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MARCH 2013

INDUSTRY NEWS FOUNDED 1982

Chicagoland’s #1 Food Industry Trade Publication

MARCH 2013

Mark Your Calendars for Great Show Specials!

It’s the 2013 Gold Medal Factory Super Sale!

March 7–8, 2013

The Odeum Sports and Expo Center, 1033 N. Villa Ave.,Villa Park, IL • 9:00 am – 6:00 pm Test The Equipment • Taste The Delicious Treats • Speak With Fun Food Experts. Tailor Programs To Fit Your Needs.

Registration is free but space is limited, so call today:

1-800-767-5352

Publisher’s insight .......... 4

cary miller....................30

act like a salesman.........10

travel: las vegas........... 27

Diner x..........................14

around chicago: coach’s corner.............. 26

costly return-to-work mistakes........................15

How to add video games.. 32

nuggets.........................25

directory.................... 41

national news.................31

classifieds................... 44

Photos © Chicago Botanic Gardens

Illustration courtesy of Margie Lawrence, www.margielawrence.com

Don’t Miss National Caramel Corn Day on March 6

Spotlight on chicagoland’s

sports bars leaders

Joe’s on Weed Street................ 6 Ditka’s Restaurant.................. 26 Casey Moran’s......................... 8 Pippin’s Tavern....................... 39 Bannerman’s.......................... 34 Trace.................................... 34 Time Out Sports Bar................ 20 Above: Satchel Paige by art- Allstars Sportsbar & Grill...... 23 ist/baseball fan Margie Lawrence. To find unique sports Cans Bar and Canteen.............. 33 bars and places to dine, drink and ogle other Chicago West Town Tavern Group.......... 28 historical sports memorabilia, see our list at right.

Sluggers World Class Sports... 36 Market Restaurant & Sports Bar......................... 24

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Chicago Chefs Bring Expertise to Chicago Botanic Garden

Chefs from some of Chicagoland’s favorite restaurants will be sharing their culinary experience at Chicago Botanic Garden this summer during the annual Garden Chef Series. Chefs will prepare a signature dish at a cooking demonstration at the Garden’s open-air amphitheater in the Regenstein Fruit & Vegetable Garden each weekend from Saturday, May 25 – Sunday, October 6.

All demonstrations are free and take place at 1:30 p.m. and 2:30 p.m. Past chefs include Gale Gand of Tru, Jeff Shapiro of Real Urban BBQ, Heather Terhune of Sable Kitchen & Bar, and more.

Visitors will be invited to ask questions and will have a chance to not only get cooking tips from an expert, but also walk away with a delicious recipe they can serve at home. As an added bonus, visitors will be able to take advantage of plant giveaways at the Garden. Each month, visitors will be able to take home a seedling along with a care sheet and recipe. Past giveaways have included Dwarf Blue Curled Scotch Kale, Mrs. Burns’ Lemon Basil and Grandpa Admire’s Heirloom Lettuce. Giveaways happen Saturdays and Sundays from 11 a.m. – 4 p.m. and Wednesday through Friday from 11 a.m. – 3 p.m.

The Garden Chef Series is made possible by Food Network Magazine and NorthShore University HealthSystem. Admission to the Chicago Botanic Garden and the Garden Chef Series is free. Parking is $20 per car; free for Garden members. For more information, visit chicagobotanic.org/chef.

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Food Industry News® March 2013

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The Switch to Casual Dining Chicago-based chef Andrew Brochu, who formerly headed up the now defunct Kith & Kin and briefly worked at Graham Elliot while moving it from one to two Michelin stars, opened a new restaurant that caters to a more casual crowd. “It’s typical bar fare on the menu and a couple of things that aren’t,” Brochu says.

“That’s what’s exciting to me. To go from the fine dining realm and back to the Kith & Kin style of a comfortable place people can come dine two to three times a week.”

– Adapted from The Chicago Tribune

All of us know food growers, food sellers, food preparers or food wasters.

There is only honor in the first three. –JC Food Industry News Jim Contis Publisher Mark Braun Associate Publisher Terry Minnich Editor Cary Miller Advertising/Vice President Paula Mueller Classifieds/Office Management Valerie Miller Travel and Dining Nick Panos Corporate Counsel Food Industry News Issue 3, March 2013 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. Periodical postage paid at Park Ridge, IL, and additional mailing offices.

POSTMASTER: Send address changes to Food Industry News, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. ___________________________ For advertising or editorial information, call (847) 699-3300; Fax (847) 699-3307, or online: www.foodindustrynews.com This publication cannot and does not assume the responsibility for validity of claims made for the products described herein.

Copyright © 2013 Foodservice Publishing Co., Inc.

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Future Forecasts n GDP Growth—Slowing in early ‘13, around 2% for the year. n Interest rates—Little change through mid ‘13.

10-year T-notes at yearend, 2.25% n Inflation—Rising slightly this year; about 2.3% n Unemployment— Falling gradually over ‘13, around 7.5% n Crude oil—Holding steady at $90-$95/bbl. at least through early spring. n Consumer confidence—Rising this winter; uncertain by early spring. n Look for inflation to tick a bit higher this year. Main culprit—food prices heading upward in the wake of the 2012 drought.

You Don’t Have to Be Irish To Get A Great Deal On Your Next POS System...

– Adapted from kiplinger.com/outlooks

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Food Industry News® March 2013

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Publisher’s Insight Jim Contis

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Brazil Burger Chain Ramps Up for Expansion Brazil-based Giraffas is a 350-unit quickservice burger chain that aims to win customers away from foreign rivals by appealing to national pride, but its strategy in the U.S. involves going fast-casual, said marketing director Carlos Vanegas. The chain, which operates three eateries in the Miami market, plans to end the year with between eight and 12 and expects to start franchising in 2014. – Source: BurgerBusiness.com

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It was a few years ago when every television set in the USA had to change to digital.

That meant, by order of the federal government, if you didn’t but a new TV set, at the time in the thousand range, you were granted a voucher for a digital converter box. You would think that a federal agency, given nearly ten years of preperation to do this, would have implemented a plan to build those boxes domestically. They did not.

By order of the United States Federal Communications Commission, your money and a federal subsidy went to China. Not one American hand touched those boxes, not a single screw, not even the batteries. Though some of the brands bore the names of once-proud U.S. technology –Zenith among them– the work was done in Chinese factories and if you still wanted to watch the news, you were ordered to buy them. In the front end of an economic catastrophie with millions of Americans out of work, we had years to find, subsidize, build and staff plants from coast to coast. Instead, we gave our jobs and our money to our Communist rivals. As the demand for those digital boxes would have wained, American businesses would have invested forward into R&D to produce the next wave, and the next, of digitally superior innovations, while employing our brothers and sisters in our own backyard. It never happened.

Politicians are not business owners. They never had to sweep the floors, staff the registers, wait the tables or work short-staffed. Politicians do not know the struggle of making the payroll, fixing the violations, rising food prices or equipment that breaks down at peak hours. In business, we have waitstaff, grill staff, bar staff, front-of-house and back-of-house; politicians have underlings.

If we’ve learned anything from American history, it is that any good intention among politicians –regardless of their parties– is a game of corruption and favoritism, shakedowns for cash and payoffs for waivers.

Only American businesses can create jobs. Only American government can stop the theft of American jobs to foreign workmills. But they won’t.

If politicians could not help us to turn on a television set, how can they dare to tell us how to run our businesses? They regulate smoking, gambling, liquor licenses, goose livers and food trucks.

They charge Chicagoans the highest parking fees in the country, but they can’t keep the potholes filled or rusting bridges from dropping concrete on commuters. Want to know how many politicians died on the Titanic? Not enough.

My friends, buy American, and buy local. When we buy from that “Mom and Pop” business, we aren’t subsidizing some CEO’s grandiose lifestyle, we’re paying for a grandmother’s eyeglasses, a teacher’s school supplies and someone saving to send their child to college. Local businesses don’t have lobbyists, we have customers for shareholders. We work hard to give you the best service at a decent price. When we support local stores, we are supporting families with a little girl getting braces, a young boy getting his team jersey, and a family paying a mortgage.

We support the manufacturers, the truckers, and the distributors who get us products to sell. We support an ideal that has powered the world for generations: A notion of greatness that can be shared between you, me and the cop on the street. We are supporting each other.

–Jim Contis

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Food Industry News® March 2013

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Dump Your Restaurant’s Kitchen Trash Cans

Any restaurant is at risk for losing good, usable food products to their kitchen trash cans. If there’s a training gap or people are careless when slicing, dicing or prepping anything in your kitchen, good, usable (and expensive) products can end up in the trash.

Tip: Remove all the trash cans out of your kitchens and replace them with clear plastic food boxes. Each employee receives a clear plastic food box with their name on it. They are then instructed to place all of their scraps, trimmings and waste into their own food box. At the end of each shift, a manager briefly inspects the contents of each employee’s food box. If good, usable product is discovered, it’s immediately brought to the employee’s attention and, if necessary, they receive some on-the-spot training. As they say, “don’t expect what you don’t inspect.” Ditching your kitchen garbage cans for plastic food boxes, even for a just week or two, will give you the perfect opportunity to find out exactly what’s leaving your kitchen and ending up in the dumpster.

– Source: 50 Cost Cutting Tips; www.RestaurantOwner.com.

For more information visit www.RestaurantOwner.com.

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Nonnis Foods Acquires Villa Veneto Nonnis Foods LLC, the leading baker of premium biscotti and almond thins in North America, announced today the acquisition of Villa Veneto Corporation, baker of La Dolce Vita brand of products.

Made from traditional Italian recipes created by Italian born founder Paola Tulliani, La Dolce Vita has developed a successful line of artisan biscotti and other specialty cookies sold in the club and grocery channels.

“La Dolce Vita is a strong strategic fit with Nonnis, supports our growing biscotti business,

expands our baking capabilities and positions Nonnis, THINaddictives and La Dolce Vita

to accelerate growth within premium cookies,” said Dave Bere, Nonnis Foods LLC CEO.

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Food Industry News® March 2013

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Spotlight on Chicagoland’s Sports Bar Leaders Joe’s Bar on Weed St.

940 W. Weed Street, Chicago, IL 60622 Joe’s is a 20,000 square foot warehouse-style venue located near Lincoln Park in Chicago. Joe’s specializes in sports, live music and private parties and features five party rooms, each offering its own unique environment. JOE’S IS A 21 AND OLDER VENUE. You must be 21+ to attend all shows and events.

With over 110 plasma televisions and high definition projector screens, Joe’s is sure to have your game on TV! They are host to four different college alumni groups such as the Fighting Illini, the Indiana Hoosiers and the Georgia Bulldogs just to name a few. There is no better or bigger place in Chicago to catch all the NFL, NCAA, NBA or NHL action. With 14 satellites, they can show all the games at the same time.

Joe’s is also host to both national and local music acts. They have been home to acts such as OAR, Brad Paisley, Miranda Lambert, Dierks Bentley, Michelle Branch, Rascal Flatts, Rick Springfield, and Snoop Dogg. They also have monthly performances by local bands such as Then Again, 16 Candles, Hairbangers Ball, and many, many more. Check out our calendar of monthly events. Most tickets for shows are available at ticketweb.com or at our box office here at Joe’s. Check out our concert schedule to see each individual concert and where/when tickets are available.

Joe’s serves breakfast from open until 2pm daily, plus a variety of appetizers, soups, sandwiches, salads, pizza and desserts throughout the day.

Bad Habits of Ineffective Managers

Nobody’s perfect, but some bad habits can do serious damage to your career if you’re not careful. If you recognize any of these common managerial mistakes in your performance, take action to correct them while you still have time: n Not meeting your commitments. Many managers have a hard time saying “no” to colleagues, so they accept more work than they can possibly do. The symptoms are easy to spot: missed deadlines, bringing work home, less-thanstellar results. Learn how to say no. Most people would be happier with a “no” up front than missed deadlines and sloppy work. n Burying yourself in details. The best supervisors and managers concern themselves with delegating and evaluating assignments. They don’t try to master and manage all the data on their own. Don’t ask employees for a blow-by-blow description of each project. Don’t get bogged down in the nitty-gritty details; avoid getting involved with every single decision. n Taking back the “monkey.” How many times have you delegated work to someone, only to find yourself doing the majority of it anyway? This is called “taking the monkey” of responsibility back. When you delegate something, make sure it sticks. n Not following up. The opposite of taking the monkey back is the manager who, once something is delegated, never thinks about it again. Your role as a supervisor is to delegate effectively, but at the same time make sure quality levels and deadlines are being met.

You do this by following up on a regular basis.

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Food Industry News® March 2013

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Erratum On page 37 of the January 2013 issue of Food Industry News, the Chef Profile erroneously stated that Cameron Grant was the creator of the Slow Food Movement. We regret the error.

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n Limit exposure to chemicals. Implement a comprehensive program for storing, using, and discarding chemicals that can cause painful burns and other hazards. n Buy a defibrillator.

According to the Centernal defibrillator (AED) handy can save people, but you’ll have to train employees to use it, and establish a service maintenance program to ensure the unit is always up to date and functioning properly. n Check your floors.

Help protect against slips and falls by placing matting around entryways to prevent water and debris from entering the building. This also provides increased traction in hightraffic areas of a facility where slip-and-fall accidents frequently occur.

Make sure it’s regularly laundered to remove contaminants. n Stock medical supplies. A well-stocked first aid kit should contain products to treat cuts and burns and ease pain.

Some items should be supplied and restocked on a rotating basis to treat seasonal ailments .

Spotlight on Chicagoland Sports Bar Leaders

Casey Moran’s

3660 N. Clark St., Chicago, IL 60613 Casey Moran’s, near the corner of Waveland Ave. and Clark St., is Wrigleyville’s premier sports bar.

Bringing you high-def signals into their thirty 52” plasma TVs, there’s not a bad seat in the house to watch your favorite teams. Casey Moran’s boasts six fully-stocked bars, a garden café with retractable roof, upper level VIP lounge and new rooftop garden. It’s not hard to see why they’ve become a fan favorite year-round.

Casey Moran’s is also available to host your next private party. Celebrate a birthday, corporate outing, reunion, engagement, or absolutely anything!

The food they proudly serve at Casey Moran’s is made of only the finest ingredients by the finest chefs, served with care by the finest staff you’ll find in Wrigleyville... or anywhere else for that matter.

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Food Industry News® March 2013

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Never wait until tomorrow to get things done. Today is your moment; tomorrow is never certain. –JC

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In Praise of Followers In his book “In Praise of Followers,” author

Robert E. Kelly outlines four qualities of effective followers: 1. They manage themselves well.

2. They are committed to an organization and to a purpose, principle, or person outside of themselves.

3. They build their competence and focus their efforts for maximum impact.

4. They are courageous, honest and credible.

Kelly states that “self-confident followers see colleagues as allies and leaders as equals.”

How to Act Like a Salesperson

By John Graham Selling is the world’s most personal profession –– but not in the way you might think. In fact, many salespeople are downright superstitious.

For some, it’s the way they shake hands, others are fanatical about punctuality, wearing certain jewelry or using a favorite pen.

The list is almost endless. It may be the only time of day to call for an appointment, interpreting a customer’s body language, or what to order when having lunch with a prospect. Success is all about following a salesperson’s “personal rules.” Break the rules and something goes wrong. While all such “personal preferences” are interesting and sometimes even helpful, there are certain “actions” that may reap far more robust sales results. Here are eight to think about: • Every prospect isn’t a potential customer. Some may consider this a “negative thought” and want to be focused on the “positive.” Always looking at the “bright side,” however, can mean missing critical clues that are valuable in properly evaluating prospects.

“Reading” prospects correctly is essential to know how best to work with prospects, understand their needs and problems. The goal is not to “sell” the prospect, but to decide if, at some point, the prospect can or should become a customer. If the answer is no, then it’s time to move on.

A salesperson’s success depends on getting prospects right.

• Invest in prospects. While salespeople talk about “building relationships,” their performance can tell quite a different story. Cultivating prospects isn’t limited to spending time with them or even learning more about their goals and problems, both of which are necessary.

Salespeople often miss what is always clear to prospects: prospects know you want their money. Most are not willing to say yes easily, particularly today.

• Get relationships right. There are many salespeople who seem to believe that becoming friends with their customers is the best way to solidify a business relationship. Some put more effort into the friend task than anything else.

• Follow up faithfully. Salespeople seem to find it quite easy to make promises to customers and prospects, but their performance is something less than 100 percent. Success eludes salespeople who are follow up failures.

• Avoid the “hot potato” syndrome. If there’s a close second to not keeping promises, it’s gone missing after getting the order. Whether they’re conscious of it or not, customers are particularly sensitive to even infinitesimal changes in a salesperson’s behavior once the sale is made.

• Always make it right. Granted, there are some customers who deliberately make it their mission to take advantage of salespeople. Yet, the adept salesperson can help avoid allowing such situations to become disasters by putting themself in the customer’s situation. Making it right is always a gain.

• Never get comfortable. A pervasive myth that circulates among salespeople (and others) suggests a time comes when we’ve “paid our dues” and we have a right to such rewards as more pay with less work, access to prestigious accounts, little or no prospecting, and, of course, “special treatment,” whatever that means.

John R. Graham of GrahamComm is a marketing and sales consultant and business writer.

He publishes a free monthly eNewsletter, “No Nonsense Marketing & Sales.” Contact him at johnrg31@me.com, 617-774-9759 or johnrgraham.com.

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Food Industry News® March 2013

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Now Available In Chicagoland From Guard Against Rick Bayless Opens Frontera Office Dangers Fresco with nuCuisine at Your boring office can be a dangerous place if you’re not careful. Wherever you work, keep these safety basics in mind: l Cords and wires.

Keep them off the floor and clear of any foot traffic. l Cabinets. Secure desks and cabinets so they can’t fall over and injure anyone. l Smoke detectors.

Check batteries regularly. l Safety signs. Exits, first aid kits, and the location of fire extinguishers should be clearly marked. l Common areas.

Keep these clean and free of anything that could cause an employee to trip and get injured.

Food Costs Rise Faster Than Predicted Please Contact Steve or Michael Tardella For Assistance

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A study using data from the Department of Commerce found that food costs for a family of four rose $2,055 above the previous trend line in 2012. Between 1950 and 2005, the cost of food steadily dropped, but since 2006 the cost has been rising.

– Adapted from Supermarket News

If you think you know what your problems are and you haven’t fixed them, the real problem is you. –JC

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Northwestern University

Officials from Sodexo’s nuCuisine launch celebrity chef Rick Bayless’ first campus restaurant at Northwestern University, which will feature authentic Mexican cuisine including tacos, tortas, quesadillas, special seasonal dishes and gluten-free options.

Bayless said “I am pleased for this great opportunity to put a Frontera Fresco inside such a prestigious university. Sodexo and Northwestern have turned out to be great partners in opening our first on-campus restaurant. Northwestern University students and faculty will love the menu, the experience and the high quality we deliver through Frontera Fresco.”

“Bringing a concept like Frontera Fresco to our Northwestern community makes sense,” said Julie Payne-Kirchmeier, Assistant Vice President, Northwestern University.

“Our students, faculty and staff are savvy about their food – and the fresh, local and authentic approach taken by Rick Bayless and the Frontera team is a perfect fit for our university food program.”

“We’re thrilled to partner with Rick on his campus dining concept for Frontera Fresco,” said Steve Mangan, resident district manager for nuCuisine. “Northwestern is a community of dynamic cultures from across the globe.

Rick’s fresh twist on Mexican cuisine is an ideal fit for the Northwestern University community.” nuCuisine, is a collaborative partnership run by Northwestern University and Sodexo. Its executive chefs provide the campus community with international cuisines, made-to-order entrées and imaginative “destination dining” experiences.

Mangan continued, “Frontera Fresco is a great addition to our retail offering at Northwestern. It will strengthen our commitment to expansion of fresh, seasonal, and local products. At the same time it adds to our focus on culinary expertise and staff development campus wide as we work to become an integral part of the Chicago food scene.”

Instead of relying on larger food distributors, Bayless is committed to using local food and produce from farmers within a 100-mile radius of his restaurants. “We will continue using local products at the Norris location,” said Mangan.

“The produce, the cheeses, and the meats, will be from farmers who are supported by the Frontera Farmer Foundation, which gives grant money directly to small farms to build greenhouses and buy supplies that in turn go into making the produce that is plated at the restaurants,” said Stacy Dixon, Frontera’s director of development and marketing.

For more updates on the eatery and information about the grand opening and upcoming contests, follow Norris Center on Facebook and Twitter.

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Food Industry News® March 2013

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Rewith your boss and employthat will have the biggest ees. Plan your day, but be view your long-term goals impact, and take it on while ready for interruptions as as well as your most urgent you’ve got maximum entasks for the day, and spend ergy. they arise. n Check messages— a little time analyzing your n Plan a break. Don’t briefly. Don’t bother an- priorities so you can put push yourself. Schedule a swering every email and your energy where it will do quick break at some point phone message you’ve the most good. n Choose your most im- in the morning so you can received since yesterday.

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Food Industry News® March 2013

Diner X March, 2013

BARNES & NOBLE CAFÉ 160 Orland Park Pl. ORLAND PARK, IL 708-2269092. The café in the bookstore is a great place to hang out, work on your computer, browse some magazines and enjoy a cup of coffee along with a snack. They have a nice assortment of pastries to choose from.

CHARCOAL OVEN 4400 Golf SKOKIE, IL 847-675-8062. This is one of those restaurants that has a supper club feel and has been in business for over 50 years. It has a full bar and restaurant offering steaks, chops, chicken and some Greek specialties. We started with fresh baked bread and the night we were there we received a complimentary appetizer of Pasticcio, along with our entrée. My entrée was the Greek chicken.

CHICKEN HUT 3200 N. Broadway CHICAGO, IL 773-868-1755. If you love chicken then you’ll love this place; the specialty of the house is char broiled chicken. A whole chicken dinner special comes with a pita, choice of potato, coleslaw or rice served with choice of homemade salsa or BBQ sauce. So flavorful you don’t even need the sauce.

EGGSPERIENCE PANCKAES & CAFÉ 176 Randhurst Village MOUNT PROSPECT, IL 847-222-2222. Ok, these people are doing something right, this is their 6th location. I dined here on the weekend; it was very busy. Breakfast is always my favorite thing to have here; it’s a toss up between the strawberry pancakes or an omelet. No matter at which location I eat, the food is always excellent!

EMMA’S BAGEL CAFÉ 9306 Skokie Blvd. SKOKIE, IL 847-673-3030.

Kosher restaurant; closed on Saturdays. They serve breakfast and have a bakery offering challah bread, cookies, pastries and a full menu which include salads and sandwiches. I tried a Jerusalem bagel which is a little lighter than a regular bagel with creamed spinach and topped with cheese.

FUDGE POT 1532 N. Wells CHICAGO, IL 312-943-1777. They have the best homemade fudge, hand dipped caramel apples, candy and suckers. So, my top five favorite things to get here are the walnut caramel taffy apple, the plain chocolate fudge, the white almond bark candy and the chocolate covered apricots or strawberries. Sweet!

MEATHEADS 3304 N. Western CHICAGO, IL 773-525-5300. It’s fast and fresh. They really have a very tasty burger. I had the Meathead (100% Angus beef) burger with the works. You get a choice of grilled or raw onions on it. Add fries to your order because they are so good, cooked and seasoned perfectly.

PREMIUN OUTLET MALLS 11211 120th Ave. PLEASANT PRAIRIE, WI 262-857-2070. After a long day of shopping, recharge with a visit to the Pavilion for a bite to eat. They have lots of fast food choices. My choice is Sbarro where you can get a nice slice of pizza.

TAQUERIA LOS TRES PORTILLOS 425 W. Lake ADDISON, IL 630543-0777. Mexican cuisine. Wow, I can’t believe how many entrees were displayed on the 3 fold to-go menu. Start off with an order of guacamole and then you can choose from burritos, tacos, tortas, flautas, or if you want seafood they have some really good choices.

TOKYO BEIJING 339 Ridge WILMETTE, IL 847-251-2666. This is a great place for pick–up. Mix it up; on the menu you can get Japanese, Chinese or Thai cuisine. Start with an order of edame (soy beans) then an order of pork egg foo young and an order of Thai spicy basil fried rice.

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Food Industry News® March 2013

Page 15

Costly Return-to-Work Mistakes

employers who work and stay in touch with the employee, the treating physician, and supervisor are most successful.

By Kevin Ring 5. Don’t distinguish “light duty” from “transiBy lowering the length and duration of time tional work” from “reasonable accommodation.” away from work due to injuries and illnesses on 6. Rely on the physician to guide the RTW or off the job, Return-to-Work (RTW) programs process. While many employers have recognized have reduced Workers’ Compensation, disability that they need to take the lead role with both the and medical insurance costs as well as strength- treating physician and injured worker, others still ened morale and productivity. More recently rely on the physician. While physicians are mediRTW programs have helped protect employers cal experts, they do not have essential informafrom lawsuits regarding regulatory non-complition about workplace policies, job demands and ance, particularly related to the ADAAA. the availability of transitional work. Moreover, Traditionally, employers focused on helping employees who were injured at work get back if a physician’s training is not specifically in the to work early with RTW. Recognizing the value treatment of occupational injuries, they may not of a healthy workforce, the commonalities of re- adhere to evidence-based guidelines.

7. Don’t understand how laws overlap and covering from on and off the job injuries, the efficiencies of coordinating RTW efforts, and the conflict. The overlapping and often conflicting greater risk exposure to discrimination claims requirements of ADA, FMLA, Workers’ Comp when workers are treated differently depending and a plethora of state laws are an administraon the reason for their absence, some employers tive nightmare. There are differences in eligibility, are moving toward integrating occupational and leave lengths, job reinstatement requirements, acnon-occupational cases to reduce absences and cess to medical information, fit-for-duty certificalower claims costs. tions and so on. More than one law can affect the Whether the program is an integrated occu- same situation and each must be considered. For pational/non-occupation RTW or a traditional this reason, a “silo” structure in which separate RTW, the economic and legislative landscape areas manage Workers’ Compensation, disability poses challenging issues for employers. Here are and health can be problematic, inefficient and some common mistakes: duplicitous. Yet,at the same time, this quagmire 1. Failure to effectively manage the increase in adds to the challengeof integrating occupational number of employees covered by the ADAA

and non-occupational RTW. Ultimately, the enProperly structured, RTW programs can decrease tire organization is responsible for the knowledge the ADA exposure.

2. Insist employees be released to “full duty” possessed by any part of the organization and an before returning to work. In order to get claim- employer needs to determine the best process for ants back to functionality, Workers’ Comp has its needs and circumstances.

Irish Cream Cheesecake 8. Don’t stay focused on the goal and establish shouldered much of the cost for treating comorbidities, particularly for claimants who do consequences. The ultimate goal of RTW is to not have health insurance. Although the cost may transition workers back to their pre-injury job. shift under Obamacare, it will take time and it’s Whether it’s a result of a poorly managed protoo early to determine the overall impact on the gram, lack of knowledge or fear of violating a law, bottom line. Since chronic conditions are major some employees remain in a reduced-productivity drivers of Workers’ Comp, health and disability position too long, or indefinitely. An Integrated costs, proactive employers are expanding preven- Benefits Institute survey revealed a RTW focus tive services and wellness initiatives to make the on the employee’s own job, modified as necessary, workforce healthier. ranked as the most important factor in successful 3. Fail to commit the budget or resources. The RTW. Requiring mandatory participation was the costs to implement a program will vary depend- second most important program feature affecting ing upon industry, company size and injury hisRTW success.

Lemon Mixed Berry Cheesecake tory. The good news is that there are ample re9. Believe Workers’ Compensation settlements sources from insurance carriers, insurance agents, resolve other liabilities. One size does not fit all. and governmental agencies to guide the process.

Snap this code, visit Obligations under the various laws are reconciled 4. Be deterred from setting up transitional aswww.elicheesecake.com/spring signments because the employee “may get hurt separately. During settlement negotiations, close or call 800.999.8300 to learn more again.” Employer and employee fear of re-injury coordination is necessary between the company’s often hampers RTW efforts. This of course is a legal, risk management, and HR departments to risk, but an even greater risk is having the em- ensure that each office is able to accomplish its 6701 W. Forest Preserve Dr., Chicago IL 60634 ployee stay at home and develop a “disability at- mandate without compromising the employee’s 800.999.8300 . sales@elicheesecake.com . elicheesecake.com titude” that extends the absence and drives up rights.

Ring is the Director of Community Growth for the Institute of Workcosts. The right timeline and transitional process Kevin Comp Professionals, which trains insurance agents to help employers reduce for an employee to return to work is best done on Workers’ Compensation expenses. A licensed property and casualty insurance he is the co-developer of a new Workers’ Comp software suite that will a case-by-case basis. Guided by the goal of safely agent, There is something to be learned from everyone. –JC help insurance professionals in working with employers. He can be contacted at returning the employee to their pre-injury job, Kevin@workcompprofessionals.com .

There’s Always a Reason to Celebrate

with Eli’s this Spring

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Food Industry News® March 2013

Page 16

Fall in love with what you do for a living; It works. –JC

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Get Ready for the Krispy Kreme Comeback Krispy Kreme, which ran into trouble in the mid-2000s, appears to be back on track thanks in part to new menu items such as oatmeal and smoothies. The brand intends to open new international and domestic locations this year, and some believe the brand could interest buyers. “In the United States, we clearly have lots of room to grow,” said James Morgan, the brand’s CEO, in November. – Source: Bloomberg Businessweek

Founded in Boston in 1790 and now based in Norwich, Vermont, King Arthur Flour is America’s oldest flour company. During its more than two centuries of business, King Arthur Flour has grown from a regional staple to a brand known nationwide for its superior flours, its passion in sharing the joy of baking, and as the nation’s premier baking resource.

Dedicated bakers herald King Arthur Flour for its high-quality and consistent baking performance. Their flour is held to the strictest specificationsin the milling industry. Protein content never varies more than 0.2%. and ash 0.02%.

All of their flours are also backed with a knowledgeable and experienced sales team, all of whom have extensive baking backgrounds. They have a passion for quality baking, and want to make sure that each bag of flour meets the user’s expectation.

King Arthur Flour’s mission goes beyond simply providing great flour, though.

Through its products, publications, and educational programs, King Arthur Flour strives to support and expand all aspects of baking by being the highest quality product, inbrmation, and education resource for, and inspiration to, bakers worldwide.

More information and a complete roundup of King Arthur Flour’s professional baking resources are available at kingarthurflour.com/professiosnal.

Their ad appears on page 12 of this issue.

2/13/13 11:41 AM

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Perishable Distribution Solutions, Inc. is the full-service solution to all of your transportation needs. Refrigerated or dry, truckload, LTL, or intermodal. Wherever and however you need your freight to move, PDS, Inc. is committed to providing exceptional service and transportation solutions for the food industry throughout the continental U.S. About Perishable Distribution Solution: We can safely move your product, on time with our our asset-based fleet of tractor/trailers, as well as our network of PDS approved third party carriers to offer reliable transport of your goods at competitive prices. PDS is the most reliable name in the food transport business.

Refrigerated Truckload Service: Short haul or long haul load, you get care and expertise. Count on PDS to deliver your freight safely, affordably and on-time.

Refrigerated LTL Service: Perishable Distribution Solutions, Inc. specializes in transporting refrigerated less-than-truckload freight.

Chilled or frozen, one pallet or twenty-four, PDS services 33 Midwest and Eastern Coastline states on a weekly basis.

When you move your fresh or frozen freight with Perishable Distribution Solutions, Inc. you are working with dedicated professionals who make your freight our business.

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and owner-operators After-hours contact with dispatch and operations n n Consistent, weekly delivery schedule Perishable Distribution Solutions, Inc. (PDS) is focused on providing you with the best solution for your refrigerated shipping and transportation needs. Our resolve to never say “no� and proactively service our customers has resulted in a loyal and diverse client base that knows they can rely on PDS to get the job done.

Perishable Distribution Solutions Inc. 7501 Industrial Drive, Forest Park, IL www.pdsli.com echouinard@pdsli.com

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Food Industry News® March 2013

Page 18

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Michele Baking Co., home of Casa Nostra Bakery recently unveiled a new formulation for its light, whole wheat Tomato-Herb Focaccia. According to Joseph Florio, the 3rd generation baker at the company, “this product is in answer to chefs requesting lighter but still full flavored whole wheat breads, for authentic Italian sandwiches, panini sandwiches and the bread basket. The crisp crust, along with the moist, flavorful center adds depth of flavor to any item or when simply enjoyed alone.” The firm has a full line of authentic Italian and American breads, rolls, dinner rolls and sandwich breads. Florio tells Food Industry News that “because of our size and hands on approach, we are able to do what the bigger bakeries can’t.” Their ad appears on page 4 of this issue.

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Food Industry News® March 2013

Page 19

Common Sense in the Workplace

n Use emoticons when you’re messaging with friends to show them how you really feel. Do not use them for internal or company-wide communication. n The use of a cell phone to text while on the job may seem innocent enough, but in lost time, an employer could dock you for time spent away from fulfilling your responsibilities. n The use of fragrences, particularly oils that can cling and affect other workers with sensitivities or allergies, should be left for outside use. n Adequate amounts of sleep can never be compenstated by using energy drinks or stimulants. If you find that you can’t do the job without a dose of stimulants, it is time to rethink how you (mis)use your time.

TopGolf Choses Alpha POS and Focus POS Software for its nationwide installations

TopGolf, an upscale golf themed entertainment facility, located at 699 W. Thorndale Ave, in Woodale, has made the decision to switch from its current (very large) national POS vendor to Focus POS, with the sales, training and installations being performed by locally based Alpha POS. Woodale, IL is the fourth location that Alpha has outfitted with Focus. “The Focus software is easier to use than our old POS system from Server level up” says Clay Sanders, Food and Beverage Technology Specialist for TopGolf. Reports are broader and easier to compile, and more configurable. It is a much better visual interface than our previous system. And, Alpha POS is full service, always available, and the software is constantly evolving to meet our needs” says Sanders. Change can seem scary in a high volume location, but according to Donna Revello, Training Manager for TopGolf, “I thought this was an easy transition with the help of the staff of Alpha POS Services. I love Focus!” Alpha POS is the exclusive dealer for Focus POS. Also pictured are Ron and Dana Meechum of Alpha POS. You may see their ad on page 3 of this issue.

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The best of all leaders learned by being the best of all students..

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Food Industry News® March 2013

Page 20

Be Ready for a Rainy Day

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There can be no waster without greed. –JC

Spotlight on Chicagoland Sports Bar Leaders Time Out Sports Bar

6025 S. La Grange Rd., Countryside, IL Located just a half block North of Joliet Rd., Time Out Sports Bar and Grill boasts over 30 HD flat-screen TVs, a variety of games, daily food and drink specials, and more.

Serving customers from Countryside, La Grange, Western Springs, Brookfield, Hodgkins, Willow Springs, Willowbrook, Indian Head Park, Lyons, La Grange Park and many more communities. Time Out also offers carry-out service and private party reservations. Invite your friends and enjoy an evening of good company, great food, drinks and Chicago sports.

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Experts in personal finance often recommend having an emergency fund in case the unexpected hits—a layoff, an injury, or any event that interrupts your paycheck. Such a safety net should cover at least six months’ worth of living expenses (six to eight months’ worth for a more comfortable cushion).

To calculate how much you need to save: $ Collect all your financial records for the past year, including bank and credit card statements, ATM receipts, and canceled checks. Sort them by month. $ Using graph paper or a ruler, make a grid listing the 12 months of the year across the top. Down the left-hand side write all your fixed expenses, e.g. mortgage or rent, insurance policies, car payments, utilities, medical expenses. Then add other major spending categories such as food, entertainment, etc. $ Refer to your financial documents to fill in the amount you spent in each category during each month.

Total the expenses for each month, and write it at the bottom of the column. $ Add all these monthly totals and divide the sum by 12. This is your average monthly expenditure. $ Multiply the average by six (or eight). This how much you should have for a comfortable safety net. $ In addition to your emergency fund, you should also have on hand an emergency credit card with the largest credit limit you can qualify for. You should apply for this card before the unexpected hits, as credit card companies are less likely to give you a line of credit when you are without an income.

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Expanded Roles for Meeting Participants The responsibility for better meetings rests on participants as well as leaders. Bad meetings can often be blamed on participants who arrive late, conduct sidebar conversations throughout the meeting, pop in and out to handle phone calls, or simply sit silent while others actively participate in the meeting.

At root, such participants have settled on a narrow set of roles they are determined to play out in each meeting they attend. ] ohn the Objector will begin each of his comments with “But...”

Ida the Idea person will ignore previous discussion to offer “a new way of looking at things.”

Sam the Cynic will mutter ”I just don’t think we’re making any progress.” Coleen the Closer will insist that the group “just decide—we’ve wasted enough time talking.”

When such participants stick to their standard roles, it’s no wonder that meetings become yawners. Just by looking at the list of attendees, you can predict approximately who will say what and how the meeting will devolve into chat or conflict. Such predictable meetings are the death of creativity in companies—-a cul-de-sac, as one writer put it, “into which ideas are lured to be quietly strangled.”

To avoid such stagnation, meeting participants should challenge themselves to take on at least three or four roles that they don’t habitually use in meetings. This fresh-faced approach to meeting participation can enliven discussion, resolve old conflicts, and make meetings a stimulating part of the workday. Here’s a list of meeting personalities from which new roles can be selected.

• Idea person (Here’s an idea...)

mar 17-24.indd 21

• Expander (Yes, and that also means...)

• Associator (I agree with... because...)

• Objector (I object because...)

• Devil’s advocate (I don’t necessarily object, but let me play out a contrary idea...)

• Complimenter (I think deserves a lot of credit or praise because...)

• Bridge builder (Let’s put some of the group’s ideas together... for example...)

• Consensus seeker (So let’s pause for a moment. Are we all in agreement that...)

• Sect seeker (Some of us don’t feel that way. Do you want to hear from the minority?)

• Closer (Let’s at least make a decision on this, then we can move on.)

• Evaluator (So far I think we’ve done a good job dealing with...)

• Personalizer (I can just tell you how I feel...)

• Criticizer (I don’t think we’re getting to the real issues...)

• Peacemaker (I’m sure we are all trying our best to seek solutions here...)

• Summarizer (Let me stop

everyone for a minute so l can sum up what’s been said so far...)

• Questioner (Tell me why you feel so strongly about that point.)

• Motive assassin (You’re taking that position because it helps you...)

• Emotion meter (Here’s the feeling I’m getting from this discussion...)

• Derailer (This may be way off track, but...)

• Authoritarian (Here’s the way it is...)

• Submissive (I guess you’re right. I didn’t see it that way, but you’re probably right.)

If you think it’s expensive supporting your spouse, try not supporting her. –JC

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Food Industry News® March 2013

Page 22

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Put an End to Restaurant Shrinkage One way you can put a halt to or at least reduce shrinkage in your restaurant is to place a video camera in your dumpster area. Dishonest employees will oftentimes steal individual steaks, bottles of liquor or other expensive items by concealing them in purses, backpacks and coats.

However, for an employee to steal an entire case of product, the favored method of operation is to throw it in the trash and come back to retrieve it later.

Key item inventory counts help to isolate missing product to a particular shift or day, but knowing how the product was stolen is often elusive. Having a video camera pointed toward your back door and dumpster area allows you to play back the suspicious periods of occurrence.

– Source: 50 Cost Cutting Tips; www.RestaurantOwner.com. For more information visit www.RestaurantOwner.com.

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AAA Chicago Five and Four Diamond Hotels & Restaurants Announced

AAA Chicago announced the four restaurants and four lodgings named as AAA Five Diamond Award designees for 2013 in Illinois and northern Indiana. All eight designees are located in Chicago, Ill. New York City now has the most Five Diamond-rated restaurants in North America, followed by Chicago (4) and Las Vegas (4). Chicago’s four Five Diamond hotels round out the list of 2013 Five Diamond properties in Illinois and northern Indiana.

“Illinois’ eight Five Diamond establishments all offer exemplary surroundings and service and reflect the characteristics of ultimate luxury and experience,” said Brad Roeber, regional president, AAA Chicago.

The 2013 Five Diamond rated hotels for Illinois and northern Indiana are as follows: The Four Seasons Hotel Chicago (23 years), The Peninsula Chicago (11 years), Waldorf Astoria Chicago (3 years) and Trump International Hotel & Tower (3 years). All AAA Five Diamond rated hotels and restaurants are located in Chicago, Ill. The full listings for the 2013 AAA/CAA Five Diamond restaurants and hotels can be found here.

Additionally, Illinois and northern Indiana boast 62 AAA Four Diamond establishments. Three Four Diamond restaurants are in northern Indiana and 17 Four Diamond restaurants and 42 Four Diamond lodgings are in Illinois. There is one new Four Diamond restaurant added to the 2013 list, Next located in Chicago.

Nationally, 178 establishments were named as AAA/CAA Five Diamond Award® designees for 2013.

Just 125 hotels and 53 restaurants are eligible for the travel authority’s highest and most exclusive rating.

These select establishments represent 0.3 percent of the total 59,000 AAA Approved and Diamond Rated lodgings and restaurants across the United States, Canada, Mexico and the Caribbean.

To become AAA Diamond rated, hotels and restaurants undergo a thorough inspection by one of AAA’s 65 full-time, highly trained professional evaluators.

Five Diamond establishments complete a more extensive review that includes a series of inspections and final committee review. AAA rates more properties than any other rating entity and is one of only two that conduct physical, on-site evaluations.

In 1963, AAA began to rate all accommodations as good, very good, excellent or outstanding. The Diamond rating process, introduced in 1977 for hotels and 1989 for restaurants, continues to be recognized as one of the most trusted rating process for North American travelers.

In Illinois, the Five Diamond Award restaurants are as follows: Alinea (2006), Arun’s (2002), Everest (1996) and Tru (2000). (xxxx) indicates year establishment first received current, consecutively maintained Diamond Rating. SOURCE: AAA Chicago

By our actions are we immortal. –JC

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Food Industry News® March 2013

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Why You Can’t Lead n You are not listening. You may appear to be involved by only know how to put on a false front when it comes to hearing your other employees. n You feel entitled to a title: Nobody, even if you’re a Trump, gets a free ride to success and holds on unless it is earned. Successful leadership requires pitching in on all levels because the true strength of a leader is in serving, not taking. n You are a dimwit, racist, agist or sexist. Every think tank employs a simple method for success: Diversity. If you find yourself using or belieiving any form of discrimination, you are a major liability to the business: Get counselling n You delegate your work. “Delegate” is friendly for “you sluff off your work on others.”

Advice From Within So, who do you trust? Surprisingly, many owners turn to their supervisors without digging for what’s going on in the corners of the business. If you want to get the full story about what you need to succeed, meet your employees over lunch... and privately. Supervisory personnel may intimidate workers if they suspect a whistleblower. If you can’t make the connection, assign it to a trusted employee to ask what you need to know and hand in the lunch tab. –JC

Chicago Tidbits

n DNAinfo.com reported that Chicago’s “Asia on Argyle” signage in Uptown cost taxpayers $260,000. The funds came from the Lawrence/Broadway TIF district that was set aside to beautify part of the city.

n Allstate agents have been leaving the company and are now free to compete, according to Crain’s. This follows a year-long slide in market share. n Indiana is brazenly yanking on Illinois businesses to migrate where their AAA rated climate is better for many bottom lines. n Chicago Mayor Rahm Emmanuel is proposing the privatization of Midway Airport. With the city’s experiences in selling off parking spaces, it may require some careful scrutiny.

mar 17-24.indd 23

Mentoring From Jim

n Share what you know with someone who is worthy to implement it. n Demand that your protogé, in turn, mentors someone else. n Assures you and others that your style and knowledge will live on. n Preserves your values and beliefs. –JC

A family that spends evenings together usually has one car. –JC

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Food Truck Owners The No. 1 reason food truck businesses fail isn’t due to the menu, employees or location, according to Richard Myrick, editor-in-chief and founder of Mobile Cuisine Magazine, it’s having a lousy business plan in an unforgiving economy. “The business plan is what everything your mobile restaurant will do is based on. It will force you to plan ahead, think about the competition, formulate a marketing strategy, define your management structure and plan your financing, among other things,” he says. “It is your roadmap to success.

Do not proceed without a solid business plan.”

– Adapted from PizzaMarketplace.com

Forgive the debtor, not their debt. –JC

Problem Solving

Begin every conversation geared toward problem-solving by identifying the problem and how it might be solved.

Six questions should guide your actions: 1. Is X important?

2. If so, how well should we be doing with X? 3. How well are we doing with it?

4. If we’re not doing at least as well as we should, how can we improve?

5. What’s stopping us?

6. How do we remove, blast through or tunnel under any obstacles stopping us from improving X? — Adapted from Cage-Busting Leadership, Frederick M. Hess, Harvard Education Press

Blimpie Takes Advantage of C-Store Food Trends

Rising sales of prepared foods at convenience stores is creating new opportunities for sandwich chain Blimpie, which now has 250 c-store locations, one-third of its 750 units, says franchise development director Jillian Clothier. The footprint has grown in recent years, from a small corner of the store with a limited menu to full-service sandwich shops, she said. “Ultimately, instead of limiting our menu, we’re now broadening it.” – QSRWeb.com

Spotlight on Chicagoland’s Sports Bar Leaders

Market Restaurant & Sports Bar

1113 W. Randolph, Chicago, IL 60607 Market is a multi-faceted restaurant and sports bar that offers guests an entertaining menu of traditional American classics served with an aesthetic flair. Market combines superior service and quality with the casual vibe and high energy of a neighborhood hotspot.

Large in size, Market features a variety of dining options—the indoor dining room and sports bar, the outdoor beer garden, roof-top deck and the sidewalk cafe.

They’re always throwing events whether it’s a local favorite Industry Night, all the way to hosting fundraisers for not-for-profits. They have several areas to accommodate any kind of group; private dining room / M2 Lounge – up to 120 guests, garden – up to 120 guests, bar – 20-80 guests, rooftop – up to 200 guests and even the entire venue – up to 700 guests.

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Nuggets Uncle Sam wants telecoms to be better prepared for extreme weather events.

The Federal Communications Comm. will press them to install more backup power, upgrade their Internet-based emergency systems and keep more-detailed records. By mid-2014, you’ll be able to text 911 for help. Under a recent agreement

Wondering what to do for Easter this year?

Chicago Easter egg hunts, events, festivals, activities, Chicago Easter brunch restaurants & buffets & photos with the Easter Bunny are just some of the traditional holiday functions you can enjoy. Photo via Flickr

between federal regulators and the nation’s four largest cell phone service providers, the carriers will put the technology in place over the next 18 months. Auto sales will continue their strong run in 2013, extending the string of annual sales increases since the recession in 2008 and 2009. Solar power is poised for another big leap this year, surpassing the record that was set in 2012. – Adapted from The Kiplinger Letter Subway restaurants recently came under fire via social media after a man from Australia posted a photo on the com-

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pany’s Facebook page of one of its footlong sandwiches next to a tape measure that showed the sub measured just 11 inches.

More than 100,000 people “liked” or commented on the photo, which had the caption “Subway pls respond.”

Here are some facts about how our past presidents have measured up: Shortest president: James Madison, 5’4”; Tallest president: Abraham Lincoln, 6’4”; Heaviest president: William Howard Taft, about 300 pounds; Oldest president elected: Ronald Reagan, 69; Youngest president elected: John F. Kennedy, 43; Youngest president to serve: Theodore Roosevelt, 42, taking the oath of office after the assassination of William McKinley. – National Geographic website Does half the world’s food really go to waste? According to a new report by Institution of Mechanical Engineers, about half of the 4.4 billion tons of food produced annually isn’t eaten due to inefficient harvesting, storage and transportation or it is wasted by consumers and markets. “This level of wastage is a tragedy that cannot continue if we are to succeed in the challenge of sustainably meeting our future food demands,” the group said in its report. - CNN

How to Compliment Most managers think they compliment people more than they do.

Try this way to check on yourself. It’s especially effective if you’re dealing with quite a few people.

Here’s how it works: Put 10 pennies in one pocket. Each time you compliment one of your employees, transfer one penny to the other pocket. Do this for a week.

The first day you’ll be aware of the new idea and probably compliment people more than you would normally.

After a few days, however, the novelty will wear off and you’ll realize that you’re not moving too many pennies.

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From Jim n It is harder to take words back than it is to get an elephant through the eye of a needle.

Your quietest workers know more than you do about your business. They come to work and do what it takes to keep your business working... even when you don’t.

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n Spring begins March 20th; make sure that your operation includes being ready for it. n You don’t need to sell if your customers trust you; they come to you to BUY. n Health insurance for your people may be expensive, but don’t blame your staff. n Hire family, hire problems. n Good people are harder to find after you’ve driven good people away.

Spotlight on Chicagoland Sports Bar Leaders

Ditka’s Restaurant

Chicaago’s Vaudezilla will host a Burlesque Hall of Fame Legends Fundraiser on March 16, 10:30 pm at Stage 773. For more information about both this successful troupe and their shows, visit: vaudezilla. com

The Tremont Hotel - 100 E. Chestnut St., Chicago, IL 60611 (Multiple Locations) Ditka hospitality is what makes Mike Ditka’s Restaurants a special place. Setting the example himself, sometimes “Da Coach” is even in the restaurant, greeting fans. The goal of the restaurant’s staff is simply to have their guests want to return.

Ditka’s features all-American food including pork chops and pot roast. Ditka-sized entrees include a 20 oz. Kick-Ass Paddle House Steak or Da Pork Chops; 10 oz. Fullback-Sized Filet Mignon, and Massive Twice Baked Potatoes. Lighter fare includes wood-oven baked pizzas, seafood, and salads. The decor is upscale and elegant while displaying Ditka’s personal collection of sports memorabilia, while an on-site wine cellar specializes in Ditka’s own wine label.

AROUND CHICAGO With Valerie Miller COACH’S CORNER PIZZERIA & SPORTS GRILL Celebrating 15 years (Elk Grove’s Best Kept Secret) Coach’s Corner is a Family Restaurant /Sports Bar and an official Blackhawk’s Bar. Check out the Stanley Cup photo displayed by the front door because they were there.

In the bar area they have a red light on the ceiling that goes off at the beginning of the Blackhawk’s game and when they score. The official Blackhawk’s song comes on and you can sing along. All sports lovers can view their favorite game on any of the 27 flat screen TV’s. The walls are adorned with some amazing sports memorabilia; so take some time to look around.

What sets them apart from a typical spots bar is not only can you come in drink and watch a game but you can also bring the family in and have a great meal. If you want to try something fun at the bar they have a few cocktail concoctions which are quite tasty. Shots include apple pie, mai tai and electric lemonade and I tried something called a milk dud which went down so smooth.

Joe Carcerano, along with his partner Susan Remien, have been in the business for a long time and with their knowledge and expertise has produced this hidden gem.

Perfecting Italian recipes handed down to them from generations is showcased in their cuisine.

On the menu you will find homemade chili, homemade Italian beef, homemade meatballs & red gravy and homemade lasagna.

Appetizers include their famous homemade cheese sticks and some amazing chicken wings. I suggest you try the spicy bbq and the whoa wings which really had a nice amount of heat. (I can see them getting recognized for those chicken wings). Other specialties include salads, burgers, chicken sandwiches, ribs, fish, pasta dishes and pizza. The thin crust pizza was delicious; so light with a nice crisp crust.

If you go down the list of the awards this place has received you would be very impressed at what they have accomplished. They have received 12 awards from the Daily Herald Reader’s Poll including: Best Neighborhood Place, Best Sports Bar, Best Homemade Chili, Best Place for a 21st Birthday and WGN’s as Chicago’s Best “Finger Food” episode 1/24/12.

Coach’s Corner is located at 152 Biesterfield Rd in Elk Grove Village, IL. Catering is also available. For more info log on dacoachs.com

Maine Lobster Exchange Portland, ME

(708) 253-7728 sales@mainelobsterexchange.com

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DNAinfo.com Chicago reported that on Thursday, January 31st, the city issued its first mobile preparer license to Dan Salls, owner of The Salsa Truck. After nearly a year of wrangling, waiting and ordering, Dan was “the only one who’s even gotten to the inspection phase, let alone passed it.”

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Food Industry News® March 2013

TRAVEL With Valerie Miller

DESTINATION: LAS VEGAS, NEVADA Getting There: Direct flights out of Chicago O’Hare on American and United Airlines.

Flights out of Chicago Midway on Southwest Airlines.

Las Vegas is a great getaway destination with gambling, dining, shopping and entertainment. You can have your wedding there, celebrate your 21st birthday, hang out with your family, do a girls weekend, spa vacation or make it a romantic holiday.

The selection of hotels is extraordinary, each has their own theme: n The Bellagio is an elegant Mediterranean villa-style hotel with dancing waters n Caesar’s Palace is Roman inspired with lavish fountains, and talking statues n The New York, New York is a replica of the NY skyline and has a rollercoaster n The Paris has a replica of the Eiffel Tower with dining at the top of the tower n The Rio has a masquerade village with a live show in the sky in the casino n The Venetian has an Italian theme with its own gondola ride For reservations and more info on hotels available in Vegas visit lasvegastoursim.com Dining: ( a few places I recommend) n Bacchamal Buffet at Caesar’s Palace, created by a team of master chefs the buffet offers more than 500 items. n Rio all Suite Hotel – The American Grille has the best burgers, chicken tenders and waffle fries. Plus, the Rio has two amazing buffets, the Rio’s Carnival World Buffet with over 300 items to choose from and the Village Seafood Buffet.

Entertainment: Las Vegas Shows n Donny & Marie at the Flamingo n Beatles Love at the Mirage n Million Dollar Quartet at Harrah’s n The Rat Pack at the Rio n *Soul2Soul Tim McGraw & Faith Hill at the Venetian.*(limited show dates)* (I am a huge country music fan and got the chance to see my two favorite performers live at the Venetian. The show was fabulous! ) Shopping: Forum Shops at Caesar’s – a unique atmosphere that simulates ancient Roman streets with more than 160 stores.

Fashion Show Mall on the strip - shopping, dining and entertainment with a fashion show runway. Stores include Macy’s, Dillard’s Nordstrom and Neiman Marcus.

Las Vegas is a year-round destination. Make sure you bring a pair of comfortable walking shoes and your sunglasses. You are in store for some of the best people- watching in the world. “What happens in

Vegas stays in Vegas.”

General Server Guidelines #2

GET THE MASSEL

ADVANTAGE

l If you get behind, ask for assistance. You’ll never get in trouble for asking.

The secret ingredient of all successful menus l Keep yourself geared up Flavor advantage that you can really taste. Value advantage so that you are ready with double the yield of competing products. Appeal for any rush. We get advantage with all vegetable, all natural ingredients. most of our complaints The all vegetable nature of Advantage makes it during the restaurant’s suitable for all people, regardless of dietary restrictions, slow period. lifestyle choices or religious beliefs. l Don’t ever stand around ✔ High yield ✔ No additives ✔ No preservatives or lean on anything. ✔ No GMO ingredients ✔ Gluten free You can always be ✔ Lactose free ✔ Cholesterol free ✔ 99% fat free cleaning. Running ✔ Suitable for Vegans ✔ Kosher ✔ Halal clean-up, wiping shelves or the sales staAnd best of all they are absolutely delicious! tion, taking bus tubs to the back, etc. A server never goes into, or leaves, the kitchen empty handed. Full hands in, full hands out! l Always be sure that all your food is secure when you leave the kitchen. Never attempt to carry too much. Two safe trips are better than one catastrophe.

See the full range of Massel Advantage Bouillon Granules & Gravy Mixes at www.massel.com. Call Master Food Brokers to l Always ENTER the order your Massel Advantage bases at 630 833 3988 kitchen keeping to the right. Always walk they have not found a prime quickly, but never run. vendor relationship particuThis will prevent seriMassel Ads - 3.75x6" FA.indd 1 larly advantageous, many 31/10/12 sucous accidents and extra work for everyone. cessful independents have and Consolidate purchases with l If an order is delayed in some even claim their close rethe kitchen, first inform a prime vendor arrangement. lationship with their prime supthe manager, and then The practice of buying a large plier is one of the main reasons portion of products from one tell your customers. for their success. broadline supplier is much The manager will go – Source: 50 Cost Cutting Tips; www.RestaurantOwner.com. to the table and exmore common in more highly For more information visit www.RestaurantOwner. com. plain the situation as profitable restaurants than it is well. Get your stories in marginally successful ones. straight. Never hide While one-stop shopping, as from your customers. it’s sometimes referred to, is l Learn to use your time no panacea, in most cases wisely. When in your station, check all the ta- consolidating the majority of Meirtran is a provider bles before going back purchases with one supplier of more than 750 ATMs tends to offer the opportunity to the kitchen. Don’t in northern Illinois, go to one table then go to lower overall food prices working with all brands to the kitchen. Conand costs. of ATMs. In addition to solidate your trips. Fill Prime vendor relationships stand alone units, up all glasses in your can be structured in many we also sell and install whole station, clear all ways but most operate on wall mounted and plates, and then go on a cost-plus basis. Suppliers to something else. This drive-up ATMs. is the secret to running agree to a certain percentage Make an ATM your or dollar amount of “markup” volume and making next great profit center. over their cost for a certain more money.

Call Mike Boyd, President:

Cost Cutting Tip for Restaurants

11:08 AM

ATM Placements in Qualified Locations

– Source: Server Training Manual at www.RestaurantOwner.com.

For more information visit www.RestaurantOwner.com.

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amount of time, often a year.

While some operators say

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News Bytes

n Leona’s will close three suburban restaurants. According to Crain’s Chicago business, the Rogers Park restaurant at 6935 N. Sheridan Road will move to the Hop Haus gastropub at 7545 N. Clark St. CEO Leon Toia, grandson of the restaurant’s namesake, said that he will scale back operations to a more urban focus. n Chicago-area home prices

The Return To College Eastern Illinois University in downstate Charleston saw a dramatic upturn in nontraditional adult returning students in 2012; in fact, the number of nontraditional graduates outnumbered oncampus graduates. What is the appeal of their BGS program? It delivers a BA in General Studies to adults who have already established themselves in careers and who have college credits that are incomplete, but recognized as valid. The General Studies degree can then open the opportunity toward further degrees. Older students are more adept at time management and cognitive thinking, making them highly attractive to the job market.

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Spotlight on Chicagoland Sports Bar Leaders

West Town Tavern

1329 West Chicago Avenue, Chicago, IL 60642 Susan and Drew Goss have been fixtures in the Chicago restaurant community since 1993 when they opened Zinfandel Restaurant in River North. In 2001 the Gosses found the perfect space to open a small, neighborhood restaurant at 1329 West Chicago Avenue and West Town Tavern opened in May of 2002.

Longtime residents of West Town, Susan and Drew are excited to create their dream restaurant in their own community.

Originally from Indianapolis Indiana where they owned and operated Something Different: Carryout Cuisine, Something Different Restaurant and Snax: a Global Tapas Bar, the Gosses have been restaurateurs since 1983. Their restaurants have received accolades from the Wine Spectator, Better Homes and Gardens Magazine, Chicago Magazine, Esquire Magazine and Gourmet Magazine.

Susan and Drew are well known for their community involvement in Chicago. Susan serves on the Board of Directors for The Greater Chicago Food Depository and West Town Tavern hosts the Annual Girl Food Dinner each May which raises money to fight hunger in Chicago.

West Town Tavern serves contemporary comfort food Monday through Saturday beginning at 5pm. Housed in an 1880s building that retains the original tin ceiling, exposed brick walls and hardwood floors, the tavern’s atmosphere is friendly, warm and intimate. The restaurant seats seventy guests along with fifteen seats at the lustrous oak bar.

fell again in November, its third straight drop and the biggest decline among a 20-city index.

Wells Fargo CEO John Stumpf has seen their brand prosper during the tough recession years and s their largets stockholder Warren Buffet would appreciate, the firm has consumer confidence on their side,” remarked Stumpf to CNNMoney. “We’re starting a fourth year of the recovery, but it’s a very cautious recovery.

People and businesses are spending money on things they need, but they’re not investing for the future in many cases. They’re putting off decisions. In fact -this is a surprise to most people -- in half the mortgages that will be made this year, people will either bring money to the closing -- a cash-in refi -- or use the reduced rate to shorten the term and keep the payment the same.

They’re paying off debt. They’re deleveraging -- there’s too much uncertainty right now.” n Recent increases in postage by the U.S. Postal Service have direct marketers, publishers and businesses scratching their heads on cost-savings strategies that are deminishing. Consider the plight of Reproduct, a Philadelphia-based company that recycled greeting cards into office furniture and carpets . Once postage shot up, the cost to reuse and mail recyclable materials made it almost impossible to "do the green thing" without an act of congress on postage fees.

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Help Poor Thinking Team Members Achieve More Here's a training and development regimen geared to the needs of many poor thinkers in your workplace. n Never label the individual overtly or covertly. In performance evaluations, describe behaviors rather than attaching derogatory terms or names.

Pay particular attention to the words you use about the individual in hallway or supposedly confidential conversation with others. If the poor thinker comes to think of himself or herself as slow-witted or obtuse, those conceptions become selffulfilling prophecies. Instead, continually remind the individual of the importance of his or her job responsibilities and challenges. Breed professionalism by expecting it, even in the face of contrary evidence.

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n Praise the poor thinker when he or she makes meaningful comments in meetings, writes a good letter or memo, or handles a telephone contact well. Such praise does not have to be patronizing.

In a meeting, for example, it’s enough simply to say, “Joe is making a good point.” n Put the poor thinker into a regular, if ad hoc, training program that focuses on improved problem solving.

For example, each week or so write up a few sentences describing a typical business problem. Ask the individual to come up with a good solution to the problem; then meet with him or her to discuss how judgments and decisions were reached. (If the individuals feel singled out for such training, they have passed at least one reality check. They are being singled out, although the rest of the office does not need to know about it.

Cary Miller Presents

People Selling the Industry This month I’m proud to be featured with Dr Jacques Brevery PhD,CEC,CFM,CFBE,AAC. He is the owner of old Belgium Gastronomie,Inc. in Hollywood Florida. Jacques is an expert in food processing, charcuterie , smoking, curing, saucier and sous-vide cooking. He recently published the book “Chef’s GUIDE TO CHARCUTERIE” ISBN 9781466559844.

Ariane Daguin is the owner of D’Artagnan, Inc., a distributor of fresh, frozen and refrigerated specialty foods and meats to chefs. The company now has a local warehouse and office, and offers regularly scheduled delivery across Chicagoland.

Ariane is joined by Chef Kevin Hickey (L) of the Four Seasons Chicago and Chef David Burke of David Burke’s Prime House.

Ed Chouinard is a principal at three Chicago area companies, including PDS, a locally based firm providing safe, economical refrigerated and frozen delivery throughout the Midwest and Eastern Seaboard. He is also involved with Weinstein Meats, providers of meat proteins to supermarkets, food processors, distributors and chains, and Heartland Steaks, an internet and mail order premium steak brand. Ed is well respected for his knowledge of meats, meat cutting and the meat industry.

Tim O’Brien is President of Vienna Beef, Ltd. The company was founded in 1893 when the founders’ family frankfurter recipe was introduced at the legendary Columbian Exposition. Today, Vienna Beef is a whole lot more than hot dogs. They manufacture a wide variety of foods, from their flagship sausages and deli meats to soups, chilis, entrees, condiments, desserts and Kosher specialties.

Joseph Florio is a 3rd generation baker at Michele Baking Company in Franklin Park, IL. In addition to his hard work in the family bakery, he is eager to work with foodservice and retail buyers in sampling his full line of Italian and Mediterranean breads, buns and rolls. His firm offers great tasting, authentic, value added bakery solutions to wholesale customers, who then receive daily delivery across the Chicagoland area. Michele Baking Co. also ships frozen breads and dough’s across the U.S. Barry Busa is with Fifth Generation, Inc., producers of Tito’s Handmade Vodka. Barry is well known and respected for his 25+ years of knowledge and experience in the liquor industry.

If you are not currently selling Tito’s, you might look into it, as it has a cult like following and offers on and off premise accounts increased margin.

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National News The Saxton Group, one of the largest national restaurant franchisees, announced that it has sold its stock to an Employee Stock Ownership Plan, becoming one of the largest 100% employee-owned companies in the restaurant industry. – restaurantnewsresource.com Taco Bell launched a two-market test of a new “$1 Cravings Menu,” with dishes aimed at giving budget-conscious customers more options. If the test is successful, the chain would likely roll out the new menu nationwide, replacing the current “Why Pay More” menu, said marketing VP Chris Brandt. – USA Today Beyond the mall—In an attempt at a major turnaround strategy, Sbarro will open 10 standalone locations this year. To collect or not collect—The debate over whether online retailers should be required to collect sales tax didn’t die with Congress’ failure to pass the Marketplace Fairness Act last year. In 2013, lawmakers are expected to again take up the issue, which often pits online retailers against bricks-and-mortar merchants who support using sales tax collections to level

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the playing field and state governments eager to raise revenue. – Bloomberg Businessweek Would you like some PBR with your Twinkies? A deal is near for two privateequity shops to buy Twinkie and other cake brands from Hostess,

Your Link to Food Safety From grain elevator to full-service restaurant, our pest management and food safety programs ensure the health of your guests. Our systematic, data-driven approach delivers long-term protection for your brand, image and bottom line.

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Were Super Bowl commercials the best part of the game? Some say, “yes.” Dwayne “The Rock” Johnson runs through the set of the firstever got milk?® Super Bowl TV commercial that puts the focus on getting protein in the morning.

the American baker that declared bankruptcy last fall, according to the Wall Street Journal. The buyers are Apollo Global Management, the giant buyout firm, and C. Dean Metropoulos, best known for owning Pabst Blue Ribbon beer. – qz.com By October 2015, restaurants and other merchants that accept credit cards will be required to comply with Europay, MasterCard, and Visa standards or else assume the risks and costs of fraudulent purchases. The safer chip-and-pin system will replace magnetic strips, a change that may mean big investments for restaurant chains that will have to upgrade thousands of POS terminals. – QSR magazine

CONTACT US TODAY | info@mccloudservices.com | www.mccloudservices.com | 1-800-332-7805 Serving IL, IA, IN, MO, KS, KY and TN

Proper Fire Protection

A fire in your workplace is one of the most dangerous and terrifying threats you can face. Preparation and planning are crucial to everyone’s safety, and one of the most essential elements of any fire-protection strategy is the right fire extinguisher.

You don’t want your employees risking their lives fighting fires at work, but prompt action with the right equipment can prevent a small fire from turning into a disastrous conflagration. Before you can choose the right extinguisher, though, you should understand the different types of flames they’re designed to fight. Fires are grouped into these categories: l Class A: Ordinary combustibles like paper, wood, straw, trash, etc. l Class B: Flammable liquids, including gasoline, paint, and grease. l Class C: Electrical fires in live equipment or wiring. l Class D: Combustible metals like magnesium or titanium.

With that in mind, you’ll want to se-

lect the type of extinguisher that will work best for the type of fires you’re most likely to encounter in your workplace: l Water. Use a water extinguisher on class A fires only. l Foam. An extinguisher that shoots chemical foam to smother flames can be used on class A and B fires. l CO2. A CO2 extinguisher can be used to fight class B and C fires. l Dry chemical. An extinguisher using dry chemicals or powder can be used on almost any type of fire (except class D, which require special metal/ sand extinguishers).

Fire extinguishers should be readily accessible and kept in highly visible locations, especially near exits and stairwells. They should be checked regularly to ensure they’re in good working order, and employees should be trained in their use. But no employee should put him- or herself at risk trying to put out a fire. Emphasize the 30-second rule: If you or an employee can’t put out any fire within 30 seconds, get out of your workplace so the fire department can handle it.

Far and away the best prize that life has to offer is the chance to work hard at work worth doing.

— Theodore Roosevelt

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VISIT OUR NEWLY REMODELED SHOWROOM

Food Industry News® March 2013

Why Hire A Restaurant Consultant for Quick Books or Peachtree Accounting

By David A. Gotowko; CEC, CFBE, CHA Founder / President, Restaurant Business Solutions

How to Add Video Gaming to Your Operation 1. First, check to make sure your business is located in a municipality that allows video gaming. The Video Gaming Act of 2009 (The Act), allows municipalities to opt-out and in some instances, villages may have an existing ordinance that prohibits video gaming. A list of municipalities is provided on the Illinois Gaming Board’s (IGB) website: www.igb.illinois.gov 2. Find a licensed terminal operator. The terminal operator is responsible for purchasing, installing and maintaining the video gaming terminals and vault. In addition the terminal operator will handle all cash collections and accounting with the State of Illinois. You will be splitting your revenues with your terminal operator, so it is important to select an operator who can help maximize revenues. You might consider an operator with a casino background as they are familiar with game play, video gaming terminal maintenance and customer service. Lastly, your terminal operator must be licensed with the IGB. A list can be found on the IGB website.

3. Sign a Use Agreement. You must have a signed use agreement with your terminal operator in order to have video gaming at your location. The Act prohibits a terminal operator from offering an inducement to sign a use agreement and accepting an inducement can endanger your ability to be licensed.

4. Your location must become licensed with the IGB. You must complete an online location application, which is found on the IGB’s website. The IGB reviews your application, and if your application is approved, you’ll be ready to begin your video gaming operation.

5. Installation. After your location is approved and licensed, your terminal operator will deliver the machines and set up a date for IGB and Scientific Games (Illinois’ central server vendor) to visit your establishment and hook up your system to the State’s monitoring systems.

You’ll be up and running.

This information is supplied by Pam Sandbulte, Illinois Video Slot Management (IVSM). She can be contacted at 847-612-8781, Sandbultep@msn.com. Her firm is listed in our Buyer’s Directories.

It always amazes me the number of restaurant operators I meet who are dissatisfied with their profit, who do not have any application for on-premise accounting.

They are the same restaurateurs who, when asked about their food & beverage, labor, or “Prime Cost” give me a puzzled look and reply “I think it is somewhere around …” or “My accountant can provide you with this information.” Some may know what their sales numbers are but when asked for any detail, they are simply at a loss (pun intended). Is it a wonder they are dissatisfied with their profit?

In today’s economy it is critical to be aware of and review your operation numbers at least once a week and in some cases, daily if you are experiencing financial difficulties. By the time you receive statements from an accountant the information has aged to a degree very little information will be useful beyond tax reporting.

All successful restaurants have an in-house accounting system they use to provide them key information necessary to operate their business. Small independent restaurants usually cannot afford full time bookkeepers and accountants to manage their books. A good solution is to install an accounting software package such as Quick Books or Peachtree. A good restaurant consultant experienced in accounting and accounting software systems can advise you of the version best suited for your establishment based upon your specific needs. They can also quickly custom install, properly set-up your chart of accounts, teach you how to properly enter sales information, and assist with populating your vendor and customer databases. If your POS system is compatible to the accounting software a “bridge” can often be purchased to populate the POS sales information automatically into the accounting system saving you time and labor dollars to enter it. A restaurant consultant qualified in Quick Books will best advise you regarding POS system compatibility and set-up as well as provide the knowledge to integrate these systems properly.

Once the accounting software is installed, set-up and working properly, the restaurant consultant can train you or any trusted staff member you choose, to input necessary sales data, vendor invoices, receivables, payables, payroll, etc. with minimum time involved by the assigned person each day. Usually 30 – 60 minutes daily is all it takes pending the size of your operation. They can also assist with maintaining the integrity of the system, fix errors, train you to generate useful reports and show you how to read them to obtain the most current and useful accurate information to benefit your restaurant and ultimately, your bottom line.

See David’s ad on page 10 of this issue.

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Sanitation Certification, & Alcohol Awareness Training From the Illinois Restaurant Association ServSafe Sanitation Certification

Member Benefits: n3 Cost Savings on Basic Services n3 Quality Certification & Educational Programs n3 Critical industry Representation n3 Unique Marketing Opportunities n3 Valuable Information Resources

For IRA Membership Information, Call Rich Maruszak:

312-380-4115

MARCH Mondays – Spanish................... 4, 11, 18 Tuesdays.......................................... 12, 19 Tuesday-Wednesday........................ 26, 27 ReCertification: City & State

MARCH

Monday (Spanish)...........................25 Wednesday ....................................20

Wednesdays..................................... 6, 13 Thursdays ...................................... 21, 28 Saturdays ........................................ 16, 23

Alcohol Awareness (B.A.S.S.E.T.) MARCH

Tuesday ..............

5

Classes also available at your location

To Register, Visit Our Website: www.illinoisrestaurants.org Or Call 312-787-4000

Quotes From Jim

Fully cooked and closely trimmed, Kelly Eisenberg is the premium corned beef. Every carefully selected brisket and round are the highest quality beef, expertly trim and cured using a family recipe handed down for generations. There’s less purge, higher yield, and true old-fashioned corned beef flavor that is tender and can be served either cold for trays or warmed for sandwiches. See their ad on page 2.

Spotlight on Chicagoland Sports Bar Leaders Cans Bar & Canteen

1640 N Damen Ave., Chicago, Illinois, 60647 Cans aims to attract a neighborhood crowd looking to hang out and sip suds from a can -- as in an aluminum can.

That’s the gimmick at this Wicker Park spot, from the lowvoltage aluminum can lights over the bar to the 30 varieties of canned beer, including Old Style and Old Speckled Hen. And if you want your canned beer served fast -- and who doesn’t? -- servers are armed with Palm Pilots that send your order back to the bar. Chances are, owners say, your drinks will arrive before the server leaves your table. There’s also a pub grub menu with an expansive list of sauces and toppings for the chicken sandwiches and burgers. The space is divided into two rooms, both decked out with mahogany finishes for a slightly vintage feel, plus several new plasma screens to view sports.

- via chicago.metromix.com

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n Advertising doesn’t cost, it pays. n Ads in Food Industry News are worth their weight. n You can have the business and the money, but without motivated employees, you’re sunk. n It’s your employees, employees, employees who can make your operation successful, or break and destroy you. n Purveyors today must pay big dollars to get the kind of representation that we at Food Industry News give constantly. n Money is an excellent servant, but a terrible master. n Alays forgive your enemies; nothing annoys them more. n Friends will tell the truth even if it hurts, because that’s what a friend truly must do. n It is a sad commentary that a person can have plenty of new friends but no old ones. n Business fat can affect your blood pressure of your organization and perhaps bring a heart attack. n If you are opening a new operation or remodeling your old one, contact us at Food Industry News: We want this information!

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2/13/13 4:13 PM

Food Industry News® March 2013

Page 34

Keeping Your Restaurant Profitable During Winter Months With the first real snowfalls of January, panic might settle in and you may begin wondering, how will I continue to bring customers into my restaurant next month? Until the spring and summer weather begins to entice your customers to come out and dine again, you’ll need to pull out the big guns with some profitable and creative ideas to lure those customers out into the cold. Here are some ways you can ensure that your customers don’t forget out your restaurant during those cold, snowy months.

Flash Specials – Entice patrons out of their house during the cold winter months with specials that are hard to pass up. Email out a same day, same use coupon to your entire email list for 30% off their entire bill.

Run Your Own “Groupon” – Run your own “Groupon” type deal without having to give any of your money away to a daily deal site. Facebook application sites like Offerpop and Woobox offer application programs that allow you to easily collect payment. Simply set up the deal and send to your own VIP list.

Watch as the money rolls in to your restaurant’s bank account, not someone else’s.

Take Advantage of Slow Time – As you may already know, the second highest cost of restaurant operations is payroll. Wintertime is a great time to cross train staff to learn extra duties. If there is no work to be done, keep minimal staff as possible on hand to save some of those unnecessary costs while it is slow.

Reach Out To Your Local Chamber of Commerce – A slow month is a great time to reach out to your local Chamber of Commerce in order to start building connections and future sales. If your restaurant offers catering specials, make an appointment and let people sample your food. Leave a coupon behind for their first purchase. Start building customers!

Just because the winter weather may not be ideal for a flurry of new customers (hehe! – get it?), doesn’t mean that you can’t coax your customers to visit your restaurant, once they do decide to venture out.

Ola Ayeni is the founder of Eateria and Dining Dialog. Access Eateria via this QR code

Cooking to the Image: A Plating Handbook

by Elaine Sikorski; Wiley; ISBN 978-1-1180-7597-5 Paperback, 172 pages; $45.00 Drawing from her decades of experience between professional kitchens and teaching culinary arts, Eliane Sikoski’s excellent guide provides future chefs with the prerequisites to cultivate a professional viewpoint of plating by considering the different ways a chef looks at food. Its goal is to provide a map of how a chef creates a plate of food by considering such questions as: Where in the menu is this food item to be placed? What food is selected? How is the food prepared? How will it be served? How is it presented in relationship to other food on the plate? How much will it cost?

Plating exposes a chef’s deepest beliefs about what food is, and how food should be. Structured as a design process, Cooking to the Image: A Plating Handbook outlines how personal creativity and professional traditions fuse to create successful plated presentations of food. Essential. –MB

mar 33-40.indd 34

The Boomerang Spotlight on Chicagoland Generation Sports Bar Leaders

It’s a special moment in every parent’s life, the day your child steps out, spreads his or her wings, takes flight . . . and then comes right back home to stay. It’s another legacy of the 2008 economic meltdown, according to the US2010 Research Project, funded by Brown University and the Russell Sage Society.

From 2007-2009, 24 percent of adults ages 20 to 34 lived with their parents (26 percent of men, and 21 percent of women); in 1980, only 17 percent did. Almost 10 percent of 30- to 34-year-olds lived in their parents’ home in 2009.

“Although census data do not distinguish between young adults who never left home from those who return home,” the study’s authors say, “it is plausible that many older young adults may have returned home after a stint of independent living”—especially during the economic turmoil of the end of the last decade.

Trace

3714 North Clark Street, Chicago, IL 60613 Conveniently located 1 block north of Wrigley Field on Clark St., and steps south of The Metro, Trace has been a baseball and concert goer’s destination for over a decade. As a late night Chicago Rock Bar, Trace has been more than just a pre/post game or concert destination.

Since opening their doors in 2001, they’ve had one thought in mind; create a unique atmosphere that contrasts the stereotype of the usual Wrigleyville bar. You will find a wide selection of premium and domestic beers, top shelf spirits, and a bevy of cub fans in front of the large-screen plasma TVs on game day, but you’ll also enjoy their rock ‘n roll lounge-like nightlife during the off-season. They’re open till 4 a.m., so cap off your night right at Trace!

Don’t Eat That Yellow Snow

Arizona’s Snowbowl is a ski resort near Flagstaff that has, for 75 years, had problems getting water to make snow, so nearby lakes and rivers have sacrificed fresh water for decades to keep the place covered with ski-worthy coverage. Their solution? Pump sewer water from 15 miles away, as much as 1.5 million gallons of it, every day. The ski resort is is built on a 9,000 foot extinct volcano, so groundwater shortages and coal-supplied energy to pump it all the way up there seem implausibly... poopy.

Many operations are successfully run by the staff, while the management was off playing games. –JC

Spotlight on Chicagoland Sports Bar Leaders Bannerman’s Sports Grill

858 S. Route 59, Bartlett, IL 60103 When you walk into Bannerman’s you enter a sports enthusiast’s paradise.

From the skybox room in the front to their sports-themed areas in back you’ll feel like you’re a part of the game and not just visiting your typical restaurant. When they opened their doors on July 6, 2007, they wanted to be a place the entire community could enjoy. They cater to people just looking for a place to hang out, families out for lunch or dinner, sports fans who want to watch the Cubs, Sox, Bears, Bulls, Hawks or local sports teams hosting parties. They can handle any size group. They’ve listened to your suggestions and they’ve added more video games, hosted the World Series of B-Pong, held Bags leagues and recently celebrated with a Bartlett mom who won the big money on a Japanese Game Show!

Their owner, Murray, has a lifetime of superior food service experience and has been serving the Bartlett Community for more than 10 years, providing both excellent meals and an abundance of community service to schools, clubs, families, organizations and village.

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Brand marketing for the little guy: What to do if you’re not McDonald’s Judges of TV’s popular singing contest sip from cups with the Coca Cola logos strategically facing the cameras. In the movies, a superhero eats his Wheaties before dashing off to fight crime.

Product placements work well for familiar brands. The Coca Cola logo is instantly recognizable worldwide. And most everyone associates Wheaties with strength.

But clearly, this kind of messaging would not be as powerful with lesser-known brands.

“We are frequently approached by businesses with new products that they want to see placed within a TV show or movie. But that’s been tried for non-established products, and for the most part it just doesn’t work,” says Lonny Kocina, president of Media Relations, Inc., an agency that specializes in marketing new or emerging products. “To create demand for a brand, you’ve first got to teach people about its merits so that they understand why they need it.”

Kocina calls this “Reach and Teach” marketing. “It’s reaching out to consumers in arenas where they are most willing to listen to your story. While you’ve got their attention, you teach them about your product. And while we’re more inclined than ever to tune out ads and commercials, most of us will make time to read a newspaper or magazine article, listen to a radio or TV interview with an expert about a new product, examine something new at an expo, and explore new options on the Internet.”

He explains that ads work well for established brands because those companies only need to remind consumers about their product. “There is both a science and an art to marketing,” Kocina explains. “The science is breaking down marketing into understandable elements such as the

mar 33-40.indd 35

marketing mix, the four phases of a product lifecycle, markets and submarkets, etc. The art is pulling all the elements together in a way that influences the consumer’s desire to purchase.”

All products have a lifecycle that can be divided into four stages: introductory, growth, mature and decline. “The introductory and growth stages are where brands are created. The mature and decline stages are where brands are maintained,” says Kocina. “Knowing where you are on the product lifecycle is your first step toward marketing success.”

He explains that during the first two product lifecycle stages, finding arenas where people will pay attention to your story is just the first hurdle. Next you’ve got to construct an appropriate teaching message. “The best promotional messages strike a chord with the consumer. They resonate in harmony with the way people feel in their heart of hearts. Once a connection is made at that level, the consumer is more likely to buy.”

For start-up brands and services to reach consumers on an emotional level, the message needs to communicate feelings more than features and benefits. “Consumers’ actions spring from emotions, not facts. People will be more likely

to buy if they believe they’ll be wealthier, safer, happier, or healthier with a product.” He adds that savvy marketers should also know how to construct an effective positioning statement, and how to determine which market segments to target, before they embark on a consumer campaign.

Without the luxury of the large budget like McDonald’s, marketers must make careful decisions about their promotional mix. That may include national or local media through a publicity campaign, the Internet, and local events.

“Once you’ve identified who you want to target, you need to know how and where to reach them effectively. Some characteristics of the elements of the promotional mix are price, audience size, frequency of the message, and the opportunity to deliver a long or short message.”

Also have a clear understanding of what actions you want consumers to take. “Some commonly desired results include soliciting a direct purchase, gathering personal contact information of your prospects, prompting consumers to contact your company, setting the stage for personal sales, driving consumers to retail locations, educating and informing, and driving people to your Web site.” He

stresses, “Write down your goals and refer to them often. Otherwise, it’s easy to go off on a tangent which wastes time and money, and that can kill the entire project.”

He adds that building a content chain is an effective way to reinforce your marketing messages. “A TV interview can be used as the basis for a newsletter article, highlighted on your Web site, and even referenced on a sell sheet used by the field sales staff.”

When you don’t have instant name recognition, you need to focus on consistency. Carefully following the promotional process for creating messages and then stringing them together to form content chains will create integrated marketing. No matter what the contact point, be it the salesperson, the website or a direct mail piece, the consumer will receive a noticeably uniform promotional message.

For examples of reach and teach messages, and other brand marketing tips, visit www.publicity.com.

Luck is no more than being in the right place at the right time with your eyes open and your nose alligned to sniffing out opportunity. º–JC

773.275.5968

Joel@BermanArchitecture.com

TRY OUR MOBILE APP!

Access Food Industry News advertisers and suppliers on your smartphone with our new mobile app QR code.

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Food Industry News® March 2013

Page 36

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Spotlight on Chicagoland Sports Bar Leaders

Sluggers World Class Sports Bar

3540 North Clark Street, Chicago, IL 60657 Since 1985 Sluggers World Class Sports Bar and Grill has been giving the Wrigleyville area a place to go for much more than just a drink. They have 6-12 foot big screens and over 30 TV’s to see your all of your favorite sports teams in glorious HD! Upstairs they have a full indoor sports complex with batting cages, trampoline basketball, electronic football, basketball, ski simulator, golf, Skee ball, virtual driving games, air hockey and much more.

They have a full menu that includes Burgers, Pizza, Salads and a bunch of appetizers. They even have an outdoor patio for those beautiful Chicago summer days. Come and visit them at Sluggers and they promise you will not be bored!

Visit These Great Advertisers To Pick Up Food Industry News: Ramar Supply Co..........................8223 S. Harlem, Burbank, IL March Equipment..............................930 Fullerton, Addison, IL Zepole Restaurant Supply.... 506 E. Frontage Rd., Bolingbrook, IL Olympic Store Fixtures................... 4758 S. Cicero, Chicago, IL Illinois Restaurant Assn... 33 W. Monroe, Ste. 250, Chicago, IL Gator Chef............................... 100 Frontierway, Bensenville, IL

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Evanston’s Healthy New Drink Brand

Evanston, Illinois’ Solixir, a new, all natural functional drink brand, has created four all natural, no sugar added beverages with situation specific formulas designed to attend to the mind and body’s different needs throughout the day. Solixir’s four formulas include: Awaken, Think, Restore and Relax.

Solixir targets active people who don’t like spikes and crashes from typical energy drinks loaded with sugar and unhealthy chemicals.

“We created Solixir as an alternative to the typical energy drink that is loaded with caffeine, sugar and ingredients consumers have trouble pronouncing,” said Solixir Founder Scott Lerner. Solixir’s functional drinks are less than 60 calories per 12 ounce can, made with botanicals and only all natural ingredients. Solixir was created after Lerner, a lifelong health and fitness fanatic, became frustrated with the lack of healthy, natural drinks that would help him with his early morning workouts. After Lerner and his Solixir team created Awaken they realized there was a need for all natural, no sugar added drinks that helped with concentration, immune support and relaxation.

SRP: $1.99 per can, Solixir can be purchased at over 850 stores across the country, including Whole Foods Market and The Vitamin Shoppe. A 12-pack of Solixir can also be purchased online on Amazon.com.

Using effective amounts of all natural ingredients and no added sugar, Solixir is a system of functional drinks specifically designed to attend to a mind and body’s different needs throughout a typical workday. When active people require a lift in energy, a bit more focus, help winding down or support for the immune system, Solixir’s formulas are a refreshing, healthy way to promote optimal daily performance. For more information, please visit www.solixir.com.

Nicor’s Rebates for Your Kitchen

Improve the efficiency of your commercial kitchen with more ways to save from the Nicor Gas Business Energy Efficiency Rebate Program! This program offers rebates to Nicor Gas business customers for high-efficiency equipment purchases and upgrades. Get rebates up to $1,400 on ovens, steamers, fryers and more! Save up to an additional $750 when you purchase and install two or more qualifying pieces of equipment. +$250 bonus rebate when you purchase and install 2 qualifying pieces of equipment +$500 bonus rebate when you purchase and install 3 qualifying pieces of equipment +$750 bonus rebate when you purchase and install 4 or more qualifying pieces of equipment View qualifying products and rebate information at NicorGasRebates.com/kitchen.

Limited time offer: Kitchen Cash For a limited time, kitchen equipment dealers and installers can also receive cash back for selling qualifying equipment and helping your customers get rebates! The Business Energy Efficiency Rebate Program will award $50 in Kitchen Cash awards to commercial food service trade allies listed as the “Contractor” for each approved application for qualifying equipment — up to $1,000 during the promotional period.

1. Visit the Trade Allies page at NicorGasRebates.com to view qualified product lists and to download rebate applications for your customers.

2. Sell qualified products to your customers or install a qualifying product.

3. Tell the customer to enter promo code KITCHENCASH on their rebate application.

4. Make sure your company name/information is listed in the “Contractor” section to ensure you receive your $50 reward.

Visit NicorGasRebates.com/kitchen to get more information.

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Food Industry News® March 2013

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Pastry Ingredients

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Networking is a dirty word to a lot of people, especially when the image we have of networking events conjors up a leech in a bad suit with inkjet printed cards is looking to score contacts. Networking only works when everyone has something to contribute, and Tart Shells & Puff Pastry Shells that is often in overlooked loChocolate Cups & Shells Chocolate Pencils, Curls & Decorations cations.

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If your restaurant doesn’t offer online ordering yet, you may be losing customers and missing new business.

The restaurant industry is changing n Currently, restaurants are experiencing exponential growth in their to-go business. n The food to-go business now accounts for 20%-50% of an operator’s total revenues. n Operators are starting to see the patron demand for ordering food online.

This new generation of restaurant patron… n has busier schedules more than ever, wanting more food to-go. n conducts business and social activities from their computers and smartphones. n orders almost everything online, and now they are ordering food online. n are wanting less human phone interaction. n is demanding the option to order food online rather than calling in the order.

Online ordering is not only necessary to compete, but will help reclaim your lost patrons n Patrons are looking for restaurants that offer the option to order online. n Online ordering will help meet this demand, with no-setup cost or risk. n Operators are losing customers to competitors that offer online ordering. n Contracting with premium dining sites to refer you business, may not be the best option n Premium dining sites, for the most part, are sending you “Your Customer”, for a fee. n If you currently have a link on your restaurant website that redirects your customer to a premium dining site’s own system to place the order online or by phone, and then charge you a fee for referring your own customer, is insane. n Additionally, you run the risk of your losing your customers to other restaurant choices listed on these premium dining sites. n Offer YOUR OWN fully featured advanced online ordering solution integrated on YOUR OWN website and maintain YOUR OWN Brand with YOUR OWN customers, and stop paying referral fees for customers that would order directly from you -if you offered online ordering.

Online ordering also streamlines your operation n Operators are experiencing growth in their to-go business. n Valuable time is taken with wait staff by taking these orders over the phone. n Online ordering takes staff off of the phone. n Receive completed and correct orders by fax, email, ePrinter, or POS system. n Reduces long lines at rush periods when patrons can order ahead online for carryout, delivery, or even dine-in. n Reduces or eliminates patron and staff food order errors.

Reduces costs n Reduces payroll costs by taking valuable wait staff off the phones. n Reduces food waste costs by eliminating no-shows because all orders are paid for in advance; the patron shows up when the order has been paid for in advance. n Reduces food waste costs from taking the call-in order incorrectly over the phone.

Creates patron loyalty n Patrons will enjoy ordering online and not being placed on hold to placing their orders. n Patrons will love ordering from their smartphone. n Operators can easily create, display, and manage special offers and coupons. n Capture valuable patron contact information and order data with the Menu1 system.

This information is courtesy of Menu1, the leading online ordering system for restaurants. For more information see their ad on page 18 of this edition.

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Food Industry News® March 2013

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No Matter Whose Beef You Serve, It Tastes Best On Gonnella French Bread!

Call Bob Nasshan to Taste and Experience Our Full Line of Traditional and Artisan Breads, Buns, Rolls and Bread Crumbs.

312-733-2020 EXT 1150 Spotlight on Chicagoland Sports Bar Leaders Pippin’s Tavern

806 N Rush St Chicago, IL 60611 Pippin’s Tavern has been the quintessential Irish pub on Rush Street for over 35 years.

A great spot for shoppers to rest their weary bones, have a drink and grab a bite from Downtown Dogs (the hot dog joint next door )… and you don’t even have to get up, the bartender will order it for you! Along with shoppers and visitors from nearby hotels, you find the cheerful regular crowd. Never short on stories, these fine folks are sure to spin tales of the real Chicago.

Pippin’s has plenty of cold beers on tap, even more in a bottle, and tons of libations behind the bar, so you’re never short on choices. They also always have great specials.

But, one of the best things about the place is all the celebrity sightings! Lars Ulritch, Bono, baseball, basketball and football players galore have all visited Pippin’s.

Famous people go to famous bars, and Pips has paid it’s dues.

Urban Gardening Alert: Lead

n As many restaurants seek to use fresh and easily-accessed herbs and ingrediants, good old O’Hare and nearby airports that allow small or private planes could be realeasing lead all over your garden. A 2011 study of children living near airports had higher levels of lead in their blood. About 75% of those private planes are still using leaded aviation fuel. Lead-free fuels are available, but the aviation industry has “been slow to adopt them, and regulators haven’t pushed.” –Mother Jones

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Of Fish and Famine

n Civilization, said the UK’s Lord Cameron of Dillington, is only nine meals way from anarchy. with global economic crisis and transportation systems vulnerable, any point on the map can be brought to panic and riots if food systems are disrupted.

When Grrek officials fought off debt riots by working class people, they made sure that potatoes and farm-direct bulk items became available when grocieries were too expensive for many. The result: Many farmers made a higher percentage of profit by eliminating the middlemen and selling direct. –Utne Reader n Beware, says Mother Jones (Ja/Feb 2013) of that bargain salmon at WalMart, the supermarket and possibly that Red Lobster “Endless Shrimp” special if you don’t want to support seafood raised in non-inspected Asian-raised factory-style farms. While some of that imported seafood bears the Best Aquaculture Prac-

tises label, it is under board members of Darden, parent company of Red Lobster. In 2011, Americans ate 4.7 billion pounds of seafood, but the FDA only inspected, at most, 2 percent. Bloomberg Businessweek reported that US-bound shrimp from Vietnam was stored in ice “teeming with bacteria” while some tilapia from China had been fed pig manure.

In October, the US group

southern Shrimp alliance identifed three Vietnamese shrimp suppliers using unsafe antibiotics yet all three could still export “freely to the United States” even as Japan turned many of those exports away due to banned chemical use.

Domestically, there are safe excellent suppliers for lobster and seafood which meet high standards of safety (and some are found within this issue).

March Equipment has made a special purchase on True refrigerated sandwich prep tables Model TSSU-72-30 PAN and is passing along savings to their customers. According to Dave March, owner of March Equipment, these tables can be used for pizza, sandwiches, salad or anywhere on the cooling line. These gently pre-owned units list new at $8976. The March price (while quantities last) is only $1495. Like all pre-owned March equipment pieces, these units are cleaned, tested, guaranteed and have been refurbished to look and perform like new.

For more information visit their showroom, or see their ad on page 13 of this issue.

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Food Industry News® March 2013

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LISTEN. INSPIRE. ENGAGE. TRANSFORM.

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Meeting Musts 1. Did I begin the meeting by clearly stating its main purpose(s)?

2. Did I remember that God gave me two ears and one mouth‚ and that they should be used in that proportion?

3. Did I draw in all participants as a way of preventing the big mouths from dominating?

4. Did I bring the group back from distractions?

5. Did I work for consensus rather than‚“us versus them” votes?

6. Did I end the meeting by summing up and recapping individual assignments?

7. Did I make sure that accurate minutes of meeting were distributed within a day or two after the meeting?

From DEVELOPING LEADERSHIP ABILITIES Arthur H. Bell, Ph.D.; Dayle M. Smith, Ph.D.

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Olympic Store Fixtures – Awarded BEST RESTAURANT EQUIPMENT & SUPPLY STORE - MIDWEST From Commercial Ovens and Coolers, to the smallest pairing knives, to complete Kitchen Layout & Design; Olympic has everything a restrateur needs to open, grow, and ultimately achieve success in their business.

44 Years ago Tony Giagkou emigrated from Greece to pursue the American Dream. After jobs as an electrician and refrigeration repairman, in 1983 he opened Olympic Store Fixtures. Fast-forward 30 years and his son Nick Giagkou is the powerhouse behind this now Chicago institution where you’ll find an emblem next to their name reading, BEST RESTAURANT EQUIPMENT & SUPPLY STORE - MIDWEST. Olympic was recently awarded this honor by The Destination Guide. They host competitions in which fans watch videos to determine the most popular establishment, to date Olympic’s video has acheived over 14,000 views.

Olympic’s success is driven by their focus on family. When you walk into the store you’re greeted as if you just stumbled on an annual family reunion. You’ll find family members in the office, on the sales team, making deliveries, and even designing their website which recently underwent an overhaul and is certianly one of the snazziest in the biz. Not only does family operate every aspect of the business, you won’t find more seasoned food industry experts anywhere. If your considering opening a new restaurant or your already established, consider Olympic and become part of the family.

See their video here: Olympic Store Fixtures, Inc 4758 S Cicero Chicago, IL 60638 773-585-3755 www.olympicstorefixtures.com

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Food Industry News® March 2013

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irways Systems.................................................630‑595‑4242 A

APPETIZERS

BOOTHS‑UPHOLSTERERS

COCKTAIL BLENDERS

verus.................................................................800‑393‑8287 A

P FG‑Fox River....................................Page 20....630‑896‑1991

Chicago Booth....................................Page 13....773‑378‑8400

lendtec..............................................................800‑253‑6383 B

ELECTRICAL REPAIR & MAINTENANCE

ARCHITECTS

Precision Booth...................................................773‑407‑9296

COFFEE & TEA

Mackay Heating & Mechanical...........Page 21....847‑381‑0448

Joel Berman Architecture & Design....Page 35....773‑275‑5968

BREAD & ROLLS

Stewart’s Coffee & Tea........................................773‑489‑2500

ENERGY REBATE PROGRAMS

Dacre & Youngquist LLC Architects.....................312‑477‑0773

Gonnella Baking Co...........................Page 39....312‑733‑2020

COFFEE ROASTERS

Resource Solutions Group.................Page 08....312‑755‑9020

ASIAN FOOD PRODUCTS

IL Mulino di Valenzano Bakery...........Page 35....773‑934‑1625

Big Shoulders Coffee Company..........................312‑810‑3046

ETHNIC FOODS

Kikkoman International........................................630‑954‑1244

Labriola Baking Company..................Page 05....708‑385‑4884

COLD STORAGE

ikkoman International........................................630‑954‑1244 K

ASSOCIATIONS

Michele Baking Company...................Page 04....847‑451‑9481

Perishable Distribution Solutions........Page 17....888‑491‑1641

FANS‑VENTILATING & EXHAUST

Illinois Restaurant Association............Page 33....312‑787‑4000

Red Hen Bread....................................................312‑433‑0436

CONCESSION EQUIPMENT & SUPPLIES

WR Welding.....................................Page 22....773‑491‑5353 A

ASSOCIATIONS & TRADES

BUTTER‑CLARIFIED

Gold Medal Products...........................................800‑767‑5352

FAUCETS

Chicago Chefs of Cuisine....................................312‑285‑4191

Danish Maid Butter Co.......................Page 03....773‑731‑8787

CONSULTING & DESIGN

F aucet Shoppe The............................Page 20....773‑478‑3890

NAFEM................................................................312‑245‑1054

BUTTER‑PREPORTIONED‑WHIPPED

A D E Foodservice Equipment............................ 630‑628‑0811

FILTERS‑EXHAUST SYSTEMS

ATM MACHINES

Danish Maid Butter Co.......................Page 03....773‑731‑8787

COOKING EQUIPMENT‑GAS/STEAM & ELECTRIC

lympia Maintenance.........................Page 05....708‑344‑0344 O

Meirtran ATM......................................Page 27....800‑382‑5737

CABLE TV‑SALES & INSTALLATION

American Range Corporation.............Page 47....818‑897‑0808

verus.................................................................800‑393‑8287 A

Payment Alliance International............................630‑368‑1833

Prime Time Sports...............................................847‑637‑3500

CORNED BEEF‑FRESH

FIRE SUPRESSION SYSTEMS

ATTORNEYS

CARRY OUT PACKAGING

elly Eisenberg..................................Page 02....773‑588‑2882 K

verus.................................................................800‑393‑8287 A

Russel G Winick and Associates PC...................630‑548‑5800

Bulldog Packaging..............................Page 16.... 630‑458‑1152

Manny’s Food Products......................Page 08....312‑939‑2855

FIRE‑EXTINGUISHERS

AUCTIONEERS

CASH & CARRY‑WHOLESALE

Papa Charlie’s....................................Page 03... 877‑522‑PAPA

verus.................................................................800‑393‑8287 A

Bob King Auctions..............................Page 13....847‑458‑0500

GFS Marketplace................................................800‑968‑6525

ienna Beef........................................Page 23....773‑278‑7800 V

Henrichsen Fire & Safety Equip..........................800‑373‑9714

AWARDS

CASH REGISTERS & SUPPLIES

ronnoCO.s Italian Beef........................................773‑362‑2500

FIREWOOD

C lassic Design Awards........................................847‑470‑0855

Schmaus Cash Register & POS..........................847‑675‑6066

CREDIT CARD PROCESSOR

pache Supply....................................................708‑409‑1040 A

AWNINGS & CANOPYS

CATERING‑VEHICLES

merican Express...............................................877‑527‑1681 A

FIRST AID‑EQUIPMENT & SUPPLIES

Chesterfield Awnings..........................Page 33....312‑666‑0400

DCI Central (Hotshot).........................Page 24....800‑468‑7478

ayment Alliance International............................630‑368‑1833 P

Affirmed Medical Service.....................................847‑322‑9185

BAGS‑CUSTOM PRINTED

CCTV SYSTEMS

CROISSANTS

FLOOR CLEANING‑REFINISH & REPAIR

B ulldog Packaging..............................Page 16.... 630‑458‑1152

Alpha POS Systems...........................Page 03....630‑690‑2870

La Parisien Bakery..............................................773‑725‑3500

Sexton Complete Care........................................ 800‑827‑1126

BAKERS‑WHOLESALE

CEILING CLEANING

DAIRY‑DISTRIBUTOR

FLOUR

Gonnella Baking Co...........................Page 39....312‑733‑2020

Skyline Building Services....................................312‑454‑4545

L ipari Foods........................................Page 25....586‑447‑3500

T ardella Foods....................................Page 12....773‑889‑8544

IL Mulino di Valenzano Bakery...........Page 35....773‑934‑1625

CHAIR/BARSTOOL REPAIRS

DAIRY‑PRODUCTS

FOOD BROKERS

Labriola Baking Company..................Page 05....708‑385‑4884

Restaurant Chair Repair.....................Page 26....630‑424‑0424

I nstantwhip Chicago...........................Page 22....800‑933‑2500

Sip & Company...................................................708‑452‑8828

Michele Baking Company...................Page 04....847‑451‑9481

CHAIRS‑COMMERCIAL

FG‑Fox River....................................Page 20....630‑896‑1991 P

FOOD DISTRIBUTORS

Italian Superior Bakery........................................312‑733‑5092

Chicago Booth....................................Page 13....773‑378‑8400

ew Dairy............................................................312‑421‑1234 N

evanco Foods..................................Page 18....847‑228‑7070 D

JR Dessert Bakery..............................................773‑465‑6733

John Manson & Associates.................................773‑278‑8280

DELI‑PRODUCTS

L ipari Foods........................................Page 25....586‑447‑3500

La Parisien Bakery..............................................773‑725‑3500

Waco Manufacturing............................................312‑733‑0054

L ipari Foods........................................Page 25....586‑447‑3500

FG‑Fox River....................................Page 20....630‑896‑1991 P

Red Hen Bread....................................................312‑433‑0436

CHARCOAL

DELIVERY‑VEHICLES

otiros Foods.....................................Page 38....708‑371‑0002 S

BAKERY INGREDIENTS

Apache Supply....................................................708‑409‑1040

DCI Central (Hotshot).........................Page 24....800‑468‑7478

nichini Brothers.................................................312‑644‑8004 A

Tardella Foods....................................Page 12....773‑889‑8544

Charcoal Supply Company..................................312‑642‑5538

DESSERTS

GFS Food Service Distribution............................800‑968‑6515

BAKERY‑PRODUCTS

CHEESE

lgelato..............................................Page 10....847‑455‑5355 A

Tec Foods Inc......................................................773‑638‑5310

I nstantwhip Chicago...........................Page 22....800‑933‑2500

PFG‑Fox River....................................Page 20....630‑896‑1991

Eli’s Cheesecakes..............................Page 15....773‑736‑3417

FOOD EQUIPMENT

Labriola Baking Company..................Page 05....708‑385‑4884

N ew Dairy............................................................312‑421‑1234

FG‑Fox River....................................Page 20....630‑896‑1991 P

ob King Auctions..............................Page 13....847‑458‑0500 B

Michele Baking Company...................Page 04....847‑451‑9481

CHEESECAKES

Lezza Spumoni & Desserts.................................708‑547‑5969

Gold Medal Products...........................................800‑767‑5352

BAR SPOTTING/LOUNGE REPORTS

Eli’s Cheesecakes..............................Page 15....773‑736‑3417

Nestle‑Edy’s Ice Cream.....................................800‑531‑CONE

FOOD PROCESSING EQUIPMENT

Petritis Group Inc IL Lic 117001002....................847‑705‑6619

CHICKEN TENDERS

ew Dairy............................................................312‑421‑1234 N

L PS Corp............................................Page 23....847‑451‑2222

BAR STOOLS

Love Me Tenders.................................................773‑502‑8000

T he Fathers Table................................................847‑322‑5709

FOOD PRODUCTS

Chicago Booth....................................Page 13....773‑378‑8400

CHICKEN‑PROGRAMS

DIRECTV

assel USA........................................Page 27....312‑283‑5231 M

Waco Manufacturing............................................312‑733‑0054

FSI/Foodservice Solutions..................................847‑719‑6088

rime Time Sports...............................................847‑637‑3500 P

Tec Foods Inc.....................................Page 30....773‑638‑5310

BAR SUPPLIES

CHOCOLATES‑WHOLESALE

DISHWASHER‑LEASING & RENTAL

FS Marketplace................................................800‑968‑6525 G

Ramar Supply Co...............................Page 32....708‑233‑0808

The Cocoa Cabana............................Page 16....847‑851‑8775

Total Management Systems...............Page 04....630‑543‑3666

L ove Me Tenders.................................................773‑502‑8000

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Food Industry News® March 2013

Page 42 Nino’s...................................................................708‑805‑1332

GREASE‑EXHAUST CLEANING

Caro Insurance Services.....................................708‑745‑5031

Perishable Distribution Solutions........Page 17....888‑491‑1641

FOOD SAFETY TRAINING

Olympia Maintenance.........................Page 05....708‑344‑0344

oncklin Insurance Agency.................................630‑268‑1600 C

MEAT WHOLESALE‑RANCHERS

Food Industry Training.........................................630‑690‑3818

S ta‑Kleen............................................Page 22....847‑352‑9191

Farmers Insurance‑Sandra Cavoto.....................773‑586‑4500

Toohill Beef Farm................................................309‑261‑3602

FOODSERVICE DISTRIBUTORS

A irways Systems.................................................630‑595‑4242

Northwest Insurance Services.............................888‑366‑3467

MEAT‑PROCESSING EQUIPMENT

Performance Fse/Roma/TPC..............................800‑747‑1234

A verus.................................................................800‑393‑8287

ociety Insurance................................................888‑576‑2438 S

Enviromatic Corporation of America....................847‑729‑8000

The Horton Group...............................................312‑917‑8610

FOODSERVICE EQUIPMENT‑REPAIR CSI ‑ Coker Service Inc.......................................888‑908‑5600 Cobblestone Ovens.............................................847‑635‑0172 FOODSERVICE‑ LAYOUT & DESIGN A D E Foodservice Equipment............................ 630‑628‑0811 Losurdo Inc..........................................................630‑833‑2828 FOODSERVICE‑EQUIPMENT March Quality Used & New Equip......Page 13....800‑210‑5895 Thunderbird Food Machinery.............Page 40....866‑451‑1668 Zepole Restaurant Supply..................Page 19....630‑783‑1239 Losurdo Inc..........................................................630‑833‑2828 FOODSERVICE‑EQUIPMENT PARTS CSI ‑ Coker Service Inc.......................................888‑908‑5600 Cobblestone Ovens.............................................847‑635‑0172 FOODSERVICE‑SUPPLIES PFG‑Fox River....................................Page 20....630‑896‑1991 Ramar Supply Co...............................Page 32....708‑233‑0808 G FS Marketplace................................................800‑968‑6525 FREEZERS‑ALL TYPES Custom Cooler & Freezer...................Page 10....630‑879‑3131 FRYER OIL CLEANING AND PURIFYING Kast Group..........................................................847‑494‑2600 Systemfiltration Inc..............................................847‑494‑2600 FRYERS FSI/Foodservice Solutions..................................847‑719‑6088 GASKET REPLACEMENT SERVICE Hands on Gaskets & Hardware...........................708‑641‑7007 Just Gaskets And Hardware................................708‑758‑1289 GELATO Algelato..............................................Page 10....847‑455‑5355 Palazzolo’s Gourmet Ice Cream.........Page 28....269‑561‑2000 Lezza Spumoni & Desserts.................................708‑547‑5969 N ew Dairy............................................................312‑421‑1234 GELATO EQUIPMENT & SUPPLIES K ool Tecnologies................................Page 25....630‑483‑2256 GIARDINERA E Formella & Sons.............................Page 19....877‑598‑0909 V Formusa Company..........................................312‑421‑0485 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical...........Page 21....847‑381‑0448 GOURMET‑FOOD PRODUCTS P FG‑Fox River....................................Page 20....630‑896‑1991 Chicago Importing Company...............................800‑828‑7983 New Dairy............................................................312‑421‑1234 Toohill Beef Farm................................................309‑261‑3602 GREASE REMOVAL SERVICE Mahoney Environmental.....................Page 12....800‑892‑9392 Hopkins Grease Company..................................877‑404‑7327 Kaluzny Bros Inc.................................................815‑744‑1453

HOODZ Kitchen Exhaust Cleaning.....................888‑514‑6639

INSURANCE ‑LIFE‑DISABILITY

GREEK FOOD PRODUCTS

Country Financial, Gary Knapp...........................630‑924‑0813

P & S Meats.........................................................773‑775‑1503

INSURANCE SERVICES

GRILLS & ROTISSERIES XL Manufacturing................................................773‑271‑8900 GYROS Devanco Foods..................................Page 18....847‑228‑7070 HAMBURGER PATTY MANUFACTURER Devanco Foods..................................Page 18....847‑228‑7070 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical...........Page 21....847‑381‑0448 HOOD & DUCT SYSTEMS A WR Welding.....................................Page 22....773‑491‑5353 HOOD & EXHAUST‑CLEANING O lympia Maintenance.........................Page 05....708‑344‑0344 Sta‑Kleen............................................Page 22....847‑352‑9191 Airways Systems.................................................630‑595‑4242 Averus.................................................................800‑393‑8287 Enviromatic Corporation of America....................847‑729‑8000 HOODZ Kitchen Exhaust Cleaning.....................888‑514‑6639 HOOD & EXHAUST‑SYSTEMS Belvin/J&F Sheet Metal Co.................................312‑666‑5222 HOOD SYSTEMS‑FIRE Hoods Chicago...................................Page 24....773‑552‑9200 Averus.................................................................800‑393‑8287 Henrichsen Fire & Safety Equip..........................800‑373‑9714 HOT DOGS Kelly Eisenberg..................................Page 02....773‑588‑2882 Vienna Beef........................................Page 23....773‑278‑7800 Crawford Sausage...............................................773‑277‑3095 Red Hot Chicago.................................................800‑249‑5226 HOT WATER HEATER SALES & REPAIR Design Temperature/Hot Water 911....................773‑774‑6000 ICE COMPANIES Tinley Ice Company.............................................708‑532‑8777 ICE CREAM Algelato..............................................Page 10....847‑455‑5355 Homer’s Gourmet Ice Cream.............Page 21....847‑251‑0477 I nstantwhip Chicago...........................Page 22....800‑933‑2500 Nestle‑Edy’s Ice Cream.....................................800‑531‑CONE N ew Dairy............................................................312‑421‑1234 ICE CREAM‑EQUIPMENT & SUPPLY Kool Technologies..............................Page 25....630‑483‑2256 ICE MACHINES SALES & LEASING Grove Ice Machines............................................630‑969‑5199 ICE MACHINES‑SALES‑RENTAL OR LEASING Empire Cooler Service.......................Page 14....312‑733‑3900 Automatic Ice Makers..........................................773‑975‑2005 ICE‑MAKING EQUIPMENT/REPAIR & SERVICE

L PS Corp............................................Page 23....847‑451‑2222 erkel Midwest....................................................800‑921‑9151 B MEAT‑SMOKED Nueske Applewood Smoked Meats.....................800‑382‑2266 MEAT‑WHOLESALE

Northern Illinois Insurance..................Page 48....815‑226‑9353

Capitol Meats (Fontanini)...................Page 07....708‑485‑4800

Country Financial, Gary Knapp...........................630‑924‑0813

evanco Foods..................................Page 18....847‑228‑7070 D

Farmers Insurance‑Mark Holihan........................847‑823‑6800

nichini Brothers.................................................312‑644‑8004 A

Total Insurance Services.....................................847‑205‑1777

Buedel Fine Meats & Provisions.........................708‑496‑3500

ITALIAN BEEF

MEATS

evanco Foods..................................Page 18....847‑228‑7070 D

FG‑Fox River....................................Page 20....630‑896‑1991 P

elly Eisenberg..................................Page 02....773‑588‑2882 K

MEDICAL SUPPLIES

Papa Charlie’s....................................Page 03... 877‑522‑PAPA

Affirmed Medical Service.....................................847‑322‑9185

Serrelli’s Foods...................................Page 26...877‑385‑BEEF

MENUS‑CUSTOM PRINTED

P & S Meats.........................................................773‑775‑1503

Menu’s To Go......................................................630‑483‑0848

Red Hot Chicago.................................................800‑249‑5226

MILK

ronnoCO.s Italian Beef........................................773‑362‑2500

I nstantwhip Chicago...........................Page 22....800‑933‑2500

ITALIAN FOOD SPECIALTIES

ew Dairy............................................................312‑421‑1234 N

E Formella & Sons.............................Page 19....877‑598‑0909

MOBILE REFRIGERATION

Mama Mucci’s Pasta...........................................734‑453‑4555

Gateway Industrial Power...................................708‑563‑7090

ITALIAN SAUSAGE

MODELS‑TRADE SHOWS

evanco Foods..................................Page 18....847‑228‑7070 D

nve Models........................................................312‑929‑2791 E

Papa Charlie’s....................................Page 03... 877‑522‑PAPA

MUSIC‑BACKGROUND

nichini Brothers.................................................312‑644‑8004 A

uzak..................................................................630‑782‑6800 M

JANITOR‑SUPPLIES Ramar Supply Co...............................Page 32....708‑233‑0808 JAPANESE‑FOOD PRODUCTS ikkoman International........................................630‑954‑1244 K

MYSTERY‑SHOPPING/HOSPITALITY&GROCERY Petritis Group Inc IL Lic 117001002....................847‑705‑6619 NACHO‑EQUIPMENT & SUPPLIES Gold Medal Products...........................................800‑767‑5352

KITCHEN‑EXHAUST SYSTEMS/CLEANING

NAME‑PLATES & TAGS

lympia Maintenance.........................Page 05....708‑344‑0344 O

lassic Design Awards........................................847‑470‑0855 C

verus.................................................................800‑393‑8287 A

NEW TABLE TOPS

Enviromatic Corporation of America....................847‑729‑8000

recision Booth...................................................773‑407‑9296 P

HOODZ Kitchen Exhaust Cleaning.....................888‑514‑6639

NOODLES

KNIFE‑SHARPENING SERVICE ozzini Inc...........................................................888‑846‑7785 C aestranzi Brothers............................................708‑867‑7323 M

Mama Mucci’s Pasta...........................................734‑453‑4555 OIL & SHORTENING Columbus Vegetable Oils...................Page 09....773‑265‑6500

KNIVES‑FOOD PREP

OIL CLEANING & PURIFYING SYSTEMS

ercer Cutlery.....................................................773‑844‑7256 M

ast Group..........................................................847‑494‑2600 K

LAWYER

Systemfiltration Inc..............................................847‑494‑2600

Law Office of Biagio Bucaro................................847‑619‑7450

OIL RECOVERY & RECYCLING

Russel G Winick and Associates P C..................630‑548‑5800

merican Bio‑Fuels............................Page 22....630‑631‑5714 A

LINEN SUPPLY & RENTAL SERVICE

Northern Light Energy.........................................708‑695‑5042

osmopolitan Textile...........................................773‑254‑6100 C

OILS & FATS‑COOKING

De Normandie Linen...........................................773‑731‑8010

Columbus Vegetable Oils...................Page 09....773‑265‑6500

ickey’s Linen..................................................... 773‑545‑7211 M

OILS & VINEGAR

Morgan Uniform and Linen Serv.........................773‑843‑3307

astorelli Foods............................................... 800‑SOS‑AUCY P

Valley Linen Supply.............................................630‑897‑4474

OILS‑COOKING/BULK

LIQUOR CONTROL SYSTEMS

Columbus Vegetable Oils...................Page 09....773‑265‑6500

Alpha POS Services...........................Page 03....630‑690‑2870

OLIVE OILS

LIQUOR LIABILITY/AUTO/UMBRELLA

Columbus Vegetable Oils...................Page 09....773‑265‑6500

Northern Illinois Insurance..................Page 48....815‑226‑9353

ONLINE ORDERING SERVICE ey Impact/Menu1.............................Page 18.855‑GOM‑ENU1 K

GREASE TRAP PUMPING SERVICE

Grove Ice Machines............................................630‑969‑5199

A merican Bio‑Fuels............................Page 22....630‑631‑5714

ICE‑SCULPTURE

LIQUOR‑WHOLESALE

M ahoney Environmental.....................Page 12....800‑892‑9392

AAA Nadeau’s Ice Sculptures..............................708‑366‑3333

eerless Liquors..................................................773‑378‑3908 P

ORANGE/FRUIT MACHINES

Tierra Environmental..........................Page 28....888‑551‑1998

INSURANCE

LOBSTERS

erkel Midwest....................................................800‑921‑9151 B

Hopkins Grease Company..................................877‑404‑7327

Northern Illinois Insurance..................Page 48....815‑226‑9353

Maine Lobster Exchange....................Page 26....708‑253‑7728

ORGANIC FOODS

Kaluzny Bros Inc.................................................815‑744‑1453

Professional Consultants Inc..............Page 21....630‑369‑0013

LOGISTICS COMPANIES

astorelli Foods............................................... 800‑SOS‑AUCY P

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Food Industry News® March 2013

Page 43

OVEN REPAIR & MAINTENANCE

Premier Produce.................................................847‑678‑0780

SALAD‑DRESSINGS & OILS

T‑SHIRTS‑CUSTOM PRINTED

Mackay Heating & Mechanical...........Page 21....847‑381‑0448

PUBLISHING

Columbus Vegetable Oils...................Page 09....773‑265‑6500

DLS Custom Embroidery.....................................847‑593‑5957 TABLE TOP REFINISHING/REPAIR

OVENS‑SALES & SERVICE Cobblestone Ovens.............................................847‑635‑0172 PAINTING & HANDYMAN SERVICES Schubert Painting................................................847‑606‑9660 PANCAKE‑BATTER & MIX Tec Foods Inc.....................................Page 30....773‑638‑5310 Gust John Foods & Products Corp......................630‑879‑8700 PAPER‑PRODUCTS Ramar Supply Co...............................Page 32....708‑233‑0808 PARKING LOT SWEEPING Start Parking Company......................Page 36.....847‑366‑2111 PARTY‑FAVORS & SUPPLIES Ramar Supply Co...............................Page 32....708‑233‑0808 PASTA MANUFACTURERS Nino’s...................................................................708‑805‑1332

Food Industry News............................................847‑699‑3300

Tec Foods Inc.....................................Page 30....773‑638‑5310

RAVIOLI

SALT‑DE‑ICING

Mama Mucci’s Pasta...........................................734‑453‑4555

pache Supply....................................................708‑409‑1040 A

RE‑UPHOLSTERY

SANITATION TRAINING

C hicago Booth....................................Page 13....773‑378‑8400

I llinois Restaurant Association............Page 33....312‑787‑4000

REFRIGERATION EQUIP SERVICE & REPAIR

SATELLITE TV SYSTEMS

Mackay Heating & Mechanical...........Page 21....847‑381‑0448

rime Time Sports...............................................847‑637‑3500 P

A ccu‑Tech............................................................847‑658‑8440

SAUSAGE

CSI ‑ Coker Service Inc.......................................888‑908‑5600

ienna Beef........................................Page 23....773‑278‑7800 V

REFRIGERATION‑EQUIP/COMMERCIAL

nichini Brothers.................................................312‑644‑8004 A

Custom Cooler & Freezer...................Page 10....630‑879‑3131

rawford Sausage...............................................773‑277‑3095 C

REFRIGERATION‑UNITS/TRUCKS

Red Hot Chicago.................................................800‑249‑5226

Gateway Industrial Power...................................708‑563‑7090

SAUSAGE MAKING EQUIPMENT

RENDERER‑RECYCLING

L PS Corp............................................Page 23....847‑451‑2222

Restaurant Chair Repair.....................Page 26....630‑424‑0424 TABLES‑ALL TYPES hicago Booth....................................Page 13....773‑378‑8400 C aco Manufacturing............................................312‑733‑0054 W TAMALES Supreme Frozen Products..................................773‑622‑3777 TERMINAL OPERATORS (GAMING) Illinois Video Slot Mgmt (IVSM)...........................847‑612‑8781 TOFU PRODUCTS‑ALL TYPES hoenix Tofu........................................................773‑784‑2503 P TOMATO PRODUCTS astorelli Foods............................................... 800‑SOS‑AUCY P TRADE PUBLICATIONS

Mahoney Environmental.....................Page 12....800‑892‑9392

SCALES

RESTAURANT CONSULTANTS

erkel Midwest....................................................800‑921‑9151 B

PASTA‑PRODUCTS

Restaurant Business Solutions..........Page 10....630‑585‑6650

SEAFOOD‑WHOLESALE

Mama Mucci’s Pasta...........................................734‑453‑4555

RESTAURANT EQUIPMENT

Maine Lobster Exchange....................Page 26....708‑253‑7728

PASTRY INGREDIENTS

FSI/Foodservice Solutions..................................847‑719‑6088

SEATING

Losurdo Inc..........................................................630‑833‑2828

aco Manufacturing............................................312‑733‑0054 W

RESTAURANT EQUIPMENT & SUPPLIES

SEWER(MAINT)‑RODDING & JETTING

Custom Cooler & Freezer...................Page 10....630‑879‑3131

T ierra Environmental..........................Page 28....888‑551‑1998

Olympic Store Fixtures.......................Page 30....773‑585‑3755

SHIPPING SERVICES

Ramar Supply Co...............................Page 32....708‑233‑0808

Perishable Distribution Solutions........Page 17....888‑491‑1641

T rimark Marlinn...................................Page 33....708‑496‑1700

SHISHKABOBS

Zepole Restaurant Supply..................Page 19....630‑783‑1239

P & S Meats.........................................................773‑775‑1503

Valley Linen Supply.............................................630‑897‑4474

Berkel Midwest....................................................800‑921‑9151

SHORTENING

VALET PARKING SERVICES

PASTA‑FRESH AND FROZEN Pastafresh Home Made Pasta............................773‑745‑5888

S otiros Foods.....................................Page 38....708‑371‑0002 PATTY MACHINES/FOOD FORMERS B erkel Midwest....................................................800‑921‑9151 PEST CONTROL/PEST ELIMINATION Mc Cloud Services.............................Page 31....800‑332‑7805 Presto X Pest Control..........................................888‑627‑5772 PICKLES & RELISH Vienna Beef........................................Page 23....773‑278‑7800 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers.................................................312‑644‑8004 Performance Fse/Roma/TPC..............................800‑747‑1234 PLAQUES Classic Design Awards........................................847‑470‑0855

lassic Design Awards........................................847‑470‑0855 C

lympia Maintenance.........................Page 05....708‑344‑0344 O

SLICERS‑SALES & SERVICE

irways Systems.................................................630‑595‑4242 A verus.................................................................800‑393‑8287 A

Schmaus Cash Register & POS..........................847‑675‑6066

John Moauro/Realty Executives.......................... 708‑361‑1150

SOAPS & DETERGENTS

Western Business Systems.................................773‑878‑7200

Kudan Group Inc.................................................312‑575‑0480

Total Management Systems...............Page 04....630‑543‑3666

POINT OF SALE SYSTEMS

Nick Dibrizzi/Coldwell Banker..............................708‑562‑9328

SOCIAL MEDIA CONSULTANTS

Pontarelli & Company..........................................847‑778‑3571

urman Communications...................Page 40....312‑651‑9000 K

RESTAURANT‑DESIGNERS

SOFT SERVE‑ICE CREAM/EQUIP & SUPPLIES

A D E Foodservice Equipment............................ 630‑628‑0811

ool Technologies..............................Page 25....630‑483‑2256 K

L osurdo Inc..........................................................630‑833‑2828

Taylor Freezers and Equipment..........................888‑942‑0777

RESTAURANT‑EQUIPMENT MANUFACTURING

SOUP BASES

American Range Corporation.............Page 47....818‑897‑0808

assel USA........................................Page 27....312‑283‑5231 M

RESTAURANT‑EQUIPMENT REPAIR SERVICE

SOUPS

Retail Control Solutions.......................................630‑521‑9900 Schmaus Cash Register & POS..........................847‑675‑6066 SilverWare POS..................................................888‑510‑5102 POINT OF SALE SYSTEMS‑SALES & SERVICE KCS Computer Technology.................................847‑288‑9820 POPCORN‑EQUIPMENT & SUPPLIES Gold Medal Products...........................................800‑767‑5352 PRESSURE WASHING Mahoney Environmental.....................Page 12....800‑892‑9392 O lympia Maintenance.........................Page 05....708‑344‑0344

UNIFORMS

Midwest Restaurant Supplier..............................773‑254‑1288

lendtec..............................................................800‑253‑6383 B

M erchants Solutions............................................708‑449‑6650

rime Time Sports...............................................847‑637‑3500 P

RESTAURANT EQUIPMENT‑NEW & USED

RESTAURANT REAL ESTATE SALES

Western Business Systems................Page 06....773‑878‑7200

D & S Truck Center............................Page 14....708‑352‑5551 TV SALES, SERVICE & INSTALLATION

Start Parking Company......................Page 36.....847‑366‑2111

SMOOTHIE MACHINES

United Video Systems........................Page 18....708‑780‑1200

TRUCK‑SALES NEW & USED

VENTILATING‑SYTEMS CLEANING

Total Management Systems...............Page 04....630‑543‑3666

Alpha POS Services...........................Page 03....630‑690‑2870

DCI Central (Hotshot).........................Page 24....800‑468‑7478

Columbus Vegetable Oils...................Page 09....773‑265‑6500

aestranzi Brothers............................................708‑867‑7323 M

Alpha POS Systems...........................Page 03....630‑690‑2870

TRUCK‑SALES & SERVICE

SIGNS

erkel Midwest....................................................800‑921‑9151 B

POINT OF SALE SUPPLIES

DCI Central (Hotshot).........................Page 24....800‑468‑7478

Mercer Cutlery.....................................................773‑844‑7256

Bob King Auctions..............................Page 13....847‑458‑0500

Faucet Shoppe The............................Page 20....773‑478‑3890

TRUCK‑REFRIGERATED

Gatorchef.com.....................................................888‑944‑2867

March Quality Used & New Equip......Page 13....800‑210‑5895

PLUMBING SUPPLIES

Food Industry News............................................847‑699‑3300

Mackay Heating & Mechanical...........Page 21....847‑381‑0448

ienna Beef........................................Page 23....773‑278‑7800 V

Makirepairs.com.................................Page 38....773‑888‑2176

STEAKS‑LOCALLY FARM RAISED

Accu‑Tech............................................................847‑658‑8440

Toohill Beef Farm................................................309‑261‑3602

Berkel Midwest....................................................800‑921‑9151

STEAM CLEANING

CSI ‑ Coker Service Inc.......................................888‑908‑5600

ahoney Environmental.....................Page 12....800‑892‑9392 M

Cobblestone Ovens.............................................847‑635‑0172

lympia Maintenance.........................Page 05....708‑344‑0344 O

VERTICAL BROILERS L Manufacturing................................................773‑271‑8900 X VIDEO GAMING TERMINALS Illinois Video Slot Mgmt (IVSM)...........................847‑612‑8781 VIDEO SURVEILLANCE SYSTEMS United Video Systems........................Page 18....708‑780‑1200 WALK‑IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical...........Page 21....847‑381‑0448 WALK‑IN COOLERS AND FREEZERS Custom Cooler & Freezer...................Page 10....630‑879‑3131 WASTE REMOVAL‑ALL TYPES Xtreme Environmental Solutions........Page 06.855‑9RE‑DUCE WEBSITE DESIGN mericaneagle.com............................Page 37....847‑699‑0300 A WELDING & FABRICATING KOP Ind. Welding & Fabrication.........Page 24....630‑930‑9516 WHIPPED CREAM I nstantwhip Chicago...........................Page 22....800‑933‑2500 WILD BOAR SAUSAGES

Hobart Corporation..............................................847‑631‑0070

Skyline Building Services....................................312‑454‑4545

RESTAURANTS

SUPERMARKET‑ EQUIPMENT/ NEW & USED

La Scarola Restaurant.........................................312‑243‑1740

erkel Midwest....................................................800‑921‑9151 B

RETAIL PRODUCT DISTRIBUTOR

SYRUP‑PANCAKE & WAFFLE

Northern Illinois Insurance..................Page 48....815‑226‑9353

ronnoCO.s Italian Beef........................................773‑362‑2500

Lipari Foods........................................Page 25....586‑447‑3500

Gust John Foods & Products Corp......................630‑879‑8700

Farmers Insurance‑Mark Holihan........................847‑823‑6800

PRODUCE DISTRIBUTORS

SAKE’ WARMER REPAIRS

SYRUP‑SUGAR FREE

YOGURT & SOFT SERVE EQUIPMENT

PFG‑Fox River....................................Page 20....630‑896‑1991

M akirepairs.com.................................Page 38....773‑888‑2176

Gust John Foods & Products Corp......................630‑879‑8700

ool Technologies..............................Page 25....630‑483‑2256 K

PRINTERS Menu’s To Go......................................................630‑483‑0848 PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons.............................Page 19....877‑598‑0909

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P & S Meats.........................................................773‑775‑1503 WORKERS COMP INSURANCE

2/13/13 10:16 AM

MEMBER: CRBA

CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL

Email—nick.dibrizzi@cbexchange.com

Only From

ATTN. NATIONAL TENANTS AND SMART FAST FOOD OPERATORS Free standing rest. w/ drive thru available Stoplight intersection, hard corner FOR SALE OR LEASE - Joliet, Northlake, Posen, Addison, Bensenville, East Dundee CHICAGO - BELMONT CRAGIN AREA Former Anastazia Restaurant-BarBanquet-Closed Polish American Restaurant 5221-23 W. Diversey Avenue Lot 50x125 or 6,318 SF/Building: 4,318 SF For Real Estate: $450,000 WEST SUBURBS - BERWYN 6431 Cermak Trophy Restaurant-Bar-Banquet-Night Club 13,000 SF bldg., turnkey on Hot Cermak Road, the “New 26th Street”.

For Real Estate & Equipment $595,000

Nick Di Brizzi 888-317-7721

CHICAGOLAND AREA American Style Pancake House Breakfast/ Lunch Concept, Part of a national chain $20,000 per week verifiable Highly Confidential CHICAGO - ROGERS PARK Loyola & Northwestern University Area-Walking distance from Pratt Beach 4,000 SF Bar-Restaurant-Owner pays no utilities. Rent only $3,300 per month; For Business: $199,500 with 50% down WEST SUBURBS - BERWYN Former Tavern-Banquet-Closed 3243 S Harlem Avenue across from Riverside, next to famous Pierce Banquets 4,750 SF building For Real Estate: $285,000

WEST SUBURBS - DUPAGE COUNTY Pizzeria $$$$ Established 25 years For Business, Fixtures and Equipment $349,500. Possible owner financing WEST SUBURBS - DOWNTOWN GENEVA Former Mill Race Inn Restaurant-Bar-Banquets-Closed 4 E. State, Unit 4. 10,000 SF bldg. on 1st floor, 5,000 SF on lower level on 57,934 SF lot or 1.33 acres. Great Development opportunity. Large part of the restaurant-bar has view of the Fox River. For Real Estate: $1,149,000

WEST SUBURBS - BROOKFIELD Former Villa Maria-Closed 923 W. Ogden Avenue East of I-294; corner, free standing 5,000 SF bldg., plus full basement on 22,000 SF lot $695,000 with 10% down

NORTHWEST SUBURBS DOWNTOWN MT. PROSPECT Pizza Pub, Near Metra Train Station Full service, sit down, bar, dine in, pick-up, delivery & catering. Established for 52 years.

For Real Estate & Business: $695,000

NORTHBROOK Fast Food Eatery Established for 20 years Open 6 days. Owner retiring.

Cash flow $125,000 a year, 2,500 SF, seats 60 plenty of parking

WEST SUBURBS - LA GRANGE PARK - BROOKFIELD AREA Former Brunetti’s Restaurant-Closed 9022 W. 31st Street 9,000 SF restaurant on 20,000 SF lot. Banquet plus full basement; 2 kitchens, 2 bars & 4 bathrooms For Real Estate: $369,000

NORTHWEST SUBURBS NORTHLAKE Former Brown’s Chicken-Closed 144 E. North Avenue Free standing restaurant with drive-thru, 2,800 SF building on 18,700 SF lot For Sale: $349,500 includes Real Estate; For Lease: $4,500 per month modified gross lease

Southwest Suburbs-Palos Heights On Harlem Avenue Established fast food restaurant-deli Real $$$$ Maker OUT OF STATE - BURLINGTON, WISCONSIN On Lake Geneva Road Turn key sports bar/grill opportunity, 6,064 SF free standing building on 1.65 acres.

For Real Estate & Business: $795,000; owner financing with $100,000.

For Business Only: $100,000 Leased at $12 per SF NNN

MEMBER: CRBA

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

COMMERCIAL/ RESIDENTIAL BUILDING

REALPOUL REALTY “Commerce With Morality™”

2731 W. Touhy Ave. Chicago, Illinois 60645

THINKING OF BUYING OR SELLING? Please Call (773) 743-2100 Peter J. Poulopoulos, MBA

Licensed Illinois & Indiana Real Estate Broker

Visit us at www.realpoul.com

AVAILABLE OPPORTUNITIES

DESCRIPTION

ASKING

APARTMENTS 26 - Outstanding Investment - Net: $127,000 Per Year $1,379,000 BREAKFAST LUNCH only; 6 Days only; Excellent Potential $144,000 $65,000 BREAKFAST LUNCH only; Great following; Ideal for Family or 1st time buyer FAST FOOD - 1,700 Sq. Ft.; Recently Remodeled; Huge Potential $69,000 $150,000 FAST FOOD - Corner - About $1,400/Day - Another Giveaway! $79,000 FAST FOOD - Drive Thru - 36 Seats FAST FOOD - Free Standing - Great Business and Profits $225,000 $135,000 FAST FOOD - Huge Profits - Low Rent - Small Asking Price FAST FOOD - Opportunity - $950/Day - Priced Right! $69,000 $475,000 FAST FOOD - Over $3,000/Day - Strictly for extremely qualified people only $84,900 FAST FOOD - Small - Profitable - Ideal for First Time Buyer FAST FOOD, PIZZA, PROPERTY - Fantastic Deal - Includes Strip Mall! $1,500,000 $350,000 FREE STANDING STORE - Zoned B1-2 Chicago - Good Looking HAIR SALON - Brand New - 6 Chairs - Modern and great looking! $45,000 $125,000 HOUSE - 3 Bedrooms - a Give away! - Good Corner Location $145,000 ITALIAN RESTAURANT / BAR Short Hours About $100,000 Net per Year MEDICAL OFFICES-FOR LEASE - 2,000 sq. ft. - Strip Mall - Corner Call $145,000 MEDITERRANEAN RESTAURANT Parking About $1,350 / Day Opportunity MIXED USE - Includes House, Commercial and Restaurant - a whole block! $1,370,000 MIXED USE - Offices and 3 Apartments - Sit Back and Relax - Just Collect Rents $425,000 PIZZA BAR With PROPERTY - More than $1,500/Day Sales - Includes Property! $235,000 PRINTING With PROPERTY - Free Standing - Buy Property only $350,000 $395,000 $820,000 RESTAURANT with Property - Well Known - Opportunity - You Must Qualify SPORTS BAR - Well Known - 4,800 Sq. Ft. - About 70% Liquor Sales $145,000 $695,000 STRIP CENTER; 5 Stores; Includes Fast Food Restaurant Business

Call our office (773) 743-2100 for:

1) Property Management, 2) FREE Market Evaluation of your business, 3) FREE FARMERSTM insurance quote

mar 41‑48.indd 44

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

Tavern with Real Estate.

Corp. license with 4am and public place of amusement license. Total of 11 units in 3 adjoining buildings.

7000 N. Clark area, Rogers Park.

Property is 100x100. All brick.

Has driveway and 3 car garage.

Tavern is 1,200 sq ft. $975,000 •••••••••••••••••••••••••••••

10,400 sq. ft. warehouse 5 parking spaces.

4131-33 N. Rockwell, Chicago Heavy duty electric.

600 amp service - 3-phase. $925,000 •••••••••••••••••••••••••••••

Call Wesley at 773-671-1273

Rest/Bar – SW Mexican Theme • West Subs, Mexican theme • Approx. monthly avg sales $35k • Rent $3,200 including Electric • Price $105k

Upscale Deli – Est. 28 years • West of Chicago (Near Oak Park) • 2012 annual sales $900k • Rent $10k • Asking $799k

Fast Casual – Breakfast/ Lunch • North Subs, Free standing building • Approx. Monthly sales $30k • Rent $3,500 • Price $150k

Franchise Listings • Papa Johns (3) – Chicago • Rosati’s – Far West Subs • Subways (10+)– Chicago, Suburbs • Cold Stone Creamery – West Subs

Wood Burning Pizzeria • NW Suburbs • 2012 annual sales $289k • Rent $2,000 • Asking $110k

New Franchise Opportunity Mini Hut – Butter Crusted Fried Chicken – Coming March 2013! Established over 50 years – Voted “Best Fried Chicken” in Chicago

2/13/13 10:17 AM

MEMBER: CRBA

Food Industry News® March 2013

Page 44

PONTARELLI ASSOCIATES

Chicago’s Premier Hospitality Real Estate Brokers

Restaurant Brokerage Division

Vince Ferraro

For a complete list of available restaurants & bars or to speak to a representative to buy, sell or lease a business or property, visit us online at www.kudangroup.com Retail Food R tailil FFo Ret Re od d License i

LEGEND

Incidental Liquor License

PPA License

Tavern License

Outdoor Patio License

NEW N NE EW LISTINGS LISTINGS S GS - Request Re a copy off our complete l current listings li i J.W. PLATEK’S Hot Rickmond area! Fully fixtured restaurant... ready to re-open.

Freestanding. Parking. Patio! Signage. Fully equipped.

Liquor license available. 3 bedroom apartment.

PRICE REDUCTION: $350K... OBO!!

FAMILY RESTAURANT The one everyone wants! 7AM - 3PM! High volume.

Freestanding. Brick. Basement. Parking lot. Signage. Signalized corner. Seats 136. Parks 56. Great kitchen. Beautiful decor.

Established 30 years. Well maintained... Pride of ownership shows!! REAL ESTATE, BIZ, FF&E @$450K!!!

SPEEDY FAST FOOD Just listed! NW Chicago. 950 sf. 3 years “New”!

Carry-out w/ interior seating for 12 plus 30 on patio.

Excellent exposure and signage at signalized bus stop corner.

EZ operation. BIZ, FF&E @ $129K DES PLAINES 1881 Oakton (at River). Freestanding. Brick. Seats 100.

Parks 33. Fully equipped. Extenuating circumstances caused closing.

You concept! Call for information.

FAST FOOD Freestanding. Signalized corner. Ample parking. Seats 50. Signage.

West suburb. Est. 25+ years! Illness forces sale. Biz, FF&E @ $89K...OBO!!

SPORTS BAR / CLUB SW Suburbs’ premier entertainment venue. GAMING MACHINES!!

Big name. Draws from miles around. Got it all: 2 bars, pool tables, flat screens, video games, and ... a large live band room complete with stages, lighting and sound system.

Capacity 400. Fully equipped kitchen. Parks over 100.

REAL ESTATE, BIZ, FF&E, NEW PRICE! CALL! PLAY BALL!!

Bridgeport. The former “Cobblestone’s Bar & Grill.” Mixed-use, brick building with Tavern, 2 bedroom apartment, patio, basement, and...gated parking. Corner. 15,000 sf., occupancy 51 plus 52 on patio. Renovated, turn-key! A “long toss” (3 blocks) to Cellular Field. REAL ESTATE, FF&E @ $585K. PUB Just listed! NW Suburb. Established 50 years!

Freestanding. Parking. Corner. Low Key $$!

Confidential. Call for more information.

GREAT FOOD – FAST! Just Listed! 6am - 4pm!...Breakfast/Lunch. 6 days.

No Sundays! Standalone building. Parking.

Patio. Lease with renewal options.

Confidential. Contact Vince for Price/Details.

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

VinceF@realtychicago.com

CALL 847/778-3571

mar 41‑48.indd 45

Phone: 312-575-0480

156 N. Jefferson St., Suite 201, Chicago, IL 60661

Bringing People and Real Estate Together

FREESTANDING! YOU CONCEPT! Borders major, newly renovated shopping center in active NW suburb. Seats 120. Parks 50. Pole signage.

Liquor license available. Owner has other business interests and must sell. Currently open 7am – 3pm. Building layout and kitchen adapts to any concept — bring yours!

NEW PRICE! BIZ, FF&E @ $195K...OBO!!

Page 45

Music and Dance License

P

Parking Available

MEMBER: CRBA

MEMBER: CRBA

Food Industry News® March 2013

FFE Furniture/Fixtures Included

www.kudangroup.com k d

Lakeview - 917 W. Belmont Ave. - Standard India Restaurant Lake

P FFE

Casual dining restaurant in high traffic area close to red line and other transportation. Successful business for over 20 years with a strong history of sales. Perfect for any re-concept.

Size: 1,800 SF (Bus.) Price: $179,000 (Bus. Sale) Rent: $3,702/Mo. (Net) Agent: Scott (Code: 345) North Center - 1840 W. Irving Park Rd. - Crepes a Latte P FFE

French café in newly built-out commercial condo for sale. Fully fixtured restaurant with all infrastructure in place. Sidewalk café permit, Black Iron and completely upgraded kitchen.

Size: 1,910SF (Bus.) 3,564 SF (Bldg.) Price: $474,900 (Real Estate w/ Bus.) Agent: Jerrod (Code: 509)

North Halsted - 3702-08 N. Halsted St. - The Cell Block

P FFE

Long Established Bar/Nightclub near Wrigley Field surrounded by restaurant and retail. *Lease rate includes current rental of 3 apartments & 1 retail storefront. Holds Tavern and PPA licenses.

Size: 4,000 SF (Bus.) Price: $224,00 (Bus. Sale) Rent: *$12,708/Mo. (Gross) Agent: Jarrett (Code: 631) North West Suburbs - Restaurant in Upscale Shopping Center P FFE

Classy restaurant located in North West Suburbs. Est. over 15 years. Excellent following prominently located in upscale center with excellent visibility & demographics. Gross sales of $1.5M. Size: 4,600 SF (Bus.) Price: $325,000 (Bus. Sale) Rent: $8,000/Mo. (Gross) Agent: Frank (Code: F73)

Wicker Park - Restaurant/Bar with Below Market Lease

P FFE

This chic spot has catered to Wicker Park scenesters for seven years. The space features high ceilings, exposed brick, all furniture and fixtures and licenses to operate a restaurant and bar.

Size: 2,500 SF (Bus.) Price: $179,000 (Bus. Sale) Rent: $2,865/Mo. (Net) Agent: Juan Carlos (Code: 1019)

FEATURED LISTINGS

Bedford Park - 6800 S. Archer Rd. - Landmark Banquets

P FFE

Long running and well-known banquet facility for sale. Great visibility and excellent potential signage. 2 story facility with banquet on 1st floor, office space on 2nd and onsite parking.

Size: 8,900 SF (Bldg.) Price: $1.35M (RE Sale) Agent: Frank (Code: F71)

Lincoln Park - 2060 N. Cleveland Ave. - Four Farthings

P FFE

Rare opportunity to acquire one of the oldest and most successful restaurant/bar locations in Lincoln Park. Corner location with patio and seating for 99. Strong gross sales and loyal clientele.

Size: 2,500 SF (Bus.) Price: $699,000 (Bus. Sale) Rent: $12,613/Mo. (taxes included) Agent: Scott (Code: 344)

Lincoln Park - 2060 N. Cleveland Ave. - Four Farthings

P FFE

Rare opportunity to acquire one of the oldest and most successful restaurant/bar locations in Lincoln Park. Corner location with patio and seating for 99. Strong gross sales and loyal clientele.

Size: 2,500 SF (Bus.) Price: $699,000 (Bus. Sale) Rent: $12,613/Mo. (taxes included) Agent: Scott (Code: 344)

North West Suburbs - Dining Facility with Magnificent Patio

P FFE Free standing restaurant in mint condition with separate bar/lounge space, 3 private dining areas and large heated outdoor patio. Ample onsite parking and state of the art kitchen.

Size: 6,400 SF (Bus. + Patio) Price: $849,500 (Bus. Sale) Rent: $11,827/Mo. (NNN) Agent: Frank (Code: 2028)

Old Town - 1543 N. Sedgwick St. - 5 Boroughs Pizza

P FFE

Full service pizzeria concept next to Brown line. Single story retail space with basement.

Excellent signage. Operating business. Do not disturb employees or management.

Size: 1,100 SF (Bus.) Price: $149,900 (Bus. Sale) Rent: $2,689/Mo. (Net) Agent: Jarrett (Code: 459)

Vernon Hills - 634 S. Milwaukee Ave. - The Forge Club

P FFE

Restaurant or development site on over 5 acres of land. Restaurant features private dining rooms, banquet room and ample onsite parking. Can deliver property vacant upon sale.

Size: 11,745 SF (Bldg.) Price: $1.85M (RE Sale) Rent: $18/SF SF (Net) Agent: Frank (Code: 504)

West Town - 1367 W. Erie St. - J Patrick’s Irish Bar & Grill

P FFE Fully built-out kitchen & basement, great sidewalk cafe potential and close to United Center.

Catch nearby Blackhawk, Bulls & concert goers before/after shows. Ideal for Owner/Operator.

Size: 2,200 SF (Bus.) Price: $149,500 (Bus. Sale) Rent: $37.09/SF (Mod. Gross) Agent: Jarrett (Code: 464)

2/13/13 10:17 AM

Food Industry News® March 2013

Page 46

FOR RENT OR LEASE Your own concept!

Southwest Suburbs, Palos area.

4000 sq ft. dining room, bar and banquet room. Fully furnished with large kitchen. Well maintained!

Fixtures, and equipment included.

POS system, liquor license, turn-key!

Self Parking, near busy throughway.

Ready for immediate occupation!

For more info, call Sam:

708-267-1888

Attn: Chef’s, FS Execs, Successful Restaurant Owners & Entrepreneurs Very Profitable Full Service Catering Operation

State of the Art Kitchen, Turn Key Staff in Place, Long Term Lease. Excellent Reputation, Excellent Backlog of Business. Niche Market, Excellent Earnings and Profits. Very Reasonably Priced.

Make Money…Day 1 MSL Real Estate

Inquiries to be sent to: cooper72357@gmail.com Must include contact info

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

Premium Scone Manufacturing Business Resale Opportunity in Lake County Established 2003

Featured on: WGN TV, Fox News Good Day Chicago, Chicago Tribune, Chicago Sun-Times Currently distributed by US Food Service and Reinhart Food Service

PAPPAS Northwest Suburbs

•

Landmark Fast Food Restaurant and home of the Gemini Giant is available for sale or lease. Favorable terms.

Gaming and liquor license available. Call for details!!!

Fast Food To Go!

• A Former KFC Restaurant, that has been converted! Complete Package including Real Estate!

Drive-Thru Window & Dining Seating! Possible Seller Financing! Asking $119,000

High Volume well established restaurant located at a major intersection with excellent visibility and demographics. Highly confidential. Qualified Buyers Only.

Please call for details.

Call Dean Pappas Cell: 847-809-2605 pappasrealestate@gmail.com

Investors Wanted

DELI-STYLE RESTAURANT & CATERING - WEST SUBURBS 2100 sq ft, fully equipped & operational. $49K or Offer & Franchise Fee. In Business Since 1995.

Local poultry producers need an avenue to get their birds to market. Call today for details A processing plant could open or appointment. a source for all types of fowl.

For info: timkhlr@gmail.com

630-279-9809

SPORTS BARS

• Sports Bars available from 6,000 to 9,000 sq. ft.

Both with patios. High volume sales, favorable lease terms. Both with full kitchens, etc.

Seating from 200 to over 350. Very confidential.

Call for details!!

NEW ON MARKET

• Loc. on Main St. in business district. Free standing, approx. 2,500 sq. ft. Rest/Diner. A local favorite.

Apx. seating for 50 plus. Business shows “pride of ownership.” Well-established, easy access w/ parking. “Motivation!” Seller retiring and moving out of state. Complete pkg. w/ prop. $399,000 OBO. Call!

PIZZA TO GO!

• Free Standing Building w/Drive Thru. Located in Burbs on major Hwy near stop light intersection. High Volume $ales! Property & Business $499K or Business Only $149K w/ Low Rent! Call for Details!

FAST FOOD - NEW PRICE

• 2,200 Sq. Ft. Facility w/ seating for 40. Parking 50+, Busy location with visibility and easy access. Pride of ownership. Asking mid 90s.

GET IT WHILE IT’S HOT!

Food Industry News CLASSIFIED RATES THE #1 BEST READ AND USED TRADE PUBLICATION IN THE MIDWEST!

2” x 2”...................................... $50

• Great Burbs Locale, Newly Remodeled! Fast Food Rest. with approx. 40 seating! High Volume!

Great Lease! Priced at $149,000. Possible seller financing. Call for Details!

FAMILY RESTAURANT W/ BAR

• Located in Western burbs. Est. 40 yrs.

5,000 sq. ft. Offered w/ or without property.

Seating for approx. 200. Stoplight corner.

Possible seller financing. Call for details.

FAMILY PIZZERIA - BLOWOUT SALE!

• Property includes Free Standing 7,200 sq. ft. facility on 1.3 acre site. Suburban location. Turn key. Call for details. Also available lease with option. Seats 200+ with outdoor patio and beer garden.

Way under market! Deal pending.

4” x 2”...................................... $100

6” x 2”...................................... $150 4” x 4”...................................... $200 4” x 5”...................................... $250 4” x 6”...................................... $297 4” x 8”...................................... $397

• Established 2003 • 1200 SQFT Facility with Office • Rent $775/mth • Lease - year to year • 2012 Sales $174,262 • Owner Benefit approx. $60k • 5 Employees

10” x 6”.................................... $662

mar 41‑48.indd 46

just reduced!

Landmark & Historical Restaurant

REAL ESTATE INC.

Current Customers Include: Grocery Stores, Country Clubs, Caterers, Local Coffee Shops, Food Service Distributors

Asking $175k

BUSINESS OPPORTUNITIES

4” x 10”.................................... $497 FULL PAGE.................................call call Paula: 847-699-3300 major credit cards accepted!

Thinking of Buying or Selling?

Call John Moauro!

Ambassador

9999 West 143rd Street Orland Park, IL 60462

Broker/Appraiser Always Confidential

(708) 361-1150 Email: jmoauro@aol.com Web: www.johngmoauro.com

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