Food Industry News March 2019 web edition

FOOD INDUSTRY NEWS

37 CELEBRATING

YEARS

WEDNESDAY MARCH 6TH

MARCH 2019

FOOD

SPECIAL GUEST: DOUG SOHN, HOT DOUG’S

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MARCH 2019

THE ROSE HOTEL: ROSEMONT’S BOUTIQUE CROWN JEWEL

AROUND CHICAGO: CHICKIES BEEF ....................... 45 CHEF PROFILES ...................................... 8, 11, 19 CHICAGOLAND NEWS ........................................ 12 CLASSIFIEDS ............................................. 36-38 DINING WITH MS. X ......................................... 27 DIRECTORY ............................................... 33-35 NATIONAL NEWS ............................................. 16 NUGGETS...................................................... 10 PEOPLE SELLING THE INDUSTRY .......................... 15 TRAVEL: GRAND TOUR OF POLAND ........................ 28

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Rosemont’s first boutique hotel, The Rose Hotel Chicago/O’Hare, Tapestry Collection by Hilton, 5200 Pearl Street, an ultra-modern, chic and stylish hotel, recently opened. The hotel boasts the closest off-airport proximity to O’Hare International Airport, and offers an exceptional, upscale experience by providing highly personalized service and the finest amenities. The Rose Hotel will be a quintessential destination for both Chicagoland residents and visitors alike to enjoy. This art-inspired hotel is committed to creating an atmosphere of collaboration and strong connections that enriches guests’ lives through art.

An oasis of luxury standing five stories high, the hotel features 165 stylish guest rooms and suites, all curated through the contributions of DLR, Getty’s Group, and Janko Group. Visually stimulating art, thoughtfully woven throughout the

design of each room, creates an elegant and innovative ambiance. Each guest room is equipped with all down alternative bedding, triple-pane windows to eliminate airplane noise and a pillow menu, offering a personalized sleep experience. Single rooms include a king size bed, and each double room comes complete with two queen size beds.

Catering to a wide range of guests from leisure to business, The Rose Hotel boasts 6,000 sq. ft. of high technology meeting space, including pre-function areas, an intimate outdoor patio, and eight dynamic meeting venues. Each venue, named after a different species of rose, varies from small meeting breakout spaces to two ballrooms.

The pre-function area’s open space plays host to a light changing umbrella installation suspended from the ceiling, adding yet another visual element to this unique, art-inspired hotel.

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Food Industry News® March 2019

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NRA’s Statement on Raising the Federal Minimum Wage The National Restaurant Association’s position on a federal, $15/hour minimum wage: “An employee earning an hourly wage of $15 in New York lives in a different economic environment than an employee earning $15 an hour in Alabama.

The economic landscapes are different in each state, and restaurants require flexibility to overcome those unique challenges and realities. Should Congress drastically increase operating costs then these small businesses will be forced to hire fewer people, reduce hours, or even close their doors.” -- Shannon Meade, Vice President of Public Policy and Workforce Background: The restaurant industry is the nation’s second-largest private-sector employer, employing more than 15 million people and serving more than 170 million customers every day. According to a recent National Restaurant Association survey of 529 tableservice restaurant operators with tipped employees, the median hourly earnings of entrylevel servers is $19 an hour, while the median hourly earnings of more experienced servers is $25 an hour.

In 2018, economists from Miami and Trinity Universities used CBO methodology and found that a bill to raise the federal minimum wage to $15 would reduce employment by roughly two million jobs if implemented in 2020. Raising the minimum wage would also disproportionately impact entrylevel positions, where unemployment rates are the highest.

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847-699-3300 Valerie Miller President and Publisher Mark Braun Associate Publisher Terry Minnich Editor

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Cary Miller Advertising/Vice President 847-699-3300 x12 Paula Mueller Classifieds/Office Manager Nick Panos, Corporate Counsel Davy Kusta Independent Advertising Consultant (708) 439-1155 James Contis 1927-2013 Food Industry News Issue 3, March 2019 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. Periodical postage paid at Park Ridge, IL, and additional mailing offices.

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For advertising or editorial information, call (847) 699-3300 or online: www.foodindustrynews.com This publication cannot and does not assume the responsibility for validity of claims made for the products described herein.

Copyright © 2019 Foodservice Publishing Co., Inc. WE SUPPORT: Illinois Restaurant Association National Restaurant Association American Culinary Federation Club Chefs Association of America Greater Chicago Club Managers Association of America

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Michael Solomonov, executive chef and co-owner of Philadelphia’s acclaimed Zahav, was the keynote speaker during graduation ceremonies at the New York campus of The Culinary Institute of America.

Chef Solomonov won James Beard Foundation Awards for Outstanding Chef in 2017, Best Chef: Mid-Atlantic in 2011, and Book of the Year in 2016 for Zahav: A World of Israeli Cooking. Eater named him its National Chef of the Year in 2014.

Solomonov opened Zahav—Hebrew for “gold”—with restaurateur Steven Cook in 2008.

CALL OUR WHOLESALE HOTLINE 630-514-1338 Corned Beef and Cabbage are a St. Patrick’s Day tradition. And at Kelly Eisenberg, Corned Beef has been a family tradition since 1929. Consumers, especially Millennials and Gen Zs are looking for higher quality, great tasting proteins. Using only USDA Choice domestic briskets Kelly Eisenberg is the premium corned beef. Each brisket and round are carefully selected to insure only the highest quality beef is used. Expertly trimmed and cured, the corned beef uses a family recipe handed down for generations. Corned Beef is versatile and can be served traditionally with cabbage or in a Reuben, or with a modern twist, in sliders or on nachos. Also great in a breakfast hash for those early morning St. Paddy’s Day fanatics.

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Food Industry News® March 2019

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Gloria Cacciatore Turan with Steve Leith

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The roar of the crowd is familiar background to Steve Leith. His Guthrie’s Tavern is located one block from Wrigley Field at 1300 W. Addison. About Jos. Cacciatore Insurance, Steve says, “I’m a huge fan of Gloria’s. She’s been on my team for 23 years!”

Contact us for the most competitive rates and learn why Chicagoland loves Jos. Cacciatore & Co.

Guthrie’s has been serving a loyal crowd for a long time. His customers come to argue baseball and play the many board games Steve always has available.

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We Give You The Ability To Control & Reduce Your Costs Funkenhausen Kicks Off Hannah’s Bretzel Chef Collaboration Series Lock in Low Energy Prices

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Defog your car windows using shaving foam on the inside of your windshield and car windows before swiftly wiping off. It contains many of the same chemicals as anti-fog products.

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The über sandwich makers at Hannah’s Bretzel have teamed up with another German-inspired Chicago restaurant, Funkenhausen, to kick off their Chef Collaboration Series.

Funkenhausen Chef Mark Steuer’s limited edition sandwich titled “Oma’s Leftovers” draws inspiration from his childhood in Germany. The warm, craveable sandwich layers braised grass-fed sirloin in a red wine reduction with Wisconsin farmhouse cheddar cheese and a German-style cucumber salad.

Served on Hannah’s beloved bretzel baguettes, the sandwich is complete with a spicy honey mustard on top and red onion marmalade on the bottom. For $11.29, each sandwich comes with a choice of Hannah’s salt & pepper potato chips or tamari roasted almonds.

Steuer’s sandwich will be available until the end of March at all seven Hannah’s Bretzel locations in Chicago’s Loop and River North neighborhoods. A portion of proceeds will be donated to Pilot Light, a Chicago nonprofit connecting chefs and teachers to help kids make healthier choices. – Adapted from hannahsbretzel.com

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Food Industry News® March 2019

foodindustrynews.com

The Purple Pig Launches Mind, Body, Spirit(free)

Wednesday March 6th, Moretti’s Chicago, (Edison Park) Special Guest Speaker: Doug Sohn, Hot Doug’s A graduate of the culinary program at Kendall College, Doug cooked in restaurants, catering companies and corporate dining facilities before the opening of Hot Doug’s, the Sausage Superstore, in Chicago in 2001. This restaurant became internationally renowned, with block-long lines daily from open to close. Learn the secrets of Doug’s success by attending this free networking event Wednesday 3/6/19, 5:30-830 PM.

The Purple Pig, the nation’s celebrated emporium of cheese, swine and wine located on Chicago’s famed Magnificent Mile, is taking a stand to raise awareness about mental health issues in the restaurant industry. Launching the Mind, Body, Spirit(free) program, The Purple Pig will donate $1 to non-profit organization NoStigmas for every mocktail sold during the month of May (mental health awareness month). NoStigmas is an organization dedicated to eliminating the stigmas surrounding mental health and providing peer-topeer support networks built by and for those affected by mental illness.

“Mental health and substance abuse are issues afflicting the restaurant industry and we wanted to do something in 2019 to raise awareness about it,” says James Beard Award-winning Chef/Partner Jimmy Bannos Jr. “Having been in the industry for the majority of my life, I’ve seen firsthand how this can take a toll on someone’s life, and we’re hoping that our program not only raises awareness, but also supports a healthy lifestyle and not utilizing substances to deal with depression or other mental health concerns.”

The Mind, Body, Spirit(free) program introduces three new mocktails ($8 each) to the beverage menu: Cranberry Tarragon Soda, Grape Cream Soda and Ginger Basil Soda, which is being called The NoStigmas Mocktail to further celebrate the partnership and elevate the program’s message.

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Food Industry News® March 2019

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Wine Expert Gerard Basset Passes Away at 61 Wine expert Gerard Basset has died at age 61. Basset, who held the titles of both master of wine and master sommelier, was a veteran wine contest judge and founder of Hotel du Vin and English wine hotel TerraVina.

– Adapted from Decanter online

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The Rose Hotel 5200 Pearl St., Rosemont, IL Birthplace: Illinois Current Position: Executive Chef Favorite Food: Peanut Butter Worst Part of Job: Inventory Favorite Food to prepare: Braising short ribs What part of the job gives the most pleasure: When a guest tells me something we prepared was the best they have ever had.

If you couldn’t be a chef, what would you be and why: I would be a musician or a painter. Always have been obsessed its Chicago-area offi e c with music and the arts. Most of my childhood was spent from suburban Downers drawing.

Grove, Ill., to the rapidly developing Fulton Market Best advice you ever got was: Always do your best and work neighborhood within city hard and good things will come. limits. “Investing in our Chicago footprint will allow Where do you like to vacation: Tennessee us to better support our What do you enjoy most about FIN: One of the leaders in the customers and our bottling industry and has been around for years. partner, Great Lakes CocaCola Bottling Co.,” said Other than family, who was your greatest culinary influence?: Thomas Keller & Ferran Adria Coca-Cola’s Kevin Morris.

– Adapted from Crains

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Food Industry News® ® March 2019

Central Gyros Re-Opens

After a brief shutdown and remodel Central Gyros is up and running. There was a fire next door to them which did some damage to the restaurant. There’s a new updated fresh look to the place. Central Gyros is an institution, serving the neighborhood for 45 years. They specialize in gyros, souvlaki and authentic Greek cuisine along with American fare. Greek specialties include Saganaki, a flaming cheese, Moussaka, Pastitso, Spinach Pie and so much more. Portions are very generous.

Pictured here is the Greek Salad and the vegetarian plate along with their Greek fries.

Central Gyros is a family owned and operated located at 3127 N. Central in Chicago, IL Their philosophy is to give every guest a great dining experience. Pictured here is the owner, John Toumplis along with his staff.

Jeri’s Grill

Jeri’s Grill is a classic old school diner serving up some great meals. Established in 1963 and open 24/7 Jeri’s has a strong and loyal following. The staff there is super friendly and even some of the customers dining there joined in our conversation. Telling stories about who has dined at Jeri’s and what they enjoyed most about the place. It was a wonderful experience. Breakfast is the specialty of the house and they are known for their ham-on the bone along with homemade soups and sandwiches. It’s the real deal! Pictured here from left to right is Yvonne Montijo, Candice Curits (Cook) and Valere Miller (FIN). Jeri’s is located at 4357 N. Western Ave. in Chicago, IL

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10 Quotes That Inspired Richard Branson As a leader, Richard Branson is always asked “what is the key to success?” It goes without saying that there is no formula or key; it takes a lot of hard work, and the perseverance to overcome challenges and turn them into opportunities to learn and grow. You’ll often find that the goal posts have moved, and you’ll be seeking a different and new kind of success.

Here are Branson’s top 10 inspirational quotes:

10. “The road to success is always under construction.”

-Lily Tomlin 9. “There are no secrets to success. It is the result of preparation, hard work, and learning from failure.”

– Colin Powell 8. “Some people dream of success, while other people get up every morning and make it happen.” – Wayne Huizenga 7. “Success consists of going from failure to failure without loss of enthusiasm.”

– Winston Churchill 6. “I attribute my success to this – I never gave or took any excuse.” – Florence Nightingale 5. “Success is a journey, not a destination. The doing is often more important than the outcome.” – Arthur Ashe 4. “Strive not to be a success, but rather to be of value.” – Albert Einstein 3. “The secret of our success is that we never, never give up.” – Wilma Mankiller 2. “You don’t have to be a genius or a visionary or even a college graduate to be successful. You just need a framework and a dream.”

– Michael Dell 1. “For success, attitude is equally as important as ability.”

– Walter Scott

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with authority. ● Get help or training.

Improving your knowledge will assist in areas where you have skills gaps, or find a mentor who can guide you if you’re battling impostor syndrome. ● Prepare and make notes.

These are a comfort blanket, and you can always read them aloud if you have a blank moment during a presentation or meeting. ● Make sure everyone’s voice is heard. By encouraging around-the-table opinionsharing, you not only give everyone a platform to speak, but you afford yourself a breather. ● When doubts arise, think of something upbeat. Create a gremlin and pass over selflimiting beliefs! ● Be positive; be polite; pay a compliment – they all demonstrate confidence. ● Pay it forward. Sharing your insight with someone who is struggling is a kindness that will boost you both.

Food Industry News® March 2019

Nuggets According to the Guinness Book of World Records, Steven Petrosino of Cumberland, PA downed 1 liter of beer in a lightning fast 1.3 seconds making him the World Beer Chugging Champion. A Three Diamond restaurant provides trendy cuisine, skillfully prepared and served, with expanded beverage options, in an enhanced setting. Chicago serves more than 105 million travelers and surpassed Atlanta as the busiest airport in the United States in 2018. McSorley’s Old Ale House (Est. in 1854) is one of New York City’s oldest continuously operated Irish bars located at 15 East 7th St. Princess Cruises is a global cruise and tour company taking more than one million passengers each year to more than 300 worldwide destinations on six continents. Residence Inn introduced the term ”Extended Stay” in 1975 when the first Residence Inn opened to serve the needs of business travelers seeking –apartment style accommodations for their longer stays. The Claddagh ring is one of the most recognizable pieces of Irish jewelry. The heart symbolizes love, the two hands represent friendship and the crown on top is for loyalty. The Guinness Storehouse located on the heart of St. James Brewery is positioned as Ireland’s number one International visitor attraction by surpassing all previous records with over 1.7 million guests passing through its doors in 2018.

The Name “Amtrak” results from the blending of the words “America” and “track”. It is properly used in documents with only the first letter Capitalized.

The railroad is officially

Fast Cakes is a definitive baking book from the queen of baking, Mary Berry. Mary has incorporated her all-in-one method of preparation into as many recipes as possible, so her recipes are now faster to make than ever--nearly 100 of the bakes take only ten minutes to make. There are scones, buns, cookies, bars, and breads perfect for any school or family party and, of course, fool-proof cakes for any occasion, from Honey & Almond Cake to Mary’s First-Rate Chocolate Cake. Fast Cakes also includes many recipes perfect to make with kids, including Happy Face Cookies, Traffic Lights, and Jammy Buns.

known as the National Railroad Passenger Corporation. The Orange County Convention Center in Orlando, Florida is the 2nd largest convention center in North America. McCormick Place in Chicago is the largest. The Republic of Tea enriches people’s lives through its premier teas and herbs, education and innovation as it emphasizes a “Sip by Sip rather than Gulp by Gulp: lifestyle. The brand boasts over 300-all natural premier teas and diverse offerings. The Tennessee River Valley boasts plenty of outdoor activities and beautiful scenery and the seven state area is also booming with locally owned craft beer breweries each with their own unique flavor custom to their particular location. To clean your microwave, cut a lemon in half and place it face down on your microwaveable plate with a tablespoon of water. Microwave for a minute, then wash the plate and wipe down the inside of the microwave with paper towels.

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Food Industry News® March 2019

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CHEF PROFILE

Janet Kirker Beatrix Market

(4 locations) Birthplace: Bloomington, Illinois Current Position: Chef Partner, Lettuce Entertain You Enterprises First Foodservice Job:

For over 125 years, Chicago’s own Vienna Beef has been serving up St. Patrick’s Day specialties.

Marbles Catering- dish washer Favorite Food: Thai curries and Indian Food Awards/Honors: I am proud to have become a Partner at Lettuce Entertain You Enterprises.

Memorable Customers: I actually got to meet Tyne Daly at Charlie Trotter’s. I loved watching Cagney and Lacey as a kid, so it was pretty exciting when she came into the kitchen for a tour after dining.

Worst Part of Job: Dealing with shortages in the kitchen. I am lucky to have a lot of lot of great employees, but we still have a lot of call-off’s each week.

Most Humorous Kitchen Mishap: When I was on my externship, I was the only female on the line, as well as the only extern. Because of this, I was constantly being scrutinized, and everyone was waiting for me to blunder something. When butter that was being clarified on the flat top boiled over and started a fire, all bets were on me, but I didn’t do it! Of course, it was not funny that it started a fire, but it was great that I, the beginner extern was not the guilty party! Finally the teasing was on someone else for a while.

Favorite Food to prepare: I love to make all kinds of food!

Both sweet and savory – I get a craving for something and then make a project out of it. If it is a dessert there is usually a quenelle of something involved! I love to quenelle.

What part of the job gives the most pleasure: Excitement that comes with new dishes. I love creating something new at the market because it is satisfying to see customers excited.

If you couldn’t be a chef, what would you be and why: When I was very young, my brother and I had a very successful detective agency, but my interests quickly shifted to cooking by the time I was ten. I have never turned back Best advice you ever got was: The best advice I have ever received was from my Mother- “Live your dream and always be true to yourself.”

Where do you like to vacation: My husband and I love to vacation in wine country destination areas, either in the U.S. or around the world.

What do you enjoy most about FIN: I like that it gives a snapshot of a lot of facets of the food industry and it keeps me on top of trends in the industry.

Other than family, who was your greatest culinary influence?: Growing up, my major culinary influence came from Julia Child. When I was a kid, her show was the best and one of the only cooking shows on television!

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Select from: • Corned Beef • Pastrami • Montreal–Style Pastrami Brisket

For more information contact us at (773) 278-7800 www.ViennaBeef.com

Palazzolo’s Mega Cubes and Artisan Squares Ice Cream Palazzolo’s Artisan Ice Cream is made fresh from uncompromised ingredients. Their new ice cream sandwiches are made with sponge cake imported from France. Their great colors and intense flavors contain nothing artificial—no trans fats, no added hormones and no corn syrup; just natural, clean ingredients. The vanilla Artisan Squares and Cubes have chocolate sponge cake with vanilla bean ice cream.

The chocolate Artisan Squares and Cubes have vanilla sponge cake with Dutch chocolate ice cream.

They come pre-cut and ready to decorate for any occasion. You can see Palazzolo’s listing in our directory under Gelato and Ice Cream.

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Food Industry News® March 2019

Local News

Celebrate St. Patrick’s Day with a shopping trip to Jack & Pat’s located at 10717 S. Ridgeland Ave. in Chicago Ridge, IL. Established in 1972 Jack & Pat’s is a family owned Old Fashioned Butcher Shop offering a wide selection of Irish meats and goods including homemade Irish soda bread and Irish brown bread baked in house.

Chicago Flower & Garden Show will feature vendors, gardens, seminars and cooking demos at Navy Pier from Mar. 20-24, 2019, Flower Tales– The Story Grows On. Chocolate Wine & Spirits Expo will be held a t the Stephen N. Bailey Auditorium, Plumbers Hall on Mar, 9-10, 2019. Fisk & Co. located at 225 N. Wabash in Chicago welcomes New Executive Chef Ashlee Aubin.

Kizuki Ramen & Izakaya recently opened their second location in Chicago at 1467 N. Halsted St. They also have a location at 1482 N. Milwaukee Ave, in Chicago. Founded in 2003 in Japan, Kizukii a growing global brand offering Authentic Japanese Ramen. Michael Buble will be performing at the Allstate Arena in Rosemont, IL on Mar 17, 2019. ProFood Tech, The Processing Event for Food & Beverage will be held at McCormick Place in Chicago Mar. 26-28th, 2019.

Rosemont Restaurant Week returns Mar. 1016, 2019. Visitors can take advantage of special prixe fixe, three course lunch and dinner menus at a wide

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variety of participating Rosemont restaurants. Shamrock Chicago 5k Beer Run will be held Mar. 9, 2019 at the Arlington International Race Course 2200 Euclid Ave. in Arlington Hts., IL. The Chicago Tattoo Show will take place at the Donald E. Stephen Convention Center in Rosemont, IL Mar, 2224, 2019 with seminars and live tattooing. World of Wheels, America’s Premier Custom Car Show will take place Mar, 8-10, 2019 at the Donald E. Stephens Convention Center 9300 Bryn Mawr in Rosemont, IL. Whiskey Fest Chicago will take place at the Hyatt Regency Chicago on Mar. 29, 2019.

Check for tickets and availability. Winston’s Market located at 7961 W. 159th St. in Tinley Park, IL is a neighborhood grocery store offering a wide variety of Irish products, as well as a full service deli. Products offered include homemade Irish sausages, black pudding, white pudding, Irish bacon, their famous corned beef and more.

2/13/19 9:14 AM

Food Industry News® March 2019

Americans Gain Easier & Expanded Access to Premium Dutch Cheeses

Cheese-loving turophiles and wine-loving oenophiles can rejoice amid the recent announcement that global dairy giant Dutch Royal FrieslandCampina N.V., among the largest dairy companies in the world with upwards of 23,675 employees and locations in 34 countries proffering an annual turnover of $12 billion Euro, has acquired U.S. based importer and marketer Jana Foods. While this development is certainly a boon for both companies and represents forward momentum of FrieslandCampina’s reported investment growth strategy, Americans, themselves, will also realize a tasty gain. This as the deal allows FrieslandCampina to avail a greater breadth of its cheese products to consumers in the region.

Exemplifying the income upside of the deal for both companies, 2018 retail sales of cheese in the United States reportedly weighed over a whopping $12.938 billion according to Statista.com. That’s a heap of “cheddar.” But, individual American’s will also realize great benefits, vis a vis enhanced access to FrieslandCampina’s portfolio of products that cover a wide range of specialty imported Dutch cheeses. This includes mild, aged and smoked Gouda, Edam, Maasdam, Emmental and Goat Cheese. Its array of offerings are available in a variety of formats from wheels, loaves and wedges to slices, snacks and shaved. Courtesy of Jana Foods, FrieslandCampina specialty cheeses can be found across the United States in the deli section of supermarkets, club stores and mass merchandisers.

The absorption of Jana Foods was seemingly inevitable, as the company has long imported FrieslandCampina’s Dutch cheese brands. They will continue to import other fine cheeses (from the UK, Denmark, Australia, Ireland and other countries) to distribute in the United States.

Amid the excitement of the acquisition, FrieslandCampina also aptly announced the debut of its new product line Frico Cheese—a suite of four imported Dutch varieties.

This includes a Gouda Snack in convenient 20 gram portions packed eight to a bag; a shaved Goat Cheese in a 5-ounce cup; a line of Cheese Slices in easy peel and reseal packaging (also featured in display-ready cases for easy merchandising); a line of Cheese Loaves featuring Gouda, Maasdam, Emmental, and Goat Cheese for behindthe-counter slicing; and a line of Cracker Cuts featuring cracker-sized Gouda, Mediterranean Herb and Goat Cheese.

This Frico Cheese product launch could not be more well timed amid the holidays—a period when demand for cheese products soar. But, holidays aside, this new line represents FrieslandCampina’s publicly-stated intentions “to meet the growing consumer demand in cheeses” as well as the “needs of today’s consumer with superior products that cheese enthusiasts have called for.”

These eagerly anticipated new introductions join the existing line of Frico products, both in their traditional wheel-and-ball formats. No newcomer, Frico is a global brand in its own right with a rich history dating back to 1898. It’s long been revered for its top-quality, mouthwatering cheeses in over 90 countries around the globe. The company imparts that its unique Dutch cheeses originate in the open landscapes of Holland, all naturally ripened and crafted by experienced cheese-makers to provide the most authentic natural flavors.

-Merilee Kern, ‘The Luxe List’ Executive Editor

march 2019 9-16.indd 13

Page 13

Moving On From The Past We need to interrupt negative thoughts and challenge them, or they can hold us back. n Acknowledge that it is natural to grieve the end of a personal or work relationship that meant a lot to you. Be kind to yourself during this distressing time. n Take off the rosetinted glasses and write a list of all the things you didn’t like about your former situation.

Be realistic and don’t sugar-coat anything. It was not perfect! n Interrupt your negative, self-limiting thoughts with five star jumps! That’s right: Work out to work it all out. n Experiment with shrinking images of your ex or former situation in your mind; make them black and white and picture them zooming off into the faroff distance. n Stop “social media self-harming.”’

Don’t stalk your ex or former friends or co-workers and follow what they are doing, it will only prolong the pain. n Write a “Breakup bucket list” – everything you can do now that you could not have done before, for example, travelling, relaxing entirely by yourself or becoming absorbed in a new hobby; do something today just for you. n Focus on what you have learned and how you can use these lessons positively in your future.

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Red Robin 50th anniversary Tour Handing Out Free Fries

Red Robin Gourmet Burgers and Brews is kicking off its 50th Anniversary Celebration with the Forever Yummm Food Truck Tour. The custom-built truck is embarking on a three-and-a-half-month, 9-state tour to treat fans to free samples of Red Robin’s signature steak fries, a guest favorite for five decades.

“Red Robin has been serving up Bottomless Fun and Gourmet Burgers for 50 years and we look forward to bringing the Yummm for 50 more,” said Denny Marie Post, president and chief executive officer. “Through the years, while the restaurant has changed, and the menu has evolved, the brand continues to meet the needs of generations because we infuse fun, creativity and innovation into everything we do. It’s what keeps our guests smiling and Red Robin Forever Yummm.”

Red Robin’s Forever Yummm Food Truck was unveiled in Denver at the brand’s annual Leadership Conference and has officially begun its 9,200mile journey across the U.S. To pay homage to the city where it all began, the truck started its journey in Washington and will navigate its way south to Oregon, California and Arizona before heading east to North Carolina and New York. The truck will pass through Michigan and Oklahoma with its last stop in Colorado in early April.

march 2019 9-16.indd 14

Food Industry News® March 2019

limit Unwanted Stress By Building Better Boundaries

Boundaries are like imaginary lines between us and others. People with porous boundaries confuse the thoughts and feelings of others with their own.

Having healthy boundaries communicates to others that we have self-worth and protects us from being used. Here are some steps to creating better boundaries: n Take time to identify your limits in relation to other people. What behavior is unacceptable to you? What constitutes crossing the line to you? n Remember that your needs are as important as others’. How can you ensure you respect your needs? n Learn to say ‘no’ without excessive justification, explanation or apology. n Trust your gut feelings. You probably know what you need better than anyone else. Don’t let other people tell you what is best for you. n Buy yourself some time. Get used to saying: ‘I’ll come back to you when I’ve given this some thought.’ n Develop your own opinions. Consider what you think about items in the news; what you like to do in your spare time. Learn to express your thoughts and feelings about different topics and be truthful.

Accept that it is healthy to disagree with other people and don’t pretend you agree with someone if you don’t.

Emotional blackmailers understand that you feel guilty easily and that you want to be liked at all costs. You need to learn to spot them, just as they can spot you. Here are some signs to look for: n They use your insecurities against you. n They use silence, sulking and playing the victim to trigger your guilt and get what they want from you. n They deny the truth about things that have happened and rewrite history until you start to question yourself. n When they want something, they flatter you.

Then they will drop you again… until the next time.

Learn how to develop emotional distance. Don’t get drawn into someone else’s drama. Use silence more; you don’t always need to respond to them.

Maintain your boundaries; if you say ‘no’, stick to it. Manipulators always have an agenda, which you don’t have, and you shouldn’t have to live with your gurad up; stop them by not engaging. You won’t beat them at their game as they are the experts, but don’t play their game and you’ll maintain your own happiness without added stress or unwilling compromises.

Manipulators will destroy your self-confidence as well as your business. adopt a zero-tolerance policy before you lose credability, customers and key staff.

2/13/19 9:14 AM

Food Industry News® March 2019

People Selling the Industry With Cary Miller

This month I am proud to be pictured with Samantha Sanchez, the owner of La Luna – a new restaurant located at 1726 S. Racine Avenue in the Pilsen neighborhood in Chicago. This restaurant will have small plates served in a very swanky atmosphere, which is perfect for the stylish and hot Pilsen community. Be sure to stop in and try their soon-to-be-famous food and cocktails.

Andre and Petros Papantoniou are with Olympia Food Industries, a company founded in 1971. The company began as a gyros manufacturer and has evolved into a company producing popular and delicious food options including spanakopita, hand stacked chicken gyros, all beef Halal gyros, pre-cooked gyros and precut gyros. Olympia works with its customers to develop products that not only fit your menu and budget, but ones that exceed customers’ expectations. Built with old world tradition and family pride, Olympia has attained its status by devoting itself to the success of its customers throughout the foodservice industry.

You may see their ad on page 19 of this issue.

Chris Beykirch is the director of new business development at Alarm Detection Systems, Inc. – a local security firm offering a full suite of services including fire alarm monitoring, keyless access control, fire alarm testing and repair, CCTV systems and burglar alarms. Every day, Chris is out there educating business professionals as to the virtues of working with a family owned and operated security specialist like ADS because they monitor alarms in-house as well as running their own installation and repair crews. ADS has been in business for over 50 years. You may find ADS listed in several categories of our Buyers Directories including Burglar Alarms.

Tom Doyle is with Crestwood, Illinois-based Accurate Printing, a company serving the needs of businesses in the food industry. Tom and his team are experts in helping restaurants and other food businesses market in many formats and platforms. From banners to door to direct mail programs and giveaways, they pride themselves in delivering the expert printing your image needs at affordable prices. Accurate Printing has the experience and expertise to deliver exactly what its customers want, right on time. You can find them listed in our Buyers Directories in several categories including Menus.

Jim Striblen is the Chicago market sales representative for Munster Indiana-based Three Floyds Brewing Company. This iconic brewery has fanatical loyalists as customers because their product is excellent. Three Floyds products all have unique character even non-beer drinkers enjoy. If you are not featuring their products, you should. You will find they are very popular and in demand.

Randy Stoller is the proud father of the owner of Boone County Jail Distillery, which was built in Lebanon, Indiana in 1833. Today, the Boone County Jail has been resurrected into a Distillery. If the walls could speak, they would tell tales as rich as Boone County’s fine aged spirits. They are guilty of loving the craft of fine, small batch spirits. You can taste their passion with every sip. The distillery is famous for their Boone County Gin, Hoosier Vodka and Conjugal Visit Moonshine. With names this catchy, you know the product is great!

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Page 15

HOW eXTReMe WeATHeR AFFeCTS yOUR ROOF!

Snow and ice can be a major problem to all roof systems during the winter months.

Not just snow an ice, but also extreme temperature fluctuations from cold to warm temperatures, can cause problems and premature failure to roof systems due to expansion and contraction of hot tar roofs, membrane roofs, and shingle and /or metal roofs.

Ice and snow can create problems with water drainage when gutters/ downspouts, roof drains, or scupper boxes become frozen. When this happens and then the snow on the roof melts the water has nowhere to go and abnormal leakage can occur through walls, pipes and roof misc. projections, and can also cause reverse ice backup, commonly seen in sloped shingle roofs. Large icicles and other dangerous phenomenon’s can also occur as a result, causing damage to anything below, including people, animals, and cars. to create safety hazards with sidewalks and drive-throughs.

Roof collapse is also possible if the snow melts and water has nowhere due drain, due to all the excess weight. Having an untrained person try and remove ice and snow, not only creates safety liability issues for a business or homeowner due to the danger of slipping or falling. Trying to remove or chop out ice/snow can also create more damage to a roof, which will result in roof leakage and interior damage. Trying to fix with rock salt could also damage roof and corrode metal gutters, downspouts, and roofs so DON’T use rock salt! If you are experiencing these issues this winter we recommend calling a licensed professional roofing

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this year, having a roof inspection performed and a roof maintenance program in place would be a wise decision!

For help and guidance, see Care Roofing’s ad on page 18.

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Food Industry News® March 2019

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Speak Clearly...

And State Demands In 2001, Michelle Obama, left without a babysitter and with her husband away, brought four-month-old Sasha to a job interview. “If you want me to do the job,” she told them, “you’ve got to give me flexibility.” They did— so they did.

Don’t assume that your personal situation will exclude you from an opportunity; after all, it’s YOU they want, and each of us brings both personal talents as well as responsibilities.

Who and what you care for reflect positively on your dependability.

B & G Foods, Inc. announced that Robert C. Cantwell, the Company’s Chief Executive Officer has notified the Board of Directors that he plans to retire on April 5, 2019.

In accordance with previously established plan, COO Kevin Romanzi to succeed Cantwell as CEO. Hormel Foods was recently ranked No. 7 in the consumer food category of Fortune’s World’s Most Admired Companies list (up from No. 8 last year).

Hyatt Hotels Corporation recently announced that Hyatt expects 40 new hotels to open in California, Oregon and Washington by the end of 2021, fueling the Hyatt’s regional brand growth by nearly 45 percent. Intercontinental Hotels Group announced the opening of Even, Hotel Miami Airport, an innovative hotel created with wellness at its core. Longtime rivals Duff Goldman (Ace of Cakes) and Buddy Valastro (Cake Boss) battle in the Ultimate Baking Brawl on Food Network’s new series - Buddy vs.

Duff premiering Sunday March 10th, 2019. Maggiano’s was named America’s Favorite Casual Dining Chain. The renowned Italian-American brand tops the list in Market Force’s annual survey. Meijer has begun hiring more than 900 employees for three Northwest Ohio supercenters in Avon, Mentor and Stow. The family-operated retailer announced the first Cleveland stores are expected to open in late spring. National Products Expo West will be held at the Hilton Anaheim, CA Mar. 5-9, 2019 representing the natural, organic and healthy living marketplace. The Amusement Expo, coin– op and revenue genera-

Questex’s Nightclub & Bar Media Group welcomes Jon Taffer, CEO of Taffer Dynamics, host of Paramount Network’s hit television show “Bar Rescue,” and entrepreneur as the chairman of the Nightclub & Bar Show. At the helm of command as the Chairman for one of the largest bar and nightlife shows in the industry, Taffer brings more than 30 years of industry expertise to the event. During the 2019 Nightclub & Bar Show, Taffer will be on the exhibit floor shaking hands, presenting a 45 minute “Ask Jon” session on the Main Stage, and hosting interviews with vendors, offering listeners exclusive and behind the scenes content to the show. For those interested in attending the show or for more information, please visit www.ncbshow.com.

tors, amusement and family entertainment will be held at the Las Vegas Convention Center Mar. 27-28, 2019. The 99th Annual Upper Midwest Bakery Association Show will held Mar. 2-3, 2019 at the Doubletree Hotel

by Hilton in Bloomington, MN. The Indiana Tourism Conference, Henricks County will be held Mar. 4-6, 2019 at the Embassy Suites Hotel and Conference Center in Plainfield, IN. The Seafood Expo North America/Seafood Processing will be held at the Boston Convention and Exhibition Center in Boston, MA Mar. 17-19, 2019. The SNAXPO19 will be held Mar. 31 - Apr. 2, 2019 at the Gaylord Palms Resort and Convention Center in Orland FL touching on all aspects of the snack industry, the tastes, textures and manufacturing. Wendy’s Beefs Up its menu with three new Made to Crave Cheeseburgers. The new “Made to Crave” line introduces a trio of cheeseburgers to the fresh, never frozen beef family— S’Awesome Bacon Cheeseburger, Peppercorn Mushroom Melt and the Barbeque Cheeseburger.

2/13/19 9:14 AM

Food Industry News® March 2019

Page 17

Plant Vs. Vegan What Do Consumers Want?

Accurate Scale Company recently expanded its showroom to include scales used by foodservice, food processing, packaging, manufacturing, supermarket and deli applications. in addition to the dozens of scales and labeling systems now on display, the company maintains the Midwest’s largest selection of new and used scales and replacement parts. Every level of the food industry uses scales, and many require full wash-down capability. In addition to foodservice, food processing and distribution channels the company also serves airlines, shippers and competing scale companies. The philosophy of the company’s founder Dean Ciluffo is to be known for excellence in every aspect of his business, from polite employees to timely sen/ice to fair pricing and clean offices, he aspires to get a customer once and earn their loyalty for a lifetime. The firm’s showroom, warehouse and offices are located 4500 S. 1st Avenue. See their ad on page 40.

march 2019 17-24.indd 17

49% of consumers say they are likely to order dishes described as plantbased, more so than meatless or meat-free. Consumers view plant based as more flexible, healthier and better tasting, versus the more restrictive and alienating descriptors like vegetarian or vegan.

As noted in a SmartBrief from earlier this year, operators can leverage the plant-based eating trend and increase consumers’ interest by incorporating on-trend global flavors and positioning plant-based dishes as hearty and filling.

Falafel and Hummus are two ethnic plant-based superstars that add protein and flavor to menus. These versatile ingredients have great applications across appetizers, snacks, salads, sandwiches and more.

Try hummus on wraps or sandwiches as a second protein and mayonnaise replacement. Falafel makes an exciting breakfast protein alternative.

– Adapted from Grecian Delight newsletter

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March 2019

Anthony Klok Named Chairman Best Western

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Philanthropy Pays Off for Some Restaurants A growing number of restaurants are adopting a philanthropy model and finding they can do well by doing good. Emma’s Torch in Brooklyn, N.Y., trains and employs refugees and asylum seekers; Conscious Eatery in Seattle donates a meal for every one it sells; and Washington, D.C.’s Dog Tag Bakery has created a fellowship program for veterans.

– Adapted from Bloomberg

Hire, train, inspire,teach, lead. The future of your business depends on great staff.

Anthony Klok has been elected to the 2019 Board Chairman of Best Western Hotels & Resorts.

Klok, who previously s e r v e d as Vice Chairman of the Board of Directors, enters his new position with a wealth of knowledge and understanding of the hotel industry. In addition to several award-winning boutique properties throughout Chicago, he and his partners at Rebel Hospitality also manage a Best Western Plus property in the city’s vibrant Lakeview East neighborhood.

“Mr. Klok has deep experience in many segments of the industry,” said Best Western Hotels & Resorts President and CEO David Kong. “He is known for being innovative and strategic.”

A University of Illinois Champaign graduate, Klok began his career in hospitality as Co-Founder and Principal of the successful Rebel Hospitality, which boasts development of 15 independent boutique and branded hotels, restaurants and entertainment venues in Chicago and Memphis.

Throughout his career, Klok has had far-reaching involvement in a number of hospitality associations, including the Illinois Hotel & Lodging Association, the DePaul University School of Hospitality Advisory Board and the Lakeview East Chamber of Commerce.

Klok’s deep industry knowledge led to his election to Best Western’s Board of Directors in 2013 to represent the interests of Best Western hotel owners in eight states and provinces in the Midwestern United States and Canada, from Ontario to Kentucky.

2/14/19 10:38 AM

Food Industry News® March 2019

Page 19

Chef Profile

Freddy Sanchez Taco Vida 469 Lake Cook Rd., Deerfield, IL Birthplace: Guerrero, Mexico Current Position: Chef Owner First Foodservice Job: Washing dishes at Denny’s for one year, then line cook at Shaw’s Crab House Favorite Food: Mexican and Italian Awards/Honors: Honored for bringing best Mexican food to Washburne Culinary Institute when student there Memorable Customers: My most memorable customer is a very sweet, older, wealthy, French woman who loved my food so much that she began to treat me and my wife like we were family.

She truly cared about us and would come to the restaurant all the time offering her generosity and good energy. Other memorable customers include Jay Cutler, Northwestern’s Coach Fitzgerald, Doug Collins and Roquan Smith.

Worst Part of Job: Working very long hours that limit the time I am able to spend with my family Most Humorous Kitchen Mishap: When my wife dropped four gallons of salsa on opening day!

Favorite Food to prepare: Moles -- It is intense as it is full of so many ingredients and is very time-consuming to prepare, but I love to make it.

What part of the job gives the most pleasure: I love watching customers enjoy my food, and it is a wonderful feeling to gain their support as they come back week after week.

Some come back day after day!

If you couldn’t be a chef, what would you be and why: I would be a basketball player or a professional cyclist.

Both of these careers would require hard work and discipline. I would be motivated by those challenges.

Best advice you ever got was: I was told to stay true to what I think of food and to do what I want to do with it. Also, I was advised to always remain positive (even on the roughest days) and enjoy my team.

Where do you like to vacation: Mexico, Arizona and Miami What do you enjoy most about FIN: I like reading about the current trends, and I also find the ads to be very helpful as I search for various things such as restaurant equipment.

Other than family, who was your greatest culinary influence?: I spent so much time delving into cookbooks. The authors who most influenced me were Patricia Quintana and Diana Kennedy. I also was influenced by working with Chef Silvio Campos from Yucatan

march 2019 17-24.indd 19

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When it comes to planning for your inevitable end of earning career (and it’s closer than you think), the best predictor of our future behavior is our past behavior.

Memory plays tricks on us. We often believe our investments performed far better than they really did. We imagine that we foresaw major market developments. We might even remember bravely buying during a market decline, when we were, in fact, panicked and selling. We lie to ourselves all the time, and yet we don’t even know we’re lying. All this makes it hard to become better investors.

Want to get a handle on your real behavior? Take a look at the evidence: If the firm you invest with calculates your personal rate of return, see how it compares with major market indexes. For instance, you might compare your personal return to the performance of Vanguard’s total stock and bond market index funds. Does your performance look weak? Perhaps you should stop trying to pick winning investments and instead purchase index funds that simply track the market.

If you were investing in late 2008 and early 2009, when global stock markets collapsed, grab your old account statements and see whether you were buying stocks or selling. If you were a seller, that suggests your risk tolerance is low—and you should probably favor a more conservative portfolio. Look at how many stock and stock fund sales you made in the past year. A handful of sales could mean you needed cash or you were tweaking your portfolio to keep it in line with your target investment mix. But if there were a lot, it likely reflects frequent changes of heart about your investment strategy— a sign you aren’t sure what you are doing.

Even if a market decline knocks 20% or 30% off the value of your stock portfolio, it’s unlikely your total wealth has declined that much. After all, you might have money in bonds and bank accounts, a home that you own, your future Social Security benefits, any pension you’re entitled to, and maybe most important: your incomeearning ability, all of which remain as valuable as ever.

At times of market turmoil, shares can seem like little more than numbers on an account statement, and those numbers keep shrinking. But behind those declining stock prices are real businesses, which produce goods and services that folks buy every day. Eventually, investors will recognize the value that’s there—and they’ll bid share prices back up. –Excerpted from HOW TO OVERHAUL YOUR PORTFOLIO IN JUST 7 DAYS

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Food Industry News® March 2019

Page 21

u.s./china trade Wars open new Markets & opportunities As the U.S. vs. China trade war continues, China’s loss could be others gain. India’s tea industry was born during the Opium Wars of the 19th century, when Britain had to replace Chinese supplies of the beverage. Today’s trade spat could help China’s smaller Asian economic rivals—including Thailand, Vietnam, Indonesia, and Cambodia— chip away at its dominant place in the global supply chain.

Some goods, like electronics and computer components, require expensive factories that can take years to build, but production for less complicated goods like clothing can be moved much more quickly. There is evidence that is already happening. Jean-Jacques Ruest, chief executive of freight railroad Canadian National, which carries many imported goods from Asia to points in North America, told investors in late October that the company was already seeing customers moving their business from China to Vietnam and other Asian nations.

It’s not just Americans, of course, who will stop buying goods because of the trade war. China could also stop buying American products. That could help Brazil, which has already seen soybean production increase after China slapped retaliatory tariffs on exports by U.S. farmers. Another plus: Brazil’s far-right leader, Jair Bolsonaro, has promised to reform a pension system seen as disastrous for the nation’s budget. Those reforms and interest rate cuts could set in motion a “supercycle” of growth for Brazil’s banking sector, said strategists at brokerage Morgan Stanley in a recent note to clients.

As ever with emerging markets, there are caveats.

The International Monetary Fund has warned that global growth is set to slow in 2019, partly because of new trade barriers. Emerging-markets stocks are more responsive to changes in the economic outlook than their more stable developed-market peers because they borrow money at higher interest rates and because their extraction-heavy economies depend heavily on volatile energy and materials markets. These nations are also vulnerable to a strong dollar because they frequently borrow in dollars, then have to convert their local currencies to pay the loans back. That’s especially true for heavily indebted countries like Argentina and Turkey, says Bruno. The dollar is likely to continue rising as long as the Federal Reserve hikes rates more aggressively than other global central banks. All that said, after struggling through much of 2018, emerging markets’ potential rewards outweigh the risks, according to Edward Jones’s Warne. The average price-to-earnings ratio on the MSCI Emerging Markets Index is 12, compared with 18 for the MSCI World Index.

Who Do Food Manufacturers, Wholesalers and Suppliers Call When They Need Qualified, Trained Production and Warehouse Staff?

(847) 671-1557 atlasemployment.com

the Food Industry’s #1 trusted Labor source

Want to score a better Job? Listen

In interviews, job seekers tend to get so caught up in the idea of “selling” themselves that they don’t do enough listening, To really impress hiring managers, start asking about the specific challenges facing their departments. Why are they hiring for this job right now? What problems need solving?

You’ll also need to talk about how you can help ease these pain points, but don’t worry about coming up with a solution on the spot. Let them describe what’s keeping them up at night, and then go home and think about it. It’s the perfect way to follow up. As you lay out your case, discuss the problems facing that department and how your personal abilities will help solve those –MONEY Magazine specific problems.

march 2019 17-24.indd 21

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I don’t want to get to the end of my life and find that I lived just the length of it. I want to have lived the width of it as well.

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2/13/19 10:01 AM

Page 22

foodindustrynews.com

Food Industry News® March 2019

Chef Cory Morris Joins Lettuce Entertain You’s Nacional 27

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Churn A Better Vacation In 2011, Bryce Conway wanted to travel during spring break. So he did what any broke college student would do: He started googling for cheap flights. He noticed that all the ads on his search result pages began touting airline credit cards.

What happened was the discovery of a new passion—and even kick-started a profitable business. Conway had stumbled onto the magic of credit card churning, a strategy that entails applying for as many credit cards as possible for the sole purpose of taking advantage of sign-up bonuses and rewards points to save thousands of dollars a year on travel and other lifestyle perks. He quickly became an expert at the points game, and he started the website 10xTravel.com. The site now has more than 20,000 members in its Facebook group, 50,000 unique readers each month—and pulls in six-figure profits every year.

Credit card churning is a clever—and risky— way to finance expensive trips and travel in style.

Sophisticated churners use rewards points to fly first-class to destinations like Hawaii, Australia, and Japan or stay in penthouse suites at exclusive hotels, all for practically nothing. Why pay $20,000 when you can use 200,000 points instead?

Also referred to as travel hacking, churning isn’t for the faint of heart. It requires supreme organizational skills, a knack for personal money management, and a tolerance for engaging in

march 2019 17-24.indd 22

behavior frowned upon by some credit card issuers and personal finance experts. Done well, though, the rewards (no pun intended) can be impressive.

As churning has become more popular, online communities like Conway’s have sprung up to share their know-how. Given all the complexities of the practice, it’s crucial for adherents to gather and compare notes. Many also use the forums to share details of their grand, rewards-fueled vacations.

And others, like Conway, use them to make money, partnering with issuers to drive new customers to their credit cards. Going all in on churning is a big commitment, but there are useful lessons to be gleaned from this community even for more casual card users.

Brown says his credit score rose from 710 to around 800 since getting into the travel hacking game, thanks to something called credit utilization—the ratio between the total balance you owe on your credit cards and the total credit limits on all your cards. The more credit cards you take out, the higher your credit limit and the more available credit you have; so if you aren’t carrying debt, your credit utilization should be low. Credit utilization is one of five factors credit agencies take into account when calculating your credit score, but it is weighted more heavily than some of the other factors, making up 30% of the total—meaning it’s key to raising your FICO score, which is used by lenders to evaluate your credit risk.

Chef Cory Morris (formerly of Boleo, Ronero, Rural Society) will be joining the Lettuce Entertain You team as the new Executive Chef at Nacional 27.

Nacional 27 is the iconic Latin American spot in River North recently celebrating its 20th anniversary. Known for a menu that’s representative of all 27 Latin countries, salsa dancing and cocktails, Nacional is excited to not only welcoming a new chef, but also a new menu and new dining room look!

“My passion for Latin cuisine started when I worked for my mentor, Chef Jose Garces. Along the way I’ve learned a lot about Spanish, Argentinian, Costa Rican and Peruvian cuisine,” says Chef Cory Morris.“From Argentinian wood-fire cooking to Peruvian street food, it’s all prepared me for this opportunity at Nacional 27. I’m excited to influence the menu with my own style, while honoring the legacy of this restaurant.”

Nacional 27 has always focused on bold flavors and Chef Cory’s new dishes will follow suit, utilizing ingredients from small, specialized purveyors including unique vinegars, aji amarillo (Peruvian yellow chile pepper), aji panca (Peruvian red pepper) and papa seca (Peruvian dried potatoes). Guests can also expect playful combinations of comfort food like Roasted Chicken Arroz, prepared with Calasparra Rice from Murcia, Spain, freerange Amish chicken, Portuguese-style sofrito and heirloom carrots, as well as a menu that changes with the seasons.

“Cuisine from certain Latin American countries lend themselves to particular seasons. For example, dishes from Argentina tend to be heartier and more meat focused and best in colder months, while Peruvian cuisine highlights seafood and ceviche, perfect for summer.”

Chef Cory’s menu is the perfect balance for the renovated dining room at Nacional 27 which was designed by Lettuce Entertain You’s own design team. Inspired by the culture of Central and South America, the room is complete with modern chandeliers, plush leather booths and an array of tropical palms that will transport guests to the southern hemisphere.

Nacional 27 is located at 325 W. Huron St. in Chicago’s River North neighborhood.

2/13/19 10:02 AM

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Food Industry News® March 2019

Page 23

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Pete’s Pizzeria on Western Avenue Celebrates 60 Years

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From Altavilla Milicia, Italy to Chicago, Illinois.

Hours by plane, a century away in tradition, and what seems to be a lifetime ago, the Pete’s Pizza story began back in the 1950’s right behind the old Riverview amusement park on Belmont and Western Avenue in Chicago.

Pete’s became an instant hit with locals, serving their famous thin crust pizza and homemade Italian dishes. Each pizza is hand made with love using fresh ingredients that give you an endless choice of combinations by a team of loyal employees, many of whom have been with the restaruant for more than 25 years.

Even after 60 years, the Cirrincione family continues their to welcome guests some of whom have been coming to the restaurant for more than 50 years.

Pete’s is now located 3737 North Western Avenue in Chicago, and is open 7 days a week for dine in, carryout and delivery. The restaurant was recently featured on the television show Chicago’s Best.

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Micro-Catering is Gaining Ground From meal kits to restaurant food deliveries, many different opportunities exist that can make mealtime easier. These services allow people with limited time to enjoy simple-to-prepare and tasty meals that fit into their dietary goals.

With the popularity of these programs rising, it’s no surprise that consumers are now seeking the same types of solutions away from home. That has led to an increase in food delivery services that cater to offices. Rather than offering the old stereotypical office catering vision that many people have – with giant tubs of one or two menu items so employees can ladle out their servings – these new micro-catering options offer customized meals for busy professionals. – Adapted from SmartBrief

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● For even more storage in the kitchen, cut up a shoe holder to hang inside a cupboard door. ● Lost the back to your f avorite earring? Use a pencil eraser as a “stabbing block” to hold them firmly. ● Those trouser hangers that sometimes get tossed

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Fryers  Natural or liquid propane gas

Convection Oven

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Ranges  Stainless steel exterior  30,000 BTU cast iron burners w/ individual pilot lights

Ranges  Removable cast iron grates w/ manual controls

 exterior  Stainless Ranges w/steel griddles have a 24” griddle w/ 3⁄4” thick plate  Adjustable 30,000 BTUthermostat cast iron burners w/ individual  from 250° to 550°F pilot lights  243⁄4” Removable cast iron grates  high backriser & shelfw/ manual controls  6” Ranges w/ griddles a 24”casters griddle w/ 3⁄4” thick plate  adjustable legs orhave optional  Adjustable thermostat from 250° to 550°F Ranges  243⁄4” high backriser & shelf

00 640859 24”W, legs (4) Burners, (1) Oven  6” adjustable or optional casters $1195 640860 36”W, (6) Burners, (1) Oven $129500 Ranges 640881 60”W, (10) Burners, (2) Ovens $215000 640859 24”W, (4) Burners, (1) Oven $119500

640860 w/36”W, (6) Burners, (1) Oven $129500 Ranges Griddles 00 640881 Burners,(1) (2)Oven Ovens $2150 640883 60”W, 36”W, (10) (2) Burners, $197500 640882 60”W, (6) Burners, (2) Ovens Ranges w/ Griddles

$259500

640883

36”W, (2) Burners, (1) Oven

$197500

640882

60”W, (6) Burners, (2) Ovens

$259500

Fryers  High grade G90 galvanized sides & back

 Natural gas

 Cool Natural or in liquid propane gas  zone fry tank, 6” adjustable legs  Efficient Stainless(30,000) steel front, door  BTUtank heat&exchange tubes

Convection Oven  Full size, single-deck  Temperature Natural gas range 

 High grade galvanized sides & back w/ high heatG90 baffles  Millivolt Cool zone in fry tank,– 6” adjustable  thermostat 200° to 400°Flegs  Efficient (30,000) BTU heat exchange tubes  Double rod stainless steel basket hanger & w/ heat baffles (2) high nickel-chrome fry baskets w/ red coated handle  Millivolt thermostat – 200° to 400°F 3-Tube Fryers  Double rod stainless steel basket hanger & 640873 40 lb Capacity, Naturalw/ Gas $59500handle (2) nickel-chrome fry baskets red coated 3-Tube 4-Tube Fryers Fryers 640873 640863 40 50 lb lb Capacity, Capacity, Natural Natural Gas Gas

00 $595 $69500

640864 50 lb Capacity, Propane Gas $69500 4-Tube Fryers 640863 Fryers 50 lb Capacity, Natural Gas $69500 5-Tube 00 640864 70 50 lb lb Capacity, Capacity, Natural PropaneGas Gas $695 640879 $97500

 Stainless steel

 Stainless from 150°steel to 550°F  size, single-deck  Full 60 minute timer  Temperature  Independentlyrange operated from to 550°F doors150° w/ double pane thermal glass  3⁄4” 60 minute timer  rear NPT gas connection  381⁄8”W Independently operated  x 413⁄8”D x 573⁄8”H doors w/ double pane thermal glass 640867 Oven, 28” Legs $215000  3⁄4” rearConvection NPT gas connection 640868 Kitxw/ Casters $13900  381⁄8”WStacking x 413⁄8”D 573⁄8”H 640867

Convection Oven, 28” Legs

$215000

640868

Stacking Kit w/ Casters

$13900

5-Tube Fryers 640879

70 lb Capacity, Natural Gas

$97500

Hot Plates  25,000 BTU per burner

Countertop Gas Griddles, Charbroilers & Hot Plates

 Heavy-duty, removable

Hot castPlates iron burners

 25,000 BTU per burner 640856 12”W,removable (2) Burners  Heavy-duty,

 Stainless steel exterior $395

00

$475

 Stainless steel construction

640874 (4) Burners cast iron24”W, burners 640880 36”W, (6) Burners 640856 12”W, (2) Burners

 Heavy-duty 17⁄8” thick removable

640874

24”W, (4) Burners

$475

640880

36”W, (6) Burners

$5990

Stock Pot Gas Ranges Stock Gasgrate Ranges cast Pot iron top

00

$5990 $39500

00

00 00

 (2) Stainless steel construction  standing pilot lights  8” Heavy-duty  adjustable17⁄8” legsthick removable cast iron top grate  18”W x 24”H  (2) standing pilot lights 640857 21”D, (1) Burner, 80,000 BTU  8” adjustable legs

Charbroilers & Hot stainless Plates steel legs  Adjustable non-skid  Stainless steel exterior  4”H backsplash & sidesplash  Stainless steel U style burners  Adjustable non-skid stainless steel legs

Manual Griddles& sidesplash  4”H backsplash  30,000 BTU per burner  3⁄4” polished griddle plate

Manual Griddles $365

00

00 640858  18”W x 42”D, 24”H (2) Burners, 160,000 BTU $975

640857

21”D, (1) Burner, 80,000 BTU

640858

42”D, (2) Burners, 160,000 BTU $97500

$365

00

Manual Controls  30,000 BTU per burner 00 640870 24”W, (2) Burners  3⁄4” polished griddle plate $469

Charbroilers

640871 36”W, (3) Burners Manual 640872 Controls 48”W, (4) Burners

 35,000 BTU per burner  Heavy-duty 10 gauge

640870 24”W, (2) Burners Thermostatic Controls 640871 36”W, (3) Burners

 Cast 35,000 BTU per burner  iron removable & reversible  Heavy-duty 10 gauge racks w/ (3) rear height adjustments

640580 640872 24”W, 48”W, (2) (4) Burners Burners 640851 36”W, (3) Burners Thermostatic Controls 640852 48”W, (4) Burners

Charbroilers stainless steel removable radiants

stainless steel removable radiants 640853 24”W, (2) Burners $55000  Cast iron removable & reversible 640854 (3) Burners $74500 racks w/36”W, (3) rear height adjustments

march 2019 17-24.indd 24

Countertop Gas Griddles,  Stainless steel U style burners

640855 640853

48”W, (4) Burners 24”W, (2) Burners

$93500 $55000

640854

36”W, (3) Burners

$74500

640855

48”W, (4) Burners

$93500

$59500 $94900 $46900 $59500 00 $67500 $949 $88500

640580

24”W, (2) Burners

$1195000 $67500

640851

36”W, (3) Burners

$88500

640852

48”W, (4) Burners

$1195000

2/13/19 10:03 AM

Performance-driven refrigeration and cooking appliances built to meet the demands of foodservice operations of all sizes. You can prepare and serve meals with confidence using ProCore value-priced line of products

Sandwich / Salad Top Refrigerators  Includes 1⁄6 size pans & full length poly-vinyl cutting board 640815

29”W, (1) Door, 7 cu ft, (8) Pans, (1) Shelf

$89500

640808

48”W, (2) Doors, 12 cu ft, (12) Pans, (2) Shelves

$129500

640809

61”W, (2) Doors, 15.50 cu ft, (16) Pans, (2) Shelves $179500

640885

72”W, (3) Doors, 18 cu ft, (18) Pans, (6) Shelves

$189700

Mega-Top Refrigerated Sandwich Counters  Includes 1⁄6 size pans & full length poly-vinyl cutting board

Sandwich / Salad Top, Mega Top & Undercounter Refrigerators  Stainless steel front & sides w/an aluminum back  Self-closing doors remain open past 90°  Thermostat w/ digital display

640817

29”W, (1) Door, 7 cu ft, (12) Pans, (1) Shelf

$109500

640810

48”W, (2) Doors, 12 cu ft, (18) Pans, (2) Shelves

$139500

640811

61”W, (2) Doors, 15.50 cu ft, (24) Pans, (2) Shelves $187500

640887

72”W, (3) Doors, 18 cu ft, (27) Pans, (6) Shelves

$217500

Undercounter Refrigerators

Reach-Ins  Stainless steel front, sides & interior floor  Aluminum back & interior

640812

27”W, (1) Door, 6.50 cu ft, (1) Shelf

$895

640813

48”W, (2) Doors, 12 cu ft, (2) Shelves

$1125

640814

61”W, (2) Doors, 15.50 cu ft, (2) Shelves $1495

640878

72”W, (3) Doors, 18 cu ft, (3) Shelves

00 00 00

 Solid state thermostat w/ digital display  (3) heavy-duty baked epoxy racks per section  EZ slide out condensing unit

$1615

 Self-closing doors remain open past 90°

Top Mount Refrigerators

00

 EZ slide out condenser

Undercounter Freezers

 Casters w/ (2) front brakes

640816

27”W, (1) Door, 6.50 cu ft, (1) Shelf

$89700

640884

48”W, (2) Doors, 12 cu ft, (2) Shelves

$1197

00

 (4) casters w/ (2) locking

640888

(1) Door, 23 cu ft, (3) Shelves $163500

640889

(2) Doors, 49 cu ft, (6) Shelves $247500

Top Mount Freezers 640890

(1) Door, 23 cu ft, (3) Shelves $199500

640891

(2) Doors, 49 cu ft, (6) Shelves $287500

Bottom Mount Refrigerators 640801

(1) Door, 23 cu ft, (3) Shelves $117900

640802

(2) Doors, 49 cu ft, (6) Shelves $175000

640875

(3) Doors, 72 cu ft, (9) Shelves $289500

Bottom Mount Freezers

Glass Door Merchandisers

Bottle Coolers

 Black coated steel exterior

 Black exterior w/ 304 stainless steel interior

w/white powder-coated interior

640803

(1) Door, 23 cu ft, (3) Shelves $129500

640804

(2) Doors, 49 cu ft, (6) Shelves $194500

 (2) sliding lids

 Full hinged triple pane locking glass door(s)

 LED lighting

 Adjustable heavy-duty coated shelves

 Bottle cap opener & catcher

 LED lighting

 Solid state thermostat w/ digital display

 Thermostat w/ digital temp control  Bottom mount, slide out condenser

640876

13.50 cu ft, (2) Dividers

$109500

 ENERGY STAR

640877

17.20 cu ft, (3) Dividers

$115000

640805

(1) Door, 23 cu ft, (4) Shelves

640806

(2) Doors, 48 cu ft, (8) Shelves $179500

march 2019 25-32.indd 25

$109500

trimarkusa.com | 708.496.1700

2/13/19 2:01 PM

foodindustrynews.com

Food Industry News® March 2019

Illustration: Mark Braun

Page 26

Thunderbird’s VCM-60 Vertical Amazon, Cutting Mixer Walmart

Furloughed Workers Got a Boost From Businesses Washington, D.C., restaurants were feeling the pinch of the partial government shutdown and around 180 extended participation in Restaurant Week for a second week. Other eateries offered deals for federal Above: One of numerous signs among California businesses employees, including Jon that helped furloughed federal Bon Jovi’s JBJ Soul Kitch- workers in the shutdown, which saw over $11 billion in lost wages en. – Adapted from CBS News and revenue.

CoreLife Eatery Opens 50th Location CoreLife Eatery, an active lifestyle restaurant offering a variety of greens, grains and broth-based dishes, will soon hit a major milestone by opening its 50th location! The brand opened its doors in Fort Wayne for the first time at 407 West Coliseum Blvd. This is the fifth Indiana location for the fast-growing brand.

CoreLife Eatery brings together scratch cooking with flavorful source ingredients and a fast, casual service line for a healthy and affordable eating alternative. CoreLife Eatery offers a wide variety of fresh ingredients that are transformed into custom-created dishes. All foods are free of trans fats, artificial colors, sweeteners, other artificial additives and GMOs. The team, led by CEO Larry Wilson, brings years of franchising experience and success to guide the growth of the brand and provide more communities access to healthy and affordable eating alternatives. CoreLife Eatery is currently open in 11 states with aggressive plans to expand to 300 locations over the next five years. For more informa-

Thunderbird Food Machinery is introducing their new VCM-60 Vertical Cutter mixer.

It comes standard with a powerful 12.5 HP motor and 60 quart mixing bowl. With a double blade cutting system that combines the cutting, mixing, blending, and kneading into one machine. It has a running speed of 1800 rpm and 3600 rpm, operated by a 3 phase motor; it makes the machine do its job in seconds. Electrical: 220v, 60Hz. Weight: 517lbs (or 235kgs). You can see Thunderbird’s ad on page 26 and their directory listing under Foodservice Equipment.

Were Big Tech Spenders in 2018

Amazon topped the list of biggest corporate spenders on technology last year with more than $13.6 billion of investments, followed by Google parent Alphabet and Walmart with nearly $12 billion each, according to International Data Corp. The top 10 companies among the 4,800 tracked by IDC spent 7% of the $1.1 trillion spent on software, hardware and other IT. – Adapted from Reuters

Foodcentric Experience Chicago

Mark your calendars! The new Foodcentric Experience Show, hosted by Performance Foodservice - Chicago will be bringing the best suppliers, new foods and ideas to refresh your current menu. Learn the various ways they can help streamline your operation, stand out from the competition, reduce operation costs and offer food to make your restaurant a resounding success!

The Foodcentric Experience Show is being held at the Renaissance Schaumburg Convention Center Hotel at 1551 N. Thoreau Drive, Schaumburg, IL. The show will take place on Tuesday, March 12, 2019 from 10-3.

To register, go to https://foodshow.mealticket.com/invitation/pfgchicagomar19

tion, please visit www.corelifeeatery.com.

march 2019 25-32.indd 26

2/14/19 11:16 AM

Food Industry News® March 2019

DINING WITH Illustration: Mark Braun

MS. X MARCH, 2019

10Q 816 Church St. EVANSTON, IL 847-

859-6100. If you love fried chicken, then you will definitely want to try this place.

They do a nice job there and the flavors used in their cuisine are unique and extraordinary! On the menu they have Panko fried chicken sandwiches, Panko tenders, chicken bowls and jumbo wings. I tried the 10Q chicken sandwich, the chicken was breaded in Panko so the crust was light and it had pickled radish and togarashi mayo on it served on a buttered brioche bun. Plus, I got an order of their Kangnam Korean wings which were sweet & spicy, sticky and crisp.

BUCA DI BEPPO 90 Yorktown Rd, LOMBARD, IL 630-932-7673. This is a neighborhood Italian restaurant serving family-style Italian fare. They are known for their large portions of food, which can be shared among guests at your table. We started with an order of the spinach artichoke dip. We then ordered a small portion of stuffed shells, filled with Italian sausage, spinach and ricotta. Next was the prosciutto stuffed chicken, topped with marinara and pesto cream sauce. To top it all off was a shareable dessert, the colossal brownie sundae— twelve chunks of brownies layered with six scoops of vanilla & chocolate ice cream, topped with caramel & chocolate sauces then buried in mounds of whipped cream and a cherry on top. We “rolled” out of the restaurant happy and full.

BUTTERFIELD’S PANCAKE HOUSE 4195 Dundee Rd, NORTHBROOK, IL 847205-2588. This is a nice spot to have breakfast. I went on a weekend and the place was packed. It’s a beautiful, spacious restaurant with an energetic staff to serve you. Our coffee cups were always full. Their menu includes all the breakfast staples and to go with your eggs, omelet or skillet you had the choice of grits or corn bread. I ordered the Strawberry Cheesecake French Toast which was stuffed with a pink colored strawberry and mascarpone blend, topped with fresh strawberries. Yum! The portions are very generous.

Open daily until 3:00pm.

JANSON’S DRIVE IN 9900 S. Western Ave. CHICAGO, I L 773-941-6283. They have been around for a long time. It’s an old school fast food restaurant where you place your order in one room and then walk out of the building to sit in the dining room. I tried their New York Strip Steak sandwich. It was huge, topped with arugula and parmesan; it was amazing! A feature of them showcasing their Italian Beef (which is homemade) and their banana shake was playing on the monitor in the dining room. That’s what I‘ll have to get next time I stop in.

LET’S GET POPPING 11758 S. Western Ave. CHICAGO, IL 773-779-96132.

This is a gourmet popcorn shop where everything is popped fresh. They have some packaged popcorn on the counter which included BBQ, Bacon Cheddar, Sour Cream & Chives and so many more flavors to choose from.

I picked up a bag of the Salt and Vinegar; what a great combination. I also picked up some of the caramel corn and a bag of the cheese popcorn which they scooped up in a bag for me. It was so yummy! They also sell the popcorn in tins too.

OAKFIRE 831 Wrigley Drive LAKE GENEVA, WI 262-812-8007. This is a casual and comfortable restaurant & bar with a beautiful view of the lake. I’ll bet this place is packed in the summer months because of its location and they have outdoor seating. They are known for their Wood-Fired Neapolitan Pizza.

So that’s what I tried. I ordered the Pepe Rosso Pizza which had sausage, roasted red peppers, red onion, mozzarella and chili flakes. It had a lot of flavor, not to spicy and it was a more than enough for one person. They also have salads, sandwiches and pasta dishes on the menu too.

PALACE CANTONESE RESTAURANT 9236 Waukegan Rd. MORTON GROVE, IL 847-966-2231. This is a family-owned Chinese restaurant. The staff is so friendly here and they take extra good care of their customers. I can’t even count how many times I’ve eaten or picked up from here. Sometimes I order the chicken fried rice and a couple of egg rolls or I get an order of Chicken & Broccoli and tell them to spice it up. Or I get one of their lunch specials that come with white of fried rice and an egg roll with choice of entrée. Everything is prepared fresh and served hot.

march 2019 25-32.indd 27

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Vaping on the Upswing

E-cigarettes are more common than ever these days. Approximately 10.8 million Americans—almost one in 20—use them, according to the Reuters website. More than half of these e-cigarette users are less than 35 years old. One in three users is vaping every day.

They’re not giving up regular cigarettes, though.

According to a study from the Johns Hopkins Ciccarone Center for the Prevention of Heart Disease in Baltimore, the most common practice is “dual use,” smoking both traditional cigarettes and the electronic version.

The most common users are twenty-somethings, smokers of traditional cigarettes, unemployed adults, and people in the LGBT community, the study found. Men vape more than women: 5.9 percent of men in the study reported current e-cigarette use, compared with 3.7 percent of women.

Retail Jobs Grew 37,600 Year-OverYear Retail industry employment the end of last year increased by 15,200 jobs seasonally adjusted from November and 37,600 jobs unadjusted year-over-year, the National Retail Federation said today. The retail gains, which exclude automobile dealers, gasoline stations and restaurants, came as the nation added 312,000 jobs overall, the Labor Department said.

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2/13/19 2:01 PM

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Don’t Let Your Workplace Make People Sick

Could your workplace be making you and your employees sick? Maybe. The World Health Organization coined the term “sick building syndrome” in 1984 to describe a combination of ailments associated with exposure to a specific workplace (or residence, for that matter). The precise causes of sick building syndrome (also known as “multiple chemical sensitivity”) are unknown, in part because every building is different and may contain unique combinations of materials that can trigger illness in some individuals while leaving others unaffected.

Don’t discount the symptoms, though. They can include headache, fatigue, dizziness, nausea, chest pain, skin rashes, and other complaints. If all or some of your workforce are suffering from similar ailments, look for these common causes: n Insufficient ventilation. Be sure fresh air can flow freely through windows and vents. Sick building syndrome is often linked to problems with heating, ventilation, and air conditioning systems. n Chemical contamination. Fumes from vehicles and other outdoor sources can easily sneak into your workplace and cause respiratory problems. So can internal sources like cleaners, adhesives, carpeting, paint, and other common materials. Check these out, and replace them as necessary. n Bacteria and mold. Biological contaminants can breed in ventilation ducts, in humidifiers, under sinks, or in damp carpeting or insulation. Eliminate pools of standing water, keep surfaces dry and clean, and check for signs of mold or other potential sources of infection.

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Food Industry News® March 2019

TRAVEL With Valerie Miller

DESTINATION: GRAND TOUR OF POLAND with TRAVEL PRIORITIES, INC. Warsaw –Gdansk- Torun-Wroclaw-Krakow Departure Date: June 22-29, 2019 (8 Days/ 7 Nights)

Day One: Arrive in Warsaw – Time at Leisure –Welcome Dinner- Overnight Hotel in Warsaw Day Two: Warsaw –Gdansk Half day tour of Warsaw, including the Royal Route with all its famous statues, buildings and churches, the Royal Lazienki Park with F. Chopin’s monument and the Old Town area with the Royal Castle Square, St John’s Cathedral and the Old Town Market Square. Drive to Gdansk – overnight in Gdansk Day Three: Gdansk Half day tour of Gdansk Sopot. Sightseeing of Old Town in Gdansk, Diuga Street, Neptune Fountain, Artus Court. Drive to Oliwa to visit the Oliva Cathedral famous for a Rococo pipe-organ. Visit Sopot, and walk along the pier. Overnight in Gdansk Day Four: Gdansk-Malbork-Torun Departure to Torun with an en route visit of Teutonic Knights Castle in Malbork. Afternoon sightseeing of Torun, guided tour of the Old city with examples of Gothic architecture. Overnight in Torun Day Five: Torun – Wroclaw Drive to Wroclaw, afternoon sightseeing. Guided tour of Old town with the tenement houses and Town Hall on the Market Square, visit to Ostrow TumskI. Overnight in Torun Day Six: Wroclaw-Czestochowa-Auschwits-Krakow Departure to Krakow via Czestochowa and Auschwitz. En route visit to Jana Gora Monastery in Czestochowa with the Black Madonna, transfer to Auschwitz-visit Nazi Concentration camp of WWII. Drive to Krakow- Overnight in Krakow Day Seven: Krakow Excursion to Wieliczka Salt Mine, half day tour of Krakow including the Wavel Hill with the visit to Royal Castle Chambers, the Old Town area with the Barbican, Florianska Gate and Collegium Maius courtyard (Jagielonian University, the oldest in Europe). Old Town Market Square with the Cloth Hall and entrance to St . Mary’s Church.

Day Eight: Krakow - End of tour

Services Included in Package price: l Meals – breakfast at the hotels daily, Welcome Dinner l Sightseeing with local guides and entrance fees where applicable –as per itinerary l Professional English-speaking tour escort throughout the tour l Transportation by air-conditioned vehicles throughout the tour Air and transfers can be added to your tour package. Additional dates may be available for this tour.

For the full detailed itinerary of this trip and more info – visit travelpriori-

ties.com Travel Priorities, Inc. is a US based Tour Operator specializing in International tours, groups, events, meetings and incentive travel. Their most popular destinations encompass Spain, Italy, Israel, Poland and Eastern Europe.

2/13/19 2:02 PM

Food Industry News® March 2019

Page 29

The 3 Worst Words To Ever Use in Business Email Top Ten Reasons to Solicit Equity Investors

By Kerry Lavelle Restaurants always seem to open with many “partners.”

It’s good for business and good for financing purposes.

This is true for many of the following reasons: 1) Banks do not like lending to restaurants. Because of the failure rate of restaurants in the United States, banks do not like lending to restaurants. The other alternative for equity financing is getting partners to invest.

2) You want to have many partners who are “owners.”

Imagine 50 people who love your restaurant that own a small piece of the restaurant telling all of their friends and neighbors “Hey, go try this restaurant, I am a part owner and it’s fabulous!” What better word of mouth marketing could you possible get?

3) Equity may be cheaper than debt. Depending on the deal structure, your dividend or repayment of profits to your equity investors may be less than a bank funded loan.

4) Structured properly include a right to buy-out your equity investors. Pay your equity investors a fixed rate of return (like a preferred stock) or share the profits (like common stock), and within a certain amount of years for example, three to five, have the governing documents be clear that you can buy them out for a pre-determined price.

5) 49% partners are not that bad. So long as you continue to own voting control of the company, sharing up to 49% of the ownership will not inhibit you from running the company.

6) Not all equity shares are equal. You could distribute non-voting shares to your investors thus retaining the voting shares for yourself to be able to run the company.

7) It’s not what you know, it’s who you know. Similar to #2 above, if you have many equity investors, you can leverage your relationship with those equity investors to help schedule parties, get to know the local dignitaries, and take advantage of the network that would not otherwise be in your network.

8) Equity is better for future expansion. If you meet your obligations and are able to distribute profits of the company to equity investors, they will be there for you to make further investments in future locations. If not, their presence in the first location will make it easier for you to get bank financing for the next location.

9) Show family and friends that you are serious. Often times family and friends, because they want to support you, will be willing to “lend you” some money for the new venture. Show them you are serious, and make them a part owner so long as they are indemnified in the governance documents not to have any legal exposure. It highlights your credibility.

10) Do nothing on a handshake. Business stories are abound with oral agreements for the money person to be an equity owner and not know what his or her equity rights really mean. Document the relationship in legal documents.

For any further discussion, please reach out to Kerry Lavelle at klavelle@lavellelaw.com to schedule an appointment.

march 2019 25-32.indd 29

“Just checking in.” That’s the deadly phrase guaranteed to move your message to the bottom of anybody’s priority list. Often, people don’t answer an email because it requires a lengthy, thoughtful answer.

End the stalemate by making their response as simple as possible with one of these options.

1: If an in-person meeting is tough to schedule right now, would it be easier to hop on the phone for [10, 20, 30] minutes?

2: If now isn’t a good time, I’ll gladly follow up again next week. If that works for you, simply hit me back with a “Yes, next week,” and I’ll contact you then. If I don’t hear back this week, I’ll assume it’s a pass for now.

3: If there’s someone else I should direct this to, please shoot me a name, and I’ll gladly take it up with him or her. (I promise to leave you out of the back-and-forth.)

Remember to be both human and understanding when )re)approaching a contact in business email. We are now addicted to checking our emails, many of which we open while in line at the grocery store and usually flag as unread but sometimes forget to even do that, It’s always fine to follow up, especially if you have indicated you would. But before you do, consider the question: Is it truly urgent to get an answer now, or do you just want one? It’s helpful to check in with yourself.

Just don’t say “Just checking in.”

A contented mind is the greatest blessing a man can enjoy in this world. — Joseph Addison

Pricier Meals for Travelers

Business travelers spent an average of $55 per week on business meals during October, up from $45 in the same month last year, and the average check per meal was $5 higher as many shifted their spending from quickservice chains to fine dining and casual eateries, according to Consumer Edge Insight. – Adapted from QSRWeb.com

2/13/19 2:02 PM

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foodindustrynews.com

Food Industry News® March 2019

Prevent Crime at Your Restaurant, Bar or Tavern

Smart Investing Begins Here

The key driver in any portfolio’s short-term price swings and its likely long-run return is smart asset allocation: A good mix

march 2019 25-32.indd 30

of investments: stocks; bonds; cash investments like moneymarket funds and savings accounts; and alternative investments, such as gold, real estate, and hedge funds.

Stocks are risky in the short

term, but over the long haul, can generate gains that easily outstrip inflation.

Cash investments almost always prove to be low risk, but there’s a strong likelihood they’ll lose us money once infl ation and taxes are factored in. What about bonds and alternative investments? Most bonds would count as a conservative investment for a steady stream of interest without too much fl uctuation in price. But some can give investors a wild ride, including high-yield junk bonds, emerging-market debt, and Treasury bonds with 20 or more years to maturity.

Alternative investments are a mixed bag. The hope is that they’ll post gains when the stock market is falling. But they don’t always deliver on that promise— and many suffer dramatic price fluctuations. That’s why investors often limit alternatives to 10% of their portfolio’s value, and some avoid them entirely. You should target asset allocation for each of your major goals. If you plan to buy a house in the next three years, afford a lot of risk, avoid these.

Stay a step ahead of robbers, burglars and thieves with Society’s crime prevention checklist.

Restaurants, bars and taverns can be attractive targets for criminal activity as these businesses may accumulate a large amount of cash during daily operations.

To keep your business and employees safe, check off the following crime prevention to-dos: Crime Prevention Through Environmental Design ❏ Be mindful of landscaping and exterior lighting to eliminate any potential hiding places. ❏ Video cameras are used to monitor parking lots and other exterior areas. ❏ Exterior trash or waste containers are located in a locked enclosure.

Physical Security ❏ Restaurant electronic alarm systems are monitored by an off-site alarm monitoring company to quickly notify key staff and law enforcement. ❏ Exterior door keys are limited to essential employees and are marked “Do Not Duplicate.”

Video Surveillance Systems ❏ Video recorder (DVR) is out of sight, so it is not easily removed or damaged. ❏ Appropriate restaurant staff are trained in the use of the video system and how to save copies of incident videos.

Exterior Doors ❏ The rear door has a buzzer to request re-entry or for deliveries, and doors should NEVER be propped open.

The crime prevention checklist above is a requirement of Society Insurance based on our company’s restaurant expertise in the markets we serve. Society’s team of risk control experts takes care of the details that will help business owners avoid catastrophic losses, and keep their customers, employees and businesses protected. www.societyinsurance.com.

2/13/19 2:02 PM

Food Industry News® March 2019

Change Makers Tapped to Help Shape the Food Industry Women’s Foodservice Forum (WFF), the national thought-leader on gender equity solutions in the food industry, believes that growth in the industry depends on advancing the next generation of leaders, and that winning the war for talent means winning the war for women. Driving those efforts, WFF will recognize a notable group of the food industry’s rising stars as Change Makers, part of WFF’s 30th Anniversary Celebration during the 2019 Annual Leadership Development Conference, March 10-13 in Dallas. For more information about the Change Makers, or about WFF’s 30 years of advancing women leaders in the food industry, visit aldc. wff.org.

Page 31

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Call us now for a free, no obligation consultation. ahlbeck@sassetti.com – Adapted from thisisinsider.com it’s a skill you can learn.

Author Martin E. P. SeligSassetti 1/6 2color 6x3.75.indd 1 7/9/18 2:22 AM man explored how optimists explain negative Wheat wine might not be the most popular craft Many small wineries rely on tasting rooms to build events in their lives, and beer style, but a popular Goose Island release in awareness and connect with customers, but some arhe found that they usu2018 has paved the way for other brewers to ex- eas are seeing a drop-off in tasting room visits. Wine ally say these three stateperiment with it, Cat Wolinski writes. Breweries country travelers are hitting fewer tasting rooms, so ments to themselves: including The Bruery, Perennial Artisan Ales and small brands might need to look for other ways to n This won’t last forOther Half Brewing have been experimenting with connect with consumers, said Silicon Valley Bank’s ever. the style, which is akin to a less-hopped barley- Rob McMillan, author of a report on the issue. – Adapted n This doesn’t affect from Forbes wine. – Adapted from VinePair every part of my life. n I’m not necessarily to blame.

Life it is not just a series of calculations and a sum total of statistics; Adopt these stateit’s about experience, it’s about participation, it is something more ments to maintain a posicomplex and more interesting than what is obvious. — Daniel Libeskind tive, creative frame of mind.

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Winery Tourism is Changing

2/13/19 2:02 PM

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Food Industry News® March 2019

Is your business insured for a loss caused by an offsite power outage?

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By: Jack Rosen and Chris Weronko of Gallagher Power outages occur for many different reasons, but when restaurants lose power even a few hours can have disastrous consequences. It is common practice for restaurants to insure their business income, which is triggered only after direct physical damage occurs to the business. What happens when a storm damages powerlines half a mile away from your restaurant causing a multiday power outage, but your restaurant suffered no direct physical damage?

In that scenario not only will revenue be lost, but your perishable goods will spoil. Fortunately you have insurance to cover this loss or do you?

Without direct physical damage to your location, the business interruption insurance you purchased is not triggered and the small amount of spoilage coverage you have is most likely not enough to replace your lost inventory.

A properly structured insurance program will include endorsements to add Utility Service Interruption Coverage and increased limits of Spoilage Coverage.

These endorsed coverages not only can cover your lost revenues due to an off premises power outage, it can also make you whole in the event your entire inventory spoils. The terms and conditions of these coverages differ by insurance carrier so be sure to consult your broker to ensure you understand your policy. Some carriers and brokers leave these important coverages off your policy or leave insufficient sub-limits with high deductibles to achieve a lower premium which is why it is of utmost importance to work with an insurance broker who knows and understands restaurants.

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Head Off Electrical Hazards at Work Electricity runs our workplaces, but it can pose a serious danger to workers if you’re not careful. Follow these tips: n Unplug damaged equipment. Juice flowing through damaged wires or machinery can cause a fire hazard or a nasty shock. Shut down and disconnect equipment that isn’t working until you can get it repaired or replaced. n Train your workforce. Teach employees about the dangers of electrical shock and how they can protect themselves. Refresh as necessary, and remind your people to be careful with any equipment they use. n Read the manual. Don’t just plug a new machine into the closest outlet and turn it on. Check the documentation to ensure that you’re not overloading a circuit or risking damage to the equipment. Store manuals where employees can find and consult them quickly and easily.

2/14/19 10:08 AM

Food Industry News® March 2019 ACCOUNTANTS AB CPA Inc .................................................................................................708-430-3232 Chamlin P C................................................................................................847-583-8800 ACCOUNTING FIRMS Parhas & Associates .........................................................Page 17 ............708-430-4545 Sassetti Certified Public Accountants ...............................Page 31 ............708-406-8616 ADVERTISING Food Industry News ....................................................................................847-699-3300 AIR COFFEE ROASTERS Java Master International ...........................................................................224-848-2070 AIR CONDITIONING-SYSTEMS CLEANING Olympia Maintenance .................................................................................708-344-0344 AIR FILTERS-SALES & SERVICE Olympia Maintenance 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GARA..........................................................................................................847-824-6941 ASSOCIATIONS & TRADES For the Love of Chocolate Foundation .............................Page 41 ............773-972-1927 Good Food Expo.........................................................................................312-874-7360 ATM MACHINES Meirtran ATM ....................................................................Page 11 ............815-874-7786 ATTORNEYS Scharf Banks Marmor .................................................................................312-662-4897 Tabahi Law..................................................................................................847-260-8182 AUCTION COMPANIES The Local Auction Company .............................................Page 09 ............630-688-6824 AWNINGS & CANOPIES Chesterfield Awnings ........................................................Page 04 ............312-666-0400 AWNINGS - SALES & SERVICE Thatcher Oaks Awnings ....................................................Page 31 ............630-833-5700 BAGS-CUSTOM PRINTED Bulldog Packaging ...................................................................................... 630-458-1152 BAKERS-WHOLESALE Gonnella Baking Co ..........................................................Page 43 ............312-733-2020 Lezza Spumoni & Desserts ..............................................Page 10 ............708-547-5969 Eli’s Cheesecakes ......................................................................................773-736-3417 Ideal Bakery ................................................................................................773-631-6897 Il Mulino di Valenzano Bakery.....................................................................847-671-5216 JR Dessert Bakery ......................................................................................773-465-6733 Milano Baking Company 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DISPENSING-EQUIPMENT United Fast Food & Beverage .................................................................... 847-616-0711 BEVERAGE PROGRAMS Brew Smart Beverage.................................................................................847-437-5757 BEVERAGES Lifestyle Beverages ....................................................................................630-941-7000 BOOTHS Chicago Booth ..................................................................Page 17 ............773-378-8400 Waco Manufacturing ...................................................................................312-733-0054 BOOTHS-UPHOLSTERERS Chicago Booth ..................................................................Page 17 ............773-378-8400 BOX COMPANIES-CORRUGATED Wertheimer Box ..........................................................................................312-829-4545 BRANDING-LICENSE OPPORTUNITIES Los Comales 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CHILI Bistro Soups (Div of Vienna Beef) ..............................................................773-278-7800 CHOCOLATES Dessert Concepts .......................................................................................773-640-4727 CLASSIFIED ADVERTISING Food Industry News ....................................................................................847-699-3300 CLEANING PRODUCTS SuperClean .................................................................................................847-361-0289 CO-PACKERS T F Processors ...........................................................................................847-709-2600 COFFEE Farmer Brothers Coffee ..............................................................................888-542-9298 COFFEE & TEAS Royal Cup Coffee .............................................................Page 42 ............630-254-3365 Brew Smart Beverages ...............................................................................847-437-5757 COFFEE ROASTERS Tec Foods Inc ...................................................................Page 22 ............773-638-5310 Java Breeze ................................................................................................773-235-9356 Java Master International ...........................................................................224-848-2070 Tugboat Coffee ...........................................................................................630-390-6613 COLD BREW COFFEE & TEA Brew Smart Beverage.................................................................................847-437-5757 COLD STORAGE Perishable Distribution Solutions ......................................Page 27 ............888-491-1641 COLD STORAGE-PORTABLE Portable Cold Storage ......................................................Page 46 ............800-535-2445 COMBI-STEAMERS Rational USA ..............................................................................................888-320-7274 CONSTRUCTION COMPANIES Walter Daniels Construction .............................................Page 08 ............773-775-0170 CONSULTING & DESIGN A D E Foodservice Equipment .................................................................... 630-628-0811 CONTRACT LABOR SERVICES Atlas Employment Services ..............................................Page 21 ............847-671-1557 CONTRACT MANUFACTURING Bistro Soups (Div of Vienna Beef) ..............................................................773-278-7800 COOKING EQUIPMENT Ramar Supply Co .............................................................Page 14 ............708-233-0808 CORNED BEEF-FRESH Eisenberg-Kelly Corned Beef ...........................................Page 30 ............773-588-2882 Vienna Beef ......................................................................Page 11 ............773-278-7800 CORPORATE GIFTS Vienna Beef ......................................................................Page 11 ............773-278-7800 CPA FIRMS Sassetti Certified Public Accountants ...............................Page 31 ............708-406-8616 AB CPA Inc .................................................................................................630-924-9800 CRAFT BEVERAGES Deutsch Family Wine & Spirits ...................................................................708-687-9870 DAIRY-PRODUCTS Instantwhip Chicago .........................................................Page 40 ............800-933-2500 New Dairy .........................................................................Page 19 ............312-421-1234 DELI-MEATS Greenridge Farms.......................................................................................847-434-1803 DELIVERY-VEHICLES DCI Central .......................................................................Page 20 ............800-468-7478 DEMO SERVICES-FOOD & BEVERAGE Custom Merchandising Services ................................................................630-814-3679 DESSERTS Algelato Chicago...............................................................Page 29 ............847-455-5355 Dessert Concepts .......................................................................................773-640-4727 Eli’s Cheesecakes ......................................................................................773-736-3417 Sweet Bee ..................................................................................................847-828-4812 DESSERTS-WHOLESALE Lezza Spumoni & Desserts ..............................................Page 10 ............708-547-5969 DIGITAL MARKETING Munch Ado ..................................................................................................312-694-5942 DIRECT MAIL PROGRAMS Food Industry News ....................................................................................847-699-3300 Ontime Envelopes and Printing ..................................................................630-205-6667 DIRECTV All Sports Direct ..........................................................................................630-918-3000 DUCT CLEANING Enviromatic Corp of America ............................................Page 16 ............800-325-8476 Olympia Maintenance .................................................................................708-344-0344 EGGS KLM Sales & Marketing ....................................................Page 09 ............310-245-7703 Meadowbrook Egg & Dairy Company.........................................................312-738-2228 ELECTRIC & GAS STEAMERS EmberGlo-A Division of Midco Int’l .............................................................773-604-8700 ELECTRICAL REPAIR & MAINTENANCE Mackay Heating & Mechanical .........................................Page 42 ............847-381-0448 ENERGY BROKER Century Energy Solutions .................................................Page 04 ............630-817-3164 ESPRESSO-CAPPUCCINO MACHINE PROGRAMS Brew Smart Beverage.................................................................................847-437-5757 ETHNIC BREADS-ROLLS & PASTRIES Ideal Bakery ................................................................................................773-631-6897 ETHNIC FOODS Kikkoman Sales USA..................................................................................630-954-1244 FACILITY SERVICES Cintas Corporation ......................................................................................630-543-3666 FAUCETS Faucet Shoppe The ..........................................................Page 17 ............773-478-3890 FILTERS-EXHAUST SYSTEMS Olympia Maintenance .................................................................................708-344-0344 FIRE ALARM MONITORING Alarm Detection Sytems Inc .......................................................................630-844-5318 FIRE ALARM REPAIR & TESTING Alarm Detection Systems Inc.....................................................................630-844-5318 FIRE SUPRESSION SYSTEMS Fox Valley Fire & Safety .............................................................................847-695-5990 FIRE-EXTINGUISHERS Henrichsen’s Fire & Safety Equipment .......................................................800-373-9714 FIRST AID-EQUIPMENT & SUPPLIES Affirmed Medical Service ............................................................................847-322-9185 FLATBREADS Grecian Delight Foods ................................................................................847-364-1010 FLOOR TILE & GROUT CLEANING Enviro-Master Chicago North .....................................................................847-305-2990 FLOORS-ALL TYPES Mike’s Hardwood Flooring ..........................................................................773-640-7488 FLOORS-SALES-SERVICE & REPAIR Sexton Complete Care ............................................................................... 800-827-1126 FOOD & ALCOHOL SAFETY TRAINING Santa Lucia Food Safety Training...............................................................772-502-5262 FOOD DISTRIBUTORS Caputo’s Produce .............................................................Page 03 ............630-514-1338 Cugini Distribution.............................................................Page 16 ............708-695-9471 Dearborn Wholesale Grocers Mktplace ............................Page 22 ............773-487-5656 Devanco Foods.................................................................Page 32 ............847-228-7070 Tec Foods Inc ...................................................................Page 22 ............773-638-5310 86 Foodservice ...........................................................................................773-523-8861 Alfa Restaurant Supply ...............................................................................773-588-6688 Anichini Brothers.........................................................................................312-644-8004 Chef’s Quality Meats...................................................................................708-333-0880 GFS Distribution .........................................................................................800-968-6391 Grecian Delight Foods ................................................................................847-364-1010 Kronos Foods .............................................................................................800-621-0099 Olympia Food Industries .............................................................................847-349-9358 Performance Foodservice-Chicago ............................................................630-896-1991 FOOD EQUIPMENT MANUFACTURERS Sammic Corp ..............................................................................................224-307-2232

FOOD PLANT RENTAL Gung Ho ...........................................................................Page 42 ............708-369-8159 FOOD PRODUCTS Devanco Foods.................................................................Page 32 ............847-228-7070 Tec Foods Inc ...................................................................Page 22 ............773-638-5310 Grecian Delight Foods ................................................................................847-364-1010 Neil Jones Food Company .........................................................................800-543-4356 Olympia Food Industries .............................................................................847-349-9358 FOODSERVICE EQUIP REP & MAINTENANCE Restaurant Handyman ................................................................................847-232-4474 FOODSERVICE EQUIPMENT Thunderbird Food Machinery............................................Page 26 ............866-451-1668 Losurdo Inc .................................................................................................630-833-4650 MGM Industries ..........................................................................................847-814-7715 Rational USA ..............................................................................................888-320-7274 FOODSERVICE EQUIPMENT & SUPPLIES Alfa Restaurant Supply ...............................................................................773-588-6688 FOODSERVICE EQUIPMENT-REPAIR Mackay Heating & Mechanical .........................................Page 42 ............847-381-0448 CSI - Coker Service Inc ..............................................................................888-908-5600 Cobblestone Ovens ....................................................................................847-635-0172 General Parts Group...................................................................................630-595-3300 United Fast Food & Beverage .................................................................... 847-616-0711 FOODSERVICE- LAYOUT & DESIGN A D E Foodservice Equipment .................................................................... 630-628-0811 Losurdo Inc .................................................................................................630-833-4650 Sarfatty Associates ..................................................................................... 847-920-1100 FOODSERVICE-EQUIPMENT PARTS CSI - Coker Service Inc ..............................................................................888-908-5600 Cobblestone Ovens ....................................................................................847-635-0172 FOODSERVICE-SUPPLIES Ramar Supply Co .............................................................Page 14 ............708-233-0808 FRANCHISE-CONSULTANTS Big Sky Franchising ....................................................................................855-824-4759 FREEZER & REF TRAILER RENTAL/LEASING Portable Cold Storage ......................................................Page 46 ............800-535-2445 FREEZERS-ALL TYPES Custom Cooler & Freezer .................................................Page 30 ............630-879-3131 FRESH CUT FRY EQUIPMENT Sammic Corp ..............................................................................................224-307-2232 FRIED CHICKEN BREADING MIX House-Autry Mills........................................................................................847-770-7510 FRYERS FSI/Foodservice Solutions ..........................................................................847-719-6088 FURNITURE/FIXTURES/DESIGN Vitro Seating Products ................................................................................800-325-7093 GAMING TERMINALS Aces Up Gaming.........................................................................................773-209-4800 GELATO Algelato Chicago...............................................................Page 29 ............847-455-5355 Palazzolo’s Artisan Dairy ..................................................Page 18 ..........800-4GE-LATO GELATO EQUIPMENT & SUPPLIES Palazzolo’s Artisan Dairy ..................................................Page 18 ..........800-4GE-LATO GENERAL CONTRACTORS Walter Daniels Construction .............................................Page 08 ............773-775-0170 GIARDINIERA Authentic Brands ..............................................................Page 23 ............708-749-5430 E Formella & Sons ......................................................................................630-873-3208 V Formusa Company ..................................................................................847-813-6040 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical .........................................Page 42 ............847-381-0448 GOURMET FOODS New Dairy .........................................................................Page 19 ............312-421-1234 GREASE REMOVAL SERVICE Kaluzny Bros Inc .........................................................................................815-744-1453 GREASE TRAP PUMPING SERVICE Tierra Environmental ........................................................Page 27 ............888-551-1998 Kaluzny Bros Inc .........................................................................................815-744-1453 GREASE-EXHAUST CLEANING Enviromatic Corp of America ............................................Page 16 ............800-325-8476 Olympia Maintenance .................................................................................708-344-0344 GREEK FOOD PRODUCTS Devanco Foods.................................................................Page 32 ............847-228-7070 Grecian Delight Foods ................................................................................847-364-1010 Kronos Foods .............................................................................................800-621-0099 Olympia Food Industries .............................................................................847-349-9358 GYROS Devanco Foods.................................................................Page 32 ............847-228-7070 Grecian Delight Foods ................................................................................847-364-1010 Kronos Foods .............................................................................................800-621-0099 Olympia Food Industries .............................................................................847-349-9358 HAMBURGER PATTY MANUFACTURER Devanco Foods.................................................................Page 32 ............847-228-7070 HANDYMAN SERVICES Restaurant Handyman ................................................................................847-232-4474 HEALTH INSURANCE Gallagher ..........................................................................Page 23 ............630-285-3686 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical .........................................Page 42 ............847-381-0448 Mechanical 24.............................................................................................847-987-9738 HOOD & DUCT CLEANING Hoodz of Schaumburg ......................................................Page 40 ............847-620-2608 HOOD EXHAUST & FAN CLEANING Enviromatic Corp of America ............................................Page 16 ............800-325-8476 Olympia Maintenance .................................................................................708-344-0344 HOOD SYSTEMS-FIRE Henrichsen’s Fire & Safety Equipment .......................................................800-373-9714 HOT DOGS Authentic Brands ..............................................................Page 23 ............708-749-5430 Eisenberg-Kelly Corned Beef ...........................................Page 30 ............773-588-2882 Vienna Beef ......................................................................Page 11 ............773-278-7800 Crawford Sausage ......................................................................................773-277-3095 Red Hot Chicago ........................................................................................800-249-5226 HOT SAUCE US Hot Sauce Inc .............................................................Page 09 ............630-762-8880 HUMAN RESOURCES ADP ............................................................................................................847-507-4210 HUMMUS & SPREADS Grecian Delight Foods ................................................................................847-364-1010 HVAC REPAIR & MAINTENANCE Restaurant Handyman ................................................................................847-232-4474 ICE CREAM Algelato Chicago...............................................................Page 29 ............847-455-5355 Chocolate Shoppe Ice Cream...........................................Page 14 ............608-221-8640 Homer’s Gourmet Ice Cream............................................Page 16 ............847-251-0477 Instantwhip Chicago .........................................................Page 40 ............800-933-2500 Palazzolo’s Artisan Dairy ..................................................Page 18 ..........800-4GE-LATO ICE CREAM EQUIPMENT REPAIR & SUPPLY Kool Technologies.......................................................................................630-483-2256 ICE CREAM-YOGURT Instantwhip Chicago .........................................................Page 40 ............800-933-2500 ICE MACHINE REPAIR & SANITIZING Ice Solutions 24 ..........................................................................................847-987-9738 Major Appliance Service .............................................................................708-447-4100 ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service ......................................................Page 12 ............312-733-3900 ICE SCULPTURES Artbelowzero.net .........................................................................................847-746-3673 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical .........................................Page 42 ............847-381-0448 INSURANCE Cacciatore Insurance ........................................................Page 04 ............312-259-8200 Caro Insurance Services ............................................................................708-745-5031

Page 33 Concklin Insurance Agency ........................................................................630-268-1600 ISU Northwest Insurance Services .............................................................888-366-3467 Society Insurance .......................................................................................888-576-2438 INSURANCE SERVICES Gallagher ..........................................................................Page 23 ............630-285-3686 INSURANCE-INDUSTRIAL & COMMERCIAL Cacciatore Insurance ........................................................Page 04 ............312-264-6055 INTERIOR DESIGNERS Sarfatty Associates ..................................................................................... 847-920-1100 INTERNET ADVERTISING Food Industry News ....................................................................................847-699-3300 INVENTORY CONTROL SYSTEMS BevSpot ......................................................................................................617-658-3123 ITALIAN BEEF Authentic Brands ..............................................................Page 23 ............708-749-5430 Devanco Foods.................................................................Page 32 ............847-228-7070 Serrelli’s Foods .................................................................Page 20 .......... 877-385-BEEF Grecian Delight Foods ................................................................................847-364-1010 Red Hot Chicago ........................................................................................800-249-5226 ITALIAN FOOD SPECIALTIES E Formella & Sons ......................................................................................630-873-3208 ITALIAN SAUSAGE Devanco Foods.................................................................Page 32 ............847-228-7070 Anichini Brothers.........................................................................................312-644-8004 JANITOR-SUPPLIES Ramar Supply Co .............................................................Page 14 ............708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA..................................................................................630-954-1244 JUICERS-FRUIT & VEGETABLES Berkel Midwest ...........................................................................................800-921-9151 KEYLESS ACCESS CONTROL Alarm Detection Systems Inc......................................................................630-844-5318 KITCHEN FLOOR & WALL CLEANING Enviro-Master Chicago North .....................................................................847-305-2990 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America ............................................Page 16 ............800-325-8476 Olympia Maintenance .................................................................................708-344-0344 LAW FIRMS Lavelle Law .......................................................................Page 17 ............847-705-7555 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile...................................................................................773-254-6100 Mickey’s Linen ............................................................................................ 773-545-7211 LIQUOR & SPIRITS Deutsch Family Wine & Spirits ...................................................................708-687-9870 LIQUOR-WHOLESALE Peerless Liquors .........................................................................................773-378-3908 LOGISTICS COMPANIES Perishable Distribution Solutions ......................................Page 27 ............888-491-1641 MAILING PROGRAMS On Time Printing .........................................................................................708-544-4500 MANUFACTURERS REPRESENTATIVES Vicki Righeimer & Associates .....................................................................847-899-8146 MARKETING PARTNERSHIPS Dinova Inc .........................................................................Page 48 ............ 630-487-9119 MARKETING-SERVICES Illinois Royalty .............................................................................................630-487-1485 MAYONNAISE Columbus Vegetable Oils .................................................Page 02 ............773-265-6500 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest ...........................................................................................800-921-9151 MEAT-ORGANIC-NATURAL-ABF Fox Deluxe Stap .........................................................................................847-520-8300 MEAT-SMOKED Nueske Applewood Smoked Meats ............................................................800-382-2266 MEAT-WHOLESALE Caputo’s Produce .............................................................Page 03 ............630-514-1338 Devanco Foods.................................................................Page 32 ............847-228-7070 KLM Sales & Marketing ....................................................Page 09 ............310-245-7703 New S B L Inc ...................................................................Page 13 ............773-376-8280 Anichini Brothers.........................................................................................312-644-8004 Chef’s Quality Meats...................................................................................708-333-0880 Fox Deluxe Stap .........................................................................................847-520-8300 Grant Park Packing.....................................................................................312-421-4096 International Meat Company.......................................................................773-622-1400 MEATBALLS Authentic Brands ..............................................................Page 23 ............708-749-5430 MEDICAL SUPPLIES Affirmed Medical Service ............................................................................847-322-9185 MEDITERRANEAN FOODS Grecian Delight Foods ................................................................................847-364-1010 Olympia Food Industries .............................................................................847-349-9358 MENU PRINTING Ontime Envelopes and Printing ..................................................................630-205-6667 MENUS On Time Printing .........................................................................................708-544-4500 MENUS-CUSTOM PRINTED Accurate Printing ........................................................................................708-824-0058 MEXICAN FOODS Los Comales Licensing.....................................................Page 15 ............773-457-1784 MILK Instantwhip Chicago .........................................................Page 40 ............800-933-2500 MINI PASTRIES Ideal Bakery ................................................................................................773-631-6897 NATURAL FOOD PRODUCTS Greenridge Farms.......................................................................................847-434-1803 OILS & FATS-COOKING Columbus Vegetable Oils .................................................Page 02 ............773-265-6500 OILS & SHORTENING Columbus Vegetable Oils .................................................Page 02 ............773-265-6500 Chef Mac Culinary Cooking Oils .................................................................708-945-9150 OILS & VINEGAR Pastorelli Foods ................................................................Page 07 ........ 800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils .................................................Page 02 ............773-265-6500 OLIVE OILS Columbus Vegetable Oils .................................................Page 02 ............773-265-6500 ONLINE ORDERING PLATFORM Munch Ado ..................................................................................................312-694-5942 ORGANIC FOODS Pastorelli Foods ................................................................Page 07 ........ 800-SOS-AUCY ORGANIC MEAT & POULTRY Fox Deluxe Stap .........................................................................................847-520-8300 OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical .........................................Page 42 ............847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens ....................................................................................847-635-0172 MGM Industries ..........................................................................................847-814-7715 PACKAGING SPECIALISTS Wertheimer Box ..........................................................................................312-829-4545 PAINTING & HANDYMAN SERVICES Restaurant Handyman ................................................................................847-232-4474 PANCAKE-BATTER & MIX Tec Foods Inc ...................................................................Page 22 ............773-638-5310 PAPER-PRODUCTS Ramar Supply Co .............................................................Page 14 ............708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co .............................................................Page 14 ............708-233-0808 PASTA-FRESH AND FROZEN Cugini Distribution.............................................................Page 16 ............708-695-9471 Pastafresh Home Made Pasta ....................................................................773-745-5888 PASTRY CONSULTING Sweet Bee ..................................................................................... ............847-828-4812 PATIO ENCLOSURES Thatcher Oaks Awnings ....................................................Page 31 ............630-833-5700

2/14/19 10:11 AM

Page 34 PATTY MACHINES/FOOD FORMERS Berkel Midwest ...........................................................................................800-921-9151 PAYROLL SERVICES AB CPA Inc .................................................................................................708-430-3232 ADP ............................................................................................................847-507-4210 PEST CONTROL Platinum Pest Solutions ..............................................................................708-206-2847 Rose Pest Solutions .......................................................................................1-800-GOT-PEST PEST CONTROL/PEST ELIMINATION Mc Cloud Services ......................................................................................800-332-7805 PICKLES & RELISH Vienna Beef ......................................................................Page 11 ............773-278-7800 PITA BREAD Grecian Delight Foods ................................................................................847-364-1010 Olympia Food Industries .............................................................................847-349-9358 PIZZA CRUST MIX Via Pizzeria 1 2 3 ........................................................................................847-727-6200 PIZZA SAUCE SEASONINGS Via Pizzeria 1 2 3 ........................................................................................847-727-6200 PIZZA SUPPLIES Russo Pizza Supplies .................................................................................708-385-0500 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers.........................................................................................312-644-8004 PLANT-BASED FOODS,VEGAN, Phoenix Bean .............................................................................................773-784-2503 PLUMBING SUPPLIES Faucet Shoppe The ..........................................................Page 17 ............773-478-3890 POINT OF SALE SUPPLIES Schmaus Cash Register & POS .................................................................847-675-6066 POINT OF SALE SYSTEMS Alpha POS Services Inc .............................................................................630-690-2870 Retail Control Solutions ..............................................................................630-521-9900 Schmaus Cash Register & POS .................................................................847-675-6066 PORK PRODUCTS Peer Foods .................................................................................................773-927-1440 POULTRY-FRESH New S B L Inc ...................................................................Page 13 ............773-376-8280 POULTRY-WHOLESALE & PROCESSORS Fox Deluxe Stap .........................................................................................847-520-8300 PRESSURE WASHING Olympia Maintenance .................................................................................708-344-0344 PRINTERS On Time Printing .........................................................................................708-544-4500 PRINTING-CUSTOM ITEMS Accurate Printing ........................................................................................708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons ......................................................................................630-873-3208 Milano Baking Company ...........................................................................800-495-BUNS T F Processors ...........................................................................................847-709-2600 PRIVATE LABEL PRODUCTS US Hot Sauce Inc .............................................................Page 09 ............630-762-8880 PRODUCE-WHOLESALE Caputo’s Produce .............................................................Page 03 ............630-514-1338 PUBLIC RELATIONS-MARKETING SERVICES IMR Chicago ...............................................................................................312-878-1222 PUBLISHING Food Industry News ....................................................................................847-699-3300 RE-UPHOLSTERY Chicago Booth ..................................................................Page 17 ............773-378-8400 REAL ESTATE-BUY & SELL Stan Rivas/Flex Properties .........................................................................312-685-8585 REFRIGERATED TRAILER RENTAL/LEASING Portable Cold Storage ......................................................Page 46 ............800-535-2445 REFRIGERATION EQUIPMENT REPAIR Mackay Heating & Mechanical .........................................Page 42 ............847-381-0448 Service Refrigeration ........................................................Page 21 ............773-775-4777 CSI - Coker Service Inc ..............................................................................888-908-5600 General Parts Group...................................................................................630-595-3300 Kool Technologies.......................................................................................630-483-2256 Mechanical 24.............................................................................................847-987-9738 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer .................................................Page 30 ............630-879-3131 REMODELING & NEW CONSTRUCTION Walter Daniels Construction .............................................Page 08 ............773-775-0170 RESTAURANT EQUIP MANUFACTURERS Sammic Corp ..............................................................................................224-307-2232 RESTAURANT EQUIPMENT FSI/Foodservice Solutions ..........................................................................847-719-6088 Losurdo Inc .................................................................................................630-833-4650 RESTAURANT EQUIPMENT & SUPPLIES Custom Cooler & Freezer .................................................Page 30 ............630-879-3131 Flattech.com .....................................................................Page 39 ............855-999-3528 Olympic Store Fixtures .....................................................Page 19 ............773-585-3755 Ramar Supply Co .............................................................Page 14 ............708-233-0808 TriMark Marlinn Equip & Supplies ....................................Page 24 ............708-496-1700 Berkel Midwest ...........................................................................................800-921-9151 RESTAURANT EQUIPMENT REPAIR SERVICE Mackay Heating & Mechanical .........................................Page 42 ............847-381-0448 Berkel Midwest ...........................................................................................800-921-9151 CSI - Coker Service Inc ..............................................................................888-908-5600 Cobblestone Ovens ....................................................................................847-635-0172 General Parts Group...................................................................................630-595-3300 MGM Industries ..........................................................................................847-814-7715 Major Appliance Service .............................................................................708-447-4100 RESTAURANT EQUIPMENT-NEW & USED March Quality Used & New Equip ....................................Page 16 ............800-210-5895 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives ................................................................. 708-361-1150 Kudan Group Inc.........................................................................................312-575-0480 Marcus Cook-Baum Realty Group .............................................................. 312-275-3112 Nick Dibrizzi/Coldwell Banker .....................................................................708-562-9328 Pontarelli & Company .................................................................................847-778-3571 RESTAURANT-DESIGNERS A D E Foodservice Equipment .................................................................... 630-628-0811 Losurdo Inc .................................................................................................630-833-4650 Sarfatty Associates ..................................................................................... 847-920-1100 RESTAURANTS La Scarola Restaurant ................................................................................312-243-1740 RESTROOM & JANITORIAL SUPPLIES Enviro-Master Chicago North .....................................................................847-305-2990 RESTROOM CLEANING & SANITIZING Enviro-Master Chicago North .....................................................................847-305-2990 ROOFS-SALES-REPAIR & MAINTENANCE Care Sheet Metal & Roofing .............................................Page 18 ............708-387-9784 SALAD-DRESSINGS Authentic Brands ..............................................................Page 23 ............708-749-5430 Ken’s Foods ................................................................................................800-633-5800 SALAD-DRESSINGS & OILS Columbus Vegetable Oils .................................................Page 02 ............773-265-6500 Tec Foods Inc ...................................................................Page 22 ............773-638-5310 SANITATION CERTIFICATION Illinois Restaurant Association ..........................................Page 08 ............312-787-4000

march 2019 33-40 classifieds.indd 34

Food Industry News® March 2019

foodindustrynews.com SANITATION CLASSES Santa Lucia Food Safety Training...............................................................773-502-5262 SATELLITE TV SYSTEMS All Sports Direct ..........................................................................................630-918-3000 SAUSAGE Caputo’s Produce .............................................................Page 03 ............630-514-1338 Vienna Beef ......................................................................Page 11 ............773-278-7800 Anichini Brothers.........................................................................................312-644-8004 Crawford Sausage ......................................................................................773-277-3095 Red Hot Chicago ........................................................................................800-249-5226 SAUSAGE MANUFACTURER Grant Park Packing.....................................................................................312-421-4096 SCALES Berkel Midwest ...........................................................................................800-921-9151 SCALES-SALES & REPAIR Accurate Scale Company .................................................Page 40 ............773-847-1820 SEAFOOD Fisherman’s Pride .............................................................Page 05 ............ 800-543-2110 SEATING Waco Manufacturing ...................................................................................312-733-0054 SEATING REPAIRS Express Seating................................................................Page 10 ............630-985-7797 SEWER(MAINT)-RODDING & JETTING Tierra Environmental ........................................................Page 27 ............888-551-1998 SHIPPING-REFRIGERATED & FROZEN Perishable Distribution Solutions ......................................Page 27 ............888-491-1641 SHORTENING Columbus Vegetable Oils .................................................Page 02 ............773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Graphics .....................................................................................888-774-6270 SILVERWARE & DINNERWARE Vicki Righeimer & Associates .....................................................................847-899-8146 SLICERS-SALES & SERVICE Berkel Midwest ...........................................................................................800-921-9151 SLOT MACHINES Illinois Gaming Systems .............................................................................312-544-9856 SOCIAL MEDIA MARKETING Munch Ado ..................................................................................................312-694-5942 SOUPS Vienna Beef ......................................................................Page 11 ............773-278-7800 Bistro Soups (Div of Vienna Beef) ..............................................................773-278-7800 SOUS-VIDE COOKERS Sammic Corp ..............................................................................................224-307-2232 STAFFING-SERVICES Atlas Employment Services ..............................................Page 21 ............847-671-1557 STEAM CLEANING Olympia Maintenance .................................................................................708-344-0344 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest ...........................................................................................800-921-9151 TABLE ACCESSORIES Flattech.com .....................................................................Page 39 ............855-999-3528 TABLE LEVELING DEVICES Flattech.com .....................................................................Page 39 ............855-999-3528 TABLE TOP AND COOKING EQUIPMENT EmberGlo-A Division of Midco Int’l .............................................................773-604-8700 TABLES-ALL TYPES Chicago Booth ..................................................................Page 17 ............773-378-8400 RestaurantWoodTables.com.......................................................................773-599-6200 Waco Manufacturing ...................................................................................312-733-0054 TAMALES Supreme Frozen Products ..........................................................................773-622-3777 TEA-GREEN Dewdrop Tea...............................................................................................630-335-7806 TEMPORARY STAFFING Atlas Employment Services ..............................................Page 21 ............847-671-1557 TEXT MESSAGING PROGRAMS Illinois Royalty .............................................................................................630-487-1485 TOFU AND BEAN SPROUTS Phoenix Bean .............................................................................................773-784-2503 TOMATO PRODUCTS Pastorelli Foods ................................................................Page 07 ........ 800-SOS-AUCY TRADE PUBLICATIONS Food Industry News ....................................................................................847-699-3300 TRUCK GRAPHICS American Graphics .....................................................................................888-774-6270 TRUCK-BODIES Morgan Corporation ....................................................................................608-436-4177 TRUCK-REFRIGERATED DCI Central .......................................................................Page 20 ............800-468-7478 TRUCK-SALES & SERVICE DCI Central .......................................................................Page 20 ............800-468-7478 TRUCK-SALES NEW & USED D & S Truck Center ...........................................................Page 12 ............708-352-5551 UPCOMING EVENTS Wisconsin Restaurant Association.............................................................. 800-589-3211 VENTILATING-SYTEMS CLEANING Enviromatic Corp of America ............................................Page 16 ............800-325-8476 Olympia Maintenance .................................................................................708-344-0344 VIDEO GAMING Awesome Hand Gaming .............................................................................847-704-7612 VIDEO GAMING KIOSKS Tri City Supply Jackpot Gaming .......................................Page 08 ............708-689-9900 VIDEO GAMING TERMINALS Illinois Gaming Systems .............................................................................312-544-9856 WALK IN COOLER- MOBILE- RENTAL/LEASING Portable Cold Storage ......................................................Page 46 ............800-535-2445 WALK IN COOLERS-SALES & SERVICE Service Refrigeration ........................................................Page 21 ............773-775-4777 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical .........................................Page 42 ............847-381-0448 Mechanical 24.............................................................................................847-987-9738 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer .................................................Page 30 ............630-879-3131 MGM Industries ..........................................................................................847-814-7715 WEBSITE DESIGN Americaneagle.com ..........................................................Page 41 ............847-699-0300 Munch Ado ..................................................................................................312-694-5942 WEBSITE DESIGN SERVICES Buildthis.com ....................................................................Page 46 ............312-655-9999 WEDDING CAKES Ideal Bakery ................................................................................................773-631-6897 WELDING & FABRICATING KOP Ind. Welding & Fabrication .......................................Page 40 ............630-930-9516 WHIPPED CREAM Instantwhip Chicago .........................................................Page 40 ............800-933-2500 WILD GAME Fox Deluxe Stap .........................................................................................847-520-8300 WIND SCREENS Thatcher Oaks Awnings ....................................................Page 31 ............630-833-5700 WINE & SPIRITS Deutsch Family Wine & Spirits ...................................................................708-687-9870 WOOD FLOOR REFINSH & INSTALLATION Mike’s Hardwood Flooring ..........................................................................773-640-7488

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FOR SALE

7,200 Square Foot USDA Approved Food Processing Facility. Turn key Low Taxes, Located in an opportunity zone for even additional benefits.

Near Expressways. 4 offices, 2000+ sqEstablished chilled production room + 5 Walk& fully operational Fine Dining & Cocktail Bar inRealfreezers/coolers, loading dock and estate - Fixtures - Equipment Parking for 19 cars, 800 Amps Power STARVED ROCK AREA and Alternative Fuel CNG Fueling Station. Building built in 2005.

Business opportunity

For more info, please call Bob: Own this established & fully equipped restaurant located in

773/960-5642

the heart of Starved Rock Country along the Illinois River

offering a renowned menu, exemplary customer service, & a seasoned staff of professionals. Fully built-out, 26 ft- bar; floor-to-ceiling storefront accordion style patio door

opening for outdoor dining. An impressive 3 story building

with contemporary 2-story apartment featuring high lofted ceilings, 3-bedrooms, 2-baths and views of Illinois River!

Enjoy owning this beautiful lifestyle!

For information call: Dawn Farneti, Broker 815.343.1900 West Route 6, Peru www.MalooleyDahmRealty.com

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Established & fully operational Fine Dining & Cocktail Bar Real estate - Fixtures - Equipment

STARVED ROCK AREA

Business opportunity Own this established & fully equipped restaurant located in the heart of Starved Rock Country along the Illinois River offering a renowned menu, exemplary customer service, & a seasoned staff of professionals. Fully built-out, 26 ft- bar; floor-to-ceiling storefront accordion style patio door opening for outdoor dining. An impressive 3 story building with contemporary 2-story apartment featuring high lofted ceilings, 3-bedrooms, 2-baths and views of Illinois River!

Enjoy owning this beautiful lifestyle!

For information call: Dawn Farneti, Broker 815.343.1900 West Route 6, Peru www.MalooleyDahmRealty.com

2/13/19 2:12 PM

Food Industry News® March 2019

CLASSFIEDS and DIRECTORY OF SERVICES

CLASSIFIEDS Chicago’s Premier Hospitality Real Estate Brokers Visit our website or contact us. www.kudangroup.com | 312-575-0480 Chicago Suburbs- Confidential #C139- Hospitality Group for Sale

Privately owned, premier restaurant holding company for sale. Included in the portfolio are restaurants (5), craft brewing assets (1) & real estate (2).

Price: $6,900,000 Agent: Chad

Chicago Suburbs- Confidential #A159 - Business for Sale

Rare opportunity for the right operator! Successful live music venue, restaurant and bar. Located on a main street directly off an interstate.

Size: 13,690 SF Price: $1,150,000 Agents: Daniel/Adam

Lakemoor- 220 W. Route 120 - Le Vichyssois Assets & Real Estate

Formerly world-renowned French restaurant assets for sale with mixed-use real estate. Second floor functions as an office or studio apartment.

Size: 5,200 SF on .83 Acres of Land Price: $400K Agent: Chad

Lakeview- Confidential #G112 - Two Adjacent Businesses for Sale

RE PR DU IC CE E D!

Restaurant/bar businesses in operation for over 10 years. Large sidewalk cafe and private rear outdoor beer garden allow for high occupancy.

Size: 6,500 SF Pricing: See Agents Agents: Georg/JC

Lakeview, East- Confidential #M738 - Business/Assets/Lease

Family owned and operated restaurant just .5 miles from Wrigley Field. Two levels with private dining area, full kitchen, ADA bathrooms and elevator.

Size: 3,725 SF Rental Rate: $14,500/Mo. (Mod. Gross) Price: $199K Agent: Jarrett

Lakeview, East- 750 W. Cornelia Ave. - Bistro750 - Business for Sale

Fully equipped, turn-key restaurant/bar with NEW Tavern License! Also new HVAC, bathrooms & plumbing. Great location in a bar/restaurant district.

Size: 2,000 SF Rental Rate: $7,500/Mo. (Gross) Price: See Agent Agent: Brian

Libertyville, IL- Confidential #G111 - Business for Sale

Restaurant/bar established for over 10 years. Over $400K in owner cash flow. Large year-round outdoor patio. All FF&E and inventory included.

Size: 7,531 SF Rental Rate: $11,309/Mo. (NNN) Price: $1,299,000 Agent: Georg

Lincoln Square/North Center - Confidential #A161 - Business for Sale

Turn-key corner bar/restaurant at Lincoln/Montrose with 1,000 SF outdoor patio. Full basement with walk-in coolers. Located across from a public park.

Size: 1,500 SF Rental Rate: $7,488/Mo. Price: $159,900 (Business) Agent: Adam

Loop/Central Business District - Confidential #M74

Multi-level restaurant with two separate bars and private dining area.

Located in a Class A office building. Ideal for breakfast, lunch and dinner.

Size: 5,123 SF Rental Rate: $11,680/Mo. Price: $495K Agent: Jarrett

North Center- 4164 N. Lincoln Ave. #C-1S - Red Eyes Coffee

RE PR DU IC CE E D!

Corner coffee shop established for over 11 years. Purchase the commercial condo real estate, business and all fixtures for $325,000!

Size: 1,500 SF Price: $290K (Real Estate) $35K (Business) Agent: Brian

North Center- 2205 W. Montrose Ave. - Braciole Station

Amazing little restaurant located across the street from Welles Park. Newly remodeled with all new equipment & exhaust hood. Includes full basement.

Size: 650 SF Rental Rate: $1,802/Mo. (NNN) Price: $54,900 (Bus.) Agent: Adam

Wicker Park- Confidential #B120- Business for Sale

Fully built-out, turn-key restaurant/bar with mezzanine level. Ideal location near Milwaukee/Damen/North Avenue shopping & entertainment district.

Size: 4,000 SF (Divisible) Rental Rate: $50/SF Net Price: See Agent Agent: Brian

Wrigleyville- Confidential #G113 - Business for Sale

Rustic pub only half a block away from Wrigley Field. Open late with live music on weekends.

Size: 4,575 SF Pricing: $649K (Business) Agents: Georg/JC REQUEST A COPY OF OUR COMPLETE INVENTORY AT INFO@KUDANGROUP.COM

Kudan Group, Inc. 566 W. Lake St. Suite 225 Chicago, IL 60661 312.575.0480 kudangroup.com

MEMBER: CRBA

march 2019 33-40 classifieds.indd 35

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Restaurant/Bar For Sale

Great Opportunity to purchase a thriving and currently operating Restaurant & Lounge on 15 Acres located in the Kankakee area.

Full Commercial Kitchen complete with Pizza Oven. Bar Area seats 52 and the Dining room seats 64. Incl. Five Video Gaming machines.

1460 sq. ft. apartment above the business.

40x72 outbuilding, 30x40 pavilion, 24x30 garage.

Same owners for the past 23 years. Business and Property at $550,000.

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

708-308-1212

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

Each Office Independently Owned and Operated.

PONTARELLI ASSOCIATES REAL ESTATE SERVICES

*Restaurant Brokerage Division*

Vince Ferraro

RESTAURANT/BAR: Forest Park! Established 20 years. Seats 100 plus patio. Substantial volume. Video Gaming Approved. Total Package includes Real Estate, Biz and income apartment @ $1.175M. Biz only @ $295K w/ great lease. Think “Cheers.”!

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FORMER “RIGGIOS”: Corner of Milwaukee & Oakton, Niles. Freestanding 7250 SF Brick building on 52,966 SF Lot. REAL ESTATE @ $1.895M. PIZZERIA: Outstanding opportunity to own this renowned pizzeria...home of Chicagoland’s “Original Stuffed Pizza!” Established 1973. NW Suburb. Dining room seats 125. Plenty of parking. Full liquor license. Bonus: Big $$$$$$ from Video gaming! “Turn-key.” No royalties, no over-rides! Great lease. Biz, FF&E @ $399K. YOU CONCEPT: NW Side. Brand new! Seats 110. Great lease. Pristine.

Kitchen and dining room will handle any concept. Italian? Mexican? American?...? FF&E @$150K TAVERN: Great NW side neighborhood. Est. 1959. Mature Crowd. Excellent condition. Coveted Chicago Tavern License!! Biz @ $125K.

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DINER: Chicago north side. 7am - 3pm. NW Side. Seats 140. Parking lot.

Signalized intersection. REDUCED to $119K. FAST FOOD: Just listed! Located in active strip center in affluent N.W. suburb. Seats 42 and 38 in party room. Hours: Mon. - Sat., 11am to 9pm.

Closed Sundays. Substantial volume. Most popular in area... Surrounded by factories, offices and residential! Low, below market value rent with lease renewal options. Video gaming available! Fully equipped. Family run... Pristine condition... Quality products! Don’t miss this one!! Biz, FF&E @ $175K! FAMILY STYLE: Just listed! Popular, established 27 years! On busy street in NW suburb. Freestanding building. Seats 160; parks 53. Complete FF&E package. Excellent condition. Owner retiring. True “Turn-Key”! Biz, FF&E @ $250K w/ below market value lease. Real Estate included @ $895K Total Price.

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

VinceF@PontarelliAssociates.com

CALL 847-778-3571 MEMBER: CRBA

2/13/19 2:12 PM

Page 36

Food Industry News® March 2019

Tom Traina tom@eatz-associates.com 1-847-651-3834

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

Breakfast & Lunch – Orland Park • Breakfast & Lunch High Volume • 1 Acre – Huge Parking Lot • Net Income $200K • Asking $2MM • Agent: Ted Aretos

1590 N Rand Rd – Restaurant Space

Ted Aretos ted@eatz-associates.com 1-815-761-8334

Sports Bar w/ Gaming – McHenry

Pat Mahoney pat@eatz-associates.com 1-847-208-9569

• $7518/Mo Gross Rent • Prime Endcap • 55,000 Cars/Day • Former Starbucks • Agent: Ted Aretos

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

Landmark Rest & Catering Co. • Net Sales $1,207,280 • Rental Income • Net Income $325,054 • Asking $1.648M • Established 41 Years!

• Agent: Ted Aretos

Longstanding Bar w/ Gaming • Asking Price $329K • Bar w/Gaming • Full Kitchen • Agent: Ted Aretos

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

Ye Old Town Inn – For Lease

Family Restaurant – Far West Sub • 2017 Sales $1.6MM • 1.2 Acres • Asking $1.75MM • Agent: Tom Traina

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

Free Standing w/ Drive Thru – Loves Park • Remodeled 2017 • 1350 sqft • Price $215k • Agent: Tom Traina

Family Restaurant – West Sub

• Est. 25 Years • 2017 Sales $1.4MM+ • 2+ Acres • Asking $2.4MM • Agent: Tom Traina

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

“Creating Possibilities in the Restaurant Industry” Ted Aretos Eatz & Associates—Market Partner Z Real Estate Group 3400 W. Stonegate Blvd., Arlington Heights, IL 60005

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

Broker: American Realty Network Inc.

3400 W Stonegate Blvd., Arlington Heights, IL Far North Suburbs Bar with Gaming • Sales: $20k/Month • Rent: $2,500 • Asking: $150k • Agent: Pat Mahoney Well Established Night Club w/ Gaming • Cash Flow $314K • Asking: $599k • Agent: Ted Aretos Pizza – Vernon Hills • Monthly Sales: $28k • Rent: $2800 • Asking: $94,900 • Agent: Pat Mahoney Wine and Bourbon Bar – Possible Gaming • Monthly Sales: $25k • Rent: $3,1000 • Asking: $79,000 • Agent: Tom Traina High Volume Restaurant w/Gorgeous Build-out - Mchenry County • $1,6MM Gross Sales Volume • 6 Dinner Shifts Weekly • Price $250,000

Northwest Suburbs Sports & Entertainment Bar – w Gaming • Approx Sales $900k • Rent $10k • Gaming Revenue $230k • Asking $675k • Agent: Pat Mahoney Pizza – Hoffman Estates – Pick-up/Delivery • Asset Sale • Rent: $4,000 • Asking: $59k • Agent: Pat Mahoney Established Pizzeria 30 years • Sales $927k • Rent $3k • Price: $375k • Agent: Tom Traina

SIGNATURE

BUSINESS GROUP New Listings:

Breakfast and Lunch – Des Plaines Neighborhood favorite with a strong repeat customer base.

Seats 107 with plenty of parking and excellent signage. 20 ft hood.

Full basement. Asking: $290,000. Sales: $671,000. Cash Flow: $143,000.

Rent $4300 mo.

Fast Food – Addison IL Home of the Best Gyros and Broasted Chicken in the western suburbs.

Free standing building with drive thru window. Spacious kitchen with 16 ft hood, Flat grill, Char grill, 2 Broasters, 2 fryers, walk in cooler, walk in freezer. Experience staff including 3 cooks, dishwasher, counter help.

Sale Price includes Business plus Land and Building. Why rent when you can buy the for the same monthly cost as a long-term lease?

Asking : $950,000 Includes land and building. Cash Flow : $180,000 Dairy Queen – Lincoln Park IL Believe it or not Spring is just around the corner and the best time to explore buying a Dairy Queen Franchise is now In order to be ready for the busy season. Due Diligence, franchise approval and training can take 90 days to complete. Call us today for details. Asking: $299,000. Sales: $467,000. Cash Flow: $75,000. Rent: $5300 mo.

Contact: Joe Marley 708-702-2726

jmarley@signaturebusinessgroup.com www.signaturebusinessgroup.com

march 2019 33-40 classifieds.indd 36

Full Service Italian Restaurant • Sales $560k • Rent $4,170 • Asking $125k • Agent: Pat Mahoney Cinnabon - Old Orchard Mall • Sales: $293,841 • Rent: $7,500 • Asking price $69K • Agent: Ted Aretos BBQ - Chicago’s Best • Sales:416k • Rent: $2,100 • Asking price $79K • Agent: Ted Aretos

Western Suburbs Family Restaurant • Sales $1.6MM • Rent: $10k NNN • Price: $299k • Agent- Tom Traina Asset Sales – Naperville • Rent $2,900 • Fully Equipped • Price: $39k • Agent: Pat Mahoney High Volume Breakfast Restaurants (3 Locations) • Sales $2.8M • $346 Net Income • $699K

Independent Pizza – Far West – Possible Gaming (Hinkley) • Monthly Sales $30k • Rent: $750 • Price: $99k • Agent: Tom Traina Pizza w/ Seating – Morris, IL – Possible Gaming (PRICE REDUCED) • Monthly Sales: $33k • Rent: $3,012 • Price: $61k • Agent: Pat Mahoney Italian Restaurant w/ Wood Burning Pizza Oven • Sales $681K • Rent $4k • Asking $179k • Agent: Tom Traina Family Restaurant - Winfield - PRICE REDUCED • Sales $530k • Rent: $4k • Price: $89k • Agent: Pat Mahoney Firehouse Subs – Western Suburbs • Sales $500k • Rent: $7,049 • Price: $50k • Agent: Tom Traina

South / Southwest Rosati’s Sports Pub • Looking for 10% Equity Partner Rosati’s w/ Property • Sales $500k • Asking $349,900 • Agent: Tom Traina

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Cupcakery & Creamery Franchise - Orland Park • $130K Price • $56K/Net Income • Anchored by Marianos • Agent: Ted Aretos

Chicago

2731

TH

Please

Manag

Neighborhood Bar – Chicago - PRICE REDUCED • Sales approx. $250k • Rent: $2,100 • Asking: $79k • Agent: Pat Mahoney High Volume Pizza - Chicago – Near North • Monthly Sales $80k • Rent $5k • Price: $325k • Agent: Tom Traina Pizza - Lincoln Park Pick-up/ Delivery/ Dine in - PRICE REDUCED • Monthly Sales $47k • Rent: $5365 • Price $130k • Agent: Pat Mahoney High Volume Subway – Southside • Monthly Sales $9k • Rent $3,900 • Price: $299k • Agent: Tom Traina City Grounds Coffee – Lincoln Park • Gorgeous Buildout • 2 Story Contemporary coffee house w/large client base • Asking Price $89K • Agent: Ted Aretos

2/13/19 2:12 PM

AN A

Evanston Alsip, IL Barringto Vernon Hi Kenosha, Lombard Lincolnshi Chicago, North Au Antioch, Oak Fore Niles, IL Schaumbu Oak Cree Portage, Midlothia Chicago Hei Antioch,

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Food Industry News® March 2019

CLASSFIEDS and DIRECTORY OF SERVICES

Page 37

CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL

Email—nick.dibrizzi@cbexchange.com

Only From

FOR SALE REAL ESTATE & BUSINESS OR BUSINESS ONLY

Hot Western Suburbs in DuPage County. Class “A” turn key, free standing restaurantbar-banquet plus outdoor patio.

7,000 SF bldg./seats 300+/-; 70,000 SF lot parks 140+/Owner financing/very low rent.

Call for more information.

NEW: PIZZA!! PIZZA!!

Pick up & Delivery. Chicagoland Area established since 1987. 60% pick up/40% delivery. Real $$$ maker. 40 deliveries per night avg.

Selling Real Estate & Business.

Owner Retiring. Qualified buyers only. Must sign confidentiality agreement and have proof of funds.

NEW: FINE DINING - JAPANESE RESTAURANT WITH LARGE SUSHI BAR, DOWNTOWN NAPERVILLE

NEW: SW SUBURBS-103rd & KEDZIE

Free standing sports bar-pizza pub with drive thru window. 2,300 SF plus 1,000 SF lower level. Bldg on 18,700 SF lot/Great National Tenant Location. For Business & Real Estate $595,000.

NEW: WESTERN SUBURBS/ DOWNTOWN HINSDALE For Lease 3,000 SF turn-key restaurant bar. Call for more information.

2,906 SF, seats 100 plus outdoor patio.

Large modern Sushi bar, plus sit down bar. Free city parking next door. Established for 20 years; owner retiring or bring your own food concept. Location, Location, Great Business Opportunity. Business Only: $110,000 includes fixtures and equipment.

NEW: TURN-KEY FULLY EQUIPPED RESTAURANT FOR LEASE

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

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

Turn key, fully equipped fast food restaurant with drive-thru window. 1,000 SF, it could be increased to 2,000 or 3,000 SF. Rent Negotiable. Located on Route 59, West Chicago in “Sandpiper Square Shopping Center” with plenty of parking. National Tenant location or local food concept. Other tenants in the immediate area, Dunkin Donuts, McDonald’s, Walgreens, etc.

NEW: SW SUBURBS-147th & CICERO

Free standing sports bar-pizzeria with video gaming.

National Tenant location. 5,000 SF bldg.; 30,000 SF lot. $100,000 a year net profit in video gaming.

Real $$$ maker; seats 300 indoor & outdoor.

Separate carry out & delivery pizza business.

DJ & live music.

For Business & Real Estate: $895,000.

SUCCESSFUL AMERICAN STYLE PANCAKE HOUSE

NEW: CHICAGO LOOP/HOT LOCATION

Famous beef stand. 2,400 SF newly remodeled. $600,000 in leasehold improvements, fixtures & equipment.

Established for 9 years. Ten (10) year lease with two (2) five (5) year option. Rent $8,000 per month; Real $$$ Maker. $349,500

Nick Di Brizzi 888-317-7721

Price Reduction. Owners very sick - Must Sell!

Four Star Rating from all critics. Serving breakfast & lunch. $25,000 per week in sales.

Highly confidential—Call for more details.

LISLE - MAIN (ROUTE 53)

NEW: OAK PARK DOWNTOWN

NATIONAL TENANT LOCATION For Lease Only. Free standing 2,520 SF plus 1,000 SF lower level. Second generation restaurant. Lot size 22,850 SF. One door south SEC corner stoplight intersection of Main Street (Rte 53) and Maple Ave. NNN Lease $25 per SF; Real Estate taxes $5.60 per SF

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

For business, fixtures & equipment $169,500.

We have bank owned foreclosures; commercial and residential. For more Confidential Listings, Call Today! 1-888-317-7721. Se Habla Español.

MEMBER: CRBA

REALPOUL REALTY “Commerce With Morality™”

2731 W. Touhy Ave. Chicago, Illinois 60645

THINKING OF BUYING OR SELLING? Please Call (773) 743-2100 or Email peterjp@realpoul.com

Peter J. Poulopoulos, MBA Managing Real Estate Broker Licensed in: Illinois, Indiana, Wisconsin

AN ATTRACTIVE LIST OF BUSINESS OPPORTUNITIES Evanston, IL Alsip, IL Barrington Vernon Hills, IL Kenosha, WI Lombard, IL Lincolnshire, IL Chicago, IL North Aurora Antioch, IL Oak Forest, IL Niles, IL Schaumburg, IL Oak Creek, WI Portage, IN Midlothian, IL Chicago Heights, IL Antioch, IL

Restaurant 2,000 sq. ft. 90-seat - Middle-Eastern Cuisine - Ownership 30 years $55,000 Well Known, Long Established, Popular Destination, Great Opportunity $120,000 Pizza Business Serving the NW Suburbs for Over 25years! $129,000 Fast Food - “One of a Kind” - 24 Years Old - Great Business / Potential $139,000 Sports Bar & Grill, FS, Corner, Substantial Income from Video Gaming $155,000 Breakfast Lunch only - Corner - Able Parking - Owner Retires $165,000 Breakfast - Lunch - Plenty of Parking! - Great Business – Corner - FS $198,000 Free Standing - Same Owners 36 Years Business & Property - Business $75K $249,000 Free Standing – Restaurant Bar - Video Games Bring in Many $’s! $275,000 Restaurant Bar - Free Standing - Well-Known and Highly Respected $299,000 Restaurant - Free Standing - Same Owner Over 45 Years - With Property $475,000 Free Standing Fast Food - 120 Seats-82-car Parking - Huge Gross-Video Gaming $550,000 Greek Cuisine 5,500 SF, 300 Seats, Plenty of Parking, Corner $649,000 Breakfast Lunch Only - Free Standing - Impressive - Profitable! $650,000 Long Established, 185-Seat Restaurant, 5,500 sq. ft. W/Property $795,000 Investment Opportunity – Cap Rate ~10%! : 1 Store and 3 Apartments $899,000 Profitable Sports Bar in 18,000 Sq. Ft. Strip Mall (Business & Property!!!) $993,000 Restaurant Bar on 2 Acres – Profitable – Well Known – Video Poker $1,495,000

Call us at (773) 743-2100 for: 1) Property Management, 2) FREE Market Evaluation of your business, 3) FREE FARMERSTM insurance quote, 4) Story of your business in Estiator magazine

BUSINESS OPPORTUNITIES • THINKING OF BUYING OR SELLING? CALL JOHN MOAURO! FAMILY RESTAURANT

Free standing 5000 sq. ft. + facility, full service rest. seating for 240, parks 400, Est. for approx 40 yrs. complete pkg. prop & bus. Ideal for any concept. High traffic area.

Asking $1.489M

SUBURBAN LOCATION

Family restaurant available. Established over 40 years. Approx. 4,500 sq. ft. Freestanding building, plenty of parking, seats 150 plus.

Plenty of parking. High volume sales. Reasonable lease. Business only. Asking $399K.

HIGH VOLUME PIZZERIA TAKEOUT Established over 50 years.

Limited hours. Includes real estate. Priced to sell quickly.

Recently reduced.

Call for details.

Community favorite. Many years in business with base established.

Limited hours. Very profitable. Easy takeover. Sellers will train. Call for details.

LONG ESTABLISHED SPORTS BAR/PUB In full operation with gaming. Approx. 2,5003,000 sq. ft. w/ parking.

Located in SW suburbs.

Additional rental income from retail space & apartment.

Adjacent to bar.

Priced to sell.

Call for details.

G N I D PEN

WAFFLE HOUSE

CATERING BUSINESS FOR SALE

FREE STANDING

Fast food w/ drive thru. Business & property with additional basement.

Approx 2,700 sq. ft. Seats 60. 2 full kitchens. High volume, near busy intersection. Asking mid $900Ks.

NEW ON MARKET

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

Ideal for any concept. Fully equipped.

Currently Italian restaurant with pizza.

Complete package $894,900

AMBASSADOR

9999 West 143rd Street Orland Park, IL 60462

Broker/Appraiser Free standing SW Suburban Always Confidential location. 6,500 sq. ft. Seats approx.

(708) 361-1150 250. Parks 130. Favorable lease Email: jmoauro@aol.com terms! Call for details!

Web: www.johnmoauro.com

MEMBER: CRBA

march 2019 33-40 classifieds.indd 37

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foodindustrynews.com

Food Industry News® March 2019

WESTERN LAKE COUNTY

Moving to the Valley of the Sun? I’m from Chicago and have over 45 yrs experience in all facets in real estate

Scottsdale / Phoenix Area 8388 East Hartford Suite 100 REALTOR® Scottsdale, AZ 85255

MICHAEL YERGIN 312.952.5683 O: 602.230.7600 E: dryergin@aol.com www.homesmart.com

BUSINESS FOR SALE

Moving to the Valley of the Sun? I’m from Chicago and have Bar and Restaurant/Pizza Business located in Braidwood IL. over 45 yrs Basically experience in alltwo businesses for the price of one. facets in The restaurant has its own entrance and has a family-friendly real estate

environment with seating for approx 44. Bar area has seating for approx 36. Upper Level has a 2nd Bar area and Seating Area which is great for Special Events or Private Parties. Gaming Machines (not owned). This business has consistently produced a 6 figure income.

Selling the Business and Equipment for $150,000 and buyer can rent the property. Or Purchase both the business and Real Estate for $475.000. Seller may consider seller financing options. Access Complete Listing Details and more photos @ https://bit.ly/2LVrnsJ or

Contact Greg or Ronda Wallace for more info at

708-308-1212

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

Each Office Independently Owned and Operated.

Dog ‘N Suds with Property!

Grayslake, IL 2018 Gross Sales $370,609 Open 7 Months!!

Price: $699k Contact Tom Traina Tom@eatz-associates.com 847-651-3834 Managing broker: American Realty Network Inc.

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Banquet Hall–Attractive, free-standing facility, fully equipped with a seating capacity of 250 and plenty of parking.

Elegant interior and convenient location. $725,000

John Pantelopoulos (224) 730-1953 CBS Realtors

HELP WANTED

Bagel Shop in McHenry County needs a Manager to run the business.

Morning hours only.

Great Opportunity!

Send resume to: bagelmanagerforhire@gmail.com COMMERCIAL/RESIDENTIAL BUILDING 3 Building Portfolio in 9,800 sq ft lot.

7 apartments, 4 stores.

Central air in all units.

Great rental income.

Rogers Park, next to Metra Station. 1 unit is 1,200 sq. ft. tavern with 4:00 Lic and PPA license.

Some financing available.

Call Wesley at 773-671-1273

Profitable Wholesale Food and Service Firm Businesses For Sale

Contact me for an introduction to the owners. You will be required to sign a NDA before any information will be disclosed. Principals only.

These are private “off market” opportunities, priced fairly.

Call (262) 674-6497

Moving to the Valley FREE RESTAURANT EQUIPMENT of the Sun? Scottsdale / Phoenix RESTAURANT & Area BANQUET HALL I’m from REALTOR® RT. 59Yergin & I-88 - Naperville,Chicago IL and have Michael over 45yrs 312.952.5683 11,000 SF - Low Rent experience in all Media Package Available facets in 8388 East Hartford real estate Suite 100

630-585-0004

Scottsdale, AZ 85255 O: 602.230.7600 CLASSIFIED RATES E: dryergin@aol.com 2” x 2”www.homesmart.com ..................................................................................... $50 4” x 2” ................................................................................... $100 6” x 2” ................................................................................... $150 4” x 4” ................................................................................... $200 4” x 5” ................................................................................... $250 4” x 6” ................................................................................... $297 4” x 8” ................................................................................... $397 4” x 10” ................................................................................. $497 10” x 6” ................................................................ $662 FULL PAGE ............................................................call

CALL PAULA: 847-699-3300

PIZZA OVEN FOR SALE

Available immediately! Brand new Forza Forni Pavesi Twister Napoli domed rotating pizza oven, with select Appiani tile giving it a very nice contemporary finish. Natural gas 110v. A topped pizza can cook at 800 degrees from scratch in 80 seconds. Located at an easy access Chicago dock. Crated and ready to go. Cost new in 2018 $34,625.

Make offer. No reasonable offer refused!

Available now for your immediate use and pick up.

Contact North American at

773-948-6318

2/13/19 2:12 PM

Food Industry News® March 2019

Flies in the Winter?

Here’s Why.

By: Erin Anthony of Rose Pest Solutions Whether you are the owner of a Michelin three-star restaurant, or a manager at a small coffee shop, you know that problems in the pipes can bring booming business to a halt. When runoff from grease, oils, and other waste seeps into your floor drains, a plethora of problems from flooding to pests may result. Nothing will chase clientele away faster than a bad smell and the presence of pests, no matter whom your industry serves.

Curtis Rand, Vice President of Operations for Rose Pest Solutions, warns about commercial drains in the winter, “This time of year, we frequently see phorid flies, drain flies, and fruit flies populate in kitchens.

Cold temperatures tend to keep employees from wanting to empty trash receptacles as frequently as they should. Instead of taking it out to the dumpster, trash bags might be placed by a back door. Waste ferments and liquid run-off leaks onto the floor and into the drains. That’s a breeding playground for pests.”

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Tips to prevent flying insect problems in a food establishment ■ Remove trash from the building as frequently as possible ■ Wash floors regularly

■ Scrub drains with wire brush to remove organic build up in pipes ■ Replace door sweeps to prevent pests from gaining access to the interior of the building

■ Don’t leave doors open for long periods of time ■ Educate staff on proper cleaning and sanitation procedures ■ Consider implementing a professional Drain Sanitation Program combined with your pest management program to ensure the highest standards in sanitation Most insects will go dormant during cold winter months, but flying insect pests can affect a food establishment no

matter what time of year it is. When it comes to fly prevention, the key is to eliminate the source of the problem before it begins. Drain sanitation and proper waste removal is a great place to start.

Successful people do what unsuccessful people are not willing to do: that second or third effort and the steadfast unwillingness to deliver anything less than their best.

2/13/19 2:12 PM

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march 2019 33-40 classifieds.indd 40

According to Business Insider, the top restaurant pet peeves by patrons are as follows: n 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. n Not Picking Up The Phone— Inexcusable. n VIP Seating Policies— Sitting friends of the house at good tables, and the less desirable customers in the back is not a good policy. n 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. n Settling The Tab At The Bar— 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. n Wobbly Tables— Fix a wobbly table before customers sit down. n Priceless Drink Menus— Not seeing a price will make someone in the party feel cheap for asking. n Confusing (Or Incomprehensible) Menus— Listing ingredients rather than dish descriptions is bad, and it’s made even worse when customers don’t understand what certain ingredients are. n 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.

Food Industry News® March 2019

Inspired Innovations Exemplifying F&B tech trends

With reports citing that 2019 will be a pivotal year for consumer technology, here’s a look at some noteworthy lifestyle-enhancing solutions that are keen on making an indelible impact on our daily lives—and even F&B businesses—this New Year and beyond.

LG SIGNATURE (www.LG.com) is the premium product line from LG Electronics boasts a beautifully-designed line created with the user-experience in mind, all featuring the latest innovative technology. LG SIGNATURE’s state-of-the-art InstaView Door-in-Door refrigerator is truly stunning. By simply knocking on the opaque compartment of the refrigerator, you’re able to peer inside even without having to open the door, allowing you to peek inside without letting cold air escape. Knock twice on the tinted glass panel and it will illuminate—letting you quickly access your favorite foods & beverages while preventing cold air from escaping. The auto door open feature activates as you approach the refrigerator for handsfree access. LG InstaView refrigerators are available in black stainless steel—featuring a darker hue that’s topped with a protective coating.

That makes every appliance fingerprint and smudge resistant—a dry cloth is all it takes to bring back its original luster.

The Sharp Superheated Steam Countertop Oven (www.SharpUSA. com) is an extremely efficient option perfect for every-day use, allowing you to keep your big oven clean for special occasions. The combination of superheated steam and conventional, radiant heat in all cooking modes means that food will be crispy and browned on the outside, moist and delicious on the inside. Not to be mistaken with a traditional steamer or steam oven, with superheated steam up to 485°F, in conjunction with conventional, radiant heat, proteins will brown and become crispy. Sugars will caramelize. And the results are amazing. You won’t need to preheat your oven before cooking or even defrost the food the night before. You can simply place food into the oven, set the desired cooking mode, temperature and time.

With multiple cooking modes, this countertop oven provides endless cooking possibilities and will eliminate the need for multiple small countertop appliances. It can broil or grill, bake or reheat, cook pizzas, warm food, and also create 7 shades of toast. Its convenient front-loading water tank is easy-to-access, and easy-to-fill with regular tap or bottled water. It’s the perfect size and provides up to 60-minutes of cooking time before refilling. And, the hidden bake element is beneath a flat oven floor so clean-up is a breeze.

USA-designed Aquio water bottles with detachable Bluetooth speaker (www.AquioBottles.com), powered by iHomeAudio, are manufactured with high-quality stainless steel that is also notably BPA-free. Available in four fashionable colors–midnight, seafoam, merlot and blush–it is an ideal hydration bottle for those who lead an active lifestyle and love taking their music with them on-thego. Aquio’s removable speaker is powerful, IP67-rated waterproof, sand-proof and features designer weather-resistant premium woven acoustic fabric. Its rechargeable battery provides up to six hours of wireless audio playback time. The 16-ounce bottle, designed to fit all cup holders, is double wall steel-insulated maintaining temperatures up to 14-hours for hot liquids and a full 24-hours for cold. Aquio’s mission is to reduce the world’s reliance on disposable plastic water bottles by making reusable bottles fun and fashionable.

Hey food trucks—here’s a great way to alleviate some of your security and roadside emergency concerns. Owl Cam (www.Amazon. com is a first-of-its-kind device combining video security with an instant emergency response service to assist in the event of an automotive accident or other security or emergency situation. Owl Cam sits on your vehicle’s dashboard, capturing 24-hour footage with real time updates sent directly to your smartphone. Doubling as a travel buddy, Owl Cam also makes it easy to download and save high-definition photos and videos of the funny and meaningful moments or breathtaking views throughout your road trips. Features include dual-facing HD cameras, 4G LTE, Wi-Fi, Bluetooth, and GPS, instant video access from anywhere from your smartphone, a 14-day video loop, voice capture and naming, anti-theft floodlights and also the assurance that your videos are 100% private: only you can see, share, or delete them. -merilee Kern, ‘The Luxe List’ Executive Editor

2/13/19 2:12 PM

Food Industry News® March 2019

Chicago Rep Roll-up

Legendary Chicago rep group, Miller & Stryker, has just combined with another Chicago powerhouse, Culinary Equipment Group, to create the new Culinary Equipment Group!

Talented sales pros, James Carr, Howard Cohen, Sam Franklin, and Ed Sutryk will now offer a more in-depth coverage of the Northern/Central Illinois market, along with the backing of a highly experienced inside sales and marketing team that is unmatched in the territory.

“We are excited about stepping up our game with this merger. More feet on the street, more marketing muscle and improved technology will boost our service levels and allow us to deliver stronger results,” said Ed Sutryk, one of Culinary Equipment Group’s principals.

Culinary Equipment Group is a Chicago-based foodservice equipment manufacturers’ rep firm serving Northern/Central Illinois and Northwest Indiana.

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Page 41

New Relevant Food Codes for HACCP and Sous Vide Join Chicagoland chefs discussing local food codes with Zina Murry of Logan Square Kitchen. Zina is an industry thought leader and an expert in food-safety certification who will be discussing the rules and regulations that are directly impacting small and large restaurants and kitchens across the country. This educational event will be held at the Sammic US headquarters in Evanston IL on March 19th from 1pm – 4pm. Sammic is a global manufacturer of Sous Vide and Vacuum Sealing products for commercial kitchens. Please register for this event at the ACF Chicago Chefs website www.acfchicagochef.org

Nothing in the world is more common than unsuccessful people with talent.

— Anon

2/13/19 2:19 PM

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foodindustrynews.com

Food Industry News® March 2019

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KOP Industries, Chicagoland’s leading Mobile On Demand strives to stay updated with the latest tools and innovations in order to achieve affordable and time efficient repairs of stainless steel in kitchens across Northern Illinois.

When Cooler floors buckle it’s an open invitation to mold and bacteria, and if not addressed in a timely manner, it can cause the entire business to be shut down by health inspectors. KOP Industries can repair or replace entire cooler floors with rust resistant aluminum diamond plat flooring without any downtime.

Walls can also become a health hazzard in commercial kitchens if surfaces are uneven and hard to clean. KOP’s topquality stainless steel is available in all finishes and styles, so your kitchen will not only attract customers, but it will also be a nice, clean and safe environment for employees.

To avoid downtime, repairs are made onsite before or after business hours. Fabrication is also available in KOP’s shop or at your location. If you can dream it, they can build it. And, if you can break it, they can repair it. You can see their ad on page 40 of this issue.

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It In what ways do you go about adding flavor to your cocktails? is supervised under I usually go down the path of syrups, shrubs, bitters, infusions, HACCP guidelines and foams, flavored whip cream, flavored ice. And I’m always looking the strictest of quality for cool new ways to introduce flavor to cocktails. Whatever makes sense for the cocktail. control for consistency, How often do you try a new technique in cocktail creations? excellence and value, (i.e. homemade shrub, sous vide, foams and airs, etc.) I’ll say that with every pound at the beginning, I would try and use a new technique at least once purchased. To learn in every cocktail menu. It’s a great way to push myself and a great more about Fisherman’s way to learn from my mistakes. “Why didn’t this work for me?”

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2/13/19 2:19 PM

STARTS WITH THE

Food Industry News® March 2019

Depleting Ourselves

When we swear that we’ll sleep as soon as we finish that urgent project; that we’ll rest the moment we finish the fixing; that we’ll lie down once the children settle –and when we repeatedly renege on those avowals – our body takes matters into its own hands.

This is when we overstretch to the point of breaking; overwork and overthink to the point of breaking down.

Ironically, for many of us, it is only when we have no choice –when our minds are overruled by our bodies, and we fall ill –that we learn to listen. When we ignore self-maintenance, we do this to ourselves. These bouts of deep depletion eventually do significant health damage, both physical and mental. Watch for your own signals, but it’s not a bad idea to set alarms and reminders for when to stop, relax, eat and recover.

RIGHT BREAD

STARTS WITH THE

RIGHT BREAD

Portillo’s, the fast casual restaurant concept known for its menu of iconic Chicagostyle favorites, is proud to announce details in regards to its newest Chicago location on the city’s Northwest side. Located at the intersection of Addison and Kimball, the Avondale restaurant will join the two locations in Chicago proper, in River North and the South Loop. “Since 1963, Portillo’s has called Chicagoland home,” said Michael Osanloo, CEO of Portillo’s. “Not only do we believe in delicious and high quality food, but an atmosphere that is second to none, and we look forward to expanding the oneof-a-kind Portillo’s experience to Chicago’s Northwest side.”

Guests can expect to enjoy classic restaurant menu items like Chicago-style Hot Dogs, Famous Italian Beef, char-grilled burgers, fresh salads and Portillo’s Famous Chocolate Cake. The 9,000 square foot restaurant will include seating for more than 280 guests, a seasonal outdoor patio, double drive-thru and adjacent parking lot. The interior design of this location will be themed as Chicago in the Roaring Twenties to the Great Depression and the New Deal. One of the major highlights will be a 1920s antique truck that will be suspended from the ceiling in the dining room.

march 2019 41-48.indd 43

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DESIGNING ORIGINAL BREADS WITH LEGENDARY QUALITY With a state-of-the-art Design Center, Gonnella Baking Company can custom design original breads that satisfy your customers’ taste buds to perfection.

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City Works (1850 E. Golf Rd., Schaumburg) officially opened its doors on Monday, February 25.

City Works currently has seven locations across the country in cities including Minneapolis, Philadelphia, Pittsburgh, Miami, Frisco, Fort Worth, and Orange Village; Schaumburg is their eighth location. With 90 local and global beers on tap, the restaurant offers a wide range of rare and unique craft selections.

Survey: 3rd-Party Delivery Services Fare Better with Consumers Grocery customers have developed a preference for third-party delivery options such as Instacart over those operated directly by the grocer, according to Capgemini. In the consulting firm’s report “The Last-Mile Delivery Challenge,” 65% of those surveyed found the third-party providers to offer services that they preferred.

– Adapted from Progressive Grocer

2/14/19 10:03 AM

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foodindustrynews.com

The Illinois Restaurant Association Educational Foundation (IRAEF) welcomed four culinary teams and six management teams comprised of high school ProStart® students from across the state to compete in the 18th Annual Illinois ProStart® Invitational. Presented by title sponsor SYSCO - Chicago and host sponsor Savor…Chicago at McCormick Place, it was a day packed with culinary and restaurant management competitions, networking opportunities and a special keynote address from Civic Leader Felicia S. Davis. Technical Center of DuPage from Addison took first place in the culinary division and Woodruff Career & Technical Center from Peoria earned first in the management division.

In addition to the student competitions, Samantha Kramer of Benito Juarez Community Academy was awarded the ProStart Educator of the Year Award, recognizing her excellence in culinary arts education.

“For months, our ProStart students earnestly prepare for this day of competition to show off their skills in both culinary and hospitality management realms,” said IRAEF Executive Director Terrell Johnson. “It is a privilege to see their hard work and

Customers Are Fully Online, Restaurants Still Are Not: The Need for Digital Advocates in the Restaurant Industry.

The restaurant industry’s trepidation around the internet, along with the proliferation of smartphones, social media networks, and review websites have left restaurants scrambling for a way to control their reputation online.

In our conversation with Matt Dimuzio, Director of Business Development at MunchAdo.biz and industry insider for over 20 years, he explained, “In the absence of the restaurants themselves online, review websites and middleman vendors have taken control of a restaurant’s reputation.” It’s not too late for restaurants to shift the balance and

march 2019 41-48.indd 44

Food Industry News® March 2019

diligence come to fruition and showcase what talent they have to offer our industry. The ProStart program prepares these students to soar to their fullest potential and gain valuable experience that will make a significant impact on their future.”

Schools that participated in the 2019 ProStart Invitational: ■ Benito Juarez Community Academy, Chicago ■ Harlem High School, Machesney Park ■ Kishwaukee Education Consortium ■ Oswego High School ■ Rolling Meadows High School ■ Technology Center of DuPage ■ Woodruff Career & Technical High School Students from the first through third place teams were awarded prizes and scholarships to pursue post-secondary education in foodservice and restaurant management. From May 8-10, 2019, both Woodruff Career & Technical Center and Technology Center of DuPage will represent Illinois at the National ProStart Invitational in Washington, D.C., where they will compete against teams from 48 states.

reclaim control though.

Here are three tips for improving a restaurant’s reputation online: 1) Be Where Customers Are Looking The way customers discover restaurants has changed. “Customers search online; if you’re not there, they’ll never find you,” Matt warns. Simply put, restaurants can no longer afford not to be online.

2) Share the Passion, Be Authentic The first thing online customers connect to isn’t the food, it’s the story. “Online, your brand is your story, your passion is your restaurant, and reputation is everything,” suggests Matt. To resonate with customers online, restaurants need to be smart about sharing.

3) More Than a Listing, a Joyful Experience A beautiful, personalized website where

customers can learn about a restaurant, order, and reserve online is the best way to truly and directly connect with customers.

It’s clear that customers have expectations online. If restaurants won’t meet them, we’ve seen them lose their customers to third-party services. Success online for restaurants is defined the same way it is offline, by the ability to satisfy the needs of customers.

A vampire doesn’t produce a reflection in a mirror, and whatever creature I am doesn’t register with sensors on automatic sinks and soap dispensers in public washrooms.

2/13/19 2:19 PM

Food Industry News® March 2019

AROUND CHICAGO With Valerie Miller

THE ORIGINAL CHICKIES BEEF

Chickies Beef started out in 1962 on 28th and Pulaski in Chicago by Bob and Madeline “Chickie” Bailey. Today the legacy continues with this family run fast food restaurant in the hands of grandson Chuck Falco. He has kept up with their standards and traditions serving the same homemade menu items that his grandparents were known for. Their Homemade Italian Beef with their famous hot peppers has won numerous awards and once you try one of their sandwiches, you’ll have to agree.

For a fast food restaurant they really have a lot to offer on their menu. They have salads; burgers, wings, Vienna Beef hot dogs, polish and fresh, hand- cut fries. Their Italian sandwiches include; Italian beef, Italian sausage and meatball. They also have a chicken or steak Italian grilled sandwich. They serve slices of pizza, or you can get a 16” thin crust or pan pizza.

Homemade Italian ice is served at the restaurant along with “made from scratch” fried dough.

Even if you don’t have room for dessert, get some to go. They sell cannolis too. Chuck was experimenting one day and came up with a new creation, It was a Cannoli shake. I have never seen anything like this before.

Catering is available, featuring their homemade Italian beef, gravy and hot peppers and a line of Italian specialties including; Vesuvio potatoes, eggplant parmesan, pasta dishes, lemon chicken oreganato and so much more.

The Original Chickies is located at 4152 Roosevelt Rd. in Hillside, IL. For more info visit chickiesbeef.com

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Highland’s Blue Top Drive-In John Golfis, owner of Highland Indiana’s Blue Top Drive-In knows firsthand the impact that providing love and support to the community can have. John is an avid car enthusiast with a particular soft spot for the 1968 to 1972 era Dodge Mopars. This hobby has manifested itself in what John calls his “main hobby,” owning and operating a nostalgic, old fashioned drive-in restaurant, where car enthusiasts come to compare notes and show off their handiwork. John’s love for cars and the culture has become a lifestyle. In warmer months, “cruise nights” at the Blue Top happen every weekend. To add to the sense of nostalgia—besides restored hot rods, you’ll see servers on roller skates and even a poodle skirt or two. Sunday is always the busiest day which includes rumbles echoing from high performance cars and street rods. There aren’t many classic drive-ins left in the US, so John delights in seeing the faces of customers and how impressed they are when seeing hot rod cars up close. To support and build a sense of community, John holds events every year, where the restaurant feeds the less fortunate on holidays at no charge. The Blue Top is located at 8801 Indianapolis Blvd in Highland, Indiana, just 25 minutes from Chicago—less time if you are driving a hot rod.

Cochon555 Celebration

Cochon555, the nation’s acclaimed culinary, wine and spirit celebration in support of charity and education, is celebrating ten years during their 2019 nationwide tour. The dynamic events will all feature more than one hundred prominent chefs, farmers, sommeliers, distillers, brewers and barkeeps all working to create luxurious moments that educate the palate. The tour returns to Chicago on March 3rd and culminates with Grand Cochon, the finale on September 15th in Chicago. The goal is to raise the bar on building a sustainable and profitable relationship for brands and chefs participating in culinary festivals.

Cochon555 is a culinary competition promoting local family farming and whole pig cookery through the eyes of five notable chefs. Tasked with the goal to win votes from celebrity judges and participants, chefs have one week to prepare a 200 pound pig and present a “Judge’s Plate” scored on utilization; technique; and overall flavor. The winner of the local competition is announced the Prince or Princess of Pork and advances to the national finale. Grand Cochon spotlights the ‘Best 3 Bites’ from all Cochon555 regional events in a headto-tail, winner-takes-all showdown for the crown. For more information about Cochon555, visit www.cochon555. com.

Good Food Expo FamilyFarmed’s Good Food EXPO is the Midwest’s premier event focused on locally and sustainably produced food. The 15th Anniversary EXPO — presented by Blue Cross Blue Shield of Illinois March 22-23 at Chicago’s UIC Forum — is a can’t-miss for those who have an interest in the rapidly growing Good Food industry.

The Good Food Trade Show on Friday, March 22nd, provides an unparalleled opportunity for producers, buyers, sellers, investors and others to network, build business relationships and learn from experts in symposiums and on panels. The Trade Show will be capped by a Networking Reception with a special touch this year: Local farm-to-table pioneer Jason Hammel of Lula Cafe and Marisol will receive FamilyFarmed’s Good Food Chef of the Year Award and conduct a cooking demo.

Highlights of the free Good Food Festival on Saturday, March 23 include the Blue Cross Blue Shield of Illinois Chefs at Play Stage, Good Food Is Good Medicine panels, the DIY-oriented Good Food Commons, and familyfriendly programming. Both days feature the Good Food Marketplace, where many of the Midwest’s best farms and food producers exhibit and sample their delicious products.

Please visit https://goodfoodexpo. org/tickets/options/ to purchase Trade Show tickets and register for the Good Food Festival.

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A Cool Shower Is More Than Water

Showers keep you clean, but a cool shower can be good for your health, according to an article on the Success website: Immunity. Scientists believe there’s a correlation between cool showers and increased production of an amino acid called glutathione, which boosts the immune system, gets rid of toxins, and eases stress.

Better skin health. A hot shower removes important oils from the skin, making it dry and itchy. Cool showers reduce skin inflammation. They also prevent your hair from becoming brittle.

Muscle recovery. There’s a reason why athletes soak in ice baths after a tough game. The cool water helps speed their recovery time and relieve soreness quicker.

Better moods. Cool showers may prevent depression, according to researchers at Virginia Commonwealth University. Decreasing the temperature of your water and then spending two or three minutes under cool water sends a lot of electrical impulses from the nerves in your skin up to your brain, which could have an antidepressive effect.

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

No reasons or principle contain it or stand against it.

— Jane Smiley

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SPLIT NUTRITION JOINS LETTUCE ENTERTAIN YOU

Split, a first of its kind, side-by-side nut butter and fruit jam pack, is excited to announce that it is partnering with one of the largest multiconcept restaurant groups in the U.S, Lettuce Entertain You Enterprise (LEYE).

Split co-founders, Chef Jeff Mahin and Chris Meers are longtime LEYE partners having opened restaurants with the group in Chicago, DC and Los Angeles.

Split Nutrition has quickly captured the attention of consumers and industry insiders by packaging the most familiar and timeless American snack: peanut butter and jelly. With the best nut butters and jams made with simple, recognizable ingredients combined into a completely on-the-go pack, Split provides a quick delivery of balanced, healthy fats and carbohydrates.

Split supports pre- or postworkout, and acts as a tasty snack for travel or school.

“My first foray into feeding people was only about serving things that tasted good. Over my 20+ year career as a Chef, I’ve become increasingly interested in feeding people food that not only tastes good but is also good for them. Split has allowed me to marry these two passions: feeding

Food Industry News® March 2019

The Home Grocery Delivery segment has been growing substantially over the past several years.

In fact, research has shown that, by 2025, online ordering will account for 20% of total grocery revenue.

Many retailers have tried and failed in the past to provide this service efficiently and profitably.

However, they finally seem to have figured out how to make this happen by utilizing three different strategies, starting with the placing of an online order: 1) the customer drives to the main store (or depot) and picks up their order at a prescribed time; 2) the order gets delivered to the consumer’s home by a third-party logistics supplier; 3) the grocer delivers the order to the consumer in their companyowned trucks.

The third option is the riskiest, of course, but several national chains are embracing it since it allows them to control the entire process. According to Paul Jarossy, Director of Marketing with Morgan Truck Body, “This solution requires a very specific multi-temp truck body. Morgan, already the largest manufacturer of medium-duty trucks in North America, including reefers, has now developed a curbside load/unload body with separate compartments for frozen, fresh, and ambient products to meet this new requirement” people, while also nourishing them,” said Split President and cofounder Jeff Mahin.

“Over the past 10 years at LEYE, I’ve watched Rich successfully sniff out talent to bring in to the LEYE family.

His instincts are always spot on, so I knew if he liked Split, we were onto something huge. We’ve borrowed Rich’s approach to running LEYE as a business that really cares about its people, and have modeled Split to do the same.

I have a great sense of faith and confidence knowing that LEYE, an organization I’ve always revered, not only believes in my vision but is

also on my team.”

“Lettuce Entertain You has always been a school for entrepreneurs, so when two of my longtime partners developed the idea for Split, I was thrilled to be a part of it,” says Lettuce Entertain You founder, Rich Melman.” I always say that the most Split was created by award-winning chef and cycling enthusiast Jeff Mahin, elite performance nutritionist Dr. Philip Goglia and restauranteur and business partner Christopher Meers. Split allows people to make the most of their food while on-the-go with nourishing snacks.

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Six 06 Café

Owners: George and Peter Panagakis Chef: Dimitris Dib Cafe Six06 is celebrating its One Year Anniversary this month. In just one short year, this café has earned a loyal following with its great tasting food, served in a relaxed fun atmosphere. Located at 1641 W. Chicago Avenue in Chicago, it’s Executive Chef Dimitrios Dib has created a menu bringing interesting scratch made Greek, Mediterranean and American items with a decedent twist.

In addition to their lunch and dinner business, the café also attracts a late night crowd with its live DJ. Café Six06 is owned

by George and Peter Panagakis.

What’s the point of being alive if you don’t at least try to do something remarkable? Isn’t risk the spice that makes life worth living?

— Anonymous

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RATIONAL North America Ships Record-Breaking 10,000 Combi Ovens in 2018 RATIONAL North America, the leading manufacturer of combi-steamer technology, announced today that the RATIONAL North American Distribution Center shipped a record-breaking 10,000 RATIONAL SelfCookingCenter® combi ovens to customers across the United States and Canada. The North American RATIONAL install base now exceeds 60,000 units, solidifying RATIONAL’s position as the market leader within this foodservice equipment category.

Apart from being the first manufacturer in North America to cross this milestone, year-overyear shipments in 2018 show an increase of 50 percent over 2017, exceeding category growth rates.

RATIONAL combi oven market share is estimated at 45 percent in the United States and 65 percent in Canada, demonstrating clear customer preference for the RATIONAL brand. RATIONAL employs 150 people focused on the combi oven market segment in the United States and Canada.

Common in European commercial kitchens for four decades, combi technology is now gaining

traction in North America where approximately 20 percent of relevant foodservice locations purchase combis, often in place of ovens. However, with the capability to steam, blanch, poach, bake, roast, sear, fry, grill, smoke, sous-vide, overnight cook & hold, and much more, combis frequently replace several pieces of kitchen equipment. This unexpected multifunctionality combined with advanced intelligence needs to be experienced to be embraced, so RATIONAL invests heavily in live programs ranging from cooking demonstrations, to tradeshow pop-up restaurants, to culinary school seminars.

In 2018 alone, nearly 33,000 chefs and commercial kitchen operators and more than 7,000 culinary school students, were introduced to the RATIONAL SelfCookingCenter®. The RATIONAL Culinary School Initiative prepares future chefs for the next generation of culinary excellence. RATIONAL CookingLive events introduce participants to combi technology and show how the RATIONAL SelfCookingCenter® in particular improves day-to-day kitchen operations.

To learn more about RATIONAL products and services, or to register for a RATIONAL CookingLive event visit www.rationalusa.com.

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Bringing you: higher check averages mid-week seats no risk ROI

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