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MARCH 2014
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IT’S THE 2014 GOLD MEDAL FACTORY DIRECT SUPER SALE! Thursday, March 13, 2014 9-5pm • Friday, March 14, 2014 9-5pm THE ODEUM SPORTS AND EXPO CENTER, 1033 N. VILLA AVE.,VILLA PARK, IL • 9:00 AM – 6:00 PM Test The Equipment • Taste The Delicious Treats • Speak With Fun Food Experts. Tailor Programs To Fit Your Needs Registration is free but space is limited, so call today: 1-800-767-5352
Don’t Miss National Caramel Corn Day on March 12
PHOTO COURTESY: KERRYMAN
PUBLISHER’S INSIGHT: SELLING FUN ........................... 4 NEWS ....................................................... 8, 29, 38 DINING WITH MS. X .............................................. 16 TRAVEL: LOS CABOS ............................................. 17 CHEF PROFILE: SHAUN CONNOLLY ............................. 26 CHEF PROFILE: MACK CHAN .................................... 30 CHEF PROFILE: ERIC ROMANO .................................. 32 AROUND CHICAGO: TIMOTHY O’TOOLE’S ...................... 28 DIRECTORY ........................................................ 41 CLASSIFIEDS ...................................................... 44
Illinois Restaurant Association Turns 100
The Illinois Restaurant Association is celebrating its 100th year. It will recognize the milestone throughout 2014 in a variety of forums including a curated display of artifacts in conjunction with the Chicago Culinary Museum and Chef ’s Hall of Fame and an online photo and menu collection. Restaurateurs throughout the state are encouraged to submit memorabilia, artifacts and photos. IRA will feaSpringtime is welcomed again on St. ture historic restaurant profiles and contests all year via its Facebook Patrick’s Day and America’s favorite and Twitter channels and, through the presentation of the Restaurant reason to sample corned beef and bring Industry Living Legend Awards, will recognize members whose lifeout the Gaelic in most of us. work has “enriched the state’s robust restaurant community.” Among this year’s best offerings favor Kerryman, 661 N Clark St, Chicago. Parade and Dyeing the River Green Chicago’s St. Patrick’s Parade and traditional “greening” of the river Located in the heart of River North will take place March 15. Forty five pounds of vegetable dye will hit The Kerryman features stone walls, mathe water between Columbus and Wacker Drives. The best viewing hogany accents and comfy booths, ofsites are: East side of the Michigan Avenue Bridge; West side of the fering a sleek but warm vibe across 2 Columbus Drive Bridge; Along the banks of the Chicago Riverwalk stories. The owners from Co.Kerry, Irebetween Michigan Avenue and Columbus Drive and from the signa- land made every effort to ensure they brought a piece of modern Ireland to ture Bar at Trump International Hotel & Tower. Chicago. Whether you choose to dance the night away upstairs or chill with a martini in the candlelit mezzanine catwalk booths, it’s sure to be a night to remember. Before the late night party, cozy up with friends and enjoy the unique and delicious food. Irish-born-and-trained Executive Chef “Damo” creates an upscale menu that changes seasonally and features lots of comfort dishes.
Real Irish
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Ballydoyle’s menu features a great selection of traditional Irish fare, alongside all you favorite pub foods. Ballydoyle Irish Pub & Restaurant with two locations, Continues on page 5
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What Annoys Your Restaurant Customers Bottom
According to Business Insider, the top restaurant pet peeves by patrons are as follows: ■ Not Having The Wine List Or Menu Online— It’s
2014: If a restaurant can’t run a functional website with an up-to-date menu and wine list, that’s probably not it’s only problem. ■ Not Picking Up The
Phone— Inexcusable. ■ VIP Seating Policies— Sitting friends of the house at good tables, and the less desirable customers in the back is not a good policy.
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■ Refusing To Seat Just One Person In The Party— When extremely busy, the impulse is to keep as many tables open as possible for other guests who are ready to be seated immediately. ■ Settling The Tab At The Bar— This actually makes a lot of sense: Overworked bartenders are not tipped out enough by servers, and if their bills are being transferred to a table, then the server reaps the benefits from the bump in tip. Still, it annoys customers, and the goal should be a seamless experience. ■ Wobbly Tables— Fix a wobbly table before customers sit down. ■ Priceless Drink Menus— Not seeing a price will make someone in the party feel cheap for asking. ■ Confusing (Or Incomprehensible) Menus— List-
ing ingredients rather than dish descriptions is bad, and it’s made even worse when customers don’t understand what certain ingredients are. ■ Not Allowing Any Dish Modifications— This has become a rarity, but every once in awhile you will come across a restaurant that says it does not allow dish modifications, meaning no substitutions or excluding ingredients (except for allergies). ■ Not Bringing Entrées At The Same Time— It’s awkward for guests to wait for everyone’s meal to arrive at the table, especially if only one person is waiting on their entrée. ■ Refilling Wine Glasses Without Asking— Waiters who refill wine glasses without asking.
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Food Industry News® March 2014
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Big-box stores and discount retailers are continuing to threaten our new expanded line of products include: supermarkets because n Mobile cooking Kitchens they offer low prices n Insertable ovens & refrigerators and have expanded grocery sections, exn Insulated Vehicles conversions perts say. However, n refrigerated Trailers supermarkets are n Hot Shot Vehicles staying competitive n food Trucks by boosting privaten Vending Vehicles label offerings, which command the highest n Polyuria Spray Interiors share in grocery, says Susan Viamari, editor of Times & Trends. Supermarkets accounted Call today to See How You Can CA$H in on this opportunity: for nearly 50% of grocery sales in 2012, as private-label share is a strong draw that is highest in the grocery The International Dairychannel, with 21.9 perAssociation cent of unit sales and Deli-Bakery has released the “What’s in 18.2 percent of dollar Store 2014” report, revealsales, she notes. Floor Is ing trend information for Mr. – BevIndustry.com The Official Floor of the supermarkets to position Chicago Bulls themselves for success in Food Industry News prepared food. Trends to watch include menu cuswww.Mrfloor.coM Valerie Miller tomization, easy prepara847-674-7500 or email us: info@mrfloor.com President and Publisher tion for cooking at home Mark Braun and value at the right cost. of going to a restaurant Associate Publisher Among consumers, 9 in because of cost and value, Did You know… Terry Minnich Trimark Marlinn customers enjoy 10 purchase meal solu- the association says. Editor – Adapted from Progressive Grocer personalized attention from a tions by retailers instead Cary Miller
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Food Industry News Issue 3, March 2014 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. Periodical postage paid at Park Ridge, IL, and additional mailing offices. POSTMASTER: Send address changes to Food Industry News, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. ___________________________ For advertising or editorial information, call (847) 699-3300; Fax (847) 699-3307, or online: www.foodindustrynews.com This publication cannot and does not assume the responsibility for validity of claims made for the products described herein. Copyright © 2014 Foodservice Publishing Co., Inc.
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Business travelers aren’t always asking their em- n Kitchen Equipment n Smallwares n Janitorials n Disposables ployers to pay for lavish steakhouse dinners when they’re on the road for work. They’re more likely to spend their dollars at bargain chain eateries, such as Chick-fil-A, Dunkin’ Donuts, Panera Bread, and McDonald’s, a study shows. Monday, March 10: The Russian revolution began with a For 2013, the vendors with whom business travelstrike in Petrograd and the election of workers councils. ers spent most of their money were Starbucks, Delta Tuesday, March 11: An anarchist assinated Premier Dimitar Air Lines, Avis and Marriott, based on millions of rePetkov of Bulgaria ceipts analyzed by Certify, which helps companies Sunday, March 16: No wonder people are acting like track expense accounts. Places that provide free Wilunatics: It’s a full moon tonight. Fi did particularly well, says Robert Neveu, CEO of Certify. – www.certify.com
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When the heart is right, the mind and the body will follow. —Coretta Scott King
Consumer tastes are beginning to look past chardonnay and cabernet sauvignon, and restaurants are looking to France’s Rhone Valley for inspirational grapes from syrah to marsanne and roussane. As overall interest in wine increases, both operators and customers are seeking out new flavors and options for food pairings. – Adapted from Cheers Magazine
Chicago was recently home to the largest Canadian focused food trade show in the US. The Canadian Department of Agriculture and Rural Development invited 45 Canadian vendors who are either currently exporting to the US or export ready to meet and network with buyers from distributors, retailers, chefs and chains. The categories represented included meats, seafood, bakery, gluten free, specialty foods and frozen foods.
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Publisher’s Insight Valerie Miller
Give customers an experience worth repeating “Give me a reason,” is a strong and appropriate throw-down for any business owner, and it applies to March more than any other month in Chicagoland. As daylight savings time begins again, spring is waiting to welcome back walk-ins and customers who have been cooped up for seemingly forever. If you haven’t planned some sort of Spring/Easter/St Patrick’s Day thinking, you’re on a crash course for rotten sales. You need to promote; you need to think your promotions through at least 6 weeks in advance. You need to advertise, and you need to simply make sales ring by two things: Being likable and being loud. Customers want value from their visit, sale or not. They may go for value, but, they really go for some fun. There’s fun in finding a deal, and there’s fun in being in front of the pack. Life is, after all, a competition. We want to have more fun than the next person, and we want to be admired, recognized, welcomed... and just plain known.
A goal is good if shared, best when executed. The most effective leaders are both servants and leaders; the person who can, and often does, work the floor and without trying to prove anything. But the top leader must be the best at delegating; sharing the work means sharing the vision, the purpose and the responsibility of the overall operation. The best staff feel connected to the “big picture” and what they contribute to it. There are no small jobs, but there are those that require specific people to do them, so keep reminding your people how vital they are at every level bears repeating to them.
A great idea without a plan is just forgotten. An employer is always in charge. We hire carefully to ensure that we aren’t baby-sitters; we expect a good day’s performance and pay for it. Make sure that you have job descriptions written down and handed out; that way, there will never be a lawyer sitting across from you telling you that a set of duties were not in someone’s job description. n You can only teach those who wish to be students. n Do not listen to the dreamer, for we all are dreamers. Instead, take advice from savers, planners, organizers, accountants, and those who respect that a penny saved is a penny earned. n Knowing when to act is as important as what you hope to accomplish. n Follow the rules of the game, just play harder than anyone else. n Empty praise is but sand: without foundation. n When drawing advice, ask a foolish man how to spend and a wise woman how to save. Valerie Miller, Publisher
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photo courtesy: vienna
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Food Industry News® March 2014
Food Industry News® March 2014
www.foodindustrynews.com
Page 5
Real Irish!
PHOTO COURTESY: VIENNA
Continued from page 1 one at 5137 Main St in Downers Grove, IL and 28 W. Main St. in Aurora, IL Ballydoyle’s two locations kick off the St. Pat’s Celebration weekend on Friday March 14th. Highlights include: Kegs + Eggs, live music with Aiden O’Toole, Whiskey Brothers and The McNulty Dancers. Open Monday 3/17 at 8:00am.
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Tip or Service Charge, IRS Rules Change the Game
and treatment of tips and service charges. The absence of any of the following indicates that the payment may be a service charge: 1. The payment must be made free from compulsion 2. The customer must have the unrestricted right to determine the amount 3. The payment should not be the subject of negotiation or dictated by employer policy 4. The customer has the right to determine who receives the payment Compliance may seem as simple as changing the name from tip to service charge, but it’s not, and the implications are many. Understanding the impact of compliance is critical to a good decision making process. Below are the items that should be discussed with your accountant and payroll HR partner, to better understand what compliance with the IRS Ruling means. Service charges: • are considered income by the IRS • may or may not be taxable for Illinois Sales Tax depending on, if and how, they are distributed to employees
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U.S. restaurants are expected to book a 3.6% increase in sales in 2014, with 2.4% of the growth stemming from higher menu prices as operators adjust to higher costs for ingredients and labor, according to an NRA report released late Wednesday. Restaurants will employ 13.5 million people or 10% of the U.S. workforce, once again making it the country’s second-largest private employer, the report says. – restaurant.org
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in culture and admiring art, travelers have earned their coffee and a fantastic view. Whether you are planning a romantic dinner or just looking for a spot to grab a light meal during your next museum day, the members and editors of VirtualTourist. com have compiled the Top 5 Museum Restaurants. 1. Musee d’Orsay Restaurant & Café Campana at Musee d’Orsay - Paris, France 2. The Modern at MoMA - New York City, New York 3. Collections Café at Chihuly Garden and Glass - Seattle, Washington 4. Acropolis Museum Restaurant - Athens, Greece 5. Ray’s at Los Angeles County Museum of Art (LACMA) - Los Angeles, California
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Trump International Hotel & Tower® Chicago is pleased to announce the appointment of Aya Fukai as executive pastry chef. Chef Fukai joins Executive Chef Thomas Lents and the acclaimed culinary team at Sixteen, which recently received an upgraded, two-star designation from the 2014 Michelin Guide. As executive pastry chef, Chef Fukai oversees the dessert program at the property’s modern American restaurant, Sixteen, as well as those for banquets and in-room dining.
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■ ■ ■ ■ ■ ■ ■ ■ ■ ■
Honey Butter Fried Chicken 3361 N. Elston Ave. ING 951 W. Fulton Mkt. The Garage 116 N. Aberdeen Senza 2873 N. Broadway Alinea 1723 N. Halsted Chicago Cut Steakhouse 300 N. LaSalle Next 953 W. Fulton Mkt. Uncommon Ground 1401 W. Devon The Violet Hour 1520 N. Damen Ruxbin 851 N. Ashland – Adapted from zagat.com
– VirtualTourist.com
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Food Industry News® March 2014
Local News
The man who has no imagination has no wings. —Muhammad Ali
Energy Category Shows Growth Energy drinks, shots and mixes grew 60% from 2008 to 2012, according to Packaged Facts, and Mintel estimates sales will grow from $11.3 billion in 2013 to $18 billion in 2018. C-stores are taking note and dedicating more space to the category; almost 60% of all energy drinks are sold at c-stores, according to Packaged Facts. “Most customers are 18to 30-year-olds, but a few years ago it was probably 18-25. As that population continues to age, I think they’re still consuming that same product,” said Lisa Dell’Alba, president of Square One Markets. – www.csdecisions.com
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The HGA Group, an independent manufacturers’ rep firm with operations in Indiana and Michigan, has entered the Illinois market. To help its presence throughout Illinois and the Chicago area, the HGA Group hired industry veteran Carl Boutilier, formerly of Mirkovich & Associates. The revival of the all American oyster bar arrives through Pearl Tavern this winter on the banks of the Chicago River, North Wacker Drive in between River North and the loop. Ann Sather Swedish Cuisine and Catering at 5207 N. Clark Street permanently closed on January 5, 2014. Their Belmont, Broadway, and Granville locations are still open for business. Grocery delivery service, Instacart has expanded again in the Chicago area, delivering groceries to Evanston, Kenilworth, Rogers Park and Wilmette. The move targets students at Loyola and Northwestern universities. The startup is working to increase offerings and accommodate requests for products from Mariano’s, Costco Wholesale and Trader Joe’s. –Chicago Tribune The Midwest Foodservice Expo is coming to the Wisconsin Center in Milwaukee, Wisconsin on March 10-12. With thousands of products to source, training on business concepts and culi-
Yolk restaurant will be opening their fifth location at 501 W. Diversey in Chicago, IL.
nary skills and authentic trends like farm to fork, gluten-free & allergens, design elements, craft beer and new media, this will prove to be an informative and fun time for all. Macku Signature at 2925 N. Halsted St. in Chicago is having a Sake Tasting event on April 28th from 7-9 pm. Barbakoa on 1431 Butterfield Rd. in Downer’s Grove is hosting a Latin Series cooking class features Peruvian cooking on April 16th and a dinner on April 23rd. Aurelio’s Pizza in Peoria celebrated its Grand Opening on Jan. 23rd and is ready to serve pizza lovers with its famous fare. Brown Bag Seafood Co. is a new fast-casual restaurant concept developed to bring fresh, healthy and affordable seafood to Chicagoans. It is coming soon to 340 East Randolph St. Caputo & Sons Fruit Market, now owns old Dominick’s locations in Northbrook, Arlington Heights, Des Plaines and Elk Grove Village. The Northbrook and Arlington Heights stores will reopen at the end of March; Elk Grove Village and Des Plaines will follow later.
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5 Best Chicago Bars Five Chicago bars made it onto Draft Magazine’s list of “America’s 100 Best Beer Bars 2014.” What qualifies a bar for the top 100 has changed, the magazine writes. The focus is now on the overall experience rather than how many taps a place has. lt boils down to “having well-cared for; thoughtfully selected beer with an eye toward variety, trends and tradition, in the kind of place you’d want to stay awhile, delivered by someone who knows their stuff.” Here are the Chicago bars on the list: • Bangers & Lace, 1670 W. Division St. • Fountainhead, 1970 W. Montrose Ave. • Hopleaf, 5l4B N. Clark St. • Local Option, ll02W. Webster Ave. • Map Room, 1949 N. Hoyne Ave
For many companies either through the loss of a executive chef, budget – Adapted from Draft Magazine cuts or gaps in organizational skill sets, there are times when you need the services of a skilled Executive Chef and you don’t have one on staff. Customized Culinary Solutions in Skokie, IL may be the answer to those needs. The Pictured: Chef John Reed, owner of Customized company owned by Chef John Reed, Culinary Solutions CEC®, CCA®, ACE was established for just those situation. Customized Culinary Solutions is an on-call Executive Chef service for operators who need the skills and expertise of a seasoned executive with out the added costs of full time employment. “Services such as managing your menus, costing recipes, nutritional analysis and training are what provide to independent restaurants and restaurant groups,” says Chef Reed. For other operators such as caterers and hotels they help with making catering software, inventory and recipe management systems function at the best by managing data, custom reporting and set up times when you are off the clock. For more information and testimonials from satisfied customers please visit www.customizedculinarysolutions.com. Also sign up for their monthly newsletter The Rubberband Door Knob discussing all things fun and exciting about the world of culinary arts.
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Food Industry News® March 2014
Commercial Real Estate Market Snapshot
The underlying fundamentals are returning for 2014 and allude to the fact that commercial real estate market will continue while yet not spectacular, to improve and become more stable. Even more traditional, the consumer sentiment is the highest it has been since before the crash. Chicago is the 16th most active market in the world in sales over $10 million, with $13.24 Billion in transactions last year. Commercial real estate can hedge against inflation and help hold cost down, depending on the dynamics of property, finance and market they are in. An avenue that might be advantageous this year will be seller financing. In addition, we are seeing an increase in lending (CMBS and Banks) to levels pre-crash. Astute investors will look in secondary markets for higher returns and worry less about exit strategies. Snapshots: Retail, ecommerce is changing the way retailers use real estate, enabling retailers to open stores in locations they have never considered before. Grocery anchored centers are slowly recovering. Chicago; compared to NYC, has high buyer concentration and relatively low rental rates comparatively. Office, higher rents haven’t returned as tenants are taking smaller spaces. We are seeing the most demand for green buildings and class A office space. Industrial, tends to lag behind traditional CRE and we are seeing increased activity. Chicago vacancy is expected to drop, while rents are near bottom of market cycle. Single Net Lease, remains strongest levels in ten years in terms of pricing, demand and cap rates. Furthermore, franchisors have been able to achieve cap rates that have never been achievable. Multi Family, remained the preferred property type of most commercial investors with its very strong performance. Cap rates and vacancy rates remain near historic lows. Restaurants, some markets will be oversaturated. A potential conflict will be with landlords that potentially will question the ability of restaurants to support the rental rate. The River North in Chicago is still the preeminent location that has 3 solid day plates; 365 and 7 days a week. A focal point should be on covering your occupancy cost, not the rental rate. Jonathan Tuttle is an associate advisor at Sperry Van Ness Chicago which is a full service, top recognized national platform, commercial real estate firm.
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Domino’s and Coca-Cola Still Together Coca-Cola and Domino’s Pizza have signed a multi-year deal for the soft drink company to supply its beverages to the pizza chain. Domino’s is the only national pizza chain to align with Coca-Cola, according to Domino’s President and Chief Executive Officer Patrick Doyle. “We look forward to leveraging our joint marketing activities and brands to inspire and refresh Domino’s customers,” said Tony Ferlauto, Coca-Cola North America national sales vice president. – Adapted from Drinks Business Review
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Saturday, March 8: International Women’s Day Sunday, March 9: Daylight savings begins: Spring ahead Monday, March 17: St Patrick’s Day Thursday, March 20: Spring (vernal) Equinox: First day of Spring
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Food Industry News® March 2014
Need to Know: The 2014 Top Ten Legal Issues for Restaurateurs
Prepared by Axia Law, LLC – www.axialaw.com • Service charges and auto-gratuities: At the beginning of this year, the IRS started classifying automatic gratuities as service charges, not tips. Due to this change, these wages are now subjected to all withholding and reporting requirements. As such, restaurants are contemplating new and creative ways to replace the auto-gratuities. For example, some are planning to print suggested tip amounts on their bills. • Minimum wage: The push to increase the federal minimum wage from $7.25 to $10.10 continues to gain more and more traction as the White House and several Senators announced their support for the bill earlier this year. • Concealed Carry: Due to Chicago’s 2013 gun ordinance, restaurateurs, who own establishments that serve alcohol, need to post signage in the bottom right corner of the property’s window. Samples and requirements for these signs can be found on the Illinois State Police website. Any establishment that fails to comply with this regulation can lose its liquor license. • Soda Tax: The conversation about a possible state tax on sugary sweetened drinks continues to gain more momentum. The potential bill is rumored to add a 20 cents tax to each bottle of soda and $2.88 tax to each case. • BYOB policies: As the BYOB trend is starting to reach suburban restaurants, city governments are reviewing and proposing new ordinances to regulate this practice. At this time, the State of Illinois has issued no model guidelines. • Yelp Reviews: Even though a recent court decision required Yelp to reveal the identities of seven anonymous reviewers, Yelp officials vowed to appeal the ruling and to continue fighting for the free speech rights of their site users. • Food Safety Training: The Illinois Food Handling Regulation Enforcement Act came into effect in January and implemented new training and certification requirements for food service sanitation managers. • E-cigarettes: A recent ordinance officially placed e-cigarettes in the family of regular tobacco products. Consequently, people will no longer be able to smoke e-cigarettes indoors and will have to take them outside. • Healthcare: The Affordable Care Act requirements for small businesses with 50 or more employees take effect in 2015. Staying vigilant as to the ongoing changes in health benefits is crucial for this year. • Non-compete Agreements: Despite having a signed valid non-compete agreement, the employer may enforce it only if the employee worked there for at least two years.
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Food Industry News® March 2014
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New Chairman Over 30,000 Sqft. of Quality Used and New Equipment of National Fisheries Institute Named Fortune Fish & Gourmet President & CEO Sean O’Scannlain is the new Chairman of the National Fisheries Institute (NFI), the seafood industry’s leading trade association. A 22-year veteran of the seafood industry, O’Scannlain has been a member of NFI since 2002, and has served in a variety of executive positions, including Vice Chairman, Treasurer, and Chairman of FishPAC, the organization’s political action committee. In his new role as chairman, O’Scannlain will focus on seafood nutrition education, promoting domestic aquaculture opportunities, reducing seafood fraud, marketplace labeling, and working closely with legislators and regulators on strategic seafood issues.
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Chicago Ties N.Y. in AAA Five Diamond Award
According to the Crain’s Chicago and The Chicago Sun Times, Chicago is second no more, at least when it comes to AAA five-diamond rated restaurants. AAA’s full list of 2014 four- and five-diamond restaurants was just recently released, and Chicago is now tied with New York City for the most top-rated restaurants. The full listAcadia (1639 S. Wabash) Alinea (1723 N. Halsted) Arun’s (4156 N. Kedzie) Everest (440 S. La Salle) Grace (652 W. Randolph) Sixteen (401 N. Wabash) Tru (676 N. St. Clair) – Adapted from the Chicago Sun Times; Crain’s Chicago
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2014 Online Grocery Spending Grows The year of online grocery is 2014, as AmazonFresh continues to expand and online is projected to account for 11% of grocery spending by 2023, according to Brick Meets Click. Online accounts for 3.3% of grocery spending in a $500 billion industry. To stay competitive, brickand-mortar stores should enhance core offerings, such as improved private-label products, high-end prepared food, tasting sessions and even an in-store pub, writes Hannah Clark Steiman, an associate at innovationstrategy consultancy Innosight. – Bloomberg Businessweek
Restaurant Prices Outgrow Food Cost at Home Prices for meals consumed away from home rose 2.1% last year, compared to 0.4% for food eaten at home, according to data from the Bureau of Labor Statistics. While higher prices may be the cause of slower traffic growth, the NRA is calling for 3.6% restaurant sales growth this year as an improving economy unleashes pent-up demand for dining out. – Adapted from BurgerBusiness.com
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Food Industry News® March 2014
Hobart Develops New Service Scale
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After much feedback from customers, Hobart Corporation has developed a new service scale. The scale is so powerful and innovative, you will be able to accomplish tomorrow’s initiatives today. The new HOBART HTi includes a level of innovation, intelligence, and technology that has never been seen before in a scale. The scale leverages universal gesturing controls on a 10.1” color touch screen, similar to your phone & tablets that you have at home, and a three-screen layout so that operators have access to 80% of what they need within one or two quick swipes. The userinterface can be customized and configured to meet the required
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demands of a specific department or even a specific scale. With the HTi, you can design your screens to include flashkeys, best seller keys, the Internet or even internally managed software programs. The HTi enhances your customer’s experience with the optional 7” graphical customer display. This display can stream videos and photos to easily and dynamically engage customers. It also helps improve efficiencies by training operators right at the scale with pre-loaded training videos. In addition, with improved remote diagnostics capabilities, you’re in an even better position to get answers more quickly, reduce scale downtime and upgrade remotely. With alert icons built into the interface, you are immediately aware of any issues and can often prevent the need for an in-person service call.
The HTi is available through Leach Food Equipment Distributors. Leach is the Master Distributor in the Midwest for the ITW brands in Food Retail. They also distribute many other premiere manufacturers of Foodservice & Food Retail. Leach knows that equipment purchases for your businesses are personal and sometimes difficult. They strive to help you unlock your business’ potential through increasing profits with innovation and technology. Available through Leach Equipment, page 10.
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U.K. bars are serving up batch-made bottled cocktails that are prepared before each shift and contain one-of-a-kind, high-quality ingredients such as White Lyan’s Bone Dry martini made with a tincture of dissolved chicken bones. Jeffrey Morgenthaler, head bartender at Clyde Common in Portland, Ore., is widely credited with popularizing bottled cocktails in the U.S. – The Wall Street Journal
SHMOOZEFEST returns, May, 2014. See page 47 for details and participation info!
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Food Industry News® March 2014
How To Dress Like A Man, Not A Chump 1. The width of the tie should match the width of the lapel. 2. Thin lapels are modern; wide lapels are old-school. 3. A pocket square adds polish, but make sure it doesn’t match your tie or you’ll look cheap. 4. When buying an off-the-rack suit, the number one thing to check is how the shoulders fit. 5. A collar gap between your jacket’s lapels and your shirt’s collar say a bad fit. 6. Opt for a charcoal or gray suit over black, unless you’re attending a funeral. 7. A belt should be fairly thin and match your shoe color. 8. Double vents in the back are more modern and fashionable. 9. For a more casual, trendy look,
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opt for a single-button peak-lapel jacket. 10. If you’re going for more formal business attire, opt for a double-button, notched lapel jacket. 11. The Savile Row Fold keeps your dress pants from falling off the hanger. 12. You should be able to slip your hand between your chest and your buttoned jacket such that it feels snug, but with room to move. 13. Always unbutton your suit before sitting down, or you risk ruining it. 14. The top button of a twobutton (or the middle button of a three-button) should fall at or above the navel. 15. Always right: Classic Windsor knot for your tie, but if the knot is too big, go half Windsor. 16. A vest is best worn with
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single-breasted suits (so it’s actually visible). if you’re going to be wearing your suit in a cold climate, a vest can add a lot of warmth. It also adds a formal touch to your suit. 17. Sleeve cuffs should be exposed about half an inch. 18. When you get your suit home, you’ll need a seam ripper or a small, sharp pair of scissors. Unstitch the jacket’s pockets, remove the tack stitches from the jacket’s vents, and remove the little embroidered label from the jacket’s left sleeve. Avoid ripping the fabric. 19. Make sure that your socks are long enough that there’s no exposed leg when sitting down. 20. Your tie should always be darker than your dress shirt. 21. The suit jacket should be just long enough to cover your pants zipper and butt.
22. A tie should JUST reach the waistband of your trousers, or be slightly shorter. 23. The pant hem should hit right at the top of your shoe. For a more conservative look, the pants should cover the top of the shoe and parts of the laces. 24. You’ll sweat; wear an undershirt, but never let it show.
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Food Industry News® March 2014
Dining With
We’ve moved... Ms. X March 2014
ARENA SPORTS GRILLE 630 W. Lake, ELMHURST, IL 630-832-3742. So many good things to eat here; nachos, pasta, sandwiches, steak and ribs. But, the two things you must try are the wings and a burger. I like their hot wings and for my meal the cheeseburger with cheddar is my favorite. Good food and great prices! CHECKERS DRIVE IN 565 42nd. Ave, EAST MOLINE, IL 309-7521800. Known for their seasoned and grilled burgers. On the menu are burgers, dogs, chicken, wings and filet of fish. I got a cheeseburger with all the fixins; lettuce, tomato and onion along with an order of the chili cheese fries and a coke.
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To finish first, you must first finish.
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DANA HOTEL 660 N. State CHICAGO, IL 312-202-6000. Beautiful boutique, modern hotel. Our room had an amazing view of the city. Ideal for a weekend getaway. Within walking distance to Michigan Avenue, shopping, restaurants and bars. They have a nice lounge in the hotel where you can unwind and have a cocktail. Monday thru Friday they offer Happy Hour from 4pm -7pm FORNO PALESE 369 N. Wood Dale Rd. WOOD DALE, IL 630-5955502. Café and Italian Bakery. Stop in for a cappuccino and order one of their amazing sandwiches. Don’t leave without picking up a couple loaves of bread to go. The crispy crust and ends of their bread are my favorite part. Their bread can also be found at Butera, Joe Caputos, Angelo Caputo’s and Valli. For a full list www.fornopalese.com FRESH FARMS 5740 W. Touhy, NILES, IL 847-215-2663. This grocery store is jam packed with an interesting assortment of international products, plus all your everyday staples. You can spend a lot of time in here browsing and shopping for new things. I always pick up some cheese from the deli; it’s always so fresh! The produce department is huge, so is their bakery and meat dept. They even have a fresh juice bar. HASHBROWNS 1155 N. Wells CHICAGO, IL 312-440-0000. Newly opened, great place for breakfast. They offer some unique omelets, I tried the 18th St.; chorizo, onions, tomato, jalapenos, cilantro and salsa with an order of their signature sweet potato hashbrowns. Potatoes include: Idaho hashbrowns, red potato rosemary hashbrowns, hand cut sweet potato or Idaho fries. Potatoes only could be a meal for me. HOLLYWOOD GRILL 1601 W. North CHICAGO, IL 773-395-1818. Neighborhood favorite. If you’re out late a looking for a good place to eat, this is it. Open 24 hours, plus they have parking. Breakfast is perfect anytime of the day. I like their 2222 special, 2 eggs, 2 sausage, 2 bacon and 2 pancakes. LUCKY STRIKE 100 Yorktown Shop Ctr. LOMBARD, IL 630-9168681. This is a great venue. You can host a party here or just go hang out on your own. Full bar and dining area offering some great snacks including burgers and chicken wings. Then it’s off to bowl a few games. Just have fun! SOPHIA’S HOUSE OF PANCAKES 7110 W. 159th ORLAND PARK, IL 708-444-7777. Breakfast is the specialty of the house. You can get bacon & eggs, a skillet, an omelet all served with hash browns and choice of toast or pancakes. Skip the toast and get the pancakes. Otherwise go for an order of thick French toast or a waffle. It’s hard to decide because everything looks so good. Open daily from 6am-4pm.
— Rick Mears
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Food Industry News® March 2014
TRAVEL With Valerie Miller DESTINATION: LOS CABOS, MEXICO
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Getting There: Flights out of Chicago O’Hare on American and Untied Airlines Flights out of Chicago Midway on Air Tran and Delta Airlines Los Cabos, Mexico continues to be one of the most popular international travel destinations for tourism, typically welcoming more than two million visitors per year. With value for travelers at an all time high, Starwood Resorts in Los Cabos are predicting continued growth in business in 2014. “There has never been a better time to visit Los Cabos,” said Renato Mendonca, Los Cabos Tourism Board President. “Leisure travelers and meeting planners are benefiting from incredible values as resorts offer packages and incentives to continue luring guests to this beautiful destination.” 2014 Travel Trend Forcast at Starwood’s Los Cabos Properties: The Sheraton Hacienda del Mar Golf & Spa Resort and The Westin Resort & Spa. Family Travel –Los Cabos offers an ideal atmosphere for adventurous parents looking for outdoor activities for the entire family while on vacation. Hiking, swimming, golfing, sightseeing and motorsports Meetings and Incentive Travel – Meeting and corporate travel planners continue to look for value when considering international locations. The Westin Resort & Spa now has “Gluten-Free-Meetings’, while the Sheraton offers 18,000 square feet of indoor meeting and function space. Golfer’s Paradise – Los Cabos is home to four out of the five top golf courses in Mexico, with three new golf courses currently in development All - Inclusive Options – More travelers are seeking all –inclusive resorts to maximize value and alleviate the stresses of nuances of travel. Health & Wellness – The Westin and Sheraton are creating unique experiences for guests by offering new spa treatments with local flair. Culinary Tourism –Travelers will continue to escape to new places seeking authentic culinary experiences. Food tourism is a popular trend .This year the Westin will be hosting the Spices Festival in March featuring delicious international dishes, the Mango-Festival in July and August and their annual Chili Festival in November. Demanding Dream Nuptials – Los Cabos is still a popular location for destination weddings. The Westin’s new Plaza Cortez is an oceanfront event space providing a stunning backdrop for weddings, private dinners and large groups. Starwood Hotels & Resorts Worldwide Inc, is one of the leading hotel and leisure companies in the world with nearly 1,200 properties in 100 countries and 171,000 employees at its owned and managed properties. Visit starwoodhotels.com
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Rules of Everyday Success ● Show up on time. ● Be presentable. ● Know what is expected of you and work to fulfill even more. ● Emulate the best. ● If you can’t have a real mentor, follow one by example. Read. Be current. Research your position and trends that affect it. ● The victor in any struggle did the homework.
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Food Industry News® March 2014
The Benefits of Aged Beef
Greek food is always a hit, and delicious. Devanco’s Greek Loukaniko Sausage is terrific on pita, on a hoagie-style roll or french bread. Available 6” with 30 pieces per box or rope in 10 lb packs, they’ll add flavor, spice and the kind of diverse menu item that brings customers back. Available through Devanco; their ad appears on page 27.
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Collective planning
Businesses that start with a small, simple concept have a better ability to thrive and grow than a grandiose concept. Collective planning allows for input on all ends, and helps eliminate problems that aren’t fully visible from the top. Rotating the task of keeping notes both enables fair participation as well as sharpening a full group effort. It’s that feeling of being involved that transforms ideas into sales, and sales into further success. –JC
Healthier Eating Lifestyles Catching On
Restaurants that used to tout January deals to help customers keep their New Year’s resolutions are promoting year-round menus of lowercalorie and healthy options. There’s evidence that the slow, steady approach from eateries and food companies is paying off. While one study shows that only 8% of people succeed with resolutions in any given year, a separate study from the USDA says Americans have been cutting back on calories and fat and eating more fiber in recent years, signaling a shift toward healthier lifestyles. – Adapted from SmartBlog on Food & Beverage
by John Cecala, Principal & Executive Vice President, Buedel Fine Meats & Provisions Did you ever notice the difference in flavor and tenderness between steaks purchased at a grocery store from those ordered for dinner at a fine restaurant? Of course, a lot of the difference has to do with the preparation of the steaks by the chef, but the difference in taste also has much to do with how long the beef has been aged. Finer restaurants typically purchase beef from purveyors that age their beef for approximately 21-30+ days from harvest in temperature controlled environments. Grocery stores typically sell beef with less than 14 days age from harvest and turnover their inventory faster. When beef has been properly aged before serving it has a deeper richer flavor and increased tenderness. During the aging process the natural enzymes inside the meat breakdown the muscle tissue and make it more tender and flavorful. There are two primary ways of properly aging beef: Wet Aging and Dry Aging. Wet Aging Wet aging is the most common way beef is aged. At harvest, packing plants vacuum seal primal cuts in plastic film. This process seals the beef and protects it from exposure to open air. Beef left inside this vacuumed sealed package and stored at temperatures under 40 degrees keeps the beef wholesome and allows the natural enzymes to breakdown and enhance the meat. After two to three weeks, there is a noticeable difference in the taste and texture of the meat – that’s about the perfect time to cut into steaks or roasts. Too much age beyond that and the meat begins to spoil. The best meat purveyors have strict time and temperature controls in place to ensure quality. Dry Aging Dry aging is the way all beef used to be aged up until the 1970’s when vacuum packaging was brought to the meat industry. Dry aging is a time honored, old world tradition where primal beef cuts are aged for 28-50+ days in a controlled open air environment. During this process the external service of the meat becomes hard and envelops the meat with a crust. The beef inside the crust develops a fine rich concentrated flavor and tender texture as the natural moisture in the muscle is evaporated. When the beef has reached the desired age, the inedible outer crust is carefully removed and the meat can be cut into steaks that will have an incredible flavor. To properly dry age beef you must have separated refrigerated space with precise temperature, relative humidity and air circulation controls along with specific UV lighting to control bacteria growth to create the perfect environment. Dry aged beef is more expensive than wet aged beef because you typically lose about 20% of the meat during the dry aging process. Dry aging is best for cuts of beef that have higher marbling such as Prime and Upper Choice grades. The most typical dry aged cuts are from the short loin (Porterhouses, T-Bone, Bone-In Strip) and the ribs (Bone-In Rib Eye Steaks). Other factors which affect the taste and texture of beef are breed of cattle, feed and USDA grade. Proper aging of beef is always a beneficial enhancement.
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Food Industry News® March 2014
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The Dangers of Sleeplessness Seven to 9 hours of sleep per night are what’s generally recommended, but almost 40% of Americans get less than 7 hours of sleep a night, a recent Gallup poll found, and an estimated 70 million Americans have a sleep disorder. Here’s what happens: 1. Irritability A team of Israeli researchers observed a group of underslept medical residents. The study found that the negative emotional effect of disruptive events — things like being interrupted while in the middle of doing something — were amplified by sleep loss. 2. Headaches Scientists don’t yet know exactly why sleep deprivation leads to headaches, but it’s a connection doctors have noticed for more than a century. Migraines can be triggered by sleepless nights, and 36 to 58% of people with sleep apnea wake up with “nondescript morning headaches.” 3. Inability to learn A study of middle school students found that “delaying school start times by one hour increases standardized test scores
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MARCH Monday (Spanish) _____17 Wednesday ___________26 APRIL Wednesday _________9, 30
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To Register, Visit Our Website: www.illinoisrestaurants.org Or Call 312-787-4000 by at least 2 percentile points in math and 1 percentile point in reading.” 4. Weight gain People who are underslept seem to have hormone imbalances that are tied to increased appetite, more cravings for high-calorie foods, a greater response to indulgent treats, and a dampened ability to control their impulses — a very dangerous combination. 5. Poor vision Sleep deprivation is associated with tunnel vision, double vision, and dimness. The longer you are awake, the more visual errors you’ll encounter, and the more likely you are to experience outright hallucinations. 6. Heart disease Subjects who were allowed to sleep for 4 hours a night had an elevated heart rate when compared to those getting 8 hours. Concentrations of C-reactive protein, a marker of heart disease risk, increased in those fully and partially deprived of sleep. 7. Slowness When researchers gave West Point cadets two tests that require quick decision-making, some were allowed to sleep between the tests, while others were not. Those who had slept
did better the second time — those who had not did worse, and their reactions slowed down. A study in college athletes found similar results. 8. Infection You know that great thing your immune system does, where when you get an open wound of some kind it doesn’t always get infected immediately? Prolonged sleep deprivation and even one night of sleeplessness can impede your body’s natural defenses against microorganisms. 9. Economic risk-taking Planning to make some changes to your portfolio? You might want to make sure you’re well-rested. “A single night of sleep deprivation evoked a strategy shift during risky decision making such that healthy human volunteers moved from defending against losses to seeking increased gains,” researchers concluded. 10. Overproduction of urine When people sleep, the body slows down its normal urine production. This is why most people don’t have to pee in the night as much as they do during the day. But when someone is sleep deprived, this
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IRA Offers Summer Festival Sanitation Certification Class The Illinois Restaurant Association, in cooperation with the Chicago Department of Health, is pleased to offer a Summer Festival Sanitation Certification Class. This informative and comprehensive 3-hour class is required for all summer festival foodservice vendors and covers all topics related to outdoor food handling and proper festival sanitation techniques. Summer Festival Vendor Sanitation Certification Training classes are held from April thru August each year at the IRA Office: 33 W. Monroe St., Ste. 250, Chicago, IL 60603. normal slowdown doesn’t happen, leading to what researchers call “excess nocturnal urine production.” This condition may be linked to bedwetting in children and, in adults, it’s tied to what’s called nocturia — the need to use the bathroom many times during the night. 11. Unhappiness and depression In a classic study led by Nobel Prize-winning psychologist Daniel Kahneman, a group of 909 working women kept detailed logs of their moods and day-to-day activities. A poor night’s sleep was one of two factors that could ruin the following day’s mood. (The other was tight deadlines at work.) Another study reported higher marital happiness among
women with more peaceful sleep, although it’s hard to say whether happy people sleep better, better sleep makes people happier, or — most likely — some combination of the two. Insomniacs are also twice as likely to develop depression, and preliminary research suggests that treating sleep problems may successfully treat depressive symptoms. 12. Death People who consistently do not get 7-8 hours of sleep are more likely to die during a given time period. Put more simply: We all die eventually, but sleeping too little — or even too much — is associated with a higher risk of dying sooner than you otherwise might. –businessinsider.com
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Food Industry News® March 2014
Illinois Craft Brewers Guild Meeting at Begyle Brewing The Illinois Craft Brewers Guild is an impressive group of individuals. Peter Crowley of Haymarket Pub & Brewery led the meeting. They have pooled their resources to promote Illinois Craft Breweries and also work together as a team to fight unfair legislation. When you look at the craft beer coming out of Illinois, it’s clear that these are some of the finest brews in the country. Don’t be surprised if some of these members get accolades at Denver’s Craft Brewers Conference in April. It was Food Industry News VP Cary Miller’s privilege to be interviewed by Steve Mosqueda, of the Drinking and Writing radio show. https://www.facebook.com/IllinoisCraftBrewersGuild
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Chicago Tribune’s Dining Red Hot Stars The Chicago Tribune bestows kudos and honors to their choices of who is the best, the most innovative and the visionaries among the area’s best dining destinations. Among their recent choices are: Curtis Duffy, Grace; 652 W. Randolph, Chicago Abraham Conlon and Adrienne Lo, Fat Rice; 2957 W,. Diversey, Chicago Thomas Lents, Sixteen, 401 N. Wabash, Chicago Jason Chan, Juno; 2638 N. Lincoln, Chicago Amy Morton, Found Kitchen and Social House; 1631 Chicago Ave., Evanston Paul McGee, Three Dots and a Dash, Bub City; 435 N. Clark, Chicago (Three Dots) James Sillane, Armitage Pizzeria; 711 W. Armitage, Chicago Carlos Gaytan, Mexique; 1529 W. Chicago Ave., Chicago Erick Williams, mk and Country Barbecue; 868 N. Franklin/1352 W. Taylor, Chicago Carrie and Michael Nahabedian, Brindille and Naha; 534 N. Clark, Chicago Christine Cikowski and Josh Kulp, Honey Butter Fried Chicken; 3361 N. Elston, Chicago
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Top Floor Maintenance Tips for Winter
Oh how beautiful that fluffy snow can be on crisp cold wintery day! Unfortunately, that beautiful snow quickly becomes dirty slush. Here are some tips to get you and your floors through the winter season and make way for spring! Proper Floor Cleaning Products Salt is great for melting snow and Ice but the chemicals in most melting products can leave a dulling residue on your wood floors. Choosing the right floor cleaning product is crucial to the life of your floors. The best floor cleaning products are natural, environmentally friendly and free of any damaging oils and specifically made for the type of floor you are cleaning. Stay away from cleaners that need to be mixed with water and opt for premixed, spray on cleaners that do not require rinsing. Buckets filled with liquid floor cleaning products can also cause water damage to your flooring over time. Use microfiber dry mops and change the mop pads often when removing build up from melting products to prevent cross contamination to other areas that are not affected. If Your Establishment Allows Pets, or For Your Wood Floors at Home Pets are some of the biggest offenders of tracking in wet snow and slush. Keep a rug and a towel at your door and dry their feet as well as their fur before they enter the house. Have a dog treat ready and train them to stay until you’re done. Prevent damage from melting snow Remove large accumulations of snow from areas where it could melt and enter your home or business. Consider where snow will go when it melts. The combination of melting snow and ice can create extreme runoff conditions. Shovel snow away from the perimeter of your home or business. Also consider clearing sidewalks, driveways and any other areas that slope toward the property. Clean snow and debris from ground drains and gutters that may be obstructed. Ice and compact snow can create dams that keep water from draining properly. It’s all in the numbers To ensure a long life of your wood flooring, it is important that you maintain the proper Relative Humidity (RH) and Temperature. A recommended RH range should be between 30%- 50% and temperature should be between 60F°- 80F° degrees. If these conditions are not maintained, serious problems like shrinkage, gapping, and even cracking can occur during the winter and cupping, crowning and buckling in the summer. Using a Thermo-Hygrometer to monitor these crucial levels is key. For more information, visit www.mrfloor.com
Food-traceability sales expected to exceed $14.1B by 2020 The global food track-and-trace market is expected to reach $14.1 billion by 2020, averaging 9% growth annually, according to the Allied Market Research. “Food traceability is becoming a norm for all food producers across the globe as a result of consumer demands and govern-
ment regulations concerning food safety,” said Ashish Gedamkar, engineer at Allied. Among food-traceability products, radio-frequency identification is expected to see the highest gain, with growth projected to be 19.4%.” – Adapted from FoodProductionDaily.com
It’s not what you look at that matters, it’s what you see. —Henry David Thoreau
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Food Industry News® March 2014
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PespsiCo Foodservice offers some of the world’s best known brands like Quaker Oats and Tropicana beverages. Known primarily for their soft drinks and snacks, PepsiCo Foodservice has expanded their product offering with innovations like Trop 50 juice beverages, Quaker Express Oatmeal, and Quaker Breakfast Cookies. Available in a number of delicious flavors, Trop 50 has the great taste you expect from Tropicana with 50% less sugar and calories. Made with Pure Via® all natural zero calorie sweetener, Trop 50 offers patrons a healthy alternative without sacrificing any of the flavor they look for in a Tropicana beverage. And to add a perfect pairing to a breakfast beverage, PepsiCo Foodservice has introduced Quaker Express Oatmeal and Breakfast Cookies. All designed for the on-the-go patron. Quaker’s express oatmeal is available in three flavors – golden brown sugar, cinnamon roll, and baked apple - all packaged in a microwave safe bowl that’s cool to the touch and ready in moments. For an even quicker way to get that delicious oatmeal taste, patrons can pick up Quaker’s breakfast cookies – available in oatmeal chocolate chip and oatmeal raisin flavors. An excellent source of iron, calcium and fiber, Quaker breakfast cookies are a delicious way to start the day. To learn more about the products mentioned here or other breakfast products available from PepsiCo Foodservice, please visit their website, www.iwanttoservepepsi.com
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■ Use natural light, and lots of it. Don’t use the overhead lighting, which casts a yellow greasy-spoon look to a plated dish, and definitely don’t use an oncamera flash. ■ Show the process. Part of the fun of looking at food photography comes from seeing how a dish is made. Spice up your images by showing the way a food item is cooked, prepared, plated or garnished. ■ The first bite is best. Add dimension to your food photographs by showing what that first bite looks like, and the second and third. Your viewers will want to snag the fork right from the image. ■ Garnish, garnish, garnish. It’s the little things that matter, and garnish is an important little thing that makes all the difference when photographing a dish. ■ White balance is key. Ensuring that your white balance is spot on will make the difference between a drool-enducing photo, and one that looks like you’d rather skip dinner and move on to dessert. ■ Playful angles. Play around with the angle from which you photograph a dish to give viewers a little surprise and intrigue. ■ Sometimes fake food works better. For instance, while you would serve a soup hot, you might want to photograph it cold. It may then be thicker, so it holds up a bit of garnish better, or doesn’t wilt fresh garnish so it buys you time to get the shots you need. Instead of dressing a salad, leave the dressing off and spritz it with a bit of olive oil so that it shimmers like it would with dressing but doesn’t wilt nearly as quickly. Think about how a dish would look its best, and what you might need to change about a recipe — or the food itself — to get that effect. Adapted from The Mother Nature Network; www.mnn.com
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Dreams and What Affects Them 1. Sleeping on your belly stimulates erotic dreams People who sleep on their fronts are way more likely to have erotic dreams compared to those who go to sleep in other positions. According to a study, people who sleep on their tummy tend to get short of breath at night, and because of that, they often get dreams of wild sex. Another interesting fact to note is that most people who have experienced such dreams report that they also often involve a really famous personality. 2. Nightmares can be shared In a large study that involved nearly 2700 identical twins and 4200 non-identical twins, scientists found that identical twins are twice as likely to have the trait of having frequent nightmares as fraternal twins, which is both awesome and slightly creepy. 3. Earth’s magnetic fields affect dreams It’s possible that the Earth’s magnetic field has a profound effect on dreams in people. Psychologist Darren Lipnicki has concluded that low geomagnetic activity caused weirder dreams, but when the geomagnetic activity was high, the dreams got more normal and sensible. His findings are strictly anecdotal but have provided the impetus for further controlled studies. 4. Black and white TV Respondents aged 55 and over had colorless dreams 20 percent of the time: they grew up on black and white tv. Other studies have shown that since the 1960s, 83 percent of the population dreams in color, a timeline that coincides with the advent of color TV—so it is possible that media has as much influence on our subconsciousness as life experience. 5. Cheeses Your spouse was right: What you eat before bedtime does alter your dreams. A study has found out that different types of cheeses can affect your dreams. All cheeses contain the amino acid tryptophan, which is helpful in normalizing sleep and reducing stress levels. A 2005 study conducted by the British Cheese Board discovered that the subjects who normally ate cheddar cheese dreamt more about celebrities; the people who ate blue cheese (Blue Stilton) experienced bizarre dreams. Cheshire gave the best night’s sleep, but it caused dreamlessness. The people who ate Red Lancashire had nostalgic dreams about their families and childhood and the ones who ate Blue Lancashire dreamt mostly about their work. 6. Smells Sometimes in our dreams we hear a sound from reality which is incorporated it a way that makes sense to our subconscious. In one study, researchers found that there was a significant difference between the dreams of the people who heard no music and the people who did. The ones who did hear reported that they had heard music in their dreams. Even smells have an influence on dreams. Similar to noise, our brain interprets smells as a signal and incorporates it in dreams. For example, the scent of rose gave people pleasant dreams while the scent of rotten eggs gave weird dreams to people.
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Destination Dining in Airports More upscale restaurants are popping up in airport terminals as restaurateurs look to claim dining dollars from affluent travelers with a taste for gourmet fare. Setting up shop in an airport poses some challenges, as space is limited and some kitchen mainstays, like open-flame cook tops, are on the no-fly list. “Whatever you do in a stand-alone restaurant in New York, it’s twice as hard in an airport,” said chef Cat Cora, who has restaurants in San Francisco International, Houston Bush Intercontinental and Salt Lake City airports. – Adapted from The Wall Street Journal
U.S. Domestic Wine Sales Up in 2013
U.S. domestic wine sales grew in 2013 and the Winery Job Index grew by 27% for the year, according to the Wine Industry Metrics by Wines Vines Analytics. Off-premise wine sales showed a 7% increase for the year, reaching a high of $7.34 billion, while direct-toconsumer sales reached $1.58 billion in 2013, also posting 7% growth. Jobs in hospitality, sales and marketing and winemaking drove the 27% increase in 2013 over 2012, and December hiring was 54% higher than in December 2012. – Adapted from Wines & Vines magazine
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Salesperson
By John Graham Insurance salespeople are knowledgeable about analyzing and managing risk. This is their job; it’s what salespeople know. It’s ironic that the strength of knowledge shifts to weakness when they blindly approach solutions from their perspective. But today’s customers want their issues and their interests addressed by salespeople. They want to tell their story and expect salespeople to listen. To be a salesperson today isn’t easy –– in fact it’s difficult. So, here are six ideas that will help you become a more effective salesperson. 1. Embrace a changing role. A recent Silverpop white paper referred to a study, one that directly affects salespeople: “83% of consumers are willing to spend more on a product or service if they feel a personal connection to the company, while 20% said they would spend up to 50% more if they felt the company put customers first.” While this may help explain the near fanatical customer loyalty enjoyed by such companies as Amazon, Apple and others, it also calls into question the traditional and cherished role of salespeople as intermediaries operating between a company and its customers. However, this shouldn’t cause anyone to conclude the change diminishes the salesperson’s value. But it does suggest that salespeople now have the task of aligning a company with its customers in ways that result in ever increasing loyalty. Those salespeople who are most successful in accomplishing this objective, a role some call “customer experience facilitator,” deserve to be compensated appropriately for their efforts because of their ability to clearly understand customer needs and expectations. 2. Make ‘now’ the only acceptable response time. When
Food Industry News® March 2014
business email recipients are asked who they should respond to first, the most common answer is “the boss.” And it’s downhill from there. Perhaps this explains why so many customer emails fail to receive priority attention or why “I’ll get back to as soon as I can” is insulting. When Boston Business Journal asked Adam Kennedy, 37, the regional property manager for Peabody Properties, Inc., about his guiding management principles, he put communication at the top. “Response needs to be immediate,” he said. Those few words say it all. “Now” is the only acceptable answer. This is what customers expect and how they “score” those they do business with. 3. Always think strategically. “It’s absolutely appalling –– and I never use that word –– that there are large, public companies with CEOs who cannot tell what the company’s unique vision and value proposition are,” writes management consultant Steve Tobak of Silicone Valley-based Invisor Consulting. If this is accurate, then is it any wonder that others in companies are focused on what they’re doing, but don’t have a clue as to the mission of the enterprise? Ask someone in sales their mission and chances are they will say, “Make the numbers.” On and on it goes –– no strategy. “Tell me what your business was born to change?” asks Christoph Becker, Global CEO of gyro. “Who are the people? What is their dream? How is your business set to change the world?” He notes that this is what it takes to make a brand relevant to people. 4. Don’t jump to a solution before understanding the need. Sending customers the message that your goal is “making the sale” rather than “helping to solve a problem” is the most common mistake in sales. Today’s customers don’t want any part of “being sold.” What they’re looking for is help. Those salespeople who don’t understand the difference
are headed for trouble. The path to the right solution starts with asking questions –– taking time to ask lots of questions. “At first it bothered us that she was asking so many questions,” said the manager regarding a meeting with a salesperson. “It was irritating because we knew what we wanted.” Then, with a sheepish smile, he added, “It didn’t take long before we realized that we had been going in the wrong direction.” If there were ever an overlooked truth in selling it’s this: Questions, not presentations, close sales. Why? Customers recognize the value of salespeople who understand what it means to help. 5. Make compelling statements that deliver the right message. It takes powerful, compelling messages to put a company “out in front,” to attract customers and to separate it from the competition. 6. Never stop engaging customers. This may seem so basic and obvious it’s not worth taking time to talk about it. Perhaps, but the evidence suggests otherwise. In effect, most companies don’t make engaging customers an ongoing activity; stupidly, they actively promote “anti-loyalty.” Customers conclude, “I’m not important to them.” Customers are amazed that so few salespeople ever both to follow up after a sale, let alone as time goes by. When auto dealers fail to stay in touch with car buyers more than a few months or maybe a year, the customers fall off the database cliff, which then gives them “permission” to shop elsewhere the next time around. If salespeople want loyalty from customers, they must demonstrate loyalty as well. Today, there are so many available buying channels for customers that continuing to engage them is a salesperson’s most important task. John Graham of GrahamComm is a marketing and sales consultant and business writer. He publishes a free monthly eBulletin, “No Nonsense Marketing & Sales.” Contact him at johnrg31@me.com, 617-774-9759 or johnrgraham.com.
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Amazon.com’s arrow: As David Vik says in The Culture Secret, “That’s a subtle reminder to employees and customers alike that Amazon has everything from A to Z.” Tostitos sharing salsa: Two Ts sharing salsa! The logo has changed slightly, but that element remains. The Big Ten likes adding extras into logos. Notice the ‘11’ in the previous logo on the bottom, back when 11 schools were involved. When Nebraska joined, the subtle 11 had to go. The conference explained exactly what it was doing: “[The logo’s] contemporary collegiate lettering includes an embedded numeral ‘10’ in the word ‘BIG,’ which allows fans to see ‘BIG’ and ‘10’ in a single word.”
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A man may die, nations may rise and fall, but an idea lives on. —John F. Kennedy
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Even if you are on the right track, you will get run over if you just sit there. — Will Rogers
CHEF PROFILE Chef Shaun Connolly
Restaurant: LUXBAR 18 E. Bellevue, Chicago, Illinois 60614 Birthplace: Chicago Current Position: Executive Chef of LUXBAR First Foodservice Job: Bus boy at a BBQ place Favorite Food: Vietnamese Food
Conte Di Savoia West County Barbecue Couscous Demitasse De Pasada Dosirak EL Ideas Eppel’s Restaurant Fotano’s Subs Francesca’s on Taylor Franco’s Pizza Ghareeb Nawaz Express Golden Thai
Memorable Customers: Andrew Zimmern- He ate pigtails at DragonRanch
Hana Sushi, Chinese & Thai
Worst Part of Job: Brunch
Ichiban Sushi Café
Most Humorous Kitchen Mishap: Freeezing a cook’s clothes in liquid nitrogen.
Infield’s
Favorite Food to prepare: Handmade pasta What part of the job gives the most pleasure: The hands-on cooking aspect of the job.
Hong Kong Delight III
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If you couldn’t be a chef, what would you be and why: Outlaw Biker or a tattoo artist, because I couldnt be a professional golfer
Jubrano’s
Best advice you ever got was: Don’t take your first Executive Chef gig.
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Where do you like to vacation: San Francisco What do you enjoy most about FIN: Reading about trends
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Conte Di Savoia
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Top 10 Iconic Foods and Where to Find Them
The members and editors of travel website VirtualTourist came up with the top 10 iconic foods and the best spots to find them. 1. Pastrami Sandwich - New York City, New York. A fixture in New York’s Lower East Side neighborhood since 1888, Katz’s Delicatessen is a holdover from a time that has long disappeared from the old neighborhood. 2. Pad Thai – Bangkok, Thailand. The most famous spot for Pad Thai in Bangkok is Thip Samai, an unassuming storefront across from Wat Thepthidaram in the city’s Banglamphu district. 3. Pizza – Naples, Italy. While there is no shortage of pizzerias, two of the most famous shops are L’Antica Pizzeria da Michele, the latter located near the Duomo and known for being where President Clinton sampled them during the 1994 G7 conference. 4. Frites – Brussels, Belgium. Vying for top spot in Brussels are Frit Flagey in Place Flagey, Friterie Tabora near the Grand Place, and Maison Friterie Antoine in Place Jourdan. 5. Coffee and Beignets – New Orleans, Louisiana. A people watching institution in its own right, Café du Monde, conveniently located on Jackson Square, is a mandatory stop for coffee fans. 6. Steak – Argentina. A few recommended parillas, or grill restaurants, are El Boliche de Alberto in Bariloche, Don Julio in Buenos Aires, and La Cabrera in the Palermo Viejo district of Buenos Aires. VirtualTourist members recommend the Bife de Lomo at La Cabrera. 7. Sushi – Tokyo, Japan. Sushi can be had anytimein Tokyo: one experience unique to the city is a visit to the Tsukiji Fish Market. Check out Sushi Saito, which has threeMichelin stars and only seven seats, located in the Akasaka district. 8. Gelato – Florence, Italy. VirtualTourist members strongly
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suggest Bar Vivoli, Perche No, and Grom in Florence. For those not traveling soon, Grom also has locations in Paris, New York, Tokyo, Malibu and Osaka. 9. Crepes - Brittany, France. Three widely recommended spots are Crêperie Tout le Monde in Douarnenez, Corps de Garde in Saint Malo, and Breizh Café in Cancale. 10. Chili crab – Singapore. Strongly suggested: the Jumbo Seafood Restaurant in Singapore’s East Coast Seafood Center, although the restaurant has five locations throughout Singapore and a new outpost in Shanghai, China. – www.virtualtourist.com
Fine Wine Sales Expected to Rise Fine-wine sales are expected to increase 6% to 10% in 2014, with luxury wines and wines costing $10 to $18 projected to experience the largest growth, according to a Silicon Valley Bank report. Changes in wine consumer demographics, however, could affect future growth in the fine-wine sector, as millennials replace boomers as the dominant consumers in five to seven years. The bank also expects a weaker euro, which may cause a rise in imports and pricing competition, as well as a continued acceleration of mergers and acquisitions. – Source: CNBC
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Timothy O’Toole’s Pub is a family owned pub celebrating over 20 years in business. They have two locations; one at 622 N. Faribanks in Chicago and at 5572 Grand Ave. in Gurnee, Illinois. The Chicago location has 48 beers on tap and the Gurnee location has 38 beers on tap. Both locations are known for their great bar food, craft beer, cocktails and spirits. It’s a sports bar where you can come in and watch a game, its a place you can play some pool or darts and you can even bring the kids in for a meal. The menu at both locations is stellar. There is so much good food to choose from. Start off with an order of their award winning wings and their famous “Big Timmy Burger”. This is two half pound burger patties, cheddar, jack, mozzarella, Swiss, bacon, onion straws, BBQ sauce, lettuce, tomato and red onions served with fries & onion rings. For the smaller appetite get the “Little Timmy” which is a half pound burger with the works. Irish Classics include: Pub Fish & Chips-hand battered cod with house made tartar sauce & malt vinegar, Guinness Beef Stew or Shepherds Pie. Timothy O’Toole’s – Chicago location Every Tuesday is Karaoke Wednesdays - In the Back Bar of Timothy O’Toole’s at 9:00 pm Comedians You Should Know- this is a group of six Chicago based stand-up comedians intent on changing the face of stand up comedy with their videos, weekly downtown shows and comedy tour. Tickets for this can be purchased online. Timothy O’Toole’s – Gurnee location Every Wednesday is Karaoke Every Thursday is Live Acoustic Music Timothy O’Toole’s (both locations) open daily at 11:00 am. The kitchen is open late. Private parties are available. For more info log on to timothyotooles.com
—Muhammad Ali
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Food Industry News® March 2014
Nuggets J.C. Penney recently announced that it was cutting 2,000 jobs and closing 33 “underperforming” stores in an effort to rein in expenses. The store closings are likely to be complete by early May. J.C. Penney said it expected the moves to generate $65 million in annual cost savings. Megabus continues to be the popular choice of over 30 million travelers seeking safe, reliable and affordable travel options. Megabus.com, a subsidiary of Coach USA launched in April, 2006 and is one of the largest city-to-city express bus service providers in North America. The corporate owner of kid-centric restaurant chain Chuck E. Cheese’s was gobbled up by private equity firm, Apollo for $1.3 billion. Austrian glass-maker Riedel has developed what it says is the ideal glassware for drinking Coca-Cola. The glass is designed to ensure the right balance of “sweetness, acidity, minerality and effervescence,” according to Riedel owner Georg Riedel. The company has a licensing agreement with Coca-Cola, its first with a non-alcoholic brand. - Bloomberg Businessweek Quaker Steak & Lube® is a family friendly restaurant with a motor-themed atmosphere. Commonly referred to as “The Lube®”, they have over 60 locations throughout the United States
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and Canada, The Lube® serves over 80 million wings annually and sells its bottled sauces around the world. The restaurant franchise has won the title “Best Wings USA” and has over 100 local, national and international awards for their wings and over 21 signature sauces. Target will open its first TargetExpress store this summer near the University of Minnesota campus in Minneapolis. The 20,000-squarefoot store will be about one-fifth the size of the retailer’s smallest CityTarget store and is aimed at giving the chain a way to expand into more urban areas as more young people choose to live in cities. New York Times You can use a hotel’s concierge services even when you are not staying at the hotel. Tell the concierge that you are not a guest, but would appreciate his/ her help, and tip generously when you recieve it. Are the big pre-
mium cable channels planning to become free agents? Rumored changes would allow subscriptions without cable pakages as new viewers are abandoning expensive cable for indepentent options like Netflix. and Roku.
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ORDERING ETIQUETTE When placing a to go order, here are a few simple tips: 1: Look at the menu before you order. 2: Have your order ready before you make the call to place it. Don’t ask the people at your job or household “what do you want?”while the person on the phone is waiting for your order. 3: Ask the person taking your order to repeat the order back to you. 4: Be patient, they might be waiting on someone inside their place. 5: Order online – find your favorite restaurant, choose your meal, place your order. Pick it up or have it delivered. There are many sites you can use to find food delivery services. These simple tips can ensure that your order will be correct. 6: When ordering coffee, keep an eye on the employee to see what they are putting in your coffee. A lot of times you don’t ask for sugar but they put it in your coffee by mistake. 7: If you’re doubtful, take a sip of the coffee before you leave the place. 8: If you need condiments or silverware, ask if it’s in the bag? 9: Some restaurants double check the order when you come to pick it up. 10: When picking up your order, take a look in the bag to see if you were given the right items. 11: Be considerate of other people’s time, both those waiting on you and those waiting behind you. These simple tips can help to make your order correct.
Request The FOOD INDUSTRY NEWS 2014 Display Rates Media Kit advertisers get new accounts from preopening to post operation. Your ad will reach buyers, owners, decision makers and chefs at all levels of the local industry including:
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Chef Profile Mack Chan
Restaurant: Macku Signature 2925 N Halsted St., Chicago, Illinois 60657 Birthplace: Vietnam Current Position: Executive Chef First Foodservice Job: Busboy Favorite Food: Japanese Memorable Customers: The most memorable customers I have is a family of 6. They came to the first restaurant I opened and have followed me since. I’ve seen their 4 children grow into fine young adults. Worst Part of Job: When I was younger and training to be a chef the worst part of the job was washing pots and pans. Most Humorous Kitchen Mishap: When I was working under my master at a Japanese restaurant I prepared a salmon dish. The customer returned the dish because the cut of the fish was too small. My master was so upset that he picked up the salmon and threw it in my face. I picked up the piece and threw it back in his face. It wasn’t funny at the time but looking back on it I find it a bit amusing. Favorite Food to prepare: Soup. I love preparing soup because it’s challenging to make. It takes a lot of time and ingredients to make a really enjoyable soup. From only one bite you could determine if it’s good or bad. What part of the job gives the most pleasure: When I visit tables it gives me much pleasure when they are extremely happy with the meal. If you couldn’t be a chef, what would you be and why: If I couldn’t be a chef I would be a fish breeder. Fish fascinate me. I have many aquariums at home and find it relaxing to see them breed and spawn. Best advice you ever got was: My master told me that “no matter what happens, keep trying and don’t give up on your dream.” Where do you like to vacation: Japan. I love eating my way around Japan and experiencing what the country has to offer. What do you enjoy most about FIN: It’s the most up to date information on the food industry.
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Gino’s East River North Opens in Historic Building
A Chicago institution since 1966 reinvents itself as Gino’s East River North with mastered favorites like Chicago-style deep dish pizza and innovative new culinary options, craft beer and premium spirits. The new restaurant is now open. A grand opening celebration happened on February 6. Gino’s East River North is located at 500 N. LaSalle, a turn of the century building that once powered the city’s cable car system. The building at 500 N. LaSalle opened in 1887 as the North Chicago Street Railroad Company Cable Car Powerhouse, Also known as the LaSalle Street Cab Car Powerhouse, the largest system in the country in the late 19th century, the structure housed engines that powered the thousands of cable cars that brought hundreds of thousands of workers into downtown Chicago each day, enabling the rapid development of the North Side neighborhoods. The building has been home to various tenants over the last century, notably the Michael Jordan’s Restaurant era of the 90s. The new Gino’s East River North has three kitchens, one on each of its three floors. The first floor features a bar / lounge setting, including a full bar complete with a row of taps and beer coolers built-in to the warm wood walls, flat screens throughout, and hand crafted plank t a b l e s along with b o o t h seating. The second floor, the main d i n i n g area, pays homage to Chicago’s industrial boom with street lamps flanking every booth, exposed brick and wood paneled walls. The ceiling was painstakingly refurbished to showcase its original rafter system. Up top, the third floor is reserved for corporate events, private parties and groups. The venue space features a performance stage, full bar, and flexible floor plans. While guests won’t see graffiti or carvings on the walls, local artists have been commissioned to design pieces throughout the building that reflect both the history of Gino’s East, and Chicago itself.
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Farm Fresh Xpress Announces Launch of FFX Distribution
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Free Estimates (888) 551-1998 Native Foods Cafè celebrates 20th anniversary with 152 meatless recipes Native Foods Cafè, the nation’s ruler of 100 percent plant-based, chef crafted fast casual fare, announces the release of its new cookbook, “Native Foods Celebration Cookbook: delicious vegan recipes to celebrate every month of the year!” (Native Foods Press, 2014) much to the delight of Native foodies, nationwide. The 362 page cookbook showcases unseen recipes and eater favorites developed by the Native Foods culinary team. Now, readers and loyal eaters can
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Food Industry News® March 2014
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At the Good Food Festival & Conference in Chicago, March 13-15, innovative organic mobile food market Farm Fresh Xpress announces the launch of its new division, FFX Distribution. FFX Distribution will distribute a select group of terrific local, artisanal food products in the Chicago area who have limited, or no retail distribution currently. FFX Distribution will serve as a “bridge” for such companies to move beyond the limits of working the farmers market circuit and get to the next level of growth through broader retail distribution. FFX Distribution will offer robust post-sale service and aggressive promotion of its product line to boutique, natural and organic grocers. Because we carry these products in our FFX Markets, we know them well and understand what appeals to consumers from direct experience. Bill Gentry, president of Farm Fresh Xpress says, “We’ll start with some of our current producers’ products including CaveChick cookies, CoffeeCake Connection cakes, Spark of the Heart soups and Eating Well Organic veggie burgers. These have been very popular in our Xpress truck and lobby markets and we would like to help them grow.” FFX Distribution will introduce several clients’ products at the Good Food Festival Trade Show March 14 and 15, and is a sponsor of the Meet the Buyers Reception, 5:30pm – 7:00pm, March 14.
make 152 purely plant-based recipes in their own kitchens for holidays and everyday celebrations, just in time to keep those meatless New Year’s resolutions. Bistro Steak Sandwich, anyone? Twice per week, the Native Foods culinary team meets for recipe tastings, but many of those recipes never make it on the menu. Thus, the idea for the cookbook. Founded in 1994, Native Foods Cafè is a fast casual vegan restaurant group featuring from-scratch, chef crafted fare. There are currently 14 locations in San Diego, CA; Orange County, CA; Los Angeles, CA; Boulder, CO; Denver, CO; Portland, OR; Chicago, IL and beyond, with an additional 12 to 15 coming this year. Native Foods Cafè specializes in pleasing the palates of vegans and omnivores alike.
Chef Profile Eric Romano
Restaurant: The Grid, 351 W Hubbard Chicago, Illinois, 60647 Birthplace: Deer Park, New York Current Position: Chef First Foodservice Job: Pizza Station at a local Italian Restaurant Favorite Food: Anything made by my mother. Memorable Customers: I cooked a dinner for Maynard from Tool. Worst Part of Job: Sitting at the computer filling out Chef profiles. Most Humorous Kitchen Mishap: Everyday there are numerous funny things that happen. We have fun in the kitchen. It’s why we cook. Favorite Food to prepare: I enjoy making pizza and pasta dough. Gnocchi is one of my favorite things to make. What part of the job gives the most pleasure: When all the wheels are turning and working properly. If you couldn’t be a chef, what would you be and why: Taxi Driver. I don’t really want to be one, that’s what one of my line cooks said. Best advice you ever got was: Shut up and work! Where do you like to vacation: Vietnam is incredible. I could easily dissapear in Sicily away from civilization.
Valley Fire Protection Systems Attains Licensed Professional Design Firm Status In order to improve its ability to serve its valued customers, Valley Fire Protection Systems is proud to announce that the company has become one of the few fire protection companies in the Chicago area to earn Licensed Professional Design Firm status from the State of Illinois. As a Licensed Professional Design Firm, Valley is licensed and insured to review, approve, advise and consult on other construction firms’ design work. Valley can also stamp plans and prepare its own technical construction submittals - including shop drawings, material data, samples and product data - in-house, streamlining the planning and procurement processes.
Hold fast to dreams, for if dreams die, life is a broken, winged bird that cannot fly. — Langston Hughes
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Food Industry News® March 2014
Kendall College’s Blank Canvas Dining Series
This year, Kendall College Trust is taking a fresh and exciting approach to fundraising for scholarships. With so many of Kendall College’s alum involved with Chicago’s top culinary and hospitality gems, the nonprofit created the “Blank Canvas Dining Series” spotlighting their top alumni from all over the country. The mission is for Kendall College alumni chefs to return to their alma mater to create *an unforgettable exclusive culinary experience* with the assistance of Kendall College students and faculty. All proceeds benefit the Kendall College Trust scholarship fund for Kendall College Culinary Arts & Hospitality Management students in financial need. Kicking off this important fundraiser is Chef Shawn McClain of Green Zebra in Chicago and Sage in Las Vegas. In addition to Chef McClain, the impressive list of participating alumni chefs returning quarterly includes: May 5: Dan Fox, chef owner of Heritage Tavern in Madison, Wisconsin Aug. 4: Darien Nesbit, executive chef of Bourbon House in New Orleans According to Robin Malpass, executive director of the Kendall College Trust, “Chef McClain is a shining star in not only Chicago’s but our country’s culinary industry. We are proud to have him unveil this fresh approach for fundraising at Kendall College.” Chef McClain was named “Chef of the Year” by Esquire Magazine and “Rising Star Chef of the Year” by the Jean Banchet Awards for Culinary Excellence. He was also was honored with the prestigious award of “Best Chef in the Midwest” by the James Beard Foundation. With all these accolades, he got his very start as a student at Kendall College. For reservations or more details, please visit www.kendallfoundation.org.
Criticism and Your Sales Staff Since you have a selling background, you already have the skills needed for corrective criticism that works Think of the task as just another sales assignment. You can’t go wrong if you stress the positive, speak from facts and praise results: 1: Start your session with compliments. Show the person youve noticed and appreciated all that is right about his or her attitude and performance. This clears the atmosphere of menace and enables you to go on and suggest areas of improvement you’d like to discuss. Treat these as opportunities for betterment rather than faults, and the person will be perfectly willing to discuss them. 2: Encourage the seller to do the talking, recede into the background, and ask questions Let him or her criticize himself! Then you can step in with advice and encouragement. ln fact, you may be asked for your advice, relieving you of the need to make the first move. Being human, however, your sales rep is apt to be most sensitive and silent about his greatest weaknesses. Here you will have to be the initiator. Just save your emphasis on these points until he or she is as relaxed and confident as possible under the circumstances Then, in a calm and friendly manner, speak from facts Show that you are there to help. Point out shortcomings with facts that allow the person to draw his or her own conclusions as much as possible. Then ask what remedies come to mind. Often, the persons ideas will coincide with yours.
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Chefs Experiment to Get New Flavors Chefs across the country are using pine needles to add woodsy flavor to dishes. Gabrielle Hamilton, chef at New York City’s Prune, uses dried needles to flavor smoked mussels while John Critchley, executive chef at Washington, D.C.’s Bourbon Steak, uses pine-infused vinegar to add a bright note to his dishes. “If you’re a fan of mushrooms, the taste is very similar. It doesn’t taste like you’re eating sap or anything -- it just gives you the aroma of the woods,” Critchley said. – Adapted from The Salt blog
NonTraditional Grocers Widen Their Scope Alternative chains are increasingly opening stores and entering markets nationwide. Examples include discount grocer ALDI, which plans to open 650 stores during the next five years, including expansion into California; Whole Foods Market, which is aiming for a store count of 1,200, up from a longtime goal of 1,000; and Sprouts Farmers Market, which is working on five stores in Atlanta, its first ones in the East.
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Advertising Healthy Choices to Kids
Big food advertisers have made good on their promise to cut the fat, salt and sugar in 171 products that are marketed to kids. As part of an industrywide commitment to only advertise healthy food to children, 18 companies including Campbell Soup Co., The Dannon Co., General Mills, and Kraft adopted category-specific uniform nutrition criteria, which went into effect at the end of 2013 and allows for comparison of food values across products and brands. –
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Food Industry News® March 2014
The Allure of the Quick Fix Distraction
Ugly and Misshapen Produce Should Get Their Due
Trending Restaurant chains trained their sights on innovations aimed at winning over frugal consumers this year, from McDonald’s test of melding menus with an eye on all-day breakfast to KFC’s cup-holder-sized packaging. Also on Business Insider’s list: Applebee’s plan to put tablets at every table, Burger King’s less-pricey BBQ rib sandwich and the rise of the fast-casual pizza concept. – www.businessinsider.com
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Waste your money and you’re only out of money, but waste your time and you’ve lost a part of your life. — Michael LeBoeuf
Misshapen fruit and vegetables are usually thrown away by growers, supermarkets and restaurants due to them being unappealing to customers. In Britain alone, this adds up to a hefty amount of waste—nearly £19bn ($31B pounds) per year thrown away. That number is unacceptable to many, especially since the food is perfectly good for consumption. Tesco Supermarkets in the UK is exploring opportunities to put these imperfect fruits and vegetables on “special” and educate people that this produce really is good food. Tesco admitted in 2013 that up to two thirds of its food ended up in the bin, including 68 percent of bagged salads and 24 percent of grapes. Such measures could also be done here in the US if supermarkets put out the “uglies” next to the cream of the crop. Think of how much less waste there would be. – Source: telegraph.co.uk
by Dick Heatherton Every now and then, we all need to get away, charge up the batteries and bask in the hot sun, but as a career kick start mechanism, it is not viewed as a fast track gateway to the corner office. I don’t know why. But, we all need a break. We’ll get away, take a drink or two, have a nap, enjoy a get together with friends, go to a movie, etc. But these palliatives lack the capacity of permanence. They come and go. So, when in pain, unsure of how best to proceed, distracted or just burned out, we indulge in quick fix antidotes. The problem is after a while, these placebos lose their kick and we wind up in worse shape than we were beforehand. Like all of us, I’ve often struggled with diving into a stressful, tough project or just taking some time off. But, I know that giving in to distraction is only a quick fix. What we do does not offer us a “high.” It’s a struggle. However, when we finish, we experience a greater level of satisfaction. You invest time and effort to complete something that you’ve created. It might not be perfect. Some may think it’s a piece of garbage. Maybe when reexamining things in retrospect, you might agree with negative criticism and find fault in your work, but this is your creation. It is an extension of you at this moment. The satisfaction component has a greater shelf-life than any “quick fix distraction.” More importantly, it acts as a building block of accomplishment. If you are reading this, there is a good probability that you are over the age of 50. If so, like me, you’ve probably had more than your share of triumphs and turndowns. And, odds are the ledger is weighted more to the latter side than the former. Recently, you might have seen actor Matthew McConaughey on one of those endless award shows. In his thank you remarks, he saluted his mother. As a kid, his mom would kick him out of the house. She didn’t want him watching TV all day-the quick fix. She told him to go outside and do something. For McConaughey, that meant experiencing and discovering life first hand; not through the contrivance of others. It has paid off well for him. Quick fixes become addictions. It’s going from one distracting anodyne to the next escape mechanism. It’s life avoidance. All that is left is the hollowness of virtual existence. Yesterday, I gave a talk in Los Angeles to a group of people who are in transition in one form or another. They were either “in between success” or considering a career course change, and they’re a great group of people. They really liked my talk and, I’ve got to say it was one of the best talks I’d given in a while. My satisfaction is connecting with people and seeing them succeed and achieve the success they want. There was one young woman who raised her hand. She thanked me and said she got a lot out of my presentation but felt I wasn’t specific enough in helping her make a successful transition. She wanted to know “the one key” to getting a job. There is no one answer to success. It’s all about experience, chemistry, timing and a dozen other factors. It asks for sacrifice to keep swinging until you get a hit, and then swinging harder to improve your game. More importantly, that demands that to win one better than the next guy, we abandon the allure of the quick fix distraction. Dick Heatherton is an author and empowerment/motivational speaker with a successful career in radio, TV and management. Follow him on dickheatherton.com
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When Good Workers Go Bad: Chronically Late Chuck You’ve just walked around your business and one station isn’t up and running. It’s Chuck, and he’s just run in 15 minutes late, throwing off his jacket, flipping on the lights and already costing you, and his co-worker– time and productivity. It isn’t the first time, either. Chuck’s beginning to develop a bad habit. Just one employee coming in “a little late” may not seem like much, but when YOU LET THIS HAPPEN and you don’t seem to care, it sends a message to other employees. The message is that you don’t care, or that you’re a “weak” boss, or that you play favorites. All of the messages are bad ones. No matter what the cause is, begin by talking with Chuck, and don’t put it off. The rest of the staff are probably watching already, to see whether you’re going to deal with the problem. If you’re really angry, though, put off talking with him long enough to cool down. It doesn’t hurt for Chuck to know you’re unhappy with him—but you want to be able to listen objectively to what he has to say for himself. If you’ve been letting him (and perhaps others) get away with being late: You’ve been sending them the message that it’s okay to be “a little late”—whatever a little late is. Chuck figures that if you don’t care, he doesn’t care. lt’s time to stop that foolishness—your foolishness, and do it right away. That doesn’t mean chew out Chuck and then ignore the problem again until it hits you in the face. It means having an honest talk with him, admitting that you’ve been getting lax, and then making it clear that you won’t permit tardiness in the future. If you’ve been letting others get away with it, talk with them—either singly or in a group. Chuck or one of the others will probably test you on this, quite possibly the next morning. Be ready for it. There’s no point in getting mad; after all, you helped cause the problem. But confront the situation and be very firm about it. That will probably end the testing. If it doesn’t, do some serious counseling, even writing up the offenders. If Chuck is beginning to develop a bad habit: He may have been a good worker, so you didn’t want to push him the first time or two. But now his tardiness is turning into a habit—and it’s time to stop it. Talk to Chuck, make it clear what your standards are. If he makes excuses, brand them as excuses and reject them. If he has poor work habits, he may not think that tardiness is that important. Make it clear to him that it is. Don’t be surprised if he resents this and gets angry. Just accept it, but repeat that you won’t tolerate the tardiness. Keep the pressure on. If Chuck likes his job, he’ll start getting there on time. If he doesn’t, treat it as a performance problem and deal with it that way. More importantly, you as a leader need to lay down expectations and cut them into stone, either written or posted, and enforced. You’re either a boss or a buddy, and the buddy system seldom spells fairness
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and productivity. A little bit of understanding goes a long way, but so does a chronically late staff that thinks you’re an soft touch. Encourage early arrivals with favorability and possibly coffee and snacks, but above all, gratitude for getting 120%, not 80%.
–From The Manager’s Troubleshooter: Pinpointing the Causes and Cures of 125 Tough
Supervisory Problems, by Clay Care & Mary Fletcher
Never allow yourself to be pushed; think out or wait out tough decisions.
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McCloud Services to Host Annual Pest Invasion Seminar April 15, 2014 McCloud Services, a leading pest management company that protects more than half of the largest foodrelated brands nationwide, today announced that it will host its annual Pest Invasion premier food industry seminar on Tuesday, April 15, 2014 at the Drury Lane Theatre & Conference Center in Oakbrook, Ill. The all-day seminar will provide important pest related updates, as well as information on new FDA regulations, food borne illness and security. “McCloud Services is proud to once again host Pest Invasion,” said Chris McCloud, president and CEO. “With a record attendance of nearly 350 people in 2013, we are looking forward to another successful seminar this year. We have an excellent line-up of industry experts that will provide educational updates and very timely information on a wide range of topics affecting the food industry. As the food industry landscape continues to change, attendees will gain knowledge on how to prepare for evolving food safety initiatives.” Pest Invasion brings together individuals from the entire food
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supply chain of custody, including food industry, pest management and environmental health professionals to network, study and learn industry best-practices. This year’s featured speakers include: n Dr. Bobby Corrigan, President, RMC Pest Management Consulting and Rodentologist, New York City Department of Health and Mental Hygiene n Dr. Theodore Granovsky, CEO, Granovsky Associates, an urban and industrial entomological consulting firm n Dr. Philip Koehler, Professor of Urban Entomology, University of Florida n Dr. Rizana Mahroof, Associate Professor, Department of Biological and Physical Sciences, SC State University n Dr. Michael Doyle, Regents Professor of Food Microbiology and Director of the Center for Food Safety, University of Georgia n Dr. David Acheson, Founder and CEO, Acheson Group n Cameron Riddell, President and Co-Founder, Bird Barrier For more information on Pest Invasion 2014 and to register online, please visit: https://www.regonline. com/pestinvasion2014. To contact a McCloud staff member about the event, please email events@ mccloudservices.com
Food Industry News® March 2014
Who is Soupbase? Soupbase.com was born in 1994 by David and Heidi Sievers, in Cleveland, Ohio. Their idea grew after using Minor’s Bases (Foodservice Div. Nestle USA) for many years in their own kitchen. They started their mail order company, from their home, with the idea of distributing these professional cooking ingredients to home cooks. Through mailings, press releases and eventually on line advertising they were able to reach people, like themselves, who appreciate exceptional flavor, ease of use and the versatility. Because Minor’s is manufactured for the food service industry, consumers have limited access and the Sievers’s knew there had to be others who would love using these products. They started the business with just the Minor’s brand and have since added many other brands plus over 200 dried herbs and spices. Through hard work, top notch customer service and unrelenting attention to detail over the past 20 years, they have grown Soupbase.com to encompass a worldwide following of caterers, chefs, restaurant owners, manufacturers and home cooks. Soupbase.com has caught the attention of the chefs at NASA (used on shuttle missions and the space station), TV personalities, Army Chefs cooking for our troops in Siberia, championship BBQ PitMaster competitors, foodies and patients on restricted diets needing low sodium, gluten free or low fat to satisfy dietary needs and still enjoy flavor. For information, see their ad on page 6
Taxing Take & Bake?
Most states around the country impose sales tax on prepared foods but not on foods that are bought at the grocery store and cooked later at home, a system that raises questions about where takeand-bake pizzas fit. Eleven of the 24 states that subscribe to the Streamlined Sales Tax Governing Board consider take-andbake pizza taxable and the other 13 do not. Papa Murphy’s Take ‘n’ Bake Pizza, which operates in 40 states, wants to see the question settled nationally. – www.pewstates.org
A leader, once convinced a particular course of action is the right one, must have the determination to stick with it and be undaunted when the going gets rough. — Ronald Reagan
2/12/14 11:35 AM
Food Industry News® March 2014
Cary Miller Presents
This month, I am very proud to be pictured with Jeff Himmel, owner of Chicago based Bravo Restaurants. Iconic restaurants in the Bravo portfolio include The Original Gino’s East Pizzerias, Edwardo’s Natural Pizza, Ed Debevic’s and Mitchell’s Candies & Ice Cream. Jeff understands firsthand how offering consumer’s quality brings them back every time. Service and quality are instilled into his employees across all of his company’s restaurants, and to this we say, “Bravo!”
People Selling the Industry
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Chicago Chefs of Cuisine at Rivers Casino
Bruce Lammers is the President and CEO of Ridgestone Bank, Iliinois #1 SBA lender. Ridgestone has branches in Schaumburg, IL and Brookfield, WI. The service oriented bank has lending specialists who work in the field to help food industry business owners secure their loans and provide solutions to their capital needs. See their ad on page 11 of this issue. Founded back in 1972 by Neal Iorii and Jim Loresch, Olympia Maintenance has earned the reputation for excellence and integrity in hood cleaning within the food industry. Olympia has over 30 dedicated highly skilled professionals that take the job of keeping your hood and ducts clean and your assets and employees safe. When choosing a hood and duct cleaning company, remember protecting your assets is worth a few dollars more. Imagine what using the wrong firm could cost you in property losses, fire damages and lost business. Leach Food Equipment Distributors supplies premium brands of Food Retail Equipment in eleven Midwest states to Supermarkets, Grocery Stores, Convenience Stores, Wholesale Processors, Retail Bucher Shops, Seafood and Produce Markets, Bakeries, Club Stores and Delis. The family owned business knows no bounds when it comes to serving customers with value and quality. Pictured above are company executives, Sarah Jaonis and Walter Jamison. Frank and Joe Russo are with Russo Wholesale, a local producer of fresh Italian Sausages for the pizzeria, fast food, deli and grocery segments. In addition to the fresh lean sausage, the company also makes and cures a limited amount of fresh cured Sopressa Sausage. For the convenience of their customers, they also distribute a selection of pizzeria supplies and ingredients. Devanco Foods CEO Peter Bartzis is joined by his son Evan who is working at the company to learn the business inside and out. Devanco has seen unprecedented growth in recent years, which according to Bartzis is due to the company’s commitment to consistent quality and investing into technology which results in a better product. New from Devanco is the company’s all natural Gold Label Italian beef which has customers switching. If you have not tried this new product, or their other items, contact them today. You can see their ad on page 27 of this issue. Real Russian Vodka by Premiere Distillery is handcrafted in Illinois by a third generation Real Russian Master Distiller Gregory Feldman and his daughter Inna FeldmanGerber, using their family heirloom recipe that dates back to 1905. Their award winning Real Russian Vodka is distilled six times and filtered 10 times to create a spirit that stands up on its own, a sippable, full of body vodka. The company is based in Gurnee Illinois and supplies many local liquor retailers and better restaurants and lounges.
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Taste Discover
Engage
Connect
Bookshelf
Stuffed: The Ultimate Comfort Food Cookbook by Dan Whalen; Page Street Publishing; $19.99, Paperback ISBN: 9-781-62414-011-1 Ebook available
Buy Tickets Online Now and Save! Thursday Financing & Innovation Conference Highlights • Keynote Address from Walter Robb, co-CEO, Whole Foods Market • Opening Symposium featuring Howard Tullman - 1871, Kimbal Musk - The Kitchen Community, Tesla, SpaceX, Chipotle, Erika Allen - Growing Power, and Jim Slama - FamilyFarmed.org • Good Food Financing Fair - Farmers and Good Food Entrepreneurs Pitch Directly to Funders
Friday Conference & Trade Show Highlights • 100 Exhibitors - Local, Sustainable Producers and Buyers • Meet the Buyers Reception - Connects Local Farmers & Producers Directly with Retail, Restaurant, and Institutional Buyers Sponsored by FFX Distribution • Keynote Address from Will Allen, Growing Power
March 13-15 UIC Forum Chicago
goodfoodfestivals.com Vinyl Pro Loves A Challenge
Vinyl Pro Company, located in La Grange Park, Illinois, specializes in commercial upholstery and vinyl repairs. They proudly service businesses in the surrounding Chicagoland area. Their experienced technicians evaluate business furniture and equipment, determining what needs to be reupholstered, repaired, recolored, or replaced; services can prolong the life of your investments for years. In the upholstery repair business, it is typical for a repair to be serviced in a shop, but this is one area where Vinyl Pro Company works well with business owners: their technicians service businesses on-site at times that are convenient for business owners. Most reupholstery or vinyl repair jobs can be done during periods of slow business or after hours, minimizing down time for needed seating. While their website, shows most upholstery repair services, Vinyl Pro Company’s Alex Burkovskiy welcomes inquiries and besides his promise of “100% satisfaction at competitive pricing,” he loves a chance to try something new. Burkovskiy shared that he recently created custom-made vinyl patio furniture coverings. “If it’s not featured on my website, it doesn’t mean we can’t do it,” said Burkovskiy. See their ad on page 29.
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Dan Whalen’s blog, The Food in my Beard, gets over 10,000 hits a day, and as a chef for Café Burrito in Boston, plus his duties as a freelance writer for General Mills, he has a lot of freedom to do and say as he pleases. STUFFED is wonderfulness on a buttered bun. Combining comfort food that we all pretty much know, Dan has mixed a new batch of endless possibilities that are just plain happy but in no way plain; Here are wonderful combinations of old favs, stuffed. Hamburgers are better stuffed with mac and cheese; appetizers find a whole new world of friends when stuffed with easy to fi nd extras. Can you believe meatballs Wellington? Stuffed cookies? Fish dishes stuffed with what? Creative french toast variations, breads and desserts get a new life when stuffed with something else. Little is too sacred for a yummy remake. Lightly designed to be more friendly than most cookbooks, STUFFED is a modern gem, and a mandatory buy at twenty bucks, but a soon-to-be beloved book for the young and young at heart who simply want to make delicious combinations of flavorful ingredients worthy of an upgrade. I had a minor epiphany seeing an old world German recipe updated with Cuban flair. Dan explains why he shoved one thing into another; it all makes sense, and it’s all too cool. The paperback edition itself deserves a nod for excellent thinking with a “smart” binding that at long last lays flat for kitchen follow-along (this guy thought of everything!). STUFFED is fun, pretty simple and ridiculously creative; everything is a joy to try. It’s a couples cookbook without the pomp, but loaded with love. All hail Dan Whalen! –MB
Food Industry News® March 2014
National News Domino’s Pizza’s new store design is a big part of the brand’s plan to expand market share, and the chain has mandated that all units be remodeled to reflect the new look by the end of 2017. Wegmans Food Markets has been named one of Fortune magazine’s “100 Best Companies to Work For” for the 17th consecutive year. The grocer has dropped from fifth place last year to 12th this year but remains the top-ranked retailer and also has been named a 2014 Best Companies All Star. “What’s most important to us is that our employees feel that Wegmans is a great place to work,” CEO Danny Wegman said. – Adapted from The Buffalo News Hormel Foods will spend $36 million to expand its plant in Dubuque, Iowa, and move its bacon topping products to the facility. Improvements are expected to be completed by summer 2014. The company will close its St. James, Minn. facility later this year. – The Des Moines Register Famous Dave’s of America, Inc. will be opening four locations in Texas, Minnesota, California and North Dakota. Sales of single-family homes
Breakfast sandwiches and burritos make up the bulk of nonbakery quick-service and fastcasual morning menu items. - Mintel
and condominiums soared 23 percent last year in the nine-county Chicago area. Sales totaled 111,427 in the region, up from 90,608 in all of 2012, the Illinois Association of Realtors reported Thursday. The median price was $177,500, up 10.9% from 2012. – Adapted from The Sun-Times Arizona’s restaurants are on track to book 4.9% sales growth in 2014, making it the fastest-growing state in the country for restaurant sales, followed by North Dakota, Texas, Florida and Colorado, according to data from the National Restaurant Association. – The Arizona Republic Former State Senator Bill Marovitz, a restaurant maven who owns the Carnivale hotspot, is opening up a new Joe’s Stone Crab eatery next week with food czar Rich Melman—close to the White House in Washington D.C. – The Chicago Sun-Times
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Food Industry News® March 2014
Page 39
Prevent Slip and Fall Accidents in Restaurants Fish have a tendency to travel in schools, and often they wind around the ocean floor, traveling in the most unexpected directions. The same can be said of restaurant workers. Many times restaurant owners and managers find their staff takes unexpected pathways in order to travel from point A to point B. While these unusual pathways may prove faster, if owners and managers have not ensured these pathways are safe, they can be a slip and fall accident waiting to happen. Because of this, Kaivac, manufacturers of the OmniFlex Crossover Cleaning System, suggests the following ways restaurant owners/managers can make unexpected pathways safer, such as: n Remove or limit distractions; ensure that workers can concentrate on exactly where they are going. n Look for obstructions that may be protruding, especially ones below the knee and hard to see, and remove them. n If there are steps, place warning
cones before the steps or mark them with red tape. n Avoid vivid floor or carpet patterns; these can cause sight confusion. n Make sure the pathway is well lit and glare free. n Evaluate cleaning procedures; often unexpected pathways do not receive proper cleaning attention. If the pathway is a hard surface floor, use alternative cleaning systems that do not require the use of mops and buckets; mopping floors tends to spread grease and soils that can make floors slippery. If spills tend to occur on the pathway, use mats to cover the walkway; if the restaurant is busy, this will likely be the safest option until the floor can be cleaned. “And watch restaurant patrons as well,” says Matt Morrison, communications manager for Kaivac. “Very often they too will take unexpected pathways, and owners/managers must make sure these are safe as well.” Visit Kaivac at www.kaivac.com
Drinking in the Antioxidants Only 8% of consumers are not familiar with antioxidants, according to Mintel, and more than 1,000 beverages with antioxidant claims entered the market last year. Tea dominates the category, with bagged and loose-leaf tea accounting for 13% of the launches in 2012, and ready-to-drink tea making up 3% to 6%. Popular sources of antioxidants tend to fluctuate with the season. Maqui berry is a hot choice this year, according to Jamie Goodner, principal scientist at Wild Flavors. – BevIndustry.com
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Friday, March 7: Activists protest government refusal to outlaw discrimination based on sexual orientation in New York, 1988
Good people are good because they’ve come to wisdom through failure. — William Saroyan
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Chicagoland Neighborhood Dining Destination HOT LIST! Chicago’s Little Italy and Taylor Street Lotus Cafe & Bánh Mì Sandwiches Lucky’s Sandwich Company Lulu’s Hot Dogs Orange Roughy Panera Bread Papa John’s Pizza Patio Pepe’s Mexican Restaurant Pompei Potbelly Sandwich Shop The passionate coffee roasters at locally based Fresco Coffee believe that great coffee does not have to be expensive. In truth, their fresh roasted premium quality coffee is available wholesale for the low price of just $3.95 per pound. Very often price is synonymous with quality, but Fresco executives say they use same high quality beans that many of their competitors use, but because of their low overhead, they are able to offer a value driven coffee and a fair price. Fresco’s ad appears on page 18 of this issue.
ATM Placements in Qualified Locations
Meirtran is a provider of more than 750 ATMs in northern Illinois, working with all brands of ATMs. In addition to stand alone units, we also sell and install wall mounted and drive-up ATMs. Make an ATM your next great profit center. Call Mike Boyd, President:
800-382-5737
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When Sales Stall When customers say they want to “think over” their buying decision, it’s a pretty safe bet to assume that they have an objection they’re not sharing. The plain truth is that they’re not comfortable to discuss something with you. It might even BE you. Try asking, “Is it a question of price?” Then quietly wait for a response. By guessing a specific objection, you’ll encourage prospects to correct you by stating their true concern.
Scafuri Bakery See Thru Chinese Kitchen Skinny Piggie Sofia’s Pizza Starbucks Stax Café Sweet Maple Café Tatsu Taylor Made Pizza Taylor Street Thai Bowl Thai Wok The Coffee Alley The Rosebud Three Acres Tufano’s Vernon Park Tap Umani Vintage Lounge Yummy Thai White Palace Grill
Food Industry News® March 2014
Harry Caray’s Opens in Water Tower Place
The new Harry Caray’s Restaurant Group (HCRG) venture at Water Tower Place set to open in April 2014 will be a must-experience mecca for all sports fans. Combining dining, entertainment, private event venues and retail, the high-energy complex will anchor Level 7 of Water Tower Place. The 22,000+ square foot complex will include Harry Caray’s 7th Inning Stretch and the Chicago Sports Museum. “We’re excited to bring this new breed of dining, entertainment and retail to Chicago,” says Grant DePorter, HCRG CEO. “You won’t have to be a sports enthusiast to enjoy yourself, but for superfans like me, it will be nirvana.” HARRY CARAY’S 7TH INNING STRETCH In designing the menu, HCRG Corporate Executive Chef Joe Rosetti has put his own spin on classic American comfort food. Inventive burgers, farm fresh salads, oven-fired pizzas and hand-dipped milkshakes dominate. The restaurant will be open daily for lunch and dinner. Designed by Barker/Nestor Architecture + Design, the walls of the 250-seat restaurant and 60-seat bar will be covered with photographs from Harry Caray’s private collection of sports memorabilia. THE CHICAGO SPORTS MUSEUM The 8,000 square foot Chicago Sports Museum will offer a highly interactive experience for visitors to explore the legends and lore of Chicago sports. It will combine hi-tech interactive experiences-including skill challenges and simulated experiences-with unique sports memorabilia (think Sammy Sosa’s corked bat), and an impressive collection of game-used treasures and other artifacts. A rendering of the Museum can be found at bitly.com/chisportsmuseum. “The Chicago Sports Museum is going to fill a hole in this sportscrazy town,” says David Kaplan, Sportscaster WGN Radio and Comcast SportsNet. “We have lots of great museums in Chicago, but nothing dedicated to sports. Fans are going to love it!” “In such a sports-friendly city, The Chicago Sports Museum fills a cultural void that will please young and old alike,” said Mitchell Feldman, senior general manager of Water Tower Place. “This new anchor venue on Level 7 will give local and out-of-town guests an unparalleled sports experience.” The exhibits, designed by Lincolnwood, Ill.-based Luci Creative and Chicago-based Next/Now, will be organized around five major zones: Measure Up: Visitors will start their tour with a series of interactive experiences where they can compare their abilities to the extraordinary strength, size and agility of many of Chicago’s finest athletes. Forensic Sports: This area of the Museum will demonstrate how CSItype techniques can be used to separate fact from fiction. Fan Zone: The center of the Museum celebrates Chicago sports fans. Harry Caray himself was known as the greatest Chicago baseball fan of all time. A replica of the Wrigley Field broadcast booth will allow visitors to call a game like Harry, sing “Take Me Out to the Ballgame”, or do their best Harry impersonation. . Curses and Superstitions: As guests enter this stone-clad room, they will be immersed in the phenomenon of popular and lesser known sports “curses” as well as player superstitions and rituals. Visitors will learn about curses that have plagued Chicago sports teams as well as those around the world, and can then test their new knowledge with the Curses! game. They will also hear directly from well-known Chicago athletes about their personal superstitions and rituals. The Hall of Legends: The Hall of Legends, located within the Museum, accommodates 260 guests for seated events and 500 for receptions. It can also be divided in half for smaller events. Massive windows with breathtaking lake views flood the space with natural light and also offer great views of the Navy Pier fireworks. Two jumbo screens roll down from the ceiling for exceptional video viewing.
In our February issue on page 36, a story we wrote about Supreme Tamale Company incorrectly stated their product is distributed by Al’s. Their product is actually available by more than 25 distributors. We regret the error.
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Food Industry News® March 2014
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DIRECTORY ACCOUNTANTS
BOOTHS-UPHOLSTERERS
Java Breeze Coffee & Tea _________________ 773-235-9356
FANS-VENTILATING & EXHAUST
Baker Tilly ______________________________ 312-729-8100
Chicago Booth ________________ Page 34 __ 773-378-8400
COFFEE HOUSE PRODUCTS
AWR Welding _________________ Page 05 __ 773-491-5353
SS&G _________________________________ 847-824-4006
BREAD & ROLLS
Chicago Coffees & Teas ___________________ 773-252-7000
FAUCETS
ADVERTISING
Gonnella Baking Co ____________ Page 22 __ 312-733-2020
COFFEE ROASTERS
Faucet Shoppe The ____________ Page 26 __ 773-478-3890
Food Industry News ______________________ 847-699-3300
IL Mulino di Valenzano Bakery ____ Page 26 __ 773-934-1625
Emerald House Coffee Roastery __ Page 33 __ 630-506-2540
FILTERS-EXHAUST SYSTEMS
AIR CONDITIONING-SYSTEMS CLEANING
Forno Palese Baking Company _____________ 630-595-5502
Rock House Coffee Roasting Co ____________ 312-350-6190
Olympia Maintenance ____________Page 11 __ 708-344-0344
Olympia Maintenance ____________Page 11 __ 708-344-0344
BUTTER-CLARIFIED
COFFEE-GOURMET & SPECIALTY
Averus _________________________________ 800-393-8287
AIR FILTERS-SALES & SERVICE
Danish Maid Butter Co __________ Page 04 __ 773-731-8787
Chicago Coffees & Teas ___________________ 773-252-7000
FIRE SUPRESSION SYSTEMS
Olympia Maintenance ____________Page 11 __ 708-344-0344
BUTTER-PREPORTIONED-WHIPPED
COFFEE-WHOLESALE
Averus _________________________________ 800-393-8287
Averus _________________________________ 800-393-8287
Danish Maid Butter Co __________ Page 04 __ 773-731-8787
$3.95 Coffee __________________ Page 18 __ 847-671-9600
FIRE-EXTINGUISHERS
APPETIZERS
CABLE TV-SALES & INSTALLATION
COLD STORAGE
Averus _________________________________ 800-393-8287
PFG-Fox River __________________________ 630-896-1991
Prime Time Sports _______________________ 847-637-3500
Perishable Distribution Solutions ____________ 888-491-1641
Henrichsen Fire & Safety Equip _____________ 800-373-9714
ARCHITECTS
CASH & CARRY-WHOLESALE
CONCESSION EQUIPMENT & SUPPLIES
FIRST AID-EQUIPMENT & SUPPLIES
Dacre & Youngquist LLC Architects __________ 312-477-0773
GFS Marketplace ________________________ 800-968-6525
Gold Medal Products ___________ Page 01 __ 800-767-5352
Affirmed Medical Service __________________ 847-322-9185
Dearborn Architects ______________________ 312-939-3838
CASH ADVANCES
CONSULTING & DESIGN
FLOORS-SALES & INSTALLATION
Sarfatty Associates ________________________847-920-1100
Cash Advances ________________ Page 05 __ 708-495-0930
A D E Foodservice Equipment _______________630-628-0811
Mr Floor Companies ____________ Page 03 __ 847-674-7500
ASIAN FOOD PRODUCTS
CASH REGISTERS & SUPPLIES
CORNED BEEF-FRESH
FOOD BROKERS
Kikkoman Sales USA _____________________ 630-954-1244
Schmaus Cash Register & POS _____________ 847-675-6066
Manny’s Food Products _________ Page 13 __ 312-939-2855
Sip & Company __________________________ 708-452-8828
ASSOCIATIONS
CATERING-VEHICLES
Papa Charlie’s_________________ Page 39 __ 877-522-PAPA
FOOD DISTRIBUTORS
Illinois Restaurant Association ____ Page 19 __ 312-787-4000
DCI Central (Hotshot) ___________ Page 03 __ 800-468-7478
Vienna Beef __________________ Page 21 __ 773-278-7800
Christ Panos Foods ____________ Page 16 __ 630-735-3200
ATM MACHINES
CEILING CLEANING
CORPORATE GIFTS
Devanco Foods ________________ Page 27 __ 847-228-7070
Meirtran ATM__________________ Page 40 __ 800-382-5737
Skyline Building Services __________________ 312-454-4545
Vienna Beef __________________ Page 21 __ 773-278-7800
Sotiros Foods _________________ Page 34 __ 708-371-0002
Payment Alliance International ______________ 630-368-1833
CHAIRS-COMMERCIAL
CREDIT CARD PROCESSOR
Tec Foods Inc _________________ Page 12 __ 773-638-5310
AUCTIONEERS
Chicago Booth ________________ Page 34 __ 773-378-8400
Payment Alliance International ______________ 630-368-1833
Anichini Brothers _________________________ 312-644-8004
Bob King Auctions ______________ Page 13 __ 847-458-0500
John Manson & Associates _________________ 773-278-8280
DAIRY-PRODUCTS
GFS Food Service Distribution ______________ 800-968-6515
AWARDS
Waco Manufacturing ______________________ 312-733-0054
Instantwhip Chicago ____________ Page 30 __ 800-933-2500
PFG-Fox River __________________________ 630-896-1991
Classic Design Awards ____________________ 847-470-0855
CHARCOAL
New Dairy ______________________________ 312-421-1234
Reinhart Foodservice _____________________ 866-961-5885
AWNINGS & CANOPYS
Apache Supply __________________________ 708-409-1040
PFG-Fox River __________________________ 630-896-1991
US Foods ______________________________ 800-942-9470
Chesterfield Awnings ___________ Page 23 __ 312-666-0400
Charcoal Supply Company _________________ 312-642-5538
DELIVERY-VEHICLES
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AWNINGS - SALES & SERVICE
CHEESE
DCI Central (Hotshot) ___________ Page 03 __ 800-468-7478
Bob King Auctions ______________ Page 13 __ 847-458-0500
Thatcher Oaks Awnings ___________________ 630-833-5700
New Dairy ______________________________ 312-421-1234
DESSERTS
Gold Medal Products ___________ Page 01 __ 800-767-5352
BAKERS-WHOLESALE
PFG-Fox River __________________________ 630-896-1991
Eli’s Cheesecakes______________ Page 20 __ 773-736-3417
FOOD PHOTOGRAPHY
Gerhard’s European Desserts ____ Page 17 __ 847-234-0023
CHEESECAKES
Gerhard’s European Desserts ____ Page 17 __ 847-234-0023
Al MacDonald Photography ________________ 630-283-0038
Gonnella Baking Co ____________ Page 22 __ 312-733-2020
Eli’s Cheesecakes______________ Page 20 __ 773-736-3417
Algelato ________________________________ 847-455-5355
FOOD PROCESSING EQUIP SALES & SERVICE
IL Mulino di Valenzano Bakery ____ Page 26 __ 773-934-1625
CHEESES
New Dairy ______________________________ 312-421-1234
LPS Corp ____________________ Page 24 __ 847-451-2222
Forno Palese Baking Company _____________ 630-595-5502
Artisan Specialty Foods _________ Page 14 __ 708-762-5238
PFG-Fox River __________________________ 630-896-1991
FOOD PRODUCTS
JR Dessert Bakery _______________________ 773-465-6733
CHICKEN TENDERS
DIRECTV
Empanadas Patagonia __________ Page 05 __ 630-568-3964
BAKERY-PRODUCTS
Love Me Tenders, LLC ____________________ 773-502-8000
Prime Time Sports _______________________ 847-637-3500
Soupbase.com ________________ Page 06 __ 216-381-9916
Instantwhip Chicago ____________ Page 30 __ 800-933-2500
CHICKEN-PROGRAMS
DISHWASHER-LEASING & RENTAL
Taft Foodmasters ______________ Page 06 __ 212-644-1974
BANKING
FSI/Foodservice Solutions _________________ 847-719-6088
Cintas Facility Services __________ Page 02 __ 630-543-3666
Tec Foods Inc _________________ Page 12 __ 773-638-5310
Ridgestone Bank________________Page 11 ___262-789-1011
CHILI
DISTRIBUTOR SALES REPS
GFS Marketplace ________________________ 800-968-6525
BAR SPOTTING/HOSPITALITY SECURITY
Captain Ken’s Foods____________ Page 15 ___800-510-3811
Jeff Goworowski __________________________ 312-738-1111
Love Me Tenders, LLC ____________________ 773-502-8000
Petritis Group Inc IL Lic 117001002 __________ 847-705-6619
FOOD PRODUCTS-PREPARED
CIGARS
DISWASHING COMPOUND, DETERGENTS & SOAPS
BAR STOOLS
Pacific Cigar Company __________ Page 40 ___630-972-1189
Cintas Facility Services __________ Page 02 __ 630-543-3666
Captain Ken’s Foods____________ Page 15 ___800-510-3811
Chicago Booth ________________ Page 34 __ 773-378-8400
CLASSIFIED ADVERTISING
DUCT CLEANING
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Waco Manufacturing ______________________ 312-733-0054
Food Industry News ______________________ 847-699-3300
Olympia Maintenance ____________Page 11 __ 708-344-0344
Food Industry Training ____________________ 630-690-3818
BAR SUPPLIES
CLEANING PRODUCTS
Airways Systems_________________________ 630-595-4242
FOODSERVICE EQUIPMENT Leach Food Equipment Dist ______ Page 10 __ 815-712-7707
Ramar Supply Co ______________ Page 35 __ 708-233-0808
SuperClean _____________________________ 847-361-0289
Averus _________________________________ 800-393-8287
BATCH FREEZERS
CLEANING SERVICES
ELECTRICAL REPAIR & MAINTENANCE
March Quality Used & New Equip__ Page 13 __ 800-210-5895
Kool Technologies ______________ Page 32 __ 630-483-2256
Skyline Building Services __________________ 312-454-4545
Mackay Heating & Mechanical ____ Page 25 __ 847-381-0448
Thunderbird Food Machinery _____ Page 39 __ 866-451-1668
BLENDERS
COCKTAIL BLENDERS
ETHNIC FOODS
Zepole Restaurant Supply _______ Page 28 __ 630-783-1239
Blendtec _______________________________ 800-253-6383
Blendtec _______________________________ 800-253-6383
Kikkoman Sales USA _____________________ 630-954-1244
Losurdo Inc _____________________________ 630-833-2828
BOOTHS
COFFEE & TEA
EXHAUST FAN REPAIR
FOODSERVICE EQUIPMENT-REPAIR
Chicago Booth ________________ Page 34 __ 773-378-8400
Chicago Coffees & Teas ___________________ 773-252-7000
Hoods Chicago ________________ Page 31 __ 773-552-9200
CSI - Coker Service Inc ___________________ 888-908-5600
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Food Industry News® March 2014
Page 42 Cobblestone Ovens ______________________ 847-635-0172
HEATING & AIR CONDITIONER SERVICE & REP
FOODSERVICE- LAYOUT & DESIGN
INTERIOR DECORATORS & DESIGNERS
MEAT-WHOLESALE
Mackay Heating & Mechanical ____ Page 25 __ 847-381-0448
Sarfatty Associates ________________________847-920-1100
Artisan Specialty Foods _________ Page 14 __ 708-762-5238
A D E Foodservice Equipment _______________630-628-0811
HOOD & DUCT SYSTEMS
ITALIAN BEEF
Devanco Foods ________________ Page 27 __ 847-228-7070
Losurdo Inc _____________________________ 630-833-2828
AWR Welding _________________ Page 05 __ 773-491-5353
Devanco Foods ________________ Page 27 __ 847-228-7070
Anichini Brothers _________________________ 312-644-8004
FOODSERVICE-EQUIPMENT PARTS
HOOD & EXHAUST-CLEANING
Papa Charlie’s_________________ Page 39 __ 877-522-PAPA
Buedel Fine Meats & Provisions _____________ 708-496-3500
CSI - Coker Service Inc ___________________ 888-908-5600
Olympia Maintenance ____________Page 11 __ 708-344-0344
Serrelli’s Foods ________________ Page 34 __877-385-BEEF
MEATS
Cobblestone Ovens ______________________ 847-635-0172
Airways Systems_________________________ 630-595-4242
Red Hot Chicago_________________________ 800-249-5226
PFG-Fox River __________________________ 630-896-1991
FOODSERVICE-SUPPLIES
Averus _________________________________ 800-393-8287
ITALIAN FOOD SPECIALTIES
Ramar Supply Co ______________ Page 35 __ 708-233-0808
Enviromatic Corporation of America __________ 847-729-8000
E Formella & Sons _____________ Page 22 __ 877-598-0909
GFS Marketplace ________________________ 800-968-6525
HOOD & EXHAUST-SYSTEMS
ITALIAN SAUSAGE
PFG-Fox River __________________________ 630-896-1991 FREEZERS-ALL TYPES Custom Cooler & Freezer ________ Page 08 __ 630-879-3131 FROZEN FOODS Taft Foodmasters ______________ Page 06 __ 212-644-1974 FRYERS FSI/Foodservice Solutions _________________ 847-719-6088 GASKET REPLACEMENT SERVICE Hands on Gaskets & Hardware _____________ 708-641-7007 Just Gaskets And Hardware ________________ 708-758-1289 GELATO Palazzolo’s Gourmet Ice Cream ___ Page 10 __ 269-561-2000 Algelato ________________________________ 847-455-5355 New Dairy ______________________________ 312-421-1234 GELATO EQUIPMENT & SUPPLIES Kool Technologies ______________ Page 32 __ 630-483-2256 GIARDINERA E Formella & Sons _____________ Page 22 __ 877-598-0909 V Formusa Company _____________________ 312-421-0485 GILD GAME Artisan Specialty Foods _________ Page 14 __ 708-762-5238 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical ____ Page 25 __ 847-381-0448 GOURMET-FOOD PRODUCTS Artisan Specialty Foods _________ Page 14 __ 708-762-5238 New Dairy ______________________________ 312-421-1234 PFG-Fox River __________________________ 630-896-1991 GREASE REMOVAL SERVICE American BioFuels Corp ___________________ 630-631-5714 Hopkins Grease Company _________________ 877-404-7327 Kaluzny Bros Inc _________________________ 815-744-1453 GREASE TRAP PUMPING SERVICE Tierra Environmental____________ Page 32 __ 888-551-1998 American BioFuels Corp ___________________ 630-631-5714 Hopkins Grease Company _________________ 877-404-7327 Kaluzny Bros Inc _________________________ 815-744-1453
Belvin/J&F Sheet Metal Co _________________ 312-666-5222 HOOD SYSTEMS-FIRE Hoods Chicago ________________ Page 31 __ 773-552-9200 Averus _________________________________ 800-393-8287 Henrichsen Fire & Safety Equip _____________ 800-373-9714 HOT DOGS Vienna Beef __________________ Page 21 __ 773-278-7800 Crawford Sausage _______________________ 773-277-3095 Red Hot Chicago_________________________ 800-249-5226 ICE COMPANIES Tinley Ice Company ______________________ 708-532-8777 ICE CREAM Homer’s Gourmet Ice Cream _____ Page 21 __ 847-251-0477 Instantwhip Chicago ____________ Page 30 __ 800-933-2500 Palazzolo’s Gourmet Ice Cream ___ Page 10 __ 269-561-2000 Algelato ________________________________ 847-455-5355 New Dairy ______________________________ 312-421-1234 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies ______________ Page 32 __ 630-483-2256 ICE MACHINES Manitowoc Foodservice ____________________ 727-569-1111 ICE MACHINES SALES & LEASING LPS Corp ____________________ Page 24 __ 847-451-2222 Grove Ice Machines ______________________ 630-969-5199 ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service __________ Page 31 __ 312-733-3900 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Grove Ice Machines ______________________ 630-969-5199 ICE-SCULPTURE AAA Nadeau’s Ice Sculptures _______________ 708-366-3333 INSURANCE Heil & Kay Insurance Agency _____ Page 26 __ 847-259-1421 Northern Illinois Insurance _______ Page 48 __ 815-226-9353 Oxford Life Insurance ___________ Page 09 __ 630-590-6150 Society Insurance ______________ Page 02 __ 888-576-2438
Devanco Foods ________________ Page 27 __ 847-228-7070 Papa Charlie’s_________________ Page 39 __ 877-522-PAPA Anichini Brothers _________________________ 312-644-8004 JANITOR-SUPPLIES Ramar Supply Co ______________ Page 35 __ 708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA _____________________ 630-954-1244 JUICERS-FRUIT & VEGETABLES Berkel Midwest __________________________ 800-921-9151
MEDICAL SUPPLIES Affirmed Medical Service __________________ 847-322-9185 MENUS-CUSTOM PRINTED Menu’s To Go ___________________________ 630-483-0848 MILK Instantwhip Chicago ____________ Page 30 __ 800-933-2500 New Dairy ______________________________ 312-421-1234 MURALS-INTERIOR CUSTOM MEK Design ____________________________ 847-858-1540 MYSTERY SHOPPING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002 __________ 847-705-6619 NACHO-EQUIPMENT & SUPPLIES Gold Medal Products ___________ Page 01 __ 800-767-5352
KITCHEN-DESIGNERS
NAME-PLATES & TAGS
Sarfatty Associates ________________________847-920-1100
Classic Design Awards ____________________ 847-470-0855
KITCHEN-EXHAUST SYSTEMS/CLEANING
OIL & SHORTENING
Olympia Maintenance ____________Page 11 __ 708-344-0344
Columbus Vegetable Oils ________ Page 07 __ 773-265-6500
Averus _________________________________ 800-393-8287 Enviromatic Corporation of America __________ 847-729-8000 KNIFE-SHARPENING SERVICE Cozzini Inc _____________________________ 888-846-7785 Maestranzi Brothers ______________________ 708-867-7323 KNIVES-FOOD PREP Mercer Cutlery __________________________ 773-844-7256 LEGAL SERVICES Axia Law LLC _________________ Page 18 __ 312-546-9951 LIFE INSURANCE Oxford Life Insurance ___________ Page 09 __ 630-590-6150 LINEN SUPPLY & RENTAL SERVICE
OILS & FATS-COOKING Columbus Vegetable Oils ________ Page 07 __ 773-265-6500 OILS & VINEGAR Pastorelli Foods _______________ Page 15 _800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils ________ Page 07 __ 773-265-6500 OLIVE OILS Columbus Vegetable Oils ________ Page 07 __ 773-265-6500 ORGANIC FOODS Pastorelli Foods _______________ Page 15 _800-SOS-AUCY OUTDOOR FURNITURE John Manson & Associates _________________ 773-278-8280 OVEN REPAIR & MAINTENANCE
Ajax Linen & Uniform _____________________ 800-244-4000
Mackay Heating & Mechanical ____ Page 25 __ 847-381-0448
Cosmopolitan Textile ______________________ 773-254-6100
OVENS-SALES & SERVICE
Mickey’s Linen ___________________________773-545-7211 Valley Linen Supply_______________________ 630-897-4474 LIQUOR CONTROL SYSTEMS LCSI, Inc _______________________________ 847-836-0194 LIQUOR LIABILITY/AUTO/UMBRELLA Northern Illinois Insurance _______ Page 48 __ 815-226-9353 LIQUOR-WHOLESALE Peerless Liquors _________________________ 773-378-3908 LOANS & FINANCING
Cobblestone Ovens ______________________ 847-635-0172 PAINTING & HANDYMAN SERVICES Schubert Painting ________________________ 847-606-9660 PANCAKE-BATTER & MIX Tec Foods Inc _________________ Page 12 __ 773-638-5310 Gust John Foods & Products Corp ___________ 630-879-8700 PAPER-PRODUCTS Ramar Supply Co ______________ Page 35 __ 708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co ______________ Page 35 __ 708-233-0808
GREASE-EXHAUST CLEANING
Caro Insurance Services___________________ 708-745-5031
Olympia Maintenance ____________Page 11 __ 708-344-0344
Concklin Insurance Agency_________________ 630-268-1600
LOBSTERS
Airways Systems_________________________ 630-595-4242
ISU Northwest Insurance Services ___________ 888-366-3467
Maine Lobster Exchange ________ Page 33 __ 708-253-7728
Averus _________________________________ 800-393-8287
ISU-WM Schwartz & Co ___________________ 847-996-0002
LOGISTICS COMPANIES
Enviromatic Corporation of America __________ 847-729-8000
Professional Consultants Inc _______________ 630-369-0013
Perishable Distribution Solutions ____________ 888-491-1641
PASTRY INGREDIENTS
GYROS
The Horton Group ________________________ 312-917-8610
MEAT PROCESSING EQUIP SALES & SERVICE
Sotiros Foods _________________ Page 34 __ 708-371-0002
Devanco Foods ________________ Page 27 __ 847-228-7070
INSURANCE SERVICES
LPS Corp ____________________ Page 24 __ 847-451-2222
PATIO HEATERS
Taft Foodmasters ______________ Page 06 __ 212-644-1974
Northern Illinois Insurance _______ Page 48 __ 815-226-9353
Berkel Midwest __________________________ 800-921-9151
TNG Industries ________________ Page 33 ___708-449-1100
HAMBURGER PATTY MANUFACTURER
Farmers Insurance-Mark Holihan ____________ 847-823-6800
MEAT-SMOKED
PATTY MACHINES/FOOD FORMERS
Devanco Foods ________________ Page 27 __ 847-228-7070
R W Troxell & Company ___________________ 312-948-5228
Nueske Applewood Smoked Meats __________ 800-382-2266
Berkel Midwest __________________________ 800-921-9151
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Cash Advances ________________ Page 05 __ 708-495-0930
PASTA-FRESH AND FROZEN Pastafresh Home Made Pasta ______________ 773-745-5888 PASTRIES-WHOLESALE Gerhard’s European Desserts ____ Page 17 __ 847-234-0023
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PAYROLL SERVICE
RESTAURANT EQUIPMENT & SUPPLIES
SHIPPING SERVICES
TOFU PRODUCTS-ALL TYPES
Payville Usa The Hero’s of Payroll ___________ 630-366-2600
C & R Restaurant Service ________ Page 23 __ 312-850-1818
Perishable Distribution Solutions ____________ 888-491-1641
PEST CONTROL/PEST ELIMINATION
Custom Cooler & Freezer ________ Page 08 __ 630-879-3131
SHORTENING
Phoenix Tofu ____________________________ 773-784-2503
Mc Cloud Services _______________________ 800-332-7805
Olympic Store Fixtures __________ Page 04 __ 773-585-3755
Columbus Vegetable Oils ________ Page 07 __ 773-265-6500
Presto X Pest Control _____________________ 888-627-5772
Ramar Supply Co ______________ Page 35 __ 708-233-0808
SIGNAGE-INDOOR & OUTDOOR
PHOTOGRAPHY
Trimark Marlinn ________________ Page 03 __ 708-496-1700
American Graphics _____________ Page 17 __ 888-774-6270
Al MacDonald Photography ________________ 630-283-0038
Zepole Restaurant Supply _______ Page 28 __ 630-783-1239
SIGNS
Food Industry News ______________________ 847-699-3300
PICKLES & RELISH
Berkel Midwest __________________________ 800-921-9151
Classic Design Awards ____________________ 847-470-0855
TRUCK GRAPHICS
Vienna Beef __________________ Page 21 __ 773-278-7800
Mercer Cutlery __________________________ 773-844-7256
SILVERWARE & DINNERWARE
RESTAURANT EQUIPMENT REPAIR SERVICE
John Manson & Associates _________________ 773-278-8280
American Graphics _____________ Page 17 __ 888-774-6270
Mackay Heating & Mechanical ____ Page 25 __ 847-381-0448
SLICERS-SALES & SERVICE
Accu-Tech ______________________________ 847-658-8440
LPS Corp ____________________ Page 24 __ 847-451-2222
Berkel Midwest __________________________ 800-921-9151
Berkel Midwest __________________________ 800-921-9151
CSI - Coker Service Inc ___________________ 888-908-5600
Maestranzi Brothers ______________________ 708-867-7323
DCI Central (Hotshot) ___________ Page 03 __ 800-468-7478
Cobblestone Ovens ______________________ 847-635-0172
SMOOTHIE MACHINES
TRUCK-SALES NEW & USED
Hobart Corporation _______________________ 847-631-0070
Blendtec _______________________________ 800-253-6383
RESTAURANT EQUIPMENT-NEW & USED
SOAPS & DETERGENTS
D & S Truck Center _____________ Page 08 __ 708-352-5551
Bob King Auctions ______________ Page 13 __ 847-458-0500
Cintas Facility Services __________ Page 02 __ 630-543-3666
March Quality Used & New Equip__ Page 13 __ 800-210-5895
SOCIAL MEDIA SERVICES
RESTAURANT REAL ESTATE SALES
Stick Out Social_________________Page 11 __ 312-655-9999
John Moauro/Realty Executives ______________708-361-1150
SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES
Ajax Linen & Uniform _____________________ 800-244-4000
Kudan Group Inc _________________________ 312-575-0480
Kool Technologies ______________ Page 32 __ 630-483-2256
Valley Linen Supply_______________________ 630-897-4474
Nick Dibrizzi/Coldwell Banker _______________ 708-562-9328
Taylor Freezers and Equipment _____________ 888-942-0777
Pontarelli & Company _____________________ 847-778-3571
SOUP BASES
UPHOLSTERERS
RESTAURANT-DESIGNERS
Soupbase.com ________________ Page 06 __ 216-381-9916
A D E Foodservice Equipment _______________630-628-0811
SOUPS
Losurdo Inc _____________________________ 630-833-2828
Vienna Beef __________________ Page 21 __ 773-278-7800
Taft Foodmasters ______________ Page 06 __ 212-644-1974
Sarfatty Associates ________________________847-920-1100
SPECIALTY FOODS
VENTILATING-SYTEMS CLEANING
RESTAURANTS
Artisan Specialty Foods _________ Page 14 __ 708-762-5238
Olympia Maintenance ____________Page 11 __ 708-344-0344
La Scarola Restaurant ____________________ 312-243-1740
SPICE BLENDS
SALAD-DRESSINGS & OILS
Famar Flavors ___________________________ 708-926-2951
Airways Systems_________________________ 630-595-4242
Columbus Vegetable Oils ________ Page 07 __ 773-265-6500
STAINLESS STEEL EQUIPMENT & REPAIR
Tec Foods Inc _________________ Page 12 __ 773-638-5310
C & R Restaurant Service ________ Page 23 __ 312-850-1818
SANITATION TRAINING
STEAM CLEANING
XL Manufacturing ______________ Page 17 __ 773-271-8900
Illinois Restaurant Association ____ Page 19 __ 312-787-4000
Olympia Maintenance ____________Page 11 __ 708-344-0344
XL Manufacturing ______________ Page 17 __ 773-271-8900
SATELLITE TV SYSTEMS
Skyline Building Services __________________ 312-454-4545
VIDEO SURVEILLANCE SYSTEMS
Prime Time Sports _______________________ 847-637-3500
SUPERMARKET & DELI EQUIPMENT
SAUSAGE
Leach Food Equipment Distributor _ Page 10 __ 815-712-7707
Vienna Beef __________________ Page 21 __ 773-278-7800
SUPERMARKET EQUIP SALES & SERVICE
Anichini Brothers _________________________ 312-644-8004
LPS Corp ____________________ Page 24 __ 847-451-2222
Crawford Sausage _______________________ 773-277-3095
SUPERMARKET INTERIORS
WALK-IN COOLERS AND FREEZERS
Red Hot Chicago_________________________ 800-249-5226
MEK Design ____________________________ 847-858-1540
Custom Cooler & Freezer ________ Page 08 __ 630-879-3131
SAUSAGE MAKING EQUIP SALES & SERVICE
SUPERMARKET- EQUIPMENT/ NEW & USED
WEBSITE DESIGN
LPS Corp ____________________ Page 24 __ 847-451-2222
Berkel Midwest __________________________ 800-921-9151
SBA LOANS
SYRUP-PANCAKE & WAFFLE
Ridgestone Bank________________Page 11 ___262-789-1011
Gust John Foods & Products Corp ___________ 630-879-8700
SCALES
SYRUP-SUGAR FREE Gust John Foods & Products Corp ___________ 630-879-8700
WHIPPED CREAM
REFRIGERATION UNITS
Berkel Midwest __________________________ 800-921-9151 SEAFOOD-WHOLESALE
T-SHIRTS-CUSTOM PRINTED
Instantwhip Chicago ____________ Page 30 __ 800-933-2500
United Fast Food & Beverage_____ Page 36 ___847-616-0711
Maine Lobster Exchange ________ Page 33 __ 708-253-7728
DLS Custom Embroidery __________________ 847-593-5957
REFRIGERATION-EQUIP/COMMERCIAL
SEATING
TABLES-ALL TYPES
WORKERS COMP INSURANCE
Custom Cooler & Freezer ________ Page 08 __ 630-879-3131
Waco Manufacturing ______________________ 312-733-0054
Chicago Booth ________________ Page 34 __ 773-378-8400
RESTAURANT EQUIPMENT
SEWER(MAINT)-RODDING & JETTING
John Manson & Associates _________________ 773-278-8280
FSI/Foodservice Solutions _________________ 847-719-6088
Tierra Environmental____________ Page 32 __ 888-551-1998
Waco Manufacturing ______________________ 312-733-0054
Losurdo Inc _____________________________ 630-833-2828
SHEET METAL FABRICATION
TAMALES
YOGURT & SOFT SERVE EQUIPMENT
Manitowoc Foodservice ____________________ 727-569-1111
C & R Restaurant Service ________ Page 23 __ 312-850-1818
Supreme Frozen Products _________________ 773-622-3777
Kool Technologies ______________ Page 32 __ 630-483-2256
PIZZA SUPPLY DISTRIBUTORS Anichini Brothers _________________________ 312-644-8004 PLAQUES Classic Design Awards ____________________ 847-470-0855 PLUMBING SUPPLIES Faucet Shoppe The ____________ Page 26 __ 773-478-3890 POINT OF SALE SUPPLIES Schmaus Cash Register & POS _____________ 847-675-6066 POINT OF SALE SYSTEMS Resource Point of Sale __________ Page 12 __ 773-252-5500 HotSauce Technologies ___________________ 312-623-6007 LCSI, Inc _______________________________ 847-836-0194 Merchants Solutions ______________________ 708-449-6650 Retail Control Solutions ___________________ 630-521-9900 Schmaus Cash Register & POS _____________ 847-675-6066 SilverWare POS _________________________ 888-510-5102 United Video Systems_____________________ 708-780-1200 POPCORN-EQUIPMENT & SUPPLIES Gold Medal Products ___________ Page 01 __ 800-767-5352 PRESSURE WASHING Olympia Maintenance ____________Page 11 __ 708-344-0344 PRINTERS Menu’s To Go ___________________________ 630-483-0848 PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons _____________ Page 22 __ 877-598-0909 PRODUCE DISTRIBUTORS PFG-Fox River __________________________ 630-896-1991 Premier Produce _________________________ 847-678-0780 PUBLISHING Food Industry News ______________________ 847-699-3300 RE-UPHOLSTERY Chicago Booth ________________ Page 34 __ 773-378-8400 REACH IN COOLERS United Fast Food & Beverage_____ Page 36 ___847-616-0711 REFRIGERATION EQUIP SERVICE & REPAIR Mackay Heating & Mechanical ____ Page 25 __ 847-381-0448 Accu-Tech ______________________________ 847-658-8440 CSI - Coker Service Inc ___________________ 888-908-5600
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TOMATO PRODUCTS Pastorelli Foods _______________ Page 15 _800-SOS-AUCY TRADE PUBLICATIONS
TRUCK-REFRIGERATED DCI Central (Hotshot) ___________ Page 03 __ 800-468-7478 TRUCK-SALES & SERVICE
TV SALES, SERVICE & INSTALLATION Prime Time Sports _______________________ 847-637-3500 UNIFORMS-ALL TYPES
Vinyl Pro Company _____________ Page 31 __ 708-505-2001 VEGETARIAN FOODS
Averus _________________________________ 800-393-8287 VERTICAL BROILERS
United Video Systems_____________________ 708-780-1200 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical ____ Page 25 __ 847-381-0448
Americaneagle.com ____________ Page 25 __ 847-699-0300 WELDING & FABRICATING KOP Ind. Welding & Fabrication ___ Page 25 __ 630-930-9516
Northern Illinois Insurance _______ Page 48 __ 815-226-9353 Farmers Insurance-Mark Holihan ____________ 847-823-6800 ISU-WM Schwartz & Co ___________________ 847-996-0002
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CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL
Email—nick.dibrizzi@cbexchange.com
Only From
WEST SUBURBS LAGRANGE AREA Corner free standing 4,800 SF bldg. plus 3,000 SF Lower Level on 22,000 SF lot For Sale: $649,500 WESTERN SUBURBS DOWNTOWN GLEN ELLYN Turn key fully equipped restaurant bar 2,400 SF plus Lower Level 9 year lease left at $3,400 per month For Sale: Business Only NEW! CHICAGO - TAYLOR STREET Come & join famous Taylor Street corridor Home of the original Rosebud, Tuscany, Al’s Beef, Pompei Baker, Bacci, Ferrara Bakery. Turn key, one-story restaurant, 2,365 SF, seats 50. Lot 3,540, parks 4. Everything new and shiny, must see to appreciate. Available real estate. Owner motivated to sell!
MEMBER: CRBA
WESTERN SUBURBS - WHEATON Hard corner free standing fast food with drive-thru. National Tenant Location 2,000 SF plus 1,500 SF Lower Level Bldg 23,839 SF lot For Lease: $24 per SF NNN VILLA PARK ON ST. CHARLES ROAD Free standing 1,663 SF fast food bldg. Diner, drive-in on 10,000 SF lot. Seats 60; parks 25. Completely remodeled in 2010 For Real Estate, Fixtures & Equipment $369,500. Also avail. for lease $16/SF NNN
Nick Di Brizzi 888-317-7721
CHICAGOLAND AREA American Style Pancake House Breakfast/ Lunch Concept, Part of a national chain $20,000 per week verifiable Highly Confidential NORTHWEST SUBURBS - SKOKIE Skokie Restaurant/Business For Sale Rare transferrable Skokie liquor license Turn key restaurant, 2,900 SF + 900 SF outdoor patio, 33 parking spaces Proof of funds required owner motivated to sell Rent $24 per SF all included SOUTHWEST SUBURBS 2301 W. Jefferson Street/U.S. Route 52, Joliet Hard corner free standing fast food with drive-thru National Tenant Location 2,700 SF bldg/22,500 SF lot Price: For Sale $999,500; For Lease $24 per SF NNN SOUTHEAST SUBURBS - CHICAGO HEIGHTS SWC of Halsted & Joe Orr Road Hard corner free standing fast food with drive-thru. National Tenant Location. 2,600 SF bldg/16,000 SF lot. Price: For Sale $349,500; For Lease $18 per SF NNN NEW! PIZZA!!! PIZZA!!! PIZZA!!! Real $$$ Maker. Very well established Lisle– very good cash flow Rosemont– excellent cash flow, low rent Roselle– drive-thru
BENSENVILLE ON IRVING PARK ROAD National Tenant Location
Corner, turn key free standing fast food restaurant with drive-thru. Presently operating as Brown’s Chicken & Pasta. Site was approved for a Popeye’s Chicken. 2,100 SF bldg., seats 40 on 97.47x150, 14,620 SF lot For Sale $495,000; For Lease $18 per SF NNN Real Estate taxes $6.29 per SF
SOUTHEAST SUBURBS Turn key free standing with drive-thru 2,150 SF restaurant with drive-thru Seats 75, plus 35 in outdoor patio. 18,750 SF lot, parking for 40 cars. 50’s style restaurant, looks like a Johnny Rockets motif. Must see to appreciate. Possible seller financing with 30% down. CHICAGO LOOP Clark and Lake Fast food restaurant 1,000 SF. Turn key-fully equipped. Rent $5,273 per month gross Food Court-next to McDonald’s, Dunkin Donuts, Subway, etc. For Fixtures, Equipment and Leasehold improvements $99,500 ELGIN - NW SUBURBS For Lease - National Tenant Location Free standing fast food restaurant, turn-key with drive-thru. 2,732 SF building on 18,738 SF lot LOMBARD Free standing 7,000 SF plus 3,000 SF lower level on 1.5 acres. Seats 300, parks 150. Turn key everything new & shiny. Offered at $16 per SF NNN
We have bank owned foreclosures; commercial and residential. For more Confidential Listings, Call Today! 1-888-317-7721. Se Habla Español.
CLASSIFIEDS Contact Tom Traina tom@eatz-associates.com 1-847-651-3834 www.eatz-associates.com www.eatz-resales.com Pizzeria - South Suburbs • Sales $690k • Rent $3,500 • Price $239k
NEW
MEMBER: CRBA
Independent Fast Food • Sales 1MM • Rent $3,900 • Profit $260k • Price $699K
(Far West)
Breakfast Lunch Restaurant (SW Subs) - NEW • Sales $252k • Hours 6am-3pm • Rent $2,750 • Asking $59k Independent Quick Serve • European Style Kebabs sandwiches • Sales $250k • Asking $119k
Pizzeria (SW Suburbs) • Rent $750/mth • Sales $15k/mth • Asking $29,500 Sandwich Franchise (West Loop) [Under Contract] • 2012 net sales $501k • Rent $3,800 • Asking $175k Jamba Juice Smoothie Franchise • Madison, WI Asking $275k • Merrillville, IN Asking $175k • Minnesota 6 store package $1.99MM Franchise Re-Sale Opportunities • Subways (17) • Cold Stone Creamery (2) • Pockets (1) • Papa Johns (3) • Luke’s Beef (WI) (1) • Red Mango Yogurt (2)
REALPOUL REALTY “Commerce With Morality™”
2731 W. Touhy Ave. Chicago, Illinois 60645
THINKING OF BUYING OR SELLING? Please Call (773) 743-2100 Peter J. Poulopoulos, MBA Licensed Illinois & Indiana Real Estate Broker
Visit us at www.realpoul.com
BUSINESS OPPORTUNITIES, ETC.
DESCRIPTION ASKING BANQUETS-FINE DINING-CATERING - Property and Business - Donʼt Miss it! $1,095,000 BREAKFAST LUNCH only - 6 Days Only; Excellent Potential $119,000 COMMERCIAL - Offices and 3 Apartments - Sit Back and Relax - Just Collect Rents $425,000 FAST FOOD - Free Standing - Great Business and Profits $225,000 FAST FOOD - Free Standing - Long Established $130,000 FAST FOOD - New Fixtures and Equipment - Small but Great! $69,000 FOR RENT - 1,200 sq. ft. - Ideal for Any Type of Store / Office - High Visibility Area $ Call FRUIT MARKET - Long Established and Profitable - Partnership Challenges $895,000 RESTAURANT - Free Standing - Well Known - Same Owners Over 40 Years $995,000 RESTAURANT Plus Mixed Use - Includes House, Commercial - a whole block! $1,370,000 RESTAURANT With 6-Apartments! - A Fantastic Deal - Super Opportunity $650,000 RESTAURANT With Property - Free Standing - Well Known - Excellent Business $2,250,000 RESTAURANT with Property - Well Known - Opportunity - You Must Qualify $820,000 SPORTS BAR With PROPERTY - 1.3 Acres Strip Mall - Same Owner for 30+ Years $995,000 SPORTS BAR With PROPERTY- Well Known Place; a Popular Destination $795,000 SPORTS BAR With PROPERTY-1.5 Acres, An Unbelievable Deal! $1,500,000 SPORTS BAR, RESTAURANT, PIZA - With 3.5 Acres Property - A Super Deal $2,100,000 Moreover, call us at (773) 743-2100 for: 1) Property Management, 2) FREE Market Evaluation of your business, 3) FREE FARMERSTM insurance quote
MEMBER: CRBA
march 41-48.indd 44
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PONTARELLI ASSOCIATES
Chicago’s Premier Hospitality Real Estate Brokers
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Just listed! Famous near west suburban pub. Freestanding building with parking. Named in “100 BEST BARS” by Chicago Magazine. Fully equipped kitchen. Antique bar. Dining room. Patio. Capacity = 130. Liquor license = 2am/3am. Lease w/ renewal options. Owner retiring... Need enthusiastic new operators!! BIZ, FF&E @ $149K
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Former “Platek’s”. Semi fixtured restaurant in Richmond! Ready to re-open with minor investment. Freestanding. Parking. Patio. Signage. Liquor licence available. Inclues a 3 bedroom apartment! REAL ESTATE @ $329K...OBO!!
Melrose Park - Formerly Allycat Lounge No key money bar & lounge with patio for lease in unincorporated Cook county. Built-out bar with many attached fixtures, including walk-in cooler, wood bar and dance area. Price: $3,750/Mo. (Gross) Size: 1,376 SF Contact: Adam
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HOT AREA
Highwood - Bridie McKenna’s Irish pub/restaurant with large patio in North Shore. Features Victorian bar & 2 gas burning fireplaces. Price: $1,399,000 (Real Estate w/ Business Sale) Size: 5,300 SF. Lot Size: .27 Acres Contact: Adam
st
Evanston - New construction restaurant/retail space for lease. 2 tenant commercial redevelopment of former Keg Restaurant in downtown Evanston. Price: $35/SF (NNN) Size: 4,000 SF (Approx.) Contact: Jerrod
ew
Beautiful restaurant facility. Fully equipped. State of the art build-out and FF&E package. Dining Room, Bar and Banquet Room. Seats 120 plus 20 on Patio. Paved lot. Liquor license. POS system. Digital sign. SW Suburb. Your concept works here. Confidential. Great Lease. Key $99K!!
TAVERN
Northwest suburban tavern with 2am liquor license! Borders Chicago!! Freestanding, mixed-use building with 2 apartments, 2 garages and parking! TVs, pool table, videos, darts, ATM...got it all! Confidential. Just listed. BIZ & REAL ESTATE. CALL FOR DETAILS.
South Loop - Crave’s Cafe & Lounge Newly built-out restaurant with 50’ wrap around marble bar. Full kitchen with top-of-the-line equipment. Includes incidental liquor and retail food license. Price: $149k (Business) Rental Rate: $29.33/SF (Net) Contact: Jarrett
Wicker Park - Recently built, highlyacclaimed restaurant on Milwaukee Ave. All new mechanicals and plumbing among many upgrades to the property. Fully built-out basement. Price: $325k (Business) Rental Rate: $35/SF (NNN) Size: 2,750 (1st Floor) 2,200 SF (Basement) Contact: Jeremy & Jarrett
Andersonville - Formerly Tapas Las Ramblas. Commercial condo With fully fixtured restaurant for lease. Corner location with great visibility. Features full basement with coolers and complete equipment package. Price: $125k (Assets) Rental Rate: $35/SF (Net) Size: 3,100 SF + Full Basement
Lakeview, East - Formerly House of Fine Chocolates. Divisible retail/restaurant/bar space available. Straight lease opportunity with existing Black Iron, HVAC, plumbing and high ceilings. 40 feet of frontage with open floor plan. Price: $32/SF (Net) Size: 5,000 SF (Total) Contact: Jarrett
Lincoln Square - Mixed-use real estate available for sale. Free-Standing, fully built‐out restaurant on first floor with two apartments. Storefront renovated in 2010 with new ceiling, flooring and updated bathroom. Price: $375,000 (Real Estate) Size: 2,142 SF (Building) Lot Size: 2,908 SF Contact: Jerrod
Uptown - Formerly The Annoyance Theater. Restaurant/bar/retail space available. Located on the most desirable corridor of Uptown, surrounded by music venues, restaurants and bars. Features high ceilings, hardwood floors, 2nd floor mezannine and more. Price: $5,325/Mo. (NNN) Size: 3,800 SF (Ground Floor) 761 SF (Mezz.) Contact: Juan Carlos
Willow Springs - Courtright’s Nestled alongside 15 mi. stretch of forest preserve on 2 acres of woodland. Features custom redwood cellar, two event spaces, garden and gazebo. Price: $2,100,000 (Real Estate Sale) Size: 11,188 SF (Building) 88,905 SF (Lot) Contact: Jerrod
Wrigleyville/Lakeview/Roscoe VillageSpecialty sandwich shops offering lunch and dinner in three great Chicago locations. Mixed-use buildings. Retail food licenses and all FF&E included in asking pice. Owner willing to train. Price: $375k (Business Sale All 3 locations) Contact: Jerrod
SPORTS BAR / CLUB: JOLIET AREA!!
SW Suburbs’ premier entertainment venue. GAMING MACHINES!! Big name. Draws from miles around. Got it all: 2 bars, pool tables, flat screens, video games, and ... a large live band room complete with stages, lighting and sound system. Capacity 400. Fully equipped kitchen. Parks over 100. REAL ESTATE, BIZ, FF&E, REDUCED TO $895K...OFFERS!!
SNACKS
Just listed. In line “store” at major NW mall. Established 20 years. If you want to be a “hands on” owner/operator, this is for you! Won’t last @ $49K!!
FAMILY RESTAURANT
The one everyone wants! 7AM - 3PM! High volume. Freestanding. Brick. Basement. Parking lot. Signage. Signalized corner. Seats 136. Parks 56. Great kitchen. Beautiful decor. Established 30 years. Well maintained... Pride of ownership shows!! REAL ESTATE, BIZ, FF&E, PRICE REDUCTION $395K!!
MEMBER: CRBA
North Center - Hanami Sushi Contemporary sushi lounge near bustling six corners of Irving Park, Lincoln and Damen. Modern dining room, exposed brick walls and colorful accents. Price: $75k (Business) Rental Rate: $29.59/SF (Net) Size: 1,250 SF Contact: Juan Carlos
YOU CONCEPT
Totally re-habbed vintage building on Main Street (Rte # 72!) in West Dundee. FULLY EQUIPPED! Fantastic build-out with dining room/bar/banquets/patios...on the river!! Great lease. Key $ = $150K or REAL ESTATE @ $995K.
FAST FOOD
NW Chicago. 950 sf. 3 years “New”! Pristine! Carry-out w/ interior seating for 12 plus 30 on patio. Excellent exposure and signage at signalized bus stop corner. EZ operation. BIZ, FF&E @ $129K
CALLING ALL CHEFS
New listing. Upscale dining. Excellent reputation. Fantastic location. Major thoroughfare. Affluent NW suburbs. High volume with verifiable financials. Perfect for chef/owner. CONFIDENTIAL! Call for details.
MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!
VinceF@realtychicago.com
CALL 847/778-3571
BA
Adam Salamon - Ext. 13 adam@kudangroup.com Jarrett Rosen - Ext. 15 jarrett@kudangroup.com Jeremy Kudan - Ext. 11 jeremy@kudangroup.com Jerrod Rosen - Ext. 21 jerrod@kudangroup.com
Juan Carlos Gomez - Ext. 19 juancarlos@kudangroup.com Scott Reinish - Ext. 17 scott@kudangroup.com
P | 312.575.0480
FOR CLASSIFIED RATES CALL PAULA: 847-699-3300 MAJOR CREDIT CARDS ACCEPTED!
MEMBER: CRBA
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BUSINESS OPPORTUNITIES JUST LISTED
• Italian café in the Western burbs. Free standing. Approximately 2,500 sq. ft. plus basement. High volume sales. Low rent. Property & business available. Business only - Asking upper $200Ks. Possible seller financing. Call for details.
FAST FOOD
• Free standing w/ Drive-Thru. Stoplight corner. Easy Access. Steady customer flow w/ great traffic. Prop & business. All for $349,900 OBO.
NEW LISTING FAMILY PANCAKE HOUSE
• 4,500 sq. ft. free standing facility. Seating for 150. Very favorable lease. Long time established. Western burbs location. Business only. Onsite parking for 50+ vehicles. Asking $249,900 OBO
RESTAURANT W/ BANQUETS • Located in Western burbs. Est. 30 yrs. 6,000 sq. ft. Offered w/ or without property. Seating for approx. 250+ w/ banquet room. Possible seller financing. Call for details.
DELI-STYLE RESTAURANT
West Suburban Office Building 2,400 sq ft, fully equipped & operational. Very low overhead. M thru Fri + Catering Opportunities $49K or Offer & Fran Fee
FAST FOOD WITH DRIVE-THRU
Sycamore, IL Established “Dairy Dogs” Call 630-279-9809 All equipment www.elliottsoffbroadway.com Real Estate Included Porter House Properties Price reduced! “A Cut Above” $325,000 4,100 sq ft, Full liquor, Parking Jefferson Park
-------------------------------------------------------NO KEY MONEY Seating for 96. Highwood, IL
Dan Porter 847.942.2291 dan@porterhouseproperties.com
Contact: Bruce Kaplan Premier Commercial Realty 847-854-2300 x20
COMMERCIAL/RESIDENTIAL BUILDING
JUST LISTED
• “ON THE ROAD AGAIN” Free standing, famous fast food drive-in with 1950’s memorabilia & theme. Local favorite Known for Burgers, fries and shakes. Seats 80. Parks 90. Property & business $679K.
Tavern with Real Estate. Corp. license with 4am and public place of amusement license. Total of 11 units in 3 adjoining buildings. 7000 N. Clark area, Rogers Park. Property is 100x100. All brick. Has driveway and 3 car garage. Tavern is 1,200 sq ft. $975,000 ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••• 10,400 sq. ft. warehouse 5 parking spaces. 4131-33 N. Rockwell, Chicago Heavy duty electric. 600 amp service - 3-phase. Beautiful area / Residential 150 ft. to scenic Chicago River $975,000
Call Wesley at 773-671-1273
• “RESTAURANT W/ BAR” 4-Star rated upscale restaurant with casual flare. Approx. 7,000 sq. ft., seats 230 w/ parking. Real cash cow. Newly remodeled. Turn key. Cozy & warm atmosphere. High value. Low rent. Long term lease. Upper $600K’s
FAMILY PIZZERIA W/ GAMING
• Established over 25 years. Seats 100. Located in Southwest suburbs. Reasonable rent. Recently remodeled. $349,000 OBO.
FAST FOOD - NEW PRICE
• 2,200 Sq. Ft. Facility w/ seating for 40. Parking 50+, Busy location with visibility and easy access. Pride of ownership. Asking $69,900.
Thinking of Buying or Selling? Call John Moauro!
SMALL TOWN NEIGHBORHOOD TAVERNS AVAILABLE FOR SALE LaSalle/Peru Area COZY DOWNTOWN BAR In business since 1946. Steady clientele. Outdoor patio. Upstairs apartment Plenty of parking. Asking $109,900 NIGHTCLUB ATMOSPHERE Large clientele. Solid wood original bar with brass rail. Music & dancing. Large upstairs apartment. Parking. Asking $149,900 NEIGHBORHOOD SPORT BAR Gaming available. Kitchen and large bar area. Bar & all fixtures included. Full basement. Parking available on property. Asking $138,000
Coldwell Banker Today’s Realtors Wendy Fulmer 815-252-8280 wfulmer@live.com
Barb Kuzma 815-343-1433 bkuzma9@comcast.net
Broker Sales Specialist Opportunity
Ambassador
9999 West 143rd Street Orland Park, IL 60462
Broker/Appraiser Always Confidential
(708) 361-1150 Email: jmoauro@aol.com Web: www.johngmoauro.com
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This full time position is responsible for product sales of a specific vendor to the general food service trade. Candidate will be an employee of and report to the local Chicago Food Service broker. Candidate will concentrate on selling vendor products to regional chain accounts and key customers in the Chicago-land/Illinois area, averaging 8-10 calls daily. At least 3-5 years of food service sales experience at the broker or manufacturer level is desired. Prior frozen food sales experience a plus. Please submit current resume and cover letter detailing your current successful key account contacts to:
P.O. Box 182, Golf, Illinois 60029-9998
Food Industry News® March 2014
PAPPAS REAL ESTATE INC. 1) INVESTMENT PROPERTY - Two tenant 9,000 sf industrial building in mint condition on Busse Hwy. in DesPlaines, Il. Net Operating Income $54,000.00 Cap Rate 8.3%, Long-term tenants - good investment property with no deferred maintenance. 2) OFFICE/WAREHOUSE - Single tenant 10,000 sf building in excellent condition on Colfax Avenue in Palatine, Il. 1,725 sf of modern showroom, 2,500 sf offices and 6,215 sf of warehouse with drive-in door. Asking Price $549,000.00 3) DEVELOPMENT SITE - Downtown Arlington Heights, on busy Dunton Avenue, one block from train and shopping. Site was approved for 49 condos plus retail. Asking $900.000.00 4) OFFICE/RETAIL - Prospect Heights, Il. 4,911 sf center with 4 tenants. Located next to Village Hall, building is in excellent condition, 3 units are occupied, 1 vacant. Asking Price $575,000.00 5) OFFICE/RETAIL - Mt. Prospect, Il. new listing 5,400 sf. 2 tenants currently occupy 2,700 sf and the vacant unit of 2,700 sf is fully built-out for medical. Asking Price $625,000 Call Dean Pappas Cell: 847-809-2605
pappasrealestate@gmail.com
FOR SALE
Banquet Hall. SW Suburb. Well established. Busy location. Seating 300+ 7,000 sq. ft. building on 1 acre lot. Property and business. Confidential.
708-543-4607
OUTSTANDING 2,775 SF RESTAURANT LOCATION (FORMER PIZZA HUT) WITH APPROX. 20,000 CARS/ DAY (ILLINOIS RT. 9/COURT ST). PARKING LOT APPROX. 26,571 SF. ADJACENT TO K-MART AND BURGER KING AND CLOSE TO CONCORDE HOTEL, MENARDS, BIG R.
RICK SIMPSON, BROKER, REALTOR, SFR (23 YRS EXPERIENCE) WWW.RICKSIMPSONREALTOR.COM RSIMPSON@MALOOFREALTY.COM
309.202.8148
FULL SERVICE RESTAURANT/ CATERING/BAR AVAILABLE
BEEN IN BUSINESS OVER 40 YEARS W/ LONG TIME OWNER RARE OPPORTUNITY IN GREAT NW CHICAGO LOCATION BUSINESS ONLY OR BUSINESS AND PROPERTY AVAILABLE 2,800 SQ FT BLDG, 9,500 SQ FT OF PROPERTY ZONED B3-1 COULD BE UPZONED TO B3-1.5 FOR DEVELOPMENT
BUSINESS $399K PROPERTY $799K CALL 773-848-1078
HELP WANTED MEAT SALES
You have successful experience calling, contacting, selling and having relevant conversations with decision makers. You excel in a rapid pace environment that requires multitasking, attention to details and account management. You should have experience managing multiple transactions at a time. Your persistence and charm keep you from being a pest. You love the thrill of the hunt and prospecting is one of your greatest strengths, surpassed only by your ability to create instant rapport. The phone is your weapon and you are comfortable selling from inside to national locations. You are a fast learner and have the ability to communicate with grace, poise an ease. You are proud to track your activity as a sign of progress and success. You excel at follow up when appropriate but don’t waste time chasing junk. You are familiar with Windows and know the value of keeping accurate notes and records. You are a self-starter and highly motivated and you are looking for a fast paced environment with potential to reach yours. Experience with perishable goods, commodities and the food industry helpful but not required. You must have made $60k in a variable compensation plan in an inside sales position and want to make at least $80k. Send your resume to sales@weinsteinmeats.com
❋
2/11/14 1:38 PM
FOOD
INDUSTRY NEWS FOUNDED 1982
PRESENTS
Shmoozefest THURSDAY MAY 8TH, 5pm to 8:30pm
DRink nightclub, 871 E. Algonquin Road in Schaumburg • FREE EVENT (Requires Your Business Card For Admittance)
FREE Event n Networking n Free Food n Cash Bar n Free Prizes n Fun No RSVP Needed n Bring Your Industry Peers! Engage new prospects and customers FACE TO FACE by being a cosponsor of our upcoming Shmoozefest. The event IS FREE, and will be open to foodservice operators, owners, chefs, students and suppliers.
Call Cary Miller, at 847/699-3300 for more details SHMoozEfEST iS SponSoRED bY
CHICAGO
Join The Fun! Cosponsorship Available As a cosponsor you will have the ability to have your products served at the event, you will have a “marketing station” where you can give out brochures, raffle prizes and samples. You’ll also be able to meet and
march 41-48.indd 47
greet buyers and friends. You will also receive exposure prior to, and at the event. A limited number of cosponsor spots are available. Cosponsorships are $500. per company. Reserve Your Cosponsorship Today. Spots Always Sell Out. Call Cary Miller, at 847/699-3300 for more details.
2/11/14 1:38 PM
NORTHERN ILLINOIS INSURANCE - Division of Northern Insurance Group -
NORTHERN ILLINOIS INSURANCE - Division of Northern Insurance Group -
Nick Ekonomou Nick Ekonomou
Cell (708) 655-4476
Cell (708) 655-4476
march 41-48.indd 48
Cell (312) 671-0071
Cell (312) 671-0071
Phone Phone (815) (815) 226-9353 226-9353
Cell Cell (309) (309) 212-5564 212-5564 2/11/14 1:38 PM