Food Industry News June 2019 web edition

cosponsorships now available FOOD INDUSTRY NEWS

37 CELEBRATING

YEARS

JUNE 2019

FOOD

Wednesday 7th,DATE Moretti’s Chicago (Edison Park) SEE PAGENovember 47 FOR AND UPDATES!

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Become a cosponsor and serve your products, meet buyers, strengthen your network and increase your personal contacts with industry professionals.

Cosponsorships are $500, and will sell out.

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Cosponsors Receive: 1. The ability to have your food products served at the event (OPTIONAL) 2. An optional “marketing station” to engage prospects and contacts 3. Recognition and branding in the ads promoting the event 4. Recognition and branding on the TV monitors during the event

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JUNE 2019

CHICAGO’S ONE OFF HOSPITALITY ANNOUNCES “CAFÉ CANCALE”

IMAGES COURTESY: WES TAYLOR, CASSIE STADNICKI AND CLAYTON MASSEY

To Reserve Your SHMOOZEFEST Cosponsorship Spot, Call Davy Kusta 708-439-1155

From left to right: One Off partners Paul Kahan, Donnie Madia, Terry Alexander, Eduard Seitan, interior of Publican, Revolution Brewing at Bigstar, the James Beard award-winning bread by Greg Wade for Publican and patrons enjoying the patio of Bigstar.

AROUND CHICAGO: MILLER’S DOG N SUDS ......... 29 CHEF PROFILES ............................... 17, 20, 44 CHICAGOLAND NEWS ....................................25 CLASSIFIEDS .........................................36-38 DINING WITH MS. X ...................................... 4 DIRECTORY ...........................................33-35 NATIONAL NEWS ........................................ 41 NUGGETS ................................................. 24 PEOPLE SELLING THE INDUSTRY...................... 28 TRAVEL: CLEVELAND ................................. 19

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Widely noted as one of the industry’s most celebrated hospitality groups, One Off Hospitality—which has captured seven James Beard awards for excellence over the course of the last 20 years as well as many more nominations and high profile accolades—is pleased to announce the addition of a brand new restaurant to its portfolio of beloved Chicago concepts, joining the likes of Blackbird, avec, The Publican and more. Located on a celebrated six-corner block of Milwaukee, Damen and North Avenue in the city’s booming Wicker Park neighborhood, the group’s newest project, which will be

called Café Cancale, will take the place at the group’s former Publican Anker concept in late spring/early summer.

Anker closed in March, specifically to make room for this entirely new restaurant by the One Off partners (Paul Kahan, Donnie Madia, Terry Alexander, Eduard Seitan), which they emphasize will have its own independent identity.

“This is a restaurant we’ve always talked about at One Off, it just wasn’t the right time,” says Kahan, who was recognized with the James Beard Foundation’s highest honor of “Outstanding Chef” (tied with David Chang) in 2013 and “Best Chef: Midwest” in Continues on page 8

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Food Industry News® June 2019

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James Contis 1927-2013 Food Industry News Issue 6, June 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.

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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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Food Industry News® June 2019

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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.

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Tuning In On Your Best, and Worst

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and longtime owner of Enviromatic Corporation, Larry Pfleiderer passed away May 8th 2019.

Larry was born in 1940 in Minneapolis, MN. Following high school, Larry worked in the family business, Helen Rainbow Paints. In 1973, he purchased the startup Enviromatic Corporation. Larry grew Enviromatic from a one vehicle kitchen exhaust cleaning company that ran out of his garage to the successful industry leader it is today. Many of the current industry standards and quality programs now in common place are the results of Larry’s innovations.

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AUNTIE ANNE’S 4999 Old Orchard Center SKOKIE, IL 847-677-1077. It is always a treat going in here.

They offer a large variety of fresh baked pretzels. I usually get the original pretzel. My second favorite pretzel is the Jalapeno. The pretzels are soft and delicious. They have pretzel buckets (great for sharing) and mini pretzel dogs—the perfect size for the kids. I also tried their new Strawberry Lemonade Frost, topped with whipped cream. That is the ideal drink for summer; it’s so refreshing.

CORELIFE EATERY 1026 Ogden Ave, DOWNERS GROVE, IL 630-442-0360.

Every meal is real, fresh, GMO-free and in season. They source food locally and make every meal from scratch. They offer Green Bowls with leafy vegetables, Grain Bowls, which have warm, organic grains as the centerpiece, Broth Bowls, which are slow simmered meals, Power Plates with high protein and grilled vegetables, Rice Bowls served warm with steak or chicken, veggies, flavorful spices and more. I had the Korean BBQ Pork, which was purple rice, kimchi, cucumbers, spicy broccoli, Sriracha sprouts, fried egg, slow-roasted pork, and Korean BBQ sauce. It was super filling and delicious.

FABULOUS FREDDIES 701 W. 31st St. CHICAGO, IL 312-808-01747. This place is very popular. The staff is friendly, the dining room is spotless and the vibe in the place is great. On the menu they have pizza, breaded steaks, burgers, wraps, pasta and a big selection of Italian sandwiches including the Bigg Migg which is eggplant, sausage, mozzarella, and marinara. I tried the Mamas Meatball salad; the salad was crisp, and those meatballs were delicious. I also tried their Italian beef sandwich, dipped with hot giardiniera, the meat was seasoned perfectly. I’ll be back for some more of their Italian specialties.

FIRESIDE RESTAURANT & LODGE 5739 N. Ravenswood CHICAGO, IL 773-561-7433. They are known for their smoked ribs served with their house-brand sauce (had them; excellent choice anytime). This time we had blackened catfish and the grilled salmon—both delicate and done right. Beers are a good mix of standard fare plus IPAs. Its pub-fare with flair, expect a crowd and plenty of conversational noise in this gem along Chicago’s Ravenswood corridor. Sandwiches offer similar fare at a lower price; fish and chips are perfect. Their house burger is a landmark.

HUCK FINN RESTAURANT 3414 S. Archer Ave. CHICAGO, IL 773-2475515. They are open 24 hours. It’s a restaurant specializing in some great breakfast fare that sells donuts as well. So, you have your choice— stop in and pick up some of their donuts, stop in and have a meal, or do both. On this trip, I picked up some of their donuts, which were fresh and very tasty.

They have some supersize donut choices, but I stuck to the regular sized donuts this time. I bought a blueberry filled, strawberry filled, coconut and a Boston cream. Plus, the guys working behind the counter were very accommodating.

PAPA JOHN’S PIZZA 4911 W. Dempster SKOKIE, IL 847-673-7272. They do a nice job here. If you just happen to stop in, they have slices of pizza available. I ordered a slice of pepperoni; it was served hot and the crust was crispy. I also tried an order of their chicken poppers which were boneless skinless chicken breast nuggets, breaded then baked and served with ranch dressing. It didn’t take long for them to get my order ready. If you want a whole pizza, I suggest you order ahead of time, so you don’t have to wait.

YIA YIA’S PANCAKE HOUSE & RESTAURANT 2250 S. Harlem Ave. NORTH RIVERSIDE, IL 708-442-9393. This is a very busy restaurant. The atmosphere is great, the service is outstanding, and the food is amazing.

Once we were seated, they brought us out some Loukoumades—a Greek treat similar to a doughnut. I ordered the Yia Yia’s skillet with sausage, onions, tomato, feta over potatoes and topped with eggs and choice of toast or pancakes and some of the nutty pancakes with bananas & walnuts.

Portions are very generous. Since “Yia Yia” means grandmother in Greek, you will see a lot of menu items with that being a specialty along with other ethnic menu items too.

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Food Industry News® June 2019

Page 5

Waitstaff Essentials

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BASIC RULES FOR SERVICE 1. Carry extra silverware to the table rolled in a napkin.

2. Avoid reaching in front of seated guests. Say “pardon me”.

3. Square or round tables are normally set with sugar container placed in the center, with salt and pepper shakers placed to each side. Tables adjacent to a wall use the end by the wall side for these items.

4. If tables for four are set up for two, extra set ups may easily be brought when you approach the table with your guests.

5. Remove extra place settings from the table as soon as guests are seated.

6. Women customers are always served first.

7. Plates are served from the left and beverages from the right.

8. Condiments and sauces are served with the labels facing out.

9. A salad is served to the left of the customer.

10. Coffee and Iced Tea are usually refilled as often as the customer desires. Iced Tea is served on an underliner with a lemon slice, iced tea spoon, and straw. (A straw is treated as silver).

11. When serving hot tea place the tea pot with tea bag on a 6” liner with a lemon slice.

12. When milk shakes and malts are served they are in special glasses.

Children’s shakes and malts are served in a 12 oz. Glass. Malts and shakes do not get an underlier.

13. Never handle food with your fingers. Use a spatula or knife for dishing of pastries, tongs for salad, and a napkin for picking up rolls.

General rules when using placemat service: TABLE SETTING a.) Silverware on napkin.

Place on right side of placemat. b.) Glass of water Place at tip of knife. c.) Tossed salad Place left of placemat. d.) Appetizers Center of

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VIENNA® BEEF ENSHRINES THE DOG STOP INTO THE HOT DOG HALL OF FAME

It was nearly three decades ago that Vicki and her family had this desire to rebuild a hot dog restaurant near St. Patrick’s High School on Chicago’s northwest side. Twenty-eight years later, Vicki Bertucci Elmore looks back at The Dog Stop business they’ve created, the customers they’ve pleased and the community they’ve nurtured.

Vienna Beef hot dogs, polish sausage and other products have been along for the ride with The Dog Stop’s homemade soups and Italian beef, as well as other menu favorites. They have never turned their backs on charity and community events such as with St. Pat’s and St Baldrick’s, Fenwick High School and sponsoring softball and Little Leagues. They have often worked with local police projects with Lt. Johnny Garrido and the 16th Precinct, and the 25th Precinct, as well. Joe Bertucci, Vicki’s son, has assumed the reins in the past year having grown up with the business and following college, a Master’s degree and teaching credentials. Joe has added new ideas, like their hot dog of the month program and his involvement with the Illinois Restaurant Association. The Dog Stop is also proud to have received the Recognition Award for the 25th District.

The Vienna Beef Hot Dog Hall of Fame was created to honor those operations that have achieved longevity and have developed into true neighborhood and city landmarks. Out of thousands of Vienna Beef customers we have recognized 129 nationwide since the award was inaugurated back in 2006. It is with great pleasure and pride that we name The Dog Stop the 130th recipient. From all of us at Vienna, we thank and congratulate Vicki, Joe and the entire Dog Stop family and staff who helped build and maintain this 28-year-old hot dog icon.

placemat – crackers on B&B plate silver to the right. e.) Entree Center of placemat – meat or fish portion facing the guest. f.) Dessert, Cake or ice cream – center of placemat, pie center placemat with tip

facing guest.

As guests approach the end of their meal, be sure they are politely asked for a dessert order. Do not pressure them to leave their table before they are ready to do so, even if the restaurant has a waiting line.

As the guests depart say a few pleasant remarks, thank them for coming or asking how they enjoyed their meal.

Most customers appreciate such special interest. Give them a meaningful farewell and bid them “come again”.

You must know the correct way to reset their tables and how to remove the soiled ware to the dishroom. Get into the habit of bringing clean ware back on every trip into the dining room when you can.

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Food Industry News®

Page 6

June 2019

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www.atlasemployment.com 847-671-1557 What Our Readers and Advertisers Say About Food Industry News

The team at Food Industry News is always on it ready to help develop new business! They have a great network of experienced people with a vast knowledge of the restaurant business. –Pete Palazzolo CEO,Palazzolo’s Artisan Dairy

june 2019 1-8.indd 6

Best Chef: Northwest (AK, ID, MT, OR, WA, WY) Brady Williams, Canlis; Seattle Best Chef: South (AL, AR, Commonwealth of Puerto Rico, FL, LA, MS) Vishwesh Bhatt, Snackbar;Oxford, MS Best Chef: Southeast (GA, KY, NC, SC, TN, WV) Mashama Bailey, The Grey; Savannah, GA Best Chef: Southwest (AZ, CO, NM, OK, TX, UT) Charleen Badman, FnB; Scottsdale, AZ Best Chef: West (CA, HI, NV) Michael Cimarusti,Providence; Los Angeles 2019 James Beard Foundation America’s Classics Honorees (Presented by American Airlines) Pho 79; Garden Grove, CA Jim’s Steak & Spaghetti House; Huntington, WV A&A Bake & Double Roti Shop; Brooklyn, NY Sehnert’s Bakery & Bieroc Café; McCook, NE Annie’s Paramount Steakhouse; Washington, D.C. 2019 James Beard Foundation Humanitarian of the Year The Giving Kitchen 2019 James Beard Foundation Lifetime Achievement Award Patrick O’Connell

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foodindustrynews.com

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Café Cancale Continued from page 1

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2004. “We’re going to push the boundaries here a little bit more and execute at a higher level—it’s what people have come to expect from our restaurants, and what they deserve. We’re excited to see this longtime idea finally come to life in a location that’s already so special to our group—right next to Dove’s, Big Star and The Violet Hour.”

Café Cancale began with a wish. “On my 50th birthday, my wife asked me if I could celebrate anywhere in the world, where would it be?” says Kahan.

Food Industry News® June 2019

“I picked a small, sleepy town on the Western coast of Brittany, France called Cancale, which also happens to be one of the biggest oyster ports in Europe; it’s often referred to as the ‘oyster capital of France’. So together with my friend and associate, Thomas Schlesser—who also happens to be our designer—and his wife Claire, the four of us drove down the coast and traveled to Cancale. Here, we indulged in lazy afternoons of amazing wine, fresh seafood and the best oysters we’ve ever had. I also had the opportunity to have breakfast with one of my biggest chef inspirations, Olivier Roellinger, who is a native of Cancale.

It was a once in a lifetime experience that forever shaped the way I look at food.”

Currently undergoing an interior overhaul, One Off is creating a more design-forward space by working with Schlesser and his firm Design Bureaux, who have helped the group capture accolades at Blackbird, avec and The Publican. Café Cancale will seamlessly incorporate new touch points that will give the restaurant a much more distinct feel, using a lay-

ered palette of blue and cream hues through Terrazzo and inlay marble floors, as well as with a white Carrara marble bar and tables, among several other differentiating design elements.

Café Cancale will open for lunch, brunch and dinner, and will present oysters, a dedicated raw bar, fresh seafood, over 60 coastal wines, a selection of amari, aperitifs and a European coffee program.

There will also be pastries and baguettes, which will be baked daily by Publican Quality Bread and available for walk-in and takeaway sale at this location in Wicker Park. Kahan and Chef de Cuisine AJ Walker (Publican Anker, The Publican, Publican Quality Meats) will also craft a menu of “French-ish” fare such as Trout Meunière with truffle peach olives and roasted breakfast radish, as well as Quenelle de Brochette with whitefish, button mushrooms and English peas. Kahan notes the food will be “simple to a fault,” focusing on classic French techniques, but using ingredients local to Chicago—a trademark stamp that has often earned him the reputation as the face of Midwestern cuisine. a

Whiskeys (photo courtesy: Sandy Noto); Blackbird (photo couretsy: John Philip); Exterior of Publican (photo courtesy: Evan Jones);

june 2019 1-8.indd 8

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Food Industry News® June 2019

4 Traits of “Flight Risk” Talent: Warning Signs That Identify Employees on the Verge of Leaving By the time you identify an employee on the verge of leaving, it’s often too late. Our 2018 talent placement data revealed four less-than-obvious traits that help nudge talent from one organization into another.

1: THEY ARE ABOUT TO CELEBRATE THEIR 2-YEAR WORK ANNIVERSARY Studies by the U.S. Bureau of Labor Statistics and our placed candidates show average tenures in hospitality at around two years — nearly half that of all U.S. workers.

Conclusion …

Organizations have about two years to challenge, value, and reward an employee before they start looking elsewhere.

2: THEY HAVE KEPT THE SAME ROLE, TITLE, OR SALARY Nearly half our placed candidates said they left for new jobs because of “Personal and Professional Growth,” including: ● Better-defined career paths ● Higher salary ● Better benefits ● Promotion to leadership role Conclusion …

Those looking for development will get it eventually — either with their current employer or their next one.

3: THEY ARE NOT REWARDED FOR BETTER PERFORMANCE Overall, 40% of management-level candidates we placed left a job that didn’t have bonuses for a job that did. Nearly half of employers whose talent left had no bonus program.

Conclusion …

Companies without a performance-based bonus structure leave themselves at a disadvantage. It’s an easy way to help top talent feel more valued and fairly compensated.

4: VALUE CULTURE AND WORK-LIFE BALANCE Between 40-50% of those in poor company cultures or seeking work/life balance jumped to new jobs without the promise of a raise or promotion.

Conclusion …

We found a clear relationship between a willingness to accept a lateral move and current “toxic” work environment — lacking clear vision, transparency, support, consistency, flexibility, and accountability.

HOW TO KEEP “FLIGHT RISK” TALENT To access all data – including the three keys to keeping “flight risk” employees – download the full report at shs.jobs/flight-risks.

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This is a recipe of a cocktail from Kai Wilson, the Mercat a la Planxa in Chicago. This has become a huge favorite of regulars and guests and is perfect for Chicago’s summer season.

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Food Industry News® June 2019

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Total Meal Solutions Summit

Progressive Grocer announces the launch of the Total Meal Solutions Summit, taking place September 9 and 10 in Austin, TX. Over one and a half days, this interactive summit will equip the nation’s top retailers with proven tactics for developing a robust prepared meal solutions program that will resonate with shoppers.

Upon arriving in Austin, attendees will gain culinary inspiration on an interactive tour of local grocery stores excelling with their meal solutions concepts as well as a visit to a popular food truck.

Attendees will later experience foodservice professionals in action as three retail chefs battle to win the Progressive Grocer Chef Challenge, a live cooking competition with surprise ingredients.

Progressive Grocer and Datassential will present critical research on key topics including ingredient and meal prep trends, tactics for building shopper loyalty and increasing sales, and the most successful strategies for bringing meal solution concepts to life.

Throughout the summit, attendees will also connect with solution providers and workshop with fellow retailers about how to solve common challenges. Visit www.totalmealsolutions.com to learn more about the summit and reservations.

Don Francisco’s Fine Hispanic Foods The Don Francisco brand has been manufacturing the finest quality Mexican and Central American cheeses, creams, meats and desserts for nearly 30 years.

Principals Ivan and Edwin Francisco Rizo have applied their management and technical expertise to create a solid, well-run company with an outstanding line of products.

Using recipes from Mexico and Central Amer-

ica, they have combined the artisan manufacturing techniques of the Old World with the stringent manufacturing standards of the State of California.

With the finest ingredients (such as only Grade A milk from California) for the manufacture of its award-winning cheeses, good customer service and competitive prices, the company has been able to achieve spectacular success, steady growth and a loyal customer base.

You’ll find Don Francisco cheeses at the finest supermarkets in California, Arizona, Florida, Georgia, Washington, Illinois, North Carolina, Oregon, Nevada, and Texas. For more information, visit donfranciscocheese.com.

You’ll notice that the employee who causes the worst feels the least responsibility for it.

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Food Industry News® June 2019

Regina by Pastorelli

Pastorelli’s Regina Pizza Sauce is ideal for those who prefer a sweeter sauce. Made with freshlypacked California, Romastyle tomatoes, Regina pizza sauce is available in 190oz pouches, which lower costs, reduce waste and save space.

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Regina Pizza Sauce has no added sugars, is gluten free, BPA Free, preservative free and completely vegan.

Matt and Mike Blaum ditched traditional careers in There are 4 190oz bags per case. Cases are di- uniquely specific industries to open Blaum Bros. Disvided into 2 space saving tilling Co. in Galena, Illinois. The brothers wanted to tear-away boxes. Each box create a “legit and bonafide bourcontains 2 - 190oz bags bon whiskey” and five years later for added convenience. they continue doing just that by For more information, visit announcing their newest release; pastorelli.com. the oldest distilled Illinois bourbon readily available in decades.

Blaum Bros. Distilling Co. is led Notes On Stress The more you spend on by engaged leaders in the Illinois others, the happier you distillery community and operare. According to various ate their successful business with studies, we retain the joy high standards of quality and of helping more than mona big dose of fun. Their mantra: etary gain.

“Drink better, drink responsibly, Spending money on exand take your spirits — not yourperience instead of stuff selves — seriously.” makes you happier. Collect Although they’ve only been memories not things. open for a few short years, the People are more stressed today than ever. About half Blaum Bros. Distilling Co. now the human population now welcomes 125,000 visitors to suffers anxiety, deprestheir business annually. They’ve sion, or a sort of substance earned and held the number one abuse. ranking on TripAdvisor.com for Certain religious practices 5 years in Galena, IL - a premier lower stress. “The American Midwest tourist destination.

Psychiatric Publishing TextOffering tours daily, Blaum Bros. teaches guests book of Mood Disorders” how the family owned craft distillery selects the best shows that people who engage in meditation and grains available in the local area and abroad, then prayer religiously are less hand craft spirits by meticulously controlling the enstressed out. tire process — from the milling of the raw grains, to

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the mashing, fermentation, and distillation on their custom-made copper stills.

Available at on and off premise locations in five states (CO, IL, KY, TN, WI), the family-owned distillery has just released its Blaum Bros. Straight Bourbon Whiskey (currently 4 yo) and soon releases Blaum Bros. Straight Rye Whiskey (currently 4 yo).

Visit www.blaumbros.com for the full story and product line.

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Food Industry News®

June 2019

Top Ten Reasons Your Business Needs an Employee Handbook By: Kerry Lavelle

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Money can’t buy happiness, goes the old saying, but research shows that for the average American, $75k a year buys a lot of happiness.

For a couple earning $150,000 or more, it offers better savings and cuts financially-driven stress.

With respect to the legal relationship created between an employer and employees, leave nothing to chance, and the less said, is never better. Every employer needs an employee handbook for the following reasons: 1) Clearly set forth procedures for inappropriate behavior. Your employees need to know where to go if they are victims of harassment, discrimination, or other workplace malfeasance. Make it clear that they need to report the incident and how to report it.

2) Set forth your rules for concealed carry. However you view your jurisdiction’s gun laws, you have a right to declare your workplace a safe environment and set forth your rules clearly.

3) Policies on working impaired. Addictions to alcohol, prescription drugs, and medical marijuana are all a reality in the workplace. Set forth the rules regarding working impaired, and drug testing pursuant to statutory guidelines.

4) Paid time off. Make sure your handbook is statutorily compliant with the state, county and local regulations on PTO and wages.

5) Your mission statement and values. Every new employee should understand the cultural values of the company. Make it very clear in the employee handbook.

6) Procedures for asking for time off. There are more than emergency illnesses that require employees to ask for time off. Make your policies and procedures clear in the handbook.

7) Compliance with federal and state laws. Laws like “Family Medical Leave Act,” minimum wage, and age discrimination vary from jurisdiction to jurisdiction. However, you must abide by these laws, and the process of preparing the employee handbook will make you aware of your jurisdiction’s limitations and employer rights.

8) Showcase your benefits. Set forth the rules for participating in company 401(k) plans, healthcare plans, and other benefits that make your company a great place to work.

9) Set forth policies regarding conduct and behavior.

Leave nothing to chance. Set forth your company policy on cell phone usage, internet shopping, using company equipment for personal use, and other expectations the company has for its employees.

10) Employee handbook is the best defense against employee claims. If an employee files a suit against the employer for discrimination, harassment, or hostile work environment, and the lawsuit is the first time you have ever heard about it, you may have a defense if your handbook articulates how the employee should have reported the problem, allowing you time to remedy the problem. Often times claims get filed against employers without the employer (or owners) even knowing that the harassment or discrimination exists.

For these and many other reasons, it is important to have your handbook updated or if you do not have a handbook, to get one prepared that is statutorily compliant as soon as possible.

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Food Industry News® June 2019

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Cacique announced the acquisition of El Sol Foods, a maker of homestyle salsas headquartered in Gilbert, Arizona. The acquisition signals the brand’s entrance into the salsa category and extends Cacique’s portfolio of authentic, high-quality Hispanic foods rich in heritage and tradition to even more people across the country.

Distribution of the new products will rollout nationwide beginning this summer. Cacique Salsas will be available in nine varieties, including Homestyle, Mild, Medium and Hot flavors, as well as in various specialty and Organic Homestyle selections. They’re handcrafted with fresh produce using a small batch, cold process that guarantees homemade, authentic Mexican flavors in every bite, continuing the tradition that El Sol began more than 30 years ago.

For more information, please visit caciqueinc.com.

In states that legalized recreational marijuana, brownie consumption has increased a whopping 107 percent compared to pre-legalization times. Chewy candies, which had a stable consumption level for years, grew by 17 percent after legalization, and fruit snacks also increased after legalization. They’re not sure yet if this is a result of the munchies, pot brownies, or gummies, and all they can fully say with confidence is these changes are correlations. However, these correlations are in line with what They’ve known anecdotally for some time about recreational pot usage and can point to growth opportunities should more states allow it. )5( 6 + Cannabinoids as natural remedies for stress relief, skin issues, and other maladies, with great tolerance and little to no addiction. Oftentimes we have indulgent snacks at the end of a long day to try to counter the stress. Now we see cannabinoid-infused 0H/2'\ RI 9(*(7$%/(6 foods to help us further manage stress? I think it’s more than possible since these *LDUGLQLHUD

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___ / ___ / ___

Tyson Innovation Lab has launched its first snack brand, ¡YAPPAH!, now available in Chicago. With Tyson Innovation Lab being based in Chicago, the locally-rooted company is thrilled to introduce the market to their thoughtful new snack. ¡YAPPAH! Chicken Crisps are a delicious crunchy snack created by a Michelin-Star trained chef and crafted with rescued ingredients like veggie pulp from juicing and spent grain from brewing, while also helping to fight food waste.

The chef added chicken and transformed those rescued ingredients into delicious nuanced flavors like Chicken Celery Mojo, Chicken Carrot Curry, Chicken IPA White Cheddar and Chicken Shandy Beer. With 8-10g of protein per serving and recyclable packaging, ¡YAPPAH! is a great way to snack on purpose!

Amazon Fresh carries four of the brand’s most popular flavors, which will now be conveniently delivered to your door.

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foodindustrynews.com

Food Industry News® June 2019

World’s Tallest Modular Hotel Set To Rise in NYC This Fall The world’s tallest modular hotel – which will carry a brand of Marriott International is on track to be stacked in late fall in New York City with prefabricated and prefurnished guestrooms. Once erected over a 90-day period, the 360-foot-tall tower will represent a milestone for Marriott’s ongoing initiative to encourage hotel developers in North America to embrace modular for new construction projects. To be topped with a modular roof and modular rooftop bar, the world’s tallest modular hotel is expected to open in late 2020 as the AC Hotel New York NoMad.

Follow These Rules to Avoid Injury at Work Want to avoid accidents and injuries on the job?

Of course you do. Try following this list of safety tips from the Arbill website: arbill.com ● Be aware of your surroundings. Take a moment to check your environment for possible hazards— things you could trip on, for example, or boxes or bookcases that could topple over. ● Protect your back. You’ll prevent back injuries by lifting heavy items carefully without stooping or twisting. Also, when sitting at a desk, keep your shoulders lined up with your hips. ● Take breaks regularly. Fatigue is a major contributor to workplace accidents. Don’t overdo 1. Dining room areas are set-up as follows: it. Also, tackle your most ■ Check appearance of service station. difficult tasks when ■ Be sure that glassware and china are adequate for the meal period to come. If necessary, you’re fresh and full of have a reserve supply on hand near by. energy so you can con■ Check for all packaging supplies needed to bag and package orders for carry-out and centrate effectively. carry-home of meal left-overs (Doggie-bags). ● Use equipment ■ Check menu board for appearance, content, and correct pricing. After meal period you properly. Be sure you know how to use the may be asked to wipe the menu board off with a clean damp cloth. tools you’re given safely.

■ Check all your tables for correct set up and proper use of display cards.

Seek instruction on any2. Beverage station areas. thing you’re unsure of.

■ Check the condition, cleanliness, and appearance of the server stations for ice bins, bever● Know your emerage dispensers, coffee maker, coffee warmers and water stations. gency exits. Find out the ■ Check par stocks for cups, glassware, silverware and other supplies. quickest ways to get out of your workplace in an ■ Get supplies to the immediate area of each unit of where it’s needed. emergency. Report any ■ Check all disposable supplies and restock as needed. blocked passages that ■ Brew coffees. might impede a fast exit.

RESTAURANT SET-UP FOR EACH MEAL PERIOD

june 2019 9-16.indd 14

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Food Industry News® June 2019

Page 15

Sammy Hagar and Guy Fieri Introduce Santo Fino Blanco Tequila and Los Santo Partnership Legendary rocker and spirits pioneer, Sammy Hagar, has joined forces with acclaimed Emmy Award winning chef and restaurateur, Guy Fieri, to create a new tequila: Santo Fino Blanco. Launched in May, Santo Fino Blanco is the second spirit in the Los Santo family, joining Santo Puro Mezquila, the world’s first and only blend of tequila and mezcal.

“Guy has always been a tequila lover and when he approached me about creating a tequila together it was perfect timing,” said Hagar. Sammy and Juan Eduardo Nuñez, the thirdgeneration master distiller that originally worked with him to make his Cabo Wabo Tequila and later Santo Puro Mezquila, had just begun discussions on a new blanco tequila. “Guy and I shook hands and a few months later we were sipping the most amazing blanco tequila we’d ever tasted.”

Santo Fino Blanco reintroduces Hagar into the tequila market after being known as one of the first celebrities to produce and launch a self-made spirit, Cabo Wabo Tequila, nearly 10 years ago.

Longtime friends, Fieri and Hagar are now partners in Los Santo with the creation of Santo Fino Blanco.

“There are a few things I know,” said Fieri. “Great food, killer drinks and wild times...and Sammy and I are makin’ it all happen with Los Santo.”

Santo Fino Blanco is an “old world” style tequila made with 100 percent Blue Weber Agave. Nuñez hand-selects the agave plants in the famed Jalisco Highlands of Mexico and creates proprietary recipes at the historic El Viejito Distillery, which was founded in 1937 and awarded Mexico’s National Quality Award.

In addition to his world-famous Cabo Wabo brand, which includes Cabo Wabo Tequila and Cabo Wabo Cantina, Hagar is the founder of Sammy’s Beach Bar Rum and the Sammy’s Beach Bar & Grill restaurant chain.

Fieri is as well-known for his popular shows on Food Network including “Diners, Drive-Ins and Dives” and “Grocery Games,” as he is for his discerning palate and portfolio of more than 70 restaurants, including Guy Fieri’s Vegas Kitchen + Bar and El Burro Borracho in Las Vegas. More information is available at SantoMezquila.com.

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Food Industry News® June 2019

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Coffee Still in Demand We sure like our coffee. The U.S. National Coffee Association’s 2018 National Coffee Drinking Trends report says that the number of Americans who drank coffee in the past day is the highest it’s been in six years.

According to the report, based on a study of more than 2,700 adults 18 or older, 64 percent said they drank coffee within the past day, the highest amount since 2012. This is higher than the growth from 57 percent in 2016 to 62 percent in 2017. The study also found that past-day consumption traditional coffee, defined as “regular coffee” brewed from “gourmet quality” beans, held steady over the previous years, at 16 percent. Similarly, consumption of espressobased drinks held steady from 2017, at 24 percent.

june 2019 9-16.indd 16

Lettuce Entertain You’s Newest Project on the Chicago River Includes a Pizzeria, a Private Event Space and an RPM Restaurant

With panoramic views of the Chicago River, RPM On The Water will open this fall (317 N. Clark Street ) and is the latest restaurant from the RPM team of partners including R.J., Jerrod and Molly Melman of Lettuce Entertain You Enterprises, acclaimed chef Doug Psaltis and celebrity couple Bill and Giuliana Rancic. Designed by award-winning architecture and design firm Rockwell Group, the restaurant includes floor-to-ceiling windows, a secondfloor mezzanine with two private terraces and a spacious main floor patio, all providing a waterfront backdrop from practically every vantage point.

The restaurant is a sun-drenched casual pizzeria that instantly transports you to the Riviera, offering expansive patio seating on its 130-foot outdoor terrace. Expect hand-stretched pizzas, vegetable antipasti, and artisan pastas coupled with a robust spritz program and approachable coastal wines.

The all-day restaurant will offer lunch, dinner and brunch on the weekends in a lively and fun atmosphere for all to enjoy.

Building on the culinary successes of RPM Italian and RPM Steak, RPM On The Water features the truest expression of the world’s best fish and seafood paired alongside the brand’s well-established steak program, awardwinning wine lists and impeccable service. For more information on RPM On The Water, please visit rpmrestaurants.com and follow along on Instagram at @RPMOnTheWater and Facebook.

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Food Industry News® June 2019

Page 17

CHEF PROFILE

Lee Kuebler Chef/Owner Oscar Lee’s Barbecue oscarleesbbq.com Milwalky Taco milwalkytaco.com

Birthplace: Waukegan, IL First foodservice job: Carry-out counter at Olive Garden in Gurnee, IL Favorite Japanese.

food:

Anything

French

or

Worst part of job: Missing important family holidays and milestones.

Most humorous kitchen mishap: Looking back, I don’t think there is such a thing as a humorous kitchen mishap - they’re usually painful, costly and negatively impact service.

Favorite food to prepare: BBQ and tacos, of course!

What part of the job gives you the most pleasure: There are two actually: 1.

I get great pleasure owning businesses that support my employees and their families. 2.

Chefs and restaurateurs are people pleasers.

I love seeing happy faces in the dining room!

If you could not be a chef, what would you be and why: Professional fisherman or a stay at home dad. I am good at fishing and taking care of my two awesome kids!

Best advice you ever got: “if you’re not growing, you’re dying.”

Where do you like to vacation: anywhere I can enjoy the outdoors. I’m a big fan of the North Woods of Wisconsin.

What do enjoy most about Food Industry News magazine? I like that it covers the national food scene, while also focusing on local businesses around Chicago.

In my experience, there is only one motivation, and that is desire.

No reasons or principle contain it or stand against it.

— Jane Smiley

june 2019 17-24.indd 17

Farmed Fish Getting a Facelift Farmed fish generally has a bad reputation among chefs, because of past problems with excessive pollution from aquaculture facilities, and excessive antibiotic use and poor-quality seafood. That appears to be changing.

Many aquaculture products are now rated “yellow” by the Monterey Bay Aquarium’s Seafood Watch, which rates seafood fisheries and farms as green or “best choices,” from farms or fisheries that are wellmanaged and cause little harm to the environment; yellow or “good alternatives,” which are fine to buy although there are some concerns about how they’re caught or farmed; or red or “don’t buy,” for species that are overfished or caught or farmed in

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ways that are harmful to the environment or other marine life.

Many aquaculture facilities have been criticized for the high percentage of marine content, such as other fish, in their feed, which can result in depletion of those other marine species and therefore harm the overall ecosystem.

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a bad word. Many of the tens of thousands of professional chefs in the United States grew up on the documentary film Food, Inc., and Michael Pollan’s book The Omnivore’s Dilemma, that decried massproduced food. She said those chefs often have an idealized notion of local produce from small farms and believe inaccurate myths about practices that don’t fit the farm-to-table model, particularly when it comes to seafood.

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Work ethic

This is the discipline of showing up consistently and making the best decisions that lead to peak performance. Even at the pinnacle of his career, basketball superstar Kobe Bryant’s work ethic was legendary. Kevin Durant recalls the message a veteran Kobe sent the younger players at Olympic Trials back in 2008, just after Durant’s first year in the league. The players were given a day off, but there was Kobe, the only veteran getting on the bus to go work out at a high school gym. “He made 50 shots at each spot around the 3-point line,” Durant recalls. “We just looked down there and said, man, he’s the best player in the league and he took a bus to a high school to get some work in. It’s that work ethic that Kobe embraced throughout his career to become one of the all-time greats. As Kobe said after getting drafted straight out of high school in 1996, “I don’t want (fans) to think I’m just a high school kid coming in here thinking the world owes me something. I’m going to go out there and I’m going to work.”

Food Industry News® June 2019

Fontano’s Subs The Legacy Lives On

In 1960, Aniello “Red” Fontano opened Fontano’s Subs on the corner of Polk and Carpenter, just down stairs from there 3 floor apartment the he shared with his wife Gilda and their five children. For over forty years after the doors first opened, Red could be found in the back conversing with lifelong customers and making his famous homemade meatballs and Italian Sausage while Gilda was working the front cash register. Now ninety and retired for a number of years, Red has passed the legacy and tradition of Fontano’s Subs to his youngest son, Neil. But while the daily operations of Fontano’s are now in the hands of the son, it’s the undeniable commitment to the work ethic of his parents that has ensured the continued success of the establishment. As one waits in line for a famous Fontano’s Sub, customers can be heard making comparisons between Red and Neil.

During their time in the owners chair, both men arrived before sun up and often left just before sundown. Both could be found in the back of the store making specialty orders alone on Sundays (the one day a week the deli is closed). The same recipes, ingredients, and techniques Red used for years as owner of the mom-and-pop butcher and deli are those Neil continues to use today. But perhaps most importantly, both men warmly engage every customer that walks through the doors. Just like his father, Neil knows every customer by name. He spends mornings preparing for the lunch rush, aids his workers during the inevitable surge in business around noon, and spends afternoons in the front checking in and getting to know his customers.

It is a rare thing to walk through the doors of a neighborhood deli, and see people of all walks of life converse with employees and devour a pound of imported Italian meats and cheeses on Chicago’s Gonnella bread. It is as close to time travel as you might find in 2019 Chicago.

Cell phones remain in bags or pockets, oldies roar out of the speakers, employees work with genuine smiles and engage with devoted customers, and clientele talk to one another over a hearty meal. It is a communal space, reflective of the historic neighborhood where it is settled.

Families come back not only for the Subs, meatball sandwiches, and homemade sausage that their parents and grandparents grew up eating, whether they lived down the street or attended UIC, but also to experience “Fontanos”.

As happens with time, seemingly all that’s left of the original Fontano’s Subs experience is stained photographs, and tall tales, and great food. But if you ask anyone who frequents the store at 1058 West Polk Street, they will tell you it is just as Red left it. Fontano’s has always been about serving quality food and a friendly smile, but as time goes on, it becomes one of the few remaining corners that gives us a glimpse of the past. Through Neil’s dedication to emulating every aspect of his parents work ethic, business savvy, dedication, appreciation, and unrivaled heart, Chicagoans will always find comfort and great food in this small deli that never ceases to feel like home.

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Food Industry News® June 2019

Page 19

TRAVEL With Valerie Miller DESTINATION: CLEVELAND, OHIO Getting There: UNITED VACATIONS Nonstop flights out of Chicago O’Hare Packages can include air, hotel, and car (The Cleveland Airport is 12 miles from the downtown area) Cleveland is the second largest city in Ohio, extending 31 miles along the south shore of Lake Erie.

The Cuyahoga River divides the city into an east and west side. The area along the Cuyahoga River is known as The Flats. The Flats area was once the site of steel mills and other factories. After business changed, The Flats were developed into an entertainment district with restaurants and nightclubs.

Cleveland is known for its countless sport legends, culture, music and nature.

Attractions/Tours ■ A Christmas Story House- an attraction and museum in the Tremont neighborhood of Cleveland. The 19th century Victorian was used in the exterior and some interior scenes of Ralphie Parker’s house in the 1983 film, A Christmas Story ■ Cleveland Botanical Garden – an ever changing urban escape where you’ll find enrichment and inspiration through fabulous gardens, an exotic Glasshouse and events ■ Cuyahoga Valley National Park -23,000 acres of the Cleveland Metro Parks, the 11th most visited park in the country ■ Jack Cleveland Casino – located in downtown Cleveland ■ Lolly the Trolley – City Sightseeing Tours 1 and 2 ½ hour narrated tours ■ Playhouse Square-performing arts center, entertainment hub, Severence Hall, Home to the Cleveland Orchestra ■ G.E. Chandelier –an outdoor Chandelier that hangs above the intersection of East 14th St. and Euclid Alethea chandelier ■ Goodtime III - the largest quadruple deck, 1000 passenger luxury ship on the Great Lakes. Cruise on the Cuyahoga River and Lake Erie aboard Cleveland’s largest sightseeing vessel ■ Greater Cleveland Aquarium -70,000 square feet of exhibition space ■ Metro Park Zoo & the Rainforest-located in the heart of Cleveland. The Rainforest features over 10,000 plants & 600 types of animals ■ West Side Market – Cleveland’s oldest public market, home to 100 vendors of great Ethnic diversity, offering meats, seafood, fruits, vegetables , baked goods, diary, ready to eat foods, spices, nuts and flowers. The Market is located at 1979 W.25th St. ■ The Rock and Roll Hall of Fame -offers one of the most impressive collections of memorabilia ever assembled The Rock and Roll Hall of Fame is bringing peace, love and music fans during Woodstock’s 50th Anniversary. Fans can relive the iconic music festival with a new Woodstock 50 Exhibit and special themed Rock Hall nights with inductees and Woodstock performers Freddie Stone of Sly & the Family Stone and Michael Carabello of Santana. The exhibit features rare prints, performances, outfits, video footage, tickets, original signage and more. The exhibit is open now through fall 2019.

Accommodations: My pick -HYATT REGENCY AT THE ARCADE Located in a landmark building constructed in 1890, Hyatt Regency Cleveland at the Arcade provides a historic hotel experience with convenient access to downtown Cleveland. Steps from the East 4th St. Entertainment District and a 10 minute walk from all major sporting and entertainment venues. The hotel has 293 rooms, including five premium suites and 30 junior suites, Marengo Spa and Fitness Center Cleveland is a dynamic city with so much to offer. Take in a baseball game, go hiking, biking and enjoy the beautiful outdoors. This is a walking city. Another way to get around is on the RTA Trolleys which offer free trolley service around the downtown area. Visitors have the option of riding one of the four trolley lines. Visit a museum. Stop by the Cleveland Visitors Center and pick up a Free Cleveland Brewery Passport and see what it’s all about. Cleveland boasts more than 23 brewhouses and dozens of beer bars, serving up unique craft ales and lagers of all kinds. For more info visit –thisiscleveland.com

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Vegetables are a must on a diet.

I suggest carrot cake, zucchini bread and pumpkin pie. — Jim Davis

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Food Industry News® June 2019

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Currently: Le Sud, French-Mediterranean restaurant is located in the heart of Chicago’s Roscoe Village neighborhood.

Accolades: Chef McMullen is a culinary veteran of EL Ideas (Executive Sous Chef), Longman & Eagle, Band of Bohemia (Chef de Cuisine), The Brixton (Executive Chef), The Blanchard (Chef de Cuisine), and most recently Fountainhead and The Northman (Executive Chef). Zagat named McMullen to their “30 Under 30” class of 2014, and he was also selected for Eater’s “Young Guns” Final 50 in 2012.

Born: Elgin, Illinois First foodservice job: Was Jewel-Osco Deli Clerk (they made me a manager at 16 - nobody listened to me) Favorite food: Fried chicken Worst part of the job: Having to let a good cook go for a stupid mistake Most humorous mishap: Right as service was starting, I began to blend a beet puree. The blender was on full blast (I didn’t check because I was in a rush) and went into “destroy” mode, thereby painting my chef, the ceiling and myself in beet puree!

Favorite food to prepare: Lamb necks

Mushrooms Help Prevent Diabetes

White button mushrooms are a powerful prebiotic that changes the gut and could even reduce the risk of diabetes by helping the body to control glucose from the diet. One serving a day— around 3 ounces or 85 grams—could be all it takes to kick-start the positive chain reaction in the gut, say researchers at Penn State’s College of Agricultural Sciences. The mushrooms help populate the gut with more short-chain fatty acids—succinate and propionate—that manage glucose production, which could have positive knock-on effects for the prevention of type 2 diabetes and other metabolic disorders. In a healthy person, insulin is released by the pancreas to break down the sugars in carbohydrates and convert them to glucose, or ‘blood sugar.’ But in people with diabetes and prediabetes, the insulin becomes less effective, and the glucose is not properly managed, which can lead to heart disease and stroke. The mushrooms acted as a prebiotic, the researchers said, which feeds beneficial bacteria already in the gut. A probiotic instead introduces the ‘good’ bacteria back into the gut.

june 2019 17-24.indd 20

What part of the job gives the most pleasure: seeing the look on a cook’s face when they try something they didn’t think they could do!

If I couldn’t be a chef, I would: Become a blacksmith so I could create knives and still be a part of the community.

Best advice: Enjoy every aspect of the job!

Favorite vacation spots: California, New Orleans, Puerto Rico Favorite thing about FIN: I enjoy looking at the foodservice ads!

5/15/19 8:59 AM

Food Industry News® June 2019

Top 10 Traits for a Great Boss 1. A great boss sets objectives. She or he decides how to attain these objectives and communicates these objectives to the people who are needed to achieve them.

2. A great boss organizes. She or he identifies the tasks and decisions needed, breaks down activities into manageable jobs, groups the units and jobs into an organization structure and selects people for the jobs.

3. A great boss motivates people by making ‘people decisions’ on compensation, promotion and placement. She or he also fosters team spirit by constant communication with subordinates, colleagues and superiors.

4. A great boss measures performance. He or she establishes yardsticks and ensures that each person is assessed for tasks within their control and that individual objectives are in line with overall company objectives. A good manager ensures that the individual is aware of these metrics and is given the tools to achieve it.

5. A great boss develops others.

6. What am I doing that does not need to be done at all?

7. What am I doing that can be done by somebody else?

8. What am I doing that only I can do?

9. Make sure I communicate clearly and often with colleagues, superiors and subordinates.

10. Have specific expectations for people’s performance that are measured by real-world performances and appraise it systematically.

–Excerpted from “Inside The Guru Mind”

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Fisherman’s Pride Black Label Imported Shellfish

Page 21

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Their Scungilli is processed within just hours We offer equipment for Dry, Liquid, of being harvested to Frozen, Fresh and Refrigerated Food preserve its sweet natuproducts. We service what we sell! ral flavor. Both canned and frozen are fully We Have It All! cooked which results in the most tender prodStand-up pouches, re-sealable bags, uct on the market toscale weighing systems, tray filling systems, day. That’s why Fisherindividual bakery packaging lines, metal man’s Pride® is the #1 detection systems and more! source for canned and frozen scungilli. Their PACKAGING SYSTEMS FOR: years of experience and ■ Liquids (All Types & Viscosities) strict quality guidelines ■ Bakery Products (All types) ensure you get incompa■ Portion Control Cups & Pouches rable value, variety and service from all of their ■ Coffee Packaging (All Types) products...every time.

■ Candies, Bars, Handheld Foods Frozen cooked Clams ■ Cup Filling & Lidding Systems and Mussels ■ Blister Packs Fisherman’s Pride® clams and mussels are ■ Bag Sealers 100% all natural, farm raised, frozen, fully cooked “We do affordable automation for small and available year round to offer stable pricing for and mid-size food companies” controlled food cost. Unlike fresh which can be 4-5 We Can Wrap Anything! days old before reaching the consumer their clams and mussels are processed, cooked, packed, and frozen within hours of being harvested. These clams and mussels are sand free, delicious, and ready to heat & serve. Their whole shell clams and clam meat Call The Midwest’s Food Packaging Experts are vacuum packed to retain their natural juice and flavor. Imported from China and Vietnam, their Hard Shell Clams and Clam Meat are cooked and quick Bensenville, IL bpsgusa.com frozen in boil ready bags, and are sand free. Their frozen Clams in Garlic and Illinois Raises Tobacco Age Butter Sauce are cooked On April 8, 2019 Illinois Governor J.B. Pritzker signed into law Public Act 101-0002 and quick frozen in boil which raises the legal age for purchasing all tobacco products in the State of Illinois ready bags. Fisherman’s from eighteen (18) to twenty-one (21) years of age. The statute specifi cally prohibits Pride® Mussels, imported the sale of tobacco products to persons under the age of 21. The statute goes into effect from Chile, come in whole statewide on July 1, 2019. shell, half shell, and meat Upon the law’s effective date, the sale of all tobacco products to persons under 21 only. They are fully cooked years of age will be prohibited. The definition of tobacco products is broadly defined and and quick frozen to pre- includes a prohibition on sales for both “electronic cigarette[s]” and “alternative nicoserve their freshness. Their tine product[s]” to persons under the age of 21. “Electronic cigarette[s]” include those whole shell Mussels are devices used to produce a vapor for inhalation while “alternative nicotine product[s]” vacuum packed with their include any ingestion of a product consisting of or containing nicotine whether by chewhalf shell and meat packed ing, smoking, absorbing, dissolving, inhaling, snorting, sniffing or by any other means.

IQF. For more information, Municipalities in the State of Illinois should review their municipal codes to ensure their codes are consistent with this new law before it goes into effect. –Robbins Schwartz see their ad on page 2.

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Food Industry News® June 2019

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CommonSens e ■ ■ ■ ■ ■ ■ ■

Outwork the competition. –J.C. Steal the good, proven ideas of others. –J.C. Nothing in life is accomplished without hard work.

Education is what makes people different.

Opportunity seldom knocks twice.

The future comes one day at a time.

Vanity loses every battle.

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Effort Makes The Champion

Few athletes worked as hard as major league pitcher John Smoltz, who is now in the Baseball Hall of Fame. Fans saw him extend his career by years through sheer effort and commitment. He made up his mind to make changes along the way, like going from starter to closer, that kept him in the game as a valuable contributor to his team. Effort is a mindset as much as it is a behavior; it’s that second effort that distinguishes the best from the pack.

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Food Industry News® June 2019

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Skeptic Distillery Launches with Lilly’s Fresh Pasta Arrives in Heritage Wine Cellars – Spirits Midwest After 33 years of serving New England’s Division finest restaurants, Lilly’s Fresh Pasta has Chicagoland’s very own, Skeptic Distillery Co., a one-of-akind cold vacuum distillery, has officially launched with Heritage Wine Cellars Ltd. Heritage is widely regarded for having a superior craft spirit portfolio. They are proud to be the exclusive Illinois representatives of Skeptic Distillery.

Skeptic’s award-winning gin and vodka possess unparalleled smoothness and flavor. This is due to the unique way in which they’re crafted. Skeptic’s founder, Karl Loepke, built their one-of-a-kind cold vacuum still by hand. The unique distilling process preserves delicate flavors and aromas otherwise altered by normal distillation, and results in a level of smoothness that must be tasted to be believed.

Skeptic has focused initially on its premium gin and vodka releases, which were crafted to be exceptional backbones of mixed cocktails. The gin has flavors of mango, citrus peel, gooseberry and pear blending harmoniously with cardamom, coriander and hibiscus, as well as a toned-down juniper. The gin is citrusy, aromatic and fantastic in cocktails. The vodka is exceptionally well-rounded, smooth and as neutral as possible, with just a delicate sweetness of corn and hints of vanilla and clove.

june 2019 17-24.indd 23

reached the Midwest. Chicago chefs can finally feature premium, traditional fresh pasta on their menus without rolling out the dough themselves.

Lilly’s history is an American dream: Lilly D’Alelio arrived from Italy in 1986 and built her pasta empire through tireless hard work and sacrifice. She dreamed of bringing nutritious, all-natural pasta to American kitchens, inspiring diners to eat better and treasure food in a quintessentially Italian way. Fresh pasta is the fastestgrowing segment in the category, but serving it can be tricky – making it in-house requires labor, space, and time that most kitchens just can’t spare. Most distributors offer parboiled pasta products that save the time and labor, but lack authenticity and flavor.

Lilly’s is a flash-frozen, raw product that lets chefs serve truly fresh pasta that’s as good as if Mama made it. Their product array marries traditional and trendy, with extensive plant-based, specialty, and gluten-free options produced alongside classics like Fettuccine and Ricotta Ravioli.

Chicago is the newest market to benefit from Lilly’s talents. The company is working with several local broadline distributors, so be sure to ask your representative about available products. –LillysFreshPasta.com

SHMOOZEFEST July 24th FREE INDUSTRY EVENT! See page 47 for details!

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Being Prepared Takes More Than Talk

Only you can give yourself the time and space to be as ready as you can be. Make it a habit, and you will make the most of your talent. There is great truth in the saying: Failing to prepare is preparing to fail.

Remember that talk and talent is never enough. The best of the best don’t rest on what they were born with—they dig down to get the most they can. t’s up to you to keep going. No one else can decide that. A great attitude maximizes the talent that you do have and offsets what you lack.

Food Industry News® June 2019

Nuggets According to the Tea Association of the USA Inc., in 2018 Americans consumed over 84 billion servings of tea, or more than 3.8 billion gallons.

Approximately 75-80% of tea consumed in America is iced. Ala Moana Center is the world’s largest openair shopping center located in Honolulu, Hawaii with 350 stores and more than 100 dining options.

The center is also one of Hawaii’s most frequented destinations, attracting 52 million shopping visitation each year. A new Kit Kat flavor will be coming to the U.S., introducing New Kit Kat Duos - Mint + Dark Chocolate, the first year-round Kit Kat flavor in almost a decade. Will be available nationwide Dec. 2019. Biking—The Constitution Trail covers nearly 42 miles throughout the Bloomington- Normal Illinois area. The trail was officially named and dedicated in 1987 in celebration of the 200th anniversary of the United States Constitution. Feeding America is the largest hunger-relief organization network of 200 food banks and 60,000 food pantries and meal programs. They provide more than 46 million people each year. Get the dark stains out of your coffee cups by sprinkling baking soda in them, add some water and scrub.

Wash and rinse. Keep your lunch containers fresh and free of odors by soaking a piece of bread in vinegar and placing it in your container overnight, remove the bread and wash out your container.

Marriott International celebrated the opening of its 7000th property - The St. Regis Hong Kong. The company’s first property the Twin Bridges Marriott opened in 1957 and was a four-story motel in Arlington, Virginia. President Lyndon Johnson signed a proclamation in 1966 that

The Essential Harry Potter Cookbook

by George King will have you stirring up delicious batches of potions and concoctions worthy of a witch or a wizard. Whether you are a pureblood, mudblood or muggle, you will agree that this drink menu is an inspiration!

Make a butterbeer worthy of Universal Studios Wizarding World of Harry Potter when you whip up a sweet batch chock full of butterscotch sauce and bourbon! Find it on Amazon.com or wherever paperback books and ebooks are sold.

resulted the declaration of the third Sunday of June as Father’s Day. Then, in 1972 President Richard Nixon signed the holiday as a law.

Raging Waves is Illinois’ largest water park, and is located at 4000 N. Bridge St. in Yorkville, Illinois.

Attractions include watersldies, wave pool and lazy river. The Grand Slam at Denny’s was introduced in Atlanta in 1977 as a nod to homerun slugger, Hank Aaron. Visitors to the Henry Ford Museum of American Innovation in Michigan can go where no one has gone; the Star Trek Exploring New World’s Exhibit now through Sept. 2, 2019. Watermelons should always be rinsed with cool water and wiped dry before slicing into the melon. A two cup serving of watermelon has 80 calories and is fat and cholesterol free.

When you hit the road this summer on a trip, make a checklist of the important items that should be in your car. Always have a flashlight on hand, a phone charger, flares, extra windshield fluid, first aid kit, water and some snacks.

5/14/19 12:03 PM

Food Industry News® June 2019

Chicagoland News Chicago Ale Fest will take place at Butler Field in Grant Park. The fest will feature over 200 craft beers, live music, games and some of Chicago’s Food Trucks.

Chicago Cubs at Wrigley Field vs. New York Mets on Jun. 21, 2019 Promotion—Anthony Rizzo “Out on the Water” Bobblehead presented by Mastercard.

Up to the first 10,000 early arriving fans entering the park can get one. Chicago White Sox at Guaranteed Rate Field vs. New York Yankees on Jun. 15, 2019.

Hawaiian Shirt Promotion Presented by Beggar’s Pizza, for the first 20,000 fans. Festa Pasta Vino celebrates Italian culture, Italian cuisine and wine and more. The Festival will be held at 24th and Oakley on June 14-16, 2019. Home Chef announces plan to move headquarters to redeveloped Old Post Office in Chicago this summer as it prepares to accommodate future team growth. Home Chef, which merged with The Kroger Co in 2018, will use the new space to accelerate growth and innovation, develop new products and expand the availability of current meal solutions.

Prairie Farms Dairy, is taking eight decades of ice cream in a new direction with the introduction of Small Batch ice cream, blended in small batches with milk from Local Dairy Farmers-Fresh Simple Ingredients in 25 rich and creamy flavors. Pilsen Food Truck Social will include a good number of local restaurants along with Food Trucks and will be held on 18th street between Pilsen and Throop in Chicago

june 2019 25-32.indd 25

Congratulations to Randy and Jeff Kash, owners of Dear Franks at 5699 W. Touhy Avenue in Niles, Illinois. They are celebrating their 15th anniversary.

The owners are grateful for their loyal customers, many of whom visit multiple times per week. The restaurant is famous for their hot dogs and gyros.

on June 8-9, 2019. The neighborhood of Pilsen will be on showcase with dozens of local artisans & retailers participating as vendors. Ribfest Chicago - celebrating ribs and Rock & Roll will held June 14-16, 2019 in Chicago at Lincoln/ Damen/Irving.

Taste of Randolph Street will take place on June 14-16, 2019, featuring restaurants, live music and entertainment. Tricity Craft Beer Festival will be held on June 8, 2019 in downtown St. Charles. Uncork Illinois Wine Festival, sample wines from more than 15 local wineries will be held in downtown Oak Park, IL on June 15, 2019. Wao Bao introduces its first gluten free Bao. The new Gluten Free Teriyaki Bao is filled with chicken teriyaki, prepared with tamari, in place of soy sauce and is now available at all Chicagoland locations. Wells Street Art Festival will be held on June 8-9, 2019 on Wells Street from North Ave. to Division St. Naf Naf, the rapidly growing fast-casual Middle Eastern restaurant concept, announced the signing of its first ten store exclusive area development deal for Central Indiana with Indianapolis based earlystage investment company, 316 Investments, through its affiliate Fan the Flame LLC.

Page 25

The Career-Killing Habit That Women Do The Most We all know at least one person who does this: Constantly apologizing, even when they’re not at fault.

The snap impulse to apologize, even when you haven’t done anything wrong, plagues women, more than men, in all aspects of life. The workplace is no exception.

For so many women, apologies are inexorably linked with our conception of politeness. Somehow, as we grew into adults, “sorry” became an entry point to basic affirmative sentences.

This habit can be found among men, in particular, British men, but it is far more stereotypical of women.

According to a 2010 study in the journal Psychological Science, “women have a lower threshold for what constitutes offensive behavior,” so are more likely to see a need for an apology in everyday situations. Women are even apt to shoehorn apologies into instances where being direct is vital... such as when demanding a raise.

Julia Child, a consummate charmer, said it best: “Never apologize.”

Power never apologizes for demanding anything.

If the overwhelming need to bend a bit is gnawing away after a strong order is given, reward cooperation, but don’t be humble about your gratitude; the best leaders attract people who support strength of character. As a negotiating lesson for life, I repeatedly taught both of our daughters this: “Every negotiation starts with “no” and ends when you compromise... so don’t ever compromise.

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How Optimal Interleaving Materials Extend Shelf Life and Boost Your Bottom Line While food processors are accustomed to traditional manufacturing methods, those that take advantage of advancements in interleaving material technology, and integrate these with their systems, will significantly increase production, shelf life, food safety, and ultimately consumer sales.

With the correct integration of interleaving material and equipment, the payoff can be tremendous not only in enhanced production, but also in less wasted product.

Enhancing Shelf Life and Food Safety Active packaging is the practice of adding value to packaging materials, usually by improving the safety or freshness of the contained product. One of the most promising uses of active packaging involves the use of interleave materials to help effectively control secondary microbial exposure, where pathogens may be introduced by contact with a person once a package is opened.

Active and passive microbial inhibitors, for example, when applied to or formulated in the interleaving material can help to enhance shelf life and food safety.

“With active packaging, if we could add a week of shelf life to bakery products, a day of shelf life to meat, and an hour of shelf life to seafood, the results would have real impact,” says Drew Ward, CEO of the high-speed interleaver equipment manufacturer. “Those products might even benefit from not being frozen in certain cases.”

“Consumers also get a ‘cleaner label’ because the microbial inhibitor is part of the packaging, and not part of the food product itself,” he adds, noting that active packaging solutions that incorporate interleave paper are achievable today.

Striking up a warm and friendly rapport with your colleagues can really impact your overall job satisfaction, typically nudging it in a positive direction. However, it’s important to keep an eye on personal –and professional– boundaries. If your particular posse of coworkers enjoys engaging in regular bouts of office gossip, it’s better to keep your distance.

Because close coworker relationships often result in troublesome dynamics within the office, some experts discourage them altogether. Some businesses actually discourage having close friends in the workplace because personal issues bleed into productivity and professionalism. It may be fine to go ahead and make a work pal or two, but stay mindful of the fact that your office kitchen and the neighborhood bar are drastically different places, and happy-hour-appropriate opinions probably won’t be positive when discussing your For more information about Packaging Progressions call (610) 489-8601, e-mail sales@pacproinc.com or visit www.pacproinc.com. workplace, and may wander back to hurt you.

june 2019 25-32.indd 26

Questions for Your Sales Force

Successful sales managers stay on top of their salespeople’s activity, but they don’t micromanage. Use these questions to guide and gauge each salesperson’s efforts: 90-day forecast.

“What’s going to happen with each account within the next 90 days?” Don’t look for guarantees; just get an idea of whether the salesperson is on top of the sales process or merely hoping for the best.

Competitive outlook. “What’s our competition doing to win this customer?” You want your people to keep their eyes and ears open so they’re not caught by surprise. If they don’t know who else their customers are talking to, they won’t be able to head off competing bids or respond to challenges.

The customer’s competitive situation. “Who are they competing with?” It’s easy to be distracted by your own rivals, but knowing what competitive pressures the customer is facing helps salespeople sell better, and can also provide you with fresh ideas for marketing and promotion.

— Adapted from “Managing to get ahead, sales team management strategies,” by Bob Rosner, on the Workplace911 blog.

Life expectancy has hit a new high of almost 78 years. The problem is that many have underfinanced their longevity by spending today’s dollars that should have been invested for tomorrow’s costs and medical needs.

5/14/19 3:43 PM

Food Industry News® June 2019

Don’t Allow Email to Go Unanswered

Everyone experiences incredibly stressful times at work, which can result in an overflowing inbox. On an occasional basis, forgetting to reply to a time-sensitive email is an understandable human error, and sensible supervisors won’t hold it against you. But if you’ve been reminded to reply to emails quickly and still regularly let messages fall through the cracks, you’ll be doing potentiallyirreparable damage to your professional reputation.

Whether you choose to set reminders in your calendar, flag high-priority emails, or take advantage of builtin inbox features that help you reply in a timely fashion — like Gmail’s new “Nudge” offering, bringing emails without replies to the top of your inbox after a couple of days — making expedient replies a top priority will establish you as organized, respectful of your colleagues and clients, and generally on-top-of-it.

Report employee theft of time and product. Your boss’ losses affect everyone.

june 2019 25-32.indd 27

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PrevenTABLE

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Take Your Text Messages and...

If there’s a sure-fire way to get fired, it’s avoiding phone conversations at all costs.

If you’re like many (possibly even most) millennials, you’d much rather deliver and receive information via text or email than settle in for a voice-to-voice phone conversation. And in many fields, the need for phone meetings is quickly dissipating, with email replacing the phone as the primary method of business communication.

However, in certain situations (and in certain company cultures), phone calls remain a crucial workplace element. If your company’s senior leadership trends older, you’ll see even more instances of managers demanding phone calls to talk through a new project or offer feedback on a presentation. The more comfortable you feel with expressing yourself over the phone, the better equipped you’ll be to handle different management styles and types of career-related dialogue.

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Food Industry News® June 2019

People Selling the Industry With Cary Miller

This month I am proud to be pictured with Nicholas Thanas, of Chicago’s iconic Lou Mitchell’s Restaurant & Bakery—located at 565 W. Jackson Ave. in Chicago.

Lou Mitchell’s has been serving downtown guests since 1923. This is said to be the first restaurant in Chicago to serve breakfast all day. Two traditions that make this restaurant memorable is that every breakfast guest is offered donut holes, and on the way out, every guest is offered a small box of Milk Duds.

Bryan Tabor is a Territory Manager, Hospitality & Dining Specialist with Nespresso. Nespresso offers hospitality businesses a convenient way to serve great, consistent coffee drinks with the touch of a button. Many of today’s coffee drinkers have become coffee connoisseurs, and Nespresso is one of the only brands in the world to control the process, from farm to cup. They also handle everything in between including packaging, logistics and the brewing device, to deliver an exceptional beverage every time. Bryan is focused on working with hospitality businesses in our region.

The 18th Annual Hospitality & Tourism Summit brought together 125 hospitality businesses and 2,000 Chicagoland concierge, meeting planners, social media influencers, and hospitality professionals. Once again hosted at the beautiful Navy Pier Crystal Gardens, the Summit saw record-high attendance and record high social media engagement. New this year was the addition of Live Streaming, hosted by the Travel Channel’s The Trip Sisters, Colleen Kelly and Catie Keogh. The Live Stream can be viewed on Facebook at facebook. com/htschicago.

Epsom Salt’s Secrets to Your Healthier Lawn and Garden For soaking tired bones, people have use Epsom salt for generations... And almanac users know it to be something even better.

Epsom salt is a natural mineral that was first discovered in Epsom, England, But did you know that it works wonders in the summertime on your garden? Epsom salt, when added to trees, bushes and vines that produce fruit, boost the chlorophyll inside the plant to become much healthier and much more vibrant If your lawn is weak, brown or not healthy-looking, it probably needs a little magnesium. To perk up grass, add 3 pounds of Epsom salt to every 1,250 feet of grass and then water your lawn. Epsom salts and water function best as a pesticide to kill bugs and other pests on your plants.

Add 1 tablespoon of Epsom salt to your peppers and tomatoes by sprinkling it around the base of the plant.

june 2019 25-32.indd 28

Plants that aren’t getting enough magnesium will be identified by their yellowing leaves. This is because magnesium is an essential component in the production of chlorophyll. Try sparkling Epson salt around your plants to achieve healthier foliage. If you want the salt to dissolve more quickly, add it to a gallon of water and water the plants with the mixture.

Epsom salt applied to rosebushes encourages them to produce larger flowers with darker, deeper colors.

Have a tree stump you can’t remove yourself? Try this: Simply drill a few large (1” or wider) holes into the stump of any tree or plant that you need to get rid of and fill those holes with Epsom salt; in a few weeks, any stump that you add Epsom salt to will rot.

The secret ingredient in many commercial fertilizers Is Epsom Salt which adds magnesium to help plant roots take up vital nutrients such as nitrogen, phosphorus and sulfur. For growing tomatoes, eggplant and potatoes add Epsom salt for a higher yield.

Shakira Motan is the South African Trade Commissioner for the South African Consulate General Office in Chicago. Shakira has two decades of experience in international trade and investment promotion with a career in the public service that spans from Africa to the Middle East, to Asia and the United States. Every day, she works with South African companies helping them to strengthen their brands, sales and distribution in the Midwest and West Coast food industries. South Africa is famous and well respected for their wine and agricultural exports to the U.S. Nick Rahimi is a sales consultant with Elk Grove Village Illinois based Encompass Audio Visual. Nick’s company provides a full selection of products for restaurants, hotels and other segments of our industry. Encompass offers video systems, conference and meeting room technologies, structured cabling, surveillance systems and entertainment lighting. If you are tired of relying on “a guy” to install, repair, upgrade and maintain your A/V systems, contact Encompass today.

Robin Poulson is with J. Lohr Vineyards and Wines. In the late 1960s, Jerry Lohr began an extensive investigation of California grape growing regions, searching for the ideal location for his first vineyard.

Jerry was raised on a South Dakota farm; his agricultural roots armed him with an innate sense for the relationship between climate, soil, and location. His research and instincts led him to the Central Coast, an area just beginning to explore its potential for winegrowing. From this rich and diverse palette of sustainably farmed estate fruit, J. Lohr crafts wines showcasing bold, concentrated flavors and a vibrant sense of place.

Their products are distributed locally by Southern Glazier’s Wine & Spirits.

BJ Liu is with ENA - Earth’s Natural Alternative to premium, affordable, eco-friendly packaging for the food industry. Their product line is made from annually renewable plant fibers - not paper, thus saving our earth’s precious trees. ENA’s entire line is completely compostable in a commercial composting facility or by burial; decreasing waste in our landfills and our products leave no harmful residue in the environment.

ENA’s disposable food service/tableware products are made from wheat straw fibers. Their products are gluten-free, unbleached, contain no added dye, wax or plastic lining. The company is based in Buffalo Grove, IL.

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Food Industry News® June 2019

Page 29

AROUND CHICAGO With Valerie Miller

MILLER’S DOG N SUDS DRIVE IN Miller’s Dog N Suds Drive In is a family owned and operated iconic fast food drivein restaurant, which has been serving the community since 1967. Drive up, place your order off the menu board and one of the servers will bring your order out to your car on a tray which attaches to your vehicle. There is also a picnic area with tables where you can place your order and dine outside if you don’t want to eat in your car.

The menu consists of burgers, World Famous Coney dogs, Chicago hot dogs, corn dogs, chicken, chili, homemade Cole slaw, shrimp in a basket and more. Fountain creations include shakes, sundaes and their signature homemade Root Beer float. The Creamiest Homemade Root Beer can also be served in a frosted mug.

Miller’s Dog N Suds is located at 517 Washington Street in Ingleside, Illinois. The restaurant is only open

from

March-October.

Upcoming events at the restaurant include: Cruise nights; Elvis is Back on June 15, 2019 and Lakes Area Swing Band on Aug.10, 2019. For a lineup of more events check them

ily Famned Ow

U InspSeDA cted

out online at -dognsuds.com Dog N Suds began in 1953 in Champaign, Illinois when Don Hamacheer and Jim Griggs, two music teachers from the University of Illinois ,opened a hot dog and root beer stand. Dog N Suds in the 1950s, 60s and 70s became one of the most successful fast-food franchises in the country.

june 2019 25-32.indd 29

Halal Products Available

5/14/19 1:25 PM

s,

,

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Food Industry News® June 2019

Peninsula Chicago Welcomes Executive Chef Baasim Zafar

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Short Thoughts, Great Wisdom ■ Wisdom never ages.

■ It doesn’t cost anything to be nice.

■ Haste makes waste.

■ The truth often hurts.

■ You can learn a great deal from an opponent.

■ Clothes do not make the man.

■ You build most of the traps that get you.

june 2019 25-32.indd 30

■ Never give way to melancholy.

■ Wisdom should be shared.

■ Leaders begin wars, not the masses.

■ Some learn from life.

■ Education pays for itself.

■ Bad deeds weight more than good deeds.

■ Question authority.

■ It takes years to achieve self-confidence.

■ Study successes.

■ Save. Remember to pay yourself.

■ Inspired people inspire people.

■ Politicians are supposed to serve the people, not the other way around.

■ Work hard to make a difference.

■ Gaining knowledge and wisdom is pleasurable.

■ Once a crook, always a crook.

■ Money does not buy class.

■ If you want knowledge, you must work for it.

■ Learn even from an enemy.

■ Say “please” and “thank you” liberally.

■ Make yourself worth knowing.

■ Where there’s smoke, there’s fire.

■ Don’t let go of your values.

The Peninsula Chicago is pleased to announce the appointment of Executive Chef Baasim Zafar, a native of England with more than 25 years of experience in restaurants and luxury hotels in the United States, London and Saudi Arabia. Chef Zafar will oversee all Peninsula restaurant kitchens for The Lobby, Shanghai Terrace, Pierrot Gourmet and Z Bar, as well as banquets, in-room dining and pastry kitchen operations.

Classically trained at Le Cordon Bleu London and schooled at the University of Houston’s Conrad N. Hilton College of Hotel and Restaurant Management, Chef Zafar draws culinary inspiration as much from his guests and his world travels as from the fundamentals of seasonality and freshness that ground his work. “Quality never goes out of style,” he says. Most recently, he led culinary operations at The Ritz-Carlton, Chicago that included the launch of Italian steakhouse Torali and accompanying bar, rooftop lounge and café.

Chef Zafar was born in Burton-upon-Trent, England and reared in London, where he spent much of his time in the company of his grandmother, watching and helping her cook traditional Indian food. By 7, he knew he wanted to be a chef. At 14, he took his first job as a dishwasher at the Grosvenor House Suites in London.

Following undergraduate studies, culinary school and a Four Seasons apprenticeship in London, Chef Zafar took his first head chef position at London’s Café Lazeez. In his first year, the progressive Indian restaurant was named Restaurant of the Year by the Carlton London Restaurant Awards.

His career then took him across the pond to Trader Vic’s in Chicago’s Palmer House Hilton and eventually to leading the kitchens at such storied hotels as The Pfister Hotel in Milwaukee, The Drake in Chicago and The St. Regis New York. In 2015, he joined The Ritz-Carlton to help open The Ritz-Carlton, Jeddah in Saudia Arabia before moving back to Chicago as executive chef of The Ritz-Carlton, Chicago.

Joining The Peninsula Chicago brings to the fore Chef Zafar’s long-held admiration for the brand and its global mystique. He recalls visiting Hong Kong with his family as a boy and standing, awestruck, in front of The Peninsula Hong Kong and its fleet of Rolls-Royces for the first time— a scene he would repeat every time he returned to the city.

Someday, Chef Zafar told his father, he would go inside.

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Food Industry News® June 2019

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Mindful Eating Habits

If you’ve already slipped in your eating habits, it’s not too late to get back on track. Just follow these tips for healthy weight loss from the Harvard Health Publishing website: n Make a list. Keep track of what you eat and drink for at least three days. Include what you consume, where, how much, and so forth. n Set a goal. Be specific—do you want to lose a certain number of pounds, lower your blood pressure, or something else? Identify strategies for reaching your goal in a reasonable amount of time. n Anticipate obstacles. What might prevent you from hitting your goal? If a busy schedule might keep you from working out, plan to get up a little earlier. If an empty pantry tempts you to order take-out, spend some time looking up healthy recipes, then go to the grocery store for ingredients and make enough for a few nights of leftovers. n Control your portion size. A standard single serving of meat or poultry is about the size of a deck of cards, and a serving of pasta is about half a cup. Check on portion sizes so you don’t overeat. n Listen to your body. Try not to eat just because you’re worried or angry. Train yourself to stop eating before you feel full—it takes about 20 minutes for your brain to recognize that you’ve had enough. n Eat slowly and mindfully. Don’t rush your meals.

Take the time to enjoy every bite. You’ll eat less and still feel full when you’re finished.

Burger King Rolls Out Impossible Burger Nationally Burger King will roll out the plant-based Impossible Whopper nationwide this year, after launching a test of the burger from Impossible Foods in St. Louis. Qdoba Mexican Eats is also rolling out plant-based meat from Impossible at its 730 US eateries. – Adapted from USA Today

Look Before You Leap into Packaging Automation

Automating your packaging line is the best way to save labor or increase the productivity of your current work force. If you are considering a move into packaging automation, here are things you should consider before you purchase.

1. Get the right machine – not only for today’s needs, but one that will serve you in the future.

2. Don’t buy on price alone. Unless you have above average mechanical skills, you should avoid buying used equipment or buying direct from low priced offshore suppliers.

3. Warranty – The warranty on your packaging machine should include both parts and labor.

4. Installation and Training – Make sure the machine supplier will provide complete installation and comprehensive training.

5. Parts and service support. Replacement parts needed should be available locally, and the machine supplier should have the ability to provide any service needed to keep your packaging line functioning smoothly.

Barrington Packaging Systems Group has been helping small businesses in Chicagoland and across North America affordably automate their packaging for 13 years. They can help you select the right machine for your needs and put it into operation. Visit their website at www.bpsgusa. com , call them at (888)814-7999, or email them at sales@ bpsgusa.com. This information is courtesy of Barrington Packaging, the food industry’s packaging specialist. You may see their ad on page 21 of this issue

june 2019 25-32.indd 31

Glencoe Native Serves at Fleet Weather Center San Diego

By Mass Communication Specialist 1st Class Bryan Dunn, Navy Office of Community Outreach Most Americans rely on weather forecasts to plan their daily routine.

The U.S. Navy is no different. With numerous ships, submarines and airplanes deployed in the U.S. Pacific Fleet’s area of operations, sailors stationed at Fleet Weather Center San Diego, make it their primary mission to monitor weather conditions in support of the fleet’s daily operations.

Petty Officer 3rd Class Beautiful Brown, a 2013 New Trier Township High School graduate and native of Glencoe, Illinois, is one of these sailors serving at the Fleet Weather Center, providing full-spectrum weather services to shore-based commands and afloat naval units.

As a Navy aerographer’s mate, Brown is responsible for observing the weather on land and at sea that helps with the mission of ships and sailors across the Navy.

U.S. Navy photo by Mass Communication Specialist 1st Class Arthurgwain Marquez

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Food Industry News® June 2019

6 Things You Can Improve Your Life with Right Now

4 Habits Of Punctual People

Those people who are always on time? How to they do it? If you are part of the 20% of Americans who are chronically late, get ready to change everything.

1. Punctual people know how long things take. Chronically late people engage in what experts call “magical thinking.”

If once, 10 years ago, they made it to work in 20 minutes, they believe that’s how long it should take,” she says.

They forget about the 99% of the times that took 30 minutes.

To develop realistic habits, an expert suggests relearning to tell time. Write down how long you think it takes to shower, get ready in the morning and drive to work. Then for a week, track how long those things really take.

Chronically late people are often off of their time estimates by 25% to 30%.

2. Punctual people are usually early. Being late makes them stressed out and they don’t like feeling rushed. Late people get stressed out from being late, too, but they don’t strive to be early; they tend to time things to the minute.

For a 9 a.m. meeting, for example, a punctual person would try to arrive by 8:45 a.m. or 8:50 a.m., allowing enough time for an unexpected delay, such as traffic or a full parking garage. A punctual person reviews directions online, checks traffic reports before leaving, and some will even drive to an new location the day before to understand the route. To be punctual, plan to arrive early.

3. They’re organized. Half of everything we do on a daily basis is automatic: When you think about it, our lives are filled with habits, from the way you brush teeth to how you get dressed and leave for work.

The habits of people who are always on time are highly structured. They analyze their daily activities, set routines, and stick to them on regular basis. Chronically late people, however, don’t have structure and often fall on the attention deficit disorder spectrum.

“Instead of thinking about why their routines don’t work, chronically late people simply hope that tomorrow will be better. To become punctual, add routines and structure into your life: plan ahead. Do everything you can to prepare for the morning the night before, and ease into everything well-prepared.

4. They’re comfortable with downtime. Being punctual often means getting to meeting or an appointment early. Punctual people use the extra five or 10 minutes as a chance to catch up on emails, read over notes, or simply enjoy the solitude.

Chronically late people, however, hate downtime. They enjoy the thrill of that last-minute sprint to the finish line and crave stimulation. To be more comfortable with downtime, bring along something to fill those spare moments.

june 2019 25-32.indd 32

1. Change your body language. How you move and express yourself around others shapes who you are and how you are perceived.

2. Know how you use your energy. Everyone has energy to devote to a goal, and the decision of how much to give. Be conscious about where yours goes.

3.

Find a passion. Perhaps the single most important way each one of us can suffocate the fear that keeps us from peak performance is with an inner fire that makes us keep trying for a win.

4.

Be coachable. Anyone can become a better listener, learn from feedback, and embrace the success of others.

5. Do the extra stuff. Go the extra mile.

Among the all-time best athletes are those who sustained their success by consistently working at their craft beyond what was required. That extra work and preparation fosters confidence.

We can all learn from this approach and exceed our own expectations.

6. Let the useless stuff go to someone who wants it. Give away (donate or sell off) the unused stuff that occupied space but doesn’t contribute to your lifestyle. We can easily measure where we came from by looking around what we surround ourselves with; if it isn’t good for tomorrow, let go of material things from the past.

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Food Industry News® June 2019

ACCOUNTANTS Chamlin P C ............................................................ 847-583-8800 ACCOUNTING FIRMS Parhas & Associates ............................. Page 18.... 708-430-4545 Sassetti Certified Public Accountants ... Page 08.... 708-406-8616 ADVERTISING Food Industry News ................................................ 847-699-3300 AIR COFFEE ROASTERS Java Master International........................................ 224-848-2070 AIR CONDITIONING-SYSTEMS CLEANING Olympia Maintenance ............................................. 708-344-0344 AIR FILTERS-SALES & SERVICE Olympia Maintenance ............................................. 708-344-0344 APPETIZERS Via Pizzeria 1 2 3 .................................................... 847-727-6200 ARCHITECTS Dearborn Architects ................................................ 312-939-3838 Sarfatty Associates ..................................................847-920-1100 ASIAN FOOD PRODUCTS Kikkoman Sales USA ............................ Page 14.... 630-954-1244 ASSOCIATIONS ACF Chicago Chefs .............................. Page 42...872-256-CHEF Illinois Restaurant Association .............. Page 43.... 312-787-4000 GARA ...................................................................... 847-824-6941 ASSOCIATIONS & TRADES For the Love of Chocolate Foundation.. Page 04.... 773-972-1927 Illinois Food Retailers............................ Page 39.... 800-624-6712 Illinois Department of Agriculture ............................ 217-782-5809 ATM MACHINES Meirtran ATM......................................... Page 04.... 815-874-7786 ATTORNEYS Scharf Banks Marmor ............................................. 312-662-4897 Tabahi Law .............................................................. 847-260-8182 AUCTION COMPANIES The Local Auction Company ................. Page 09.... 630-688-6824 AWNINGS & CANOPIES Chesterfield Awnings ............................ Page 25.... 312-666-0400

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CLASSFIEDS and DIRECTORY OF SERVICES

AWNINGS - SALES & SERVICE Thatcher Oaks Awnings ........................ Page 03.... 630-833-5700 BAGS-CUSTOM PRINTED Bulldog Packaging ...................................................630-458-1152 BAKERS-WHOLESALE Gonnella Baking Co .............................. Page 10.... 312-733-2020 Lezza Spumoni & Desserts................... Page 41.... 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 16.... 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 19.... 773-378-8400 Waco Manufacturing ............................................... 312-733-0054 BAR SUPPLIES Ramar Supply Co.................................. Page 03.... 708-233-0808 Alfa Restaurant Supply ........................................... 773-588-6688 BBQ SAUCE Ken’s Foods .......................................... Page 48.... 800-633-5800 BEEF New S B L Inc ....................................... Page 29.... 773-376-8280

BEER GAS MacCARB ............................................. Page 05.... 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 19.... 773-378-8400 Waco Manufacturing ............................................... 312-733-0054 BOOTHS-UPHOLSTERERS Chicago Booth ...................................... Page 19.... 773-378-8400 BOX COMPANIES-CORRUGATED Wertheimer Box .................................... Page 06.... 312-829-4545 BRANDING-LICENSE OPPORTUNITIES Los Comales Licensing ......................... Page 40.... 773-457-1784 BREAD & ROLLS Gonnella Baking Co .............................. Page 10.... 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 12.... 773-731-8787 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co .......................... Page 12.... 773-731-8787 BUYING GROUPS/CO-OPS GARA ...................................................................... 847-824-6941 CALAMARI Fisherman’s Pride ................................. Page 02.....800-543-2110 CANNOLI & CANNOLI PRODUCTS Lezza Spumoni & Desserts................... Page 41.... 708-547-5969

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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 26.... 800-468-7478 CCTV SYSTEMS Alarm Detection Systems Inc .................................. 630-844-5318 CHAIRS & FURNISHINGS Vista Chair .............................................................. 773-253-4883 CHAIRS-COMMERCIAL Chicago Booth ...................................... Page 19.... 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 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 05.... 877-427-2499 COCKTAILS Puerto De Indias Gin............................................... 305-934-0803 COFFEE Farmer Brothers Coffee .......................................... 888-542-9298

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Page 34 DESSERTS-WHOLESALE Lezza Spumoni & Desserts................... Page 41.... 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 12.... 800-325-8476 Olympia Maintenance ............................................. 708-344-0344 EGGS KLM Sales & Marketing ........................ Page 42.... 310-245-7703 Meadowbrook Egg & Dairy Company ..................... 312-738-2228 ELECTRIC & GAS STEAMERS EmberGlo-A Division of Midco Int’l.......................... 773-604-8700 ELECTRICAL REPAIR & MAINTENANCE Mackay Heating & Mechanical.............. Page 30.... 847-381-0448 EMPLOYMENT ATTORNEYS Rob Bernstein - Laner Muchin ................................ 312-342-7778 ENERGY BROKER Century Energy Solutions ..................... Page 18.... 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 ............................ Page 14.... 630-954-1244 FACILITY SERVICES Cintas Corporation .................................................. 630-543-3666 FAUCETS Faucet Shoppe The .............................. Page 10.... 773-478-3890 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 Cugini Distribution ................................. Page 26.... 708-695-9471 Dearborn Wholesale Grocers Mktplace .................. 773-487-5656 Devanco Foods ..................................... Page 15.... 847-228-7070 Olympia Food Industries ....................... Page 31.... 847-349-9358 Tec Foods Inc........................................ Page 09.... 773-638-5310 86 Foodservice ....................................................... 773-523-8861 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 Christ Panos Foods ................................................ 630-735-3200 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 10.... 708-369-8159 FOOD PRODUCTS Devanco Foods ..................................... Page 15.... 847-228-7070 Olympia Food Industries ....................... Page 31.... 847-349-9358 Tec Foods Inc........................................ Page 09.... 773-638-5310 Grecian Delight Foods ............................................ 847-364-1010 Neil Jones Food Company...................................... 800-543-4356 FOODSERVICE EQUIP REP & MAINTENANCE Restaurant Handyman ............................................ 847-232-4474

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foodindustrynews.com FOODSERVICE EQUIPMENT Losurdo Inc ............................................................. 630-833-4650 MGM Industries....................................................... 847-814-7715 Rational USA........................................................... 888-320-7274 Thunderbird Food Machinery .................................. 866-451-1668 FOODSERVICE EQUIPMENT & SUPPLIES Alfa Restaurant Supply ........................................... 773-588-6688 FOODSERVICE EQUIPMENT-REPAIR CSI - Coker Service Inc ........................ Page 25.... 888-908-5600 Mackay Heating & Mechanical.............. Page 30.... 847-381-0448 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 ........................ Page 25.... 888-908-5600 Cobblestone Ovens ................................................ 847-635-0172 FOODSERVICE-SUPPLIES Ramar Supply Co.................................. Page 03.... 708-233-0808 FRANCHISE-CONSULTANTS Big Sky Franchising ................................................ 855-824-4759 FREEZER & REF TRAILER RENTAL/LEASING Portable Cold Storage........................... Page 31.... 800-535-2445 FREEZERS-ALL TYPES Custom Cooler & Freezer ..................... Page 08.... 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 GAMING TERMINALS Aces Up Gaming ..................................................... 773-209-4800 GELATO Algelato Chicago ................................... Page 23.... 847-455-5355 Palazzolo’s Artisan Dairy ...................... Page 32..800-4GE-LATO GELATO EQUIPMENT & SUPPLIES Palazzolo’s Artisan Dairy ...................... Page 32..800-4GE-LATO GENERAL CONTRACTORS Walter Daniels Construction ................. Page 11.... 773-775-0170 GIARDINIERA E Formella & Sons ................................ Page 13.... 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 30.... 847-381-0448 GOURMET FOODS New Dairy ............................................................... 312-421-1234 GREASE REMOVAL SERVICE Kaluzny Bros Inc ..................................................... 815-744-1453 GREASE TRAP PUMPING SERVICE A&P Grease Trappers Inc ..................... Page 41.... 630-231-0905 Tierra Environmental............................. Page 45.... 888-551-1998 Kaluzny Bros Inc ..................................................... 815-744-1453 GREASE-EXHAUST CLEANING Enviromatic Corp of America ................ Page 12.... 800-325-8476 Olympia Maintenance ............................................. 708-344-0344 GREEK FOOD PRODUCTS Devanco Foods ..................................... Page 15.... 847-228-7070 Olympia Food Industries ....................... Page 31.... 847-349-9358 Grecian Delight Foods ............................................ 847-364-1010 Kronos Foods.......................................................... 800-621-0099 GYROS Devanco Foods ..................................... Page 15.... 847-228-7070 Olympia Food Industries ....................... Page 31.... 847-349-9358 Grecian Delight Foods ............................................ 847-364-1010 Kronos Foods.......................................................... 800-621-0099 HAMBURGER PATTY MANUFACTURER Devanco Foods ..................................... Page 15.... 847-228-7070 HANDYMAN SERVICES Restaurant Handyman ............................................ 847-232-4474 HEALTH INSURANCE Gallagher .............................................. Page 19.... 630-285-3686 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical.............. Page 30.... 847-381-0448 Mechanical 24 ......................................................... 847-987-9738

Food Industry News® June 2019

HELIUM MacCARB ............................................. Page 05.... 877-427-2499 HOOD & DUCT CLEANING Hoodz of Schaumburg .......................... Page 25.... 847-620-2608 HOOD EXHAUST & FAN CLEANING Enviromatic Corp of America ................ Page 12.... 800-325-8476 Olympia Maintenance ............................................. 708-344-0344 HOOD SYSTEMS-FIRE Henrichsen’s Fire & Safety Equipment ................... 800-373-9714 HOT DOGS Crawford Sausage .................................................. 773-277-3095 Eisenberg-Kelly Corned Beef.................................. 773-588-2882 Red Hot Chicago..................................................... 800-249-5226 Vienna Beef ............................................................ 773-278-7800 HOT SAUCE US Hot Sauce Inc ................................. Page 04.... 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 .................................................. 773-539-9629 Restaurant Handyman ............................................ 847-232-4474 ICE CREAM Algelato Chicago ................................... Page 23.... 847-455-5355 Chocolate Shoppe Ice Cream ............... Page 24.... 608-221-8640 Homer’s Gourmet Ice Cream ................ Page 30.... 847-251-0477 Instantwhip Chicago.............................. Page 16.... 800-933-2500 Palazzolo’s Artisan Dairy ...................... Page 32..800-4GE-LATO ICE CREAM EQUIPMENT REPAIR & SUPPLY Kool Technologies ................................................... 630-483-2256 ICE CREAM-YOGURT Instantwhip Chicago.............................. Page 16.... 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 12.... 312-733-3900 ICE SCULPTURES Artbelowzero.net ..................................................... 847-746-3673 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical.............. Page 30.... 847-381-0448 INSURANCE Cacciatore Insurance ............................ Page 22.... 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 19.... 630-285-3686 INSURANCE-INDUSTRIAL & COMMERCIAL Cacciatore Insurance ............................ Page 22.... 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 15.... 847-228-7070 Serrelli’s Foods ..................................... Page 45...877-385-BEEF Grecian Delight Foods ............................................ 847-364-1010 Red Hot Chicago..................................................... 800-249-5226 ITALIAN FOOD SPECIALTIES E Formella & Sons ................................ Page 13.... 630-873-3208 ITALIAN SAUSAGE Devanco Foods ..................................... Page 15.... 847-228-7070 Anichini Brothers ..................................................... 312-644-8004 JANITOR-SUPPLIES Ramar Supply Co.................................. Page 03.... 708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA ............................ Page 14.... 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 12.... 800-325-8476 Olympia Maintenance ............................................. 708-344-0344

LAW FIRMS Lavelle Law ........................................... Page 18.... 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 13.... 708-687-9870 LIQUOR-WHOLESALE Peerless Liquors ..................................................... 773-378-3908 LOGISTICS COMPANIES Perishable Distribution Solutions .......... Page 19.... 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 15.... 847-228-7070 KLM Sales & Marketing ........................ Page 42.... 310-245-7703 New S B L Inc ....................................... Page 29.... 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 MEDICAL SUPPLIES Affirmed Medical Service ........................................ 847-322-9185 MEDITERRANEAN FOODS Olympia Food Industries ....................... Page 31.... 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 MEXICAN FOODS Los Comales Licensing ......................... Page 40.... 773-457-1784 MILK Instantwhip Chicago.............................. Page 16.... 800-933-2500 MINI PASTRIES Ideal Bakery ............................................................ 773-631-6897 NATURAL FOOD PRODUCTS Greenridge Farms ................................................... 847-434-1803 NITROGEN MacCARB ............................................. Page 05.... 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 ...................................................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 ...................................................800-SOS-AUCY ORGANIC MEAT & POULTRY Fox Deluxe Stap ..................................................... 847-520-8300 OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical.............. Page 30.... 847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens ................................................ 847-635-0172 MGM Industries....................................................... 847-814-7715 PACKAGING - ALL TYPES Packaging Resources ............................................. 888-722-9976

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Food Industry News® June 2019 PACKAGING MATERIALS Barrington Packaging Systems ............. Page 21.... 888-814-7999 PACKAGING SPECIALISTS Wertheimer Box .................................... Page 06.... 312-829-4545 PACKAGING SYSTEMS Barrington Packaging Systems ............. Page 21.... 888-814-7999 PAINTING & HANDYMAN SERVICES Restaurant Handyman ............................................ 847-232-4474 PANCAKE-BATTER & MIX Tec Foods Inc........................................ Page 09.... 773-638-5310 PAPER-PRODUCTS Ramar Supply Co.................................. Page 03.... 708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co.................................. Page 03.... 708-233-0808 PASTA-FRESH AND FROZEN Cugini Distribution ................................. Page 26.... 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 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 .................................................. 800-332-7805 PICKLES & RELISH Vienna Beef ............................................................ 773-278-7800 PITA BREAD Olympia Food Industries ....................... Page 31.... 847-349-9358 Grecian Delight Foods ............................................ 847-364-1010 PIZZA CRUST MIX Via Pizzeria 1 2 3 .................................................... 847-727-6200 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................... Page 16.... 218-343-8858 PLANT-BASED FOODS,VEGAN, Phoenix Bean.......................................................... 773-784-2503 PLUMBING SUPPLIES Faucet Shoppe The .............................. Page 10.... 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 29.... 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 13.... 630-873-3208 Milano Baking Company ....................................... 800-495-BUNS T F Processors........................................................ 847-709-2600 PRIVATE LABEL PRODUCTS US Hot Sauce Inc ................................. Page 04.... 630-762-8880 PRODUCE-WHOLESALE Angelo Caputo’s Fresh Markets.............................. 630-514-1338 Midwest Foods ........................................................ 773-927-8870 PUBLIC RELATIONS-MARKETING SERVICES IMR Chicago ........................................................... 312-878-1222 PUBLISHING Food Industry News ................................................ 847-699-3300

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CLASSFIEDS and DIRECTORY OF SERVICES

RE-UPHOLSTERY Chicago Booth ...................................... Page 19.... 773-378-8400 REAL ESTATE-BUY & SELL Stan Rivas/Flex Properties ..................................... 312-685-8585 REFRIGERATED TRAILER RENTAL/LEASING Portable Cold Storage........................... Page 31.... 800-535-2445 REFRIGERATION EQUIPMENT REPAIR CSI - Coker Service Inc ........................ Page 25.... 888-908-5600 Mackay Heating & Mechanical.............. Page 30.... 847-381-0448 Service Refrigeration ............................ Page 45.... 773-775-4777 General Parts Group ............................................... 630-595-3300 Kool Technologies ................................................... 630-483-2256 Mechanical 24 ......................................................... 847-987-9738 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer ..................... Page 08.... 630-879-3131 REFRIGERATION SERVICE AND REPAIR Giant Refrigeration .................................................. 773-539-9629 REMODELING & NEW CONSTRUCTION Walter Daniels Construction ................. Page 11.... 773-775-0170 RESTAURANT EQUIP MANUFACTURERS Sammic Corp .......................................................... 224-307-2232 RESTAURANT EQUIPMENT FSI/Foodservice Solutions ...................................... 847-719-6088 Losurdo Inc ............................................................. 630-833-4650 RESTAURANT EQUIPMENT & SUPPLIES Custom Cooler & Freezer ..................... Page 08.... 630-879-3131 Flattech.com ......................................... Page 27.... 855-999-3528 Olympic Store Fixtures.......................... Page 30.... 773-585-3755 Ramar Supply Co.................................. Page 03.... 708-233-0808 Berkel Midwest........................................................ 800-921-9151 TriMark Marlinn Equip & Supplies........................... 708-496-1700 RESTAURANT EQUIPMENT REPAIR SERVICE CSI - Coker Service Inc ........................ Page 25.... 888-908-5600 Mackay Heating & Mechanical.............. Page 30.... 847-381-0448 Berkel Midwest........................................................ 800-921-9151 Cobblestone Ovens ................................................ 847-635-0172 General Parts Group ............................................... 630-595-3300 MGM Industries....................................................... 847-814-7715 Major Appliance Service ......................................... 708-447-4100 RESTAURANT EQUIPMENT-NEW & USED March Quality Used & New Equip......... Page 17.... 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 24.... 708-387-9784 SALAD-DRESSINGS Ken’s Foods .......................................... Page 48.... 800-633-5800 SALAD-DRESSINGS & OILS Columbus Vegetable Oils...................... Page 07.... 773-265-6500 Tec Foods Inc........................................ Page 09.... 773-638-5310 SANITATION CERTIFICATION Illinois Restaurant Association .............. Page 43.... 312-787-4000 SANITATION CLASSES Santa Lucia Food Safety Training ........................... 773-502-5262 SATELLITE TV SYSTEMS All Sports Direct ...................................................... 630-918-3000 SAUSAGE Angelo Caputo’s Fresh Markets.............................. 630-514-1338 Anichini Brothers ..................................................... 312-644-8004 Crawford Sausage .................................................. 773-277-3095 Red Hot Chicago..................................................... 800-249-5226 Vienna Beef ............................................................ 773-278-7800 SAUSAGE MANUFACTURER Grant Park Packing ................................................. 312-421-4096 SCALES Berkel Midwest........................................................ 800-921-9151 SCALES-SALES & REPAIR Accurate Scale Company ..................... Page 22.... 773-847-1820

SEAFOOD Fisherman’s Pride ................................. Page 02.....800-543-2110 SEATING Waco Manufacturing ............................................... 312-733-0054 SEATING REPAIRS Express Seating .................................... Page 11.... 630-985-7797 SEWER(MAINT)-RODDING & JETTING Tierra Environmental............................. Page 45.... 888-551-1998 SHIPPING-REFRIGERATED & FROZEN Perishable Distribution Solutions .......... Page 19.... 888-491-1641 SHORTENING Columbus Vegetable Oils...................... Page 07.... 773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Graphics ............................... Page 20.... 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 SOUPS Bistro Soups (Div of Vienna Beef) .......................... 773-278-7800 Vienna Beef ............................................................ 773-278-7800 SOUS-VIDE COOKERS Sammic Corp .......................................................... 224-307-2232 STAFFING-SERVICES Atlas Employment Services .................. Page 06.... 847-671-1557 STEAM CLEANING Olympia Maintenance ............................................. 708-344-0344 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest........................................................ 800-921-9151 TABLE ACCESSORIES Flattech.com ......................................... Page 27.... 855-999-3528 TABLE LEVELING DEVICES Flattech.com ......................................... Page 27.... 855-999-3528 TABLE TOP AND COOKING EQUIPMENT EmberGlo-A Division of Midco Int’l.......................... 773-604-8700 TABLES-ALL TYPES Chicago Booth ...................................... Page 19.... 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 06.... 847-671-1557 TOFU AND BEAN SPROUTS Phoenix Bean.......................................................... 773-784-2503 TOMATO PRODUCTS Pastorelli Foods ...................................................800-SOS-AUCY TRADE PUBLICATIONS Food Industry News ................................................ 847-699-3300 TRUCK DEALERS Sherman Dodge .................................... Page 11.... 847-565-2704 TRUCK GRAPHICS American Graphics ............................... Page 20.... 888-774-6270 TRUCK-BODIES Morgan Corporation ................................................ 608-436-4177 TRUCK-REFRIGERATED DCI Central ........................................... Page 26.... 800-468-7478 TRUCK-SALES & SERVICE DCI Central ........................................... Page 26.... 800-468-7478 TRUCK-SALES NEW & USED D & S Truck Center ............................... Page 17.... 708-352-5551 UPCOMING EVENTS Wisconsin Restaurant Association ...........................800-589-3211 VEGAN FOOD PRODUCTS Ruth’s Vegetarian Gourmet................... Page 16.... 218-343-8858 VENTILATING-SYTEMS CLEANING Enviromatic Corp of America ................ Page 12.... 800-325-8476 Olympia Maintenance ............................................. 708-344-0344 VIDEO GAMING Awesome Hand Gaming ......................................... 847-704-7612 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........................... Page 31.... 800-535-2445

Page 35 WALK IN COOLERS-SALES & SERVICE Service Refrigeration ............................ Page 45.... 773-775-4777 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical.............. Page 30.... 847-381-0448 Mechanical 24 ......................................................... 847-987-9738 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer ..................... Page 08.... 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 42.... 630-930-9516 WHIPPED CREAM Instantwhip Chicago.............................. Page 16.... 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 13.... 708-687-9870 WOOD FLOOR REFINSH & INSTALLATION Mike’s Hardwood Flooring ...................................... 773-640-7488

FOOD INDUSTRY NEWS CLASSIFIED RATES

2” x 2” ..................... $50 4” x 2” ................... $100 6” x 2” ................... $150 4” x 4” ................... $200 4” x 5” ................... $250 4” x 6” ................... $297 4” x 8” ................... $397 4” x 10” ................. $497 10” x 6” .......... $662 FULL PAGE __ call

CALL TERRY: 847-699-3300

“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

5/14/19 1:15 PM

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 $550,000.

Access Complete Listing Details and more photos @ https://bit.ly/2zoZmnF or Contact Greg or Ronda Wallace for more info at

Visit our website or contact us. www.kudangroup.com | 312-575-0480 Suburban Chicago- Hospitality Group Seeking Ownership Interest

Seeking trusted, highly motivated entrepreneurs to grow already successful enterprises with plans to rapidly expand. Investment Required.

Shareholder Interest: $100K Agent: Chad

ASSOCIATES

TAVERN: Great NW side neighborhood. Est. 1959. Mature Crowd. Excellent condition. Coveted Chicago Tavern License!! Biz @ $125K. YOU CONCEPT: NW Side. Brand new! Seats 110. Great lease. Pristine.

Kitchen and dining room will handle any concept. Italian? Mexican? American?...? FF&E @$150K 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

!

RE P DU RI CT CE IO N LI NE ST W IN G!

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.

RE P DU RI CT CE IO N!

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 @ $399K.

RE P DU RI CT CE IO N!

Vince Ferraro

LI NE ST W IN G!

REAL ESTATE SERVICES

*Restaurant Brokerage Division*

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.”!

VinceF@PontarelliAssociates.com

CALL 847-778-3571 MEMBER: CRBA

june 2019 33-40 classifieds.indd 36

Beautifully appointed, fully-fixtured restaurant in a historic luxury 269 room Hotel.

One block from Northwestern University.

Size: 4,730-6,275 SF Tax/CAM: $10/SF Rental Rate: $25/SF Net Agent: Jarrett

Humboldt Park- 1143 N. California Ave. - Bullhead Cantina

Corner bar/restaurant on California Avenue’s dining & entertainment corridor.

Established in 2011. Occupancy <100 indoors and 30 on sidewalk patio.

Size: 1,200 SF Rental Rate: $31.80/SF Gross Price: $99,000 (Business) Agent: J.C.

Lakeview, East - 3227 N. Clark St. - Restaurant for Straight Lease

Located half a mile from Wrigley Field. Second generation restaurant with open floor plan, 12’ hood, Black Iron, 15’ bar, basement and 2 parking spaces.

Size: 1,750 SF Rental Rate: $5,130/Mo. (Mod. Gross) Agent: Jarrett

North Center- 3832 N. Lincoln Ave. - Big Bricks

Two-story freestanding restaurant/bar with established Pizza/BBQ business included. Large private event room, outdoor patio and finished basement.

Size: 5,489 SF Interior 4,798 SF Lot Price: $1,599,000 (R.E. + Bus.) Agent: Georg

River North- 858 N. Orleans St. - Retail for Lease

Clear span retail space for lease (No Black Iron) on hard corner of Orleans & Chestnut. 30’ of frontage along both streets. Heavy traffic & great visibility.

Size: 1,300 SF Rental Rate: $4,150/Mo. (Gross) Agent: Jarrett

Rogers Park- 6632 N. Clark St. - Tapia’s Pizza & Grill

Turn-key neighborhood restaurant on a hard corner. Fully equipped with large exhaust. Full basement with two double-decker Blodgett Pizza Ovens.

Size: 1,300 SF Rental Rate: $18.37/SF NNN Price: $59K Agent: Adam

Tinley Park- Confidential #C137- Business & Assets for Sale

Beautifully built tavern/restaurant in a busy strip mall location with 800 SF patio. Operates as a craft brew pub. Seats 187 indoors and 150 outdoors.

Size: 6,200 SF Rental Rate: $9,000/Mo. (NNN) Price: $699K Contact: Chad 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) Agent: Brian/J.C.

LI NE ST W IN G! LI NE ST W IN G!

IRISH PUB: NW Side! Call!!

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

Evanston- Hilton Orrington - Restaurant for Lease

West Ridge- 2649-2651 W. Peterson Ave. - Katsu Assets & Real Estate

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 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 @ $175K!

Newly renovated Holiday Inn in Southwest suburbs looking for a flagship bar/restaurant/nightclub to service customers. Large outdoor patio.

Size: 6,669 SF Taxes/CAM/Ins.: $5/SF Rental Rate: $25/SF NNN Agent: Adam Freestanding building with oversized parking lot. Profitable business (est.

1996) with large catering contracts including airline companies.

Size: 5,000 SF Bldg. 26,191 SF Lot Price: $1,499,000 (R.E. + Bus.) Agent: Chad

Each Office Independently Owned and Operated.

PONTARELLI

Countryside- 6201 Joliet Rd. - Holiday Inn - Restaurant for Lease

Des Plaines- 1225 S. Elmhurst Rd. - Tasty Cuisine - Business with R.E.

LI NE ST W IN G!

RE/MAX 10 In The Park 9658 W. 131st St. Palos Park IL

Chicago’s Premier Hospitality Real Estate Brokers

LI NE ST W IN G!

708-308-1212

Food Industry News® June 2018

CLASSIFIEDS

LI NE ST W IN G!

Restaurant/Bar For Sale

Page 36

West Town- 1938 W. Chicago Ave. - Mixed Use Real Estate for Sale

Three story mixed-use building with restaurant tenant (since 2006) and two income generating apartments. Includes four car tandem garage.

Size: 4,356 SF Building Price: $1,195,000 (R.E.) Agent: Georg

Wicker Park- 1637 W. North Ave. - Tavern Business for Sale

Tavern available in a mixed-use building in Wicker Park. Located between busy intersection of Damen/Milwaukee/North and Kennedy Expressway.

Size: 1,200 SF Rental Rate: $4,500/Mo. NNN Price: $99K Agent: Juan Carlos

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

Ca

2) FR insu

MEMBER: CRBA

5/14/19 1:15 PM

Food Industry News® June 2019

CLASSFIEDS and DIRECTORY OF SERVICES

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.

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

NEW: NORTHWEST SUBURBS-ELK GROVE VILLAGE Corner free standing 3,500 SF fast food restaurant on 30,000 SF land.

National tenant location. Includes Real Estate & Business.

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: CORNER FREE STANDING TURN-KEY RESTAURANT WITH DRIVE THRU WINDOW

Franklin Park on River Road. Great traffic count; National Tenant Location. Five minutes from O’Hare Airport. Other tenants nearby: Gene & Judes Hot Dogs, Mc Donald’s, Dunkin Donuts and Pescatore Palace. More than $200,000 in improvements. For Real Estate, Fixtures & Equipment $495,000.

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: SW SUBURBS-147th & CICERO

SPORTS BAR WITH VIDEO GAMING & FULL KITCHEN WITH BLACK IRON/ NORTHWEST SUBURBS

Includes Real Estate & Business. Real $$$ Maker, Est. since 1970. Owner retiring. Free standing building with an apartment above considered Mixed Use, Real Estate Taxes only $5,500, outdoor patio and parking for 40 cars. Five (5) video gaming machines and redemption unit. 4 am liquor license transferrable.

Open 7 am to 4 am. Package liquor license and outdoor patio license. Potential for some owner financing for the qualified buyer. Must show proof of funds before showing. HIGHLY CONFIDENTIAL. DO NOT BOTHER STAFF.

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.

NEW: OAK PARK DOWNTOWN

LISLE - MAIN (ROUTE 53)

4,000 SF turn key pizzeriarestaurant plus full basement Established for 40 years.

For business, fixtures & equipment $149,500.

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

MEMBER: CRBA

NEW: CHICAGO LOOP/HOT LOCATION

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

BUSINESS OPPORTUNITIES • THINKING OF BUYING OR SELLING? CALL JOHN MOAURO! CATERING BUSINESS NEW TURN-KEY FOR SALE

“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 / TAVERN BAR-RESTAURANT BREAKFAST-LUNCH ONLY BREAKFAST-LUNCH ONLY BREAKFAST-LUNCH ONLY BREAKFAST-LUNCH ONLY FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD GREEK RESTAURANT HOME - SINGLE FAMILY MIXED USE PIZZERIA RESTAURANT RESTAURANT SPORTS BAR & 18K STRIP MALL

Bar and Grill. Profitable and Well-Known. VIDEO GAMING. Many $’s! $225,000 Bar-Tavern - Successful On Going Business Opportunity - Priced Right! $89,000 Sports Bar & Grill, FS, Corner, Substantial Income from Video Games $155,000 Breakfast Lunch only - Corner - Able Parking - Owner Retires $165,000 Breakfast - Lunch Only - Parking! - Great Business – Corner $175,000 Breakfast Lunch Only - Free Standing - Impressive - Profitable! W/Prop $2.7M $650,000 Impressive Interior! 185-Seat Restaurant, 5,500 sq. ft. W/Property $695,000 Well Known, Long Established, Popular Destination, Great Opportunity $110,000 Fast Food - “One of a Kind” - 24 Years Old - Great Business / Potential $139,000 Fast Food in the Heart of Chicago - Well Known - Long Established $149,000 Free Standing - Same Owners 36 Years Business & Property - Business $75K $249,000 Free Standing Fast Food - 120 Seats-82-Car Parking - Huge Gross-Video Games $550,000 Greek Cuisine 5,500 SF, 300 Seats, Plenty of Parking, Corner $649,000 Charming single-family ranch home located on an extra-large 60 X 300 lot. $319,000 Investment Opportunity – Cap Rate ~10%! : 1 Store and 3 Apartments $899,000 Pizza Business Serving the NW Suburbs for Over 25years! $110,000 Restaurant 2,000 sq. ft. 90-seat - Middle-Eastern Cuisine - Ownership 30 years $55,000 Restaurant - Free Standing - Same Owner Over 45 Years - With Property $475,000

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, 4) Story of your business in Estiator magazine

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.

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.

Community favorite. Many years in business with base established.

Limited hours. Very profitable. Easy takeover. Sellers will train. 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 N PE

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.

RED HOTS AND PIZZA

Freestanding approx 2,500 sq. ft. facility with 2 units - one unit fast food concept and other unit pizzeria carry out and delivery. Complete package, property and business. Asking mid 500Ks.

NEW ON MARKET

Restaurant facility. Free Standing Bldg. with parking; approx 4,500 + sq. ft.

Ideal for any concept. Fully equipped.

Currently Italian restaurant with pizza.

Complete package $894,900

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

june 2019 33-40 classifieds.indd 37

5/14/19 1:15 PM

Page 38

Food Industry News® June 2019

foodindustrynews.com

FREE RESTAURANT EQUIPMENT RESTAURANT & BANQUET HALL RT. 59 & I-88 - Naperville, IL 11,000 SF - Low Rent Media Package Available

630-585-0004

Contact Ted Aretos ted@eatz-associates.com 1-815-761-8334 www.eatz-associates.com PROPERTY LISTINGS

High Volume Pub and Grill – Far West • Gross Sales $2.8MM • Net Income $550,000+ • Asking $3.5M • Established 20+ Years!

• Agent: Tom Traina

• Asking $529,000 w/Business & Property • Prime Corner Lot – Huge Parking Lot • High Traffic Counts • Full Liquor License • 2 Buildings 1 540SF Building Rented for $710/mo • Agent: Ted Aretos

Sports Bar w/ Gaming – McHenry

Landmark Rest & Catering Co.

• Gaming Revenue $130k • 5,600 Sqft • Seats 163 • Asking $1.1MM • Agent: Tom Traina

• Net Sales $1,207,280 • Rental Income • Net Income $325,054 • Asking $1.648M • Established 41 Years!

• Agent: Ted Aretos

Longstanding Bar w/ Gaming • Asking Price $289K • Bar w/Gaming • Full Kitchen • Agent: Ted Aretos

Dog N Suds - Grayslake, IL • Since 1963 • Open 7 Months • 2018 Sales $370k • Asking $699k • Agent: Tom Traina

Ye Old Town Inn – For Lease

Family Restaurant – Far West Sub UNDER CONTRACT • • • •

Well Established Fine Dining - Joliet

2017 Sales $1.6MM 1.2 Acres Asking $1.75MM Agent: Tom Traina

• 40+ Years Landmark Pizza Restaurant • For Lease $4,000/Mo Gross • Seating Capacity 210 • Full Bar w/Gaming • Fully Equipped Kitchen • Agent: Ted Aretos

Potential Restaurant Site York & Grand Ave - Bensenville

Well Established Independent Fast Food Chain

• Asking $3.977MM W/Property • 3 Freestanding Locations w/Drive Thru • High Traffic Counts & Prime Sites • Agent: Ted Aretos

Well Established Tavern & Grill W/Gaming

• Asking $1.538MM w/Property • Prime Corner Lot • High Traffic Counts • $94K Yearly in Net Gaming Revenue • Agent: Ted Aretos

• Landlord will provide Hood & Grease Trap • Vanilla Box condition at lease signing • $3500/Month Gross • Flexible 3 or 5-year lease term with options • Prime location 55,000 Vehicles Daily • Agent: Ted Aretos

Fully Equipped Restaurant - Oswego • $3200/Month •1500SF • Great Location • Flexible lease 3 or 5 year with options • Fully Equipped Kitchen • Agent: Ted Aretos

Rosati’s w/ Property – Central IL • Sales $500k • Asking $349,900 • Agent: Tom Traina

“Creating Possibilities in the Restaurant Industry”

Ted Aretos

Eatz & Associates—Market Partner Z Real Estate Group 3400 W. Stonegate Blvd., Arlington Heights, IL 60005

Phone: (815) 761-8334 Ted@eatz-associates.com www.Eatz-Associates.com

Broker: American Realty Network Inc.

june 2019 33-40 classifieds.indd 38

Long Established Profitable South Suburban Fine Dining Restaurant

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Page 40

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Update your sales Force Your salespeople need to know what you expect from them. That means keeping them informed in key areas. Concentrate on these: Strategy. What are your long-range marketing plans? What new products are in development?

Are your tactics likely to change? Salespeople need to look beyond their daily assignments in order to make their own plans for keeping customers’ excitement level high.

Profitability. Don’t hide the numbers from your sales force. Which accounts are most profitable? Which products generate the best return?

How much money do you spend on service, product development, and other items not directly connected to sales? This information lets salespeople prioritize and make better decisions.

Customers. Let salespeople know which customers you want them to concentrate on—new accounts, established customers, those with a history of buying specific products, whatever.

Structure your incentive plan to reward them for pursuing the customers with the right potential.

Products/services.

You may want to emphasize new products, or those with the highest profit margins, or those that lead to future purchases and upgrades. Make sure your sales force understands where to push their efforts.

—Adapted from “Building the high impact sales force: The investment you can’t afford not to make,” by Benson P. Shapiro, Adrian J. Slywotzky, and Stephen X. Doyle, on the strategy+business Web site

Food Industry News® June 2019

Get Testimonials That Boost your credibility

By John Graham All testimonials aren’t equal; most are lacking credibility. The Internet is swimming in phony testimonials.

They are exactly what they appear to be: nothing more than thinly veiled fakery.

Even though some testimonials may be genuine, they’re dull, boring and lack impact.

They’re ineffective. For testimonials to do the job of enhancing someone’s integrity, they must tell a compelling story (not make a sales pitch) in a few carefully crafted words. They must be little jewels. And this takes skill.

Here’s how to go about obtaining testimonials that are believable and enhance credibility: Step #1. Selecting testimonial candidates Forget about your sisterin-law or your best friend. Be selective about who you ask for testimonials. Choose situations where you’ve made a difference or saved the day.

These are testimonials that resonate with prospects.

Powerful testimonials often come from using a PSR or Problem-Solution-Results format. Present the problem, followed by your solution, and then drive the message home with the accrued results. Whether it’s a testimonial or a case history, identify people with their full name, business, and location. Otherwise, it isn’t credible.

Here’s the key: The right moment to ask for a testimonial is not when you want it, but when you have demonstrated your competence— it’s your performance that makes testimonials compelling. Read: believable.

Step #2. Obtaining testimonials that have value Asking someone to write a testimonial can be a major mistake. If you do, the chances are you won’t get what you expected—or wanted. Most

people want to be helpful, but they don’t know what to say or how to say it. So, they fall back on trite words and phrases that fail to convey a meaningful message. Or, they tell the person asking them, “Just give me what you want and I’ll sign it.” Either way, the results are less than inspiring.

A more successful approach is having someone who can ask questions that get a person talking to conduct a phone interview and write up a concise and compelling narrative. Then, have the person interviewed review it and make any changes and approve the final content. They will appreciate the help in giving it a professional touch.

Step #3. Putting testimonials to work l Here are ways for to get the most out of testimonials: l Include in newsletters l Showcase on websites l Feature in sales letters l Turn into handouts for meetings and events l Highlight on social media l Send as references l Display on banners at trade shows l In seminar presentations Obtaining interesting and captivating testimonials is exciting. But there’s one more step: Obtaining permission to use them. In fact, tell those interviewers you will send them the proposed wording, along with a testimonial release form (ask a lawyer to make a recommendation). Don’t use a testimonial until you have a signed release in hand.

Testimonials can be one of the most powerful influencers available to marketers and salespeople. But get them right and using them effectively to maximize their benefits takes thought, planning and expertise.

John Graham of GrahamComm is a marketing and sales strategy consultant and business writer. He is the creator of “Magnet Marketing,” and publishes a free monthly eBulletin, “No Nonsense Marketing & Sales Ideas.” Contact him at jgraham@grahamcomm.com or johnrgraham.com.

5/14/19 1:15 PM

Food Industry News®

June 2019

Page 41

National News

Soon To Be Your #1 Dessert!

World Tea Expo, the leading trade show focused on the advancing the business of tea will be held in Las Vegas at the Las Vegas Convention Center June 11-13, 2019.

The 22nd Annual BBQ Ribfest with Award Winning BBQ teams from across the country will be held on Jun. 13-16, 2019 at Headwater Park at 333 S. Clinton St. in Fort Wayne, Indiana. AARP opens first of 53 Fitness Parks to commemorate their 60th anniversary. The first park opened in St. Petersburg, FL. Over the next three years, AARP intends to work with Non-Profit FitLot to build parks in the 50 states, District of Columbia, Puerto Rico and the U.S. Virgin islands. Ann Arbor, Michigan Restaurant Week will be going on June 9-14, 2019 Bud Light is expanding its popular citrus peels portfolio with New Bud Light Lemon Tea. The new innovation is a light lager brewed with real lemon peels and real black tea leaves. Equinox Hotels announced the opening of the first Equinox Hotel in Hudson Yards, New York opening June 2019. Cooper’s Hawk Winery Restaurants Founder & CEO Tim McEnery selected to receive 2019 Golden Chain Award presented by Nation’s Restaurant News. Food Net-

june 2019 41-48 41

work Fast Tracks new episodes of Restaurant Impossible with Robert Irvine, to premier later this summer. Polish Fest, explore the sights, sounds and Taste of Poland will be held June 14-16,2019 at Henry W. Maier Festival Park , 200 N. Harbor Drive in Milwaukee, WI. Panera Bread appoints Niren Chaudhary as CEO. Chaudhary succeeds Blaine Hurst, who is retiring as CEO but will remain with Panera as Vice Chairman.

Sprouts Farmer Markets, one of the fastest growing retailers in the country announced 13 stores to open during the second half of 2019, including five Florida locations and its first store in Virginia. The Specialty Food Association returns to New York, NY June 2325, 2019 with its 65th Summer Fancy Food Show. Held at the Jacob Javits Center, the largest specialty food and beverage trade show in North America will feature the latest in innovative specialty food products.

Walmart recently announced its entry into the beef industry, developing an end-to-end supply chain for Angus beef.

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McDonald’s ald’s plans to roll out the Self-ordering kiosks and Automates Upsell technology domestically the mobile app will adopt According to Nation’s this year, starting with the technology later Restaurant News, McDonald’s Corp. has purchased a technology company that will automate the upselling of menu items in the same way Amazon suggests products to online shoppers. The Chicagobased chain announced In late March the purchase of Dynamic Yield Ltd., which specializes in perBooking is easy! sonalization and decision logic technology. Terms Call: 630-231-0905 of the deal were not disText: 630-674-6928 closed but the Wall Street Journal, citing anonymous Or schedule your sources, said McDonald’s service paid $300 million for the ONLINE! company, which has offices in New York and Tel Aviv, Israel. McDonald’s A&P Grease Trappers is a full service grease trap tested the seven year-old pumping, fryer oil recycling, plumbing, hydroDynamic Yield’s AI-powjetting, and rodding company specializing in ered technology in the U.S. last year. The digital menu preventative maintenance and 24/7 emergencies! boards offer a personalized customer experience, such as suggesting an addon item to go with a customer’s current selections,

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Food Industry News® June 2019

Page 42

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Frontline International’s signature EZ Oil™ Cooking Oil Dispensing System is already well-known for its patented process that employs packaged oil, held in an inverted position, plumbed to a high-capacity reservoir. The system also has an optional auto top-off feature, which can keep cooking oil at optimal levels—and peak freshness—order after order. Auto top-off allows operators to disperse a precisely calibrated amount of cooking oil into the fryer vat to offset the small amount that is absorbed into the food. Because some oil is lost to the food with every order, auto top-off ensures consistency from batch to batch. And in the foodservice business, food consistency equals brand consistency.

june 2019 41-48 42

Denny’s New Non-Network Campaign

Denny’s launched its nationwide “See You at Denny’s” campaign to invite consumers back to its restaurants to experience improvements the brand has brought to life. As part of its brand revitalization over the past few years, Denny’s remodeled over 80% of its restaurants to be more modern and comfortable and overhauled a large majority of its menu to meet shifting consumer tastes. The new “See You at Denny’s” tagline is an invitation for guests to try out the new Denny’s, and with dedicated spots for multiple multicultural audiences, the campaign further solidifies Denny’s position as America’s Diner and its commitment to providing an inclusive and welcoming dining experience.

To bring the “See You at Denny’s” campaign to life, Denny’s tapped agencies EP+Co, Conill and Fluent360 to create several spots. The creative was inspired by the diverse demographics of Denny’s guests and captures the inclusive gatherings of families and friends Denny’s is known for across America.

The spots include dedicated commercials speaking directly to African-American and Hispanic guests.

The advertisements ran on national TV as well as various digital and social platforms including Hulu, YouTube, Vevo, Facebook and Instagram.

Les Amis d’ Escoffier Society of Chicago’s Black-Tie Gala Dinner

Left to right: John W. Kaufmann CFE, CEC, AAC, HOF, HGT, Society Chairman Bert Cutino,CEC, AAC, HBOT, HOF Chef/Owner The Sardine Factory, Monterey, CA, Dawn Sweeney, President & CEO, National Restaurant Association, Washington D.C., Elizabeth Bergin HAAC, Society Marketing Director, Joe Aiello CEC, AAC, HGT, Society Secretary

Les Amis d’ Escoffier Society of Chicago, held its annual blacktie gala dinner on April 14 hosted by the Marriott Chicago Downtown Magnificent Mile, Thomas Robertson, General Manager, Frank Sanchez, Executive Chef and James Samson, Director of Food & Beverage. The dinner, attended by 100 members and industry professionals featured a creative Escoffier-inspired menu and fine wines masterfully paired by Society wine expert, Steven Hirsch, President, Heritage Wine Cellars, Ltd. The entire Marriott Chicago Downtown Magnificent Mile staff; management, culinary and service, were recognized for their outstanding efforts. Dawn Sweeney, President & CEO, National Restaurant Association received the Chairman’s Medal; the evening’s Honorary Member was Rico DiFronzo CEC, CCA, AAC, HGT, WCMC, Executive Chef, Union Oyster House-Boston and chair-elect, American Academy of Chefs and the Aiello/Kysela Award was presented to Joanne Madura, Philanthropist and V.P. FM Global, retired.

Congratulations were given to the Executive Board of Les Amis d’ Escoffier, John Kaufmann CFE, CEC, AAC, HOF, HGT, Joe Aiello CEC, AAC, HGT, Elizabeth Bergin HAAC and Michel Bouit CEC, AAC for their planning and execution of this event.

Time has a wonderful way of weeding out the trivial.

— Richard Ben Sapir

5/14/19 2:48 PM

Food Industry News® June 2019

Page 43

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South African Wines

Excel Corned Beef, operators of the Corned Beef Factory Restaurants, recently held an employee appreciation lunch to recognize the contributions of each individual. According to founder Ted Lagios, “I consider each of our employees to be an extension of my family. I’m fi lled with gratitude and humility when I see how dedicated they are each and every day”. In addition to manufacturing corned beef for their delis, they also produce the Crown brand of Corned Beef and Italian Beef which is available to wholesale buyers through many distributors.

For 22 years Berkel Midwest Sales & Service, Inc. has been providing sales and service support for Food Service and Food Retail including Meat Processors throughout the Midwest. Being a family owned business, now in its second generation of ownership, they pride themselves with always putting the customer fi rst and making them feel like family. The Chicago offi ce and showroom is located at 4900 W 128th Pl in Alsip, IL, and with branches in St. Louis, Minneapolis, Indianapolis, and Milwaukee they are able to handle the customer’s sales and service requirements across the Midwest. Specializing in serving the customer with one stop shopping for new or used equipment including meat slicers, mixers, scales, meat processing equipment, juicers, and high speed wrappers.

They also carry supplies ranging from stock and custom scale labels, vacuum pouches, wrapper fi lm, patty paper and boxes, fryer filters, cleaners and degreasers, breading and seasonings, equipment oil and cleaning brushes. Due to their large equipment and parts inventory, their knowledgeable parts specialists along with factory trained team of service technicians with fully stocked vehicles, handling any service issue can be accomplished in a fast and professional manner. Visit their web site at www.berkelmidwest.com

june 2019 41-48 43

South Africa is the tenth largest global wine producer, with 3.4% of all international wine production (2018 figures). Its winelands encompass 28 diverse districts and some 77 smaller wards. Most of the wine production is in the Cape. It’s situated in the narrow viticultural zone of the southern hemisphere and mainly has a Mediterranean climate. The mountain slopes and valleys form the ideal habitat for the wine grape Vitis vinifera. Long, sun-drenched summers and mild, wet winters contribute to the ideal viticulture conditions.

South Africa leads in environmental sustainability and regulated production integrity. From the 2010 vintage, a new seal for South African wines was introduced, which traces the wine from vine to bottle. The seal is a world first, and certifies a wine’s integrity as well as sustainability.

Van Loveren Family Vineyards is a leading winery with eighty years of heritage, established in 1937. Their flagship Christina range, currently serves on American Airlines, International First Class. They produce scale volumes for fifteen brands of global signature cultivars including Cabernet Sauvignon, Merlot, Shiraz, Sauvignon Blanc, Chardonnay and proudly South African Chenin Blanc and Pinotage. For more information: https://www.vanloveren.co.za.

New President of Constellation Brands Wine & Spirits - Robert Hanson Constellation Brands, Inc., a leading beverage alcohol company, today announced it has appointed Robert Hanson as the company’s new Executive Vice President and President, Wine & Spirits. Hanson previously served as a member of Constellation’s Board of Directors from February 27, 2013 to April 24, 2019. Constellation’s Board accepted Hanson’s resignation from the Board prior to his acceptance of this new role with the company.

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Waitstaff,You Are Essential!

You are a key member of our operating team, the foundation of our success. You should have a real eagerness to please the customer who has selected our restaurant to enjoy food, refreshment and relaxation.

You should have a spirit of cooperation and teamwork. Try and work well with the beverage person, kitchen helpers and other Servers directly, and all other employees less directly. Remember, they are all on our team, and it’s the achievements of the team that make for the success of the entire restaurant. Good food service requires teamwork. You need the cooperation of the kitchen staff in filling the order and the rest of the dining room staff in the serving of it. You can help the team if you avoid criticism of another’s work or conduct. Those are the concern of the management.

You are a direct representative to the guest of our restaurant. “Our goal is to help make your stay with us an enjoyable one”, should be your motto as well as ours. You should be pleasant to your guests, attentive to their needs, make and keep them comfortable, provide continu-

foodindustrynews.com

ous and professional service without intruding on their privacy. It is an art to make the guest feel relaxed without entering into long or personal conversations with them. Even if invited, you should never sit with patrons.

Keep your eyes and ears open and use good common sense. Keep ash trays in the bar or smoking area emptied. It makes you look good! Your job is important! You are the direct personal contact of this restaurant with the dining public. Your intelligence, training, personality, and efficiency will all determine the success you have in earning a living as well as our success too.

We need you to serve the public following our motto of “make the customer happy.

If you’re not proud of it, don’t serve it. If you are proud of it show it.”

The dining room of the restaurant is like a theater. The show is ever changing.

You are the actors and show people.

Guests love it. When there is a special occasion to applaud, join in. Keep alert for special occasions so that you and the restaurant can do something nice for these guests. Often you will feel that customer’s eyes are on you. Don’t let that bother you; enjoy it!

Panera Upgrades Breakfast Menus

Panera Bread Co. is improving its breakfast offerings with the addition of three egg wraps, new bakery items and a revamped coffee program that includes a line of cold brew options.

The tech-forward company, an early adopter with kiosks, is also embarking on a new Amazon Go-inspired test for fetching coffee in cafes without human interaction.

The revamped breakfast menu, which also includes a new line of hot coffee, comes about four months after Panera Bread expanded its in-house delivery program to include breakfast. Since then, morning delivery has expanded from nearly 400 locations to 624 cafes, the St. Louis-based bakery-cafe chain said Monday.

The new offerings will be available for delivery through the brand’s app, which now features a quick “reorder” function.

The three new breakfast items are made with a whole grain lavash wrap.

They are a maple glazed bacon wrap with scrambled egg & gouda cheese, a

june 2019 41-48 44

chipotle chicken wrap with scrambled egg and avocado and a vegetarian Mediterranean wrap with scrambled egg whites (pictured above). The price for each wrap ranges from $4.69 to $5.49, depending on the location.

The new baked goods include: Cheese and Cherry Brittanys; Almond and Chocolate Croissants; Cinnamon Crunch, Blueberry and Orange Scones; a Cocoa & Creme cookie; a Brownie and a Vanilla Cinnamon Roll.

Stores now include three options for cold brew customers: regular black cold brew and two flavored options, Madagascar Vanilla Cream and Madagascar Vanilla Almond. Prices range from $2.89 to $3.89.

Food Industry News® June 2019

CHEF PROFILE

Christopher Seeler The Fountainhead 1970 w. Montrose, Chicago, IL Birthplace: Michigan Current Position: Executive CDC First Foodservice Job: First ever was an Arby’s Favorite Food: Traditional pub food or everything new American is very inspiring right now.

Memorable Customers: Just this past winter we had full busy weekend and we were slammed on a busy Saturday night. My brigade was pushing but tickets kept coming the one thing that kept everyone moving was a guest coming into our kitchen and thanking everyone for their hard work.

Worst Part of Job: Working with big characters/egos although myself I become friends with everyone I work with.

Most Humorous Kitchen Mishap: Once a chef was teaching me to make a hollandaise sauce and he Kept breaking the sauce because we read recipe wrong.

Favorite Food to prepare: I find great joy in preparing classic dishes in innovative ways like a hand making pasta and tomato sauce like when I was kid.

What part of the job gives the most pleasure: Bring up new cooks and showing them a whole new world on proper cooking techniques.

If you couldn’t be a chef, what would you be and why: Probably a musician aside from food, music is probably the thing I love the most and connect to.

Best advice you ever got was: “It’s not lunch and dinner not life and death” so it’s important to not get worked up and lose myself.

Where do you like to vacation: I recently traveled to the islands I think I wanna continue and really delve in the culture.

What do you enjoy most about FIN: The updates keeps me up to date and it’s always easy fun reading.

Never assume residents understand what you do and how much your business benefits your local area. You need regular and continuous communications. Have a messaging and engagement strategy for every group, especially the “Naysayers!”

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Food Industry News® June 2019

Page 45

Carol’s Cookies Celebrates 40 Years Kennywood Back in 1979, Carol Goldman, Amusement Park an accomplished home baker, Becomes Certified was persuaded by friends and Autism Center family to approach a local gro-

Kennywood is making a commitment to ensure all visitors, even those with sensory needs or on the autism spectrum, have an amazing experience. As part of this commitment, the amusement park recently earned the Certified Autism Center designation, which is awarded by the International Board of Credentialing and Continuing Education Standards (IBCCES) to organizations who have completed a training and review process with the goal to better serve individuals with autism and other sensory needs.

Parents with children on the autism spectrum often find new experiences and traveling to new destinations a challenge due to sensory needs, dietary restrictions and safety concerns. For almost 20 years, IBCCES has been the industry leader in autism training for licensed healthcare professionals and educators around the globe. IBCCES recognized that many families with children with special needs have limited travel options and created programs specifically for the hospitality and travel industry.

In addition to training and certification, Kennywood will complete an onsite review by IBCCES and provide additional communication, resources, and adjustments for families with special needs. Currently, ride admission passes are available onsite for guests with disabilities, which will make rides more accessible. Sensory bags are also available for guests, which include ear plugs, a fidget toy, squishy ball, and coloring books and crayons. While an officially designated quiet space is not yet available within the park, Kennywood is identifying lower-traffic areas for families to visit when in need of a break from the normal activity of the amusement park. Families can visit the park’s website for more information on Kennywood’s efforts to serve guests on the autism spectrum.

Rather than relying on the growing number of organizations promoting “autism-friendly” options that can vary widely, more parents are now seeking out destinations that have completed research-based training and professional review. IBCCES also created AutismTravel.com, a free online resource for parents that lists certified destinations and connects families to other resources and each other. Each destination listed on the site has met Certified Autism Center requirements.

june 2019 41-48 45

cery store with a batch of her cookies. The bakery manager was impressed and asked her to bring in a few dozen the next day to sell. Always up for a challenge, she stayed up all night baking 50 lbs of cookies as a trial at this local store. To her surprise, they sold out in hours … and Carol’s Cookies was born.

Since that time, Carol’s Cookies has grown out of Carol’s kitchen and into their 4th production facility in Northbrook. After receiving national acclaim from its 1983 “4th Best Cookie in the United States” title from People Magazine, the company’s cookies also moved from local markets into the national market, gracing the shelves at upscale stores in big cities like Atlanta, Dallas and New York, and later expanding into gift packages, which could be shipped nationwide.

Today, Carol’s Cookies are handmade in 16 flavors, which are sold in nearly 1,000 specialty shops and food stores nationwide. These decadent treats can also be ordered online and shipped to all 50 states in 48 hours or less. In partnership with her son, Jeff, who has worked with the company for 21 years, Carol and her team baked approximately 8 million handmade cookies in 2018 with goals to beat that record this year with the launch of a vegan cookie line, as well as newly redesigned gift packaging.

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foodindustrynews.com

Food Industry News® June 2019

Vehicle Graphics: Is Your Truck Doing More Bad Than Good?

Wertheimer Box: Innovative Imagination

Wertheimer Box Corp. began manufacturing corrugated boxes in 1939 and has grown to become one of Chicago’s largest independent packaging companies. President Doug Wertheimer says the keys to the company’s success over the last eight decades has been evolving to meet the needs of its customers while maintaining fundamental values like service and quality.

“How does a company survive 80 years?” Wertheimer asks.

“They have to have strong fundamental values to survive and this is what we have strived to maintain over the years. What makes Wertheimer Box different from other box companies is that I want to make the experience of ordering boxes from us fully satisfying for the customers. They can get something there they can’t get anywhere else. The experience we give our customers is something special they can’t get from anyone else.

We’re always there for them and give them the best value. It’s unique.” Ernest Wertheimer founded the Chicago-based company as a manufacturer of corrugated boxes, both custom designed and stock sizes, regular shipping containers, die cuts, and point-of-purchase displays.

Doug Wertheimer joined the company in 1973 and his brother, Jay, followed a year later. At the time, Wertheimer Box was operating out of a 70,000-square-foot, two-story building with only two docks. The Wertheimer brothers recognized the 100-year-old building was putting constraints on their ability to service their customers properly. Before any decisions were made, Ernest passed away in 1993 and Jay followed in 2004. “I could have walked away from the business when my brother died, however, I always remembered what my father told me, ‘Keep the company going. This is your livelihood. Keep the company strong,’” Doug Wertheimer says.

In 2005, Wertheimer decided to move the company to a new 180,000-square-foot, single-story building with 27 docks in McCook, Ill., a southwest suburb of Chicago. Wertheimer Box has also grown vertically by being a founding partner of Independence Corrugated, a corrugated sheet feeder in Oak Creek, Wis. Today, Wertheimer Box has the ability to produce corrugated packaging within 24 hours for its customers. The company has a high percentage of foodservice and consumer goods customers.Wertheimer says. “I always say, there are no problems only opportunities. We keep on growing, never sit still and keep looking for those opportunities in the packaging industry.”

Wertheimer Box is dedicated to becoming not only the best corrugated packaging supplier for its customers, but to be one of its customers’ best overall suppliers. “When we can bring value to our customers, we know we are successful,” Wertheimer concludes. “While we celebrate our 80th year of business and look forward to our future, we will continue to be committed to improving our manufacturing processes through new technology and always improving quality and service.”

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While recently driving, I was stopped behind a local retailer’s delivery truck. The retailer is marketed to an upscale niche, and their brick and mortar outlets are well designed, tastefully decorated, and impeccably maintained. They offer excellent service, customer follow-up, and after-market training. The box truck I was stopped behind sent a different message. It shouted, “WE ARE SECOND-RATE!” The Second-Rate Message The back of the truck originally had the company’s name, web address, and phone number–I say, “originally,” because that’s not what I saw. The phone number was missing a digit and other numbers were loose or scratched. The web address was missing two characters, obliterated by rust, and the company name and logo were torn in several spots. This did not speak of quality. It spoke of disregard. So why would an upscale retailer with outstanding professionalism let this truck reflect adversely on their image? My guess is they see the vehicle as “just” a delivery truck, and not the rolling billboard it is. It screamed, “WE REALLY DON’T CARE!” Putting More Thought To Your Message If this truck is on the metropolitan streets for eight hours a day, five days a week, it’s estimated it will make upwards of 300,000 impressions, but instead, it’s more like 300,000 negative impressions. As well, what about the customers to which product is being delivered? Will this vehicle help create repeat customers? And where are the trucks parked? What kind of an image do they project when they’re sitting still? Are they parked at the retail outlets? It said, “WE AREN’T THOROUGH!” In this case, it would be better to cover the entire back of the truck with whitewash, than to send the message they’re sending. We are in the vehicle graphics business; obviously, I notice these things, but it’s a mistake to believe customers don’t notice, too.

Do you think this company would let their storefront look like this? How about interior signage, billboards, ads, etc? They wouldn’t and they don’t. As I said, their outlets are beautiful. The message on a delivery vehicle is often only considered identification; it’s not just that–it’s advertising. Be careful of what you’re advertising, and if you need to polish your brand’s image, let us know

–Andrew Noteman | Owner | American Graphics, LLC

See their ad on page 20 of this issue.

A boss was walking around checking employees’ work spaces when he noticed one worker had a bunch of worn down pencils in a cup. “You use a lot of pencils,” said the employer; “And from the looks of them, you rewrite and erase a lot. You must be making a lot of mistakes.”

The worker stood up, handed a clipboard loaded with revisions to the boss and said, “Actually, for the past 20 years, when nobody else cared, I caught and fixed these orders before they went out as mistakes!” The boss returned with a check and an apology for the employee; “I’m giving you a bonus and a few more erasers. Thanks for keeping us in business!”

If your next look is authentic tiki, meet the person whose mastery can transform your space. Tiki artist Dawn Frasier is a founding artist of the tiki revival. Dating back to the mid 90’s, her paintings, design work, and home goods bring exotica to life in a singular, ultra-cool vision. Her signature Moodxotica paintings have appeared on magazine covers, in books (Taschen), and shown in European museums. She is the talent behind RUGXOTICA, handmade rugs which are included in high profile homes associated with tiki modernism in Palm Springs, LA., and Seattle. Her Hawaiian prints are used for everything from custom clothing to decor. Brand names include Sophista-tiki Originals and PanExotica77. Dawn is available for restaurant or bar design. @dawnfrasierartistofficial on IG. @sophistatiki on etsy and FB.

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Food Industry News® June 2019

Page 47

DON’T MISS

FREE to Industry Pros!

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Cook up a wild new recipe or put your own spin on a classic dish with an incredible variety of sauces from Sweet Baby Ray’s. These flavors are everything your kitchen needs and everything your customers want. So grab some wings, steak or ribs, and feed the passion. Because The Sauce is the Boss!®

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Available everywhere. Just ask.

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