconic Emeril Lagasse, chef Johnson created Sugarfire’s menu to reflect a variety of barbecue styles, techniques and influences found throughout the United States. Known for its succulent brisket, pulled pork and ribs, as well as its signature sandwiches and sides, Sugarfire has consistently been ranked best barbecue in St. Louis by local and national publications alike. Additionally, chef Johnson has served as a celebrity guest pitmaster and competitor in events globally, including Hogs for the Cause, the Perth Yak Ales BBQ Competition, Memphis in May, Australia’s Meatstock, The Kansas City Royal, Charleston Wine & Food Festival and the World Food Championships. Chef Johnson has also been featured on a variety of national television shows, including Food Network’s BBQ, Brews & ‘Que, Beat Bobby Flay! and Beat Bobby Flay! Rematch, Destination America’s BBQ Pitmasters, and Travel Channel’s Food Paradise, and recently worked alongside Budweiser to set the Guinness World Record for most people grilling simultaneously.
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Fail Is The New Win
Intelligent failure occurs when we’re working in areas in which we don’t have expertise or experience, or in areas that are uncharted in a broad, industrywide sense. We might launch a new product that’s never been launched before, and it’s a failure. So, tell everybody. When an intelligent failure goes undiscussed, others risk repeating the exact same mistakes. The result? Increasingly inefficient places that repeat, instead of learn from, the same mistakes. “Suddenly, people are saying things like, ‘fail fast or fail forward.’ Those are brand new words in the nomenclature of business,” she said. By linking resiliency to innovation and growth, start-ups contribute to a general professional culture that frames failure as a positive learning experience. Likewise, many hiring managers are increasingly looking for resiliency in job candidates. That means it can be in your best interest to thoughtfully embrace the too-common interview question about a time you failed at work and how you overcame the challenge.
One of Chicago’s most anticipated summer events, Wicker Park Fest, is returning July 26th – 28th for a Sweet 16 party! The 3-day festival that Chicago magazine and Chicago Tribune have previously called one of the “best” of the year famously features some of the most acclaimed live music of the season, with four stages and entertainment for all tastes and ages. Chicago’s biggest street fest (in terms of city blocks) reflects Wicker Park’s rich music and cultural heritage, with over 50 bands and an entire area dedicated to interactive art and inspired installations. If that’s not enough flavor, the annual weekend bash also includes over 100 vendors – a colorful mix of neighborhood restaurants, boutiques and artisans, worldly dancers, and the everpopular Kids Fest. A $10 gate donation (which makes it the steal of summer event season) benefits the Wicker Park Bucktown Chamber of Commerce, a local non-profit specializing in small business assistance. Wave 1 bands (more acts and stage times TBA in subsequent release): Durand Jones & The Indications; Wavves; Murder By Death; Leikeli47; Screaming Females; Amyl & The Sniffers; Viagra Boys; La Witch; Mother Nature More details on this year’s stimulating art attractions will be announced in subsequent release. Arts at Wicker Park Fest is presented by the Wicker Park Bucktown Chamber and generously underwritten by the WPB Special Service Area #33. Photo credits: Grimaldi Public Relations Kids Fest at Wicker Park Fest is a fest-within-a-fest. Although it takes place off the beaten path at Wolcott and Milwaukee, there is no separate entrance fee for visitors. Kids Fest offers an exclusive area of family programming. The wide variety of offerings happens on Saturday and Sunday only from noon to 6 pm. Activities this year include: bounce house, cookie decorating, carnival games, Pilates with Club Pilates Wicker Park, science experiments with Mad Science, cooking activities with the Kids Table, balloon animals by Mary Macaroni, chess with Chess Wizards, face painting, hair streaking, nail painting and more in addition to a dedicated family entertainment stage with non-stop performances by many of Chicago’s leading children’s acts (lineup and stage TBA in subsequent release). Burr Elementary receives 100% of ticket sales from activities in the Kids Fest area. Dates: July 26 – 28; Location: Milwaukee Avenue from North to Paulina, Chicago, IL Cost: A $10 gate donation Hours: Friday 5 pm to 10 pm, Saturday & Sunday 12 pm to 10 pm; Website: www.wickerparkfest.com Parking: Free bike parking at the North Honore Gate. Dogs: Well-behaved dogs on leashes are permitted.
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Save Labor, Time and Money With Our Authentic Prepared Mexican Products chef michael lachowicz opens ‘Trois’ experiences at one address Chef Michael Lachowicz introduced his much-anticipated trio of restaurants at 64 Green Bay Road in Winnetka, aka, George Trois Group. Focusing on timeless to a refined sampling of globally influenced French cuisine, meet Aboyer and Silencieux…the new siblings to award-winning George Trois. After a two-month hiatus, classically trained veteran chef Michael Lachowicz introduces the North Shore to three different styles of gastronomy at one address. Oui! “We’ve been in Winnetka for 14 years now and it was time for a change,” says Chef Michael Lachowicz. “I’ve listened to my customers and am very excited to present Aboyer and Silencieux, plus unveil the new look of George Trois.” Guests are greeted by Aboyer, a sexy, energetic vibe that wakes up the senses. Meaning, “to bark,” Aboyer (ab-wah-yay) is an American-French brasserie influenced by inspirations from around the world. With two definitions of ‘brasserie’ – the first being the French word for ‘brewery’ and the second being a type of French restaurant with a relaxed setting and professional service – Aboyer is the latter with a touch of modern. Refined French pub grub mixed with classic, mod-fusion craft cocktails, the 56-seat contemporary space exudes quick service in a nouveau brasserie-style. “Aboyer is what Winnetka needed – an urban outpost 18 miles from the city,” says Lachowicz. “It’s a welcoming restaurant where guests can sit at the bar for a cocktail or have a weekday meal in under an hour.” Featuring starters such as Beausoleil Oyster Shooters, Wasabi Espuma, Cucumber Gelée, Sake & Micro Shiso ($4) and Rabbit & Sage Sausage, Charred Savoy Cabbage Confit, White Quinoa, Finger Lime & Serrano Ham Crisps ($13), main courses at Aboyer include Berkshire Pork, Grilled Tenderloin and Thai Spiced Braised Belly, Pomme Pureé, Morels, Broccolini ($27) and Trout with Red Miso Glaçage, Okra Beignet, Pickled Daikon Radish, Edamame ($23). To the right is Silencieux, a 24-seat dining room that evokes a calm energy with luxe, mid-century ambiance. The French translation for “quiet,” Silencieux (see-lawn-soo), is reserved for those looking for a conversation-friendly meal and mid-level fine dining
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experience, similar to its predecessor, Restaurant Michael. With the absence of any pretension and without the bustle, the experience is warm and approachable for everyone. “Guests will feel the embrace of the kitchen in every bite,” says Lachowicz Featuring dishes including Ragout of Escargot & Black Trumpet Mushrooms, Roquefort-Bordelaise Sauce, Pomme Puree to Roast Breast of Dry Aged Duck, Confit Leg & Fava Bean Ragout, Kumquat Gastrique, Pomme Lyonnaise, guests are offered a three-course prix-fixe menu with choices of first course, main entrée and dessert ($85). Both Aboyer & Silencieux are transitional from one experience to the next. The 1300 sq-ft space has the ability to combine areas to form one free-flowing identity, perfect for private events. The cohesive design creates a comfortable, relaxed atmosphere and provides the perfect entryway for guests dining at George Trois. Walk to the left, down a private hallway and you’ll pass photos of Chef Michael’s greatest influencers: his Grandfather George I, his uncle George II and French chef Paul Bocuse. At the end of the hallway, guests enter George Trois. New lighting, ceiling, flooring, enhanced woodwork, and a marble fireplace give a slightly updated look to the monochromatic white interior. In addition to the reconstructed hallway and entrance for guests, Chef Michael now has his own entrance directly from the kitchen. “I want a clandestine feel, allowing even more to be left to the imagination by guests who haven’t dined with us yet,” says Lachowicz. Known as chef Michael Lachowicz’s culinary workshop, the 18-seat tasting experience continues down its path of culinary excellence. Priced at $205 per guest, the 12-course menu is a culinary tour, each dish meticulously plated and presented by Chef Michael Lachowicz. Aboyer, George Trois and Silencieux are located at 64 Green Bay Road, Winnetka, Illinois 60093. Hours of operation at Aboyer are Tuesday – Sunday, 5:30 – 11 pm and will accept a limited amount of reservations but is walk-in friendly. Reservations for Silencieux are accepted Wednesday – Sunday, 5:30 – 11 pm. Reservations for George Trois are accepted Wednesday – Sunday at various seating times ranging from 6-9 pm.
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“We read Food Industry News and do business with many of their advertisers. They are very connected and involved with our industry.”
–Sam Sanchez, Partner John Barleycorn, Moe’s Cantina, Old Crow Smokehouse, Chen’s Chinese & Sushi
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Food Industry News® July 2019
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Find ways to create the opportunity to add or sell something extra to customers. It may be added gaming, contests or something that delivers your brand in the dining room, as well as for customers to take home, such as specialty desserts, sauces, etc. Make sure you train your cashiers and servers to mention these items.
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5 Essentials to Keep Employees
Hiring and training employees is costly, and no manager likes to watch an investment walk out the door. Here are practical strategies and proven-effective techniques to help you hold on to your most valuable assets: n Identify what really motivates each employee n Create a fair compensation policy and recognition/reward programs n Train employees in a more meaningful way that boosts job satisfaction and loyalty n Make employees feel listened to and appreciated. n Remember who they are. One employer uses a notebook with anniversaries, family-members names and accomplishments.
Continued from page 1 Guests begin the rodizio-style meal by visiting the seasonal salad area. The variety of options help make this a steakhouse even vegetarians love.™ Selections range from artisan breads, imported cheeses, fresh buffalo mozzarella, steamed asparagus with marmalade sauce, Brazilian hearts of palm, spicy shrimp salad, sushi, sautéed mushrooms, feijoada (black beans), jasmine rice, Moqueca (Brazilian coconut fish stew), lobster bisque and much more. Flame-roasted meats take center stage during the main course, expertly prepared by gauchos (servers) who grill mouthwatering cuts over natural wood charcoal – a Brazilian tradition passed down through generations. When guests turn over a two-sided disc located at each seat from red to green, gauchos begin to parade by, carving slow-roasted meats tableside. Succulent picanha (sirloin), lamb chops, filet mignon, leg of lamb, Parmesan-crusted pork loin, bacon wrapped chicken breast and more are offered to expectant guests. When a break is needed, guests simply turn discs back to red. This method helps pace the experience, allowing guests to choose a leisurely meal with friends and family or efficient gatherings for those on a tight schedule, and perfect for parties both large and small. An expertly curated wine collection includes vintages from acclaimed California and South American vineyards and also features Texas de Brazil’s private label selection of six varietals bottled in Chile exclusively for the restaurant group. The intimate lounge offers craft cocktails including the traditional Brazilian Caipirinha in a variety of flavors and a full selection of distilled spirits, beer and soft drinks including the Brazilian Guarana. Guests may enjoy Happy Hour Monday through Friday with special drink pricing and an appetizing bar menu. Desserts served a la carte satisfy those with a sweet tooth with selections including flan, deliciously rich papaya cream and Brazilian Cheesecake plus specialties such as pecan pie, carrot cake, and key lime pie. Texas de Brazil Churrascaria is located at Orland Square Mall, 856 Orland Square Drive in Orland Park, IL.
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Consumers at Risk from Robocall Scams, Says AARP Survey
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Those oh-so-handy USB power charging stations in the airport may come with a cost you can’t see. Cybercriminals can modify those USB connections to install malware on your phone or download data without your knowledge. “Plugging into a public USB port is kind of like finding a toothbrush on the side of the road and deciding to stick it in your mouth. You have no idea where that thing has been,” says Caleb Barlow, Vice President of X-Force Threat Intelligence at IBM Security. “And remember that that USB port can pass data.” It’s much safer to bring your regular charger along and plug it into a wall outlet or, alternatively, bring a portable power bank to recharge your phone when you’re low on bars. If you insist on using
public USB ports, Barlow recommends investing $10 for something called a Juice-Jack Defender. “It’s a little dongle you can put in front of your charging cord that basically blocks any data from passing down the cord. It only passes the voltage,” says Barlow. While these precautions may seem excessive to the average traveler, Barlow says it’s smart to worry about public USB power stations. A growing number of nationstate hackers are now training their sights on travelers, according to new research from IBM Security. The 2019 IBM XForce Threat Intelligence Index reveals that the transportation industry has become a priority target for cybercriminals as the second-most attacked industry — up from tenth in 2017. Since January 2018, 566 million records from the travel and transportation industry have been leaked or compromised in publicly reported breaches. –Forbes
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While a large majority of Americans suspect that most of the automated telephone messages – or “robocalls” -- that they receive are attempts at scams, few are taking actions to protect themselves, according to results of a new survey from the AARP Fraud Watch Network. An estimated 48 billion robocalls came into the United States last year. Nearly half of U.S. adults surveyed by AARP said they receive seven or more robocalls per week. Automated call technology has brought efficiency to mass telephone notifications, with companies using robocalls for flight or school cancellations, polling and other legitimate purposes. AARP itself uses robocall technology to reach its members with educational programming, including how to stay safe from scams and fraud. The technology, however, has also made it easier and cheaper for con artists to reach millions with their fraud schemes. Telephone scams cost U.S. consumers $429 million last year, according to the Federal Trade Commission. AARP’s survey verified that nearly all consumers rely on caller ID when deciding when to answer a call, even though threein-four say they know the information that shows up may be fabricated, or “spoofed.” – Adapted from AARP
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Food Industry News® July 2019
ICONIC JAPANESE CONCEPT KINTON RAMEN ENTERS THE U.S. MARKET, BRINGING FLAGSHIP TO CHICAGO From the moment the Kinton Ramen team opened its first location in Toronto in 2012, it has been driven to create an experience that transports guests to the iconic and beloved ramen shops found all over Japan—from the careful selection of impeccable ingredients that go into each bowl of noodle soup, to the umami-rich bone broths made on a daily basis and the minimalist modern interior design reminiscent of homes in Kyoto. Seven years later, this meticulous attention to detail is still fundamental to the Canadian ramen powerhouse, which now boasts 32 locations across Canada, Korea, Japan and, starting this Saturday, May 18th, the United States. For its first U.S. location, Kinton Ramen chose Chicago’s Fulton Market District (163 N Sangamon St., 312.374.3942) with a Wicker Park location (1426 N. Milwaukee St.) slated to open this summer. The restaurant will serve dinner only, opening at 5 p.m. daily. Kinton Ramen will open at 11:30 a.m. serving lunch and dinner 7 days a week. During the restaurant’s grand opening celebration, the first 50 guests in line received a free bowl of ramen. Opening celebrations will continue after the doors open with ramen offered at 50 percent off all-day-long. “It’s been my childhood dream to come to the U.S.,” says Founder and CEO James Hyunsoo Kim. Chicago specifically topped the Toronto-based company’s list of American cities due to its proximity to its headquarters and, more importantly, Chicagoans’ love of good food and community. “We can engage with an educated constituency, who already know and love good ramen,” says John Tirch, VP of Operations, USA. That plays into the company’s plans for expansion in the U.S., including three more locations in Chicago by the end of 2019 with the East Coast up next, and a philosophy of promoting from within. “We are planting the seed in the U.S. here in Chicago, hiring the front and back of house staff of today who will become our executives of tomorrow.” a
Cut Gasoline Use this Summer Summer vacations are on the horizon, and chances are you’ll be doing a lot more driving than usual. Save money, and help the environment, by reducing your gas consumption with these tips gathered from around the Web: Use the right oil. Check your owner’s manual, or the manufacturer, for the recommended grade of motor oil. The wrong oil can negatively affect your vehicle’s efficiency. Lighten your load. Remove unnecessary items from your trunk. The more weight you carry, the more fuel you’ll burn. Use your A/C wisely. At highway speeds, you’re better off running your air conditioning than opening your win-
july 2019 25-32.indd 32
dows and increasing drag. But when driving around town, keep your windows down and the air conditioner off to conserve fuel. Get rid of your roof rack. If your vehicle sports a roof rack that you’re not using, take it down. It increases wind resistance and cuts your efficiency. Don’t “warm up” your engine. Even at the coldest temperatures, you car doesn’t need a five minute warm-up. Thirty to 45 seconds will do it. Buy gas at the right time. Evenings are better than hot afternoon for filling your tank. Gasoline is denser when temperatures are cool, so you’ll get more for the same price.
6/13/19 1:23 PM
Food Industry News® July 2019
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BAGS-CUSTOM PRINTED Bulldog Packaging................................................630-458-1152 BAKERS-WHOLESALE Gonnella Baking Co .......................... Page 48.....312-733-2020 Lezza Spumoni & Desserts ............... Page 12.....708-547-5969 Eli’s Cheesecakes ................................................773-736-3417 Ideal Bakery .........................................................773-631-6897 Il Mulino di Valenzano Bakery ..............................847-671-5216 JR Dessert Bakery ...............................................773-465-6733 Milano Baking Company ....................................800-495-BUNS BAKERY & DESSERT CONSULTING Sweet Bee ............................................................847-828-4812 BAKERY EQUIPMENT MGM Industries ....................................................847-814-7715 BAKERY-PRODUCTS Instantwhip Chicago .......................... Page 31.....800-933-2500 Central Baking Supplies .......................................312-243-0888 BAKLAVA Libanais Sweets ...................................................847-329-5060 BANNERS & POSTERS Accurate Printing ..................................................708-824-0058 BAR CONSULTANTS Chicago Bar Shop ................................................312-473-2277 BAR MANUFACTURING & DESIGN Chicago Bar Shop ................................................312-473-2277 BAR STOOLS Chicago Booth ................................... Page 39.....773-378-8400 Waco Manufacturing ............................................312-733-0054 BAR SUPPLIES Ramar Supply Co .............................. Page 16.....708-233-0808 Alfa Restaurant Supply.........................................773-588-6688 Schultz Supply......................................................708-652-2020 BATCH FREEZERS Kool Technologies ............................. Page 30.....630-483-2256 BBQ SAUCE Ken’s Foods .........................................................800-633-5800 BEEF New S B L Inc.................................... Page 25.....773-376-8280
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BEER GAS MacCARB.......................................... Page 29.....877-427-2499 BEVERAGE DISPENSING-EQUIPMENT United Fast Food & Beverage ..............................847-616-0711 BEVERAGE PROGRAMS Brew Smart Beverage ..........................................847-437-5757 BEVERAGES Lifestyle Beverages ..............................................630-941-7000 BOOTHS Chicago Booth ................................... Page 39.....773-378-8400 Waco Manufacturing ............................................312-733-0054 BOOTHS-UPHOLSTERERS Chicago Booth ................................... Page 39.....773-378-8400 BOX COMPANIES-CORRUGATED Wertheimer Box................................. Page 16.....312-829-4545 BRANDING-LICENSE OPPORTUNITIES Los Comales Licensing ..................... Page 27.....773-457-1784 BREAD & ROLLS Gonnella Baking Co .......................... Page 48.....312-733-2020 Ideal Bakery .........................................................773-631-6897 Il Mulino di Valenzano Bakery ..............................847-671-5216 BROILERS & STEAMERS EmberGlo-A Division of Midco Int’l .......................773-604-8700 BURGLAR ALARM SYSTEMS Alarm Detection Systms Inc .................................630-844-5318 BUTCHER BLOCK WOOD TABLES RestaurantWoodTables.com ................................773-599-6200 BUTTER-CLARIFIED Danish Maid Butter Co ...................... Page 18.....773-731-8787 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co ...................... Page 18.....773-731-8787 BUYING GROUPS/CO-OPS GARA ...................................................................847-824-6941 CALAMARI Fisherman’s Pride ............................. Page 05.....800-543-2110 CANNOLI & CANNOLI PRODUCTS Lezza Spumoni & Desserts ............... Page 12.....708-547-5969 CARRY OUT PACKAGING Bulldog Packaging................................................630-458-1152
CASH AND CARRY OUTLETS Angelo Caputo’s Fresh Markets ...........................630-514-1338 CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS...........................847-675-6066 CATERING-VEHICLES DCI Central........................................ Page 17.....800-468-7478 CCTV SYSTEMS Alarm Detection Systems Inc ...............................630-844-5318 CHAIRS & FURNISHINGS Vista Chair ............................................................773-253-4883 CHAIRS-COMMERCIAL Chicago Booth ................................... Page 39.....773-378-8400 Waco Manufacturing ............................................312-733-0054 CHARCOAL Charcoal Supply Company...................................312-642-5538 CHEESECAKES Eli’s Cheesecakes ................................................773-736-3417 CHICKEN-PROGRAMS FSI/Foodservice Solutions ...................................847-719-6088 CHILI Captain Ken’s Foods ......................... Page 06.....800-510-3811 Bistro Soups (Div of Vienna Beef) ........................773-278-7800 CHOCOLATES Dessert Concepts .................................................773-640-4727 CLASSIFIED ADVERTISING Food Industry News .............................................847-699-3300 CLEANING PRODUCTS SuperClean ..........................................................847-361-0289 CO-PACKERS T F Processors .....................................................847-709-2600 CO2 MacCARB.......................................... Page 29.....877-427-2499 COCKTAILS Puerto De Indias Gin ............................................305-934-0803 COFFEE Farmer Brothers Coffee........................................888-542-9298 COFFEE & TEAS Royal Cup Coffee .............................. Page 15.....630-254-3365 Brew Smart Beverages ........................................847-437-5757
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Page 34 COFFEE ROASTERS Tec Foods Inc .................................... Page 21.....773-638-5310 Java Breeze .........................................................773-235-9356 Java Master International .....................................224-848-2070 Tugboat Coffee .....................................................630-390-6613 COLD BREW COFFEE & TEA Brew Smart Beverage ..........................................847-437-5757 COLD STORAGE Perishable Distribution Solutions....... Page 39.....888-491-1641 COLD STORAGE-PORTABLE Portable Cold Storage ..........................................800-535-2445 COMBI-STEAMERS Rational USA ........................................................888-320-7274 COMPRESSED GAS MacCARB.......................................... Page 29.....877-427-2499 CONSTRUCTION COMPANIES Walter Daniels Construction .............. Page 18.....773-775-0170 CONSULTING & DESIGN A D E Foodservice Equipment .............................630-628-0811 CONTRACT LABOR SERVICES Atlas Employment Services............... Page 08.....847-671-1557 CONTRACT MANUFACTURING Bistro Soups (Div of Vienna Beef) ........................773-278-7800 COOKING EQUIPMENT Ramar Supply Co .............................. Page 16.....708-233-0808 CORNED BEEF-FRESH Vienna Beef ....................................... Page 22.....773-278-7800 Eisenberg-Kelly Corned Beef ...............................773-588-2882 CORPORATE GIFTS Vienna Beef ....................................... Page 22.....773-278-7800 CPA FIRMS Sassetti Certified Public Accountants Page 15.....708-406-8616 CRAFT BEVERAGES Deutsch Family Wine & Spirits .......... Page 31.....708-687-9870 CREDIT CARD PROCESSING Jeff Bruce (HPS) ..................................................773-398-1013 CREDIT CARD PROCESSORS Menio Global ..................................... Page 19.....855-641-8326 DAIRY-PRODUCTS Instantwhip Chicago .......................... Page 31.....800-933-2500 New Dairy .............................................................312-421-1234 DELI-MEATS Greenridge Farms ................................................847-434-1803 DELIVERY-VEHICLES DCI Central........................................ Page 17.....800-468-7478 DEMO SERVICES-FOOD & BEVERAGE Custom Merchandising Services ..........................630-814-3679 DESSERTS Algelato Chicago ............................... Page 32.....847-455-5355 Dessert Concepts .................................................773-640-4727 Eli’s Cheesecakes ................................................773-736-3417 Sweet Bee ............................................................847-828-4812 DESSERTS-WHOLESALE Lezza Spumoni & Desserts ............... Page 12.....708-547-5969 DIGITAL MARKETING Munch Ado ...........................................................312-694-5942 DIRECT MAIL PROGRAMS Food Industry News .............................................847-699-3300 Ontime Envelopes and Printing ............................630-205-6667 DIRECTV All Sports Direct....................................................630-918-3000 DUCT CLEANING Enviromatic Corp of America ............. Page 22.....800-325-8476 Olympia Maintenance...........................................708-344-0344 EGGS KLM Sales & Marketing ..................... Page 29.....310-245-7703 Meadowbrook Egg & Dairy Company ..................773-523-8861 ELECTRIC & GAS STEAMERS EmberGlo-A Division of Midco Int’l .......................773-604-8700 ELECTRICAL REPAIR & MAINTENANCE Mackay Heating & Mechanical .......... Page 24.....847-381-0448 EMPLOYEE HANDBOOKS Employco USA .................................. Page 23.....630-920-0000 EMPLOYMENT ATTORNEYS Rob Bernstein - Laner Muchin..............................312-342-7778 ENERGY BROKER Century Energy Solutions.................. Page 13.....630-817-3164 ESPRESSO-CAPPUCCINO MACHINE PROGRAMS Brew Smart Beverage ..........................................847-437-5757 ETHNIC BREADS-ROLLS & PASTRIES Ideal Bakery .........................................................773-631-6897 ETHNIC FOODS Kikkoman Sales USA ...........................................630-954-1244 FACILITY SERVICES Cintas Corporation ...............................................630-543-3666 FAUCETS Faucet Shoppe The ........................... Page 26.....773-478-3890
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foodindustrynews.com FILTERS-EXHAUST SYSTEMS Olympia Maintenance...........................................708-344-0344 FIRE ALARM MONITORING Alarm Detection Sytems Inc .................................630-844-5318 FIRE ALARM REPAIR & TESTING Alarm Detection Systems Inc ..............................630-844-5318 FIRE SUPRESSION SYSTEMS Fox Valley Fire & Safety .......................................847-695-5990 FIRE-EXTINGUISHERS Henrichsen’s Fire & Safety Equipment........................................ 800-373-9714 FIRST AID-EQUIPMENT & SUPPLIES Affirmed Medical Service......................................847-322-9185 FLATBREADS Grecian Delight Foods..........................................847-364-1010 FLOOR TILE & GROUT CLEANING Enviro-Master Chicago North ...............................847-305-2990 FLOORS-ALL TYPES Mike’s Hardwood Flooring ....................................773-640-7488 FLOORS-SALES-SERVICE & REPAIR Sexton Complete Care .........................................800-827-1126 FOOD & ALCOHOL SAFETY TRAINING Santa Lucia Food Safety Training ........................772-502-5262 FOOD DISTRIBUTORS Christ Panos Foods ........................... Page 04.....630-735-3200 Cugini Distribution ............................. Page 17.....708-695-9471 Devanco Foods ................................. Page 09.....847-228-7070 Olympia Food Industries ................... Page 46.....847-349-9358 Tec Foods Inc .................................... Page 21.....773-638-5310 Alfa Restaurant Supply.........................................773-588-6688 Angelo Caputo’s Fresh Markets ...........................630-514-1338 Anichini Brothers ..................................................312-644-8004 Chef’s Quality Meats ............................................708-333-0880 Dearborn Wholesale Grocers Mktplace ...................................... 773-523-8861 GFS Distribution ...................................................800-968-6391 Grecian Delight Foods..........................................847-364-1010 Kronos Foods .......................................................800-621-0099 FOOD EQUIPMENT MANUFACTURERS Sammic Corp........................................................224-307-2232 FOOD PLANT RENTAL Gung Ho ............................................ Page 26.....708-369-8159 FOOD PRODUCTS Devanco Foods ................................. Page 09.....847-228-7070 Olympia Food Industries ................... Page 46.....847-349-9358 Tec Foods Inc .................................... Page 21.....773-638-5310 Grecian Delight Foods..........................................847-364-1010 Neil Jones Food Company ...................................800-543-4356 FOOD PRODUCTS-PREPARED Captain Ken’s Foods ......................... Page 06.....800-510-3811 FOODSERVICE EQUIP REP & MAINTENANCE Restaurant Handyman .........................................847-232-4474 FOODSERVICE EQUIPMENT Thunderbird Food Machinery ............ Page 26.....866-451-1668 Losurdo Inc...........................................................630-833-4650 MGM Industries ....................................................847-814-7715 Rational USA ........................................................888-320-7274 FOODSERVICE EQUIPMENT & SUPPLIES Alfa Restaurant Supply.........................................773-588-6688 FOODSERVICE EQUIPMENT-REPAIR Mackay Heating & Mechanical .......... Page 24.....847-381-0448 CSI - Coker Service Inc ........................................888-908-5600 Cobblestone Ovens ..............................................847-635-0172 General Parts Group ............................................630-595-3300 United Fast Food & Beverage ..............................847-616-0711 FOODSERVICE- LAYOUT & DESIGN A D E Foodservice Equipment .............................630-628-0811 Losurdo Inc...........................................................630-833-4650 Sarfatty Associates ...............................................847-920-1100 FOODSERVICE-EQUIPMENT PARTS CSI - Coker Service Inc ........................................888-908-5600 Cobblestone Ovens ..............................................847-635-0172 FOODSERVICE-SUPPLIES Ramar Supply Co .............................. Page 16.....708-233-0808 FRANCHISE-CONSULTANTS Big Sky Franchising..............................................855-824-4759 FREEZER & REF TRAILER RENTAL/LEASING Portable Cold Storage ..........................................800-535-2445 FREEZERS-ALL TYPES Custom Cooler & Freezer.................. Page 15.....630-879-3131 FRESH CUT FRY EQUIPMENT Sammic Corp........................................................224-307-2232 FRIED CHICKEN BREADING MIX House-Autry Mills .................................................847-770-7510 FRYERS FSI/Foodservice Solutions ...................................847-719-6088 FURNITURE/FIXTURES/DESIGN Vitro Seating Products..........................................800-325-7093
Food Industry News® July 2019
GAMING TERMINALS Aces Up Gaming ..................................................773-209-4800 GELATO Algelato Chicago ............................... Page 32.....847-455-5355 Palazzolo’s Artisan Dairy ................... Page 46.. 800-4GE-LATO GELATO EQUIPMENT & SUPPLIES Kool Technologies ............................. Page 30.....630-483-2256 Palazzolo’s Artisan Dairy ................... Page 46.. 800-4GE-LATO GENERAL CONTRACTORS Walter Daniels Construction .............. Page 18.....773-775-0170 GIARDINIERA E Formella & Sons ............................ Page 29.....630-873-3208 V Formusa Company ...........................................847-813-6040 GIN Puerto De Indias Gin ............................................305-934-0803 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical .......... Page 24.....847-381-0448 GOURMET FOODS New Dairy .............................................................312-421-1234 GRAND OPENING PROMOTIONS LED Billboard Trucks ............................................312-924-7979 GREASE REMOVAL SERVICE Kaluzny Bros Inc ..................................................815-744-1453 GREASE TRAP PUMPING SERVICE A&P Grease Trappers Inc ................. Page 42.....630-231-0905 Tierra Environmental ......................... Page 41.....888-551-1998 Kaluzny Bros Inc ..................................................815-744-1453 GREASE-EXHAUST CLEANING Enviromatic Corp of America ............. Page 22.....800-325-8476 Olympia Maintenance...........................................708-344-0344 GREEK FOOD PRODUCTS Devanco Foods ................................. Page 09.....847-228-7070 Olympia Food Industries ................... Page 46.....847-349-9358 Grecian Delight Foods..........................................847-364-1010 Kronos Foods .......................................................800-621-0099 GYROS Devanco Foods ................................. Page 09.....847-228-7070 Olympia Food Industries ................... Page 46.....847-349-9358 Grecian Delight Foods..........................................847-364-1010 Kronos Foods .......................................................800-621-0099 H/R-HUMAN RESOURCE SERVICES Employco USA .................................. Page 23.....630-920-0000 HAMBURGER PATTY MANUFACTURER Devanco Foods ................................. Page 09.....847-228-7070 HANDYMAN SERVICES Restaurant Handyman .........................................847-232-4474 HEALTH INSURANCE Employco USA .................................. Page 23.....630-920-0000 Gallagher ........................................... Page 39.....630-285-3686 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical .......... Page 24.....847-381-0448 Mechanical 24 ......................................................847-987-9738 HELIUM MacCARB.......................................... Page 29.....877-427-2499 HOOD & DUCT CLEANING Hoodz of Schaumburg....................... Page 28.....847-620-2608 HOOD EXHAUST & FAN CLEANING Enviromatic Corp of America ............. Page 22.....800-325-8476 Olympia Maintenance...........................................708-344-0344 HOOD SYSTEMS-FIRE Henrichsen’s Fire & Safety Equipment........................................ 800-373-9714 HOT DOGS Vienna Beef ....................................... Page 22.....773-278-7800 Crawford Sausage................................................773-277-3095 Eisenberg-Kelly Corned Beef ...............................773-588-2882 Red Hot Chicago ..................................................800-249-5226 HOT SAUCE US Hot Sauce Inc .................................................630-762-8880 HOT SAUCES Gindo’s Spice of Life Hot Sauce...........................855-444-6367 HUMAN RESOURCES ADP ......................................................................847-507-4210 HUMMUS & SPREADS Grecian Delight Foods..........................................847-364-1010 HVAC REPAIR & MAINTENANCE Giant Refrigeration ............................ Page 44.....773-539-9629 Restaurant Handyman .........................................847-232-4474 ICE CREAM Algelato Chicago ............................... Page 32.....847-455-5355 Chocolate Shoppe Ice Cream ........... Page 40.....608-221-8640 Homer’s Gourmet Ice Cream ............ Page 24.....847-251-0477 Instantwhip Chicago .......................... Page 31.....800-933-2500 Palazzolo’s Artisan Dairy ................... Page 46.. 800-4GE-LATO ICE CREAM EQUIPMENT REPAIR & SUPPLY Kool Technologies ............................. Page 30.....630-483-2256 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies ............................. Page 30.....630-483-2256
ICE CREAM-YOGURT Instantwhip Chicago .......................... Page 31.....800-933-2500 ICE MACHINE REPAIR & SANITIZING Ice Solutions 24 ....................................................847-987-9738 Major Appliance Service .......................................708-447-4100 ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service ...................... Page 28.....312-733-3900 ICE SCULPTURES Artbelowzero.net ..................................................847-746-3673 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical .......... Page 24.....847-381-0448 INSURANCE Cacciatore Insurance ........................ Page 11 .....312-259-8200 Caro Insurance Services ......................................708-745-5031 Concklin Insurance Agency ..................................630-268-1600 ISU Northwest Insurance Services.......................888-366-3467 Society Insurance .................................................888-576-2438 INSURANCE SERVICES Gallagher ........................................... Page 39.....630-285-3686 INSURANCE-INDUSTRIAL & COMMERCIAL Cacciatore Insurance ........................ Page 11 .....312-264-6055 INTERIOR DESIGNERS Sarfatty Associates ...............................................847-920-1100 INTERNET ADVERTISING Food Industry News .............................................847-699-3300 INVENTORY CONTROL SYSTEMS BevSpot ................................................................617-658-3123 ITALIAN BEEF Devanco Foods ................................. Page 09.....847-228-7070 Serrelli’s Foods.................................. Page 41... 877-385-BEEF Grecian Delight Foods..........................................847-364-1010 Red Hot Chicago ..................................................800-249-5226 ITALIAN FOOD SPECIALTIES E Formella & Sons ............................ Page 29.....630-873-3208 ITALIAN SAUSAGE Devanco Foods ................................. Page 09.....847-228-7070 Anichini Brothers ..................................................312-644-8004 JANITOR-SUPPLIES Ramar Supply Co .............................. Page 16.....708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA ...........................................630-954-1244 JUICERS-FRUIT & VEGETABLES Berkel Midwest .....................................................800-921-9151 KEYLESS ACCESS CONTROL Alarm Detection Systems Inc ...............................630-844-5318 KITCHEN FLOOR & WALL CLEANING Enviro-Master Chicago North ...............................847-305-2990 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America ............. Page 22.....800-325-8476 Olympia Maintenance...........................................708-344-0344 LAW FIRMS Lavelle Law ....................................... Page 13.....847-705-7555 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile ............................................773-254-6100 Mickey’s Linen ......................................................773-545-7211 LIQUOR Puerto De Indias Gin ............................................305-934-0803 LIQUOR & SPIRITS Deutsch Family Wine & Spirits .......... Page 31.....708-687-9870 LIQUOR-WHOLESALE Peerless Liquors...................................................773-378-3908 LOGISTICS COMPANIES Perishable Distribution Solutions....... Page 39.....888-491-1641 MAILING PROGRAMS On Time Printing...................................................708-544-4500 MANUFACTURERS REPRESENTATIVES Vicki Righeimer & Associates ...............................847-899-8146 MARKETING PARTNERSHIPS Dinova Inc ............................................................630-487-9119 MAYONNAISE Columbus Vegetable Oils .................. Page 07.....773-265-6500 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest .....................................................800-921-9151 MEAT-ORGANIC-NATURAL-ABF Fox Deluxe Stap ...................................................847-520-8300 MEAT-SMOKED Nueske Applewood Smoked Meats......................800-382-2266 MEAT-WHOLESALE Devanco Foods ................................. Page 09.....847-228-7070 KLM Sales & Marketing ..................... Page 29.....310-245-7703 New S B L Inc.................................... Page 25.....773-376-8280 Angelo Caputo’s Fresh Markets ...........................630-514-1338 Anichini Brothers ..................................................312-644-8004 Chef’s Quality Meats ............................................708-333-0880 Fox Deluxe Stap ...................................................847-520-8300 Grant Park Packing ..............................................312-421-4096 International Meat Company ................................773-622-1400
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Food Industry News® July 2019 MEDICAL SUPPLIES Affirmed Medical Service......................................847-322-9185 MEDITERRANEAN FOODS Olympia Food Industries ................... Page 46.....847-349-9358 Grecian Delight Foods..........................................847-364-1010 MENU PRINTING Ontime Envelopes and Printing ............................630-205-6667 MENUS On Time Printing...................................................708-544-4500 MENUS-CUSTOM PRINTED Accurate Printing ..................................................708-824-0058 MERCHANT PROCESSING Menio Global ..................................... Page 19.....855-641-8326 MEXICAN FOODS Los Comales Licensing ..................... Page 27.....773-457-1784 MILK Instantwhip Chicago .......................... Page 31.....800-933-2500 MINI PASTRIES Ideal Bakery .........................................................773-631-6897 NATURAL FOOD PRODUCTS Greenridge Farms ................................................847-434-1803 NEIGHBORHOOD MARKETING LED Billboard Trucks ............................................312-924-7979 NITROGEN MacCARB.......................................... Page 29.....877-427-2499 OILS & FATS-COOKING Columbus Vegetable Oils .................. Page 07.....773-265-6500 OILS & SHORTENING Columbus Vegetable Oils .................. Page 07.....773-265-6500 Chef Mac Culinary Cooking Oils ..........................708-945-9150 OILS & VINEGAR Pastorelli Foods................................. Page 02.800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils .................. Page 07.....773-265-6500 OLIVE OILS Columbus Vegetable Oils .................. Page 07.....773-265-6500 ONLINE ORDERING PLATFORM Munch Ado ...........................................................312-694-5942 ORGANIC FOODS Pastorelli Foods................................. Page 02.800-SOS-AUCY ORGANIC MEAT & POULTRY Fox Deluxe Stap ...................................................847-520-8300 OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical .......... Page 24.....847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens ..............................................847-635-0172 MGM Industries ....................................................847-814-7715 PACKAGING - ALL TYPES Packaging Resources ..........................................888-722-9976 PACKAGING MATERIALS Barrington Packaging Systems ......... Page 10.....888-814-7999 PACKAGING SPECIALISTS Wertheimer Box................................. Page 16.....312-829-4545 PACKAGING SYSTEMS Barrington Packaging Systems ......... Page 10.....888-814-7999 PAINTING & HANDYMAN SERVICES Restaurant Handyman .........................................847-232-4474 PANCAKE-BATTER & MIX Tec Foods Inc .................................... Page 21.....773-638-5310 PAPER-PRODUCTS Ramar Supply Co .............................. Page 16.....708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co .............................. Page 16.....708-233-0808 PASTA-FRESH AND FROZEN Cugini Distribution ............................. Page 17.....708-695-9471 Pastafresh Home Made Pasta .............................773-745-5888 PASTRY CONSULTING Sweet Bee ............................................................847-828-4812 PATIO ENCLOSURES Thatcher Oaks Awnings .................... Page 03.....630-833-5700 PATTY MACHINES/FOOD FORMERS Berkel Midwest .....................................................800-921-9151 PAYROLL SERVICES Employco USA .................................. Page 23.....630-920-0000 ADP ......................................................................847-507-4210 PEST CONTROL Platinum Pest Solutions .......................................708-206-2847 Rose Pest Solutions ..........................................800-GOT-PEST PEST CONTROL/PEST ELIMINATION Mc Cloud Services ............................ Page 26.....800-332-7805 PICKLES & RELISH Vienna Beef ....................................... Page 22.....773-278-7800 PITA BREAD Olympia Food Industries ................... Page 46.....847-349-9358 Grecian Delight Foods..........................................847-364-1010 PIZZA CRUST MIX Via Pizzeria 1 2 3 .................................................847-727-6200
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PIZZA SAUCE SEASONINGS Via Pizzeria 1 2 3 .................................................847-727-6200 PIZZA SUPPLIES Russo Pizza Supplies...........................................708-385-0500 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers ..................................................312-644-8004 PLANT BASED FOOD PRODUCTS Ruth’s Vegetarian Gourmet ..................................218-343-8858 PLANT-BASED FOODS,VEGAN, Phoenix Bean .......................................................773-784-2503 PLUMBING SUPPLIES Faucet Shoppe The ........................... Page 26.....773-478-3890 POINT OF SALE SUPPLIES Schmaus Cash Register & POS...........................847-675-6066 POINT OF SALE SYSTEMS Alpha POS Services Inc .......................................630-690-2870 Retail Control Solutions ........................................630-521-9900 Schmaus Cash Register & POS...........................847-675-6066 PORK PRODUCTS Peer Foods ...........................................................773-927-1440 POS SYSTEMS-CLOUD BASED Jeff Bruce (HPS) ..................................................773-398-1013 POULTRY-FRESH New S B L Inc.................................... Page 25.....773-376-8280 POULTRY-WHOLESALE & PROCESSORS Fox Deluxe Stap ...................................................847-520-8300 PRESSURE WASHING Olympia Maintenance...........................................708-344-0344 PRINTERS On Time Printing...................................................708-544-4500 PRINTING-CUSTOM ITEMS Accurate Printing ..................................................708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons ............................ Page 29.....630-873-3208 Milano Baking Company ....................................800-495-BUNS T F Processors .....................................................847-709-2600 PRIVATE LABEL PRODUCTS US Hot Sauce Inc .................................................630-762-8880 PRODUCE-WHOLESALE Angelo Caputo’s Fresh Markets ...........................630-514-1338 Midwest Foods .....................................................773-927-8870 PROMOTIONAL MARKETING LED Billboard Trucks ............................................312-924-7979 PUBLIC RELATIONS-MARKETING SERVICES IMR Chicago.........................................................312-878-1222 PUBLISHING Food Industry News .............................................847-699-3300 RE-UPHOLSTERY Chicago Booth ................................... Page 39.....773-378-8400 REAL ESTATE-BUY & SELL Stan Rivas/Flex Properties ...................................312-685-8585 REFRIGERATED TRAILER RENTAL/LEASING Portable Cold Storage ..........................................800-535-2445 REFRIGERATION EQUIPMENT REPAIR Kool Technologies ............................. Page 30.....630-483-2256 Mackay Heating & Mechanical .......... Page 24.....847-381-0448 Service Refrigeration ......................... Page 41.....773-775-4777 CSI - Coker Service Inc ........................................888-908-5600 General Parts Group ............................................630-595-3300 Mechanical 24 ......................................................847-987-9738 REFRIGERATION SERVICE & REPAIR Giant Refrigeration ............................ Page 44.....773-539-9629 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer.................. Page 15.....630-879-3131 REMODELING & NEW CONSTRUCTION Walter Daniels Construction .............. Page 18.....773-775-0170 RESTAURANT EQUIP MANUFACTURERS Sammic Corp........................................................224-307-2232 RESTAURANT EQUIPMENT FSI/Foodservice Solutions ...................................847-719-6088 Losurdo Inc...........................................................630-833-4650 RESTAURANT EQUIPMENT & SUPPLIES Custom Cooler & Freezer.................. Page 15.....630-879-3131 Flattech.com ...................................... Page 14.....855-999-3528 Olympic Store Fixtures ...................... Page 24.....773-585-3755 Ramar Supply Co .............................. Page 16.....708-233-0808 Berkel Midwest .....................................................800-921-9151 Schultz Supply......................................................708-652-2020 TriMark Marlinn Equip & Supplies ........................708-496-1700 RESTAURANT EQUIPMENT REPAIR SERVICE Mackay Heating & Mechanical .......... Page 24.....847-381-0448 Berkel Midwest .....................................................800-921-9151 CSI - Coker Service Inc ........................................888-908-5600 Cobblestone Ovens ..............................................847-635-0172 General Parts Group ............................................630-595-3300 MGM Industries ....................................................847-814-7715 Major Appliance Service .......................................708-447-4100
Page 35 RESTAURANT EQUIPMENT-NEW & USED March Quality Used & New Equip ..... Page 03.....800-210-5895 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives ...........................708-361-1150 Kudan Group Inc ..................................................312-575-0480 Marcus Cook-Baum Realty Group .......................312-275-3112 Nick Dibrizzi/Coldwell Banker...............................708-562-9328 Pontarelli & Company...........................................847-778-3571 RESTAURANT-DESIGNERS A D E Foodservice Equipment .............................630-628-0811 Losurdo Inc...........................................................630-833-4650 Sarfatty Associates ...............................................847-920-1100 RESTAURANTS La Scarola Restaurant..........................................312-243-1740 RESTROOM & JANITORIAL SUPPLIES Enviro-Master Chicago North ...............................847-305-2990 RESTROOM CLEANING & SANITIZING Enviro-Master Chicago North ...............................847-305-2990 ROOFS-SALES-REPAIR & MAINTENANCE Care Sheet Metal & Roofing.............. Page 40.....708-387-9784 SALAD-DRESSINGS Ken’s Foods .........................................................800-633-5800 SALAD-DRESSINGS & OILS Columbus Vegetable Oils .................. Page 07.....773-265-6500 Tec Foods Inc .................................... Page 21.....773-638-5310 SANITATION CERTIFICATION Illinois Restaurant Association........... Page 30.....312-787-4000 SANITATION CLASSES Santa Lucia Food Safety Training ........................773-502-5262 SATELLITE TV SYSTEMS All Sports Direct....................................................630-918-3000 SAUSAGE Vienna Beef ....................................... Page 22.....773-278-7800 Angelo Caputo’s Fresh Markets ...........................630-514-1338 Anichini Brothers ..................................................312-644-8004 Crawford Sausage................................................773-277-3095 Red Hot Chicago ..................................................800-249-5226 SAUSAGE MANUFACTURER Grant Park Packing ..............................................312-421-4096 SCALES Berkel Midwest .....................................................800-921-9151 SCALES-SALES & REPAIR Accurate Scale Company .................. Page 11 .....773-847-1820 SEAFOOD Fisherman’s Pride ............................. Page 05.....800-543-2110 SEASONINGS & SEASONING BLENDS Famar Flavors ................................... Page 04.....708-926-2951 SEATING Waco Manufacturing ............................................312-733-0054 SEATING REPAIRS Express Seating ................................ Page 28.....630-985-7797 SEWER(MAINT)-RODDING & JETTING Tierra Environmental ......................... Page 41.....888-551-1998 SHIPPING-REFRIGERATED & FROZEN Perishable Distribution Solutions....... Page 39.....888-491-1641 SHORTENING Columbus Vegetable Oils .................. Page 07.....773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Graphics ............................ Page 12.....888-774-6270 SILVERWARE & DINNERWARE Vicki Righeimer & Associates ...............................847-899-8146 SLICERS-SALES & SERVICE Berkel Midwest .....................................................800-921-9151 SLOT MACHINES Illinois Gaming Systems .......................................312-544-9856 SOCIAL MEDIA MARKETING Munch Ado ...........................................................312-694-5942 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies ............................. Page 30.....630-483-2256 SOUPS Vienna Beef ....................................... Page 22.....773-278-7800 Bistro Soups (Div of Vienna Beef) ........................773-278-7800 SOUS-VIDE COOKERS Sammic Corp........................................................224-307-2232 SPICE BLENDS Famar Flavors ................................... Page 04.....708-926-2951 STAFFING-SERVICES Atlas Employment Services............... Page 08.....847-671-1557 STEAM CLEANING Olympia Maintenance...........................................708-344-0344 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest .....................................................800-921-9151 TABLE ACCESSORIES Flattech.com ...................................... Page 14.....855-999-3528 TABLE LEVELING DEVICES Flattech.com ...................................... Page 14.....855-999-3528 TABLE TOP AND COOKING EQUIPMENT EmberGlo-A Division of Midco Int’l .......................773-604-8700
TABLES-ALL TYPES Chicago Booth ................................... Page 39.....773-378-8400 RestaurantWoodTables.com ................................773-599-6200 Waco Manufacturing ............................................312-733-0054 TAMALES Supreme Frozen Products ...................................773-622-3777 TEA-GREEN Dewdrop Tea ........................................................630-335-7806 TEMPORARY STAFFING Atlas Employment Services............... Page 08.....847-671-1557 TOFU AND BEAN SPROUTS Phoenix Bean .......................................................773-784-2503 TOMATO PRODUCTS Pastorelli Foods................................. Page 02.800-SOS-AUCY TRADE PUBLICATIONS Food Industry News .............................................847-699-3300 TRUCK BODIES-SALES & REPAIR Paramount Truck Body ...................... Page 20.....312-666-6441 TRUCK DEALERS Sherman Dodge ................................ Page 18.....847-565-2704 TRUCK GRAPHICS American Graphics ............................ Page 12.....888-774-6270 TRUCK-BODIES Morgan Corporation .............................................608-436-4177 TRUCK-REFRIGERATED DCI Central........................................ Page 17.....800-468-7478 TRUCK-SALES & SERVICE DCI Central........................................ Page 17.....800-468-7478 TRUCK-SALES NEW & USED D & S Truck Center ........................... Page 08.....708-352-5551 UPCOMING EVENTS Wisconsin Restaurant Association .......................800-589-3211 VEGAN FOOD PRODUCTS Ruth’s Vegetarian Gourmet ..................................218-343-8858 VEHICLE WRAPS Paramount Truck Body ...................... Page 20.....312-666-6441 VENTILATING-SYTEMS CLEANING Enviromatic Corp of America ............. Page 22.....800-325-8476 Olympia Maintenance...........................................708-344-0344 VIDEO GAMING Awesome Hand Gaming ................... Page 06.....847-704-7608 VIDEO GAMING KIOSKS Tri City Supply Jackpot Gaming ...........................708-689-9900 VIDEO GAMING TERMINALS Illinois Gaming Systems .......................................312-544-9856 WALK IN COOLER- MOBILE- RENTAL/LEASING Portable Cold Storage ..........................................800-535-2445 WALK IN COOLERS-SALES & SERVICE Service Refrigeration ......................... Page 41.....773-775-4777 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical .......... Page 24.....847-381-0448 Mechanical 24 ......................................................847-987-9738 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer.................. Page 15.....630-879-3131 MGM Industries ....................................................847-814-7715 WEBSITE DESIGN Americaneagle.com........................... Page 33.....847-699-0300 Munch Ado ...........................................................312-694-5942 WEBSITE DESIGN SERVICES Buildthis.com ........................................................312-655-9999 WEDDING CAKES Ideal Bakery .........................................................773-631-6897 WELDING & FABRICATING KOP Ind. Welding & Fabrication........ Page 14.....630-930-9516 WHIPPED CREAM Instantwhip Chicago .......................... Page 31.....800-933-2500 WILD GAME Fox Deluxe Stap ...................................................847-520-8300 WIND SCREENS Thatcher Oaks Awnings .................... Page 03.....630-833-5700 WINE & SPIRITS Deutsch Family Wine & Spirits .......... Page 31.....708-687-9870 WOOD FLOOR REFINSH & INSTALLATION Mike’s Hardwood Flooring ....................................773-640-7488 WORKERS COMP INSURANCE Employco USA .................................. Page 23.....620-920-0000 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies ............................. Page 30.....630-483-2256
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CLASSIFIEDS
PONTARELLI ASSOCIATES
Chicago’s Premier Hospitality Real Estate Brokers Visit our website or contact us. www.kudangroup.com | 312-575-0480
REAL ESTATE SERVICES
*Restaurant Brokerage Division* RE P DU RI CT CE IO N LI NE ST W IN G!
FAST FOOD: Located in active strip center in affluent N.W. suburb. Seats 42 and 38 in party room. Hours: Mon. - Sat., 11am to 9pm. Closed Sundays. Substantial volume. Most popular in area... Surrounded by factories, offices and residential! Low, below market value rent with lease renewal options. Video gaming available! Fully equipped. Family run... Pristine condition... Quality products! Don’t miss this one!! Biz, FF&E... Reduced to $150K
!
Vince Ferraro
FAST FOOD: Look! Freestanding. Brick. 950 sf. Bus stop corner with walkup window. Seats 12 plus 30 on patio. Easy to operate with minimal help.... Kitchen built for speed. Good volume/lease. Hours: 11am – 8:30pm, Monday thru Saturday. No Sundays! This is the one you’ve been looking for! Biz, FF&E @ $110K
BREAKFAST/LUNCH: Just listed! Well established neighborhood icon in upscale community on Chicago’s northwest side. Corner location across from park and train station. Seats 90 plus 20 on sidewalk patio. Parking lot. Solid lease. Pristine condition. Biz, FF&E @ $98K
MEMBER: CRBA
Food Industry News® July 2019
Carpentersville- Confidential #C136- Business for Sale
Fast food stand with great volume and cash flow! Local neighborhood spot with regular diners. Closes early. Great location to add to your portfolio. Size: 2,000 SF Rental Rate: $2,100/Mo. (Gross) Price: $35K Agent: Chad
Hoffman Estates- Confidential #C145- Business for Sale
Longstanding restaurant with loyal clientele. Space can be divided into many rooms to accommodate multiple events at one time. Size: 4,500 SF Rental Rate: $4,785/Mo. (NNN) Price: $349K Agent: Chad
Irving Park- 4342 N. Elston Ave. - Black Tooth’s Sports Bar
RESTAURANT/BAR: Forest Park! Established 20 years. Seats 100 plus patio. Substantial volume. Video Gaming Approved. Total Package includes Real Estate, Biz and income apartment @ $1.175M. Biz only @ $295K w/ great lease. Think “Cheers.”!
Corner neighborhood tavern in Irving Park. Cozy space with inventory and all FF&E included. Possibility to expand into retail space next door. Size: 1,000 SF Rental Rate: $1,800/Mo. (Gross) Price: $99K Agent: Georg
TAVERN: Great NW side neighborhood. Est. 1959. Mature Crowd. Excellent condition. Coveted Chicago Tavern License!! Biz @ $125K
Lakeview, East - 2827 N. Broadway- Renaldi’s Business with Real Estate Longstanding (47+ years) profitable restaurant grossing over $1.1M annually. 3 bedroom unit grossing $61k annually. Ideal for owner/operator or investor. Size: 5,960 SF Building Rental Rate: $2,170,000 (R.E.) $175K (Bus.) Agent: Jarrett
PIZZERIA: Outstanding opportunity to own this renowned pizzeria...home of Chicagoland’s “Original Stuffed Pizza!” Established 1973. NW Suburb. Dining room seats 125. Plenty of parking. Full liquor license. Bonus: Big $$$$$$ from Video gaming! “Turn-key.” No royalties, no over-rides! Great lease. Biz, FF&E... NEW PRICE... $349K
Lincoln Park- 2701 N. Halsted St.- Sapori Trattoria with Real Estate
RESTAURANT: New Price! Popular, established 27 years! On busy street in NW suburb. Freestanding building. Seats 160; parks 53. Complete FF&E package. Excellent condition. Owner retiring. True “Turn-Key”! Biz, FF&E @ $195K w/ below market value lease. Real Estate included @ $875K Total Price.
Successful restaurant with rare mixed-use real estate opportunity in Lincoln Park. High grossing, profitable, longstanding restaurant is approx. 5,400 on 2 floors. Size: 7,789 SF Building Price: $1,215,000 (Bus.) $2,780,000 (R.E.) Agent: Jarrett
BAR & GRILL: 1st offer! Prime NW Chicago. Tavern license! Freestanding, 3,000 sf brick building. Parking lot. Surrounded by commercial, industrial and residential. Great lease with renewal options. Profit from day one. True “Turn-key”. Biz, FF&E @ $195K
Lincoln Park- 2201 Lincoln Ave. - Corner Retail Space for Straight Lease
MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!
Retail/restaurant space with great exposure on high traffic, 6-corner intersection. Formerly a sandwich shop with all infrastructure still in place. Size: 2,386 SF + Full Basement Rental Rate: $7,200/Mo. NNN Agent: Georg
CALL 847-778-3571
Lincoln Park- Two Spaces for Short Term Lease - Ideal for Pop Up!
VinceF@PontarelliAssociates.com
1625 N. Halsted St. - Restaurant with 17’ hood. 2,100 SF. Negotiable rental rate. 1629 N. Halsted St. - 1,776 SF (1st Floor) 1,776 (2nd Floor). Negotiable rental rate. Lease Term: 1 Year (with Month to Month Option) Agent: Juan Carlos
Restaurant/Bar For Sale
Great Opportunity to purchase a thriving and currently operating Restaurant & Lounge on 15 Acres located in the Village of Limestone, just 7 miles from Kankakee on Rte 17. Full Commercial Kitchen complete with Pizza Oven. Bar Area seats 52 and the Dining room seats 64. Including Five Video Gaming machines. 1460 sq. ft. apartment above the business. 40x72 outbuilding, 30x40 pavilion, 24x30 garage. Same owners for the past 23 years. Business and Property at $500,000. $500,000 Access Complete Listing Details and more photos @ https://bit.ly/2zoZmnF or Contact Greg or Ronda Wallace for more info at
Loop- Confidential #M741- Business for Sale
Multi-level restaurant with two separate bars and private dining area. Located in a high rise office building in Chicago’s iconic Central Business District. Size: 5,580 SF Rental Rate: $11,680/Mo. Price: $495K Agent: Jarrett
North Center- 4164 N. Lincoln Ave.- Red Eyes Coffee with Real Estate
Established coffee shop for sale with real estate. Corner location commercial condo in the heart of a shopping area along Lincoln Avenue. Size: 1,500 SF Price: $290K (Real Estate) + $35K (Business) Agent: Brian
River North- 22 E. Hubbard St. - Divisible Restaurant Space for Lease
Straight lease opportunity across from Shaw’s Crab House and Andy’s Jazz Club. Includes fully equipped kitchen, 18’ hood, floor to ceiling windows. Size: 4,500 SF Rental Rate: $10,975/Mo. (Net) Agent: Jarrett
D E C DU
West Ridge- 2649-2651 W. Peterson Ave.- Katsu Assets & Real Estate
RE
RE/MAX 10 In The Park 9658 W. 131st St. Palos Park IL
Each Office Independently Owned and Operated.
West Town- 1156 W. Grand Ave.- Tsukiji Fish Market Business for Sale
Recently updated, turn-key restaurant. Hip neighborhood sushi spot with two hoods and sidewalk patio. Near the Blue Line and Hwy 90/94. Size: 1,600 SF Rental Rate: $4,372/Mo. (Net) Price: $179K (Business) Agent: Brian RE P DU RI CT CE IO N!
708-308-1212
Former acclaimed sushi restaurant assets and real estate for sale. Freestanding, fully built out restaurant near two parks and variety of ethnic restaurants. Size: 2,400 SF Building on 3,272 SF Lot Price: $450,000 (Total) Agents: Brian/J.C.
Wrigleyville- 3511 N. Clark St.- Irish Oak - Business for Sale
Restaurant/bar in high traffic area of Wrigleyville. Features a large dining room, 2 bars, large basement and a stage for live music. Includes PPA License. Size: 2,760 SF Rental Rate: $11,964/Mo. NNN Price: $399K Agents: Georg/J.C.
REQUEST A COPY OF OUR COMPLETE INVENTORY AT INFO@KUDANGROUP.COM Kudan Group, Inc. 566 W. Lake St. Suite 225 Chicago, IL 60661 312.575.0480 kudangroup.com
MEMBER: CRBA
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Page 37
CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL
Email—nick.dibrizzi@cbexchange.com
NEW: WESTERN SUBURBS PLAINFIELD
5,000 SF sports bar-pizzeria with plenty of parking National tenant location Gross sales $1,500,000; big bar business. Class A turn-key. Rent $10,000 per month.
NEW: PIZZA!! PIZZA!!
Pick up & Delivery. Chicagoland Area established since 1987. 60% pick up/40% delivery. Real $$$ maker. 40 deliveries per night avg. Selling Real Estate & Business. Owner Retiring. Qualified buyers only. Must sign confidentiality agreement and have proof of funds.
NEW: CHICAGO LOOP/HOT LOCATION
NEW: TURN KEY RESTAURANT-BAR 3,000 SF/VERY LOW RENT $3,800 PER MONTH/ ON OGDEN AVENUE, NAPERVILLE
Seats 150, plenty of parking, located in the Ogden Plaza Shopping Center. $119,500 for Lease Hold Improvements, Fixtures & Equipment.
Nick Di Brizzi 888-317-7721 SW SUBURBS – 103RD & KEDZIE
NEW: FINE DINING - JAPANESE RESTAURANT WITH LARGE SUSHI BAR, DOWNTOWN NAPERVILLE
Free standing sports bar-pizza pub with drive thru window. 2,300 SF plus 1,000 SF lower level. Bldg on 18,700 SF lot. Great National Tenant location. For Business & Real Estate $595,000.
2,906 SF, seats 100 plus outdoor patio. Large modern Sushi bar, plus sit down bar. Free city parking next door. Established for 20 years; owner retiring or bring your own food concept. Location, Location, Great Business Opportunity. Business Only: $110,000 includes fixtures and equipment. NEW: TURN-KEY FULLY EQUIPPED RESTAURANT FOR LEASE
NEW: FREE STANDING DRIVE IN RESTAURANT, CORNER LOCATION ON 47TH STREET, ONE BLOCK EAST OF PULASKI ROAD, CHICAGO MIDWAY AIRPORT AREA
Turn key, fully equipped fast food restaurant with drive-thru window. 1,000 SF, it could be increased to 2,000 or 3,000 SF. Rent Negotiable. Located on Route 59, West Chicago in “Sandpiper Square Shopping Center” with plenty of parking. National Tenant location or local food concept. Other tenants in the immediate area, Dunkin Donuts, McDonald’s, Walgreens, etc.
NEW: FAST FOOD RESTAURANT WITH REAL ESTATE & BUSINESS, ESTABLISHED FOR 50 YEARS, REAL $$$$ MAKER, OWNER RETIRING 18,750 SF Corner lot with heavy traffic count. National Tenant Location-Chicagoland Area. Selling Real Estate and Business. Current appraisal and Income Tax returns available.
2,000 SF Building on 12,000 SF Lot. Selling Real Estate, Fixtures, Furniture & Equipment.
NEW: SW SUBURBS-147th & CICERO - SPORTS BAR W/ VIDEO GAMING
Free standing sports bar-pizzeria with video gaming. National Tenant location. 5,000 SF bldg.; 30,000 SF lot. $100,000 a year net profit in video gaming. Real $$$ maker; seats 300 indoor & outdoor. Separate carry out & delivery pizza business. DJ & live music. For Business & Real Estate: $895,000.
LISLE - MAIN (ROUTE 53) NATIONAL TENANT LOCATION
For Lease Only. Free standing 2,520 SF plus 1,000 SF lower level. Second generation restaurant. Lot size 22,850 SF. One door south SEC corner stoplight intersection of Main Street (Rte 53) and Maple Ave. NNN Lease $25 per SF; Real Estate taxes $5.60 per SF
NEW: OAK PARK DOWNTOWN
4,000 SF turn key pizzeriarestaurant plus full basement Established for 40 years. For business, fixtures & equipment $139,500.
MEMBER: CRBA
Famous beef stand. 2,400 SF newly remodeled. $600,000 in leasehold improvements, fixtures & equipment. Established for 9 years. Ten (10) year lease with two (2) five (5) year option. Rent $8,000 per month; Real $$$ Maker. $249,500
Only From
We have bank owned foreclosures; commercial and residential. For more Confidential Listings, Call Today! 1-888-317-7721. Se Habla Español.
REALPOUL REALTY “Commerce With Morality™”
2731 W. Touhy Ave. Chicago, Illinois 60645
THINKING OF BUYING OR SELLING? Please Call (773) 743-2100 or Email peterjp@realpoul.com
Peter J. Poulopoulos, MBA Managing Real Estate Broker Licensed in: Illinois, Indiana, Wisconsin
AN ATTRACTIVE LIST OF BUSINESS OPPORTUNITIES BAR / GRILL Bar and Grill. Profitable and Well-Known. VIDEO GAMING. Many $’s! $225,000 BAR / TAVERN Bar-Tavern - Successful On Going Business Opportunity - Priced Right! $79,000 BAR-RESTAURANT Breakfast-Lunch only, or Sports Bar & Grill or something else! $145,000 BREAKFAST-LUNCH ONLY Four (4) Fantastic Places with or without Property and prices ranging from ............................................ $165,000 to $2,700,000 FAST FOOD Seven (7) Excellent Places with or without Property and prices ranging from .................................................... $110,000 to $575,000 GREEK RESTAURANT Greek Cuisine 5,500 SF, 300 Seats, Plenty of Parking, Corner $649,000 MIXED USE Investment Opportunity – Cap Rate ~10%! : 1 Store and 3 Apartments $899,000 PIZZERIA Pizza Business Serving the NW Suburbs for Over 25 years! $110,000 RESTAURANT Two (2) Attractive Places with or without Property and prices ranging from ....................................................... $55,000 to $475,000 SPORTS BAR & 18K STRIP MALL Profitable Sports Bar in 18,000 Sq. Ft. Strip Mall (Business & Property!!!) ................................................... $993,000 Call us at (773) 743-2100 for: 1) Property Management, 2) FREE Market Evaluation of your business, 3) FREE FARMERSTM insurance quote
BUSINESS OPPORTUNITIES • THINKING OF BUYING OR SELLING? CALL JOHN MOAURO! CATERING BUSINESS NEW TURN-KEY FOR SALE Fast food rest. businesses. 2 locations available. 1200 - 1500 sq ft. with seating. SW burbs. Great location. Good sales and leases in place. Priced at $124,900 ea. Very confidential. NDA required. Call for details.
LONG ESTABLISHED SPORTS BAR/PUB In full operation with gaming. Approx. 2,5003,000 sq. ft. w/ parking. Located in SW suburbs. Additional rental income from retail space & apartment. Adjacent to bar. Priced to sell. Call for details.
G N I D EN
P
COMMUNITY FAVORITE
Pizzeria with bar and dining. Located SW subs in central business district. Plenty of parking, available onsite. Asking 174,900.
SUBURBAN LOCATION
Family restaurant available. Established over 40 years. Approx. 4,500 sq. ft. Freestanding building, plenty of parking, seats 150 plus. Plenty of parking. High volume sales. Reasonable lease. Business only. Asking $399K.
DRIVE-THRU
Fast food w/ drive thru. Business & property with additional catering kitchen in lower level. Approx 2,500 sq. ft. Seats 60. High volume, near busy intersection. Call for details.
Community favorite. Many years in business with base established. Limited hours. Very profitable. Easy takeover. Sellers will train. Call for details.
NEW ON MARKET!
Restaurant facility. Free Standing Bldg. approx 4,500 + sq. ft. with parking. Ideal for any concept. Fully equipped. Currently pizza restaurant with gaming. Complete package. Call for details.
LEMONT LOCATION
Vacant property. 4 parcels. Approximately 1 acre on State Street. Potential commercial—can be rezoned for commerical retail. Priced to sell. Asking $499,500.
AMBASSADOR
9999 West 143rd Street Orland Park, IL 60462
Broker/Appraiser Always Confidential
(708) 361-1150 Email: jmoauro@aol.com Web: www.johnmoauro.com
MEMBER: CRBA
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Food Industry News® July 2019
foodindustrynews.com
FOR SALE
7,200 Square Foot USDA Approved Food Processing Facility. Turn key Low Taxes, Located in an opportunity zone for even additional benefits. Near Expressways. 4 offices, 2000+ sq chilled production room + 5 Walkin freezers/coolers, loading dock and Parking for 19 cars, 800 Amps Power and Alternative Fuel CNG Fueling Station. Building built in 2005. For sale: $749,000. Rent at $7,900.
For more info, please call Bob:
773/960-5642
Long Established Profitable South Suburban Fine Dining Restaurant
In Full Operation. Premier dining. Seats approximately 150. Private banquet room. Separate bar area. Great parking, great leasing terms. Continue with current theme or make it your own. Priced at $210,000. Call!
630-347-5318
FOOD INDUSTRY NEWS CLASSIFIED RATES
Arlington Heights MONEY MAKER Business for sale. A 5,400 sq. ft. free standing restaurant with a DRIVE THRU! Lunch and dinner, 11am-9pm, catering, carry-out and delivery truck included in the sale. All the equipment is 10 years old with a brand new 500 gallon water heater installed last year. $324,900 (Lease $10,500 including CAM and taxes)
Call Radek Marzol Managing Broker Marzol Realty Group
Exclusively Brokering Restaurants since 2003.
EatZ & Associates Tom Traina Tom@eatz-associates.com
847-651-3834 Eatz-associates.com
Looking to sell or buy a restaurant? Gives us a call!
Established Pizza 773-458-3656 &Well Fast Food Restaurant 4” x 6” ...................... $297 4” x 8” ...................... $397 4” x 10” .................... $497 10” x 6” .................... $662 FULL PAGE ................ call
2” x 2” ........................ $50 4” x 2” ...................... $100 6” x 2” ...................... $150 4” x 4” ...................... $200 4” x 5” ...................... $250 CALL TERRY: 847-699-3300
july 2019 33-40 classifieds.indd 38
“CREATING POSSIBILITIES IN THE RESTAURANT INDUSTRY”
Turn-key operation, all fixtures and equipment, Prime location, reasonable rent, good income.
$350,000
Call 708-349-1111
Ask for Robert Shutay
COMMERCIAL/RESIDENTIAL BUILDING 3 Building Portfolio in 9,800 sq ft lot. 7 apartments, 4 stores. Central air in all units. Great rental income. Rogers Park, next to Metra Station. 1 unit is 1,200 sq. ft. tavern with 4:00 Lic and PPA license. Some financing available. Call Wesley at 773-671-1273
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Food Industry News® July 2019
8 Reasons Why You Can’t Find Great Hires
In 2019, there are now more job openings than unemployed people. The number of openings hit a record 6.7 million in late 2018, exceeding the number of jobless by 352,000. On paper, there’s a job for everyone who wants one...and more. This comes as the marquee jobs number—the unemployment rate— sits at 3.8 percent nationwide, a rate last seen in 2000 and seen only twice in 50 years. The unemployment rate measures the percentage of out-ofwork people who are actively looking for a job against the entire labor force. 1. You hang on to bad employees: Too often, business owners simply won’t let poor-performing employees go when they know the person is not a good fit. 99% of business owners in the world right now have someone on their staff that they know needs to be let go, yet they’re not following their gut to cut ties. Want to stay healthy? Get tough; let that nonacheiver go. 2. Your online ability to attract good people stinks: In this day and age of Facebook, Twitter, LinkedIn, social groups, etc.; there is simply no reason why a business owner should be stuck depending on a help-wanted ad in the local paper to find good people. Such a strategy is nuts and typically attracts everything you don’t want. So use your networks. Let people in your social groups know you’re looking for a particular employee/skill. Trust me, the results will be completely different than what you may be used to. 3. You overvalue your skills: This is a tough one for most business owners to handle. Because of our inner pride, it’s easy to think that no one can do our job as well as we can. And because we don’t want work below our standard, we continue as bosses to work in the business instead of on the business. The reality is this though: There is a person, actually there are many persons, that can do your job as well as you can if you’ll only show them the path and believe. As soon as you come to this realization, a new world of opportunity will open up for your business.
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4. Your business stands for... What? Every company needs a face, a culture, and an identity. Without it, you simply won’t attract those persons looking for what you offer. Why? Because they don’t know you exist. So what’s your unique identity? Why would people want to be a part of your team? If you can’t answer these simple questions, then you’ve got some work to do. 5. You underestimate people: This one goes in line with #3 but too often business owners don’t allow their employees to exercise their gifts and talents. As human beings, we all want to be challenged. We want to grow. It’s something we’re all born with. So the next time you say, “There is no way Bob could do that task” go to Bob and ask him first. See how he feels. You may be very, very surprised with his answer. 6. You’re terrible to work for: Ever met a mean or creepy business owner before? Business owners attract into their lives employees that are a reflection of who they are. So if you’re known as the guy or gal who has a constant cloud over your head, it might be time to bring back the sunshine. 7. You only hire “the right” people: Wow, this is one mistake that took me many, many years to figure out. As business owners, we often times have this silly belief that we can mask our dislikes and personal problems behind selective hiring and restricitve interviewing. If that’s you, get ready because there’s asuit waiting for someone to call it in. Go after great people. If someone is willing to work hard and is teachable, those are really the only requirements you need in most cases to find exactly the person you’re looking for. 8. You keep saying there aren’t good people out there: Last but certainly not least, you’ve got to stop saying this, because it’s a lie. There are good people available... If the job isn’t immediately degrading or hostile. There are good people out there that can help your operation right now. Expect to find them. Keep your eyes open. And most of all, stay positive about this process of finding help.
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Not having a way to deal with negative people when you encounter them or who are already in your life who you can’t get away from, is a drain on your energy. When you’re going through a challenging time, you need every ounce of energy you can hold onto. Be frank; tell your problem-makers to stop and change their attitude. Chances are, you’re not alone in wanting to silence them.
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Food Industry News® July 2019
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Buffalo Wild Wings Wants To Create The Best Sports Bar Food Jamie Carawan, vice president of menu and culinary at casual-dining chain Buffalo Wild Wings, discusses how he is working to refocus the offerings at The Inspire Brands subsidiary’s than 1,200 restaurants. Carawan, who joined Buffalo Wild Wings last June, has been charged with repositioning the restaurant as the “Great American Sports Bar.” That means launching a new burger, which the chain did in March, as well as improving core items such as their wings. It also means focusing on bar food, such as nachos, which they also launched in March, and taking more of the food production in-house to make it more distinctive an also taste better, and creating items that will be competitive with independent tap rooms.
BIRTHPLACE: Queens, New York CURRENT POSITION: Chef/Owner of Torchio Pasta Bar FIRST FOODSERVICE JOB: This one! FAVORITE FOOD: Pasta and steak. AWARDS/HONORS: The biggest honor is when diners are happy. MEMORABLE CUSTOMERS: Two great gals who came in three nights in a row when we first opened and dubbed themselves “Pasta Ambassadors”. WORST PART OF JOB: So far, so good! MOST HUMOROUS KITCHEN MISHAP: Cutting the truss on a Porchetta FAVORITE FOOD TO PREPARE: Giovanna’s Bolognese. It’s tagliatelle with bolognese served in a Parmesan basket. PART OF JOB THAT GIVES MOST PLEASURE: Seeing the customers and my staff happy. IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: I was an engineer my whole career, so I’d be that! BEST ADVICE RECEIVED: Keep it simple. FAVORITE VACATION SPOT: Italy and the Bahamas WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: That they are so welcoming to newcomers like me! OTHER THAN FAMILY, WHO WAS YOUR GREATEST CULINARY INFLUENCE: The Nonna’s in Italy that I learned from and Lidia Bastianich.
Don’t Miss This FREE Event!
Wednesday, July 24, Moretti’s, Edison Park See page 43 for details
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Food Industry News® July 2019
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TRAVEL With Valerie Miller DESTINATION: RICHMOND, VIRGINIA
Getting There: Fly/Drive American and United Airlines have nonstop flights out of Chicago O’Hare to Richmond Richmond, the Capital of Virginia is the oldest citiy in America, filled of history. The Capitol houses the oldest legislative body in the western hemisphere. The
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Photo Credits The Jefferson Hotel
ATTRACTIONS/TOURS Guided White Water Rafting Adventures, Kayak Tours , Paddleboard –riversideoutfitters.com Historic St John’s Church –daily guided tours. Hear the story of Parick Henry and St. John’s in the heady days on the eve of the American Revolution Hollywood Cemetery Tour – the tour starts in the cemetery. Visit the gravesites of famous personalities Kings Dominion –ultimate destination for fun with more than 60 rides, shows and amenities Richmond Landmark –one of the most popular tours on a Segway. Highlights include some of Richmond’s history, Civil War history and beautiful views of the James River River City Food Tours –guided walking food tours Riverfront Canal Cruise-features a 40 minute historically narrated boat tour on the James River and Kanawha Canal The Richmond Beer Trail –more than 32 breweries to taste beer and collect stamps Trolley History Tour – visit landmarks, Riverfront, architecture on this two hour tour Accommodations include: Hampton Inn, Homewood Suites, Residence Inn, Marriot and more The Jefferson Hotel located in the downtown area was built in 1895, recognized by discerning travelers as Richmond’s grandest hotel and one the finest in America. Known for luxurious guest rooms, breathtaking architecture and elegant décor. The hotel is a registered National Landmark and a member of Historic Hotels of America and Preferred Hotels and Resort. The Palm Court The Jefferson Hotel has one of the most unique lobbies in the world. From the imposing statue of Thomas Jefferson to the stained glass ceiling. Richmond Virginia has so much to offer. Spend your time enjoying the outdoors, biking or on the water. The Canal Walk in Richmond features four centuries of Richmond’s State Capitol’s history depicted through statues and exhibits. Visit one of their many museums. Museums include: American Civil War Museum -White House of Confederacy, Black History Museum and Culture Center of Virginia and the Virginia Museum of History & Culture and so much more. For more info visitrichmondva.com
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Food Industry News® July 2019
Chicago Gourmet Returns Sept 24 - 29
For the Love of Chocolate Foundation
Making a difference in the lives of pastry students all across the Midwest! Support us in supporting them. Join our long list of sponsors in funding pastry education. To date, the Foundation has raised $930,000 in scholarships and affected over 290 lives.
As of 2019, the Foundation directly supports the following programs with monetary awards toward scholarships or career building opportunities: After School Matters, C-CAP - Careers Through Culinary Arts Program, College of DuPage, Curt’s Café, Gateway to Learning, Illinois Restaurant Association Education Foundation, Ivy Technical College, Joliet Junior College, Kendall College Trust, The Center on Halsted: Silver Fork, The Floured Apron, The French Pastry School Foundation, Washburne Culinary Institute at City Colleges of Chicago.
Coming in 2020! FLOC Pastry Educational Forum!
Paramount Expands Truck Body Business
When Joseph Smolucha returned from World War II in 1945 he started working with a sign painter. Franco Pacini - Board Chairman franco@ftloc.org 773-972-1927 www.ftloc.org This relationship would blossom into a thriving business which helped Join The ACF Chicago catapult Joseph towards bigger accounts for the fuChefs ture. One of his accounts Chicagoland’s Networking was Paramount Truck and Career Body Company, which Development Group was founded in Chicago For Chefs, Culinarians and in the 1940’s by James Fiduccia. After years of Suppliers working for Mr. Fiduccia, Contact Us Today he approached Joseph to Call (872)-CHEF (2433) purchase the company as acfchicagochefs@gmail.com his children were not interested in pursuing the business. A few years later, Joseph purchased the company in 1973 and carried on the legacy of Paramount Truck Body. Upon his passing in 2014, Joseph’s family decided to continue the Paramount legacy. His daughter, Karen O’Leary and his grandson, Chris O’Leary Booking is easy! have committed to hold Call: 630-231-0905 strong to the integrity and craftsmanship that the Text: 630-674-6928 company was founded unOr schedule your der. In fact, the aluminum truck body that they manservice ufacture was originally deONLINE! signed in the late 1950’s and has never changed. A&P Grease Trappers is a full service grease All of the bodies that trap pumping, UCO recycling, plumbing, hydrohydro Paramount manufactures jetting, and rodding company specializing in is 100% custom to each customer’s specifications. preventative maintenance and 24/7 This ensures the highest emergencies! level of quality and also helps improve the life of the body. Paramount will build one body or a fleet of bodies for any customer.
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One of the country’s most sought-after epicurean events, Bon Appétit presents Chicago Gourmet, returns for its 12th year, September 24 - 29 for a week filled with demos, tastings and more, from legendary culinary and beverage talent. Taking place at iconic locations throughout Chicago, including Millennium Park’s Pritzker Pavilion and the Harris Theater Rooftop, guests will be treated to a variety of events celebrating all things food, drink and entertainment. Founded by the Illinois Restaurant Association and produced in partnership with title sponsor Bon Appétit and presenting sponsor Southern Glazer’s Wine & Spirits, Chicago Gourmet’s main event, will spotlight an A-list cast of renowned chefs, sommeliers and mixologists, including local talents Rick Bayless, Sarah Grueneberg, Jeff Mauro, Tony Mantuano, Joe Flamm and Fabio Viviani. Leading chefs from around the country, including Andrew Zimmern, Masaharu Morimoto, Jamie Bissonnette, Angie Mar, Jonathon Sawyer, Lorena Garcia, Michael Mina, and Jose Garces will also join this year’s exciting lineup. Guests will have the opportunity to mix and mingle with culinary stars, learn tips and techniques during various cooking demonstrations, and participate in friendly competitions throughout the week. The cast list includes top talent such as: Jimmy Bannos Angie Mar Jimmy Bannos, Jr. Jeff Mauro Rick Bayless Matthias Merges Jamie Bissonnette Michael Mina Abe Conlon Masaharu Morimoto Thai Dang Carrie Nahabedian Diana Dávila Ryan Pfeiffer Rohini Dey Jonathon Sawyer Carolina Diaz John Shields Joe Flamm Karen Shields Jose Garces Alpana Singh Lorena Garcia Art Smith Mindy Gohr Katsuji Tanabe Sarah Grueneberg Fabio Viviani Jason Hammel Greg Wade Bill Kim Erling Wu Bower Tony Mantuano Andrew Zimmern Tickets as well as gourmet travel packages with accommodations by Hyatt Regency Chicago, Langham Chicago and Fairmont Chicago are available for purchase now. For more details, visit chicagogourmet.org.
Advertiing is the life-blood of any business; without it, you’re unknown and unreachable.
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Food Industry News® July 2019
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DON’T MISS
FREE to Industry Pros! Wednesday July 24th, Moretti’s Chicago, (Edison Park), 5-8:30 PM Bring Your Special Guest Speakers: Sam Stanovich of Stanovich Hospitality, Business Chef Michael Lachowicz, Restaurant Michael Card for George Trois, Jean Banchet Award for Chicago Restaurant of the Year Our And Sam Sanchez, Partner, Third Coast Hospitality, Moe’s Cantina, John Barleycorn, Raffles! Old Crow Smokehouse, and an executive from Uber Eats. JOIN THESE GREAT CO-SPONSORS!
CJS CONSULTING
Ferrazzuolo Foods & Deli Provisions Authorized Local Purveyor of the Boar’s Head Brand
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Food Industry News® July 2019
Chef Profile
June 19 IRA Cubs Rooftop Event
Marisa Paolillo Mango Pickle 5842 N Broadway Street, Chicago First Foodservice Job: Cook Favorite Food: Okra Awards/Honors: Michelin Bib Gourmand, part of Chicago Magazine’s Top Restaurants in Chicago list 2018 Memorable Customers: Mayor Rahm Emanuel Worst Part of Job: The uncomfortable conversations pertaining to dress code Most Humorous Kitchen Mishap: The day a young cook turned into the Hulk while rolling out dough and then accidentally head butted someone working across from him Favorite Food to prepare: Naan What part of the job gives the most pleasure: When everything comes together like an orchestra If you couldn’t be a chef, what would you be and why: I can’t see myself being anything else this is what I was born to be Best advice you ever got was: View every day like a new day Where do you like to vacation: Hiking in the mountains What do you enjoy most about FIN: Reading about the accomplishments of other Chefs and their overcoming of obstacles Other than family, who was your greatest culinary influence? My Chef-mentor NRA CHICAGO
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Food Industry News® July 2019
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NRA CHICAGO
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The Time It Takes
Testimonial
I want to thank you and your staff for all your help in the past. When we decided to target the Midwest and Chicago area your publication’s name came up many times as the area leader. In the few years that we have been advertising with you we have had great results and amazing contacts all generated by Food Industry News. We have found that in an age of everything digital the Chefs, Restaurant owner, etc. always tell me that when it comes to food they prefer to have the magazine in hand. I think you are doing a great job with all the editorials and product news to always keep the readers engaged. –James Magee, National Director of Sales and Marketing, Fisherman’s Pride Seafood
The foundation of success in life is good health. A person cannot accumulate a fortune very well when he is sick. — P. T. Barnum
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■ .05 seconds for a human muscle to respond to stimulus. ■ .06 seconds for an automotive air bag to fully inflate. ■ .2 seconds for the International Space Station to travel one mile. ■ .46 seconds for a 90mph fastball to reach home plate. ■ .6 seconds for an adult to walk one step. ■ One second for a hummingbird’s wings to beat 70 times. ■ 1.25 seconds for light to travel from the moon to Earth. ■ Three seconds for 475 lawsuits to be filed around the world. ■ Four seconds for 3,000,000 gallons of water to flow over Niagara Falls. ■ Ten seconds for 50 people to be born. ■ Twenty seconds for a fast talker to say 100 words.
Beginning this month, Nerdlesque at Headquarters Beercade (the funky arcade bar in River North, 213 W Institute Pl, Chicago) moves their sold-out shows to biweekly performances. On the 2nd and 4th Thursdays at 8:30pm, Nerdlesque presents pop-culture burlesque entertainment featuring popular characters from movies, tv, comics and more, in a fun, (rrated) show that audiences have been applauding. Admission is just $5 at the door; it’s light, cute and about two hundred a ticket cheaper than HAMILTON.
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ILLINOIS
FOOD INDUSTRY Trade Show
Reserve Your Trade Show Booth Space Now!
Tuesday September 17, 2019
The Second Annual Illinois Food Industry Trade Show brings together grocers, restaurant operators and other purveyors of food service to taste and learn about a wide array of products and services. EXHIBIT SPACE $875.00
www.ifraevents.com
With co-hosts
Illinois Food Retailers Association
Grocery Merchandising Association
Drury Lane Conference Center Oakbrook Terrace, IL
Tentative Show Hours 11 a.m. - 4 p.m.
Food Industry News Illinois Food Retailers Association Grocery Join your Merchandising Food Industry Association Partners! Phone: 630-627-8100 FAX: 630-627-8106 ddurkin@ilfood.org
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